Bobette's Profile

Usually I give them a few minutes. This happens naturally as I don't put hot food out until everyone is getting seated and ready for dinner. If I put it out to soon then it will either A. be cold when everyone is ready to eat or B.(most likely option) My cats will notice that people aren't gathered around the table and decide the feast must obviously be for them then and that they should just help themselves.

I actually just added some malted milk to my chocolate protein shake this morning. I've always kept it in the house ever since I was a kid.

I think the key with freezing rice is to freeze it right after cooking while it's still steaming hot. Then you just pop it in the microwave real quick and boom fresh rice. It's something I've done for years. When ever I make rice I always make a bit more for freezing, and I wrap it up in individual portions.

We recently renovated our kitchen and I have to say a LOT of thought went into what sink to get. We finally decided on this ticor sink http://ticorsinks.com/php/details.php?model=TR2200 and have been thrilled with it. It was important to us to have a sink that was big enough to fit our extra-large items in (like my 9.5 qt oval french oven), but still have the functionality of a double sink. The cutting board that came with it was super handy, and it didn't cost us any extra to have this sink installed with our counter rather than the "free" sink that was to come with the counters.

I think it all depends on where you are at. Usually I determine cell phone acceptability by how loud and casual a restaurant is. However, if I am going to talk on the phone, I always excuse myself from the table and leave the facility. The phone is also always on vibrate only while anywhere but my home.

@hlg22 Thanks for the info! That just makes one less thing I'll have to worry about come Thanksgiving. I've already frozen peach puree for bilinis that morning and was going to work on sausage cheese balls after making a test batch with some new local sausage I found. Now if I could just pre-make the entire meal over the next couple of months.

I keep different meats frozen and just pop them into whatever I'm making. Shrimp and scallops are simple this way, and I also pre-dice and slice beef and chicken that way I can just quickly add what type of meat I prefer to what I'm cooking.

I recently discovered the miracle of lemon in my Le Creuset dutch oven. Whenever I have brown spots that won't come up in the regular soap and water just pop a little lemon juice in the pot (I just use bottled) give it a wipe and it's gone!

Such a tease. Here I was thinking I just stumbled across the perfect fathers day gift (my father LOVES almonds) and I can't get them.

I actually love my rice cooker and I don't think of it as a single use object. I make all sorts of things in there like jambalaya, steel cut oats, and quinoa. Though I did spring for a super nice and expensive fuzzy logic one. For me it's an essential and I use it several times a week. Another one use item I use (I use it every day practically) is the Sunbeam Hot Shot water boiler. I love that thing.