VeryKerry's Profile

I third that question for Marisa!

My mom and I tried the OXO pitter, and found that it was hard to use and frequently punched to the side of the pit. With the pits collecting in the reservoir, it soon became hard to be sure the pit had been removed. We started using large size paper clips to punch in and scoop out the pits. We had hardly any flesh and juice lost with this method. Depending on how many cherries you're pitting, you can end up with pruny fingers with this method, but you know for sure the pits are out. Went pretty quickly for us.

Just finished this for breakfast at my desk and it's incredible. A perfect breakfast on the go - only took 5 minutes because I'd set everything out the night before. By the time the water boiled for tea, the pudding was in my to-go container. And hour later and I have hot Earl Grey and creamy, decadent avocado breakfast pudding. Makes a rainy, grey workday morning a little skosh perkier. Thanks for a great recipe.

I'm very nostalgic for foods I grew up with: the rosettes my French descended grandmother made every Christmas and the meatballs my Swedish grandmother made every time my brother and I slept over and the knowledge my butcher grandfather passed on to my mom. I've never given much thought to the broader culinary history aspect of my nostalgia though - I've always just appreciated my personal connection to these recipes and tools. For example, now I make rosettes every Christmas with my grandma's rosette irons and my mom and I laugh remembering all the strict rules my grandma left behind: you must use Wesson, you must daub the irons on paper grocery bags. I'm sure other rosette makers don't follow these strictures and their rosettes turn out just fine, but we adhere to grandma's laws!

Did you search google? I ask because when I searched "marigold cupcakes" I got several hits immediately, so I wasn't sure if you'd done that search and felt those results were not what you needed?

My refried beans are definitely not traditional, but always delicious. I saute some chopped onion and minced garlic in a little butter and olive oil, then add cooked, cooled black beans (or canned, rinsed black beans), some salt, pepper and dried epazote (all seasonings to taste). Then I barely cover with vegetable stock or water, cover and simmer until the liquid is nearly absorbed. Then I mash the beans roughly with an old fashioned potato masher, stir in a couple pats of butter, and sprinkle lightly with queso fresco.

I have one of these I got at an antique fair years ago. I use it, though rarely, for its original purpose: drying clothing. I really like the uses you've found for it in the kitchen though.

Where at Lonny?

I've been a veg for 25 years or so, and my advice is to, above all, have a sense of humor. cmcinnyc's suggestion to have a short, light-hearted answer is a good idea. Put the focus on this being your decision because it fits your life and needs as opposed to putting the focus on anyone else's choices. "I wanted to [eat healthier, avoid animal proteins and fats, explore unfamiliar foods - whatever your reasons] and becoming a vegetarian felt like the best way for me to achieve those goals." Just an example. Perhaps a little pageant contestant-y, but hopefully you see what I'm getting at. If you're simply explaining your choice in a friendly, sensitive manner, and someone reacts badly, it's really their issue, not yours. I get a lot of teasing and ribbing from my seriously meat-focused family and some friends, but I just give as good as I get and we're all doing it in good humor. I hope your experience is similar. Welcome to vegetarianism! It's delicious here!

If you are allowed to use your slow-cooker at the hospice, you could easily fill it with whatever sounds good - soup, chili, beef stew, pot roast, chicken dishes - and let it cook at the hospice while you spend time together. Easy to make into a fuller meal with bagged salad greens and rolls or whatever would suit the slow cooker dish you've chosen. Alternatively, you could cook something in your slow cooker at home and let it stay warm in the slow cooker at the hospice. If your family member or others at the hospice are not sensitive to food smells or if there is a separate kitchen, this could be a good way to have some really comforting meals on hand. Take care of yourselves.