Darienne

What am I missing here? How do 3 saucepans with lids make up 9 pieces?

The biggest problem in my kitchen is that it was designed in the days when I still loathed cooking and basically did the bare minimum. There was no designated kitchen on the farm when we moved in and the kitchen took part of the apiary which was there. Yes, it was quite the unusual place we moved into. Friggin' unbelievable it was. I had no idea that one day my tiny culinary world would explode and suddenly I'd have nowhere to put everything which I now need. So my kitchen 'stuff' is also in a cabinet in one of the master bedroom closets, in a cabinet in the 'outer' hallway, a cabinet in the garage, a two cabinets in the dining room, shelves on either side of the stairwell into the cellar and on shelves in the cellar (It's not a basement...it's a cellar) Oh, there's none in the bathroom, den or the living room. Nor upstairs. I do have my standards, you know. Plus I share the cooking with Ed. And he knows where nothing goes and can be counted on to put it there. I can't complain...he does more than his share of cooking now.

I must be remembering incorrectly...but I thought you had a very small kitchen with little storage space...

I cannot imagine where you keep all those pots and pans. Are they all available for immediate use if you want them? Do you have a kitchen with huge storage in it? I'm floored by the count!

Ed brought home a package of Primavera Select, grown in California, and honestly...they are beautiful looking and absolutely tasteless. Why? Are there cherries out there which taste good besides the Ranier variety from Washington state and the northwest?

I've stumbled upon what seems to be an excellent website for gluten-free cooking and baking, Foolproof Living. It also often works with unrefined sugars. To me, gluten-free cooking is not a problem...it's the baking end of it that I am not at home with. However, this website has many recipes which I've already tried and found quite tasty.

I've made enchilada 'casseroles' for a good number of years now and am always pleased with them. They are not 'pure'...but then, neither am I. Of course, I always use a chile verde...recipe given to me years ago by @andiesenji...and would add poblanos to the filling content. Right. And then I'd also use Puerco Pibil made following a recipe by Robert Rodriguez, film director, in this case of Once Upon A Time in Mexico, a dreadful (in my opinion) movie starring Johnny Depp. But a wonderful recipe.

Everything is late this year on the farm. I'll start looking for Morels this afternoon. Some years we have none however.

By now I have Googled timer on a lanyard and seen that many are out there. And thanks, @Smithy and others for the help.

Yes, but you have to have left the timer somewhere you can hear it. And the timer must have a loud ring...which many of them don't. Better yet, bring the timer with you into whatever room you are going to. And again...don't go onto the computer reading where you (aka I) always lose track of time and everything else. We are going to buy a small electronic type timer and I am going to hang it on some kind of lanyard. That might help...

Maybe this topic should be called "I will never again...except I know darned well that I will". Made Tahini Cookie Strips this morning and the recipe calls for switching the cookies on the oven racks half way through. I heard the timer at the half-way mark and switched the loads but alas, that was it. By the time I remembered again that I was baking cookies, said cookies were horribly charred and straight into the garbage they went. I was so angry at myself. I usually take the timer with me so that I actually hear it. This time I forgot and was watching a fascinating video about the recent discoveries that the Ivory-Billed Woodpecker may not be extinct after all. Still...I know I'll do it again....

The EST number on that load is EST. 965. And today, Consumer Reports noted another load of ground beef and hamburgers, also potentially E. Coli infected, with the EST of 46841. My question is: is American ground beef imported into Canada? And would we be informed if potentially contaminated beef came into this country?

My thought, exactly. And you can add the bedroom, down the stairs and anywhere else in the house you might choose to add. However, @JoNorvelleWalker, you are a dear and there's no denying that. ❤️

I'm stunned. The government download has 10 pages of affected products. What on earth were they doing?

And then they rip open anyway....spilling the contents wherever...

Actually I do have a pressure cooker. Just don't use it. Afraid I think.

I have a friend who has an IP and she was slated to bring it to our now defunct library cookbook group. Then covid hit. I've written to her, asking if she would find a way to demonstrate it to me.

IP, or not...and I don't have one...that Muffuletta Cheesecake sounds wonderful. I am going to make one.

I am not allowed to wear sandals. Period. Too many accidents where the sandal sole stayed put, but my foot didn't. I had no idea that head wounds had so much blood. I'd never seen arterial spray before. I heard about it, of course, on CSI Las Vegas, but never seen it.

Recently Ed found a commercial brand of foods, products of Mexico, in a local Ontario grocery store. For fun we decided to try the Cochinita Pibil. We love Puerco Pibil which I make regularly (and imperfectly) from a recipe from film director, Roberto Rodriguez. Not sure what we expected to find...we don't eat much in the way of prepared foods...but we won't buy this one again. Has anyone had any luck buying this brand?

My long time go to dessert is a lemon or lime cheese pie with a chocolate ganache topping. It's this amazing cheese pie which calls for only one egg and it actually predates my interest in cooking. From an old Culinary Arts Institute cheese cookbook, 1982. Made it for Easter dinner today after a hiatus of 11 months with no dairy, no gluten, no alcohol, no caffeine , (no fun). Hope my system weathers it well....

Great article, @paulraphael ...who was my ice cream mentor many years ago. We love homemade ice cream and I've been making it constantly for about 14 years now in my little second-hand ICE 100 machine. The David Lebovitz book is still one of my goto books although I don't use any of his basic mixes.

The cheese pie is baked and it's from an old cookbook which even predates my interest in cooking. As for lamb...I'd love some...but the big guy won't eat it. When we were first married, 100 years ago, lamb was the cheapest meat you could buy and so we did.

Roast beef for two with all the trimmings. Lime cheese pie for dessert. Haven't make a cheese pie in over 10 months of this no gluten, no dairy, no caffeine, no alcohol, no sugar (well, that one didn't really work too well). Would be nice to have company but apparently the numbers are skyrocketing in Ontario.

Just found this thread by Shai and can't believe that somehow I completely missed it. Spent at least an hour just skimming over the amazing photos. The food! The food! The food! Nothing like that in Canada. Thanks Shai for putting up this marvelous pictorial blog.