Darienne

I would like Kerry's quick bread recipe also, please.

The last time you had people over for dinner, who were the guests (friends/family/other) and what did you serve? Yesterday. Moussaka, Spanakopita with Butterscotch pieces in ice cream for dessert. Guests were neighbors How would you describe the dinner (casual or formal)? Casual How did you serve the food to your guests (for example: already plated, in a dish/bowl, in a pot/pan)? From the kitchen, in casserole pans. What kitchen utensils did you use to transfer the food (to the plate)? And did you do this in the kitchen or on the dining table? Served with dining room serving utensils, done in the kitchen. Refilled in the kitchen later. Dessert served in the dining room from the buffet with an ice cream scoop. Do you use these utensils purely serving or do you also use them for other purposes (for example the cooking itself)? Use the utensils for serving only Does these utensils fit with the rest of your tableware? Does it help the mood you want to create? Do you find them aesthetically pleasing? Our mood is always casual...often even more casual than yesterday, as with the summer dog crowd. That's a serve yourself group where ever we can find room to put all the food. Some of the serving utensils came with our cutlery...some didn't. They don't create any mood. Aesthetically they are a mishmash, but they are large and that's all we care about. Good luck with your project.

My little favorite measuring cup is a 2Tablespoon/1/8 cup stainless cup which I found in a dollarama store. ONCE. I bought them all and gave them to friends. And never saw them again. It must be 5 or 6 years now. The handiest little measuring device I own.

Gotcha. Thanks Plantes Vertes.

We have spent much time in Utah over the past 30 years and have NEVER seen anyone eating jello in any form. Maybe it's a northern Utah thing.

I've always made yogurt by simply adding a couple of tablespoons of the old yogurt to the new mixture. It's always worked. I wonder if this might work with coconut milk yogurt also. Has anyone tried it? Could this 'milk protein' to which Plantes Vertes? Marj Drewitt uses a full cream canned coconut. Plantes Vertes speaks of coconut milk. Lora says she follows Marj Drewitt. What about the cream vs milk situation ? Thanks.

I have regular measuring cups in plastic, stainless and Pyrex and large ones in Pyrex. Can't put Pyrex on the stove...can't put metal in the microwave. And 2 sets of each kind. But then I am a very messy cook and I do have a lot of room to store things.

This question piques my curiosity. Didn't know you could even make yogurt out of coconut milk.

Friends who love Chocolate and Peanut Butter pies of all kinds came to lunch this week and in their honor I made DL's Chocolate-Peanut Butter Ice Cream. DH and the guests loved it. Me, not so much. I think I don't like flavors quite so mixed together and would have liked it better as...Peanut Butter Ice cream (for which I have found a recipe) and Chocolate sauce of some kind. Maybe homemade Magic Shell. But hthis is all a matter of taste... I just looked up the Peanut butter ice cream recipe to see if it had a provenance and it was on eGullet. amccomb 2005.

Forgot to add that I should really make my own invert sugar and use it instead of commercial corn syrup. I've just been too 'lazy' in the past. And it's such an easy thing to do. No accounting for what we will and won't do...

I've sent you the recipe by PM as I've posted it online before in another thread.

Hi Teapot, Wish I could be of some help with your Butterscotch problems. I've made this recipe and my penciled in notation was to cut down on the sugar. I had no problem with the ice cream...but then I didn't make the recipe in its given form. I never use heavy cream and eggs and sub instead half&half and cornstarch...so basically it's of no use for comparison purposes. Oh, just went to the Buttered Pecans recipe and found notes: too much salt and also the butter is not absorbed. Also I wrote chop nuts first? with a question mark. Sorry, that's all I wrote.

DH just arrived home for lunch and I was telling him about the shot glass cookies and milk . His first response was 'Panama Jack'.

Today's lunch featured the World's Best Braised Green Cabbage from Molly Stevens found on Kim Shook's website. Thanks Kim. DH said he'd never tasted cabbage that was so delicious...just before he began to give his additional directions: more carrots please and maybe even some parsnips. Still a great winner.

DH and I live on a very old farm in the middle of nowhere in the Rollin' Hills of Cavan. And we don't have garbage pick-up. So we have to haul the garbage (not recyclables, not compostables, but true trash) to the local transfer station, affectionately known as the Cavan Mall. Last week Ed brought back a Proctor-Silex electric citrus juicer which he used with great joy this morning and announced that it extracted much more juice than any other method used so far. And these were zested limes and lemons. It looked as if it had never been used at all. The accumulation and disposal of equipment never ceases to amaze.

Nothing new or exciting from this post. Just a chance to say that DH and I love Egg Foo Yung and eat it regularly with our home-cooked simple Chinese food. As in today's lunch.

I'd certainly like a source or recipe for the Salted Caramels. They look like something I could master. Thanks. Your other pieces are lovely.

Slaw would be my first thought. My DH makes a mean cole slaw. But Chinese dishes would be my second. Hot and Sour Cabbage and also Singapore Noodles, two of my favorites.

I expect the puffed rice would make the bars less sticky...if they were sticky in the first place. Some of her bars are and they need to be wrapped. At this point, I'm not interested in having to wrap bars because so far we're just eating them at home. What 'dried fruit' are you talking about?

Those two variants sound really good and I think I might try the second one. With my own twist, of course.... . I find it easier to heat the date in the microwave. and I think I'd like the fruits, oats and dates finer than the nuts. Just bought some fresh ground espresso and that should perk it up for morning. Thanks, jcg. Hmmm...my mixed dried fruits are also candied. Could cut back on the dates a bit. Glad the recipes turned out well for you.

And Gorilla tape.

I haven't made the Nick bars. We once tried a Clif bar in Utah and neither of us liked it. But one try is not enough to form much of an opinion. I seem to recall that there is more than one kind of Clif bar. As for the Lucy bars, I did make the variation out of the book, Carrot Cake Bar variation, p.51, and we found them just fine. I'll try a Nick bar for sure. Today I made a double batch of Citrus-Seed-Fruit bars, my current go-to favorite.

And while we are on the subject of shoddy goods, we will speak of my Kitchen Aid food processor. I am not crazy about it...it has little power in my estimation compared to my long-lasting Cuisinart which finally died last year. And here I am using the Kitchen Aid today when two little plastic bits...little tiny no account plastic bits...just break off from the handle. They didn't break...they just broke off. Well, they are the parts which make the contact which sets the machine in motion. Quickly I figured out how and where they fit and used a finger in the opening to make the contact. Probably, He-who-can-fix-anything will be able to put it back together or rig up something else for me. Silly machine.

http://powerhungry.com/power-bars/ The No Bake Oatmeal, etc bars are not in the book, but are in Salusbury's blog at the URL as noted. On this page you'll find all the bars which were published before the book was out.

I have no former boyfriends or husbands...never knew how handy they might be... ...but we get a fair number of kitchen items at second-hand stores. Things with...wait for it...METAL gears and metal parts and metal casings. We all remember metal...