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Everything posted by kayb

  1. Just got the email. The date is Oct. 13-14.
  2. Just got the email. Prime Day, Oct 13-14.
  3. Two favorites: 1. Potato skins. Bake several small gold potatoes. Cut in half and scoop out the insides, leaving at least 1/4 inch in the skin. Brush with oil, sprinkle with salt, and broil until golden. Fill with grated cheese, bacon or chopped ham if desired. Broil again just until cheese melts and is bubbly. Top with chopped chives or scallions, and serve with sour cream. 2. Potato and sausage bake. Cut up kielbasa or smoked sausage and spread out on sheet pan. Cut up potatoes in bite-sized pieces, along with onions and, if you like them, peppers (either the dreaded
  4. kayb

    Breakfast 2020!

    Spending a few days eith Child B, who like me, has celiac disease. She, the grandkids and I took out this morning to try a breakfast place where everything is gluten free. Dear Sweet Baby Jesus. It was SO good. Please forgive the pix, as I didn't think to take them until we had started eating. Biscuits and gravy. "Hakuna frittata," with roasted veggies, topped with an arugula mix. Sausage biscuit. Kids had pancakes. Should you ever find yourself in Columbia, TN, The Dotted Lime is worth a stop whe
  5. Quick and easy meal in the IP last night-- Hawaiian chicken. Can of pineapple chunks with juice, two boneless skinless breasts, cut into one inch chunks. Lots of soy sauce, some sesame oil, some gochugang, some ginger. Not half bad. Of course, I had to cook rice on the stove because the IP was busy.
  6. Just had a baked sweet potato for lunch. This sounds like a great idea. I'd go with the CSO bake, too.
  7. Nothing special I need this year, but if they put the Anova Precision Oven on a special, I'd likely get one. Otherwise, it'll be American Girl doll stuff for the granddaughter, Legos and baseball-related stuff for one grandson, and Cars paraphernalia for the other one.
  8. It's a cheapie, but I have a Bella I picked up for $19.99 at Aldi. It has interchangeable heads, one regular and one whisk, that can go in the dishwasher. Two speeds. Seems to be solid, feels good in the hand. I like it. Amazon carries it, I think.
  9. I have those containers. Specifically, the sea salt caramel flavor.
  10. kayb

    Breakfast 2020!

    Had it for lunch, but it looks like breakfast, so... Hash brown patty, over easy egg, bacon, gf toast with fig jam.
  11. Italy might be a stretch to ship it, but I will PM you my very favorite recipe, from Bon Appetit (I think; may have been Gourmet) years ago. Well...it's kinda embarrassing. I keep little four-packs of white wine, about 150 ml to the tiny bottle, on hand for cooking, because I don't drink that much white wine and the little bottles are handy. Did not realize until I'd dumped it in, having previously added the honey, that it was moscato. I added a splash more vinegar to compensate a bit. But yes, the tomatoes (a mix of Romas and Arkansas Travelers) are very swee
  12. One recollection from a past home-buying experience -- I bought a house that belonged to a realtor -- I believe she had purchased it to flip because she sold the owners a larger home. She did few renovations, but did replace the kitchen/dining room flooring and paint. The entire interior was a yellowish-gold called "Roman Coin." I repainted all but the guest bedroom.
  13. kayb

    Dinner 2020

    Good looking 'cue.
  14. Six pints of caponata, to use up the eggplant harvest. Most of this will go in Christmas gift baskets. I'm thinking of baskets with more of a savoury theme this year: i.e., stuff you'd put on a baguette for appetizers. This, maybe some fig and olive tapenade, some chicken liver pate, some country pate (I can pressure-can both of those to make them shelf stable), a log of goat cheese, a jar of pub cheese, and a baguette. You think? Also contemplating what I might could do with fresh ricotta to flavor it for cheese spreads, but that'd mean too much work close to time; much easier to buy logs of
  15. @Kim Shook and @blue_dolphin, thanks for those links. We've got a good gyro place here in town, but I've had an itch to make it myself. Your recipes look better than what I've found. Anyone got a fail-safe recipe for falafel? I love falafel. Get falafel salads from the gyro truck regularly. But again, I'd like to be able to make my own.
  16. I do think it's a budgetary issue. I recall schools, and hospitals, where the food was pretty good. That's way back in my dim recollection. More recently, hospital cafeteria food has been, well, to be kind, low quality and bland, and school cafeteria food the same. But I have tremendously fond memories of school lunchroom chili and cinnamon rolls (why were cinnamon rolls ALWAYS the dessert paired with chili? But it was a "thing."). I had "Grandparents Day" lunch with my grandson at school last year. Canned corn, dumped into the steam table, heated slightly, sloshed on the plate. Sp
  17. Then again, there are instances where, due to my own fallibility, I was unable to eat some very excellent food. We were at Mary Mahoney's a legendary Creole seafood place in Biloxi, Miss. We shared an appetizer of mini-softshell crabs, six to an order, bodies about the size of half-dollars, and had a small side salad, mostly lettuce, a dab of tomato, with viniagrette. I had ordered my standard order there, shrimp and crab au gratin, which is tremendously, sinfully rich. I was about two days past recovery from a stomach virus. I managed two bites of it and knew if I ate any more it
  18. Which brings up a question that might ought to be in Absurdly Simple Cooking Questions. I thawed a vacuum sealed, raw beef roast t'other day in the fridge. Some blood drained out of the meat into the bag. I ran the blood down the sink. I presume that's what I should have done with it, as opposed to putting it in the dish with the meat (it was destined for pot roast). The roast was a local, grass-fed, locally processed one as opposed to a feedlot steer from a packing house, if that makes a difference in this instance.
  19. Hi, Rob. Native Tennessean here, but real close to the Kentucky line. What part of the state? Welcome.
  20. Pork loin sous vides well, and can be seared afterward for a pretty finish. Try marinating one in apple cider (the hard kind) with warm spices (cinnamon, cloves, etc.), then sous vide, chill however long you want, then combine some hard cider, honey, and spices, reduce to a fairly thick glaze, and sear and glaze. Could keep some sauce back to serve over. Personally, I'd want some spiced baked apples with that (apples with the red hots in the middle come to mind). Also easy to do ahead. Your sweet potato latkes would go wonderfully with that, as would the broccoli. I SV the pork l
  21. Church usually does a fall carnival with games, bounce houses, "Trunk or Treat, hot dogs and popcorn for the neighborhood kids. Sadly, not this year. I suspect my only T or T'er will be my grandson.
  22. Dear God. I cannot comprehend ham and mayo on a bagel. Ham, maybe. Mayo, never. Taint right.
  23. kayb

    Taco Bell 2014 -

    Dear Sweet Baby Jesus. Mad Dog 20/20, maybe?
  24. We've seen a photo of your mother. Surely that sweet little lady is in no form devious!
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