lindag

I quite like beans (but I like pintos rather than black) white rice, onion, cilantro, garlic, chipotle pepper and cheese. I especially appreciated the chili crunch added with the Pico Pica.

I feel a bit like an intruder here as it's always seemed that this was AnnaN's territory along with her partner in crime Kerry. However. Went to a new Mexican restaurant in Hamilton on Thursday where I had a favorite of mine, the veggie burrito. It was huge so I brought half home. Heating it up today for lunch I found that adding a lot of chili crunch, pico pica sauce, and hot salsa made it a lot better. I do love lots of heat and spice. Now it feels like I need to make my own version. I forgot to add that there was two flights of stairs to get the the restaurant and no elevator. (Only in MT) I will not go back.

Wow, meat lover's paradise.

@ShelbyYou posted a recipe, I think maybe a year or so ago for a loaf of bred that you'd made. I copied hat recipe, made the bread and swooned over it while baking. I loved it. Turns out I didn't know what I filed the recipe under in my cooking software. I've been searching for for a long while and was tempted to ask you for it again. After much scrolling (since I have hundred of bread recipes) I finally found it! I was thrilled had to make it immediately. I just wanted to thank you again for sharing it. (It was under 'Grandma".)

Any updates on the repairs?

That squash looks amazing, I've never seen it before. Judging by the rich color I'd imagine it having deep flavor.

I cannot take photo credit, the image is from the website. I am a lousy photographer.

I made this recipe from Southern Living.com last night. So good on a chilly Fall day. I did make a couple of changes. Didn't use the bacon but did use bacon grease, Made it in my crockpot and added the rice about an hour and a half from the end of cooking time, also added diced ham at the same time. Did not have the Carolina Gold Rice so I used what I had on hand. My black-eyed peas were dried and soaked for six hours. I also halved the recipe. Hoppin' John Ingredients 6 thick-cut bacon slices, chopped 4 celery stalks, sliced (about 1 1/2 cups) 1 medium-size yellow onion, chopped (about 1 1/2 cups) 1 small green bell pepper, finely chopped (about 1 cup) 3 garlic cloves, chopped (about 1 Tbsp.) 1 teaspoon chopped fresh thyme 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 1/2 teaspoon kosher salt, divided 8 cups lower-sodium chicken broth 4 cups fresh or frozen black-eyed peas 2 tablespoons olive oil 1 1/2 cups uncooked Carolina Gold rice Fresh scallions, sliced Directions Cook vegetables and peas: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside. Cook rice: Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions. Photos by: STACY K. ALLEN, FOOD STYLIST: RUTH BLACKBURN, PROP STYLIST: CHRISTINA DAL

If you like rice salads, you might like this one too. Hot German Rice Salad 1 Cup Uncooked Rice 8 slices Bacon 1/3 Cup Sugar 1/3 Cup Vinegar 2 Tbsps Water 2 Tbsps Chopped Green Peppers 2 Tbsps Pimiento 1 Tbsp Chopped Onions ½ tsp Salt ½ tsp Celery Seed 1 Hard cook egg, sliced Procedure 1. Cook rice. Cook bacon, crumbble. In sauce pan, combine 1/4 cup bacon drippings, rice, sugar, vinegar, water, green pepper, pimiento, onion, celery seed and salt. Cook and stir til liquid is absorbed. Add bacon, toss. Garnish with egg.

YUM!!!

Maybe WD-40? Or do you know a handyman who could help?

You might try to get those paddles out using a pair of pliers, wrapping the jaws with tape first so as to protect the coating.

I find it curious that Rhodes doesn't make any whole wheat products.

I have that mixer too but I find the bread machine is easier to use and cleanup is a breeze.

I'm so sorry for your troubles with your Zo. I have a similar model, not the Virtuoso. You should be able to stick a small knife (such as a butter knife if one has such a thing any longer, under the paddles to remove. You might try soaking them in hot water first. My machine does not have a clock and you probably could get by without one. I love my Zo and wouldn't want to part with it. Like you, I use it for everything. Good Luck.

This morning I'm overdosing on

Have you tried Rhodes' sweet rolls? I haven't but I keep looking at them. I do like their bread products quite a lot.

Anticipation of season's the first snowfall got me up early this morning. A good day to make sourdough biscuits.

Candy corn tastes like wax.

My pizzas ate getting better. Made a New York style last night. Not a pan pizza this time. Much better. Maybe not authentic but I used pepperoni, onion, mozz, purchased Muir Glen pizza sauce and mushroom. Very good. New recipe for the dough which I got from a friend. Now that cold weather has arrived, I will be using my oven even more. I like to do pizza about once a week.

I'm going to just use some fresh Roma tomatoes mixed with canned San Marzano. Should be just fine, I think.

And I'm making your Roasted Tomato Basil Soup again on Tuesday when our weather will become wintry! Loved that soup.

Thank you for sharing this beautiful tribute to a fascinating lady.

I ended up making this yesterday after a quick trip to the store for the ham. Yes, I wanted ham instead of the bacon as I'm more partial to ham. I t was quite good although, like @FauxPas, I ended up punching up the flavor a bit. Used a little Worcestershire and hot sauce. I'll use this recipe again.

One of those days. I have a craving for toasted cheese sandwich made with Velveeta! Assembled on Amish whole wheat bread and dill pickles along side.