lindag

I've been making my warm weather margaritas with Lunazul. A nice blanco that is reasonably priced here. No complaints.

Well. your post inspired me. I picked the recipe for Seeded Rye Sandwich Bread for KA. It's baking in my Zo as we 'speak' and the aroma is intoxicating. Take a look, it might be just what you're seeking/

I lose things all the time. It's only after replacing the item that I find the original. I think it's one of Murphy's Laws.

I have an Oxo natural bristle brush that is at least 25 years old; I use it for everything and it's never shed. I do not put it in the d/w. Tried the silicone type and they suck.

Since I'm quite new to the pour-over method, I purchased this. It's fast and brings the water to the temperature I choose...plus, I think it's gorgeous. My morning cup of joe is so much better these days since I starting grinding my own beans.

Instant espresso. One part was from KAF and the other part was this. (I happened to have two containers so I mixed some of each.)

I finally sampled my coffee ice cream today and it was outstanding! As close to the Starbucks coffee ice cream as I remember it. I posted about it somewhere above but here is the recipe: Coffee Ice Cream This recipe is bigger than 1 pint but was so good I'm making two pints of it. Also, I added some chopped cacao chocolate bits to and that was a very good thing.

Anyone thinking about ordering an Ooni should check their website today...20% off.

Have you searched the KAF site? I think they have some recipes for that.

Getting ready to move to my new home a little over a year ago I made the decision to get rid of ALL my books, including cookbooks. I'd found I just want using them anymore since it almost everything is available online. The move was overwhelming in that I just had so much stuff and, of course, I was downsizing to a smaller home. I just held my breath and said 'get rid of them all'. Surel now I wished I had saved a few but it was a relief to not have to pack and unpack them all.

Oh yes, I'm sure many of us can relate to that.

D'Artagnan has Merguez on special now.

Is there a variety of their brown rice that you would recommend? The information on the website, I'm afraid, is a bit overwhelming.

I made plans some time ago to make a smoked salmon quiche. My store was out of the salmon so I put the recipe on hold and , of course, soon forgot about it. Your post reminded me. Here's the recipe.

Sauteed fresh corn is the best way to prepare it, IMHO.

I just bought this pan. I have an induction range and it is compatible. I had read that some of their stainless pans were warped upon arrival. I checked mine as soon as I got it and it is perfect. I'm pre-seasoning it now and am told if will be non-stick when finished. I have high hopes.

Congratulations on the retirement!

Nice. I never had any luck with bread baking when I had a CSO, loaves over-browned on top even if I added a foil cover. Now I either bake in my Zo or in my F. Blumlein steam oven.

Must not forget the beer.

Please let us know what you find out. I would like to order too.

Those custard cups do double duty here for mise en place.

That' some SERIOUS gardening!!!

This is a pretty old thread, started by Fat Guy, whom I know we all miss. I'd forgotten how much I love salted-in-the-shell peanuts. I bough a 3# bag about two weeks ago and they're almost gone now. A fond memory was sitting side by side with my dad and cracking and eating peanuts. Another was a bar in my youth where you'd eat the peanuts and throw the shells on the floor. Great times.

Ground elk meat is actually sold here in our supermarkets. Hunting is a VERG BIG deal in this area.