Darienne

OK. I'll go to the library on Thursday and find the book. And if I am wrong, then I will hang my head in shame. Is your copy the original or the revised? I also made the 'Ridiculously Easy Cheese Bread' and I am staring to have a very strange feeling about the Seeded Quick Bread.... As for the transfer station...I could have wept. It was wonderful and we still have many items in our house which came from it.

A 641.815 Raab Raab, Evelyn. The clueless baker : baking from scratch - easy as pie / Evelyn Raab. Toronto : Key Porter Books, 2001. 215 p. : That's the book. And that's the recipe from that book. The book is in the Bruce Johnston branch of the Cavan Monaghan (and that's pronounced 'Monagan') libraries. And yes, the Transfer Station is no longer the Cavan Mall. But it's not the doing of the 'guys' who work there. But rather of management types. And I do hope we meet, Nyleve.

No, Nyleve, it's the Seeded Quick Bread. Period. Seeded Quick Bread Ingredients 2 1/2 cups all-purpose flour 2 1/2 cups barley flour 1/2 cup salted roasted sunflower seeds 1/2 cup raw pumpkin seeds 4 teaspoons baking powder 1 1/2 teaspoons sea salt 1 1/2 cups buttermilk 1 1/2 cups hot water How to make this recipe Make the bread Preheat the oven to 400°. In a large bowl, whisk both flours with the sunflower seeds, pumpkin seeds, baking powder and salt. Stir in the buttermilk and hot water just until the dough comes together. Scrape the dough onto a parchment paper–lined baking sheet and shape into an 8-inch round. Bake for about 40 minutes, until golden and cooked through and the bread sounds hollow when tapped. Transfer the bread to a rack to cool completely. Notes: I've never had the barley flour but have used rye flour when I make it. My sunflower seed are not salted. I'm not sure if the pumpkin seeds are raw or not. Have no buttermilk and so I use milk and lemon juice.. Also I usually put the round into a 9" ring from a spring form pan. (Have no 8" spring form pan.) And I do know where you live and have actually been to your house during an Autumn Artists' Tour many years ago. So there.

Ankthey ouyey. Ightrey Nyleve Baar, a long time member of eGullet wrote the book.

This seeded quick bread has made a wonderful addition to our household eating. So easy, so quick, so delicious...and so heavy...exactly what DH wants in bread and is so hard to find anymore. And it doesn't call for yeast or kneading or rising or forming and is right up my lazy know-nothing alley. The recipe is Seeded Quick Bread in The Clueless Baker, Key Porter, 2001. I'd put in the author, but I can't remember her eGullet name and I know she would not appreciate my naming her publicly. Recipe is terrific. I'll share with anyone who is interested.

Hi MArkF. Nope you just have more courage than most of us. Well, me for one. Almost every one of the new recipes I've gotten over the past few years has come from eGullet or somewhere else on the web. Go for it, sir.

Absolutely LOVE Ratatouille and yours looks wonderful.

No one will ask about sugar burns and no one will tell. Sorry about the cheesecake episode...but just think...you got to see the new day in. I'm always careful about slow cooking pork; put it on early enough so that I will still have enough energy (and caring) at the finish of the cooking to shred the meat. I pretty much always make Puerco Pibil and that means assembling a great bunch of bits and bobs earlier in the day than I am qualified to do so.

From April 13 from me: "So it is turning into 'ONE OF THOSE MORNINGS'. I then forgot to put the dasher into the ice cream mixture, leaving me with a ICE-100 bowl full of frozen mixture." Did it again this morning although I caught it much earlier fortunately. And then there was the sugar burn from last week. Where HAS my brain gone????

Dear Jim D., And so we live to fight another day. all best, Darienne

Gosh, I should be following this topic more carefully. You know, I don't think I ever need a new cookbook. I'm getting almost every new recipe from the internet, viz: today's lunch:Polish Cabbage-Potato-Casserole from About.com. It was called 'comfort' food and man, it was. I can also imagine this in the winter. A new dish on our roster. (We did quadrupled the cheese...DH's order and next time we use a sharper cheese.)

