Kim Shook
-
Posts
8,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
16 hours ago, Toliver said:
"Mother’s Cookies Has A New Sparkling Mythical Creature Variety Hitting Shelves Now"
The "lavender" icing refers to the color, not the flavor, of course.
From the photo in the article the cookies look a lot like blobs of dough. Let's hope the kids eating them have a great imagination.
It's a poorly written article. The last paragraph makes no sense since it has a different launch date for the cookies.
Coming to Walmart March 8th.
Mythical blobs. LOLOL I can kinda see the unicorn. But, as you said, blobs!
-
1
-
-
11 minutes ago, Nancy in Pátzcuaro said:
I have a rosemary bush that has gotten enormous. It's healthy, vigorous, and taking over a section of the garden. It stands about 5 feet tall and at least that much around. I know I should cut it back but what should I do with the cuttings? I don't see any point in drying it since I have access to the fresh stuff, and I don't think it would work well in a vinegar, which is what I've done with excess herbs in the past. But we're talking about a very large amount and it would be nice to be able to use at least some of it.
Any ideas?
If they are robust enough, you can use the stems as fragrant and flavorful skewers for meats and vegetables.
-
4
-
-
2 minutes ago, Anna N said:
I would think if you live in an area where removing your shoes to enter a home is not an ingrained habit then someone would surely give you a heads up.
And that I would notice that I was the only rube wearing shoes! LOL
-
2
-
-
1 hour ago, weinoo said:
I always seem to let bananas over-ripen, so they become this...
With raisins and pecans. Really nice when spread with good cream cheese.
We did an inventory of the house freezer yesterday and this reminds me that I need to make some banana bread. We have 20 overripe bananas and three bags of pecan halves/pieces.
-
2
-
2
-
-
Never in my life been asked to remove my shoes in someone's home. I'm kind of grossed out by the idea of people's bare feet and don't fancy the thought of wearing communal slippers. I would appreciate a head's up from a host so that I could bring my own slippers.
-
4
-
-
14 hours ago, HélèneJ said:
David, that was the first lasagna I ever made and it’s a great recipe! Still use the basics of it and then add my own variations.
Kim, I lived in NYC until about a year or so after college then lived in Portland, OR for a few years got transferred to San Francisco and lived there for almost 15 years. Lived 6 months in France then was in Austin, TX (back to university) for 6 years and now it’s just outside of Seattle. Our daughter would like us to move closer (to Salt Lake) but it’s too cold in the winter and too hot in the summer. Seattle is just right! 🤗
Well, toss in a sojourn in England and you've basically lived the life (geographically) that I'd love to have. Lots of wonderful food influences, for sure!
-
Don't be ashamed! That Time-Life series was fantastic. A lot of us own many of them and love them. @David Ross gave me a fabulous cannelloni recipe that I still use and it was from one of those books. How long did you live in NYC? I can imagine that that contributed to your food education!
-
1
-
-
Those wedges look pretty good. I've seen a couple of untoasted toasties. I may have missed it, but where does he have access to a machine in which to toast it? Meaning, can he take it with him and heat it up later?
-
1
-
-
@Ann_T – thank you! That ham is gorgeous. I wouldn’t even know how to begin to look for a double smoked ham. I love ham in all its forms but roasted is my favorite.
Woke up starving this morning – hence quiches and rye toast:
Long past lunchtime and I haven’t gotten hungry again yet.
-
4
-
1
-
-
So that’s a couple of votes for the London Pub. I’ll start using the Heinz for something else and get some London Pub. Thanks!
@Shelby – your gyro meat looks great. Also, I would have picked all the crispy bits off the pork in the kitchen and brought it naked to the table😄. Just sayin’.
@liamsaunt – that fish looks great. I wonder why yours looks so much craggier than mine? I know that the crags make for more crunch. Also, I was wondering if you’ve ever done shrimp with the batter? Or would the fried coating be too thick?
