Cusina
-
Posts
920 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Cusina
-
-
Oh, and welcome to eGullet doggirl!
-
I like the soup idea.
How about a sushi platter?
I also like grapes on a cold buffet. Several different colors with a few leaves in a silver dish or a decorative colander looks great and (most) everyone likes grapes. Put a pair of scissors close by so people can cut off their own servings.
Deviled eggs? Ronnie made some kick ass ones for his party this holiday season. His spread was excellent. You can see it in his blog here.
Hummus is always good too.
Have fun!
-
I'll chime in. Beautiful flora, fauna and food. I too am looking at a whole lot of snow, so it is nice to daydream of warm weather. Will you tell us a little bit of your background and philosophy? I'm charmed already by your "failing attractively" idea.
That cat has the biggest paws I've ever seen, or is that just the camera angle?
Is your puree of basil just basil? EVOO as well? Just curious. It is a lovely presentation.
-
Around here, it's not what the kids or husband eat, it's what they put back in the fridge and cupboards. Empty containers. Empty bags. Empty boxes. Just because the cupboard looks full, doesn't mean it is. Let'e not mention just how much more work it is to open the dishwasher to put that empty glass in than it is to just set it on top of the dishwasher.
Oh I HATE this... you think you have 2 cartons of orange juice when in reality you only have a little bit in the bottom of one and an empty. Ice cream is the absolute worst. Nothing good at all about pulling out an empty pint of B & J when you are in the mood for a splurge!
-
This is a great pattern Jenny. You post about what's in your fridge and I get ideas for dinner
Yes, me too!
-
My best story is actually about my husband. We spent a term in college living in a tiny flat in London. Great trip, but we were incredibly poor and drank most of our food budget.
Late in the term I got the idea to make an apple pie. It came out very well and tasted like heaven to our poor starved for home (and mom) taste buds. My roommate, my future husband and I judiciously ate half and saved the rest for the next day. Next day comes, my roommate and I returned from class, dying to dive into the rest of the pie and we discovered that about a 2" slice down the MIDDLE of the remaining half of the pie was gone!! My husband had sneaked into our room and snacked out the best part. We were FURIOUS, much drama ensued and he ended up buying us dinner that night in compensation.He has yet to live it down.
-
We enjoyed the Sterling tour. It is a bit "touristy" but beautiful, a little tram ride up the hillside leads to an interesting tour and tasting room. The outdoor deck off the tasting room is gorgeous and very comfortable.
I'm jealous, have fun.
-
um, o.k. plan B... if these are skinless boneless breasts, dip them in melted butter and then ground nuts mixed with a little flour, salt and grated parmesan. (I mean pecans, walnuts or almonds... PLM has nothing to fear).
Bake about 25 minutes at 350.
-
Fine Cooking had a great article this month with four really good and simple marinades that became sauces when baked with the chicken. Check that out if you get the chance.
-
So how was Hoboken? Anything good to eat there?
If you are looking for conversation, I'd love to hear what is in your red sauce. Everyone's is different. Ours seems to be getting bolder each time we make it. Due to the winter fresh tomatoes (bleh), we oven roasted whole canned tomatoes with a little EVOO and balsamic for the sauce this time. Not bad. Next time I'm going to roast the garlic too. Also went with a little hotter sausage.
Hope the back is better. Pain sucks.
-
Farmer's Apple Cake
Serves 8 as Dessert.
I found this recipe among my grandmother's things. I think it originated in a Hastings, Nebraska YMCA neighborhood cookbook. She and I have tweaked it enough to feel like it is our own. It is a very filling dessert that would make a wonderful coffee cake, if you were inclined to have it for breakfast.
- 4 apples, large, granny smith and golden delicious mixed
- 1/4 c sugar
- 1 tsp cinnamon, good quality
- 1/2 c unsalted butter, melted
- 1 c golden brown sugar, packed
- 1 tsp salt
- 2 eggs, large
- 2-1/4 c flour
- 1/2 c milk
Peel and slice apples; spread evenly in the bottom of a buttered 10" round cake pan or equivalent. Sprinkle 1/4 cup sugar and cinnamon over the top of the apples.
In a medium mixer bowl add the remaining ingredients. Beat well, pour batter over apples and smooth. Bake in a 350 oven for 45 minutes. Serve warm with vanilla bean ice cream or real whipped cream.
