judiu

Yeah, me too!

Try using Clamato juice, or mix regular tomato juice with clam juice at about 3:1. Also, beef broth, same ratio. I like my celery salt in the drink itself, but the "rim job"(sorry) is a pretty good idea. Lots of lemon or lime, and maybe a bar-b-cue sauce substituted for Worst. sauce? Maybe that'd be too sweet; a drop of liquid smoke? Oh, a Bloody Maria with tequila instead of vodka. Infuse a decent tequila with horseradish? I'm just throwing out ideas here...

Hate to admit it, but I've been using an el-cheap-o one that I got at Target for about $10.00 when I had to move into a rental. I love it, it works like a charm and it's a timer as well, with a LOUD ANNOYING alarm. I've only used it in the oven a couple of times to be sure a braise was braising and not boiling, but it worked great then and is wonderful for my thick top-of-the-stove pork chops, too.

One vote for the buffet!

Miz Ducky, thank you for a wonderful blog! The pork is (or was) a thing of beauty, and your pictures are most enjoyable. DEEE-licious!

I was playing on Amazon and found this: http://www.amazon.com/gp/product/B0006IVZ8...756706?n=284507 Seem to me to be a heck of a good deal, but then what so I know? Just wish I had room for it in my condo, but it seem like I've got stuff coming out my ears!

Miz Ducky, blog on. Our ideas seem to mesh well, so I will vicariously enjoy southern California with you.

Ah, Rachel, that second link is broken, I think. I was sent to some odd-ball page in German. Sorry to be the bearer...

Try adding "country ribs" instead of the sausage and add some sliced onions, too!

I'll go you one better: my mother started feeding me raw hamburger when I was about 2, and I still eat it. Meat loaf mix is not safe from me, but then again neither are chocolate cake batter, cookie dough, or any kind of butter/margarine mixed with sugar! Yum I've been known to take on raw Florida sweet corn or even a small sirloin.

Amazing, totally wonderful pictures! We are not worthy... I'm adding to "My Pictures" a total range of your gorgeous porn (where's the droolie smilie whe you need it?) My boss is a food person, too, and he stops by my desk regularly to see what I have as a screen saver now. Thanks for the hard work!

Marlene, I am SO jealous! Where did you find wonderful tomatoes like those at this time of year? I'm in south Florida and all we get are wooly, nasty, flavorless, half-ripe, pale pink tennis balls. (Can ya tell I really love a GOOD tomato? ) They look gorgeous!

Always watch food being heated .. I tend to get distracted and then everything bubbles over my glass stovetop ... (end quote\) I thought that was one of the selling points of the glass cooktop, that it was easy to clean? (ducks the flying wooden spoon flung by G. G.)

OH. MY. GAWD! You have my deepest sympathy! I hope your bins are well labeled and that this disaster will NEVER repeat itself.

FistFull, try the Reynolds Release Foil as a pan liner, or maybe a silicone pan. I just treated myself to a nice 9x9" version, and I'm dying to try it out!

My up-north relatives seem to be very pleased with the stuff is send from these folks http://www.gracewoodgroves.com/ (I HOPE that link works...)

How about tinting either sour cream or cream cheese with the appropriate yuck-colored food dye?

This one looks as if it's just boated, with the gaff marks intact...yuk!!! The one I've made for many years, for Southern showers and weddings and "cocktayul suppahs" is pretty---shiny and pink and chock-full of chopped shrimp, big ole juicy ones, simmered just til pink in a pot with lovely seasonings and lemon slices, then mixed with cream cheese, with the faintest thought of Old Bay and horseradish. And an olive slice for the eye...so no one will think it's dessert. And my dear late Mother would have been looked at askance had she arrived at a church supper without her famous Sawdust Salad. And lest anyone seek to drum me out of the corps, I came by this honestly, through a lifetime of DAR, WMU, Eastern Star and a sister who's a card-carrying member of the DOC. (Well, not really CARRYING, exactly. It's in a frame on the wall. In the living room). (Chris LOVES "that green Jello stuff"---has requested it for Christmas dinner). ← OK, racheld, I'll bite. What is sawdust salad?

There were two, I believe the titles were The Best Recipes From Boxes, Jars and Cans and More Best etc. I had both books but they were lost in my house fire. They were pretty good; my marinated mushroom recipe came from the original book with a little tinkering. Maybe I'll find them at a yard sale some day!

My "Boozy Fudge" recipe was modified from the recipe on Eagle Brand Condensed Milk.

I got myself All About Brasing as a Christmas gift, and I'd really like to try some of her stuff out. My only problem is that I live alone and if I give away the balance of what I don't eat, I usually get conned into making the recipe again for a crowd of 40 or so...

I rather like your photography skills! Your "baked brie with roasted garlic" just became my new wallpaper on the office computer and my boss is drooling...

The first time I ever had Godiva candy, the box was purchased from Burdines, a local store here in Florida.(Now a part of Macy's )I COULD NOT figure out why people raved about it. Frankly, it was lousy. Then I happened to be in a mall with a REAL Godiva Store, and bought myself a few pieces that were truly excellent. The stuff in the boxes doesn't sell well enough to insure freshness, so maybe they use preservatives, or maybe it's just the age of the things.

Bleachboy, having never done a goose in any way, shape or form (culinarily speaking ) I may be talking out my a$$, but I think that if you brined the goose the fat may be too salty to use in other cooking? I've had brined turkey before and the pan drippings were WAY to salty to use for gravy.

Let's see; I just unwrapped All About Brasing and at the Library sale I found The Art Of French Cooking and five more "generic" Junior League books, so that's seven more for me. Gotta get those bookshelves built!