please romaine calm in 2022 - lesmel

Nothing baking in the kitchen just yet; but I did demolish the buñuelos I brought home. These are not the typical fried tortilla buñuelos of my home town. Instead they are rosette buñuelos made in a delicate spiral. I should have taken a picture of the last one. It's the only one that made it home in one piece. Maybe next year!

I look forward to your cooking adventures this year!

I made tortillas. I had left over tortilla mix and decided to make the whole lot of it and freeze whatever I don't eat in the next few days.

I've also decided to try (again) to eat out of my pantry and fridge/freezer. I have no idea how well this is going to go. I have a ton of rice, beans, canned peas, canned black eyed peas, and canned green beans. I need to pull everything and inventory it. That should help me figure out dishes to make. I'm pretty sure one of the first things I make will be bean soup. Oh. And oatmeal. I have a ton of oatmeal.

I only have a little bit of holiday leftovers at this points - some beets and cranberry sauce. And desserts. A ton of cookies and a few pieces of jello divinity. I'm holding onto the cookies for my regular Sunday night gathering. The divinity nearly killed me tonight. I ate a couple pieces. The second piece maybe me choke on my own spit (don't ask, I have no idea). Next thing I know, I'm trying to cough up a lung. Maybe I'll just share the last of the divinity with the ladies, too. lol

I can't believe it. I made rice that A) tasted good, B) wasn't burned, C) wasn't soggy, D) wasn't undercooked. I was totally prepared to tackle rice today and resigned to pot after pot of terrible results. Instead, I got almost perfect rice. I followed the Amy+Jacky ratio for medium grain rice -- well, I was off a little in the water and that accounts for the slightly gummy rice stuck in the Instant Pot. Next week I'll try to correct my mistake with the water in the ratio. After that will be pot-in-pot because it is far easier to get rice out of small pot than the 6 quart IP liner.

I'm ridiculously pleased because no one (including me) understands how I can cook everything else I cook and still not be able to cook rice.

I am cleaning my kitchen cabinets the month of January. Yesterday was the liquor cabinet. I have gradually quit drinking because alcohol reacts badly with my body of a sudden, so, who needs it? Anyway, I have a few bottles of cooking sherry, sake and such for cooking purposes, but several of sweet liqueurs. I'm thinking I need to make some baked goods each month to use them up. Or chocolate truffles...

When I want to use things up and refresh my pantry, I pull out a few things at a time. Either things that are almost gone, or those with the oldest dates on them, to use first. It helps me to have them annoying me on the table waiting to be used. :)

I often use liqueurs in baking. For example, in pie dough instead of water. Or as the liquid to plump up raisins. Even a small amount adds a bit of added flavour.

>5 MrsLee: When my Mom's uncle died (in 1979 IIRC), it took us ages to open and clean out one kist. When we did so, we found that every time he went somewhere in roughly the preceding 30 years (and he did a lot of overseas travelling in connection with rugby administration), he bought a bottle of the local liqueur, none of which he finished. Now every year, part of the torment that preceded Christmas was the making and stirring of a vast quantity of "mincemeat" for a huge number of mince pies that vanished like the morning mist -- in all fairness I must admit to helping them disappear. That year we poured all the liqueurs into the mincemeat, which ended up being highly alcoholic. It was also the best the Aged Mother ever made. Too late for this year, but maybe useful.

>7 hfglen: When my grandmother died in 2009, we cleared out the house. In the den was a quasi liquor cabinet full of alcohol my grandmother never drank after my grandfather died in 1971. There were a couple of novelty bottles (shaped like clowns and such) with rotted corks. There was also ancient (okay, maybe from early 1960s) bourbon that we used in our eggnog for three or four years. My grandparents were social drinkers. I have no idea where all the bottles of liquor came from. I would guess friends gifted most of it. There were some really nice shakers and glasses and at least one full bar tools set; but no one in my family is much of an open bar type. I think my SIL took one shaker and one ice bucket with her. Everything else that wasn't alcohol was put in the donation pile.

We had access to cheap booze, and at first we bought a lot of different things. But we don't drink much, and when, then very few kinds. The only reason we don't still have all those bottles from decades ago is that we have moved several times, and I have sorted some out each time. I still buy things to taste now and again. We've been in this house for almost 15 years now. (I joined LT while we were packing for that move.) Probably time to sort through it again.

My husband and I collected local liquors when we traveled. Some we never opened and I have them in a cabinet. We mainly have them for the bottles. I also have honey from around the world but that is used. When we traveled to Greece, I bought the local olive oils and I keep the empty containers.

I'm pretty sure I've lost my mind. I've pulled about 3/4 of the items from my pantry. Maybe 2/3 of the pantry items are inventoried. Pictured below, everything on the left counter (not the bar and not the vertical rack) is inventoried. Everything on the right (counter, bar, and floor) is waiting to be inventoried. Not pictured are a couple piles to the right and behind me that are inventoried and the rest of the items in the pantry I don't have space for yet.

I don't think I've come across anything I didn't know I had. Although, I am despairing of how to eat 13 cans of green beans, 9 cans of sweet peas, and 12 cans of blackeye peas. In the long run, that's not a lot; but seeing it on my inventory is daunting. Also, I somehow have 7 lbs of medium grain rice. I haven't inventoried the beans yet.



I'll work on this tomorrow. Hopefully, I'll get the pantry complete and put back together by the end of the day. I'll have to work on the fridge and freezer during the week or next weekend.

I did make some pasta from black beans and chickpeas and use a jarred sauce I had. That made 9 servings and took three items out of my pantry before I even started the inventory.



This my basic inventory spreadsheet. I'm hoping I can keep it up-to-date.


Anyone ever used ground lupin beans? I have a crapton of it and no idea what to use it for. At least I kept the cooking instructions and basic recipe. It cooks up like couscous or maybe like grits, it seems; but can be used as a flour alternative. I think I bought it because it's relatively low in carbs.

I tried making lists and was not sucessful. I have not heard of lupin beans. Being in Minnesota, I have wild rice. You have HEB. Are you in Texas?

>12 mnleona: Lupin seeds are a classic Portuguese nibble.

>12 mnleona: Yep. Houston area.

