Orbit

Does that mean it's made from oranges? If so, I'm floored!

OMG Phillippe's mustard! Since leaving LA I crave it!

Korbel is importing Prosecco from Italy now, and slapping their label on it. It's good, very apple-y.

I'm having a Domaine William Fevre Chablis (2018), and it's fabulous.

You must share your secret of how you get your shrimp to float in midair. 🙂

Some iberico ham, manchego cheese, rosemary crackers and Champagne for dinner....

I find that wine.com makes this easy, letting you sort by price and rating.

Tortilla Espanola tonight!

OK, stupid question here: I cook pizza on a baking stone in my (electric) oven. Would I get noticeably better results with a baking steel?

The eastern part of the state, rural in the middle of nowhere....

I wish you could smell this! My faux cassoulet

Bacon and shallot quiche tonight

A simple gin and tonic today

So it sounds like it would be ideal, but not strictly necessary for those uses. I'd always wondered. Thanks!

Another absurdly basic cooking question: Why Wondra? Some recipes specify Wondra instead of all purpose flour. Is there an actual reason for this?

That's one thing I do miss about L.A. (I lived there most of my life). I used to drive all over, down PCH, up PCH, to the mountains.....

It's just the two of us, so it's Shepherd's Pie for Xmas eve. We're keeping it simple....though I do plan to make deviled eggs and pumpkin pie at some point. I hope everyone has a happy holiday!

I'm so excited - I got my delivery from https://3pigs.com/ Pate, charcuterie, and some lamb merguez sausage--merry Christmas to me!

That soup sounds good. I also had a big turkey breast lying around, and decided to make Caldo de Pollo (Mexican Chicken Soup --but with turkey). It goes like this and makes a huge pot: 4 cups chicken stock and 2 cups water One parsnip, chopped small (this gives the broth a sweetness and is my secret ingredient) Enough carrots to look right (!) - maybe 4, cut into medallions One large potato, large dice Turkey breast (or whatever chicken you have around) One can of kernel corn One bunch of cilantro (add at the last minute) I sweat the veggies, then add th

I love little snack plates like that. I often do those around 3 or 4pm to fortify myself before cooking something hot for dinner.

Our local grocery store makes tamales starting around Thanksgiving -- they're not bad.

They are a large mince, yes. Thanks ladies!

Absurdly basic cooking question: I bought some dried shallots from Penzey's. Am I supposed to soak them in water before using, or add as is?

I'm enjoying a Spanish cava: -- bubbly is good!

My mom was from North Carolina, and collards and hamhocks, boiled beyond recognition, were a thing. I grew up hating collard greens. It was only as an adult, when I had them prepared differently, that I liked them.