Darienne

Very lovely. Well done, Viktoria.

Those graves are adorable...in a ghoulish kind of way!

Next year, we are all coming to your house, Clark. And what a loyal dog you have! You'll be glad to know that our dogs and our visitors' dogs were loyal too.

I'll raise my spoon to you, CaliPoutine, tomorrow morning as I eat my (whole fat) Liberte yogurt from the large size container.

Curious I am as to where a traditional stuffing with made with pumpernickel. I rather thought that white bread was traditional and in our family we have segued to a light rye bread. Very light. Last year Ed, DH, made the stuffing with dark rye and I don't know what else from heels from the freezer and it was not a great success. Yesterday's stuffing was again the 'traditional in our house' light rye and it was good. Pineapples are also white? Hmmm ...rethink. Most of what is sold today as pumpernickel is what I would call nondescript rye bread. Pumpernickel of my Montreal youth was very, very dark with cornmeal underneath, O so fresh, and good in sour cream and cottage cheese. My mouth waters to recall it. What exactly is your pumpernickel and if it resembles what I have just described, please O please, send me the recipe.

Am really enjoying reading of your baking adventures, Jerry.

It was awesome, and as noted, I did so little work! Love it. You must have had fun, and I, for one, would be glad to eat your food someday. And with luck, my dogs will behave well.

Here in East Central Ontario, it was a pretty traditional Thanksgiving with dog friends, their dogs and our dogs. Turkey, stuffing (homemade bread), gravy (from bird drippings), cranberry sauce (from store bought cranberries, at least) mashed potatoes, Brussels Sprouts, carrots, peas. No pumpkins, but homemade Nougat Ice Cream (basically vanilla ice cream with all sorts of nuts and candied goodies in it). Some of the guests added homemade Magic Shell, while others added my ridiculous raspberry sauce, dreamed up one day in Moab two years ago (or was it three?), made with my very first attempt at raspberry liqueur just ready today. One guest lovingly noted that my raspberry liqueur tasted just like cough medicine to her. Bold and brazen words for an invited guest to say. Well, I liked it. So there. Wonderful meal...did I mention that my DH cooked the entire thing except for the cranberry sauce and the ice cream? Beautiful day outside. Wonderful friends. The dogs all behaved appropriated and had fun. What more could a woman want? :wub:

Thanks for that information. The gel ones I've always paid about twice as much for and I've never seen the other ones in Canada, although I've seen them advertised on television.

Go, Wonder Woman!!!! We await your posts.

KatieLoeb mentioned Dr. Scholl's inserts but there are many varieties. You've got to try the blue gel ones. They saved my feet one fall when we had to walk endlessly on sidewalks pulling our 95 pound dog in a wagon. The pain went away immediately and never came back. True, that is not standing on your feet all day long, but it's a good start. Give them a try. I've used them in all my boots and shoes ever since.

I have always loved all kinds of fish, served all kind of way, in soups too. I even love canned salmon...red only. However, I hate canned tuna fish...always have...no doubt always will. I love the way my Mother cooked fish. Which I have tried once on DH, never to be even hinted at again. DH eats fish but only if breaded or fried, or even better deep fried. At least one step removed from original fishiness. Hates fish soup. Neither of us eats shellfish of any kind. We've both tried a variety of shellfish out of the home, but just don't like any of them. Also truthfully, they give me the willies. I don't know why. It would probably make sense to try some shellfish again, knowing that it was cooked properly. I'm in no hurry.

Hi there Chris...did the caffeine ever kick in? You never did get back to the thread with your photos and notes. And thanks, David Ross, for renewing what was such a fascinating topic. I really enjoyed it. And all best at your new venue. You have so much experience and obviously you are so well prepared that it should go well.

Makes me yearn for the good old days of the Dyno-labeler. My Father, I swear, had the entire house labelled.

To be clear...there is nowhere to find out what are the components in it?

Great ideas and almost sainthood also. We are NOT all really good. That's where my elaborate, a tad foolproof, system came from.

Best new idea for me. I have the most complicated freezer storage plan, but it actually works for us. A deep chest freezer...hard for a short old lady to use. OK. Multiple plastic square buckets bought from a store...original contents: their muffin mix. Square fits really well. A computer generated schema in which each area of food has its own place: cooked meat, uncooked meat and fish, vegetables, fruits, baking things, Mexican ingredients, etc. Then within each bucket are placed packaged foods, some in reused plastic containers with top sticky labels, and others in plastic bags, either with contents written on them or pieces of paper stored within with contents marked in pencil (that's because you can't write on some bags and sticky labels can fall off so easily). My schema is held on the adjacent oil tank side by magnets. Oh well, it works.

Who is a consummate cake baker with a yen for Mexican food, restaurant made? I am truly curious? Perhaps he/she lives in the southwest? Texas? Probably not Canada. More hints, please.

Imagine my surprise when I thought to myself...OK. I have a recipe to post here . It's in "The Kitchen > Cooking > Unexpected Visitors for Dinner…" #1840536, Almost Instant Bean Soup. (Sorry I don't know how to do that kind of internal link thing) And whose recipe is it? Why Emily_R, the very poster who is asking us all to post wonderful recipes here. This soup is terrific. We had the rest for supper tonight and it tasted even better the second time...well, I thought so. Incredible soup. Thanks again, Emily. :wub:

Maybe not this time....but we know sooner or later....

Hmmm... Hispanic and fancy cakes? I too think PanaCana.

Hmmmm...I tend to use frozen zest. Every time I peel an orange...which is quite often...I zest it first and throw the zest into a little container which sits on a little shelf in the kitchen fridge freezer. How would you classify that stage of zest? I use it as if it were fresh.

PhD in culinary sciences?

:laugh: Thanks. Now all I have to do is to get my DH to agree to eat anchovies, olives, and capers. I'm tellin' you, my wife is phobic of all of these as well, but she requests this frequently. Of course she doesn't mind salty stuff so maybe that's what wins her over. Dear Husband likes salty and so maybe I'll just make it without any announcements and see what happens.

:laugh: Thanks. Now all I have to do is to get my DH to agree to eat anchovies, olives, and capers.