rooftop1000

yech yech yech... they just redid the A&P near me in Pompton Lakes it looks an awfull lot like whole foodies place now ...with the same kind of prices. The asparagus was 2.99 looked nice in its new display but they had it standing in water .....old water and the ends were all collapsed and slimy. I told the cashier that if there was someone in produce she didnt like to go tell em they had slimy asparagus..... I got a zucchini....1.99#....yikes tracey new store coming sooooooon a stop n crap in Wanaque

Grilled pizzas ...assorted see Pizza cook off for full pictorial tracey

OK kids ya want grilled pizza?....you will now! first we have the giant ball of dough 24 hours in the fridge....half for today 3 little balls in the freezer. Knead some spices right into the dough cut into 6 pieces, roll out, grill on one side... see how they Poof up Now we have the mis en place leftover meatballs, onions, peppers, grilled zucchini, pepperoni, regular mozz, ricotta and nice chunky sauce.... himself went for sauce, mozz, meatball and pepperoni topped with ricotta after cooking the youngun has sauce, mozz, onions, zucchini and ricotta and mine was half white with mozz, ricotta and zucchini and half with sauce, mozz, pepperoni and meatballs boy am I stuffed tracey

Mexican can be lots of fun...or rather Tex-Mex....a taco bar or enchiladas or fahitas..... regular salsa, fruit salsa, guacamole, a cassarole like chilequiles, nachos ....and Tequila! T

Have your husband get some roasting chickens and any other roast size meats available and just pop them in the oven ...assuming a teeny Japanese kitchen has one. Sometimes I just roast 2 big chickens in the summer so there is something to make without cooking again- chicken salad, salad with chicken anything that calls for shredded chicken, add to soups, sandwiches, or make quick sauces and rice ... feel better and if they raid the fridge its real food tracey

these are my last 2 pizzas actually a few months ago. The first one is a rip on California Pizza Kitchen with toasted garlic, sauteed onions, butterflied shrimp and mixed cheeses well dressed with olive oil..... The second one was "sicilian" because I just couldnt be bothered turning out multiple thin crust pies and damn was this one even better than usual. It was one of the snowstorm weekends and I only had a teaspoon of yeast so I started early in teh morning with a sponge and then in the afternoon cut that in half and made the dough for the pizza nice and soft let it rise once then punched it down into a roasting pan. After a second rise I dimpled it and baked for 15 min...pulled it out and dressed it then finished baking the toppings. Next day the rest of the sponge became a killer sesame boule. tracey

Hangtown fry ...I think its an oyster omlette but Dungeness crab sounds better tracey

I "found" a hunk of venison in the freezer, the package said steak but I believe it was a nice crosscut of leg (round bone) as the grill is not grilling right now I seriously cheated beyond all belief.....dried and seasoned the whole "steak" after nuking to defrost, heated a dry pan and browned on both sides... took it out to rest and sauteed some onions. Sliced the meat very thin and tossed it back in the pan with some bottled BBQ sauce served with broccoli and pasta in cheese sauce... ok this is strange to me ....does anyone but my husband ...and daughter put apple sauce on mac n cheese?? pasta and cheese sauce remember to throw out the Kraft box before saying this ducking now ....at least the broccoli was fresh T

If you had access to a slicer maybe you could just get a boneless rib roast and run it through....Costco and BJs sell the pretzles frozen We used to run Eye Round roasts through the slicer to make "beefsteak" ...paper thin sliced beef swished through boiling hot garlic butter then piled on white bread, bend forward fold and eat tracey

My first thought about the menu was to grab 3 foodies and try everything on the appetizer menu ....well except the green salad this was also my second and third thoughts oh well no one I hang around with likes the city...escept the child and I would have to pay for her T

When I was a teenager, my mother inveigled me to endure Weight Watchers with her. There was this recipe for a "legal mock cheesecake" concoction that my mother and I used to make--mostly whipped cottage cheese sweetened with canned crushed pineapple, topped with powdered cinnamon and baked. The only thing more wretched than that dish was the pathetic way in which both my mother and I wound up craving it as the only relief from the rest of the food plan. Needless to say, we didn't last long in the program. ← Is that where that came from??!!??!! grandma even had special pyrex to make them in the toaster oven ...that and apple sauce and white bread pie

Monster Sushi in Pompton Lakes (now closed) had a sign about renting a locker there to keep your liquor on site for your dining pleasure...they took over from New Korea and they had a license.....?? I miss New Korea tracey

