NWKate

I also love the Farm Journal cookbooks and I snatch them up when I find them at Goodwill!

I hate to say it but I wonder if you purposely did not get the job because you persevered at the Senior Center from you know where. They are probably thinking that since you have put up with it this long... Sending good thoughts your way.

I was an adult the first time I ate lamb. The best lamb I ever had was from a hlf lamb I bought. My butcher prepared it and it was a religious experience! I will definately buy a half again!

I eat a lot of pine nuts and have never had this problem.

My son begs for baked ziti when he comes home from college! Definately one of our top 3 comfort foods!

On the west side of my town there is a little Asian market and deli. We have been going there for years. You can still get a large meal there for under $20.00 for 2 people with enough to take home. Absolutely genuine and delicious!

But after 40 years, I'll bet those ingredients are smelling REEEEEAly bad!

Probably would include a slice of humble pie........ ← Or Alaskan Hali-butt.

Another vote for my knives!

Okay- I did manage to watch the last half of this one and gasped at the breadth and depth of talent on that panel- minus Toby, of course. I agree with the "Top Cook" comment and, being from the Northwest, freaked when Stephan overcooked the salmon. A top culinary sin around these parts! But my favorite moment was when Toby said he liked his whites a little runny and the immediate camera shot of Tom blinking his eyes so fast in consternation they resembled strobe lights!

I do it in the West but I am both Jewish and was raised in a family where this was common practice. I have provided food for many households who were not only newly bereaved but also in the midst of a health crisis or perhaps adjusting to life with a newborn.

Well, then that's what we will all be hoping for- a great transition for her- and a greater transition for you...into her job! Honestly, what would it be worth to cook for people who are truly appreciative of your efforts? By the way, I'm available any time you are in need of an appreciative diner!

The old ricotta vs cottage cheese controversy- I really think it's a matter of personal taste and preference. I prefer cottage cheese myself ( I know, the shame, the shame...) and I also undercook the ziti, and add garlic and fresh herbs. My secret though is to add pesto to the tomato sauce, this adds a certain richness that I love. Only use fresh Mozza- dice it into cubes for the body of the ziti and then in slices for the top for its ozzy melty goodness. Hmmm- time for a trip into town...excuse me...

I put it above the stove for precisely the space issue and have not found it to be problematic. Frankly, I find it much more efficient than the old hood and with its combined functions of storage (when not in use), light, venting and actual cooking, much more multipurpose.

Honestly, this season has become such a jaw-popping yawn that this week I only tuned in for the last 5 minutes. "Okay, Jeff's gone", *click*!

My local Goodwill is sometimes the source of some of my most surprising and best loved cookbook classics. Over the past several years i have picked up copies of Paul Prudhomme's Louisiana Kitchen (last month), the aforementioned River Road Recipes (My second copy which will be going to NWKid when he leaves home), Julia Child's Vol 2 Mastering the Art of French Cooking and several classics by James Beard, Pierre Franey, Diana Kennedy and Lynne Rosetto Kasper. But I digress. Last fall, I picked up a copy of "It's All American Food" by David Rosengarten which is kind of a collection of classics from across America with selctions sorted both regionally and by ethnic cuisine. Surprisingly good with well-explained background and delicious recipes!

I quite like "River Road Recipes".

Good- it's time that control of your program is returned to its staff. It's about time your supervisor did anything to support you. If people choose not to come, fine- but then they should be held accountable or dropped. I hate to put it this way but it is as if, in this prison of a meal program, the inmates hold all the keys! Good luck- i can hardly wait to be old enough to eat there! At least I would be appreciative!

I think my seniors would agree with you on the green bean issue. They told me I didnt cook the frozen long enough. I was perplexed. ← I love crunchy green beans having grown up in a home where any recognizable vegetable had clearly not been cooked long enough! I thought mushrooms grew in cans! But I digress. In Molly Stevens "All about Braising", she has a wonderful recipe for end of the garden green beans- those beans that have stayed on the vine WAY too long- it involves fresh tomatoes, anchovies and braising and is my new go to favorite. The beans just kind of melt into this wonderful luscious goodness-YUM!

Randi- I'm dying to hear the latest news- do tell- and are you going to post soon on your blog? I'm going into withdrawal here! Regards, Kate

Hi Randi- I actually read through this entire thread today and let me say that you are doing an incredibly amazing job given this no-win situation. Frankly, I'm sure I would have gone "Norman Bates" on them by now. They truly do not deserve you and unfortunately, will probably come to that realization after about 2 months of the crappy meals served by your successor. That said, obviously you ARE doing a good job or you would have been let go by now. Second, your supervisor is a doofus and clearly, she should be providing more (read any) support to you than you have received to date. Finally, the complainers are continuing to show up which speaks to the quality of your cooking. I wish I could eat your creations! Good luck and hope your law credentials are approved soon!

I volunteer to hide them in my mouth!

Hot and sour soup! I'm in Olympia and it's pretty wild here- for those who did not grow up driving in this stuff!

YES! And also anything by Elizabeth David!

Definately comfort food. Here's the big deal: 1) Make sure it is prepared in no-return packaging- therefore, if it is a casserole, make it in a disposable metal dish. If it's quick bread, a disposable loaf pan. These people are in crisis- they don't have the time, energy or concentration to return your dish. Get It?! 2) If it is not pre-cooked, include the cooking instructions. 3) Think about things you can serve and leave out for company or things youcan freeze and keep for later. 4) If they have any dietary restrictions or preferences, please bear that it mind. Thus, if they keeep kosher and you do not, Please bring them packaged goods with a hekshar on it. If they are Vegetarian, please respect that. When in doubt, ask. 5) A few weeks after the crisis has passed, everyone has forgotten and gotten on with their lives. This would be the ideal time to call and leave a prepared meal with salad, entree and dessert. Don't be surprised if they ask you to saty; tehy still feel the need to connect and how better than through a thoughtfully prepared meal? 6) On the other hand, if they have a loved one who they must attend in a hospital et al, feel free to send a gift card for their favorite restaurant. meals out are always a respite from the crisis at hand. 7) Don't forget the staff- If their loved one is in a nursing home or hospital, feel free to drop off goodies with a card that says- "Thank you from the friends and relatiews of ....." Yes- it really does make a differnece! Think about what you would like if you were in their situation- and do it. When in doubt, do the kindest thing- they will always remember even the smallest gesture.