My last batch of salted caramel sauce separated in the fridge and I particularly like Jim D's response above. I'll just carry on as if nothing has happened and not change anything.

Let us know how they turn out, JohnT, please.

Never heard of this one before, so thank you, Katie Meadow. I think we are going to have to try this one immediately. (As for the mango tree...not in the far frozen north where we dwell.)

I saw the topic...'The chocolate fairy came'...and thought: why that topic is meant for me. It's not Valrona, but it is a new chocolate maker in Canada, just outside of Ottawa, Hummingbird Chocolate. Yesterday was my birthday, 75 to be exact (although I'll be d*mned if I know how I got here from 23) and my sister-in-law and her husband, playing chocolate fairy, sent DH and me a package of Hummingbird chocolate bars which just blew me away. We are starting in on the tasting with great enthusiasm. Oh, DH's birthday is on the 25th.

Thank you, Concordal. Went to the cupboard and sure enough, Kirkland Pure Vanilla Extract with water listed as an ingredient. (Yes, I trusted your word...I just had to see it for myself.) A second bottle of pure vanilla extract from Singing Dog (loved the name because our studio is Singing Dogs Studio) also contained water. Who knew? Who checked ingredients on pure vanilla extract I ask? Well, now we know.

Nyleve Baar's solution is mine also...except that I have hemmed mine myself. (Not bragging...I'd rather have someone else do the work.) Our dining room table is also very long...in fact it's 4'x8'...and if they make tablecloths for that size table, I suspect they would not be in my snack bracket. I'll go with you next time, Nyleve.

They are in every local Chinese restaurant in our area...and invariably they are awful. We've tasted good ones in Toronto, where the 'real' Chinese restaurants are and they are delicious as noted by heidih above. But alas, I have never made them or even found a recipe for them.

(Had no internet from June 6 until yesterday) Finally found a recipe which I can handle...that is I don't screw it up every second time and can't figure out why...and which DH says: yes, this one is satisfactory. Salted Caramel Sauce from Lick Your Plate. I'd give the site but I can't find it online. I know that's where I found it. It's simple. It's only sugar, butter, cream and salt. I don't ruin it every second time. All is good.

I see that this topic fell into the nether regions but here I am, novice caramel sauce maker, having tried two recipes which DH, caramel sauce lover, is not fussy about . I'm not fussy about caramel sauce period. So my next step is to try the Really Nice recipe posted by Marlene. Marlene, did the sauce work out for you?

Now that is an awesome cake!

Welcome Spork to the group. It's a good one and as Smithy says more than willing to help. I still find myself intimidated after being on eGullet for 8 years, but I just let it happen and get on with it. The folks here are nice folks.

Jaymes. Absolutely. Cuba is in NM. Just a slight mix-up on my part. We always go through the corner of CO (and thus Cortez) from Moab to get to NM and down to Albuquerque and so to home. We always go to Gallup on our way to Moab to get supplies for the coming year for our artisan business (see avatar photo). And of course El Bruno's now has a restaurant in A also. I wonder if the quality is as good in this second outlet. So often it seems that expanding is the first step towards lessening of quality. Here I am remembering a wonderful hole in the wall...the ladies' bathroom still had a bathtub in it...Mexican restaurant in A we used to eat at each year which then moved to a much larger venue and down went the quality (and I can't recall its name). The road from Gallup to Shiprock couldn't be straighter or more uninteresting if it tried...but such an improvement. And nowhere to eat along its length for sure.

Amazing blog. Thank you so much for taking the time to post all the photos with explanations. All best to the family.

Decades of taboulleh salad here. Soaked only. (Tons of mint and no tomatoes to continue an old argument from elsewhere on eGullet.)