I think I have some in my yard in NJ....just not 100% sure tracey

I just use floss....wrap it around the cake cross the 2 ends check it for level and pull the ends across each other gently I think this is only way I have ever done it great for precutting a cheesecake too i dunno

I use cake mix all the time especially the lemon .....to make cookies from the Cake DR with poppy seeds I scam from the supermarket bakery..... open stir plop bake ...lemon poppy cookies in 12.5 min

Don't know Rte. 10 very well but do know kids. A hibachi place can be fun, the sushi place down by Livingston Circle might work (most kids like white rice and tempura chicken will substitute for nuggets in a pinch). Don Jose's by the Home Depot looks like it has a decent kids menu: Don Jose rte 10. The link is to the dinner menu so you can see if that would work for you. If all else fails, if there is an Applebees try them. They have the blue boxed brand of Mac and Cheese on the menu which most kids will go for. Not sure what you would get though : ) Good luck. AlisonA ← We just tried DON JOSE for a late lunch early dinner...whatever it is when you interupt staff meal only customers... not intimidated, too hungry, started with their nice fresh warm corn chips with very nice salsa, not quite a puree and uniformly spicey, we ordered the queso fundido...slight funky broiled white cheese with sausage chunks and 4 flour tortillas. We went the combo platter route to taste more things I got the #4 which is a beef chile relleno, a cheese enchilada and a chicken tamale. SO got the #1 containing beef burrito, cheese enchilada and chicken enchilada suiza. Both came with of course rice and refried beans both tasty. Tamale was good with rich corn flavor but could have been saucier inside, beef burrito was well seasoned. All in all darn good for 39.06 including 4 sodas. Another 50 or so in goodies at the chinese market and a pair of shoes to round out the trip tracey too full to spell right

do you mean other than noticing your band aid is missing.......years before gloves were common practice

I gave up ordering lobster in restaurants just because of price....but I did have a few home cooking adventures .... like when I was 15 and we let the lobster go on the floor, cut the claw bands and everything to play with the cat but the best/worst? was when our local supermarket ran their summer special and someone oopsed, they didnt get enough 1 1/2 pounders so they let everything go at like 3.99#. So I end up with a maybe 5# lobster go home put big wads of foil in my spaghetti pot, lemons, bay leaf, peppercorns , some water......wait for it to boil......ummmmm the lobster is waaaaaay bigger than the pot. Had to take it out back and whack it into pieces good thing we learned how to kill em in school Tracey

a little out of the city but the Exxon station on Rt 17 South in Allendale/Saddle River had cases and cases this morning

FiFi nailed one with the motorcycle touring people, which I guess I am one. Going from Jersey to Knoxville in a few months so I looked up the local chapter of GWRRA - Gold wing road riders association...our motto is live to ride ride to eat. Got a few suggestions for breakfasts on the more obvious "biker roads". Very important to think ahead on these trips since carry on food may be limited to a granola bar and some water something about Knoxville though not a lot of info out there......

I lost 25 pounds 1st month of separation and I WORK in food service....I remeber getting some chinese one night ... I must have cooked something because while moving out I remember throwing away a dirty pan rather than wash and pack it looked good, got a new guy, got married, of course if you happen to already be thin .... I second the "eat all the things they hated" T

I got a box of them at the hardware store, they were pricier than Home Despot but I had gashed a few fingers at work and needed to make Easter dinner without any band aid "situations" I usually snag them from work for chicken cleaning...house cleaning etc T

I worked for 8 yrs in a very wealthy neighborhood in NJ for a caterer/high end take out place. I got to deliver to some very nice homes and scrape my jaw off their spotless kitchen floors while I loaded more little black containers into their sub-zero refridgerators while competing for space with the diet coke cans. We occasionally had cooking classes in the evenings in the store...one woman sent the housekeeper to take the class. but never forget "even the staff are people too"...comenting on the neighbor children dissing the nanny I loved that job, really

I dont know if this would be banana overload on top of the tart or a great continuation of theme but I have this link....a banana cocnut icecream....essentially just adding bananas to your recipe http://www.justfruitrecipes.com/fru-0070309.html tracey

When I take the time to do soup right...ie not at work... definately roast the bones and carrots and onions first, you develope a sweetness from carmalization which of course has to be offset by more salt, but All my soups get a little shot of hot sauce at the end also not enough to taste, its just a "high note" in all that richness. Chicken soups have also been getting some fresh lemon off the heat before serving, someone kept asking for lemon for their soup so I tried adding some in. I have to make chicken soup twice a week at work so I have been experimenting more lately..... t