hillvalley

You read my mind. I'll be there. Have a martini for me, preferably the mango one. Better yet, order one and sneak it into Full Kee. I am going to need one by dinner tonight. Hj, I hope Ian feels better. You will be missed. Let me know if you want some leftovers. We can arrange a drop off tomorrow eunny, there a couple of people who will be new, so you're not the only one. I'm in a purple sweater, but may be late so that might not help If you look for the big group of salavating people, chances are that is us. Are we taking bets on whether Busboy will stick around this time? If his wife really exists?

These ideas are great!!! Keep them coming. We will definately make the lamingtons. Should I use yellow cake, sponge cake or angel food cake? As for the shrimp, we are going to do a whole seafood lesson. I am going to get a whole fish, shrimp with the heads on, squid and clams and oysters, which I will shuck in front of them. Nothing like grossing your kids out by eating live animals I am also going to try the Anzac cookies. Recipes would be great. What about school lunches? Do kids bring sandwiches and the like? Right now we are watching a movie about Australia and they are loving it. It helps that they can understand the native language When I do the Australian feast I will post pics and how it went. Thanks for all of your help.

That's assuming the others don't scare you away first. I cannot gaurantee that I will be there at or before 7 due to a meeting. IF they cannot put us all together, which I assume they can't, I would try for two round tables next to each other. Makes for easier sharing. Please remember to bring lots of cash, preferably small bills. "They do not take credit, only gold" as the song goes. Since no one responded I am assuming you don't want a cheat sheet. I can't do it during the day so you're going without. I am bringing a camera, but it would be great if someone else could bring one. That way I get to eat a few hot dishes. Here is the final list: hillvalley babka hjshorter mdt bilrus Al Dente busboy +1 malawry hannah +1 turtleboy eunny jang DC Mark +1 At this point if we haven't heard from the maybes, I am assuming you are not coming. Please feel free to prove me wrong.

Is it worth getting if I already own Joy of Cooking?

No, I am not really taking my class on an field trip to Australia. Our next stop as we travel in Social Studies is Australia. We are also studying the Ocean in science, so there are a ton of food lessons in my student's future. But back to Australia. I have done some research and found this site, and this site and this one too. I am going to get Vegemite, but what do you eat it on? And why do you think this tastes good? I am also going to try and convince my coworker to make a Pavlova because I am a horrible baker. Don't know if she'll do it though. Finally, I'll get some macadamia nuts to represent the outback. We are going to Hawaii next so it will be a nice tie. What else am I missing? What else is good? How can I get back in their good graces after I make them try Vegemite

I spent two weeks working at the old Rio Grande in Bethesda. The only weekend I worked was Mother's Day weekend (my mother was pissed ) Mother's day Sunday was dull, because the restaurant was only 1/2 full. This year may be different 'cause of the new location though.

Is the Oreo creme filling chocolate flavored?

mags, no offense taken at all. I completely agree with you. My students eat more processed or refined "food" than you can imagine. With a couple of exceptions, the lunches my students eat make me very sad. There is no food in their food. What's worse, we have proven this year that if you introduce kids to real, good food they will eat it. This year my students have tried cucumber sushi, nori, pomegranite, charoset, Nuttella, dulce de leche and kimchi. Most were huge hits. They now beg and plead for sushi. On all star days they get Nuttella on saltines. Unfortunately these kids come from backgrounds where the processed junk is king. It's cheap, lasts longer and takes little effort. But that's another thread.

