Kim Shook

Coconut Sour Cherry Granola and Orange Granola.

I couldn't count how many times I've made that mistake - just sailing along making granola (easiest thing in the world), bung in the dried fruit before baking and end up with fruit jerky.

That was amazing.

It sounds like completely perfect in every way meatloaf!!!

Yep! Always loved that sandwich.

@RWood – your spanakopita is beautiful! I haven’t made it in years! I was taught how to make it by the African American chef of a fabulous Greek restaurant in Old Town Alexandria that was owned by friends. It used to be my signature potluck dish in the 1980’s. I still always order it when we get Greek/Mediterranean/etc. food. @robirdstx – great looking meatloaf. I’m seeing tomatoes and carrot, but no peppers? If so, yay!! @David Ross – your pie looks and sounds excellent! I’m printing that out to try! A question, though: what size casserole dish and how many servings? Thank you! Saturday was chili: With salad and chips & salsa: Mr. Kim found a NYT recipe for sheet pan sausages with caramelized apples and shallots. Apples and shallots: After roasting the apples and shallots and adding the sausages, rosemary, and grainy mustard: Out of the oven you add a little vinegar and serve: Served with green beans, Duchess potatoes, and a salad: Bizarrely, we are still eating the gigantic carrots and radishes that came with Jessica’s imperfect vegetables box that we received well over a month ago. I ordered some more of the rye bread from Jessica’s friend and picked up some Boar’s Head pastrami and Swiss from Kroger (Richmond VA is not exactly known for great delis). Bread: I built the sandwich and steamed it in the CSO then grilled it in butter: This was, I think, a method (steaming, then pan grilling) I saw @David Rosengarten use many, many years ago on his FoodTV show. It mimics the steaming that delis do with this kind of sandwich. Works well with corned beef, too. Finished sandwich: It was delicious, but needed another layer of cheese (and more mustard).

@Raamo – nice looking chicken “nuggets” in your salad! That is one of our favorite “Fern Bar” salads. And, of course, we aren’t getting them anymore. Were they just chunks of chicken with a panko coating? Fried in oil? @Captain – I agree with @KennethT! Beautiful lamb! Mr. Kim’s lunch the other day – chicken sandwich with lettuce, mayo, and crunched up potato chips and chip & dip: Salad:

@blue_dolphin – I printed off the scone recipes and will be trying them! Also, those are some beautiful and upscale beans on toast! Delicious looking. Sunday: Assorted pork products – we had a chunk of Edwards’ country ham, a slice of prosciutto, and 2 sausage patties to use up – scrambled eggs, whomp cinnamon rolls, and some tangelos that a friend dropped off. Her sister had sent one of those huge bags of Florida citrus and she kindly shared with us. Today: We bought another loaf of Jessica’s friend’s rye bread. It was toasted for breakfast and served with two eggs cooked in the same pan, at the same time: one was perfect the other was snotty. 😠

@Norm Matthews - re: the pineapple upside down cake - I belong to a group on FB called "Great British Food and Drinks for Expats". I'm not an expat, but I am an Anglophile! I posted the cake on that group the other day to ask if it was a common dessert in the UK. The post just blew up! I posted it 4 days ago and already have 140 positive responses to it and 87 comments and requests for the recipe - and more coming all the time! Just wanted to let you know that your cake is a success way beyond here on eG!

Welome to eGullet, @knownboy4u2! What kinds of foods do you like to cook/eat? And where are you (generally) in the world?

My uncle used to be a regional rep for McCormick and just about everything I had looked the same, so this happened to me a LOT. What worked for me was dividing up my stuff - herbs go on a rack on the wall, one in-cabinet turntable for savory things - garlic powder, chile powder, pepper, etc., and a different turntable for sweet stuff - cinnamon, allspice, vanilla, etc.

There is apparently a recipe for something called "Smashed Eggs" in her cookbook Modern Comfort Food. Once you cut through all of the blathering by the goober who wrote the article, you realize that it's a recipe for soft-boiled eggs on toast. Really, Ina?

I made Shrimp & Banana for Mr. Kim 8 years ago. I have not repeated that recipe and if he wants it again, he'll have to cook it himself. 🤢

@heidih – I’ve always wanted to try that bread, too! I’d also like a brioche version. @CantCookStillTry – lovely food (including the doughnut) and view! Is that where you live? Buttered wholegrain toast with stuff to pile on top:

I made one of @Norm Matthews' pineapple upside down Bundt cakes for Mr. Kim to take out to his dad and stepmom’s: This one was a little odd. It was as if the brown sugar-melted butter mixture was too loose – it all seemed to melt away and leave the fruit high and dry😉. This is what the one I made back in 2017 looked like: Much nicer looking, I think. The directions say to place the brown sugar mixture in between the pineapple slices, but this batch was actually pourable. Any ideas, @Norm Matthews? Mr. Kim said that everyone loved it. I’m going to make another cake for us since it is such a favorite of ours.

You are GOOD! I was searching for something and came across that reference in my blog - in 2008 I stopped on the way to another office I was working at that day and bought one for a small lunch. It is even the one that is near us! Quite a memory you have!

