lindag

Love your china, I have a complete set of it.

The temperature here has dropped nearly 30 degrees in the last couple of days to the mid 50’s. Minestrone soup is on the menu. Made beef broth in the IP then combined the soup ingredients and am slow cooking til dinner time.

Birds Eye has frozen pearl onions.

A simple enough dinner since I'm still recovering and will be it seems for another week or so. Potato salad in the IP, gosh, that was the easiest recipe ever, whew, And a bone-in pork chop done in the CSO and dinner is ready.

Looks a lot tastier than what I'm having....cottage cheese with pineapple.

My stainless measuring cup set has a two tablespoon (1/8 cup) measure. It is very handy and I use it all the time. I also have an old Tupperware measuring spoon set that includes a 1/2 Tablespoon (I-1/2 teaspoon) measure which is very handy for bread baking. Another nifty little spoon is KAFs 2-¼ Tablespoon yeast measure; it's another a great tool for bread making.

I don't know what it's called but I want one.

Indeed it was! I thoroughly enjoyed it, thank you for posting!

My searches didn’t turn up the poster who first mentioned Michigan Beans but, fortunately, I had saved the recipe. i've been looking for pantry friendly and simple casserole type foods that I can manage while recovering from my recent surgery and these beans are exactly what I was lookin for. Still not easy to get to the store for special ingredients and can't manage too much effort yet. The beans are in my crockpot now and they smell wonderful. I’m really looking forward to dinner (with a Subway salad alongside.

In spades!

Makes you wonder who designs things like this....obviously someone who doesn't cook. My GE gas range at least does have a decent burner design; big, fast burner at right front. Medium fast burner at left front (I use this one most). Small hot burner at right rear and small slow burner at left rear. Or, more simply said: Right side, large hot in front and small hot in rear. Slower large at left front and slower small in left rear. It's a good setup. The big, hot burner on the right front is super hot so I don't use it much, I have to keep and eye on it so it doesn't scorch. I've only used it for pressure cooking and big vats of boiling water.

Peeled and trimmed, for me, the broccoli a stems are much tastier than the florets.

A friend's husband is ALLERGIC to celery. How weird is that?!

I made a recipe of goulash the other day that just screamed for some homemade white bread to go with it. I can't even remember the last time I made a loaf of plain white bread but that day I really needed some. I used this recipe from KAF. Exactly what I wanted.

Too hard, I'm guessing, to open the bag. Geez.

And that's a bad thing?

Great job! I love it.

I've been using my Salton Electronic Kitchen Scale (my model no longer available) since 2006. It cost $60 tjen and was well worth it. I use it every day (no exaggeration) and I think I've only had to change the battery once, maybe twice. Bought it from KAF. It's similar to this one. Kitchen scales have become a whole lot cheaper since then.

Today's recipe is KAF's Vermont whole wheat honey oatmeal . Just out of the oven it smells wonderful. Destined for sandwiches. ETA: Forgot to post my picture.

Very, very rarely. Last time was a couple years ago when my prime ribs was tough and overdone.

Are you wanting a hand-held model or wall-mount, or does it matter?

King Arthur's AP is said to be a higher protein than most, do you know what percent it is? I keep a supply of their bread flour on hand (used to be named Sir Lancelot but now is just called bread flour).

A simple to prepare drink that I enjoy often in the summer is Mason Jar Bourbonade. in fact, now that I think about it, I may just have one tonight.

Some grocery chains here play the most god-awful music, and it's very loud as well. I don't know who this is for, certainly not me.

I brought home some take-out from a neighborhood restaurant a few days ago. It was prime rib vegetable soup. It was SO good I decided to make a pot of my own (using chuck roast). I bought tons of vegetables, from kale, leek, corn, turnip, green beans, carrots, celery and potatoes. My gosh it is so good. Best soup I think I've ever made. Just hit the spot on a cool day with some homemade bread.