Search Results for '("C'

[cwcdesign]

They are a Massachusetts based company - TJ Maxx and Marshall’s were separate companies, then TJ bought Marshall’s (eons ago) when home decor started being so important they created Home Goods. The Home Goods near my art teacher was connected to a TJ Maxx which was all clothes there.

[Mike Nolan]

It would make more sense that way, but when you go through the doorway between the two sections, it says 'Welcome to Marshalls' when you enter the side that has the linens, furniture and kitchen items.

I've been in a Marshalls store (in PA), it had a little bit of everything, just like the TJ Maxx in Lincoln. So I'm not sure there's a clear dividing line between the three.

[BakerAunt]

Chocolate was on my mind, so on Sunday, I baked my adaptation of Olive Oil Greek Yogurt Brownies from The Mediterranean Diet Cookbook for Beginners. My adaptations consist of substituting white whole wheat flour for AP, using dutched cocoa powder (this time a combination of regular and double dutch), 1 tsp. BRM milk powder, and 1 tsp. KABC espresso powder. I also put chocolate sprinkles on top before baking.

[Mike Nolan]

TJ Maxx, Marshalls and Home Goods are all the same company, we have all 3 in Lincoln.

Our TJ Maxx seems to cater more to clothes for young people, but it does have a small cooking section.

The Marshalls and Home Goods here are inter-connected, you can go from one to the other and the checkout area is for both. The Home Goods area seems to have mostly clothes, the Marshalls has furniture, linens and a pretty big cooking/food area, with a large wall of kitchen implements and tools. They won't have the latest innovations, but I've gotten measuring cups, custard cups, brushes and a few pans there, usually at very good prices. (I'm always looking for new shapes and sizes of brushes.)

The company buys a lot of surplus inventory (as does Tuesday Morning), so the selection changes all the time. The foodstuffs they have (candies, chocolates, pasta and oils/sauces) tend to be brands I'm not familiar with, I'm not sure if that's just because they aren't carried in this part of the country or if they're buying from companies that market under multiple brands or haven't established other distribution channels.

[Mike Nolan]

I've only been to our TJ Maxx a few times, we have a Marshalls and a Home Goods store a lot closer now, similar concept (and same ownership). I did get a nice santoku knife at TJ Maxx once, but the foodstuffs are kind of tucked into a quiet corner of that store. I've not been all that impressed with the food items at the Marshalls.

[BakerAunt]

Italian Cook: T.J. Maxx has specialty food over near the cooking and baking items. I am a fan of their 4 oz. Nieman-Massey vanilla for about $11.95. It's also a good place to pick up maple syrup (if not ordering from Scruggs) and other specialty ingredients. Of course, the selection always varries.

I got my flu shot on September 28, in preparation for my husband's cousins' reunion. My husband got his at the same time. I hope to be able to schedule my Pfizer Covid-19 booster next week. My husband got Moderna, so he has to wait for its booster to be approved. Even after I get it, I will continue to mask, given the dismal rates in Indiana, and especially in our county.

[cwcdesign]

I was in Harris Teeter after work today. I checked the pasta shelves and they’re better than they were 6 months ago and that’s at the end of a Saturday when it’s a holiday weekend AND fall break for the Atlanta schools so there are plenty of visitors. We’ve discovered a new store brand (HT is owned by Kroger) it’s called Private Selection and most of its shapes are imported. We usually stock up when it’s on sale.

I had my flu shot yesterday and my booster shot is scheduled in 2 weeks (that’s the spacing my doctor recommends). CVS makes it easy. I had my shots at the health department, but CVS can still give me my booster - it’s 5 minutes from the house.

[Mike Nolan]

I see a lot of vacant spaces in the malls near us, most of them were probably young women's clothing stores. We've lost a lot of restaurants here, not all of them directly to COVID. The Red Lobster in Lincoln closed last month, because they couldn't reach an agreement on a new lease.

Fast food restaurants come and go all the time, so it is hard to say which ones wouldn't have made it anyway. Zoup closed during the first few months of the pandemic, which is too bad because they had several soups we liked, though most of them use a soup base with garlic in it.

The Valentinos Grand Buffet, which had been closed for the last year due to COVID, will not reopen. Vals is down to just two dine-in locations in Lincoln, (from at least 5) but they must have a half dozen take-out-or-delivery locations.

[BakerAunt]

Chocomouse--it was Italian Cook who commented on a pasta shortage. I do not buy pasta at our town supermarket because it is not quality pasta. I was happy to find a single bag of spinach pasta (wide noodles) at T.J. Maxx today and snapped it up. I have bought a good quality of orzo at Kroger this summer, and looking at my stash, found some casarecce and rignatoni that I bought from Aldi's, possibly this summer. All of these are made in Italy.