Dinner last night was kind of spur of the moment and inspired by @weinoo. I decided at about 2:30pm to make spaghetti and meatballs. Made a meat sauce with hamburger from the freezer, a large can of San Marzano tomatoes, a jar of marinara, an onion, garlic, and some herbs. I dumped in some already cooked meatballs that I had in the freezer:
Simmered for a couple of hours and topped with some Parm:
Served with some garlic toast (also from the freezer) and a salad:
The bread was some leftover slices of Billy Bread (a locally renowned bread) that I just buttered and rubbed with garlic and the salad was like the kind we like at a local pizza joint. They call it an Italian Salad. It’s just a simple green salad dressed with a vinaigrette with Provolone and salami added.
Dessert was this:
Impossible to make pretty – chocolate/dried cherry loaf; done like French toast, drizzled with chocolate sauce and topped with Cool Whip. I know, I know. But it is what I had, thanks to Jessica’s birthday banana pudding. And I’m ok with Cool Whip, actually.
-
13
-
1
-
2
-
-
Welcome to eG, @HélèneJ! Like the others said, I'd love to know more about what you like to cook/eat and your background. We are busybodies here and love to get all in your business! LOL
-
1
-
-
I started clicking "like" on so many of your posts, but it got to be every single one. My Jewish friends say, "My her memory be a blessing". This expresses so much of what I feel about Suzi. At eG, she wasn't one to stand on the sidelines and watch - she wasn't a lurker. She jumped in and helped where help was needed, offered advice, etc. I'm confident that she was like that in real life, too. I regret that we weren't friends on FB. I tend to hang back and wait for others to make the offer there (childhood fear of "putting myself forward"). So, I'm on FB. I would welcome anyone from eG as a friend (I'm Kim Younger Shook). I've had the best luck making friends with eG folks outside in the "real world". Hugs to everyone. May we all be blessed with our memories of Susan.
-
6
-
1
-
-
This is just heartbreaking to me. She was so funny and caring and generous. If she got wind that I was not feeling great or was out of sorts, I'd get a message offering her friendship. She and Johnnybird were planning a trip south August 2021 - COVID permitting. We were SO looking forward to meeting. I'm sorry that we weren't FB friends. I tend to let others make the friendship offer on there.
-
2
-
4
-
-
Everything looks so good to me right now.
@gfweb – I can vouch for that SV pork dish. It is a favorite around here.
@weinoo – you’ve inspired me to dig some meatballs that I made back in December out of the freezer. I’ve got some shortcut marinara, a can of San Marzano tomatoes, and some crusty bread in the freezer. The meatballs are already roasted (I haven’t pan-fried them in years) and will heat up just perfectly in the sauce.
@liamsaunt – well your appetizers sure look better than mine did the other night!😁
I did fish and chips for dinner last night, along with some onion rings and slaw:
The fish was haddock, and the batter was a recipe from @liamsaunt. Thank you so much, @liamsaunt! It was the best battered fish I’ve ever made. It was very slightly greasy – I think because the electric skillet I used just couldn’t keep the heat up when I put the cold battered fish in. But it was just barely noticeable. The onion rings and chips were excellent. Served with a choice of:
No pickled onions, though☹️. Some advice, please? The Heinz malt vinegar lacked "punch". I seem to remember my parents keeping London Pub at home and I've heard people praise Sarson's. Any opinions? Ta!
-
10
-
2
-
1
-
-
The freezer is still giving gifts – mini quiche Lorraine from Christmas:
-
7
-
-
@gfweb – what a gorgeous sear you’ve gotten on those vegetables!
I used that good rye bread to make corned beef sandwiches. I steamed the bread, meat, and cheese combo and added some slaw and Russian dressing that I made:
Then grilled in butter:
And served with more slaw, mac and cheese and a salad:
Sometimes you just want a plain old iceberg salad 😊.
-
10
-
1
-
2
-
-
Just an egg on toast sandwich:
-
5
-
1
-
-
Bologna, ham, and provolone on rye, mac and cheese, and some Muppet-esque pickle-y stuff.
