hillvalley

How is having a foot stool working for your son? Is dinner time calmer? (On the Q&A for Cooking with a Disability it was suggested that tejon try putting a foot stool out for her son. Often having a resting place for feet calms fidgety children and helps them stay on task.)

Self cleaning kitchen

My mother heard a rumor, probably over on the other board, that Minibar was closing down to expand. Is she right?

Went home to my parents house tonight. Fresh quatro fromagio ravioli (from the Eastern Market) and a butter leaf salad with tomatoes and peppers from their garden. For dessert we walked to B&J and I had a cone of chunky monkey. When we got home from the walk my mother and I tried a mellon (butterscotch, I think) I picked up at the farmers market this weekend. It wasn't very good.

Plum Tomatoes and Basil Over Perciatelli Serves 2 as Main Dish. During the summer I have this dish at-least once a week. If you cannot find perciatelli, linguine can be substituted. To make a thinner sauce cook the tomatoes until they fall apart, about 15 minutes. 20 big basil leaves 12 plum tomatoes 2 cloves of garlic olive oil 1/2 lb perciatelli salt and pepper parmesean cheese -Boil water. Cook perciatelli according to package directions. While the pasta is cooking: -Mince garlic cloves -Cut tomatoes into quarters. It is not necessary to peel tomatoes. -Create to piles of basil leaves by placing leaves flat on top of each other. One pile should have 15 leaves and the other pile should have 5 leaves. Julienne* each pile. -Pour olive oil into a hot pan. Add garlic and cook until it is soft and fragrant. -Add tomatoes. Sauté until the tomatoes are just barley cooked, about 5 minutes. The skins will start to pull back from the flesh of the fruit. -Add salt and pepper to taste. -At the last moment add the larger pile of basil. -Add pasta and gently toss until coated. -Top with smaller pile of julienned basil and shredded Parmesan. Serve immediately. *To julienne: Place basil leaves on top of each other. Roll up a pile of leaves and then slice thinly. This will create thin strips of basil. Keywords: Main Dish, Vegetables, Vegetarian, Dinner, Easy, Pasta ( RG1119 )

Plum Tomatoes and Basil Over Perciatelli Serves 2 as Main Dish. During the summer I have this dish at-least once a week. If you cannot find perciatelli, linguine can be substituted. To make a thinner sauce cook the tomatoes until they fall apart, about 15 minutes. 20 big basil leaves 12 plum tomatoes 2 cloves of garlic olive oil 1/2 lb perciatelli salt and pepper parmesean cheese -Boil water. Cook perciatelli according to package directions. While the pasta is cooking: -Mince garlic cloves -Cut tomatoes into quarters. It is not necessary to peel tomatoes. -Create to piles of basil leaves by placing leaves flat on top of each other. One pile should have 15 leaves and the other pile should have 5 leaves. Julienne* each pile. -Pour olive oil into a hot pan. Add garlic and cook until it is soft and fragrant. -Add tomatoes. Sauté until the tomatoes are just barley cooked, about 5 minutes. The skins will start to pull back from the flesh of the fruit. -Add salt and pepper to taste. -At the last moment add the larger pile of basil. -Add pasta and gently toss until coated. -Top with smaller pile of julienned basil and shredded Parmesan. Serve immediately. *To julienne: Place basil leaves on top of each other. Roll up a pile of leaves and then slice thinly. This will create thin strips of basil. Keywords: Main Dish, Vegetables, Vegetarian, Dinner, Easy, Pasta ( RG1119 )

Summer evening Serves 1. I use a fruit shrub (concentrated liquid) but any puree will do. This is perfect for a hot evening in the middle of July. 1 slice of lime 6 fl oz fizzy water 2 fl oz raspberry shrub 2 fl oz vanilla vodka Pour shrub and vodka into a glass and stir Add fizzy water and stir gently Garnish with slice of lime Serve over ice Keywords: Easy, Cocktail ( RG1118 )

Summer evening Serves 1. I use a fruit shrub (concentrated liquid) but any puree will do. This is perfect for a hot evening in the middle of July. 1 slice of lime 6 fl oz fizzy water 2 fl oz raspberry shrub 2 fl oz vanilla vodka Pour shrub and vodka into a glass and stir Add fizzy water and stir gently Garnish with slice of lime Serve over ice Keywords: Easy, Cocktail ( RG1118 )

Sunday works for me as well. But shouldn't this be on the other thread? Or can we have a merge please? Are we taking him up on his $21 offer?

