robyn

This is the kind of recipe I'm looking for - a more or less traditional recipe. My husband likes to eat his eggs virtually raw - I'm more middle of the road. I'll let him decide how he wants his matzo brei. By the way Menton1 - we never met a dish with sour cream that we didn't like . So your suggestion sounds really good. Robyn

I always start with plants. I buy a fair number at Home Depot. They stock dozens of different varieties. In prime planting season (now in north Florida) - the plants arrive on Thursday afternoon - and are pretty much sold out by early Saturday afternoon. I don't know about California - but your best bet at Home Depot here is late Thursday - early Friday. By the way - I plant a lot of things - but I only plant parsley as a larval plant for butterflies. I pair it up with milkweed. Makes a great combination if you like butterflies. Robyn

Is Nyafat as awful as it sounds? And who's the target market for the product (not being Kosher - or vegetarian - I haven't a clue)? And - since I am not Kosher - or vegetarian - I can use the fat in my matzo brei that tastes best - whatever it happens to be. I would have attended the matzo brei cooking lesson at my father-in-law's nursing home this week - but the person who usually gives the session is - I think - too busy working on legislative matters pertaining to nursing homes right now to give the cooking class this year . Robyn

Drinks for me would be easy. Nothing exotic. And I would be a happy camper - because I am just so sick of parties and receptions with nothing but lousy wine and lousier beer. Don't know if you ever drive through the south on I-95. Our factory outlet mall near St. Augustine has a ton of great places that sell glassware - everything from traditional at Wedgewood to contemporary at a place called Homestyle (which has a lot of Rosenthal/Thomas glassware). Lenox, Dansk, etc., etc. Robyn

What is vegetarian schmaltz? Olive oil? And what is an ex-mother-in-law-equivalent? Does it have something to do with gender changing operations (I haven't a clue )? Robyn

Oh no . Roasted red pepper cream sauce on pasta - topped with sauteed scallops - is one of my favorite dishes. Will you give the roasted red peppers a reprieve because I'm using cream and pasta too (pretty please )? Robyn Ok, you can have them, as long as they're the ONLY dish on the menu with roasted red peppers. I'm sure I can find something else . I'll take the sun dried tomatoes. I love them, trendy or not. I love tomatoes, period. As for the milkman....we have one. Seriously. We get deliveries once a week. They deliver lots of other things, too, like eggs and heavy cream and bread, but the milk is from an in-state cooperative, and my husband (who likes milk more than I do) says it's the best he's tasted. It's one of the few advantages of not living in a decent sized city. Marcia. Since the only dish I make with roasted red peppers is the pasta sauce - it will be the only roasted red pepper dish on the menu . Besides - I use the peppers in a jar - rinsed and dried - so I doubt a roasted red pepper aficionado would consider them "real" roasted red peppers. My husband likes sun-dried tomatoes - so they do wind up on the table now and then. And we both love tomatoes. Where do you live (I don't think I've lived in a place that had a milkman for over 40 years)? Robyn

Can you really get hepatitis from boiled peanuts (I don't like boiled peanuts but I never heard you could get sick from them)? Robyn

I haven't posted any pictures yet - but here are the instructions I got when I asked how to do it: "To upload images, go to ImageGullet (top left hand corner of the screen), upload your pictures onto this site & cut and paste the IMG link into your post. If you have trouble, go to site talk - there's a whole discussion or two on it." Hope this helps, Robyn

That first picture scared me - I thought you had mistaken a ham for a brisket . But the rest of the pictures told a yummy looking story . BTW - I don't know who made the potatoes - but it's nice to roast the potatoes with whole cloves of garlic and chopped up fresh rosemary. I guess you can put a twig on top for garnish - but that's a waste of fresh rosemary in my opinion. Robyn

I know how to cook some traditional Jewish dishes - but - despite trying many recipes - this is one I could never get right at home (even though I've eaten many delicious versions at restaurants). Do you have a favorite recipe - or some secrets about the best way to cook it? I suspect all of us always buy too much matzo for Passover - and this would be a yummy way to consume it. Robyn

A mature Meyer lemon is about 10-12 feet high - and thinking about lugging the pot around is enough to make me feel stiff . They're supposed to be hardy to zone 8a (minimum 10 degrees F). No guarantees below 10 degrees. Although - for what it's worth - most trees - especially citrus - tend to be damaged by unexpected cold winter weather because they're too dry. So - if they're in the ground - don't forget to irrigate them in the winter. Robyn

I like spring mix with red grapefruit sections and toasted nuts (I use pine nuts, pecans or walnuts - although pine nuts are my favorite). Top with a sweet vinaigrette (I use Brianna's Blush Wine Vinaigrette - but if that doesn't fit into your budget - I suspect you can whip up a reasonable facsimile). I recommend Costco for nuts in bulk (the nuts are good - and they're relatively cheap). Robyn

Oh no . Roasted red pepper cream sauce on pasta - topped with sauteed scallops - is one of my favorite dishes. Will you give the roasted red peppers a reprieve because I'm using cream and pasta too (pretty please )? Robyn I'll give you red peppers as "in" if you'll make sun-dried tomatoes go away. Deal? Deal! I have never liked sun-dried tomatoes - even when I try to pulverize them in a cream sauce (anything that doesn't sing when pulverized into a cream sauce isn't worth anything IMO). Robyn