Keywords: Cake, Dessert, Easy, Fruit
( RG830 )
- 4 apples, large, granny smith and golden delicious mixed
-
Farmer's Apple Cake
Serves 8 as Dessert.
I found this recipe among my grandmother's things. I think it originated in a Hastings, Nebraska YMCA neighborhood cookbook. She and I have tweaked it enough to feel like it is our own. It is a very filling dessert that would make a wonderful coffee cake, if you were inclined to have it for breakfast.
- 4 apples, large, granny smith and golden delicious mixed
- 1/4 c sugar
- 1 tsp cinnamon, good quality
- 1/2 c unsalted butter, melted
- 1 c golden brown sugar, packed
- 1 tsp salt
- 2 eggs, large
- 2-1/4 c flour
- 1/2 c milk
Peel and slice apples; spread evenly in the bottom of a buttered 10" round cake pan or equivalent. Sprinkle 1/4 cup sugar and cinnamon over the top of the apples.
In a medium mixer bowl add the remaining ingredients. Beat well, pour batter over apples and smooth. Bake in a 350 oven for 45 minutes. Serve warm with vanilla bean ice cream or real whipped cream.
Keywords: Cake, Dessert, Easy, Fruit
( RG830 )
- 4 apples, large, granny smith and golden delicious mixed
-
Oh I've so been there therdogg! I have empathy, but you can do it. It is SO hard when your kids are little not to pick away at the things they eat (lots of fruit and bread if your kids are like mine). My kids grazed and ate constantly and I was too. I'm 5'11" and was 204 at my 2nd child's 6 week checkup and needless to say not happy with that! ugh. My husband was more like 320 (at 6'3") and we decided something had to change with our eating habits. We did a carb reduction diet by Rachel Heller called "The Carbohydrate Addict's Diet". The premise was balanced meal including carbs one meal a day, veggies and protein for the other two. Absolutely no snacking in between. I also added vitamin E, coenzyme Q10, and a multi (and a stool softener, yeep, sorry if that is TMI) to my diet. I did some yoga and chased after my kids, but didn't exercise a whole lot. My husband did, he kicked into high gear at the gym.
It was not easy, but we stuck to it for a year. I don't think I could have done that with Atkins. My husband lost 100 lbs. I lost 40. My son is 4 now and we are still at those weights.
I just needed the "rules" of the diet to keep me in check. My husband really did have a serious lifelong problem with carbs and this helped him alot. I also suggest you talk with your doctor, for both moral and nutritional support, especially if you will be breastfeeding and are thinking of conceiving again soon. You need your body and mind to be in good shape on a lot of levels when you are in baby mode.
When you do something like this, do it with your husband. I think that was key for us, doing the big weight loss together. We don't eat this way anymore, by the way, now we are all about balanced and healthy and setting a good pattern for our kids to grow on. Everything in moderation and lots of red wine to wash it down.
I don't know you well, obviously, so maybe this isn't for you. Just telling you what worked for us in a similar situation. Best of luck!
Oh and one more thing... check out cooking light magazine online their forums are pretty good. Not completely gourmet, but a very supportive community.
-
On a whim, mostly because I liked the artwork on the bottle and the story on the back, I purchased a bottle of Sailor Jerry spiced rum. It was only $13.99 and to be honest I didn't expect much. My previous experience of dark rum has been limited to Captain Morgans (which I flat out don't like) and Meyers which I liken to a molasses cookie with some aftereffects.
I was pleasantly suprised. Sailor Jerry is very sweet, but not bad at all. It has an intense but very pleasant flavor and at 94 proof it seems to take the edge off the cold weather quite well. So, now I have a few questions. What exactly is the spice in a rum like this one? I taste vanilla bean for certain plus more. I'm not sure what. Cloves maybe? Is the rum infused like a flavored vodka would be?
Are there other spiced rums out there that are worthwhile? I would be interested to try a few different varieties.
And finally, any good suggestions for drink recipes?
-
Just an aside, go check out Neil's (nightscotsman) creations here. They are pretty incredible.
-
I was in a restaurant/bar not too long ago that decided to play the ENTIRE Michael Jackson Thriller album. Now, one or two songs, no problem, but the whole thing??!!
I requested they change the music, as did several other patrons, to no avail. Finally we left with just about everyone else in the place. As we went out we passed three scantily clad women at the end of the bar who were really drunk and groovin out to MJ. Every time one of them leaned over while "dancing" her shirt dipped down to her navel amusing the bartenders to no end.
