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  1. racheld


    Oh, My Heavens, D-for Darlin'! This is simply unimaginagle---I can smell all the fabulous aromas from here, and hear nothing but sighs, crunches and smacks. What a splendid menu---so imaginative and put together with an expert eye and hand. Oh. My. Just signing in to say Congratulations and WELL DONE. I hope you're all well, and can see that you are supremely happy and prospering. That BRIGHTS me so much. love from the Heartland, rachel -
  2. AWWW, Sweetpea! What a treat just at bedtime!! It's a lovely chronicle of whatever was in front of as we talked and laughed and talked and giggled, guffawed, chuckled and hee-hawed our way through the week. My face hurt from laughing, and it was all such happy chaos, running back and forth between two floors (did you mention that my kitchen has been out of commission for two months?? and whatever we needed---including water or ice or the forgotten thing---was always either up or down eleven steps. We did barely anything of all the notes and plans I made for months before, of cooking and planning and going and doing, and just flowed right along with all the fun of a full house and crowded table. Loved it. And Y'all. r
  3. racheld

    Dinner 2015 (Part 2)

    Absolutely splendiferous, M'Darlin! Everything is simply perfect, and perfectly co-ordinated for a lovely repast. And I'm so glad that Little Green Teapot has such a wonderful new home. r
  4. Oh, MY STARS! We haven't met, and I seldom check in to comment, but this is simply marvelous! I'm not familiar with the lovely, intricate bread, but the entire table is absolutely perfect, down to my MOTHER'S china! The devilled eggs, the three-bean salad, the pineapple-upside-down-cake, the sweet potatoes and the GREEN "Pink Salad" lend an air of The Perfect Southern Easter Dinner, almost all of which appeared on our own table this year. The photo is simply so nostalgia-perfect of all my years in the South, and I thank you for these lovely memories, all captured in one welcoming, beautiful table. rachel
  5. Kerry, I haven't looked in a quite a while, and it's so good to see you two still having such a lovely friendship and such wonderful outings. rachel
  6. Beyond imagination---it feels like my time with the Grandchildren, cramming a whole month into a few days so as to get all the possible goodness. I'm SO glad that you two got to share this trip of a lifetime, though I hope you another as soon as possible. C'est Magnifique! rrrrrr
  7. Ahhh, the surfeit and the abundance and the tongue-curling photos and descriptions! The crudite and aioli---in Paris, radishes are a revelation---and the dessert plate and the cheeses would have been enough, but THIS. . Just looking into Herme' IS akin to a jewelry-shop, but I could have taken EVERY SINGLE tomato in that market stall home. In a bag. Past airport screeners, if necessary. Thank you for all the sharing of your lovely adventures. love and, r
  8. Oh, Baby Girl! I've signed in for the first time in a coupla years, just to admire and applaud. I DO love your posts and photos and all your adventures. r
  9. biscuits, and then some more biscuits! I'm using the 2-4-6 recipe this week- 2 cups flour, 4t baking powder, 6T fat. Pinch of salt, just enough water to make a loose dough, any milk if you have it(almond, soy, rice, goat, cow, buttermilk), we don't. 425F oven, 'til browned and risen. EAT.

  10. I just peeked in to comment on the lovely creations Y'all have been posting. Caro told me that they were spectacular, and they're just wonderful. Kim---your coconut cake!!! That's the most scrumptious-looking cut cake I've seen in a LONG time---it just begs for stray fingers to sneak some of those lovely crumbs. Just beautiful, everyone!! rachel
  11. Absolutely Breeeelyant, Maggie, as always. Your mastery of the concept and the execution is impressive, but not surprising. And your research and knowledge are a formidable team with your incomparable way with words. I learned to make White Sauce at a very young age, in exactly the same 1-2-3 over-the-shoulder that you did; my Mammaw would be boning chicken for a la King, or skinning the tiny blanched pearl onions (specially ordered once a year, for Christmas Dinner---no canned mush for HER table). After about the second “making” I noticed that she just kept right on with her work, humming along with the radio, and I remember the tight feeling in my chest as the swell of pride in my kitchen independence almost overwhelmed me. I’d made cakes and cornbread and biscuits by myself for ages, but WHITE SAUCE! Ladies talked about how hard it was in WMU and at Bridge at my friend’s house, while we hid and listened and snuck little sandwiches. It was mentioned so often, for so many dishes, I’d thought it was some kind of formula you’d have to learn in college. I way later learned the word Bechamel from Italian neighbors---the ones who taught me to make ravioli from scratch, and pizzelle and latugi. They sang out the word so rapidly as we started putting together the lasagna---Besh’-meh---that I had to ask several times, so I could look it up. And it was good ole White Sauce. I used the word for quite some time back when I was catering parties---I’d rattle it off myself like I assumed they knew it, too, and it FELT impressive. But when I got back to my own old Franklin, melting the butter gently in the big wide skillet, using a worn-down old wooden paddle to keep every fleck of flour constantly moving---I was standing in that familiar old kitchen in that tiny shotgun house, hearing the words long unspoken, “One Tablespoon of Butter; One Tablespoon of Flour . . .
  12. Well, it's about TIME!! The Voice To Be Reckoned With is finally recognized. I just hope she realizes how great a talent she has. And is. Congratulations, Sweetpea!! And to Daily Gullet for recognizing The Real Thing.
  13. Oh, Kim!! I'm so glad you told me about this!! It's so beautiful, and such a continuation of the generations and their recipes. I have visions of your going to see your Grandma, taking a small box, a la Evelyn Couch and the Fried Green Tomatoes for Ninnie, only yours would have a fresh hot biscuit and a little pot of those incomparable preserves. Your writing just blows me away, every time. rachel
  14. Randi, I'm so sorry about your BIL---we are just so grateful for the wonderful people who pass through our lives, no matter how brief the time. And I wish I could be there to fill your fridge with Things in Dishes to help you keep up with the cooking. And the PIB's were tiny sausages, wrapped in PCR's---cut each roll to wrap six or eight. Melt a stick of butter and 1/4 c. each brown sugar and honey in a Pyrex cup in the microwave, and pour gently between all the sausages. It's best if the tops are bare and brown and crisp, and the bottom dough cooked into sweet, delicate dumplings in the sauce. 350/20. I wish each and every one of you could have been at our table. It was a long-anticipated joy to have Kim and Mike there---just like having family come home. There's always a place for good friends.
  15. Ham! I love ham. And, for a reason I cannot fathom, it's something you hardly ever find in restaurants nowadays. The carveries seem to focus on prime rib, leg of lamb, and pork loin, but that cheerful red meat of the ham is getting rarer and rarer. Beautiful shot. ← Another thing about a big old pink ham is probably a tradition in most families: having a taste of the ham while it's being carved. See that little sliced-off spot at the very top? It was shaved off just as the ham came into the house after its several hours out on the grill, probably for Chris to test to see if it was "just right." Then, when he started to carve and we were almost ready to sit down, he had a steady line of tasters, going by as they set things on the table, as we put the ice in the glasses, as we moved past him with bowls and platters. Everyone sampled and munched, and our Baby Girl wandered past several times, saying, "Hammm," and accepting a warm bite. And another part of the fun was was a rousing all-join-in session of dancin' in the kitchen, when our littlest, who is one-and-a-half, went and got "Mr. Joe" out of the CD shelf, and we all had a napkin-waving, booty-shaking good time dancing to "Feelin' All Right" just before we sat down to brunch. That'll get the party started, every time.
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