• Enter our Anniversary Prize Drawing for a chance to win a 70th Anniversary Weber Limited-Edition Kettle Grill! Click here to enter!

You know you're getting old when...


Keith H.

Ever hear of custard? :D It's close to pudding, both are heated up just enough to thicken, one on the stove top, one in the oven. The mix & serve boxes, you say? Newcomers to the game. Puddings & custards have been made for decades, if not centuries, by using eggs as a thickener which doesn't take effect until 165 degrees F.

As far as the stuff in a TV dinner..... yeah, all bets are off. I grew up on a farm, with farm cooking. Those things I simply never, ever, got at home.
SWMBO makes wonderful custard.

Timothy F. Lewis

TVWBB 1-Star Olympian
Making crème brûlée at home isn’t hard, but, yes you do want to plan ahead for it. I have several sizes of brûlée appropriate vessels. I should make them when I get home from Wisconsin!

Bob Correll

R.I.P. 3/31/2022
When news like this makes your day...

I used to need readers, but nowadays I can read newspaper size print, and even smaller, bare eyed.
Cataracts are getting close to needing surgery though.