MaryIsobel

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.

That information makes it even more appealing as my daughter and her finacé try to avoid gluten.

I have the same tart pan and I have peaches... thanks for the idea.

Not impossible, just not truly authentic but as long as it tastes good to you and yours, that's all that matters. For what it's worth I never use okra because it is not readily available here and few people even know what it is. Just call it "My Interpretation of Gumbo."

Appears that 4 cups of broth (along with the acculated chicken juice) was just the right amount. It was heartily inhaled by all. And I have made notes for next time!

That's what I ended up doing regarding the broth. We shall see. I have never found the breast to be dry as it is cooked with a lid on. I'll post my results as well as adding them to my notes so I don't have this dilemma six months from now!

Those look pretty darn professional and your timeline for proofing works a lot better for me than AnnT's (who I am convinced is part owl!)

Life in the zoo continues here. Our nephew lives with us, another nephew (first nephew's brother) is crashing here for a bit to escape the evacuation alert at home. My daughter, her boyfriend and their dog Freckles, will be moving in tonight for two weeks until the tenant vacates the home they just bought. Long story short, I am looking at/planning meals that will serve 6 - 3 of whom are pretty hearty eaters. Tonight I'm making Chicken in a Pot with Lemon Orzo, a Nigella Lawson recipe. I have made it at least twice in the past. Scrolling throught the more recent reviews, I see people saying the amount of water (I use low-sodium chicken broth instead) is too much. I don't recall if that was the amount I used previously. Our gang is pretty easy going and if I have to serve it with a slotted spoon for the orzo, so be it. Just wondering if anyone else has made it with these proportions or has any input on the amount of liquid. https://www.foodandwine.com/recipes/chicken-in-a-pot-with-lemon-orzo

Musty is a very good description!

What a great idea - looks fabulous. I will join you in the no white pepper camp. It has always tasted off or weird to me, can't even describe it

I can think of nothing better than a perfectly ripened peach.

I can just taste the green goodness of that - how inventive!