Reader1810

Sounds good. We no longer have a wok, but it should work on a smaller scale in my frying pan which has relatively high sides.

Sounds wonderfully delicious. Is there a usual sauce you use or do you vary it re flavour change?

I made deconstructed cabbage rolls on Saturday, so your choice of word today gave me pause. I always thought cabbage was just a vegetable...

Deconstructed cabbage rolls. I like this.

The smell cooked kippers give off is the one thing I truly can’t stand. Thinking back to my childhood, I remember my mom having some for her dinner her being Scottish this is something she actually liked. I recall I nearly passed out from the smell alone, it was that horrendous.

I’ve been eating cabbage - in the form of cabbage rolls - from a very young age thanks to my grandma, so it’s something I never think about. As an adult I did start using shredded cabbage in place of lettuce in wraps and sandwiches.

Reading these posts I’ve learned a lot about bread making. I had no clue there were some important facts pertinent to making good bread. So yay to learning many new things tonight.

Totally yummy, yes. It’s still tasty with a good texture reheated after being frozen, which is great - I freeze it in single serving sizes.

Oh, I just looked at this recipe and saw a link at the top for cinnamon swirl apple bread. The choices are multiplying..

Im still enjoying the strawberry oatmeal bars I made, but I should try this one next. So many good choices...

Something occurred to me while reading this. As I recall you play poker at the casino. Do masks hinder or help the “poker face” and who do they help or hinder?

Okay, so this is not my grandma's cabbage rolls - heck, they're not even rolls, but what this is is tasty. https://youtu.be/iMR3jYBFHSk This is what I made tonight. Not as pretty as the one in the video, though. Oh well, the taste makes up for it. Of note, this pan is 10 1/2 x 12 1/2. I found the 9 x 13 to be a bit small to fit all of the required ingredients. Maybe, it's just me? First time I made it with fresh cabbage and it took a lot longer to cook to get the cabbage to a nice consistency. I think I might preboil it to soften it a bit Second time - today, see the final outcome below - i made from cabbage that had been frozen - very wet it was, so I had to squeeze out/paper towel out the excess fluid as much as possible. The good part about doing it this way is the cooking time was as per the recipe.

Gotta dogs!

You need to splurge occasionally, so it’s easier to stick with your long term goal.

Happy to be of service.

@Mikiesboy remember this? https://buildyourbite.com/healthy-instant-iced-coffee/ You posted this wonderful discovery on June 5, 2020. With the weather improving, I was thinking iced coffee’s time is near, but I wanted to refresh my memory as to how it’s made, so I got it right the first time. Good thing I did, because I found a post I’d made indicating Maxwell House was a bad choice for this coffee, but Nescafé is just right.

Thanks!!

Sounds delish, Wayne. I don’t need them to stick together either, so this works for me.

I’m thinking it’s time for bed. I will see all you wonderful people tomorrow. The sweetest of happy dreams when your turn comes...

So you did, I’m going to watch it now.

@Wayne Gray I searched the forum for oat hash and and a post with this recipe for baked oatmeal was in the search list. Is this “oat hash”? https://www.allrecipes.com/recipe/51013/baked-oatmeal-ii/

this!

Hey molly, glad you’re doing better.

I do, I do, but I don’t recall where you talked about this. Did you post a recipe for oat hash?

You’re a good man, tim. @MichaelS36 is a lucky guy.