dockhl

Did anyone else notice that when they announced the Quickfire challenge, the contestants all ran to do their thing.....with yucky, dirty hands. I hope there was some serious handwashing before the plating of those dishes.

LOL ! I'd eat it too, but I am fond of mutants..............

Yep, plain ole rice. It is so darned tasty............... you can get a nice crust (I usually can't wait that long ) Nice size, too. One is fine if you aren't too hungry but two isn't really too much so that you'd feel grossly overfed.

RATS.........both expletive and noun ! We had fruit rats in Diamond Bar. Love avocados, too. (Farmer once told me that the best way to trap them is to "go up in a tree and make a sound like an avocado" !!) Little (sometimes not-so-much) bast***ds..............

Holly~ I think you have a good perspective on the situation and I like your advice. How many times have you been at a 'resort' and not wanted to go to the onsite restaurant (me, frequently!) I'd LOVE a concierge/taxi driver/bellman who could steer me to a gem of a local place. K

Me. too. Tis is my favorite......dunno why I like it so much but it is yummy. Caesar Chicken 1 chicken breast, uncooked, cut into strips or chunks 1/2 c. cooked rice 2 T each finely diced sweet red pepper and red onion 2 T chopped fresh tomato 1 T shredded fresh basil 2 T Caesar salad dressing ....low fat is fine Salt and pepper to taste Directions: Take a square of foil, spray with nonstick spray. Put cooked rice, chicken, veggies and basil on foil, drizzle with salad dressing. Fold foil tightly to enclose...throw on low grill or 350' oven for about 20-25 min. I could eat this 2x/week!

Happy Birthday, FG. Nice present !

Randi~ Can you explain the "40 shades of green" salad? Thanks, Kathy

Happy birthday, Shal. Sounds like a ball. When do you come back? <aside>O to be 22....... !!! </aside>

He is kinda cute, though........... I don't know that I've had fresh mackerel except for sushi, which was WAY too fishy for me. Cooked, is it pretty strong?

I'd be furious. One year I had 12 pomegranates ripening and the damned squirrels got every one the day before I was going to pick them. Squirrel stew, anyone?

Steverino~ These are intriguing. I espescailly am fascinated by the orange with mushrooms and shrimp. What type of "tomato product" was added? Any additional seasonings? Were the oranges simply cut in half or segmented? So many questions........

Click on THIS LIMONCELLO SEARCH

My Black Cherry tomato that I got from Cal Poly Tomatomania is beginning to ripen ! I've got fruit on two Early Girls, none on Rad Red, Purple Cherokee and German Strawberry. Flowers, happy looking , no fruit BUT, I have an apricot tree that hasn't fruited in the two years that I've been here that is LOADED with tiny peach colored fruit that may be ready in the next few weeks. What the heck is this? My other apricot is just green as all get out.........

Gotta have this as a sig.......may I? Sandy~ Please make sure you let us know about WWTBAM ?!

Peter the eater~ that fried seafood look luscious. Was it just egg/seasoned flour? Yum. kbjesq~ food photos ARE hard (that is why I don't post them !) God job, keep 'em coming ! Bruce~ My friend Bernie used to refer to those as from the "Jayne Mansfield Chicken Farm" Yummy looking, tho. (I'm a dark meat person, myself)

Yes, more, please !

Apparently a lot of Bed Bath and Beyond stores carry them.............and what's not to love about the 20% off coupon !

Hey, lancastermike - did I not see a post of yours detailing either the creation of a couple those or were you taking a pic or two of some at a restuaurant?I'd like a recipe for those - but I'll bet our local taco quality ain't as good as yours. ← johhnyd~ not lancastermike but this recipe is pretty much what I remember from San Diego ! FISH TACOS My husband's favorite!

Wow, great ideas ! (I love the mental pic of pale lavender drinks). I love basil lemonade and just happen to have a huge bunch of basil and about 20 lemons Guess what today's project will be !

Well, I cooked the chicken last night and,boy, am I glad I read this thread first ! Lots of pinfeathers and a very greasy feel to the skin. I washed it well in hot water and pulled the feathers, roasted it @425' for an hour. It was juicy and tasty with crispy skin BUT was it any better than if I'd brined/presalted myself? I don't think so. We'll see how the leftovers are today. Note: I normally buy really big chickens (5lbs or so) but this one was 3 1/2. I think I'm going to start buying smaller ones. It is easier to maintain moistness, I think.

Not Costco, Templeton Farmer's Market Thanks for the tip ! (BTW, my tree had 5 !! cherries this year, altho I have a million little apricots that look like they'll be ripe in two weeks ! Dunno what that is all about........)

Maggie~ Best to your Mom, I love her spirit. I love them fresh, out of hand, spitting the pits, but what is the best way to preserve this bounty for later? K

Pam~ It is a Rubashkin’s Aaron’s Best, the brand that Trader Joe's West Coast put into their stores 3 years ago after removing Empire from their shelves. Anyone familiar with it? Kathy

I love your recollections.......please carry on !