LaurieB

No staff meal today. Work is very quiet this week with the Holiday. But since I'm the cook here at home for Thanksgiving, staff meal was left-over enchilada casserole.

For portion control, fortunately for me, I've got a good eye for getting exactly the same amount into the bowl. The first time I tried it I was nervous about one hand pouring faster than the other. But it worked fine. Definitely the two soups have to be the same consistency -- if one is thinner than the other, it's going to pour faster and move around more than the thicker soup. And I agree, the more ladleing, transferring to small containers you do, the quicker it will get cold. Laurie

I've done this a lot. Try using 2 pitchers and pour from the sides rather than the center. Tomato and fennel are a nice combination.

All staff meeting tonight. Good opportunity for Chef to clean out the cooler, ya know? Then he had to leave and I had to put this delectable meal out. Tossed salad, cukes, tomatoes, yada yada Pulled pork with buns for sandwiches Herb and lemon baked chicken Buttered corn (The kids love all of the above, btw) A concoction called "hot rice" (the kids do not like hot rice -- too spicy) Apple & pear cobbler I felt a little bad -- a couple of them came in and said "Oh, you're cooking for us again" but I wasn't -- just putting out an assortment of food that was just a bit strange together. Welcome back, GIMB! We missed you! LaurieB

I, too, will join the Club of: Pouring stock down the drain (only once, though!) Freezing a bottle of wine (OK, did that twice) And one of the first kitchen lessons I learned (of course, the hard way) was the hot soup/blender thing. (I remember my younger son yelling "Dad, you better come in here quick!") (definitely only did that once) Laurie

I had a server (I fed all my servers very well) who used to comment: "This SUCKS!" That meant it was good. "This REALLY SUCKS!" Very good. "I can't believe you're actually serving this to someone paying?!!" I had gone beyond good.

"After dinner, we will get out the Uno game, and the dominoes, and the booze. Then we will laugh and remember and lie and have a wonderful time. " We'll be doing pretty much the same! Sparrow, while we're enjoying I'll thnk about all of you. And everyone else, too!

Thanks for the ideas. I'm going to add in some porcini powder and tomatoes and go from there. I tested this before with pan fried spaetzle, so this should be good. Thanks for the help. Laurie

"I would like to see this again" Is your husband a scientist, per chance? This is exactly the kind of thing my dad would say!

I no longer have to hide things. Stuff you are not supposed to eat is labeled "Poison" and stuff I want to go is labeled "Eat Me". My kids for some reason think this is wrong.

This just reminded me of something I saw a couple of years ago -- my husband runs a community theatre and this was from a list of things to say when you see a friend in a, how shall I say, less than stellar production. All should be said with a hand clasped to your breast. "Oh, my gosh! I can't even tell you! I just. . . can't". "YOU should have been sitting where I was sitting! (My fav:) "YOU!!!! You you you you you!!!!!!)

To make a long story short, this past weekend I had to make a bunch of dishes that were not my own recipes. One of which was a beef stew kind of thing. It was OK. Not great, not WOW! But certainly not inedible. So now I have a bunch of it left over and I'd like to doctor it up to make it taste a little better. Any ideas? Here's what was in it: Beef round steak, floured and seared before braising Garlic, shallots, bay leaf, tomato paste, beef stock, Zinfandel, baby carrots & mushrooms. S&P The beef came out very tender, but the overall flavor is just, lacking, somehow. I'm thinking of adding in some porcini powder and maybe a little more wine to the sauce. Any other ideas? Thanks! Laurie

"craptacular" I think I may need to start a dictionary of food phrases.

OMG, those two are immediately entering the repertroire. Thanks. (I can't wait to try out "oral tryst" on some unsuspecting friend). Laurie

Do you, your family and/or friends, have any special phrases to describe how something tastes? In my house: Well, it's not bad -- I wouldn't spit it out. THIS could put the "airible" in terrible. THIS is "kiss the cook" good. (You actually have to get up and kiss the cook ) Please share here. Laurie

I just had lunch at a place a couple of weeks ago, a burger/wings kind of spot, and on the appetizer list, along with fried mozzarella and quesadillas, you can order a bowl of Lucky Charms.

My Mom, when she was alive, was MORE than happy to let me cook Thanksgiving Dinner. She was, in fact, thrilled.

I worked for a very upscale restaurant with a very wealthy clientele. Three things routinely pilfered were: Salt & pepper shakers Toilet paper ( ) Flowers out of the bud vases on the tables Someone also once tried to walk out with the entranceway centerpiece, which weighed about 80 pounds.

This has never really caused a fight, but it drives me nuts. I cook. My husband says "You cooked -- I'll clean up. Just go sit". So I take the remainder of my wine to the living room and listen to him washing up. But it's just that. He rinses the dishes and puts them in the dishwasher. He washes any pots, etc. in the sink. But the counters, sink, floor etc. are still messy. Arrggghhh. But then he tells me how good everything was, so I forgive him.

In the (thankfully) rare times where I've experienced pain and sadness, I don't want to cook or eat. At all. In the (less rare) times when I've merely experienced tiredness and stress, I don't really want to cook at home. BUT, at these times, the Zen of working and cooking at my job, in a commercial kitchen, have made me feel immensely better. These times help me re-focus and re-gain my normal good humor. When I'm really really happy, tho, look out. I'll cook up a storm.

Katie, that soup sounds delicious! And, Belly, where you been, dude?

I liked the quote "It's like having a cow in my mouth". Now, THAT'S a taste I would never have associated with chocolate.

I'm going to echo: Curry powder with smoked almonds Dill Capers and lemon mayo You could have a trio of eggsalads! Laurie

Cream of broccoli soup. It wasn't bad, but it needed something. I'm not sure what -- possibly cheddar cheese. But there's a bunch of it, so I expect to see it again tomorrow.

Hee hee I want to come to one of your parties! Try wrapping a hunk of Havarti in phyllo and baking it -- if you liked the brie you'll like it with Havarti, too.