lindag

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.

I need a new 3-qt Instapot but I want the Ultra model which is not available now and Amazon says it doesn't know if or when if will be. I have the bigger 6-qt Ultra model and it has spoiled me because it's so easy to use. I toyed with the idea of just getting a small Fissler (they are wonderful products) but I do like having the ability to ser it and walk away that comes with the IP.

Bravo to Eric Ripert for his response when questioned, "I can't talk about it".

Into town yesterday for my last infusion and couple of routine tests. Stopped for lunch at one of our favorite restaurants that features Asian Fusion dishes. I had the less than stellar Maui Chicken that tasted oddly fish. (Sadly, their food has gone downhill of late). I did have a Singapore* beer which I thoroughly enjoyed.. But I don't have much hope of being able to find it anywhere around here for sale. *Sorry, not Singapore beer but Sapporo.

The weather has been chilly here this week (though we haven't had our first frost yet) so I'm wanting some bean soup. I have some lovely ham shanks from our nearby meat packing company that really make deeply flavored broth.

Squash was good despite my going a little heavy-handed with the red pepper flakes as well as using hot italian sausage for the ground beef that got lost in the overloaded freezer. Suffered for it later with heartburn/indigestion though Tums got me through the night. Going to have the leftovers tonight along with a dose of Omeprazole sad as chaser.

Stuffed spaghetti squash is on the menu for tonight. Recipe.

From my perspective, she is a 'user'.

Russets, of all sizes, are plentiful here, but we are quite close to Idaho.

Now I know what I'm having for lunch today!

This way.

FWIW, American's Test Kitchen tester rate the Insta Vortex 6-quart as their top two winners followed by the Phillips Premium. I own non of these.

For tomorrow's dinner I'm planning to make these. Tonight's dinner will be Jet Tila's Lo Mein.

Smooches for Scout.

Chuck Eye Streaks are rather plentiful around here. I keep a few in the freezer for slow cooing dishes such as Swiss Steak, etc.