Anna N

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.

And I thought I knew everything. I admit that I had never really thought about it but simply assumed that napkins, either paper or cloth, were de rigueur all over Canada and the world. I am so very often brought up short by my assumptions. Thank you so much for enlightening me on this one.

Thanks. I do think the one at the restaurant was deep-fried rather than baked. You could actually hear things being plunged into the deep fryer and it occurred to me last night that there was no smell of oil in the restaurant. That is quite unusual when things are being deep fried. And I know for a fact that both Kerry and I will turn away from a restaurant if we can smell frying oil, especially if is in need of a change.

Indeed. But that was in the good old days when they were fried in beef fat. 🙂

From the menu which is linked in my post.

Son number two came over this evening put the batteries in the correct way and the thing works. Just felt I had to update everybody who must’ve been worrying about this.😂

I I know there are people on eG who are much more qualified to direct you to a very valid explanation of the real McCoy and I’m going to leave it to them. What I know about a ham is that it’s the definition of eternity for two people and even worse for a singleton!

Still a work in progress. I am attempting to make Salisbury steak that meets some internal specs that are hard to vocalize. This came close but not close enough. However, I try to always eat my experiments and this made for a tasty lunch.

Hmmm. I’m no expert on hams but I’m quite sure that one has to be careful to distinguish between the Smithfield ham from Smithfield Virginia and the brand named ham. I think saying they are the same thing is a little like saying that Iberico is just sliced ham from the deli.

Could not agree more. My pharmacist rigs my pill bottles so I can get into them. 😂