Maison Rustique

That looks delicious!

I seldom see it on menus here in Kansas City and we are beef country. Go figure.

We had this sometimes growing up. Mom called it hamburger gravy. Usually served over white bread or biscuits. I never thought about it, but probably something she made when money and time were tight.

We had this at many big dinners at my Mom & Dad's, too. The best part for the kids were the olives--you could put them on your fingers!

I love that! How wonderful that she kept it.

Shortcuts. I'm so burned out on cooking that I take shortcuts that I never would have in the past. I use Penzey's spice blends a lot. I can sprinkle on whatever protein and or vegetables I am cooking. And cooking now usually means roasting because it is easier.

I fell into the celebrity chef trap and bought a set of cookware by Wolfgang Puck that was on sale at Costco. It is horrible. Nothing is airtight. The lids are not airtight. Definitely was not worth the price, even though it was cheap. Never again.

I'm also a frittata person. I've always got something I can toss into one. Or, if out of eggs, I can usually find some pasta. Worst case, a can of soup.

Thank you for sharing that. I love the photos of your Mom!

There are cookie mixes, various muffin mixes, cake mixes, etc. I haven't looked on the website to see if they still make all of them. This cookbooklet was published in 2004, I think.

I found my Jiffy cook booklet. I remember now being amazed at how many different types of mix they make that I have never seen. I'd guess they can be ordered online, but haven't checked. I'll post some of the more "interesting" recipes when I get upstairs to the pC.

OMG! I need this for breakfast right now! Yum!!

I love Jiffy. Pretty sure I have a little recipe booklet from them somewhere, but I can't find it at the moment. My favorite breakfast growing up was pancakes (corncakes) made with Jiffy mix.

Apparently I had a bad warehouse for both Misfits and Imperfect because I had bad stuff with both. Not always bad, but often stuff I'd have to use immediately on receipt or it would be rotten.

Well, sourdough starter goes on forever, too. You can freeze both AFB and sourdough starter if you want to take a break. I've had a sourdough starter going for over a year. I might still have an AFB starter in the back of the freezer. Because the AFB is mostly sweet, we burn out on it (and the calories) after about 2 loaves.

Years ago I bought a couple of them on some sort of special deal--BOGO or whatever--figuring I'd keep one and give one to someone. I have absolutely no idea where they went, but I decided recently that I wanted to try one and couldn't find it. My arthritic hands and tendinitis make certain motions extremely painful and stirring more solid or harder things is not fun. If I am using a regular pan, I can use one of the other tools suggested, but if it is a non-stick skillet, I can't use a metal tool. Soooo, a friend recently was having a Pampered Chef party and I felt obligated to buy something. I bought one of these and it is now here. I plan to keep track of it so I can actually find it when that occasion arises. Mind you, this means that I will now find the original one or two of them that I bought. I guess it will mean I will then have a collection of ground meat breaker-uppers.😝

Ours are also Weds-Tues. Often they don't even get some of the items in the circular. They have some distribution issues in this area. The odd part to me is that while my nearest store may not get something, I can usually get it at another store that is about 10 miles away. I keep wondering if it depends on what they think will sell at each location or if the store managers have something to do with it.

That is just ridiculous.

Yes, please tell us more.

If I lived in Chicago, iI'd be parked on your doorstep to take a look at those books. 😉 Welcome!!

I have sworn off their frozen pie crust, too. I bought it a second time because it had been so long since I bought it that I'd forgotten. I won't forget again. What a mess. I hope that wine is in our store here!

As someone with chronic hand issues, I am super sympathetic. Hope it is better soon!!

In the case of the one that I make, it is a much wetter consistency and vastly different ingredients. I don't have my recipes on this Chromebook, but the panade I make is much like this one, though mine has more wine. https://relish.com/recipes/86770/spinach-and-mushroom-panade

A few years ago I made a panade instead of traditional stuffing with Thanksgiving dinner. Everyone loved it and it now gets requested every year.

I wish it was available in our area.