Tropicalsenior

OMG, that's terrible. I hope you didn't damage the roast.

Yours looks much better than the recipe does.

Yesterday was my friend Lenora's birthday and she's been up to stay with me for a few days. So last night I made a few of her favorite things for a light dinner. I also managed to sneak in an entry @Duvel's cook-off. I made a country pâté A small quiche And a small cottage cheese and tomato salad Served with a delicious vintage, non-alcoholic sangria. I put anchovies in the deviled eggs and they were good but I think I prefer just plain old country style deviled eggs.

I made a country pâté for a light birthday dinner for my friend Leonora who is staying with me right now. I combined several recipes and adapted them to fit our taste and product availability. I let the meat marinate with brandy and spices for 24 hours. Ready for the oven. Baked and pressed for 24 hours. Served with pickles, homemade bread and homemade sweet mustard, (not shown).

That reminds me of a recipe that I found years ago in one of those old Community cookbooks that was raising money for missionaries in Africa. Elephant Stew 1 elephant salt and pepper to taste 2 rabbits (optional) brown gravy Cut elephant into bite sized pieces. This should take about two months. Add enough brown gravy to cover. Cook over a kerosene fire at 465o for about 4 weeks. This will serve about 3,800 people. If more are expected, two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

I had one of those, too. That's why I started putting them in the plastic bag and then I always refill the ice cube trays. Finding two cubes in an ice tray always caused me to have enough steam coming out of my ears to melt the rest of the ice.

I'll second that! I break the ice cube trays out into a plastic bag so that I can grab two or 20 whenever I need them. I've never had the desire for an ice maker.

Agreed. My daughter worked for a warranty company and the biggest problem in electrical appliances is ice makers in refrigerators. You couldn't give her one as a gift.

Thank you. That is probably one of the main reasons that I don't post as much. Having worked in restaurants one of the most important things to me is serving hot food hot and cold food cold. That said, here is our dinner for tonight. I'm pretty proud of this chili. It doesn't look like much but it was really good despite the fact that I can't use any onions or garlic in it. I served it over rice with chopped tomatoes and queso fresco courtesy of @blue_dolphin. It was pretty crumbly but very tasty. We had fruit salad with mango, melon, strawberry, and pineapple. Also cornbread muffins, not shown.

It didn't start out to be that way but by the time I got through leaving out what I couldn't use and adding something to substitute, that's how it turned out. The dressing was as you described and it was good.

Beautiful kitchen! I love the deep blue with the copper. It must be a very relaxing atmosphere to cook in.

I've never seen a more perfect example of famous last words. 22 years ago I moved from an 8 by 10 kitchen into one that is 14 x 30 and I marveled at all the space that I had. I have since filled that and a pantry next door to it and I'm only existing by giving away things as I go, now. There is something about empty space that just cries out to be filled.

I have that all the time. Mine never look good enough to photograph, to me, but I post them anyway and hope that people will excuse them because I'm a little old lady. They aren't often very photogenic but I don't get any complaints. Your food, however, is always drool worthy.

Bear in mind that a KitchenAid mixer weighs 30 lb and that over time these will weaken and the less efficient with more weight.

Wish I had that affliction.

That is a great idea especially for the shelves where you are going to store your toys. Maybe on the shelves were you will be keeping the lighter things like breakfast cereal and chips can be ordinary Hardware but can goods and bottled Goods can also get very heavy.

Thank you, in other words you don't rinse the whey containing the vinegar out of the cheese? I guess that would give it the Tangy flavor that the cottage cheese doesn't have. Going to have to give it a try.

I looked on the internet and this is the best information that I found. http://www.cuppacocoa.com/instant-pot-measurements-are-wrong-for-liquids-and-why-your-instant-pot-congee-is-failing/ Hope it helps.

I would love to have your recipe. I make Mexican food a lot and I would rather use the queso fresco turn the cheddar. They have something similar here but it is way too Tangy.

I thought that I would show you what a 40 year old Costa Rican kitchen looks like and I'm definitely not going to cause any Kitchen Envy in anyone. It is a rental so that about the only thing that we have done to it in 20 years is repaint and add some overhead shelves. There's not much that can be done to it without a complete remodel. When we moved in the walls were Gray and the cabinets were dark dark brown. My husband built the overhead shelves and he also built that thing in the middle. I wanted just a plain Butcher Block on four legs and casters but he had to make me something artistic. It's a total POS but it does have a great drawer for my knives and there is a shelf on the bottom that's great to feed the cat. This is my coffee corner and my breakfast counter where actually we eat dinner most of the time. It was the only counter space that I had in my old kitchen which was a whopping eight by 10. It was tiny but I used to regularly have dinner parties for 30. This is my 30 year old fridge that I bought in a garage sale. I've only had to have it repaired twice in almost 20 years and my refrigerator repairman tells me that I should never get rid of it because it is the best refrigerator in Costa Rica. I love it. Its configuration does everything for me that I need. However I do have another refrigerator and freezer in my laundry room. When we moved in, we didn't have the overhead shelf and I had no place to put my dishes so my husband built me this china cabinet. It doesn't really fit in but it does the job. He also built the table in front, my spice racks, did the wood carvings and several of the drawing on the wall. no matter what I do that picture just won't sit up straight so it's just going to have to go in this way. And this is one of my favorite parts of the kitchen. And also one of the reasons it is so crowded. This is my corner. A good place to take a break from cooking. I've got my recliner, my own little table and my own hanging light and I can just sit and let the rest of the world go by. And Henry, the cat, enjoys it just as much as I do.

I would feel sorry for you but it doesn't look like you went hungry.

Hey, the Chinese use ketchup it a lot of their sauces. It's completely authentic. Nothing at all wrong with that. One of the best catsups that I can get here in Costa Rica is from China. The label is totally Chinese.

Absolutely gorgeous! As always.

Therein lies my problem. Growing up in the midwest it was not part of my culture. I don't think I ever ate rice until I left home and my family didn't like rice. It is probably the weakest part of my cooking repertoire. I would really appreciate a new thread for the different types of rice and the proper way to cook them. Also ideas for rice dishes. It has taken me 80 years but I have found that I kind of like it.