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patris

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Everything posted by patris

  1. Wonderful! So happy to hear this!
  2. I did not, but thank you for telling me - I’m so happy to have been there in some small way!
  3. At the risk of taking this too off-track, reading this thread has taken me back a few years to one of my late mother’s hospitalizations several years ago. Each patient was given a menu and allowed to order from it for breakfast, lunch, and dinner at a time of their choosing. The menus were quite nice given that it was a hospital - hot and cold choices, and several of them, with sides and desserts, for each meal. Everything was always plated with some care and, though it was underseasoned, of apparently good quality and freshly prepared. On top of that, there was a dietary attendant assigned to her floor who made it a practice to serenade each new patient with a little song at their first meal - and she had an absolutely exquisite voice - and it was obvious that she cared about every patient on her route. I have been fervently wishing that Anna could have that level of choice (and even the singing!), but more so that she get out and back to her own home and kitchen!
  4. @Anna N so sorry to hear you are in the hospital! I caught up on all your posts and have come to the conclusion that the head of dietary at your hospital is deeply misanthropic. If @Kerry Beal comes by at lunchtime before you get sprung you should order from that guest menu and do a Ladies Who Lunch, Hospital Edition. (Of course, Kerry should bring backup pho or something just to make sure you both get some nutrition in you!)
  5. patris

