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  1. @Fernwood I've not tried it yet, but have read plenty about it. It seems that some folks define the base as being sweet, creamy and caramel-tasting, and note that its not white chocolate- but rather a sugar, milk and vegetable oil base. Not sure where the "creme" term comes from either. There are peanuts and pretzel pieces dispersed throughout the bar, providing little salt bombs that help balance the sweetness. All the reviews I've read give it pretty high ratings. One person stated that it tasted like a Cracker-Jacks or FiddleFaddle. (Cracker Jacks used to be one of my main food groups, so I was rather excited by that particular review.) Personally, I cannot wait to get my hands on one. My Dad started me out eating Hershey bars as a small child- and between the two of us- we probably ate more than the whole neighborhood combined. The combination of peanuts and pretzels in a caramel flavored Hershey bar sounds lovely. It will never beat the Hershey bar with almonds, but sounds wonderful anyway.
  2. I was searching for a relatively light dessert to serve for dinner with hubby's old boss and his wife. Found this baby on Pinterest. French Almond Cream& Poached Pear tart.. I had already sliced into it when I remembered to take a pic, so please pardon the cut.
  3. Spam, Spam, Spam, Spam

    If my memory serves me correctly, both my Mom and Grandmas used to make grilled Spam and cheese sandwiches. It was so long ago, but I believe they fried the Spam slices first and the cheese slice would kind of attached to it. Then that brick was slid onto the bread, and fried up like a grilled cheese.
  4. Valentine's Day Plans??

    Decided to have dinner at home tonight...NY Strip (Thanks to our own cattle!), steamed broccoli with butter; Baked potato and hard rolls (for hubby). Then, we are going to venture into town to a local bakery to pick out num nums for desserts. (I was doing well with lo-carb until hubby made that suggestion.)
  5. @Jim D. And @pastrygirl Beautiful work !!! Those all look gorgeous, and sound sinfully delicious!!!!
  6. This was a last minute thing, and I've been working like crazy to get some items done. Got an invite to a Valentine themed craft show/mead tasting thing at a local meadery tomorrow (Sat. Feb10) Completed roughly 1K in product, so I am hoping it goes well. Here is the 6 pc valentine box....flavors are chocolate mint (heart), Key Lime (white chocolate heart) ,Sea Salt caramel, the yellow splatter one is a layer of caramel and a layer of fluffernutter, the funky white and purple is Lavender - Lemon, the orange-yellow one is Mango Lemon.
  7. Our eating schedules vary greatly. Weekdays, I make toast and coffee for hubby and kid #3 at 7:30am. I'll have coffee, but I don't eat until 10-11 most of the time. I'm just not hungry. Lunchtime is always around 12:15 when hubby comes home for work. Again, I fix him lunch - but I usually skip it. Dinner during the late fall and winter is usually 5_30-6pm. During summer, it might not be until 9 or 10pm. Depends on when we finish working at the farm. I think with all the meat-canning I did, its been super-helpful with meal prep on those late nights. After loading hay bales all day long, I really don't feel like cooking at 9pm, so I can open a jar of taco meat, ground beef, or chili and go from there with little to no preparation. Currently, I am on a seven day water-fast, so I may rethink my own eating schedule after my internal clock resets, but my habit has been not to eat early in the morning - for the most part.
  8. Super Bowl 2017: what are you serving?

    Well Gramps is hosting today's festivities. He is picking up multiple pizzas, pop, and a veggie tray. My SIL is bringing 7 layer dip and chips. I am bringing homemade snickerdoodles and chocolate chip cookies, hot spinach-artichoke dip and crackers, and chipped beef dip and crackers. There will be 14 people there, but my son (aka The Moose) can eat enough for 4 people-thus, I bring more food. Its going to be hard to keep him fed today. He's working a 8 hour shift at the ski hill, and then has to run to his second job to take care of farm animals (feed and water.)
  9. Cardamom would be the spice I'd go for. It lends a kind of sweetness to Nisu, and I suspect it would pair well with persimmons.
  10. @Kim Shook Yes! Those are silver liners. Convenient little touch that I didn't even know I had until it was time to bake. @heidih Oskar is Grandpa's middle name, and he can be a bit grouchy at times- in a rather colorful way. So, it was a good choice. He remembered it was a Sesame Street character, but thankfully he forgot that its the fellow that lives in a garbage can. Whew! I'd never hear the end of it if he knew. Gramps especially enjoyed the eyeballs. Grandma got green frosting on her nose. It was a fun night.
  11. Let's see how well you all know your Sesame Street characters. Cupcakes befitting Grandpa on his birthday, done way too quickly but I ran out of time....
  12. Top Rated US Supermarkets

    Man, I live in the sticks!!! Of all those stores, the ONLY one I've got here is Walmart. In the UP, we have small chain of EconoFoods stores- which are great but not big enough to be ranked in a list like that. There's a few IGA's. And, for the super thrifty shopper....Dollar Tree's frozen section is AMAZING. I'd be grateful for an Aldi's or Trader Joe's.
  13. I've had tremendous success in the past by making and freezing pasties. They're quite hearty, and really are a full meal by themselves. In addition to the meat (beef or beef and pork), there are diced veggies including rutabaga, carrots, potatoes and onion. Salt, pepper and butter are the only seasonings I've ever used. They are traditionally eaten plain, with ketchup or gravy. One of the upsides to the pasty is that they can be altered from the original beef or beef-pork combination. . I've had chicken, broccoli, potato, onion, carrot- and they were fantastic. There's really quite a bit of room for creativity there. You can use practically an veggie-meat combination that strikes you as being tasty when combined together. Another option might be chicken or turkey pot pies. I've done many, with great success. Come to think of it, there were a lot of meals I used to freeze. Years ago, I used to do a thing called "Buddy-cooking" with one of my former neighbors. (I'm not implying that we cook our buddies, btw.) There idea is that two friends would pick 4-5 meals that could be frozen, we buy and split the cost of the ingredients, and together we'd cook a month's worth of freezable meals. So, we did pasties, pot pies, chili, meat sauce for pasta or lasagna, sloppy-joe, and I think we did meatballs in tomato sauce for meatball subs, as well. As far as that weird texture of frozen potatoes....I never had that occur with the pasties. I don't know why, but its never been an issue. Hopefully, there are some ideas in there you can use, @Cronker !
  14. Kitchen photos

    @Okanagancook This is waaaayyyy late, but I just saw your post. I absolutely LOVE the pots and pot rack!!! Gorgeous!!! The charm and beauty of copper pots is timeless.
  15. Breakfast! 2018

    Well, they ate it all before i could snap a pic, but, I did make Finnish pancakes and fruit smoothies for the hubby and kids today. Finnish pancakes are made from a batter similar to pannukakku, and one pancake takes up an entire plate. They are very thin. I learned how to make them from my Finnish father in law. I'm only posting this because preparing large weekday breakfasts are waayyy out of the ordinary for me. I was happy to get my act together early enough to accomplish this, without setting off the fire alarm.