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Nice one, BA!🤣🤣🤣
Sadly, no baking here until we get back in our own home.
I made chicken salad from the rotisserie chicken I picked up on Sunday. I was able to use up my dried cranberries and almost all the walnuts I had. I'm trying to use up bits and pieces and finding items that are too old to keep, so that as we move back in we won't have as much.
Of course, the project is taking longer and as of next Monday we will be nomads, spending 2 nights at friends' and then driving up to Massachusetts. I will be back on the 28th (Will will be staying up North for April) and then staying at the Inn for a night or 2 and then my friends' again for a couple of days. I should be able to sleep there by the 1st, but I won't have my kitchen. My contractor is going to put ram board on the floor in my office so the items we currently have with us can at least be in the house. Hence, the clean out - I now have all my baking supplies in one plastic box - I took all the grains out of the freezer to let them come to room temp last night.
I made chicken salad from the rotisserie chicken I picked up on Sunday. I was able to use up my dried cranberries and almost all the walnuts I had. I'm trying to use up bits and pieces and finding items that are too old to keep, so that as we move back in we won't have as much.
Of course, the project is taking longer and as of next Monday we will be nomads, spending 2 nights at friends' and then driving up to Massachusetts. I will be back on the 28th (Will will be staying up North for April) and then staying at the Inn for a night or 2 and then my friends' again for a couple of days. I should be able to sleep there by the 1st, but I won't have my kitchen. My contractor is going to put ram board on the floor in my office so the items we currently have with us can at least be in the house. Hence, the clean out - I now have all my baking supplies in one plastic box - I took all the grains out of the freezer to let them come to room temp last night.
We just thought of another thing - it would be feeding off of its own yeast and not take advantage of what's in the air around it. Sorry, I'm really tired and can't seem to put my thoughts together very well.
Will and I will pass on this. Not only does it use electricity, but also takes up counter space. What if you don't want to use it for several weeks? We like using discard -it sounds like she doesn't feed it.
A friend of mine's daughter is a Girl Scout this year so I bought some for the first time in ages. The thin mints are awful - they are not thin and they tasted stale to me - not at all like the cookies of old - the Samoas were better. We have one box of thin mints in the freezer- we will probably use them for a pie crust.
At work we sell giant cookies from the in-house bakery - choc chip is the best seller. The other cookies we get from them are red velvet, peanut butter with Reese's Cup, oatmeal raisin, sugar and mudslide (sort of a brownie in cookie form with chopped pecans) and usually 1 or 2 COW (cookie of the week). They are good sometimes, not so good others, but the guests don't seem to mind - they rave about them. Mine are better
A belated Happy Birthday Joan - glad to hear it was a nice day😁
February 26, 2023 at 8:42 pm in reply to: What are you Cooking the Week of February 26, 2023? #38568Will made fried buttermilk chicken tenders from scratch, our family's favorite potato salad, cornbread and sliced tomato with lettuce. Delicious and tender chicken - so glad we have leftovers.
February 24, 2023 at 9:49 am in reply to: What are you Cooking the Week of February 19, 2023? #38535Italiancook- I wonder if you found one of those heatproof elastic bands that you could wrap around the middle or a large Velcro strap - just some thoughts
February 23, 2023 at 7:28 pm in reply to: What are you Cooking the Week of February 19, 2023? #38533Italiancook - here's what I do even if the directions say not too - I'm usually cooking boneless chicken breasts.
I put the probe in the fattest breast, after I've put however many in the slow cooker, add the rest of the ingredients. Then I put the lid on and clamp down the traveling handles that mine has - otherwise the wire from the Chef Alarm won't let the lid stay tight. I set the alarm for 163 because I figure it will get to 165 on its own, set the machine to manual and low - the chicken is usually done in 2 ½ - 3 hours.
I hate that my slow cooker cooks so high - I can only use it when I'm home for the day.
February 22, 2023 at 7:17 pm in reply to: What are you Cooking the Week of February 19, 2023? #38519I love my ChefAlarm (mine's green). I use it for everything - the pot clip is useful. I even use it to manage my cooking in my fast slow cooker.
February 19, 2023 at 6:11 pm in reply to: What are you Cooking the Week of February 19, 2023? #38494Will's making chicken fried rice - it smells so good!
February 18, 2023 at 9:58 pm in reply to: What are you Cooking the Week of February 12, 2023? #38490Since the windows are already in and three out of 4 appliances are already here, we're in pretty good shape. I bought the flooring at the beginning of January and it's in my contractor's warehouse. The kitchen cabinets are semi custom and the cabinet maker is confident on getting them in quickly. By Monday afternoon, we should have nailed down color etc. My plan is to get fixtures and tile that are already in stock. So fingers crossed.
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