lindag

I'm so glad your Mom arrived ahead of that storm. What a glorious spread of foods!

I use this pan for my meatloaves: From Amazon, of course, been using it for years and it does a fine job.

Yees. I am absurdly fond of meatloaf sandwiches!

Isn't the bad idea really the Coors?

I've been watching this as well as some of the older seasons with Padma a as host. My take is that there is no comparison. The show needs a big personality which is lacking now. Padma is drop-dead gorgeous, articulate and a showman. YMMV.

My go to recipe for meatloaf is the excellent one from Cooks Illustrated. I skip the bacon wrap (for obvious reasons >fat) but do use the glaze. I've been buying the meatloaf mix from Wild Fork which is 1/3 pork, 13 beef, and 1//3 veal. It comes in 1½ lb. packages. Yes, it makes a goodly amount but I slice and sometimes freeze for sandwiches.

A veritable feast!!!

DH and I were frequent visitors to HI; some on business and many for for just us and a couple of dear friends. We had a place on Maui where we stayed for vacations and some wonderful hotels other times. We visited the Big Island, Oahu and Kuai. We were living in Portland at the time and there came a direct flight during the last few years we were there. Prior to that there was a bit of a layover at AFO. The ultimate place is Wailea in south Maui...the most beautiful place I've ever been. Fabulous beaches and luxury hotels abound along with great bars and restaurants.

Wow! @Shelby Those dishes look amazing!

Just saws this recipe this morning on CI. I can get the flour from Amazon so I'll be giving it a try. If anyone wants the recipe I can PM it to you.

Your range looks brand-new!

I have the same one that Jo has. It was rated #1 by Cooks Illustrated. It didn't used to be so expensive though (like everything else these days).

Welcome to the club. My whole life is like that. I have magnifying glasses everywhere.

I don't particularly like 'military time' either but it's easy to get used to. You could write your commonly used times on your manual for easy reference.

I always user the 'time' feature. I set the time of day, then set the time to have the rice done. I never have to change either because the rice can be prepare ahead of time as far ahead as you want and the finish time for me is always the same. Easy Peasy. The only bug is when the Daylight saving interferes.

@Ann_T Did your halibut filets come with the skin on? I got some Wednesday and had a devil of a time removing it before cooking.

@BonVivant what an amazing feast!!!

Since I have some corned beef left over I decided to make this casserole. It's on tonight's menu.

I see what you mean; I opted to not put them on Zo bread machine for the same reason. My big KA mixer lives on a rolling cart so I didn't want them on it either.

Sorry it took me so long to get back to you. Finally today I started adding these to some of my countertop appliances. I was worried at first because most of them already had some kind of buttons on the bottom to prevent slipping. However, so far I've not had and problems applying them. The ones I've done slide beautifully and they're super easy to apply. I have about four more to go but I give them a big thumbs up.

Well that's a big PITA.

Mine is KAF's recipe for American Irish Soda Bread.

Is the yellow chartreuse used just for color or is it really needed? Not sure I'll be able to source it around here.

EverythingKitchens.com is having a Breville sale. Check it out.

For the first time that I can remember Corned Beef is still available after the holiday. In the past, when the day was over all the CB was gone until the next year. I wanted a flat cut but that was sold out before the 17th so had to to do with a point cut. Now they have more of the flat. (No longer on sale though.)