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Everything posted by Joann

  1. Nothing better than home cooking, Grandma is moving in.
  2. Joann


    I had my first gout attack in 2001 and thought my toe would fall off completly before it let go of me. I didn't get diagnosed with diabetes until 2006 so for 5 years I sought the cure. With a serious look at my diet, I began to eliminate all the "bad" foods. Didn't do as well as I could have, but did manage to make peace with meat and wine, let go of chocolate and drank cherry concentrate from a shot glass. I had only 4-5 true attacks for the next 5 years and many tingling warnings of near excess that I did heed. Then, in 2006 I had emergency bowl resection and began my love affair with alipurinol. I have not had an attack since. I drink white zin, eat red meat 4x a week, still no chocolate, and life is good. This disease of excess may have ancient origins and a royal history, but it's still alive and well in the US.
  3. Thank you so much for this blog! Being a "new" Type II Diabetic, it's going to be so interesting to see how you handle the requirements of a child and adult both. I'm still learning how to count the carbs and keeping to a regular time/diet plan, even at work.
  4. Joann


    I'm not only going to mix seed pods, but the new Master Gardener Kit contains ONLY empty pods. I'm going to try Thai Basil and Coriander as well as some exotic mint varieties. I got mine from the info-mercial My Webpage I've been paying $1.29 for a small bundle of coriander that mostly wilts and dies before I can get around to using it up
  5. "How do you guys think the Viet went over? We tried to stick w basics such as beef and shrimp...plus I love Pho...and Mais was pretty good...you didnt get to see us drink the iced coffee that was sitting on the table....its a bummer cause w 5 places, we have to cut out stuff to make it fit...." Totally correct on the way you said "Pho"-loved the details. Wrapping your own Summer Rolls????? How cool is that The garlic beef sent me running into the kitchen (right after the show) It hit a 9 on the hunger scale. Beautiful. The iced tea and iced coffee are so much part of the meal but understandably, not very photogenic. Keep hitting the ethnic places...........the palate of a city is in the heart of the people. Chris: How about putting those shirts up on e-Bay as a fund raiser? I'm ready to bid on that hot pepper number
  6. Chris, What a pleasure-the show is original, a first-rate production, and thank goodness, you're not showcasing mail order goodies from each location. The shirts are destined to become the topic of their own thread as well as show "markers" (Chris wore that on episode X identifier) You'd have to be in season 20 to get to Augusta
  7. Joann


    "I am Dawnestelle Masias. I will introduce myself. I work at AeroGrow, the parent company who manufacturers the AeroGarden. I am a Marketing Manager with the company. " Welcome!!! Please keep us informed on new seed pods as they become available (or, a sneak peek of things to come)
  8. Joann


    "It isnt a bad idea to build one if you have the time and you like to build stuff." That's 2 strikes against me.
  9. Joann


    I actually do grow orchids-except on the top shelf where my herbs are supposed to be This is about as fancy as I have at the moment. Would love to have something that is bug and cat proof, a clever contraption that lets me have those beautiful lettuces Daniel has, and Thai Basil and Lemon Basil....................I'm feeling really deprived at the moment. Hey, Shyster, make room for the herbs!
  10. Joann


