RWood

Basically yeah, a lot of color in a small amount of icing. The colors deepen as it sits, so I would do a trial run and mix them ahead of time to make sure it's the color you want. Burgundy from Americolor (not sure about Wilton) doesn't come out looking like what I think it should, so you might have to do some experiments on mixing your colors. I would make your darkest color, then take some of that and mix into small amounts of the regular icing to get a lighter tone that's in the same family, unless you want a variety of colors.

Yes I know. I only leave it in there briefly.

@heidih I tried this recipe Oven dried tomatoes, and they were great. Only issue is I left them in to long, and some were a little too crispy. I blame our stupid oven 😑. But, I'm going to make them again and I'll know not to leave them in as long. I put them olive oil with a garlic clove and a few herbs, very tasty.

A little Spidey 😊. I'm a fan myself, so this was fun.

Blue macarons with vanilla bean buttercream and sprinkles for a gender reveal party.

I have not tried those tomatoes, but I think I'll have too :). I'm not a fan of most sun dried tomatoes in stores. We are going to the tomato farm today, so I'll see what they have to try this.

So, 14 lbs of tomatoes made 4 1-quart bags. Not real impressed 😑. Oh well, be buying another box.

Our yearly marinara sauce making has started. We get these San Marzanos from a tomato farm nearby. They always have a distressed rack that is $1/lb. We picked up 14lbs this go round. Since they just started coming in, we'll probably go back for one more box.

I split the baby gems in half and brushed with olive oil. I placed them on a hot grill till they had marks on both sides. I made my usual Caesar dressing. I had read This article about salad breadcrumbs instead of hard croutons and wanted to try it. So much flavor in them compared to croutons, and was nicer to eat. I'm not a fan of baby gems for regular salad, but I thought that since they are such sturdy little buggers, they would grill well. And, they are a better size than a big romaine head.

Baby Gem grilled Ceasar salad with garlic butter bread crumbs.

For our FaceTime happy hour with by step sister and her husband, I made a Caprese salad, crab stuffed zucchini flowers and arancini. Served with a Pinot grigio.

We were out of ice cream, but had whipped cream and strawberries. My mother complained the whole time that it was Soo dark chocolate, (ate it anyway 😑) with a dome of whipped cream that was as big as her head to help cut it.

Wanted something chocolatey, so I made a small chocolate Bundt with glaze. I usually half the recipe, and it fits perfectly in this little pan I got years ago. Since there is only two of us, a regular Bundt is way too much cake.

Thanks, they came out really good. A little tedious, but I knew what I was getting into 😊. That's not the one. Here's a link for the one I used. Stuffed Arancini

Decided to try making potstickers. Came out really good. Pork, Napa cabbage, scallions, garlic, Ginger. Cleaned out there produce drawer for a veggie stir fry (pretty sad ), and brown rice.

You know, they aren't that hard to make. It just takes patience stirring risotto, which doesn't take that long. I used a recipe from Epicurious, and there is a video of how to make them as well. Give it a shot 😊. I breaded all of them, cooked what we needed, then put the rest in the freezer.

I would do the grits, tomato and egg, but I guess I'm not a proper Southerner. I can't do collards or turnip greens. The smell would run me from the house 🤷‍♀️😆

Make the waffles, they are great! It made eight Belgian waffles. I froze the leftover ones, and they reheat great.

Had a small get together with my mom's cousin. Decided to try a recipe I had saved in my Epicurious recipe box. French toast BLT. Challah, bacon, tomato, avocado, gruyere, arugula and a roasted garlic vinaigrette. Nice change from sweet French toast. Also, roasted Yukon gold potatoes and Mumm's Rose.

Made arancini tonight. I tried a recipe from Epicurious. Really good, I like the lemon in them. I stuffed with a cube off fontina. Served with simple marinara, and a salad of lettuce and tomatoes from our garden. And a Chardonnay 😁.

I am removing. Just do, doesn't appeal to leave it for some reason. 🤷‍♀️ I might try it next time. Right now I have about 5 fresh blossoms in the fridge, the only zucchini growing right now are about 2" long. I'll check tomorrow and whatever flowers I get, I'm going to stuff them then.

Still trying to get thru the blossoms and squash. Squash blossoms pizza with fresh mozzarella pearls, shaved zucchini, light tomato sauce, garlic oil, lemon zest and chile flakes. Also, sausage and pepperoni pizza.

Chipotle Pork Sliders and store bought onion rings. A few years ago, I found this recipe on Epicurious. It's a nice change from beef burgers. We tend to like slider size over a huge burger, so I started making them like that. And Trader Joe's has slider buns now that we keep in the freezer. The burger is ground pork, Chipotle, garlic and adobo. I make a Mayo with adobo, lime and cilantro, and it's garnished with avocado, fresh tomatillo slices , cilantro and cheese.

Potato cakes @Kim Shook, try this link. Looks the same.

Haven't had a steak in probably a year. Picked up a ribeye, made a compound butter. Roasted Vidalia onions, and made potato cakes a la Cook's Illustrated. My mother is not a big meat eater, and if she has beef, WELL done 😑😕. Oh well. Probably why we don't have it much.