lindag

With dinner last night I had Green Bean Vinaigrette. Recipe. Exceptionally good.

, I immediately thought of you when I read this in the ‘R meality Check’ cartoon this morning. ”Why is it impossible to fold a fitted sheet without spilling my drink”/

Speaking of cauliflower, I made Ina Garten's Cauliflower Gratin the other day. If you love cauliflower you must make it, it is just delicious. Gratin

I've cooked it and it's good...tastes to me a bit like turnips.

I have the same knife, it's great. Recently I acquired this one. For it's price of $10.74 it was a real bargain, super sharp and it can go in the d/w.

there are a lot of induction owners in this forum, maybe they will comment.

Sometimes cheapest isn't the best idea. (I get it though, it's the OP's choice)

I went from a GE dual fuel gas range to a GE Cafe Induction slide-in range. I absolutely love it and would never go back. Now I'm just a home cook so I don't need super duper hot burners. What I didn't like about the gas range was: 1. Open flame. 2. Indoor pollution 3. Excessive heat it produced. 4. Difficulty in cleaning the cooktop. My induction burners boil water faster than anything I've ever seen. Burners are plenty hot and it is a dream to keep clean. Here's the one I got. Granted, it was a little pricey but there are induction models more in keeping with your price range.

Would you consider something other than gas?

It's super easy to make.

@ElsieD I may have posted about this recipe before but it's so darned good and so easy. I make it in my Zo bread machine and just toss all the ingredients in and bake (no need to roll the dough and spread the filling). I hope you can try it. Sourdough Cinnamon Bread.

I have this set. I particularly like the golf balls...dh was a lover of golf.

Just found these..

As far as I can tell, no. Just the two different sets with pump. The pump is usb connected. Really good sealing and you can use the vacuum bags as well. Like these.

I have this set. I use them primarily for produce. They work great, better than the others I've tried.

This fall I've been obsessing over winter squashes. Kabocha, spaghetti, butternut, Danish and buttercup. All so good. I love the deeper flavor and color of Hubbard the best but have not been able to find any so far...even at my Hutterite farmers' market. Hoping it's just too early.

Made this last night. Haven't cut into it yet but the aroma while baking was amazing. I'll be having a slice for breakfast in a few hours. (Woke up at 4AM and couldn't go back to sleep.)

@KennethT Thanks for mentioning Wild Fork. The meats look very good and I just placed my order: smoked salmon, pork chops, empanadas, chuck roast and bacon.

Thanks! I need to try this.

I made Ina Garten's Wild Mushroom Soup on Wednesday for dinner. It was outstanding! No picture because (a) Ina's photo is perfect and (b) I'm a lousy photographer. The aroma of the simmering soup was perfume in the house.

The story around here is that there may not be any turkeys for Thanksgiving this year.

I cook beets all the time and I think for best results in keeping the color you should bake them in the oven or they will bleed. wrap in foil and bake for an hour or so depending on size and age. I think they test better that way too.

This one of the reasons I gave up my CSO and went back to my old KA toaster. The problems got worse as the oven aged. The underside of the toast was very light and striped. I like my toasted goods fairly dark and it just couldn't do it even partially even.

I hadn't been seeing posts from you in a while; I'm glad you're still in touch.