Darienne

Finally got started on the Boston Terrier lollipops for Boston Terrier Rescue's next do. Confectionery partner Barbara, with the help of the Boston Terrier volunteer Brigette, overseen by Filo, a little Boston Terrier female. Somewhere in Barbara's house lurk the silicone head forms we were supposed to use. In the interim we used the flat, aluminum shaped ones Barbara made. Here are the lollies partly done. Head, plus muzzle.

We live on a dirt road and have two large dirty dogs and often other doggy visitors. We clean our fridge coils from time to time and I am always stunned by the amount of dust on them. Hmmm...would probably be better if the cleaning were noted on the calendar for the first day of each month, along with change or furnace filters, septic treatment and DH's change of blades (he does change them more often...I don't know his schedule ) Good note about the styrofoam although I can't recall the last time our fridge was half empty.

Oh my, that sounds so good. Never heard of Tinga before. I could make them into a sort of enchilada format for ease of eating, couldn't I? Not traditional, but I find eating large crispy loaded things a bit difficult. Could put the mixture onto strong chips like a plate of nachos???

A photo from the top would have been even more dramatic. What will 'I' do with it? Nada. DH, Ed, says he'll fry it and freeze it. But this morning it is still sitting there. Is it still there? Can you weight it? Too late. Too bad, I never thought of weighing it. Most of it is fried, frozen and packaged. The rest he says he'll take care of tonight. Right.

That's good news for me as a novice. I have Mexican Kitchen and have made a few recipes from it. I've followed this entire thread with great interest and am indebted to all, and especially Chris Hennes. Thanks, Chris.

Just able to read all the replies. Thanks guys. Of course, the conflicting advice remains, but I am so much more knowledgeable now.

Glass containers...and thus airtight...I can do. Mole for 2,000 will not work.

Googled 'dried pepper storage' and got lots of conflicting advice: freeze, refrigerate, air-tight containers, paper bags, etc... A friend brought me an embarrassment of riches last weekend and I can't possibly use the dried peppers in under a year. In fact, I'll probably give some of them away. What to do, please?

dystopiandreamgirl, you are my hero!!!!

A photo from the top would have been even more dramatic. What will 'I' do with it? Nada. DH, Ed, says he'll fry it and freeze it. But this morning it is still sitting there.

Homemade cheese as in you made it yourselves and have this wonderful recipe which you would be delighted to share....? Thanks.

Just walked into my kitchen and gave a small shriek. Sitting on the counter was this: (12" ruler for size)

Found this thread while contemplating posting 'Least favorite aromas'. Hard-boiled eggs. Least. Gagghhh.

Oranges in any form.

I do love the price of the MagiMix 5150. From $30 - $549. Now that is unusual. Also congratulations on the 'clothes that are now too big for me' issue. Not many of us can say that one. Moab has these two main second hand store. It's a little town of about 5,000, hard scrabble and tourist mainly, and where all the stuff comes from I can't imagine. So I can manage with only a little processor for 26 more days. Oh, Moab, here we come!!!!

Thanks all for the information so far. It's either Cuisinart or Kitchen Aid. Considering the amazing finds we had while in Moab last time...maybe we'll wait and see what we can find there. Do people really buy food processors and not use them?

This kitchen creature, which I have owned for I can’t remember how many decades, my food processor, Sunbeam Chef de Cuisine FM 101, finally died this morning making its last batch of hummus. And my DH who looks everything up in Consumer Reports before making any purchases, is frustrated because CR hasn’t done a feature on food processors since 2006. And no one has posted on this thread for some time now. I do use a food processor reasonably often, but still am not buying a Thermomix or anything in that price bracket. I could use some advice on this one. Thanks.

Thanks for all the answers. Good stuff.

A dear friend who makes doggy cakes sent me a link and asked me if I knew what I thought the topping was. Go to bottom of the web page, lower right hand side and click on "Cupcakes". Unfortunately, I'm not much of a baker. I thought it might be a piped meringue of some sort. Experienced baker, Kerry Beal, thinks it's butter cream. Any other ideas? Thanks.

Your second hand stores are much better than our second hand stores in Peterborough. I think I have found decent cookbooks two or three times only in many visits. Mostly microwave and low fat stuff. Lucky ladies. Soon we head to the land of incredible second hand stores...Moab, UT. But no lunches out. Dreadful restaurants.

There have been many good salad recipes on eGullet this summer, ones which don't need fragile greens, which guys would like. I'd do some of those: Naturally, I can't find anything when I want it...however, I do have several salads downloaded and can send them to you if you like. What Would Cathy Eathas some of these salads and others on it and is a wonderful source for hearty salads. Corn is good always. Have a great weekend! Bring booze. Then no one will care about the food.

My sincere apologies to everyone to whom I sent the recipe to make this cake. I started to make it today and soon realized that I used a different cake recipe for the actual cake, one that is richer. The correct recipe is taken from Greg Case & Keri Fisher, One Cake, One Hundred Desserts: Learn One Foolproof Cake Recipe and Make One Hundred Desserts It does make a difference. Please PM or email me if you need some further information. Sorry

Thanks Robyn. Well, we are about to see. I'll mix the whole thing and put half into the fridge and bake it later. The cooking life for me is just one long experiment.

Thought hard to come up with a useful topic title. This doesn't quite do it. I am making tiny corn muffins for the weekend. I have only ONE pan. The mixture is enough for two pans so I can use only half of it at a time. It calls for only ONE EGG. So I made the liquid portion and divided it into halves. And divided the dry portion into halves. Then I mixed half the batter and baked it. Then I mixed the other half of the batter after the first ones were done, and backed it. The reason I did it as noted above is because: I don't know if you can leave a mixed batter sitting around for close to half an hour. The corn bread batter quickly gets so thick and expands, that I don't know if you need to bake it within a certain time frame. I am about to embark on a second batch, so if some brilliant person comes up with the answer soon, I'll either do the same method again...or mix it all at once and let the batter sit there waiting for the second batch. Yeah, I am using a mix: Martha White's Self-rising Corn Meal Mix, the end of the bag brought home from Moab a year and a half ago. No, you can't get it here. The past few days have been chaotic...you don't want to know...and I am so far behind, that I decided to do one thing on the quick. Besides, Ed loves this mix.

I would say immediately about removing doors: DON'T DO IT!!!!