Darienne
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Posts posted by Darienne
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I wish I could say that I carried through and made my winter garden as planned and posted about in this topic. Alas although I have all the ingredients and all the furniture is moved to accommodate said garden, I lack the essential drive and energy to do the work. I keep on living in hope...but my mojo just ain't working right now.
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12 hours ago, Katie Meadow said:
It was awful. And I certainly wouldn't call it lasagne. Tofu simply can't replace ricotta and mozzarella.
I would agree with that. But then I am not a fan of Tofu in any format.
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So I've now made one dish from the websites suggested by @Dante.Curried Chickpeas and Potatoes. Of course, I didn't have a couple of the ingredients. Ed said the cauliflower was tiny and cost almost $5. No thank you. I made do with broccoli. Not as pretty, but it tasted fine. All in all: delicious.
I might add that the website is called "Bad Manners" for a good reason. The language is certainly not my style. But then I am a very old lady.
Daughter is arriving today and I know will like this dish. On brown rice I think.
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13 hours ago, minas6907 said:
I recently made some lollipops for a gender reveal party for a family friend (it was a girl!). They requested some candies, so I made lollipops, about 50 pc total (watermelon and blueberry) as well as some marshmallows. I didnt take a picture of the mallows, they were also pink and blue, and just looked like marshmallows haha. I made a little batch of vanilla bean marshmallow for my wife and I, I scooped some from the mixer and burnt it over a flame, soooo delicious!
Thanks for the photos, @minas6907. I've missed seeing your wonderful confections. I'll never forget the photos of those twirly golden lollies. In fact, I still have the photo saved.
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9 hours ago, MaryIsobel said:
I agree about cracking nuts. When I was a child, our neighbour had a huge walnut tree and our family always got a 50, yes, 50 gallon drum of walnuts from them. I have cracked my last nut! I can get a 900 gram bag of pecan halves at Costco for about 16.00 Cdn. They are always fresh when I buy them and I keep them in the freezer. I always toast/roast them before using and I'm always happy with the end result.
My memories of pecans are the ones a friend sent me from Georgia which were extraordinary and the ones we bought in New Mexico which were the same. I guess by the time the pecans get to Canada they are less than perfect...or maybe we just don't get the best ones sent up here...sort of like how the very best olive oil apparently never leaves Italy and Greece.
Not quite so wonderful in taste and texture, but so wonderful in terms of experience, were the pecans we picked off the tree outside our favorite second-hand store in Moab, Wabi Sabi.
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2 hours ago, heidih said:
Poor Ed. I thought I'd mention something about lasagna noodles - apparrently the instant ones you do not pre-boil can contain egg -
You're right to say poor Ed. Because I can no longer do the grocery shopping, or even accompany him, he is quite often after ingredients he has never heard of and isn't sure why I want. And he has to ask someone for help...not something your average male seems to like to do...not to mention the regular impossibility of finding someone to ask.
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On 11/17/2023 at 9:47 AM, Darienne said:
Hard to believe what I have just gone through to find some polenta. Neither of the two largest bulk food stores carries Polenta in any format. Of the main grocery stores in Peterborough only FreshCo carries any form of Polenta and they carry only the preformed tube variety. So that's where it's at for this city apparently.
Ed will buy me some Polenta at FreshCo today.
So the polenta was purchased, a shelf stable one...apparently the only one available... but the next part is a bit confusing. The best buy date is June 2023...OK... but once it's opened, it's good for only 4 days in the fridge and it's not to be frozen. I just don't get it. And why can't it be frozen?
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4 hours ago, Maison Rustique said:
Yesterday was our 39th anniversary. Since my husband's dementia has gotten so bad, he often doesn't know I am his wife and certainly did not understand that it was our anniversary. A rather sad day for me.
It cheered me immensely when the doorbell rang. It was our neighbors' daughter who started a bakery business in her apartment during the pandemic when her college classes were all messed up. She has absolutely killed it with her fabulous baked goods in this area. She now rents a commercial kitchen space and two local coffee shops carry her pastries. Anyway, my beloved sister ordered some pastries to help get me through the day and it was Kirin delivering them.
