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kayswv

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Everything posted by kayswv

  1. Is the light in the freezer working? If not, did you check the breaker? In our power outages the breaker sometimes gets tripped and thus no compressor noise.
  2. My guess is Judith Klinger but unfortunately I can't remember her egullet screen name. I know they spend 9 mos in Italy and 3 in NYC. Kay
  3. Welcome and thank you for your thoughtful response. We live in the Seattle area and definitely enjoy Pho but my homemade version is nothing except in an emergency when we can't get into Seattle for a good Pho. I look forward to your posted recipe if you find the one from the masters. Kay
  4. For anyone who likes a little "heat" with their salad, this is an outstanding beet salad recipe. Have been making it for years. http://www.indiadivine.org/audarya/vegetarian-forum/1324482-vegan-day-tunisian-beet-salad-harissa.html Kay
  5. Pierogi, we particularly have enjoyed both the salads in this link http://www.bonappetit.com/recipes/2010/05/beet_and_cabbage_salads One is for cold shredded beets and the other is for a cabbage. Kay
  6. Would this be similar to the Greek stew recipe you mentioned? http://sweetalmondtree.blogspot.com/2012/04/artichokes-la-polita-la.html Thanks, Kay
  7. David, Thank you for the suggestions. We ate at Luna last night and had a fantastic meal. I started with an interesting salad of watercress, shaved baby persian cukes, almond slices, shaved pecorino topped with crispy potato shreds. Really quite good and definitely tangy. Followed this with the Prime Sirloin which was perfectly cooked. Came with parmesan rosemary potato gratin, broccolini, and roasted shallot demi glace. My husband had the Pork Chop Argentine - which was a grilled double cut chop, white bean succotash, and chimichurri along with a side of broccolini. Nice wine and beer list as well. No room for dessert. We really enjoyed the restaurant and highly recommend it to anyone looking for a place to go in Spokane. Recommend reservations as it was extremely busy last evening. We sat inside but they do have patio dining as well. We appreciated your suggestion. Kay
  8. Try marinating them for a couple of hours in a mixture of good olive oil, finely minced garlic and finely minced fresh rosemary. Cover and refrigerate. When ready to cook grill over a medium fire to a medium degree of doneness. Salt and pepper before grilling. Baste when turning. Less done is better than overdone. We love them this way.
  9. Roberta, For collards have you tried this recipe: http://www.epicurious.com/recipes/food/views/Citrus-Collards-with-Raisins-Redux-352451 It is particularly good when you add 2 slices of bacon and half of an sweet onion cooked in the bacon renderings. Kay
  10. Kim, perhaps if you try the following for the turnips you might change your mind: Vermont Style Maple Braised and Glazed Turnips 3 TBS unsalted butter 1 cup fat free chicken stock 3 TBS pure maple syrup about 1 1/2 lbs small size white turnips, peeled 1 TBS Dijon mustard, grainy style salt and pepper to taste If turnips are very small cut in half. If larger, slice in wedges to equal approximate size of the halved turnips. Number of wedges will depend upon size of turnip. Melt the butter in large covered skillet or other similiar pan. Add stock and maple syrup. Bring to a simmer. Add turnip pieces and bring to a boil. Reduce heat to very low and simmer, covered, until turnips are tender. This will take approximately 10-12 minutes. Using slotted spoon, remove turnips to a dish leaving the liquid in the pan. Bring the cooking liquid to a boil and reduce it by at least half and it is getting syrupy. Stir occasionally while reducing. Once syrupy, whisk in mustard. Return turnips to the pan, turn to coat with sauce. Season to taste with salt and pepper. Warm gently to serving temperature. Garnish with parsley for serving. Serves 4-6. Kay
  11. Franci, Thank you for the extra piece of information. Using it and a little google work I found the following: "As the story goes, on the first of May 1561, King Charles of France—who was ten at the time—was presented with a fragrant bunch of muguet: the delicate green sprigs capped with tiny white bells that we know as lily of the valley. It was a gesture signifying luck and prosperity, which so touched the king, he continued the tradition by giving the sweet-smelling blossoms to the ladies of his court each year on the same day. La Fête du Muguet continues in France today, and though men, who wear a few stems in their lapel, still present women with fresh bouquets...' It is always amazing what you can learn on egullet. Thanks for all your work blogging with two little ones. Kay
  12. Franci, In your picture of Prince's Tea windows there is an abundance of lilies of the valley flowers. We just returned last week from a trip to France with a stay in Nice and know that it is tradition to give your mother/wife these flowers on May 1 but we never got an explanation of why that flower. We certainly saw them in all the stores. Do you know why? Kay
  13. My husband has a conference in Spokane in May and we are trying to decide on where to have dinner one evening. Have read the thread and have also looked at other publications. Does anyone have feedback on Downriver Grill? What is current impression of Mizuna? Given only one night to eat out (other nights are required events) which would you choose or is something else outstanding? Thanks in advance, Kay
  14. The bottle with the H is Hogue Cellar brand, a WA winery and there are several from Napa Valley area as well. I'm guessing CA area blogger. Kay
  15. We had dinner at Little Bird on Friday evening. Great food. Husband had the charcuterie platter and hanger steak. I had the butter lettuce salad with roasted squash and apple followed by the pork shoulder dish. This was the star of the evening. A goat cheese for dessert was the most outstanding one we have ever had. Thanks for the earlier recommendations. Kay
  16. We will be in Portland for three days the beginning of December. Are considering going to Little Bird one evening. Does anyone have recent experience dining there? Thanks, Kay
  17. They are available in the WA area and currently are on sale for 98 cents a pound at one of our good stores. Kay
  18. Who lives in the Chesapeake VA area? The background looks like the hammerhead crane in Portsmouth VA at the Norfolk Naval Shipyard. Kay
  19. kayswv

    Swordfish

    We have enjoyed them for many years spread with mayo on both sides and then grilled over a medium heat grill about 2 minutes per side depending upon thickness. Let rest a few minutes before eating. Kay
  20. Yup - Virginia - so why am I thinking she's done something involving Oregon lately? It can't possibly be Kim as they are headed or left for London and Paris and I don't believe she could fit in blogging while she was there. Kay
  21. This doesn't have water chestnuts in it but is this the recipe? Spaghetti Casserole INGREDIENTS 1 tbsp vegetable oil 1 lb ground beef or turkey 2 6 oz cans tomato paste l onion, chopped 1 clove of garlic, minced 2 28 oz cans of Franco-American spaghetti Parmesan cheese, grated DIRECTIONS  Brown the meat, onion, and garlic in the oil in a skillet, and drain thoroughly.  Add the spaghetti and tomato paste to the meat mixture, and mix well.  Transfer the mixture to a 13x9 pan, sprinkle the top with Parmesan cheese, and bake for 1 hour in the oven at 350. Kay
  22. What no more clues? Since none of us are guessing, I think we need one. Kay
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