kayb

This is the finest jar opener ever. Happened on it in a bargain bin at the checkout in a kitchen store. It's been with me for years. Toothed metal edge lets it really get a grip on lids.

Agreed on the Domingo Rojo in RBR. My friend went to Baton Rouge and brought me back some fine andouille from the Cajun butcher shop. I’m seeing one more recipe of them before it warms up.

Many pics of the flamingoes, please.

I’ve got to get on this today.

My standard order includes Domingo rojo, cassoulet or Marcella, corona, alubia blanco, and cranberry. I’ll generally throw in an outlier like Royal Corona, Christmas Lima, or yellow Indian woman. Most orders include hominy. Speaking of which, I’m about in the notion for posole (which my spellcheck just converted to poodle; glad I saw that and changed it back).

That made me spit coffee through my nose.

Glad both of you are home!

Love that glass for husband’s second cocktail. Pleased to be going back to the islands with you!

Welcome, Tim. Many great candy makers here. (I am not one of them.)

I can report that yeasted waffles (“Good Night Waffles,”) in which you make up the yeast batter the night before for an overnight rise on the counter and then add eggs, baking soda and vanilla the next morning just before cooking) are successful with GF flour. Not quite as airy and fluffy as with AP flour, but still dang good. clickety

Yep. Got one of those. Guess it’s swap-out time.

It was throwback time for me last night. Tuna noodle casserole and steamed broccoli. I had made too much cheese sauce for the potatoes in cheese sauce the other night, so I put the extra in the fridge. Casting about for what to use it in, and I lit on this old standby, which was one of the handful of quick meals I could prepare and feed the fam between the time I got home from work and the time we had to be at whatever ballgame or band or choir concert was on tap for that evening. Canned tuna, noodles (gf fusilli) and cheese sauce. Stir, then into the CSO for 25 minutes. Done. Cheese sauce was just a bechamel with lots of grated cheese stirred in.

I’ve contemplated the bean club, back when the waiting list was not a million miles long, but it’s kinda like a CSA; I’d rather choose what I want. I have my favorites, and I order four or five of them twice a year.

Or, as a friend used to call them, Charbucks.

If I were a food stylist, I would have cleaned up this plate before I took the photo. I am not a food stylist. And I was hungry.

So how do y’all weigh in on pecan? puh-CON or PEE-caan

Nicely done!

It’s the I’ll kill you if you look at me wrong cat.

I’ve made them so long my recipe is kind of ingrained. One recipe makes two cakes. dough: about 6 cups AP flour 1 cup milk 1 stick butter 1 tsp salt 1/2 cup sugar 3 eggs, beaten 2 tsp vanilla flavoring 2/3 cup warm water 2 tbsp sugar 2 tbsp yeasr mix yeast with water and 2 tbsp sugar. Set aside. in bowl of stand mixer, combine flour, sugar, salt. heat in microwave for 90 seconds butter and milk. Let cool a bit. beat together eggs and vanilla. add wet ingredients to dry and mix. Add flour in small increments as needed to make a soft sough. Knead 10 minutes or so. put in oiled bowl to rise. FILLING 12 oz cream cheese 1/2 cup powdered sugar. let cream cheese soften, then beat with sugar until light. after dough has risen, divide into tow equal parts. Take one part, knead and shape into rectangle. Roll out into 12 x 20 or so shape. Brushh with melted butter. Sprinkle with sugar and cinnamon mixture. Spoon half of cream cheese mixture along one long side. roll up into cylinder. Stretch out to about 24 inches. Form into circle, using milk or half and half to moisten ends and fuse together. Bake 30 minutes @ 350. Cool on rack. When cool, stick a baby in from the bottom. glaze with 2 cups powdered sugar whisked with 3-4 tbsp of half and half. Pour over cooled cake. Decorate with colored sugar.

Well….it’s that time. There were four of these before Child A took one to work today. Can I just tell you, Dollar Tree chargers, at a buck a throw, are the best cake plates on the market. One of these is going to a co-worker of Child A whose wife’s bday is Monday, and who always wants a king cake for her b’day. last year they got one from WalMart and it was awful. I said, “Oh, that just will not do,” and promised her one for this year. Another is going to another co-worker of Child A, whose wife is our vet, and who had a baby yesterday. The third went to work with her for the office to share (she got out with it before I put the baby in!). The last one is for us to nosh on at home. My recipe makes two cakes. I got in from an early meeting about 10, started the first batch of dough to mix and rise. When I got those filled, shaped and on the second rise, I thought, oh, hell, the kitchen’s already a disaster, might as well make the other two. So I did (though I didn’t frost them until this morning). They aren’t the most perfect in the King cake universe, but they’re pretty dang good. Basic sweet light brioche recipe. Still a sugar bomb with the filling and icing.

Headed back from Chattanooga this am, I celebrated the conclusion of a clinical trial I’ve been involved in with a stop at John Currence’s (Southern Foodways Association founder) newest Big Bad Breakfast. A Jack Benny. From the plate up, hash browns, a heap of city ham, sliced thin and pan-seared, two perfectly poached eggs, and a copious quantity of the richest Hollandaise I have ever had. And to further celebrate the end of the trial, which was for a medication for celiac disease, I leapt off the gluten free wagon with a biscuit. Coffee was with chicory. OJ was fresh squeezed. That was 10 hours ago, and I am still not hungry. Had been to the original BBB in Oxford, Miss. He has about a dozen around the southeast, now. This one is located in the Lodge Cast Iron store and museum, which I bypassed in favor of getting home. The menu, which I forgot to photograph, includes all the breakfast dishes you can think of, as well as shrimp and grits and shrimp and oyster po’boys. And a selection of burgers. worth a stop, if you’re ever through South Pittsburgh.

Re : separating slices. Don’t worry about it. Just shred/chop it and go on. Re: 3-4 ounce chunks. The local Community Foundation does a smoked salmon fundraiser every fall. I always get a couple of slabs, cut into chunks about that size, vac-seal and freeze.

@rotuts — this one? Second recipe. https://www.nytimes.com/1974/10/06/archives/osplendid-callinectes-sapidus-curried-crab-soup-maryland-crab-cakes.html?unlocked_article_code=67TkaHvph9WsYJ7in5S-n9Kr0DHALlSb1yEA0VmTgSfsTkvtYTlT6-z2-V8pT9cAopAvfRwF89Tmr8hfDQFJMpoJfjcc9jy6_UR0EADBUPWHr5yxrPc1YeZtZYFxxDrSNGX7bdUlOF-SlCe0lG93CzJVkMz9jT4I_VRiBGWOTfGT9ocZWwJ9WzlBNJ05yEADG-r4wTBskPX87T7iwQoY-HoGUtsyntxHLVrkh1YYP6nQhzX2Dh3paau5J71TG92USFZL2f6pb4sdp81KCImrdppoQ6uU0mJOSIegkYT0y2eqh6VzX1af_NM49Z8YW1eEDNecGvD5496dlCWqvuWSN0rViWT7FTfNPHy45_VBRUtamdQDru0P9uQzb3QvzGl-EWLCWbbBh0fQf3NNlS4&smid=share-url

Bacon, tomato and avocado sandwich and a coconut macaroon. Gluten free bread.

Conditionally. I may be in Spain then.