kayb

10-inch. I'm actively trying to reduce the number of leftovers that reside in my refrigerator until they're old enough to vote before I throw them out.

My flying pan steal (aka a small paella pan, perfect for two people) is here! I'm afraid I am ruined. Will be ordering Darto again. Box was banged up, but in one piece.

Yet another notification from DHL: package has been delivered to courier in Memphis, so I'm thinking I may see it today, tomorrow or Monday. Package contains, according to DHL, a "flying pan steal." OK den.

Excellent made-for-TV (I think) movie on her that makes the cable TV rounds periodically. Interesting to me because she is autistic, and my grandson is as well.

Damn. That would about be worth buying an air fryer.

My pan (DHL has kindly decided to notify me in greater detail, and in English, to boot) has arrived in customs in Miami. I'm kinda scared. I'm afraid I'll wind up wanting to replace my Lodges (which, to be truthful, I haven't used as much as I thought I would).

Now THAT is a case of the whole being greater than the sum of the parts. Would someone offer time/temps for SV limon/lime-cello?

Indeed. I may have to put some fruit on to soak after Christmas to be prepped for next year....Sounds wonderful!

Gulp. Mea culpa. Mea maxima culpa.

Could one, one wonders, bake arancini in one's CSO on convection bake? I love arancini. Hate like sin to deep-fry anything.

1. Do y'all get corn meal over there? If so, mix it half and half with flour, season it to your liking, toss sliced okra in it, and fry it in a wok. 2. I think the next post after this one answered my question, but I presume most green beans are used in stirfries?

Don't you love those Burman's condiments?

This is the place! Be sure to share some of your own creations, as well! And welcome.

It's the visual that does me in. Reminds me too much of souse meat, which I could not eat because I watched it get made in the big kettle when we killed hogs when I was a kid. I have gotten over many childhood aversions. That is not one of them.

Thank you, Amazon, for telling me when I've already bought a book.

Noticed t'other day my stock of stock is getting low. I excavated some beef soup bones when I was cleaning out and organizing the small freezer for the new beef, and I'm contemplating roasting a chicken tomorrow. It'll be stock-making time this weekend! Love the IP for stock.

It was a delight. Brock is still talking about the "big puppy" and the "big kitty." He was entranced. And I thoroughly enjoyed the visit and the burger. Sadly, I forgot to get, or recommend, the peanut brittle (which is, well, to die for). I meant to get some for both of us to take. Oh, well, I'll be back through there tomorrow, and will swing in and pick some up. I hope your travels bring you near Marion and/or East Arkansas again! (And yes, it was Loretta. Be assured she'll ask me about y'all next time I'm in there.)

Any of y'all come across a sale on an Anova circulator at a good price, I'd appreciate a shout-out. Want to get one for a friend for Christmas.

So far this fall, I've made Brunswick stew, vegetable beef soup, and tomato soup with the last of my ripe tomatoes. Pitched it; it was way too salty. What I get for using commercial stock instead of my own.

Well, I got another notice from DHL, this one at least partially in English, that indicated my order had been picked up from the factory in Argentina. So I'm not getting excited about getting it any time soon.

I've never deep-fried one, but have had them, and they're decent. Although, once you get past the skin, there's not a great deal of difference in the meat taste, unless you went way overboard in injecting the Cajun marinade. I much prefer a smoked turkey, which I've ordered before from the local barbecue establishment. But my turkey, one from a local farm, will be brined and then roasted. I've had local turkeys the past three years, and they've been the best turkeys I've ever eaten. Ain't gonna mess with success.

I don't suppose there's any pleasant way, if you're a chicken or a cow or a pig, to lose your life so we humans can indulge in our favorite meals. But one of the several reasons I've gone to exclusively locally grown, small-farm-raised beef, pork and chicken is that at least I know that creature lived a pleasant life before it met its demise. And my egg lady's chickens are just plain spoiled.

I was always disappointed with my scalloped potatoes, which just didn't turn out like my best friend's mom's did (hers were the Gold Standard). So I eventually did this: Slice and parboil the potatoes Make a white sauce, with sauteed onions if you want (I generally use onion powder) (I add cheese to mine, though this isn't canonical in scalloped potatoes) Layer potatoes with (cheese) sauce in baking dish Top with more grated cheese Bake No problem with the sauce breaking or curdling. The more cheese, the better. I usually use a combo of cheddar and parmesan. They may not be Ed's mom's version, but I'll betcha he likes them.

A cheeseburger and fries at my favorite diner/dairy bar, where I was fortunate to be able to meet up with @Smithy and her husband, Russ, en route to their snowbirding winter. Also got to meet Prester John, their husky (and a beautiful boy!), a quite large yellow cat, Finn McCool, and another kitty whose name I didn't catch. Third kitty was hiding out. Good burger, better company.

Happy to take my turn as Enabler of the Day.