I finally remembered to take my camera to school for lunch today. Of the seven students I have 5 lunches. My gourmet lunch kid, (who always has a small, beautiful salad, some kind of fruit, and a healthy sweet) had a wrap and I forgot to take a pic. The other student had a hot dog heated in the microwave and a juice box. He has had this lunch every day for about 3 months. Before that is was turkey on white with no condiments. At my school the students have to bring their own lunch every day. Free milk is provided through some govt. program. I have one kid who drinks it. Twice a week the high school sell pizza and once a week one of the middle school classes sells nachos. At least 1/3 of my class (9 students) always buys pizza a nachos. This week and next week we have two class birthdays and their parents are having pizza delivered for lunch. That means some kids will have pizza for lunch three days out of five. The evil Lunchable. Prepackaged chemicals for lunch in a box. This one makes pizza, but there are others with lunch meats and cheese or tuna fish. I use the word food very loosely with these things. They always come with a fruit flavored juice and a dessert. I have one student (Eric) who has this every single day. About once every few months he will buy nachos. Twice he has had leftover chicken fingers from Bob Evans (a chain restaurant). Otherwise it is an off brand version. Compared to Eric's lunchable, this one is gourmet. This is the evil Lunchable. The pizza "dough" is on the right. There are three circles, smaller than a CD, that are similar to dried out white bread. The tomato sauce is next to the dough, in the top right corner. On the bottom right corner is dessert, a mini Nestle's Crunch bar. On the left side there are two types of cheese (that's why it's gourmet). Yellowish white and orange. I assume it's mozzerrella and cheddar. In the upper left corner is the drink. I think it is a fruit punch Capri-sun (a pouch drink that is about twice the size of a juice box). The generic lunchable doesn't even come with real cheese. Instead the cheese is in a pouch. It reminds me of nacho cheese. The cheeze is squirted onto the tomoto sauce. Sprry about this shot, but the light in my room is awful and I was shooting white food on a white plate. That's the pizza made. Ewww Onto the rest of the lunches.... Frozen fried chicken TV dinner with the BIG Capri-sun, mashed potatoes and corn. Next to the Capri-Sun is a cup of cheese balls (he did't get snack). Last is an applesauce cup, brought from home. The kid also brought a honey bun for dessert. By the end of lunch he was pissed at me because I made him eat all his corn before the honey bun. It was less than a 1/4. This kid's parent are from a warm tropical country and his lunches usually reflect that. Lots of leftovers from dinner the night before. Or pizza. This is chicken in some kind of gravy over rice with a small ear of frozen corn. He also had a banana. Last but not least.....the "I forgot my lunch at home" lunch. The one day, all school year, that Eric forgets his Lunchable and it's today. So he got melted cheddar in pita. He was lucky there was cheese in the classroom fridge (not common in America) left over from making Quesadillas in cooking. The pita came from a co-teacher, but I think she has a bag of it in the fridge (and it's not on her no carb diet ) He also got carrott sticks, a container of apple sauce and a fruit roll up. There were lots of jealous ooohhhhhhs when he got the fruit roll up. I jokingly gave Eric a hard time for forgetting his lunch on today of all days. He is one of the few kids in my class who understands teasing and joking, so he gets a lot of it. Anyway, when I came around to his plate he had made his lunch into a smile By they way, my lunch was an Honest Tea and a bag of french fries. My kids begged all of lunch for them, but I wasn't in a sharing mood

Name the Monday and I am there with ya

Baked Clams 9 small clams per person. 1 box of Spagehtti or pasta of your choice 4 cloves of garlic (optional) 1 28oz. can of tomatos Grated parmasean (optional) Cook pasta according to directions on box. For the clam sauce: Preheat oven to broil Utensils: Pasta pot Roasting pan or other pan with high sides Hand chopper or knife Can opener Oven mitts 1. While the pasta is cooking clean clams by rubbing them together to remove dirt and grit. Place in baking sheet. 2. Open can of tomatos and pour over clams. If the tomatoes are whole, crush them before adding. Make sure to add all of the liquid to the clams. The clams should be almost completely covered. Add water if necessary to create more sauce. 3. Peel and chop garlic into small pieces, using a hand chopper if necessary. Add to clams and tomatos 4. Bake in oven for approximately 15-30 minutes, or until the clams are all open. Putting it together Drain pasta and pour into a dish. Pour clam sauce over the pasta. Grate parmesan over dish. Serve with bread to dip into the remaining sauce. Keywords: Main Dish, eGCI, Healthy Choices ( RG999 )

Baked Clams 9 small clams per person. 1 box of Spagehtti or pasta of your choice 4 cloves of garlic (optional) 1 28oz. can of tomatos Grated parmasean (optional) Cook pasta according to directions on box. For the clam sauce: Preheat oven to broil Utensils: Pasta pot Roasting pan or other pan with high sides Hand chopper or knife Can opener Oven mitts 1. While the pasta is cooking clean clams by rubbing them together to remove dirt and grit. Place in baking sheet. 2. Open can of tomatos and pour over clams. If the tomatoes are whole, crush them before adding. Make sure to add all of the liquid to the clams. The clams should be almost completely covered. Add water if necessary to create more sauce. 3. Peel and chop garlic into small pieces, using a hand chopper if necessary. Add to clams and tomatos 4. Bake in oven for approximately 15-30 minutes, or until the clams are all open. Putting it together Drain pasta and pour into a dish. Pour clam sauce over the pasta. Grate parmesan over dish. Serve with bread to dip into the remaining sauce. Keywords: Main Dish, eGCI, Healthy Choices ( RG999 )