@heidih – You would have been welcome. He ate half of the baked spaghetti and I ate about a third of my gyro! The tuna is to remind me to make some tuna salad as soon as my eggs have gotten “mature” enough to hard-cook. We are trying to use more of our emergency stock (my guest room looks like we are extremely generous Preppers – half cans and boxes of foods and the other half rolls of Christmas wrap and ribbons and tags😁). @btbyrd – what a perfect burger. I love a smashburger cooked on a griddle or an iron skillet! When the food authorities started saying, “DON’T mash your burgers down!” is when I gave up on them! Those chips are perfect, too! I love how they are “chunked” like real fish and chips shop chips! Do you hand cut them? @liuzhou – that would be a lovely addition to my local market – a roast bar with Beijing duck on it! Wow! @rotuts – If baked spaghetti is on a menu, Mr. Kim is having it. Italians call it al Forno. I never ordered it in a restaurant before I met him, but it was basically what my mom did with leftover spaghetti and sauce. She’d mix the sauce with the pasta and put it in a casserole dish. The next day (if we hadn’t eaten it cold for breakfast), she’d put slices of mozz on top and bake it. It was never the point of a dish – it was always done with leftovers, but I liked it just as much as the originating meal. As far as the GPB goes, I didn’t see it on the menu listing and took a big bite. I didn’t taste it a bit – neither did Mr. Kim. He ordered my gyro and salad with no onions or peppers and thinks maybe they just left them off everything! Made two big Dutch ovens full of chili yesterday: Most went over to Mr. Kim’s dad and stepmom’s today. He is helping to clear out their basement to get ready for workers who are coming Monday to repair flood damage. This is for the clean up crew to eat tonight. I’m guessing that it’s what we’ll be having, too!

Just so. That's what makes pears such a great fruit to keep. In the fridge, they "hold" really well - basically static. When you take them out, they start to ripen. Some sweet friend of Jessica's sent her a box with nine of the Royal Riviera pears from Harry and David. They are huge pears - sliced up, one served all three of us. Using the method I described above, we were able to keep them perfectly until the last one.

@robirdstx and @liamsaunt and @Norm Matthews – thanks to you three, I’ll be putting Katsu on the menu list for next week! 😁 @Ann_T – your spaghetti and meatballs look so good! I think that you’ve inspired me! I hope that Moe is feeling better soon! Stopped at a favorite Greek/Italian restaurant to pick up dinner. We shared the tiropita and spanakopita: I had the gyro: Mr. Kim had the special baked spaghetti with pepperoni, meatballs, peppers, mushrooms, and Italian sausage: We both got salads w/ the house dressing: It was all so good, and the place is so close that I think it’s going to become our go-to Greek/Italian place. I can always do Greek and Mr. Kim is a baked spaghetti addict.

One of Jessica’s friends tested out some chocolate/chocolate chip/dried cherry bread on us: It looks burnt and it was slightly overdone, but that’s mostly the cocoa. Sliced open: Done for a few minutes at 300F Bake/Steam in the CSO with butter: She wanted feedback. My comments: “Well, I had a piece last night at midnight and am having another for breakfast, so I obviously like this a LOT! I had it right out of the bag last night and this morning warmed up slices in my convection/steam oven. It is incredibly rich, and the dried cherries are perfect. Just a couple of notes (since you said you wanted to know what I thought) – the loaf was on the edge of being overcooked. The crust was extremely hard to cut through. Using cocoa makes it hard to judge doneness, so maybe depend more on loaf temp? I am not a coffee drinker, so when I was eating it, I was trying to tell if I was tasting the espresso or if it was just the cocoa. I decided that I was actually slightly tasting the espresso and that was ok with me. One other thing – I’d make sure that all of the cherries were definitely pushed into the dough before baking. I had a couple that had popped out and they were carbonized! LOL Anyway, bottom line is that this was a great loaf that needed (in my opinion) a couple of minor tweaks." I am going to do French toast with the remaining bread.

@Ann_T - poor Moe. But that sandwich is a glorious send-off! This morning I had some of the panettone French toast and sage sausage: A lot of brown, but so good. I'm glad I got some this morning - it's almost gone! Mr. Kim seems to be a big fan. Just ordered a couple from Amazon.

The real reason that I bought that rotisserie chicken at Sam’s: Everything but the bread and the chicken was homemade. Exactly what I wanted.

They were on sale, so I got the strawberry/cream one, too! The cream layer is sweetened sour cream: Revered across the South. 😁

I'm with everyone else - I'm finding this really interesting, @CantCookStillTry! It is like a food blog once removed. And bless his heart for indulging you and, therefore, us! I confess to being such a picky eater (no spicy, no Indian) that I'd probably be going for those tragic looking sandwiches and picking out the peppers and such from the salads. The lamb and sweet potato thing sounds good, though. I hope he continues to indulge us!

I don't even think about it. Growing up spending all my summers in small town NC, "congealed" is what I've always heard. 😄