Kouign Aman

Huh. I was in Spain ~ 9 years back, and the ensalada mixta was ubiquitous & invariate. i like the stewed vegetables - the peas cooked w ham til they melt, etc. And then there's always gazpacho - salad in semi-liquid form.

oh my - what is that orange 'bleu' cheese?

Goya olives stuffed w anchovies. I cant find those little bites of heaven in any other form, and nothing else so immediately invokes Spain to me. Ortega diced green chilies - consistent, predictable, and conveniently portioned.

SCM, not canned, will grow stuff, but not rampantly (compared to, say, chicken stock).

After spending the money to buy it, for $25 a week, you can hire someone to keep it polished...

Awesome! They did such a great job almost keeping straight faces too. I wants me one!

Phosphates were removed a long time ago. Check if the dishwasher has a filter that needs cleaning. See if the thermostat is working right - hotter water rinses better.

It would be tough for much to grow in SCM anyway, because of the high sugar content. Canning is just an added safety factor. I'd probably buy a new can just in case of odd metallic taste in the old stuff (those cookies dont hide off tastes very well), but I too would do the can opening side by side, and do an appearance/taste comparison.

This deserves its own name. Its worthy of one.

?You left them in the rice cooker for 20 hours? I assume I misunderstand?

Guanabana shake or sherbet. Even frozen chunks of guanabana (cherimoya) are creamy-textured.

Pat out the treats to ~ 1/2 inch, then apply cookie cutters. Colored sugar allows thematic decoration. Made my daughter's school a "bouquet of flowers" from heart-shaped treats, for their Valentine's Day buffet. Kinda fun. Most were eaten by the teachers. The commercial treats are nasty. What is the extra ingredient that does that? Gonna have to try brownbutter and vanilla.

Good writing. Great improvement since the last time I read one of your articles, which was lots of fun even then. Especially like the above phrase, among all the good ones. Annual treat - one slice of pie. A thing to anticipate oh my!

It varies from year to year depending on who's cooking, and any other schedule conflicts. All the times have benefits and downsides. But we are firmly in the camp that getting hungry later in the evening means sandwiches, and pie. And we try to make sure everyone has at least 2 meals (the main and the followup) before leaving.

Baked in their skins, LOTS of salted butter. But good sweet too. No marshmallows. Something in the flavor fights w the sweet potato. Maple syrup is good. Might try a sweet potato maple pie this year. Roasted, mashed w salt, butter and a bit of molasses to get the flavor but avoid the over-sweet = a munchkin favorite (we have to take our servings before we let the munchkin at the bowl).

Thanks so much for blogging. What fun to see your creativity and skill!

Eggroll wrappers. Awesome.

Compostables go in bowl on counter, emptied every day (every meal in summer). "Trash" and recyclables go in separate bins under the sink. Works well for us.

What to do w the cocoa nib extract? Ideas?

And yet another food blogger has the same fridge I do. What is it about that fridge that gets it into so many kitchens? The food looks fun and good, and I'm enjoying your writing style.

Pumpkin pie without brandy for the munchkin (makes a great T-day breakfast - kicks off the feasting with both tradition and a vegetable at the same time, and relieves the pressure at dessert time. Pumpkin pie with brandy in the filling for moi. If any other desserts, my dad's riff on cheesecake - more pie-like & creamier than the standard. Lovely stuff. I'd do a pecan pie but I'd have to eat the entire thing (and I would too.) Mince pies are my December splurge.

There is always "Dinner Cake" I think I'd like greenbean casserole served as a sauce, w this. Editted to add link to the original: click

the fried blood left after panfrying hamburgers. add a little soysauce, pour it on rice (or eat it w a spoon. Whatever).

The candied chinese olive I tried had an olive-like pit, tho it was certainly big enough to be a jujube. Now I have to go find a jujube and check out the pit. I agree w Chris - it wasnt to my taste. Like crunchy white sugar with a hint of olive and a hint of anise. Painfully sweet.

I like it pretty basic - cooked in stock, and served as a side dish. Its nice in soups where you might use barley more traditionally. It works in place of bulgar or couscous in a lot of things. Its nice in stuffed vegetables as many have mentioned. If you like fluffy turkey stuffing instead of dense, its nice to mix in a little pre-cooked quinoa there too.