Tropicalsenior

No, I don't reduce it. I just corrected the seasonings and sometimes I thicken it for gravy or for stew. I only put in enough water to cover the meat and periodically add more so that it is below the surface.

I make it quite often and it is always delicious. The secret is in the long slow browning in the butter, then the long slow simmer. The beef is tender and moist and the broth is unbelievable.

I love that toothy grin. It looks like it's having a ball.

Carlos had planned to take me out to dinner last night for my birthday but the rain was coming down in buckets so I put together a quick dinner of tonkatsu, Japanese honey butter sweet potatoes, and Asian coleslaw. Not very photogenic but it sure was good We've got beautiful sunshine today so we are going to go out for pizza.

I apologize. It was probably sour grapes and guilt by association on my part. I had just finished cremating a pan of croutons and it was my last loaf of homemade bread.

What green stuff? Everything else looks wonderful but the broccoli rabe looks like you cremated it.

Many thanks for sending me down one of the most interesting rabbit holes that I have been in this year. A fascinating website! I would love to try moose muffle stew. However... might be a little hard to come by in Costa Rica.

As promised, my Sunday Char Siu Bao. I actually made nine of them but one of them was an abject failure and had to be consumed immediately to avoid embarrassment.

I've never had a failure with this recipe. One reason that I like this recipe is that I have made them as small as golf balls and as large as softballs and the filling always comes out even with the amount of dough. Although the original recipe is for the bread machine I make mine in a stand mixer. The most important thing to remember is to not make a very soft dough. It has to be able to stand up to the pressure of the hot filling. This is my recipe for the Char Siu. Are they hard to make? Maybe the first couple times but you soon learn to wrap them. Just don't fill them too full.

We just had a simple salad plate last night with melon and toast. Char Siu right out of the oven. Destined to be appetizer and fried rice for tonight's dinner. And ultimately, Char Siu Bao for lunch on Sunday.

Never fear I've got it here.

Good news after all. Gravy Mayo Exists—But Not in the U.S. (Yet!)

Only if it's turkey gravy. Doesn't say. Says that it is restaurant inspired. What restaurant? Joe's greasy spoon!

None of that can ever compare to a blown up pressure cooker. My kitchen is 15 x 25 and it managed to Splash every wall and everything in between.

Thank you, what a fantastic memory you have. Yes, we were neighbors for 22 years and until three years ago when she signed the house over to her daughters, she was my landlady. She raised her own family in the house that I am living in. She was definitely one of the most influential women in our area. She was the first woman mayor in Costa Rica. About 5 years ago, the president himself came to her house to present her with a presidential medal. Just my luck, I was out to lunch that day. I never have to give anyone my address. I just say I live in Doña Flora's house.

I had a tuna fish sandwich with pepper jack cheese for dinner last night. I had made meatloaf with roasted carrots and potatoes for our dinner but I found out that my next door neighbor passed away in the afternoon. She was a sweet little woman that just turned 96 last week. I sent our dinner to them along with a loaf of bread that I had made in the morning. I will miss her.

With that menu, you should have invited @liuzhou.

Interesting to read and then you realize. For so many this was their last meal.

I went to a Chinese restaurant supply house to get my instant pot accessories. I got a small trivet, a tall trivet, a small perforated stainless steel colander for a steamer and a double stacked Chinese steamer basket that fits in the IP. And I got them all for less than it would have cost me to get the tall trivet on Amazon.

Yes, @JoNorvelleWalker, a stumbling, bumbling, clumsy, absent minded dear, but you are our stumbling, bumbling, clumsy, absent minded dear and we love you. You never fail to amuse and amaze us.

These look delicious. What gives them their delicious golden color? Does it have any egg at all in it?

I actually found mine in a bookstore. Find a bookstore that sells lots of bookmarks and gadgets.

For some of us that is sad but true. Our house is huge with a weird floor plan. After 22 years I still need Night Lights to find the bedroom doors.

You are so lucky. I very seldom get lost because I'm able to retain a visual map in my mind and once I have been somewhere I never forget it. But if you ask me if I had to go north, south, east, or west to get there I couldn't tell you. I have one friend who is so challenged that she had to give up on driving a car because she could never find her way back home again.

The weird thing for me is that I can get it right every time if I'm giving directions in Spanish but in English, I have to point and say that way. Does not being able to distinguish north, south, east, and west count as directional aspasia? There is no such thing as a straight Road here in Costa Rica. I get so turned in my directions that it is scary. For instance, for me, at my house the Sun comes up in the south and sets in the North. This makes it really hard for me to find places in Costa Rica because they have never been able to figure out how to put street addresses on anything. Everything is given by directions. For instance, our official address is 25 m. South of Farmacia San Joaquin. It doesn't help that that pharmacy has been gone for 10 years. I usually have to hunt up the nearest church because all churches face West except for the ones that don't. But that is Costa Rica.