lindag

I buy Rittenhouse to use exclusively in my winter hot drinks. I mix it with either rum or with brandy.

It's a lovely quite cool day here today. I felt the need for some hot spiced cider! Got some fresh cider at the grocery and mixed some up just so I could have a nice hot drink and use my Myer's Rum. Hmmmm. That wasn't quite the taste I was looking for. I saved the rest of the spiced cider and tomorrow, when it's going to be even colder, I'll try it again but this time I'll not use the Myer's but I'll use either cognac or rye whiskey or brandy. I'll see which combination is best. Hot drinks this time of year are so nice.

My absolute favorite dish is Pennsylvania Dutch Apple Sausage Stuffing! With diced Little Smokies, mushrooms, Granny Smith apple, etc. The best stuffing ever!

Oh come on! There's nothing wrong with liking the old fashioned Green Been Casserole. It's only once a year. There are other versions for the snobs. I've had both kinds, and both kinds are just fine.

I always keep a roll in the kitchen for wrapping corn, etc. in the m/w. Also put a sheet on the bottom of the m/w to contain spillage; and to cover items in the m/w. I also buy the folded sheets of wax paper that's sold at Costco. I like to use those as spoon rests; nothing to wash up, just throw away when done.

Thanks for the link. Yes, I'm halfway thru it now. Who knew??!??!?

You use a home freeze dryer? This must have come up in another thread somewhere. I'm very curious about that. If there is a thread on it somewhere, I'd appreciate a link to it!

I stumbled across a bottle of Meyer's Rum in the liquor cabinet and made myself a Mai Tai; hadn't had one of these list the last trip to Maui. I love a good Mai Tai but I'm wondering what else I can make with this rum? I love the taste. Is there a simple cocktail I can make with it; one that doesn't take a half dozen exotic ingredients? I also saw a bottle of Parrot Bay Rumin there, that really smells good!

Your rolls are just GORGEOUS!!! I am SO jealous!

I make my own dogs' food and use the large Rubbermaid containers (9-cup) to freeze it. Seems like any of the square-ish storage containers are difficult to fit into the d/w. Just like the parts to my big Cuisinart food processor. My solution many times is to wash by hand.

In the past, on an occasion when I didn't have a church key nearby, I've used a quarter inserted into the threads of the jar and twisted up to push the lid off.

Buy the Cuisinart mini chopper. I have one and I also have a Bamix immersion blender. They do not perform the same functions. For little blending/chopping jobs like chopping nuts or herbs or blending small wet ingredients, the Cusinart is fantastic; big enough, yet not too big. Easy to clean too. I love mine and one of its best features is that it holds the blade in place until you remove it - no more falling off into the food!

Anyone know when their Fall sale starts? I'm jonesing for a new All Clad stock pot!

I'd go there in a flash if I could!

Not sure just how 'new' they are but I've just discovered the battery-operated pepper mill. I love having it next to the range where I can used it one-handed. Mine has the button on top; some you have to turn over to engage. The button model works much better for me. It here: http://www.amazon.com/Battery-Operated-Pepper-Grinder-EPEM001/dp/B00C3OK4TS/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1411393349&sr=1-7&keywords=pepper+mill

I've used this recipe successfully: Upper Peninsula Pasties Dough: 8 cup spooned flour 1 lb lard 2 Tbs salt 2 1/2 cup ice water Filling: 1 lb lean beef or flank steak 3/4 lb lean pork 8 small potatoes 1 small rutabaga 3 small onions salt and pepper to taste butter Sift flour and salt into large mixing bowl. Cut in lard with pastry blender until the mixture becomes crumbly. Add ice water gradually to make a soft dough. The less handling of the crust the better. Dough may be made ahead of time and placed in a bowl with a damp cloth covering the top. Cube beef and pork into 1/2" cubes (or have butcher cut) Peel potatoes, onion and rutabaga. Cube or slice veggies, place into separate bowls. Cut dough into 12 portions. Roll each portion on a floured pastry board until about the size of a dinner plate. Place finely cubed onion onto one side of crust first. Add meat, salt and pepper to taste, then potato and rutabaga. Add a dab of butter on the top. Bring top portion of crust over. Seal with water on the edges. Crimp and roll edges around the bottom portion. Cut slits in the top. Bake on a lightly greased baking sheet, leaving a little room between each pasty for even browning. Bake in preheated oven, 425 degrees for 45 minutes. Remove from the oven and place a clean tea towel over pasties. Let set for 10 minutes before serving. Sometimes I will make this up in a 9"x13" pan with crust on top instead of into individual portions. In the Wisconsin area this is coyly called "pastum". There is a company in Anaconda MT that still makes these up for retail sales and they're found in two sizes in the freezer section of most of our grocery stores. They are surprisingly good and quite authentic.

I foolishly bought the Messermeister kitchen shears a couple years ago because, at the time, they were well-recommended. Now, however, there is a much, much better model available that's made my Kershaw (Shun). Check Amazon for the Kershaw shears.

"I'm thinning out some of my "heavy metal" that is unwanted by my daughter and decided to offer this kettle today. I will be adding skillets, Dutch ovens and etc. in the coming weeks." How do you manage to store all your collections? I have a big house but it is already bulging!

Although I'm not a fan myself, I used to make porridge for DH in our Zojirushi rice cooker. He maintained that it was the best oatmeal he'd ever had.

One of my favorites from many years ago is Cornish Pasties or Upper Michigan Pasties. Harder to find ready-made these days.

I live in the West and Farmland is all over here.

I recently got one of the silicone ice cube trays that makes six really big ice cubes. Wonderful for cocktail hour - the ice doesn't dilute the cocktail.

One year I gave homemade limoncello which took months to age. I can only hope it was enjoyed.

My Dad loved buttermilk and always had a glass with his dinner. My sneaky older brother loved to switch my glass with my Dad's. Gad! Taking a drink of buttermilk when you're expecting sweet milk!!!! I can almost still taste it.

Last time I went shopping for a new upright freezer (in Portland OR) I couldn't find a self-defrosting freezer! I wanted one but was told that there were almost none on the market because they burnt the stored food.