Cathy, I'm glad to make you laugh! Sometimes I need to go stream of consciousness to figure out what I'm trying to say and don't always bother go back and make a proper paragraph. :) BTW, making cheese is fun! PM, I didn't think to look in it before your suggestion, but I have a Betty Crocker binder style basic cookbook. It was a present when I was ... single digits? I'm thinking 7-8. My first cookbook of my own. :) I have a later edition of Joy, too, but don't always remember to open them. :) I'll definitely take a look for the frosting. 'Course, I knew why the recipe sounded familiar when I saw the name on it. :) Debrak, I'm not really a spaetzle maker--just someone who has made spaetzle. So then I thought it would be a great alternative to matzah balls for Seder since it's so quick to make and I found a good recipe as soon as I had the thought, so I did a few rounds of matzah spaetzle, too. I have to say that one of the most useful gadgets I've bought is the spaetzle screen thing. I've tried various traditional methods, including the colander with spoon, and piping, and they don't make the right size easily, and take too much effort for dozens of people. For $14, and not much space in the pot drawer, spaetzle using the thing becomes dead easy, bing, bang, boom. How I do it: Thick sticky batter. Big cooking spoon. Pot of boiling water. Pan or colander lined with paper towels. Skimmer spoon (big flat round like a wok spider and a cooking spoon had an ugly offspring--you could use a strainer or slotted spoon, but don't use a wire spider! I know a guy who...made a big mess). Put the spaetzle thing on top of the boiling pot. Use the spoon to put a blop of batter on the spaeztle thing. Use the scraper that comes with to pull the blop across like pulling sodium alginate thickened dye across a slik screen. Continue until blop is gone. Move the spaezle screen and use the skimmer to fish out the spaetzle (don't overcrowd). Transfer to paper to dry--make sure your paper towels don't shed! You could use a large flat mesh sieve and no paper if you have one. Too big holes and they try to squirt through while they're tender. Repeat until batter is finished, shifting drained spaetzle as they're finished to a container as you go. Reserve for soup, or put them in the oven to dry out a bit and pan fry them. If you're not going to use them right away (same day), it's better to oven dry them a bit anyway, or they'll revert to blob form. JC

We have more on hand than we have ever had pre-covid. Three cheddars waxed with Sept dates. Three/4 in small food saver packages we cold smoked last thanksgiving. A big pecorino wheel waxed. Motz, goat, 3 different fetas. (had six a month ago). Had the igourmet blue collection then a wheel of gorgonzola enjoyed, then froze some in 1/4 pints. That was 3.5 pounds. Wholesale delivery. Always had Costco basics. Then random 1/4 pound cheese monger treats of the rare good stuff every month or so.. Just not doing that type of shopping now. I even expected to be making my own by now but had trouble getting the milk I like. I can get it now locally but we are so stocked in cheese....maybe next month. The wholesaler has now paired up with a well know NYC cheese monger so next order I can get smaller cuts. I need a good blue. Or two. This was eye opening. Did not know it is technically a cheese. They use rennet. So good. like a greek yogurt/cream cheese hybrid. I had to purchase a full case of 12. Then found a recipe...HERE Looking forward to making this style yogurt.

I made another batch today, partly because they are easy to make with a bandaged and sore right hand. This time I used 3 eggs, 9 oz water, 3 Tbsp powdered milk (I never buy fresh milk), 1 Tbsp powdered cream (because I have it on hand), 1/3 tsp salt, 1 tsp sugar, 1-1/2 Tbsp melted butter, 1 cup bread flour, and 2 Tbsp whole wheat flour. I did mix it in a bowl, beating the eggs first (using my left hand), and then I beat in the rest of the ingredients. This mixture fortunately still fit into my stick blender beaker, but I did not use the stick blender. I let the mixture rest for 20 minutes while I preheated the oven with the buttered popover pan inside, and I whipped the batter before pouring it. I think 20 minutes resting time is sufficient, and here's how they came out: All of them would stand up on their own except for one: These all came out very hollow and tall, and so I slit them on the side to fill them with sliced turkey and cheese: These are the four that we did not eat immediately, but we did eat two each and have two leftover for tomorrow morning. We're leaving town tomorrow, and that should be enough breakfast for us. This was our lunch/brunch for today. I think this recipe is the right amount for this popover pan. It might be too much for a smaller pan, however. I still baked them at 450° for 20 minutes and 15 minutes at 350°. Since this works for me, I will continue doing it this way. ETA: I did not use room temperature eggs, and I also used chilled water, but I did let the batter rest for 20 minutes, which probably brought the temperature up a bit, as well as the melted butter, which I did not allow to cool. I'm very happy that I will be getting another popover pan, and I'm also grateful to Carol for bringing this topic up! It very much reminds me of my childhood.

Annie, I so get it about the bok choi! I've had it in a restaurant, stuffed, breaded and fried like an Asian chili relleno, with a lot less crust, and it was really good. In general, it's watery when cooked sufficiently, but still kind of ...tough..? Very strongly flavored in a way which doesn't play well with others. I don't mind eating it I'm served it, but I don't choose it. Kohlrabi is another story. Just a standard roast, with slices rolled in oil and cooked untill starting to char is delightful. Fried, with or without coating. Anything you'd do to a turnip. I have to repeat, the whole of this recipe, all the bits in one forkfull, is what makes it great. Just the kohlrabi in it is fine, but not a standout. Perhaps, roasting first and then a light sauté with pepper would be great....or just add the pepper and pepper flakes to the roasting, never mind the cheese and nuts. Oh! I haven't made this in a long time, but my favorite thing to do with turnips for an appetizer is slice really thin on a mandoline, line up flat on parchment on a baking tray, or on an enamelled tray, and micrplane some extra sharp white cheddar on them. Each slice only gets a few wisps of the cheese. Broil until starting to brown. Serve off the baking tray because they'll all be gone before you can get them on a dish anyway. SO good. And I'd bet they'd be just as good with kohlrabi. There was an excellent Fall crop of Kohlrabi this year. It's usually in for about three weeks, but has been at least double.