Mabelline

Look up-page halfway. There's 2 episodes tonight, and (maybe?) one next week. Holy cow---what a trainwreck.

Yes, the way to my heart is definitely paved with hot and sour soup!

Hot Damn! It's actually going to be on in Billings. 7 pm mst, as well.

One time on Natalie DuPree's Southern cooking show (anyone remember that?) Shirley Corriher was on and did cathead bisquits and fried chicken...ah, heaven!!!

Nothing can compare to that...many times I've said how lucky you are, but you don't need the telling of that. Safe and happy holiday, MM!!

This is not a blunder as such, but it has to have a niche somewhere, I guess. Valentine's Day. SO and I are having an early dinner. The owner/chef and his wife were working. A man walks in with a big bouquet, and walks over to the owner's wife, who looks very startled, but accepts the flowers. He says "Wait, I have something else for you," and hands her an envelope, then says "You have been served with divorce papers," and exits, stage right. SO and I look at each other, and prop our mouths back shut. She goes into the kitchen, where an A-1 screaming match, complete with a lot of broken dishes, ensues. Put us straight out of the mood for dinner, I tell you. Our poor waiter told us to just go ahead and forget the check, that it was on the chef! Talk about your thoroughly demented chef-type behavior...

With that kind of a setup, I'm surprised she did not do a full swandive into that pork. The shelter would have to be pretty full before I'd have that kind of a living arrangment. That's just weird.

When I was in the hospital, my favorite Chinese restaurant sent one of their sons to my room with hot and sour soup, because my SO had eaten in there by himself, and they asked where I was. These folks do NOT deliver, and I was so touched that they would do that, I sat in my bed, eating my soup, with happy tears sliding down my face. Youall are absolutely right; a kindness makes you feel that you are respected as a soul, and not just a wallet with legs.

I would go if I did not have to pay, and after it was done, I could ride one of those Andiluesians. They are my favorite breed, behind Galicenos, and Pasos.

I believe there is a divine reason dogs always pee on ferns...

Smithy--that sounds like her problem, seeing's how you already said there were potatoes and veggies.

When I saw that chef's name it brought to mind those blobby happy little critters from lil' Abner---the schmoos.

Chocolate,tea,coffee,sugar...I read something real interesting; that all these stimulants in effect kick-started the industrial revolution. All those drinks in their native areas were consumed as an unsweetened drink;once they became popular with all the European countries, they were drunk sweetened, and sort of hyped-up everyone and between the stimulants and sugar rush, everyone started staying up later and inventing things, it seems. Makes sense to me--what if all those products just disappeared tomorrow? It's also interesting that all those drinks are fermented in one form or another, as well.

karma police, welcome! I think your grandmother's recipe may have been "American Enchiladas" from an old Gebhardt's Chili Recipe book. I don't remember all of it, but it did have ricotta (or cottage cheese), sour cream, a whole green chile, and Monterrey jack strip or Longhorn, your preferrence. Pour the enchilada sauce over, add more shredded cheese and then top with more sour cream. Hope that helps?

I know of one in Elko, Nevada, and one in Hooper, Colorado, as well.

We used to spend a good part of the summer at Puerto Penasco, on the other side of Baja California, and the seafood dishes were glorious. Us kids would all troop down to the fishing boats when the tide was out, and swim with the fisherman's kids. Great place. Jumping off boats that are laying keeled over into the water...ah,fun. But as far as seafood, sure...in Mexico the dishes use whatever is predominant, and special ingredients for certain holy days,etc. Do what you'll like, and you'll be happier with the end product!

OK, I cratered, and made a pan of beef enchiladas. You'd be proud of me, Jaymes, I did the oil-dip,sauce,wrap...they just got done, and this house smells GOOOOOD! I love it when a thread does this for me...half the time I don't have an appetite, anyway, but these have memory value, as well. andie, I'm gonna try that recipe of Mrs. Obregon's, as well. The steps involved just scream Mexico, as well as the choices of chiles. Forgot: the only bad thing is that I don't know if that roasted skin would make it to the broth pot

OK, if that's what I said, that was the rabbi's joke on me. I am supposed to have wished youall to receive the Torah happily and internally, and wished you Bon Appetit with the blintzes.At least I reckon I didn't cuss anyone out

lapsang souchoung and jasmine.

Enchiladas...love on a tortilla!

As a sprout I recall liking beef enchiladas much more than chicken, but it stemmed from the chickens being my chore, up to catching them for "processing" and plucking. But enough of that. Sometimes for those, a red sauce with no more than chiles,water, a can of tomato paste ( EL PATO Brand) garlic salt, and oil was not only the sauce, but the dip, too. That may've stemmed from gran and mama just not wanting to heat oil, as well. I make them this way for SO to take to the Firehouse sometimes, and they are different, but good. I love, love, love stacked enchiladas!!! For me, Mexican food is as varied as the people themselves. All three of my sons-in-law, my darlings, are Native American with Meso-American deep in them, and the culture is different with each one's background. One is Dineh (Navajo), one O'odam Tash (Papago), and the youngest is White River Apache and Cree.So my Mexican food may be very different from most folks.

Marilyn, how cool; as I looked at those cakes, I thought,"Oooh, I like that one best"--then I'd see the next one and thought,"But I like those flowers," and finally resigned myself to the fact that those are some lovely jewels of cakes. Flowers are my favorite decor on cakes, simply because I love them so...but this is an enlightening web. I love eG

Okay, did I not get it right?

Okay, please don't laugh too much, but I have worked on something with the mentoring of Rabbi Dov Schochet of Jerusalem, through AskMoses.com, as a little thanks for youall being so patient with all my and everyone's questions. kabalat hatorah be'simcha ube'pnimiyut be'te'avon im ha'le'vivot I hope I got that right!!Shalom, youall!!

"Oh dude, you knocked it outta my hand on to that hot rock!" "Chill, geezer; just pick it up with some bread..." The first grilled cheese is born!