Darienne

No idea Shel_B, but I too am curious about this. It was only blueberries and almond milk? Nothing else at all?

My answer to this problem is to box the offending confection and tie with knot and bow. That will keep me out of the stuff until it can be delivered to always grateful friends and acquaintances. Leave it unsecured...and I am lost

Would it be possible to ask once again for that Summer Torte recipe. Is it already posted somewhere in eG? Thanks.

You said you wanted to stay away from plastic, but in our farmhouse cellar, where much is stored, I don't feel I have many alternatives. Flours, sugar, and many other things are stored in Rubbermaid bins of various sizes. For example, we buy sugar in mammoth Costco bags...we have a flock of hummingbirds which we feed every summer...and the bag goes into an 18 gallon (US) bin. I've never had any troubles with them over the past twenty years so for me it's a viable answer.

We've had 55 years of nothing but chest freezers and still own two large ones...one for us and one for the dogs plus a few bits and bobs of human stuff, like the ice creams. I'd kill for an upright freezer...but these old...and I do mean old...chest freezers just keep on keeping on so this is probably unlikely to be until we have to sell the farm and move into the city. I hope.

Never used them in the first place. All our pans are heavy stainless steel with extra heavy bottoms, purchased at second-hand stores. Mostly from Korea and Japan. Dates them, doesn't it?

What a wonderful trip you had and such sumptuous food layouts. As Sylvia says: Yum. And thanks for going to all the trouble of sharing your trip, your food and your friends with us. I really enjoyed reading it all. We travel through Indiana twice a year at least and I had no idea of the delights which we knew nothing about.

And, we, your loyal fans are delighted to read the news and to follow along on your adventures. :wub:

Ah, car snacks. Well, yes, on our long trips...Nova Scotia and back or Utah and back...there are always car snacks. Usually I make them in tiny muffin pans. Plain dark chocolate with raw almonds in them. Tastes good, keeps you going, but not so delicious that you eat more than necessary. Mixed nuts (no salt...salt makes them too tasty). Coffee stops along the way. The trick, as noted, is to make the car snacks tasty, but not too tasty or we'd eat too much.

We eat chip wagon French Fries in the car. DH eats them while he drives, and I eat them and feed bits to the two pups in the back of the car or van, depending upon which vehicle we are in. I have napkins, salt and pepper in each vehicle to refresh the fries as we go along. When we are on the road for long trips, we might eat in the van when it's too hot to leave the dogs in the van because the sun is too high and there's no shady parking. DH eats in the car when I'm not with him. He gets a coffee and a muffin at McDonald's which he splits with the dogs...the muffin is shared...not the coffee of course. When we are together, it's Starbucks coffees in the car. Most American coffee on the road is dreadful. (Sorry, but it's true. I once talked to a lady server in a Colorado Starbucks and noted that Americans are supposed to be the great coffee drinkers of the world but how Canadian coffee is much better no matter where you go. 'Yes', she said, 'most American coffee is like weak weasel p*ss'. Never forgot that one.)

weinoo reminded me of one of my old favorites...can you get it anywhere now?...real pumpernickel. :wub: From my childhood in Montreal, of course.

Brussels Sprouts seem to qualify as tiny cabbages and they are delicious roasted. (DH drowns his in a curry sauce to block out the taste...)

"My" city is Montreal and the bread is the Montreal bagel. :wub:

I did notice that by dessert suppertime, the bottom of the little mousse bowls had gone back to liquid. Also, I perked up the flavor by adding some raspberry/Chambord sauce. A little liqueur never hurt anything.

Ed liked the chocolate mousse although he would have liked it to be thicker. Don't know that this is possible. He's always been a lover of the thicker, richer, sweeter, etc. His jaw literally dropped when I told him what it was made from.

So here's my first attempt: Chocolate Chickpea Mousse: http://kelliesfoodtoglow.com/2015/04/23/magic-chocolate-mousse/ Haven't told DH about this Mousse and it will be a surprise to him. And then it will be another surprise to him to learn what's in it. I'll report back.

I am, as the Brits would say, gobsmacked by this one. Watched the video with the look of distaste on my mouth...I could tell. Don't know why. It just seemed sooooo bizarre. And yet, chickpeas are my favoritest in the world almost. Want to try the chocolate mousse idea... This is what I am going to make first: http://kelliesfoodtoglow.com/2015/04/23/magic-chocolate-mousse/

Thanks Kerry. I used a combination of 70% and 54% dark chocolate and did not have any trouble with bloom. Didn't put them into the fridge either...didn't realize that I should have.

If I might return to this post and ask a question of Kerry. The Rice Krispie treats do not present a smooth surface but are full of nicks and crannies which when I dipped them took up an inordinate amount of chocolate. I gave up in frustration partway through, having exhausted my supply of tempered chocolate. A few days later, when I had some leftover tempered chocolate after dipping some pretzel logs, I tried brushing the chocolate onto the krispie treats with one of those small silicone pastry brushes and it worked well...but would have been too much work for the entire production. Now the question: did you simply dip the treat into a container of chocolate and this worked well? Thanks.

There aren't many baking recipes which cannot be improved by a handful of poppy seeds or chopped walnuts or pecans. (Yes, I know that's an exaggeration, but it is Saturday).

Seeing Kim's post reminded me to thank you Shelby for the cracker pie recipe. Mine did not solidify correctly I must say and that was a disappoinment. I have no idea why it didn't work. DH and the guests loved it. I found it on the sweet side for me, but then that's simply personal taste. It was fun to have our guests try to guess what it was made of.

Salmon and peanuts. Boggles my mind. Must try it sometime... Thanks.

Hello from Canada and welcome. I hope to read your posts in cooking and baking in India. Canadians traditionally love Indian foods of all kinds.

Chris, I think I would like to come to your house for dinner for a few months or so.

Looks delicious, Chris. What are the visible green bits in the rice, please.