jayhay

Everything looks so delicious! Ann, how do you & Moe keep your weight down, eating like that every day? Do you have a secret? Marlene, I see you're using kitchen twine for your trussing. I seem to remember you've used "food loops" before. Any reason why you don't use them now? I only ask because I was just given some, & have yet to try them out.

I bought the Junior League of Seattle book CELEBRATE THE RAIN because it was so highly touted on another web site. So far I haven't made anything from it ...has anyone else?

Beautiful report Katie, & not a word too long...hurry back!

I'm having a dinner party tomorrow night, & would like to make as much ahead as possible. I've prepared the rice & the spinach layers, & am planning to wrap the fillets in phyllo tomorrow morning. Can I make the following wine sauce now, or will it separate when I reheat it? 1/4 cup white wine vinegar 1/4 cup white wine 2 TB minced shallots S&P 2/3 cup butter, cut into 1/2" cubes 1TB chopped fresh herbs Reduce first 4 ingredients & boil for 5 minutes, or until reduced to 2 TB. Reduce heat...add butter a few at a time, vigorously whisking, until thick & smooth. I haven't made this recipe before, so am a little anxious with 8 women coming over....

Thanks to both of you, Lorna & Henry, looking forward to the next installment! I looked up your previous blog Lorna, & I'd say your cupboards are a little better stocked these days..... ........................................... Ling wrote: "I'm still full from last night's dinner, but here's a look in my pantry/fridge: -7 cans of tuna (no-name brand, 87 cents a can) -1 can of sliced mushrooms (generic brand that I bought at 4 cans for a dollar) -a few eggs -1 tired-looking piece (head?) of brocolli -a couple packages of low-calorie jello (generic brand, on sale at 6 boxes for a dollar) -some Diet Pepsi -1 can of sardines in tomato sauce (79 cents a can) -3 or 4 frozen dinners (on sale at Safeway...these have been sitting in the freezer for months!) -1 jar of Healthy Choice tomato sauce (also bought on sale) Sadly, that's about it."

I don't have a picture, but I have eaten them. We were in Newfoundland a couple of years ago, so had to try the local delicacy. Once was enough for me! Although I loved the pork cracklings that came with the dish, I couldn't stand the gelatinous nature of the tongues. My husband loved them though, so maybe it's just me...

Thank you Ann, I've always drooled over your photos on the dinner thread. Lucky you, living on beautiful Vancouver Island, one of our favourite places to visit.

Thanks everyone! Badiane, I was hoping someone connected to TLG would check in. I don't know if they're still catering, but the bistro/deli on 5th (?) isn't operating anymore. Loved your note on the bottom of the recipe!

Thanks Rodney, I'd never heard of these cakes before seeing it on Martha's site. Do these cakes usually have a cream cheese frosting? I'm wondering if it might travel better with a plain frosting.

Thanks Pam. My friend has tried the recipe given in Susan's "Mama Never Cooked Like This" book, but she says it doesn't compare. I see you use only butter, not olive oil, maybe that's the secret.

There was a store-front run by a caterer here in Vancouver called the LAZY GOURMET. They had the best croutons - very garlicky & herby. A former resident of Vancouver has a craving for them & has asked if I can come up with a similar recipe for her. Any really good recipes?

I'm thinking of making Martha Stewart's Hummingbird Cake with Cream Cheese Frosting for a birthday party. Has anyone made it before? http://www.marthastewart.com/page.jhtml?ty...MSL&site=living http://www.marthastewart.com/page.jhtml?ty...rue&resultNo=15 It will have to be made the day before, as I'll be taking it to a cabin several hours away from my home. We'll be arriving near suppertime, so I would like to frost the cake at home .Do you think the icing will hold up to the drive? I'll put it in a foam cooler, but don't know if that's cold enough.

I love this expression, & I keep repeating it to myself when things could be going better in the kitchen!

Beautiful Ann_T! Next time I'll only double, not triple, my recipe. Filling them up to 3/4's full is obviously too much batter. How long did you cook them?

I bought a couple of special Yorkshire pudding tins, thanks to seeing Marlene's elsewhere on eGullet.....(just one of her many toys that I covet ) Anyhow, I've used them twice, & would like a little advice. What size recipe would you use for 12 of these large cups? How long do you bake them, at what temperature, & how high do you fill each one? The reason I ask, is that I tripled my usual recipe( 1 c flour 1 c milk, 2 eggs, pinch of salt), because of the new pans' large size. Filled them 3/4 full & baked at 425 for about 20-25 minutes. The result was a nice high pudding, but quite soggy in the middle. Too much batter in each one? Not cooked long enough? Temp? Must say, not one was left though....

How did it turn out Koko, & which method did you use?

You might try Michael's in Richmond.

Deborah, thanks so much for doing this while you're going though a reno! I love your kitchen stove & your colours. I also love the fact we're once again hearing from Mooshmouse & Peppyre. Where have they been lately?

Advanced Foodie Class starts soon doesn't it? Hopefully we'll be treated to photos & commentary again.

Ribs turned out beautifully,wonderful flavour. A total of 10 hours cooking was needed to get them tender though, good thing I started the dish a couple of days in advance!

Yes, they were almost covered, although some liquid has evaporated. I'll take a bit out & stick them back in the oven. Thanks to all.

Pam, they were VERY lean (that's why I bought them), & about 1 1/2" of meat, aside from the bone.

This is the recipe I'm using http://www.epicurious.com/recipes/recipe_views/views/233706 It calls for 2 cups of wine, 3 cups broth & 2 cups canned tomatoes. Is that too much liquid? Also calls for leaving the lid ajar at first, then off altogether, which I did yesterday. I did them in the oven, not on the stovetop. Is that the problem? (I did put the lid on when I cooked in the oven for a further 2 hours today. ) So, another 2 hours for a total of 6 hours?

I'm using up about 6 lbs of short ribs from my freezer & planning to serve them to guests tomorrow night. That is, if I can ever get them to tenderize! I started yesterday, braised them for about 2 hours at 250F, cooled & defatted. Today they've been in the oven for a further 2 hours at 300-325F & are still tough as nails. Will they ever soften, or should I plan a different entree?

Guess where the recepetion is. ← St George's? Now you know why we residents ask for suggestions out of this neighbourhood...we have nothing I would recommend.