ElsieD

Later?

I usually buy something but not this year not a single thing "spoke" to me.

Thanks for the article. The picture of the (ahem) cookies at the top of the article reminds me of the tins of cookies sold at Christmas. I can't remember for sure, but I think they are often called Belgian cookies.

I'd like to say the devil made me do it but no, it was @Shelby. Ever since she posted that Boston Cream Pie I haven't been able to get it out of my head. Today I made 2 individual Boston Cream Pies.

Tonight I made Cilantro-Coconut Shrimp and Broccoli from Janet Zimmerman's book The Ultimate Instant Pot Cookbook for Two. I'll start by saying my finished product did not resemble the picture in the book. At all. Rather, it looked like very green blobs on the plate, hence no picture as it looked, well, unappetizing. But, it was one of the most delicious things I have ever eaten. I followed the directions exactly and everything was perfectly cooked. I will definitely make this again but likely with a "lite" coconut milk as it is unbelievably rich. @JAZ Is it supposed to be that green?

I sprung for Les Petits Sweets

It's one cup.

My 3 quart sits on the counter. The 6 quart is in the cupboard.

What is the glaze on the fish? I'm always on the lookout for glazes/sauces for fish.

The IP is $140 on amazon.ca.

https://community.anovaculinary.com You probably all know about this already but just in case someone doesn't I thought I would post the link.

Those are gorgeous.

I am just doing bare bones stock. Nothing but bones and water. I'm on my second batch now. These are not bones from turkey that I have cooked. This will be heresy to you, but I don't like turkey. But, I do like the stock. I buy the bones from my local store, they sell them at Christmas and Thanksgiving. I roast the bones then IP them. I have a large stockpot on the stove reducing the first batch. It will all get reduced to a thick rubbery jelly which I will put in ice cube trays and freeze. I save my chicken bones (we do like chicken) in the freezer and when I have enough they get the same treatment.

1st picture: 3 pots of turkey broth-to-be 2nd picture: more bones roasting. Will likely make more than picture # 1.

I sure wished I lived closer!

@Shelby Love Boston Cream Pie. Looks delicious.

I was once at a birthday party for this guy whose wife had arranged the party. Normally a cheerful fellow, he seemed down in the dumps. Finally his wife said, "what's the matter with you Ralph?" In that voice that wives have. He replied he was unhappy to have turned 50. "Why Ralph, you just turned 49!" He was quite surprised by this bit of news and proceeded to enjoy his party. We had many a good laugh over that.

@Darienne Why not go ahead and cook the tomatoes in some broth or whatever liquid you use for the soup and then run it through a food mill? Then finish the soup with whatever else you were going to put in there.

Happy birthday, @Shelby. Enjoy your haul, it all looks soooo good.

That is a great book.

Wow. Is it ever expensive on Amazon. Mind, I've never seen the reduced sodium in stores, or maybe where I shop doesn't carry it.

Yes, Kim, that answers my question exactly. Thank you.

S&B brand curry powder is evidently the choice of Japanese home cooks. My plan is to try making the curry bricks written about in the Times. It has, let's say, a lot of ingredients. I use the S & B curry bricks and like them a lot. I'm sure homemade is better but it's not something I'd ever tackle.

Cheese Tortellini Soup, recipe from the Washington Post.

Cheese tortellini soup recipe courtesy of the Washington Post.