JTravel

Those look WONDERFUL......and I even have rosewater.....one of the advantages of being a hoarder is that you have odd stuff. Could you please post the recipe. Thanks. ← Here it is: NUT FILLED COOKIES 1 cup whole milk, lukewarm 2 eggs large 1 tsp. sugar 1 cup butter, unsalted, melted or use (ghee) 1 tsp. baking powder 1/2 tsp. sea salt 6 cups sifted flour (all-purpose or I often substitute whole wheat pastry flour for half) -1 egg beaten with 1 TBS milk (for brushing tops) Mix all ingredients until well blended. Knead well. Form dough into two balls and wrap in plastic wrap and refrigerate for two hours. Flatten dough ball, square up and roll out into rectangle about 1/8 to 1/4 inch thick. Filling: 1 lb. walnuts, finely chopped (may use pistachio or other nut) 1 tsp. cinnamon 1/2 tsp. nutmeg or allspice (Optional - 1/8 teaspoon Aleppo pepper, very fine grind) 2 tsp. sugar 2 TBS rose water Mix together and spread 1/2 cup of filling lengthwise close to one edge of each rectangle and spread a little but leave enough bare dough so it will stick to itself. Roll dough over filling, pinch seam to seal. Turn dough over so seam side is on bottom. Cut roll diagonally into 3 inch lengths. Place on greased cookie sheet seam down. Brush with egg. Bake in preheated 350F oven for 15 minutes or until brown. Store in airtight container. These keep very well, especially if you put some rose water in a spray bottle and spray them after they have been stored for a week or so and then every two weeks (if they last that long). Makes about 30 ← Thanks so much, I think I'll add them to the Japanese red bean pancakes, and the Thai coconut panckes for the dessert plate I have to take for a group in a couple of weeks. A dessert trio.....with no chocolate.

Those look WONDERFUL......and I even have rosewater.....one of the advantages of being a hoarder is that you have odd stuff. Could you please post the recipe. Thanks.

Our breakfasts and most lunches are nothing special, DH has cheap store bread with PB and jam or round oat cereal. I usually have my home made whole grain bread with PB and jam, or a mix of cereals with banana. I made a LOT of granola for holidays....still some in the freezer. I add a couple of spoons of that to cereal. The last of this week's batch of bananas went for dinner tonight so it will be a few days before the others are ripe. The last of the pancake mix is gone so I will pick a recipe from the "pancake" forum for the next batch. Dinner was actually interesting as I used one of those mysterious packets from the cupboard. This one was an Indian Butter Chicken spice mix. I used 2 breasts and a thigh and I added some more cinnamon, fresh ginger, onions and some old shallots. I used up an out of date jar of diced tomatoes and the last bits of Turkish tomato paste from fridge. (I froze a lot of it in small muffin tins.) No lemon juice, so used bottled lime juice. No cream so used milk and ate homemade yogurt with it. It was spicy but had very pleasant flavor. DH just had a grilled and baked chicken thigh and leftover potato salad. I used some of the whole milk to make a small lump of fresh cheese. I put the chicken breast bones in water with some more of that celery that's lasted forever, and made a bit of broth that will be a light soup tomorrow.

I think this was featured on "Sunday Morning" a while back. The servers are sexy "nurses. The skinny red headed guy made his way, slowly , through one of their burgers. The burgers had names like triple by-pass, quadruple by-pass etc. Only way to do it is take 10 friends and split everything.

YES! I know nothing about it but figure if it is from that area of the world it will be very tasty. If the first dish is any indication it will be wonderful. Thanks, JT

I'm in for at least another week. You could just duplicate Chris' pictures and that is pretty much what my storage looks like. Though I am very envious of his supply of "Bob's" grains. I use those to add to almost all my bread recipes....after a bit of soaking. Expensive so I wish I could find them at some "outlet". My contribution to the pot-luck is "Pumpkin Cake/Bread" made with a can of pumpkin from the cellar storage, some leftover walnuts from Christmas baking, and the end of a bag of wonderful "3 deluxe types" of raisins. (To be truthful, I have another bag.) 2 eggs will go into this and I will dip into my supply of pastry flour.....50 lbs bought at the PBS auction. I have really enjoyed that flour which is actually milled locally. After all, Rochester used to be known at the "Flour City". Now known as the Flower City. I spent about $6 yesterday on a gallon of whole milk (I will dilute it with powdered) which I bought since Aldi's had no 1% , or 2%. Also, one grapefruit, a bunch of bananas and a bag of frozen berries which I really like. This has been the prod I needed, though the first week, with some eating out, was not too productive. I expect improvement from now on.

I think Lora is right on with the hoarding thing......IF I USE it ,it will be GONE. So far this week I have dipped into/ used up several items I might have left in storage if not for this adventure. Ate the last Bosc pear.....bought at the public market 3 weeks ago. Opened and enjoyed a jar of home-made peach/plum brandy jam. Started eating the whole grain no knead bread from freezer. Also, some really good pumpkin bread with raisins and walnuts. Probably from Thanksgiving. Tonight's dinner was a batch of carnitas from Jayme's recipe. Everyone should have some of that in freezer. http://recipes.egullet.org/recipes/r377.html On the beverage side.....if that counts....we love Wegman's Wedge ....a sort of grapefruit diet beverage. But this week we are drinking up the bargain (4th of July ?) 12 packs of cans.......Pepsi products mostly. Week two begins tomorrow.

