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Olive oil EVOO

So peeling is the way to go? I have a great peeler and don't mind the work, just don't want that "gluey" texture in my mashed.

I got 2 5lb. bags of russets today - BOGO - and want to make mashed with one, home fries with the other. Do you recommend peeling and boiling or baking and scooping? I usually only use russets for baked spuds. We're not fans of peels on in mashed, but they're good for home fries.

Thanks - it's only been about 2 weeks, so I think I'll freeze it and then we'll be safe :smile:

ice cream

Any ideas on how long store bought chicken broth stays good once opened? I use the resealable boxes, not cans and refrigerate after opened. Thanks for any thoughts.

tomatoes

dumplings

Also watch the weekly circulars for local stores - our Stop & Shop has coupons every week for free items, buy one get one free, cents off your gas prices etc - I scour them when they come in the newspaper on Thursday and make a plan for the weekend. Good luck - so glad to hear your family was...

smores

tents

legumes

Eggs Milk Cheese - Mom always says you can have some kind of meal with these 3 Tim - where can I find Stubb's BBQ sauce - have read many good reviews, but haven't found it in local grocery stores.

score

tamale

flirt

nutmeg

escape

enchilada

re-direct me to that lasagna and garlic bread recipe if anyone knows the thread. Thanks much

newport

Glad you found it dey - but why so frantic? Did you have important recipes saved?

chiminere

tiramusu

chimney