petite tête de chou

Put the triple plastic wrapped package in a glass jar with a tight fitting lid.

Interesting point. This brings up the prejudice that you're not a "manly man" unless you dine exclusively on meat, potatoes, cheetos and beer. I've seen male friends treated differently by acquaintances after saying that they're either 1) trying to lose weight ("get back into fighting shape" that is, never using the word "diet") or 2) a vegetarian. Asinine.

I put them in a bowl over a pot of simmering water. Also, I use a buttered piece of parchment paper to cover them- the paper touches the potatoes. I found that covering the entire bowl caused condensation and if left long enough added way to much water to the potatoes and eventually made them gummy.

That pear is simply beautiful. The tiny drop coming off the stem looks like a jewel and the light reflecting on the pool of syrup reminds me of gold leaf flakes. Autumn in a bowl. edited to ask...Kevin, what kinds of pear and wine did you use?

A vegetarian restaurant is like any other. There are dishes that are fantastic and some that aren't.

Some very funny stories here...click

Cranberry, pear and almond (amaretto?)

There's a few ideas here click

Hi Susan, I've been ready to toss my old Weber kettle (which looks just like yours, wooden handles and all) but you have definitely changed my mind! It looks like you have something underneath the wheels. What is it? I would be using it on a wooden deck just like you and am concerned about burning or otherwise damaging the wood. I love brisket but my favorite is pork butt.

Hi Kristin, I, too, prefer iced coffee. Even in winter I'm looking for my tall glass of iced coffee. Maybe you've already mentioned it but do you add milk and sugar? LISTS! Yes! Iced coffee and lists galore comprise a big part of my day. But, hey, it works.

Feeling a bit run down so I dumped a can of tomato soup in a bowl (mixed with water and tons of toasted cayenne) and tossed in a few chunks of firm tofu. Ahh, easy and filling.

I would definitely, definitely check out Tosis Restaurant at 6120 NE Sandy Blvd.

My two cents...perhaps you could save your pennies and buy the quality ingredients that you actually want? If it was me, I'd be eyeing that bag of crappy chocolate chips, watery "butter" and fake vanilla and be reminded of the divorce.

There's a pretty funny review of Pitch Black II here.

Mmmangos. And like with most things sensual I've glutted myself on this fruit (same family as poison ivy ) to such a degree that I had little sores in the corners of my mouth from the acid. But then I'm a sucker for a little pain with my pleasure.

Such a lovely and simple meal. Personally, I prefer fewer ingredients in nearly all of my meals but it's quite a trick to get my husbands taste-buds to agree. Thank you so much !

I've used tempeh as a burrito and taco filling. Crumbled and fried with onions, red bell peppers, garlic, jalapenos and cumin with a few squirts of lime and chopped cilantro at the end.

Blackberry from Field Stones by Robert Kinsley To come down to the taste of blackberry, on a day the color of straw late summer, bright sun, heat rising around you, is to know something of the beginning and the end, whose leafy stems prick and bite, the way years from now the needle will, in your arm, in the vein, in the constant flux of the blood, the way the wind blows just now, when you taste for a moment the sweetness of blackberry, mixed with your own blood, and you know with all certainty the minglings of the world, oh such fine and delicate fruits. An odd combination- blood and blackberries. Blackberries are my very favorite food (if I just HAD to choose) and the taste of blood is one of the most queerly replusive to me. A strange but delightful poem.

I highly recommend reading through Lucy's absolutely stunning foodblogs...click

Here ya go...click

I love iceberg lettuce! So do others...click. When I was young my mother bought IL exclusively since that was the only lettuce readily available at the time. But she soon graduated to romaine and now she loves those pre-bagged mixed baby greens. But nothing beats a big ol' head of crispy, water-lovin' goodness. I've never heard of whirling it in a blender. Dang. I'm on it. Thanks for the tip!

If my guests show an interest in helping with the food prep or clean-up so be it. But, honestly, I prefer to do both alone. But, they ARE my guests so their wish is my command.

Potato madeleines...click yum!

There's some good ideas here...click

I think this is a wonderful idea.