It's been almost a week and nothing much happening as I was so well stocked. But, for a change, I am planning uses for some things that have been hanging around. I have lots of flour and grains, canned tomatoes, salsas etc., and of course chick peas.....though not much tahini. I could bake breads for a long time, and cook pasta and put something tomato like on it. The next couple of weeks I should be dipping into those jars. On the topic of using up bits and pieces may I recommend my favorite bread/snack food. http://seattletimes.nwsource.com/pacificnw...1104/taste.html I never thought I could make these scallion pancakes until I came acros mamster's article. IF you have scallions in need of use, and toasted sesame oil (quite common on this board ) you can make these and dip them in an Asian style dip, or spread them with cream cheese. You could wrap most anything in them. They get tough , but a brief time in the toaster oven brings them right back. They look a lot like breads I saw in Morocco, you could use onion and tomato and cumin instead and change the locale. A good "user-upper" as my mother would have said.

No real changes here as we had so much on hand. First things to miss will be carrots (1 1/2 left) and citrus (one old orange and 2 clementines). I diluted the 2% milk (usually have 1%) with 2 cups of powdered skim when I took out 2 cups to make yogurt. Yogurt was better/thicker than usual using half powdered and half 2%. We ate out Sat. night (a very rare thing) at a chain place with a BOGO free deal. Salad bar was tempting so most of meals came home. I LOT of very over-cooked broc which I turned into soup. Probably should have tossed it. Soup OK but not to my taste. Breakfast was my version of whole-grain no-knead bread from freezer with pb from a co-op and home made peach,plum, brandy jam. Jam is a bit soft (I misread amounts) but very good. Figure I need to go at least two more weeks with perhaps the purchase of a couple of fruits/vegs. I have a big bag of roasted Hatch Chiles in freezer...and a big bag of Amish corn meal so am thinking on that for later in the week. I decided to wait on the rice flours, coconut.coconut milk pancakes. I will take them to an event in 3 weeks when I need to bring dessert. Another can of red bean paste will be used then too in Japanese pancakes. I AM planning on how to use this stuff up. Really enjoying seeing what people have on hand, and how inventive they are.

I hope this is not OT or inappropriate....but I thought it might be interesting. I had heard that members of the Latter Day Saints (the Mormons) are supposed to have a storage plan.....food and supplies for a year. Here is a link to a planning guide to estimate what you should have in storage....all shelf items. Storage calculator Certainly nothing fancy, heavy on grains and legumes, and I'm assuming it figures you could still grow vegetables and fruits since there are none of those. Much different from what we are seeing in our pantries, but with regular rotation you could be quite prepared. It also assumes also that you have basic cooking skills for bread making etc. Thoughts???

Ah HA! You have struck on one of the problems of cleaning out things. When you use up several things to make a new thing.....then you have a lot of the new thing! I have that partial box of Mochiko sweet rice flour. I found a bag of regular rice flour, and a have a big bag of coconut in the fridge. I have a great recipe to try for Thai coconut pancakes using coconut milk which I also have. Now if I make these they are sure to be delicious, but I don't need to eat them all, DH probably won't try them. SO then do I freeze them? Doesn't sound good. I need to wait for an occasion where I can take them someplace I think.

In Western NY the pioneers made a "sumac tea" from the staghorn sumac . It was sort of like lemonade and supposedly full of vitamins. I expect I could find everything on the list, Wegmans would have a lot, crema most likely at Super-Wal_Mart or a smaller Mexican store, we have a Halal market for sumac, pom mollasses. Italian stores for pancetta. I would guess the public market would have piggy parts which I don't use. These are the places I enjoy shopping and all the non-meat things have had a home in my pantry at some point.

Dinner same as last night with the addition of a bread from freezer. It was the no-knead, whole grain, bread.....flattened, spread with some sauce, and topped with pepperoni, and mozzarella and baked. The foil was a bit unwrapped, but sliced and toasted it was good served with some jarred brusschetta sauce. Made the sweet red bean stuffed mochi balls and they were wonderful. Didn't use the whole can of beans though.....or the whole box of Mochiko. Mashed up a lump of blue cheese from freezer with some cream cheese. Some filling for some of the celery perhaps. Need more than a week to make a dent in the overstock. Yep, I'm a hoarder.

When we go away we always pour the last of the milk into a Lock 'N Lock and freeze it. We can use it in our tomato soup (chop out a chunk) when we arrive home at night. Or leave it out and have it for cereal and coffee next morning. Not perfect but OK.