The inventory is getting there. I'm finally making a dent in the stuff on the counters. I've reordered the pantry. I'm not sure everything will fit back in this configuration.

I am this close to being done with the pantry reorg and inventory:



I'm tired though. I doubt I will make any more attempts today to getting the rest complete.

I did make something else out of my pantry -- kelp noodles and peanut sauce. The peanut sauce is pretty tasty:

3/4 c peanut butter
1/3 c water
3 T hoisin
2 T lime juice
4.5 t soy sauce
1 T sugar (I used 1/2 a packet of Splenda)
2.25 t chile-garlic paste (omitted b/c I don't have any)
1/2 t sesame oil (omitted b/c I forgot)

Combine everything. Warm in microwave to loosen. Stir until smooth. I waited to add water until the end so that I could get the right consistency. Also, I used water from my tea kettle so the sauce wouldn't need to be reheated to stay smooth.

That killed off two more things in my pantry -- the noodles and the last of my peanut butter.

Also, while doing all this, I've listened to Road Out of Winter and Emily Eternal. Both are good.

I used to live in Round Rock, near Austin, and shopped HEB a lot. When I visit my granddaughter in Ft. Worth, my daughter and I go to Central Market, owned by HEB.
You are really getting organized. Good for you.

Pantry inventory complete for 2022!



I skipped most of the spices and seasonings b/c I would need to update the list a lot more than I want.

Tonight I made a large batch of Kodiak waffles. I had one for dinner. Stuck the rest in the freezer. I'm sort of dreading going through the fridge and freezer. Mostly b/c there's a weird combo of stuff in there. lol

So far, the only surprise in the inventory was my jar of ginger preserves.

>19 lesmel: Beautiful pantry! Don't you love the feeling when you open the door now?

>20 MrsLee: YES! I keep opening the door just to grin at the tidiness of it all.

>21 lesmel: That's what I am doing to my baking drawer. The one I keep my metal measuring cups and spoons, cookie cutters, etc in. Over the years it had become a jumble and dirtier than I realized! It's so pretty now.

>21 lesmel: >22 MrsLee: I need to do my pantry and baking drawers also. Good for both of you.
By the way- Love the puppy in the photo.

I consider myself a good cook (as does my family), but for some reason I also have the "rice" problem! and the pie crust problem....it always tastes good, but looks a mess!

>11 lesmel:

Anyone ever used ground lupin beans?

Aaah, I copied before registering "ground"--I love lupini and they are so hard to come by here!!--but I've so far only used whole beans.

However, I think the flour is easy to use as any bean flour--make pancakes, tortillas, patties, or (my own preference) hummus! Well, a bean dip by another name...

Last Sunday, I made the Hunger Games stew I've made in the past. I made it with lamb. I usually don't make lamb because it's so expensive; but once a year, I'm willing to bite the bullet and make lamb stew. I made rice with the stew and was practically giddy that the rice continues to come out perfectly.

I also made a black eyed pea salad -- similar to Texas Caviar. BEPs, corn, chopped cucumbers, quartered cherry tomatoes, and apple cider vinaigrette.

Tomorrow, I'll prep for overnight oats and omelets. I need to figure out something else with either green beans and/or green peas. I have a great recipe for pickled green beans and I love green pea salad with cheese and bacon. That salad requires frozen peas (which I have) and not canned (which I have a ton of).

Also, I just realized I have all the ingredients for dill pickle salad. I'm a sucker for classic 70s jello salad. I know I've mentioned this before. I love jello salads but am totally freaked out by fruit in jello. Like, full on skeeved out just looking at it. I have no idea why they are different to me; but they are. Fruit in jello makes me want to gag. (Most) jello salad makes me a happy camper.

Inventory has fallen to the wayside. I need to update it. It's not too far out of date. I'm still eating my pantry stock. I'm not sure I will ever run out of rice.

Over the last few weeks, some friends and I have been cooking Sunday dinner. So far, there's been:

Hunger Games Stew & rice (from above)
King Ranch Casserole & three-bean salad
Instant Pot Ribs & Brussel Sprouts
Mushroom soup, Chicken Cacciatore, & War Cake (we read The Kitchen Front for book club the week before)

The mushroom soup is deeeeelicious. I've already made it a second time. Basic recipe:

1 lb mushrooms
1-2 onions
garlic
fat for sautéing
1 pint stock
herbs

Either finely chop or slice the mushrooms. Same with the onions. Sauté the mushrooms and onions in the fat of your choice. Add the garlic. Deglaze with stock. Add the remaining stock. Add fresh or dried herbs. Simmer 20ish minutes. Add a little cream at the end.

I made tofu-Andes mint mousse tonight. It's ridiculously good.

1 block firm/extra firm tofu, drained.
1/2 to 1 c milk or half-n-half,
10 oz bag Andes mint baking chips

Crumble tofu into processor or high speed blender with 1/4 c dairy. Blend smooth, Add dairy as needed. Add baking chips (you can melt the chips if your processor/blender isn't powerful enough). Blend until smooth. Pour into serving cups. Servings will vary depending on amount of dairy and/or will power. Chill….or eat straight from blender. Whatever works.

Haven't made anything recently. Now that it's Summer here (even if the rest of the country is enjoying Spring), cooking holds even less appeal. I do have quiche to make.

It's been ages since I updated...and there's nothing new to update. It's too hot to really cook anything that takes long. I did grill a steak over the July 4th weekend. It was accompanied by baked potatoes (really, pressure cooked) and salad. There were three of us eating off a single porterhouse and we still had leftovers. That was a really reasonable piece of beef considering it made six meals.

*sighs* I have put off commenting about this; but since I picked up her ashes today...

I had to euthanize my cat on the 12th of July. I was on vacation and sick with a cold. 2022 can just go jump in a volcano at this point. I was able to be with her when the vet injected her and the only thing I regret is that she had to be at the vet to die. She hated the vet clinic; but they were the only ones that could handle her medication and medical needs. As it is, her blood sugar crashed and had rapid cycling focal seizures prior to having to euthanize her. The vet thinks an insulinoma -- which are almost always fatal in cats and rare.

