Darienne

Thanks for your help. I actually came up with another solution to the problem and will get back...if it works.

The combination was a happy accident. I had no idea of whether they would mesh or not. I did like the idea of the spinach, but had none. Living in the 'middle of nowhere' is not conducive to last minute purchases...

I am not sure what you are asking, Darienne. I grew up with the main meal being served at lunch time and I still think that is the healthier option but it does require an approach to the day that is different than when the main meal is in the evening. Hi Anna, I guess that I'm not sure what I'm asking either. You are correct...serving the big meal at noon does require a different approach to the day and I just can't seem to do it with any ease. It seems that I will have to step back and take a close look at why I am balking at making this change properly. I do have some ideas on the subject but don't want to hijack your thread. Thanks.

Grade Seven, Home Ec with Mrs. Hutchinson (we called her 'old lady Hutchiballs' behind her back, although I don't think any of us knew what the 'rude' part of the name meant yet. It WAS a long time ago.) White sauce. First thing we learned and heaven help us if we didn't get it correct. Thin, medium and thick. Wonderful article, MaggietheCat. Really enjoyed it. Thank you.

John, I think that's the one I found for Anna - she is very happy with it. Thanks John and Kerry. Kerry, did you find the one for Anna in Ontario?

You may just be correct about being the only one!!

Lunch today was a delicious combo of Linda K's Chana Punjabi with Cathy Eats' Curried Quinoa with Cauliflower, accompanied by toasted sliced almonds and an interesting melange of the end of the yoghurt, sour cream and coconut milk, all mixed together. DH was in heaven.

The last post to this thread was January 2008 and no doubt much has happened in the IR thermometer world since then. And many more eGulleters will have IR toys now. I'd like to buy one, either online or in the Ann Arbor, MI, area in August. Any new thoughts? Kerry, are you still using your Cooper IR which you mentioned in this thread in Jan of 08? Has its accuracy changed? We used an IR thermometer at your chocolate lab last month, but I didn't note its brand...wasn't considering buying one then. Thanks all. ps. Went to Amazon.com and found a huge number of these things with a huge price range. Are the inexpensive ones, some at $40 or so, just what you would expect for paying such a low price????

OK. So buckled down on the badly-designed lollipop issue after psantucc went to so much trouble as to answer my questions. Seemed the least I could do. A lollipop stick is (give or take a scientific smidgen, using a mm ruler, finely cut to the proper edge) 3.75mm. Measured about 8 of my regular inexpensive lollipop molds and the trough was from 5 to 9 mm. Measured my special flat molds which are aluminum strips from a company in Utah which are clipped around the stick. They measure 13mm and I can put the stick wherever in that allotment that I want to. So the moment of truth comes. The moose lollipop trough is only 3.5mm which as you can see is unsuitable, particularly since the moose is a whopping big sucker. I now have three options: throw the darn things out, close off the stick trough and make them as separate candies...or reconfigure them at some trouble. So, I am now set to cut out the trough and hang it below its current position, in a sort of a duck tape sling...unless my brilliant DH, Ed, comes up with a better (and much more complicated) idea. Thanks again, psantucc

I have successfully baked a bundt cake in 2 pans of 8 mini-loaves each, 20 mins instead of 40 to 50 mins. Not much help if you don't own them, but just more information to the mix.

Thanks for your helpful answer, psantucc. As for the stick. It's not a good photo, but trust me, the trough in which the stick lies is so shallow that it barely sits in the candy at all. I don't see any good solution to this one. You could cut the mold up but that would leave you with other problems. And is it worth the trouble? Sorry I can't do close-up photos with my camera. Your other suggestions are ones which I will try to incorporate into my next foray. Another person helping...namely, my confectionery partner...will make a big difference. Four hands. But nothing will help that stick problem. The mold is badly designed from the get go. Thanks so much for the help.

It was delicious. Absolutely delicious. I added a red bell pepper to the mix because I have an excess of them right now, and it fit in very nicely.

