Maison Rustique

I also buy the Idahoan instant mashed potatoes. I use them more for making potato soup (along with real potatoes) than for eating as mashed potatoes, but I do eat them as intended occasionally. They are a great thickener for soup--use as much as you need out of the package and put the rest into a jar or baggie to use the next time.

@ElsieD, those look perfect and delicious!

Baked Pudding Melange Baked Pudding du Jour Thank you!!

I do not and would love it. Thank you!!

Oh, I do hope you'll share some of these recipes. I do have the IP cheesecake recipe, but would love to see all the others you make.

Thank you for this topic! We're only two as well and it can take forever to finish a full size dessert.

Wish that place had been there when I lived about 5 miles from it! They have some swell stuff!

Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven.

If you scroll down Burlap and Barrel's White Pepper page, it says it is fermented in a stream.

Perinaise? I understand what it is, but what a dreadful name! Sounds like a disease in an unmentionable part of the body.

I have one of these and use it often. Very nice and great price!

I love brined green pepper but can seldom find it anymore. I used to buy it regularly in the supermarket in So. California. Has it just fallen out of favor now or is it just scarce in the midwest? As far as my pantry goes, I have white, black, green and pink, I think. I like them all. Husband is not a pepper person, so I don't use them as often/as much as I'd like.

I made this Parmesan Mushroom Casserole for Christmas dinner. I tweaked the recipe with a generous splash of sherry, thyme and lemon zest. It was absolutely delicious and went perfectly with the beef tenderloin. I also made Creamed Kale as a side. I'd thought about creamed spinach, but was afraid the spinach wouldn't hold up well to having to prep ahead of time and cart it to my sister's house. This was so easy and really tasty!

Since I have limited space, I think I need to try to change my cooking plans. If I get out the Cuisinart to do a bunch of stuff and have the Food Saver right there next to it, I can make up a bunch of stuff ahead, then put the appliances back in the cupboard until I run out.

@Darienne, thanks for sharing that. You guys are giving me all sorts of ideas!

@Tropicalsenior, would you be willing to post or message me a photo of the cart your husband made for you? It sounds like it would be such a great help. Thank you!

As a collector of cookbooks, I can see in other times of economic downturn and rationing (WWI & II), how quickly the media and publishing world reacted to the need. This was pre-TV cooking shows, and while there were certainly some renowned chefs, am not sure there were celebrity chefs in the same sense that they exist today. But print media certainly reacted quickly to fill the need of home cooks who needed help in dealing with food shortages and budget issues.

I used my Cuisinart a lot when I had my big kitchen in California. When we moved to this place with its dreadful tiny kitchen, it has not been used because I have had no room for it. I pulled it out recently and am trying to figure out how to make a place for it because I really need to use it for the sake of my hands and the safety of anyone within range of flying knives since I can't really hold onto them anymore. And I need to make one of my favorite salads that requires paper thin sliced celery, mushrooms and parmesan cheese.

I have the same problem. I asked for a large one some years back. I have ground rice so many times, it is stupid. Still isn't really "clean" enough to use for anything edible.

I cook this way often, but don't really do recipes--just start putting stuff on a pan, add seasoning and start roasting. Whatever takes longest to cook goes in first, then the smaller items get added later.

Recently I wanted pancakes but didn't want to have to stand at the stove making them. I mixed up the batter, spread it out on a lightly oiled baking sheet. sprinkled with blueberries and baked. I cut it into squares and served with butter and syrup, as usual. Just square pancakes!

I'd try a version of that, only would use all hot milk, buttered Saltines and sprinkle with sugar and cinnamon. Mom always made milk toast for us with cinnamon toast. It was wonderful!

I ordered a jar of Smoky Ginger Peach Spread from the milkman a while back. We really liked it but I thought it could be better. I've bought some ingredients and will try to come up with a version of it that I hope will be good enough to give a couple of jars as gifts.

Saltines and butter=crack YUM!!

My sister and her husband are hosting this year. My BIL is insisting on having beef which is fine, but he hasn't said how he intends to prepare it. I keep asking what sides I should bring, but my sister hasn't planned anything yet. Time is running out! I need to get my planning/shopping done. They are last-minute people. I am not.