dockhl

pansophia~ Would you post a picture of your chickens? Thanks!

Ask Katie Loeb. She has a recipe for an herb infusion that sounds very much like what you want. Best~ Kathy

Both of those sound very good ! Thank you

I recently made up some vanilla salt, incredibly fragrant but doesn't seem to have much vanilla flavor. I sprinkled some on fresh mozzarella, figuring that was a very neutral base. Got some vanilla scent but only salt taste. Now, it has only been a week since I out the chopped up beans in the salt. Do you think I might just be expecting too much, too soon? 'Nother question: when it is ready, what the heck should I do with it?

It doesn't, at least here for me. (YMMV) It is just sweet, with no acid. The color isn't even "black" like the good blacks and purples. It is a pale and translucent, weird color. They ate the whole plants?? (where is the HORROR emoticon?)

Good. It seemed like something that should go alongside The French Laundry, Bouchon and Happy in the Kitchen Also just got David Rosengarten's It's All American Food, which is funny, wonderful compilation of lots of American immigrant variations on recipes. Fascinating.

GROK Ditto, took off 2/3 of my left index fingernail, and I have passable knife skills. Everything with the Santoku seems deliberate, as opposed to the intuitive rocking of the chef's knife. A matter of getting accustomed to it, I guess (but why? ) Yours aquafraternally~ Kathy

Are you going to make the ratatouille from RATATOUILLE, THE MOVIE ? I just bought ingredients for the same reason......

My Early Girls are finally ripe (????) and I've gotten some others from our wonderful Saturday Farmers Market in Templeton, and OTHERS from the office where people are beginning to bring in bounty from their gardens (I've benefited from pomegranates and lemons in the past; tomatoes are too much of a dream ! Just don't bring me zucchini... ) My Black Cherries are so sweet (with very little acid) to be almost inedible. The dogs love them. I have a yellow pear given to me by a friend that is prolific..........the fruit is almost tasteless. I thought something had happened to my tastebuds until I had some better tomatoes. I guess I figured that ALL homegrown tomatoes are awesome. Not so. I have a Rainbow, Rad Red (good for hot climates--didn't thrive until temps hit the 90's !) and a German Strawberry coming up. We'll see. This is quite a process of elimination, isn't it? I've been gorging on fresh moz, basil (lots of) and Persian Cukes from Trader Joe's; also made a LABNA from that wonderful Mediterranian Cheese style yogurt (also TJ's) which pairs so well with Rosemary and Olive Oil Triscuits , tomatoes and cukes. Dinner, right there. I need to start posting pix, don't I?

multiwagon~ Did you ever find this? Here it is at Amazon.com for as little as $4.70, used with $3.99 s/h. I just ordered A RETURN TO COOKING, Ripert and Ruhlman. Anybody familiar with it? Just finished HAPPY IN THE KITCHEN. Loved it.

Why not?

I took the vanilla salt suggestion and have some kosher salt being perfumed by Tahitian vanilla. Smells intense after 3 days. Now what?

Maybe this is the one you're thinking of? http://forums.egullet.org/index.php?showtopic=64949 I think the idea behind funeral/wake food is similar. LoriZig, my thoughts are with you. Glad your friends have someone like you around.... ← Sony~ Yes, thanks! Lots of ideas and links to other threads. I agree with comfort/casserole type dishes. Spag sauce/penne/cheese......enchiladas Anything that can be scooped onto a plate and nuked with minimal fuss and clean up. Cookies. Individual portions of desserts. Biscotti. Good luck.

or both..........

Lori~ I think I have seen another similar thread that would give you lots of ideas but I have no idea how to search for it. Moderators? Help? Kathy

Ahhh, ducky. You are a good person. I hope I get to meet you someday.

Yum. I have some lovely parsley salad recipes including Fergus Henderson's fab Roast Bone Marrow and Parsley Salad, if you'd like them. PM me.

Also noted on RUHLMAN'S BLOG

!!! YES. He looked old, tired and bloated....

This sounds really interesting. Can you tell me some of the things you have used it for?

me, too. Maybe she really broke down? Unlikely but.....

Thanks, Kristi~ I also found Jason's version HERE on his Off the Broiler blog.

I missed that. What do you mean?

OHHHHHHHHHH......................... the people who open up the freezer door and stand there for 5 minutes trying to decide what pizza to get !!!!

This one reminds me of the 70's WEIGHT WATCHERS CARDS THREAD. So much lovely food.....