monavano

I think this is "Secret Window." I love Depp. ← Fantastic! You got it. What a creepy movie, huh? Creepy good, give you goosebumsp, kinda creepy.

New Movie He eats the corn to destroy the evidence of his crime.

You are on the right track with that guess for #147!! But no, it's not "The Break Up", although, interstingly, thier huge fight happened over lemons. Not enough lemons So, it's got a food component to it as well. ← " What my Baby want's, my Baby gets" "Baby wanted 12" #147 is The Good Girl.......... she can't get rid of her teenage lover and considers giving him the same tainted blackberries that her friend and coworker ate that sent her to the hospital and eventually the morgue ← Congratulations! You got it!

You are on the right track with that guess for #147!! But no, it's not "The Break Up", although, interstingly, thier huge fight happened over lemons. Not enough lemons So, it's got a food component to it as well.

This is what I find helpful: Partially cooked potato 1/4 inch cubes, and dry. Be sure to use enough oil, hot oil. Watch the temp. of the oil after adding potatoes. If the oil temp drops, especially if you are using frozen potatoes, you will get a soggy result. Jack up the heat to get it back to temp. Resist tempation to move them. Let them really brown without disturbing them.

Fried Green Tomatoes. The bee keeper aka Idgie. Loved, loved that movie.

#133: The Prince of Tides "Now that's cooking"!!

HINT- Giving him the tainted berries was not very "friend"ly.

*New Movie* (I hope) *she contemplates murder with fresh berries*

Dog biscuits/cookies. I make a peanut butter molasses cookie recipe, which yield 40-50 cookies. It's so easy it's silly, and I know exactly what I'm giving my dogs. I've been making breads of late, and am surprised at how gratifying it is! Maybe it's not terribly cheaper, but knowing I made it makes it taste all the better. I hope this counts: making a good steak at home. FAR cheaper than most steakhouses here in D.C. and i can cook most cuts to medium rare with consistency. It just bothers me to pay 3-5x more for a steak dinner now. Pizza! Dough is easy and I can control the freshness of the toppings. Definitely cheaper and doesn't take too long to make the dough. Plus, I get to store the leftover dough in the freezer to enjoy later. Soup! I am a soup nut. Eat it and make year round. I can make soups better, and sometimes healthier than anything that comes in a can. I usually make soup in bulk, so it is very cost effective. In fact, I just finished a last batch of Ina Garten's Cheesy Corn Chowder with ears of sweet succulent corn I had vacuum sealed from last summer. Yes, I saved it all those months to make on a snowy day I also recently made meals consisting of Cooks Illustrated Rosemary Olive Bread and beef vegetable borscht made from homemade stock and all. It was so satifying to put a meal on the table which was all made with my own two hands. That feeling is priceless!

Doddie, I wanted to add my appreciation for your blog this past week. I have been eagerly anticipating your entries about your town, shopping, dining, cooking and of course your lovely boys. This has been so enjoyable, and I'm a bit sad it's time to end......for now......blog again!! thanks.

I have made Emeril's "Lobster Cheesecake" for brunches and it is a BIG hit. Better, you can make it a day ahead, and gently reheat in the oven the day of serving. http://www.foodnetwork.com/food/recipes/re...tml?rsrc=search

To me, I think it's too obvious to hide in a clear broth chicken soup. And now that I'm old enough for my own health to have crashed (like so many others') the bombardment seems at the least reasonable. I have used it previously in spaghetti sauce, though, and it does do wonders. I would switch to honey if I felt it necessary. I like Tristar's clarity on 'gourmet' versus 'food snob'. And 'food snob' might be better illumined by the phrase 'food police'. ← Oh, the message isn't a bad one whatsoever. There is way too much sugar in premade products. I recently all but gave up on a favorite canned soup because it is loaded with sugar (and salt). It's just with the low/no carb craze these days, you would think a little sugar here and there would destroy your health!

