spaghetttti

Ronnie's blogging, Ronnie's blogging!!!! Yaaaay! How will I keep myself from gushing? Can't because I am a gusher! Ronnie, I'm so excited you're sharing your week in food and life with us! Happy blogging!

May I come, too?

Sue-On, As if you weren't busy enough, I'd like to nominate/suggest/recommend you and Gary Soup for Forum Co-Hosts/Leaders of the magnificent China and Chinese Cuisine Forum.

Formidable, indeed! Time honored techniques of swift retreat! Gleaned from the most venerable master Jade Wok from Sinks of Fury.

It's often Hidden Sugar, Crouching Flour in my kitchen where I frequently perform such graceful moves as Oil Splatter Leap! and Falling Knife Hop! but my favorites are Read Label Squint and Old Bottle Throw!

Anna, the very adorable Miss Jess is the spitting image of her Nana and sounds like quite the trouper! Hope everything comes out okay. Wait, that probably didn't sound right, but I hope you know what I mean All the best, Yetty

Wishing you all the best, chengb02. Hope something good comes your way soon.

Ummm, I love okra, though sometimes I like to get hoity-toity and call it ladies' fingers, it sounds so cute! Anyway, I found this recipe and it just may be dinner tonight! I think I may make it a bit spicier, has anyone tried Bamia?

Last night we broke our fast with family and friends. For the main meal, I cooked and served soto ambon for 35.

Hey, my beloved Dejah -- let's not forget Pan, who I'm certain is Asian at heart as well. As you recall he recently returned from China where he might've had the Best Meal of His Life !

nessa, your zongzi look fantastic! How did you season the beans? Thanks so much for the great pictorial (pictures and tutorial! ) sigh, eG is a dangerous place while one is fasting.

We invited 20 people and 35 came, it's a good thing I cooked for 50! For the small ifthar I made puff pastry wrapped dates, a sweet cinnamony azuki bean soup and some mamonto, savory cakes stuffed with a spicy fish and almond filling. I made about 175 of them in dimpled pans which are similar to ones used for making aebleskivers. My lovely neighbor from across the street brought some tapai ketan hitam, fermented black glutinous rice. The really good ones are always wrapped in teakwood leaves. We drank cups of sweetened hot tea and goblets of cool mineral water. Afterwards, my husband, Sharief, led the shalat maghrib, the prayers performed at dusk. (Too many commas in that sentence ) Then we ate soto ambon, chicken broth flavored and colored with turmeric, ginger, galangal, garlic, (the three g's), lemongrass and loads of spices. Served with rice, the add-ins and toppings were blanched bean sprouts, shredded chicken, glass noodles, quartered hard boiled eggs, chopped celery leaves, golden fried shallots, fried potato sticks, kecap manis and sambal, and tiny potato croquettes. A healthy squeeze of lemon cina , a really fragrant citrus, really brightens up the soup. My brother-in-law made and brought asinan, a salad of diced pineapples, apples, cucumbers and jicama with a tangy, slightly sweet peppery dressing. Since we started the evening with soup I thought we'd end it with a light one, too. Agar-agar and nata de coco in icy rose-scented sweetened milk. We just got through with the dishes and cleaning up, so I've off to bed and a foot massage that someone promised me just a few minutes ago!

Well, darling, after you make them don't eat them === send the little lovelies to me! Just a two hour flight away, I know, that petits fours thread has got me dreaming of them! Make them, make them, TP!

Percyn, the chicken looks fabulous, so vibrant! I love that you posted the music, too. We had a long, slow simmered chicken stew tonight as well, served with jasmine rice, and some crisp cucumber spears. Our background music was our neighbor singing karaoke to Queen's Bohemian Rhapsody, and totally killing it. While I did the dishes I played Stevie Wonder's CD - Songs in the Key of Life.

Magnificent, breathtaking photos and commentary. I'm intrigued by the olive oil sorbet, how would you describe its taste and texture?

The patti samosas look like they're nice and crispy, Episure. Which kind did you get, all? Karen, I was so moved reading your post, your kind words brought me to tears. This is something I made for the small ifthar tonight, my first time making it -- roti korma. Pitted and halved dates wrapped in martabak pastry and pan-fried in butter. We'll also have hot tea, shards of young coconut over shaved ice and a very light sweet mung bean soup. The soup has vanilla in it and has my house smelling so good! We have invited my parents, the in-laws, our neighbors and some friends to join us break the fast tomorrow. Stay tuned.

Is this the season for oysters? I love homemade oyster stew -- enriched with cream, buttery broth brimming with plump, succulent oysters, with the requisite oyster crackers. Another rainy day favorite of mine is bihun ayam kuah, steaming hot bowls of rice noodles in chicken broth flavored with ginger and garlic with chunks of chicken, scallions, fried shallots and a few birdseye chillies, some srirachan and krupuk udang /shrimp crackers. Does the trick for me when I'm sick in bed, too!

Positively scrumptious looking! OT question - do you make petits fours, too, Tepee?

Jason, of the three types --which did you eat the most of, ahem, prefer?

Those look amazingly good! Any accompanying dipping sauces?

Sue-On, How about Singapore-style beef curry puffs? I make these a lot. Quite easy and can be baked in batches. They could be mini-sized for nice little savory finger food pastries.

Thank you, dear Lucy. Not that this is a pop quiz or anything , but does anyone know what type of melon this is?

Ellie, welcome to eGullet. Soup for breakfast sounds very appealing to me. I'm one of those who prefers something savory for breakfast anyway. And what a great way to start the day, with egg drop soup. Would you be willing to share your recipe?

Delectable blog, Anna. I love the looks of the beautifully carved cucumbers, you have inspired me. I'm guessing that the long beating time for the frikadellers insures the pate-like texture, is that correct? I know you don't like to mess with recipes or rituals for these, but I wonder if using all-beef would produce the same results. Have you ever tried it?

westofrome, I was so happy that you posed the question, so much so I rode on the coattails of your post with some questions of my own. Please accept my sincere apologies to have created the wrong impression by my doing so. I often dine with vegetarian friends, so your question was an excellent and relevant one. I appreciate your asking it. After too many postponements, I'm finally coming home. I have an emotional attachment to the Brightwood area and following the eGullet Outing to Colorado Kitchen thread back in September has convinced me that CK is a mandatory destination. Everything sounds so good there, even the pork chops with apple sauce and cider reduction induced mouth-watering reactions from me. However, I do keep halal so that particular menu item is not an option for me. iamthestretch, thank you for answering our questions. I feel sure that a meal at CK prepared by Chef Gillian and her staff will be a most enjoyable and memorable one. Mike and Ron, thank you so much, you are in my heart. All the best, Yetty