General Recipe Sharing and Discussion Thread
I know that a lot of my fellow Dataloungers are doing more cooking and baking these days, so let's share some of our successes and failures.
Some things I've made lately: Cook's Country's Slow Cooker Sausage Ragu (delicious and easy.)
Pioneer Woman's Brown Butter Crispies (OK, but kind of dry.)
Chocolate Malt Ice Cream with Malt Ball Crunch (VERY good.)
I'm making Emeril's Chicken Gumbo this weekend. I just finished the "Rich Chicken Broth"; will make the gumbo tomorrow.
Things I'm considering making in the future:
Lahm Bi Ajeen (from the current issue of Food Network magazine)
Alfajores (Argentine sandwich cookies)
Spaghetti w/Pancetta & Ricotta
Please share your experiences!
|by Anonymous||reply 94||20 hours ago|
Do we eat these German desserts while we discuss standing or sitting while peeing? Talk about shit on a shelf fixtures in the toilet bowl?
|by Anonymous||reply 1||10/17/2020|
I'm contemplating making this Dutch Apple Pie. There is melted vanilla ice cream in the filling which has piqued my curiosity.
|by Anonymous||reply 2||10/17/2020|
[quote]General Recipe Sharing and Discussion Thread
With or without his privates?
|by Anonymous||reply 3||10/17/2020|
I made a delicious date and walnut loaf off the King Arthur website a few days ago. This weekend I will attempt to make scones and lemon curd.
|by Anonymous||reply 5||10/17/2020|
I’m making a big pot of beef vegetable-barley soup for lunches this week and cottage pie for dinner tonight.
|by Anonymous||reply 6||10/17/2020|
As someone who grew up in the heart of PA Dutch country, we'd never put melted ice cream in pie filling. We'd TELL the tourists from NY or NJ that we did just to get them to buy the pie, all the while laughing behind their backs.
|by Anonymous||reply 7||10/17/2020|
I made a cheesecake once that had melted strawberry ice cream as one of its ingredients.
|by Anonymous||reply 8||10/17/2020|
r5 Is this the date-walnut bread recipe? It looks good. I'm gonna try it. Nothing better than a slice of date-nut bread with some cream cheese on it.
|by Anonymous||reply 9||10/17/2020|
Can you share the recipes (or at least point us in the right direction for Googling)? Thanks!
|by Anonymous||reply 10||10/17/2020|
Yes, that's the one, R9. I added a bit of orange extract since I didn't have any liquor, and it was superb. You won't be disappointed.
|by Anonymous||reply 11||10/17/2020|
ALL Posters – How FAT are you???
|by Anonymous||reply 12||10/17/2020|
R5 (and others), I have made several of the recipes on the King Arthur Flour website and they have all been excellent. Likewise those found on the website for Odense almond paste. I wouldn't recommend corporate website recipes in general, but those two are quite good.
|by Anonymous||reply 13||10/17/2020|
R13, R5, OP, (and others), HOW. FAT. ARE. YOU?????
|by Anonymous||reply 14||10/17/2020|
Well, I thought this tread would get more action, but I guess there aren't that many cooks on here. Here's an update from me (OP). I made the King Arthur Flour Date-Nut Bread today (as mentioned in r5.) It came out pretty good. I think I underbaked it a bit, and I think the recipe has too many walnuts, but otherwise it's a nice loaf.
I made the Emeril Chicken Gumbo and while it was quite tasty, it's VERY oily. I guess if you use a full cup of oil to make the roux it's unavoidable.
It's finally gotten cooler here (SoCal) so I'm up for some more baking. Not sure what's next. I saw a good pecan pie recipe in this month's AllRecipes magazine--no corn syrup, just maple syrup. That issue also has a Colorado green chili recipe for the Instant Pot.
I might try a bread this weekend. And once the date-nut bread is done, I like the looks of Molly Yeh's pumpkin cranberry loaf.
|by Anonymous||reply 15||10/22/2020|
Made a huge pot of this over the weekend. It’s a lot chopping but so so worth it. It was absolutely delicious, with lots of leftovers.
