FauxPas

I don't think they are making it anymore. But a couple of sites discuss substitutes or copycat recipes: https://www.hungrybrowser.com/phaedrus/m1015M12.htm https://thebrilliantkitchen.com/white-wine-worcestershire-sauce-recipe/

Yes, this. Everything I could say. But Maggie the Cat was sleek and flexible, just like real cats. This lady was gracious. Fun. Entertaining.

When we were living in Tucson, I would sometimes buy fresh nopales if they looked nice. I chopped them up, rinsed them in cold running water to draw out some of the goo and then added them to salads. I liked the fresh texture better than the cooked.

Funny to see Smarties as we think of them as Canadian even though they have UK origins. This was the old (slightly annoying, ha) Canadian jingle: When you eat your Smarties, do you eat the red ones last? Do you suck them very slowly, or crunch them very fast? Eat those candy-coated chocolates, but tell me when I ask: When you eat your Smarties, do you eat the red ones last?

Yum, orange is the very best popsicle flavour! 🙂

Next time you come to Vancouver Island, you could pick some! But I think it's a summertime veggie. I've seen some seafood departments carry some of the ocean "greens", you could ask your local stores if they ever get them in.

I wonder if they mean a chicken seasoning blend, whatever you might use for seasoning chicken in general. Like thyme, oregano, garlic, onion? But I would think having a good Jamaican curry blend is the most important ingredient!

Me too! 🙂

Schmaltz is a thing of beauty. Schmutz is the opposite! 🙂 Loving the look of those sprouts, how did they taste?

I thought this was a pretty good overview, written by Katelyn Jetelina, an epidemiologist who wanted to examine gas stoves as a possible public health issue. She has some good links to the various studies and also to gas industry attempts to undermine that research. And some advice on mitigating risks for people who have to, or choose to, continue cooking with gas. (If a pop-up appears, you should be able to continue by clicking on Continue Reading, I don't think you need to subscribe. I do subscribe to her newsletters because I find them well-written, however.)

These remind me a bit of some of Laurel Burch's cats. But I really like the B&W simplicity of yours.

Tell us more, please. 🙂

I wonder if anyone is actually buying them, though! 😄

You could resell it on eBay. 😆 Someone in Sochi, Russia is selling cans of something similar for $22.50 US per can. And they were canned in 2017 with a shelf life of 4 years! 😮 https://www.ebay.com/itm/184911103816 Or this one from Ukraine. $49.90 US. 😕 Not sure what to say about this listing. Russian soldier s canned trophy Army Tushonka - canned meat War 2022 Ukraine

Simple wings, but my husband adores them. 🙂 He's also really happy that a Canadian golfer did so well in PHX today and loves the back and forth in the football game, he's positively bubbly. Quite cute, really. 😄 And now that the game is over, I know my cousins are ready for some celebrating!

That last bit made me laugh out loud! 🙂

I was wondering how things went. I hope your husband's mouth is feeling ok and that he's happy with how things have gone!

Peppers do freeze well! I've even frozen bell peppers whole a few times when I was really rushed. But I prefer to cut them in strips and dices and then freeze. The strips can be easily used in fajitas, which we make fairly often with leftover steak or chicken. The diced ones go into veggie lasagne, chili, soups or casseroles.

I make something like that also. I love it!

The menu says "Pommes Dauphine". Mashed potatoes and choux pastry, then fried. https://www.seriouseats.com/pommes-dauphine-recipe-5217321

I should have stated up front that I have tasted that sauce and found it too sweet for my liking. But I also don't want that amount of sugars in my food, especially if it's a hidden flavour. If I want a ton of sugar, I might as well taste it.

That's true. But many of us are looking to reduce unnecessary sugars. 🙂

I wondered about that, also! Cooking molasses is a blend of blackstrap and fancy molasses. It’s darker than fancy molasses and less sweet with a more “full flavoured” taste. Cooking molasses is a common substitute for fancy molasses in many recipes and has a much more robust flavour than fancy molasses. https://www.gallowaysfoods.com/sweeteners/crosbys-cooking-molasses

There are a few different versions but the Original version's contents are listed below. So I think it must be a fairly sweet sauce also. Sugar is #1 and molasses not far behind.