BarbaraY

Licorice, buttermilk, and Velveeta "cheese". I actually did the licorice and buttermilk once when I was pregnant with my last child because I was craving both. Not a good plan! I just threw in the Velveeta as I had to have a third nasty ingredient.

I have used it a number of times but see no difference from the less expensive brands. I prefer buttermilk cakes to those made with sweet milk. Those just seem to have something missing.

Very few canned vegetables in our household. We buy pickled beets, olives (daughter loves them), beans to use in quickly prepared dishes, and tomatoes. Most canned vegetables have a terrible, mushy texture and taste tinny. Niblets are OK but I haven't bought any in years. Used to love the Mexicorn. I once worked in a restaurant where the chefs would insist on us making "Potatoes Boulanger". Canned potatoes, heaps of nasty, stale processed garlic, margarine, and copious amounts of paprika then baked. Even the staff wouldn't eat them. I think most people who use canned vegetables do it because it's what they're used to. My parents actually preferred canned green beans.

A simple chicken soup four ways. I decided I need more vegetables in my diet and don't care to eat a lot of main dish salads in the winter. I simmered some chicken thighs in chicken broth and water with celery, garlic, and onion. I removed the thighs and added to the strained broth carrots, celery, onion, cabbage, corn and green beans. When done, put the diced meat back. Add some cooked tortellini and Parmesan cheese and it's Italian. Add soy sauce and ginger juice, Chinese. Tortilla strips, a couple of teaspoons tomato paste, and grated Jack cheese and it's Mexican. A fun way to have a variety of soups from one pot.

Looks like your stepmom learned to cook in the 50s.

I usually resolve not to make resolutions but I think there are some things to change. I will eat more fish, fruit and vegetables and less junk food. I will make more full meals for myself instead of a bowl of popcorn or a Subway sandwich. I will find more good recipes for 30 minute main dishes that do not contain commercial products.. I will learn to not overextend myself while preparing meals. I will teach all family members to stay out of the area between the island and the sink. That's my area!

ma dai! Surely you mean "with risotto alla Milanese"? Because that's just about the best. And I'm always, always obsessed with pizza bianca. ← Of course that's what I meant! Brain crash.

Things I didn't think of in my last post: Pork roast Arista Saltimbocca Minestrone Panna Cotta Bonet Amaretti

Perhaps you should inquire in the Japan forum. Hiroyuki is very knowledgeable.

People with GERD are advised to avoid peppermint. When I was a kid my grandma used soda mint tablets for indigestion. Puzzled!

In the 60s I worked in a cafe that had an attached bar. There was sawdust on the bar floor (much to the chagrin of the health inspector) and the peanut shells were tossed on the floor. We also had pickled Polish sausage and boiled eggs pickled in the leftover sausage brine. Beer nuts and dried shrimp were also available. If there were other items, I have quite forgotten them.

Oh! My! Like asking which your favorite child. Spaghetti Putanesca Carbonara Osso Bucco with Polenta Rissota of any kind Gnocci any way Ravioli stuffed with Ricotta and sweet basil in a simple butter sauce Actually any stuffed pasta Good lasagna Focaccia bread I could go on all day. I love Italian food

My method is to roast the squash, split, as mentioned above. Meanwhile sweat a couple of leeks in butter. When the squash is done peel and add to the leeks with about 3 cups chicken stock and some sprigs of fresh thyme. Let it all simmer for about 1/2 hour. Remove thyme sprigs and and blend with a stick blender or regular blender. Be careful if using a counter top blender as it has to be covered with a towel to keep the hot soup from going all over you and the kitchen. Garnish with crumbled crisp bacon, a drizzle of sour cream, and a sprinkle of minced chives. One of my favorite soups.

We joined a CSA last year but because of our irregular eating habits, we dropped it because I found we were wasting too much. They were sending us Golden Beets in the fall and they were so sweet and delicious I can still taste them in my mind. When planting season rolls around, you can believe I will plant some of those.

I have one of the crank type poppers. I just turn on the fire, add a splash of canola oil, then three handfuls of popcorn. (rather small hands) Meanwhile I have butter melting in the microwave. When it starts to pop I give it a few cranks until it starts to pop furiously, then I crank faster. Remove from heat and drizzle melted butter while cranking slowly, then sprinkle a little sea salt. Orville if I'm feeling extravagant, usually Jollytime if I'm feeling thrifty. The store brand just isn't very good. Beagle loves popcorn so much he comes running the minute he hears the corn go into the pan. Then sits and watches the whole process to make sure I do it right. I would like to find one of the domed poppers again. I wore mine out years ago. The crank one is flimsy and hard to clean and the plastic window has cracked. Maybe I should just go back to Revere Ware.

Leftover Brussels Sprouts with butter and Parm. I think these were the best sprouts I have ever eaten, tiny, tender, and sweet. My daughter bought a whole stalk at a farm stand so there are enough left for two or three meals.

Has anyone else pondered the irony of a Canadian cooking Italian food in Japan? It's a small world after all.

Best thing so far is a mushroom, shallot, and Dill Havarti omelet with an English muffin and Seville Orange Marmalade.

I'm rarely afraid of my food but raw chicken is a real turn off. I love sashimi and have read of chicken sashimi but never had the urge to try it.

I made the cartwheel pasta again last evening but made 1/2 batch of the sauce and added just enough to moisten my pasta nicely. I used some fresh tomatoes I had cooked off with the last of out tomato crop. It was excellent and a keeper as it's so quick and simple.

I rarely cook this cut but use it for Sauerbraten. I'm sure others will have good suggestions.

I made the Sausage and Cartwheel Pasta last evening. I didn't want to open a whole large can of tomatoes and then try to use it up so I cut up 1/2 a Roma tomato and used that along with some water for moisture and a dab of tomato paste. I did find the Cartwheel pasta in my local supermarket. I got Johnsonville original breakfast sausage there too. It turned out to be very tasty but I think I'll make a little more sauce next time I do this. I had to cut the recipe into 1 serving and it's a little tricky with such small quantities. It was more dry than creamy looking like yours was. I'm somewhat puzzled by her attitude about the sausage. I don't believe that any of my other Italian cookbooks call for sausage without fennel, which I love. I recently went to Italy for two weeks and the only sausage I tasted, which was part of a brochette, I found was rather distasteful. It didn't especially taste of fennel but had a rather acrid taste. I think it was the only thing I ate that I didn't like.

The only one of Marcella's books that I have is Marcella's Italian Table. For some unknown reason, probably the fact that I have acquired a lot of others since I got that one, I haven't used it in some time. I'm glad that this subject brought it back to my attention. My two favorites from it are Pollo Arristo con la Pancetta e gli Odori and PolloSpaccato agli Odori e Vino Bianco. Sorry to say that these both require an oven. After the first two times I made the Pollo Arristo con la Pancetta e gli Odori I dutifully wrapped the chicken in foil as directed but now I just cover the pan with the foil and then remove after the alloted time and don't perceive any difference. (Cringing for fear of the wooden spoon.) Now I want to try the cartwheels with sausage and cream sometime this week. It looks very tasty. I hope your hand is healing well.

OMG! That is a gorgeous steak! I may have to order from Lobel's to get one for our little Christmas dinner and try this method. The Victorians had it right when they buttered their steaks.

Have you tried making a couche for it. I use floured dish towels and shape the couche and let it rise on the counter. Don't use terry cloth towels but flour sack.