Anna N

So you must give us your opinion.

I do not think that is the reason. Or at least I don't think it's the only reason. I have looked at three different recipes for oatmeal raisin cookies (Two of them I have made successfully before. One is from Serious Eats and the other from the website Smitten Kitchen) and they all seem to be within the same ballpark as far as ratios of ingredients go. There is something else going on here and I would love to get to the bottom of it. I had intended to make another batch of cookies today but life got in the way and I don't think it's going to happen. Tomorrow perhaps. I appreciate your interest.

I think if you are making stock from store roasted chicken you would want to be very careful about reducing it. Yes, of course you will dilute the saltiness when you use it by adding water but I wonder how much of the flavour will remain. Anyway it doesn't sound like much of an option given your freezer woes.

Nice idea. I have made a few meatloaves in my life but I've never been a huge fan. I am starting to wonder if I should give a meatloaf another chance. This would be an ideal way to find out whether I've changed my mind or not. Thank you for the link.

Shakshuka with some tomatoes that I was given, the last of the beautiful double yolk eggs and a warmed pita.

Yesterday Kerry and I returned to Spoon and Fork in Oakville. It's a chain of Japanese/Thai restaurants. Tea for Kerry. Warm sake for me. Tempura roll for Kerry with pickled ginger and wasabi. Miso soup for Kerry Seaweed salad for me. Calamari. Mixed tempura (shrimp and vegetable). Gyoza Dragon roll for Kerry.

This is about as close as I can get to what I remember. Damn. When you are a singleton it's hard to justify a roast/joint. But there are ways around even that especially if you can plan for some leftovers.

Wow. Congratulations.

Sorry I read it as though you were suggesting that it was the Dorie Greenspan book.

Not a fan of sweet chili sauce. Honestly I do not think one can improve on properly poached eggs served on homemade bread with decent butter. YMMV

Similar. I did link to the recipe I used. Have made oatmeal cookies before with no issue at all which is why I am puzzled. Discussed this with @Kerry Beal this morning. They certainly turned out better once the dough was chilled for an hour. Don't think that should be a necessary step for a simple oatmeal cookie. It may remain forever a mystery.

I don't think those cookies are in this book.

David Tanis' A Platter of Figs and Other Recipes and The Heart of the Artichoke each $2.51 on the.ca site. No prime involved

I'm with you except it was meat left from the roast that was minced with onions! Very often it was a Tuesday meal. Monday was wash day so no cooking was done in our house. Somebody went down to the chippy on Monday to bring back fish & chips. But Tuesday, if there had been a roast on Sunday, was rissole day. I loved rissoles. Strange to say I have never made them myself. I left England when I was 14. May have to remedy that situation.

Is this any help? Or this?

I could not possibly improve upon this photograph: Click

Yes. Naturally I tried that. It did not help. Nice.

No. I would have to say that hot sauce doesn't really figure very much in my eating patterns. That's not to say it might not be good. It just does not occur to me to buy it or to use it.

Me too!

You are absolutely entitled to your opinion and for you and your lifestyle the Instant Pot may not be a good fit. But you are decidedly in the minority not only of this demographic but apparently of a much larger demographic. Doesn't make you wrong and the rest of us right but it does make you decidedly different. And that can be a good thing. Cheers.

Another almost complete disaster today. I wanted to make the Chewy Cherry Oatmeal Cookies which is a Martha Stewart recipe. Followed the recipe to the letter. Made up 2 1/2 sheets of cookies. They spread and spread. Even now, hours and hours later, they have not set up at all. So remembering my last disaster I made up my last two sheets and chilled them for a full hour before baking them. I am still not happy with them but at least they are set up. I am puzzled. Recipe

But of course it is. Anyway it serves you right for attempting to enable me!

You and me both. I have just not worked up much of an appetite for pea butter.

So of course I had to find out what Bäco it's all about. Joseph Centeno seems to have many recipes on the Internet though not necessarily from the book. They are exciting and imaginative. Some of them certainly rely on sub recipes, sometimes many sub recipes! Still it is calling out to me even though I know how limited I am as far as ingredients go. But I no longer feel compelled to believe I would cook from a recipe book. It is often enough if it just inspires me to get back into the kitchen. I am thinking you are an enabler!

I am convinced I dodged a bullet on the Jeremy Fox book. Everything I read about it made me think I would eventually buy it but it had two things against it: price and unavailability as a Kindle book. I thank whatever gods there be for these fortuitous things. The more I read about it, the more I know it is not my kind of book. Six Seasons on the other hand is definitely my kind of book. Not that I have made a great deal from it (OK let's be honest, I've made nothing yet). But there are a lot of bookmarks. As for the Patricia Wells book. Nah. It's a book I would have enjoyed 10 or 15 years ago. Edited to add that I see the Paula Wolfert book Unforgettable is available for pre-order on Amazon.ca. This is the cookbook/biography written by Emily Kaiser Thelin. This will definitely go on my wish list.