[navlys]

I have had my Zo bread machine for several years. The manual does tell you how to skip the preheating cycle and how to set your own program. I never bake the bread in it. I use it to knead and raise the bread and it does that job well.

[navlys]

I made Ina's lamb with spring vegetables, but with beef (chuck). It was a 2 hour process but it was worth it. We recently moved and we now have an additional market to shop at. I discovered that their beef is so much better than the supposedly "choice" at our previous (and currently here also) market. I feel that I have been denied for years. I haven't tried their chicken so i made my peppered chicken thighs with Perdue chicken.

[navlys]

I baked potato sourdough bread. The recipe ( can find in the archives) makes 3 loaves that freeze well and can be warmed after defrosting.

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I found lamb loin chops on sale at Costco and was severely missing them so...I mixed up olive oil, rosemary, thyme and kosher salt. I rubbed the chops on both sides. Then I sauteed them on each side for 3 min/side and then I baked them for 10 min. in a preheated 400 oven. I served them with mint jelly, potato salad and green beans with feta cheese. These were thick chops and they tasted mighty fine.

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I had leftover ginger snaps from the pumpkin truffles I made the other week. I needed an hors d'oeuvres for our community cocktail party so I used frozen meatballs and made a sauerbraten sauce with gingersnaps. I used a recipe I found on Taste of Home and added a little worcestershire sauce and soy sauce and lime juice to the crockpot to thin out the sauce a little. They went like wild fire. (of course meatballs usually do.)

[navlys]

And this too shall pass...hopefully sooner than later. Wishing you well.

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I almost made Cooks illustrated German pancake with an apple compote and sausage on the side. But the apples in the fridge were the delicious variety and just wouldn’t fit the bill. Maybe next week.

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We had burgers on the grill and I sautéed some onions to go on top.

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The lady that taught our class said that Costco had reasonably priced almond flour in a large bag of course. She also said that you should use domino confectionery sugar because the store brands usually have more cornstarch in the mix.

[navlys]

I took a "macarons" class and made vanilla macarons with buttercream, chocolate ganache and cookies and cream filings. Now I can appreciate why they are so expensive.

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Since I am only making 10 more meals I am using up my freezer selection. I have some filets (beef) and a pork tenderloin and some chicken sausages and some pork sausages and 2 pkgs. of chicken thighs. Tonight I am making tacos with my ground beef. I also have 2 meals of hamburgers. Please I don't want to add it all up because I'm afraid I can't finish it all. I can't wait to move and start buying food again. We currently live in Carroll Count,Md. and will be moving to Lititz,Pa near Lancaster. Shoefly Pie "here we come"!

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I grilled boneless skinless marinated chicken thighs and served them with a cold orzo salad dressed with gazebo dressing, a little pesto, tomatoes, basil and mozzarella cheese.

[navlys]

I seem to have good luck with Chicago Tribune recipes. Last night I made the grilled pork tenderloin with hoisin-mint sauce. The recipe was serendipitous because I have hoisin sauce to use up and a bunch of mint in a pot on my deck. I didn't butterfly the pork but just sliced it lengthwise. I threw onion slices in a pan and sauteed with some peas and Penzey's stardust( which turned out to be a pleasant surprise). We are getting ready to move and I have to clean out my pantry and freezer of course so I will be playing "Chopped" in my kitchen once again.

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The shrimp and cooked sausage skewers were delightful . A splash of lime juice over the skewers would have been the cherry on the sundae but alas I forgot it. Subsequently I found several recipes online for shrimp and sausage skewers. I think the shrimp and sausage make a nice combo.

[navlys]

I found a recipe in our local supermarket magazine for shrimp skewered around sausage pieces and grilled with a sweet chile sauce glaze. Will let you know how it comes out.

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