lindag

@Anna N's recent post in the breakfast thread about the misadventures of online grocery shopping hit home with me. I started doing that during the pandemic and have found it so convenient for me that I continue it today. However, sometimes errors do happen. Case in point. the time I ordered a ham bone, described as Ham/bone and got an entire ham.

I have this pan for a small lasagna. Clickety (eG-friendly Amazon.com link)

I'm on my way today to pick up some more green Hubbards from the farm stand.

Everything looks so wonderful but what I want most is that Caesar! I make mine with Absolut Peppar, outstanding!

key for a sardine can

I picked up some fresh Steelhead and broiled it last night with a light glaze. Served with Calrose rice and lightly pickled cucumber. I much prefer Steelhead over salmon but it isn't always readily available around here.

Your rice looks seriously fluffy.. what type is it? And how did you cook it?

I folded and bought the big-ass Breville FP last week. It was a revelation last night when I made my creamy mushroom soup. I sliced and diced everything! I've had my old Cuisinart for years but have never used it to its full potential. This one has a permanent place on my counter which I believe lends itself to full usage. putting away my much-loved Hobart-made KA mixer which gets little use these days.

Duck fat is now sold in jars in most grocery stores, or did you know that?

Tonight I'm making Ina Garten's Wild Cream of Mushroom Soup. Recipe

I want all of that!

I can attest to the legitimacy of this, with Ray's help I got my LC software back up and running!

Just finished cooking a huge whole cauliflower in my slow cooker that I got at the farm stand. A couple hours on high did the job. Will have some with dinner with Cheez-Wiz on it.

Gorgeous!

Finally I was able to find some Hubbard squash when I went to a nearby nurseryfarm. The had two kinds, one was the Blue type and the other was a dark green but I don't have a name for it. For some reason, Hubbards are hard to find around here, none in the big stores. I'm keen to roast these up and I've never had the blue type before.

My current house, less than two years old, has modern recessed lighting and it's great. My previous home had an older style of recessed lighting that wasn't very attractive. I'd stay away from track lighting, it can obtrusive and unattractive. Wired-in undercounter lighting is a godsend in the kitchen.

Do you use the dough blade for this?

I've been enabled again!

Well I happen to have a bottle ofCrismonza Crianza wine vinegar which I probably got from Amazon. That’s what I’ve been using and I like it.

You have the Breville Pro 16 cup and don't like it? I just put one in my cart!

A friend has asked me if I could recommend her a good Mexican cookbook. I don't own any but I told her I would inquire about. Got any that you quite like?

My nearby meat packing company (where I'm going today} will saw though the bones of hocks and ham shanks. I have a lengthy list of items to pick up, including ham shanks (wonderfully flavored and meaty). country ribs, flank steak, gr. beef 85%, chuck roast and bacon. Getting ready for cold weather cooking.

Probably happened when slicing the pumpkin.

I'm swooning....

IMHO the Ultra is head and shoulders above the others insofar as being much more intuitive. I use a 3-qt. most because I cook in small amounts and it's a more useful size for me.