It's too hot to do any lengthy cooking or grilling. Also, I'm struggling with my weight. Between forced WFH with Covid and now permanent WFH b/c of a sea change at MPOW, I'm getting less activity and more access to food whenever I feel like it (bored? eat! confused? eat! angry? eat! frustrated? EAT!!!). Blergh.

>31 lesmel: I am so sorry for your loss. Be gentle to yourself for awhile. In time you will resume or find new good habits, but grief and sickness take bigger tolls on us than we are aware. May you find comfort in the love you have given to, and received from your cat. *Hug*

>31 lesmel: Sorry about the loss of your fur child. I still remember how sad and unprepared I was when Brumley died years ago. I still miss him even though I have three cats now. He was unique, and he left his paw print on my heart.

>31 lesmel: Loads of sympathy; kitties are very special!

Thanks everyone for the sentiments. I'm glad I got as much time with her as I did. I wouldn't wish a pandemic on anyone; but without it I would have lost her a lot sooner because I never would have been able to manage her diabetes while commuting 1+ hrs twice a day.



I was looking through my "to try" recipes the other day and stumbled on a Labneh & Pistachio ice cream. I may have to try that soon.

>35 lesmel: Hugs to you in the loss of your cat.

Tonight is the first Sunday Ladies Night we have had in months. I'm hosting. Dinner will be pork chops in a mushroom cream sauce with garlic parmesan asparagus. I made a tofu silk pie for dessert and have sparkling wine and blood orange sparkling water for mimosas.

My dishwasher is acting weird. Maybe. It's been a month or so since I've used it last. It had water sitting in the bottom. This is one of those "can't smell it so oops..." things that drives me insane. I'm not sure if I would have smelled the stagnant water since the dishwasher was closed the entire time; but maybe?

I sopped up all the water I could and ran the full load I had planned. I'm hoping the water drains correctly. If not I guess I'll have to call someone to see what is going on. The appliance is original to the house. 20 years for a dishwasher seems pretty reasonable!

I'd already planned that if the washer goes out, I'll replace the remaining appliances. Actually, the plan is whatever the next appliance to go out was would be the time to replace everything else. My microwave is showing its age -- the handle is breaking. My oven is temperamental, literally; and the gas burners take an abnormally long time to light without help.

>37 lesmel: I like your plan. I'm thinking along the same lines myself. I really want to do a remodel in my kitchen and update the bottom cupboards into drawers, put in a new refrigerator, etc. Someday!

We replaced our dishwasher about a year ago, and there were long waiting times unless your dealer happened to have a model in stock that you liked. The international chip shortage, transport chain problems... Some of that might be better now.

Dinner was a hit. I had leftovers for breakfast; but maybe should have waited for lunch. Now I want to lay on my couch and nap like an overstuff python.

>39 MarthaJeanne: When I had to replace my fridge last year, I had to go with a different brand and model. The one I wanted was on backorder for three months. *sighs* I may have waited too long to buy the other appliances in the series. Samsung says the oven isn't in stock. It probably doesn't matter; so long as they have the same stainless steel look.

>38 MrsLee: Drawers! Yaaasssss!!! My cousin had all drawers in the lower cabinets and I wanted to cry when they sold the house. I can't stand my lower cabinets. Actually, I can't stand any of my cabinets or my pantry. If only I had a money tree that grew $100 bills. I would sell and build the house I want.

Things I'd love in my kitchen:
* Butler's pantry style storage for food, dishes, cookware, and appliances
* All drawer lower cabinets
* No upper cabinets (see butler's pantry)
* Strong exhaust fan that actually drew smoke out of the house
* Overhead lighting, task lighting, low light for night
* Lots of sunlight (see no upper cabinets)

But the kitchen window should not point west. Too hot and uncomfortable washing dishes afternoon/evening. This house has the kitchen on the north side, which is really good.

>42 MarthaJeanne: My current house has a north window in the kitchen and I love it. My bedroom is in the southwest corner with a large double window and I hate it. It might as well be an oven 3/4 of the year here in Texas.

I've just moved back up from the basement to my bedroom with a south facing roof window. Can't sleep here in summer, and no sense in wasting money on trying to air condition either.

>40 lesmel: And please arrange the work surface and the window that you don't block the light while working there!

Went to the grocery store yesterday morning instead of fabric shopping. If I thought I could convert to being vegetarian AND could actually grow food, I would be sorely tempted to convert my backyard into mostly vegetable garden. Food prices are insane.

Maybe now that my cousin is back in town I could ask her to help me with a vegetable garden. I don't think my town has community plots and the ag extension office for my county is a 45 minute drive. That holds little appeal for taking any season long classes.

Maybe I'll ask some friends if they are interesting in trying a shared bed or two. That could be more fun since there could be a wider variety of plants.

>46 lesmel: -- I hear you on food prices. Our vegetarian family has seen few price increases so far in the unprocessed foods we buy like grains, nuts, dried beans, and fresh produce from grocery stores. But prices are going up a little in 2022 on anything packaged, such as soup broths, plant-based milks, organic applesauce, soy sauces, organic maple syrup, packages of granulated monkfruit sweetener, flours (big bucks there), bread/tortilla products, pizzas, tofu, peanut butter and organic eggs. Like many of you, we now rely on a basic home food pantry set-up in a cool closet w/ a closing door, since darkness helps preserve many food nutrients. Contents range there from pastas to grains to beans to a large glass jar of apple juice, whole olives from southern Italy, organic sesame + olive oils, dried and organic certified seaweeds, organic spices, soy sauces, black bean sauce from Hong Kong, ume vinegar + a few other items. Storage gear is glass, since plastic containers leach some plastic residue into the stored food from the container itself. We keep any ground or flaked grain products in the refrigerator for best shelf life. Our freezer includes pizzas, organic produce like cranberries (great for squash stuffing), soybeans (edamame), green peas, Trader Joe's "Turkeyless Roast" and frozen plant-based "meats" required by 1 of our elders since they are a committed vegetarian who now has a medical requirement for a diet that is both high-protein and, as much as possible, only organic food. We find that it's worth our time to cook the blander dried beans (I'm looking at you, pinto) from scratch as they have a better flavor that way than the canned beans.

