Food and Recipes while under Coronavirus quarantine #8

[slowpoke]

Saw this and thought it suited our thread perfectly. No matter what holiday one celebrates, sharing food with loved ones are often an important component.

So, “Season’s Eatings” to you all!

 

[IceIce9]

View attachment 631855

Saw this and thought it suited our thread perfectly. No matter what holiday one celebrates, sharing food with loved ones are often an important component.

So, “Season’s Eatings” to you all!

It reminds me of how much I love gingerbread cookies. I’ll have to add them to my baking list.

 

[acutename]

The good news is that today's Crisco is "healthier" than the old formula we had as kids. In 2007, they removed the trans fat.

Crisco drops trans fats from shortening formula

www.nbcnews.com

interesting. my mother had this, but I always avoided it because I thought it was death...

 

[IceIce9]

interesting. my mother had this, but I always avoided it because I thought it was death...

Like I mentioned, I hadn’t bought Crisco for years. Maybe ten years? Or even longer?

I’ve always cooked and baked with real butter. Even as a broke college student I splurged to buy butter.

But for these cookies I bought l Crisco. When I opened it, I thought it looked so unnaturally white. Whiter than the snow that was on the ground out my kitchen window.

To me it looked like the plaque that accumulates in the arteries, lol.

But I’m sure it is fine, used in moderation.

Back when my mom used Crisco the commercials said Crisco was healthier because it was all vegetable. 100% vegetable. So in my childhood mind I imagined that it was made of broccoli, carrots, and other healthy vegetables.

 

[killarney rose]

Your comment about the Crisco looking whiter than snow reminded me- there used to be a brand of shortening called Snowdrift years ago.

 

[IceIce9]

Your comment about the Crisco looking whiter than snow reminded me- there used to be a brand of shortening called Snowdrift years ago.

 

[BetteDavisEyes]

Earlier this week, we enjoyed bagels with lox and cream cheese for breakfast during Hanukkah. This morning, DH made Challah French toast; we'll have it tomorrow, as well. No latkes this year, though. My overly sensitive digestive system doesn't like greasy, oily foods any more We also like Panettoni French toast during the Christmas holidays.

Last Thursday, we were treated to an amazing home-cooked meal at the home of "foodie" friends. Our host made a delicious African dish with chicken thighs, couscous, and chickpeas. Harisa added a bit of a kick! He also made lovely fondant potatoes and an arugula salad with persimmon and lemon vinaigrette. We were offered a choice of Sauvignon Blanc or Cabernet Sauvignon to accompany our meal. We both opted for white wine. We were too full for dessert, but I relented when offered a glass (or two) of very smooth, not-too-sweet port. As designated driver, DH passed on the port. It was a nailbiter ride with heavy rain all the way to St. Clair Shores in rush hour traffic, but the trip home was much quicker with less traffic and only light drizzle.

Some of you might remember that we tried a new Thai restaurant quite by accident when there was an afternoon power failure in the strip mall where we get takeout from New York Burger & Grille. Best Thai restaurant is right next door; they were open, so DH asked for recommendations for our dinner that night. We have been back several times and are really becoming Thai food junkies. Entree portions are enough for at least three people, so DH orders an entree while I get a couple of appetizers to share. I mostly like the spring rolls and Chicken Satay skewers with peanut sauce, but last week I had curry puffs for the first time, and they are definitely my new Thai go-to. The friends who hosted us for dinner last week are going to Thailand for 10 days in February. They are big fans of Thai cuisine and are looking forward to eating their way around Bangkok.

I hope everyone is enjoying the holiday food scene.