kayb

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.

Had to spring for the appetizer book. Those and brunch are my favorite things to cook. And eat.

I'd go with a cornbread dressing, but that's because I can't abide any other kind. I'll highly recommend my sweet potato casserole; you can prep it the day before, and just bake it day-of (as you can the dressing). Boil three or four big sweet potatoes, enough to give you about four cups of mashed flesh. Mash with an egg, 1/2 stick melted butter, 1/2 cup brown sugar (optional, depends on how sweet your sweet tooth is) and some vanilla. Spread in bottom of baking dish. Make a streusel topping with 1/2 cup each brown sugar and pecans, 1/4 cup flour, and 4 tbsp butter, melted; crumble on top of sweet potatoes. Bake at 350 until streusel is nice and melty and potatoes are bubbling, about 30-40 minutes. Family favorite at my house. I make a cranberry salad that's another holiday tradition, and best made in advance as well. Chop up 1 bag of cranberries, 1 red apple, 1 green apple, 1 cup pecans; dump in a bowl. Zest an orange, and peel and then puree or chop the flesh, and add that. Make a simple syrup with 1 cup sugar and 1 cup water, bring to a boil, take off heat and add 1 small box raspberry jello. Pour over fruit and stir. Refrigerate at least overnight. This isn't a congealed salad; the jello makes a sort of syrupy dressing for the fruit. This has been on every holiday table I can remember for more than half a century. A green thing -- I tend toward asparagus or Brussels sprouts. Rolls, obviously. Pumpkin pie is hard to beat as a traditional dessert, though pecan pie is another good one.

(Cringing at the prospect of foie gras in aspic....)

Along that line, this is the absolute best savory cheesecake I have ever had in my life. I keep contending I'm going to make it for a big party, in tiny tart shells.

Finally got my email from DHL that I presume was regarding the Darto pan shipment. It was in Spanish, and none of the clickable links work. So I will hope that means mine is on its way.

@Toliver, I could buy you a drink damn nearly every day and not beat what you're costing me in cookbooks. Had to spring for Bobby Flay, whom I don't much like, but brunch is my very favorite meal both to cook and to eat. And the Garden and Gun book (if you have not discovered Garden and Gun, you should; it's marvelous, and not nearly as Second Amendent-ish as it sounds).

But their sausage is SO nasty. (There is a downside, I guess, to being raised on homemade Southern style breakfast sausage. We killed the hogs, neighbor made the sausage and cured the hams and bacon. I now have horribly high sausage standards.)

Oh, dear God. Just kill me now. That looks marvelous.

Thanks, @Kim Shook. Filed. I missed getting to Squatters while in StL, but did manage a couple of good dinners. Baked ravioli at Rigazzi's, which continues to be my favorite restaurant on The Hill, and a German sausage dinner at Schneithorst's the next night. Red cabbage was a bit too sweet, but the knackwurst was the best I've ever eaten. Tonight, comfort food, and the makings of sandwiches for the next couple of days. Meat loaf is about 1/2 inch thick for maximum glazed crust. A slab is going on fresh bread with Tallegio cheese tomorrow for breakfast. Maybe another for lunch. Obligatory green peas andashed potatoes to accompany.

I continue to be astounded and highly pleased with the quality of Aldi's ham. Got one in the freezer right now, in fact. Must learn how to make pea soup. My one effort at it was a dismal failure. But damn, it makes white beans tasty!

Just about my favorite soup in the world is white bean and sausage soup. You brown Italian sausage, and while it drains on paper towels, saute some onion and garlic in the fat. Dice up a couple of carrots and saute them as well. Add a pound of white beans (I love the Alubia Blanco in this, but the Marcella and Tarbais also work well). Add beans and cover with water or broth by two inches; add a can of diced tomatoes and a shake or two of Italian seasoning for good measure. Cook until beans are tender and creamy. Stir in a bag of baby spinach, or a pound of frozen chopped spinach, just until the fresh is good and wilted, or the frozen is warm and dispersed through the soup. Wonderful with fresh foccacia and a glass or three of Sangiovese.

I'm liking the first one @curls posted above. Simple, understated but has some good looks to it. Should go with most dishes. I could see it with the Ozarks theme, although something more angular and a bit rougher might fit better, more like the second one curls posted, although that design doesn't appeal to me nearly as much.

I'll be in StL Monday-Wednesday. May have to hunt down Squatters before you close it down!

Add me to the "no skinny handles" list. I want a good, heavy flatware that balances well in my hand and on the plate. Nothing overly ornate. In the link @blue_dolphin posts, I love the Boheme pattern (here). Just my personal preference.

@shain -- Many thanks!

Yes, please!