Going up to Provincetown next week and I’m making it again to take up with us.
|by Anonymous||reply 16||10/22/2020|
r16 Looks delicious. But it also looks like it's one of those recipes where it's hard to track down all of the ingredients. Did you use a lot of different kinds of mushrooms? Isn't it sometimes a challenge to find leeks? I hope you used frozen pearl onions ... I can't imagine peeling the fresh ones.
|by Anonymous||reply 17||10/22/2020|
I LOVE to cook and have been loving preparing new dishes lately.. The shallots with chicken from NYT cooking is one of the best things that I have made in my life. Their Korean fire chicken recipe is also delicious. I make the Baja fish tacos from epicurious once a week. I found the recipe for Nobu’s black cod with miso online, and have made it twice. I used the marinade on Japanese eggplant as well. Divine! As long as we are all getting fat and old anyway, Chrissy Teigan’s lemony arugula with spaghetti is to die for.
|by Anonymous||reply 18||10/22/2020|
For dessert, Ina’s applesauce cake with bourbon raisins.
|by Anonymous||reply 19||10/22/2020|
I just looked up that cake recipe, R19 and I'm definitely gonna try it. I love recipes where I already have almost all of the ingredients on hand. (I just need to buy applesauce.)
|by Anonymous||reply 20||10/22/2020|
OP, when you make the sourdough please share the recipe and how it turns out. Have you dona your starter yet? Will you bake any special way?
|by Anonymous||reply 21||10/22/2020|
Some of the best recipe discoveries of the past few years for me: (you gotta make the maple butter with this one, I also put more maple syrup in than is called for)
|by Anonymous||reply 22||10/22/2020|
Mapo tofu. This recipe specifically. Get the specific ingredients it calls for (widely available at Asian markets or on Amazon). This dish blew my fucking mind, insanely delicious and so difficult to fuck up I literally never have despite having no familiarity with Chinese cuisine.
|by Anonymous||reply 23||10/22/2020|
This radicchio and blue cheese salad.
|by Anonymous||reply 24||10/22/2020|
This saltine-cracker-crust pie
|by Anonymous||reply 25||10/22/2020|
I recently found this Italian lady's Youtube channel, the recipes are short and simple, mostly without music or voiceover. Don't be deceived by the perfectly awful fraufoto, you don't see her usually in the videos, just her hands and no voice.
|by Anonymous||reply 26||10/22/2020|
I'm thinking of trying this tray bake recipe for "Berbere-spiced Chicken, Carrots and Chickpeas" I saw a couple weeks ago in The Guardian. (It's the third one down, and not the one seen in the photo link.)
|by Anonymous||reply 27||10/22/2020|
OP, again, determined to keep this thread going!
I made Alton Brown's Swiss Steak recipe today, and also made my sourdough starter (never tried it before but always wanted to.) This week I'll probably try another bread (rye? challah?) since the starter won't be ready. And maybe spaghetti with pancetta and ricotta or beef stroganoff.
|by Anonymous||reply 28||Last Sunday at 5:44 PM|
As an experienced baker, I'm embarrassed to admit I still occasionally forget to convert temperatures between conventional to convection. You could spend 3-plus hours preparing a pie and *poof* gone because you forgot to convert.
|by Anonymous||reply 29||Last Sunday at 5:51 PM|
Instant Pot, OP. It's all about the IP.
|by Anonymous||reply 30||Last Sunday at 5:52 PM|
I find it fascinating that they use convection (or as they call it, "fan") on the BGGO all the time. I guess everyone has a convection oven there. I have one, but I don't think I've ever used that feature.
|by Anonymous||reply 31||Last Sunday at 5:53 PM|
I meant GBBO, not BGGO (no, I'm not dyslexic!)
|by Anonymous||reply 32||Last Sunday at 5:54 PM|
I began a sourdough starter about 12 days ago and finally tonight it passed the float test! I made the (no-knead) bread dough and it's sitting overnight now. I really hope it turns out tomorrow. I'm in Colorado so the altitude might have an effect.
I'm following this recipe:
|by Anonymous||reply 33||Last Tuesday at 1:48 AM|
I’m making Julia Child’s tuna sandwich recipe tonight, served with a wedge salad and Sam Sifton’s apple pie. He uses honey crisp apples, and cooks them before adding to the crust. I have made the pie multiple times, and it is divine.
|by Anonymous||reply 34||Last Tuesday at 7:35 AM|
I made this soup last night. It's at my skill level and is really good.
|by Anonymous||reply 35||Last Tuesday at 8:39 AM|
r33 Thanks for sharing. I am on Day 3 of my starter -- after the first day it didn't seem to have changed very much, but today it's gotten HUGE, so I guess it's working. Can you let us know how you did your starter? I'm following a recipe from Food Network magazine, and now that I've seen some others, I wish I hadn't. The one I'm using requires you to remove all but 1/4 c. of the starter every time you feed it. It's kind of a hassle; the other recipes I've seen use weight rather than volume, which I think would be easier to deal with.
