small h

I guess my family just makes the food without re-naming it. There it is on the bottom right.

I’ve seen recipes for corn pudding on the box. Which is what you all are talking about.

Why do you call it this? When it seems to be a recipe taken off the Jiffy Cornbread box and made by people in every state. I think the first time I had it was when my college roommate (raised in Minneapolis) brought it to Thanksgiving in 1985.

Yay!

My job is done.

Here's hoping you have something to give thanks for at midnight tomorrow!

Nothing fancy, just some tuna salad, some Hungarian-style cabbage soup, and that orange wine we’ve been hearing so much about.

I saw that show at the Westside Theater. I laughed my ass off.

I will make the sour cream apple walnut pie, because I am the best at it, but it’s been a few years (flight delays, etc.), let’s see if I still got it. And my sister is making my mac & cheese recipe, so that will be good.

Also, I had some dread about what this thread was about, before I clicked on it.

You are not. I always include at least one bottle in my wine orders, and I am very likely to choose an orange wine when I'm out. I like them a lot. Sel Rrose (might've been the first place I had orange wine) used to have a bunch, but I see they're down to one.

I bought some at Formaggio Essex, which should last me at least 6 months.

I decided to make shrimp saag and aloo gobi with winter greens, and as you can imagine, there’s some prep involved. I think all the dishes in the house are dirty. Also, le Beaujolais nouveau est arrivé. The saag came out great, but the aloo gobi was bland. I think I inadvertently used too much vegetable, and didn't up the spice accordingly.

I have been called upon to make the sour cream apple walnut pie, for which I am justifiably famous. The past few Thanksgivings we've arrived on the day of, so my sister (the host) had assumed pie responsibility. Not today, Satan. I'm makin' a pie.

I so appreciate all these suggestions. But that is Himalayan pink salt, not Hawaiian orange salt. It does not have the correct lava flavor. But I'm sure it is very nice.

It's probably not a hard and fast rule, but most of the animals we eat are herbivores. Or omnivores, like pigs. Of course, my little supposedly obligate carnivore up there napping on the couch enjoys cheese, so maybe you could eat him. If he doesn't eat you first - he is feisty.

You really don't want to eat a carnivore - kind of gross.

I'm liking the Black Betty from Formaggio Essex. I feel like grating it over something.

Shrimp and potatoes with egg lemon sauce, sauteed cabbage with sungold tomatoes and sage butter. (Sungolds and sage from the balcony. Yes, still.) Bonus cat.

That big Buddha is pricey.

Kale minestrone with pistou. Tuna salad on almost the last of the balcony lettuce. Today's theme was "use up the celery." Between these and The Byproduct, the celery...is gone.

The time has come for this year's Byproduct (tomato water, horseradish, lemon, vodka). I infused the vodka this time, which did not seem to do fuck all, but it kept me busy in the morning. This drink celebrates the end of Tomato Season, so it's cool that it coincided with Sungold #100, but I didn't plan that, you can't plan for garden stuff.

Accept no substitutes.

Please join me in welcoming Sungold #100 2024. We weren't sure we'd get here, but we did. Hardest working plant on the balcony. (No disrespect to the Anaheim pepper, the kale, the tarragon, the sage, the parsley and the mint, but there can only be one champion.)

3/4 cooked egg with Peruvian pepper sauce.