lindag

I'm afraid that the look of it once sprouted would completely turn me off. The word 'wormlike' comes to mind.

Not me. I don’t see anything appealing about it.

Probably more than you really wanted to know here.

@btbyrd I'm a little confused here. The knife that I would buy, say from Cabron Knives, won't be as thin as yours?

From your description, it sounds like the perfect knife. What is it best used for? I am smitten.

Do you own this knife?

@JoNorvelleWalker, I bought this one that @btbyrdrecommended. I love it!

Keep an eye on Chum.

I'm often tempted by the recipes I see for homemade baked beans, however, I then recall just how good the canned products are and use B&M or Bush's instead.

I use Cheez Whiz in my broccoli rice casserole. Good stuff.

what flour(s) do you use?

Weill, of course, I caved. The eG enablers strike again! Made my first pizza last night in the Oni 12" and just couldn't get the temperature up. I'll go back and read up on the troubleshooting and try again. I'm using the small propane bottles but don't think that's the issue. The big 20 lb. tank is just too heavy for me.

In my kitchen it's at the top.

I have found mine to be indispensable for all my baking.

Might they be like these?

My late husband's niece made dinner for us one time that in included mashed potatoes. She whipped them up with a hand mixer for about five minutes. The serving spoon could stand upright in the bowl. Can you say 'glue'?

Now I'm really cool!

It is hot today at 100ºF. A perfect day for dinner in the crockpot. Chicken Adobo, an easy meal with few ingredients to toss together. Now I can just relax and be cool. Time for a chilled glass of white wine (I added a big ice cube to my glass).

Well sure...I, too, succumbed.😧

Did someone say Bloody Mary? Yes, please!

I'm so glad this book was so well-recommended here, I ordered my Kindle copy this morning and I'm happy I did. Reads like a novel.

Tonight I'm thinking it needs to be a Taco Salad! (inspiration by @Shelby) Our temps are going to be in the high 90ºsF all week.

My go to recipe for those occasions is a shrimp Louie. I always have the ingredients on hand so it’s no big deal to throw it together.

To my eyes, it closely resenbles KFC.

Yesterday my friend and I had lunch at my very favorite restaurant, a Thai place with authentic Thai foods. There is no other such place anywhere around. I had the shrimp pad tjai and she had the drunken noodles. We were wondering why they are called 'drunken' noodles. Anyway, she loved the dish and vowed that I'd order it on the next trip there.