I just put a turkey in the over and I am making a brownie since the oven is on. I wanted to take the chill out of the air here. Friday night I made Tiger Meat, For those of you who don't know what it is It is raw hamburger like ground chuck. I add green pepper, raw egg, onion and salt and pepper. It is really good. We eat it on saltine crackers. I got the meat from my brother who had the cow butchered. No I am not scared of getting salmonella. I would not just use any hamburger for it though. Some butcher shops sell the meat especially for this.

Yes, PM, I do. As I said, I like them better, and they aren't as fragile, so they are easier for the kids to handle if The Princess wants to make some. They also are a bit more substantial for the spreading of Nutella/etc. I did grow some corn and grind my own meal, but I use Aunt Jemima brand too, it's the only thing available at my local groceries. I did buy some Brinser's at the local Amish grocery and liked it very much, but the kids didn't like it as well. It was coarser and not as sweet, which made great hoe cakes and cornbread, but the kids want those sweet/fluffy muffin type cornbreads. Southern cornbread that Elery grew up with has no flour, no sugar and white cornmeal. I grew up on "johnny cake" which is sweeter and has flour and yellow cornmeal. So I use his recipe and it's gluten free anyway, and the kids just put butter and honey or sorghum on it and it's sweeter, LOL. I use this recipe for the crepes. I've used coconut milk in place of the dairy successfully, but I've never tried to leave out or replace the egg. Gluten Free Easy Crepes Recipe makes 10 crepes (depends on your pan size!) Ingredients: 2/3 cup milk 1/3 cup (or 50g) cornstarch 1 egg 2 teaspoons olive oil or melted butter pinch of salt Directions: Mix (I used a small whisk) all ingredients until very well blended. Spritz a pan (small, nonstick) with olive oil. Preheat the pan over medium-high heat. Pour 2 Tablespoons of batter into the pan while swirling the pan. Continue to swirl the pan – OFF the heat! – until the batter begins to bubble and there is no longer excess batter to swirl. Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides. Quickly and with some care, flip the crepe and cook and additional 15-20 seconds. Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.) Annie

As soon as I get off this computer, I plan to put the ingredients for Edie's Bread into the bread machine and will let it make the dough. I need bread for tomorrow and do like to let it cool overnight. Having mostly leftover potatoes/onions/carrots left from the roast chicken (chicken in gone). Will do a hamburger patty in the air fryer and maybe a salad - haven't decided yet. You know I have been self-isolating so long that this week I had to think about what day of the week each day was. I sure hope and pray this we will be safe to go out and do things in the future. I don't want my brain to deteriorate. Have been doing crossword puzzles, sudoko, and other type of brain stimulation, but that gets old, too. Enough. Got to get in the kitchen.

Thank you for that tip to use an instant read thermometer for baking. That never occurred to me. I mean, duh! Question for the experienced bakers - do you think a pecan pie would be the same temp as pumpkin pie? I stopped making pecan pie at Thanksgiving because for some reason it just never seems to set anymore. No idea why. I used to make it every year, used same recipe every year, and then one year it was liquidy in the middle. The next times I would cook it longer and longer but it would never set. I'm thinking maybe I'd try again this year and use my instant read thermometer.