ElsieD

I just had a look at this on Amazon. I like that it doesn't have any odd stuff in it. Can you tell me what the typical shelf life is? And is the chicken one the only one you use? Thanks!

How did you ever dream that up?

Nancy, thank you for posting the pictures of the cupboards and also the kitties. I have a VERY soft spot in my heart for kitties. If Zorro is still at the Humane Society next Thursday (we move Wednesday) he will have a new home that very same day!

If it's not too much trouble, I would like to see a picture of this. We are moving into a condo next week that has three of these corner cupboards and i'm trying to find out what would make the contents more accessible. PS I also like the pictures of your kitties.

We just bought a condo and received a 47 page "Resident's Handbook". Amongst other things, it has this to say under "Granite, Marble and Conglomerate Surfaces" Clean with a mild dishwasher detergent or soap and water solution and rinse with clear water. Wipe dry with a soft cloth or tea towel to eliminate water streaks. Never use abrasive creams or soutions that contain acids such as lemon or vinegar as natural stone products, particularly marble, are sensitive to etching by acids. For liquid spills and stains blot the area with a paper towel. Do not wipe, as this will spread the spill. Use a dry soft cloth to dry the area." Hope this helps.

Looks like an interesting stash of books. I'll be interested to hear what the Samuelson book is like.

What kind of pastry shells are those?

HaHaHaHa My nephew-by-marriage is one of the cameramen on that show. It is filmed in Toronto. I'll have to ask him how the contestants were chosen as I can see travel $$$ being a factor for a lots of chefs but less so for Ottawa chefs as it's not that far. I wish I had thought of that last Friday as we had lunch at a restaurant owned by a well known Ottawa chef who is fairly plugged in and I could have asked him if he knew anything.

I plan on watching it but I looked to see where the contestants were from and stopped partway through. There is a very, very heavy representation of chefs from Toronto and nary a one to be found from Ottawa, where I live. I stopped counting when I counted 13 from Toronto, three from Montreal, 2 from Calgary and contestants from places as diverse as Kamloops, BC, Stratford, Guelph and Claresholm, AB. Claresholm, AB, really? I mean good for them but again, I repeat, none from Ottawa? So, it is not as interesting to me as it might have been.

They look lovely.

If you do cold smoke them, can you post how they turned out?

Please let us know how that turns out.

I would like to make some alfajores for Christmas. Never having made them before, I'm wondering how well they keep. Does the filling make the cookies crumbly after a day or two? Are they better filled just before eating? Should they be kept refrigerated? Thanks!

Pork!All righty, then! Double yum!

Yum. What was the chicken stuffed with?

http://www.amazon.com/WMF-Perfect-Stainless-Pressure-Interchangeable/dp/B005EQK3IE/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1385833481&sr=1-4&keywords=wmf+pressure+cooker This is the one I have and am very happy with it. If you get this set you get the best of both worlds.

I want one too.

I have to try this place out the next time I'm down that way! Everything always looks so good.

Slit down the middle, prop the two halves apart, add sour cream and chives or, if chives are not available, finely chopped green onions. That's it.

I get rid of unwanted liquid in squash by mashing it and letting it drain in a fine meshed sieve until it is the consistency I want. Works like a charm.

BUT how does it taste? We have tried various things instead of regular pasta...and I just don't find them the same. In my case, I'll just have real pasta every now and then, instead of any of the other noodles or vegetables instead. So far...It tastes like regular pasta, except that it tastes a bit heavier, if that makes sense. The ingredients are enriched durum semolina flour, modified wheat starch ( resistant starch, a source of fibre), wheat gluten.

My husband and I started a medically supervised weight loss program in January. He has lost 95 pounds to date (14 more to go) while I have lost 20, not nearly as much but I didn't have as much excess weight to start with. We too used MyFitnessPay to record, in our case, calories, not carbs. We both love pasta and have been buying pasta from Fiber Gourmet, link below, as it has 40% fewer calories than traditional pasta. Because of the added fiber, it is more filling and therefore we eat less of it than the regular stuff. Just thought i would make the calorie counters aware of this pasta. http://www.fibergourmet.com/Default.aspx

I also buy and use frozen lemongrass.

I am thinking about purchasing a Breville Smart Grill. I would like to know if anyone has one and if they do, what your thoughts are on this appliance. Does it really work? Did you buy extra plates for it? I would be using it for cooking meat (steaks, chops, bacon, etc.) as well as making pannini sandwiches, pancakes and probably eggs, plus whatever else catches my fancy. Thank you.

This is really interesting. Can you tell us a bit more about how you make the cheese? If there is room, is it possible to wrap a couple of bricks in plastic bags and use those to weigh your pan down?