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Mother Hubbard


sat8997

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One of my neighbors bing-bonged my doorbell a little bit ago. Seems he was in the middle of trying out a new recipe and needed some vinegar, which he realized he didn

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You're slipping... though currently I only have three types of flour (all-purpose, bread and whole-wheat), I used to have 4 (don't use cake flour anymore)...

 

 

Vinegar though - I only have 1 - and that's only really used for cleaning the coffee pot. Not a vinegar fan at all - one of the reasons I hate mustard (the other being mustard seed)

 

 

:2thumbs: :-)

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LOL

 

Thanks, Sharon. That was hilarious.

 

I'm trying to think how many different types of vinegar we have at home: red wine, white, malt and balsamic, I think.

 

Flour we only have two: Plain and Self-raising, though we've had wholemeal plain in the past, too.

 

Sugar: Four types: white, brown, caster and icing.

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...one of the reasons I hate mustard (the other being mustard seed)

:2thumbs: :-)

 

Currently the owner of four different mustards not counting the dry mustard in my spice cabinet.

 

Sharon

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k - I did totally forget about balsamic vinegar. That we have (Costco large bottle along with the costco lg bottles of EV olive oil).

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I have the exact same five vinegars myself! I primarily use the applecidar and the red wine though (weekly). I occassionally use the white wine and the regular white vinegar (monthly), but I really only use the balsamic vinegar (yearly) when I'm in the mood to buy fresh pita bread and mix the balsamic vinegar with olive oil and zatar and have that (like you get at Greek restaurants). I have a 6th vinegar: "black vinegar", I bought it a couple of years ago at an Asian market, it's supposed to be good in Chinease dishes, but I didn't really care for it. Apart from that I've also had experiences with raspberry vinegar (delicious!), and rice vinegar (YUCK).

 

I don't really use flour, I think I just have some of the most basic kind for just in case. I love cooking, but I'm not really into baking. I also don't really like fried foods so I never batter anything.

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k - I did totally forget about balsamic vinegar. That we have (Costco large bottle along with the costco lg bottles of EV olive oil).

 

Four different olive oils. :D

 

I have the exact same five vinegars myself! I primarily use the applecidar and the red wine though (weekly). I occassionally use the white wine and the regular white vinegar (monthly), but I really only use the balsamic vinegar (yearly) when I'm in the mood to buy fresh pita bread and mix the balsamic vinegar with olive oil and zatar and have that (like you get at Greek restaurants). I have a 6th vinegar: "black vinegar", I bought it a couple of years ago at an Asian market, it's supposed to be good in Chinease dishes, but I didn't really care for it. Apart from that I've also had experiences with raspberry vinegar (delicious!), and rice vinegar (YUCK).

 

I don't really use flour, I think I just have some of the most basic kind for just in case. I love cooking, but I'm not really into baking. I also don't really like fried foods so I never batter anything.

 

One pint cherry or grape tomatoes, halfed. Saute gently in a tablespoon of olive oil. Light sprinkle of salt and pepper. Add a tablespoon of balsamic vinegar, toss gently until heated through.

 

Sharon

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