Beautiful pastries but my heart goes out to you. The hardest thing in the world I think is to lose a beloved spouse to dementia.
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On 11/13/2023 at 3:38 PM, Senior Sea Kayaker said:
With Thanksgiving approaching for our southern neighbors I thought I'd post a little humour.
An oldie, but a goodie. Really liked that sitcom.
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On 11/14/2023 at 7:24 PM, chromedome said:
This recall from a couple of weeks ago is, as I'd expected, being expanded nationwide.
Good thing I quit eating cantaloupe a while ago after a massive passion for the stuff. I found the melons were getting less and less tasty with the passage of time. Now I'm on a fresh pineapple kick...and delighted to announce that my endless go round of leg cramps has suddenly stopped. Must be the bromelain.
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On 11/14/2023 at 11:14 AM, blue_dolphin said:
Moroccan harira soup.
A vegetarian version from a recipe in Zingerman's Bakehouse Celebrate Every Day with Za'atar flatbreads from the same book. The soup recipe is available online at this link.
Had a bowl for lunch yesterday and another for breakfast this morning!
One of my very favorite soups and a recipe which caught my attention in a magazine many years ago because it called for lentils, chickpeas and brown rice. Mine has no carrots. And I always put a lot of meat in mine because that's how Ed likes it.
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Hard to believe what I have just gone through to find some polenta. Neither of the two largest bulk food stores carries Polenta in any format. Of the main grocery stores in Peterborough only FreshCo carries any form of Polenta and they carry only the preformed tube variety. So that's where it's at for this city apparently.
Ed will buy me some Polenta at FreshCo today.
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2 hours ago, blue_dolphin said:
The shelf-stable pre-made logs of polenta would be perfect for that shakshuka and to see what you think of it. I can't remember if you have an Instant Pot or similar, but it's dead easy to make polenta in. No need to stir or clean a messy pan as you can just place the bowl you plan to serve from onto the Instant Pot rack with water below.
No instant pot. I can't even use my air fryer at this point. I think I am past my person sell by date.
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48 minutes ago, Duvel said:
Are you able to get vegan milk substitutes ? If so, think bechamel and subsequently think lasagna. With garlic/spinach/ricotta, with mushrooms & bechamel, with cooked down courgettes, garlic and tomato. Endless varieties, all easily freezable and lets be gonest: who doesn’t like pasta ?
Good one. Yes we have vegan milk substitutes. In fact, Ed drinks a combination of cashew milk and real milk. And I've done stuff with vegan milk. But no ricotta. I'll find a vegan lasagna. Thanks for the idea. Carolyn talks about vegan cheeses...we've never tried them. I had enough troubles trying to find a decent gluten free bread when I was following a naturalist's orders. (Before I finally decided that I was neither gluten nor dairy intolerant after two years off both.) I can't imagine what non-dairy cheese could taste like.
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52 minutes ago, Alex said:
Here's a vegan shakshuka recipe from Tahini and Turmeric. The authors say it freezes well. I double all of the spices, and sometimes add more garlic. I take the skins off the chickpeas, but that's just me. You can use precooked polenta or make some from scratch and just plop some on top -- or use it as a base, which is what we do, if we feel like it. Feel free to put some goats cheese on top for you and/or Ed, if you like.
I've never made polenta. In fact, I've never tasted polenta. I think it's way past time I did. I'll get some next week, either premade or make it from scratch, and try it out. Thanks, @Alex.
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1 hour ago, heidih said:
@DarienneBefore you spin yourself into frustration, I'd consider if possible,a conversation with her asking what kinds of vegan meals she enjoys. Vegans come in different flavors. Some just eliminate the meat/dairy and some trend more green natural, and lighter. @liamsaunt posted this simple lovely dish which would be super with a lightly dressed salad. Simple but enticing. https://forums.egullet.org/topic/164739-dinner-2023/?do=findComment&comment=2406428 Have fun with the new experience
Sorry, @heidih, the conversation thing is theoretically a good idea...but not with our daughter. She's an extreme vegan and will eat what I make that is vegan, but it's not what she normally eats which has nutritional yeast and seaweed and flax seed and aquafaba and other things which we don't even consider eating. And a long lecture to accompany each ingredient on the healthiness of how she eats. Sorry. I love her dearly but...