What have you been doing with the portion of the starter that you remove every day?
FYI, I started with 1/2 c. of whole wheat flour and 1/3 c. water, then the feeding is 1/2 c. unbleached AP flour and 1/4 c. of water.
|by Anonymous||reply 36||Last Tuesday at 9:15 AM|
OP do you ever make anything healthy, or are you just into fat and sugar-laden crap?
|by Anonymous||reply 37||Last Tuesday at 9:26 AM|
r37, are you ever [italic]not[/italic] a cunt? Share your experiences cooking, not vaginating.
|by Anonymous||reply 38||Last Tuesday at 9:32 AM|
Not really much of a recipe per se, but one of our local grocers had bone in skin on turkey breasts for super cheap, it was only about $5 for a 2 1/2 pound breast. I also picked up a packet of McCormick Bag 'n Season for chicken, but just for the oven bag - I don't like the seasoning blend. I know Reynolds sells oven bags, but they're usually too big and meant for full size turkey's.
Just simply seasoned it with sea salt, ground black pepper, garlic powder and parsley. It only took an hour and 15 min at 350 since it was already thawed. Super moist, and it got a little browning on top as well (as long as you follow the instructions to make a few slits in the bag).
I'm keeping my fingers crossed that I can get one of these fresh turkey breasts just before Thanksgiving. I really don't feel like buying a whole frozen turkey, thawing it out for several days, cleaning it, etc....
|by Anonymous||reply 39||Last Tuesday at 9:40 AM|
Don't be intimidated by Indian food.
I'll post this recipe but I never use a recipe anymore I just make it. If you wanted to try it for the first time, this is good but there are thousands of tikka masala recipes and they're all pretty good.
|by Anonymous||reply 40||Last Tuesday at 10:10 AM|
Matty matheson's butter chicken is THE SHIT, fwiw.
But I have never successfully made a biryani at home. It's my most-failed-at dish by far. Some of the failures have been quite something. Something awful, I mean.
|by Anonymous||reply 41||Last Tuesday at 1:05 PM|
I'm going to try this recipe for Greek Lemon Potatoes.
But since I don't like oregano, I'll be replacing that with some parsley and basil.
|by Anonymous||reply 42||Last Tuesday at 4:13 PM|
I have 2 boxes of Perugina cocoa powder and one large bar of Perugina 50% cacao chocolate from a trip to Italy in the 'before times'. I need to make something from them before they get too old. Anyone have any ideas?
|by Anonymous||reply 43||Last Tuesday at 5:36 PM|
r42 Rosemary would be nice too.
|by Anonymous||reply 44||Last Tuesday at 6:27 PM|
R44 Oh that's a great idea.
|by Anonymous||reply 45||Last Tuesday at 6:48 PM|
Here is an incredibly rich cream of mushroom soup from Ruth Reichl. I've made it several times, and it's so easy I always ask myself why I don't make it more often. Stick to only eating one cup at a time, if you're faint of heart. A little sherry is a nice addition.
|by Anonymous||reply 46||Last Tuesday at 7:05 PM|
R46, a good mushroom soup doesn’t need all of that flour and cream. Anthony Bourdain’s recipe is simple and tastes rich without half and half. I usually try to add a few more ‘funky’ mushrooms, or truffle salt...whatever I have on hand.
|by Anonymous||reply 47||Last Tuesday at 7:45 PM|
Also, I really miss Bourdain. He was truly one of a kind.
|by Anonymous||reply 48||Last Tuesday at 7:54 PM|
To all contributors on this thread, thank you. A kitchen full of gays, what could be better.
|by Anonymous||reply 49||Last Tuesday at 8:14 PM|
Love you R49! The world is so dark right now. lt is nice to find something to enjoy, and share (even virtually).
|by Anonymous||reply 50||Last Tuesday at 8:27 PM|
R50 Thanks, I agree. Any frustration arising in this thread will not be election related but rather because of an ill-tempered sour dough starter!
|by Anonymous||reply 51||Last Tuesday at 9:08 PM|
I like the King Arthur whole wheat flour. My husband and I make our own tortillas with it, and butter, salt, baking powder and water. I roll them out and he cooks them.
