MaryIsobel

Just flew Westjet economy from Vancouver to Los Cabos and back. Suffice to say that airport Subway was a better choice than anything that Westjet offers🤢

While neither my husband nor I have medical issues that dictate lower sodium, the last few years so many things taste way too salty for me and I love salt! Not sure what is going on with my taste buds but I have also lost my taste for red wine which I used to love. Same thing has happened with coffee. My husband makes me an espresso when I get up in the morning but after that I have no desire for coffee. I used to drink 5 or 6 cups a day. Hopefully I will not lose my taste for white wine or G&T's...

Not Ann but "European weiners" are the only ones that I like too. The are traditionally a spiced pork weiner with a "natutal casing" that snaps when you bite it.

Your dinner looks delicious! The very best part of my retirement has been the lack of the 1 hour commute each way!

I'm the same and I have the scars on my forearms to prove it. It's those damn racks.

The wealth of knowledge on EGullet never fails to amaze me

Thanks so much! The right wording is everything 1

Thank you. This is the closest to what I have been searching for de Buyer MINERAL B Carbon Steel Oval Roasting Pan - Ideal for Roasting Meat, Seafood & Veggies - Naturally Nonstick - Made in France

I have had this pan for at least 35 years. It was teflon way back. I don't use it without foil or parchment anymore. It is just a perfect pan - 14" x 9" with 2" sloped sides. I use it to roast veggies for two or to cook the frozen chicken cordon bleu from a local purveyor that is a go-to fast food for us. Roasting 3 chicken thighs ot two breasts... you get the idea. Anyway, it obviously needs to be replaced. I want stainless or clad. Don't need non-stick, don't want ceramic. I found a calaphon one but it has ridges on the bottom which I don't want. Any magic search words to help me find it? $100.00 or less is what I'm looking for.

Believe me, I'm with you on the Dad jokes (Mom jokes?) I had to refrain from getting cutesy with the title of my post.😉

I'm intrigued by the idea of orange and thyme - thank you or the suggestion.

For some reason, my thyme plants went crazy this year. Looking for something I could do with it other than just drying it. A syrup, compound butter,savory cracker/bisquit/crisp? All are ideas I've had. Extra points if I can give it as Christmas gifts. I know there are a plethora of ideas out there, just curious if there are any tried and true uses.

I can commiserate with you about the outrgeous ahipping charges to Canada - I can get very pouty about it sometimes. I am pretty much wholly metric now but I do convert the price per kilo for meat to pounds in my head Not sure why other than the fact that it is sometimes advertised that way.

Our local Co-Op had prime rib on last week for 7.99/lb. Unheard of price in the last few years. The Co-Op sells really good quality meat and their Prime Rib never disappoints. We bought 2!

I'm making soup today with greaat northern beans, celery, carrot, onion and the ham bone from Thanksgiving. We'll have to compare notes!

When I think of Anna, the word fiesty comes to mind. I admired her curiosity and her humor. She will be missed immeasurably.

Ha - not a one. After perhaps one too many texts to my daughter saying "what do you think about this?" she replied "Mom, why don't you just drop the pineapple idea?" So I did. It was a great meal without the pineapple. The ham was moist and delicious, the roasted Brussels with pancetta and balsamic were devoured and I made my first ever pecan pie along with the obligatory pumpkin. I was surprised that the pecan pie was no where near as cloyingly sweet as I had always imagined it to be. One daughter brought a fresh cranberry/jalapeno salsa that was terrific. She served it over Boursin with crackers. The Bloody Caesar tomatoes were also a big hit, even with my soon-to-be son-in-law who doesn't care for tomatoes. I guess soaking them in vodka helped with that. Also made my standard water chestnuts wrapped in bacon. If I don't make them someone always asks why I didn't.

McVitie or Peak Freans Digestive biscuits. Plain ones go well with sharp cheddar and the dark chocolate covered ones are a treat on their own with tea. I may hav e a secret stash of both....

I used to get one or two pannetones as corporate gifts. The ones I received were decently fresh, but I always sliced them and toasted them.

We were a very meat+starch+veg family. Home made cookies, cakes, pies, etc. So, of course as kids we longed for the treats shown on TV or discovered at our friend's homes. My mom's solution was that on holidays or special occaisions we could each pick a treat that we had been longing for. One Christmas I chose PopTarts. I don't recall the flavour that I chose but I do recall being horribly disappointed with my choice

While I understand your frustration with your physical abilities or lack thereof, I think you are very fortunate in your choices for take out. If I had to rely on such, I would be limited to Subway, very bad "Chinese" food, mostly chain pizza joints or the "Maple Thai" restaurant in town where an order of Pad thai is about 25.00 Cdn. None of these options but for one independent pizza place offers anything that is worth the cost. Fortunately before I unexpectedly broke my hip, I had always had the habit of stocking the freezer. Oh, and in a complex near us there is a place called Queen India Jumbo Pizza. 'nough said about that.

I attended two trade shows a year when I was working. One was always in Vegas. The other was usually in New Orleans. Vegas was fun the first time, mildly amusing the second time. I think I went there a total of 8 times. After the second time I learned to buy myself a nice bottle of wine and stay in my room after the trade show. I have absolutely no desire to return.

Well darn it - I was up for trying it but no one else was. Maybe I will make a small one to have with the leftover (if there is any!) ham. Leaving out or cutting back on the sugar sounds like a good idea.

That's why I always buy clam "nectar." No way would I used canned clams in cioppino, or bouillabase, there for I never have clam water. The bottled stuff is already strained so no chance of unwanted crunch of sand in your soup.

I don't know - I've always bought the bottled stuff for recipes like chowder or bouillabase. I've always thought the word nectar was an odd choice for "clam liquid."