Enough to inform my taste buds that this product wasn’t for me.
Not sure what Steve thought when he saw it in the store.
We like eating stuffing at Thanksgiving. Just not as the flavor for popcorn.
Plain popcorn with plain salt, cooked on top of the stove. Real butter on rare occasions.
My preference.
Do you like popcorn?
I mean I saw this bag of Unikorn on a sale shelf at Tj Maxx and wasn’t even tempted
Feeding a crowd?
The recipe is by Susie Fishbein and is on this blog link from a cookbook Kosher By Design 2003 shown below. I was able to buy a used copy of this book as Roxann made a beautiful Wild Mushroom Veloute (avert your eyes dc) that I’d love to replicate
Anchovies.
Epicurious says “There are more polarizing things than anchovies, but these tiny, briny fish definitely have their fans and their foes. If you fall into the former category, however, these anchovy recipes are for you.” (41 Recipes)
If yes, how do you prefer to eat them?
If no, you can elaborate.
Nutella – Yes or no?
The number of Dairy Queen locations “4,455 (US domestic, 2018)
6,800 (global)”
The first Dairy Queen June 22, 1940 in Joliet , Illinois.
Maura and I worked together to create another Minnesota Hot Dish for the family tonight (recipe from America’s Test Kitchen
Maura said “take a picture and show your Minnesota friend”. Audrey ! (Click to see her post on Elusive Sleep)
Here’s the guest blog of another inspired Hot Dish
And the original post from last month
I was standing at Labriola’s Italian Grocery deli counter and it’s the first time I saw Basket Cheese. I asked about it. It’s only sold at Easter time. It can be used to make Easter pies or you eat a slice with fresh fruit and a drizzle of honey. A firm ricotta like cheese. There are recipes. Recipes to make basket cheese at home and recipes to use the store-bought version to bake savory pies for Easter. There are sweet recipes too. Here’s a recipe for savory Italian Easter Pie
It’s called “basket cheese” because it’s formed in a basket and you can see the imprint of the weaving on the side of the cheese.
