lindag

A girl after my won heart! Now I will have to try them!!!

wooden? Just no.,

Easy breakfast this morning. Put ingredients in the crockpot and then enjoyed my morning coffee, caught up with eG,picked up my grocery order and breakfast was ready. Added a couple of poached eggs on top the serving. (recipe from 365daysofcrockpot.com) Kentucky Potatoes ★★★★★ 5 from 5 reviews Prep Time: 10 minutes Yield: 4–6 servings 1x PRINT RECIPE PIN RECIPE O’brien potatoes in a creamy sauce with cheese. These easy 6-ingredient potatoes can be made in the Instant Pot, Crockpot or the oven. Ingredients 1 (26 oz) bag frozen o’brien potatoes with onions and peppers 1 (10.5 oz) can Campbells cream of potato soup 1 tsp garlic powder 1 tsp pepper 1 tsp kosher salt 1/2 cup sour cream 1 cup shredded sharp cheddar cheese Instructions Instant Pot Instructions: Add potatoes, cream of potato soup, garlic powder, pepper, salt and sour cream into Instant Pot. Stir well. If you have an air fryer lid: use the bake button at 350 for 20 minutes. Then stir in the cheese and bake for 10 more minutes. If you don’t have an air fryer lid: turn Instant Pot to the slow cook “more” or “high” setting and set it to 2 hours. Stir in the cheese and slow cook for another 30 minutes. Serve and enjoy! Slow Cooker Instructions: Add all ingredients into slow cooker and stir. Cover and cook on high for 2-3 hours, or until hot and bubbly. Serve and enjoy! Oven Instructions: In a large bowl stir all ingredients together. Add to a greased 9×9 inch baking dish. Bake at 325 for 1 hour. Serve and enjoy! Category: Side Method: Instant Pot/Slow Cooker/Oven

Not sure what is the right thing to do but mine just goes into my big garbage trolley.

I'm doing my herbs in my little hydroponic Aerogarden these days. Never had any luck with growing them outdoors. The parsley, dill, basil and thyme are doing great and I can only imagine how nice it will be in the dead of winter to have them all in a pretty decent quantity. The lettuce has been surprising....I can't keep up with it, I may have to 'zucchini' it to my neighbors. I have two of these gardens now because I still want to grow cilantro, chives, rosemary and maybe a colorful flower or two to brighten up the cold and dark days that will come.

Never good news for the consumer.

I've been enabled

While I'm not much for sweets and desserts, my friend is and she particularly likes peaches. Check my local store to find that the cost for enough peaches to make a cobbler would be $14. Not going to happen. I refuse to be ripped off. To make matters worse I've heard that the peaches this year are not all that good. Don't know if that's true or not but enough to be wary.

Had to look that one up. I'd never heard of it. What is kencur used for? "According to traditional medicine, Kencur are used as medicine with the purpose of reducing pain caused by rheumatism. In addition, this root also works to treat symptoms related to the gastrointestinal tract and stomach. Aromatic ginger promotes the production of bile in the body"

This is a much nicer design. All over a heavier pot. Lid has a bigger handle, nice for mitts. Pot handles are larger, too, better for mitts. And, in person, it is quite beautiful and can still go through the d/w and stays that way.

I recently purchased a 4-qt. Soup Pot from All-Clad. There was a discount on the model I ordered and I didn't look at it too closely. Turns out what I bought was a D5. Lucky mistake because this pot is spectacular. (image from Amazon.com) I have lots of All Clad purchased over many years but they were all D3 or (lately) the Everyday D3 line. If there's a next time I'll definitely look at D5 also before pulling the trigger. And I need to add the lid fits snugly.

I never4 make my own HRPJ but buy it instead from our local Amish grocery. I love spreading a layer on my turkey sandwiches.

They are in the freezer section in our US stores.

I own a couple but much prefer the printed medium.

Thanks for your thoughtful suggestion. I looked into that and, of course, my zip code isn't eligible. Maybe someday?

