lindag

Yes. Although they call it 12 inches. It's slightly under so it would fit a 12" opening.

No bother at all. 11" inside measure, 11-3/4" outside meas.

Anyone else planning to have this for New Year's? Mine menu includes this recipe: https://sl.bing.net/bYsMagsQc5A

I clean mine in the d/w. I think your idea of removing the midway is a good one. I've never tried it tho.

I have this one, it is very sturdy and sharp. I highly recommend it.

I made a pepperoni pizza a couple days ago. Used a friend's T&T dough recipe. However, I used too much dough so the crust was thick. Next time I'll weigh it out to 9 ozs. for a 12" size. Otherwise, the pizza was good. Pepperoni, black olives, mushrooms, onion, sauce and whole milk mozzarella. It wasn't pretty but I'm still working on that part. Need more practice.

My best gift was this. Not directly food related except for use after meals. I have always hated the chore of teeth flossing and this thing is brilliaant. No real effort involved, it's fast, easy and rather pleasant to use. I wish I'd had it long ago. This isn't like the old Waterpiks, it lightyears ahead.

@ElsieD Perhaps you could try one of these. I've used mine successfully.

That's a great looking pizza. I wonder if oiling around the outside ege of the parchment would prevent the crumbling.

It seems that @weino is an Influencer.

@JoNorvelleWalker I wish I could tell but the print on the label is so freakin' tiny that I can't read it even with a magnifying glass. Sorry.

What a glorious spread!!!

YUM!!!

OMG! Those dishes look delicious.

I ordered the Guatemalan Doma.

Had my first of the season Tom and Jerry yesterday. I made it the easy way with premade mix from the grocery store. I added the hot milk, cognac, dark rum and nutmeg. Absolutely delicious!

I didn't know these are hand-wash only. I routinely put mine in the d/w and they seem fine. Isn't borosilicate very strong?

Being the practical, no-nonsense girl that I am I use these mugs (eG-friendly Amazon.com link).

I made the most amazing chicken noodle soup recently. from this recipe. I think the only change I made was to add a quart of chicken stock and only two cups of the water. It is the best homemade chicken noodle soup I've ever eaten.

I add dried cranberries (plumped first) to my chicken salad. An outstanding addition.

My latest obsession s the Vodka Gibson. Made with Absolut Peppar and these. Two onion and a tablespoon of the juice. One large ice cube. Spicy with a hint of sweetness. One's my limit, lest I slide onto the floor.

Everything looks wonderful....especially beautiful is the the old city.

I made this recipe that I copied down from The Chew tv show. It was excellent. Indian Style Vegetable Curry 2 tablespoons curry powder (sweet or mild) 1 ½ teaspoons garam masala ¼ cup vegetable oil 2 medium onions, chopped fine (about 2 cups) 12 ounces Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces (about 2 cups) 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon) 1 tablespoon finely grated fresh ginger 1 - 1 ½ serrano chiles, ribs, seeds, and flesh minced (see note above) 1 tablespoon tomato paste ½ medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups) 1 (14.5-ounce) can diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible 1 ¼ cups water 1 (15 ounce) can chickpeas, drained and rinsed Table salt 8 ounces frozen peas (about 1 1/2 cups) ¼ cup heavy cream or coconut milk I plan to make it again one day next week.

here.

This recipe looks SO good it's definitely going on my table this week. Just need to get the zucchini! (recipe courtesy of Foodiecrush.com)