    They start at $600. I'd have to grow weed to be able to afford that. Nice units, love the floor model for orchids.
  11. Gray electrical box-thingie looks a lot like my shredder-in the kitchen as well.
  12. Without the marvelous view, we brew sun tea in the South all the time. I use a mason jar with a screw lid (smaller quantities for me as well) Fill with water, add tea bags of choice, screw lid back on, and set on a sunny window or patio for the day. You'll have fresh "brewed" tea by supper time. Remove the tea bags and fill a glass with ice and whatever else you like (lemon, sugar) Actually, it's steeping the tea all day that gives it the flavor.
  13. It's probably off topic, but you make a good point. Business travelers can help by stashing all the "freebies", letting housekeeping restock every day and donating their "proceeds"... to shelters catering to abuse victims, rape victims, homeless, etc. Those silly soaps, shampoos, coffee packs can mean a bunch to a newly displaced woman or family. ← I work in public housing with seniors, young families, homeless men and women, the rainbow of humanity. My handbag could pass for a small suitecase for all the daily "necesssities" I carry for my personal comfort---on one side. The other side contains small packs of gum, LifeSaver rolls (some sugar free) purse packs of Kleenex and as much fast food sugar, catsup, mustard, soy sauce, salt, pepper packets as I can jam in. Arbys still has the handi-wipes, bbq-sauce and mayo.
  14. Unfortunately if you are looking for cheap eats recommendations from Embassy staff in DC proper you won't have much luck. "Embassy Row", also known as Massachusetts Ave. between just past Dupont Circle up to the Observatory (where Chaney Lives) where most of the embassis are located does not have any restaurants nearby. Nothing. For the most part in order to find good cheap ethnic eats you have to head to the burbs. Given the real estate prices in DC it's getting harder and harder to find cheap eats, let alone ethnic cheap eats in a lot of areas. ← Having lived in the burbs of DC, you'll have to travel to NOVA or MD to get out of the high rent districts. Try Manassas and beyond-lots of hidden jewels in strip malls, etc. We escaped after 9/11 to the wilderness of Augusta, GA-where Applebees is considered fine dining.
  15. Here in Augusta, GA area we have only Sams Club---with samples. The nearest Costco in in the Atlanta area. Same type layout and Wed. or Thurs. are "sample days". That's when the gypsies descend on the store in their white Cads and "snack n' snatch" the place clean.
  16. Please check upthread for comments posted by a couple of Dream Dinners participants. One in OH, the other in GA. The lady in OH attended a single session, the other in GA has continued for several months. Any other users or dinner preps companies for comparison?
  17. Only if you make it complicated. It's not perfect nor do I reply totally on this concept. It's far better than fast food, cheaper than a restaurant, and I get to choose which wine to have with dinner.
  18. Steak Salsa Verde. Interesting components. Added more garlic and green onion during prep. Unbagged. Cute little "steaks" at 3 oz. portions. Cut unknown. Note both plates: DH has 2 steaks, moi has one. Baked potato with Plugra (unsalted) Kneuskys (sp) Applewood Smoked bacon shards and onion slivers in green beans. Dessert was not an option for me. Rating: 3 out of 5 for taste, 2 out of 5 for texture, and 1 out of 5 for portion. TOO SMALL says hubby. Here in the South, Sysco rules. NOT an endorsement, just an observation on commercial food sources. We do not have Price Club, Costco, or even a decent size Sams' Club. A 3 hour trip to Atlanta is not an option for us. The fresh ingredients such as carrots, celery, onions, etc., the basic mise en place are all fresher (and prepped) than I can get at the local Krogers. BTW, it's Masters Week-we can't even get to the fast food joints let alone the grocery stores. Here is the set-up I have for kitchen and storage. Time is the main thing I'm buying by using the meal-prep system for the bulk of our dinners. While I use them 24 meals out of 40 (I am on a 5-6 week prep schedule) it still saves me a lot of money in grocery stops on my way home, additional gas (now at $2.55!) With the average at $220.00 I am now seeing about $50 a week on savings on the additional trips. Garage freezer-in need of the next fill-up on the 15th of April. Garage fridge, mainly for "beverages" and ice cream. I'm blessed with an open kitchen, outdated appliances, and a wish list only a lottery win could fulfill. But, I do like my tools and toys. The Euro-Pro is the biggest blessing for meal prep as it's large enough for a 9X13 pan which would be the largest size I would use. Bonus-the electric bill has come down 20% with not using the main oven!
  19. With 24 meals comprised of 8 selections, I chose the new March dish of Bombay Chicken for our first March meal. http://forums.egullet.org/uploads/11415467...2632_687711.jpg Simple enough, the instructions call for ALL ingredients to be placed in the pot, add water, boil, then simmer for 15-20 min. (The breasts are supposed to be grilled) http://forums.egullet.org/uploads/11415467...2632_250444.jpg I was questioning the wisdom of the rice/coconut bag being mixed with the liquid bag, but dumped them in anyway. When I smelled the remainder of the liquid, I decided to dump the breasts in for about an hours' marinade. http://forums.egullet.org/uploads/11415467...2632_391892.jpg It never did "fluff up" like I expected the rice would, but the taste was well balanced and a nice compliment to the chicken, which, was very moist and juicy and benefited from the marinade. http://forums.egullet.org/uploads/11415467...2632_433601.jpg One of the biggest benefits to this meal deal is portion control, DH eats more, so the split works well with the meat portion and occasionally, a left over carb item to fill in somewhere else. In this case, there were no leftovers. I like this dish well enough to order again. With the second half the entree, I will not combine the rice and condiments bags, but simply marinate the chicken in 1/2 and use the other half as a sauce (would heat and reduce slightly for more intense flavor) I would leave the rice/coconut side as is and serve with a chutney maybe.
  20. OK, since it's already been mentioned by Danielwiley, I'll open this with the followng: I LOVE Dream Dinners...............here, in Augusta, GA. I have my Kevlar on, ready for the slings and arrows of indignation over the concept, but folks, our experience has been totally positive. It's all about the sourcing of local products as well as the buying power of the franchisee and yes, I have seen the Sysco truck lurking on Saturday morning. Having said that, we are 2 old farts working full time to avoid poverty and clueless in the kitchen. I drool over my keyboard daily when I read the Cooking! forum, envious of the time and talents here,but knowing I can't ever accomplish the same results. Lettuce goes liquid, tomatoes turn black and let's not get into the bottom of the veggie bin in the fridge. So many good intentions for meals unfulfilled, so much stuff bought and stored in the kitchen morgue. I love the "shop and chop". Bringing the big cooler, I start at one station, following the recipe, I throw together an entree-next stop-another entree-next stop, you get the idea. After 2 hours on a rainy Saturday morning, I drive home with the cooler stuffed to the top with the visions of meals-yummy food "prepared" by me and served to my hungry spouse. It was wonderful-portioned perfectly to our needs and tastes, I was hooked from the first meal. What I propose, if you like, is a discussion (with photos please!) of our successes and failures, and maybe what we did or can do, to enhance the entree, or better yet, help others chose the best of the lot. On a personal note, the Lemon chicken dish from February included artichokes and my version was kicked up a notch with capers and a little heavy cream-I'm a foodie at heart and couldn't resist just a little tweaking. I'm scheduled for 3/4/06 for 12 meals with 3 splits (meal for 2) for a total of $227.06. I promise to take pictures! Take a look at their menu for this month at Dream Dinners
  21. This has got to be the worst afront to a resto-and I'm embarrassed for my fellow employees for this: Group of 15-16 employees, all highly recognizable by their mandatory photo ID badges slung around their necks on lanyards. They alway appear for their monthly birthday luncheon at a chain resto (never twice in a row) just before Noon. First order of business-drinks. 2 sweet tea, 1 unsweet tea and 12 waters........and a bowl of lemons. They forage other tables for the sweetners, pocketing along the way. Salad bar orders are usually 1 heaping plate with 4 dueling forks like compass points. Multiply by 3. The teas usually sit huddled at one end of the 3 4-tops conjoined down the middle of the resto, thereby rendering the main dining area usless-even the booths along the walls are occupied by coats, purses, and presents. Seperate checks. We've been asked to NOT return to Applebees-ever. I'm the unsweet tea.
  22. Joann

