lindag

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.

With temperatures in the high sixties and with my need for easy-to-prepare dishes I put some bone-in country ribs in the crockpot along with a sliced apple, a small onion, a couple tablespoons of brown sugar, caraway seeds, white wine and rinsed and drained sauerkraut. I've never made this recipe before but it reminded me of one my Mom used to make. Will see how it tastes but it smells delicious.

I actually had one of these a couple days ago. It was okay, the meat was good but, for me, the sauce was a little overpowering. I doubt I'll order that one again; or may I'll just have them reduce the amount of sauce. I really like their ciabatta sandwiches but they seem to be no longer available. Too bad...overall these and the reubens they had about a year and a half ago were my favorites.

I do this with my breads as well. Love my Zo for mixing but I get the best results by baking in my big oven.

I just saw a recipe for roasted Brussels sprouts in the AF... I’m excited to try that in my used-only-once air fryer.

Just. Ewwwwwwww.

Overall, I enjoyed his first new show. I found it somewhat less geeky than his older series. while I like watching him cook I find his recipes much too labor intensive for my use; i prefer simpler and easier dishes, but that's just me. Kind of like watching This Old House; while it’s fun to watch I'm not going to remodel my house.

I wouldn't eat pigeon.

And pleas give up those Crocs and cargo shorts, they’re ridiculous.

Tonight’s dinner will be Ina Garten's Corn Chowder. i have some nice looking fresh corn that I'm soaking. the weather has changed completely from the mid nineties F to the mid sixties. Perfect evening for some homemade soup!

Always on the lookout for simple but hearty recipes especially when it's this hot, I came across this one. And made it in the slow cooker a couple days ago. I did like the results, although next time I will reduce the Cajun seasoning and I'll blanch the green beans first, they were a little too firm. I found out, after reheating the leftovers, that after resting, it got a lot spicier. Now, I don't mind spicy but this was actually too much for me.

A few years ago I got very, very sick after eating bagged spinach. The food poisoning turned into pneumonia and I was hospitalized for two days. My first ever experience as a hospital patient. It was just awful and I'm now very skeptical now about eating bagged spinach.

Last nigt's dinne of meatloaf and potatoes (no photos of the food which was very good) was served up on my new placemat that I sewed up in the afternoon. I just fell in love with this fabric.