Darienne

I think you are correct about 98% of the public. I don't like commercial marshmallows and so I won't buy your mix. But I'm just one marshmallow snob plus one more unnamed person and the other 98 will. Too bad. I do like homemade marshmallows...orange...dipped in dark chocolate...yum...but that's another thread. Go for it, pastrygirl.

I could say the same about Poblanos, except that I've continued to prep them bare-hands. One session with them I was in agony for hours and nothing was relieving it. I swore...never again...but then went right back to it. Pain from Poblanos???? Ridiculous!

Well, sort of sad...but in a laughing way. What a mess to clean up.

Ed bought me a 12-cup Cuisinart food processor a couple of years ago. It weighs a ton. A ton. I have to keep it in a cupboard which means gearing up the muscles to take it out. And it's SOOO big that storing the pieces takes three spots on my somewhat shallow shelving unit (which was fine with my last food processor). Also the 'pusher assembly' is not something I would ever pick to own in a machine. This is a photo from my unit. This rod is skinny and plastic and you have to fit it into a larger part of the unit. If it breaks...you are out of luck. I haven't broken it...yet...because I treat it with the care I would use on fine crystal. Unbelievable! It has 'on' and 'pulse' and 'off'. And while I don't like 24 choices for speed, I could have used more than the allotted ones. No, I am not really enthusiastic about it. But you guessed that one. ps. Make that four places.

Scrapple: Dog friends from Delaware brought scrapple for breakfast one year of the annual Dog Weekend on the farm. The dogs under the table ate well that meal. That day I solemnly made a promise never to eat anything which is grey and square.

Mine comes from a friend from Botswana: 3 large broccoli 1 lb of bacon 1/2 cup of raisins 1/2 cup of almonds or sunflower seeds 1 small red onions 2 T cider vinegar 1 cup mayonnaise 1/4 cup sugar salt and pepper to taste

Glad about your heat wave being over. Hope ours is also on its way out. And oh yes, know and love that salad. For special occasions only in our house. Too yummy for words.

We are great salad eaters and have meats frozen for Ed for these occasions. In the summer, we eat salad two nights in a row, the third night is something else. But then we eat our big meal at noon. Hummus, Tabbouleh, Potato Salad, Tomato Aspics, Marinated Cucumber, Cauliflower and Carrot Salad, Colored Pepper Salad (from Chefmd), Cole Slaw (Ed's contribution), Multi-Bean Salad. Very little cooking of any ingredients: potatoes, heat up the aspic, cook the carrots...that's it for this lot. And when I am in the mood, I open a can of Hereford Corned Beef. Oh, and some good multigrain bread and butter. Oh yes, and some cheeses. I make enough of each salad to last a few meals.

I will never again (right! as Nancy said: oh yeah?) turn a large bottle of commercial salsa upside down and shake it to get the interior remnants to fall towards towards the top for easy access. Yes. Salsa everywhere: on the cupboard walls, on the floor, on the rug, on my slacks, on my runners, on my t-shirt,...lovely bright red and oh so staining red tomato based salsa. Serve me right for not making it from scratch. And yes. One of us is more likely not to be careful to put tops back on bottles, containers, you name it. And you, gentle reader, know which one of us I mean!

Not clear to me how it works, Anna. No cheese slicer has ever been a star in this family and we simply slice it all with a knife. Strangely enough, the knife chosen is a very cheap one, serrated, and was found by Ed in the Drive Shed (it's called a Drive Shed because you could literally drive two 18-wheelers into it and it's a continuous nightmare to me) and was a completely unknown mystery to both of us.

And speaking of 'he' had better not do this ever again, Ed, my DH, put a 'yesterday's cup' of coffee into the microwave to heat it up. Right. Except that he forgot to remove the tag saying "CAF" clipped to the edge of the cup with a plastic and metal black and orange doodad. What a mess. And guess what? He didn't even notice the mess...which I, the dutiful wife, had to clean up. ...he had better not....

Thanks Heidi. Yesterday I made the Epicurious peanut butter pie again and put a raspberry spread under the filling and a dark chocolate ganache over the top. The visitors come in a couple of hours and there's no point in asking for an honest response...I won't get one. I tasted the filling yesterday...and I just don't love it. I like it alright I guess...but it's just not for me. Ed liked it. He really liked it. So I think the answer lies in that response. It's just one of those things I don't like...although I really like peanut butter. Go figure. Lime cream cheese with a chocolate ganache is more my style. But thanks for trying.

Once again, we have this wonderful treat to look forward to. The two of you together make such a terrific team.

I haven't tried Rob's pie. Perhaps I'll do that next. Each August, I give my former confectionery partner a peanut butter and chocolate pie. It's been over ten years now I think. And each time it's been a different recipe.

Good heavens, here I am again, still on the Peanut Butter and Chocolate pie kick. Am making one for July 4th luncheon guests. I'm still finding every single pie recipe basically boring and now having found Chris Hennes' suggestion about a touch of curry powder, I am thinking about that idea. And a dash of salt because the peanut butter is natural. The other idea which came to me was to spread on top of the crust a thin layer of a sauce made from seedless raspberry jam, butter and Chambord. Then the peanut butter filling. And then the chocolate ganache. I love my raspberry jam sauce...and so do others (never let them know what a cheat it is). I'd completely forgotten about buying and using the commercial stuff...although Ed did remind me this morning that it had happened...and here it is in black and white, so to speak. But I never recorded what I thought about it.

Fair comment. But please tell me why it's the only thing in his life in which he practices that skill? He has no idea of where anything else in the house belongs. I think haresfur got it right!

Now that is strange. I don't mind unloading at all. As to what I did wrong? It's a mystery......

Not me hurting myself for a change, but my DH, Ed, stabbing himself quite horribly with my trusty bench scraper. I do love my bench scraper. But Ed loads the dishwasher...a man's job, no doubt. I just don't do it 'properly' and who am I to quibble? So Ed took it downstairs and ground off those sharp corners and now we have a defanged bench scraper and all is well. I see on Google Images that all bench scrapers have sharp corners. Lethal.

More on the WWII wacky cake. I made the chocolate cake with a chocolate ganache topping and we loved it. And then I made a lemon one (recipe here) but topped it with a chocolate ganache. There is something quite unusual about the texture and taste of the cake I feel. Together we ate half the cake at one sitting...which is completely unheard of...something just kept on pulling us in. Lemon and dark chocolate. Compelling. Thanks for the head's up on this cake recipe. ❤️

So you are now one hour and a half ahead of Eastern Daylight Time? I don't know if NL does Daylight.

Interesting. Following you on the map.

Now that one sounds good.

And a Happy Birthday to you kayb for Monday.

The subject heading says it all. Today is my birthday and as usual I am making my cake. Sunday is Ed's birthday and so at this point, we are sharing this cake. And, of course, I have made cakes for our children, our parents, and all sorts of friends. A dear friend dropped over this afternoon with a plate of brownies as a gift and on her birthday, I always make her a new version of a peanut butter and chocolate pie. Imagine a wonderful cake bought from a terrific bakery...I don't think we have any terrific bakeries in the small city near us. We lived in it for 25 years and now 23 years outside it, and I sure don't remember any good bakeries. Or imagine having someone else make you a birthday cake. Fair to boggles the mind. Who makes your birthday cake?

Would love to go there. Have several friends from Newfoundland and heavens knows, all our best comics hail from there. The topography looks amazing.