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I've been googling too because it's been decades since I last saw one but I'm feeling reassured, the thing is a totally solid marshmallow inside just as it should be. I think I'll fry it up for supper tonight.
(if you don't seem me any more I guess you'll all know why lol)
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Australia has been following a murder that involved death cap mushrooms, deliberately killing 3 in-laws and putting the fourth in hospital. Husband survived because he had been poisoned before and turned down the dinner invitation. Madam served herself and her children on different colored plates. Just watch it with the fungi!
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Margaret....goodness....
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Still here 😜
I think that people around the world followed that trial Margaret, I know that I did.
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cw Glad you’re ok. Did you enjoy itt?
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I read that they are pretty tasteless and the texture is quite soft, sort of like tender scrambled eggs, but done in the oven with bacon, onions and peppers it was delicious. When I was searching I was surprised at how many nutrients they (and other mushrooms) contain!
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@Margaret

OMG, about the mushrooms. I go wild mushroom picking whenever I can. My first husband was Polish and they're all about the mushrooms. I'm pretty much an expert on what can be eaten and what can't. There is nothing so delicious as wild mushrooms. So different than anything farm-grown.
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I'm excited ya'll are foraging.

I used to date a guy who had 4 Sicilian grandparents. He was a really good cook. He told me his grandparents would forage for greens in upper New York State.

In lieu of foraging he would buy rapini (broccoli rabe) and cook it with dinner.
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Brandee, you just described my family foraging. My Aunt & Uncle had a place in the Catskills and on our way up (from NJ) to visit we'd be pulling over and running into fields to grab the "free food". Rapini is an acquired taste (it's bitter but that's what is so good about it after you learn to love it). There is 1 grocery store here in my metro area that sells it, but not the good brand (which is Andy Boy). I eat it every other day. It's a super food.
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Geaton,

We have the Andy Boy rapini (broccoli rabe) at our grocery store. It is good to know that is the good one.

Sometimes I'll toss some cooked chopped rapini with my cooked pasta and some small canned white beans and olive oil. Some cooked garlic with the above is good too.
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brandee, absolutely sautée the rapini in good evoo and garlic. It can be tough so hopefully you strip the larger steps or trim them off. The brand they sell here in the Midwest is Ocean Mist and they are a rip-off but literally the only one. My produce dept always asks for Andy Boy and every once in a blue moon it shows up but they only get what's left on the produce truck. When I fly to FL I take home multiple bundles of it on the plane, like some sort of smuggler.
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Too funny about flying from Florida with the Andy Boy. We grow a lot of produce in Florida and I wasn't sure where the Andy Boy was grown.

They have a website and it looks like the Andy Boy is grown from proprietary seeds from Italy. They have a website that is pretty interesting. There really was an Andy Boy.

I like the rapini because it is more digestible for me than broccoli or cauliflower which are also in the brassica family.
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Baked beans adapted to the instant pot.
Because we grew pea beans on the farm baked beans were a cheap staple when I was growing up, but I've never been able to make them taste like my mother's. I think it must be the slow roast in the oven that made the difference, something I'm just not willing to do. But memories of those beans served with a big pan of biscuits... mmmmm.
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Love baked beans and strangely enough, even with FODMAP issues I can eat them without troubles,

I am using my small bullet for egg, white smoothies and really appreciating it. If I’m too tired to cook or even eat meat, this is a great alternative..
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One of my favorite lazy "hacks" is ravioli lasagna when I have to provide a meal for guests or someone recovering at home (especially if you shop at Costco but you can find these ingredients in most grocery stores):

- Spinach and cheese ravioli (not frozen, not cooked, plain cheese ones work too)
- any of Rao's tomato-based sauces (or your fave brand if not Rao's)
- frozen meatballs (plain or Italian, beef preferred but can use chicken ones). I use the smallish ones. Bake them first, let cool, then chop or grind them into smaller pieces in the food processor
- Mozzarella (if fresh, thinly sliced or used shredded)
- Shredded or grated parmesan

Mix the ground up meatballs with the tomato sauce before assembling.

In a deep-ish baking pan, first layer is the tomato sauce/meat mixture. Just a little.

Next: lay the ravioli to cover the pan;
Next: a little more sauce
Next: slices of mozzarella (doesn't have to cover the ravioli)
Next: sprinkle some Parmesan

Repeat for at least 2 layers, 3 should be max. Bake 350F for 30-45 minutes or until sauce is bubbling around the edges and the mozzarella is somewhat lightly browned.

There is no "wrong way" or mistakes in this base recipe except I would make sure there is enough sauce so it isn't dry. I have added pre-sauteed mushrooms and more wilted fresh spinach into this dish. You can us leftover roasted pork as well. You don't have to add meat. Usually the meatballs, sauce and cheese already have enough salt in them so that you don't need to add any.
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Geaton, I love this recipe. I am going to try it.
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Sort of breakfast for dinner today. Huevos Rancheros if I have the spewing right. Fried eggs.on spicy ground beef. I had a few grape tomatoes and a little green salad with it and toast. It was good.

The cat has been having her Sunday afternoon nap on my chest so, per force, I have been having a nap too.
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Golden, surely you don't have the spelling right?
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Margaret – what should it be.? I just looked up the recipe and the name is right. Ran chers egg, but a version with ground beef. I saw it on the Two Fat Ladies cooking show They were great.
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It came out on my screen as “spewing” not spelling. The food sounds fine!

PS what's the time where you are? Here it's 11am Monday. It's very unusual to match the time for posts, so I'm interested in the gap for us!
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You are right Margaret. Spelling was spelt wrong. I am having vision issues and using the microphone to convert speech to tex doesn’t work that well.
It’s 7:52 PM Sunday, September 20 here. MST. We are heading into fall, which is my favourite season.
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