RWood

Tiramisu cake for my cousin's birthday (she just put her order in after saying I'm having my birthday at your house 🙄). Ugh! Not sure if moving back near family was a good idea 🤪.

Well, I went with the new Ooni Koda 16, hooked up to natural gas. First run tonight. That thing gets hot! Sort of a margherita style and Calabrese salami with arugula and Parm, and a little Calabrian chile oil 🔥.

It is a good CC cookie. And it is all about the chocolate. I made them once with Valrhona's Satilia feves and they were awesome. Big chocolate puddles ☺️. But I like that kind of stuff. I got griped at by my mother who is not a dark chocolate fan though 🤷‍♀️.

I have no idea how it would work in sugar, but Trucolor has made a heat stable red food coloring for baking. I bought it to try for Red Velvet cake, but haven't had a need to make it yet, so I can't say what it's like. But you could research and see.

Finally getting around to baking again after the move. Chocolate Peanut Butter cake for my dad's 75th birthday today. He's a Harley guy, so I did abstract Harley colors. My plan was to make him a standing motorcycle cake, but I'm not that unpacked and organized yet. I'll put that on the calendar for next year 😊.

I'm still mad at CFA for getting rid of cole slaw. A Southern company and you get rid of cole slaw?!? So not right. I put it on the chicken sandwich. Honestly, I prefer Popeye's if I'm doing fast food chicken sandwich, but their cole slaw isn't that great. And when I think fried chicken, I don't say, Oh I would like kale crunch salad with that 🙄. I heard that there are still Atlanta locations that didn't take it off the menu, but won't be fighting traffic there for that.

Chocolate Stout cake is one of the best chocolate cakes. And Bailey's is one of my absolute favorite things 😊. Stuff shouldn't be that good, it's dangerous. 😁

Corned Beef cooked in Guinness, Colcannon and Horseradish sauce. I ended up making both potatoes and cabbage in with the meat as well. Had a bunch and needed to use it. Also had chocolate Stout cake with Bailey's buttercream.

Thanks, I have noticed some seem rather tall and open. I want to get the top heat, so that's good advice. My brother in law has an Ooni, and he seems to like it. I've noticed they have a new larger one, which might be worth looking into. We don't know yet what we will have, we are going to look at houses in a couple of weeks. I'm thinking some of the ones that are pre-made and can be installed on the counter, and I'm having a gas hookup. I really don't want to clean up ash.

Not sure yet. I'm researching now. Depends on if the house we buy has a kitchen outside already or if we have to build it.

Pizza party for my birthday (that I made 😁). Margherita, Mushroom with fontina and havarti, and sausage, pepperoni and onion. I use the dough from The Pizza Bible by Tony Gemignani. His Tony's Napolitano in North Beach is my favorite. I bake on a stone that I use on the Weber for now. We are moving soon, so I'm planning on putting in a pizza oven in our outdoor kitchen.

For custom cutters, I have been ordering from a woman in Canada thru Etsy. She uses a 3D printer and can make pretty much anything she can copy or create on the computer. Her shop name is 3DKamotion. There are a lot of people on there that makes them, but she's very fair in her pricing. There is a company and I can't think of their name, that will make custom copper cutters. I had a tri-ryche made (Queensryche's band logo) years ago. A little more pricey though.

Well, my mother doesn't eat beef without it being seasoned with Worcestershire sauce. He dad cooked it that way and she keeps a supply on hand (along with mayo). Things get serious if we are low on either 😁. Her husband couldn't figure out her obsession with Worcestershire, and I told him it covers up the meat taste 😑. So I added it to the impossible as well. Then she said, you sure there's no meat in this?

Back when we first moved to northern California way back, being from Georgia, didn't know anything about abalone except for seeing jewelry made of the shell. My mom's husband's went diving for it, and we sliced and pounded forever it seemed. Grilled it, was different but good. I think the work kept us from doing it again 😁. When I worked at the Monterey Aquarium, my friend that was the chef there made an appetizer with baby abalone that he had me make a lemon olive oil sorbet for. Can't remember what else he put with it.

I read that a better way to cook these burgers is in a hot skillet with a little oil (which I think the package doesn't say use it), flip, then season with salt & pepper. Don't season before since the salt would draw out moisture and you wouldn't get a good sear. Apparently contact all over instead of like a grill is better 🤷‍♀️. Since I've cooked them this way, we have liked them better. Maybe Beyond would be better the same way.

Impossible burgers are actually pretty good if they are cooked right, plus with everything on it, can't really tell the difference. I think they are better than beyond burger. My mom isn't a big meat eater, so stocked up on them.

Impossible burger with havarti and arugula, frozen onion rings, homemade pickles. Almost put bacon on it 😊.

Another day of patching and painting, and cleaning out the freezer. Arrancini, marinara and Caesar salad.

A little messy, and I think I put tops with tops on the buns 😊🤷‍♀️, Chipotle pork burgers with home made guacamole and slaw with margaritas.

I really like magic line, but Fat Daddio's are nice as well. I have both, only because I have found a lot of FD for really good prices. I think Wilton are to thin. Magic line are heavy and sturdy. Their square pans are great for sharp corners.

Ribolitta soup without the stale bread. We prefer it without. Sprinkled with parm, Olive oil and Meyer lemon. Tasty!

Chile Verde nachos, margaritas, and getting ready to live stream 3 Doors Down 😊

French onion soup, garlic crouton and gruyere. Caramelizing 6 onions took awhile, started at 3:00 so we could eat by 5:30.

Thanks! This is my mom's husband's version. He worked on it over the years too get it the way we like it. When he was younger, he had taught some Greek cooking classes. And he and his brother had a Greek Taverna years ago in Berkeley, so they cooked a lot there. He always liked for me to handle the phyllo because I was a lot faster than he was. Since he passed away, we've made it a few times and it's nice to remember 😊.

I've never attempted a low calorie cheesecake. But, I would try some of the new powdered low calorie ones out there. Swerve and Besti make powdered sugar that doesn't taste terrible. The powdered would probably blend better. It might work, along with the lower fat cream cheese. Check the sugar substitutes website that you use, they might have some ideas that would help.