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Iâm not actually worried about delivery dates - I just want to get the process rolling. Iâm finally putting down a deposit on my new windows with my contractor tomorrow - it will be 14-16 weeks before they come in. Once we got the proposal it took us a month to get together to sign the contract. Iâve lived here for 6 1/2 years, so Iâm just starting to do things so I can keep moving forward
Frigidaire Gallery has an induction range on sale right now at my local dealer. It has a steam cleaning feature. They also have a 3 door French style refrigerator that I want to look at - it has a water feature inside which might work. Iâm taking the next 4 days off to celebrate my 70th on Saturday, so I may go over tomorrow afternoon to check them out. Because I can save on those Iâm thinking of a mid-level Bosch dishwasher since itâs quieter than the Frigidaire ones. Iâve decided to go ahead and get my appliances before I design my kitchen as they really need to be replaced and I like to be able to take advantage of a sale
Chocomouse, is your recipe for the olive Gruyère rolls posted? I searched here and looked at KABC but couldnât find one. I know youâve mentioned them before. Would you mind sharing?
Aaron - I couldnât remember if it was buttercream or cream cheese 𤣠Will said it was CC - I think it would work either way
Claire Saffitz has an amazing brown butter cream cheese frosting that she uses on her carrot cake.
I did bake Chocolate Eclipse yesterday. We have plenty of leftovers. It was one of the best Iâve made in a long time.
What is driving me nuts is all these people who say they are getting an extra hour of daylight. NO they are not - the amount of sunlight is exactly the same. It is just that it is more at the end of the day than the beginning because of an artificial clock.
Also, these same people would be mighty upset when the sun rises at 8:30 in the middle of January because we stayed on DST.
When I worked for the magazine, our sales manager from the West Coast did morning change his watch when he came East for meetings. He found it easier to adjust if he got up 3 hours early for meetings - it is all just perception.
I'm making an Eclipse Cake for dessert tonight. Will is making pizza and we're having friends for dinner. So I won't be baking pie today or tomorrow.
Happy Birthday Joan! I hope you got to do something fun.
February 28, 2022 at 6:57 pm in reply to: What are you Cooking the Week of February 27, 2022? #33282I made a recipe for a French lentil salad from Barefoot Contessa. She used kielbasa which she just sliced without warming up to the warm lentils. I used Portuguese chorizo the I sliced and warmed in a pan. We really enjoyed it. Her accompaniment was toasted baguette with herb goat cheese. Ours was toasted sourdough with Brie (it was on sale)
BakerAunt, I keep a bookmark to the King Arthur Ingredient Weight Chart. It lists a lot of ingredients that I'm often curious about regarding weight and cups, etc. It lists the cups (sometimes ¼ or ½ cups but all you have to do is double) ounces and grams. I find it helps me with my visuals.
For example it lists ½ a cup of olive oil so if I need say 1/3, I'll double the grams then divide by 3. It works for me.
February 25, 2022 at 7:33 pm in reply to: What are you Cooking the Week of February 20, 2022? #33250Italiancook, if youâre looking for something different to do with the cherry tomatoes, theyâre great either sautéed or roasted, sometimes called burst tomatoes.
Burgers, oven fried sweet potatoes and salad both last night and tonight.
February 21, 2022 at 5:52 pm in reply to: What are you Cooking the Week of February 20, 2022? #33215Iâm making tomato soup from the Barefoot Contessa to go with grilled cheese on freshly baked sourdough
February 19, 2022 at 9:02 pm in reply to: What are you Cooking the Week of February 13, 2022? #33199Asparagus was on sale so I got some to make a penne pasta with Alfredo sauce and Tuscan chicken sausage. I added a little Brie to the sauce. We both enjoyed it and have dinner for tomorrow
February 15, 2022 at 6:14 pm in reply to: What are you Cooking the Week of February 13, 2022? #33158last night we had leftover homemade pizza. Tonight I made a chef's salad with homemade thousand island dressing. the salads greens are a mix of leftover spinach, Bibb and cilantro that I'm adding a small head of romaine to. Mix ins are turkey, ham and Swiss from the deli, cucumbers, carrots, tomato and hearts of palm (those were on sale).
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