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  1. Normally, years past, , I get one or two items food related, but this seemed to be quite a banner year for kitchen items. Mama and i got the aforementioned crepe cake, a neighbor delivered a homemade cheesecake, and another sibling sent a charcuterie board from a local establishment called Board &You. A box of Drakes Devil Dogs arrived as a delightfully fun surprise from @Kim Shook From my SIL a 20ct asst Jelly Belly tray, and gift box of Lindt truffles. In my stocking a mini panettone, Sherry, EV olive oil, a handful of chocolate candy bars, and a bag of black &white popcorn. A gift basket of several Racconto shaped pastas, and a second basket with several mustards, white wine vinegar, 3 Lee Kum Kee sauces, and a dozen spices/dried herbs, Lastly (i think)was a 750 ml bottle of Monin organic vanilla syrup and same size of Don Bruno Sherry vinegar( used some in a vinagrette last night to dress some roasted golden beets from my first Misfits box) And a Rada cooks knife.
  2. Thursday we, mama and i received a Fall Flavors Mille Crepe cake from the New York cake boutique Lady M., sent by a sibling . wife and family. It arrived, packaged beautifully, frozen hard as a rock packed in several blocks of dry ice. Thank heavens for a company who know how to package their product so that it arrives safely, because i must say the driver was certainly lacking in that area. Clearly the arrows, 2 per side, along with the ubiquitous, This Side Up were simply meant as a suggestion and not a directive. Yes, upside down arrows pointing at the floor.
  3. Look up Nigella Lawson's Clementine cake. That'll use up a few.
  4. Jumping on this a little late, but i saw it on FB, and went out and directly to their site. I was good with giving zip and email, but it wouldn't let me peruse the boxes without first signing up with my credit card info. Was this normal for the rest of you.? We have plenty of food laid by for the winter without getting out to shop, but the one thing we regularly run out of is fresh, especially green veg. (we have a land tortoise who loves collards) I'm very interested in joining, but things like that are off putting. Thoughts, experiences?
  5. I❤️ this story. I'm so glad you finally got to make them.
  6. How long after you finish folding do you use it...the video @Margaret Pilgrim posted says that due to lack of sugar it will become runny if you don't use it all at once. Could this be contributing to the problem?
  7. When I've cooked a pork loin roast, after searing the outside, I do IP manual, high, natural release, cook time 35-38 minutes. (I use a packaged roast, cut in half, and depending on which 1/2 I'm cooking determines the timing. One end being the leaner whiter meat/ 35 minutes... the end with the redder meat when cooking I go for 38. ) For a lean piece that size, I'd suggest starting at 18-19 minutes.
  8. Most commercially bought /at store rutabagas have been cleaned and are usually waxed. Being from the growers, and not being so processed, yours will look different. Looks like a rutabaga to me.
  9. Where did you find this one? was there no identifying description with the photo? Do that reverse Google thingie and see where the photo originated.
  10. I love evaporated milk...when I was new, back in the days before baby formula, mama raised me on evap milk... She still to this day occasionally tells me I was a Pet Milk Baby!
  11. This year we, all 3 of us, seemed to get food related items. Dad received 5 lbs. Claxton fruitcake, pistachios, Dove truffles, dehydrated mini marshmallows for his cocoa, and girl scout cookies knockoffs from Aldi, Hot Cocoa mixes from William Sonoma, along with BBQ spice rub. . Mama got Lindt truffles, kitchen towels, a pink tablecloth, silicone utensils, storage containers and Italian rainbow cookies. I received several silicone utensils, a pepper grinder, and a big box of variety Jelly Belly beans. On the other end, I gave various sweets, Chex Mix, nuts, fudge, granola, and pints of spaghetti sauce, freezer ready, for my 93 year old neighbor, to save her some cooking.
  12. Today I made the desserts for tomorrow, our US Thanksgiving. I have for the last 4 years made a batch of my grandmother's Banana bread, it makes 3 loaves, and one happily went away with the young man who helps out with tasks too arduous for us to handle. I also made a hot fudge pie, and my first ever attempt at butter tarts. OMG!!! they are one of the best little bites I have ever had. Rounding out the table will be a purchased pumpkin roll. Gussied up with fresh whipped cream of course. Happy Thanksgiving to you all!
  13. I wish I could answer your question...I grew up in the Southern rural US and had a few occasions to enter places where chitlins were being boiled. My mom couldn't abide the smell of them so they weren't ever cooked at our house, nor did she ever encourage me to eat them. I have no problem eating an intestine for what it is, bit I can't get past the smell enough to want to try them. After having eaten squirrel brains as a child, and enjoying them at the time, I have no desire to eat them as an adult. Edited to add; now after looking andouilette up, and seeing what they are and how they are made, I feel assured I can add them to my list of things to not eat. Apparently the further down the intestinal tract you go, and the larger it is, the more likely the colon has been used culminating in a stronger odor and flavor.
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