euphrasyne

This is fun! I'm more inclined to look at the ingredients before assembled because that is how I think. Custard pie....eggs, milk, salt, sugar, flour and fat for the crust. My ideas: Sounds like a quiche to me. Any meat and / or veggie combination. The eggs and fat could make a Carbonara sauce and the flour could be pasta. Make bread instead of pie crust then pour custard over it for bread pudding Soup. Make a roux with the flour, milk, and fat. Add whatever and some liquid. I'd make it into flan and serve with fruit or jam. Flan is basically less milk and more sugar and eggs than custard. Old fashioned milk toast. Make bread and pour warm milk over it. Needless to say if you have flour, salt, eggs and milk then all things bread are on the table. pancakes, muffins, bread, biscuits, If you have no yeast then you can do sourdough or flatbreads. You could make scrambled egg hand pies or any sort of hand pie. Flour and milk can make all number of white and cheese sauces. Milk can be turned into yogurt, sour cream, or quark (farmer's cheese) in a morning or a day depending. Souffle Pancakes, scrambled eggs, and milk to drink. That is a whole meal right there. You can even use the sugar and some water to make a syrup. breakfast burritos with the flour and eggs. make the milk into sour cream if you have vinegar to add.

Those make great jam bars. It is pretty sugary so I usually serve them as a dessert. Jam Bars 1 1/4 c flour 1 c brown sugar 3/4 c butter 2c Cereal Mix all and press about 3c into a greased pan. 8oz cream cheese 1/4 c brown sugar 1 egg Mix and spread over cereal. 3/4c jam --I like raspberry, but any will do. Spread jam over cream cheese. Top with remaining cereal mixture --dotted and crumbly on top. Bake 350F 30m. Cool and cut into bars.

My new favorite Christmas song is not religious at all and is quite humorous. It is from the Guardians of the Galaxy Christmas special. It is stuck in my head. I don't know what christmas is: My lifetime favorite is O come O come Emmanuel.

Usually just use a pot on my gas stove, but I have made it in a double boiler when it had more delicate bits in it that might scorch. Just put all your stuff in the top pot and let it go until done. Usually about 30m total from off to done on a gas stove in a double boiler. In the regular pot, just bring it to a boil then turn it to low with a lid on. This would mean moving it from the hot part of the stove to the less hot part of the stove. Or...in the double boiler you would just leave it wherever.

I'm told that Robert E. Lee is my uncle several times back and we are descended from his brother. I can confirm that Charles O. Lee b1889-1966 was my grandmother's (she is still living) grandfather. Beyond that, I'm just dipping my toes into genealogy. Hubert Lee was my grandmother's uncle. Hubert L. Lee - Wikipedia

I can name everyone on my mom's side quite a few generations back, but only a few on my dad's side. My daughter is a 5th generation first born child down a maternal line that was still living. I have a pic of my great grandmother, grandmother, mother, me, and my eldest bio-daughter all together. Sadly great-grandmother passed a few years back at 98. Those are memories to cling to.

Today is DH's RDO so I paid bills, ordered the last few Christmas presents to ship, did a few financial chores, then we took DD2 to the park. She had a lot of fun swinging and sliding and getting fresh air. Small lunch out then home to clean my office and give the baby a nap. I'm gathering things because DD14 and I are going to get all the homemade stuff done this weekend. We will make soap as gifts, fudge for Art club, some sweets for her friend giftbags, crochet a bit, and make a few other odds and ends. It promises to be a very full weekend. I'll try to get some pics for the DIY forum.

We eat rice around 5+times a week. I usually either make it on a pot on the stove or in the microwave. Rice 2X water microwave 10m, stir, microwave 10m. If looking like may need more water after first go, add more. It always turns out a bit sticky and perfect in the microwave and frees up stove burners for other things. I usually make plain white rice in the microwave. You can also make it in a double boiler if you are really worried about it burning. It can also be baked in the oven, but will have a slightly more toothsome texture, starting it on the stove and moving it is optional --you can place it in the oven raw. In fact many casseroles call for raw rice, liquid, meat and veg on top then bake. It will turn out less sticky if you rinse the starch out and change the water a few times before you start, but we usually want it a bit sticky for the dishes we are making.

So we have an aftermarket bidet that basically replaces the toilet seat. There is no power outlet in the toilet room. So...we ran an extension cord into the back corner, up the wall, across the other wall, through a crack in the door, up the wall into the master bath and plugged it in there. It is fastened to the wall so it doesn't come loose. Yes we are rednecks. But we are rednecks with a fancy heated seat, heated water bidet in the master bath.

Annarchy, I can see welcome to pages, but I cannot comment there. Just look and like posts.

