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Everything posted by BeeZee
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Due to unfortunate circumstances, I may have an additional 2-4 people at the table. My idea of making a second turkey (roulade) is looking pretty genius right now. The bigger issue is finding sufficient cutlery and dishes. Not to mention chairs (Mom has some nice padded folding chairs I can borrow).
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Trader Joe's organic creamy mushroom soup (vegan). Includes kale (not much) and carrots, the creamy broth is from coconut milk. It has a good earthy flavor, I'd buy it again. Found it in the refrigerated section, $3.99 for the container. I had it for breakfast at the office, if I wanted to make it a bit more substantial, I'd add some cooked barley or farro.
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Nobody in my family likes dark meat, so I always cook a bone-in breast and manage to keep it moist (probably because it doesn’t stay in the oven as long as the whole bird). This year I am also going to make a roulade with a boneless breast, as well. I have decided to offload the stuffing to my sister this year. Veg will be roasted butternut squash with apples.
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@Kim Shook, I bought the Dominos last year, I liked them. I meant to get the Almond Spiced Cookies (I think they will be perfect with a cup of hot tea) so those will be on the next trip, along with some mini stollen bites. Love me some marzipan!
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The mass produced chocolates taste like wax to me, they are worse than ever. On a monetary note, our local supermarket chain offer a free turkey with a purchase of $400 accumulated from 10/15 to 11/23, it used to take us up until the week before Thanksgiving to hit the number; this year we hit it last weekend. I would bet that minimum purchase will increase to $500 next year.
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Lidl has their seasonal items in stores from Favorina, I get to stock up on marzipan and gingerbread cookies. I tried their Honey Gingerbread cookies with Almonds and Chocolate, which I don't remember seeing last year. They are star-shaped, the cookie is coated first in dark chocolate, then in milk chocolate, and chopped almonds are embedded in the coating. They have a subtle orange flavor, which is nice, these really grew on me as I ate them.
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Bought a bag of small avocados, perfect single serving. Tiny tomatoes (marketed as "Sprinkles"), a bit of salt-free seasoning, a dash of grated parm instead of salt.
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Toasted TJ's sandwich thin (ate the other half already). Mini avocado wasn't quite ripe, so I put a very thin smear of cream cheese to hold it onto the surface better. Sprinkled generously with a salt-free seasoning that is pepper/lemon/garlic.
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Not a bad item to keep in the pantry at work - I had this flaked over salad today. Cost was $3.69. One solid chunk of salmon, very lightly smoked. The oil was a medium for storage, not worth eating.
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I'm contemplating making dressing with apples instead of mushrooms. Other than that, haven't given the menu any serious thought since we have a LOT of serious health issues swirling around immediate and extended family so it's hard to know what we'll be doing in 3 weeks. It may be a last minute scramble.
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This is the very reason I don't use the silicone gloves that I have, plus the fact that they turn into a sauna if worn for more than a minute. I've used the new textile+silicone gloves that I recently bought, and like the dexterity they offer. I seem to rarely have dry towels in the kitchen so I appreciate a safe option for myself and my husband who has small hand tremors.
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I cut off the two ends, cut them in half lengthwise, and use a teaspoon to scoop the flesh out of the skin. Otherwise, if you want to keep them whole (to make round slices), a small paring knife works really well after cutting off the 2 ends.
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Kicked off soup season with a simple butternut squash soup, used 1/2 can of coconut milk I had in the freezer, along with chicken stock. Minced red onion, ginger, and spices. The squash was incredibly sweet, I halved/roasted it first.
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I ordered a pair of the knit gloves with silicone strips similar to what @blue_dolphin and @palorecommended, thanks!
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For those knitted gloves with the silicone dots or whatever, have you ever had a time that you got one wet while carrying something hot - do they soak through quickly (transmitting heat) or do you have time (10 seconds) to set the pan down? I've got an over-range microwave and it is nerve racking (as a fairly short person) to take a pan out and get it down to the counter.
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I have some Cuisinart brand oven mitts that I like, they come up to mid-arm, quilted fabric with silicone type material lining the "mitten" area. However, I'm getting burned sometimes because the silicone must have a hairline crack, hole, or is just deteriorating on one of the mitts. I like having the "non-slip" function with the fabric for comfort (I have a pair of all silicone gloves and they are too sweaty). I don't have large hands, so I don't want something too bulky. As far as length, a few inches past my wrist/mid-arm is good. What gloves have you had good experiences with? I definitely want mitts/gloves vs pot holders.
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I can’t provide a recipe, but I have had lemon thyme shortbread, which is good for gifting.
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I bet you could make a gelato sandwich, much like how they do with brioche in Italy!
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My Sicilian BIL had bought one several years ago for our holiday get-together, warmed in the oven before serving. I am sure it was an authentic imported brand (I remember a box, so not from a bakery) and it was good. I don’t think it had dried fruit (there are different flavors). The ones we see in the local drugstore/grocery are mostly preservative-laden dreck. Like a lot of other traditional foods, it’s beneficial to sample “real deal” versions to evaluate.
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Goldfish Limited Edition pumpkin spice grahams - I just tried them yesterday. They are not overly sweet, which makes them more addictive. The goldfish are a little larger in size than the standard crackers.
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Pop-tarts appeared regularly in our house when I was a kid. The two flavors I remember being in regular rotation were frosted strawberry (colored sprinkles!) and frosted apple (a little cinnamon flavor). I think they were a weekend breakfast treat, definitely not an everyday food.
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Simple recipe using pan seared chicken breasts that are then simmered in a mixture of sauteed onion, garlic, soy sauce and honey, so a pleasant sweet and savory flavor. Made broccoli rabe as our veg and it turned out to be a great combo of sweet/salty/bitter on the plate.
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I think that "gumminess" is the rubbery material breaking down, not actually residue (and harsh solvents might make it worse). I had something I threw out recently due to a similar issue.
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Cod baked with panko breadcrumbs, I brushed dijon on top of the fillets then pressed the panko mixed w/melted butter on top. Steamed whole green beans with a drizzle of balsamic, and a multi-grain/cous cous mix from TJ’s.