sherribabee

I'll give it a whirl.

So, do we all just meet outside the restaurant at 12:30? Inside? Do we just wander around and ask people if they are eGulls?

YUM! I don't think I'll be eating breakfast tomorrow morning, gotta make room.

If you need anyone to help eat it, I'll make myself available.

OK, I just went and found a random baby pic online, draw your own conclusions. EDIT: Hmmmm, pic won't load. Try this.

I'll certainly miss the tomatoes, but that's ALL I'll miss about sticky, sweaty, gross summer. Bleh. I roasted my first chicken this week, and will be making soup with the leftovers this weekend. I can hardly wait to make an apple pie, some mashed potatoes, pork roast, etc. Autumn is perfect for comfort foods as well, like baked mac & cheese! And tailgating foods like brats, chili, etc. Autumn is my favorite season, I love the chill in the air, donning a sweater, heading out on a crisp Sunday morning for coffee and a paper, the leaves...

I'm with you, brownie. I could never bring myself to but a headless baby in the oven.

Oh, I certainly don't take donuts for granted. I love them just the way they are.

Hmmmmm...if a place had a make-your-own-donut aspect, I'd pay $2. But not until then.

Intersting timing for this thread to resurface, as I saw some "color enhanced" salmon for the first time at the Food Emporium last night.

Does it seem inherently wrong to anyone else that donuts should be made with the "finest" ingredients? Artisan donuts? Gimme a DD or a KK donut any day of the week. Fried sugary dough should taste like...well...fried sugary dough. If I want fine pastry, I'll go get some. But I don't imagine that ever coming in the form of a donut.

I roasted my first chicken last night and did the same thing. Although, I used the cast-iron skillet method mentioned in another thread. Heated the oven to 450 with the skillet inside. Plopped the bird (Perdue garlic seasoned bird - it was on sale, and I'm cheap:blush: ) onto the skillet and roasted until the do-hickey popped out. Let the bird rest while I made gravy. I have to say, it's one of the best roasted chickens I've ever had. The skin was perfectly crisp and the meat was VERY juicy. I was so surprised. My mother used to spend forever treating the bird before roasting (stuffing butter and garlic and rosemary beneath the skin, etc.) and then constantly basting. Her's was good, but I think the throw-it-in-the-skillet method yielded equally good results, and I didn't do a thing.

Hmmmm...I went straight for the croissants, just cuz I was hungry for them at the time. Not a smart move on my part, as I started them in the evening after work. You pretty much need a whole day to make them properly. But they sure were good (even if mine were a little flat because I got impatient and didn't let them rise long enough -- I think it was about 2 AM when they finally came out of the oven). I'm not sure what to tackle next, but whatever you decide to do, I'll follow along and we can compare notes. Mmmmmm...omeletes. Mine always come out weird, perhaps I should take a peek at JPC. EDIT: Too much coffee today -- fingers got awfully excited and typed all on their own. Too bad fingers can't spell.

The logo boxers too. But not the infant creeper.

Please! And yes, it does sound like a medieval sport. How fun to tell people you spatchcocked over the weekend and let them guess just what the heck it was you did. Heh.

Ummmmmm. Ahem...someone needs some bumpers for his mental gutter.

I wanna come! I wanna come!

My very first cookbook and the one I continue to reference when I need ideas to make something basic is the Better Homes and Gardens book. I have a fascination with (and an unusually large collection of) church and PTA type cookbooks, simply because they're full of comfort foods and remind me of my childhood. I've just begun to tackle Baking with Julia.

Mme too...lots of em...but dill only. None of those sweet kind. *gag*

But be careful if you're a guy, there is evidence that flax oil promotes prostate tumor growth.

It's about time you had one! Jeez. I'm about as Irish as you can get, and once I heard that pastrami was pretty much just really good corned beef, I was all over it! But I loathe rye bread -- with a passion -- so I get mine on a hoagie at Katz's and I can eat the WHOLE thing!

I like to make my own granola and add a cupful of flax seeds to it. :) When I can't get it that way, I take the capsule. I'm not sure I could choke down the oil otherwise.

I still make this childhood concoction every now and again: a bunch of Ruffles chips between 2 slices of VERY soft wonder bread.

I'm with you. Grits are gross. My thinking is, if you have to flavor something so much in order to enjoy it, why not just eat whatever it is you're flavoring it with? I'd much rather have a hunk of cheese than a hunk of cheese that has been rendered bland by being added to a bunch of grits.

OK, I need to know that I'm not alone in my odd food combo cravings. Please share yours! I'll start -- I like to eat dill pickle spears wrapped in meunster cheese.