Anna N

We definitely need an “envy” emoji!

I bought pepperoni for a project that remains on my to do list. I am not generally a fan but felt the need to make use of some of it. Cheese, pepperoni and tomatoes on a split flatbread.

Another kitchen gadget we don’t need? The bacon bowl maker.

I think this is where @Kerry Beal‘s comment about the yellow food colouring makes the most sense. It provides that bit of contrast that is so needed. Thanks for your interest and input. Love these discussions. I should add that I don’t think any of the people who tried the cookies are particularly sophisticated and to them citrus is citrus. And I don’t mean that in an unkindly manner. I suspect the key lime association was meant to be complimentary.

Today Kerry and I returned choose a favourite restaurant, Lemongrass. Grilled chicken fresh rolls with peanut dipping sauce. Crispy duck with rice, peanut dipping sauce and a lemon grass dipping sauce.

The rolling in icing sugar prior to baking appears to be an essential part of this recipe as the instructions require that it be done twice with a two minute wait in between. I think it is part of the intended appearance and would not be quite the same if added later. But I don’t claim to be an expert baker by any means. I do like the idea of adding some lemon zest to the icing sugar but I think it would get lost as you require so much icing sugar to properly coat the cookies. Word back from the meeting people is that they were delicious and very much like Key lime pie. I am not sure if that is a compliment. It seems to me that lemon cream cookies that taste like Key lime pie is some sort of epic failure. But what do I know of such things? They apparently disappeared very quickly.

I didn’t get caught up in any sort of buying frenzy but I did a little research on the “slow cook” book. According to the introduction the recipes were tested with the 6 qt Instant Pot in slow cooker mode as well as with traditional slow cookers. Just saying.

Small shoulder lamb chop, steamed broccoli and some mint sauce.

Cheese Toasties with smoked paprika.

You are a good sport.

@Kerry Beal sent me a link to this recipe for lemon cream cookies. No yellow food colour but I don’t think I would’ve used it even if I had it. These seem to be in that space between a cake and cookie. I am sure they will appeal to some. If I were to make them again I would add 2 to 4 drops of lemon oil to boost the lemon flavour which I think is overwhelmed somewhat by the cream cheese. They are not an especially attractive cookie which is probably something that I failed to do. Perhaps as @Chris Hennes suggested in regard to another photograph I just failed to choose the perfect ones before taking my shot.

@Kerry Beal has done this on more than one occasion and I have been the lucky recipient of some of it.

We are talking bite-size pieces of meat almost all with a piece of bone in them. A joint I will tackle but a bag full of little bones with some flesh on them not so much.

Goat is readily available in most supermarkets here in the freezer section. I have bought it occasionally. The problem is it is only available as bone-in stewing meat. I can deal with the bones but my family find them objectionable.

Pasta with @ElainaA‘s roasted cherry tomato sauce from my freezer.

From the freezer – – spinach which I steamed in the microwave and a roasted chicken leg which I reheated in the Cuisinart Steam Oven.

Steam.

Nope! My own duck prosciutto.

Duck egg, duck bacon and a fried tomato.

Love your breakfast idea. Sorry that your stress is now even more stressful. Hope you’re catching a few more hours of that sleep that “knits up the ravell’d sleeve”...

Here

It isn’t floppy at all but quite firm.

Thanks. Few things can be quite so easy!

I am not putting myself forward as an expert by any means. I had the same trouble and I wondered if I had not had the pan hot enough so that in that short few seconds when you are not supposed to move the pan the egg could firm up. I don’t know and I haven’t tried it again. I’m just making a suggestion. I must get back to it but at the moment I seem to be eggasperated. I need a rest from eggs.

After 11 days I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board. The Szechuan peppercorns are a nice change. Think I’m going for another slice.