-
2
-
1
-
-
Mr. Kim took the last packet of these out of the freezer in the shed before the snow started last night:
-
8
-
-
We love cold cereal. But as a bedtime snack or yogurt topping, not breakfast. We have a cereal shelf worthy of Jerry Seinfeld. I grew up on "healthy stuff": Chex, Special K, Shredded Wheat - the big kind that looked like Brillo(☹️) . I can't imagine why she bought only those things - this same woman kept a basket of mini candy bars on top of the refrigerator and I was allowed to have as much as I wanted. Of course, as soon as I was buying my own, I found Frosted Flakes, Cap'n Crunch, Lucky Charms, etc. I now love Chex and Grape Nuts, but I still buy the sweet cereal like a toddler with a credit card.
-
2
-
7
-
-
27 minutes ago, Shelby said:
I don't know WHAT they are but those holes in the side are giving me the willies. 😳
17 minutes ago, Shelby said:Heh 😁
Do you know how uncomfortable it is to snort a Triscuit through your nose?
-
3
-
-
3 minutes ago, Amymegan said:
I’m not Norm, but I think maybe the emulsion broke between the butter and sugar, similar to what can happen with toffee-is this possible? I have this issue when the butter is hotter than usual-vigorous whisking usually does the trick, or adding a splash of warm water and whisking.
That sounds like a real possibility. The butter was just out of the microwave. I'm making it again soon and I'll try letting the butter cool a bit. Thanks!!!
-
2
-
-
12 minutes ago, Katie Meadow said:
For @Kim Shook and others who are fond of saltines, I've just discovered a saltine-like cracker that ups the ante: It is Westminster Bakers Square Hearty Crackers. Apparently the brand is an old New England Company. They are a sort of like a saltine and an oyster cracker had a baby. I can't explain it, but I love them. Of course ordering from Amazon I somehow was in denial about the price and didn't realize when I started to re-order how ridiculous the mark-up is. It doesn't matter, because they are out of stock a week after my first order.
I'm sure that this brand can easily be found on shelves all over the northeast for about a third the price. The operation seems to specialize in oyster crackers. Anyway, I'm on a search for a more reasonable source while suffering from withdrawal.
Those are the best! They used to be available at Cracker Barrel, but the website doesn't list them anymore.
-
@shain – are your little burekas brushed with egg? They have such a nice color.
@ambra - I’m so sorry that you’ve been ill and hope you are truly on the mend. I think that your appetite and wish to cook sounds good!
@Eatmywords – your fish and your empanadas look amazing. I’ve got fish and chips on the menu plan this week and I hope mine is half as good as yours looks!
The 27th was Jessica’s BD and she decided to postpone the big dinner out until it is safe to eat in a restaurant, so we just got take out that night. She and Mr. Kim wanted Thai, which is usually too hot for me, so I got a Pu-Pu platter from our favorite Chinese place:
Their feast included shrimp and pineapple fried rice and tempura shrimp:
Both of which were delicious and things I would happily eat.
They also got something called Crying Tiger:
Grilled beef with a chili-pepper and lime juice sauce. Jessica got her usual Massamun Curry:
Mr. Kim got the green curry:
I confess that this looks completely unappetizing to me. I told him that I was glad he enjoyed it, but that I couldn’t imagine looking at that and saying, “Oh, goody! Dinner!”. LOL
For dinner last night, I jumped on the eG Katsu bandwagon:
Chicken thigh katsu, leftover shrimp and pineapple fried rice, sauteed snow peas.
-
9
-
1
-
2
-
Superbowl 2021
in Cooking
Posted
The three of us are united in our dislike of Brady. We very much like Mahomes. We'll probably watch as long as the Chiefs are in the game, but if it looks like it's getting away from them, Jessica's got a movie on tap. Mr. Kim will be working all day (it is Crossover Sunday in the VA Legislature: House bills go to the Senate and vice versa - a governmental do-si-do, if you will😁), but should be free by game time. We've decided on:
Crab meltaways
Bang-Bang shrimp
Buffalo chicken dip
Crudites and dips
Hot Artichoke and Spinach dip
Cheeses & beef stick
This will be an all day buffet. I'll make things in shifts. Since it's just the three of us, I'm going to try to do small batches. We'll be trying out Jessica's airfryer for the first time with the shrimp.