MokaPot

Nerd here. Here's what the Cuisinart manual says about cheese. The manual doesn't say anything about slicing cookie dough, as far as I could tell.

One of the classics that I like would be dark chocolate and raspberry. I like the liquor- or liqueur-flavored ones, but I can't think right now exactly which ones.

Now, that's dedication. You must report back.

Not to be confused with Whoppers® Robin Eggs® (malted milk balls), which I enjoy.

@KennethT, I had good experiences ordering dishes from this company (Miya). It's Japanese stuff, but I think they have large bowls that aren't shallow. You can buy as many as you need. IIRC, they ship from New Jersey, USA. https://www.miyacompany.com/

I like Playtex "Great Lengths" (they're long and go partially up the forearm) disposable gloves. I looked on Amazon and they're "currently unavailable." But Walmart seems to have them. They are blue and nitrile. https://www.walmart.com/ip/Playtex-Great-Lengths-Extra-Long-Gloves-30-count/14284664

It's been a while since I had it, but I remember the Burger King original chicken sandwich (the oblong one with just lettuce & mayo) being tasty. I don't know if they put it on the BK value menu. I also eat the McD's chicken sandwich, which is usually on the McD's value menu. Kind of small, but you can order a couple if you're really hungry.

So sad to hear about your Mom, @Kim Shook . I love your posts, you have such a generous and kind spirit. I know it's a crazy time, but I appreciate your posts.

Sun brand ramen. Bing cherries, not peak quality yet, kinda small-ish. But not complaining.

The base for strawberry shortcake, growing up, was Bisquick biscuits. Cool Whip as well. IMO, the KFC biscuits would actually be good as a base. I like the crusty texture of the biscuits, but your pound cake looks good, too. I can't think of how to improve strawberries + sugar. Almond?

I like navy blue. IMO, it's a neutral color (in a good way). Looks like you have a lot of light coming through the sink window. If you're still concerned about enough light, maybe some under-cabinet lighting would help. (Underneath the upper cabinets.)

@gfweb , I thought that might have been the case. The Amazon / Whole Foods connection is well-known. I just had such an easy time with my return at WF that I needed to tell everybody about it, haha.

Sounds like @gfweb got the problem worked out. But for future reference, you can do Amazon returns at Whole Foods. I did it once and it was really easy. You don't have to deal with trying to re-package it nicely, etc. You initiate the return online. IIRC, they email you a QRA code for your return. The Whole Foods store should have a designated customer service checkout counter.

I tried this Nissui brand of shrimp shumai for the first time. I didn't take a photo of the shumais unpackaged, sorry. They do not look as lacy & fluffy as the package photo. But they were good, IMO. Would buy again. @heidih, I've bought that El Guapo brand of crushed chili pepper before as well, packaged like that. Good prices on that brand.

What's so good about CSO toast? What's the "ideal" for toast? I'm assuming that ideal toast is not melba toast / biscotti-like toast. Is it like @rotuts is describing, crusty surface(s) and soft (semi-moist) interior? TIA.

Sounds good, @KennethT. Thanks for the tip on the 100% coconut milk (Aroy-D). I'll try it when I run out of what I have.

@Shelby, love your peonies. They can be really expensive to buy at a florist shop. Is the smell peppery like how I remember?

@David Ross, how about marlin fish (for smoking)? Is that available where you are? If you're on the fence about mackerel, it sounds great to me. Hard to go wrong, really.

@David Ross , in my experience at sushi bars, I've had "saba" (mackerel) that tasted pickled & sweet, to some degree. I never knew or remembered what it was called. But I think it's called "shime saba." (Shime pronounced shi-may, I think.) Here's a link: https://monahansseafood.com/shime-saba-japanese-pickled-mackerel/ I have no experience with Monahan's, but just trying to post an idea with a photo.

I have a pair of scissors that have a notch like the Kershaw scissors that @lindag posted, but they're Fiskars brand. I bought my Fiskars from a hardware store (long time ago) and they were labeled as a pruning tool. I did used to cut flower / plant stems with them. They work well for stems and just for cutting in general.

Wow, that is decadent with both the rice sticks and the mozzarella, plus the tofu / gluten cakes (?). Looks really comforting.

Agree about using tomato sauce, chunky tomato with some onion. I'd also add your kalamata olives & maybe capers. Penne pasta and crushed red chili pepper. Yes, I'd put cheese on top. Sounds like overkill (with the salty flavors), but something salty like feta or Parmesan.

@btbyrd, that's what I suspected. It's good to hear it stated "out loud."

Thank you, @mgaretz. So, he's saying that the 148-F / 64.4-C egg is the "perfect" egg. In the photo, I do see some runny-looking stuff on the perimeter, which you can just discard. But, surrounding the yolk, looks like the white is set up.

Now that you say it, the bowl does look kind of shallow. Food looks good, though.