lindag

Please don't paint me with that particular brush!

Pickles onions are my jam! I make sure there are two in my happy hour Clam Digger.

Todays game food: bean dip with chips (a nod to Cinco de Mayo) cheese platter with assorted crackers strawberry shortcake with pound cake (a nod to Spring) Diet coke, cold brew coffee, iced tea

I've been adding plumped Craisins to my chicken salad, it really adds a lot. Also, as my friend said she made hers with Miracle Whip I switched to that and it is delicious. I've never really cared for MW but it does have its uses, I have found.

This is our setup as viewed from the outside. Oh my! That is one big-ass rig!

It may seem sacrilegious but I much prefer canned chicken breast (such as Swanson’s) to roasted or poached. I find the texture to be superior. It is much like the texture of tuna salad and makes for better sandwiches which is what I make it for.

Ordered these from Amazon: Pomodoro (eG-friendly Amazon.com link) Produce for one person goes bac often before it gets used.

I agree, there's simply no comparison. I got my neighbor hooked on it when I baked up some breadsticks that were buttered and dusted with real Parm and Fleur de sel.

Did you check the trash can? Sometimes things go in there all by themselves.

I have found that a strawberry huller makes short work of scraping out pepper seeds as well as the seeds and strings of squash.

Beautiful! God, how I love grapefruit! I'm not allowed to have it to to my hypertension drugs but I occasionally will sneak a Greyhound (made with gin).

My latest is a glass or two of something bubbly in the mid-afternoon. It makes me feel somewhat elegant despite my at-home attire of (equivalent) sweats. At my age you have to take your thrills where you can. It started one day when my card playing friends came over and I asked if they'd help me hoist my new F. Flumlein steam oven onto the kitchen counter. I promised them a Mimosa and it was a big hit.

I keep all my oils in the fridge, I will have to go sniff my canola and see if it smells of fish.

Where is the 'urk' emoji?

I scored six big bell peppers (red, orange, yellow) on sale for $.50 each the other day at WinCo. Last night I made stuffed peppers, a CI recipe, in the crockpot. Wonderful. Arborio rice, crushed tomato, Italian sausage, etc. So good.

I hear you; there's no such thing as too much freezer space.

\ I bought one about 5 years ago and have used it extensively for my everyday breads. Right now it's folded up and stored in my pantry since my move a few months ago. I'm making do just fine without it even though I'm baking as much as ever. If I ever figure out the settings on my new F. Blumlein steam/convection oven I probably won't ever use the proofing box again.

I bought a stone from Amazon to try out. The steel ,while not only pricey is pretty heavy, which is an issue for me. Will see how well the stone works for my breads and then re-think if necessary.

Just checked. My store is sold out for now.

I’m just wondering how useful it really is just for bread. As opposed to Simply using a stone.

where is the WOW emoji? Gorgeous!

I rarely make pizza so it's actually for my breads. Do I really need this?

Baked my first loaves of Paul Hollywood's ciabatta bread yesterday. (Pix will have to wait as my cleaning woman just arrived at my door). Not bad. I don't yet have baking steel since I can't find one small enough (12x14") to fit. I may just have to buy a small pizza stone instead. The bread was very good....certainly not of Paul's standards but good enough fore a first try. I served it with Ina Garten's recipe of Roasted Tomato Basil Soup which is just wonderful.