Arey

Not only that, but for octogenarians like me you need space to the left of the napkin for the crossword puzzle and ballpoint pen.

I just want the space for the things I would buy if I just had the space. I'm not asking for the space for a full size freezer just an instantpot duo and a CSO size space to start. It's probably too late to toilet train Bryn so I could have the space in the utility room his litter box takes up.

@kayb I always refrigerated them although they can be frozen. It was my mother's recipe so I never misted or drizzled them.

Too true.

Here it is. Mother's Applesauce Cake (Poor Man's Fruitcake) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Crisco 0 Grams Trans Fat Vegetable Shortening 2 cups Sugar 2 cups Applesauce, unsweetened 3 1/2 cups Flour 2 tsp. Baking soda 2 tsp. Cinnamon 15 ounces Raisins -- 1 small box 8 ounces Candied fruit 1 cup Black walnut pieces – (English walnuts can be 2 (substituted) Cream the shortening and sugar together. Sift the dry ingredients together and add them and the applesauce to the sugar and shortening mixture. Then add the raisins, candied fruit and walnuts.Grease and flour the bottoms of 2 loaf pans and line with waxed paper. Bake at 350° until a toothpick or cake tester comes out dry. This takes over an hour for cakes being baked in the large disposable loaf pans. O ne batch makes two large cakes and a small one in the disposable pans. The raisons on top always seem to burn. I had posted it before some years ago in the family favorites thread Yield: "8 servings"

will this recipe work if I use Splenda instead of sugar, and if I substitute craisons and dried cherries in place of the candied fruit how much should I use. Both the relatives I want to give the applesauce cake to have diabetes and one has had a coronary bypass operation. 1/2 cup Crisco 0 Grams Trans Fat Vegetable Shortening 2 cups Sugar 2 cups Applesauce, unsweetened 3 1/2 cups Flour 2 tsp. Baking soda 2 tsp. Cinnamon 15 ounces Raisins -- 1 small box 8 ounces Candied fruit 1 cup Black walnut pieces – (English walnuts can be

Very true. I've had things in my fridge that I know I'm going to throw out but don't yet throw out because it's too soon. Eventually it will be time to throw it out and then I will. The same rule applies to some things in my freezer. What really annoys me is when there is something I have every intention of using, but by the time I get around to it they're reached the time for me to throw them out.

Penne with hot Italian sausage (leftover from my Sunday dinner of saffron rice with hot Italian sausage and greenlip mussels) and sauteed broccolirabe (left over from last nights dinner of a shake and bake chicken breast with broccolirabe). Do things really count as leftovers when you are cooking things with the intention of getting more than one meal out of them?. As a senior citizen cooking for one, I try to avoid wasting food, but it's difficult. I buy a lot more vegetables such as zucchini than I actually cook and eat. Sometimes its a matter of throwing out the zucchini I didn't use last week to make room in the crisper for the zucchini I bought this week and will probably throw out next week to make room for the zucchini I buy next week.

This could go in any number of threads here on egullet http://comicskingdom.com/lockhorns/2018-09-27

there was a Dick van Dyke Show episode in which Millie Halper was wondering why her guacamole didn't taste as good as Laura's since she got the recipe from Laura. Laura admits to Rob that she may have left the peanut butter out when she gave Millie her guacamole recipe.

There's nothing questionable about sanitation at the big Asian market near me. It's terrible. They have a very big and varied fish section, but I wouldn't touch any of the seafood there without wearing disposable gloves - food safe gloves of course.

But storing potatoes in the fridge affects the flavor. I check my potatoes regularly and dispose of any questionable ones. I learned the hard way about liquified potatoes.

Or then again, maybe there isn't a recipe. One of those "take enough flour and add liquid but not too much. You'll know it's right when it feels right....." recipes.

