I have not been able to successfully edit, save or post since the first week of August. Ignoring the fact that I’m on Day 55 of a virus (tested negative last week for the pandemic version) which has zapped my energy and strength, I’ve made multiple attempts to post new content. When I try, I … More WordPress is not nice to old ladies.
Yesterday I read in a neighborhood online community that a nearby family-owned, small local produce market called Top Banana was carrying not only vegetables and fruits but also milk. I was out of milk and am in the at-risk group who should stay out of grocery stores and all stores, even with my mask on. … More Top Banana Provided Vegetables so I Made Korma & Brown Basmati Rice
There’s a useful photo for saying something with cake to Facebook friends, right? The son of my good friend was abroad for his birthday and recently returned, so I phoned his mother, asked if he’d like a Belated Cake and, if so, what flavor. Chocolate somewhere, the cake, the frosting, somewhere. I remembered that he’d … More Happy Belated BeeLated, CDC Sharing
Originally posted on Ms Chef in Seattle:
Experiment number I-don’t-know, but with a jar still more than half full of my Cranberry Lolly needing use and a container of frozen cinnamon crumble topping and a chilly morning, it’s off to the kitchen to warm up and scent the apartment and maybe have a lovely small…
My daughter is briefly visiting from London (while also working from 6 AM to 5 PM because her employer abroad is American, so two different time zones) and high on her list of favored dishes is my lower-fat version of the famous eggplant Parmesan. How lower in fat? I skip the egg-dipping, breading and frying … More Mock Eggplant Parmesan: don’t mock it.
That’s right. A second batch of chocolate fudge, this time without the walnuts, because more people prefer not to have their chocolate interrupted by a nut.
Golly, it’s late and I couldn’t figure out how to get this joke to just repost for me with the 2 changes I made, so here it is, doggone it. https://mschefinseattle.com/2015/11/27/thanksgiving-joke-told-yearly-told-again/
I hosted a small, casual luncheon birthday party on Sunday for Mark’s 65th. I made hot, soft sourdough garlic bread with Montana Starter #1 served with a dipperful of Tomato Khanooj. Eggplant is roasted. Red sauce is made. The two are chopped to bits in a food processor, the same as baba khanooj, only different. … More Tomato Khanooj or Eggplant Parm Dip
Sometimes we plan to make a certain dinner item, then make something else with the same ingredients. That’s the nature of cookery. Sometimes we don’t know exactly what we’re going to cook, but take steps to lead us in the direction we’ll ultimately take. Yesterday I’d intended to make a casserole of brown rice and … More Unexpected Casserole: Roasted Veggies, Rice, Cheese Sauce