lindag

Anyone thinking about getting an Ooni? 20% off starting today.

Cold here and getting colder (2F) and getting colder with more snow cooming. Last night's dinner was Polish Cabbage Soup, an old favorite recipe of my Mom's. Pure comfort served with fresh dinner rolls.

since it is quite frigid here, thanks to out neighbors to the North, I will be making chicken and dumplings for dinner. 7F/-13.8C this morning and getting colder tonight.

How did they taste? 😆

I have this one and it is the best!

I didn't like it either.

When I used to make this years ago I put uncooked rice underneath. It was good.

When I used to make this years ago I put uncooked rice underneath. It was good.

I'm thinking along the lines of only having to lift a half of the beast at a time.

Agreed. I tried it a while back and found it to be truly dreadful. Lesson learned. I just received this from Amazon and plan to try it soon: https://www.amazon.com/gp/product/B007EYJRKO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

If I ever am able to produce loaves like yours I reward myself with a Challenger. But I have a long way to go.

https://www.gocomics.com/herman/2008/06/17

More of Herman: https://www.gocomics.com/herman/2003/08/01 https://www.gocomics.com/herman/2003/09/25 https://www.gocomics.com/herman/2004/03/19

This one? Breville Hot Wok

@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