kayb

Interesting. What is the process that pickles the pork leg? Is it vinegar, water and spices, as if it were vegetables?

cut-up Vienna sausages are fine things in which to hide the dog's medicines. Lots cheaper than pill pockets.

Love these chargers. Plastic, a buck apiece at Dollar Tree. I get a dozen or so every Christmas.

Wonder what the solvent is?

The first of this year's King cakes. Made two last night, glazed and sprinkled this morning.

We get pork butt maybe 2-3 times a year at that price. But I can get it at $1.49 nearly every other week. I have a three-pound bag of roasted pork shoulder, cubed, in the freezer now, and another six-pound butt in the freezer from the last 99-cent sale.

Damn. I want that rabbit pate. And <<I do cook a lot, but never had any formal training. That is usually not an issue, but with certain tasks it is a disadvantage. My way to debone the rabbit (despite reading/watching some instructables and freshly honing the knives) put a new meaning to the verb „butchering“. I will spare you the progress picture and will just proudly present you with about 700g of rabbit meat from a 1300g rabbit, chopped into small pieces ...>> Texas Chainsaw Massacre meets Bugs Bunny?

I was standing outside this afternoon looking at my raised beds which, shamefully, still hold dead tomato vines and green bean vines and squash and eggplant and cucumber vines. If I can catch a semi-warm, semi-clear day, I'll pull all those, put down some compost, till it just a bit and toss down either some straw or newspaper or cardboard. I also have not built my cold frame, though I have the window to put atop it. And I'd need to be planting crucifers and cabbages by early next month. @Kerry Beal, seasoning that grill pan may have to wait yet a bit longer!

Of course, if there is no applejack in the house, one can always drink Southern Comfort which, to me, tastes much the same. The overwhelming taste note is apples that have been kept around just a tad too long. I do have to wonder, though, how applejack would fare substituted for bourbon (or rye) in my Hot Mulled Cider.

Truly a lovely dinner. But no photo of the kidlet enjoying the meal? I love seeing that kid.

I didn't die from it when I tried it. Didn't even feel like I wanted to. I say eat it.

I find myself in the uncommon position of rooting for Tom Brady, because one of TB's reserve tight ends is a homeboy -- Tanner Hudson. His father and I literally shared a playpen. Sadly, Danny (the dad) died unexpectedly in November, and it just kills me he won't be around to watch. Of course, Tanner has seen time in only one playoff game, the Bucs being fairly deep at tight end. Munchies? haven't thought. It'll just be me and Child A, and she won't be watching the game. I've committed to a pot roast on Saturday for a couple of her friends who will be visiting, so it may be vegetable beef soup with the remains, along with, likely, cheese dip and chips, maybe deviled eggs, maybe ham and cream cheese spread on sandwiches or crackers. Plenteous wine. And a sincere hope Tanner will get in the game and get to catch one.

Well, that sent me to Google. Sounds good. I may try it.

I was constantly barefoot in the summer until we moved into this house. The ceramic tile floors put an end to that; my feet wouldn't hold up. I bought a pair of Chacos slide sandals, nice shaped rubber footbed, can get wet with no problems, goes in the washer when the fabric straps get dirty. Love em. My wintertime shoes (because my feet stay cold) alternate between a pair of LL Bean house slippers with a hard synthetic sole and Uggs boots (depending on HOW cold it is. They go both inside and out, as long as it's not wet; I have a pair of rubber garden clogs in the garage for that purpose. Love the floors, though, even if they're hell on my feet.

Welcome! Would love to hear some of your family's traditional French home cooking recipes.

I'll echo @Kim Shook's sentiment. I'd be delighted to be FB friends with any and all of you. I'll warn you, though, the liberal diatribes can get fairly vicious (I have a number of friends who are just as conservative as I am liberal...)

@SLB -- I'm wit' you. I want to sit down in a restaurant and eat something wonderful. Don't even really care what.

Rabbit used to be a common presence on our dinner table, when Daddy hunted them and dressed them. I remember breaded and fried rabbit with gravy and mashed potatoes, and my favorite was always rabbit and dressing. The rabbit was poached to make a stock, and then meat picked from the bones and stirred into a cornbread dressing flavored with black pepper and sage. Probably haven't had rabbit in 40 years. Can't eat wild rabbits any more due to the effects of ag chemicals on them.

I am so very sorry to learn this. I'll treasure the cookbooks she sent me last fall. And the recipe for "toast dope."

It was cold. I made chili.

I've had half a jar of kraut from last summer in the fridge forever. I'm going to get corned beef and swiss cheese tomorrow, and will make a loaf of GF (sadly, not rye, but I guess I could flavor it with caraway!) bread. Reubens are in my future.

I used to make latkes for breakfast with bacon and eggs, the latkes fried in the bacon fat. I called them Methodist latkes.

Shoes. Yes. Shoes are good. Glad for the good news.

I used to make my own granola all the time, and got out of the habit. But it's a lovely scent as it's baking! My standard recipe is four cups quick oatmeal, a cup of coconut, a couple of cups of nuts (I usually used pecan and cashew pieces), a half-stick of butter and two tbsp coconut oil, melted, two tbsp. honey, 1/4 cup brown sugar, 1 tsp. ginger. Bake at 300 for an hour, stirring every 15 minutes or so. Stir in two cups of dried cranberries. If you want bigger clumps of granola, use more butter/oil and a little more honey.

And immediately my brain goes to "I tought I taw a Puddy Tat!"