thesamanthafiles's Profile

Cream biscuits (freeze unbaked - great timesaver!):

Smitten Kitchen Cream Biscuits
http://smittenkitchen.com/blog/2009/12/cream-biscuits/

Shirley Corriher's Touch of Grace biscuits (via Orangette) http://orangette.blogspot.com/2007/11/great-relief.html

Hot Fudge sauce, ice cream, salted caramel sauce.

Great idea! I need to catch up on TAL, as well as NPR's Pop Culture Happy Hour. Though, does the fast count if you're listening to people talk about tv? :D

Make a simple syrup to use in cocktails - equal parts sugar and water. Would be a great sweetener for tea too, or lemonade.

We use it all the time as a base for any sort of stir-fry. Combine a nice big spoonful with a little sesame oil, soy sauce, rice vinegar, some toasted sesame seeds, and some marmalade (yup!). Stir-fry meat, vegetables, etc and stir in the sauce towards the end.

@shotgunadventures - great idea re: chicken soup. I usually use sriracha, but gochujang would be perfect!

@Rucy - So glad you brought up Bread and Jam for Frances. I love that book (loved it as a child and still love it today). An excerpt for those folks who have never read the book (This is Frances' friend Albert eating his lunch) :

"He took a bite of the sandwich, a bite of pickle,
a bite of hard-boiled egg, and a drink of milk.
Then he sprinkled more salt on the egg and went round again.
Albert made the sandwich, the pickle,
the egg, and the milk come out even.
He ate his bunch of grapes and his tangerine.
Then he cleared away the crumpled-up waxed paper,
the eggshell, and the tangerine peel.
He set the cup custard in the middle of the napkin on his desk.
He took up his spoon and at up all the custard.
Then Albert folded up his napkins and put them away.
He put away his cardboard saltshaker and his spoon.
He screwed the cup on top of his thermos bottle.
He shut his lunch box,
put it back inside his desk, and sighed.
'I like to have a good lunch,' said Albert."

I'll echo grinding some of the oats. I've had great success with the granola recipe from Traveler's Lunchbox - http://www.travelerslunchbox.com/journal/2007/6/9/the-lip-ladys-secret-granola.html

Hmmm, I think I need to make a batch of that olive oil granola now, grinding some of the oats into powder. Mmm!

I like to dice it up and store it in the freezer (a Ball canning jar with a plastic lid works really well). Then you can use a bit at a time.

As for uses - scrambled eggs or a frittata, a root vegetable hash, a quinoa pilaf, sauteed greens (especially hearty ones like collards and kale), any sort of bean soup, anything with potatoes.

Awesome! Just pledged. I would use this quite a bit. Maybe not to send neighbors home with leftovers, but certainly for baked goods - those last few biscuits or cookies.

Wow! These look fantastic, I might need to make them tonight!

While we do always have tomatoes on hand, and I am a fan of Marcella's butter sauce, I am pro-jarred sauce. Either Raos or Trader Joe's (Rustico - if that's the chunkier sauce with vegetables).

If my husband and I are totally wrecked after work, using jarred sauce and boiling some pasta is better than take-out.