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  1. I have a couple of other ideas to throw out on this topic. I’m in my mid 40s, and I believe that part of the too-busy-to-cook lifestyle started with cultural changes in the role of women in the 1960s. While most of us were raised in families with stay-at-home mothers who cooked dinner every night, who even had us help prepare dinner, we were also being told in our other ear that we could and should do anything we wanted and that we should educate ourselves and become successful, high-powered, high-salaried business women. For many that followed this path, the idea of showing any sign of dom
  2. I’m actually going through the exact same thing myself. Close to 2 months ago my heart was also broken. A big part of our relationship was my role as the cook. I loved it, too. At first, I didn’t want to eat at all and dropped 20 lbs. (I’ve NEVER lost weight in my life before this). But it finally struck me that I was depriving myself of one of my favorite things to do – cook. So the last couple of weeks I’ve visited the local farmers’ market on Saturday and set aside Sunday as “my” day and I cook again (along with enjoying a bubble bath and a long read of the newspaper). I still rarel
  3. Terrie

    Packaged Cookies

    I've seen many of my favorites listed -- Carr's Lemon-Ginger cremes, Pepperidge Farms Brussels, Fig Newtons (really), but I'd like to add Archway's Old Fashioned Molasses to the list. I don't know if they are regional (I'm in the Mid-Atlantic), but these are winners. Trader Joe's also makes a good "triple ginger" snap.
  4. Two more cents here, but it will depend on whether you are planning on planting your herbs in the ground or in pots. Mediterranean types of herbs will do just fine planted right in the ground in well-amended but still slightly sandy soil. You'll be fine planting almost anything in pots, as well. There are a few herbs that don't do well in harsh conditions, but you will probably be able to grow anything you'd usually cook with at the beach. In the DC area, I've always found a great selection of starter veggie and herb plants available at American Plant Food (2 places on River Rd. - one just
  5. Here in Maryland, our crabs are probably the most famous local food, but the white corn, oysters, tomatoes, rockfish, bluefish, and something extraordinary but rarely tasted by outsiders or even northern Marylanders -- stuffed corned ham -- are some of the goodies that come to mind.
  6. Cafe Annie Chili From the Chili Thread: This is the best chile I've ever made, bar none. It is the Cafe Annie recipe and worth every bit of effort. Please try it sometime. 1 T cumin seeds 1-1/2 tsp coriander seeds 1 T dried oregano 3 T vegetable oil 3 lb beef chuck, cut into 1/2 inch cubes 1 medium yellow onion, chopped 8 cloves garlic, chopped 5 fresh red jalapenos, stemmed, seeded, chopped 3 T masa harina 2 T ground pasilla chile powder (Ancho chiles, toasted and ground) 2 lbs tomatoes, seeded and chopped 1 dried chipotle 1 dried new mexico chile 12 oz dark beer, such as N
  7. Ba Le is a great little Vietnamese place with a terrific lemongrass pork bahn mi for $3.50, and plenty of rice dishes (I like the lemongrass pork with rice crepes) and other good food. It is on Rockville Pike just south of Wooten Pkwy. Found a nice little Argentinean place called El Patio, on Twinbrook Pkwy. one short block from Rockville Pk. - inexpensive but wonderful slices of quiche, empanadas, plus sandwiches and other bakery items. Not necessarily wheat free, but worth a visit. The Szechwan food at Joe's Noodle House is authentic, spicy and really tasty. It is on Rockville Pike in a l
  8. Terrie


    The Italians do an absolutely delicious dessert where they make a little stuffing for the halved peaches, with crumbled amaretti and amaretto mashed together and mounded on the peach, then baked with a little wine poured around. I think this is my favorite peach dessert of all time. Grilled peach halves are good accompaniments for grilled meats, especially pork. Glaze them in a little of the sauce you use on the meat. Make a salsa featuring peaches – serve with grilled chicken, fish or pork, especially one with a spicy crust.
  9. When I'm not feeling well, I'll eat junk that I wouldn't even consider at other times. Frozen Stouffer's macaroni and cheese, Campbell's tomato soup (always with grilled cheese), and the boxed kind of chicken noodle soup come to mind. I obviously find the need to o.d. on salt when I get a cold, though I think it's mostly that they don't take any preparation on my part. I'll also have to agree with the hot lemon and brandy drinks - works wonders!
  10. Terrie

    favorite bottled beers

    Tupper's Hop Pocket (Old Dominion). But, I'm a hoppy kind of woman
  11. I had never really tasted Indian cooking until I visited England for the first time. I was instantly hooked, of course. I didn't actually think about cooking it myself until one of those same English friends visited here several years later, and fixed an incredible feast for us, using ingredients from a nearby Indian shop and recipes from a small cookbook - "Madhur Jaffrey's Indian Cooking." It was then that I realized that we had Indian grocers in town, and that I could actually make much of this food at home. There are two dishes that these friends made for us from that cookbook for tha
  12. Oh, I forgot about 3 Brothers. Back in the 80s they had some of the best pizza that was close to that really thin NY style. That was when they had the one spot near U of M. Now that they have expanded, they've lost it somewhat. I've only eaten at the one in Rockville lately, so I don't know if the original is still its old self, but I know the Rockville location isn't the same. It's still better than any of the delivery places, Olga's, and the franchise locations of Ledo's (yes, different style, and the original location still tastes good), etc.
  13. Terrie

    Piece de resistance

    Even though I tend not to make the same thing over and over, there are a few dishes that I do pull out here and there. Obviously, these don't go on the same menu... An incredibly popular starter I do is a basic duck rillette in individual molds, with garlic, green peppercorns and brandy. I serve it with a little potato and pear salad dressed simply with vinegar, oil and mustard, and a little mesclun with the same dressing. Serve slices of toasted French bread. This is great with a seafood main course. I find that leg of lamb seems to be such a treat and rather impresses lots of people.
  14. There is a Gepetto's in the Wildwood Shopping Center on Old Georgetown Rd., but I don't know if it's the same business. They specialize in piling their toppings really high on the pie - does that sound like the old place (I never made it to that one)? Another old favorite of mine was Luigi's. They are still on 19th St., NW, but a recent visit proved that it just isn't the same. I remember when they had a place in Bethesda (this was the '70s) and it was my very favorite pizza. Sadly, I live in suburban pizza hell (Rockville), and don't seem to think of pizza when heading in to D.C. I've G
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