Finding an onion that is smaller than my head is one of my supermarket pet peeves. They are so big I have taken to mincing an entire onion, sautéing the whole thing (cause raw onions will stink up my fridge, no matter what I store them in) and use some for a recipe and use the rest for another time.

My sincere apologies for the duplication of other posts. It’s late, I should not post this late.

My sincere apologies for the duplication of other posts. It’s late, I should not post this late.

Fail. Kanopy told me to create an account, and to select my library. I used both my local public library (San Francisco) and my college library (where I work) both were verified, but when I selected something to watch (Rashomon) it told me it was not available with either library’s credentials.

Our cheese uses 4 parts whole milk to 1 part buttermilk (easy to scale for smaller amount of finished cheese) mixed together, over medium heat until 170 degrees. Lower heat, watch for the curds. At 175, pull it off heat and strain with a slotted spoon into cheesecloth. Let it drain, then mix with a bit of salt. (Goat…

Many, many years ago, Sunset Magazine had an article about making home-made cheese. We were massive fans of the DIY food projects from Sunset: dried fruit, muesli, fruit leather (fruit rollups to the young readers), foil-wrapped method for cooking turkey; the list goes on and on. I still have the “recipe” Mom wrote…

If you look at the broadcast TV listings for BBC America, you will see very different programming than what they put online. Right now, BBC America essentially airs blocks of re-runs of Start Trek: Voyager, Next Gen, Man vs. Wild, Doctor Who and occasionally a movie. It has gone off the rails. They used to be a true…

The best adaptation I’ve seen was the stage version at the Oregon Shakespeare Festival. Magical. I also love the audiobook read by Hope Davis.

Add one step when you prep corn for the freezer: After cutting the kernels off the cobs, scrape the pulp off the cobs with the back of a table knife into a separate bowl. That pulp can be used in muffins, bread or to replace cream in corn chowder. I measure it into 1/2 cup portions, put it in snack sized zip-top bags…

“The fact that I’m from Mississippi doesn’t help, as we make our salads with Cool Whip.”

Quick version: Ice water, splash of simple syrup, a shake or two of True Lemon & True Lime Crystals. Make a huge batch, keep in fridge. Best thing for dry mouth when imbibing too much herbal refreshment (wink, wink).

Final weight, 53g. I’m leaving it in the fridge until the weekend. I forgot how glorious a roux smells.

I’m going through the same thing as your friend, just work/home/repeat. Just let him know you love him. He may not want to do something for “Mother’s Day”, but inviting him over for a Sunday dinner or sit in the sunshine or have a slice of pie. If he doesn’t want to come over, bring the food to him. You don’t want to…

My Mom died Feb 13, age 86, the day before my parent’s 63rd wedding anniversary. The loveliest, kindest, strongest, funniest person I have ever known. There is no quantifying how much it hurts. This week has been brutal and I am inconsolable. This thread has been the kindest thing anyone has done for me. Love you all.

Claire:

Protein: Shrimp is my go-to and I scampi like a PIMP! (Brine peeled shrimp in salt/sugar/water for 15 min. Saute shells in a little butter until brown. Add white wine, cover, boil for 5 min, strain. Wipe skillet: Add sliced garlic, saute in butter, return stock to skillet. Poach shrimp in stock/garlic, 3 min. Add…

Rae,

I recently asked for some advice from another tech site: What is the best $200 smartphone for someone who doesn’t need the advanced features or power of a high end phone. Unreservedly, they recommended the Motorola G4. Works with every carrier, has a clean android install, good call quality and battery without…

Bored? Sometimes. Lonely? Never.

Better than frozen hash browns: Simply Potatoes Hash Browns. Par-cooked, perfect shreds. I usually find them near the eggs at Safeway. I’ve used them for quiche crust too.

This story brought back a wonderful memory. When I was little and my parents went on a trip, we had a lady stay with us. Mrs. Riccio, a white haired, stern but lovely lady from Austria. She would buy Bridgeford frozen bread dough, rip off chunks and fry them for us for breakfast. This was in the late 1960s. She also…