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Darienne

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Everything posted by Darienne

  1. Not only are the high end hotels hit...the low end motels are also. We stay with the dogs in Motel 6s (and Red Roofs) all over Ontario and the States and they always have a sort of cafeteria/common room where you can get coffee (we make our own) and breakfasty things like pastries and muffins and cereals (which we don't eat). But Ed has been known to drink one of the coffees and I'll often grab a muffin or two for emergencies should they arise. Well, now they aren't there. Nada. Covid.
  2. OK. I'll get the cornbread mix also. Ed does all the grocery now so I have to put it on the list. Thanks CD. He can go there this coming week.
  3. You click on each picture and it tells you all the pertinent details.
  4. This incredible photographic story was part of my daily download from 1440 website (1440...the traditional year of the Gutenberg press). It's going to take me several hours to look through it properly. Daily Bread around the World
  5. Off the top of my head, I think of a coffee cake as being less complicated to make. It could have icing in my world. I have a binder of recipes for 'cakes' and another one for 'coffee cakes & muffins'. No real thought has ever gone into any of this.
  6. Tried it this morning on my scrambled eggs. The jury is still out on this one. Thanks for the suggestion, @liuzhou added: Lea & Perrins, that is.
  7. We buy large whenever we can find them. Never tried it on eggs...must do so.
  8. That looks delicious. Were the carrots diced or grated, please?
  9. I keep trying to think if there's any little interesting thing that I do...but sad to say, I don't think there is. My Mother hated cooking. One Grandmother passed away before I was born. The other one I loved dearly but knew for only a couple of years when I was say, 7 - 9, and then she passed away. I saw her very rarely. When I got married the only thing I knew how to cook was a white sauce. And I knew how to make a oil and vinegar salad dressing which is now olive oil and lemon juice. And that was it. Ed had to teach me how to cook....and I hated it for decades. Until that fateful year when I turned 67 and came upon that unknown word 'ganache' in a newspaper recipe...and the rest, as they say, was history. Oh, one thing. I keep reading about how if you ever get to the second bottle of Worcestershire sauce (Lea and Perrins and pronounced, if you please, 'wooster') , you are very unusual. Well, we must be on our tenth or eleventh by now. It goes into salad dressing. That is one thing my Mother did.
  10. Rueful laugh....
  11. Shawarma. Probably now made with beef where I live. East Central Ontario, Canada.
  12. Just came across this article in my daily download from the Smithsonian magazine. click I've always wanted a gas stove, but there aren't gas mains where we live and so I've had to stay with an electric stove. Now, after reading this article, I'm not so sure that I would want to switch to gas after all. Sorry. I feel like the bearer of bad news.
  13. I guess I might respond with chagrin...if I could understand what happened to you? I see that Creami is part of a Ninja ice cream making machine, but that's where my comprehension stops. But then...I am very old...
  14. I'm not going to be able to follow all your instructions, but boy was that one interesting post on your part. Thanks.
  15. I would like to try that recipe, please. They look like something I could eat for breakfast with some nuts added.
  16. One small problem here, Elsie. The Farm Boy you go to may not be the same Farm Boy as the one in Peterborough which is not part of the Farm Boy chain. We've been to the Farm Boy in Kingston and it's a lovely big store. The Peterborough Farm Boy is definitely not big or lovely. However, I know of some stores which do carry Bob's Red Mill this and that. I'll check it out. I'm just not ready to face making my own flour mixes at this point.
  17. Found Pamela's gf products at a local health food store. Might go and look at them next week. Thanks.
  18. Good heavens. Yes. Duh. That was my whole point. Thanks.
  19. Has anyone tried this gluten-free product? And more to the point, does anyone know which Ontario grocery stores might carry it? Ed has tried a few Peterborough grocery stores with no luck so far. (Yes, I'm living gluten-free in the hopes it might help with the Lyme disease. And while I'm fine making most gluten-free dishes, I thought I'd like to try the gluten-free Bisquik product. Haven't used Bisquik for 61 years, ever since I discovered that I could make biscuits on my own.) Or any other gluten-free quick bread/biscuit for that matter. Thanks. Added: Head Office in Superstore said they are out of stock.
  20. No names for kitchen equipment, but name for our land (not really a Canadian tradition) and names for the second floor bedrooms. No names for vehicles and there have been many.
  21. Never measure anything in the Bechamel and usually add grated cheese, whatever is around to grate, to it for Ed. I'm not eating dairy any longer (alas). He eats this sauce on steamed vegetables. I just use a lemon juice/olive oil dressing on mine. A white sauce is the only thing I remember learning how to make in Grade 8 Home Ec. Hated Home Ec and the teacher also. But by golly, we DID learn how to make a white sauce. (No doubt I deserve censoring for the following: my dominant memory of Grade 8 Home Ed is when my friend Sheila Simpson put a wooden spoon through the washing machine wringer.) Sorry, my Bechamel is very slap dash.
  22. Seeing Shelby's delicious looking venison meatballs immediately had me thinking of Albondiguitas and time to make some more, and then Sopa de Albondigas, one soup which is really hard to keep in stock because it's so tempting and gets eaten far too quickly. Makes a good breakfast meal also.
  23. Good point. Didn't think carefully on that one. I suppose they are just normal dehydrated. Even so, the price of the normal dehydrated onions is far greater than simply using fresh onions and chopping them...or dehydrating your own when a really good buy for onions comes up, say 10 pounds for $1.99. Why does that matter, if I might ask?
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