LaurieB

Anyone know who said this? Thanks Laurie

OK, I've recovered from my fit of laughing, and really want to know: What happened to the first rooster? PS, out of vile curiousity, I'd certainly be interested in hearing about some of your escapades with dates, but realize that this is a serious food board and that that would not be appropriate here. Laurie

Ronnie (and all) -- I'll begin comprising my list this evening for you. Laurie

Sharkey -- PM me -- I may be just the person you want to talk to. I have a couple of good connections here in Cleveland (both in restaurants and theatre) and would be happy to make some recommendations. I'd love to chat. Laurie

Simple. Spray cheese in a can. With luck, there are some crackers to go with.

This is a very interesting topic/subject/idea. A couple of favorite sandwhiches in our house today came from ones we ate between 5 and 10 years ago. Or came from ideas I came across a while ago. Can you copywrite food?

My favorite is the phrase "whomp up". And it's a real phrase, too; one that can actually be found in the dictionary. As in: "I need to whomp up a sauce to go with this."

OK, I'll bite. I've heard of a mother in breadbaking, but not for pickles. Could you give me a brief lesson? Laurie

"I could, however, use another wedding shower some 25 years later for new sheets, new towels, etc. Oh, and a Bullet and a cold-smoker would be good gifts, too (as would be copious amounts of cherry and pecan chunks)." I have been a proponent of this idea for years. After 20+ years of marriage, your sheets and towels are worn, or rags; the plates/cups/bowls your kids broke are gone, and you probably need some new matching glassware. Forget an anniversary dinner. Host an anniversary re-shower Laurie PS, my friends all seem to agree that this is a great idea, but so far no one has stepped up to host one yet.

Another big fan here. Biggest use in my house is for leftover tomato paste.

Try this nifty trick: Put all ingredients, except the oil, into a food processor. Blend/puree them. Then pour the oil into the feed tube on top of the processor. Continue to process the dressing -- the oil should drip through the tiny hole in the feed tube, thus causing your dressing to emulsify perfectly. Most dressings should thicken up a bit more after being refrigerated. Hope this helps, Laurie

I had the lovely fortune of meeting Kris & Alex for a leisurely tour through Cleveland's West Side Market before they left for the Gathering. Having now met them in person, I am even more bummed that I couldn't go along. So, to whom it may concern, put me on the list as one of the planners for a Cleveland gathering. Laurie

Bandregg, that's a very good idea.

"It's fucking close to water." Thanks! The answer to that question had me totally distracted from the original topic.

I keep a roll of masking tape & a mini Sharpie marker in the kitchen for lableing "date of use".

Putting basil in the fridge will kill it. Make sure the stems are cleanly trimmed; put it in a glass of water and leave it on the counter. It'll last a couple of days. Trim other herb stems, if needed, stick them or wrap them as described above, and store them in the fridge. Laurie

I should tell you that I did feel some frustration when I found how little I actually had. I actually had the opposite problem at the beginning of the year, and it was a resolution to not keep buying stuff unless we needed it. I've apparently done too good a job at this. So let's add to the initial question -- what items do you always have on hand?

I just got a call from my sister telling me I need to bring a little side dish for a small family gathering tomorrow. So I go & check out the fridge, pantry & freezer and discover that they're all pretty bare. A quick trip to the store is a small nuisance, but certainly not un-doable. But it got me to thinking: What would you be able to whip up (for, say, 8 people) out of just what you have on hand in your pantry? Ideas for mains sides desserts snacks/hors d'oeuvre I'm just wondering LaurieB

I will concur that Super Glue works. It is probably highly toxic, so I don't think I would recommend it for every cut. I one took a HUGE chunk out of the knuckle of my thumb grating cheese. I still have a little scar. Hope you heal quickly, Laurie

OK, I need a copy of "Food that Really Schmecks" where can I get one?

I keep a Kitchen Notebook -- in it is recorded recipes which I have either made up or have gotten verbally from someone else, & I also started writing down special meals I've made for friends. I keep a separate database on the computer which has menus for special occasions (holidays, the "thank-you" party my husband & I throw each year for his theatre volunteers, etc.). I've also recently started a wine diary, recording the new stuff we've tried, with brief notes.

Regular Deviled Eggs are a huge summer hit with my family & friends. So, I'm looking for some, slightly, unusual variations on the traditional favorite. I was thinking of taking a small platter to a lamb roast this weekend --- any suggestions out there? Thanks - Laurie

Try your favorite gazpacho (definitely a summer favorite of mine) but use yellow tomatoes & yellow peppers (a little bit of red pepper is nice for color). Garnish with shredded basil & a couple of grilled shrimp.

Ah, Torrilin, the phrase "family cuisine" was exactly what I was looking for!

A recent thread made me think about this. What do you consider yours to be? I began thinking of what, and how, I cook, & I came up with such a mish-mash of answers that I could not define it. Great. A new project for me. Tell me about yours, and I'll tell you about mine. Laurie