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Comment by Patricia on December 22, 2017 at 12:48pm

Hmmmm.....maybe I should make some molasses cookies....

Comment by Randall Smith on December 22, 2017 at 8:16am

I just returned from my former middle school--their annual Christmas breakfast which welcomes retirees to partake. Saw many old friends. About the food: I was surprised at how good (and much) it was!  Bacon and eggs, biscuits and gravy, tangerine slices, a blueberry muffin-cake, and drinks. Very impressive. Probable cause is the holiday. I can't imagine the food is that good every day.

Comment by Idaho Spud on December 18, 2017 at 5:04pm

Daniel, I assume you store molasses at room temperature.  Correct?   I just bought some after many years of not eating it.  I put it in the refrigerator, and when I went to use it, it took forever to get any out.  What's that saying?  Slow as molasses in January.

Comment by Randall Smith on December 16, 2017 at 7:43am

Daniel, frozen rhubarb. Nothing in the garden now.

Ooooo--onion rings! Love 'em!

Comment by Joan Denoo on December 16, 2017 at 12:17am

Oh! My gosh! that thick?! OK, I'll  give it a try! 

Comment by The Flying Atheist on December 15, 2017 at 10:33pm

Joan, those burritos sound absolutely delicious!  Let me know how your onion rings turn out. The restaurant cuts the onions thickly. They are about 3/4" to 1" wide. 

Comment by Joan Denoo on December 15, 2017 at 9:55pm

Carl, I found a recipe for coconut-battered onion rings served with a sweet chili sauce and have the ingredients on my shopping list. 

Daniel, according to Google Translater:

Buca di Beppo> "Joe's Basement" (buca, which literally means "hole," can be a slang word in Tuscany for basement or cellar, and Beppo is a rare spelling of the nickname for "Giuseppe," the Italian form of "Joseph," in Northern Italy, since the most used spelling is Beppe).

Comment by Joan Denoo on December 15, 2017 at 7:14pm

Laat night's dinner needed to be light because Larry prepared a hamburger lunch for the crew who pulled slash from the forest and piling it for a burn. We were in another no-burn time until today, when we got a heavy snow fall. It looks as though the Yule log burn will take place after all. 

In a saucepan, I made a tomato sauce out of canned tomatoes, diced onions, green peppers, oregano, cumin, garlic, simmered it down to a thick sauce. 

In a cast iron skillet I sauteted diced carrots, broccoli, potatoes, onions, jalepeno, and a light sprinkle of salt and pepper. 

I poured beaten eggs over the sauted vegetables and barely  scrambled the eggs. 

In a cast iron skillet, I warmed whole wheat tortilias, one at a time,

I spread a big spoonful of vegetable/egg mixture across the middle,  topped it with shredded cheddar cheese,

rolled it for a burrito, placed it on a well greased cassarole on a bed of the red sauce. 

Spread red sauces, jalepeno, and more shredded cheese over the top. 

Bakes at 350°F 20 min

Served it with sliced avocados and sliced guava. 

Comment by Patricia on December 15, 2017 at 6:47pm

Mmmm.....smoked  Gouda is soooooo good!

Comment by Joan Denoo on December 15, 2017 at 6:34pm

Thomaa, thanks for that excellent lead to sheet pan dinners! I found some recipes thru searching and there are some very nice combinatios that I have not tried before, i.e., 

Diced tomatoes, broccoli, sweet red peppers, onions, mushrooms, olive oil, on Italian bead, mayonnaise, garlic, smoked Gouda cheese.  

Just the thought of these flavors makes my mouth water. 


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