Thanksgiving is done and leftovers abound. I'm feeding a large man, a bottomless teenage pit, me (a very light eater), and a toddler, so your milage may vary. Here are some of the things we did with leftovers: 1. Microwave leftovers du jour 2. Carcas and veggies stuffed in while cooking became stock. 3. Cream of turkey soup--2 cans cream soup, 2 cans stock. Everyone liked. 3. Turkey fajitas. Cook chunks of turkey with peppers, onions, and fajita seasoning 4. Turkey Impossible Pie--from the bisquick book standard recipe (its like a mix of a pot pie and a quiche) 5. Soup: 3 quarts stock, leftover hominy from fajita night (hominy, bacon, bell pepper, onion, jalapeno), remainder of leftover queso jar from fajita night, remainder picante sauce, large spoon salsa. Delicious, 10/10 from the child who doesn't like soup. Sick of turkey, so a few beef nights: 4 pack nice steaks I got on sale seperated into 2 meals 1. 2 Grilled steaks in chimichurri, duchess potatoes (mix leftover mashed potatoes with extra milk, eggs, cheese, sour cream, bacon bits, bake.), roasted cabbage steaks cut in half because they were large so 4 portions --3 for dinner and 1 lunch. (Baby and I together are basically 1 portion total) 2. Hibachi at home --2 steaks diced and marinated in soy sauce, sesame oil, mirin, garlic, and ginger. Cooked in cast iron. Served with stir fry veg, fried rice, and clear mushroom soup (beef broth cooked with dried mushrooms with scallions on top.) Salad--mixed greens, shredded cole slaw mix, summer symphony salad topper, homemade asian dressing: 4T mirin (rice wine vinegar), 4 T soy sauce, 2 T olive oil, 2 T sesame oil, 2 T tahini, 2 T sesame seeds, 1 T minced garlic, chopped up crystalized ginger to taste. The dressing was to die for and I ate it on salads for days after. I made a double batch of the above. 4 days later and husband is still talking about hibachi steak. 1 Beef Roast about 4 pounds cubed and divided into 3 containers. 1. Beef and Ale sauce, beef in crockpot high 2h. Add carrots cut in 1/2 inch sections, chopped celery, about 1/2 c dehydrated mushrooms and 1/2 c beer. Cook 2h. Serve over last of the leftover Dutchess potatoes. Husband loved. 2. Marinate in last of hibachi marinade from previous meal and serve with leftover stir fry veg and white rice. 3. Cook in Tikka Masala sauce, serve with white rice, spinach, garlic naan. I like to post these so tentative cooks can see that there are ways to use up leftovers without just eating leftovers or throwing them out. Also there are good ways to work pantry staples into daily rotation. I try hard to have as little food waste as possible.

I am exhausted. I promised to take DD14 Christmas shopping and we went yesterday. It took ALL day. I think the majority of the shopping is done now. It was nice to spend time with DD14, but it was a lot of people. We had a nice lunch out where we split things which is always fun. I think that was the longest DH had ever been alone with the toddler. He has a new appreciation for my efforts. I woke up about 2am and could not get back to sleep, so today is starting early. I plan to relax and spend time with the toddler when she gets up. We may make applesauce or apple butter this afternoon since I have several pounds of apples to process before they go bad.

They are called smoker boxes and there is a small learning curve, but it gets easier as you figure out how much wood/wet etc. These are what we use: Amazon.com : BBQ-Aid 5-in-1 Smoker Set - Ultimate Grill Set - Professional Grade BBQ Tool - Make Great Tasting Barbecue - Beer Can Chicken, Smoker Box, Jalapeno Popper Rack, Skewers Set - Dishwasher Safe : Patio, Lawn & Garden Amazon.com : LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes : Patio, Lawn & Garden And the brick box we use came from I forget where but it looks like this one: Amazon.com: Char-Broil Stainless Steel Smoker Box : Patio, Lawn & Garden We have a lot of BBQ stuff in general because DH likes to grill and that is the only time he cooks. We haven't sprung for the super nice grills, but we picked up this one on sale about 2 years ago for under $280. It is around $450 now. The price of everything keeps going up astronomically. We like gas because he can control the temperature better. He has one of those bluetooth grill thermometers that syncs to his phone. 6-Burner Gas Grill | Performance Series™ | Char-Broil® (charbroil.com)

We have a brick sized metal tin with holes that goes on the grill. You fill it with wood chips and set them on fire. It turns any grill into a smoker. We like it and it is so much cheaper than a $1500 trager. I think I paid around 25 on Amazon for it and it came with a few other things. DH likes to smoke pork butt and shoulder.

I never go shopping on black Friday. My dislike of people much outweighs my love of stuff. I am all over cyber Monday though. I broke down and bought myself a silhouette cameo 4 for Christmas this year. From dh and kids of course.

I looked through the Super Easy Pantry recipes. It had a lot of things I already make in it and was absolutely perfect companion for shelf-stable cooking. Highly recommend. Very well laid out and easy to follow.

My husband's grandmother was born on and died on Valentines Day a few years back. It does tend to take away any good mood. ::hugs to everyone::

DD19 was born in 2003 almost 8 weeks early at 3lb 11oz. There was a big concern about RSV and SARS at the time so she fell into the high risk category. We had to get 3 shots every few weeks as a precaution and were told not to take her anywhere around people. I'm not sure if they still do that vaccine for the vulnerable population or not. Most people are ok, but it does cause the shortness of breath issues Becca-Anne mentioned and agree with her advice.

I've used Z Quil and the off brand. It works, buy not as well as just taking NyQuil (without being sick.) Seriously if you are desperate for just 1 night sleep -- Nyquil.

I have been known to pass my destination, go up the next street, and make turns until I can get to where I'm going without going through a traffic circle.

I made the double layer pumpkin pie, but I made some modifications because I'm me. I wanted a pie crust, a bigger cream cheese layer, a stronger pumpkin flavor and more spices. Here is what I did: Deep Dish Double layer pumpkin pie Layer 1: Piecrust prebaked and cooled 8oz cream cheese 8oz mascarpone 2 T milk (from powder) 1/4c sugar 1 c rainy day whip topping mix mixed with 1c ice water chilled for a few hours (use half in layer 1) Mix all and layer in prebaked piecrust in a deep 9x9 pan. Layer 2: 1 pack butterscotch pudding 1/2 c milk 1 15oz can pumpkin Pumpkin pie spice, cloves, and cardamon to taste Mix all and spread over layer 1. Chill. Top with remainder of whip topping and serve. Changes I would do next time is to make it 5 layers by doing 1.2.1.2.topping. Also I'd leave out the crust entirely and add some shortbread cookies or nilla wafers like a banana pudding. It was really good! The River stole food off my plate as expected, and otherwise it was a good meal.

Its not much difference than the 664/64 interchange here. I don't have a pic from the 664 right by my neighborhood, but here is one from 464 a few miles away.

Any way you would can chicken, you can do the same with turkey. Suggestions from my old Southern Living Canning and Preserving cookbook: copyright 1972. Let me know if you want any of the recipes: Chicken a la king chicken with dumplings chicken spread for sandwiches roast turkey Also, if you can chicken soup, turkey soup can be made in the same manner exactly.

The Ecuador thread has me a bit nostalgic, so the toddler and I are watching a travel/exploration show about lost cities on National Geographic. I'm working up some menus and recipes for the week and have perfected the maple Dijon sauce to be equal amounts of maple and Dijon with garlic, salt, and pepper. Not DH's favorite, but the teen and I LOVE it. I divided the sheet pan into 2 equal pans and put the maple dijon on one sheet and did fajita seasoning on the other. It had a lot of veggies and chicken jalapeno sausages cut up. That worked out very well and everyone was happy. I have decided on a turkey pattern this year of celery, onion, garlic inside and butter, cajun seasonings, and mango chutney on the outside/ injected. My turkey's are never 'pretty', but they are always fall off the bone tender --and since we would rather eat it than look at it....that is ok. I'm starting to swing into Christmas mode, so cleaning, cookie baking, and craft making. I'm digging up things for the 2 year old to work on. She is barely 2, so skills are still in the heavily supervised /help stage and more about getting messy and giggling. I'm feeling a bit of mental overload with everything, so I am trying to carve out some peaceful downtime just for me to process and create in the evenings. Dh is very supportive.

We are not super fond of turkey, but at .68 lb and a free one from BJs I can't not make it. We much prefer ham and I have one in the freezer, but it is currently around $2 or more per pound which I'm not doing right now. Since we are few this year and I don't want a giant sea of food going bad, I'm doing sort of a thanksgiving week. Tonight I'm doing sausage, peppers, onions, brussels sprouts, carrots, mushrooms and apples on a sheet pan roasted. Side dish is sweet potato casserole with a praline topping. The leftover veggies from tonight will go into tomorrows dish of stuffing, turkey, gravy, and peas. Then the big lunch on Thursday will use leftover turkey, with the sides requested at the top of my post. Friday will be BBQ turkey, corn, baked beans. DD14 is having her twin friends over on Saturday so we are doing turkey soft tacos with leftover corn and refried beans. Sunday will be turkey soup. I figure we will be super sick of turkey after that so perhaps Butter Chicken turkey on Monday and rest in the freezer.