I'm really interested in how your kimchi turns out - photos please. :) By the way, kimchi is just one word. It's not Chinese with two characters joined together to make a word. It's two syllables making one word. :)

When you make it, how soon do you eat it?

Todays Projects
 

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1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

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Ingredients

3 cups granulated sugar
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
4 cups miniature marshmallows
4 cups (24 oz.) or two 12 oz. pkgs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional)
2 teaspoons vanilla extract

Directions
LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Although these recipes call for "nuts" in the fudge there will be non in mine as i am allergic to them...however i thought i would go ahead and post the recipe with for those that like them and are not allergic.

I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!

A good recipe that I use for beans-- Enjoy.

Yield: Approximately 4 cups Cooking Time: 4-6 hours*
Temperature: High, Medium, Freezes Well
Low

2 cups dried pinto beans 1/2 teaspoon garlic salt
9 cups water 2 tablespoons lard or
1 teaspoon salt shortening

1. Sort pinto beans and rinse in cold water.
2. Place beans and water in a large stewing pot. Bring mixture to a
boil over high heat.
3. Reduce heat to medium and cook until beans are tender.
4. Add seasonings and shortening to beans and simmer at low heat for
an additional 30 minutes.
Variations: Salt pork, tomatoes, tomato sauce, catsup, or onions may be added for additional flavor. * Frijoles Pintos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure, seasoned, and simmered at low heat for an additional 30 minutes


1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve

*Sometimes (depending on how much time I have) I roast the squash in skin with the onions. Add some apples with olive oil & s/p -- bake til squishy and blend in food processor til smooth. Add seasonings and eat with crunchy bread.

PS. I love Peach Pot pies -- hand help yumminess!! (This way I don't have to share) :eatinghersheybar:

yum good ol' fresh pinto beans from the crock pot. Sometimes like pork salt fatback in mine and diced onions and a tsp of butter.. mm makes a great soup with some cornbread or fresh flour tortillas!

Thanks for the recipe ahk!


HEHE!
http://ts3.mm.bing.net/th?id=H.4885474509586506&pid=1.7

I am busy making my homemade graham cracker bark!

THUD

That is all

Please let it be her custard pie....I'm just going to have to move there to get it.

I am going to make this loaf this evening. We already roasted and mashed the pumpkins so now to make yumminess. This is one of my favourites and I usually make it for the sharing of cakes and ale at Samhain, no one has ever complained.

Pumpkin Spice Loaf

2 Cups White Sugar
1 Cup packed Brown Sugar
2 Cups Canned Pumpking (not pie filling) or make your own
1 Cup Vegetable Oil
4 Eggs
4 Cups Flour
2 tsp Baking Soda
1 tsp Salt
1/2 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Ground Ginger
2 Cups Raisins
1 Cup Chopped Pecans
2/3 Cup Water

Combine sugars, pumpkin, oil, eggs, flour, baking soda & spices.
Fold in raisin, pecans & water.

Spoon into 2 greased loaf pans.
Sprinkle with white sugar.

Bake @ 350 degrees for 60-75 min.

Can serve with whipped cream cheese.

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My finished fudge and cookies well partially finished , as i had 2 more batches of cookies added by the time i finished. The fudge will get cut tomorrow.

I should mention i love how big and spacious my daughters kitchen is and how pleasant it is to bake in there...

Sounds great! Last night we had Sweet Tomatoes for dinner and I tried some of their cornbread muffins. Needless to say I wasn't digging them. I found whole kernel corn in there. I knew they had made them but I wanted my corn ground in there. I bet yours are just great with cream corn. That probably is the secret!

NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.

My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.

I love love Asian food

there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.

Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.

damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.

I could eat avocados, mangos, pineapple all day if I could find them in good condition. This time if year is rough. I should probably live on a tropical island.

Sounds like you have a great Mexican market nearby. It is nice when beef is raised correctly, chickens too. I have had to battle it our with Chefs who use production factory chicken and expect me to produce a quality product with this. Once I experienced the farm raised local foods in the SF bay area and the cultural food revolution in Berkeley there was no turning back.

At least I see a movement backwards toward sustainable natural foods though this is taking longer than I anticipated. I am spoiled on coastal fish supplies that allow me to have access to plenty of fresh catch so that if I need a fish steak, fillet or bones for stock I can get them. In restaurant work I will save shrimp and lobster shells for stock. They can easily be ground up, packed up and frozen to make stock at a later date or if I have a lot on hand I make stock right away.

I love Tamarind broth and have been making Tamarind soup with frozen pulp, garlic, one small red thai chili, bok choy, Japanese eggplant and from there I choose a protein, it can be chicken, beef, shrimp. No protein works as well. The sweet sour saltiness of the soup broth is something that I have come to love.

When my daughter comes home we will be making pumpkin/cream cheese truffles.....until then, its a rainy day here...Ill trade with you, you can send me some sunshine and ill send you some rain...a couple of movies on this rainy day cant hurt...

82....oy im slightly jealous...lmao

Something Delicious
 

Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me: