Darienne

Was just about to post the exact same text. Plus, when I am pressed for time in donating to local animal charities for their sales, I have made the lollipops using a microwave recipe.

Kerry Beal's Quick Bread Recipes, Cranberry-Walnut version, was received with such enthusiasm at the Gourd Retreat that I was stupefied. Well, I guess I'm gonna make that one again.

We are with dcarch.

Just did it with one ear of corn for fun...and by heck, it worked perfectly.

Shel_B, do you toast the pita pieces or not for your Fattoush? I've never made it at home, but do love it. I have sumac down on my grocery list as of a month ago to make something called Three Pepper Shakshuka Pita with Feta and Za'atar. from Smitten Kitchen and still haven't gotten to that out-of-the-way store which carries such things. Can't get Za'atar in our nearby city.

I'm the designated 'snack person' for the upcoming local gourd retreat. To that end I have begun making items, starting with Kerry Beal's Quick Bread Recipes, taken from The Kitchen. On the left is the Variation #1: Cranberry-Walnut; on the right is Variation #4: Blueberry Loaf. Both taste very good. DH says butter goes on both loaf, and for the Cranberry Loaf? Old Cheddar, of course. Thanks, Kerry.

Ha! I knew what you looked like, Kerry, but now we all know what Anna looks like too. Always nicer to know what the person looks like. For me, anyway. Thanks.

We are just two usually and often buy large-sized jars of this and that at Costco to keep the cost down and save unnecessary shopping trips into the city. I have found that the option of taking out a smaller portion and putting it in a smaller jar in our kitchen fridge while storing the larger amount in the garage fridge which is opened so much less frequently works very well. I do it with oils, soaps and other items too. I don't know...perhaps we aren't very sophisticated in our palates for one thing...

Ditto the above three threads!

Liuzhou, your concern was for naught. This has been a fascinating thread and I've enjoyed it so much. Thanks for doing it and I hope there is still more to come...

Are the green spiky fruits Durians? Do they really smell as bad as the literature would have it? I'd love to taste one. I believe they are available in Toronto. Here in our local city you can get frozen pieces but I don't know if that is a useful way to be introduced to a Durian. The fruits and vegetables are beautifully laid out. So clean and neatly arranged.

The cheers which must arise when the local staff find out that Kerry Beal, she who bakes the endless wondrous goodies, is coming again.

We have popcorn for supper on Wednesday nights. With my own take on an orange julep, of course. Ed eats his popcorn with butter and salt...so last century...and I have mine with olive oil, pepper and salt and ground chipotle.

Wonderful videos. Watched them both in fascination. So good to watch professionals make it all seem so easy. Obviously you have to go there and visit them Minas6907. Probably not an acceptable site for a honeymoon. All best in your upcoming marriage.

Your egg recipe sounds delightful. OTOH, I have never understood why I can eat that kind of dish for lunch or supper. Absolutely adore Egg Foo Yung, made at home. Can't speak for local restaurants. And yet I can't even eat an omelette for breakfast. Absolutely plain eggs or nothing. I've never even tried Huevos Rancheros in the southwest. Follow-up to the ketchup remarks of the other day...I love ketchup on Tourtiere and hamburgers. Oh, and meat loaf which I haven't made in a couple of years. That's about it. As Huiray says, it's great on some things.

Many thanks for your thoughtful lack of addition in the photo. You are correct. Some of us more delicate folk would have been quite taken aback!

My Blueberry Cobbler Recipe 2 c. fresh or frozen blueberries 1 t. freshly grated lemon zest 1/3 c. sugar 1 T. lemon juice 1 t. cornstarch 1/2 c./4 oz/1 stick butter 1 c. AP flour 1 1/2 t. baking powder 1/4 t. salt 1/4 c. sugar 3/4 c. milk Preheat oven to 350˚F. Melt butter and pour into baking dish. (I used an 8" square glass dish) In a medium bowl, stir together flour, baking powder, salt and sugar. Add milk and mix into smooth, thick batter. Pour into dish and try to spread fairly evenly over melted butter. Mix berries, zest, sugar, lemon juice, and cornstarch until combined and spread on top of batter. Bake for 45-50 minutes It's not a diet recipe with that amount of butter, but it sure is good.

Big wonderful blueberries on sale today. Ed picked up two huge flats. Made my favorite Blueberry Cobbler Recipe. Delicious. Took three recipes and made my own out of them. So I guess I can safely call it My Blueberry Cobbler Recipe...which I did. The scrabbly little empty bottom left hand corner was my taste of the cobbler...just in case it was poisonous. I always look out for my family.

You are back and we await your adventures, cooking and otherwise. Wonderful.

Thanks for your reply. If my camera (and I) worked properly I could send you a photo. Alas, neither of us does. So, it has four blades: a short set opposite each other and a longer set at right angles, also opposite to each other. (Image from https://www.cuisipro.com/en/WhatsNew/Cordless-Herb-Chopper-plu74-7190.html) Here's a photo which I hope helps. What you can't see clearly is the second short blade (left side sort of) which is opposite to the visible short blade. Yes, we did the shaking thing. Wet stuff simply didn't move. Yep, like trying to mow wet grass. And dry stuff moved only when there was very little in the machine...which makes it useless. No real information is given about how to use the machine either online or with the item in the box. It's not that I'm determined to fit this into my life...I really want to know if anyone out there has made it work.

A gift of course. It does work when empty, so we know it works. But it doesn't work with herbs which are not completely dry after washing. And it won't work with more than a little bit in it at one time. Has anyone had any success with this item? Thanks.

Salmon we fry/poach in lime juice.

Hi Prabha, I flipped through the book looking at the storage information and the bars will keep at room temperature from 2 days to 1 week. (In the refrigerator from 1 to 2 weeks.) I owuld imagine that this is based on the ingredients. There are no preservatives in the bars so that's where the short room temperature storage lies.

The Clif bar substitutes are called Nick Bars and the nutritional breakdown per bar is: Calories 195, Fat 7.5 g (Saturated 1.8 g), Cholesterol 1 mg, Sodium 41 mg, Carbs 29.8 g (Fiber 3.2g, Sugars 19.8 g), Protein 4.9 g. The recipe does not contain soy. I have not made the Nick Bars. As noted above, I am stuck on the Citrus Bars and in fact, just made another double batch today, one of the variants, further varied by my own fair hand, of course. Good luck with the book. It's pretty good.

The posts above are so brilliant with the re-purposing of familiar kitchen items. Reminds me very sharply of why I love being on eGullet. The generosity of the members is outstanding, as always.