cwcdesign
Sat. Feb 21st, 2026
Well, that's encouraging BA because I know you signed up before I did. I still used mine yesterday to purée some tomatoes for a quick pasta sauce.
cwcdesign.
My friend's husband has made a large batch of his delicious meatballs for us to have for sandwiches at work (the Lighthouse) today. So I figured I had better bake something. I made Ina's Chocolate Chunk Blondies from her Foolproof Cookbook. I left out the nuts because of one of my co-workers, used large instead of extra-large eggs and used my 9x13 pan instead of the 8x12 she used. I also only baked them for 25 minutes. They are really good!
I've also started cutting brownies in much smaller pieces when I make them for groups. So instead of 1 dozen, I got 4 dozen and am taking 3 dozen in. That way anyone who just wants a bite can have one and they're rich enough that it's probably enough. Because it's so hot down here already even with the AC on, I put them in the fridge so they wouldn't melt.
I enjoyed the article. To finish reading the article, BA, I had to click on the next page icon a couple of times, but I did read it all. You might want to try again.
I decided to check out the website on American holidays - there's a flour month (March) and a cookie month (October), but only individual cake days - carrot, pound, & chocolate that I saw through quick perusal- I had no desire to look at 365 days of food holidays :-). It does appear that National Cake Week may have been started by the Clandestine Cake Club.
Mike, the nearest one to me is probably 5 hours away - not happening 🙂
We've had salad for the last couple of nights. I grilled chicken breasts with Penzey's jerk spice. We'll eat when Will gets home from work in a little while
I received my confirmation Jan 4th and that last letter I have is Feb 17. Maybe it's time to call
Lucky you Rottiedogs
Baker Aunt's post reminded me - has anyone else received their blade yet?
Swirth, you reminded me that my mom just went to a party for a couple that was celebrating there 60th anniversary and they both turned 90 this year!
I think it's great that your great grandparents were able to reach 50 years.
A belated happy anniversary Swirth - that is a major milestone!! I hope you didn't get the June 11th storms.
Yesterday, I tried a pork butt in the crockpot. It used a dry rub with water and cider vinegar in the bottom of the container. It ended up taking too long so I wrapped it and put in in the fridge. I did the same with the liquid. This afternoon I took it out and shredded it. It was nice, but a little dry. I took the fat off the liquid and then ended up adding it all to the shredded pork - I wish I hadn't - I think it's too wet now. Will hasn't weighed in on it yet.
Wednesday I made a spinach zucchini lasagna from myrecipes. It was small which I liked so we had leftovers, but not too much - so simple using ricotta and chive-onion cream cheese, then sauté the zucchini and spinach with garlic. I did salt the zucchini first even though the recipe didn't mention it - I'm glad I did - I think it would have been watery otherwise. Topped with mozzarella. We enjoyed it.
Happy Birthday Professor!! Hope you have a wonderful day with your favorite sweet treat be it cake or cheesecake or shortbread??
You know, I almost included the link yesterday but now I can't find it - wonder what happened 🙂
I got a deal at Sam's 🙂 that and flank steak
cwcdesign.
Sunday night I made skirt steak fajitas for some friends. I found the recipe on serious eats and although Kenzie Lopez-Alt used a charcoal grill, I used my gas grill and it was perfect. I did do the peppers and onions in the oven as I had extras and then I made guacamole to go with. I also made a rose sangria based on a Jeffrey Morgenthaler recipe from Fine Cooking. I used very little simple syrup and a nice dry rose and it was delicious - definitely not sweet, just nicely fruity.
I googled Chocolate Kailua Walnut Tart and there were several sites that had a recipe. So I looked at the first recipe that wasn't food.com and it listed 2 tablespoons heavy cream in the filling ingredients list. Hope this helps!