Chocolate Croissant This course is from the Cooking with/for Disabilities course in the eCGI. When teaching a cooking class I often begin with a recipe for Chocolate Croisants. Sounds fancy, looks and tastes impressive, but is easy to do. 1 package of premade croissant dough 1 package of mini chocolate chips cooking spray aluminum foil baking sheet 1. Follow direction on package for preheating the oven. Change oven sign to HOT. 2. Cover baking sheet with aluminum foil. Spray foil with cooking spray (if package directions tell you to do so. 3. Place pieces of croisant dough on sheet. 4. Put 10 mini chocolate chips onto each piece of dough at the big end. 5. Roll dough carefully into croissant strips. If any mini chips fall out take off of the sheet and eat them! 6. Bake according to package directions. Remember to use oven mits whe taking the tray in and out of the oven. 7. Allow croissants to cool. 8. Enjoy and share with friends Aluminum foil is used to cover the baking sheet for two reasons. First, it makes clean up much easier. If any chocolate spills out and subsequently burns, there is no need to worry about ruining the baking sheet, or having to scrub it later. Remember, this recipe has been KISSed. The sheet should still be cleaned, but the task will be much easier. Second, aluminum foil cools quicker than a regular baking sheet. This makes the removal of the croissants easier and safer Keywords: Dessert, Healthy Choices, eGCI ( RG998 )

Chocolate Croissant This course is from the Cooking with/for Disabilities course in the eCGI. When teaching a cooking class I often begin with a recipe for Chocolate Croisants. Sounds fancy, looks and tastes impressive, but is easy to do. 1 package of premade croissant dough 1 package of mini chocolate chips cooking spray aluminum foil baking sheet 1. Follow direction on package for preheating the oven. Change oven sign to HOT. 2. Cover baking sheet with aluminum foil. Spray foil with cooking spray (if package directions tell you to do so. 3. Place pieces of croisant dough on sheet. 4. Put 10 mini chocolate chips onto each piece of dough at the big end. 5. Roll dough carefully into croissant strips. If any mini chips fall out take off of the sheet and eat them! 6. Bake according to package directions. Remember to use oven mits whe taking the tray in and out of the oven. 7. Allow croissants to cool. 8. Enjoy and share with friends Aluminum foil is used to cover the baking sheet for two reasons. First, it makes clean up much easier. If any chocolate spills out and subsequently burns, there is no need to worry about ruining the baking sheet, or having to scrub it later. Remember, this recipe has been KISSed. The sheet should still be cleaned, but the task will be much easier. Second, aluminum foil cools quicker than a regular baking sheet. This makes the removal of the croissants easier and safer Keywords: Dessert, Healthy Choices, eGCI ( RG998 )

My three favorite dishes

I'd just skip the cruise period. amen... what they said cruise food SUCKS

Anyone notice how his weight seemed to fluctuate? One minutes he is overweight and scruffy (the slimy book signing comes to mind) and the next minute he is skinny (when on the Vespa with that Italian guy). Someone needs to check there editing.

These things really are magic. I should have done before and after pictures of my kitchen. Wine stains that were a little too old came right off of my cabinets. My walls have never been so clean. As it gets smaller it tends to shred a little, but still works. amazing

Here is the current list which brings us to 16: hillvalley babka +1 hjshorter mdt bilrus Al Dente busboy +1 malawry hannah +1 turtleboy eunny jang DC Mark +1 By the way, we will be celebrating eunny's birthday Thursday night

I am pretty sure that they do not take reservations but warning them ahead of time is a good idea. Busboy, could you stop by? Or babka, could your friend call to warn them? Or both?

While we have to cook, etc., we don't have to get dressed, either. In fact, Peter discovered that the way to get the occasionaly fishing boat away from the front of the cabin is to bare all on the rock at the end of the dock. I was rereading the thread and am now laughing my a#@ off at this. Thank Peter for me.

How does 7 sound?

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So we know the ingredient is either potato or langostine. I vote for potato Where will the article appear?

Okay, I'll put you down as TB Takes a while to get him out of his shell, but once he's peeks out his head, watch out!