KARENR65

OMG! My mother use to make these all the time! I love them and make them as well

Love, Love Love canned sardines! Sliced onions, vinegar and crusty Italian bread to soak up the juices!

Bought a small (6lb) pork shoulder roast to make pernil with. Wanted the roast to be a bit smaller (only for 3 people) so I cut off about a 1.5lb piece (skin and all). Any suggestion on how to cook it? Roast? Braise and then crisp up the skin? Marinate? Any thoughts would be greatly appreciated

One day, my Mom didn't have any ice cream in the house, so she ate some frozen Cool-Whip

It is in Morris County, NJ about 45-60 minutes from the Delaware Water Gap bridge (if that helps)

It is this Friday (19th) 5-11, Saturday 12-11 and Sunday 12-8. The website is www.biggreekfestival.com

I have lived all my live in the nearby area and never have gone. Thinking about going this Saturday afternoon. They also have one in the early summer. Has anyone ever been?

Thanks for the replies. My parents have an overabundance of tomatoes so I trying to think of things to do with them. The storing of them in oil had me concerned because I know that it is a problem when storing garlic in oil (right?)

Is anyone else grossed out by the "ball of sweat" that is just about to fall on Howie's nose? Whenever I watch a re-run, I can't look at his nose

I was thinking of oven drying tomatoes and storing in a jar with olive oil in the refrigerator. How long do you think they would keep?

My parents have (or use to have) the swordpicks and the little carrying case. I will have to see if they still have them and where the got them

One of my favorite restaurants serves mini-meatballs with a garlic aioli - so good!

Thanks for all the responses. When making it for myself, there are no leftovers. However, last month we had a small 80th birthday party for my father and I made way too much. I was able to keep it for a few days doing the "plastic wrap directly on the guac" and when it discolored, I just scooped that portion away.

I agree! Guac should never be eaten beyond 24 hrs at the most. I would try using a wooden spoon to mix though. Metal might affect coloring and taste. ← Thanks - I never thought of that!

I mash up a few avocados with a fork (I like it somewhat chunky) a little scallions or onions, minced garlic, jalapeno (if I have it), lime juice and s&p. I could eat this by the spoonfuls. I thinking of trying on some sort of sandwich in place of mayo or mustard.