lindag

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.

Nice to have a nice big, new freezer to fill up!

Hard to beat the aroma of a freshly toasted bagel!

I've tried cleaning my oven with its steam clean function. Also tried the foil on the crumb tray, neither was successful. That's why I ordered the replacement tray. Hoping that will do the job. BTW, the toasting on the bottom is rather stripy, if you get what I mean. There are untoasted stripes on the bottom side.

I replaced my BSO in favor of the CSO some months ago mainly because of the poor toasting in the Breville. (The Breville now rests on a shelf into garage as a backup.) All in all I do prefer the Cuisinart as it feels more versatile, the only disadvantage for me is that I can't use my quarter sheet pans in it, but that's a minor issue. My Cuisinart, over time, has diminished in its toasting ability; the bottoms of the foods now don't toast evenly But I have a new crumb tray on order hoping that will help.

The winner is.... Simply Lemonade with Mango and Seagrams Lime Twisred Gin. (I'd previously called it Gilby"s or Gordon's, don't remember which - and I only had the one drink!)

I made up my dinner with the above mentioned sauce , meatballs and angel hair pasta. I used about one third of the sauce and the total made up more than I needed for dinner. I saved the rest in the fridge for the next day. Well!!! It was even more flavorful the next night! What a great dish. I'm glad to have the rest in the freezer for another day.

greaves? Never heard that term before.

Aha! Someone else who still has their Club Aluminum pots!!! My nonstick set is from the 70s... I don't use all the pieces anymore but I've never found replacements that I like as well as the saucepans. (Mine are Harvest Gold!) I can't believe they've lasted these many years. Bought them at Sears!

I agree with Dave. I live alone so It takes several days to fill the d/w to a reasonable capacity. Since I use some items a lot (like wine glasses, water glasses, salad forks, etc.) I hand wash those items else they'd fill up the d/w while there were hardly any other items. I bought a couple of dish drying pads that I put next to the sink and I wash those items by hand and use them over again so as not to fill the upper rack with nothing on the bottom. You could try that.