spaghetttti

Such gorgeous, vibrant colors and flavors, Percy! We just finished a rather early dinner, prepared by my beautiful baby sister. Shrimp & spinach with steamed rice & golden fried shallots. The addition of capers in the shrimp dish added another layer of flavor.

This afternoon I was in the mood for a little something savory, so I went to The Mediteranean Cafe & Bakery which is down the street from me. These tiny spinach pastries were absolutely delectable! I like their tangy flavor, they're a little like spanakopita, but the pastry is different. The shop was a little busy so I just pointed. What are these called?

Aaaah, Bisquick. Percy, you have my utmost respect.

We had some leftover grilled swordfish, so it was revamped into a light mellow yellow curry, served over steamed rice, and a side of stir fried zucchini. Some Tater Tots would've been good with this, but ... all gone!

I know what you mean. However, although Business Class in Singapore Airlines was lovely, SQ served quite alright in Coach as well.

Welcome to eGullet, Luckylies! We had swordfish as well, a light swish of teriyaki glaze then grilled, served with steamed broccolli and rice. We have a bit of leftovers, what should I make with the swordfish?

Did it look like this bowl of laksa from Laksa's foodblog? Oh, that had shrimp, but here's a recipe for a chicken laksa

Pirouettes are lovely, but Lemon Nut Crunch are my favorites :wub:, I've been looking all over for them, nowhere to be found! Any suggestions?

Here's an ignorant question. Are olives vegetables? Somehow, I seem to recall seeing a recipe for an olive clafoutis. The olives were steeped in syrup prior to being enrobed with a rich eggy batter. Other than that, I can only think of carrot cake and oh yes, zuccini in cakes & muffins.

Egg porn!!!

What about those milky almond flavored agar-agar cubes served with crushed ice and fruit cocktail? I tend to think that it's an American Chinese concoction, would that be correct? Is the dessert that Dejah makes with agar-agar and egg white swirls typically Chinese?

Since returning to the States, I've become quite close with someone who will be observing Hanukah. I'd very much like to make her some of Michelle's (Martha's) Sufganiyot, do you think it will be an appropriate food gift to bring over? Are there any preparation restrictions that I should be aware of?

I'd love to have one of those that juliennes, too. Does such a gadget exist?

David, what a spectacular feast! Thank you for sharing your photos. All the food looks great, but somehow I love this photo so much, such an elegant touch! And this one of marshamollow is just too adorable! Thanks again, you've inspired me!

Congratulations on your first solo flight into Thanksgivingdom, Rehovot! Your menu sounds absolutely delicious! We went through a similar discussion since we weren't stuffing our turkey either, and settled on calling it dressing.

The TTS is crack! My next door neighbor got us hooked on that. Recently found some mint creme filled Tim Tams, I'll bet those will be good, too! While I'm trying to remember what else I like to dunk, I'll offer this -- I have observed my sister (on quite a few occasions) dunking french fries into her hot fudge sundae and/or chocolate milkshakes. Hot salty into cold sweet combo!

I need to make a trip down to Louisiana! That gumbo sounds lip-smackin' gooood!

Yes! Please!?!

My sister and I have been sitting here reading through this marvelous journal completely mesmerized. We're speechless & drooling. Selamat & Terima Kasih* *Congratulations & Thank You in Indonesian.

Sue-On, here are your gorgeous photos. Great food! Looks like you prepared them with TLC. And I agree with your students, I really like Sue-On's food!

Gosh, these sandwiches sound amazing! Would adding some crisp smoky bacon be considered gilding the lily?

Oh, as I type, my dad is making his wonderful fried rice with leftover turkey.

I'm making turkey hash, alongside slow cooked cheesy grits, some buttermilk biscuits, sunnyside up eggs fried in butter, will be breakfast today!

Wow, you've really made my day, thank you so much. Coming from you, Percy, the master, I'm truly flattered by your kind compliment! I always look forward to your breakfast & dinner photos, and Wednesday's dinner looks absolutely smashing! When may I come over? I nominate you for a foodblog, hopefully very soon!

My sentiments exactly! Michael, you took the words right out of my fingers! Can't wait to see your pics, Sue-On!