I am trying to write down a number of recipes I have bouncing around in my head. Someday I hope they will make it into a cookbook. The problem is that when I cook I rarely measure ingredients. I do everything by eye. How do you go from cooking free fall to creating recipes?

Welcome to eG and DC. At the corner of Seven Locks Rd. and McArthur Blvd. is the Bethesda coop. I get all my bulk spices there. Feel free to PM me if you need directions.

Sometimes you don't even have to ask By the way, Chef Frank, Derek gets lots of talk around here but it's your chicken, fried potatoes and lemons and cheeseburger that has us drooling for more.

Ha chooooooo I hab a colb ib my nose. All I want is chicken soup with stars or alphabets. And some gingerale and dry rye toast. And a Mad magazine to read. I'm going to go call my mommy.

Actually, besides the cheeseburger, chicken and hot-dog, the portions off the café menu are small. The salads are a decent size, but the other dishes will leave you hungry if that is all you order. Last night we had the salmon crab cake. It was perfect, but left my friend hungry. It was smaller than a hockey puck. Fortunately I had enough chicken for the both of us. My book club had a wonderful evening there last night. Derek, is well, Derek. Certainly my favorite host/bartender in the area. His margaritas are a little tart for my taste, but the sidecar can't be beat. He remembers the smallest details (such as my screen-name which I told him once a few months ago) and knows the perfect time to deliver special bottles of wine (Thank you again, benefactor ) All in all, if I was traveling to DC I would not miss it.

One more to add... I picked up the New York Times Cook Book at Kitchen etc. closing sale. I got it for $14.95 (down from $30)!!!!!

(munching on a homemade strawberry marshmallows) The sangria! By the time I got to it there was only a third left. While shrinking the pics I realized I forgot to get cornbread I guess I was too busy with the wings and sausage

*hiccup* There was wine at this thing? How did I *hiccup* miss the wine? Thank you Rocks, for sending us It was a perfect apertif! Mktye, who has been renamed Queen of Carbs, got us started with (Notice all the signs) Ofcourse she also provided spreads and salt mnebergall's bbq covered with Al's chicken wings The Butt The Butt closeup more Butt pulling The Butt pulled Butt hj's salads and cornbread mktye's noodles my six tomato salad The busboy's cauliflower. Yes, it is purple and orange. Yes, it was grown that way. Yes, it was delicious. I have no clue *hiccup* who brought this Busboy's lamb suasages. There were only two links left, which were enjoyed by the birds. Mrs. Busboy's plate fully assembled It was a beautiful day and delicious food. And yes, there was no studying done when I *hiccup* got home

The past few days I have inhaled one of my favorites. Pea tendrils, evoo, parmesean curls and s&p. It's crisp and light, perfect for days when it is too hot to eat.

yesyesyesyesyesyesyes! I have 5 kinds of tomatoes for my salad!

If I bring the Weber, there will not be room for the dog. I vote for the Weber, some of us are allergic to your dog. One is much better for me. I have to go study when we're done. How are we on drinks? Are we still having sangria and juice boxes? That could make for fun paper writing later in the evening

I make no promises but will try to bring a tomato salad.

I second the Giant recommendation. Their cakes are perfect for 5 year olds and they should have a Nemo theme. This year with my class we made edible Nemo fish tanks. Take a plastic cup, pour in blue jello. Let it set for a bit and then add goldfish or swedish fish.

Last night was sauteed tomato and garlic with lots and lots of fresh basil and Parmesean over perciatelli. I will probably eat this about once a week from now until the end of Septemeber. Tonight I had umeboshi, two kinds of furikake soy sauce and wasabi over rice. Completely eG inspired.

I have a way of getting away with things Actually, I think the torrential downpour and my search for a plastic bag to protect the camera worked in my favor. Katz's was also apparently very busy for a Monday (but then again it was a holiday). I figured we payed tourista rates for the pizza. We were right next to Penn Station and Madison Square Garden. Oh well. It was definately worth it though. I have been craving the pizza ever since. As for Music Man, well, let's just say you never know what could happen if he wasn't in NYC.

One thing Pan forgot to mention (an oversight I'm sure) is the paying for your meal part. When you walk in they will hand everyone a ticket. Then, once you finally make it up to the counter your order will be written on the ticket. After you have your food, sit and enjoy your meal. On the way out there is a booth where you will pay. Don't forget to get a bag for your leftovers. Squash and I put are order on her ticket. I am using mine as a bookmark.