dockhl

Hah! My (almost-ex) husband used to do that as a passive-aggressive attempt to show me that he was a healthier eater than I (no doubt). Sucked..............

My concept of cooking through it is pretty vague and casual Maybe just a thread where we can try recipes and post them, kinda like the Cradle of Flavor Thread that Crouching Tiger so boldly started. I'm moving this weekend but when I get settled I'll start the thread and all who want to can contribute, as is convenient. How about that? Back to your scheduled program.................

ambitious! I'll enjoy following

game on................. Anybody want to cook through A New Way to Cook with me? After the holidays ?

Good topic ! I think few of us are willing to give up the goodie just 'cause it is healthier. I find that if I cook my vegetables with enough salt, I can cut back dramatically on the butter. And that adding (a little bit o') maple syrup to a baked sweet potato (along with seasoned salt and lime) makes it taste much more buttery. I look forward to the ideas to come!

Marlene~ What IS this? I MUST know........

These all sound great ! Please let us know what you think. This would be a great addition to the Artisan Food Gifts thread if they work well. Thanks for taking one for the team

Well, here is their website product list that gives ingredients. It's a start!

Years ago........Thanksgiving. MASHED POTATOES !!! I'm sorry, on Thxgiving, mashed potatoes are enjoyed MORE than the turkey ! (My SIL never lived it down....)

Spot cleaning? Magic Eraser !

Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven, Caribbean Blue $39.99 & this item ships for FREE with Super Saver Shipping. I don't know if this link will make itself eGullet friendly or not..................

The answer in my house is, "Get a dog !"

Looks like fun; I just signed up

Dr J~ Here is my take on Ming Tsai's Preserved Lemon Polenta that is ieasy and incredibly delicious. Preserved lemon polenta Serves 4 5 tablespoons butter 1/4 cup finely chopped shallots 2 tablespoons finely chopped fresh ginger 1 cup medium-grain polenta or yellow cornmeal 1/4 cup diced preserved lemons, pulp and rinds 4 cups chicken stock or low-sodium canned broth Salt and freshly ground black pepper to taste Preheat oven to 325 degrees. Heat a large oven-proof saucepan over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the pan. Add shallots and ginger, and saute, stirring, until soft, about 6 minutes. Add polenta, preserved lemon and stock. Season with salt and pepper, stir well, fold in remaining butter and cover tightly with foil. Transfer to oven and bake until liquid is absorbed, 45 minutes to 1 hour. Correct seasonings and serve. This is great with roast chicken or almost any kind of stew or braised meat or poultry.

The welsh rarebit sauce sounds great. What's in it? Love the winery pics, and the dogs, and the food....... Blog on !

Hi Stephanie~ Also a Californian, trying to lo carb it, even tho it seems to be out of fashion ! I am eager to see how you plan you meals and keep from getting bored ! Kathy

He is, isn't he? (Apologies for bringing CHL back out ! I was just watching it the other night and ... )

Dock, Any refrigerator becomes a counter depth fridge, if you sink it into the wall. We did that and gained a lot of refrigerator space, with very little additional cost. Tim ← HUH !!!!! What did you do? Just have someone cut a hole in the drywall and sink it in? (Woman alone, knowing NOTHING about construction asks, "Can you DO that!?!)

How about counter depth fridges? I really want one but never hear anything about them................

andyb~ looks good! Tell me about the pickled spag squash !

D: Why'd you have to say 50? couldn't you say 35 or 39? L: It seemed like a nice round number....

Have to say, tho, that ole Sebastian wanted it HIS way to the end............ SEBASTIAN'S, TOLUCA LAKE, MENU...... Some things just won't change. Wonder how it is doing?

I've used ground turkey (just fine) and finely chopped cauliflower for the rice (low carb). Not bad !

I always make TOMATO BURGUNDY SOUP about an hour before we eat.....

Stephanie~ tell me about the lo-carb part ! It looks so good..... Kathy