MaryIsobel

Who doesn't like a little carbon with their bread and butter?

I'm not sure if it was only a Canadian thing, but does anyone remember Kraft Sandwich Spread? https://www.walmart.ca/en/ip/Kraft-Sandwich-Spread/6000153707200 In my memory, it tasted like a mayo, ketchup, relish type combo, quite sweet. I haven't thought of it in years. My best friend in elementary school used to bring Sandwich Spread sandwiches. Due to the lunch trading that used to go on, I had tried it and begged my mom to buy it for sandwiches. She said that it was not something you made sandwiches of, but rather something you used along with other things on a sandwich. She was a tough nut to crack and she never did buy it. Seems like it may have been similar to Durkees.

I searched fromage fort before posting and lo and behold, I posted about it one year minus 1 day ago. It is my favourite part of Christmas leftovers. We always have so much cheese at Christmas. (says she who bought her husband a 10 pound wheel of aged gouda this year.) I love fromage fort better than most cheeses that we can get around here on their own. I use Jaque Pepin's ratio of 1/2 pound cheese, 1 clove garlic and 1/4 cup white wine. I doubled that and used havarti, camembert, a bit of herb and garlic boursin, about 1/4 cup of cream cheese and a little bit of smoked gouda and some extra old cheddar. Got 2 - 1 cup ramekins, 1 roughly 2/3 cup old pot de creme pot and a wee one, that's probably less than a 1/4 cup. This stuff freezes really well so the two big ones are for when we have company and the two small ones are for me when my husband is not home for dinner and I just want crackers and cheese

Mussels meuniere here tonight. My husband likes to have some fettuncine with it, so bought some fresh today. Baguette and some white wine to go with.

Looks like my day yesterday! I agree about the soup being a very enjoyable part of the whole thing. I made two pots; one with barley and one with noodles. We are set for soup for quite some time.

When I was about a year old, my mom and dad were having shrimp salads and apparently, I kept reaching toward their plates so they gave a shrimp (small salad shrimp) and I demanded more. They thought it was so cute that I like them so much so kept giving me more. Not so cute when I upchucked them all. Fortunately that didn't sour my taste for shrimp. to this day, some 60 years later, shrimp/prawns are one of my favourite things. Beef cooked anything other than well done was a revalation to me when I was about 18.

I got a 10" Victorianox bread knife. I put a bug in Santa's ear when I realized that my Henkel bread knife was older than our marriage (35+ years.) I cannot believe how nicely and effortlessly it slices bread. Duh! I am aware of the sharpness or lack thereof of my other knives and sharpen them regularly but since I have neither the skill to nor the knowledge of how to sharpen a bread knife I just soldiered on with it.

Looks absolutely perfect to me. How I would love a slice or two right now.

I love chile rellenos. They are my gold standard when trying a new Mexican restaurant. We are headed to Mexico for 3 weeks mid-January. A condo with a kitchen, so I am really looking forward to the access to all ingredients for everything Mexican. Pico de Gallo every day, ceviche, guacamole, chilaquiles, fresh tortillas... and perhaps a little tequila and mezcal.

Our twin daughters were born on January 10th (many years ago!) One daughter's fiance has his birthday on January 11th. Since we always have turkey on Christmas, we do Prime rib for the birthday dinner. We buy what is labelled as AAA Choice, from our local co-op. They usually put it on sale before Christmas. This year it was 8.99 a pound (Cdn) We bought a 10 pounder. Lovely marbelling and since we all agree on medium rare, I have found the most reliable method is 5 minutes a pound at 500, then turn the oven off and leave the door closed for two hours. It has never failed me. I do however put a post-it note on the oven door during the resting period. It says, if you open the oven before 6:30, you will be banished to the basement and have ichiban noodles for dinner. The only roast that we had that there were complaints about was a grass fed tenderloin from a local butcher. It tasted gamey to us.

I am officially deeming you a Wonder Woman. The meals you make when you're not feeling well blow my mind. I'm a soup out of the freezer kind of person when feeling unwell. And thanks for the reminder - I haven't made stromboli in quite some time.

Thanks, missing a couple of things as the weather has made me stay put. Would have rather had mini marshmallows, but my kids are adults, so they'll get over it. Lame chocolaate curls as I only had a thin bar of chocolate and no peppermint stick stirrers, but those are definitely first world problems and I'm sure no one will complain! I am just so happy that neither bad weather nor sub optimum shifts at the hospital can keep us apart this year.

All ready for brunch tomorrow. Bagels, lox, etc., monkey bread, no carb breakfast casserole of onions, peppers, bacon cheese and eggs, and wait for it...frozen hash brown patties done in the air fryer. Kind of a nod/joke, as for years that was the only thing my daughter wanted for Christmas breakfast. I never bought them and she'd had them at a friend's house and declared them "sooooooooo good!" Coffee/hot chocolate/drinks station. Bubbly, cranberry juice and orange juice will be put out last minute.

I'd love your recipe for adobo. There are so many variations if one just does a search.

Thank you - I couldn't forsee any big problems but never having done it, I was just looking for validation. Crisping the skin separately is brilliant, I hadn't thought of that.

That's quite a taco spread!

Due to the devastation from flooding last fall in the Fraser Valley and a continuous battle with the Avian flu, that has seen thousands of chickens and turkeys culled, the biggest turkey I could find was just a little over 12 lbs. I usually do a 23-25 pound bird and roast it the day of. So, I bought two 12 pound turkeys. For a number of reasons, I don't want to cook two turkeys the day of. I have read about roasting a turkey the day before and warming it gently with splashes of broth the next day so I'm thinking I'll do one the day before and one the day of (so the house smells like turkey!) I don't personally know of anyone who has done this successfully or otherwise. Any voices of experience out there? I did search these forums but didn't have any luck.

That's what I do and have always done. And I put all parts of my Cuisinart 12-cup processor in the dishwasher. I also have the Breville all-in-one and I use it more frequently now that we are empty nesters. I do use the big boy for pastry - I make 5 single shells at a time. I also use it when I am making big batches of things like spaghetti sauce or chili or salsa. Saves my poor old wrists the chopping

Funny story about onions. My mother grew up on a big farm in northern Manitoba. Lots of hired hands. Of course my grandmother was in charge of feeding everyone. She made sure to fry up a couple of onions first thing before dinner prep, so everyone who came through the door said "something smells good in here." Bought her a little time.

I haven't seen that type in local supermarkets, I don't frequent the big Asian stores, H-Mart and T&T. Funny how a lot of recipes that call for green onions say to only use the green part - what a waste!

Sorry - I skimmed to quickly

What you are referring to as white onions are called yellow onions here. Our white onions have white papery skin as well as white flesh.

Here, onions routinely available are labelled yellow, white and red. "Sweet onions" though not vidalia or maui are available occaisionally but not reliably. I buy yellow onions in 3 lb bags for general cooking, red onions for pickling (or if they are cheaper than yellow.) Is a shallot considered an onion - those are always available, as are green onions (scallions.) Seldom a day goes by that I don't use an onion of some type. I grow chives in my deck herb gardent, they do well until frost and are one of the first things to poke their heads out in the spring. I miss them when I don't have them.

We can get a decent frozen chicken cordon bleu from our local Co-op. Like your dinner, one of those and some veg is a quick and welcome dinner some days.

I do lke mince tarts, but now, since my Dad has passed, I am the only one who cares for them. I guess they are an aquired taste.