Darienne

DH grills salmon with lime. Of course, I swear I could go for lime with pretty much anything.

Made the EatNopales Meat Loaf today. DH said, and I quote: 'That's the best meatloaf I have ever tasted'. :wub: Quoting from EN: ***I do all that grating and chopping of the veggies beforehand because I don’t know how to get my Kitchen Aid Food Processor to successfully puree the raw veggies (particularly the carrot) if I don’t. If you have tips, let me know!" I simply dropped large pieces of the various vegetables into the food processor, added the eggs and buzzed it until it was pretty well pureed in my estimation. No work. None. The meatloaf is fantastic. (DH just filched another piece and again extolled its virtues.)

Hi Trev, where did you get your cactus to start? As for tomatillos...mine are getting there. They were planted late and so not too many have been harvested. It is now a race with the frost I guess. Question: I should be nipping off all flowers and buds at this point? Should have started doing so back when?

EN, your blog is fascinating. And I really do appreciate the fact that you are giving North American familiar equivalents to your Spanish or Nahuatl terms. It makes it easier to read through your text smoothly...and then go to Wikipedia or somewhere to get the full story on the unfamiliar terms.

Hi Elsie, I went to Amazon.com to read the reviews...although I would buy it on Amazon.ca. There are some complaints about the recipes and the format, but overwhelmingly the reviews are positive. You get it and tell me how you like it. Have enjoyed using DL's Perfect Scoop, but mostly for the flavor angle. Once I discovered making ice cream with cornstarch (Mark Bittman), I pretty much stick with that, with my own tweaking. Am trying to gear up to paulraphael's level of expertise using his ingredients.

Thanks Heidi. I did find some pies through that thread but the pie is not for me, but for Barbara and this is how she would want it. Peanut butter pie does not really interest me at all, but I made Ed and me a small pie-let with the leftovers. Added a tad of Panama Jack to our ganache.

Perhaps my ice cream and frozen treats library needs this title.

Ditto on missing posts from Rob. Very talented and funny guy. Glad I could be of service in your afternoon snack search.

Beautifully executed, Genkinaonna

My confectionery partner, birthday Barbara, has this thing about Peanut Butter Pie. Two years ago I downloaded a bunch of recipes and made her the one with the most peanut butter: from Canadian Living. . My note to myself was that I found the filling 'boring' using plan peanut butter (no salt, no sugar, unspecified natural brand). Apparently everyone else liked it or was being polite. DH in town this week picked me up one after another SMOOTH peanut natural butters. 3. THEY WERE ALL GRITTY. They will be eaten, but not in this pie. So...broke down today and bought a jar of Kraft Smooth. Oh, it's smooth alright. I was afraid that it might be overly sweet, but I had no idea that it would taste mostly like a weird Crisco. Can't believe that we EVER ate this stuff. End of rant. Now on to make the pie.

I freeze stock in ice cube trays...I have extra and use them just for that. Then it's easy to get as much or little as I want (or DH who is the resident soup maker).

The only kind of nopales that we can get in the far frozen north, and then only when friends bring them in from NJ, are either canned or in jars. Are they worth eating at all? Or are they about the same as canned versus fresh asparagus?

I could just keep on responding with "yummm". I'm blown away by all the wonderful cakes and confections and stuff. Want to make it all.

Not too much different from cakes, but just to fill out the list...coffee cakes and muffins.

That pancake fairly jumps off the screen with supreme deliciousness.

Curls, Deensie bat, Kim, PanaCan...and going back...it all looks so good. I'm going to go for the corn popsicles next, probably with blueberries because a) I have no blackberries and b) neither blueberries nor blackberries are intense so I hope that one is somewhat interchangeable with the other.

Happy Anniversary to you both and many more! I don't know the equivalent in Spanish of "doo doo doo doo" but along comes your meatloaf recipe. Haven't made a meatloaf in more years than I can recall and have been thinking about it on and off for two months now. Now we will have meatloaf this week. Thanks. Am loving the blog, sir and madame.

The kitchen cabinets which were in the farmhouse when we moved in are now in the cellar holding a thousand disparate items, from laundry soap and Javex to emergency supplies and shoe polish and my knitting needles, massive etc here. Ed's favorite department store is our local Habitat for Humanity/Restore and he has picked up two additional sets of cabinets for peanuts, one for his part of the studio in the Drive Shed and the other in the Drive Shed proper for storage of who knows what.

Just able to get online today. Wonderful blog so far. What I expected it to be...full of interesting information. Thanks. EatNopales.

Hooray for EatNopales!!! And good for me to guess it on the first photo!

EatNopales? Now that would be a blog indeed!

Ended up in agony for more than 24 hours after working with Poblanos without gloves. I've worked sans gloves many times before with no reaction. Something was obviously different either about me or this batch of Poblanos. If you get into trouble this way, Google 'hand pain from hot peppers', etc and you'll find a lot of information and different substances to put on your hands which work for some....AND NOT OTHERS. I'm glad that vinegar worked for Southwell, but it did little for me. Nor did milk, cheese, alcohol, etc, etc, and etc. What helped was two stiff drinks, and a sleeping pill. And time, mostly just time. ps. Oh, forgot to add: NEVER AGAIN WITHOUT GLOVES. What on earth do all those cooks do where there aren't gloves to use????

I've used bulk store basically unnamed cocoa powder and not had any gritty problems with it. I think it was dutch process, but not certain. Could it be some other ingredient in the recipe? I've use basically DL's recipe for Aztec 'Hot' Chocolate but with a cornstarch base.

I've had it downloaded for just over 24 hours now with ostensibly no problems.

What a slew of posts, all interesting. I love, love, love Heidi's Turkish coffee grinder. Lovely. And Chris, if you ever get near me or I to you, you can have my collapsible pan for sure. Hmmm.... Seriously, I have dog friends from both DE and NJ who are coming this weekend. Either set could take it back and mail it for me in the States if I packed it. If you would like this, please PM me your actual address. And Andie, you never fail us!