I had corn on the cob done in the microwave for 4 minutes for the second time this summer, but its never slipped out of its shirt for me. Should I be sawing the base off before microwaving rather than after ? Lots of butter but no lime juice. A meagre* sprinkling of salt but only because with the humidity getting salt out of the salt shakers is next to impossible. And, I like my corn on the cob glistening with butter and sparkling with salt. The corn, the tomatoes, and the basil on the tomatoes were all local. *Spell check doesn't like the way I spell meagre. It probably wouldn't like that the street in the of town I grew up in was spelled Centre. Of course while cataloging my close to 800 classical music cds I was never able to convince spell check that when I typed minuet I meant minuet, not minute.

rats with antlers

Actually, that's what my question is. What proportion of bread flour to rye flour blend I should use. The KA blend is a combination of white and medium rye flours, pumpernickel, and unbleached all-purpose flour. They explain that "You get full rye flavor and a lighter, loftier texture. Use it as is for a classic rye bread, or combine it with wheat flour for a slightly milder-tasting loaf."

Actually, I tried KAF's bakers hot line but their answers didn't really help. I also found many recipes on the web, but they were all for the larger pain de mie pan. I use the KAF white whole wheat flour pain de mie which recipe varies enough from the white bread pain de mie recipe to make me think that I can't just substitute rye flour for the white bread flour.

This is the ingredient list for the King Arthur pain de mie. How can I change this into a rye bread pain de mie recipe using King Arthur rye flour blend. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup Lukewarm water* 1 tablespoon honey -- 1 7/8 ounces 1 1/2 teaspoons salt 2 tablespoons Smart Balance Regular -- 1 ounce 2 1/4 teaspoons Instant yeast 3 1/4 cups King Arthur Bread Flour – 13 oz. 1/4 cup Nonfat dry milk powder This recipe is for the 9 x 4 Pain de Mie pan. Can substitute an equal amount of milk for the water and instant dry milk

Today the local Acme had the Oreo pistacchio thins which I had everything intention of buying until I read the ingredients list. There are no pistachios involved in the making of pistacchio thins so I didn't buy any.. There is green stuff between the two chocolate cookies. Artificial coloring and flavors were are in the ingredients, and no tree nut allergy warning.

well if it was just plain butter, no cream or sea food stock, it'd be handy for corn on the cob. For asparagus I'd prefer a hollandaise fountain.

Death by broccoli sounds like a form of vegan hari cari.

Are they on the diet because they want to be on the diet or because the doctors and dieticians want them on the diet. Years ago I was interviewing a doctor whose mother was in the hospital with terminal cancer and he happened to come to her room while a dietician was telling her everything she shouldn't eat. He said he told dietician she could eat anything she wanted if she would just eat something. I also worked with a person whose father was dying of lung cancer and when he asked his father if there was anything he wanted his father said all he wanted was a shot of Irish whiskey. My co-worker said he wouldn't get it for him because it might interact with all the medicines he was on. From my own personal experience one day when my mother (who was very thin and a poor eater) was in the hospital with her second heart attack, I asked her what she'd had for breakfast. and she said they hadn't brought it. When I went out to the nurses station they said yes the orderlies had overlooked my mother when doing the breakfast rounds , but the lunch carts would be around soon. They didn't seem to understand what I was getting so upset about.

They were for sale this week here for almost $10.00 a pound for a small bunch. The prospect of paying a lot for a small bunch of greenery that was going to cook down to next to nothing didn't excite me. Especially since I had done just that for dandelions a week or two ago and ended up deciding that the best part of the dish was the bacon bits.

If you Google "Bloomington Indiana Indian markets" you will find a selection of them.

Now you've got me thinking of bread and gravy. My mother was not a good cook with anything that didn't require hours of slow cooking. One of her best dinners was the Sunday pot roast, and the gravy was the best gravy a person could ask for. I always hd a piece of bread and gravy as the finale to her Sunday pot roast dinners. She always use to fret about burning the vegetables she cooked with the pot roast. I always used to tell her that the vegetables weren't burnt, they were caramelized which is why they were so good and her gravy even better. The meat pies she made with the leftovers were really good. When I was in college, down the street and around the corner from where I roomed was an old fashioned drug store, and there were booths in the back where they served meals cooked in a kitchen no bigger than a closet and with a big old stove. They would also indulge me with bread and gravy when I wanted to top off a pot roast dinner. Now I have to go do the dinner dishes, while trying not to start humming "those were the days my friend....." because, frankly, those dear old college days sucked, and the pot roast at the drugstore was was one of the few highlights.