For the one from Oregon? Son of Man cidery:
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as promised, this week we made habanero jelly. it came out very pretty and plenty hot. it has about a half ton of sugar and that scares me more than my doubling the amount of habs!
other slight variation from the recipe, added ginger (1 Tbls) and used an orange bell pepper instead of the red one called for. prettier that way!
not forgetting to include the recipe this time.
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Hot cocoa and crystalized ginger: a snack pairing made in (sugary) heaven. Not only are chocolate and ginger delicious together, but the heat of the drink intensifies the heat of the ginger 
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Had some Basque cider only yesterday at a barbeque. It’s very good. Very much like a dry cidre or a scrumpy
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I had tons of cheese left over. Just different odds and ends and opened bags of grated cheese. So I made a small cheese and onion pie with hot water crust from pantry ingredients.
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That slice looks just the correct size for me. Yum!
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The top one, that’s about 55% of the whole pie? You can’t have that one…it’s mine!
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Made it through Seder, even with guests arriving late because of travel delays and letting the stuffed lamb roast get over done because the reading took longer than expected. Everybody liked the food though and now I have most of a lamb roast to freeze for another day.
I do wish there was a store that sold herbs not in bunches, where you could get just as much as you needed-I always end up with way too much. All of the horseradish roots were being sold whole, and there is no way I’m using a pound of the stuff. But it’s matzoh brei for breakfast!
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I have found that more likely in Latine stores, FWIW.
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Thanks for the tip! Raised a glass to you today, my friend:
It was everything you promised, dry and tangy, a bit tart. Perfect for enjoying in a sunny square while sketching the Basque architecture in Hondarrabia.
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It’s that time of year for that decades and decades long tradition.
Came downstairs this morning to find the cake molds ready to go.
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What kind of cake do you bake in them? Do the details show up well on the finished product?
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Erm . . . is the universe telling you something, what with the exact same pan showing up on reddit? Maybe test it for lead?
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My wife is 60, these pans belonged to her grandma/mom, the lamb is the oldest. From reading the comments and a quick google, they are probablly stamped steel and depending when they were made either tinned or nickel clad to protect from rust. Once a year, I’m not losing sleep over it.
Sometimes homemade pound cake but today it’s that word we can’t use on this forum and delicious boxed cake mix. You can see the features but they get covered with icing so by then you just decorate the face. It’s also pretty likely the molds did not start out life as cake molds, it’s more than likely they were chocolate or ice cream molds. If you use pound cake you can make both halves and stand it up, regular cake mix isn’t sturdy enough so just half the mold and lay it down. When they come out of the oven we skim off the part that rises so when you flip them out it’s nice and flat. The skimmed off part is what I get to eat between now and Sunday.
It’s just me and the wife so two halves are way more than enough. She only does it because she’s done it since she was a child.
My treat.
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The easter food (Italian edition) has started:
Crescia di Pasqua, a very cheesey bread, 300 grams of hard cheese, 500 grams of flour, five eggs, 60 grams of EVO, and other stuff.
We’ll cut it for breakfast on Sunday, eat it with salami, olives and cheese… probably wine too.
Lots more to do, thank goodness we aren’t actually catholic, we just like food.
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