Annie, don't look!!!! LOL

Hubby wanted meatballs with the noodle and veggie dish. This is our go-to recipe (link posted above). I know you're sick of a mish-mash of ingredients all in a skillet, Annie.

Shambo we love popovers and yours are perfect. So many people say they can't be made in a muffin tin, but you and I know that it can be done.

Neely I love your meals, and your photos!!! Just stunning clarity. Your plates are so pretty, too.

I'm not surprised that an ATK recipe was too salty, I wouldn't be too surprised to find that their other recommended amount of seasoning was on the light side.

A local restaurant is run by a man from South Africa, and has many dishes from there, including Peri Peri chicken and Peri Peri wings as an appetizer. I love hot and spicy food, but sometimes their wings are a little too hot even for me.

Bob, I never put the amount of called for when I use a recipe, but I did this time. A mistake for sure.

I cut down on the hot peppers called for. It called for 4-6 ancho peppers, and it had plenty of heat for our tastes. The mashed potatoes and creamed cabbage/leek helped soothe the heat and saltiness.

Neely, I love your china in the bottom picture. Would you mind sharing what brand and pattern it is, please.

Jasdip, I am so glad you posted that link to the rice noodle dish. We lived in the Philippines for a while and I loved the food.

Shambo, would you mind sharing your recipe for Popovers. I've always wanted to make them, but have been intimidated. Your's who beautiful and so tasty.

WalnutCreek, I used this recipe from King Arthur Flour. It doesn't require resting or any complex directions. I was always afraid that I wouldn't have the skill to make popovers until I tried this recipe. It's so easy and pretty much foolproof.

My husband is on a salt restricted diet, so I used unsalted butter and omitted the salt altogether. Still tasted good. My husband likes to eat them with chunky homemade soup. He breaks them apart and spoons some of the soup onto the pieces. He also like leftovers reheated a bit in the toaster oven and spread with peanut butter and jam.

In the "Tips..." section, there are some good suggestions. I bake them for an additional 5 minutes, usually after poking a knife in the sides to help them dry out a bit more inside and to help keep their shape.

I used a jumbo muffin tin that makes 6 muffins. It works fine for me, so I'm not tempted to buy a true popover pan. It's also a non-stick pan. My only suggestion is to over-grease the pan. Popovers can stick, so this is one instance where I use Crisco.

KAF Popovers

Hi WalnutCreek. Yes pretty china. It is Copeland...Spode. I'd had it packed away and only recently decided to use it. I only have this one setting...unfortunately.

So many luscious foods! I love scrolling through this site; I get ideas for meals as well as learn more about different foods and methods.

Neely, what is the pattern of the plate you have the plum pudding on? So pretty! And tell me about the plum pudding-you said you got it from the pantry-is it canned? I grew up having homemade steamed English Plum Pudding every Christmas and would love to buy it ready made (if it's good).

Hi Lizbeth-gardener... We must have over posted. I mentioned in the above post about the china. On the back it says Copeland -. Spode. - England. I've had it many years. I did a quick google search but couldn't find this pattern. I did find out though that it is probably Stone China not porcelain. It is quite heavy... well heavier than porcelain anyway.

I bought the Christmas pudding at Aldi and it really was very good. It was in a plastic bowl. If you poured brandy over, it would have been even better. At Christmas we ended up with a homemade one my stepdaughter brought over. Some years I make my own and some years I don't. Lol.

Here is a photo of the back of the plate

Neely, I was researching the Copeland Spode on Kovel's antique site and if I'm reading correctly, that mark was only used between 1833-1847 so your setting is quite old. Very pretty. There are Copeland Spode pieces on e-bay, but not that pattern.

Thanks for the info on the pudding. I'm probably too late for this year, but will watch for it in the future.

Baked pesto salmon, roasted tomatoes, potatoes and rapini.

Thanks, Neely, it is just lovely.

And thank you, Shambo, for the link. I will pop over there (no pun intended) and copy the recipe.

I love that Spode pattern too!!!

One of my favorites for dinner tonight and I was busy eating before I thought to take a pic. :) Sauerbraten w/ noodles, German potato salad, and red cabbage. yum!!!!!

