Darienne

Like a dog and a cheese wrapper....

Welcome to the group.

Just before I actually do it, I'd like some feedback on an idea. I thought I'd melt 2 - 3 oz of chocolate couverture and add it to the Tahini cookie recipe. Surely I'd be able to get away with doing that without changing the amounts and directions for making the Tahini and Almond cookies from David Lebovitz... Thanks.

Yes, that was the first requirement established.

He was quite specific that it was to have tiny chunks of strawberry in it. Initially he refused all offers of ice cream, stating that he was getting fat and getting a paunch. The guy is as skinny as a rake. However, when he finally realized that it was HOMEMADE, he jumped at it. So his ice cream will contain vodka and sour cream and that's that.

Speaking of gifting with ice cream which I tend to do, our wonderful IT guy who treats this old Luddite woman so wonderfully has now asked for Strawberry Ice Cream. Fine, say I...until I go to look in my ice cream books for recipes. And Lebovitz and Damerow and Torrance Kopfer don't have any simple basic ones. And then I learn why. Apparently strawberry is one of the most difficult ice creams to make properly. I think I'll end up going with David Lebovitz's Strawberry Sour Ice Cream.

Not in East Central Ontario they don't. And I call a limit to some searches at this point. Thanks. I did try the one place they might have it in my local city. Like me, she hadn't heard of it until a couple of minutes ago. I'm going with the cinnamon for now.

Onion Bhajis. Haven't had one for years. LOVED THEM!!! Might I please have your recipe? Thanks.

Just tripped over the above from @Anna Nso to speak. Life without chickpeas, for me, would scarcely be worth living. (Slight exaggeration. ) I eat them constantly and in several formats. Yummm....

So many of you are so experienced...I would like some suggestions about how to ramp up the taste of these 'Tahini and Almond' cookies. From David Lebovitz, they are delicious, that's certain...but I keep thinking about adding something to them to give them more 'taste'. Their taste would be supplied by the ground almonds, tahini, and vanilla. What could I add safely? Thanks.

It it's permitted, and if you have the time...which I can't wonder how you might have...could you please identify the folks in the upcoming photos? Thanks. Wish I could be there.

No Trader Joes near where we live. Maybe in Toronto. And that ain't gonna happen. Thanks.

Thanks to all who responded. Found one package of instant noodles. I'd forgotten all about them. There weren't any Asian ingredients available when we went to university and so they've never become part of our eating pattern.

Brilliant. I never thought of that. Freezing cooked spaghetti, etc, and then using it. Duh.... (I mean 'duh' me, of course.)

I should know the answer to this question but I don't. I've looked it up a dozen ways but can't come up with a solid answer. I know that when I make Hot & Sour Soup, I've only to soak the bean thread noodles for a few minutes in hot water and then I can cut them up and put them into the soup. However, what I am looking for is a noodle, but not a bean thread type, that I can either soak for a few minutes...or cook for only a few minutes...before adding it to a very last-minute combination of already cooked chicken, already made sauce, probably commercially frozen vegetables or defrosted already home-cooked ones. I do tend to roast and freeze a lot of vegetables. This is all for those times...of which there are increasingly more...when I am just too tired to make a proper meal. But we still want to eat non-processed foods. We don't buy or eat much in the way of processed foods. For instance, we've never eaten any of the M&M's entrees and have no intentions of doing so. And I've never bought spaghetti or enchilada sauce. Or salad dressings. Not making value judgements...it's just the way we have always eaten...even when Ed did most of the cooking at night and I had yet to learn how really. (Hated cooking and came from a Mother who hated cooking.) Thanks.

Interesting. I made it also and we loved it. Could it have been the oranges you used? I wasn't crazy about the icing part.

We measure pasta 4 oz per person normally. I would say that our sauce is not all that heavy and for two, we find that one cottage cheese container's worth covers it nicely. Except that I am now eating gluten-free pasta and it's more like 5 oz dry weight. My pasta doesn't bulk up like the regular pasta I guess. I cook the pasta in two different pots...for one thing, I like mine rather al dente...and I say about Ed's pasta that he likes his al mushee.

I make a Tri-Pepper Salad (My Recipes online) that we really like.

Can't help responding....not if you live in East Central Ontario.

I would cut the Jalapenos in halves, and roast them in the oven. Then freeze them and use them as the spirit and dish move you. I usually use them making Chile Verde along with frozen roasted Poblanos. Or I put them in Enchiladas. We never eat them raw...but that's just us.

Makes me wonder. Recently Ed bought me some 'gluten-free' fusilli and I actually looked at the package today. Nowhere on the package does it say 'gluteln-free'. It does say that it's 100% brown rice. I suspect it's made in a factory which also makes gluten products. Oh well....

Here's yesterday's download from a forum that I follow: https://www.facebook.com/TheMediterraneanDish You'll notice that this meal is stuffed into a pita pocket. Casually. Without comment. As if all pitas had pockets and all pockets opened readily and you could just stuff them at will. No discussion about how you have to search for a pita with an opening pocket, or how when you find a pita with pockets, you can't get the ruddy things open. Just thought I'd post it. And apparently I can't post it on the specific recipe. It's down from the top about 5 items.

"Hello, Here are new and/or updated Recalls and alerts that match your subscription settings: M&M Food Market brand Angus Beef Burgers recalled due to undeclared gluten and wheat (new) Product: Angus Beef Burgers Issue: Gluten, Wheat " Probably the answer is cross-contamination from machinery which is also used for gluten type products...but you've really got to wonder about it. Angus beef is so expensive and beyond the snack bracket that many of us live in, and here, it's subject to the same lack of care and consideration as are the cheapest foods. The contamination list just goes on and on and on and on....

Thanks all.

Any Ontario grocery chains carry this? I'd really like to be able to buy them. And I have to be able to tell Ed where to look. Thanks.