cwcdesign
Joan, what are zipper peas?
Well, I finally called Cuisinart - the recall number is no longer in service so I had to go to Customer Service - all they could tell me is that I am still in queue and it has not been shipped - they could not tell me where in queue or an approximate ship date. And, could not explain why Laura's would have been shipped first when she ordered it 5 months after I did. I guess the good news is they haven't lost my information.
Nice to "see" you again, Laura. And, I'm jealous - I'm sort of off the beaten trail, but if it doesn't come today, I think I will call and complain.
On Saturday, I made our favorite chicken salad with grapes and celery. The original recipe calls for 3(!) cups of mayonnaise (Hellmann's) for 3½ pounds of chicken breasts, poached. After I made another salad with half plain yogurt/half mayo, we decided we wanted to try this recipe with that combo. I've started roasting 5 pounds of chicken breasts on the bone because the big chicken breasts are tougher when I poach them. I used 1 cup each of whole milk Greek yogurt and mayo and it was plenty to create the "sauce" with the grapes cut in half. Will thought we might be able to up the proportion of yogurt next time. We were really happy with the outcome.
Today I made cornbread to go with our chicken salad
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.
