lindag

I enjoy most varieties of salmon but I actually prefer Steelhead...quite similar but, to me, it's tastier. I think what we get here, whether salmon or steelhead is all farmed. Of course, Copper River King, that's another story...yum.

Mine is very similar to yours.

How interesting. Can we see this fryer?

So then it’s not just me?1

In anticipation of the cold and snow coming tomorrow, I have a big ol" crockpot full of Pasta e fagioli going. it smells just wonderful.

Is BTD the same or similar to Chronic Wasting Disease? That"s happening around here and it"s just horrifying.

Here you can buy them in the spice section of the grocers. I keep them on hand all the time, they're invaluable for bread-making.

I tend to agree with your husband; I like the new series better. To me, it just seems less geeky. The recipes haven’t tempted me so far, though.

I like asparagus; that it makes my pee smell different is a bonus, it smells better than plain pee! it's like the bonus you get when eating beets!

Mine doesn’t toast evenly either (although it did in the beginning) it is always blotchy on the bottom side...sometimes I'll flip the bread over and re-toast for another minute or so. However, I don’t have the space for a toaster in addition and the toast is still more than just acceptable.

@Darienne your contributions here are what helps make this the warm, fuzzy place that it is!

This is not a IWNA but I feel for your pain in your hands. Since I had chemotherapy my fingertips and feet have neuropathy, (numbness, in my case). Makes it hard to use my fingers for small tasks, buttons are a prime example. The numbness in my feet makes me a little unsteady walking. The doctors say it often goes away but sometimes it does not.

Thanks for the suggestion, however, hominy is one of the few things I will not eat. Horrid memories from childhood. I think I'll go with the (pre-cooked) orzo. I also have a box of ditalini on hand, maybe I'll try that.

I've run across a recipe for slow cooker beef barley soup that sounds good but I just don’t care for the texture of barley. What would be a good substitute? Something like orzo or other tiny pasta? Not sure I'd like quinoa or other grain.

Last year I bought several packages of these from Walmart (online). Now they're only available in-store....but not where I live. Sigh.

Prepared the peaches tonight. Two of the five big ones went south, but I still had more than enough. I cooked the peaches, added the sugar, cooled and then added the sour cream, whipping cream, Vanilla and a Tbsp of vodka so that it doesn’t harden up too much. it's now in the fridge chilling for tomorrow. will churn it up then and see how it tastes. (I have no idea how much alcohol it takes to keep the mixture soft, I'm thinking what I added isn't nearly enough.)

Primarily why I keep them on hand is for making Irish Soda Bread; KAF has a recipe to die for. I make it often, not just for St. Patrick's Day. Recipe.

Me as well, I always have them on hand.

I adore cabbage, both raw and cooked, as well as nearly every vegetable I know. My Mom and Dad raised us to love vegetables.

Last night's dinner was homemade Peasant Bread (KAF recipe) with beef vegetable soup. Roasted soup bones, then made stock with a few roasted vegetables added to the IP. Soup consisted of cabbage, leek, celery, Cento canned tomato, onion, garlic, green beans, fresh corn, carrot, turnip and herbs. There's just something so satisfying about homemade soup and bread. By the time I finished with the soup it was well past the usual dinner time.

I picked up a few peaches to make the ice cream recipe from "The Perfect Scoop". Peaches are a ways from being ripe so it may be a few days before I can do it. The recipe is pretty simple, no eggs, no milk, no cooking. Will see how good it is (and how sweet the peaches are). Re-reading the recipe, I see that it does require some cooking. Oh well, that's ok.

@ElsieD ???

Why?

I haven't been there in ages...DH had no interest, having been there for conventions more times than he liked and he wasn't a gambler either. I last went sometime in the mid to late eighties with a group of friends, I caught a cold on the flight down there and was miserable for the first couple of days. Oddly, the highlight of the trip was a visit to what they referred to as a 'titty-bar'. We never stopped laughing at the antics there.

Well. it was pretty good. Not quite what I remembered when my Mother made it (bit then nothing is really how we remember it). Not much to look at, that's for sure. I do think the bone-in ribs added additional flavor to the dish. I served it on mashed potatoes as that is how I had it before. Not sure I will make it again; the leftovers tonight will answer that question. Most of the pork I see around here is the non-injected type, which I prefer. My usual use of country ribs is for cabbage soup or sometime I cover with bbq sauce, wrap in foil, and bake in a very low oven for a 2-½ hours or so. Very tasty.