blue_dolphin

No, not me. I suggested roasted brussels sprouts and potatoes.

Yes, direct from the freezer.

Steam bake, 425 deg F for around 22 minutes. I usually pull them out and flip the bigger ones over at some point. I wouldn't say they are super crispy but they do get a nice crunch at the browned edges, especially when you eat them right away.

They're just the Trader Joe's frozen sweet potato fries but they do crisp up fairly nicely. In my regular oven, they can go from soft to cinders awfully quickly but the steam-bake function seems more forgiving. I gave them 10 minutes on a baking sheet then stuck them in the muffin cups. Not exactly my usual protocol but it got everything ready at the same time!

Don't you bake your meatloaf in a rabbit-shaped mold? I'm thinking of some bunny molds that would be just the ticket !

Very appropriate name - I'm sure most of words that Kerry used were indeed very old words !

Probably the last iteration of the bacon-egg-muffin. With sweet potato fries, watermelon and tomato. Toast bread round, pre-bake w/o egg for 5 min, add egg and bake an additional 8 min. 400 degF steam-bake in Cuisi steam oven. Bacon crispy - check Toast round crisp - check Egg yolk runny - check I much appreciate @robirdstx's suggestion to pre-cook the bacon cup with toast round and spinach/mushroom/onion layer and @rotuts's recommendation of a CI piece on baked eggs Florentine. The sweet potato fries were the last of a bag in the freezer and I put them into the unused muffin cups to bake along with the egg.

Today, there was a mention from Manitoulin of a cocktail with gin and St. Germain. I know not what it was but it reminded me that I had an unopened bottle of elderflower liqueur that I hadn't tried so I mixed up a Bitter Elder. Holy cow, if St. Germain is elderflower, this stuff is elderFLOWER! The first sip was like drinking perfume. I added another slug of Campari but it was still not the balanced drink I remember. I'll have to give this another try or two before I dump the bottle and use it for something else.

Wow, @pastryani, a whole shelf of cookie cookbooks !

I just ran the oven through the decal protocol. Indeed, it does fill...or overfill...that little tray multiple times and if one proceeds from one step to the next, as written, it's necessary to empty a tray that's full to the brim with very, very hot water. Or end up with a flood of rather acidic water under the oven. Given how many times they tell you to unplug it before you so much as approach the oven with a damp sponge, I'm very surprised they didn't include some cautions about this procedure. The inside of my oven is now cleaner than it's been in a while, although the inside top surface is certainly not pristine. It catches the most chicken splatter and it's hard to clean around the heating elements. Also not visible unless you practically stick your head inside, so my secret is probably safe .... as long as you guys don't tell

Does the cocktail have a name? Or is it just @#$%&*@$!!!!

I have not. But I appreciate your bringing it to my attention and I will do it soon. Perhaps on the patio.

Veggie pasta with pesto and feta

I believe @cyalexa is asking about the "oven rack" that slides into the oven and can be positioned higher or lower for broiling or baking. I admit that my oven rack had acquired a certain ...um...patina but this query inspired me to attack it with a Brillo pad and it's now back to its (almost) original shiny chrome finish.

@huiray, I very much enjoyed the juxtaposition of these last two meals. Thank you for sharing.

Toasted ciabatta, a layer of homemade ricotta mixed with bit of toast dope and broiled. All topped with sliced Dapple Dandy pluots. Black coffee.

Ding, ding, ding! I really couldn't figure this out but you've got it!

Toasted ciabatta topped with homemade whole milk ricotta mixed with some tapenade and lemon zest, olive oil drizzle. Pickled mushrooms inspired by the ones @Anna N made over here and farmers market tomato. As I was eating, I kept thinking that a glass of wine would go nicely with this so perhaps there will be a repeat later in the day....or another day.

My curiosity was piqued by a couple of Manitoulin cocktailians who made this recently over here so I tried an Arsenic and Old Lace for an after dinner drink. Very interesting to watch the color in the glass shift and change.

Thank you. Makes perfect sense as I've gotten some cooked-on rice when cooking (usually small amounts) in the pot, while the pot-in-pot method works better, though timing is sometimes different.

I do hope it results in writing as entertaining as your "Roti John" description, which entertained me entirely!

Beet greens are a treat! I usually do the same as @HungryChris described. Sometimes I blanch them first. If there are a lot of bigger stems, I'll slice them on the diagonal and add them to the pan with the garlic so they can cook a bit before adding the leaves. The best treat of all are the row thinnings, with tiny baby beets attached to fresh greens that can cook together in a pan with plenty of butter. Oh my !

Yes, I noticed that the recipe actually included cleaning instructions!

@rotuts, I know you were asking @DianaB about the UK Aldi selections but you can see some of the US wine offerings here on the Aldi website. I don't see any labels I recognize there. But if you click on the "Handpicked Wine just for California" link, there are quite a few well known brands. No prices. Apparently I will have to go to the store and report back.

Your brunch polenta was already fabulous but this one is even more over the top. Thank you for recommending the polenta method over on hippressurecooking.com. I've got to give this a try. I also tried that recipe for caramelized onions. I ended up with a large amount of liquid after the pressure cooking step and it took such a long period of stirring on the Sauté function (almost 40 minutes) that the onions had pretty much turned into a paste. I was disappointed as I'd been expecting onions, not onion purée and the claim of "caramelized onions in 30 minutes" turned out to be bogus in my hands. However, I froze it in ice cube trays and it's been great to thaw out a cube or two and get that great caramelized flavor in an instant. Smeared on a flatbread, sprinkled with grated cheese and broiled - yum!