Maison Rustique

I'm torn as well. I've been a subscriber from the beginning, but we just can't keep up anymore, even cutting back to the Lite plan. I don't cook as much and we don't eat as much as we used to. Having a hard time letting go. I keep asking myself if looking at all these beans sitting in the pantry is bringing me joy. Ummmm...

I made this panade one year in addition to traditional stuffing. It was a hit and was requested for a couple of years after that. I have not made it for the past couple of years, so may need to revive it this year.

Thanks for starting this discussion. My sis is hosting this year, but since she is working/traveling, asked if I'd work on a menu and suggestions of things I will bring. Trying hard to get my head wrapped around it, but difficult when we are still having occasional 70+ degree weather. Not that I'm complaining, mind you.

My name is Deb and I'm a jar/bottle addict. Like @Katie Meadow, I save all sorts and use them for storage and leftovers. The ones that might go into the recycle get used for sending leftovers home with family/friends. I am trying hard to get rid of plastics in this house, but the spouse has a life-long addiction to plastic containers. I have to get up at night and toss all the cottage cheese & sour cream containers he has saved. 🙃

My Samsung oven has this option, but I haven't used it. I keep thinking it is going to make a big mess in my new-ish oven. It does need to be cleaned, so maybe I'll try it before I clean it.

Yes, I remember Mom opening the cans of Folgers with one of these keys.

My Samsung range is conventional, convection and has an air fryer option, too. I have never used the air fry option, but I use the convection 80% of the time. I also have a separate air fryer that I have used once or twice. I just haven't really made friends with it. Rather like the Instant Pot that it sits next to in the cupboard.

And my store never did get them this year. Boo!!!

I am drooling over that brisket!

You are fortunate to have a library that accepts donations to use. Our area chain of libraries is remodeling one to include a large area devoted to food and cooking. As I am downsizing my cookbook collection, I contacted them and asked if they would like some of my collectible cookbooks to use in their classes/lectures, decorate with/display, etc. They said no. They said they will accept them, but will sell them on eBay in order to get the money. Made me really sad.

@BetD, as a cookbook collector, that is my very favorite sort of book to find! I love books that have personal notes and recipes added. What a treasure to have that passed on to you.

I love both the lemon & almond and the sea salt caramel versions (have not tried the berry) and have gotten them when available for a couple of years. My sister called me a week or so ago to tell me they had them. I was so excited and went right out to snatch up a few boxes. None at my store. And still none when I went again yesterday. Boo! I always stock up. Guess I'll have to console myself with another box of the St. Michel cookies at Costco. They still had them last week when I went.

Thank you! I see some keepers there!

I've seen several friends making the confit recipe. I really need to try this! Looks wonderful!

5:30-6:30 most evenings. It has gotten earlier as we've aged. (Back in the days when I worked in advertising, I often didn't get home until 6:30 or so, and it was not unusual for us to eat at 8.) When the cat was diagnosed with diabetes and put on insulin, we tried to keep him on a regular schedule that fit best with us, so that meant earlier dinner for us so he could eat and get his shot shortly after we had finished. He is now in remission, but we've kept the same schedule. During the pandemic, when we finally began to go out to a handful of places, we would go between 4:30 and 5 in order to get there, eat and be gone before it got busy.

In my family, we always have salt and pepper on the table. Too many people who like or don't like one or the other or both. You can't please everyone with your cooking (which is why are there are so many different restaurants out there), so let them add whatever they like. I'm never offended if someone salts or peppers at the table.

@Darienne, I feel like I could have written your initial post, except that I went with Samsung washer/dryer with the extra deep drum that you can barely reach and it plays music. I did figure out how to stop the music on the washer, but you can't turn it off on the dryer. I suppose if I were a techie person, I could probably find the darned chip or speaker in it and yank it out. I also had to get new stove and got Samsung. It beeps constantly. Drives me nuts.

This topic reminds me of an anecdote about Monet in one of the cookbooks that feature him, his home and recipes. It purports that he insisted on tossing the salads at the table himself and he loved black pepper so much that he would put a ton on the salad. So much that no one else could/would eat the salad. No idea if that is fact, but it was the first thing that came to mind upon reading this. I have cut back on salting when I cook because my husband and others in the family try to cut back on sodium in their diet. I just add what I want on my food at the table.

Not sure how I got to be an old lady and not heard of Clear Jel. Thanks--I need to check it out!

This was why I stopped both Imperfect and Misfits a couple of years ago. I had to throw out way too many foods that had defrosted during shipping/delivery. Sure they would give me credit, but that doesn't help when your entire meal plans for the week have gone out the window.

I have this one which you also might enjoy. Fascinating and heart-wrenching.

I am working to clear space on the kitchen counter to make room for my old Cuisinart workhorse for the same reason. Arthritis and tendinitis are just too bad now.

It is a chute.

I hadn't heard of Chess Cake. I Googled and found that it is very similar to Gooey Butter Cake, which I believe originated in St. Louis, so maybe it is the midwestern version of Chess Cake.

Thank you both for all this thoughtful, helpful advice!