Bobolink's Profile

I'm answering with another question: What types of things stick? Everything? Meat? Starchy things?

I would likely just eat the stuff with a spoon.

I don't know about the canned cranberry stuff, but home-made cranberry sauce is really, really good mixed into yogurt.

I did cater my wedding - BUT it was very informal, smallish (30 or so people), and held at a friends house. Also money was an issue.

We did hire someone to set up and serve (buffet-style) so I had zero food-related responsibilities on the day of, and clean up. And it really went quite well. But for a larger or more formal wedding? God, no.

I've also been to a pot-luck wedding reception and it was surprisingly nice. Again, it was a very informal wedding. The wedding was outside at the bride's father's home and the reception was at the groom's parent's home a few miles out of town. There were around 75 or so people, the food was great, and I really had a good time!

So take that, wedding etiquette lady! I'm happier at a simple wedding that expresses the tastes and values of the couple rather than one that adheres to the rules of what a "proper wedding" should be like.

A tbsp of cayenne? Sounds a little explosive to me.

Yikes. Pink overdose.

I would hate it.

Dal curry to eat with chapati. I make mine with coconut milk and spinach. Very tasty.

I do have a bread recipe that goes into a cold oven, and it works fine. TONS of oven spring. But not on a pizza stone - you want to bake in something that will conduct heat quickly.

I am in the process of reducing the different types of containers I have - lots of small and medium ones that take the same lids for storing leftovers, dry pantry items and freezing meal-size portions, plus maybe a dozen larger ones for when I have a big batch of leftovers to store or for storing bulk items like flour. The larger ones are of several different sizes and brands, but I plan to consolidate these as well.

I look for storage containers that are compact, stackable, and nestable. I find that square containers take up less space than round ones for the equivalent volume.

I don't bother keeping yogurt containers - anything in an opaque container is pretty much doomed in my house.

k_mw - thanks for the suggestion for finishing chapati using a rack over the electric burner. I make chapati regularly, using a cast iron skillet, but have only ever seen instructions for finishing them over a gas flame. I will be trying this soon!

Normally I loathe and despise mayo, but I do make a very nice dressing that is (roughly) equal parts light mayo, buttermilk and white balsamic vinegar - plus garlic/mustard/herbs/paprika/whatever according to taste. I tend to go maybe a little heavier on the vinegar, but that's just my taste. Put it all in a smallish jar with a lid, give it a shake, and there you are.

Fresh dill and tarragon are especially nice. Tasty on potato salad as well as greens. Also on a main dish salad that includes shrimp and/or salmon. Keeps in the fridge longer than you might think.