Last night on the coast. We're going to a little hole in the wall bar we found in the middle of some seafood processing plants. They make everything from scratch and everything is so good. We decided to have our last meal here there. We will split an order of handmade jalepeno poppers and I am going to have handmade onion rings and grilled halibut. I think hubby is planning on fish and chips. One good thing about going home is that we'll be back to consuming fewer calories, more veggies and no deep fried foods. I love anything deep fried, but I know it's not good for me or my figure. :-)

That sounds like a German thing. The way I have had it is that the prune is wrapped in dough and the cooked like that. I guess your family just shortcut it, since it is really the same thing, just in a different form. That is much the origin of Penn Dutch slippery pot pie. Instead of actually making a pot pie they just slipped pieces of the dough into the hot pot of stew. It is easier and quicker and really the same thing. Last week I made for the second time some Momos, which are filled dumplings. It seems to be a popular thing around that part of the world that includes Tibet. Darn, they were good! Thinking of that again today. They are like Goyza dumplings. It is an acquired skill to fill and form the noodles. You use lots of cilantro, ginger and garlic. It seems that a lot of cultures have some kind of a filled noodle or dumpling or peroige or ravioli.

It depends on what else is on them. Tomatoes plus oil and seasoning from the oven where the bacteria have been burned off have four hours from the time they're below 140 degrees of total safety. Under a dome of some kind to protect from contamination, theoretically, more. Realistically, with no pet detritus, open windows, flies, raw poultry being prepped, or wandering people paws, I wouldn't hesitate to eat them forgotten to the next morning. With other challenges, right now, best not to do that, but still, a few hours are no problem.

Thanks for asking. Really pretty simple. I take malted butter and add minced garlic. Dip dried chicken pieces in that . Then in a mixture of equal parts freshly grated Parmesan and bread crumbs, I use panko if I have it. that has been seasoned with Italian seasoning , pepper. I didn’t add salt as the parm tends to be a bit salty. However, I am a salt pig so I would have if I wasn’t worried about the health aspect. Let that chill for a bit then bake. I prefer chicken thigh. anyway, the kids love it.