    Dinner! 2005

    Love Nueske's BUT, Christmas dinner was their Applewood Smoked Honey Spiral Boneless ham. A little too heavy on the smoking, and just about the toughest ham in history. Everybody ate it (fully cooked it said but did heat it through) but what a tough hunk to cut. The balance was portioned into containers destined for the freezer and a winters' worth of soup stock. I still love Neuske's but will go back to Honey Baked next year. Along with mac-n-cheese, fried apples, and french silk pie-the kidlings choice of sides. Next year, I get to choose!
  23. Salad in the 50's on Long Island. Usually reserved for Sunday dinner with the roast chicken and mashed potatoes. Other 6 nights it was meat and 2 plus bread product. Mom was from Scottish stock, raised in a lumber camp in British Columbia by a Victorian grandmother-the camp cook Lettuce was a treat with the mealy tomatoes and carrot shavings (using the peeler of course) for visual appeal. The dressing was bottled Italian in the freebie bottle with the measurements printed on the side. In the Summer, the Italian green grocer with the open-sided truck would drive through the neighborhood and ring his bell. The neighbor women would congregate around the truck picking out truck-farm fresh veggies and fruits. That was my first taste of "salad" In the 60's she began to add "Waldorf Salad" as a holiday treat. Was it ever! Green grapes, cocktail cherries, celery, walnuts, mini marshmallows all awash in a mayo/sugar bath. Even better the next day with the turkey sandwich on Wonder bread with lettuce and Hellmans and a dusting of pepper. Mom's gone now, but the Waldorf Salad lives on for holidays and I'm still eating the iceburg once a week-usually on Sunday with the chicken. Funny, how some things never change.
  24. "A friend just gave me a small tin of "Bed of Roses" seasoning. It smells terrific but I'm not sure what to do with it. Is anyone familiar with this? Would be ever so grateful for bit of guidance." It's a wonderful little tin from the Cape Herb Company in South Africa. Their website is http://www.capeherb.com I'm so addicted to their blends and rubs, I bought the whole line from Chelsea Market online. I use a generous tablespoon in a cup good EVOO and use for a bread dip. Let stand about 2 hours or more for good flavor development. Also good on lamb and especially chicken. Bag the bird parts and thow in some of that EVOO/rub combo (if there's any left) then grill..............then again, you could just put a little behind each ear
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