Kim Shook

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?

@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.

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.

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

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.

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.

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!

The freezer is still giving gifts – mini quiche Lorraine from Christmas:

@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 😊.

Just an egg on toast sandwich:

Bologna, ham, and provolone on rye, mac and cheese, and some Muppet-esque pickle-y stuff.

Mr. Kim took the last packet of these out of the freezer in the shed before the snow started last night:

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.

I don't know WHAT they are but those holes in the side are giving me the willies. 😳 Do you know how uncomfortable it is to snort a Triscuit through your nose?

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!!!

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.

@Anna N – my mother used to say that chickens had a mind of their own and that went for their offspring, too😉. Mr. Kim (who like things to be done exactly when the recipe says they will) is utter mystified that you can have seemingly identical chickens and they will be at wild different stages of doneness when removed from the oven. I really think it wasn’t until he started smoking that he paid more attention to temperature than time. @blue_dolphin – I do like the look of your egg “salad” dish. I am normally not a fan of onions with eggs (I always leave them out of any quiche or breakfast casserole), but I think I’d try that. I especially like those jammy yolks. More of that good rye bread, Havarti, and a mandarin orange.

Jessica’s birthday was the 27th and her dessert of choice was Paula Deen’s Not Yo’ Mama’s Banana Pudding: It was good, as always, but we agreed that it needed more bananas – maybe an extra layer. Jessica also suggested trying a Bananas Foster treatment of them.

It's just that she seems to get so much more in hers than anyone else - TWO LOAVES OF BREAD! MULTIPLE BIRDS! I like to tease her about it.

Your mat looks just like @Cahoot's pie crust: 😁

Any chance that you could post a picture of or a link to the pan you use?

This is very good news, Kenneth! Pain is exhausting and depressing. Glad things are looking up for you!

A couple of people have mentioned the scraping and that it looked like it hadn't been done properly. This hair was mostly under the skin. Some of it had a little tip poking out that I could barely get ahold of with tweezers. Most of it, I had to dig for. Would proper scalding/scraping have removed that layer of skin and therefore all that hair?

Well, except for @Shelby's, of course. I'd try it on Bake/Steam, with a final #1 toast. In my experience, that works the best with "mixed media" leftovers.