We roasted (I still do) the giblets on the rack the turkey sits on, in the roasting pan. That way they’re out of all the turkey juice in the bottom of the pan, but you get the flavor for your gravy. So not grilled, but roasted. And it was tasty! Read more

I don’t know about grilling chicken hearts, but when I was a kid and we had turkey, I’d always eat the heart. It was very good. Now, you’re lucky to get a complete set of giblets anymore.

You betcha. No, this was Sunday morning breakfast. Saturday was for coddled eggs and Sunday’s were for this. You can have it shipped but at least where I live, you can no longer get blood/black sausage/pudding which is a shame. During the week, is was a quarter tattie scone and a cup of tea. And I can’t star anyone’s… Read more

Oh, God yes! Breakfast of the gods...

I love Lorne. The original square sausage. Christinascucina.com has a really good recipe for Lorne, but it can be made a couple ways, provided it’s square. Mom was a Scot. Best breakfast ever!

Lorne

Good gravy that sounds delicious! And I’d star your comment, but I can’t. I can’t usually even comment or when I can, I have to wait for someone else to comment first. So just know, I starred it, even though it didn’t take :)

I love Spam. I almost don’t care how you cook it. Stir fry, fried with eggs, on the grill, sauteed for a sammie, don’t care. And I only have one can left!! And our store is still OUT and has been for almost two months!! *sad*

That’s not grilled cheese. That ends up being an oily mess.

I checked within 20 miles of me and no one carries it here in MI

It just doesn’t melt the same for me. :/

I wish I had that option. :( Not necessarily for my sammie, but I like to eat a couple slices of cheese as a snack during the day.

A nice soft white bread, that five letter cheese that shall not be named and room temp butter that spreads easily still makes the best grilled cheese in the universe. I know every time I make one how it’s going to turn out, about how long it’s going to take give or take 30 seconds and how melty the cheese will be… Read more

I can’t star any comments here or I would yours. I can’t even comment at all if there isn’t at least one other to start with. I have to use a browser other than Chrome. But when I make my Eggnog Cheesecake at Christmas, I do bake that on regular bake as well as my chocolate chip cookies and banana bread. Other than… Read more

No pizza stone here, thus the parchment paper, but I do always use my convection option on the oven. It just bakes so, so much nicer.

I really don’t like Cacio e Pepe. *ducks!* Read more

I buy Freschetta because in my oven, they have the best crust. I pick the pepperoni off, add lots of mozzarella, sliced onions, sliced ham, mushrooms and add the pepperoni back on and slip it in the oven just on a piece of parchment. I have to bake it another 5-7 minutes and I’ll slip another piece of parchment over… Read more

I generally eat chicken thighs rather than the breast because they don’t dry out like the breast can. Chicken in my part of the wood is as expensive as many cuts of beef and pork and in some cases, even more so, so I stick with the beef and pork rather than chicken anyway. All of that said, hubs is still doing… Read more

I haven’t had a pop in two years. It’s a wonderful thing. By the time I get done paying for a six pack of pop, plus the deposit, I’m paying a big less for the 100+ size Ocean Spray, so there’s that as well :)

Yup, there’s that too :)