lindag

I made my chili a couple of days ago. At the last minute I found I didn’t have the chipotle chilies in adobo and wasn't in a position to head out to the store (bad hair day) and didn’t want to get 'gussied up' to meet the world so I had to fake it with the spices in my pantry. I used a bit of this and that to make do and it turned out very well. My chili was quite good and I'll make a variation of it again, this time with the chipotle chilies.

Never got toothbrushes but did get apples which were promptly thrown away.

I like raisins in baked goods but not in my candy.

No, no, no....I do NOT need a cappuccino machine!

Yes! Homemade popcorn balls were always my favorite, but hard to come by. Lucky if you got even one. Next favorite was the full-size Snickers; scarce though.

OMG yes, Circus Peanuts....what the heck were they anyway? Gross.

For this we need an 'Aaack' emoji. Surely they had a toilet, no? But no sink? Beyond disgusting.

Although we're past that age I wonder what we like least of the candies we had or now give out. My particular least favorites are Tootsie Rolls and candy corn. What are your picks? Also, maybe your favorites?

My container of rosemary, thyme and orgegao came inside to be re-potted for winter in the garage since we've been having hard frost for a week or more already. With luck (and if I remember to keep them watered) they may survive til April. The prediction is that we will have a colder and wetter season so will have to see what happens. It's cold enough that the sprinkler system has already been shut down for the season.

Some people would just ditch their dirty laundry somewhere, killing two birds.

Agreed that the non-removable lid is indeed a deal breaker. (How the heck do you get it clean enough?.....lots of other nice features tho.

It was the law in Oregon (land of boundless rain) during that same time.

This comment got me thinking about my own glassware. I've always admired Ina Garten's barware, here (the closest I found and what I believe she uses). However, I'd never pay that much for bar glasses since they break so easily (and I'm sometimes clumsy). I could use some double old-fashioned glasses but haven't found the right ones yet. Anyone have a good source?

Of all types of fish Imcan find locally steelhead is my favorite.

That was exactly my take on that recipe when I made it (I think it was the same KAF recipe).

The orange juice does work with regular whole wheat, however, the taste of white whole wheat still wins. From KAF: "Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color." BTW, that's one gorgeous loaf!

Inexcusable! (the waiter).

Not here. I use HB eggs in my shrimp or crab Louies or spinach salads.

I get it.

I had an experience in a very nice local restaurant with dh and myself and two out of town guests. We were seated at the only available table which was next to a couple and their two young boys (about 4, I'd guess). The children yelled, threw silverware made so much noise that we could barely converse. The parents, apparently, saw nothing and chatted with each other. I was so mad I could have spit.

Yeah, but this is cow country.

I personally am irked at restaurant diners who cannot remove their baseball caps! WTF! What is this about? I grew up in times when men removed their hats indoors. What are they trying to prove or hide? It seems so very adolescent.

Couldn't help myself.

You could try this recipe from Ina Garten (published in the Detroit Free Press). She really knows her fish! Fish and Shrimp Cakes 8 tablespoons (1 stick) unsalted butter, divided 1 1/2 cups 1/4- to 1/2-inch diced yellow onion 1 red bell pepper, 1/4- to 1/2-inch dice 1 cup diced celery 1 1/4 pounds skinless cod fillets, cut into 4 pieces 1/2 cup heavy cream Kosher salt and freshly ground black pepper 4 cups panko bread crumbs, divided 3 tablespoons fresh chopped dill 2 tablespoons good-quality mayonnaise 1 tablespoon Dijon mustard 1 teaspoon grated lemon zest, or more if you like 2 extra-large eggs, lightly beaten 1/2 pound cooked lobster or shrimp, 1/2-inch dice Olive oil Preheat the oven to 200 degrees. In a large skillet, heat 3 tablespoons of the butter over medium heat. Add the onion, celery and bell pepper. Cook until vegetables are tender, about 8-10 minutes. Place the cod fillet on top of the vegetables and pour in the heavy cream. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a boil, reduce the heat, cover and simmer for 6-12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set a side in the pan for 10 minutes, then flake the fish in large pieces with a fork. Place 2 cups of the panko breadcrumbs in a large bowl. Add the cod mixture with all the cooking liquid, dill, mayonnaise, mustard, lemon zest, eggs, shrimp, 2 teaspoons of salt and 1 teaspoon of black pepper. Mix gently. Using a large ice cream scoop as measure, shape the mixture into 3-inch cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the panko to adhere. Wipe clean the skillet you used to cook the fish. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in the skillet until butter is melted. Working in batches, cook the cakes until nicely browned on each side, about 5 minutes. Transfer the cakes to a sheet pan and keep them warm in the oven. Repeat with remaining cakes, adding butter and oil as needed. Serve hot with remoulade sauce.

I bought a jar of Nonesuch several years ago (it's what Mom used to use) but still haven't made a pie with it. I seem to remember a recipe for a bar that's made with mincemeat and I think I saved the recipe in my recipe software.