Sugar and red wine adds great flavor to tomato sauce or ragu. More than sugar, I use honey as a sweetener in savory dishes. Recently, I've added it to a borscht-like soup which had red wine vinegar and sauerkraut. It balanced the flavors beautifully. And, I've been tinkering with a chipotle pork chili to which honey balanced the heat of the pepper. It was perhaps the best, and most unusual chili I've made, but now will be my signature twist on an old favorite. Great discussion about refined sugar in savory dishes. We in America are bombarded with the message that refined sugar is the enemy, and will lead to obesity and poor health. So, it's interesting and educational to see it's use around the world, in great and health cooking. I'm still pondering it's use in chicken soup......never would have seen that comming.

Wow, Glennbech, they look perfect! Crisp and not greasy. What oil did you use?

Fried quail and waffles. What a brilliant take on a southern classic. Thank you for the pics, Megan.

I'm green with envy about your dinner at Daniel's. Can't wait to hear about it.

Looks delicious. What was the dipping sauce accompanying the empanadas?

Megan, I'm so happy you are blogging again! You're my Carrie Bradshaw. I can't wait to vicariously live like a single gal in the Big Apple this week. Have fun! BTW......Do you ever get over to Hoboken to enjoy that restaurant scene? I visited NYC over the holidays and we had dinner at Arthurs. Wow! Cheap, cheap , cheap and the double cheese onion soup was delicious. Also had burgers, eye poppingly large patties of delish beef. I thought it was a gem. Thanks!

Jello salad

"Ugh, why do you always have to de-turd these things? Look at this one, caught him after Thanksgiving feast, I think I'm gonna need a pooperscooper". Movie?

"Wafer-thin mint"........

This season was a wash. However, I will be hopeful that TC3 brings stronger and more mature chefs. Kinda like Project Runway. Season two contestants were forgetable and the winner made dresses which reminded me of my worst bridesmaid debacle. She was no Jay, and Ilan is no Harold. Or Tiffany. Or LeAnn. Only Sam, and perhaps Cliff, could stand shoulder to shoulder with Harold. Hope springs eternal for the next season. Let's see some talent!

I believe Busboy may be referring to Bonaparte Breads at the Dupont Circlehttp://www.freshfarmmarket.org/farmers.htmlFarmers Market. I couldn't agree more. I picked up a piece of blueberry and pear tart along with a chocolate croissant last Sunday. I've also had the ham and cheese croissant, and the quiches look unbelievable. There is usally a line, but don't worry. They move the line along quickly, and along with a hot Starbucks coffee (also in Dupont Circle) it makes for a great breakfast and/or snack for later on. Nearby to the White House, you and your family might enjoy some excellent tapas at Taberna Del Alabardero:http://www.alabardero.com/menus/Fall_tapas_06.html. Moreover, tapas are half price during happy hour M-F , 3-7pm.

From "Southern Living- 30 Years of Our Best Recipes": A sampling....from the '80's Stuffed green peppers Low Country Cooking: Seafood Boil,Carrot Cake.... Microwave Casseroles- ill advised! Egg Foo Young, Stir Fry Beef Curry, anything Curry! Caesar salad Strawberry Shortcake Sloppy Joes Skillet beef and macaroni Kabobs: meat, fruit.... Round Steak Pork chop dinners Anything "en papillote" Suffing was in: stuffed celery sticks Ham! cheesy,tetrazini, cranberry ham loaf Okra Tex-Mex And interesting to add, that they note the garnishes and little touches which appeared during that decade: Anything that grew in the garden- pick it! Groovy garnishes: tomato roses, buter curls and radish roses Mushrooms: garnish with or stuff'em The Chafing dish: ESSENTIAL And lastly, but not leastly: Men in the kitchen. Because, real ones ate quiche, right? Continuing on.... Chef Paul Prudhomme Stuffed potatoes, mashed taters WITH the peel on, oh my Shapely dishes: aspics etc.... Swirled soups Fajitas! Great walk down memory lane, and a VERY fun cookbook.