Genny

!!!!!!This was me!! Sans the pepper, add a whopping load of green can parmesan cheese! So funny! We used to always put potatoe chips or doritos in any meat/cheese sandwich. Always loved the textured crunch with the soft white bread. Ooooh, reading thru the thread I remembered a peanut butter and hot cocoa mix (the dry kind) sandwich. Tended to be a little dry sometimes, like eating dust but the chocolate/peanutbutter combo couldn't be beat! The gross one is my husband swears was the favorite growing up was Welch's grape jelly and Kraft sliced cheese on white bread...ugh!

Ya'll are bustin me up!!! Love the legs! I do think the pix was a bit disturbing though...wouldn't answer my door on Halloween for that one! I crave beans and rice with tortilla chips w/ spicy salsa. Chile Verde if I can get it. Natch, chocolate, sugar, caffeine...all the bad stuff. I wish I felt well enough to actually buy the Lays potato chips and melt the chocolate, dip the chips in the chocolate so I can get my salty/sweet. (I did once chop up chocolate and mix with salted nuts for this purpose!...My husband took one look and walked out of the room..be afraid, be very afraid!)

Wow everyone, I've only recently started to get into the eG society, this is all so amazing and inspiring! OK, my first "What I cooked..." No pix yet, maybe I'll figure how to use the digital camera finally! Friday: Slow cooker boneless beef loin & baby back ribs with extra spicy rum bbq flavor and carmelized red onions with seared spinach. Saturday: Salty Edamame Pork & green onion gyoza (tried miso soup...it failed) Shabu-Shabu Rasberry sorbet Sunday: (out to eat at Pei Wei) Tonight: Soup: my own conglomeration with lots of veggies, chix stock, italian sausage and chx breast, extra peppery broth. Genny

I like to generously butter saltines and drop them on my tomato soup. Also, warm extra sour dough bread... to die for! Butter in the crock on the counter...naturally!

The cauliflower sounds wonderful, my husband is usually so-so on that veggie but if it tastes more like potatoe.... As for the roasted asparagus, this is one of my favorites. I use the toaster oven at 425 drizzle OO, sprinkle S&P and add chopped garlic sometimes. Sometimes I'll finish with a nice kosher or sea salt also. Recently finished with Orange OO...very nice.

Although my consumption is not nightly (due to a vain effort at weight control), when I drink it is usually a couple Reidel glasses, ie half a bottle. If my husband is drinking with me, we easily finish a bottle and sometimes start another. It is relaxing, celebratory, calming, a balm to excite or soothe. On the 'puritanical' front, I think religion plays a part in our country's negative views of alcohol. My husband's grandmother never misses a moment to point out that she does not approve of wine or other alcoholic beverages...she insists Jesus drank grape juice!

A really nice version of Vietnamese Noodle Soup (Pho) can be found in The Best Recipe from Cooks Illustrated. I did the shrimp version and it was very nice.

Marshmallows and Bananas are my favorite. I sprinkle Dark Movado sugar on halved/quartered banana and torch! Looks great to have the carmelized banana spears adding heighth to an ice-cream sunday with hot fudge served in a martini glass. We'll call it luuuvvv.

Tinga My recipe for Tinga comes from a friend who grew up and lives in Monterrey, Mexico so it is as authentic as they come...and soooo delicious! One chipotle chili makes this warm, two can make this HOT so use sparingly if you are not used to them. (You really don't want to use the whole can) 1 lb Beef Brisket 2-1/2 whole onions 3 cloves garlic 1 lb package Mexican chorizo 1 chipotle chile from canned in adobo 1 c tomato sauce 1/2 c chicken or beef stock (optional) 12 each corn tortilla salt Salt and Pepper beef brisket and place in crock pot on LOW with one onion coarse chopped and 2 cloves garlic just smashed. Let cook with lid on 6-8 hours, preferrably overnight. Once beef has cooled, remove it from the crock pot and shred. Reserve the liquid that has come from the meat. (If liquid is burned, you may discard) Cook chorizo, drain and return the red chorizo grease back into pan. Add thinly sliced onion to the chorizo grease and cook until translucent. Remove from grease, may place on top of bowl containing cooked chorizo but do not mix them. Add shredded beef to remaining chorizo grease. Cook until heated through and grease is absorbed. Remove from pan (may place on top of onions but do not mix). To make sauce: Add reserved juice from cooked meat or 1/2 cup strong chicken or beef stock, 1/2 chopped onion and one chopped clove garlic, about 1/2 cup tomato sauce and 1 chipoltle chile. Blend until smooth. Salt to taste. Add additional tomato sauce and up to 1 more chipoltle chile (they are very hot!) to taste. Blend until smooth. This will have a smokey, barbeque flavor. Pour sauce into the pan used for cooking other items and heat through on medium until warmed and color darkens slightly. Add beef and incorpoate into sauce, add onions and incorporate thoroughly, add chorizo and incorporate thoroughly. Cook together on low for 15-20 minutes to let the flavors meld, its even better as left overs! Keywords: Main Dish, Mexican, Beef, Dinner, Easy, Hot and Spicy ( RG1178 )

