RWood

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.

Spanakopeta before and after. No photos, but also made pork souvlaki, tzatziki, and Greek lemon potatoes.

Baked potato soup with cheddar and bacon... and a couple of margaritas 😁

I’ve only made bars once, and I infused cocoa butter with the cannabis by sous vide. Then I added it to the chocolate and tempered it, then added a black raspberry flavored oil made for chocolate. I was attempting to make something like the Keva bars. It worked pretty well from what I was told.

Yes, my mother has the same problem. That's why I let her put her obscene amount on for herself 😁.

Haven't made banana pudding in years. My grandmother always made it with meringue, which neither my mother nor I like. So, whipped cream for us.

Never tried it, but the bag of Swerve says it will caramelize. Even shows a picture of a creme brulee.

This year’s olive crop 😕. Half of last year. These were big this time and I got 2 cups, last year I had a quart, but they were smaller. I think we traumatized the tree when we cut some branches off. These came out mighty tasty though. They took about two months in the salt solution, then for a week in vinegar and herbs.

While I like trying new flavors, I'm afraid duck isn't one of them 🤷‍♀️😁. The raspberry Pinot came from a cake I make. I used the syrup in the chocolates, but I like that stuff so much, I'll put it in anything😊

Here's a few of my Christmas chocolates. Orange Cardamom, Hazelnut Gianduja with Caramelized Pear and Rosemary, Olallieberry, Gold Chocolate with Tahini and Sesame Brittle, Roasted Dulcey with pecan praline paste and roasted pecans, and Raspberry Pinot Noir. Also, finally got my new airbrush and compressor put together. Whole new world there 😎.

I'm gonna attempt some this weekend. Since I've got chocolates going anyway, why not? I send my dad marshmallows and my hot chocolate mix in his Christmas box, so I thought these might be something different.

Good to know. I have a couple of friends that are diabetic and keep asking me to make sugar free bon bons. I had looked at Felchlin and was considering it.