Jmahl

A citric based cleaner seems like a good idea.

A quality boning knife is also really good to have.

a revealation for us. We have a Maytag dishwasher (not on the recall list) about four years old. Over time the dishes and flatware were not coming out sparkling clean. A friend said that the makers of dishwasher detergent had reduced or eliminated the sulfates in their formulas. We trued adding a half cup of white vinagar and cutting the detergent by one half and the results are amazing. Sparkling glasses, sparking flatware. Is it just us?

When baking we usually cut the sugar and note the change in the recipe. For us American recipes are generally too sweet.

Growing out of our composting pile all by itself. Anyone else have a similar experience?

For Father's Day - Beef Provencal with flutted mushrooms - first attempt.

Check out the web-site for Southern Hemisphere Wine for a great selection of Argentine wine.

Ice cream in Cancun Mexico.

Pasta with gulf shrimp. Get'em before the oil does.

Put it in your self cleaning oven and run a cycle. It will have to be re-seasoned.

Like to -- but it does not travel well - and, we ate it all.

Recently upgaded and added granite counter tops, SS sink and new hardware with the touch on off feature. All and all love the change. Only thing I would have done differenty is have a square edge on the section where most work is done. Easier to scrape off the counter.

Heartsurgeon's basic formula with chopped sundried tomatos and brewer's yeast added. Very rustic, different.

Bravo - eye opening post.

Cathyeats, the oat scones look great - going to give them a try.

Use of natural light - I wish I could get these results all the time.

I once asked an expert who imports caviar into the U.S. on what is the right way to eat caviar. He said just shovel as much as you can into your mouth and enjoy. I think the same applies here.

Fresh eggs laid by a friend's chickens gently cooked in butter. She says that her girls run free without a care in the world. Eggs eaten with fresh baked sesame seed bread and Belgian butter. Don't know if we can ever eat commercial eggs again.

Moroccan patties with goat cheese polenta and grilled asparagus - washed down with Lamadrid Reserva Bonarda 2008 from Argentina.

I think we are getting a little bit off the track here. I think we should just go and eat something - no? Jmahl

For dinner Sunday shortribs in chili ancho sauce with goat cheese polenta, home baked bread, epoisses cheese (great once you get past the strong aroma) some good malbec and great South Texas weather.

Breakfast on the patio in South Texas - Oeufs en Cocotte (Baked Eggs in Cream) toast, coffee, fruit and beautiful weather.

Looks great - I can only suggest that you slash much deeper - right to the pan. That is what we do and it seems to work. (I use a pair of fine shears.)

Nasi_CAMPUR - Your grain mix BREATHTAKING. KIM SHOOK - the agave nectar is slightly less viscous then honey. We are using one called Ohgave Amber- blue agave. It is supposedly very low on the glycemic index. Interesting sweet taste.

Tonight lentils with kielbasa and beet greens. Last chance for cold weather food here. The trees are budding and the grass is starting to grow. You should see my lemon tree. It is a thing of beauty. Jmahl