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petite tête de chou

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Posts posted by petite tête de chou

  1. You are not being snobby in the least, JPW. You have admirably grasped the concept that now, if no other time, in a womans life she should be eating and drinking the most healthily and happily, they are not mutually exclusive. Ideally the mother-to-be would have been living a better-than-fine lifestyle previous to conception. Sorry to get preachy here :sad: It does not sound as if this particular class meets your needs? Fast food? Sugar sodas for the unborn? What advice could the instructor give you? Then again, the class has only just begun. Do not worry about sounding like a "horses patootie," you are a concerned husband and father-to-be who, quite frankly, could teach the ladies a thing or two about correct nutrition. Luck be with you! :smile:

  2. Hi! A few years back I had to live on about that same amount as a weekly food allowance. I, too preferred to eat healthy (still do). First, I bought all kinds of dried herbs and spices from the bulk section- curry, thyme, rosemary, cayenne, peppercorns, bay leaves, brown/white sugar, salt, oregano, cumin, caraway, red pepper flakes, chili powder, garlic etc. I found a variety of flavor choices to be invaluable! Then came the bags of lentils, split peas, beans, nuts, couscous, barley, rices, whole grain pastas, etc. Onions, carrots and celery are cheap- good flavor base for any soups or stews. Cabbage, potatoes, winter squashes, bunched spinach, green onions, radishes, oranges, lemons and bananas (freeze for a summer treat- they last longer that way, too). I was a vegetarian so meat was not on my list, but the chicken suggestion was good. Smoked ham shanks/hocks are affordable and add a lot of flavor. Liver and the various organ meats are priced to sell in America. Tofu is versatile and usually reasonably priced. I found dairy to be pretty spendy in all its forms (at least the ones I liked)- I learned to like black tea and coffee! A basic vinegar and neutral oil- butter on a super-sale only. I was not sure wether you were looking for recipe ideas or shopping list ideas, but I hope this helps. Good luck!

  3. I like Mountain Bars, but NOT the peanut butter variety. The large peppermint patties are pretty good, too. And boy, those Italian Baci's are devine! Does anyone else like those chocolate oranges that you bang on the counter so that they separate into individual orange 'sections?' I prefer the dark chocolate orange- flavored kind.

  4. The now defunct Rico's Red Pizza between Holgate and Foster Rd- pizza, soda and Asteroids, awesome! Anything resembling food-stuffs from a Newberrys restaurant (esp. their fries with mustard), Fred Meyer Eve's (pick a dizzy slice of pie) or Kings Table Smorgasboard (neat looking meat!)...the nostalgia itself is nearly edible! :cool:

  5. "I am however, going to have to do more reseach into the native american end of things." Excellent idea, Steve. While I appreciate everyones ideas and opinions on what defines NW cuisine, perhaps the various native American tribes in this area could aid you in your quest for tasty authenticity. You would have the added benefit of reintroducing what is now an unusual cuisine to palates, I think, ready for it.

    http://www.nativeweb.org/ ??? Maybe this will help? Good luck! :smile:

  6. I'm going to have a chance to do it in a restaurant setting, problem is, I can't pin it down.

    We have some great ingredients here, and some nice wines, but salmon and shellfish are what they are. In and of themselves they don't define the region.

    I'm not talking about ethnic foods either. I'm talking about taking the best and freshest local ingredients and coming up with dishes that say "Northwest".

    Lutefisk pho and spicy thai salmon don't grab me. Fusion sucks.

    What do you mean by "ethnic foods?" And why don't you want them? :huh:

  7. I haven't met a tea that I didn't enjoy in some manner. Flowers, fruit, spices, domestic or foreign. Most seem to shine up and stimulate the senses.

    Has any one heard of tea served with milk/cream called "Boston Style?"

    Where does this come from?

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