hillvalley

Anytime you need someone to shoot dinner and finish your leftovers, let me know Tonight: More pea soup (groan) Clams steamed in soy sauce and mirin kimchi marinated mushrooms boiled spinach that was bitter rice cake with melon filling

Helen, I have 5 different varieties of oshinko in my fridge now Your blog is inspiring me to do some Japanese cooking. Or my version anyway. I have a few questions. First, about the cucumber/eggplant picture. What is it sitting in? When did you start the pickling process. How do you know if it is done? With the garlic in miso, does the garlic flavor soften? Does the miso take on a garlic taste? Can you use it again? What do you do with the garlic? Natto on toast sounds like a brilliant breakfast to me, although I don't know about the ketchup!

At the asian market on Nicholson in Rockville (I think it is a Lotte) they are selling plump medium crabs for about $1.50 a piece.

I reheated the rest of the greens for a late night snack. They are vile. No amount of doctoring could fix it. Just mushy, salt flavored greens. I think with the one bite I fullfilled my sodium intake for the next few weeks. So sad.

Anyone else notice it has been exactly six months since torkris blogged? Very good timing. Helen I am so excited to learn more about pickles. My fridge usually has a few varieties from my local Japanese market, but right now it's empty. I have a feeling I will be making a trip to the market tomorrow Do Western eating habits affect your family's food life?

wipes tear from her eye i am so proud. we have created the best kind of monster. a foodie monster. i think ginger scallion beurre blanc sounds like it would be very expensive on a menu somewhere

Thanks for the warning More pea soup. I tried to pawn some off on babka, but I haven't heard back from her. I'm getting tired of pea soup. And more blueberries, probably with more cream. And the raspberries and strawberries I picked up at market today.

I was have a lunch with a close friend today. During the meal she used her phone 3 times and checked her blackberry twice. I hate the damn things.

Where is this place? I went looking after spending the afternoon at Mayorga but I couldn't find it.

If you go on a night when I am not in class I am in.

You must be a few weeks behind us berry wise. This was the very last week for strawberries and the first for blues and red and black raspberries.

Here in the DC area you can buy them in liquid and frozen form. I have about a dozen a summer at work. They are cheap, cold and flourecent making it a perfect summer school food.

What about blue berries (she asks while eating a bowl full of berries and cream)?

We always called them rocket pops MM, while someday I hope our paths cross, popsicles better not be involved. I am so sensitive to other people biting into popsicles that just reading your post caused goosebumps to shoot up my arm and my lips to involuntarily turn inward like an old man without his teeth. It takes all kinds and I, well adjusted redneck that I am, realize that there is a place in this world for the lickers and the biters. I hope that someday you too can find the peace and joy that I have found in this little bit of wisdom. I am currently enjoying an "Hulk" Popsicle from the Marvel Heroes Popsicle Line. I highly reccomend them. They look like Small Bombpops and have some interesting flavor combos. I bit the Hulk. He screamed like a little girl. Involuntary spasms are rocking my lips, neck and shoulder. I am such a girl. You'd think that I, the well adujsted, former inner city child would take the popsicle from your inner redneck, but I am just too damn sensitive. Bet your tounge looked cool though. Good shade of green

First of all, try the chicken marabella the real way. None of this mock junk. If the recipe doesn't come out perfect so what? Very few people do anything right the first time. Let me know if you need the recipe. If it doesn't come out to your liking, take the chicken, shred it and add to a green salad or make your own chicken salad. The Marabella is not difficult and very impressive. And once you have mastered you can make your own versions using different fruit. Now, for the pasta. This is a great recipe to learn how to cook without recipes. Try with a little garlic one time and a lot the next. Decide which you like best. It is also a good way to learn how to use different fresh herbs. Try oregano, parsley, rosemary or different varieties of basil. Make extra and then the next day pan fry the leftovers and top with more parmesan. As for the soup, I made it for the first time this week. As for spices, I just added a lot of pepper. The pea flavor is very delicate and you don't want to over power it. Finally, check out this EGCI course on Cooking with and for a Disability. Days 1 and 3 might be helpful.

We always called them rocket pops MM, while someday I hope our paths cross, popsicles better not be involved. I am so sensitive to other people biting into popsicles that just reading your post caused goosebumps to shoot up my arm and my lips to involuntarily turn inward like an old man without his teeth.

Which Cameron's did you try?

Last night was leftover, doctored greens from the first meeting of theDC BBQ club and blueberries and black raspberries in cream. Tonight it is more pea soup, with fresh peas added to the first batch. I've gotta lotta pea soup around. And a lot of blueberries so I'll have more of those.

Ahhhhh, pantry dining. These thoughts came to mind: Take the tomatoes, garlic, basil, parmesan and pasta. Chop tomatoes and sautee with garlic. Chiffonade some basil and throw it in with the tomatoes for a few seconds. Pour all of that over spagetti. Top with cheese. Pea soup: Dice up a potato and cook in vegetable stock. Throw in the frozen peas. Blend until smooth. Good hot and cold. Chicken quesadillas Some sort of stew with the beans and meat

You know we spent hours coming up with that outfit By the way, on behalf of everyone else, your husband is wrong. You can bring your bread anytime you want. Please tell Mrs. S that she is welcomed at any and all future meetings.

The greens were even better at midnight after I doctored them up a bit. A little bit of vinegar goes a long way. otello summed up the food very nicely. They need to take the sweet out of all their food. But even sweet BBQ in the park with other food freaks on a beautiful Sunday is always delicious. I think the regulars got a big kick out of us standing around waiting for $100 worth of BBQ. Thanks to otello for setting this up and to Mrs. Busboy and Princess Busboy for saving out picnic spot. We should add a bottle of hot sauce to bbq4me's picnic box for future sweet encounters

I love strawberry shortcake bars. Good Humor hasn't ruined them too badly, but I prefer the generic version. I'm also a big fan of rocket pops, which are all over the place this time of year

Cheaper than Bardeo but still very good.

At sleep away camp every Saturday for lunch we had a picnic with watermellon for dessert. The boys would have a watermellon seed spitting contest/war. The girls, being more dignified, ofcourse found something better to do with the watermellon seeds. We would take three seeds and name them after the boys. Then, because we were dignified, we stuck the seeds on our foreheads. The seed that stuck on the longest was the boy you were going to marry.

I'm in