After picking myself up off the floor after lizabeth's suggested age of the Spode dinner set, I decided to push on and use it albeit sparingly.

There was a public holiday here and as family were coming over I thought I'd indulge in some nostalgia. The following are cakes my old Granny used to bake. Although old fashioned, the young ones wolfed them down.

Butterfly cupcakes

And Pink Lamingtons.

Also wanted to say party-music's dinner looks yummy, I love all those flavours. Mimipadv that salmon looks great and Jasdip meatballs would be a treat.

I read the pop overs recipe thanks Shambo and as far as I can see, popovers differ from Yorkshire puddings only by the addition of butter... is this correct?

Neely: Both of those look scrumptious! I have never heard of either, but did a search and found a recipe for each. Are your Lamingtons raspberry or just frosted pink? Love the flower whimsy! I want to try both.

I think that Spode pattern is "1311" (no name).

Usually pink lamingtons are made by dipping the (vanilla) lamington sponge cake cubes in thick red jello then rolling in the coconut, but it looks like neely has used pink glace icing.

Pink lamingtons...I did what I remembered my granny did. I quickly dipped the little cakes into strong strawberry jello to soften them.... not too much so they don't fall apart. Left them to sort of set for awhile. I then iced them with an icing made with a mixture of Icing sugar, strawberry jello and water mixed so it would cover the little cakes. This was the fiddly part. Then rolled in coconut. They had a strawberry flavour.

Thanks for the pattern number colleenoz.

Neely, yorkshire puddings and popovers are pretty much the same. Popovers often have melted butter in them, and aren't baked in beef drippings as yorkshire puddings are. They're served with jam, honey, etc.

Beautiful desserts, neely! LOVE the fresh flowers!!! especially since we got another 10" of snow yesterday. lol! I've never heard of Lamingtons and wish I knew someone who liked coconut so I could make them! I have a friend who is a BIG eater and will eat *almost* anything... coconut is one of the 3 things he won't eat. lol!

Dinners here have been really good... I remember making nachos & pico de gallo one night in a rush, then BBQ pork, and I made lemon-pepper chicken last night. Thinking about making a stuffed pepper soup today. :)

Just so you know, classic lamingtons are dipped in hot chocolate glace icing before being rolled in coconut. My favourite. They are often served split and filled with whipped cream and jam (sometimes they are pre split, spread with jam in the middle and put back together, _then_ dipped in the icing and coconut so there's a jammy surprise in the middle :-)

I made a new recipe today; one of Sara Moulton's Weeknight Dinner episodes. It featured farro, shrimp and greens. It's a keeper.

I substituted brown rice and pearl barley for the farro and used baby kale.

Neely, the cakes looks wonderful. I wish I could taste one right now. Jasdip your shrimp dish looks great too. Can you send some over my way for dinner?

I'm bushed from having our family over for lunch. Our son & son-in-law came over to assemble a piece of furniture for us. So I made lunch for everyone. It had to fit with my oldest granddaughters food restrictions: no dairy. no gluten, no eggs, no citrus, no cane sugar, no soy, and no poultry. So I settled on old fashioned hamburger gravy over baked potatoes. For a vegetable, I just cut up cucumber spears. That way I didn't have to worry about salad dressing or dip ingredients. And dessert was cut up fruit.

Jasdip that certainly does look like a keeper. You were restricted by your granddaughter's food requirements Shambo but you did well and I'm sure it was all tasty.

We had our 'go to' pasta and pesto, jizzed up with tuna, tomatoes and basil.

Shambo, I'm so fortunate that I don't have anyone in the family with dietary restrictions. You did great, with your grand-daughter!

Nice healthy pasta, Neely.

I heated up the leftover Pasta Puttanesca and made chicken parm with tenders to go with it.

Today's lunch: Agedashi tofu, using dashi-based dipping sauce made from scratch.

Today's dinner: King mackerel steak and asparagus topped with a pomegranate reduction and sauteed leeks,then baked.

Well, there's sure a lot of good food going on here! Pasta and lamingtons and cupcakes and popovers, oh my!

Artemis, I've never seen mackeral in any form other than canned, Grandma used to use it for fish cakes instead of the more expensive salmon. I'm betting I'd like it, and I love asparagus, it reminds me of spring...