Once every few months, we buy raisins and seasonal fruit like persimmons from our Ag friend who manages a table at our local farmers' market. He's a retired California high school principal who thoroughly enjoys his 2nd career raising tree crops.

To deter nocturnal plant-munching from neighborhood critters, gardening people in our SoCal mountains use 2-inch "raised" rectangular garden beds, lined with underground chicken wire or something similar, and over-arched with chicken wire if need be. Be aware that if you use a compost bin, keep it well away from your garden, since many critters find compost bins to be simply irresistible.

Our experience is that "converting" to vegetarianism takes a bit of time, one year to be on the safe side, since it's helpful to go thru the 4 seasons at least once to make sure you can survive. My own taste buds were able to adjust in a few weeks, but I was still doubtful until I had gotten thru that first year. I was never a big fan of the conventional US diet, since I grew up as a military brat, where the diet was always ultra-bland to begin with, so no love lost there.

Our favorite recent cookbooks include 2014's revised The New Vegetarian Cooking for Everyone, by Deborah Madison, Ten Speed Press; Miso Tasty, also Tofu Tasty, both by Bonnie Chung, https://www.pavilionbooks.com in the UK. Our favorite blueberry pancakes come mostly from the 1986 edition of Laurel's Kitchen Recipes, by Laurel Robertson et. al., which is also from Ten Speed Press.

>46 lesmel: There are some places around here where you can purchase an entire hog or cow if you have the freezer space to do so. They also offer some plans where you and another person or you and a couple others split the animal and costs. I have not done those as I really don't eat meat every meal anyway. Any time I purchase a pack of 4 pork chops, for example, three go into the freezer until I want pork again. I don't think I could ever be truly vegetarian, but I often eat meals of just vegetables. I also like cheese omelets for supper at times. My problem with gardening is that I'm not home enough in the summer to really keep an eye on the garden. I'll probably plant one a container one again this year. I might even expand it a bit. I'm thinking of relocating the raised beds nearer the patio.

It's getting to be that season where I start thinking about baking cookies; but I have nowhere to share dozens of cookies. Maybe I'll just pour all my baking needs into my quilting instead.

>49 lesmel: You could take the cookies to an assisted living facility or nursing home. Those residents always seem to be grateful for goodies. The staff at those places know the residents really in need of a "touch of home baking" or a little visit.

I'm watching a food show that is highlighting my home town. One of the dishes made includes huitlacoche (weet-la-COH-cheh). Also called corn smut, the name huitlacoche is directly translated as raven poop (based on what the chef on the show says).

Wikipedia disagrees with the chef about the Nahuatl origins : https://en.wikipedia.org/wiki/Corn_smut#Etymology

>51 lesmel: OK, but what does it taste like?

>52 MrsLee: I've never tried it. It kinda creeps me out. Even though it's a fungus and I love mushrooms, I always get this overwhelming feeling that it's going to eat my face off. 🤣

I've been told it is bittery, corny, woody, slightly mushroomy. Also, it's better when it's young/small.

>53 lesmel: I'll be honest, it doesn't appeal to me either. In my head I keep thinking about Ergot, a deadly fungus on gains that also gives strange hallucinations before it kills you

>54 MrsLee: Isn't ergot what triggered the mania in the girls at Salem?

>50 thornton37814: That's a smart idea. I'll have to look up some places once I'm back in town. I could always feed the local librarians.

>48 thornton37814: I've heard of this. In fact, I had plans to join in splitting an entire cow one year...and then realized I'd never have enough freezer space when there were only three of us doing the splitting

>47 MaureenRoy: Since it's me and a dog, the likelihood of me ever doing anything beyond a container garden is nearly nil. Also, I'm lazy. And I'd rather spend my time sewing. It's fun the dream, though. Heh

Here it is Thanksgiving (US) and I've barely made a dent in this thread. Mostly, I haven't done any creative cooking. Also, I honestly am not sure I've done much cooking at all this year. Nothing like last year with family dinner night.

I should make an effort to cook the rest of the year. I had grand plans to cook out of my pantry and freezer. I've actually kinda sort made a dent in the freezer. I'm still struggling with the pantry. Soooooo many beans and rice.

I need to re-run my inventory. I know I'm hopelessly out of date with my spreadsheet.

Thanksgiving menu this year:

2 turkeys
1 prime rib
1 green bean casserole
1 roaster of cornbread dressing
eleventy billion gallons of mashed potatoes
800 rolls (I think there might have been 5 rolls left at the end)
1 squash casserole
4 lbs of roasted carrots and parsnips (my contribution)
1 stock pot of gravy
1 saucepan of kernel corn
1 casserole of marshmallow sweet potatoes
5 gallon bucket of green salad (that not a single person ate)
2 pies
1 bundt cake

My family has no clue how to make a small buffet. There were 15 of us, I think. And I do not joke about the mashed potatoes. I have never seen such a huge bowl & 2/3 of it was gone when we were putting away all the food or splitting it up for take home.

OOOOHHHHH!!! And if i do a Friendsgiving or any shared large meal, really, I totally plan on using the tip from Babs (https://www.instagram.com/reel/Ck5n0B-j8OI/) -- aluminum muffin tins with a travel cover thing. Pack each muffin hole with leftover goodies that will all reheat. Cover with the lid. Take home to your fridge. Remove cover when ready. HEAT IN OVEN -- no additional dishes or pans needed. (Not my problem if all the guest knows how to use is a microwave 🤣)

It turns out, I love parsnips. I think I knew this; but I keep forgetting. They pair perfectly with carrots. How I make mine:

2 lbs carrots
2 lbs parsnips
salt & pepper
oil
honey or maple syrup

Wash veggies. Peel parsnips (pay close attention the the narrow tips where they get woody). Trim veggies. Chop into even-ish chunks -- this is totally dependent on your veggies. I cut mine into mostly finger length and finger width wedges. Coat with oil of choice. Season with salt and pepper. Roast on 425F for 20-30 minutes in large enough pan to make one layer. Toss 1-2 times during cooking. Test for doneness. Keep roasting until they reach your preferred tenderness. Coat with sweetener of choice -- start small and add to taste.

