judiu

Actually, I think the acid inherent in the citrus would knock the "edge" off the onions. One of my favorite way to eat raw onions is with a healthy splash of red wine vinegar, which seems to me to make them much milder. Yum!

Bruce, No CUKES? Your kids are going to go into withdrawal!

Super blog, JohnnieD! Shot my Saturday afternoon in the butt, alright! Blog on, and long may you eat!

I dearly loved my garlic "sleeve" peeler. Pickled garlic? YES! Chicken with 40 cloves of garlic? YES! Peeled garlic for garlic bread? Yes! I loved that sucker; it came free with some cooking club, plan or whatever, but I loved it!

Oh, just take a hammer to it! Chocolate chunks are good, too!

Check out this random "create a cocktail" link http://www.cocktaildb.com/mixilator/results Too cool. Check what you want, and up comes a cocktail!

No, sweetie, that's country! If it was white trash, you'd have to use cream of mushroom soup and Ritz crumbs

Also some fried yellow squash, awfully good baked beans and (like Bruce says) eternal cucumbers (these are kinda eternal, though - they are the ones I start in early summer - vinegar, cukes, onions, sugar and pepper - and just keep adding to over the season - same bowl all summer long, just dumped when the cukes let go of too much water and they get too diluted). The squash and cucumbers were from the Farmer's Market, as was the pretty ordinary baguette we had - why is good bread so hard to find?????????: edited to fix dumb image gullet errors (or should I say dumb image gullet user errors? ) ←

I've found, too, that if the onion or shallot is a little past its' prime, the middle tends to "squirt" out. I also applaud Chez Cherie's suggestion of the 'handle'. Makes sense to me!

Maggie, EVERYTHING needs pockets! Where else are you going to stash the cigarettes, lighter, matches for the candles, spare spoon for tasting, etc., etc.! Gotta have 'em, babe! Sorry to hear about your "down" days. I hope this at least gave you a chuckle! ETA: What I need is an apron big enough to fit me, and cover various large protruberances.... They tend to gather spills, as i"m sure other amply upholstered cooks have noticed

Here are the lyrics. SB (seems to me, about all you need to know is in this song ) PS: Except it's Hamms bear/beer. SB (is "from the Land of Sky Blue Waters") ← Thanks so much for the link! I went looking, but COULD NOT, for the life of me, remember who sang the song!

Ah, erm.. rest rooms? (Please see lyrics to "I'm Gonna Hire A Wino (to Decorate Our Home) a very real country song from very long ago!)

Miz D, Does "E" like mushrooms? I dearly love plain raw button mushrooms sliced and sprinkled VERY gently with seasoned salt. A very mild flavor but yet satisfying!

Too right! Try vitamin c for the canker sores; just chug the pills with water; they'll burn like fire if you get them on to the open sores! HTH!

Marshmallow, un-camp-fired, because of fire restrictions because of dry weather?

Miz D, you're close to a saint! Try this on your old gent: A nice can of Bush's vegitarian beans, a pound of ground beef, browned with a few (or MORE) chopped onions, a whiffle of garlic and a dab of maple syrup (the real stuff) to moisten and sweeten. Salt and pepper as required. Simmer together for about 30 min. I like to serve with noodles, but mashed potatoes work well too! Can use half beef and half ground turkey, if that is less guiltful... HTH! Brown chopped meat(s) first, drain most of the fat, add onions, cook until softened, add beans and maple syrup, partially cover and simmer. YUM!

OH. My. GAWD! Please share that mac & cheese recipe! ETA: Begging

Silvadine is the best stuff in the world for burns. It's by prescription only, and expensive as hell, but that's what the dr's gave my late husband every time he got burned with roofing tar.

It used to drive my mother nutz when I'd wash my dishes under hot running water. I've never had to cook for more than two or three adults at a time, unless I was throwing a party or some such, so there was not a whole lot of washing up to do. I always felt the dishes got cleaner under running water, rather than being run thru a vat of semi hot soapy-greasy yuck. There's a reason people day bad coffee tastes like dishwater! I'm also guilty of the barefoot hop-back approach, and the counter thaw, especially now that I live alone.

Dear G-d, don't get me started! Unwatched children, manic baggers, meat department guys who rinse the overage chicken in bleach water to kill the smell, parents who ignore their kids and then sue the store when the child does a face-plant out of the shopping cart kiddie seat, and all the other horror stories I could tell you! Been there, done that, got the scars and the T shirt!

I saw a recent episode of "America's Test Kitchen" where they cooked a "beer butt" chicken. They spiced things up a little by adding 2 crushed bay leaves to the beer and they also put a dry rub on the chicken, working it under the skin, as well. There's a lot of potential with this method...between the spices you can put in the liquid (it doesn't always have to be beer, either) and the spices in the dry rub. Let us know if you experiment further. Thanks for posting your pics! ← I'm always a little concerned, when doing "beer butt" birds, what type of ink the beer companies use for the graphics on their cans. I'm pretty sure the ink isn't ment to be heated, much less in close contact with cooking food! My concern, does not, however, keep me from stuffing my face!

OMG! I wish I'd known this years ago when I was making a crudite platter for a party with a bunch of chile heads! I had never worked with hot peppers before, but these were "mo hotter mo better" bikers who lived by the idea that "I can do anything hotter that you can..." I bough a bunch of nice jalapeno peppers, cut them in half, seeded them and put dip in about half of them and left the other half naked. About half an hour after I started to cut, my hands started to burn; I tried EVERYTHING, soap, water, beer, wine, milk, (deep dark secret: I even peed on them!) No help! I burned my hands so badly eith those suckers that I blistered and peeled! Sheesh!

Mmm; food processor into crumbs, toast and use as a crust ingredient for fruit pies, like a margarita pie with lime juice and condensed milk, etc. HTH!

Possibly the greatest forager EVER, Euel Gibbons, wrote Stalking the Wild Asparagus and several other books about foraging for wild food. I dearly love day lily buds, sauteed with a bit of oil and soy sauce; they taste like snow peas. Totally yummy!

Phew, another non-dogging post lol! I like the flavor of rosemary, but I hate biting into the seeds--sets my teeth on edge lol. ← Rosemary? SEEDS???