Darienne

No recipes here, I'm sorry to say, but I am now also awaiting the brilliant ideas to pour in. For my DH, there cannot be too many nuts in cakes, muffins, cookies, ice cream, etc, etc, and a good pie recipe will be much appreciated. :wub:

What is this urge in us to confess our stupidity? It has hit me again. A couple of days ago I threw a bunch of semi-dried figs into my food processor to make them into a more or less puree. Of course, they were hard to get out of the processor. But why did I swipe around the bottom of said processor with my finger? Right. The edge of the food processor blade is alarming sharp and now, days later, I am still suffering from that cut finger tip. Stupid, stupid, stupid. :wacko:

Tri2Cook, I think you are correct. I'm thinking about mac and cheese and chili but I'm not coming up with anything. Besides we had chili for lunch today and once a week is enough. Let us know if you do both of them together and if it could work.

Somewhere on eGullet in the last two days or so, someone mentioned Macaroni and Cheese and so that's what we are having for New Year's. DH will make it with his Mom's old recipe. Yum. A good way to welcome 2015.

As for my 2014 goals...not so good. We did start to have folks over for lunch again now that DH is well again, but not much. And I did find a good bean salad recipe with no sugar in it. As for working through the Power Hungry cookbook. I kept it up for a while but then found an excellent recipe for me personally, figured out how to quadruple the recipe with my limited food processor, and stopped trying new recipes and thus stopped posting. Win some...lose some. Right gfweb...time for a 2015 thread.

Moab has blue skies and red rocks...it doesn't have figs except for those in the Sun-Maid re-sealable paks. But still I am going to make Pan de higos in the next few days. Looks so good.

I adore dried figs and will look up recipes under those titles. I think I've had a fresh fig only a few times in my life and we certainly don't get them in our small Ontario city which is nearby the farm. What I do use figs for all the time is the breakfast bars I make taken from Power Hungry: The Ultimate Energy Bar Cookbook by Camilla Saulsbury. ps. I don't have the book with me but the recipe is called Citrus-Seed-Bars or something like that. I don't have the recipe with me either which was exceedingly short-sighted of me.

Deryn and Shelby, I think you both have a lot of company on this thread. If we want Asian food...we make it ourselves.

We are far from home this Christmas season, but still among friends. We are off to a friend's traditional Christmas Eve Pot Luck and so I have no idea of what we will be eating. We are taking Fanny Farmer's Viennese Crescents drizzled with dark chocolate as our contribution. Tomorrow we are having Christmas dinner with another friend and much of her family and a couple of stray waifs with nowhere else to go. Her son is bringing some kind of special ham which they all love...I am not a fan of ham...childhood story...and we are bringing a traditional French Canadian Tortiere made by DH and a Lemon Cheese Pie topped with a chocolate ganache, my old standby. Plus some Seed Brittle. That's our Christmas in Moab.

If it has eggplant in it, then I will love it. Good luck.

Gorgeous little cookies, Ruth.

That's one generous bag, ElaineA.

We bought Liberte for a long time from Costco in Ontario, although Ed began to complain that it was too watery for him and now it's Astro Balkan for us back home.

DiggingDogFarm...we are in a small town in Utah and could find only 2%, but could imagine full fat would be awesome. Still 2% is too thick for eating on granola and banana for me. Luckily one of the pups loves yogurt and could help out.

Finally, finally, we are back in the USA and able to buy and try Fage yogurt. One taste and I was sold. It IS THE BEST commercial yogurt I have ever tasted, bar none. :wub:

All these wonderful foods are completely new to me and I got bogged down in the Italian words. But they do look so delicious.

Minas 6907, your work is exquisite. Absolutely beautiful.

Onion bahji. My very favorite. No Indian food in Moab, Utah, unless I make it.

No, no Kerry. Not in Moab. There's a Kroger's here but it lacks candy making stuff...which I bring from home. And a lot of other things too. Buff tourists do not back. No Lorann here. And certainly no Michael's. There's an Alco...and it's closing. That's it. Moab is two hours from anywhere. Two hours north and east is Grand Junction...you could get it there. Two hours south and east is Cortez. Both are in CO. I have no idea what you can get in Cortez. Not much I think. Now if you wanted cliff climbing equipment or bicycle tires or jeeping stuff...you could get it here. ATVs, river rafts, hiking boots. Yes. Motorcycles even. But not foodstuffs. Remember the young man who had to cut his arm off with a penknife to survive? That was just outside of Moab.

Thank you CatPoet. And Kerry and Anna I'm in the middle of not much in Utah. I even bring my own mint when we come here. Lots of red rocks and blue skies but not a lot of anything else.

I'll have to buy the whipping cream...no problem...but exactly how does one measure a litre of flour? Would it be 4 cups? I doubt I can get oil of lemon where we are, but I could add lemon zest.

Cat Poet, I would like the recipe also. Rolling balls is just about my speed of cookie making.

Hooray for you Shelby!!! Have a good rest. You deserve it.

Baking over housecleaning any day!!

ninagluck, I second what Smithy said. Each year I make the crescent cookies from a recipe in an old Fanny Farmer cookbook, using the pecan variation. Also, I'm too lazy and clumsy to do that lovely shape. They just get made into elongated ovaly things. Then I dip one end into chocolate or drizzle chocolate over them. Love them.