lindag

I got right about that same time, Jo. The fan in mine has become pretty noisy too. Glad to know there's another 1-1/2years on the warranty.

Not from NY, the recipe from KAF for kummelwick rolls is simply amazing, the best tasting rolls I've ever made.

Meat loaf sandwiches are the best sandwiches of all. Meatloaf is on my to-do list now.

Something similar happened to me once at Costco. I was waiting at the check out line and the woman behind me pointed to the case of wine in my cart and said, "Is that wine good"? Feeling particularly cranky at the moment, I said, "No, I take it home and pour it down the drain". I mean DUH! I shouldn't have said that but I did..

I've made Ina Garten's recipe several times and I love it. Recipe here. Maybe her recipe can give you some ideas.

It's funny, I went to my nearby (big) liquor store and asked if they had orgeat and had to explain what it was to the clerk. He suggested I buy some Torani almond syrup. No orgeat for me.

Day two of my Orangecello mixture

Nothing exotic here: I got a big bottle of Smirnoff (is that 2 liters?) A 750l bootle of Smirnoff 100 proof to make my homemade Orangecello, Big bottle of Kailua Big bottle of Irish Cream 750l bottle of Tanqueray (love a dirty martini) Ready for the next blizzard now!

You've gotta drink faster!

I now use these exclusively. I don't want to store several different sizes and shapes and these work great for me. I find them much more stable than stems and I like that I can buy them two at a time.

The bottle I have is the 35% brandy with 65% neutral spirits. I'll try the Applecart since I do have the Cointreau and lemon.

I've found I have to adjust the temp. In the CSO due to the convection, Reducing by 25 degrees has worked the best. Previously my cookies, breads and biscuits were over-browning.

Thanks for this, simple drinks are important since we don't have access to exotic ingredients around here.

I have a fifth of Laird's Applejack that I got on a whim i found I don'care for it neat, can I mix it with something else?

Sorry, I've never heard of microwaveable metal. Corelle makes a serving bowl that is lightweight and microwaveable. here.

I also occasionally use mine to keep a shopping list.

Wow, now I wish I'd seen this before I went to the store

I also sometimes listen to my audiobooks on the Echo....the Dot that's in my bedroom has lesser sound quality so I don't use it for that.

My Echo sits in the pass-thru between the kitchen and family room. I've had it for a couple of years but have only really used it as a multi-timer. And, I'll admit to swearing at it many, many times; it can be super annoying.

The one time I tried Nutella it affected me the same way. Kids love it but I don't.

Same here.

I've had a beautiful head of cauliflower flower waiting for this recipe: Tonight's the night. Sorry, can't get the link to work but it's White cheddar cauliflower gratin.

Inspired by a Cooks Country recipe tonight's dinner will be Arroz con pollo. My stores didn’t have any cubanelle peppers and my thighs are boneless, I subbed an Anaheim for the cubanelle. I've done the prep work and am enjoying my pre dinner cocktail(s). Arroz con Pollo (Rice with Chicken) 1 cup fresh cilantro leaves and stems, chopped 1 onion, chopped (1 cup) 1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup) 5 garlic cloves, chopped coarse 1 tsp ground cumin ½ cup mayonnaise 3 ½ Tbs lemon juice (2 lemons), plus lemon wedges for serving Salt and pepper 6 (5- to 7-ounce) bone in chicken thigh, trimmed 1 Tbs vegetable oil 2 cups medium-grain rice, rinsed 1 Tbs Goya Sazón with Coriander and Annatto 2 ½ cups chicken broth ¼ cup pimento-stuffed green olives, halved 2 Tbs capers, rinsed 2 bay leaves ½ cup frozen peas, thawed (optional) Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl. Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes. Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes. Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges. Servings: 6

I have the 13” AC splatter screen which is a great product. Don't worry, it will come out of the d/w looking like new. Although I don't use mine much (because I avoid frying inside due to the grease), when I do use it it I does a great job.