lindag

Yes it still available and I think it's the same although you know how your tastes change over time. Nothing seems to taste the same as it did in childhood.

One of my winter lunchtime favorites from years ago wads Campbell's Bean and Bacon soup. But now I want to make it at home. And I found this recipe from RachelCooks.com Bean and Bacon Soup (canned or dry beans!) Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make. Ingredients ▢8 ounces thick cut bacon, diced ▢1 cup diced yellow onion (about 1 medium onion) ▢1 cup diced carrots (about 2 carrots) ▢3/4 cup diced celery (about 2 ribs of celery) ▢1 clove garlic, minced ▢2 tablespoons tomato paste ▢4 cups chicken broth, unsalted ▢3 cups water ▢3 (15 oz) cans great northern beans, rinsed and drained (or 1 lb. dry beans, see note) ▢2 bay leaves ▢1 teaspoon fresh thyme or ½ teaspoon dried thyme ▢1 teaspoon kosher salt ▢1/4 teaspoon coarse ground black pepper Instructions In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat. Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes. Add garlic and tomato paste and cook, stirring, for another minute or until fragrant. Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft. Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired. On the menu for next week after I pick up my grocery order.

I've been enabled.

I have the FryGrandPappy that I got many hears ago. It's fine for small batches although unless it's been updated since I got mine, it does not have a temperature control. However, it's worked just fine for my uses. It's relatively small so it doesn't require a huge amount of oil and it's easy to store.

Found a really nice pizza dough recipe that works very well and tastes great. It's worth the effort to keep a sourdough going. pizza dough BTW, it's worth getting the pizzas dough flavoring from KAF (or Amazon).

I really love making and eating soups. And, Dairiene, I made the tomato basil soup last night that you posted about and it was great. Thank you for passing that along.

Is it within walling distance for you?

When we had lots of birds to feed we ended up getting a small galvanized trash can to hold the seed. It was the only thing that kept the squirrels out.

Last night I made a pan pizza, I like how easy this is...no fussing with getting the peel properly dusted so crust doesn't stick. This one was just red sauce, pepperoni, onion, black olives, mushrooms, mozza and sprinkle of parm. Also added some oregano, pizza seasoning and crushed red pepper. Turn out great although I still don't have the 'just right' pizza dough recipe. Sorry but I forgot to get a photo.

Yes. I do know that smell!

After a few days of not feeling up to par, today I made a real Pizzaola pizza om the stone (not the pan pizza of earlier). Made the rookie mistake of too many toppings. Because it was well-loaded it took longer to bake and the result was a rather tough crust...although that could have been from handling the dough too much. Overall, it wasn't bad and I learned a lot. Biggest problem I had was in shaping the crust and tying to get it even; it wanted to spring back. I used a commercial sauce (Muir Glen Pizza Sauce) that was quite good, rich and thick, I'll do that again. Now I'm ready to try again. Having trouble loading my picture. Edited to add my photo:

Wait! I was wrong. The pan goes right on the surface, no stone. I just watched a Youtube video, this one, check it out, very helpful. I'm going to look for more.

Pan goes on the stone. Not a dumb question.

Don't give up! I know you won't. I made my first pizza using the pan method...easy way to get started. It turned out pretty good and gives me a more ideas. I haven't made another yet partly because I've been a bit under the weather the last few days (flu?) and haven't gotten to the store for more ingredients.

@Jo, I think your recommendation of the Snap N Wrap may have saved my sanity!!!

Not to say that this wouldn't be a really interesting experience, BUT. I really hate Tabasco Sauce. To me, it tastes of pure vinegar. Some years ago I did a side-by-side taste test of hot sauces in my own kitchen...I have a whole lot of different brands, and Tabasco came in dead last, not even close.

(One) of the issue I had with that Ino (one of the issues I had with that Inomata rice washing bowl was that the rice kernels were just the right size for sticking in the holes. (I use Calrose rice a lot). The other was draining the rice without it poring out the spout. I like thta this one has it's own bowl and I can easily see when the water gets clear. A better mousetrap.

I consider it an artform.

Wonderful!!!

I happened to see this (eG-friendly Amazon.com link)and immediately thought of you, @JoNorvelleWalker I have a simple rice rinser bowl but it just doesn't do an adequate job. This one is perfect!

I don't think it will get any cheaper. The Amazon card is a great offer...I use mine all the time and it's wonderful how many items I get free just using the rewards it provides.

I have an Ooni (the outdoor model) and the Pizzaola is so much better! So clean and east to use. I can use it all year long and I do love my pizzas. Comes with the peel, pan and stone.

No.

Meanwhile, there is this: Pizzaola

Yes. I'm not a great photographer but I'll go to work on that.