Tonight we had shrimp with orange-ginger sauce.
|by Anonymous||reply 52||Last Tuesday at 9:21 PM|
A grumble: I made the Marcella Hazan bolognese sauce I read about here at DL and followed it EXACTLY. To the letter, didn’t alter it one bit. Bought a fresh new jar of whole nutmeg for it. It was a huge disappointment. It was edible but completely joyless. Some priss is going to scold me and say I didn’t let it cook down long enough or I did something wrong, but no. I’ve rarely followed a recipe as faithfully as I did this one.
It was a real kick in the nads.
|by Anonymous||reply 53||Last Tuesday at 9:51 PM|
I make little silver-dollar pancakes with this: 1/2 c rolled oats (not quick; old-fashioned), 1/2 c cottage cheese, 1 egg, 1 Tbsp sugar, glug of vanilla extract or some lemon zest (or maybe both). I blend with an immersion blender and drop on a hot buttered frying pan. Lots of butter.
It’s a delicious little hot breakfast. Good way to stay full with protein.
|by Anonymous||reply 54||Last Tuesday at 10:02 PM|
R33 here. My sourdough bread came out perfectly! I was so thrilled, because I wasn't sure I was doing it right each step of the way. But it was great: very crusty, tangy, chewy; perfect.
R36, I used the Feasting at Home starter recipe (using whole wheat flour to start, then switching to all purpose unbleached flour the next few days, then switching to unbleached bread flour the last few days). I discarded half the starter before feeding each day, saving a few batches in the fridge to make sourdough pancakes, waffles, and pizza dough in the near future. You'll get to the point where you just throw out the discard because you'll have at least 7 days worth. You can also give it away to friends who want to make their own starter (feeding the discard batch first before giving it away).
|by Anonymous||reply 55||Last Tuesday at 11:06 PM|
[quote] A grumble: I made the Marcella Hazan bolognese sauce I read about here at DL and followed it EXACTLY.... It was a huge disappointment.
I've also heard about people disappointed in her tomato sauce with butter. Some people rave about it, but other people just don't like it. I hate it when things get so hyped up for nothing.
|by Anonymous||reply 56||Last Tuesday at 11:48 PM|
Try Bianco tomatoes, guys. Best canned tomatoes I've tried so far. Yes, I've tried canned San Marzanos, forgot which brands. IMO, Bianco is the best. Price is similar to Muir Glen brand.
As some of us move into winter, we can still make tomato dishes.
|by Anonymous||reply 57||Last Tuesday at 11:52 PM|
The people who aren't liking Marcella's sauces, what kind of pasta are you eating each one with? Are you cooking the pasta long enough? There is a difference between al dente and undercooked. Are you salting the water enough? Are you putting salt in your sauce? Are you serving with freshly-grated Parmigiano-Reggiano?
|by Anonymous||reply 58||Last Wednesday at 2:15 AM|
For R43, I make these brownies often. They’re rich and fudgy, I almost always have the ingredients, and only one bowl.
Thanks for this thread, OP!
|by Anonymous||reply 59||Last Wednesday at 3:25 AM|
R53 - had the same experience. Didn't hate it by any means but was decidedly underwhelmed that THIS was the sauce everyone has been going on about. (and yes to the other poster I know how to prepare pasta - I followed the sauce recipe but only once so I dunno, should I try again? is it something that grows on you?)
R57 - Bianco canned tomatoes are the best tasting I've ever had (canned).
|by Anonymous||reply 61||Last Wednesday at 9:28 AM|
I know Rao's sauce gets a lot of love. It was recently ranked as the top jarred sauce on America's Test Kitchen, with Victoria in 2nd place. I've since tried both, and honestly I think I prefer Victoria between the two. It's a really good base tomato sauce when you don't have all the fresh ingredients on hand to make a marinara from scratch (fresh onions, fresh garlic, fresh herbs, etc...).
