mhadam

mmmm...bones. Nothing better than biting into a chicken bone after finsihing off a big bowl of soup. Or gnawing on rib bones after they were braised or roasted or grilled and are oh so flavorful. My favorite part of a chicken leg bone is the top part of gristle and connective tissue. Yum Yum Yum. I will bite into the bone to split it and suck out all those yummy juices. Very barbic but very good.

What you may want to do is juice a bunch of them and keep the juice in a jar in the fridge. You will have lime juice on hand to enhance any dish. And you can candy the lime zest and keep that on hand for decorations or great nibbles

a salad of sliced tomatoes and red onion, basil, mint, splash of homemade mint vinegar, black pepper and salt and a couple slices of french bread to soak up the vinegar and tomato juice.

venison hamburgers with homemade basil mayo, romaine lettuce, yellow tomatoes fresh from the garden, on wheat buns homemade fries and ice-cold sapporo silver reserve

radishes dipped into sour cream sprinkled with salt and pepper blueberry bagel with onion and garlic cream cheese left over rice (warmed) with sour cream (or buttermilk) and a tablespoon of sugar buttermilk and pan fried herbed potatoes....yummy

a great lunch salad: romaine leafs rolled up and cut in half lengthwise then sliced fairly thin, with cucumber (diced medium sized, skin on), a splash of vidalia onion dressing, a crank of black pepper and 3 or 4 small pieces of kasseri cheese -- the great blend of crunch with sweet with a strong cheese -- nothing overpowers and my all time favorite salad, not made with lettuce: cucumbers sliced very thin on a mandeline (no skin) mixed with fresh black pepper, dash of salt, tsp of sugar, tbs or so of sour cream and lots of fresh flat-leaf parsley chopped roughly....stir, let rest for 5 minutes and eat cold... it's great with cutlets and potatoes with a mushroom sauce

Before I give away my shameful secret, I have to apologize for it -- b/c it's soooooo bad, oh so bad. I don't do it all the time, but it's great in a pinch and no one is the wiser *I hope* I make a great chocolate mousse. Really I do. But in a pinch, I take a box of chocolate pudding mix, you know the small box, add about a cup of heavy cream and mixed it. Voila -- chocolate mousse. I beat the thing till it is smooth and that "not to heavy, not to light" consistency, drop it into little crystal bowls and top it off with fresh berries.

Cheffette....that is wondeful.. I am in awe. I'm planning on making a birthday cake for my mother and think I have found my inspiration. It is utterly lovely. maggie

I know the reply is a bit late....been busy. At times I use canned salmon instead of tuna. Mix it with mayo, bit of onion, s/p, dash of red pepper flakes and voila. My husband will shred some lettuce or cabbage and mix that in for some crunch. maggie

Greetings... I just read through all of the dinner posts and am completely fascinated by not only your cooking skills but your creative...i feel at home Dinner last night consisted of home made: breaded chicken tenderloins, hush puppies (for my husband -- i think he married me for my culinary skills), a wonderful honey mustard dipping sauce that i spiked with wasabi powder, bbq sauce, two yummy milkshakes and for dessert chocolates (i had one, he had 8 (one of each flavor))