lindag

Love the look of the m/w bowls....I've been enabled to buy one, the medium size. I'm puzzled by the metal rims on the lids. Is that no longer an issue?

When I read the temperature and then the forecast this morning I know it had to be soup for dinner tonight. Ham and bean soup this time, now cooking away in the crockpot. The meat packing shop has the most amazing hm shanks, very big and meaty, they make wonderful soups.

Anyone here drink this on a regular basis? I am embarking on a new venture into a healthier diet this year. One thing I've learned a bit about is ACV. I've started with 2 Tbsps. diluted in water and drunk through a straw (high in acid, it can harm tooth enamel). I've also begun eating prunes everyday, apparently a huge health benefit.

At least 15+ years.

Yes. I have one of these (eG-friendly Amazon.com link) at every sink. Best part is the suction base so they don't tip when you press the pump.

From my experience, the cheaper grinders are no bargain. I've gone though a few over the years and finally have one that I like a lot. It is not cheap. The Fellows Ode. Mush less messy and is reliable. I've forsaken all others. Or maybe take Smithy's advice and just use espresso grind.

I love the Rosle ladles...they're the best.

..."must love cats".

Please tell us more. Which coffee? Where did you get it? How did you brew it?, i.e., how long and at what ratio?

Something I just learned yesterday. Heating milk for a Tom & Jerry I was frustrated with the skin on the mllk. Turns out there's an easy fix! Thanks to Google...it seems if you stir a bit of sugar (it doesn't tale much, I used about a ¼ tsp.) into the milk first until it's mixed in. No skin!

Most fun (?) was the baked potato than exploded in the m/w. Clean up was not amusing.

can you tell us more about this soup? I'd like to try it.

Last night's dinner was leftover Veg. Curry, which I posted about upthread, along with my homemade Naan. The naan weas from a new recipe that I came across recently from one of my favorite recipe websites. I found it to be the best I've tried and will be making more. Naan

I know that every test site (including ATK) recommends the Zo. I have my own and it is the best. The Breville had a couple of flaws, the collapsible paddle didn't always work and the bred pan was difficult to remove. Get the Zo!

Last night's dinner was made in the Ninja Speedi. Broccoli, cauliflower and red pepper strips seasoned and topped with steelhead filets. Excellent. Cooked on crisp mode.

Speaking of the soup-of-the-day...

"Matiz piparra peppers" Thanks to you folk I an now a big fan of these.

My best efforts at Deviled Eggs involved the addition of a little bit of horseradish.

Sending you a double thank you for that information!

I don't have any dried BEPs on hand either and my store no longer stocks many of the 'old fashioned' products due to space constraints (much of their space has gone over to the more modern prepared foods that so many people want today). So my choice is either Eden or Melissa's brands. I'm not familiar with either since I've always used dried.

Can you tell us more about how he made them?

"Cod, potato, and garlic soup" (Ajo colorãdo), after I resolve the mystery of the absence of garlic in the ingredient list and cooking instructions. That's pretty funny.

Wanted to add the photo of the recipe. (from HomesickTexan.com)