NEW YEAR 2019. Whats cooking January?

Bugster2 wrote:Dried onion soup mix. I think that stuff is vile.

bethk wrote:It's been quite a while since I made sloppy joes.....and I think Dane was just as hungry for them as I was ~ of course, it could have been that I had them on a low simmer for most of the afternoon so the ground chuck would be super tender.  

The tater tots have been in the bottom of the freezer since sometime last year (OK, so 'last year' was less than a month ago, but you know what I'm talkin' about) and they cooked up really crisp in the oven, used the convection setting with the 'super fan'.  I've had convection fans before in ovens but this one really blows stronger than any other one I used.

Only down side was I didn't keep a good watch on the buns when I was toasting them and they got a bit darker than I would have liked.  But they weren't burned, just really crispy on the inside.





Oh, almost forgot ~ someone asked about the Crispy Crowns I made ~ took a pic of the bag today.  When we were in Ohio I got the Kroger brand and they were just the same.

Bugster2 wrote:There is a town out here, just northeast of Santa Barbara called Solvang. It is an entire Swedish themed town. They have some authentic smorgasbord restaurants there with all of these exotic foods. My mother's fave was pickled herring in sour cream. My husband once brought home an entire cherry strudel from one of the bakeries, put it on the kitchen table, came back and it was gone. The dog got it.

bethk wrote:Leftovers for supper.....I heated everything up and it was like a smorgasborg.  (anyone remember a restaurant that advertised as a 'Swedish Smorgasborg'? ~ other than the meatballs, I doubt anything was really Swedish.....)

Glad it's all cleared out of the refrigerator.

Bugster2 wrote:I think I made a mistake about the town. It might be Danish. I went there once and it looks like something from europe. I can't keep the Norwegian countries straight. I remember having some liverwurst at the restauarant. It was homemade or at least it looked homemade. It came in a crock instead of slabs or a chub.
We went there for Joe's work. He had to pick up some custom western saddles that had been made for his boss. It was amazing the beautiful tooling. It is hard to believe that someone can do that. I have zip, zero, zilch artistic or musical talent, so I am in awe when I see other people who can do such amazing things. I can't even draw a straight line and I still count on my fingers. Seriously lacking in the smarts department.

Bugster2 wrote:There is a town out here, just northeast of Santa Barbara called Solvang. It is an entire Swedish themed town. They have some authentic smorgasbord restaurants there with all of these exotic foods. My mother's fave was pickled herring in sour cream. My husband once brought home an entire cherry strudel from one of the bakeries, put it on the kitchen table, came back and it was gone. The dog got it.