There've been so many posts about Wildfork Foods I thought it deserved its own topic. Placed my second order today...I loved the seafood I got in the last order. My favorites so far are the jumbo wild shrimp, sea scallops, King salmon, Norwegian Steel head Trout, pepper jack salmon cakes, beef chuck burgers and meatloaf mix. The shipping to MT is egregious, however, so I just close my eyes and hum.

This is one that surprised me. And this is what convinced me: "This brush aced every category with ease: No stain could withstand its stiff bristles, it rinsed clean with minimal effort thanks to its well-spaced bristle clusters, its silicone-coated handle was comfortable to grip, and its handle curved optimally to give it good leverage for scrubbing. It also had a strip of ultrastiff bristles on the back of its head meant for the toughest messes that beat out every scraper in the lineup. Though its handle was a touch long for some testers, this brush easily outperformed its competition." Teste results from America'sTestKitchen.com It lived up to every claim and I use it every day. O'Cedar kitchen brush

Unquestionably the best kitchen items I've bought in the last few months: #1 Silicone spoon/spatula I use this nearly every day....if I can't find it I'll take it from the dirty dishes in the d/w and used it again. #2 Electric wine opener The BEST wine opener ever and I've owned nearly every other one on the planet. #3 Thermapen Can you say f-a-s-t?!

Due to a run of unusually cool days, last night I needed homemade soup. Minestrone, consisting of the usual suspects handily made in the crock pot. Next will be a new one for me and I imagine it will be a killer soup and I can't wait to try it out. Hot Ukrainian Borsch (recipe from America's Test Kitchen.com) Broth 1 (2-pound) boneless pork butt roast, well trimmed and cut in half 1 onion, halved 1 large carrot, sliced 1 inch thick 2 bay leaves ½ teaspoon table salt 10 cups water Soup 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces ½ small head green cabbage, halved, cored, and sliced thin crosswise (5 cups) 1½ teaspoons table salt, divided ¼ cup vegetable oil 1 onion, chopped fine 8 ounces beet, trimmed, peeled, and shredded (2 cups) carrots, peeled and shredded (1½ cups) 1 (6-ounce) can tomato paste ⅓ cup chopped fresh dill, plus more for garnish 1 tablespoon lemon juice, plus more for serving FOR THE BROTH: Combine all ingredients in Dutch oven and bring to boil over high heat. Adjust heat to simmer and cook, covered, until pork is tender, about 2 hours, occasionally skimming foam off surface.2Transfer pork to large plate or cutting board. Discard onion, carrot, and bay leaves. When pork is cool enough to handle, cut into bite-size pieces (it's OK if meat starts to shred). Skim fat from surface of broth. (Alternatively, cool broth completely and refrigerate overnight. Refrigerate pork separately.) FOR THE SOUP: Reserve ½ cup broth. In Dutch oven, bring remaining broth to boil over high heat. Add potatoes, cabbage, and ½ teaspoon salt. Adjust heat to maintain gentle simmer and cook, covered, until potatoes are just tender, 8 to 10 minutes. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add beets, carrots, and ½ teaspoon salt and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in tomato paste (mixture will be thick) and cook until fragrant and tomato paste is slightly darkened in color, 1 to 2 minutes. Slowly add reserved broth, scraping bottom of pan to loosen any browned bits. Add beet mixture to Dutch oven and stir gently to combine. Cover and simmer for 5 minutes. Stir in pork, dill, lemon juice, and remaining ½ teaspoon salt. Season with salt, pepper, and lemon juice to taste. Portion borscht into bowls and garnish each serving with more dill. Serve. (Borscht can be refrigerated for up to 3 days or frozen for up to 4 months.)

I found a new cocktail that I'm keen to try with my favorite Tanqueray No. 10 gin. Kachumber Cooler

Thank you for the shots of the house...what a wonderful private paradise!

Do you do this in your blast freezer?

My neighbor in Portland who was an incredible cook swore by Gravensteoms for her apple pies. They were grown locally.

A small price to pay for ALL THAT! Anything more would be sinful.

I would dearly love to see some photos of and around that beautiful house.