"treating lunch as an afterthought project" I thought about Anna's remark and wished devoutly in some ways that I could treat lunch in that fashion. DH and I eat 'dinner' at lunch and it often drives me crazy. Morning is when I have to dash around physically and in my mind also to get the day sorted out. But then there is the lunch to be considered. Maybe I'll start a thread called 'Lunch as Dinner' and ask for help.

Ed and I are in for the following: Thursday night Szechuan Banquet at Chia Shiang Friday morning bread workshop Friday afternoon Foodie Field trip Saturday Afternoon Session on Organic/Locavore/Personal Food choices Saturday Evening Feast Sunday Bacon Tasting & Brunch

All I can think is that somehow you didn't get very good fry bread, although I have never gotten bad fry bread yet. It is scrumptious. Delicious. A wickedly enjoyable snack. Eaten by thousands. Constantly. Oh well...

The timing of this post could not have been better. I am SO impressed by your quinoa salad that I was set to find a recipe to use quinoa as a base...as in rice, or couscous, etc. This will be for lunch (our dinner) tomorrow. And I'll report back. Cathy, you are a treasure! I too love what Heidi says. Having been a vegetarian for years (now a Lessmeatarian [Mark Bittman]), I was so sick of being fed meals, when out at a social affair, on board business, etc, that were so nothing. 'They' ate Filet Mignon...while I was given a pathetic salad or at best, Fettuccine Alfredo. I would eat Fettuccine Alfredo again at gunpoint only. So right about other cultures having wonderful vegetarian dishes, ones which celebrate the ingredients! One book I cook from often is: Habeeb Salloum. Classic Vegetarian Cooking from the MIddle East and North Africa. Of course there is no quinoa in this book and so to find a non-grain substitute for rice, couscous, Bulgar, etc...all of which I LOVE :wub: , all of which are grains...is terrific!

This sounds workable. I did not want to miss learning more about the Thermomix, but I had my heart set on visiting some 'ethnic' markets, something almost completely lacking in my home life. Thanks, Kerry

DH decided that he was not going to eat the Super Lemon Ice Cream, and frankly neither was I. The zest thing was too much. What to do... I dumped the ice cream into a pot, heated it to a liquid state, strained all the zest and nuts out of it. Then I added 1 cup of half&half (I had nothing else anyway except 2% milk), and 1/4 cup of sugar, 3 tblsp of cornstarch and 2 tblsp of lemon juice and remade the ice cream with a cornstarch base. DH likes it much better and we ate it for supper with some three-week old DL 'Classic Hot Fudge' sauce which I found at the back of the fridge. Not the best ice cream ever, but what the hey!

Lemon ice cream. Lovely recipe posted yesterday on 'The Perfect Scoop', p. 12 by Elsie D.

Right. I love the cranberry galette, my first attempt out of this book. And also, thanks to JeanneCake for that useful tip about the two lemon curds. I'd like to try the blueberry pie, although when I think it through, I would have to say that we are not 'pie people'. Not sure why...

My (inexpert) feelings exactly, and well put. And ditto for the rest of JohnDePaula's well-made points.

Sorry, my mistake completely. Didn't read the recipe carefully enough. (One of my ever present faults in my old age .)

I am not convinced. If the chef had used the same techniques in his three demos, then I might have been convinced, but the fact that he used the blender stik for only the 'good' way to make a ganache leaves me wondering. What if he had used the blender for the other two methods also? Would they not have also turned into good ganaches? Someone explain that to me, please.

Thanks Elsie, There's no doubt that an ice cream with 4 egg yolks and 2 cups of heavy cream plus one of milk will be richer than one made with 2 cups of half-and-half and no eggs. Still have to deal with the mouthfuls of zest...

Ha. I know we have been to this place before about the relative merits of corn syrup and invert sugar. I'm not really concerned about it from some nutritional point of view...I just like to try it all so get a 'bigger picture'. T'is true, my quiver is pretty full some days. (I'm working up to trying to use invert sugar instead of corn syrup in hard candy lollipops. Don't know if I can. Some of the Mothers are pretty worked up about corn syrup and if the library is going to sell the goodies to make some money, then I might as well make them corn syrup free if I can...)