lindag

Being the practical, no-nonsense girl that I am I use these mugs (eG-friendly Amazon.com link).

I made the most amazing chicken noodle soup recently. from this recipe. I think the only change I made was to add a quart of chicken stock and only two cups of the water. It is the best homemade chicken noodle soup I've ever eaten.

I add dried cranberries (plumped first) to my chicken salad. An outstanding addition.

My latest obsession s the Vodka Gibson. Made with Absolut Peppar and these. Two onion and a tablespoon of the juice. One large ice cube. Spicy with a hint of sweetness. One's my limit, lest I slide onto the floor.

Everything looks wonderful....especially beautiful is the the old city.

I made this recipe that I copied down from The Chew tv show. It was excellent. Indian Style Vegetable Curry 2 tablespoons curry powder (sweet or mild) 1 ½ teaspoons garam masala ¼ cup vegetable oil 2 medium onions, chopped fine (about 2 cups) 12 ounces Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups) 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon) 1 tablespoon finely grated fresh ginger 1 - 1 ½ serrano chiles, ribs, seeds, and flesh minced (see note above) 1 tablespoon tomato paste ½ medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups) 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible 1 ¼ cups water 1 (15 ounce) can chickpeas, drained and rinsed Table salt 8 ounces frozen peas (about 1 1/2 cups) ¼ cup heavy cream or coconut milk I plan to make it again one day next week.

here.

This recipe looks SO good it's definitely going on my table this week. Just need to get the zucchini! (recipe courtesy of Foodiecrush.com)

I love Le Creuset products. And I love this one the best! 9" skillet It's the perfect size for one or two people. Best non-stick ever. I loved it so much I got one for a gift for a friend...and she loves it too. Best part is it's on sale right now. Nice colors as well.

i didn't see this. (in the words of @Shelby).

@JoNorvelleWalker I don't see you as a 'cranky old woman', far from it. You are very witty and entertaining (and charming).

Absolut Citron is another that I'd like.

Brilliant!

That made me laugh out loud!

That's a pretty good idea. I just realized that they're making pineapple vodka now, I could go for that I think.

I'm admitting that my latest guilty pleasure is the Mimosa. It started with the errant bottle of prosecco found in the liquor cabinet and then knowing there weas orange juice in the fridge. So refreshing.

You are quite right.

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