I'm looking at recipe with celeriac (celery root). Anybody ever worked with it?
We had chili from the freezer tonight.
My wife starts asking that question any time I even THINK of buying something for the kitchen.
We had tacos made with some of the left over pork roast, very good.
I think we're having tacos for supper, or something similar.
It worked for me, but I have a WaPo subscription. Great story.
I wonder how many food banks have a commercial kitchen, though. I don't think the one in Lincoln does.
We had a pork roast with a broccoli and cheese casserole.
We have two Sams stores in town, the closer one only has the part-skim shredded mozzarella these days, I haven't been to the other one recently to know if they've still got the whole milk version.
Sams Clubs tend to vary what they have by some unpublished schedule, darned if I know what it is. For several years they didn't have the artichoke hearts, now they've got them again as well as the black diamond cheese spread, but I haven't seen the Five Bean salad there yet, or the shredded 4 cheese blend we liked.
I've been using the part-skim one and haven't had any noticeable issues with it. Yeah, a 5 pound bag is huge, and I don't recall if I've seen an expiration date, but it lasts a long time if you don't open it. Once you open it, the clock is ticking and you need to freeze as much of it as you can, or it will go moldy in as little as 2-3 weeks. I freeze it in 6 ounce bags.
When we make a trifle, we use Jello, Cool Whip and a double batch of my mother-in-law's pastry cream recipe.
We finished off the potato soup for supper tonight.
Diane is making oatmeal-date-raisin spice cookies today.
We had the Swiss steak with mashed potatoes.
I'm planning to make Swiss steak again for tonight. I will work on posting the recipe I'm using (with my changes) here.
We had mac and cheese tonight, Diane's got a sore throat and didn't want anything with rough edges.
Harvey's Bristol Cream Sherry is a deeply rich sherry, Taylor is OK for a domestic product, but doesn't have that intense flavor profile and I don't think it is quite as sweet, though I can't find a sugar content for it online. I prefer a dry sherry for cooking rather than a cream sherry.
