MaryIsobel

Thank you! That sounds really good.

Interesting thought - I didn't detect any anchovie but it certainly couldn't hurt.

Earlier this year, on the recommendation of @FauxPas, my husband and I dined at Il Terrazzo in Victoria, B.C. When seated we were served the most amazing tapenade with warm bread. It was so good that I included a dollop of it in my to-go box so I could better analyze it. Once back in our hotel room, it spread a bit out on a napkin to more easily identify the very finely chopped ingredients. My take was: green olives of some kind, kalamata olives, capers, raw garlic, sundried tomatoes. If I make up a batch using those ingredients, how long would it last in the fridge? Maybe covered with a thin film of olive oil?

I would glady trade my freezer pea soup fand sourdough toast for your shrimp!

I love the look of your Serviettenknoedel, I'll have to try it. I won't be making Thanksgiving dinner for the first time in about 45 years. My daughter is getting married on the 12th, which is Thanksgiving long weekend in Canada. Fortunately, the catering menu that they chose leans toward a Thanksgiving meal, complete with a pie bar! I will probably buy a small turkey breast so DH and I can have hot turkey sandwiches as we recover from the wedding.

I would ver much like to have that for my dinner tonight - looks delicious!

Haha - it only happens at Christmas!

@Tropicalsenior I admit to looking more forward to the fromage fort more than the cheese plates...

I learned it from Jaque too - along with fromage fort which I make with the plethora of leftover Christmas cheeses.

My soon-to-be- son-in-law also has an aversion to buffet food or bowls of nuts or snacks without a serving spoon so he will be much happier with the cups!

Thanks - I like the cups better than a huge platter or two which in my experience get looking messy pretty quickly.

I am making 80 charcuterie cups for the cocktail hour at my daughter's wedding - coming up on October 12th. Did a couple of trial cups today to get the amount of ingredients figured out. Imagine 1 red and 1 green apple slice and instead of 3 cubes of orange cheddar, I will do two cubes of white, exta old cheddar with a cube or wedge of some other kind of cheese in the middle. 6 grapes in the bottom for filler, 1 wedge of Jarlsberg, two types of salami, an olive and a gherkin. We will set out glasses of breadsticks and flatbread as oposed to incuding them in the cups as there are going to be two people with celiac in attendance. They are aware that there is no guarnatee of no cross contamination. Will also have cups of mixed nuts for the vegetarians. My two sisters, my niece and my daughter's mother-in-law-to-be and I will assemble the cups the night before. The cups I bought come with cellophane wrappers.

Thanks for the idea! I' sure both of my sisters would love these.

Always happy to enable! But truly, they are really handy and don't take up much room.

I too bought mini scrapers and my daughter bought me micro mini scrapers for cosmetics. My daughters are both scrapers too so I guess they are children of children of children of the Depression. https://www.amazon.ca/Beauty-Spatula-Cosmetics-Kitchen-Silicone/dp/B093WKSX5J/ref=asc_df_B093WKSX5J/?tag=googleshopc0c-20&linkCode=df0&hvadid=706736437842&hvpos=&hvnetw=g&hvrand=3734717085719977032&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001524&hvtargid=pla-1577068243352&mcid=45fef6ded0ad386a9f3b4c83d3aa92c0&gad_source=1&th=1

Another scraper here - child of children of the depression. I make dressings from the dregs of some things like salad dressing from mayo or mustard jars, peanut sauce/dressing witht the dregs of peanut butter, that sort of thing. I have also cut open tubes of toothpaste, hand cream, conditioner etc. and it is indeed shocking just how much is left.

I had great success with my 10 year old fruit fresh. 30 hours in and not a sign of browning. I used honeycrisp apples as that was all I had but for the wedding, I want to do a red slice and a green slice so will stic with the honeycrisp and go with grannysmiths for the green.

This link is exactly the same recipe as my worn out, splattered recipe card: https://chocolatewithgrace.com/chocolate-revel-bars/

Very nice slapping!

I like the sound of that. Looking forward to seeing what you come up with!

I will open it and have a look - I'm sure it's fine. I am making a bunch of squares for dessert for my daughter's rehersal dinner. A long time family favourite is Revel Bars and that's what the condensed milk is for.

I have a can of condensed condensed milk that is two years past it's BB date. I assume that since it is mostly sugar, it will still be okay to use. Thoughts?

I have a jar of Fruit Fresh which is probably 10 years old...

I am making 100 charcuterie cups for my daughter's wedding reception on October 12. I have the cups, which are about the size of a cardboard container of small fries or a small coffee. The came with a cellophane cover and a twist tie. We will make them up the night before (me and 5 other women) and refrigerate them for 24 hours. As a nod to their fall theme, I would like to do a couple of apple slices in each cup. Is there a surefire way to keep the apples from browning for 24 hours? I usually do the salt water rinse, but never to hold them for 24 hours. It worked fine for 8 hours. I realize it depends on the kind of apples too so advice on that would be helpful as well!

We just had our first bi-colour corn of the year last night. It was sweet and juicy and delicious.