Note: You do you. If you like your root veggies slightly charred, broil those suckers. If you don't like them sweeter than they are naturally, use some fresh chopped herbs instead. You like mashed, cook them a little longer and mash out all your aggression. You want dainty chopped root veggies, keep the chop even for everything, shorten the cooking time, and watch the oven.

Alternative seasonings:
Rosemary
Thyme
Dill
Balsamic vinegar
Red or white wine glaze
Infused oils
Chili powder
Cumin
Lemon, lime, or orange

Add-ins:
Rutabagas
Turnips
Potatoes, any or all varieties
Beets
Onions
Garlic cloves
Winter squashes

Anyone made Bolos Lêvedos? After my adventures with crumpets, I'm thinking of trying the recipe from King Arthur.

I may also go back to figuring out a bullet proof crumpet recipe. I'm still struggling to get craggy holes, cooked through, without burned bottoms.

Spent some time last night going through the saved cookie recipes on my Pinboard (not Pinterest). Some links and entires sites have disappeared. That seems so incredibly sad to me for some reason. I have over 1200 links on Pinboard. I probably should do some sort of clean up. *snorts* 351 of the links are food related.

>63 lesmel: Oh dear! I hadn't thought of that possibility. But I tend to print out internet recipes I intend to use, and keep them in a folder. The ostensible reason is to keep the laptop out of the kitchen atmosphere, but now I have another good one, thank you.

>55 lesmel: Yes.

>60 lesmel: That was some meal! I'll post mine on my thread for comparison. This was the smallest meal I've ever cooked.

>61 lesmel: I love that combination and cooking methods as well.

>63 lesmel: & >64 hfglen: Printing is the way to go if you really care about a recipe. I've tried saving them to my phone, etc. but those die too. Usually I don't care anymore. I search a key ingredient or two and almost always find an interesting recipe which I try, but don't usually have the same ingredients again. Just search again next time and see what comes up.

>64 hfglen: & >65 MrsLee: I use a recipe program. I can grab the recipe and the URL. So, even if the site disappears, I have the recipe and the original site address. If I'm really lucky, I can use the Wayback Machine to see the original site.

>66 lesmel: I have learned to do that and I also do it for crochet patterns I want to keep. I send it to my email.

>67 mnleona: If there was a crafty pattern app I would buy that in a hot minute. The recipe app I use is Paprika (for those interested https://www.paprikaapp.com/). I probably could use it for crafty patterns even though it's not designed for that purpose.

My dad gave me two pieces of cast iron. They are ridiculously rusted; but I've seen a lot about restoring cast iron. I'm hoping I can clean them up, re-season them, and maybe use them. The pieces are on the small size. I'll probably take pictures of the entire process. I'm trying to decide if it's worth doing the work now or waiting until I'm in my own kitchen.

>69 lesmel: My suggestion is that you remove the rust asap. Even if you don't finish the seasoning, at least remove the rust and oil them well.

Argh! I mention Pinboard and now I find out it's sorta kinda dying on the vine because it's still supported by a single admin and that admin is struggling. In the long run, it probably wouldn't disturb me because I can't remember the last time I used a bookmark from my collection prior to last week. But what if there's something I need in 12 years?!?

>69 lesmel: I would wash and then remove rust with SOS pad (steel wool pad with soap), and let air dry for 24 hours, then grease really well with Crisco, lard, etc. That did the trick with mine!

>70 MrsLee: They have been out on a porch for years. If the rust hasn't eaten them whole yet, waiting a few more weeks probably won't change anything. lol

>72 Tess_W: So far, I've used some soap, salt, and non-steel wool scrubby. That was after a 1 hr bath in a 50/50 solution of vinegar water. I've barely made a dent in the seasoning and rust combined. Pretty sure I'm going to have to break out the steel wool to have any chance of salvaging both pieces.

>73 lesmel: My grandmother used to take her cast iron pots and pans camping once a year. She would build an extra hot large fire then bury them in the red hot coals overnight. However, I don't think she was dealing with rust, just sediment/grease buildup.

I soaked the cast iron in 5% vinegar. It's mostly rust & seasoning free. Now to scrub with salt. I really am not sure if I can save the pieces; but I am trying.

I'll post a few pics tomorrow.

I had grand plans to make navy bean & tomato soup over the weekend. Then I realized I will only be in town for the week. Guess I should empty my online grocery cart, too. 🤣

I hunted down a pineapple oatmeal cookie recipe. Actually, several. I made a version with butterscotch chips. I'm underwhelmed. Granted, I did fiddle with the recipe a touch. The dough looked too wet and tasted bland so I added 1/2 cup extra flour, 1/2 teaspoon extra salt, and 1 teaspoon extra spice (I used Chinese Five Spice instead of just cinnamon). I don't think the flour made much of a difference; but the salt and spices definitely helped.

One thing I didn't do was flatten the cookie. I totally missed that step in the instructions. I have cute little button cookies that taste...average. I'm wondering if these are the sort of cookie that needs a little aging.

Something I'm tempted to do is make a pineapple glaze with some of the reserved juice. I could dip the top of the cookie in the glaze.

>77 lesmel: I saw a suggestion to add died cherries or coconut when I was looking at recipes. At least yours had some body to them! Mine were flabby and flat.

The recipe I used from >77 lesmel: was from a newspaper. I love looking at older recipes on newspapers.com. In this case, the recipe wasn't that old. 1993. The previous recipes were from 1980, 1983, and 1934. The recipe from 1934 says to cook down 20 oz canned, crushed pineapple with the juice until it reduces to 1.25 cups. A recipe I found online, is very similar; but uses less shortening and more liquid -- a lot more liquid -- in the form of sugar and eggs and pineapple juice. I'd be willing to try the cookies again if I can figure out how to make them spread to make thinner cookies.

The cookies...

>79 lesmel: Haha, you and I have opposite ideas of a great cookie. Yours look perfect to me!

With my recipe, the cookies spread very thin, were dark brown on the bottom and shiny pale on top. They had a little crisp to them fresh out of the oven, but were limp within an hour.

I'm rage baking some spiced rye ginger cookies. I rammed my car into my garage door and dented it. Not just dented. Two panels are badly bent and the door won't raise more than 1/2 to 2/3 of the way up. The business that installed the door (when the house was brand new) says the door manufacturer is out of business and there's zero way to match the panels. The price to replace the whole door is more than 10x what they quoted to try to straighten the panels.

