MaryIsobel

Ah - wagon wheels. My grandma used to give us each one to have in the car on the way home from a visit. I'd forgotten about them.

Nice change from the norm. The potato in the picture is my husband's "put a lot of potatoes on mine" serving.

Going to make my take on these tonight: https://www.tasteofhome.com/recipes/shepherd-s-pie-twice-baked-potatoes/ I thought it was a brilliant presentation for cottage (because I will use beef, not lamb) pie. I will add mushrooms and do my own gravy-type sauce. While I have the oven on for an hour, I'll roast some beets to have with and probably throw in an apple crisp whlle I'm at it. Perfect fall dinner.

That looks great - II'll have a look at that recipe. I've always made angel food from scratch (cuz my Mom did) and don't find it difficult to make with a stand mixer. Years ago we had short notice for unexpected company so I bought a store-bought angel food cake to serve with fresh local strawberries and whipped cream. One of my daughters, about 10 years old at the time said to me after dessert "Mom, what did you do to the angel food cake - it tasted gross!'

Usually spinach. I mentioned that I live in a pretty small town and things such as esacrole, raddicio, mustard greens, etc are just too durn fancy for our stores!

Italian wedding soup and same-day foccacia. I like to use ditalini in wedding soup but didnt care to leave the house this blustery day so fine noodles it was. No complaints.

Oh - I wan't aware that they were lumped together. I'm sure you will do a stellar job of lessening the salt in your and Moe's diet. My daughter's fiance is a type 1 diabetic and I enjoy the challenge of working around a menu with lots of low carb things that he and everyone else can enjoy.

Do you have an aversion to MSG or a reaction? It gets a bad rap but it's in so many things that you wouldn't dream it was in as it goes by many different names. I keep some on hand as I find a pinch or two helps when whatever you're making just needs a little somethin', somethin'!

I would love that keg set-up as I am well known in our circles for asking "does anyone want to split a beer?"

Dinner is over and the S&B chicken went over well with my husband and my nephew - just a "I haven't had this in years" kind of dinner. The apple crisp and smoked gouda mac and cheese made completely from scratch went over just as well. My Shake and Bake craving has been satisfied and all the eaters were happy.

Goodness, my post wasnt meant to debate the best way to make "homemade" Shake & Bake, but rather a comment on how every once in a while I get a craving for something completely ersatz

I don't use Lawry's - as it tastes like not much more than salt to me but I did contemplate some additional seasoning but decided that I would be taking away from the original which was what I was craving. As I mentioned the craving was out of the blue. Thankfully I am far enough on the path of life that I could rule out pregnancy!

About a year ago I sent my husband (off-leash ha-ha) to the grocery store and though it wasn't on my list he came back with a 2-pack of Shake 'n Bake because it was "on sale." It got tucked away in the pantry until today. It did have the shaker bag. I have to admit that I couldn't leave well enough alone and while doing dinner prep, I added some panko, some parm and a couple of spritzes of olive oil to make up for the extra breadcrumbs.

Happened to me a couple of days ago. Craving Shake 'n Bake chicken. Yup the processed, salty stuff. I probably haven't had it for 20 years - it was an quick after-work dinner when my kids were small and I knew it was something they would eat. I couldn't stop thinking about it and when whole fryers were on sale at the grocery store today (2.29/lb) I decided that's what we'd have for dinner. I have homemade smoked gouda mac and cheese, fresh green beans and apple crumble for dessert to redeem myself!

I tried the low carb approach to weight loss and quickly decided it was not for me. I had brain fog and muscle spasms for as long as I eliminated most carbs. I decided just to be mindful about how many and what type of carbs and that was worked best for me.