Mabelline

The only 'beef' I had was her boiling time. 3 HOURS! Hello, she couldn't put them on the grill without bones jus' jumping out. One thing I have done for Chinese ribs--steam them for 30 minutes, then baste with a hoisin, plum, blackbean sauce and slow cook. They come out excellent.

WATERMELON.

It was--no blatant surprise here--Sandra Lee.

As someone brought up with horses and racing, I want to stress this: everyone who brings up the sprinthorse bloodline forgets to mention that Smarty is the descendent of the best there was: Secretariat!! GO SMARTY.

Too funny, huh? Sounds like the new age version of Roman Excess. I gag immediate (does that sound like phony Latin?) Gadzooks, that's tasteless.

Here's hoping nessa is not one of the multitude with no power today. Prayin' for you, gal!

Not at all. You saved a lot of my fumbling around to find out probably less. Thank you.

Slap me and call me ignorant, but I had no idea there was such a thing as an electric pressure cooker...how would you compare it to the stovetop variety??

nessa, this is marvelous. I love your adventurous spirit of taking on any country's cuisine. Your food is at least 5 Drools on the blogmeter! Thank you.

Pancakes. Muffins. Toast. (Joke) We eat pretty Southern, but I had to get a vicarious thrill from all the descriptions, 'cuz I go to the doc in an hour. And it worked.

This really shocked me. On the Food Network bio for Rocco, it says he has a BA in Business. So what explains how that restaurant was run,or set up? And, I saw Rocco's firing of Tony as Rocco's ''neener, neener, neeeener" to J.C. for telling him to get involved with what was up. He even used it as an excuse when J.C. rang him up...how childish.

Heaven!! Thanx, youall!!

I did the carnitas this weekend, and between SO, myself, and 2 kitkids, they are toast. I did Jaymes' recipe, except I added a 1/2 can of coconut milk once they were headed for the oven. It worked! Nice crunchy, glazy coating, with scrumptious melty pork inside. andiesenji's pitas worked really good...SO wants more on Thursday! And I did put palm vinegar with orange and lime juice and 2airplane size bottles of dark tequila. Food of the Gods!!

And not only that, they will still be in business and serving you and your child for a graduation dinner!!

There are several liquor stores in Montana where you can try a shot of all these new-fangled liqeurs that keep popping up. There's like a mini bar setup in the store.

How ingenious!! Brava, andie!

They are always being made up and dispensed nearly that quick at Costco. The men and women doing it are keen on handing you up whatever their food is as soon as you approach. I have no more objection to Costco than getting food concession foods at fairs or races, etc. Maybe less. At least Costco does not have some of the clueless teens I've seen many times.

Yes, somehow the doughboy bit was even over his top, up until then. Now I can't wait for the finale...

Does anyone else Jeffrey will hand his head back to him in court? (I almost said eat his lunch---but he's never there to cook it )

Yep, and like already mentioned, they are almost squishy, they are so damp! Too bad I'm making pitas today, and a spice cake. Otherwise, it'd be cats hiding under the bed

nessa, I reckon you will have to move! tryska and I talked about it once, and I just could not comprehend the pioneer era habit of hanging a bag of it around your kids' necks! Imagine what your house would smell like with 8 or 10 sprouts running around...YIKES!!!

I will at Costco-where it's well regulated. Yesterday we ran in to fill some scripts, and it was too early for the food people to be set up. I was bummed. And the weirdest thing, there was a line to get out! First time that's happened, even at Christmas. It was fun though, because a bunch of people in line had seen the Eagles the night before, so we all yacked about that while we waited.

What shocked me was Rocco nearly kickin' Tony in the shins when he'd gone upstairs to greet the Pepin table. How could you expect the chef to not want to come out meet folks like that, and suggest his best? I was waiting, expecting Rocco to turn and bite him, like some old jealous horse.

At least we now have the explanation for the business card bill, monthly floral bill (for invisible flowers) and how a restaurant can go through that much money. Sure wish I supplied them with invisible something

I'm doing Jaymes' Carnitas with slight modifier, and andiesenji's pitas, some couscous, and tsatsiki, fresh mozzarella,and frozen canned fruit sorbet from another thread. Big fire and rescue day, so I have the day to geek around and take my time. Am re-reading Colleen McCollough's The First Man of Rome, and playing with the critters. My diet's restricted Monday, because I'll be nearly all day Tuesday at Hematology-Oncology, so I am porkin' it royal tomorrow!!! Let the pigtimes roll!! Everybody enjoy good times, good friends, good food!! If not, tell us about it!