lindag

Today I joined a friend for lunch in town at Stone of Accord for some wonderful Irish food and a good beer. We both chose the bangers and mash with veg. And the best onion gravy. One of our favorite places. I've been dreaming of this since St, Patrick's Day.

This does not relate to LP stoves, you may want to ignore. LP is quite common here as many folk live on acreage in underdeveloped areas. Citified areas and larger neighborhoods have natural gas. I live in one of those. I have heard of no complaints about LP other than this occurrence: A group of us went to a small party at a friend's home who has LP. When we entered thru the garage I smelled gas. I mentioned it to the homeowner and urged her to report it. Well, if you have natural gas here and smell a leak reporting it will bring someone from the energy company immediately to check it out. In her case, to have someone come to check on her gas lines would cost her $80 for the service call which she could ill afford.. She was able to find someone she knew to come and check and fix the leak but it took several days....could have has a bad outcome. Also, my physical therapist has LP in her home and complains about how expensive it is. They primarily use a pellet stove for heat. I wouldn't want to do that in the winters we have here; the outlying rooms could get awfully cold.

Yes. I want all those. I like almost everything, I just can’t make ‘fussy' or exotic.

I want one here too (even if it only sold wine) but it ain't gonna happen.

In Portland OR we were fortunate to have restaurants run by Horst Mager. i no longer live there and he has since passed but his restaurant in my local area was my favorite restaurant! Great food, German beers, sausages and schnitzel and so much more. Oh to go back!

Have you ever tried Barkeepers' Friend? I use it all the time for my enameled cast iron and my stainless.

Happy birthday!!!

Me too, I can’t think of a single vegetable that I DON'T like.

I don’t know how or when I acquired my love of beets but it's almost my all-time favorite veg. I love it in any form.

Lunch with friends at one of our favorite local cafes. Mine was a Pastrami Reuben on Rye with salad on the side. A favorite of mine. What's better for a sandwich than a really good rye bread?

Thank you! I am so going to make some of these in my Airfryer!

There's this recommendation: Non stick pans I have a couple All Clad non-stick sauté pans which are my personal preference; both are about ten years old and have held up well. The newer All Clad, however, is now hard-anodized. I haven't tried that but had Calphalon hard-anodized many years ago and it was just okay.

I happened to spot my sourdough starter while digging around in the fridge for something. It's been there a while but I brought it out and will start resurrecting it today. It may take a number of feedings to get it going good again since it's been put away for quite a long time. My favorite Raisin Bread recipe is here.

I think I got it right this time! Vegetable Turkey Meatloaf with Balsamic Glaze

I can't remember ever turning down a spud of any kind with the exception of those whipped into oblivion by my husband's niece; those were beyond glue.

Way too much faucet for me unless I were planning to hose down my driveway.

At Amazon US prices that would be less than $1.

You're right, I goofed and copied the wrong recipe!!! I will make a correction when I get back from town. DUH!

I was mistaken when I mentioned upthread the Turkey Meatloaf recipe that I thought was super good. It was not a Tyler Florence recipe but is was by Bobby Flay. Turkey Meatloaf with Balsamic Glaze It really is wonderful.

I do remember the burner on our range could be lowered or raised depending on usage. I'm thinking that it had to have been a GE or a Hotpoint for that timeframe.

A lot like the one my folks had in the late fifties, don't remember what the make was but I do think the deep-well was on the right in the back. Mom made some mighty fine meals on that stove. chexking photos of these stoves on Google tells me my memory is off; the deep wells are all on the left side.

I often crave tuna salad sandwiches. I have some Genova yellow fin canned tuna and some very nice honey wheat bread from my favorite bake shop. I may have to mix some up today. I like mine with mayo, white pepper, sweet pickle relish (Steinfeld's, preferably) minced onion and celery. Yum.

How did it compare to other con broths you've made? Would you use that process again next time!

I'll post the TF turkey meatloaf recipe first thing in the A.M.

I can get ground veal here at most markets but it's almost always pre-frozen. Like you probably do, I usually just sub with more beef/pork,