MaryIsobel

This Konic press from Ikea is my favourite so far: https://can.desertcart.com/products/253609566-ikea-koncis-garlic-press-stainless-steel-16-cm-000-891-63?gad_source=1&gclid=CjwKCAjw_e2wBhAEEiwAyFFFo0SaWN27hJBy_fKHbLcS8X4sJrhgkuFJoQ9Ee10RwSNd_0lOPqhWyBoCY_YQAvD_BwE

An interesting combination - looks crunchy and fresh

What a great combination!

My sister and her husband were cleaning out an elderly relatives places and this was in a kitchen drawer with usual kitchen utensils

Sounds fantastic - have never looked for grape leaves in this little town - but one of our grocery stores does have a bit of a Greek section. I'll have to check it out. I too question my use of pistachios sometimes. Given their price, I wonder if cashews or almonds would work as well because I never get a real pistachio flavour when I use them in recipes.

I am really going to have to try grits one of these days. 64 years old and have never had them. Don't even know if they are available in these parts although almost everything is available online now...

They were a suprisingly big hit - kind of nostalgic I guess. Was probably one of the first things I ever made. The browned butter and sea salt is definitely an improvement over the original.

These will be part of dinner. Daughter and her fiancé just bought a townhouse and today is moving day. Since my husband and I are past the point of being useul for the actual move, we do what we can. Greek dip for an appy, ordered in pizza for the main and rice krispie squares (the Smitten kitchen recipe with browned butter and sea salt) for dessert. Disposable plates because it's a moving day and no one wants to do dishes,

Update on the HC buns. They were very good - not nearly as dense as other ones I've made and were enjoyed by all. I will use this recipe again but bake them hotter as was my initial instinct which I ignored as it was the first time making the recipe.

Depends on my mood of the moment. I like arias but I also love Creedence and Bob Seger and Rod Stewart. The Goo Good Dolls, Tragically Hip, Elle King, Nina Simone, Carol King, Kris Kristofferson, Willy Nelson... one might say I have eclectic taste in music.

I would gladly bid good riddance to self check-outs. In my area, it is rare to get through one without the machine beeping for some imagined problem. In our small town, I know most of the cashiers - a lot of them for 20+ years. I would hate to see them lose their jobs for a systems that has a lot of bugs. When I go to the neighbouring town and stop in the big grocery store there, I will use the self checkout if I have 3 or less items, only because they have about 10 self checkouts and only two or three cashiers working.

Interesting - thanks. Although our waters are home to lots of jellyfish, I have never thought "I should take those home and eat them." When I was a kid, my sister got stung by a Persian Man-of-War and promptly passed out on the beach and required a brieft hospital stay, so I have always thought of them as predators rather than food.

When I read the menu, I thought "I bet he got the rabbit." I would have too.

Could you please describe the texture of the edible jellyfish? Is it raw or cooked?

I think turnips need some marketing! Such a great veg but they get so little love.

I probably would have too - I am a fair to generous tipper as I have worked as a server, as did my daughters. Too bad you are not close enough to share. We had 3 crabs between the two of us and I'm pondering what to do with the leftover.

Wow - that all looks lovely. We are having Dungeness tonight that my husband caught last night. Just steamed with lemon butter on the side, garlic bread and Caesar salad. Nothing better than fresh Dungeness. Does the "automatic 17% to ensure fair wages" bother you? I mean why print it, why not just add 17% to the cost of the food. Sorry, but curmudgeonly me really detests mandatory "tipping."

Frustrating bake today. Tried a different recipe for Hot Cross Buns. They didn't get nearly the browning desired but the internal temp was spot on and they feel very light. 6 for us, 6 for each of my daughters and 6 for our elderly widowed neighbour who loves any kind of baked goods.

The recent change to short cords ( like 12") drives me crazy. I have to put the appliances so close to the edge of the counter, I am always afraid they will get knocked or "walk off" the edge. My food processor before last had a retractable cord - was perfect.

Another that I had forgotten about. I made this a few times every fall years ago. We live in an area that produces cranberries and even has a Cranberry Festival in the fall.

When I am fortunate enough to find fresh poblanos (I love chili rellenos) often they are not much different heat wise than a green bell pepper.

Well, when I say quick bread, I think of something baked in a loaf tin, without yeast. The breakfast cake does look good but might be messy to eat in a car or at a desk.

Long before the chili and chocolate combo became popular, I found a cut-out gingerbread cookie recipe that had a good amount of ground black pepper in it. This was long before the internet and apparently I didn't write down the recipe but now I always add finely ground black pepper to my gingerbread cookies. Makes the ginger more gingery if you will,

Another that I had forgotten about. My mom used to make date bread; smeared with cream cheese and cut into fingers. Will definitely make this, thanks.

Oh - mango is a good idea. I usually buy a case to make chutney when they are cheap but never thought of using them in quick bread. Puree is a good idea too. I often use 1/3 applesauce/2/3 oil but never thought to use other purees. Great idea, thanks.