suzilightning

i also read Diane Mott Davidson, Tamar Myers, Susan Wittting Albert and Nancy Pickard/Virginia Rich(though if you like dogs DO NOT read the Baked Bean Supper Murders) and Katherine Page Hall. course there is always Bourdain

Norm Coleman of MN OHHHHHH... norm coleman whose first cousin is the infamous sid"i stole the shirts" rosenberg - sportscaster on imus' show. go (red)sox. chowder, potato salad and lobster rolls. p.s. i'm married to a freakin' yankees fan...for 22 1/2 years. but i do love him.

susan in fl - sure you don't want to escape the hurricanes and come up here? you can cook for me anyday - though figs look really, really good. last night(and tonight as leftovers) turkey picatta whole wheat noodles spinach sauteed with garlic whole meal took 25minutes get on the table which, when you start cooking at 5:45 and your husband says he's hungry enough to eat in 5 minutes, is a very good thing

Was the ketchup homemade? If not, is there a source for it? It sounds delicious and intruiging. Tell me more eunny -yes it was homemade. let me know if you want me to pm the recipe to you. it was ridiculously easy - the hardest part being getting the tomatoes pureed enough. tonight i'm at work so the three of us on are sending out for a "low-carb pizza" which is just the thinnest crust pizza without tons of gloppy cheese. i made a salad of spinach, red-leaf lettuce, red onion, cukes and tomatoes so we will get some fiber.

So my question is-how do you like it? Beans or no beans. Chunky or smooth like demented hot sauce? This subject can get pretty testy, so let's keep it friendly. If there needs to be any name calling, I'll do it. ok, brooks. love frito pie from living in east texas. my mom made "sweet chili". beans, ground beef, tomatoes and sugar. learned bowl of red in texas. finely minced beef - not ground beef -, onion, chiles minced up, chili powder, and beer. and only turn the beef once. also like cinncinati chili with the cinnamon and 7 way over spaghetti i just made a batch that was minced beef,onion, minced chilies(poblano), cumin, oregano, and beer. when cooked down i added some chili de arbol sauce and some black beans. went with some heated tortillas and some grated cheese.

went by yesterday on my way back from retreiving my car from the dealer(new alternator...450.00 later and no checks, please. credit card only). windows still covered over with paper and sign saying " opening summer 2004".

rosie - wish i knew you were up my way. i still have a bottle of wine for you that we had talked about at the american grill dinner.

today was rainy and windy and cool. no hawkwatching so it was an orgy of cooking to pop food in the fridge for the week to heat for dinner and take for lunch. meatballs in the freezer, stock made into chicken rice sooup with the leftover saffron rice and red pepper pilaf from last night and some leftover chicken and carrots also frozen in individual servings. then a french crumb coffee cake for johnnybirds breakfast - the crumb part enriched with toast dope of course dinner was meatloaf that was 2/3 laura's beef and 1/3 ground buffalo seved with a sundried tomato ketchup, baked sweet potato and a tex-mex summer squash casserole that featured grated cheddar and salsa. unfortunately i loved it and johnnybird didn't so that one will have to be discarded or modified - or i only make it when he his away and gorge myself on it.

today only 2 1/2 hours hawkcounting so i could run errands and do some cooking(i'm on vacation throught the 24th). two new recipes, both of which john added to the keeper pile, citrus herb shrimp( a cold dish) with shrimp in a vinagrette of parsley, lime juice, ginger, oil, sugar, garlic and salt and pepper and saffron rice and red pepper pilaf. the leftover pilaf will be turned into soup since it will be raining tomorrow and i am making stock from the freezer and some into a chicken stir fry.

all the hearty recipes i have been collecting since spring to try like beef with sundried tomatoes.... and some old favorites. tomorrow since it will be rainy and getting cooler i'm making meatloaf with sundried tomato catsup, garlic mashed tomatoes and a texas squash casserole(two new recipes there - plus leftovers ). making meatballs and freezing them so when i need to in the next two months i can just pop a few into some tomato sauce and dinner(with pasta of course). after 1 december... the sky's the limit for me.

[Chocolate - specifically fudge, brownies (though I like fudgelike brownies, not cakelike brownies have i got a recipe for you - fudgy bourbon brownies. it's the official taste treat of the picatinny peak hawkwatch. it's on recipegullet but since that has disappeared pm me and let me know if you want the recipe yesterday - french fries. not those pathetic, wimpy, limp ones that have sat under a heatlamp too long but beautifully cut, ridged, crisp, hot fries not overly salted since i want to have my ketchup with them. i don't need many since i want to eat them while they are smokin' right out of the fryolater. <drool>

do what tejon says and if those ideas fail... bring on toliver, yum oh, that's right. i'm a married lady

right now i'm with the other susan(in fl). i usually don't eat in front of the computer but sit here while the food i'm making is finishing cooking(most of the year) or am recovering from 8-12 hours staring into the skies to count migrating raptors( now through the end of november) and having a glass of something. earlier it was an appertif of prosecco. now it is a half glass of a hungarian chardonnay given to us by our neighbor( no, really i like him and he likes us) that is a 1999 vintage( this is the guy who thinks corona is out there and drinks bud from the can). it is more like sherry than anything else.