No wonder they wouldn't change the music! But I'll bet they had a bad till night. I can't bring myself to go back. I'm scarred forever. -
Seconding the recommendation for the Dacor 4 burner dual fuel model. I love the fact that the top of the range is all burner and no wasted space. I use my simmer plate, which was included with the purchase, quite a bit.
Do be aware however, if you have little ones in the house, the burner knobs are NOT childproof, only the oven controls are. Our rather ditzy salesperson told us they were, but we found out otherwise the hard way (3 year old lit the kitchen broom on fire... Yikes!!!) . Fortunately we were able to put it out and no one was hurt, except the broom, but it scared the heck out of us.
-
Absolutely beautiful, sincerely... the fire and ice creation is stunning but even the more "humble" offerings are praiseworthy. I wish I could taste them as well.
I'm impressed with your artistry. Please continue to tell us about your career and challenges as you move along. I'm curious, what are your options with a portfolio like that one?
Best of luck in whatever you choose.
-
Ronnie, we still love you! Having seen your site, the difference between them is that yours, while genuinely admiring Bourdain, really maintains a sense of humor and perspective about the whole thing. This one goes over the edge into "rabid" fan territory.Maybe I am just not seeing what you're referring to.
All I see when I click the link in the first post is a page that basically has a message board about Tony with about 4 posts on it. Point me to the rabid part, please? Some of y'all are going off the deep end dissing a fan based web board? Talk about getting a life, eh? 
o.k. I stand corrected... sorry. Recanting "rabid".
I guess I was looking at the member profiles instead of the actual board itself. You have to admit, some of them are pretty out there.
And you are right I need a life!
I think the "it's January in Wisconsin" cabin fever has gotten to me. -
Wait *doubletake*... did Ronnie really say Forcemeat????!!!
What a great word. Much more interesting than plain old sausage. Add that to my eGullet vocabulary list! -
I can't believe I'm the only one to say:
Chocolate
-
Thanks for the background... always interesting to hear where your influences come from.
You are so right about Italian extended family being good for the cooking soul. I had to wait till I was married before I got one of those, but wow, I eat well and learn alot when I go to their house. My italian father-in-law and his wife completely cured me of my morning sickness with my first pregnancy. It was all just too good to miss! Who had time for nausea when there was that kind of cooking going on?
Do you still tend to lean in the Italian direction or is yours more of a mixed plate?
(And Tolliver, no offense taken! I was just teasing.
It's damn cold here today -10 F, but I'm surviving. Good day to clean the oven and ponder the eGullet spectrum: possible racial overtones in Martin Luther King Jr's celebratory lunch, bad cookbooks and Al/Mike's eating habits. ) -
I had to go look.
The winner, hands down, was the (Insert 80s annoying valley girl accent here)
Totally Muffins Cookbook
I think it arrived in some sort of gift basket and just never left. The book is about 100 pages long and is actually shaped like a muffin. An example of the riveting text: "If your idea of heaven is a place where caramel apples are served for breakfast, this is the muffin for you." Yikes.
-
Ronnie, we still love you! Having seen your site, the difference between them is that yours, while genuinely admiring Bourdain, really maintains a sense of humor and perspective about the whole thing. This one goes over the edge into "rabid" fan territory.
I dunno, as long as it isn't too extreme, why not have a fan club? It's just for fun.
Sort of a tangent, it is weird when someone you know and enjoy, becomes famous. A not terribly close friend of mine from college has had some good success in the music world. I'm never quite sure how to approach her when I see her. I don't want to seem fawning, but still like her alot. She's a cool girl and I like to hear about her exotic travelling rock musician life. Strangely enough, she seems to like hearing about my domesticity. I think she would like to have kids and do the housefrau thing if her music contracts wern't so demanding. Fame definitely is a double edged sword.
Gastric Bypass Surgery and Recovery
in Food Traditions & Culture
Posted
I eat a zone perfect bar every morning for breakfast on the weekdays. (they carry them at Target here) I think they are tasty and provide 15 grams of protein per bar. I'll bet your wife would enjoy them. Stick with the chocolate flavors for the best taste.
I would welcome the opportunity to follow your progress in a blog type thread. Good luck to you and your wife. I can imagine it will be a huge transition.