My mother was unhelpful when she said "That's outrageous! We replaced our door with an insulated door and paid less than that! I wouldn't do that!" Great, I'm so glad you wouldn't. Perhaps you should live in my city and see that prices are very different here. Not to mention, who is going to call for quotes? Oh, me. Who works full time? Oh. Me. Who already has foundation problems that need to be fixed? OH. ME.

The business is booking appointments no earlier than the 20th. I won't be around for that.

So. Rage baking. It isn't helping.

And now I rage ate three of the cookies and found a repair place. Maybe. The dude on the phone was non-committal about the whole thing. My emergency is not an emergency (I'm not trapped in the garage. The garage isn't wide open)...even if I think it is.

How many houses have garage door emergencies on a daily average? That seems like it wouldn't really happen THAT often; but maybe?

>83 lesmel: I have never heard of rage baking, but I like it.

So sorry about the reason for your rage though.

>84 MrsLee: All hail rage baking!!! If I'm extraordinarily ragey, I will skip the mixer and hand stir everything.

The pineapple oatmeal cookies are much better today. The spices have melded well. The pineapple is very faint; but keeps the cookie moist.

I was thinking I would like to try divinity; but I don't think I have the patience for candy right now. I have a recipe from my grandmother for "weatherproof" divinity. https://www.librarything.com/topic/328279#7700278

Also, looking back at last year, I definitely haven't made anywhere near as much food this year.

>85 lesmel: LOL, when I need to vent I usually chop up a lot of veggies with my large chef knife.

>86 lesmel: I was just thinking about the candy my grandmother made at holidays. Divinity, Patience and something called Pinoche.

>87 MrsLee: Penuche -- brown sugar fudge? I made that a couple years ago with Mom. Mmmmm, fudge.

Sorry about the garage door. My son works for a car repair company and he said people drive into the door all the time. I have been watching cookie and candy making on You Tube.

>88 lesmel: That may be it. I kind of thought it was a peanut candy. Will have to look at the recipe again. As a child, I didn't really care for most of the homemade candy. I did like cathedral windows though. Colored mini-marshmallows coated with semi-sweet chocolate. Best when no nuts were included.

>90 MrsLee: Could be a variation where you add peanut butter at the end. I love homemade everything just about. Heh.

Garage door is mostly fixed! A local company came out, the guy said he couldn't get it perfect (wasn't hoping for that) but could get it functional. Also, trying to make it better would end up making it look worse (the nature of the steel and aluminum, I guess). He also fixed the sensor. It was the teensiest bit off on one side. He noticed it before I even mentioned it.

10000000000% even better....they didn't charge me! He spent about 20 minutes prying the door back into shape. He did recommend that the door, the rails, and the opener get replaced. He said the whole system is showing a lot of age. He also asked if I would be interested in panels if they came across any. Most definitely YES!

In the meantime, I have continued baking. It has really helped me not fixate. Yesterday, I made two batches of Coffee Toffee Cookies -- https://www.americastestkitchen.com/guides/the-perfect-cookie/coffee-toffee-cook... -- and another batch of Spiced Rye Ginger Cookies.

I have at least one more batch of Spiced Rye Ginger Cookies to make. I'm also going to try the Pineapple Oatmeal Scotchies with butter instead of shortening and making them bigger.

I think I'll ask Mom if she wants to make coconut meringues. I have the rice cereal for them. Also, I have a yolk-only cookie recipe I can pair with the meringues.

>88 lesmel: I checked grandma's recipe. She called it Panocha, no peanut butter, sounds like what you described.

>92 lesmel: HOORAY! Congrats on finding a good workman.

Made the (probably) last batch of spiced rye gingers this morning. Also tried the pineapple oatmeal scotchies with some adjustments:

* butter instead of shortening
* cinnamon & cardamom instead of Chinese Five Spice
* cooked the pineapple down and then drained it
* flattened the tops with a glass

I would make these again, maybe. The dough is soft and sticky. I don't remember standard oatmeal raisin cookie dough being this sticky. Cooking the pineapple down made this batch have a much stronger pineapple flavor. I probably should have used my fingers to press the cookies flat.

>94 lesmel: I was watching You Tube and the lady used a piece of parchment paper to press the cookies.

Here was the second round of Pineapple Oatmeal Scotchies.



I liked this batch far better. There was more pineapple flavor and the cookie was soft in the center and crisp at the edge. I probably could have gotten the same texture if I'd squashed the single scoop from >80 lesmel: instead of leaving them mounded.

There will be some post bombing to get me to the magic 150. Feel free to join in the fun.

Holiday in the kitchen was a little abbreviated this year...but we still did the things we love.

Harvard beets

Pickled Green Beans


This uses crab boil in the recipe. Also, the pickling juice can be used multiple times.

Chicken Spaghetti


This is a double recipe. Then we went and made ANOTHER batch after Christmas. I just finished the last of my leftovers.

Mamaw's Coffee Cake


This year, we made a single recipe and didn't share with anyone. I feel a little guilty; but then no one asked about it either...so, maybe it isn't missed?

Smell Good


What this doesn't show is the apple juice that we normally include with the gift bag. I personally can't smell this unless I'm right on top of it or I walk into a house that has had this simmering all day.

Snickerdoodles


Would it be baking if I didn't burn something? I burned the first and last pan of cookies -- a full dozen. I'm still annoyed.

Now some kitchen treasures/finds

Old Mamaw's bread bowl -- inside


Old Mamaw's bread bowl -- the bottom


I think you can tell, but the bowl isn't really round. Its shape is ovoid. Maybe time? Maybe from the beginning? Mom couldn't tell me if Sidney Carrie (I call her that because it's easier to remember her that way) bought it or JM, Sr made it. These are the sorts of things that break my heart about not knowing the older generations. All that history is lost.

Behind it is a stack of Mom's mixing bowls. We were cleaning up the cabinets, trying to sort some things and discard some others.

Brim coffee can


When is the last time you saw Brim on a grocery shelf? Supposedly the brand was revived in 2018? Mom uses the can to hold her rosette irons.

Thermos from my high school alma mater -- which happens to share the colors and mascot for University of Texas.