Supper for DH turned out to be a HotDog.....at least it was a Zweigles....a Rochester tradition. 1 of 3 from freezer. With part of the jar of Bush's chili, AND Kraft Mac and Chesse. He loves that stuff. I had my most excellent Chinese soup. We shared cut up orange, one that I had zested a couple of days ago in order to make orange syrup. We broke open a box of Tagalong Girl Scout cookies that we've had quite a while. We shouldn't need anything for at least a week. Then maybe fresh fruit. We are in the "home" of Wegmans supermarkets and I love them.....usually get my meat there. But I shop where I am (Asian store, Day Old Bakery, Aldi's and Sam's Club) considering what I need. No special day as we are retired.

Found a can ( on the cellar shelf) of sweet red beans (An?) used in Asian desserts. I found a recipe for microwave mochi so I will make that with a box of rice flour and fill with the beans. Yum. Those commercially made ones at Asian store are $1.25, so I'll see if I can duplicate them and have a special treat.

I'm really in need of this. I don't think I am playing fair though as I shopped yesterday at "day old" bakery, Asian market and Aldi's . Maybe I have to go a 2nd week. Big freezer in basement is in need of defrosting so I should be using from that. Cupboards are overflowing. Aside from a gallon of 1% to pick up today I'm set for a LONG time....if the power doesn't go off. Tonight, for DH a (frozen) boneless porkchop cut from a huge pork loin from Sam's Club and a jar of (closeout) Bush's chili. With lettuce salad. Can you see my cooking efforts are wasted on him? For myself a big bowl of my Chinese style soup that I made on return from market. Broth, ginger, green onion tops, celery (cheap at Aldi's), an old carrot and a dab of tomato paste (from Halal store) from the bottom of the jar. Cooked, strained, a frozen chicken breast added along with mushrooms, green onions, the last of a sad baby bok choi, seasonings. Excellent. Can you see a theme of "cheap/bargains" not be resisted? Now, as to the rest of that celery.....

Because of this thread I went searching for Chuck Eyes which I had never heard of. Found them at Wegmans (I swear they weren't there before) for $4.49 a pound in vac pack several month ago. Now they are $3.69. I cooked up one for Valentine's dinner. It was about a pound and a half, I sliced it in half, trimmed just a bit of fat, tied it, salted it, rested it , forgot to dry it. Sauteed it in a bit of oil and the trimmed fat. One string fell off but I got the surface of each one nice and brown. Then added a bit of butter, basted. Excellent. Portions were very large so there will be tasty leftovers. Better than grilling I think though I would try it again when it warms up.

Thanks for the tip. The website looks very nice. When I come to CO in April I will try to visit a store. Hope I can leave husband in the car while I shop. Think of all the things I can try, without the cost of shipping. I used to get a bunch of things from Penzeys, and son and I used to coordinate orders to save on shipping. But I look forward to visiting an actual spice store.

I finally found out what everyone is talking about when I installed my converter box and got the extra PBS HD stations. I have really enjoyed the scenery, the markets etc. I have never seen most of this, certainly did not eat like this. Always liked Mario, don't like Bittman, he seems condescending and arrogant. The 3 way siesta was strange along with all the comments on how lucky the guys are to be traveling with the gorgeous ladies. Then there are the times they cruise into a town in the posh car and do the queenly wave thing, greet the locals as they drive down the deserted (cleared?) ancient streets. Too much car time for sure. At least they all speak Spanish more or less which does make things go smoother. I would love to see the book to work out the map thing of where they were and what they saw. But I think my new copy of Culinaria Spain will teach me a lot more. I'm learning some new thing about Spain so that's a good thing.

I have a simple Salton that was a Christmas present a year ago....I thought I would never use it. But I tried it so I could say I'd used it. I liked it and now I use it every few weeks. With a gallon of milk at Wegmans around $2.50 a quart of yogurt made at home is a bargain. At first I had powdered milk on hand so I used that with the liquid milk and yogurt. When I ran out of powdered milk I just used 1%, and starter yogurt. I think it was thicker with the powdered milk so maybe I will go back to that. The directions say to stir in the yogurt starter very carefully, stirring gently, never whisking hard or it won't set up. So I was surprised to see some directions for whisking. Maybe it is hard to ruin yogurt. My favorite flavoring......just a dab of orange syrup made with sugar, water, oj, lemon juice and lots of orange zest. Fabulous!

My friend from Kazakhstan ( I think they are known for a long history of yogurt) has a very simple method. Warm milk in a glass jar (in the microwave) , stir in yogurt starter, set on top of fridge. Leave it until as thick as you want. No cute wooly hat though.

Husband going to the neighbor's .....I am not a football fan, so a quiet evening with PBS and a good book is in order. I am sending a big container of "Cardinal Red" popcorn. Melt butter in OO, add in paprika, peminton Spainish smoked paprika, a bit of cayenne, a bit of salt, and some Italian herbs. Spoon liquid on popped corn as with plain butter. Very tasty....the smoked papricka (which I love) really comes through. As Tri2Cook said "I know, I do too much"!

My thoughts exactly, I kept thinking "this needs a red pencil"! Awfully in need of a tough editor.