kellytree

We buy about 200 kgs of tomatos from a local farmer and bottle them up for the year.

- leaving the water running because "it gives me a sense of hygiene" (this drives me crazy - wasting water and my cash all so you can feel clean - what about some waterfall music) - throwing away leftovers for dinner that would be a perfect quick lunch for one yet putting the leftover salad (dressed) in the fridge for tomorrow - my sister in general- we call at 5pm saying hey just got into town (from across the world) and she says "well, we are just about to eat now so it isn't a good time" .... as if she has made a special gourmet meal for her children ... as if there isn't enough to eat ... as if it would be too much work to nuke up another 3 hotdogs for the kids ...... as if you haven't seen us for over a year and basically new when the plane was getting in and how long it takes from the airport to home. bitch. - or when she does cook and "doctors" up a perfectly simple lobster salad with mangos, pineapple, balsamic vinegar, of some other "fancy" thing.

We have a chinese restaurant 25 minutes away and thats it. There is another resturant 30 minutes away in the other direction that serves a famous ethiopian dish - basically it is a regular wild boar tomato sauce drowned in hot peppers. Nobody around here seems to miss the lack of ethnic food. (actually I think quite a few people are HAPPY that there isn't any around so they can say "oh I addooorree sushi - to bad you can't get it around here" end of story.)

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buckwheat ravioli

measure?? a hunk of butter and a little hill of flour works great.

white bean ravioli may be an idea .... so, recipes for your favorite white bean filling perhaps?

Im am looking for a few ideas on what to do with white beans and shrimp. Ideas please.

Throw 4 tomatos , a swirl of olive oil , salt, a couple basil leaves, and 2 tablespoons of cheese in the blender - quick and good walnut (or whatever nut you have hanging around ) pesto - blend nuts, cheese , a little tiny bit of garlic, a swirl of olive oil , and a swirl of cream serve with a twist of black pepper.

Jaleo

Basic level : whats in season right now in your area? Start with something easy to make and hard to screw up Orange marmalade for example.

chop up the shrimp very fine soak some dry bread in milk - and then squeeze out the excess milk ( 2/3 shrimp - 1/3 milk soaked bread) salt pepper, parsley, an egg ... and then make them into balls - fry - thats it. not rubbery at all.

could be too much rennet and or heating the milk up too quick. Its probably a good idea not to use the microwave for making cheese - it is easier to regulate a regular stove top. For ricotta: strain the whey - add a half of a cup of milk (optional) - give it a mix and slowly heat the whey up - while it is heating up don't touch it, mix it, or move it. Slowly you will see the ricotta come to the top - don't let it boil - just almost boil . Shut off the heat and about 5 minutes later skim off the ricotta.

Thanks for the info. I found a couple recipes on internet under milk crackers and soda crackers - I will just have to try and see which one is the best for clam chowder

Anyone have a recipe for oyster crackers? Haven't been able to find one on internet which leads me to believe that maybe it's just something one shouldn't do..... ... but my darling daughter wants clam chowder and caesar salad for her birthday dinner and oyster crackers can't be found in my part of town.

and also this:

we made these today cooked in chicken broth:

English Muffins English Muffin INGREDIENTS 1 cup milk 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 1/4 cup melted shortening 6 cups all-purpose flour 1 teaspoon salt DIRECTIONS Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. Keywords: Bread, Easy, Breakfast, Brunch ( RG1837 )

Easy Dill Pickles Very easy and safe to make. These are the best dill pickles I've tasted. 20-25 4" cucumbers Soak them covered in cold water overnight. Check out your jars. You need a lid with a perfect seal and lining with pickles --- not a flaw. You also need tongs. Clean the jars and put them and the lids into a deep pot of boiling water. For each jar you will need: 1/8 teaspoon of alum 1 clove garlic 2 heads fresh dill 1 hot red pepper 1 grape leaf clean In a big pot put 1 cup sale (the big kosher kind) 3 quarts water 1 quart cider vinegar and bring to a boil Put a dish towel on the counter. With the tongs, take the jars out one by one and cram cucumbers in, then add the alum, garlic, dill, pepper and fill the jar right up with the hot brine. Put the grape leaf on top, take the lid out of the pot and put it on the jar, then using a potholder, screw it down well. That's it. Repeat. Makes 6-8 quarts of pickles. You are suppose to keep these in the pantry for winter but we start eating them after a couple days. Keywords: Hors d'oeuvre, Easy, Condiment ( RG1782 )

The only real ones I ve had is with my mother pissing and moaning and being a royal pain in the ass at her husbands restaurant. It's really embarassing .... especially since there is nothing to piss, moan or complain about!

working at dairy queen and being told after 2 days that I was reallllllllyy gooood ... the first person in 2 months that could get the twirly thing at the end of the ice cream right.

instead of basil I would use just one (just one) leaf of mint - heaven.

This has nothing to do with food . but here (nearby) in Fabriano on San Giovanni the big tradition is that the night before you pick a bunch of flowers and take a bath in flower water....

I use the leftover chick from chicken broth and make "chicken of the Sea" chicken salad/spread. Blend in the food processor (to give it that tuna texture) with some mayo , s&p -- and that's all spread on bread. Simple and easy going. If you like onions you could also add some chopped in the mixture (one of my big no nos is onions and mayo - but it is just a personal mI don't like the taste thing) Sometimes I mix in a grated carrot which works well (especially when you think you have to make sandwiches for 3 and along come 3 of your childrens very best friends in the world and "mom can they stay for lunch???")

I am a Yank living in Italy --- I force feed my little italo bambini pancakes (with maple syrup), caeser salad, chips and dip... peanut butter and jiffy pop popcorn (this is a major hit with all the friends) along with a vast assortment of candy corn, reeses peanut butter cups ect. ect. and of course Thanksgiving ( the nice thing about celebrating Thanksgiving in another country is that you can do it when it's convienent since nobody knows the real date!!) It would be silly for me to deny my past and make my children miss out on Fluff and Jello (which they really find disgusting by the way). I agree that one should fit into a country and try to adapt to the local ways but in moderation.