Anna N

These have quite a bit more bite then cocktail onions but my preference is the much more potent larger pickled onions. The onions that if you’re not careful when you attempt to pierce them with a fork, land up somewhere on the far side of the dining table or more likely on the floor.

Or even a roast beef melt.

I failed Indoor Gardening 101. As for outdoor gardening ... gardeners who see me approaching throw up instant electric fences.

Well strawberries will certainly have to wait until our local ones come in which is many months away. But perhaps I will try for the very best vanilla ice cream if only I knew what that was! I could count on my fingers and perhaps my toes how many times I have had ice cream as an adult. I have had the odd cone when I’ve been with Kerry when we go up north but otherwise ice cream never appears in my life. But I could change that for a chance to try it with this vinegar.

I need to dig a little deeper for the story behind this but I understand that it is homemade. I can tell you that the taste is divine. The booklet that accompanied the other balsamic vinegar suggested slivers of Parmesan cheese dipped into balsamic vinegar. That sounds like a great idea. I shall be putting it to the test shortly. I never imagined I would be fortunate enough to taste the real McCoy of balsamic vinegars. The booklet has many other ideas for using the vinegar but when I see something calling for 3 tablespoons of it I shudder! I will stick with the suggestions that call for droplets or perhaps if I’m having a spectacularly brave spell a teaspoon. 😂

I am so grateful for what I have and wouldn’t swap a single item for even a drop of alcohol! I want my taste buds alive and well and my senses firing on all cylinders to enjoy this bounty.

Yep. That’s what I’m afraid of. I will have to make them, package them and then demand that somebody pick them up ASAP.

I didn’t go on the Italian jaunt so Kerry brought the best of Italy home to me! Oops. I managed to hide one item.

When you wake up craving potatoes you can be fairly certain you belong here on eG. Bacon, onion and potato hash with a fried egg.

Today @Kerry Beal and I hooked up with honorary lady @Alleguede headed off to Kaka Sushi for lunch. Not sure if these 4.photographs cover everything we ordered but they at least cover most of it. warm sake and seaweed salad for me. The other two “ladies” had miso soup and Kerry had tea and the other “lady” had water.

How difficult was it to cut these into reasonably neat portions? Looks like it would meet my meeting snack requirements quite nicely.

It’s the kale.

I don’t think you need any pepper. If you want a little heat you might try making a paste with some harissa and the za’atar.

Thanks for this idea. I have nowhere to feed the birds but I know my daughter does so I will forward it to her and if she shows an interest I will happily pass over the peanut butter to her.

Shrimp, broccoli, sugar snaps in a garlic sauce. Be glad we are separated by light-years from one another!

I don’t know where I got the idea because I have read your post over and over but I also thought that you said it was served cold. Apparently I have a completely out-of-control imagination.

That would have been my response but I have never seen it with such loose leaves. I think those loose leaves would be quite a challenge in terms of grilling it. The radicchio that I can buy is tight like a head of iceberg or cabbage. Grilling really tames its bitterness.

I am laughing at “thingy”. It is nice to know that someone who is usually so articulate can occasionally find themselves at a loss for an (appropriately descriptive) word. Happens to me far too often.

Had to look these up and got a whole education in food in different cultures. Wow! Who knew?

So I searched and searched for this recipe using Google to no avail. It would seem that one needs to own the book in order to access it. Amazon was kind enough to tell me that I did indeed own the damn book. I was much more interested in discovering why it got the name it did. Here is a quote from the book: “Breakfast sausages are the frogs, eggs are the toads, toast makes the holes.” Nothing in my experience can make this make any sense whatsoever. “Toad in the Hole” is well known British dish in which sausages are cooked inside Yorkshire pudding with the sausages being the toad. So how did they mutate into frogs? Apparently they acquired US citizenship. “Toad in the Hole” in that country refers to an egg cook inside a piece of toast in which a round hole has been created. It’s early in the morning but I think I need a scotch.

I did not want to make a big deal about the fact that I had managed to restock but I admit that I wondered if you would notice!

Thanks both for the information and for the compliment. I read through both of the articles you linked to and found that they pretty much confirmed what I had found out on Monday when I was faced with the horror that I only had natural peanut butter. I have tried to give away the two jars of natural peanut butter and so far I have found no takers! This surprises me somewhat as one of those to whom I offered them is trying to avoid food additives of any kind. But apparently natural peanut butter is judged even by peanut butter lovers to be inferior in taste and texture. So for now I am going to try and source some very ordinary commercial peanut butter and see what results I get before I make up my mind whether to discard this peanut butter or try to use it.

Duck egg, bacon and fried bread in the A4 box. And on the plate with some HP sauce.

Infinitely adaptable Blondies from Smitten Kitchen. Inclusions are chocolate chips and butterscotch chips. My treats are beginning to look too much like one another but at the moment bars are less taxing than cookies.

I know that one very well. Wish they would discuss the price. The best I’ve heard is under $1000 which I translate means $999.99 and that’s in American funds. In Canadian funds it’s about equivalent to our GDP.