Jasdip that shrimp dish looks delicious.

Neely, so does your pasta. Kind of an "upscale" tuna noodle casserole! My daughter, Ashley, has always loved tuna noodle casserole, I ought to make some for her again.

Here it's been the "healthy eating plan". Sigh. Last night I finally rebelled and we had moose bratwurst with homecanned sauerkraut and baked sweet potatoes. No big pot of mixed up "stuff", everything had it's own place on the plate!

I also made 5 pounds of jerky out of ground beef for snacks, the grandkids all love the stuff and Elery's son and DIL are coming with the kids in a couple of weeks. They want to go snowboarding and jerky makes a good snack that the kids all like and it'll "tide them over" until they can get back here for supper.

Tomorrow The Princess is coming and we'll make another batch, plus some "freezer food" so she can make supper a couple of nights a week until her Mom can get her migraine headaches under control. We've already got a list that includes crepes, pancakes, calzones, jerky, chicken nuggets breaded with Doritos, twice baked potatoes, cookie dough for future baking, swiss steak and taco meat. Somehow I don't think we'll get it all done, LOL.

Annie

Artemis your dinners look decidedly different and also delicious. Jasdip once again a yummy looking meal. Annie your meal also looks different and good for you. Never seen so much beef jerky and haven't you got a lot of cooking ahead of you.

This was a very quick stir fry with beef and also some little spring rolls which I purchased frozen then fried.

I'm the city again for a few days and managed to find some matcha ground tea, so I'll cook something with it in the next few days... what?... is a good question. However, I am looking forward to tasting it.

Neely, your stir fry looks so inviting. Annie, you knowif you really missed those one-bowl meals, you could have chopped up the sausage and mixed it with the sauerkraut and sweet potatoes that had been mashed. I sympathize with you. There's something about certain textures that make me shudder. Artemix, I love fried tofu. Yours looks so appetizing. And, Jasdip, I envy you being able to eat pasta puttanesca. Unfortunately, for me, it's got too many salty ingredients to make at home. But we've got a good Italian restaurant nearby. So next time my daughter comes up for a visit, I may drag her there to get some. (My hubby babysits the littlest granddaughter while we go out for lunch.)

I've been baking the last few days: bagels & English muffins. Both turned out pretty good. I didn't fry the English muffins, though. I followed directions for baking the batter in rings.

Yum, Shambo, those look perfect. I haven't baked bread in about a month, making do with those high fiber 100 calories English Muffins from the grocery store. I'm not sure those are even food!

Annie

I'm drooling.

Oh goodness! It's close to 1:00 a.m. and here I am, looking at all these gorgeous photos of delicious food!

The antipasto salad was made by a friend for her sister's birthday party. I was a happy guest! I made the *flan* which is a "blender recipe" and it was served with whipped cream slightly flavored with vanilla ...and I also made the lemon cream cheese crepes with raspberry sauce.

Smiles,

Sooz

I'd give more than one 'like' to everyone, if it were possible.

Btw, I don't normally hear voices in my head, but right now, the beef jerky and flan are calling my name.

Sol☺

The lemon crepes are calling my name. All I have to do is figure out who will make them for me...

Gawd, my dinner was good! I fixed a NYTimes recipe of Melissa Clark's- "Pasta with Parsnips and Bacon". I know - parsnips and pasta? Sounds weird but it's a fabulous combination. Next time I'll use 1/2 the leeks, only because I'll pay a price for eating anything in the onion family. I adore parsnips - so sweet and delicious.

Those bagels and muffins look terrific shambo, similarly the flan and crepes sooz. Parsnips and bacon Yum.

We call this San choy bau, it was dinner but it was not made by me.

A surprise snowy day here.....snow was not suppose to get this far south in Illinois.....well we are know Mother Nature rules........

