BarbaraY

We recently had some that were just beauriful with a split 1/2 shrimp showing through the last layer of rice paper. The filling was largely salady things with mint and the rice stick. Have never made them myself even though one of my daughters makes them frequently.

Very interesting. I'm always in the market for a different way to prepare spareribs.

Our favored stuffing is a very traditional one. It's made with packaged sourdough cubes, sauteed onion and celery, lots of Italian parsley, sage, garlic, eggs, and broth to moisten but not make soupy. It has to be cooked in the bird, although there is always more than will fit that gets baked with the addition of a little more broth. No oysters in our stuffing! Aside from the family protests, which would be very loud, I remember the year my mom made oyster stuffing and it was revolting. My actual favorite at any other time is one made with Italian sausage. My late friend made stuffing for Cornish Game hens with the addition of water chestnuts, mushrooms, celery, and onions in Mrs. Cubbison's. It was very good. I saw that stuffing cage in the Chef's catalog. The visual of removing it from the bird was just too much!

I use my wok at least once a week and frequently more often. Last evening we had stir-fried tofu with snow peas and mandarin oranges, topped with cashews. Not authentic but very good non-the-less.

Be very careful with anything that overhangs your burner on a flat top range. I destroyed the one that was here when I moved in. I placed a large pot ot tamales on it and cooked them for a little over 1 hour. Pulled them to one side to cool. A little later we heard a crackling sound and found that the top of the stove was crumbling all around that cooking area. I now have a gas range.

Yesterday as I was checking out my groceries, the clerk said he was selling a lot of leeks. I said it was probably because it was it was cooler and people might be making soup. He grinned and commented, "Hmmmm? Leek and Mandarin soup." I laughed and told him that the Mandarins were for a tofu stir-fry. The woman behind me immediately perked up and the conversation started on how to make the dish. Yep! It happens all the time

We do cookies, cookies, and more cookies. Each one has a twist to it so it isn't your regular chocolate chip or oatmeal. I sometimes give home made jams but didn't make any this year.

Eeeeeew!!!!!!! Spare me!

Looking forward to your blog. I really enjoy seeing what folks in other areas are eating and their lives in general.

I worked with a woman who called for a "just a whisper" of garlic. Another friend used a scoshe. (sp) How much is a dollop?

I have never prepared it because I would get "Eeeews" from my family but I eat it on my sushi and had a wonderful Sopa de Mariscos with tiny quarter sized ones in Mexico. Both are very good.

One try was enough for me. I can't stand the stuff. Only vegetable I ever found to be inedible.

It could have been worse. It could have been made of whole wheat.

Since there is no gobo available here, I have only had it with carrots. The broccoli stem sounds like it would be very good and I have some nice broccoli in the fridge.

I find this all very confusing in that I checked out all my Italian Cookbooks and ran a google search. Even the ones that showed similar shapes instructed to make them like square ravioli or half moon shape and one shaped them similar to tortellini. Some of the filling sounded delicious, though.

That looks delicious. Is that Koon Chun Brand Shrimp Sauce? It looks like their label.

I went to our favorite Chinese restaurant for lunch today and in looking over their evening menu, saw that they have Sizzling Iron Platters. We often eat lunch out but I seldom go out to eat dinner so I had missed this. They have Pork Chop, Prawn, Fish Filet, or Happy Family. Will have to give it a try soon. This is the first restaurant in a very rural area to offer these dishes or Salt and Pepper Squid and other squid dishes.

This week I bought Fujis and they are crisp and delicious. In order to get Winesaps or Arkansas Blacks here I have to make a trip to the apple ranch which is always nice since you can get all sorts of home made type pies and pastries and one of the best Quiche Lorraines I've ever tasted. I absolutely detest the Delicious sold in the markets although the ones from my tree are crisp and nice and not a bit mealy. (Yuk)

A fascinating blog. I've never encountered anyone on this type of food plan. Keep 'em coming.

One of my favorite ways to prepare shanks by browning them and cooking in a Bolognese Sauce a la Osso Bucco which is properly made with veal but I prefer the lamb. Serve with Polenta seasoned with fresh herbs and good Parmesan.

I like fresh rosemary and garlic with zucchini or oregano depending on what else is being served. Butternut with allspice is a great combination.

I was one of the respondent on that other forum. I'm curious about this, too, as I had never encountered it in this area.

hzrt8w, please keep them coming! I am so enjoying the pictorials and learning new dishes. I, too, see a book in your future.

When Safeway sends out their sale paper each week, they often have specials that look like a real bargain. They never mention the fact that the meat is select grade rather than choice. Needless to say, I rarely buy meat there.

I like to flavor my pumkin pies with some brandy although I'm sure whiskey would taste good, too. Hate the evaporated milk taste and texture so I use 1/2 and 1/2. One year I made little marzipan pumpkins for garnish.