That one sure looks like an armadillo hole. Robyn

No - you can't use an IV drip - but you can make brisket foam <g,d&r>. Robyn

I don't eat kosher meat at home - not with a husband who has to take daily diuretics to control high blood pressure. So FYI - the price of non-kosher brisket is between about $2.50 and $4/pound - depending on whether or not it's on sale. By the way - our local Harris Teeter had all of its Passover products on sale this week - matzo - gefilte fish - horseradish etc. I never could stand paying $8 for a jar of gefilte fish. Robyn

I have a little bit of an idea of what I'm in for. I think these people do a bit of a Reader's Digest Condensed version, so perhaps I'll be spared. There are all different versions. There's the shorter than Reader's Digest version at the nursing home (it's hard to get 90 year old people to wait to eat anything after 5:30!). Then there's the 5 hour version that my parents have to endure when they visit the house of a relative of my sister-in-law (the daughter wrote her own - and even though I like the original better - everyone indulges her). Hopefully yours will be somewhere in the middle - and you'll get to hear the story without falling asleep. If it isn't - you can always watch the Ten Commandments on TV . Robyn

Thanks Marlene. I know I'm supposed to do that. But frankly I'm up to my ears these days. My father-in-law in the nursing home hasn't been well. My mother was just diagnosed with colon cancer. I'm trying to get the tax returns finished for us and my father-in-law. Do the spring gardening chores (missed those last year due to my father-in-law). And make my own brisket (did that this morning ). I will try to be good and do things right - but I suspect that I won't have a lot of breathing room until the summer (when it's too hot to do most things outside during the day - we have to work like crazy outside in March/April to get things done before it gets too hot). BTW - thanks for posting the recipe for me. I can't remember where I got it from - but I've been using it for decades - and it's good. Robyn

I have a Meyer lemon (blooming now) - and it's in the ground. No problem the last few winters - they were mild. What's your worst case scenario during the winter? And do you really feel like bringing a huge pot inside when you're facing that worst case scenario? Depending on where you live - I'd be inclined to put it in the ground. By the way - still no flowers on the peas. I am ready to pull them out and plant summer annuals. Robyn

Oh no . Roasted red pepper cream sauce on pasta - topped with sauteed scallops - is one of my favorite dishes. Will you give the roasted red peppers a reprieve because I'm using cream and pasta too (pretty please )? Robyn

Well give him our best . Robyn

When you buy brisket at most stores - it's almost never called 1st and 2nd cut. It's the flat and the point. The flat is - well flat - and is relatively lean. The point is the end - the part that bends back on itself - and it has a lot more fat. No question that the point is more flavorful due to the fat. And I disagree that it's more difficult to work with (all you need to do is skim the fat off the gravy if you make it a day or two ahead of time). If you live in a community with a reasonable Jewish community - like South Florida - it's possible to buy a flat cut - or a point cut - or a whole brisket - at a local supermarket like Publix. Where I live - in north Florida - Publix only sells flat cuts - and they are trimmed of all fat within an inch of their lives. I tried a local butcher store last year to get a point cut - but it was almost all fat - even when trimmed. I assume that in a place like New York - you can get a nice fat but not too fatty trimmed point cut. Robyn

I'm not the most religious Jew in the world (mea culpa) - but I do try to observe the holidays in my own way. As for the Baptist Church stuff - it is very "in" these days for lots of Christians - particularly evangelicals - to attend seders. I think my envangelical Christian relatives go to more seders than I do. Robyn

Brisket Line a roasting pan with foil. Slice up a green pepper or two (depending on the size of your brisket) into strips. Place 1/2 the pepper on the foil. Sprinkle the pepper with 1/2 or 1 packet of Lipton's onion soup mix - again depending on the size of the brisket. Place the brisket on top - fat side down. Rub 3 or 4 finely chopped garlic gloves (I use a mini chopper) onto the top of the brisket. Put the rest of the pepper strips and the remaining half of the Lipton's onion soup mix on top. Draw X's on top of the brisket with ketchup. Add about 1-2 cups of water in the bottom of the foil. Put foil on top - and make a packet - crimping the edges tightly (but leave space for hot air circulation). Bake at 325 degrees for 3 hours. When brisket is done - mix the stuff on top of the brisket into the sauce Keywords: Main Dish, Beef ( RG966 )

Brisket Line a roasting pan with foil. Slice up a green pepper or two (depending on the size of your brisket) into strips. Place 1/2 the pepper on the foil. Sprinkle the pepper with 1/2 or 1 packet of Lipton's onion soup mix - again depending on the size of the brisket. Place the brisket on top - fat side down. Rub 3 or 4 finely chopped garlic gloves (I use a mini chopper) onto the top of the brisket. Put the rest of the pepper strips and the remaining half of the Lipton's onion soup mix on top. Draw X's on top of the brisket with ketchup. Add about 1-2 cups of water in the bottom of the foil. Put foil on top - and make a packet - crimping the edges tightly (but leave space for hot air circulation). Bake at 325 degrees for 3 hours. When brisket is done - mix the stuff on top of the brisket into the sauce Keywords: Main Dish, Beef ( RG966 )