[Italiancook]

BakerAunt, does the rice cooker eliminate sticky rice? I'm the worst rice maker. I love jasmine & basmati & brown rice but seldom make them. I haven't looked into rice cookers, though. I think they're large, for families with children. I only make 2 or 3 cups of rice at a time, and rarely, because the rice usually is sticky.

This week, I made crock pot Florentine Potato Soup and enjoyed that for a few meals.

[Italiancook]

The semester we learned diagramming, I received a 'D' in Language Arts. It was a real blow to my ego. The semester my son had diagramming, he received a 'D' instead of his usual 'A'. That convinced me he and I did not receive brains that could comprehend diagramming. I told him not to worry about his grade, that the next semester, he'd be back to a 'A,' and he was.

In spite of our mishaps with diagramming, I think it's a highly useful activity for writers and people who have to write reports as adults. In spite of my 'D,' I learned enough to help me as an adult. Of course, I don't always put it into use when posting online.

[Italiancook]

The problem at some newspapers is that they're generating stories via computer instead of human writers.

When I was in elementary school, we were told to study newspapers to learn how to correctly use grammar and spelling. I'd never advise anyone to do that now.

[Italiancook]

How unfortunate for that pastry chef given chefs have a reputation to maintain each and every time they cook or bake. What pressure! Now BakerAunt and I can say we have company in the Baker's Hall of Mistake Fame. Thanks for sharing, Mike.

[Italiancook]

Does anyone know?: After baking, would these need to be refrigerated because of the cream cheese? Or, the sour cream?

[Italiancook]

I remember your blueberry pie upset, BakerAunt. I just didn't think of it until you mentioned it. I guess I can now say I'm someone who bakes!

To add insult to injury, the person with whom I had the 6 P.M. phone appointment cancelled at 6:15. I rushed for nothing.

So I had time to read the reviews for Ina's Buttermilk Cheddar Biscuits and to watch her video. Her dough looks more moist than mine. Maybe because I used a large egg instead of the extra large that she called for. But I added 1 egg white when I noticed the dough was dry.

[Italiancook]

I don't know why butter is so expensive. I guess because they can. It's over $5.00 a pound here, but I bought 7 boxes recently on sale for $3.00 a pound box. I freeze them. I didn't want to pay $3.00. I wanted to hold out for $2.50, but I only had 3 in the freezer and like to keep it stocked at 10.

[Italiancook]

What a fun contest. Unfortunately, I don't create recipes. I only bake from other's recipes.

[Italiancook]

You have a good cooking project for the winter months after you retire. Of course, after your course, you're going to want to delve right into it. Nevertheless, chocolate sounds like wintertime fun.

[Italiancook]

It's wonderful that you enjoyed all aspects of your trip to Chicago, Mike. I miss that city, but am glad not to be a taxpayer there. We lived in the suburbs, but I enjoyed taking the train into the Loop. I loved the hustle and bustle.

[Italiancook]

I made a double batch of Broccoli Soup for the freezer. I'm trying to restock, since I emptied it during the summer. I use The Neely's recipe from Food Network. The show is no longer aired, but the recipe is still there as The Neely's Broccoli Soup. I like this recipe, because it uses only 1/2 cup cream (I use half 'n half). I tell myself it's healthier than cream of broccoli soup, because it doesn't have as much cream.

From Martha Stewart's website, I made Potato-Cauliflower & Cheddar Bake for the first and last time. The taste was fine, but it took more back labor than I want to give to a side dish. If I were younger, I'd probably make it again.

I also made Chicken with Dirty Rice.

[Italiancook]

BakerAunt, I admire you and Wonky for all the baking you can do in a day. On Monday, I made Oatmeal Coffee Cake using lime oil for the flavoring. I also put the ingredients for Kelsey Nixon's Slow-Cooker Irish Oatmeal into the crock pot. Then I was through for the day. I couldn't have done more if I wanted. Maybe it's my arthritis, because I've never been a lazy person.

The only reason I know what I did is I took your advice and started keeping track on my computer. I attached a sticky note to the desktop and typed in what I baked and cooked during the week. I don't see that you posted a topic about what we cooked for the week.

Like you, I haven't purchased much from the KAF website or catalog since they shut down the BC. I'm just not going there as much.

[Italiancook]

BakerAunt, all the cooking and baking you do is really great, since you didn't have a grandmother's influence in the kitchen. You're making the memories you missed out on, although you appear to have cute memories of them (Velvetta & rutabaga).

I don't have many grandmotherly memories in the kitchen. I recall one grandmother cooking only for the annual picnic. She would never have allowed a child to help her. My other grandmother made a Banana Cake with me once. I can recall her method for making fried potatoes, but otherwise, nothing.

My dad was the cook from whom I learned the most. My mother canned a lot each summer, but I didn't inherit the desire to do that. Maybe that's the difference between rural-living and city life.

• This reply was modified 9 years, 8 months ago by Italiancook.

[Italiancook]

The 7 lbs. dark chocolate looks inviting enough to dive in head first.

I enjoyed this blog post, Mike. Looking forward to the others. Interesting.

[Italiancook]

Another week unsure of what we ate.

[Author]

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