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Maison Rustique

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    Liberty, MO

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  1. I finally started opening the boxes and going through my cookbook collection since we moved 10 years ago. I'm happy to see that I have so many of the books mentioned here.
  2. I used to have a small collection of them, but have no idea what happened to them. ☚ī¸
  3. I have just made a big batch of flower pepper. Looks beautiful and smells so nice! I thought I'd see if I can find cute (but inexpensive) grinders to put it in for the gifts. Bottles for vinegars, shrubs, etc. have arrived. Will start working on that after Labor Day holiday.
  4. Thanks! I may experiment with different methods to see if it matters--like a little cover of oil or not.
  5. I already had a bag of RG garbanzos and just found another hiding in my pantry. I need to use these. Is there any reason I can't portion it out into small bags and freeze, so I can take one out for my lunch when I want it? Tips/suggestions?
  6. Who knew! This is all new to me, too. I definitely need to give it a try!! Thanks for posting this!
  7. I did remember something I want to make and just ordered everything I need. Trader Joe's had Flower Pepper (black peppercorns with lavender, rose, cornflower and calendula) for one lousy season way back when. My sister and I both fell in love with it. Someone put together a recipe for it and I found it. Have just ordered all the flower petals I will need to make it. The recipe I found makes about 24 cups, which is way more than I want to make, so I am cutting it way down. I hope it will turn out OK!
  8. Thank you all for these wonderful ideas! I ordered some pretty bottles, but need to think about some nice jars and/or tins. 🙂 Will start working on a list of recipients and potential things to make so I can start planning and prepping. I'm so proud of myself for actually thinking about it now. I usually wait until mid-December and then realize there isn't time to do it.
  9. I have decided to make some food gifts for the holiday this year and want to get started. I am thinking of flavored vinegars and oils, maybe some jams or spreads. Do any of you do this? What do you make? Tips? I've thought of various sorts of sauces and condiments, but not sure if that is overly ambitious. I'd love to hear from some of you who do this with more creative ideas than I've had so far. Thanks! P.S. For vinegars--just buy wine vinegars to start with or make my own???
  10. I haven't paid much attention here in Kansas City, but in all other TJs I've shopped (California and Utah, anyway), the wraps have been cut in half and boxed. I usually only buy them when traveling, so don't pay attention when I'm shopping here.
  11. I don't have the photo on this pc and can't find it on their website, but did find a blog post about it. Has anyone mentioned Popcorn in a Pickle? This stuff is insanely delicious. I had half the bag in the car on the way home. It appears to be seasonal, so I guess I need to go back soon to get more. Popcorn in a Pickle
  12. I was so excited to get the hominy this time. I love it!!
  13. I usuallly brown it first. Add whatever liquid and seasoning, seal it tightly in foil and roast at around 325 for however many hours it takes--depending on size of brisket.
  14. Yeah, I made the mistake of buying a bag, too. Thankfully they are gone now. And I probably added 2 inches to my hips. I just can't resist sweet/salty.
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