kayb

I use my cast iron religiously for making cornbread and frying okra.

I'd rather be sober in Barbados than drinking Scotch when it's 21 degrees. I think.

The 27 fits in the CSO as well. Just sayin'.

Welcome to the Dark Side. I'm seriously contemplating ordering a backup, as I seem to be one of the few club members without one (or more).

I may have to consider a 20. It WOULD be good for single serve dishes, which is a lot of what I cook.

No photos, but, it being colder than the proverbial well-digger's nether portions, I opted for an Instant Pot of taco soup. Three kinds of canned beans (one must be chili beans, the other two I used black and cannelini as that was what I had on hand); a can of whole kernel corn; two cans of tomatoes and one of tomato sauce; a sauteed diced onion and three or four cloves of minced garlic; and a pound of ground beef browned with copious quantities of Penzey's taco seasoning. A standby from years past. Must be served with Fritos corn chips scattered atop. Had to stop by the grocery on the way home from church for the Fritos and chili beans, but I had the rest on hand. It, and some Glenlivet, served to ward off the chill. It is presently 21. I am contemplating emigrating to Barbados.

Update: Today, I found the "old" kind of Brach's conversation hearts. As they taste fresh and are not tooth-shatteringly hard, I'm presuming they are this year's and Brach's is just making two different kinds.

I highly recommend the Out of Milk app. It's free and it lives on the home screen of my Android.

Read through probably half of it this morning. I like it, and it was worth the price. No really earthshaking recipes, and I wish he wasn't so brand-centric (Is Anson Mills rice THAT much different from Riceland?). Lot of emphasis on ramps, so I'm glad I learned the cocktail onion + scallion greens sub for that. I particularly liked the preserving and fermenting sections. Several in there I'll be trying this spring/summer. Yes, lots of narrative. And great photographs.

Oddly, I just bought the dead tree edition after finding it at 50 percent off at the local Barnes and Noble. I've paged through but mostly to look at some of the titles of recipes.

Welcome.Will be interested to see your posts on charcuterie. Do you cure a lot of different things?

I prefer to think of it as revenge of the gastropods.

@Terrakion, I have at present about seven pounds of pecans in my freezer. I make muffins for my Sunday school class at church every week, and put them in salads and such. Also very fond of spiced pecans eaten as a snack. Any favorite pecan recipes you'd care to share?

If you want to stay in the very simple category, there is a cocktail mix called mudslide, which tastes something like a chocolate soda. It's good with coconut rum. You could up the coconut flavor with cream of coconut. It would lend itself to mixing in a big pitcher or punchbowl.

I love quail eggs -- softboiled in soup, in Scotch eggs, pickled, you name it.

The aforementioned potato corn chowder, topped with diced ham. Asparagus salad on the side, sans pecorino, which I forgot. Fruit salad, not pictured, for dessert.

Welcome! Please tell us about your garden. What do you raise? How big is it?

Nibbles before dinner, as I have a houseguest Dinner will be potato-corn chowder and a couple of salads -- one very trailer-parkish fruit salad (canned pineapple, canned mandarin orange segments, maraschino cherries, a dressing of mayo and sour cream. The other is a long time favorite of steamed asparagus, steamed (frozen, sadly) green peas, and mushrooms sauteed in the tiniest bit of olive oil available. Dressing for that one is olive oil and good vinegar, and it'll be topped with grated pecorino. Pix afterward if I remember to take them.

Makes me wish even more I'd met him.

There was a Francesca di Rimini whose name has stayed with me since my "History of Renaissance Europe" class some 40-plus years ago. I wish I could remember why.

When I'm sick I want Pringles and chocolate. Don't mind me.

Truth be told, I usually get the Protien Plus granola from Aldi. But memory tells me my favorite recipe was from Epicurious. 4 cups oats, 1 cup nuts, 1/2 cup assorted other seeds, 1 cup coconut. Dressing of 1/2 stick butter, 1/4 cup brown sugar, 1/4 maple syrup, spices taste ( cinnamon, ginger, allspice). Toast in 350F oven for 40 minutes, stirring periodically.

I have this book and love it.

I'm fond of yogurt and granola. I also like baked sweet potatoes with assorted fillings for breakfast.

Have I mentioned I never saw a potato I didn't like?