We go to the YMCA three mornings a week and the menu plan is to eat fish (of some sort) those days for lunch. Snow came along, was not going to The Y....then we were...yes and no...but we did, spent about an hour there. Did not plan lunch ahead of time.....so ...it was "just Tuna salad and crackers"

All of these food photos look yummy!!! I especially love neely's photo from inside of a bar. ;^) What's in that San choy bau, neely?!

oh! we've been eating entirely too well lately... BF is finally feeling better so he's hungry. lol! He's cooking tonight and it will be his southern-style green beans w/ ham & potatoes. I'll be on cornbread duty. :)

Shirl... tuna salad and crackers looks very nice. Party your meal sounds good. The San choy bau was actually duck based with lots of Asian herbs and veg. I had only ever had the pork before and you know what ... I think I like pork better than this duck one.

As it was a cooler day, DH cooked this pork chop with beans and a microwaved potato as a meal to welcome me back from a trip to the city. He also made an onion and apple sauce which was good.

Tonight, it's a cheese omelet, sliced avocado with sweet/sour vinaigrette and a toasted Eng muffin with pepper jelly on it. And then I may just have to make up a batch of fluffy Tapioca pudding!

Sounds good Anglophilia.

Salads and fish. Unfortunately, I forgot to flour the fish before dipping in the batter and it mostly fell off. These things happen... to me.

All this food is getting me hungry! And I just ate breakfast, see below!

I was supposed to go to a brunch pot luck yesterday, but we got snow-cancelled. These are the two quiches I created to bring: 1) spinach, Chinese chives, Fontina, Gruyere, half spoon of allspice. 2) Smoked Procuitto, cremini mushrooms, smoked Gouda, Colby Jack, and a touch of remaining Gruyere with a pinch of cardamom.

neely, your fish dinner looks great regardless! I especially love seeing what must be fresh tomatoes & basil from your garden? sigh... I'm just now making plans for what I'll be growing this season.

wow, artemis, your quiches look fantastic! and now I'm hungry!!!

Wow, I've got a lot of catching up to do. We've been eating of course, but not camera-worthy meals.

Sooz, your lemon crepes really appeal to me, and I'm not a dessert lover. I'd love to have your recipe.

Neely, your strawberries look like lychee nuts, don't they? I would never have known them as being strawberries. I love your bone-in pork chop. We seldom eat bone-in, as I buy a large pork loin and slice it into chops, so all of ours are boneless. I do love gnawing on the bone, though.

Shambo, are bagels a PIA to make? Yours look fabulous.

I live in the state where it's easy to buy great bagels, so I only made them once, to try, but I'll jump in and say that bagels are a PIA to make. lol! Around here they love ET bagels (the ET is supposed to stand for 'every thing' on them... they're loaded with seeds, onion, garlic, etc. :)

Oh, I agree, bagels are indeed a PIA to make, so I'm especially impressed with Shambo's!

Here we've been eating but nothing worth talking about or taking pictures of, I just come here to drool over everyone else's dinner.

Annie

No 100 for this WFD is my post about matcha. ( green tea powder) Do I like it ? Meh it's alright but not terribly impressed. I tried it as a tea made with hot milk.

Then because I could detect a faint seaweed smell, I next made pancakes with smoked salmon which were nice but so were DH's non matcha ones according to him. He didn't want matcha after smelling it.

Jasdip, the strawberries are tiny in real life so it didn't occur to me that they looked like lychee but I can see where you are coming from in the photo.

I only ate lychee nuts once -- at a restaurant in DC -- and didn't see what jasdip was talking about until I searched for images and saw lychee with the rind still in place! Cool!!! I never knew they look like strawberries. But they were *icky* sweet. lol!

neely, are those green tomatoes from your garden?! jealous! what variety? or are they under-ripe green? I love Green Zebra, but yours look too large for GZ.

Yes, bagels are time consuming and fussy to make at home. The dough need to be denser and sturdier than regular bread dough. Then there's the shaping, boiling, and final baking.

I live in gold country CA, and there aren't any places to get really good and chewy bagels. So that's why I make them. I can also control the sodium content, but that wasn't the main reason I started making them. I just can't abide the fluffy bagels sold at local grocery stores.

So I make them about 3-4 times a year, and they're a real treat.

Shambo really admire you making those bagels... they look marvellous.

Party the green tomatoes are from our garden. I sent away for the seeds called Aunt Ruby's Green. They are doing quite well this year... and Yes they are large, larger than GZ.

They look great! I tried ARG from seed I got in trade once -- it wasn't ARG. lol!