ElsieD

Can you tell me what those snacks are? And that you for sharing your trip. I enjoyed it very much.

Wow, great job on the kitchen. I'm guessing from your comments that those bottom kitchen cupboards are no longer a PITA to get into?

We are not breakfast eaters but do enjoy raisin toast, muffins, brown toast etc. mid-morning. Oftentimes I forget to put butter out on the counter to bring it to s spreading consistency and while I don't like using the microwave for this as it melts some of it, that is the only way I could think of to soften it. Until the other day when I thought to use the proof setting on my Breville oven. This worked like a charm. The butter was perfectly spreadable with no melted spots. I made an icebox cake the other day that called for cream cheese and I softened it the same way.

I'd like some of those cherries, please.

Mahi Mahi for me, please. The beaches on the west coast of Florida are fabulous. I had a couple of clients who invited me down to stay with them one year. They were in Sarasota. The sand on that beach was like powder, quite different from the beaches on the east coast. I loved it. Thanks for taking us along on your vacation.

I made the chicken piperade for dinner the other night. For us, this was not a keeper. In fairness, I may have been my own worst enemy because I halved the recipe, but used 4 ounces of noodles. I did not have hot paprika (just the empty jar) so used some aleppo pepper. The boneless chicken thighs were perfect.

I'm another person who likes reading the menus. Having perused it carefully, I'd have had the grouper.

Is there an English version?

I'm making either the Chicken Piperade or the Greek-Inspired Chicken and Quinoa for dinner tonight. If I make the piperade, I would like to use Espelette pepper since I have some. Would I use 1 3/4 teaspoons to replace the amount of the two paprikas called for?

No we don't but I looked at Crave and same thing - 7 day free trial.

We don't subscribe to HBO. However, I see they have a 7 day free trial. Do you happen to know if we can binge watch Julia within the 7 day free time frame?

AMZ = Amazon? If it is, I wish I'd known.

And clean!

Hi Ricardo and welcome to the forum!

Thank you for making the time and effort to share your trip with us. One of the things I really like about your trips are the pictures of places I'll never get to and food you are able to buy. I would love some of that bbq!

I wondered about the "skin on" part also. Doesn't it come out flabby?

Sounds familiar.

Is there a recipe you could share?

Yum!

I note that the cat beds are in their proper spots!

Beautiful. Thank you.

My copy of the book came today. I leafed through it and there are definitely some recipes I'm going to be making. I'll post results here.

@FauxPas Your kitchen is lovely. It is nice having that window over your sink. When we re-did the kitchen in our house, we also moved the sink from where it was, against a wall, to under the window. I enjoyed that. What did you do about the fridge?

@blue_dolphin I wondered the same thing and @JAZ sent me this: "I saw your question in the Camping topic about the difference between my newest book and the Instant Pot 5 Ingredient book. I didn't want to bog down the topic, but wanted to answer your question. There are two big differences between them. First, I only edited the 5-Ingredient book; while a few of the recipes are mine (reprinted from previous books), most are from other authors. In this latest book, only a handful of the recipes are reprints, some mine and some from other authors. The bulk of them are original for this book. Second, this book uses a variety of ways that the recipes qualify as "super easy" -- some are 5 ingredients, some are 30 minutes or less, some are quick prep (5 minutes) and some are "one-pot" dinners, where the recipe yields a complete dinner with no additional bowls. So there's more variety in this one. Hope that answers your question. Thanks!" Janet

Well, dang, now you've made me want that one too!