BeeZee
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Posts posted by BeeZee
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Since I'm working at home today, I am currently simmering chicken stock to get a step ahead on Passover dinner (potentially 12-14 people, I can't do it all the day before). Have TWO stockpots going simultaneously since I don't have one massive one. Bought large freezer containers to put it away tonight (warned DH not to even think of putting anything in the bottom freezer drawer which I cleared out). House certainly smells good.
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I have a corner cabinet with lazy susan top and bottom shelf, they are like a pie with a wedge cut out (not a full circle) so they sit in line with where the shelves would be (I have no upper shelf, just the lazy susan). I use it for small saucepans on the top shelf, larger pans on the bottom. My door is a single hinge bi-fold and it opens more than 90 degrees so I get full access to the opening.
I really don't love the corner, but having the door that opens fully makes a difference. The lazy susan shelves are self-leveling in that if you turn them they return to "center".
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Cottage cheese (unsalted) with a little honey goat cheese mixed in, chopped apple. The goat cheese was sweeter than I had anticipated and fairly crumbly, so I was trying to think of alternate ways to use it. It worked well in the mix.
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Bought organic grape tomatoes for $2/pint today, plus Prime discount, net $1.80. They did have good prices on many items in fresh produce, although I was disappointed that there were no ripe altufo mangoes.
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Packed in July 2018, I wonder how much is still around vs already eaten???
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4 hours ago, Kerry Beal said:
Next thought is what best to make the sutures with? I'm debating painting them on vs making a chocolate clay 'suture material'
White jimmies/sprinkles?
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The article resonated with me (early 50's), as I've found I'm losing my tolerance for "razzle dazzle" (or as I described a website to a co-worker recently..."unicorns puking rainbows"). I want substance with minimal flash.
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Leftover red wine/balsamic braised chicken (freezer stash), quinoa, fennel and blood orange salad.
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I guess if life gives you tasteless bread, you can make breadcrumbs?
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@BetD, Shelby did indeed make some in her Instant Pot, she posted in the Instant Pot thread!
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Oooh, the debate is not confined to the Mason-Dixon line. I know a lot of people in NJ/PA who say "Reecies" instead of "Reesus".
I agree also that the proportions of the fun size cups seem better. My main complaint is they seem to taste overly sweet. I'd like a little more salty peanut butter flavor.
I wonder if the double peanut butter version gives that flavor.
Dove peanut butter filled bites are even better than Reese's, in my personal opinion.
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3 hours ago, Kerry Beal said:
... once they are ripe - into the fridge. Keeps them for a lot of days.
I have eaten an avocado that was in the fridge for 2 weeks and it was fine. If it wasn’t bruised/damaged, it will keep really well in the veg drawer.
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Finally getting the Thanksgiving leftovers out of the freezer, I have a half (or close to it) of a cooked turkey breast (off the bone), gravy, and mushroom dressing/stuffing. Those will be good for tonight, kind of cool and windy today. Will likely make some roasted carrots (fresh) and creamed spinach (another freezer pack). I can actually see the bottom of one half of the drawer.
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@blue_dolphin, that looks very appealing, and my first thought was also that I bet there is a way to make it in to a starter by including something savory...crisped prosciutto bits would be perfect!
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Trader Joes used to sell frozen avocados, they were halves in vacuum sealed plastic. Pretty firm, they couldn’t package truly ripe ones, and not very flavorful. OK for garnish chopped up, but not ideal for guac. Since Shelby wants to possibly stuff and fry the halves, it might work OK.
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Prep for weekday lunches, extra firm tofu which I pressed for a couple of hours, brushed with hoisin thinned with a little balsamic, some powdered ginger, garlic, and black pepper mixed in. Baked for about a half hour at 400 degrees. I like my triangular soldiers!
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4 hours ago, chromedome said:
I don't eat a lot of tuna these days, but oil-packed is so vastly superior I just refuse to buy the water-packed kind.
I only recently had canned tuna packed in oil, may have been Ortiz brand, and what I found interesting was that the tuna did not seem “oily”, just more moist, I guess. I almost always eat tuna plain, so that would have been noticeable. Although I think if I were making tuna/avocado salad I would probably be inclined to stick with water packed.
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Toasted wheat bagel, open face, with peanut butter and mixed berry preserves. Sometimes there is nothing better than PB&J.
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I always thought that all Peeps were one flavor...sugar. Who knew?
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Nope. Wouldn’t eat them. Wouldn’t open that plastic bag, either.
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Counter space which is convenient for prep...next to the sink. A garbage disposal, if you can. My neighborhood doesn’t allow them due to environmental issues, but I have had them previously and it is the one thing I curse daily in my kitchen.
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Well, we fell upon dinner and all that I have left is a photo of the leftovers. Chicken meatballs (finely chopped arugula is the green) with some interesting pasta given to us by my Sicilian BIL (Strozzapreti), sauced with vodka sauce (courtesy of TJ’s). Cooked spinach on the side, now kind of mixed in.
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That is a great idea, your kids will love having your recipes...especially when they strike out on their own and want a “taste of home”.
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I made vegan chocolate avocado “ice cream” last year and it was really good, the avocado’s creaminess/fat enhanced the texture and honestly you didn’t actually taste avocado.
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Corner cabinets -- help me hate mine less
in Kitchen Consumer
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My setup is like @heidih‘s, but without the shelf in the center. So I use that vertical space for standing up some thin stuff to the side (extra lid for skillet, cooling rack, etc).