Maison Rustique

Many condolences for all his family and friends. He will be missed here for sure.

No photo, but I had a baked potato with chili (from my food-gifting friend) and sharp cheddar. It was delicious!

We used to just go out for a nice dinner. But most places on V-Day have special menus with a special price for two. And probably would not be happy to have a single take up a table when they could easily sell it to a couple.

It would be wonderful if restaurants had a separate Valentine's Day event or menu for those recently widowed. Not like Galentine's events which seem to be cocktails for single females, but something else where they can sit and remember celebrations past with their loved one who is no longer there. Maybe a luncheon or tea. Valentine dinners are always for parties of two. Just saying. It is hard when special days/holidays come around and it is the first one alone. Why not try to make it easier for us?

My food-sharing friend brought me a bag of Brussels sprouts, beets and blue cheese dressing that all expire in a day or so. So, I rustled up a couple of other things and put together a roasted Brussels sprouts salad of sorts. In retrospect, I wish I'd toasted a few pine nuts to sprinkle over, but I will do that with my leftovers. Can I freeze blue cheese dressing? It is a large jar and expires today!!

Now I'm craving some. I probably haven't had it in about 60 years!

I agree! It is the oakiness mostly, but some of them also leave a weird coating in my mouth.

I got this broccoli bake kit the other day. I expected it to be much saucier. I should have looked closer at it. I couldn't really taste the Caesar dressing at all. It was just very plain tasting. I can't recommend it. I should have just bought some broccoli and a nice cheese to melt over it.

Pollo asado-marinated thigh and roasted broccoli. The chicken with my roasted grape tomatoes was nicely spicy, juicy and tender despite having been in the freezer for way too long. The broccoli was a kit that I mis-read at Trader Joe's and it was very mediocre. But it was real food that I cooked!

Thanks, @Shel_B! I will pay particular attention to the cheese and stock. And rye bread, as some seem to be more flavorful than others.

I have tons of aprons (gave away a bunch a few years ago) and if I'm actually cooking, I always wear one. If I'm just tossing together something instant or making a sandwich, I do not.

@AlaMoi, I use the mushrooms (and the liquor), but generally roast them so they lose that rubbery texture and get sort of crispy edges.

I finally got to Trader Joe's yesterday--I think it has been about 6 months since my last trip. I passed on those cake bites. My sis is disappointed--she'd asked me to get her petit fours and there were none. I picked up this curry to try--will let you know. My mind has gone blank (need coffee!) with what else I bought, but I spent a bloody fortune.

That is just stunning!!

@Shel_B, that soup looks wonderful! I can't see the recipe but I might try to wing it.

Unless I am struck dead overnight, I am finally going to TJ's tomorrow after probably 6 months. Maybe longer. It has been a year. And a half.

I literally had a shiver down my spine when I read snake. Can't even.

I use dried mushrooms fairly often and do grind them into powder to use. I've never had any issues with dirt or grit in them. And when I soak them to use, I use the water--lots of good flavor in it if you're making a soup or braising.

@weinoo The Southern California in me wonders if you have that tethered to the wall in case of earthquakes. We had a friend in Burbank who lost much of his extensive wine cellar in the Northridge quake a few decades ago.

Traps. Using poison works slowly and gives the opportunity to kill birds or cats or other animal who might catch and eat them. At some point my husband bought a bunch of electronic pest repellents and I've got them set in the garage, basement and near a door. They must be working because this is the first winter I haaven't seen signs of them making their way into the house. I do want to set some traps, too. Now that I am without cat, I need a back-up.

@DesertTinker, did you put the lid on to get it melted inside?

Used some of the Italian sausage and potatoes I cooked a few days ago. Put them in a baking dish with tomatoes, onion, olives and soffritto. Poured eggs over, sprinkled with various bits of cheese and baked in the toaster oven.

@Smithy, it is great as far as I can tell. For a light-weight pan, it gets HOT and stays hot all the way through the pan for a long while after you turn it off! Some users (There are several user groups on FB.) say they don't like the slow-cook function because it takes too long. But others say to start it on slow-cook HI and then switch it to LO when it comes to a simmer. And there is also a braise function. At any rate, I had no trouble cooking my beans in it the other day. I was very happy with the outcome. Just copied this from their website: "This go-to cooker can replace 14 cooking tools and appliances, offering cooker-to-oven-to-table functionality. Cook up to 30% faster than a conventional oven* with Triple Fusion Heat®, which combines bottom, side, and steam heating elements to unlock even more cooking options."

What Tropical Senior said. This is nothing at all like an IP, which I have and don't really use. I got this mostly to replace my slow cooker which was really heavy, but the appeal was the saute/sear function, which I am completely in love with. The pot is deep enough that I can fry something without all the splatter on the stove top. You can also sous vide which I have not done, proof dough, etc. So many functions!! Again, I haven't tried all of them, but so far, so good!

I have not (probably get fast food once every 5 years), but have not noticed a shortage of eggs here in the Kansas City metro area. Well, there was a shortage of everything a couple of days before the blizzard hit, but that was the usual mania. I am in a couple of local food groups on FB where many restaurant folks are members and have not heard them complaining.