little miss foodie - that really brought back a memory. my last birthday my mom was alive(1 month before she died) we went out and i did all the cooking - angel food cake, lobster, champagne, corn and tomatoes(brought from jersey). but what made it extra special was she had two dozen gladiolas waiting for me. they were what i always was given for my birthday by an honorary aunt for years and years and years. mom's birthday was in june. for the family and adopted family she and i always cooked. since there were kids it was burgers and hot dogs on her grill, chuck steaks that she loved, potato salad, mussels in wine, but the important things were strawberry shortcake(made with bisquick biscuits) and angelfood cake for her aunt. she also taught second grade and for the kids we always baked a big fudge swirl birthday cake in an old milk pan and she would "age" up to 30 then count backwards again till she was "5" - "younger" than her students. thanks for rekindling those memories

Hoping for the best, but preparing for the worst. susan and robyn batten the hatches and we'll think about you. susan - got about 3" of rain from frances here. but are you secretly a red sox fan(note the quote - sounds like me every year )

robyn, i agree with brooks the best way on how to make coffee now(that i am a bit more sophisticated and you can buy a french press) but grew up many, many years ago with the fistfullofroux method. we had an indistructible stove top perk. fill to the interior line with fresh water we had drawn before we lost power. for each "cup" - 6oz we dumped in 1Tbsp plus one for the pot. did i mention my mom and grandfather liked their coffee strong? put it on and let it basically come to a boil, take it off heat and put in two washed and crushed egg shells and let sit for about 10 minutes. pour but once you start to see any grounds stop. we used to do this over coals back in the 50s and 60s. course we used to feed and keep this coffee in all the nymo(new york mohawk power), lilco(long island lighting company), coned(consolidated edison),mid hudson(mid-hudson electric) and central hudson power crews who came down to long island to help restore power(my pop ran the local power and light company then). hope you weather this storm well. been there (recently with floyd and the flood of 2000) and realize it is emotionally a strain. keep well. edited to say it is wild that i love these storms - by the time i was 2 weeks old (born 8/30/1954) i had lived through 2 major hurricanes that hit the tip of long island. we were in the early part of a cycle of storms that ran up the east coast of the united states and hit long island until 1964 and esther. at that time we didn't have all the sophisticated ways of forecasting we have now. course even less than the 1938 hurricane that hit the east end....

one of the things we do when pressed for time is pound out chicken breast; season with s & p and any other herbs you like(i use tarragon or dill or right now oregano and basil i've dried) saute in a bit of extra-virgin olive oil plop in a pan put about a cup of tomato sauce(this is the tricky part - i have to remember to take it out of the freezer the night before) over the sauteed breasts pop into 350 oven for about 15 minutes in the meantime cook trader joe's rice pasta plate chicken on pasta sprinkle with freshly grated asiago or locatelli salad on the side

eunny jang - both of those meals look absolutely wonderful. isn't asiago the best taste?! tonight johnnybird was late home from work(there's something new...NOT) i was at the hawkwatch unitl 430 human time so had enough time to make enchiladas for dinner. baked chicken breasts shredded and mixed with sauteed onion, red and green cheese peppers i picked up at a local farm stand and minced olives. store bought enchilada sauce and reduced fat cheddar. a chopped florida avacado(with the last of the red leaf lettuce for me) and split a red stripe. i used green onion and sun dried tomato wraps and it worked out quite well. next time i think i'll do a green mole, though. the next two days(lunch and dinner)- leftovers for both of us. mac and cheese, filet with roasted fingerling potatoes, zucchini and yellow beans, foccacia and tomato salad, and chicken enchiladas.

susan, if you can find it you might like to work with bel casel or zardetto. thank you all for the good ideas. lately i've been drinking equal portions of a brut and french limonade. very refreshing but i see i am going to have to do some experimenting....

thanks, susan. john did take me out for dinner. here's the thread http://forums.egullet.org/index.php?showtopic=48369 i actually bought him a little 1/2 pint flask. he buys the big hawaiian punch, goes into the men's room and dumps out just enough to fit the rum.... just enough to get you through a movie the length of lord of the rings...

carolyn - that sounds like one to go on my list, thanks! am finishing up the last of my reading for three months(except for that tied to my real job) since we start the migrating hawk count tomorrow and i'm ususally too beat to even read a coworker suggested peg bracken's A Window over the Sink. she remembered it as more of a mayhew man or jason and rachel experience and yes, she does redo her kitchen, but all of the chapters are really food related to her life in hawaii and in the lower 48 west and midwest growing up. as well as growing up in a more innocent and swet time and i laughed my ass off through most of this book...

translation: tommy doesn't have to wear a tie with his shorts

susan- johnnybird just brought home two of the captain morgan's parrot bay flavored rums tonight(he found them while picking up my birthday present). mango and pineapple. he tasted them and i did a blind taste test and we both agree that the pineapple is quite good but the mango needs to be mixed - for him it will probably be in his v8 smoothie. still his favorite is the coconut which he sneaks into the theatre in a small flask and mixes with hawaiian punch.

ok- it's that special birthday and i couldn't find a decent tiara to wear to work but johnnybird took me to a french restaurant last night for dinner. though the lamb tempted me it was an all duck night. champagne cocktail and whiskey sour, salade du printemps and smoked duck paired with fresh, local melon; salmon with a balsamic glaze and a grilled duckbreast with a port wine reduction and potato galete. no cheese board but a shared glass of 100 year old grand marnier. today - the remains of the duck for lunch. now i'm going home to open a bottle of dxv and my card from john. night all