Darienne

That's a really clever idea. I'll think about it. What's the red sauce? I can't stand ketchup...which I know that is NOT...on eggs.

Arey, you are correct, sir. And how does the story end? Well, the lady forces the child into eating said egg, which the innocent child promptly throws up again and never eats another naked egg until somewhere in her forties. Or maybe even 50s. I can't recall. Oh, I lived in Ottawa, Canada, at the time. One of my few memories from that time was the ration coupons my Mother used.

Soft boiled egg would be least favorite. Scrambled...BY ME ONLY...would be favorite. (I didn't even eat eggs, per se, for decades. Had a run in with a British woman and a soft-boiled eggs at the end of WW II. I was all of 3 or 4.)

Thanks for all the replies. Still not sure if I'll be able to make anything or not. Might just hand out those IOUs as suggested by ChromeDome. For January goodies. Can't really give flavored vinegars to the recycling guys or the veterinarian's office. Thanks for the help. DH is finally getting back on his feet...and I am still living on mild tenterhooks. And not touching anyone.

Thanks, blue_dolphin. No, seeking advice from anyone. Sorry, I did not make that very clear. Strange that the first site did not even mention protective gloves at all and the second one just mentioned it once in a graphic.

Actually DH is in the kitchen almost as much as I am. We share the cooking although we each have areas of expertise (so to speak). And he actually taught me the essentials of cooking lo these many decades ago. I'll go for the gloves, etc, etc. as noted in your post and I think the idea of the "IOU" is an excellent one. One friend is a care worker for elderly and hospice patients. (We are not elderly. Yet.) Sorry about your honeymoon and the bride's kidney stone. I wrote a term paper on our weekend 'honeymoon'.

Never had to face this one before thank heavens. But here we are on December 7th with Christmas quickly approaching and my food-related gifts must be distributed early in the week of the 18th at the latest. Which is 12/13 days away. Now DH is just out of bed today after three horrible days of Norovirus. I don't have it...yet?...? With luck I won't get it. But DH is supposed to be contagious for up to two weeks more, and who knows if I will catch it say in a week or so? Is making and distributing foods, in this case an Enstrom copycat Chocolate coated, Almond topped, Almond English Toffee, wearing protective gloves safe enough? My products are given away...but can I chance passing on this horrible virus? Wear a hairnet and mask also? No, I don't think I want to. Might it have to be a confection-less Christmas this year? What do businesses do? You can't predict when you or an employee are going to come down with something like this virus. And moreover in many diseases the afflicted is contagious for two days or so before the disease actually hits. Employees wear gloves, masks and hairnets, wash their hands after using the toilet and you hope for the best? And what do other folks do? Thanks. And I hope all of you remain well into this season.

I have two in two sizes and they hang as decor on our dining room wall. I am enamored of baskets, collect them, display them, wish I could still make them.

Scales arrived and are excellent (so far...). End of report.

Good heavens, I can just rerun last year's post...

Watched 10 minutes. Words fail me.

For a regular salad for two...that's us every second night pretty much...I would do the following: 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, big dash of Lea & Perrins, dollop of chopped garlic and salt and pepper. And on the salad itself: parsley and mint. Not fancy, but in this household it's traditional.

Dare I even answer? I hate turkey soup. So there.

Interesting point. At the gathering of friends, referred to above, not one of Steve's friends brought food. Steve was 48. They would have all been between 35 and 50. But all our friends brought food...still the 'parental' generation I guess. ps. I use cottage cheese and a bechamel topping on my Lasagna.

Dear Tri2Cook, I am afraid your post got lost in a welter of posts of personal losses. You have my sympathy. Losses of beloved family and friends are so difficult and as we age these losses just keep coming. And sympathy to all who have posted their recent, and not so recent, losses. We have all had painful losses. I do have a food part to my post. When our son died a few years ago, we had a gathering at the farm of his friends and our friends and some brought food. And we, of course, supplied food. The most wonderful food gift was a pan of roasted turkey. Some of the turkey was off the bird and cut into immediately useful pieces. Some was off the bird and in larger pieces and the rest was drumsticks and larger pieces. A terrific gift in that turkey sandwiches could be made in an instant. And so on. We put one of the gift plates of sandwiches in the living room and one in the then sun-room. However, no one was in the sun-room and one of our dogs decided that the plate of sandwiches had been left there specifically for her enjoyment, and she scarfed them down while no one was paying attention. Quite a snack.

Interesting. From the days when Canada was so far behind the USA. So far behind...

So DH came upon the scene and now we have ordered the following scale: Accuweight Digital Kitchen Scale Electronic Meat Food Weight Scale. I report back when I use it. We are keeping the new mechanical scales. They are awkward to use but we won't be caught scale-less again. Thanks again for all the help. (I should add that this coming March it will be 57 years married. LOL)

Instructed by DH to see if I can find the scales locally. Then I guess we'll go with the MyWeigh brand. O, for the good old days when stuff was made out of metal, lasted for forever, could be repaired, etc, etc. Thanks for all for your replies.

Thanks Kerry. Ed and I will check this one out tomorrow morning.

Thank you, kind sir. I'll point that out to my DH. In the meantime, we are using a large mechanical calibrated scale. It's a Stokes brand, Stokes being the largest Canadian kitchen store chain. It can't break down on us in any way...but it's not convenient to use. Oh well.

Thanks Elsie. Strange, but the reviews on the Amazon.ca site are very negative towards this one. DH says no.

Our last Starfrit kitchen scales died. It seems that not only the batteries die...but the scales die too. Bought three of the new Starfrit models. Opened and tried two. Both pieces of..... (good taste precludes my use of the appropriate word to describe them). I use the scales continuously in my candy making, regular baking and to weigh the dogs' food. CONTINUOUSLY. That is at least twice a day minimum. I need a scale with a tare mechanism. I won't pay more than $100.00 for them. I need to be able to read the weight from under a flat round stainless steel dog bowl. The salient detail being that it has a platform spacious enough that it will accommodate larger containers with readable results. What to do? Any help here? (ps. I HATE the new electronic appliances which no longer have the familiar buttons. Too bad for me.)

Sanitation does not have to be a problem with wood floors. Ours are topped with a few coats of varathane (or whatever it is that my DH uses) and that can withstand constant cleaning.

On the subject of tile floors, I am completely with MelissaH. Nothing but wood floors for us for 25 years now. I love them and would never go back to anything else. The don't show dirt (we have two large Spoiled Rotten-weilers and live on a farm) and are soft on the feet. We spent two months in Moab Utah with tile floors and I thought I would die until we threw down mats to stand on. Also I love galley kitchens. I have one now (25 years) and had one before (about 10 years) and while they have their limitations...everything does, n'est-ce pas?...for me they are the best.

Hello Catherine T and welcome to eGullet, an amazing collection of cooks and bakers who are generous with their advice and recipes beyond belief. Sorry you have Celiac Disease but glad that you are finding ways around it. And I am very curious about the European flour and how you can eat it. Do let us know how your search works out.