    Breakfast 2019

    Not sure there’d be a cut that’s not trayf!
  6. patris

    Breakfast 2019

    I sincerely hope you are never in a position to be shopping for long pig!
  7. Indeed. I was concerned that it wouldn’t work because of the temperature, but it tempered flawlessly every time.
  8. They are something else. Most of my recipes are stored on some device or other - either on a website or in a Kindle cookbook - but this is one of the few that only lives on paper, which is why I tend to forget about it for years at a time. I am always delighted anew when I dig it out and bake up a batch!
  9. The latest sugar shenanigans for work - treats for a coffee cart to kick off an annual fundraising drive and get the building into a giving mood: Serious Eats cutout cookies augmented with orange, lemon and lime zest and lots of crystallized orange, lemon and lime, which also went into the royal icing for extra citrusness; macarons in passionfruit and espresso (though not nearly as gorgeous as @RWood's!); little chocolate bars with a layer of peanut butter meltaway spiked with a mess of Rice Krispies, a sheet of @Kerry Beal's chewy caramel from EGCI, and a thin layer of marshmallow; and a rustic but delicious cookie with oats, coconut, chocolate chips, pecans and a hint of cinnamon - the recipe was printed in our local paper many years ago - probably more than 20 - and I have never seen it anywhere else online or otherwise.
  10. I eat Beyond Burgers whenever I get a hankering for a burger (maybe once a month or so) and I do like them very much. For me they do not taste like beef (a flavor for which I do not care so much), but they satisfy a desire for the good kind of greasiness a nice fatty burger can have. I totally agree with @lemniscate that it is all about the condiments (de rigueur for me are cheese, mayo, tomato, dill pickles and mustard). I have also used them as a kind of salisbury steak substitute, which works reasonably well. I just picked up a package of the reformulated burger, augmented with coconut oil and cocoa butter if I am not mistaken, which I took to a barbecue yesterday where the main meal was hamburgers and hot dogs. I do not have a charcoal grill so it was the first time I had eaten one of these burgers cooked over coals and I have to say it was absolutely delicious, though I do not know how much of that was down to the perfection of the day in general, the quality of the burger itself, or that lovely charcoal grilled taste. I also keep their hot Italian sausage in the freezer and will cook one every now and then to eat with fried peppers, onions and cheese. Nice fennel taste and a bit of a bite, and an oiliness that works for me. I do not love the texture, which can be a bit mushier or mealier than I like (though meat-based sausage textures were not something I cared for when I did eat meat). Beyond is now selling a straightforward ground beef substitute that can be used in meatloaf or other dishes where the usual frozen crumbles would not work. I picked up a package and am planning to use it for taco filling this weekend. Hoping it works better for that than Morningstar or other crumbles, which always smack of soy to me in a not entirely pleasant way. I will say I am looking forward to a nice meatloaf when the weather cools down.
  11. Spied this in the cheese case yesterday: Delicious, if a bit salty. Good pimento flavor and the cheese is nice and sharp. I enjoyed it slathered on some fresh crunchy veggies for a quick breakfast.
  12. This week is another of our monthly lunches at work. I generally try to make something for both the chocolate eaters and the non-chocolate eaters, which generally means at least two different recipes altogether. This time I decided to try to please everyone with one recipe: His Mother's Oatmeal Cookies, which were the only oatmeal cookie my mother, an exceptional baker, ever made. I am not a big oatmeal cookie fan, but these are something else - light and crunchy, a bit buttery, and not too sweet. My mom always sandwiched them with Smucker's blackberry jam, which I will do to some of them the morning of the lunch to keep them from going too soggy; I will also serve some plain/un-sandwiched and some dipped in chocolate so as to please as many as possible. Yes, that is a LOT of cookies. A single recipe makes in the neighborhood of 7 or 8 dozen cookies, which is enough for almost any purpose. This morning, however, working from my mother's battered Betty Crocker cookbook, I got distracted by her handwritten notes about doubling the recipe and didn't realize until I had mixed the dough completely that I had added milk enough for a double batch - so I assembled a second batch sans milk and mixed the two together. I sincerely hope I can find a home for them all, as they are absolutely addictive and I definitely do not need the extra calories!
  13. Tomorrow is our annual staff “retreat” - a day offsite to work on our culture and think about the future - and again this year I volunteered to provide dessert for lunch and snacks for the afternoon break. I always try to accommodate as many tastes as possible, which usually leads to an assortment of goodies. Before I wrapped them up on their platters I kept one of each aside for ... quality control: Clockwise from 12:00: tangy citrus sandwich cookies, brown butter chocolate chip cookies with pecans, almond joy cookies, and extra-gooey Rice Krispie treats with handfuls of freeze dried blueberries, raspberries and strawberries mixed in. We have a few folks on staff who shun gluten, so I thought I would try King Arthur Flour’s gluten free measure-for-measure flour blend in the chocolate chip and citrus cookies. It seemed to work just fine - I usually get more spread on the chocolate chip cookies with wheat flour, and there is a distinct grittiness/powderiness to them both, but I imagine they will get eaten by gluten free and gluten full folks without complaint.
  14. Such a lovely bowl! Looks like it was a wonderful weekend!
  15. What a delightful day it was! I take for granted sometimes that I live close enough that a visit with the OG Lunch Ladies is an easy day trip, and I aim to make it a more frequent occurrence. I am lucky to have @Kerry Beal come down to visit several times a year, but I dearly love seeing @Anna N as well. I am still dreaming of that wonderful, lemony cauliflower, and although I have no food photos to share I did get a shot of a most interesting appliance in the washroom: Can’t say I would ever use what appears to be a hand-held bidet in a restaurant - or maybe I should fervently hope I never have the need!
  16. The staffer you talked to steered you wrong! They still have quite a bit, but they moved it over near the baking stuff. I doubt I will be adding more to my stash, though... still haven’t used more than a couple packages.
  17. Bet you can't eat just one! Every month I run a meeting of my organization's leadership team where we talk about strategic issues - often fairly dry content, but this afternoon we had a rather contentious agenda item that spurred a lot of... discussion. Fortunately I had the foresight to grab the bin of these off my desk when I left my office for the meeting room; I can report that they do an excellent job of smoothing the edges of prickly conversations!
  18. The latest iteration of my office confections is one of the most popular with my colleagues - chocolate clusters with heavily salted David Lebovitz's candied peanuts. These peanuts are daaaaangerous on their own, and in combination with chocolate they are one of the few things that really challenge my Keto resolve. So simple and so, so moreish.
  19. How about breaking out some luster powder, mixing it with a bit of alcohol and going the kintsugi route?
  20. Does this mean the original melt, like when you’re starting a run? I thought it had to get up past 35.5, so yay for saving a few minutes here and there!
  21. These look fantastic! I have developed a habit over the last year of always having a bin of some confection or other sitting on my desk for my colleagues to enjoy - my job is fairly solitary so it encourages people to stop by my office to chat and often results in some good collaborative work - and I think I now know what the next treat will be. I imagine they will be delicious dipped in chocolate.
  22. So somehow my TJs keeps getting restocked with Ruby Cacao, and I keep buying it. I have now laid in a supply that would probably qualify me for a Discovery Channel special, if not a whole series, on hoarding. If anyone really wants to try it and can't get it in your area, PM me and I'll send you some, at cost ($2.99 for 5 oz) plus postage.
  23. I always dip them! Tempering the meltaway with EZTemper silk makes the texture so wonderfully melty that the chocolate is just a temporary barrier, especially with a relatively thin coating. Melts in your mouth, not in your hands, as they say...
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