dockhl

Yum ! Thank you. What is this?

Ever since I read Kitchenmage's blog about her herb garden and the Lime Mint growing there, I have been looking to buy some. Does anyone have a source for this luscious sounding herb? (BTW, I have no idea where I got the link to the KitchenMage blog. Anybody know?) Thanks~ Kathy

Oh my. Percyn, please tell us about the tritip/filet burger !

BrodeurR~ Good question! I have nothing to add but I'll be interested to see what others have to say. You've certainly come to the right place with your questions. Good luck with this !

I agreee with it all but, in reality (and addition) , eggs that are too fresh are harder to peel no matter how you make them. K(who uses the 'turning off method')

.... and says to the girl at the counter, "Do you serve chicken here?" "Of course." replies the girl. "Well", says the coyote, "then you won't mind if I hide under that table and wait until one comes in?" SB ← Bwwhhaaahhaa !

OK, where is the CRANKY icon when I need it ! I am ALWAYS looking for that dry tasty rose for CRAB and summer backyard treats. I've not been impressed with many that I've tasted on the Central Coast yet. Any other recs? I have an Adelaida Vin Gris de Pinot Noir 2005 waiting for the right crab to come along. Have you tasted it? K

Janson's Temptation? (seen it woth grated but not mashed...........)

Ahhhhhhhhhhhhhhhhhh...........................

Jason~ Why don't you ask someone at the places that carry the FraMani brsnd if they can get you thise? Lookslike Whole Foods carries them ! http://www.framani.com/stores_restaurants.htm

I must be blind but I don't see a recipe or link to one.... ETA: didn't look far enough ! Thanks !

Please give us the rice recipe , too. This sounds delicious!

You might find some interesting answers here: What we refrigerate

Lovely, but I am with you. I cannot get it either. I love boneless thick chops cooked until barely done---even the "Boneless country ribs" are great that way, esp out on the grill. No need to overcook the pork. I remember those ultrachewy chops from my childhood also

Looking at your avatar, I'd say so!

In the well of an artichoke.

Awesome, mizducky. Love your new avatar So true. It may but when it does, one day is all ! THAT won't take a permanent toll. You have done a terrific job of reprogramming; I am SO impressed. Looking forward already to your next blog (Get some rest.......) Kathy

Good question! Last time I was living in San Diego and my office was right by a Vons that I shopped at most nights on my way home, so I knew the workers well. No way I'd cross the picket line. I changed my shopping habits, too----spent much more food dollars at Trader Joe's and Henry's. I rarely shop Vons now, even though it was my favorite (I think their prices went WAY up, and they showed no interest in winning back previous clients.) It is hard to see how ANYONE in the last strike won, with such massive financial losses for the parent companies and crappy benefits after the fact for the employees. I'd still support the workers, even though I don't live there anymore and don't know the ones here. K

Talk about "if life gives you lemons"...........errr......potatoes! Wonderfully inventive. No use letting all those good flavors go to waste Kathy

My husband has a vegetable steamer that does, really, steam vegetables. However, you can also cook rice in it. You put rice in the little container wit the appropriate amount of water, and the put it in the steamer......with more water in the bottom to produce steam The heat simmers the rice.......... I get steamed just THINKING about it! LOL~ Kathy

Ah Leung~ Thank you. No, I think the absorbing part was a figment of my imagination. Do you cut it into small pieces? Does the meal feel "lighter" to you? Kathy

Flanigan's?

In his delightful and informative food blog last month, hzrt8w mentioned that he and his wife no longer eat rice regularly, and that they substitute tofu instead. I've not heard of that before but it sounds interesting. I am wondering about absorption of sauces and texture, mostly. Any one else out there doing this? Kathy (who has some being pressed as we 'speak')

Post in the Chinese Food Forum Also, Ah Leung "hzrt8w" is the best at informational help like this. He has done an awesome job with Chinese ingredients, so maybe he'll help with vegetables, too? Best~ Kathy

Nick Danger is the same old story of deception, lust, crime, time travel, dwarf maples and a pickle... Does this make the post food related? And, hah hah about the Italian domain name Blog on, ducky~ can't wait to hear about your night (hopefully with pix!) Kathy