JoNorvelleWalker

The only fruitcake I have made was from the NY Times recipe. To my taste the texture was ruined by fig seeds. If I ever make fruitcake again* I'd probably use the NY Times recipe but omit the dried figs. *which is by no means assured.

On sale for $39.99. I have an onion to grate but I don't think delivery would be in time.

APO made Wall Street Journal's Tech Gifts of 2020 list.

Tonight I put LGD on pasta. I thought the flavor was too sharp, that is, too acidic to work as a pesto. But then I mixed it with some leftover tomato based meat sauce and I thought the result was pretty good. Not as exceptional as adding it to ranch however.

This afternoon before work I made a recipe I saw on the Williams Sonoma site: golden beets, apple, and an inch of ginger. This was like ambrosia. Unfortunately I was timing how long it took and I neglected to put a glass under the juicer spout. From starting to prep the produce to cleaning the kitchen floor it was almost 30 minutes. Normally I do not eat before work, but I must say, I felt I had more energy today. Maybe there is something to this juicing business.

I let my Little Green Dress sit out for a while tonight.

I shall never again use my new Kuvings juicer without something in place to catch the juice.

My mother used to make baked Alaska. This was in the early '50's. I confess I have never tried it. I think the trick is to insulate the ice cream.

Thanks @Toliver, I picked up both of these. Nigella disturbed me with the old trope oil prevents butter from burning. And I cringed when she made Hollandaise in a double boiler. But, hey, $1.99. I was an early adopter of Rose's Cake Bible. I was reminded of this last night when a friend and former coworker called last night to check up on me in the midst of the pandemic and remind me that twenty five years ago I blew up at him for sticking his finger in the rosewater buttercream of the cake I had made for a couple of my friends getting married. The bride was the CIA trained chef of a local restaurant. I was so humiliated.

I seldom use my ulu, but when I think of it and do, I have always been delighted. I've used it twice in the last week or so.

I used my Lamson Ulu knife.

I completely missed that picture of the Tabasco bottle. I even have Tabasco on the shelf (though my Tabasco is Family Reserve). However I can't help but notice she seems to be chopping her parsley on a block. As mentioned somewhere I added LGD to a batch of ranch. Served with APO chicken and romaine. Usually I don't crave the same meal two nights in a row, but so it was.

Dinner tonight was lovely organic romaine lettuce.

Some winters ago I picked up a State sponsored pamphlet at the state park about a mile from here. The state says to eat ice cream to stay warm in the cold. This is New Jersey, I'm sure someone in the park service was paid off.

If the choice was starvation or kale I too might choose kale.

My Little Green Dress after a night at the refrigerator. Does it need to be dry cleaned?

I am sorry, Anna. I realize you are more challenged than I. I assumed what was easier for me was easier for anyone.

Fridge, really a hundred years? When I was growing up the appliance was called the ice box.

APO chicken and romaine. Pseudofuku ranch. (I declined to open a fresh jar of pickled ramps.) Informed by Vivian Howard's Little Green Dress. Some days life is just a bowl of cherries, even if they are not Rainier. Finishing with milk and cookies.

Fridge, veggies.

I shall never again shake my mai tai without the lid. For forty five seconds.

I too made LGD. I ran out of energy before the "after" picture. Turns out I had sufficient oil packed anchovies, barely, and I did not have to open the jar that came today. (I have a habit of leaving empty anchovy jars in the refrigerator.) My bedroom is a resource of salt packed anchovies -- what's so damn special about demanding oil packed, Vivian? The Yellow Bird hot sauce was new for me, but it sounds like a flavor profile that will go well with the recipe. Serrano is one of my favorite capsicums. It would help, in my opinion, if Vivian shared the hot sauce brand she uses so that, even if we don't have access to it locally, we could locate something similar. Hot sauce recipes around the world are quite dissimilar. Just don't put Tabasco Family Reserve in your apple celery juice. And then expect rum to make it good. These Castelvetrano olives are delicious. I finished off more than a few as I was pitting them. Sadly the jar does say to refrigerate. As did the Yellow Bird hot sauce bottle. Mint turns brown as soon as it is cut. Vivian did nor call for it but one ingredient I added was 2 grams of ascorbic acid. So shoot me. Vivian says to use a food processor. I am lazy (or more accurately my body starts to fail after standing for too long). Even so, why would anyone in their right mind use a food processor for this recipe? Chop the stuff up on a board. You will thank me. God created food processors for a purpose. Little Green Dress is not it.

If I had a blender I'd give her pumpkin recipe a try.

I like the toast from my APO. I never was thrilled with CSO toast. It should be said I don't bake sandwich bread, which probably toasts differently. APO toast is not dark. There probably is a way to get darker toast out of the APO, however I am just using the pre-programmed toast recipe. Let me suggest you could store your toaster in the APO.

Amazon did pretty well, considering. Though I have to remark they sent me the wrong cherries. I ordered Rainier cherries. Red cherries were what arrived. Second time this has happened. The PLU codes are different, not to mention prices. Nonetheless it is remarkable to me how well these people do. I am very thankful to have the service available to me.