petite tête de chou

Very nice.

Honey, cider vinegar, orange-thyme and cayenne.

Well, spring has definitely sprung in my neck of the woods. My lawn (pesticide free) is filled with pretty little violets. IF I found the patience I could candy them and use them as garnishes on cupcakes, whipped cream filled cream puffs, honey cakes, custards and candied lemon tarts. And that's a mighty big IF.

I miss chewing the ears off a chocolate bunny and making low screaming sounds like the rabbit could feel what I was doing. The harder my parents stared at me the louder Mr. Bunnykins would plead "Please don't eat me!" Except for my yearly freak-the-parents-out, Easter candy was usually too sweet for me. It was all about finding those darn eggs and the gloriously decorated basket. The spirit of the hunt, indeed! But those sugar eggs sound awfully charming and beautiful.

Spring Chinook salmon.

I'm sure interested in seeing it!

Peeled, deveined prawns roughly chopped, saute in oil with red pepper flakes, chopped garlic, s/p. Add fine breadcrumbs, fresh basil (or pesto), lemon juice. Stuff mushrooms with mixture. Top with pine nuts and a drizzle of butter. Bake at 400 degrees for about 15 minutes or until browned. Make sure the pine nuts don't burn. Skewer peeled, deveined prawns, brush with butter or extra virgin olive oil, roll in crushed almonds, cayenne, fresh thyme or rosemary, garlic, s/p and bake in a very hot oven or broil. Serve with lemon wedges. This is an especially tasty recipe. click

A well seasoned cast iron dutch oven with a roux recipe?

Whole wheat penne with red onion, red bell pepper, zucchini, black olives, artichoke hearts, shredded spinach, carrot, grape tomatoes, broccoli and feta tossed with a red-wine, garlic, oregano, thyme, s/p, extra vigin olive oil vinaigrette. Served slightly chilled with Ak-Mak (thin, wheat and sesame crackers) smeared with scallion cream cheese. Green iced tea.

Chocolate milk with ice cubes and frozen blackberries, eaten with a spoon. Um, sometimes I like ketchup on my mashed potatoes.

Vietnamese food RULES!!!!

Some kind of mustard Lea and Perrins Worcestershire Sauce Sriracha

I don't have any experience with bottled, organic lemon juice. Perhaps it's better than the norm? The norm is usually stale, overtly acidic and tastes of chemicals. Whatever you decide to do, I would include lots of thinly sliced lemons in the presentation, either in the individual cups/glasses and/or the serving dish. But...if you have the arm power and a good juicing method...do it. Nothing compares to freshly squeezed lemons. Also, your sugar source? I believe that a cane sugar syrup is the best.

Mayhaws sausage and chicken gumbo from the freezer with pearl barley instead of rice and roasted asparagus.

Homemade hummus and lots of sriracha sauce with toasted, cumin-dusted whole-wheat pitas, sliced tomatoes and a big glass of tart lemonade. How's that for a run-on sentence?

Grill a steak and top with the morels sauteed with shallots, fresh herbs of choice, butter and red wine. Red meat, red wine and mushrooms...-swoon-

Is this it? click

What does it taste like? Is it nice and gamey? Or is it is like a pork chop or shoulder from one of the big supermarkets? Nothing wrong with that...but that's not what I'm looking for. I adore pork and would be willing to pay about..mmm, 10-12 dollars a pound? Delivered to my door in Oregon, that is. Silly question, I'm sure, but boar IS considered a pork product, right?

Campbells tomato soup with zucchini sauteed in bacon fat, fresh thyme and red pepper flakes. A pat of butter, black pepper and fresh chives as a garnish. Grilled cheese sandwich- Tillamook cheddar/jack and Tillamook butter. Green salad- Romaine, red bell peppers, red onion, broccoli and shredded carrot with Lighthouse blue cheese. I prefer home-made dressing but the gent doesn't seem to. I am ever so slowly learning to use my wonderful digital camera and have fabulous evening light in my kitchen...pictures soon!! LOVE pictures!!

Russian everything. Russian clothes, food and drink. Especially if it incorporates elements from their pre-Soviet history.

I consistently resist the temptation to order for the whole table. I can be a bit of a cavalier...and I'm a woman. It's annoying when folks mumble into their water glass, stare over the waiters shoulder and remain indecisive after having ample time to peruse the menu. And somehow it's suprising to them that their orders are incorrect..-sigh- Let.me.do.it. Typical Scorpio attitude.

Raspberry anything was popular during the 80's and I still love 'em. Pork or salmon with raspberry sauce. Raspberry/hot pepper jelly on cream cheese. Raspberry lemonade. Warm spinach salad with a raspberry vinaigrette. Raspberries in sparkling wine. Rhapsodizing about raspberries..

Salt.

When you prefer your meats "raw." Tartare, ceviche, sashimi, gravlax, etc. My beef steaks must scream as I slice them.