So I'm just looking for vegan casseroles which she will accept and I can freeze.
(As for the recipe posted...sorry, Ed hates Brussels Sprouts.)
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I'd like to restart this thread. Our daughter has become a vegan and has also started visiting us regularly for the first time in decades. And so I am now trying to find vegan casserole type dishes...not soups or salads...those we already have covered well enough...not brilliantly, but satisfactorily...but it's mains I am in search of. Preferably something I can make ahead of time at my leisure and freeze in portions. These days I simply can't guarantee being able to cook to serve the food the first time around and so what I make must be able to be done and stored before it is served.
Thanks to @Dante for his posts. I'm about to make a dish found in one of the vegan cooking websites he posted, Bad Manners.-
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I'm a Canadian and have never asked anyone to remove their shoes in any house we have lived in. And I can't recall ever having to take off my shoes in anyone's house.
And now we live on a farm and all the rugs are commercial quality so they clean easily. I ask folks to leave their shoes on if they start to take them off.
And I wear shoes in the house almost all the time...slippers the other times. And would never ever cook in bare feet. But then I am the safety inspector in my house.
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Now hear this: do not ever buy enoki mushrooms!!! (I guess....)
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1 hour ago, liuzhou said:
I have no idea what I'm going to do with two kilos of lemons.
That's simple. Make lemonade.
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On 11/20/2021 at 9:55 AM, Alex said:
We probably should have a topic for folks who are contemplating -- or actually -- winnowing their cookbook collection, and could use some encouragement and empathy. Or maybe there's one already but I've forgotten about it.
I am winnowing. The books are all, so far, going to our local library and they'll either keep what they want and discard the others in the sale items.
For me it was time. A factor perhaps of age. And also I find myself finding the occasional new and interesting recipe online. Plus I suppose we have pretty much settled down to a comfortable repetition of favorites.
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1 hour ago, C. sapidus said:
Crema de chile Poblano, loosely based on a recipe in Susana Trilling's Oaxacan cookbook 'Seasons of My Heart'. This was absolutely delicious.
Slowly saute white onion and garlic in a generous amount of butter, add roasted and peeled Poblano chiles, and cook until softened. Simmer with turkey broth, half-and-half, Mexican oregano, thyme, S&P, and a bay leaf. Cool, puree, and serve with crumbled feta cheese and pistachios.
It surely did not hurt that the Poblano chiles were huge, meaty, gorgeous, and packed with flavor.
Oh yes!!! and while our imported Poblanos in darkest Ontario are never huge, meaty and gorgeous, I do happen to have rather a large amount of recently gifted Poblanos from Toronto friends roasted into Rajas sitting in my freezer.
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10 hours ago, Smithy said:
Yes, I wrote about them here (their cinnamon rolls, first encounter with Rhodes) and here (their caramel rolls). They're good. They may be better than the whomp rolls although they're more expensive. (They're also easier: unwrap the package, distribute the rolls, throw into a cold oven, set the oven temp, go away for about 40 minutes. None of this unwrapping and separating nonsense. OTOH you don't get the fun of whomping the package.)
I thought I'd settled on Rhodes as the better product, but the price and a special sale wooed me back to the Pillsbury rolls for another try.
The 'whomp rolls'. I like that.
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10 hours ago, chromedome said:
Thought we'd get through a month without another enoki mushroom recall? Not so! Affects Ontario and Quebec.
I've never bought enoki mushrooms...and I'm never going to either.
Help Me Track Down the Name of a Specific, Famous, South African chef
in Restaurant Life
Posted
You might try to write to my South African chef friend, @JohnT . He was a terrific help to me when I was looking for a Bobotie recipe.