rooftop1000

Have you tried a tree service? maybe you can catch someone trimming or cutting down a nice old Maple or Oak tracey

Mmmmmmmm Butter http://forums.egullet.org/index.php?showtopic=60498&hl= tracey

This just isnt fair, I can barely eat during all this because I seem to have hormone dependant IBS. The more I eat the faster it ....digests. So I try not to eat....much I almost need to be tethered like a helium balloon. But I have only one word for those under 35 or non smokers...or willing to to lie to their DR... http://www.seasonale.com/ T

I just did the crockpot pulled pork a few nights ago but I use hot sauce onion powder and brown sugar in the pot....then the leftovers went into split pea soup last night. t

Lunch today after a 2 hour drive was 1/2 of a Dinics roast pork with provolone and garlic spinach just swimming in its own porky juices and a diet coke, part of a catfish Po' Boy from the Downhome Diner, a fried chicken salad from same with a diet coke, some "peanuts butter toaster" from a produce stand, also have honey roasted cashews...ummm no dessert not by MY choice. Bought to take home large breakfast sausage links, sage links, and Andouille, and a bunch of veggies for a repast on Saturday morning. Have to run to the deli for Ice cream for my pie later I wonder if we are having dinner tracey oh yeah we were at the market in Philly inspired by Percyn http://forums.egullet.org/index.php?showtopic=74888&st=60

Actually when I make my grandmothers parmesan dumplings for chicken soup I buy Colona Parm/Romano blend in a jar because thats what they are supposed to taste like. T

Ahaa a chipotle mayo for a dip for veggies or chips. Thats the perfect way to try them without involving other expensive ingrediants. Then when you find out how good it is you can use it on sandwiches or chicken or steak tracey

Are we all forgetting that Parmesan isnt Parmigiano in the first place. It is merely a cheese food in the style of Parma right. People that like Parmigiano Regiano or Grana Padana arent going to eat Kraft Parmesan in the first place weather in the shreads or the green can....at least not willingly. I am guessing that if you make smaller cheeses they will age faster or at least dry out for canning faster. Personally I like Locatelli Pecorino Romano better than Parmigiano. eh T

First make some kebabs....second what is the Far Hills Hunt and should I want to go ? tracey

Butler NJ....YU KI Sushi....ok so its called yucky, its in a place where there is no other sushi for many many miles, in a run down 2 store strip on the highway, and we were hungry. We decided to get take out if it was that bad we could get a pizza. It was so lovely and serene inside, and we looked like hell waiting on the bench. They brought us tea and magazines for our wait on the group W bench and we watched the fish tank(pets). One fish kept floating upside down like it was dead. The hostess came running over and smacked the tank, .... she said "he not dead just playing" she was right....food was good too tracey

It took me a little while to find it but I knew we had bottled roux here somewhere.....definatley darker for gumbo though. http://www.pochesmarket.com/poche_prod/roux.htm tracey

oh good, someone finally noticed one of the places I used to work. t

Emeril gave up a full scholarship to a conservatory to go to culinary school instead t

Lindt is only great for the white chocolate truffles, and they have to be a perfect temperature so you can nibble the little "cap" off and slurp out the ganache. lunch hmmm yesterday was 3 pieces of toast...generic white bread, Cabot butter. Today will be leftover chunks of pork butt that was braised in hot sauce and maple syrup, maybe wrapped in a tortilla. T

mmmmmm lobster rolls...like this bun?

Yay I spent this morning finding the map you posted in May of your new house and wondering..... Where the hell you were for the past week. Thanks for checking in... oh if you freeze the water in milk jugs you can use it for drinking later tracey

I have done the pizza thing with younguns it was perfect if a little floury...I made a dough ahead of time for them to eat then had them make one for hubby and I to eat later. did all the slicing and dicing early...tomatoes peppers onions broccoli pepperoni olives etc and they each made tiny pizzas...and a huge mess the taco/burrito idea is great too ground beef shreaded chicken sliced veggies cheese gaucamole salsa chips.....hmmm that sound like dinner tonight tracey

No pictures from last night because after taking the frying pan with the steaks out of the oven I promptly grabbed the handle....the steaks didnt fall or anything hand is fine too. So Dinner was a beautifull Ribsteak (that was going to be split between me and my husband as steak eggs benedict with asparagus and hollandaise) and some skirt steak I found in the freezer when the child came home, served with biscuts, mashed butternut squash, and asparagus with hollandaise. I had to feed her something good being it was her birthday and all T oh yeah cake too

This just remind me that the traditional American Thankgiving dinner is really boring looking. Sure you have the cranberries and maybe a green vegetable but it is basically shades of tan, pale to golden to orange.....Eh its tasty though tracey

HAPPY BIRTHDAY DEAN easy to remember, today is also my daughter's birthday we will send ya a piece...chocolate cherry cake cream cheese icing edit to add yummy MOM cake

Last time I went to a certain Pub that happens to have an amazing New Zealand mussels in garlic sauce appetizer I ordered my main course sandwich as a platter so I could eat All the complimentary bread dunked in the mussels. I told the waitress their mussels were wonderful and I hope she told the cook. Next time I may ask if they can just give me double order of mussels over linguini or something as an entree Tracey

I mix chicken and beef stock specifially for onion soup too...how about that chicken soup with the little meatballs in it...Italian wedding soup...or Progresso calls it Chickarina

We went out for a pre birthday dinner with the child...this is when she could fit us in. Thai food her new obsession. We got spring rolls...these were what every eggroll wishes it was, shrimp in spring roll wrapper also perfectly crisp. She had Pad Thai, nice example of the dish. Hubby had grilled snapper with a spicey green sauce not curry...and I tried Larb...my first Larb. It tasted exactly as described in the Larb thread salty, sour, funk-fishy served with cucumber carrot and romaine, May just be the most disgusting thing I have ever eaten. Oh well plenty of Pad Thai, fish and rice for all of us. She brought my leftovers back to the dorm to torture her friends with tracey

Since someone has already opened the Goya door as it were, here is a no effort quickie...Goya brand Mexican rice, chicken thighs, dutch oven ...canned diced tomatoes or jar of salsa or some corn...or chorizo optional Preheat oven to 400 on the stove top brown the chicken and sausage if using, with a little oil in the dutch oven..if it gets too oily drain some but those things are heavy add the rice mix and toast it a little add the recomended amount of water and any extra veg cover and place in 400 degree oven for 30 min make salad and eat this is so good it should be on the box T

As it usually happens something comes up in here then Bam its on Food Network. Last night was Altons vinager show and he took wedges of Romain and sprinkled the cut side with cheese and promptly laid it in a hot nonstick pan to crisp the cheese. Then served it with frozen red wine Vin spooned on top. looked very cool T