lindag

YUM!!!

Maybe WD-40? Or do you know a handyman who could help?

You might try to get those paddles out using a pair of pliers, wrapping the jaws with tape first so as to protect the coating.

I find it curious that Rhodes doesn't make any whole wheat products.

I have that mixer too but I find the bread machine is easier to use and cleanup is a breeze.

I'm so sorry for your troubles with your Zo. I have a similar model, not the Virtuoso. You should be able to stick a small knife (such as a butter knife if one has such a thing any longer, under the paddles to remove. You might try soaking them in hot water first. My machine does not have a clock and you probably could get by without one. I love my Zo and wouldn't want to part with it. Like you, I use it for everything. Good Luck.

This morning I'm overdosing on

Have you tried Rhodes' sweet rolls? I haven't but I keep looking at them. I do like their bread products quite a lot.

Anticipation of season's the first snowfall got me up early this morning. A good day to make sourdough biscuits.

Candy corn tastes like wax.

My pizzas ate getting better. Made a New York style last night. Not a pan pizza this time. Much better. Maybe not authentic but I used pepperoni, onion, mozz, purchased Muir Glen pizza sauce and mushroom. Very good. New recipe for the dough which I got from a friend. Now that cold weather has arrived, I will be using my oven even more. I like to do pizza about once a week.

I'm going to just use some fresh Roma tomatoes mixed with canned San Marzano. Should be just fine, I think.

And I'm making your Roasted Tomato Basil Soup again on Tuesday when our weather will become wintry! Loved that soup.

Thank you for sharing this beautiful tribute to a fascinating lady.

I ended up making this yesterday after a quick trip to the store for the ham. Yes, I wanted ham instead of the bacon as I'm more partial to ham. I t was quite good although, like @FauxPas, I ended up punching up the flavor a bit. Used a little Worcestershire and hot sauce. I'll use this recipe again.

One of those days. I have a craving for toasted cheese sandwich made with Velveeta! Assembled on Amish whole wheat bread and dill pickles along side.

Yes it still available and I think it's the same although you know how your tastes change over time. Nothing seems to taste the same as it did in childhood.

One of my winter lunchtime favorites from years ago wads Campbell's Bean and Bacon soup. But now I want to make it at home. And I found this recipe from RachelCooks.com Bean and Bacon Soup (canned or dry beans!) Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make. Ingredients ▢8 ounces thick cut bacon, diced ▢1 cup diced yellow onion (about 1 medium onion) ▢1 cup diced carrots (about 2 carrots) ▢3/4 cup diced celery (about 2 ribs of celery) ▢1 clove garlic, minced ▢2 tablespoons tomato paste ▢4 cups chicken broth, unsalted ▢3 cups water ▢3 (15 oz) cans great northern beans, rinsed and drained (or 1 lb. dry beans, see note) ▢2 bay leaves ▢1 teaspoon fresh thyme or ½ teaspoon dried thyme ▢1 teaspoon kosher salt ▢1/4 teaspoon coarse ground black pepper Instructions In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat. Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes. Add garlic and tomato paste and cook, stirring, for another minute or until fragrant. Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft. Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired. On the menu for next week after I pick up my grocery order.

I've been enabled.

I have the FryGrandPappy that I got many hears ago. It's fine for small batches although unless it's been updated since I got mine, it does not have a temperature control. However, it's worked just fine for my uses. It's relatively small so it doesn't require a huge amount of oil and it's easy to store.

Found a really nice pizza dough recipe that works very well and tastes great. It's worth the effort to keep a sourdough going. pizza dough BTW, it's worth getting the pizzas dough flavoring from KAF (or Amazon).

I really love making and eating soups. And, Dairiene, I made the tomato basil soup last night that you posted about and it was great. Thank you for passing that along.

Is it within walling distance for you?

When we had lots of birds to feed we ended up getting a small galvanized trash can to hold the seed. It was the only thing that kept the squirrels out.

Last night I made a pan pizza, I like how easy this is...no fussing with getting the peel properly dusted so crust doesn't stick. This one was just red sauce, pepperoni, onion, black olives, mushrooms, mozza and sprinkle of parm. Also added some oregano, pizza seasoning and crushed red pepper. Turn out great although I still don't have the 'just right' pizza dough recipe. Sorry but I forgot to get a photo.