Anna N

It’s a nice idea but quantities are pretty much out of the ballpark for many of us and reducing this recipe to a workable amount would not be the easiest thing. But thanks for sharing.

OK. I’m reaching now but I know I had this issue and it’s only fair to share and see if it has any relation to what is happening to you. I discovered that just because my oven said that it had reached the temperature set (that is the preheat cycle was complete) my oven was nowhere near the temperature that it should have been at. I’m only throwing it out as a thought. If you don’t already have an oven thermometer in there it would be a worthwhile exercise.

A tiny bento: Cucumber with umeboshi dressing, tomato and onion salad, potato salad topped with two devilled egg halves.

I’m so sorry but I just can’t stop laughing. Girly marshmallows wondering around Walmart at 1 AM.

You should’ve warned me! They’re all gone! I would’ve been happy to share but for something like this you’ve got to be faster than the wind.😂

I saw no reason for one of these bowls. After all I no longer “do” chocolate. But tomorrow I will be dipping cookies. Not in chocolate but in an egg white and sugar glaze and so your bowls came to mind. I still don’t want one because I’m unlikely to ever repeat this exercise but it did occur to me that they might have other uses than just dipping chocolate so I thought I would share.

I hear you loud and clear.

That looks so good. I don’t think it would have occurred to me to put lamb with natchos but I’d certainly be willing to try it. But it does bring to mind the Irish nachos we get in some of our road houses that would work really well with lamb.

My power only extends to kale spills north of the 49th parallel. The south I leave to other members of the sisterhood. But I’m applauding on the sidelines.

Have been waiting anxiously for the games to begin! Please do not bring that snow back with you. Thank you. Hope you and Patty have a wonderful time in Santa’s Spectacular workshop.

Salad of tomato, red onion and cucumber with a simple mayo dressing and a teriyaki spam onigirazu. (These rice “sandwiches” seemed daunting in the beginning but now I think I could make them in my sleep. Truth be told, sometimes I’m sure I make them in my sleep.)

I think I need to thank you. I have not thought about pfeffernusse in a very long time. Now I’m inclined to make them!

@rotuts I am thinking Pfeffernusse. I think of them primarily as spice cookies but I know some recipes call for ground almonds.

Yes, I’m afraid that might have been a dealbreaker for me. With a double sink I might just have tolerated it. But with the single sink and nowhere on that right-hand side… I am sure you will become accustomed to it. I have always said that life is a series of compromises. You will have a wonderful kitchen to make up for it. And it could well be that for you it is much less of an issue than it would be for me! Enjoy your new space.

Catch a hip once or twice on those corners and you’ll wish you had.😂

I have always understood it to be based on ground beef.

Love it. I suspect you could well be right.

Now these are chicharron! Serious porky goodness. @Kerry Beal dropped by with these.

Rehydrated and marinated dried shiitake mushrooms left over from a project.

I have certainly never heard of this and it doesn’t sound wise to me. I would expect that you would exhaust the power of your leavener doing it this way. If you are concerned about your leavener being properly distributed then I think sifting it together with the flour is a better way to go. I look forward to input from others.

So you can feel free to eat my lifetime share of it. 😂

Still looks good. Well, except for the kale. You really did need to bury that.😂

Egg and tomato over rice. @Shelby, look closely those tomatoes are peeled.

Gyudon (beef bowl) with beef, onions, scallions, beni shoga and a poached egg.

Why shameful? Nothing wrong with a good Salisbury steak. I still have fond memories of this from the summer.