It sells for about $6.99 per jar where I live. But with all costs considered vs. buying San Marzano tomatoes and all the other additional ingredients to make a sauce from scratch, it's not a bad deal at all imo. Especially if you're trying to avoid venturing out of the house right now.
|by Anonymous||reply 62||Last Wednesday at 10:48 AM|
This is the best cobbler I've ever had! Even though peach season has passed, I'd keep this one in my back pocket.
|by Anonymous||reply 63||Last Wednesday at 10:54 AM|
I made beef stroganoff tonight. I cheated by using a jar of stroganoff starter (basically a simmer sauce.) The recipe on the jar said to use ground beef, but I used the more traditional steak (I used eye of round.) I floured and browned the beef first, then sautéed some onions and mushrooms. There didn't seem to be enough sauce in the jar for all the meat and vegetables, so I added about a cup of water then let in simmer for about half an hour to reduce down a little and tenderize the beef. Added sour cream at the end. It was actually decent, surprisingly.
|by Anonymous||reply 64||Last Wednesday at 5:46 PM|
R64, your Beef Stroganoff was improved, I'm sure, by using strips of beef instead of hamburger. Hamburger just sounds wrong, although it's probably tasty.
|by Anonymous||reply 65||Last Wednesday at 8:27 PM|
My go to order at Chipotle is their burrito bowl with cilantro lime white rice, chicken, corn salsa, and shredded Monterey jack cheese. But it's also relatively easy to make at home too.
Chicken - just boneless skinless chicken thighs marinated in a can of Chipotle in Adobo sauce for about an hour or so. Then I grill it and dice it up.
Cliantro Lime Rice - self explanatory. Just rice with fresh cilantro, lime juice, sea salt.
Corn salsa - Fresh corn, diced poblano peppers, diced red onion, fresh cilantro, lime juice, and sea salt.
|by Anonymous||reply 66||Last Thursday at 1:05 AM|
I’m making Ina Farten’s NO FART chili. Guaranteed.
|by Anonymous||reply 67||Last Thursday at 3:25 AM|
I stopped baking in August. Gave up potatoes and bread and I’ve lost 15 pounds. I’m giving this thread a pass.
|by Anonymous||reply 68||Last Thursday at 3:34 AM|
I've made a couple of Pioneer Woman recipes and they never turned out. I find that the recipes on The Spruce (which used to be about dot com) by Diana Rattray are far better, they're more traditional home cooking kinds of fare that taste better.
|by Anonymous||reply 69||Last Thursday at 3:41 AM|
Made a couple of cookie recipes lately, which I never do, and both came out too cakey. I think the flour is the culprit, I just bought some Gold Medal brand when I usually get store brand. I'll experiment with less flour next time.
Also made cupcakes from scratch for the first time and they were amazing. I'm not a great baker but this recipe is the best:
|by Anonymous||reply 70||Last Thursday at 3:46 AM|
Try King Arthur All-Purpose Flour, r70, for general baking. I can't say what might have made your cookies "cakey" without looking at the recipe(s), but it's the best generally available flour.
|by Anonymous||reply 71||Last Thursday at 4:00 AM|
r71 I'm a King Arthur flour user and agree it's the best.
r70 Cakey? Overbaking, not enough fat and/or liquids or too much flour. If you're not weighing the flour, please do so. Makes measuring accurate and quicker. Invest in a digital scale, you can get one for around 20 bucks.
|by Anonymous||reply 72||Last Thursday at 4:31 AM|
That's a good tip BAG, thanks -- I've been measuring and have never weighed flour, it didn't even occur to me that I should be.
|by Anonymous||reply 73||Last Thursday at 4:38 AM|
I've also heard that the King Arthur recipes are good, in particular this no-knead harvest bread:
|by Anonymous||reply 74||Last Thursday at 9:39 AM|
I like weird, fun, off-beat recipes using unusual ingredients. I'm going to try to make these faux Butterfingers using melted candy corn.
|by Anonymous||reply 75||Last Thursday at 9:47 AM|
King Arthur flour gives me the shits.
|by Anonymous||reply 76||Last Thursday at 10:01 AM|
r76 Is KA the only flour that does that? Are you gluten intolerant?
|by Anonymous||reply 77||Last Thursday at 10:14 AM|
Does anyone else love BronzeAgeGay? I love BronzeAgeGay and want to be his friend.
I also have a question regarding KA flour. In short: WHY is it better? I am not disputing that it's better as I have never actually used it (I live in the KA flour-free hellscape that is Canada) but the sentiment is so unanimous I'm genuinely curious. Do they simply use superior wheat? And if so, in what way is that wheat superior? To me flour is flour, ground up wheat. How doe some flour get to be better than the other if confounding variables like freshness are left out? Or is it a confounding variable that explains KA's superiority?
