dockhl

This time of the year, ANY kind of shortbread.........

What she said !

Daniel~ Thank you so much for explaining this! I feel like I should have gleaned the meaning but........ I feel much better knowing now....... Well, I am just begining to figure "Yeeehaaaaaw" out myself, as I have only been here 6 months and come by way of Pennsylvania and San Juan Capistrano/San Diego. A whole new world up here, and a fascinating one! I am learning new things every day. I LOVE it! My sister and BIL from Manhattan were here over the summer. Loved the wine tasting, scenery and serenity---couldn't BELIEVE how far away from everything I am and.......where are all the people? LOL

Of course, then it would not look like an ice cream cone! But they are so cute ! Thanks for the suggestions!

This is gonna sound really stupid but I HAVE to ask.........what does "Word" mean here? I've seen it before and tried to glean some meaning from the context but.......now I give up....... Other than that, everthing looks FABULOUS ! Y'all take much more time with your daily meals than, I , I am afraid

OK, I really want to make the Salmon Cornets but have no cornet molds. Any suggestions? Kathy

Or maybe a green jalapeno jelly? Yum. Here is also a link to an Eggnog Thumbprint Cookies recipe. Haven't tried it but it is another approach.........

Samantha~ Any possibility of getting your recipe for these? They sound delicious!

OK, question for y'all........ I know that I can freeze my tamales after they are steamed but how do they freeze uncooked? I am making a large batch today of green chili/cheese/olive and red chili pork for a party tonight (these are steaming as we speak--I needed to get them on before I finished all the masa and filling) but have masa and filling left. I want to eat the non-party ones on Christmas Eve. So, poor timing on my part but can this be salvaged since I won't be able to steam the rest tonight? Help..........

Ah, I remember when I was a poor college student (Pitt'75) and had NO money for meat...... My dad and brother both got deer and my Mom HATES venison. the only meat I had that winter was venison..... chops, steaks, roasts and burgers. i found they were most compatible with mushrooms/green peppers and red wine ! Leg steaks done as "Swiss Steak". Now I live in California and rarely even SEE game. Recently moved to Paso Robles (a little different from San Diego !) and found a guy selling (farm raised, I think) venison at the Saturday Farmer's Market ! So, now I have two lovely venison shanks that I was going to make "Osso Bucco" style. Any suggestions?

And I'm whining because it is 26' here in the AM.............

You are using the Barilla Fettucini Rigati? I LOVE that stuff....actually, ALL of the 'rigati' pastas ! And I think their sauce is a very decent start for your own....... I just wish someone would tell me where I can buy tubettini ! Used to love them in tomato soup when I was a kid and can't find them anywhere ..............

I wanna eat at your house............

Meyer Lemon Buttermilk Pudding Cake with Fresh Berries Makes 6 – 8 servings Ingredients: 1 ½ C buttermilk 1 C sugar, divided 4 LG egg yolks 3 LG egg whites 1/3 C fresh Meyer lemon juice* ¼ C flour ¼ C (1/2 stick) butter, melted 1/8 tsp salt Whipping cream Assorted fresh berries Preheat oven to 350 degrees. Butter 8x8x2 inch glass baking dish. Blend buttermilk, ½ C sugar, egg yolks, lemon juice, flour, butter and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining ½ C sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny). Pour Batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan. Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake into shallow bowls. Pour cream around cake. Top with berries.

Run quick to the store and get an orange creamsicle...............you'll feel SO much better ! Maybe two...........

Fresser~ I love your story........but what's not to like about a guy who cherishes Tom Lehrer and the Vatican Rag? Kathy

amccomb~ I frequently make this yummy soup...........it might provide some ideas, at least ! Quick Asian Noodle Soup 8 cups (2 L) beef, chicken, or vegetable stock 1 onion, quartered 4 star anise 1 stick cinnamon 1-inch (5 cm) whole piece of fresh ginger, peeled Salt and freshly ground pepper to taste 1 lb (450 g) thin rice noodles soaked in warm water for 20 minutes and drained Optional garnishes: Lime wedges Fish sauce* (nam pla or nuoc mam) Fresh cilantro (coriander leaves) Fresh basil leaves Fresh mint leaves Fresh bean sprouts, trimmed Hot sauce Combine the stock, onion, star anise, cinnamon stick, ginger, salt and pepper in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes to 1 hour. Add the noodles and serve with desired garnishes. Serves 4 to 6. Kathy

Susan~ Beautiful souffle....got a recipe you'd like to share? K

I love that word.........

Hmmmmmmm...........1970, 3 male friends and I decided to see how far west we could drive in 24 hrs , from Pittsburgh, PA (where we were all hippie college students) in a Corvair............ the answer is to Oklahoma, and I am POSITIVE were were in that same diner 'cept it was in MUSKOGEE ! Same service, too (Remember "Proud to Be an Okie from Muskogee" ?)

I'm making Pumpkin Chai Creme Brulee and the world's easiest Pumpkin Cobbler.......which tastes just like pumpkin pie in 1/3 the time.........topped with cinnamon ice cream. Served with Wilson Creek Almond Champagne.........

DaleJ~ I have a program (BrainsBreaker) that makes jigsaw puzzles for your computer out of photos. I can send you this one if you'd like (anyone else who wants one, too, of course !). This one did come out very well pm me.... Kathy

Ummmmmmmmmmmm....................... not quite........but I'll bet it TASTED good.......with all that .....dill........

great minds think alike Maybe we can hook up in central CA sometime when you are out here .......

I always make Tomato Burgundy Soup..............(In Recipe Gullet) since it is light but EXTREMELY flavorful. Yum !