What are you cooking or baking today?

Lilac said:
The smoked is where the paprika peppers have been dried over smome leaving a very nice flavor that isn't overpowering. I love it on top of deviled eggs.

The regular paprika is the same pepper not smoked. It has a milder flavor, but I will add more to recipes depending on how I want that flavor to stand out in the finished product.

I buy all of my spices from the bulk food store which sell so much that they have a good turn over in everything. I won't buy anything from the big stores because it's already stale by the time you get it without any flavor.

We use a lot of paprika when we cook & I have a 2 cup canning jar full of both the regular & the smoked in the cupboard.
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We purchase our smoked paprika from Costco. We open it and divide it up into different parts. It’s 470 grams. We fill up a smaller bottle and vacuum seal bottles of paprika for later. We use a lot of smoked paprika. With that and our smoker we really get a nice flavour on things.
Paprika is really good for us as well.
 

Going to peel & freeze some tomatoes that I didn't get around to can. They will work in soups this winter. I still have a lot on the vine that are just beginning to turn again & I'll try to can them.

Not sure about dinner for today since I want to go out & get some mowing done. The temperature is great & there is a nice breeze blowing.
 
I started this thread:
Why did my dessert turn out so watery?

Someone posted a solution and I said I'd try out with different fruits. Today it was peaches. Tasty, but so far I prefer the strawberry flavor. I have ingredients to make cherry and blueberry at some point. The fruit is canned and cool whip is in the freezer. The boxes of pudding can stay at room temp. I don't want to make them too close together or I'll end up gaining more weight. That may be why I gained weight in August - to many dessert experiments.
 
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