kayb

That makes me much happier. It grates, because it "looks" wrong, but if it's correct, I'm content. Thanks for the info. Off to untwist my knickers.

I will say that after having lived with my Samsung appliances for eight months, I'm very pleased with them. Although the solid-top stove cooks much hotter than anything I'm used to.

I have a friend who has a Bosch dishwasher and loves it. It cleans well, and is very quiet. It does take a LONG time to go through its cycle, if that's an issue. It generally is not for me, as I just start mine before I go to bed.

It does not get much more down home than this. Rancho Gordo Yellow Indian Woman beans, cooked in chicken stock with onion, garlic, and a couple of chunks of Broadbent country ham. Fried potatoes and onions. And a big wedge of cornbread. First meal I've cooked in two weeks.

It did not note it was an e-pan. But I shall check, because I cannot think where else it might be.

H'mm. Amazon tells me I bought this pan in 2018. But I'll be damned if I know where it is.

Thanks for the candied ginger recipe, @andiesenji. I'll stock up on ginger next time I'm at the big Asian market (SO much cheaper there!) and try this. Have also saved the triple gingerbread recipe.

I was referring to the "Tosti's" and "Panini's". Using an apostrophe incorrectly in the plural/possessive/contraction categories is my pet grammar peeve. ETA: The pastries are gorgeous. I'll take two each of the macarons.

Ahh, ginger. I love it. I use it copiously when I do pseudo-Asian stirfries, cucumber salads, and poke. H'mm. I have frozen tuna and frozen edamame. I may have to make poke tonight. I can take or leave gingerbread. But this recipe for bacon fat gingersnaps is one of the best cookies I've ever eaten in my life. I don't cook them as dark as they recommend; I prefer the chewy to the crispy in this application.

I have a couple of plastic/silicon cutting boards I use for raw meat, and those go in the dishwasher after each use. Wooden cutting boards, used for veggies, cheese and cooked/cured meat, get frequent wipedowns with a disinfectant wipe and/or one with bleach. All my boards are likely more than five years old; maybe more than 10. I have not yet died. In point of fact, I have not been sick from any apparent food-borne pathogen.

Unless the rules of grammar are different in Dutch, these people have badly abused the apostrophe. I hope they cook better than they write.

I love just about anything you can do with a strawberry. Even those shipped-in out of season ones But by far my favorite is to skim a plate with a layer of sour cream, cover it with strawberries, and sprinkle with brown sugar.

Ria, do you make carbonnades a la flamande? I love it dearly, and would be interested in seeing your recipe for it, if you have one.

I've never made or eaten a kugel, but have wanted to try. Wonder how they'd work with GF pasta?

Similar to mine. But I use more vinegar.

Unfortunately, you can't eat rabbit hunted around here, as the constant use of pesticides and herbicides on row crops tends to infest them with tumors. I fondly remember dinners of rabbit and dressing, and rabbit and dumplings. I also fondly remember the Beatles, Butch and Bobo, rabbit hunters par excellence.

Re: little boys not eating veggies. My youngest grandchild's favorite snack, or at least one of them, is strips of raw bell pepper. I'm not real sure the kid is mine.

@chromedome -- Many congratulations on the new grandbaby! What a great Valentine for y'all! @scoodyboo -- I am impressed by a man who buys bourbon by the barrel.

Today I was "the lady who lunches," at a new-to-me establishment in Memphis called Puck Food Hall. I went there because one of its vendors is City Block Salumeria, where I went in search of Toulouse sausage; alas, they had none. But there was a vegan place called Revelation that offered Buddha bowls, stuffed potatoes and so forth. I had a stuffed sweet potato whose stuffing was quinoa, black beans, corn (sorry, @liuzhou!) and tomato, some sort of viniagrette with a bit of a kick to it, and finely chopped kale. I'm not normally a big kale fan, but this was good. I couldn't see how the combo of flavors would work, but...it did. It worked well enough, in fact, that I forgot about taking a photo until I was halfway through it, and at that point it wasn't nearly as attractive. As for the Toulouse sausage -- perusing recipes, it appears it would not be horribly difficult to make, save the fact I do not possess a sausage stuffer. I'm wondering how it'd do if I just made link-shaped "meatballs" and chilled them until they were firm, and then just placed them in the cassoulet as though they were cased sausages?

Looks perfect. Is that green goddess on the zucchini?

I'm trying to be strong.

Welcome! Will be interested in anything you want to share, including photos of what must be gorgeous countryside. I thought I knew a little about cattle, but I'm not familiar with Galloway cows. How many acres to a head up there? Do you just sell off yearlings, or what? What are the advantages of Galloway over Angus, or Hereford, or Limousin or Charolais?

I have gotten quite spoiled to the Aldi grocery delivery service. Is it worth $3.99 for me to sit in the couch in my sweats and click and order and pay, and they bring my groceries two hours later, in the freezing cold or the rain? Yes, yes, it is.

Mustard and sweet relish. And the dog must be grilled.

I guess my favorite citrus dish of all time has to be lemon icebox pie. 2 cans condensed milk, five eggs, 3/4 cup lemon juice. Two pie shells (I usually use the graham cracker ones). Bake 20 minutes at 350 and chill overnight. Serve with a dollop of whipped cream. I must have made a million of 'em over the years.