I haven't made seafood gumbo in a while, but I don't have room in my freezer compartment to store leftovers. Normally I make enough to have leftovers for two or three more meals for two, and I store these in two or three containers, as it is not good to reheat twice.

We do not live as close to the Santa Monica Seafood Market as we used to, and that's where I have bought the seafood for the gumbo. However, Bristol Farms has an excellent seafood department, and I could get enough good seafood there for the gumbo.

Another dish I have not made recently is my deviled crab, and there is no good reason for this. I also have not made Crab Louis recently enough, partly because I prefer to use King Crab legs, and I haven't seen them at a good price recently. At some point, I will pay whatever they cost so that I can make this.

I haven't made Torte di Mele recently (or apply pie for that matter), and we have tons of apples right now, and so I plan to make one or both of these soon. I did make oatmeal with date crystals and apple last weekend, but that is extremely simple to make. I also use apples to make German apple pancakes.

It’s probably been at least 10 years for me as well, probably over 15, since I’ve made golumpki. This post might just be the last push I need as I’ve been noticing my attention being caught every time I see cabbage rolls lately. I’ve been making my MIL’s recipe up until this point but have been tempted to try something more refined. Reading the notes accompanying Cook’s Illustrated’s recipe has convinced me to leave it a simple meal as designed, though they do seem to address some of my issues. I’ll give theirs a shot. It’s not a meal my wife loves, so she won’t object to me straying from her mom’s recipe.

We had a neighbor who used to make stuffed cabbage. I’m not sure how it was spelled, but he pronounced it ”ho-lup-shee” as I recall. I’ve made Ina G’s stuffed cabbage that we liked…sans raisins.

I made meatloaf for dinner last night. Seems like forever since I’ve made it. Really good with leftovers for sandwiches.

I made golabki a few months ago, maybe it's time to make them again. While over my sisters this summer, she had some that her DIL made and myself and my other sister just could not eat it. For me, it was the thyme that she added, that I just can't eat.

Tonight I will be making papa rellena, which I haven't made in a long time. I'll make my ground meat mixture and use left over mashed potatoes...win win.

I skimp the raisins—enough for flavor, not enough to make everything sweet. PM, I had to look up the word, but it's definitely something my mother made. I haven't made it since they've been gone. I think I did get rid of the cabbage head in my freezer. ;) Makes the leaves plyable without boiling, supposedly, but I like Mother's way best. Core the cabbage and pour the boiled water from the kettle into the hole.

I haven't made bourekes in a long time because the family are getting older and no longer stuffing their faces with oily, salty cheese pastries. :) But I haven't even made a basic beef stew in years, probably do to ordering in groceries, and not visiting the butcher. I might make a pumpkin stew soon, though...

I’ve never heard of using raisins in golumpki! Mine are the basic ground beef, rice, and onion, with some tomato sauce in the mix.

Perhaps it's a Jewish thing. Our traditional stuffed cabbage sauce is usually called ”sweet and sour” when discussed in print. My mother's has tomatoes, raisins (usually mixed, with lots of light colored ones), lemon juice and chicken stock. Inside the cabbage are beef or beef and chicken or veal, rice, vegetable juice, eggs, olive oil, and seasoning.

I make them a few times a year, usually over the fall/winter. I've never heard of putting raisins in. I don't think I'd like that -- I don't like to mix sweet with meat. I use rice as the filler with either all beef or a mix of beef and pork. Always wrap with bacon -- the bacon takes it over the top. :0)

The raisin are in the sauce, and it's not overly sweet. Not that I think you need to try it, but it is traditional for some.

Oh heavens no -- tomato sauce infused with bacon drippings is scrumptious, wouldn't ever consider jacking it up with raisins.

LOL!! Different recipe! I agree—no raisins with bacon drippings! They go with the lemon juice. ;)

"LOL!! Different recipe! I agree—no raisins with bacon drippings! They go with the lemon juice. ;) "

LOL!

I asked hubs if he wanted me to make my broccoli salad for Thanksgiving. It has broccoli, cauliflower, raisins and peanuts, with a dressing of mayo, lemon juice and sugar and bacon. I got the recipe from a friend at a Christmas potluck but I never add the sugar and lemon juice, just the raisins for a sweet contrast to the bitter greens. I also add a little bit of scallion or grated red onion. Hubs gave that one a hard pass. I see it all the time in the delis. Our family loves the sweet and sour flavor profile, hubs no. I hardly ever get to enjoy lemon in any dishes anymore. If I really wanted to I'd cook with it but all the leftovers would have to go to just me. When I finish clearing out the freezer maybe I'll make a batch of my lemon ricotta muffins. As for stuffed cabbage, I gave up a long time ago on that, just do it deconstructed as a braised stew. I add apples instead of raisins so no one notices them.

lpink, if you want it, you should make the salad for yourself! Re making deconstructed golumpki, I keep thinking I'll try it sometime because it seems it should be a much easier/quicker way, but in the end I always make the standard rolls. :)