Anna N

Butter tart squares, again. I seem to have great difficulty with these short bread bases/crusts. Oops. Now I have part of the answer! I was going to type out the recipe but realized as I started that had I put too much flour in this one. It was my second attempt of the morning. The first one I binned.

The times being quoted here seemed so off to me that I had to try it for myself. I know if I turn my back my water boils. I just boiled 1 L of water in under two minutes on my low-end GE profile induction range. I was able to bring it to a fall and rolling boil in that time.

Well I do not have any traditions to mess up so stir-fried beef sounds like a good plan. But the sheer simplicity is still its greatest asset.

Eggs and tomatoes with rice.

That was truly one of my biggest cooking epiphanies.

Yes. When mine has been neglected I use the razor blade scraper. This is the one with the handle that takes the single edged razor blade. Like this.

I use mini (jewellers‘) needle-nose pliers for that job. They work way better than tweezers and are less likely to become lost. At the same time I find it easier to just clean them and put them away rather than toss them in the sink because they are likely to rust. Just another option you might consider.

Yesterday my daughter and I had lunch together at a restaurant that had been hiding in plain sight about a kilometre from my house. I had noticed the Bamboo Legend in a mall where I used to shop. I had never been there nor had I ever heard of anyone who had been there. But my daughter and her friends had discovered it. It just celebrated its 12th anniversary! My normal habit is to have lunch with @Kerry Beal who’s responsibility it is to make sure there are photographs taken. Without Kerry things went to hell in a hand basket. We were each served a very beautiful salad before our main dishes were brought but these were eaten before I remembered about the photographs. There were also drinks. My daughter had ginger tea and I just had water which arrived in one of those handled Mason jars (which I hate). Perhaps it was the sight of the hated Mason jar that jogged my memory about photographs. My daughter had the Creamy Coconut Curry with beef. I had the Drunken Noodles with beef. My dish was very tasty but I could only manage less than half of the noodles before I was too full to move.

Gorgeous. I want to frame the photograph and hang it in my kitchen.

And here is the verdict:

Thank you for sharing this. I find, however, that muffins of any kind do not work very well due to the situation. Muffins have a very short lifespan when they are really good and I can never be sure when the snacks will eventually reach their intended audience. If I could get up in the morning and throw muffins in the oven and know that my son-in-law would drop by and grab them on his way to work they would be the perfect snack. It ain’t never gonna happen. 😂 When I make snacks on Monday I can be fairly certain they will reach their audience by Wednesday! Can never be certain they will make it before that. But I bet there are others who will be very happy that you shared this recipe.

Yep. Sliced almonds.

I was intrigued by this recipe. I have all kinds of nuts in the house but no pecans. And once you have started messing with the recipe you might as well continue. It seemed to me that the base was really just a graham cracker crust and yet it called for room temperature rather than melted butter. So I melted the butter and then thought that with the other ingredients as outlined it would make a very sparse base. So I added more graham cracker crumbs. This can probably no longer be considered the recipe that @Ann_Tlinked to. My apologies. But it’s a damn fine bar. It is sort of a cross between a butter tart and an almond butter crunch. I shall await the verdict when it is presented to the sugar-hungry crowd. Thank you for the inspiration, Ann_T.

Sounds like you had a busy time filled with all kinds of experiences. Hope your flight home is uneventful. But did you sell any units?

Wafu (Japanese style) pasta with shrimp and asparagus. I was not at all sure that I was going to like this dish as the sauce is a combination of dashi, soy sauce and butter. But it was so good I would make it again in a heartbeat.

Oh no. I treat mine as though it cost me as much as a small car. Few things in my kitchen are given the respect that my white plastic rice mould is given. Perhaps I should order a second one to ward off any disaster.

Another experiment for lunch. The same Salisbury steak preparation but the french fries were an attempt to resuscitate doggy-bag fries. These I had frozen a few days ago after bringing them home from a restaurant. I reheated them on a rack in the Breville Smart Oven at 425°F convection roast for six minutes and they were quite edible. Edited to add that the Salisbury steak was reheated in the Cuisinart Steam Oven at 325°F on the steam-bake function for 15 minutes.

Well I have certainly heard paper napkins called serviettes but I have never heard a linen table napkin called that. I have a mixed linguistic heritage — English in many iterations. 😂

I don’t mean to be argumentative at all and you could well be right but in my experience you cannot make it tender AND tasty no matter what you do.

I like your version better and for me it’s doable although I would have to cheat even more and buy the crust! I might even be lazy enough to substitute with kettle chips. No apologies for me — you do what you gotta do! Thanks for sharing. You are always inspiring.

I’m awfully glad you survived many morels over the last few days! There seems to be some suggestions in the link that perhaps these were not true morels. This is sad all around but I shall be curious to hear the results of the full investigation.

I’d grind it up with a bit of bacon and call hamburger.

You have convinced me to at least add it to my list. Thank you.

You say tomato I say tomato. I’m comfortable with napkins.

You have got those chips down perfectly. Staring at the chips takes my mind off my envy at your access to morels.