Annie_H

LaserShip is impossible to track. Says to expect a delay---then it is on my doorstep. Misfits has improved their game by allowing choices and good pantry staples. Not loving LaserShip but it seem to be improving. Just unpacked my first ButcherBox. Impressive. Well packed. Solid dry ice. All meat frozen solid. I like that I could choose exactly what I need. 17-18 pounds in cryovac thick small portions. +a free 12 pound turkey. Total stress relief on that one. I'm set for the holidays and beyond to maybe Feb/March.

Perfection with RG beans. We snacked on paté, quick pickles, and ramen eggs with Vivian's Little Green Dress

So good.

What I meant was---I wish I ordered three when the price was 59-69$. I thought they would fix the issues and have a second roll out. You got a gold one. No bugs like most. I'm just jealous, not being critical at all. I see NIB on e-bay but not cheap. I have back-up spares of favorite appliances. Nice to know I am not alone.

Interesting olive choices. The Frescatrano are Greek. From MisfitsMarket. Using them today being a 12-21 expiration like Misfits usually has---most groceries do not want dates too close to use-by dates. Said to be similar to the Italian casteveltrano.

Paragon induction single counter hob is no longer available. I have not a clue about the full history but sometime around 2017 they bailed and took their losses? Took their failure and unloaded the remaining stock to the retailer at the 69$, then 59$ price tag. When they launched they were 299$. I was tempted at the 69$ price point but the reviews were so horrid. A fear of loving it, then it fails too soon. Then I need a couple back-ups---. Like my LittleProPlusCuisinart that was discontinued in the early 90's. I have two NIB back ups when I see them on e-bay cheap.

That looks so good. Just found my copy last night that had gone missing a while ago. LGD ingredients on hand. Soaked garbanzos on the stove for some dips. I've made LGD a few times. Really good with cilantro stems added. This book needs to go back onto my bedside table. A nice winter project. My bookmark is on page 12, 😂 I clearly remember that day when I ordered from SupermarketItaly jars of olives (pitted) and capers.

I have both. Not sure why the hard lid even exists. Maybe just cheaper to produce in competition with the more preferred Vitamix. My hard lid just sits rather loose on top. I use it for seed, grain, Parm/romano cubed in chunks and powdered like snow---take some out when a bit sandy for a different texture. The fluffy snow is great for popcorn. I do keep a parm chunk for shaving and if I want hand grating. I use my twister jar 90% of the time. It comes with a hard twister and a soft top. I use it near daily or at least 3-4 times a week. Small batch humus, dressings, soups like roasted garlic/leek. Plenty big for two servings. If your hard lid is much easier to remove like mine---it would be suitable for adding things as you go I think. Open/close fast. My soft lid is so sturdy but needs a good push and two hands to get it off. Mine has a cap and hole in the middle for adding oil and such. Guessing the variety of lids is ease of use? I purchased the twister jar 6 yrs ago? Or whenever it was first available. It died 6 months ago and a bugger to pay another 129$ for another. I checked E-Bay for a couple months and got a new one with a Blentec base with low mileage for 50$, (20 shipping) but nice to have and extra spare base for traveling. Probably take it to the beach house. For those having a annoying chore of getting thick ingredients out of any blender jar---leave the 2-4 tBsp in the jar and add a 1/4 cup of AC vinegar or what makes sense. A bit of toasted sesame seed oil, fresh ginger....more lemon, an herb...and ice cube for emulsifying...excellent salad dressing for a few days and cleans out your blender jar. The twister jar has feet that you spin when blending.

It isn't for everyone and may not fit your needs at all. They do have an extensive pantry now including many brands like Braggs sometimes and Bob'sRedMill though limited. Often pantry staples I would buy in a grocery. I've been ordering once a month and now probably twice a month heading into cooler temps. You can cruise the 'market' anytime and if nothing is in your cart, they do not ship. They only ship if your cart hits 30$. I always stock onions, celery, garlic, ginger, and greens, cabbage, etc. A couple avocados. Anything new like spaghetti squash they have now. Pomegranites. Always a new grain, seed, pasta. BC, before covid, DH did the weekly 10 item quick shop stop usually every Thursday night for the weekend as I was working longer hours. He did it without complaint but has admitted he hated it but it had to be done. AC vinegar and ChosenFoods brand avocado oil at Costco prices. We only shop every 3-4 months for a needed big stock-up. The pantry items count towards the 30$. Prices are listed so you can cross check---I use WholeFoods on-line. I think a first order discount is available. You could just take a look and never order. Not a monthly club fee ever.