Mom's tupperware mold


I was asking her about how the mold worked because I've never used one like this. Now I want to make our dill pickle salad in the tupperware mold. Darn it. Maybe next time.

Also, now I want to try making a sandwich ring...because I am weird and suddenly obsessed with this ring mold.

The final treasure from the 2022 clean up...

My brother's baby utensils


No idea where mine are. Mom says they should be in the same container; but she didn't recognize them and there weren't any with my initial.

>106 lesmel: I should give you some of the ring mold recipes from my grandmother's cookbook to test! The thought of making anything which hints of jello makes me cringe.

>104 lesmel: I have a red and green can from an Italian espresso coffee that I use for things like steamed puddings and Boston brown bread.

>96 lesmel: Those look better than any batch I made!

>97 lesmel: What are Harvard Beets?

>103 lesmel: What a wonderful find! I wish I had such a thing, but at least I have my grandma's cast iron Dutch oven to bake the bread in.

>100 lesmel: That reminds me of my childhood. My mom would make about ten of that kind of coffee cake to take to all the neighbors at Christmas. I loved going with her to deliver, because it meant being invited in for a cookie and a chat. Later years she made cinnamon rolls unbaked and froze them, then delivered on Christmas eve so they could bake than for breakfast the next day.

>108 MrsLee: I'm funny about jello molds. I don't like jello with fruit; but I love lime jello salad (lime congeal), bing cherry salad, and dill pickle salad. There are a few others I'd love to try that are similar to the three I like.

>109 MrsLee: I would love to find a coffee can to bake in; but I'm not sure I trust the newer cans. Even when they say they aren't lined with BPA.

>110 MrsLee: You want the recipe? Maybe you can compare the one I used with the one you did?

Pineapple Oatmeal Scotchies

20 oz can crushed pineapple
3 cups rolled oats
2 cups all purpose flour
1 t baking powder
2 t Chinese Five Spice (original recipe called for cinnamon)
1 t salt
1 1/2 cups shortening
1 1/2 cups packed brown sugar
1 egg
6 oz butterscotch chips

Heat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Drain and press the pineapple. The pineapple doesn't have to be dry. Reserve juice for another purpose (or use to make a drizzle).

Combine dry ingredients in a bowl: oats, flour, baking powder, spices, and salt. Set aside.

In mixing bowl, beat shortening and sugar until light and fluffy. Add egg and beat. Add pineapple and beat.

Add dry ingredients by thirds. Mix well each time. Stir in butterscotch chips by hand.

Drop cookie dough on prepared sheets by two (2) tablespoonfuls. Gently, flatten tops with flat glass bottom. Use a small amount of sugar to keep the cookies from sticking to the glass.

Bake in oven for 16 - 20 minutes, until lightly browned. Cool for 5 minutes before removing from the sheet to a rack to cool completely.

NOTE: Substitute any combination of spices instead of Chinese Five Spice -- Cardamom, Cinnamon, Cloves (use sparingly), Nutmeg (use sparingly), Ginger, etc
Substitute butter or margarine for the shortening. If using salted butter or margarine, reduce the amount of salt to 1/2 teaspoon.

The second time I made the cookies, I cooked down the pineapple and juice until most of the juice was visibly gone. Then I pressed the pineapple to remove some of the remaining juice. I did leave it a little juicy.

Went to a NYE party. There was a ton of food. Brisket. Gumbo and rice. Fried Chicken. Salmon croquettes. Guacamole and chips. Cheese and fruit. Potato salad. Pickled green beans. Harvard beets. Bread. Crudité. Pate. Cream puffs. Pudding. Pie. Hojarascas. Coffee cake.

>114 lesmel: As much as I do not care for the gelatin texture, your still pickle salad intrigues me.

>116 lesmel: Thank you. I can tell there is less liquid and more dry ingredients in that one. I'm not going to make them though! That cookie has become almost as bad as gelatin in my memory! LOL

>111 MrsLee: It is the traditional pickled beets with slightly thickened sauce. Most recipes include butter; but we leave it out.

The Spruce Eats says the beets are named for Harvard's colors.

We use this recipe: https://www.southernliving.com/recipes/jessicas-harvard-beets and reduce the amount of cornstarch...and leave out the butter.

>117 lesmel: Wow! What a spread! If I get the gumption today, I'm going to make a lazy man's dark molé sauce for some of our leftover turkey which wasn't used in the posole I made for the New Year.

>120 lesmel: Thanks! I love pickled beets. I recently made a cabbage recipe that was similar with a thickened sauce of butter, flour, and vinegar.

>112 MrsLee: I feel about as nostalgic for the bread bowl as I do about my Mamaw's tea pot.



It used to have a handle. And I'm not sure the inside could be cleaned even if we tried.

>123 lesmel: It looks well loved! Almost all of my cookware is handed down. I have Revereware pots from my mom and mother-in-law, also some Farberware from mom (1950s-1960s). Then I have cast iron frying pans and the Dutch oven from my grandmother (1920s-1930s), and a roasting pan, jelly roll pan, and some muffin rings which may be from my great-grandmother (1890s-1910s).

There are also some isms I've purchased over the years, but seeing as how this year will be my 40th wedding anniversary, I suppose my things are almost antiques as well. Or just old. Lol

>113 MrsLee: My grandmother did the same. She would make a couple dozen of these coffee cakes for family and neighbors.

I'm to the point where I think we should make them all the way through the second proof and then freeze them. We could do a few a month between September and December. The sticking point is the icing and topping with pecans and cherries. That's all done post-baking. Still, prepping for a few months would make it far easier to share these cakes in December.

>118 MrsLee: Dill pickle salad for you!

6 oz pkg lime jell-o
20 oz can crushed pineapple, juice drained and reserved
1/4 cup vinegar
1/2 cup sugar
1/4 tsp salt
4 oz jar pimentos
3 medium dill pickles, diced
1 cup chopped pecans

Combined pineapple juice, vinegar, and enough water to equal 3 1/2 cups liquid. Add salt, sugar, and liquid to a saucepan and bring to a boil. Pour over jell-o. Stir until dissolved. Cool until partially set. Stir in remaining ingredients. Chill until firmly set.

