MinCC's Profile

I think you'll miss not having a garbage disposal. It's so great to for all the icky stuff that you can't compost.

Why are we assuming that laminate is ugly?

the other side of the question is what cheap stuff do I prefer...

no need for fancy ones of these:

plastic measuring cups, liquid and dry
plastic measuring spoons
light weight plastic colander
cheapish non stick saute pan. throw it away and get another one when the surface wears out.
cheap slow cooker, no need for all clad here
cheap wooden spoons
cheapish paring knives that are easy to sharpen

5 to 7 quart one with warm, low and high. nothing else needed for me.

I've been boiling peeled eggplant chunks in a smoky bath by adding a little liquid smoke to the water. The smoke flavor is delicate and wonderful. Really, try it! And a Middle Eastern restaurant near me always serves it with a dusting of tart ground sumac. You can get it in a specialty grocery. It tastes almost lemony and wonderful. There's no end to the fun you can have with eggplant! Here's the link to the recipe:

http://wp.me/p2LOx3-2I

What does boring mean? Ingredient worship and fancy cooking expectations have gotten way out of hand. Relax.

Martha White the historic southern flour company promoted a chicken pie recipe many years ago with an easy topping called a "pour batter crust" that's similar to this recipe. Here it is. I think it's too salty. Use milk instead of chicken broth in the filling. Otherwise it's delicious.

Easy Pickin' Chicken Pie

Filling
3 cups cubed cooked chicken
1 1/3 cups frozen mixed vegetables, thawed
1 (10 1/4 -oz.) can condensed cream of celery soup
1 cup chicken broth
1/4 teaspoon pepper
Crust
1 cup Martha White¨ Self-Rising Flour
1 cup milk
1/2 cup butter, melted

Heat oven to 400° F. Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in bottom of greased dish.

In medium bowl, combine soup, broth and pepper; mix well. Pour evenly over chicken mixture. In another medium bowl, combine flour and milk; stir until smooth. Add butter; stir just until blended. Pour over chicken mixture.

Bake at 400° F. for 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

6 Servings

My enamel coated dishpan works for me.

Sorry got the link wrong in my previous comment. Here's the cranberry fruit salad link.
http://wp.me/p2LOx3-Km

Bloody Marys are a tradition with us because we usually eat in the early afternoon and start the Bloodys at 11am. You need something available because there's always some waiting around so we go for a light crudite/antipasta platter. Stuff to crunch on and a few savory bites. No heavy cheese!