Anna N

Surely that must be so much trouble it would command premium pricing as gourmet food, no? Very little ROI I I would think. A little like me Believing that somebody sits around skinning moles so I can have moleskin?

Salsa that needed using up is another spin on the idea.

So @Kerry Beal had some medical supplies to bring over to my house and surprise, surprise she needed milk for her tea. Since she would have to be in a grocery store anyway she asked me if there was anything she could bring me. I asked for a loaf of white wonder bread and a package of cooked ham. It was nearly closing time for the supermarkets but I knew that near where she was was a Shoppers Drug Mart. This chain has recently been acquired by one of our big grocery chains and carries a fair selection of groceries. I thought she might have better luck there then hoping to be allowed into the supermarket depending on how long the line was. She was able to get her milk, my bread but the ham was nowhere to be seen. She texted me if I would take bologna instead. I said sure. I had unlocked my back door so she slipped the bag of goodies inside. Didn’t quite know what I was going to do with baloney . But here it is in a very tasty sandwich. Very lightly caramelized onion, two slices of fried bologna, a schmear of mustard on one piece of bread and a schmear of mayo on the other and the whole thing grilled. I would do it again even in ordinary times should they ever return.

eating out while eating in. Some interesting ideas. Here. In Vancouver, Canada, Lee-Ann Strelzow and her husband Tony Strelzow started organising recipe challenges as a way to unite her family, spread across parts of the United States and Europe. A couple of times a week, they compete to see who can make the best-looking version of the same dish, by sending one another photos or video testimonials of the finished product. The winner has the honour of picking the recipe for the next challenge.

😂

The pandemic and weight gain. We are getting fat according to this. You've seen the endless images of homemade bread, the sourdough-saturated social media. You've read about friends who are eschewing fitted attire for the the elastic freedom of sweat pants. You've heeded the siren call of local restaurants offering comfort food to go in a time of crisis. If COVID-19 is the front line, then there's a slowly expanding flank at the rear. Call it the "COVID-19 pounds." Covid-19 Pounds.

Looks as if I got the spelling all wrong. Oh well. The thought is there. And I do like your alternate suggestion.

Should read Quarantinis anyone?

Oh hell! This is getting serious. Thank heaven I have four more cans in the cupboard.

I am afraid not. But thank you for thinking of me.

Eggs in curry sauce. Despite all the wisdom regarding eggs shared on this forum, I decided to do them the traditional way. Totally impossible to peel. Had to Spoon them out of their shells and then spoon the (missed) shell out of the curry sauce.

Campbells garden vegetable minestrone soup. I made it tolerable with a generous handful of grated Parmesan, lots of black pepper and a small saucer at the side in which to dump the beans. Will never ever appear on my shopping list again.

I have to ask what anyone thinks a quarter teaspoon of fresh lemon juice is going to add to this recipe. I’m not cutting open a whole lemon for a quarter teaspoon!😂

Try this Here

Chefs encourage thinking outside the box — even the KD box! "I want to inspire people to expand their skills while they're at home right now and dig a little bit deeper if cooking has intimidated them in the past," Rajkumar said. "The way that I manipulate ingredients, it inspires people to kind of think outside the box and take that Kraft Dinner or take that instant noodle or take that can of kidney beans and do something different with it." Rajkumar is in good company these days, with master chefs like Italy's Massimo Bottura, Queer Eye's food and wine expert Antoni Porowski and Food Network celebrities like Ina Garten sharing recipes, demonstrations and connecting with hungry fans stuck at home amid the COVID-19 pandemic. Here.

I never met Steven but we had many late evening conversations via some form of social media that I no longer recall although it was challenging to master. He was extremely generous to me and actually recommended me for some jobs which I ultimately was able to land. I miss him.

Once again caramelized onions and blue cheese on toast. So good. I have just enough onions left to do it again and I might just do that for lunch.

Ingredients: Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Yeast, Salt, Sugar, Soybean Oil, Calcium Propionate (Preservative), Datem, Monoglycerides, Grain Vinegar, Citric Acid, Wheat Gluten, Potassium Iodate, Calcium Sulfate, Soy Lecithin. versus: flour, yeast, water and salt?

Easy meal last evening. Jamaican patty with a side of marinated artichoke hearts.

That is a good project. I should follow your example. I am sure there are condiments in my fridge that pre-date the Flood! Some predate the catastrophe that struck my house and some the one in the Bible. 😂

Shin (black) Instant noodles. Spicy Pot au Feu flavour. Far more intriguing than most instant noodles.

Tesco (grocery store) in the UK is making delivery slots available for the most vulnerable. It is interesting to note that the UK can and does identify the most vulnerable among its population and can provide that list to the grocery store. My source is buried in this article here.

They look moreish. Have not had these for years.

Egg with inclusions: peppers, onions, bacon bits.

Not sure who to credit for this because it’s in my notes but I suspect it might be Modernist Bread: A 9 x 5 x 2 3/4” loaf pan needs between 1.25 and 2 pounds of dough. an 8 x 4 x 2 1/2“ loaf pan needs between 0.875 and 1.5 pounds of dough.