lindag

That is so sad.

I just ran across this but now I don't recall where; it could have been while doing my online shopping. When I read about it (google) it looks like something I'd really like. Christopher Ranch offers it. I ordered some. Anyone tried it? Or perhaps made their own?

I don't think I've ever met a vegetable that I didn't like.

That looks fabulous!!! I must try it.... I love spicy foods.

I use this one and have for a very long time. It's simple, very easy to turn and removes the in one go. I actually have two, one is for me, the other for dogfood. from Amazon: (larger than life-size)😁

OMG!!! What a wonderful spread. Everything looks so delicious.

I prefer these:

I ran across this recipe courtesy of SpendwithPennies.com Corned Beef Casserole with Cabbage A zesty cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes. I think it may be just what I'm looking for. Prep Time20minutes minutes Cook Time1hour hour ▢4 russet potatoes peeled and diced ▢3 carrot chopped ▢6 cups cabbage uncooked ▢3 cups leftover corned beef Sauce ▢¼ cup butter ▢¼ cup onion diced ▢¼ cup flour ▢¼ teaspoon salt ▢¾ teaspoons pepper ▢1 ½ cup low sodium chicken broth ▢1 ¼ cups milk ▢1 ½ tablespoons dijon mustard ▢¾ teaspoons Worcestershire ▢1 cup swiss cheese ▢1 cup mozzarella cheese Instructions Preheat oven to 375°F. Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside. Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking. Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Remove from heat and stir in the cheeses until melted. Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish. Bake uncovered for 25-30 minutes or until hot and bubbly

I had a couple of corned beefs in the big freezer that were taking up valuable space for far too long so I took one out to thaw. Tomorrow I'm looking forward to a real New England Boiled Dinner. And my friend suggest items for the leftovers such as Reubens, hash (I like it Red Flannel) as well as ordinary sandwiches. And Probably other dishes we haven't though of yet. Casseroles maybe?

@Duvel Looks really tasty.

Egads! Now we have these:

I hope there's a cat hiding in that box.

I use the isi whipper, the smaller size, Pint size. from Amazon. It works quite well.

I've heard pigeons referred to as flying rats.

Yeah, I used to have one and it made really great coffee. Had to give it up when I started making coffee for just myself. But I prefer the model with the thermal carafe.

@JoNorvelleWalkerI just bought some orgeat syrup from Amazon. Have you ever tried the store-bought stuff? I didn't think I'd do the homemade like you do, but if this isn't good, I'll have to give it a try. I do love a good mai tai.

Damn, I cannot find Red Kuri Squash anywhere!

Yesterday my friend and I drove to nearby Hamilton to pick up groceries, deliver food gifts and have lunch. My absolute favorite restaurant is here and I don't get there often because my friend abhors spicy food and will go there only reluctantly. Their food is authentic and wonderful and this restaurant is the highest rated in that town. For me it was Pad See Ew (spice level of four out of five) For her it was Drunken Noodles (no spice please) I was in heaven. No pictures...it simply is not done here.

Reminds me of a recent conversation with my nail tech. She was driving to work and saw a couple of pickup trucks and two dead elk at the side of the road. She stopped and asked if they were going to take the meat. They said yes and she drove on. If they'd said no she'd have called her husband to the sight. Only in Montana do people fight over road-kill.

I can't say that mine are perfect yet but they're certainly acceptable, if you're not too picky. Still experimenting to get the perfect setting and timing.

Don't be afraid to use it, practice will help a lot. But wait until you're under less pressure (if there ever is such a time).

Love the mug and wineglass!!

Having lived in Portland for many years I've been spoiled by the abundant fresh crab available there. Since living here I am no longer so fortunate. Tried the canned stuff a couple of times in a pinch, but won't be buying more. Now I wait for the occasional offering of fresh in the grocers. I have noticed that the Costco here offers it only in the frozen form but I've never been willing to buy it.

Just amazing!!!

I use a pour over method (sort of) with this where I steep my coffee. I get my beans here here. Very highly rated. You can also buy directly from them; some maintain that they're fresher that way. I love the coffee and have been buying it for a long time. I use the Fellowes burr grinder which I love.