Anna N

Sorry but this brings such a smile to my face. Of course you will do things that suit you best. But the point of making buttertart squares was to get away from making little tarts in muffin tins.😂

I should have given credit when I posted the photograph. My excuse is that I was looking at all kinds of recipes before I settled on this.

So the buttertart squares won best in 2018 award! Nice way to end the year. Of course, anything that sweet was bound to win with this crowd.

But I do think that if you are accustomed to year round access to outdoor swimming facilities then it’s hard to imagine lifeguards on duty in an indoor pool. These kids even lifeguard while the pool is being maintained so that the maintenance people are safe. Sometimes they have to work through the night now you wouldn’t imagine that if you took a job as a lifeguard would you? Anyway to drag this back to food. I just learned that one of the celebrants is allergic to eggs so no brownies for that person! Might have been able to accommodate them had I known.

We do have indoor pools you know!

It was one of those days when Murphy ruled. First, when I turned the food processor on to combine the ingredients for the short bread base, nothing happened. I turned it on and off a few times. I used some words that might’ve got my mouth washed out with soap at some pointin my life before realizing that I hadn’t bothered to put a blade in there. Then when I realized that the crust was not coming together and checked the recipe, I realized I had mismeasured the flour. In an attempt to remedy that by increasing the amount of butter I managed to dump much of the mixture on the floor. Somehow at the end of it all I came up with just barely passable butter tart squares. But they have so much sugar in them that their audience will fail to find any fault with them. As befits everything else that went wrong I forgot to take a photograph before I had them packaged up. On the plus side these are the last treats I need to make this year.

so granddaughter asked for treats to take to a potluck tomorrow for her lifeguard colleagues. I decided to make her very favourite brownies. No idea what went wrong but the first batch was a bit of a disaster. I am sure she will enjoy them in a bowl with some ice cream but they are unfit for presentation. Second batch worked out much better but I forgot to take a photograph before I had packaged them up. Even these are not pretty but they held together. Bettin’ my next pension check there are no leftovers.

Shrimp okonomiyaki.

Strangely I was intrigued by these “stone cut” oats. I could find nothing on them other than that provided by Anson Mills. They do not look to me like steel-cut oats.

@Robenco15 Thanks I was intrigued by this and was going to pursue it by looking it up in MCAH. But you have saved me the trouble! I don’t do well with very rich foods but I don’t think I’d turn down at least a taste of this. I am always impressed by anyone who attempts these complex recipes.

You are definitely NOT alone!

These do sound very interesting. I have filed away the recipe for future consideration. Thank you.

Kewpie mayo.

Salad of sous vide shrimp, blanched broccoli, tomatoes, red onion and hard-boiled egg.

One doesn’t easily associate a bechamel sauce with a Japanese dish. However, doria, a rice-based gratin, is apparently quite popular.