lemniscate

I use Amazon Fresh and they show in stock.

(eG-friendly Amazon.com link)Aplenty Sour Cream & Onion Cashews. These are excellent.

I have very few, like 6. All of them are emotional "keeps" only. I gave up on cookbooks when I realized I don't follow recipes, I follow ideas, and the Internet exists.

Colavita (eG-friendly Amazon.com link). Product of Italy. $0.17 per ounce on Amazon Fresh.

@Shelby What's in the "odds and ends" cans?

The Aldi deutsche kuche frozen pork schnitzel are pretty good for a quick heat up meal. However, they don't seem to do well in the air fryer. I suspect they need a spray of oil to crisp and brown nicely. They stay pale in the air fryer. I shop for a couple different households. Aldi had veal patties in the frozen section, so I added those to a delivery, along with the frozen cheese spaetzle. We'll see how the reviews come back.

Costco had a "hot buy" on pork belly this week. I have never, ever done anything with pork belly. I bought one of the smaller ones and I am going to make "green bacon" with it. I was considering doing salt pork, but the green bacon sounded more flexible. I plan on doing dry brine vacuum packed for a few days. Just trying to figure out the salt/sugar/spice amounts ahead of time.

Natural light or do you use a supplemental LED?

I've got that round Pagoda ceramic that's never been opened that's probably 30+ years old. Found in an antique liquor hoard.

Mine always turned an unattractive brown color. Fine for me, but I wouldn't serve to guests that way. I just now see a recipe that uses both fresh pom juice and pom molasses for grenadine. That sounds like something I may try and hopefully the color is more palatable. Worth a shot. I love my trashy Tequila Sunrises. Tangerine juice only, cuz more classy.

I have a prolific pomegranate tree just outside my patio door. These are the many ways I've used them. Eat fresh. Nature's Rubik Cubes. Hours of fun. /sarc. Froze the pips. They turned mushy. They ended up as juice anyway. Juice them. I've bought a Turkish lever juicer made for large poms. Upper body workout. If too much juice, cook down to pomegranate molasses and use that for portion for seemingly years. Make pom vinegar from juice. Pretty good fruity vinegar, but doesn't happen overnight. May attract fruit flies as new pets. I bought dehydrated pips online a few years ago. I liked those very much. Now that I have a proper dehydrator, I will be doing this to a large portion of my harvest this year.

Chicken, ham, mushroom, onion, or beef bouillon powder. Powdered soy sauce. Kinder's Buttery Steakhouse. Knorr Pollo con Tomate. MSG.

3 qt. for smaller meals, rice, eggs, etc. (and travel cooking). 6 qt for batch cooking and long cooking stock from saved up bones/veg. Today both being used as I am doing batch cooking of red and green chile stew simultaneously. WF had a nice special on pork shoulder this week, that's why both IP are working today to accommodate getting that meat cooked. I use my IP's way, way more than my stovetop.

And they are reusable apparently.

I'd go one step farther and say she is a "destroyer".

I had to be careful of the water I was using to mix with milk on my grains because tap water is treated. Ideally I would use a spring/well water, but all I had was distilled in the house. @cdh are you using untreated water for the revive?

I am reanimating my years old dried kefir grains that I coated in powdered milk, vacuum packed and "lost" in the freezer. I am on day 2 of startup. I am rehydrated with distilled water and whole milk for the last couple days. I watered some plants with the liquid since it didn't have any real food use yet.

I only had about 2 cups of product to spread out, which was 2 6"x8" pieces. So, the lime leather has salt, sugar and citric acid, which is essentially a simple Oral Rehydration Solution. One of the household is heading for a hunt, much hiking involved, miles. And it's still warmish here, even in the high country. Fruit leather was never a thing for us, even as kids, but the lime leather was a huge hit for all the adults and the hunter is going to use it as a supplement with canteen water to keep hydrated in the woods. Like a solid Gatorade. Easy to put in a pocket. That is, if it all doesn't get eaten before the hunt, which is a clear and present danger.

As plant based thing go, I really like Ikea's Huvudroll. They are not trying to taste like meat, just tasty veggie balls. In fact, I'm thinking of including these in Holiday meals as a side, even though no one in my inner circle is particularly vegetarian/vegan as an eater.

I tried both a Beyond and Impossible burgers in restaurants a couple or more years ago. They tasted...ok....but the flavor was like overly processed food. Not to be too indelicate, both were tough on my digestion also. So off my list they went. I'm a carnivore, but I love a good portobello "burger" and will pick it over beef most times I see one on a menu. The best veggie burger I ever ate is Houston's/Hillstone version, but you're gonna pay upwards of $27-30 for it. And worth it. I just don't think those Beyond/Impossible tasted good enough to draw the carnivores over to them.

To followup my use of the parm ends and pieces sauce, I made a mac n cheese, but I used cheese tortellini (Barilla 3 cheese dried, Amazon had a deal) as the mac. So decadent. Very much need to watch portion control on this one.

No recipe. It was a "wing it." I had whole last season frozen limes in the freezer. I am under orders to clear out odd bits from pantry and freezer. I made a large batch salsa from the juice squeezed from the limes (5 whole). I then made a "superjuice" with the pulp and rinds (where you soak them in a bit of citric and malic acid to extract olea saccharum for a powerful citrus juice for drinks/cocktail mixing). Hello, margaritas. I blitzed the soaked lime remainders in Blendtec and then dumped pulp into a jelly bag to drain out the juice. After hours of draining I had a wet pulp leftover. It was very limey and not bitter, about 2 cups. I added probably the same amount of sugar and a tsp of salt, until it tasted right to me. It was consistency of apple sauce. Spread it out on a couple silicone mats and put in dehydrator. So far, 8 hours at 115F. Needs maybe a couple more hours. The preliminary tastes I have done are pretty good. Like a more natural flavored lime Starburst?? maybe?? Kind of wonder if the fruit leather strips could be added into a cocktail as a garnish/flavoring. Full circle.

I am doing a lime fruit leather today. I've never done a fruit leather before.

I toss them in soups/stock or grind them into powder as a seasoning in coleslaw/mac/potato salad type things. They are kind of like a carrot jerky bite if you want to eat the as a snack.

I do cooked carrots in dehydrator. I like the taste/texture better that the uncooked for final product.