Anna N

I would have but I am a prime member of Amazon.CA and the Kindle version of this book is $37.02 —- even more expensive than the hardcover version. WTF.

That is it in a nutshell or should that be a kernel? I’m working on that Gallic toss.

Did I ever mention how I felt about popcorn?

Well apparently the Katherine Hepburn brownies made quite an impression:

It really was awesome. I enjoyed everything at lunch today.

Patience, Grasshopper, patience.

Today Kerry and I returned to Cavallo Nero in Ancaster. Tea, of course, for Kerry. I enjoyed a glass of malbec from Argentina. Mussels with a lovely warm bread. Calamari. Funghi pizza — hold the damn truffle oil! Leftover pizza from Italian restaurant travelled home in a Chinese takeout box.

Fill it with soil and plant some herbs.

Spam, fried egg and beer, caramelized onion,and cheese quick bread, toasted.

Damn. I might have become a fan of avocados.

Katherine Hepburn‘s brownies.

Can’t say that I detected either of these tastes but everything I cooked in a crockpot tasted like everything else I cooked in a crockpot. It is almost like a sixth taste.

I tried to compare your recipe to my recipe and it seems to me that you definitely need to up the spicing. Not sure why you are using blackstrap molasses but suspect such would overwhelm the spices. But I don’t claim at all to be an expert. this is my recipe which I hope you can read.

Not in my book.Click. you will have to scroll down to see the difference between beef ribs which are those bones attached to a prime rib and short ribs which are a different cut.

Never understood how long can drink this stuff! Shudder is right.

Don’t know how much help this might be. It lists the ingredients but not the method.

I knew there was something very familiar about this technique. Thai kai dao!

Beautiful. I would be happy to sample that Victoria sponge.

“JEFFREY HAMELMAN is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center.” From AMAZON .COM.

Ah! I guess I should have paid more attention. Thank you.

What am I guilty of this time? I don’t even own a tagine.

I can take even less of Felicity Cloake than I can of Christopher Kimball! But your oatcakes look so good I am going to grit my teeth and read the linked article.

That is the way I prefer to buy spinach. It is a bit more work but it’s worth it Peariant the last few times I bought frozen spinach it tasted like fish!

Indeed they are. Thanks for noticing. Not that I was trying to make anyone notice. 😂

Compared to the lovely homemade pizzas that keep appearing this should probably be posted in the Gallery of Regrettable Food. But sometimes life dictates that we must settle.