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I'm looking to replace these spatula spoons which I originally bought in the early 2000s. Two of them have just cracked and broken. The devices came from Traex, which I've looked for over the years without result. Model #609. Heat resistant to 400F. They're not much good for getting in the corners of things, but they're great for scooping stuff. Any idea where to find something similar? What do you use? P.S. I'm very annoyed that no seller seems smart enough to show 3D pictures of items on the internet. Why is that, do you suppose? P.P.S. The popcorn popper is for roasting coffee per @rotuts 's directions. As you can see the device is still in the box. Closer to the back door though, so I'm progressing. 😃

Recipe, please?

@Porthos, could you please post photos of these?

@JeanneCake. When I was a newly minted independent, I was invited to dinner and fed Sweet and Sour Meatballs. I was fascinated by the idea that one could take a jar of jelly and a jar of chili sauce and make something totally different. So here it is: Sweet and Sour Meatballs by Martina Klees from St. Catharine's.pdf

Could you please say more about this, Mitch?

Spreadsheets, @Okanagancook?? Hope you are feeling better, too.

@Newton, your kitchen sounds totally amazing! I'm looking forward to learning more about it. Welcome.

You got a webcam in there?

Long ago I also heard that storing potatoes and onions together was not ideal. Is there any basis to that idea?

Hello @jongm91. Welcome.There are many truly fabulous persons here. You will learn about many things you had NO idea you were interested in!

Good for you, @Kim Shook !

What is it, @Kim Shook ?

EIGHT, I think, @kayb

@chefmd, looks intriguing. Did you oil the okra before roasting? What did you think of them?

Sorry, @gfweb, the joke was on the prior page. I couldn't resist!

Bland, @gfweb?

Liamsaunt, I'm sorry, I'm still quite confused. Where is the chicken in this dish? And, are you making one dish per person? Looks lovely, though!

Oh, that looks so good! Recipe please?

I participated in a Burns Supper earlier this year. Pressure-cooked the rutabaga (neeps). Just before serving I added a lump of butter. Once I added s+p plus nutmeg, once just black pepper (I had to do a test run before the dinner). Just divine.

@DiggingDogFarm, the CDC says 1 teaspoon of bleach per cup of water. https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/cleaning-disinfection.html

@SLB, I'm so sorry for your loss. Losing people is hard, harder when it seems unnecessary. 🙁

Oh delicious, Steve 8). Are those gorgeous bacon wrapped things chicken drumsticks?

From email from Rancho Gordo This is what will be included in the Bean Club for May: Bean Club "B" Shipment Contents: Good Mother Stallard Flageolet Large White Lima Flor de Mayo Alubia Blanca Black Caviar Lentil Mexican Oregano

Shai, darn delightful dish! How do you make your schug?

From Rancho Gordo today An Update on the Next Delivery The good news is that we're on track to get the current Bean Club order out by mid-May. We have a night crew dedicated to Bean Club and things look very good. Normally, we have a nice little break in January after the wild Holiday ride. That's the plan anyway but it hasn't been the reality for a couple of years. In order not to burn out the staff and to give you more reliable shipping dates, we are rearranging our shipping schedule for Bean Club. Your shipments will arrive in February, May, August, and November. We hope this works out for you. I know most of you won't notice the difference. And that's all we have! Stay safe and keep cooking. Steve Sando and the Rancho Gordo staff