petite tête de chou

You could use some of the liver to make rumaki.

You could freeze them. They hold up very well.

Thank you for the compliments, Prawncrackers, Bruce and Kim. That particular pizza is one of husbands favorites. I prefer less "stuff" on my pizzas, though. Tonight I made stew. It's been cold and stormy so I thought I'd steam the house up with wonderful aromas to greet the breadwinners return to the fold. My favorite part- browning the cubed, seasoned beef. I could eat just this and be happy. Something about it seems so primal. Onions, celery, garlic and a few mushrooms before adding the red wine to deglaze. Oh, and a couple bay leaves. I used an Oregon Cabernet Sauvignon. These are the longest carrots I've *ever* seen. Crazy. I added these towards the end of cooking along with fresh rosemary, thyme, peas and parsley. Finished dish. I plan on freezing some of the stew and since I'm not fond of the texture of frozen potatoes I served it over mashed potatoes. There was also some steamed broccoli (a bit overdone but what are you going to do? ), whole grain bread, a green salad with blue cheese dressing (not shown) and very cold red grapes (also not shown). It's such a bonus with stew, chilis, soups and such to know that what is good today will be even better tomorrow.

I just had to add a comment here. One of my cats nickname is Nesselrode or Nessy for short. It's actually quite good. Sweet, cold and chewy. It sort of reminds me of spumoni ice-cream. Hey, spumoni would be a good kitty name, too.

I season the meat with salt and pepper and brown over fairly high heat. Since chicken breast is so lean I add as much oil as I need to create a bit of a fond, usually a little under one tablespoon for 1.5 lbs. of meat. Remove meat from pan. Add chopped bell peppers, onions, garlic and jalapeno. If I have a tomato that's too soft for sandwiches or salad I'll add it to the vegetables. Saute on medium-high heat for a few minutes, add a teaspoon of oil *then* add the spices to bloom the flavors- usually chili powder (the mild kind) and cumin. Sometimes I'll also use pasilla, ancho or arbol powders or even a pinch of Mexican oregano. After a few minutes of "blooming" return the meat with accumulated juices to the pan, reduce heat to medium low and cook until everything *just* begins to stick a bit to the pan. This method really creates as much flavor as possible from ground chicken breast. I find that using an ample amount of chopped vegetables (or diced if I want a finer texture) not only adds flavor and nutrition but helps keep the meat moist.

I usually make pizza on most Fridays. This is so that I won't have to cook over the weekend if I don't want to and also so that my husband will have his favorite food to munch on whenever he wants. Pizza with grilled chicken, green onions, olives, mushrooms, green peppers, diced tomatoes and a roasted red pepper sauce.

My large chef's knife only. That's all I need.

I cook for two every day and here's an example of what I've done. I'll buy b/s chicken breast on sale and freeze some for future use. What I don't grill, broil, bake or poach I grind. I then make a batch a Mexican-flavored meat for tacos, burritos, enchiladas (which can be frozen) or nachos. I'll make a large batch of meatballs with sauce which can be eaten with noodles for two nights as supper and the rest frozen in two-meal containers. Meatloaf is eaten for a couple evenings and used as sandwiches. Hamburgers are always welcome for a quick meal, too. My Kitchen Aid grinder attachment was one of the best gifts to my household ever.

When I've cooked at my mothers house the only really frustrating issue was her very dull (thus dangerous) knives. Other than that I found the precious few (and old) spices, thin aluminum pans and unfamiliar range an interesting...challenge. It was actually sort of fun to see what I could come up with that tasted and looked good. edited to (hopefully) correct a sentence

I love banana ketchup. It's really quite sweet but sometimes the super thick texture weirds me out. I use it over rice and to dip chicken and spring rolls in.

What do you mean by "bubbling?" How fresh was the shrimp you used? Of all the ingredients you mention the seafood is usually the first to spoil and might be the cause of the "off" flavor. If it were me, I wouldn't serve it if I thought it had even a *hint* of off flavors or spoilage. Fry a few chickens instead and make biscuits.

I've had these flavors in sorbets and gelatos but I don't see why they wouldn't work as traditional ice-creams. Blackberry/Cabernet Sauvignon Apricot/tarragon Spiced apple cider (there might've been some type of thyme with this one) Strawberry/black pepper/Cabernet S. Chocolate/Pinot Noir Lavender/Champagne/honey I bought most of these years ago in Portland Oregon at Pastaworks on Hawthorne Blvd. or at City Market in N.W. Portland. The different flavors really opened my eyes to appreciating herbs and wines in a whole new way. Super interesting *and* delicious.

The ads do nothing to whet my carnivorous appetite but *do* remind me that I'm long overdue for an excursion to an art gallery.

Perhaps the revulsion is a result of "taking food from the mouths of babes." That is, if *you're* eating it, a child somewhere is going without. Or something along those lines. edited to remove a redundant "the"

I'll add that I bet the lactating women would be treated quite a bit better than the factory milked cows are. *Quite* a bit better.

Super skeevy. I will have to be knocking on deaths door before I consume human breast milk as I ceased being an infant many years ago. Aside from that I can't see a breach of ethics if someone else wants to consume it. -deep whole body shudder-

Powdered-sugar dusted funnel cakes.

Well, this gent seems to like his pork pies just fine. The Great British Pork Pie, A fat bloke on his day off

I love a beef stew that has lots of carrots, peas and whatnot but a beef carbonade totally rocks my world!

Definitely cannelés.

I'm trying to see if I can actually drown myself by eating too much watermelon. So far I'm just cold and have to use the ladies room alot!

I'm certainly not over-exaggerating when I say that the food you cook is *exactly* what I desire on any day of the week. Fresh, definitive flavors...damn fine stuff. Seriously good stuff for this small, itty-bitty town lady.

Yep, same here.

I enjoy unsalted sweet potato chips, raw almonds/walnuts/hazelnuts/sunflower seeds, all of the Mestemacher breads, soy nuts, wasabi peas, carrot juice, cherry tomatoes, baby corn, sugar snap peas, sprouted beans, 88% dark chocolate and fresh fruit, especially bananas, melons and any kind of berry.

Over cream cheese with crackers. Stir a bit into a cocktail sauce for shrimp or a bbq sauce, especially for pork.