offbalance's Profile

My parents have used the Kirkland for years and I always thought it was good. My favorite grocery store extra virgin is by Pacific Organics. The price point is reasonable and the flavor is really rich.

Believe it or not, I use a version of this for scrambling eggs. The wisdom is that the pan is already hot, so no need to keep heating it. Once the eggs start to solidify I start fluffing them, and if they appear solid I turn off the burner. Keeps eggs from getting overdone, too!

Another vote here for Classico. Yes, it's easy to make your own. Yes, I make and freeze big batches of the stuff and keep it for such a night, but I don't mind the jarred stuff. It's not hard to doctor with some herbs and wine or meat, and it keeps the dish count minimal, something you don't take for granted when you're exhausted and don't want to order out.

Plus, every so often I am intrigued by a new variety of sauce, so I try it to help inform what new things to add to my own. Those reverse-engineers have almost always yielded great results.

Frozen chicken patties are a godsend in these occasions.

I prefer not to donate to the Red Cross as well, but I found this other, fantastic organization called Shelter Box: http://shelterboxusa.org/.

Within hours of a disaster, Shelter Box arrives with crates filled with essential supplies (blankets, tools, cooking equipment, water purification supplies, a specially designed tent, something for the kids, to name a few) and gives them to people who have been displaced by disasters. It's a unique and amazing idea, imho.

Lovely idea - how do you fit a baking sheet into an already-packed, tiny freezer? Any suggestions?

Also, I'm guessing your CSA does a weekend pickup. Mine is Wednesday night, and I have work the next day. Still, this is a nice idea if you have oodles of time on your hands.

I got this recipe from my CSA, and I couldn't stop eating the squash once it was finished cooking!

Crisp Winter Squash Gratin from The Farm at Miller’s

Crossing, Carol Hargis, The Market Fresh Chef, Serves 4

2&1/2lbs. WINTER SQUASH
1-1/2 Tbsp. FLOUR
1/2 tsp. SUGAR
1/2 tsp. dry SAGE, SUMMER SAVORY,
or MARJORAM, crumbled
2 Tbsp. full-flavored OLIVE OIL
1 tsp. SALT
1/2 tsp. PEPPER
1 CLOVE GARLIC, minced

Set oven to 325’. Halve, then scrape seeds & fibers from squash. Cut squash in
chunks, peel, dice 3/4” to equal about 6 cups. Blend flour, sugar, garlic, sage, s&p.
Spread squash in well-oiled shallow 2qt. baking dish. Sprinkle w/ flour mix &
toss. Drizzle w/ 1 Tbsp. oil & toss. Drizzle remaining oil on top. Cover closely
w/ foil; cut a few slits in it. Bake til squash is just tender 40 min. Remove foil &
toss carefully & gently. Raise heat to 425’. Bake til crusty & brown 30 min.

I have this problem a lot, I solve it by taking the batteries out of the smoke detector while I'm cooking. As soon as the smoking item I'm actively cooking has finished, the batteries go back in,but that's the best solution I've come up with.

Garlic powder, along with salt, pepper and Worcestershire sauce can make even the cheapest cut of steak delicious.

The kitchen is great, and the space is well-organized. The rest devolves into a God-awful bachelor pad cliche, with all the black leather/chrome furniture and that hideous rug.