Tropicalsenior

It would have passed through much more easily had it been lubricated with olive oil.

Ouch! I went through that 40 years ago and it's just as well you don't remember. I was in the hospital 10 days and for most of that, the only nourishment that I got was through a tube.

I can't either but some years ago I bought this to open water bottles and I found out that the little hook on the end slides right under those pull tops and peels them right open. No strength or dexterity needed.

I've noticed that down here a lot of food Packers are going back to the old sealed can and away from the pull tops. They must be more expensive to use.

You must be of the same mindset as I am when it comes to Starbucks. All their coffee tastes burnt to me. And I am from Seattle. I lived three blocks away from their original Starbucks location for years and I wouldn't even walk across the street to buy it.

Found this site that gives the ingredients of the chicken seasoning. There are all kinds of recipes for chicken seasoning on the internet so possibly you can find one that is similar and make your own seasoning just for this dish. BTW, Jamaican pimento is Allspice.

My lasagna always looks good when I take it out of the oven and I wait the requisite number of minutes before I cut into it and it falls apart and looks like the dog's dinner. Still tastes good. When I see it in the pictures set up by a a food stylist, it's always beautiful but it never looks like they cooked it enough. Yours looks wonderful.

However, I did find this article that explains why you should drink olive oil in coffee. Apparently it prevents everything beginning with athlete's foot, baldness, cancer, Etc. And that's just the first three letters of the alphabet maybe it even prevents xenophobia. It does caution however, that both coffee and olive oil are laxatives so that you can wind up with a rather crappy situation.

In my opinionated opinion, Starbucks alone is an abomination but this has got to be the worst that they have come up with. Coming from coffee country, all I want in my coffee is coffee.

Very happy to know that it was the beans this time and not you.

Have you thought about maybe sitting on the floor?

Well, I am back to the mundane. I used @kayb's recipe for light brioche and made a loaf of bread and dinner rolls to have when my friend Lenora comes up tomorrow. It was okay but I think I will go back to my own light brioche recipe. I don't think it was the fault of the recipe, though. I think it was the fault of the weather and me. It's just not as light and fluffy as I want.

It made a big difference in the taste, much better. I left out the cheese because I was afraid that it might weaken the wall and cause it to leak but everything else was the same. I won't make Stromboli any other way now.

I made stromboli today combining my usual Stromboli dough with Patrick's herb bread. I made the dough Just a little bit stronger and it really held up well and tasted great. Ready to roll. Before the final rise. Straight out of the oven. I'm really happy about the way that the dough has risen all the way through. I let the dough rise about half an hour longer than usual and cooked it about 20 minutes longer than usual at a lower temperature. But then again the longer rise time might have been because it is awfully cold here. I don't think that it's gotten over 70° to 75° all day.

We also have the original and Costa Rican clones available here. They just call it Salsa Inglais, which just means English sauce.

Nor do you have to dust them or wipe the spills off them.

More than happy to share. I used this recipe for Liliko'i Bars. I made half a batch and the only change that I made was to put 1/2 tsp of baking powder in the filling. I don't know what you have available for passion fruit juice, but I used this concentrate that we can get here. One suggestion that I would make is, do not pack the crust down. It makes a lighter bar and by packing it down it can turn into a concrete like substance.

That looks delicious. Is it this one? It sounds like it's really easy to make.

With that much ginger, it's got to be Dynamite. Would it be possible to share the recipe?

This morning I made some passion fruit (Maracuya/Liliko'i) bars. I cut the recipe in half and made a couple other changes but now I wish I hadn't cut it in half. They are delicious and they aren't going to last long.

Thank you, Patrick. Great recipe. I baked two loaves yesterday and they are delicious. I used a little less yeast and put in my discard from my starter. I'm looking forward to using it for meatloaf sandwiches today.

Those beans look really good. Is there more to them than just bread crumbs and Parmesan? If so, would you share the recipe?

https://www.healthline.com/nutrition/atkins-vs-keto

Holy cow! Just Googled it but had to stop reading when I got to the limb amputation part. Now I know why I don't eat raw oysters.

Thank you so much. Your recipe includes several techniques that I have never used before. Going to try it this weekend.