Tinga My recipe for Tinga comes from a friend who grew up and lives in Monterrey, Mexico so it is as authentic as they come...and soooo delicious! One chipotle chili makes this warm, two can make this HOT so use sparingly if you are not used to them. (You really don't want to use the whole can) 1 lb Beef Brisket 2-1/2 whole onions 3 cloves garlic 1 lb package Mexican chorizo 1 chipotle chile from canned in adobo 1 c tomato sauce 1/2 c chicken or beef stock (optional) 12 each corn tortilla salt Salt and Pepper beef brisket and place in crock pot on LOW with one onion coarse chopped and 2 cloves garlic just smashed. Let cook with lid on 6-8 hours, preferrably overnight. Once beef has cooled, remove it from the crock pot and shred. Reserve the liquid that has come from the meat. (If liquid is burned, you may discard) Cook chorizo, drain and return the red chorizo grease back into pan. Add thinly sliced onion to the chorizo grease and cook until translucent. Remove from grease, may place on top of bowl containing cooked chorizo but do not mix them. Add shredded beef to remaining chorizo grease. Cook until heated through and grease is absorbed. Remove from pan (may place on top of onions but do not mix). To make sauce: Add reserved juice from cooked meat or 1/2 cup strong chicken or beef stock, 1/2 chopped onion and one chopped clove garlic, about 1/2 cup tomato sauce and 1 chipoltle chile. Blend until smooth. Salt to taste. Add additional tomato sauce and up to 1 more chipoltle chile (they are very hot!) to taste. Blend until smooth. This will have a smokey, barbeque flavor. Pour sauce into the pan used for cooking other items and heat through on medium until warmed and color darkens slightly. Add beef and incorpoate into sauce, add onions and incorporate thoroughly, add chorizo and incorporate thoroughly. Cook together on low for 15-20 minutes to let the flavors meld, its even better as left overs! Keywords: Main Dish, Mexican, Beef, Dinner, Easy, Hot and Spicy ( RG1178 )

Yesss...! That is what I will do with the rest of the celery I have. I had never seen a head of celery like this before. I got it in my favorite Thai market. It is mostly leaves -- beautiful leaves -- with the other part of the stalks very, very skinny, and it even has some little tiny shoots of what looks like a plant going to seed, sort of blossomy. Do you know or does anyone know... is this an Asian variety of celery? I love the sounds of your entire menu! ← I was at the local asian market here a couple weeks ago and saw something that sounds like that and they called it....Asian Celery. Not very original but memorable and fragrant.

My recipe for Tinga comes from a friend who grew up and lives in Monterrey, Mexico so it is as authentic as they come...and soooo delicious! One chipotle chili makes this warm, two can make this HOT so use sparingly if you are not used to them. (You really don't want to use the whole can) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Beef Brisket 2 1/2 whole onions 3 cloves garlic 1 package chorizo 1 chipotle chile from canned in adobo 1 cup tomato sauce 1/2 cup chicken or beef stock (optional) 12 each corn tortilla salt Salt and Pepper beef brisket and place in crock pot on LOW with one onion coarse chopped and 2 cloves garlic just smashed. Let cook with lid on 6-8 hours, preferrably overnight. Once beef has cooled, remove it from the crock pot and shred. Reserve the liquid that has come from the meat. (If liquid is burned, you may discard) Cook chorizo, drain and return the red chorizo grease back into pan. Add thinly sliced onion to the chorizo grease and cook until translucent. Remove from grease, may place on top of bowl containing cooked chorizo but do not mix them. Add shredded beef to remaining chorizo grease. Cook until heated through and grease is absorbed. Remove from pan (may place on top of onions but do not mix). To make sauce: Add reserved juice from cooked meat or 1/2 cup strong chicken or beef stock, 1/2 chopped onion and one chopped clove garlic, about 1/2 cup tomato sauce and 1 chipoltle chile. Blend until smooth. Salt to taste. Add additional tomato sauce and up to 1 more chipoltle chile (they are very hot!) to taste. Blend until smooth. This will have a smokey, barbeque flavor. Pour sauce into the pan used for cooking other items and heat through on medium until warmed and color darkens slightly. Add beef and incorpoate into sauce, add onions and incorporate thoroughly, add chorizo and incorporate thoroughly. Cook together on low for 15-20 minutes to let the flavors meld.