lindag

I think you're my sister.

I've been buying Matiz Piparras, Basque Guindilla Peppers for a few months now and I love them. My question is: what can I do with the liquid in the jar? It has to be good added to a spicy dish somewhere. Got any suggestions?

Well, I'll be doing RB&R on Wednesday, today.. My grocery order gets picked this morning and I needed the andouille. This dish is a favorite of mine and I like it spicy.

I just recently gave up my pour-over (which I used to steep with). I'm now using the new Zojirushi Coffee Maker purchased at a discount from a new-to-me vendor. Amazon did not have this particular model and since this retailer is located in California the shipping was fast to me. I'm really liking the convenience compare to pour-over. It has all the bells and whistle I require. Still tinkering with the water to coffee ratio but I'm getting closer. Just to be clear, there wasn't anything wrong with the our over coffee, I just wanted a simpler more hands-off method.

I actually ran into Bob at his store. I shopped there occasionally for my bread ingredients as he wads located not far from me (in Milwaukie OR, quite near Portland). He gave me instructions as to where to find some items. He was quite a distinguished looking fellow.

In this area it seems that every business has a sign 'now hiring'.

Just this morning I saw an item on the ATK website suggesting they be wrapped in a damp paper towel and stored in a ziploc bag. I'm heading to the kitchen now to prepare my thyme, cilantro and parsley just like that. I'll report back on how long each of them last.

How do you store them to keep them fresh? It seems I've tried everything like the plastic containers that hold water and vent at the top. No dice. I buy (and sometimes grow) a lot of herbs but have yet to find an easy way to keep then; just not ready to freeze them in ice cube trays. I'm embarrassed to admit how many get thrown away.

I understand she can be contacted via Facebook.

Wow!!! That all looks just amazing.

I bought a set of these (eG-friendly Amazon.com link) last year with the intention of freezing my leftover buttermilk but still haven't done it.

Good question, I wonder about this too. Can't tell you how much buttermilk I've thrown out simply because I never got around to using it.

@ShelbyYou must have vast freezer space.

I also just read somewhere that their pizza sauce is outstanding.

Thanks for the tip on the Bianco Crushed....I've been enabled, yet again, Weino the Influencer.

Wow! What a feast!

I particularly love the All Clad Everyday line. Much improved handles and a pouring lip.

There are extra-wide-mouth canning jars available, Ball is one brand but there are others. It might take a bit of searching to find them.

Good grief! I'm exhausted just looking at all those dishes you made/.

Our @btbyrd is a good resource when it comes to knives perhaps he'll chick in and take a look.

I hope so, that's a lovely knife. Can you send it to a professional for a repair?

There is an option to subscribe for free, that's what I have. Just give your email addy and you get a message wen there's a new post.

I also got that recipe in an email from Homesick Texan and had copied it for later use. I'm glad that you both liked it and I'm going to make it soon.....keeping an eye on the salt, thanks.