Free food from a local commodities give away, 2.5lbs of diced carrots, and 1.5lbs of beef stew, I wonder what I can add to these?
I have some Great Northern Beans and Pinto Beans, and some leftover Kidney Beans, plus some Macaroni.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

And I have 2 cans of tomato sauce, I also found something called Macaroni Beef Stew.
http://www.geniuskitchen.com/recipe/macaroni-beef-stew-189118
Which comes with directions.

And I have some chopped onions in the refrig too.

I think I'd leave out the water and the oil, I need to buy a few ingredients, I'm not sure of the celery, unless I can find some that are already chopped, since this would not need more than 1 cup.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

A question, triggered by Vic's Mountain Dew.
Why do people drink caffeinated soft drinks but then choose decaf coffee?

And when real sugar has only 8 calories in half a teaspoon, why does anybody who isn't diabetic put artificial sweetener in coffee or tea?

Some people just don''r read the labels!

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Food Porn... Here's Mud in your eye...

Mud Pie Milkshake
Instructions and Ingredients at the link.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Need an Eyeball? Here you go... http://www.geniuskitchen.com/recipe/marbled-eyeball-cake-533969

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

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The mind is a weird and mysterious place

Anatoli makes his famous Mayonez Muffins.
Suggested serving amount: not more than 2 per month.
https://www.youtube.com/watch?v=E1R6a9_ssfc

Ingredients:
1 cup cow milk
2 big tbsp of good quality mayonez
1cup flour
2 tsp baking powder
half teaspoon salt

400g minced meat
1-2 medium onions
1-2 cloves garlic
some salt and pepper to taste
cheese (as much as you like)

I accidentally put too much nutmeg in a blueberry cobbler I just made. That spice is pungent. I couldn't figure out why it smelled so intense in the kitchen until I just double-checked the recipe. Yikes! Hope it tastes ok.

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The mind is a weird and mysterious place

Pre-ground nutmeg is rather mild and quickly loses any sharp pungency it may have once had. If you used pre-ground nutmeg that had been in your cupboard awhile, the cobbler will probably be fine. (I'm guessing you did not start with a fresh whole nutmeg that you hand-grated on a microplane grater.)

Blueberry cobbler is delicious, but blueberries are out of season in our area right now. They stop showing up in the farmer's market around late August. I miss them!

Apples, fall plums, some varieties of pears and two kinds of persimmons are more in season in NoCal right now.

Pre-ground nutmeg is rather mild and quickly loses any sharp pungency it may have once had. If you used pre-ground nutmeg that had been in your cupboard awhile, the cobbler will probably be fine. (I'm guessing you did not start with a fresh whole nutmeg that you hand-grated on a microplane grater.)

Blueberry cobbler is delicious, but blueberries are out of season in our area right now. They stop showing up in the farmer's market around late August. I miss them!

This was pre-ground nutmeg, and I accidentally used 2 teaspoons instead 1/2 a teaspoon. I could really smell it as it baked. The blueberries are frozen leftovers that I picked myself at a farm near here, in late June.

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The mind is a weird and mysterious place

I've read something kind of scary online about the toxicity of nutmeg, so just to be on the safe side, I decided to make another batch, sans nutmeg.

Here it is, fresh from the oven:

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The mind is a weird and mysterious place

Drool...............

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Drool...............

C'mon over Admiral; there's plenty. I actually like cobbler chilled, so this is going in the fridge for tomorrow.

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The mind is a weird and mysterious place

Drool...............

C'mon over Admiral; there's plenty. I actually like cobbler chilled, so this is going in the fridge for tomorrow.

If only you were down the street, a pic is just gonna have to do.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

That looks delicious!

I actually like cobbler chilled, so this is going in the fridge for tomorrow.

Chilled?!!!!!!

Noooooo!

At least room temperature. Preferably warmed just a little.

Oh well. To each his own.

(It does look scrumptious!)

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~Sue~

I agree with you, Sue. Cobbler should be served warm with a dollop of slightly sweetened whipped cream or a scoop of vanilla ice cream.

I agree with you, Sue. Cobbler should be served warm with a dollop of slightly sweetened whipped cream or a scoop of vanilla ice cream.

What, no custard? :-O

Cheers.