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We (me and the boys) are making oatmeal crackers. The boys love them and we cut them out with shape cutters. They work especially well with toddlers and teething babies for gnawing. Here is a pic from our previous batch. :chef:

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I've been in the States for almost 9 years. I'm an avid cook. I had a recipe that called for Cool Whip for 4th of July this year. Thus begins the adventure. I didn't even know what it was. After 9 years! So I'm looking in the supermarket for it. I don't even know where to look for it. I'm...

+1 I was looking for a post that mentioned eating them raw. My father would pull them from the earth and cut chunks for us there in the field. I have always been hooked on them as a raw vege. Chunks of them in school lunches growing up..... Love them. Now I take them to work as raw chunks for...

I mix it with garlic cloves and then freeze them in bags for a curry base. YUM. Makes curries a breeze.

What is wrong with him/her? Little dude helped me polish off a bowl of baby carrots today. He runs hot and cold on raw vege. Happily today is a good day.

We were looking up Orange chicken today but it had too much sugar in it. What is an Apricot vinegar sauce?:chef:

It is the nightshade family such as tomatoes and potatoes. What we do with it is roast it first (halve them, oil them, roast them face down for 30-50 minutes depending) and then scoop the flesh for other things. My fave is Giambotta, sort of like an ratatouille,. Baba ganoush is awesome too...

If you have never eaten eggplant, do yourself a favor and eat it from someone who loves eggplant and can cook it well. I know a bunch of people who hate it because if how it was prepared. Even a lot of restaurants get it wrong. An badly prepared eggplant is a crime and a good one is divine.

Doe sit = does it

Excuse my ignorance, what is Canadian Split Pea Soup and how doe sit differ from run of the mill split pea soup? I love this soup and would love to hear variations.

Ohhh I'll do my best LOL

Fine with store bought ground. Trick is to keep the meat and mixes cold, cold, cold. I usually add some ice to the mix too. Your hands get super cold. I wear gloves to help with that. Even latex/nitrile disposible gloves give a level of cold protection. Try not to over mix it. A good thing in...

To celebrate the All Blacks winning the World Cup, and also one of the hottest days of the year (!!!) here on the coast, we are BBQing a chicken under a brick with roast beets and brussel sprouts. (beets and sprouts are what we grow here!). Brining the chicken now in all sorts of goodies, with...

Actually, my niece does something evil with this soup that I had never done before until she visited. She grates cheddar cheese (about a cup!) and throws it in near the end. OMG it is evil and delicious.

I store mine on the bench because there is no room in my fridge.

I'm all out of ideas. I'm so stuck. One kid is sick, the other likes carbs and pasta way too much. I'm on no-dairy, and the hubby is low carb. I'm thinking a protein and a salad. Oh man, and it is only Monday. Freezer dive?

64 and sunny, sunny, sunny. A real treat as all winter and summer we live under a fog blanket. We only get sun in spring and fall. Loving it!

It is nice to replace the cream with coconut milk for an interesting twist which also makes it non-dairy.

How do you make Ratatouille Hash? My kids always have a weekend breakfast of FRESH eggs and Watties baked beans. The beans are tomato sauce based rather than the Boston baked bean feel. Every weekend beans and eggs. I had baked sweet potato with pesto. Less garlic this time. Double spice Chai tea.

I recommended hard boiling the ones that stood on the end in the water and throwing the ones that floated. I have never had a bad egg that didn't float. Store bought eggs tend to sit forever in storage. They need to keep them at a consistent temp.They recommend less than 2 hours at room temp...

Rabbit tagine is delicious. It is a very delicate meat and does tend to get dry. I do like it Moroccan inspired with preserved lemons and olives. mmmmmm. I agree, cook it with a moist heat. I have never had it wrapped in bacon though, that sounds wonderful.

For me, the KA worked but then it was so challenging that I dreaded sausage making again. Dreading cooking is not a happening thing. I just LOVE the 5lb stuffer I showed you the link to. It makes it so easy! Fresh Bratwurst Adapted from Michael Ruhlman's recipe in "Charcuterie - The Craft of...

I have frozen stewed rhubarb in my freezer that needs using. Do you have a recipe?:chef:

I never knew Gumbo or Jambalaya until recently. Made a friend who is from Louisiana and she has been feeding me these things. How could I not have known these things my entire life? Thank you for these amazing comfort foods. When I first tasted them it was like coming home.