MaryIsobel

Browned Butter Pumpkin Oatmeal Cookies from Sally's Baking Addiction; https://sallysbakingaddiction.com/brown-butter-pumpkin-oatmeal-cookies/#commentform I made a double batch and will send most with my daughter to take to the break room in the ER where she is an RN.

My pleasure - it makes the most amazing toast!

I make this recipe regularly in the fall and winter. It's the first recipe I'd seen using "old dough." There is a lot to wade though to get to the recipe but I am too lazy to type it out. https://www.farmgirlfare.com/2006/11/oatmeal-toasting-bread-baking.html

No, at 63 I am not pregnant but was just reading an article about pregnancy cravings and how weird they can be. I was pregnant just once, with twins, at 35 (thank you IVF) I suffered little from nausea, other than when brushing myy teeth and one time I cooked a turkey dinner and had to sit outside on the deck while the rest of the family enjoyed it. My main cravings were Welch's grape juice and commercial chocolate milk. I was supposed to drink something like 1 litre of milk per day and had never been a milk drinker but the commercial chocolate milk was more like a dessert treat. One of the things I read was dill pickles dipped in Nutella - talk about gagging! Anyway, what did you or your significant other crave?

I love a good Negroni. So does Ryan Reynolds apparently. https://www.google.com/search?q=ryan+reynolds+negroni&oq=ryan+reynolds+negroni&aqs=chrome..69i57.8769j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vld=cid:22ee5406,vid:LaXPxnntOOk,st:0 ETA: the video has some profanity

That looks absolutely incredible - the perfect sandwich in my opinion.

I will never again attempt to grate a garlic clove on my brand-new-out-of the-box microplane without using my cutproof glove. Gochujang meatballs with knuckle meat anyone? I was grating into the saucepan with all the other ingredients, it is just for family and the sauce boils for 5 minutes so not about to throw it all out. The knuckle scraping was nothing that a bandaid couldn't fix.

Brava! Sounds like you dodged that bullet. When I was a kid, our family took a two week vacation and came home to a dead deep freeze full of meat. That smell is permanently imbedded in my brain's nose!

I suppose in some people's view it has been so I guess should retract that. I should have said that the Snoop Dog thing seemd very contrived and desperate.

I really don't believe that Martha is any more of a chef, master gardener, farmer, landscaper or home decorator than I could be with a staff of hundreds. I do believe that she is very good at marketing herself (well, except for the SnoopDog thing...)

In lieu of the entire amount of melted butter.

I hope you like them. By the way I have always used the half applesauce, half melted butter and they turn out just fine.

Apple Cheddar Muffins 12 muffins 3 cups all purpose flour 2/3 cup sugar 4 tsp. baking powder 1 tsp salt 1 tsp. cinnamon 1.5 cups shredded sharp cheddar ( I usually grate about a cup and cut the rest into ¼” dice) 2 eggs ½ cup melted butter (can substitute ¼ cup apple sauce & ¼ cup butter) 1 cup apple juice 2 cups finely diced apple Combine first 5 ingredients in a large bowl. Mix in cheese. Beat eggs with apple juice, stir in butter and apple. Add all at once to flour mixture, stirring just until moistened. Divide batter (it will be thick) among 12 large, greased muffin cups. Bake at 375 for 25 – 30 minutes. These freeze well

I'll post in the recipes section. I have no idea where it originally came from 25 years ago, I have modified a bit over the years. I copied and pasted from a recipe book that I made for my daughters hence the explanations that may seem simplistic.

Made one of my favourite fall recipes, Apple Cheddar Muffins. I doubled the recipe and got 21 muffins (because I cracked one of my Pampered Chef stoneware muffin pans, so I have a 12 and a 9. This leaves enough batter to make a mini loaf for my 86 year old neighbour who loves to have something a bit sweet to eat with his tea in the afternoon.

Hope you will share your recipe for the "out of this world tomato soup!" I've made it a lot of times, but never found one that said "this is the only tomato soup I will make from now on!"

They look delectable. Is the recipe on your site? Edited to add: Pardon my speed reading - apparently I missed the link!

My two sisters and I had a salsa weekend too. Back story; I am the eldest, my youngest sister is a great and intuitive cook, our middle sister is a brilliant teacher, world traveler, woeful cook. My younger sister and I enjoy cooking together and have made some memorable meals but she has never canned anything so I said "let's make salsa and I'll teach you the hot water bath thing." To be kind we invited middle sister. To say she is not intuitive is an understatement. We tried to give her easy jobs ie. "you chop up all this cilantro, just a rough chop is fine." "Do I wash it first?, Do I take the stems off", what is a rough chop?... For context, as the eldest, I am 63, middle sister is 61, baby is 57, so we are not twently somethings. I really tried to break things down into baby steps but it would have been so much smoother with just baby sis and I. Middle sis was proud of herself for having "made salsa." We ended up getting her to measure the things that needed to be precise measurements; salt, cider vinegar, cumin. black pepper, etc. All in all it was a greating bonding day and we canned 52 - 1/2 pints of salsa in one day. Normally our household is just three people so the 1/2 pints work well.

I'll often throw big handfuls of chard or lacinato kale (or turnip greens, or whatever mixture I've got) I do this too but not as I side, I just sneak it into whatever I'm cooking at the moment. I have mentioned before that my husband reverts to a five-year-old when presented with a side of anything green other than salad. So into the mix it goes. If he asks, I'll just tell him it's parsley😉

My husband often has a can of sardines and a hard boiled egg - both doused in hot sauce - for breakfast. The smell sometimes makes me question why I married him. Fortunately he does have redeeming qualities. I am not opposed to either but don't care to be greeted by that aroma first thing in the morning!

How gorgeous is that? Well done!

I agree with "China." I like slivers of food.

Looks fabulous and regarding your dipping sauce - as they say necessity is the mother of invention.

Same in the Fraser Valley. Phase two lasts well into the end of September or early October.

How was the fried avacado? I've only had "cooked" avacado once and it was totally unexpected but I really enoyed it, very buttery.