cjs

agreed. I guess I'm not playing right.

the show is good isn't it. and the food is gorgeous, if a bit fussy.

salt lake city

toast with butter and white sugar sprinkled on top! a very danish thing to do. Still do once in blue moon.

Don't like coke or pepsi, actually not much for pop, but I LOVE dr. pepper!

grab the jar and give it a good whack on a hard surface on the side of the lid. Most times this works,though I have to admit to breaking the odd one. Sometimes just putting on a rubber glove for more grip will do the trick.

Ther is a newer show on, can't remember times though. Its called something like "special requests" or "made to order" Anyone seen it? Also I've not heard mentioned Cristine Cushing. And I agree as well about the endless shuffling of times for shows. Just when I get used to a time slot, its gone.

There is a cheap theater up the street from me, movies for $5. We go fairly regularly, which I definately wouldn't do at the full price! Can't imagine what it is now. Anyhow, when we go, we always load up the old backpack with junk food, pop, juice, whatever. I'm not going to the cheap theater just to give all the savings back at the concession stand. I admit I do buy popcorn though. Do I feel bad? Not a wee bitty bit.

Here's a strange one. When my son was very young, he would chew the hell out of any meat I was serving, and then neatly deposit the mass at the edge of his plate. achh My daughter wouldn't eat any kind of ground meat (wonder if she knows something we don't??) Any way I make a type of Danish meatball using ground pork and veal. As long as I told her there was peanut butter in them, she would happily chomp away. Do I feel bad?? No. It was even more fun telling her about it when she got old enough.

I've got a pair myself. They are 13 (going on 25!) Boy & Girl. If they could, we would be out eating sushi every night of the week. Also, I grew up on the island and have lived on the mainland for years now and I can't tell you how many trips I've taken on the ferries. It's funny but you would think someone would have figured out how to make a decent meal on those boats by now!

finely grated parmesan into simmering heavy cream etc. can't see why it wouldn't work??? did you choose a decent cheese? no rinsing the pasta after cooking either. The surface starch will help to thicken the sauce as well. also, maybe just not enough cheese.

NO

At work the Chinese customers order Hot coke with ginger! sounds weird, but actually not too bad.

Leonardo Da Vinci Jaques Costeau Dali Lama Motzart God, my spelling is bad! Thats an odd combo isn't it?

what the hell do you eat??!!

eeewwww!!!! I hate margarine!!!!

Well Mr. Man, it may have been Your experience that the vast majority of women can't cut it in the kitchen, but in my years in the kitchen, I've seen just as many, if not more, Men lose it when the shit hits the fan during a particularly crazy rush. Granted I've seen more tears out of the women, but usually just with the younger ones, and we all have to start somewhere. The ones who are any good get over it and the ones who don't go into sales.(ha)

I have a plain old Oster rice cooker and its just peachy. Maybe cost $45, not sure, it was a gift. No bells or whistles, though it does have a stay warm function. Of all the have to haves that I had to have, this is definatley one of my favs.

I've never clarified the butter. Melt only. There's flavor in the residue you'd lose when you clarified it. I always use salted, but I've found that over the years, salted butter has less and less salt, so the sauce needs more seasoning adjustment. I'm 100% with you Katherine. I never clarify the butter. I like the flavor much better with salted, just melted butter.

welcome to the wonderful world of cooking. Your kitchen experience sounds more like that of a newbie being tossed in with the regular crew. Regular crews are always wary of new people. There usually is a fair amount of ego floating around as well. If after working hard, not complaining, being on time and not being too much of a girlie-girl,you still didn't elicite any sort of small talk from your co-workers..... f--k them! Life's a bitch in the kitchen, and you have to have a tough skin. That said, if you like cooking, stay with it, you'll find the right place and crew eventually and hten its a blast.

It is almost too simple for a recipe - 1. Hull and whizz in a blender. 2. Run through a juice extractor to get rid of the pips. 3. Consult McG's table for sweet fruit ice and add sugar as required. 4. Put in ice cream machine and freeze. It always comes out pinker than expected, due, I think, to the amount of air retained in the mixture and to the extent of whitish parts of those berries that are not completely ripe. I will serve it on a pool of whipped creme fraiche with a few twists of black pepper. On the creme fraiche, not the ice. I know that that leaves me without a texture contrast, but the ice is so intensely luscious and sensual that a textural element would be like a nipple ring on a perfectly formed breast. I love it!! I wonder if my boss would let me use that analogy for one of our group menus at work.

Cheese has to be one of the foods I could not live without! The smellier, the better. When I was a kid in elementary school, we had this old wooden tallboy closet that we all kept our lunches in. I can't think of how many times I pissed off my fellow classmates by bring "those stinky cheese sandwichs" for lunch. One of my favs is Danish Tilsit. yum. well I'm off to the deli......

absolutely beautious! I am green with envy, sitting here on the wet (west) coast of B.C. Looking forward to more.

pasta

yes, I think that might be a very, very bad idea!