Shelby

Hello. I'm your grandniece that you didn't know existed.

YES Lik-m! Thank you! Oh I used to beg my folks to buy me that at baseball games--my then "dad" played in a city league. Ohhhhhhh we had something similar. It was just plastic straws filled with the same type of powder. Horrible for you, but I loved it lol.

Oh man, yeah. Aquanet was a staple. Those were the days. I also remember buying this candy where it had a white candy "stick" that you would lick and then dip into different flavored powders. Like grape flavor and strawberry. I can't remember the name for the life of me.

I used to make vats of this and take it to work for lunch. I didn't follow the rest of the diet. I love tomatoes with cabbage, though. I definitely used chicken broth -low fat. And, I always squeezed a fresh lemon in after heating. Lawry's Salt and black pepper.

I'd make homemade English Muffins. The crags really catch and hold the butter....all melty. YUM.

"Ya'll enjoy these deviled eggs and macaroni salad, the outhouses are 'round back"

This makes me have to go poo just reading it.

When I was in sixth grade or so, the community swimming pool would open at noon. All the kids would wait in line, get their prime spot that they wanted and then hoof it to the concession window -if you had allowance money. When I did it was always FunYuns. The heavy smell of chlorine, suntan lotion, Sun-In and chemical onions. Good memory 😁

I just checked and you can just skip upcoming orders if you go to Subscription Preferences and then go to Upcoming Orders. You can skip up to ten it looks like

😳

I love Funyuns!!!!

@Kim ShookWhat kind of dressing on that salad up there? I haven't had beets in a while. Those look good! I, too, am glad that @rotutswas able to get some of his favorite food Almost fishing time again. Fried up some crappie from the freezer. Drunken noodles, bok choy with fried garlic and pork belly last night

I just had to restrain Ronnie from going to the big city Aldi. That is a GOOD price on ham.

There's that perfect, small writing again!

Sorry! I had/am having a busy busy day or I would have commented sooner. My oven takes much much longer to get to temperature even though it's a convection one. I turn mine on a good 2 hours before I am making pizza and at least an hour before doing baked goods to make sure it's good and hot. I agree with Anna, I think no trussing. Compressing the bird together leaves less places for the skin to get nice and crispy (although yours didn't generally all over and I go back to my first comment on oven temp) As for the cooking vessel....it does look pretty deep so more of a skillet type pan (cast iron) is what I'd go with. That said, a good juicy chicken can't be beat so I'm glad you have a lot to use for future meals

@pattishowed us her tea leaf salad a few days ago and I became obsessed. Got my kit yesterday and had to make it to go with dinner. You mix some of the picked (pickled) tea leaves with some of the dressing and let it sit for a bit. While that was happening I fried some garlic.....I put just a bit on top. The bean topping also has garlic in it. Before mixing: OH this is good. I got the spicy like Patti did....it's not overly hot but it has a nice kick to it. I have enough to make at least one more salad, probably two. Thank you @patti!!!!!!

A friend/co-worker used to make mini (petite) cheesecakes and bring them to the office. We LOVED them and she shared the recipe with me. When I've made them (it's been a while) I used mini muffin tins and mini cupcake baking cups. I'm sure you can make them any size, just up the baking time a bit. Recipe: 3 8oz pkg cream cheese 5 eggs 1 cup sugar 1 tsp vanilla Mix well. Pour in baking cups in muffin pans. Bake 40 mins at 300F Remove from oven and let cool Mix well: 16 oz sour cream 1/3 c sugar 1/2 tsp vanilla Top the cheesecakes with this and return to oven for 5 mins. Then top with whatever fruit etc.

I concur with @weinooon adding a potato dish. If you didn't want the hassle of hasselback (lol) you could simply do them in a skillet--diced up with bacon etc. Flipping occasionally so that the taters get crispy edges. I always think asparagus goes well with eggs Benedict. Cinnamon rolls are always a treat for us and can be made ahead and travel well.

Been wanting corned beef sandwiches since St. Pat's (we didn't have enough left over to make any with) so I did one in the pressure cooker for last night. Cheese was super melty.....used my homemade sauerkraut ......hit the spot. Pickled stuff, fries and macaroni salad along side.

Misfits yesterday. I tell you what, we are really eating a lot more fresh veg. than we normally do in the winter. Which is a good thing. The watermelon radishes weren't near as big as last time lol. Ordered limes, guess they ran out and subbed with more apples....I have a ton of apples that I need to use up. I'm not complaining. I like a challenge 😁

Thursday I SV'd a turkey breast that Ronnie smoked for sandwiches Yesterday I made a big pot of Sunday (Friday) gravy. Salad and bread and , of course, pasta to go with.

Out of everything, the chicken soup would scare me most. We went on a trip to Seattle years ago and I couldn't wait to go to all the restaurants I had researched. Ronnie stopped and ate a (crappy) bowl of chicken soup at a little cafe and got really really sick. Like laying on the floor of the hotel bathroom all night sick. It was awful. I'd dump the soup and probably eat the rest (if it smelled ok).

I LOVE your new kitchen. Very pretty. Isn't it nice to have it all super clean and new? Very smart on the pull outs that you just showed.

Yep, and we like them just simply done in the CSO. If they have enough I'm sure I will buy at least 2 bags which is 20 lbs.

Wow. That's a LOT of chicken AND bakery items. Maybe people are making more chicken at home and not buying the rotiss? Same for the baked goods? I do know that Ronnie is chomping at the bit for me to go to the medium size grocery (the one we get his scripts from) because chicken quarters are 49 cents a pound which is an awesome price. Maybe just a huge glut of chickens now? We still can't find wings anywhere, though.....