It's kinda refreshing to hear you don't like keifer
I've never had it but it sounds so healthy, I feel like I should be drinking it. We do a lot of yogurt so maybe we get the same benefits from that?
Thanks for the info about liver, Ruth. We do have a broiler. I am hesitant to try it though, it seems like a LOT of work. Maybe I should start with chicken liver? Pate for appetizers, etc. Oh and thanks for the tip about the extra pan/sponges. I never would have thought about that...
As for Succot, that Monday DD and I are headed back to CA to hang out with my parents so I'm letting them worry about the menu
This year we're not even putting out sukkah up since a) we don't have a yard, and b) we sold all the pieces before the move. And DH works all day so I feel sort of validated in not putting one up (two steps forward and three back, I guess). I really enjoyed doing it last year. It was the first time I'd ever made my own and it was so much fun to eat and entertain in the sukkah.
I wish I had read about the salt issue with Sfs recipes. I do have WF but thought I'd start with SFs recipe first. We'll see how it goes. Luckily, carrots and ginger aren't cost prohibitive.
we just made nut butter and coconut cookies. I over cooked them and they burnt on the bottom. This will NOT stop me (I mean DD
) from eating them, however.
Where do you get a pounder? I looked in our very groovy well stocked local hardware shop (they sell the entire Le Crueset line) but saw nothing... and obviously using my meat pounder would be counter productive.