I just ordered from ButcherBox without doing much research. I have a good friend that liked it but switched to the local HudsonValley farm share we have now. The quality seems good. I could select what I want rather than a share that sends what they want depending on availability. They are offering a free turkey right now with a first order. Solves holiday issues if we visit my parents. I'll have a good bird rather than Moms usual Butterball. My parents need turkey for Thanksgiving as a tradition. I could go off script and any direction if home alone. Love a couple rotisserie ducks like we did one year. Nice to have the turkey option if need be. I selected a pork shoulder, bacon, boneless chicken thighs, cubed stew meat for chili. A free turkey snagged the deal. Cannot find a turkey local pasture raised frozen or a listed pre-order for fresh close to the holiday. Done deal, phew. I like turkey once a year. Co-workers, 8 out of ten, hate it. Every year the same scenario. So proud to diss it. Beef Wellington, rack of lamb...I plan to please my parents as always. Will be nice to have a good turkey in the freezer this year. No stress. If we visit my parents as planned,---Mom, in early-mid demetia, will not have an episode of holiday confusion and cooking. Adorable tiny thing and loves watching me cook for them.

I just ordered ButcherBox. Solved the holiday stress. We usually could care less about a turkey until the day before---I like turkey until I cannot get one. Co-workers hate turkey and plan other choices like duck and meat like beef roasts. I like a turkey once a year. Good stock. Excellent next day mini biscuit sandwiches with stuffing and cranberry/horseradish slaw. A nice post holiday soup, or two. A free turkey with a new order, no strings attached.... I don't have a link but a friend sent me one...this might work, HERE Free turkey until supplies last.

I photo everything coming in the door. Quick cell phone pic. I can glance my photo file and see what I might miss and no digging through the crisper or freezer. Good box today. So fresh.

I told the story somewhere about my kleptomaniac neighbor. When we moved a dozen years ago a stainless cart had three wine boxes packed with our glasses. All sizes of Picardie. 4 ounce for expresso up to 12 ounce. I used the 5.5 for black coffee. That was a prime unload from the Russian movers to go straight to the kitchen. Most boxes sat for months un-boxed, but my Picardie did not make the trip. I just put a half dozen in my Amazon cart but had not thought about them in years. Might be a trigger. 😂 A classic glass that goes back to my years in NewOrleans.

I pinched similar from my parents home a dozen years ago. We left two behind to use when we visit. They would have put them out on the curb for town-wide free cycle day no doubt.----once a month in the summers. The globe mugs are what my grandmother served warm sweet tea when I was a wee one. Nestle, so maybe a freebie promotion. The expensive twin wall are way too delicate. I had eight and now down to one. Love the insulation but so tippy for early mornings.

Shopping the crisper drawer is daily now. It is stuffed after a lull. Garden produce is dealt with finally. Should have postponed the next veg delivery box but so many things I don't grow have been missed. Might have to blanch a pile of shredded greens and freeze for winter soups. Made a fennel/cucumber salad. Grain. Hijiki. Shrimp stock and a nice white miso/ginger broth with a bit of marinara.

My parents upgraded their appliances about 5 yrs ago. After 60 years of electric coil type low end stoves. We have visited twice a year forever and I have managed fine.---I cook for them when visiting as a treat and manage to fill their freezer. Same with houses we rent when traveling. They purchased the Fridgidare they consider fancy compared to previous stoves. They eat really well but very basic. Food is fuel to them. Mostly steam and boil, simmer. The 1,000 to 1,500 range is quite a bit better than the apartment/builder grade coil stoves. This had dials for temp. Just a clock and timer electronic. BTU's are up there. The front left simmer needs an iron 'topper' disc I keep forgetting to pick up for them. Mom has been burning things. This one... It seems fine and others similar get decent reviews. I tried to talk them out of it and to consider induction but they are in their 90's now and could not understand the concept. Definitely get the 5 year extended warranty on any stove and make sure it can be repaired locally in a timely manor. (yeah right). We purchased the first gallery series 20 yrs ago that was a lemon. Moved from that loft but it was replaced twice---the entire stove. Within 24 hours. The electronic control panel would burn out and so many did the same they didn't bother repairing since the part was so backed up at that time. That major flaw seems to be fixed now. Personally I don't have high end appliances. I just needed to replace the old when we bought this place. Better than basic but not SubZero or BlueStar. Never once a service needed in ten years. (knock on forehead). Expensive repair visits would piss me off. So I understand taking a break from an endless repair issue and looking at a mid-priced new appliance might be attractive right now.

I use dried. A pound lasts a couple years I keep in the freezer. Probably not necessary but all my bulk spices are in the freezer door. I do soak mine overnight. A Tbsp of spirit and 4 or 5 tBsp of good filtered water to cover. I have a bottle of vodka in the pantry I use for a homemade bug/tick/mosquito spray. Some recent pasta sauces. I think it depends on brand for any jarred products. I did stock up on pantry olives and misc 2020. Capers can be void of flavor and heavy in vinegar. Olives are all over the place from watery to pure intense. Anchovies as well. I ordered a two pound tin of salted anchovies---the best ever. Lasted forever in the fridge---soak them yada-yada. BC, (before covid), I had, pre-BC, a trusted market/grocery shopping of pantries/fridge misc of olives, etc.

I was channeling you a couple weeks ago making a green peppercorn sauce. It looked just like yours---until it didn't. Not sure what went wrong. It went dark and ugly but still good. Google image search had even uglier sauces so that was comforting. (looking the next day) A master of sauces I am not. Not even close. Probably because I wing-it. A casual rush at the stove I suppose. I also prefer green peppercorns even though I stock capers but for tapenade type toppings.

👍 ditto on that Rice and beans. Screaming for a fried egg but did not think of it at the time.

This began as a hot smoked salmon white miso soup and side salad. But have been wanting to try the Sfoglini pasta. Fortunately I only cooked about 2-3 ounces. The box says 7-8 minutes but should have checked at 5 minutes. I set the alarm for 6 min. A bit overdone but excellent pasta. I would order direct today but they are sold out of many like a basic spaghetti that I prefer over many odd shaped offerings. This trumpet shape will be used sparingly in winter soups.

I don't have issues with leftovers being usually planned for lunches or a protein becomes a completely different dish. But the fettuccini and meatballs were so good we had it again Saturday afternoon for an early dinner. Made a fresh chopped salad that should last a couple days. Sunday smoked short ribs, a brisket, and a couple salmon filets and some merguez lamb sausage. Short ribs last night smoked then braised. RG DomingoRojo beans and rice. Ribs had the nice tug, then fell off the bone clean at the table.

Pasta night here as well. We were looking forward to a nice brothy veg, white bean and porcini meatball soup but the fear of the meatballs disintegrating in the oven braising would have been odd in a soup. Last time that happened I had to quick save dinner by cooking pasta and opening an emergency jar of Rao's.

Haha. I checked this morning and did not see a PennyShop. It is random I suppose. I'm deciding if I want to order for Mom and Pop this week. Or wait closer to my sisters visit with them end of month. She is a vegan food shopaholic. She is capable of spending hours the first couple days of a visit driving around for her diet. I did notice they have the bacon ends again at a good price. Great for using a small thick chunk diced fine for chowders and hearty soup garnish. The penny ginger/lemon/tumeric is good. Just a bit of maple syrup. I still am cutting it with plain seltzer. I just make fresh with some added grapefruit in ice cube trays so no need for anything purchased and expensive at regular price. The use-by date is just a couple weeks away so I'm guessing many stores won't take it.

Odd in a food pic, 😜. It is oven pliers. I have a side door wall oven and use them mostly for iron and aluminum bakeware. I use my oven broiler as my toaster so they make it easy to pull out the rack and hot pans, plates, soufflé' dish...LINK