Anyone? Help I'm confused and yes it happens a lot and yes I'm fat.
|by Anonymous||reply 78||Yesterday at 10:13 AM|
From America’s Test Kitchen, r78;
“This flour is milled to a specific protein percentage of 11.7 percent, which was among the highest protein levels of the brands we tried and close to the bottom of the range usually found in bread flours. As a result, the bread we made with this flour rose tall and had an “airy,” “chewy” crumb and “crispy” crust. The biscuits were also tall, albeit a bit “bready.” Tasters noticed a “nice wheat flavor” in both the bread and the biscuits. However, texture and flavor differences were less discernible in the cake; while its texture was “a tad stiffer” than those of the cakes we made with other brands, it was still “pleasantly moist” and “plenty tender.” While we recommend this flour for bread baking, it’s also a good option for multipurpose baking.”
They recommend Gold Medal or Pillsbury for non-bread use.
|by Anonymous||reply 79||Yesterday at 10:25 AM|
[quote]Does anyone else love BronzeAgeGay? I love BronzeAgeGay and want to be his friend.
I adore him. I would teach him to post pics if he would let me.
|by Anonymous||reply 80||Yesterday at 10:30 AM|
r78 You made me blush. All over.
The King Arthur Flour Co. has been in business over 225 years, so they must be doing something right. I like their flour because it unbleached, and not having to deal with chemical "whiteners"( some of which are potential carcinogens) is a good deal. KA ages their flour which naturally lightens the color, but it takes time, that's one of the reasons it's more expensive than the standard supermarket flours.
r80 I appreciate the gesture, and the compliment, but as I am the least savvy computer user, it would end in tears
|by Anonymous||reply 81||Yesterday at 10:43 AM|
Well, Bronzie, I'll settle for leaving you WWs.
|by Anonymous||reply 82||Yesterday at 10:48 AM|
r80/r82 Many thanks, I can use all the Well Wishes I can get.😉
|by Anonymous||reply 83||Yesterday at 10:52 AM|
Thank you R79! And you, Bronzie. You're my fave because you manage that thing of being decent AND interesting. This website needs more like you.
|by Anonymous||reply 84||Yesterday at 11:03 AM|
Best potato salad I’ve ever made or tried. She can be annoying, but it’s worth watching the video. It’s so much better than the typical deli potato salad.
|by Anonymous||reply 85||Yesterday at 11:11 AM|
Hard boiled eggs in potato salad, r85? Why not dog vomit? Or how about a month's worth of smegma from two dozen Eurodongs?
|by Anonymous||reply 86||Yesterday at 11:14 AM|
Hard-boiled eggs are a normal ingredient in a potato salad.
|by Anonymous||reply 87||Yesterday at 1:13 PM|
Not in one I'm going to eat, r87.
|by Anonymous||reply 88||Yesterday at 1:14 PM|
I do a compromise on the hard boiled egg "controversy". .. I'm not a fan of the white part of the egg in potato salad. But I like the flavor that the hard boiled yolk has and chop it up so fine that it becomes like a dried mustard powder and "dust" the potatoes with some of that like it's another spice.
|by Anonymous||reply 89||Yesterday at 4:28 PM|
Most of the recipes from America’s Test Kitchen have turned out great.
|by Anonymous||reply 90||Yesterday at 5:32 PM|
I just did an inventory of my freezer because I was tired of buying replacement stuff for things I had buried in there. So now I am going to be trying to find recipes to use up all of the stuff I discovered. (My goal is to empty it out completely and buy a new fridge.) I was amazed at how much was in there: shrimp, scallops, brisket, pork chops, lamb, chicken, sausage, ground beef, ribeye steaks, lots of vegetables, fruits, things I'd made in the past but didn't label so now I have no idea what they are, bread, nuts, filled pastas, butter, cookie doughs that I'd made, pie crust, puff pastry, etc. So I'm not going to be buying much food (except for fresh fruits and vegetables) for the next few months!
|by Anonymous||reply 91||Yesterday at 6:54 PM|
Sally's baking addiction is GREAT R70
|by Anonymous||reply 92||Yesterday at 8:29 PM|
R91, I did a "shop your pantry" project this summer as well. Except I didn't get a new fridge at the end of it.
|by Anonymous||reply 93||a day ago|
I wish we had gotten an upright freezer instead of a chest freezer. I hate it. So hard to find anything.
|by Anonymous||reply 94||20 hours ago|