lindag

I have taken to buying a whole chicken then cctting out the backbone then halving the chicken. Roast one half in the CSO and the other half goes into the freezer. Trying to master cooking for one.

Wow, that's really gorgeous!

Those buns look absolutely amazing! Makes me super hungry!

So I'm not the only one who does that?

My container of hard, dry brown sugar was dumped into a large Ziploc bag with a tiny bit of water and placed in the microwave, after about 20 seconds or so it was softening up. I kept massaging the bag and re-microwaving it until it was pretty well malleable. Then I put the whole bag, tightly sealed (with the soaked clay bear) back into the plastic container...I'm thinking that'll keep it from drying out. Kim, I love your idea and I'd use it if I ever had marshmallows in the house.

Is the Thermomix used for chocolate or do you use it for other things?

I'm guessing that due to the lack of response from Canada, that Schwan's doesn't operate there. Too bad. For me, as a single, it makes more sense than the subscription meal delivery services. I like to cook but not every day; and when I do cook I often end up with way too much food that goes to waste (I scale the recipes down but it still can be a lot more than I need or end up using - sometimes I just get bored with it before it is used up). So Schwan's has worked really nicely for me. I just got my order (every other week here) and this time it was for grilled salmon, chicken cheese quesadillas (these are addicting for an easy lunch), choc. brownies and ice cream bars. Most everything I've ordered has been very good and is hand-delivered at a predictable day and time. I like that I get food that I can plan around rather than whole meals that may have parts that are not appealing. And, because everything comes frozen, I can use it when I want. I'm only limited by my available freezer space. I'm finding that as time goes on I use their foods more and more and because their product line keeps expanding there are new and interesting items all the time.

I am SO going to make this!!! Thanks to ElainaA for posting!

I'm with you...I have tons of cookbooks and I really don't use them anymore. I have thousands of recipes stored in my Living Cookbook software and I reference those. Aside from that, I get most of my recipes these days off the web. While I still have an attachment to all those lovely cookbooks, I just need to find a worthy place to donate them.

I got out my container of brown sugar the other day to make a tin of mini pineapple upside down cakes and found the sugar very dry and hard. Despite having it in a (Lock 'n Lock) container with a clay bear inside. My question is, is there a container out there that is really airtight? Mine clearly is not and I don't use the brown sugar often enough to keep it moist (by rehydrating it with the clay bear).

Hope it's still in the box.

Today is day five? I hope the doctors are making good progress.

Oh boy, do I have experience there. I have had just about every kind of sink there is except for the farm style (which doesn't suit me). The only sink I would recommend for me or for anyone else these days is the very, very best stainless type. There are quite a few different qualities of stainless and the best (most expensive) ones are thicker and have a finish that is much less prone to scratching and scuffing. I have gone thru Silgranite sinks, both black and white...won't do that again; they stain and scuff and never look good again. Also, the enameled cast iron does the same, it just lasts a little longer before it gets looking bad. So, that's what I'd recommend. Believe me, it's worth it to spend a bit more on something that gets so much use. Also, get an under-mount style, easier to contain spills and clean up. Oh, and I forgot about the faucet. I like Blanco, I'm on my third one now (different house), this is similar to the one I have:

Snacking today on the new Toasted Cheezits (so good!) along with a Smirnoff Ice because it's hot outside.(even tho I'm inside where it's pleasantly cool). Any excuse will do.

Same here, but it's going to be 90-ish today and tomorrow; much too hot for my taste especially so early in the season. I easily get tired of summertime foods, they're so much less interesting to me than the dishes I make in winter. I'm not a big griller (that was my late hubby's job); I wish I enjoyed it more since I have all the equipment but it's just not much fun when it's just for myself.

??? Why ten hard boiled eggs?

Those beets look just wonderful.

Yes I like to do that with fried chicken...In summerI take my little fryer out on the deck and fry away with no fumes or grease to sully my kitchen.

I'm hoping you'll be released very, very soon and can get back to normal life and your own wonderful meals!

So, I liked the lemonade cocktail mixed with vodka, it tasted a lot like the one with gin, much to my surprise. (I used Gilby's lime twisted gin and Smirnoff Vodka.) Both were good. I think what I like best about these cocktails is how simple and easy they are to prepare.

Liuzhou, I feel for you. Having been in the hospital a couple years ago for a silly pneumonia I can relate to the awfulness of it all. Food was the least of my distaste. Uncomfortable bed (which was more like a cot), noise, and nurses who didn't want to be bothered. Had to stay two nights which was three days too long for my liking. After those two days the doctor still didn't want me to go home, (I really believe it was just to rack up more charges) but I insisted and I won.

I remember a years or so ago I was in one of our better supermarkets and there's a guy standing next to me next to where the fresh whole chickens were displayed. He started ranting in my direction about 'how come a chicken costs $8 when I can buy a whole rotisserie chicken for $5.99? (Coscto price)" I'm thinking, what? do I look like I work here? Am I responsible for the price of a farking chicken? I just edged away from him and moved on.

Love it! I'll try your method this time. However, I'll forever see it in my mind in a beautiful trifle bowl.

My total favorite salad is the old Seven Layer Salad from when? The seventies? I don't remember. But I just love everything about it. It's so big, tho, that I don't have occasion often enough to make it. i think I just might have to make a commitment and make it just for me and commit to having it every day for lunch for several days.

Jo, I'm sorry if I missed your earlier post. This is what I had in mind.