NOTE: If you are like me and sometimes let it set a little too far before combining the ingredients, stir it vigorously before you add the remaining ingredients.

>121 MrsLee: Molé and pozole! YUM!

>124 MrsLee: Mom has Revereware (at least two saucepans; but I think there might be a skillet floating around) and Astraware and had a full set of Le Creuset. My brother asked for all the piece of the Le Creuset she doesn't use and likes to taunt me about. Little does he know that his underhanded ways (do not taunt me when you decide to be greedy) are going to lose him the set of aluminum mugs he is probably plotting to ask for.

I should have asked Mom for the aluminum mugs this Christmas. She never uses them. I would get rid of every glass in my house if I owned those mugs. They are the most wonderful thing for cold drinks.

>126 lesmel: That looks beautiful, and I might make it for my husband some day (he is a dill pickle fiend), but I can't wrap my head around it!

>128 lesmel: My husband yearns for his grandma's aluminum yogurt glasses. I bought some replicas, but somehow they are not the same. They are the best for child summer drinks or milkshakes. My grandma also had them. Why don't they sell yogurt in cool containers like that anymore?

I had some China teacups my grandma got out of laundry detergent! They were lovely. I gave them to one of my nieces.

The best product like that I can think of now is actually a company which makes molé! Each variety comes in a different designed jelly glass (I call them that because when my grandmothers got them, they came with jelly in them). I bought several of the molé varieties so I could have a set of glasses. They make nice stemless champagne glasses.

>124 MrsLee: On the topic of kitchen things passed down: My grandmother had two very unique things in her kitchen -- a whittled knife and a two- or three-tined fork. I can't actually remember, but I think both things were gifts from my grandfather to her. She had sharpened the knife so much it was more like an awl than a knife. It disappeared before her death. We don't know if it was stolen or thrown out. The fork, we found in the kitchen. My mother has it now. I took her bean pots (there were two). I've been thinking about using them for sewing tools since I rarely cook with them.

>130 MrsLee: I am not old enough to remember when you could get glasses from gas stations; but I am old enough to remember when kids could collect the jelly jars that had characters on them or get the freebies from McDonald's or Burger King. Canning jars are still some of the best vessels to drink out of. I had a coworker actually stop me in the hall one time and say "I'd always heard about drinking from Mason jars; but I didn't think it was a real thing..." I was drinking coffee or hot tea from an handled Blackburn's jelly jar. I got the impression she wanted to ask me if it was all Southerners, all Texans, or just weird, quirky me.

>103 lesmel: Once long ago I visited a wood turner on the (KZN) Midland Meander. He showed me an elliptical bowl and explained that if you turn a "round" bowl in green wood, as it dries it shrinks in one direction more than another and so ends up elliptical. May I suggest that this might be the story of your Mom's bread bowl?

>133 hfglen: I can see how that could be the story. If only we had a time machine and I could meet my great-grandparents!

>130 MrsLee: Tell me more about these yogurt glasses! Do you have a photo of the replicas?

>69 lesmel: & >75 lesmel: The cast iron scouring is not going well. I'm not sure I will be able to salvage the two pieces. I'll probably give it one more try and then I'm done. I don't think I'm too disappointed. Both pieces are made in China

Another story for the "Lesli has a weird sense of smell and taste and will kill herself because of it one day" files.

While home, Mom asked if I wanted oatmeal for breakfast. Little did she know she had less than 1/2 a cup of oatmeal when she asked. Then she spotted her full container of steel cut oats. She had never tried them before and the container was unopened. I warned her the oats take a lot longer to cook than rolled oats. 30+ minutes later, we are sitting down to eat. The oats are ok. Mom hates them. She thinks they taste medicinal. I am almost through my bowl before it dawns on me that I know she bought that container when I was with her. "Uh, how old are these oats, Mom?" She shrugged and guessed maybe a year?

Reader. Not. Even. Close.

My mother tried to poison me with rancid steel cut oats from 2011.

This is not the first thing I've eaten that isn't immediately obviously rancid to me. It won't be the last. But I'm going to never let my mother live it down.

Also, my dad tried to poison me with slightly off Braunschweiger this year, too. I only had a small bite of the slice before I switched over to ham for my sandwich.

OH! I forgot to mention that I came home with a new to me food processor! I'm donating my food processor. I love this food processor; Mom gave it to me. She hates it. She likes her older style food processor that doesn't have 80 billion features on it.

I have a feeling she hates her Kitchen Aid mixer. It's really too big to do small batches of mixing. Also, the bowl weighs a ton. She gave her older mixer to someone. I have no idea why. I guess because my stepdad bought her a pretty eggplant colored one; but that one was nothing but a lemon. The motor leaked oil and it was a tilt head and not a raised bowl version.

>135 lesmel:

This is the set of new ones. Don't remember where I bought them though!

This is the bottom of the old one, which came with yogurt in it sometime in the 1950s or 1960s.


This is the old one, side view. The color washed off because we washed it in the dishwasher. Naughty us.

>136 lesmel: There are some very decent inexpensive cast iron pots and pans available these days. :) Perhaps not worth your time to continue...

>137 lesmel: Eating at parent's houses is always risky! My mom kept everything but the product itself in plastic tubs in the refrigerator. Always interesting for those who like science projects.

I try not to be the same, but things do have a way of hiding sometimes, and time flies as we age.

>139 lesmel: Congratulations on the food processor! I recently bought an avocado colored Kitchenaid. Hopefully without the lemon motor! It has the tilt top, but the other one wouldn't fit under my cabinets, so needs must.

I'm also donating a giant Sharper Image counter top oven. That was a hand me down from my dad. I've used it twice.

>140 MrsLee: Oh! Those are lovely. They are sort of similar to the mugs that Mom has; but they never held yogurt!

>141 MrsLee: OH! I see some Bascal tumblers on Etsy! Do you know if there is a difference between the E and any other letters?

>147 lesmel: I know very little about them. No research, my husband told me the story about yogurt being sold in them.

Two more posts and you can begin your new thread! Here's one.

Oh, why not. Here's 2.

>142 MrsLee: Yup! I'm thinking it's wrong to donate these two; but maybe someone else will rescue them?

Onward to 2023!!