lindag

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.

Today's lunch will be a braunschweiger sandwich but right now I'm enjoying a Saturday morning Bloody Mary. I've looked high and low for liverwurst but there doesn't seem to be any in these parts...next best choice was the braunschweiger...I confess I don't know the difference.

I have a good friend, who happens to be a millionaire, who used to volunteer at a thrift store. While he didn't attach prices to items he would sort the items and when he saw something he wanted he'd hide it under piles of stuff so he could retrieve it and buy it before someone else could find it. While I guess he wasn't dishonest I always thought it was borderline tacky. he could afford anything he wanted, why take away from someone else? i don't know, but I suppose it could have been the general mindset of the other workers as well.

I admire your integrity.

Outdoor freezer? How does that work in NJ?

The crab meat I bought in an 8-oz. can was Boss brand, It says the crab is from Asian waters and is called Portunus Pelagicus. The print on the can was so tiny I couldn't read it til I got home and used a magnifying glass (seems to be the norm these days - does the whole world have 20-20 vision except me?) It did not have the clean taste and smell of fresh Dungeness.

My family had turkey at Thanksgiving then ham at Christmas. The reason being that turkey, which is so labor intensive, is best done at Thanksgiving.

I got a box of peanut brittle hand-made in Napa W-S. It doesn't count if you only eat the broken pieces, does it? Oh....

I have had the Cuisinart electric knife for years and I use it for all my homemade breads except those with a hard crust; you're right, it doesn't handle those very well. For that I use my Wusthof, it does an excellent job (although it is considerably more expensive now than what it was when I bought mine eight years ago).

What happened to your water? Did I miss an earlier mention of this?

I buy the pre-made savory cheese Chex mix and then add Spanish peanuts to it.

Same here, the small size works for so many mixtures, I love mine.

My crab spread, which is normally outstanding, made yesterday with the canned Boss brand was not so good. When I first opened the can I noticed an odor, which was my first clue. I made it anyway but it most quite disappointing. It's edible but only just, the real thing has very little odor and I won't make the recipe again until I can get hold of the fresh.

Hurray!!! You got a salad shooter Pro! I bet you'll love it!

Enjoying my pre-dinner Dirty Martini. Still snowing lightly but the driveway has been cleared...all is good.

And then there's the 2013 W-S Hater's Guide which may be even funnier.

2017 Haters' guide to Williams-Sonoma

Host's note: this refers to making Orangecello; two topics were merged. I just ran across a recipe to make this. Wow! I have simply got to get started on it, it sounds amazing. Recipe Any suggestions as to where one would find a 64 oz. bottle (glass)? Oh, never mind, just found a half gallon growler with lid on Amazon.

Sent.

It may be just personal taste but I can't get enough of the stuff myself. It may be that it's only available seasonally that we get excited when it's for sale. Like Copper River Salmon? Or fresh off the vine tomatoes?

I've hurt myself enough with my mandolin that I now use one of those cut-proof gloves. However they are not foolproof, I know.

Went in search of fresh crab today and came away with a can...no fresh Dungeness here though the commercial season is open, at least in Oregon. I will make my favorite crab spread tomorrow and hope for the best. when made with fresh it is the one of the best things I've ever eaten.