lindag

My recipe is quite similar to yours except I add minced onion, celery, cream of celery soup (instead of mushroom), then a mix of milk, mayo and grated cheese into a sauce. I also use high quality tuna like Italian packed in oil or Tuna Guys brand. DH who'd always hated his mother's tuna casserole loved mine. Me too. I still make it regularly. In fact, now that you've mentioned it, I may have to mix some up for dinner it sounds so good!

I have a friend who is a heavy tipper and the unusual thing about her is that she never tips less than $5.00 no matter how small the bill. I always thought that was nice. I don't do that but I will over-tip atmmy favorite cafes where I get exemplary service and attentiveness. And, the food at these local places is always very good.

I have a full set of Portmeirion Botanic Garden china including many of their accessory pieces. While I personally prefer plain white dishes, these belonged to my husband before I met him and he just loved the pattern (he had actually chosen the set himself, not by a previous wife) and they were insanely expensive! I continue to use them (while he has since passed away) for obvious sentimental reasons, I do have some very inexpensive Corelle luncheon plates that I use a lot for just that since they can go right in the oven or microwave. The Portmeirion is quite durable though I made the mistake of putting a dinner plate in the CSO and the temperature must have been too high because the plate broke in half $$$! Fortunately I have eleven more of them. That's where the Corelli earns its keep.

I bought a pound of deli Virginia ham and sliced Swiss cheese the other day. I didn't think to buy my favorite deli rye bread. Today I'm making KAFs Sandwich Rye. I've made it before and it's a favorite along with their Jewish Rye. Now I just have to wait for it to come out of the oven. A friend taught me to smear yellow mustard on my ham before toasting the sandwich. edited to fix link

Despite the heat (100F) today and continuing for the forecastable future, I want to make this for dinner. I just watched the episode featuring it on Cooks Country and it looks amazingly good. (I will omit the bacon on the outside.) My go-to recipe is also a CC and it's super good so I know this one will rock it.

That looks really delicious!

There is an online list of the most popular Prime Day items by country. Sorry I don't remember where it is it just popped up on my computer this morning. the most popular item in the US was the iPot for the second consecutive year.

I keep a sticky pad in the kitchen and add items to it as needed. When I go to the store I put the sticky on the handle of the cart and readily scan as I shop.

I know how that goes...I sent hubs to the store for something (can't remember what now, it was some time ago). He called me on his cell, "They don't have any" I said, "Yes they do, ask somebody where it is". Of course, they did have it and he did then ask.

Uh oh...I may be forced to buy a Spiralizer after all!

My lists are much simpler, but then, I shop for one and not a whole family. I only go to one store each time I shop, but I rotate and will likely shop at a different store next time. I try to list by store organization, i.e., produce first, then beverage, then canned, etc. I pay no attention to sale items unless it's for something I need that trip; I sure the brochures mostly for inspiration. Worst case scenario is I finish my list then forget it when I leave for the store. (it's happened more than once, for sure.) Trying to recreate the list in my mind while shopping is the pits.

I snagged a bag of mixed berries from Schwan's yesterday...(yeah, I know it's fresh berry season but by the time they get shipped here most of the flavor is gone, so I buy frozen). After I drive Miss Ginger to town to get her teeth cleaned at the vet's, I'll be putting this together: Triple Berry Crisp scroll down for the recipe

Wow!,, That chicken looks insanely good!

This is inspiration for my leftover cherry tomato sauce, it looks wonderful!

I'm a total sucker for any kind of bread but I've never tried these. Mostly because of the sweetened dough. But I saw packages in my grocers recently that were smaller (a dozen is just too much for me) and I was/am tempted. So are they worth taking home or are they just meh?

Not crispy, I had cut mine into a chiffonade (I'd presumed that was what the recipe wanted).

I love cabbage and when I saw this recipe and I wanted to make it despite our heatwave. Too bad I'm not in Manitoulin today.... BTW, the review of this recipe were universally excellent. Cajun Cabbage recipe

I found mine to be better the second day (even though it was really good the first day).

I've been tempted by the Spiralizer that's $22+ US right now but I'm betting I'd never use it. Also there's a really good discount on the Cuisinart 14 cup Food Processer right now; someone here was looking for one.

liuzhou I'm so happy to see you posting again! I really hope you're on the mend.

I saw this recipe and wondered, does anyone think this would make a good macaroni salad? I've only ever used CI's 'Modern Macaroni Salad' (or similar). Do you think this would work, and, would it be good? https://www.pressurecookingtoday.com/pressure-cooker-amish-macaroni-salad/print/

I love peanut butter but not on soft bread. growing up we had pb sandwiches but never with jam, I don't know why because this was the fifties and there were not a lot of choices then in the Midwest. when I have pb now I like it on a toasted English muffin drizzled with honey then spread with super chunky pb. Or on pretzel rods dipped in pb...so good. Of course pb in cookies is a favorite.

You're clearly stronger than me. It would be way too much of a temptation to resist.

I wonder if it woul work for melons? i'm on my fourth cantaloupe in the last few weeks that turned it kind of hard and lacking sweetness.