If you have an Aldi's or a T.J. Maxx, give them a try, Italian Cook. I sometimes have had good luck with pasta at Tuesday Morning as well.

[BakerAunt]

A four month delay for windows is the norm for now. We ordered the windows for the renovation of our apartment over the garage at the end of June and were told to expect them the end of October. I hope they are on schedule. We still do not know when the siding might become available.

On our way back from my husband's annual cousins' reunion in Michigan, we stopped in South Bend. The second store was a furniture store that also sells futons. We have decided that the "bedroom" in the apartment should not have a dedicated guest bedroom, as we already have one in the house. So, we are getting rid of the two twin beds and putting in a futon that opens to a double bed. We were impressed with the evolution of futons! The one that we liked was in stock. The manager told us that the other one we were considering (a little less expensive but not as nice), was on order, and she has been told at least ninety days if not longer for more to come in. They definitely have supply issues, and not just because they are near a lot of students at Notre Dame who like futons.

[cwcdesign]

When I went in to pick up a disposal at Lowe's back in July (August?), I was surprised how few they had on hand. Fortunately they had the one we needed.

I'm getting ready to replace the windows and slider on my condo (in case I didn't mention, I purchased the one I've been living in for 6 years back in June). My contractor said to expect 4 months. Good thing I'm not in a hurry.

[Mike Nolan]

I don't buy pasta very often, except for Kraft macaroni and cheese boxes and the cheese tortellini that Costco has. I did buy some orchiette to make minestrone with a couple of years ago, used half the package and eventually threw out the rest. (I thought the minestrone was good, my wife didn't like that I had added summer squash to it.)

Most of the time I make pasta myself using the KA pasta kit, I like the semolina egg pasta recipe that came with the KA pasta kit, it makes good spaghetti, fettuccine and lasagna noodles.

My KA pasta kit came with two cutter, one is called spaghetti or linguini, though I think it is sort of in between those two shapes, not exactly flat but not really round, either. There's also a fettuccine cutter, and I use it for both fettuccine and soup noodles, the former I try to get to the '4' setting on the roller, soup noodles I usually do at '3'. If I want wide noodles, I hand cut them after rolling them out.

One of my projects this winter is to try making Chinese pulled noodles. I ran across a 'how-to' article that says the secret is adding yeast flakes (non-fermenting) to relax the gluten.

If I'm making something that is usually served on noodles, I generally prefer to make spaetzle, using the recipe that Grizzlybiscuits posted to the original KAF site.

[chocomouse]

I've just returned from grocery shopping. I bought KAF white whole wheat as I used up my supply last week. The flours were well-stocked, although prices are up -- 4.89 for a 5 pound bag. My husband will be picking up a 50 pound bag of AP and the KABC store next week; I usually resupply about this time of year anyway, fall and spring.

I paid attention to cwcdesign's (I think that's accurate) comment about low supplies of pasta. The shelves were pretty empty of pasta, but I did find, down low in the back, a few boxes of cavatappi and gemelli. Interesting that the macaroni and the penne sections were empty. I surmise that the more common shapes are being bought up, whereas the "weird" looking shapes that many folks are not familiar with, are more available.

Overall, I'd say the shelves were much emptier than I've seen them since last spring.

[BakerAunt]

So far, I'm not noticing any shortages. I placed a regular stock-up order to Bob's Red Mill, and it arrived within a week--more like five days. Orders over $59 ship for free by UPS, which is a great deal for me. I buy cases (usually 4 bags to a case), which brings down the price below the grocery store price, even though BRM prices, like all grocery products, have increased.

[Mike Nolan]

I baked the King Arthur buttersnaps (Bordeaux copycat) cookies today. They said 12-15 minutes at 375, the first batch was overdone at 12 minutes, so I dropped the temp a little and baked the second batch for 11 minutes. That was better, but one or two of them still look a little dark on the bottom. I might try 350.

They're darker all the way through than Pepperidge Farms Bordeaux cookies and the taste and texture aren't that close, either. King Arthur has you roll the cookies in sugar with a little salt, I think that makes the cookie too salty on the surface. I'll probably skip that next time.

If I make this again, I think I'll try a blend of white sugar and brown sugar, though another copycat recipe uses dark brown sugar. The King Arthur recipe doesn't use milk, some of the others do. I may also try using just egg white rather than a whole egg.

I stuck a chocolate kiss on some of them after they came out, because I like to eat Bordeaux cookies with chocolate kisses, those were interesting enough I would do that again.