kayb

31. Dry beans 2. Beef stew 3. Vegetable soup 4. Chili 5. Stock 6. Yogurt 7. Chicken breasts or thighs 8. Sweet potatoes 9. Hardboiled eggs 10. Rice ...in no particular order after the dry beans.

FWIW...I make this with diced potatoes that are par--boiled for about 5 minutes in heavily salted water and drained. I usually use browned breakfast sausage in it for the flavor it adds, but I have also used chopped or minced ham. I beat the eggs with cream and some salt, pepper and Pickapeppa sauce, and I use a couple of cups of grated cheese of whatever varied kind is hanging around in my fridge (did one once with a big hunk of blue cheese, and added a layer of diced pears for good measure; THAT was excellent!). I stir about a cup and a half of cheese into the egg-cream mixture, and sprinkle the other half-cup on top. I don't bother with the corn flakes, but they do add a nice textural element.

All these comments on Jezebel sauce are making me crave it. Putting apple jelly and pineapple preserves on my shopping list. I have cream cheese and crackers.

1. Dry beans 2. Beef stew 3. Vegetable soup 4. Chili 5. Stock 6. Yogurt 7. Chicken breasts or thighs 8. Sweet potatoes 9. Hardboiled eggs 10. Rice ...in no particular order after the dry beans.

Be sure and keep us updated as to what Frankenbunny sells for!

Confirm me as just me; no plus 1.

I like the way that person's mind works.

Put me down in the lazy susan category. I don't remember if that cabinet had an upper shelf or not, but if it did, the LS was on both shelf levels. I used it primarily for not-so-heavy stuff -- plastic containers, lids, etc. Then I reorganized cabinets at some point and put baking goods down there; that worked fairly well. Always looked for wedge shaped plastic canisters I could fit onto it that would hold all the flours, etc., but never found them. I didn't love it but it wasn't horrible, and beat wasting space.

I take it there are no decent restaurants in Lancaster. A shame. I do remember a good German place somewhere in that vicinity....

H'mm. Maybe I can get by with saying I am perilously close to 60. If I do not specify which side.

Lord have mercy. I b'lieve I'd have to convert to Catholicism. I'm not sure the Methodists have enough forgiveness for those things. I will be trying them shortly. Butterscotch chips on the grocery list. Will get back to you if I survive the diabetic coma.

Easter, for me, requires strawberries. My personal favorite is to make a basic pound cake, and serve macerated strawberries over that, with a sizeable dab of whipped cream. Folks are starting to advertise pick-your-own strawberries south of me. We should have local berries in two or three weeks. And then I will eat strawberries daily until they're gone.

Had to go with Hot Bread Kitchen.

Warmed-up cheese canneloni takeout from the local Italian joint that I didn't want when we got delivery last night. With extra meat sauce from the kid's ravioli plate. Good, and little effort, but really wasn't what I wanted. Not sure exactly WHAT I wanted, but it wasn't that.

One of the things I loved about food in Japan was its presentation, even in the Bento boxes in the food court at the train station. Marvelous. Such artists.

Recipe? Those look pretty sinful.

Bulrush dinner set for 7/13. Likely also a Cards-Dbacks game on the schedule. Thread here: Good to hear from you. Had missed you on here! How's life?

I am just awash in envy at the artistic ability of you chocolatiers.

Just gorgeous! I cant wait! May not wait until the eG weekend to sneak up for an evening...

Happy anniversary! Being mostly of Scottish descent, I am highly in favor of Scottish rolls. You may, however, keep the haggis.

Those look a great deal like my dinner rolls, which are the basic salt, flour, water, yeast, with the addition of some softened butter and an egg. I always make extra to have sandwiches of whatever is on hand.. Especially Easter and Christmas, with leftover ham and/or roast beef. It's the lunch of marvels.

M'mmm, that looks wonderful. I cooked a pork tenderloin after marinating it in a horseradish-mustard sauce for a couple of hours. Used excess marinade to baste with. Cooked in the CSO, steam bake 400 for 10 minutes, baste, then 10 more. Perfect -- just past pink (don't like pink pork), and still juicy. Candied sweet potatoes, and wild rice. I like my wild rice with a bit of chew to it, but I think this was a tad TOO al dente. Rocked the sweet potatoes, though. My mama's half-century or more old recipe. Photo was awful, so I'm not posting it. Pretty acceptable dinner for the first time I've cooked in two weeks.

I'm used to and understand a gratuity for a large group. Don't object to it. I don't even mind a standard gratuity added in on all tickets, as I know some people just don't tip well. (I'd always expect to tip on top of the standard, for good service.) But I also like the philosophy advertised by Mother's in NOLA (or at least it used to be), advising, "No tipping. We pay employees well. It's reflected in our prices. Please do not tip."

I may actually cook today. My stove has not been turned on in two weeks. In all fairness, I was gone for five days of that, and sick for two more. Home, and feeling much better, I'm thinking pork tenderloin, candied sweet potatoes, and ....something yet to be determined.

Sigh. So neat.