suzilightning

oh my god - i was just reading laurie colwin's "more home cooking" at lunch and it includes a chapter called "the duck dilemma". she suggests something plain or acidic: steamed veg with a drop of lemon juice or pureed butternut squash,. other ideas are cornbread, spoon bread or polenta but not too much of them. some steamed asparagus with a ragout of squash, white turnip and parsnips might be nice.

i lied- johnnybird ran out of toast dope while out of town for business this past week poor man - he had to eat french toast for breakfast this morning

that is about how far we can make it since this is primarily a birding vacation and both these sites put us in good striking distance of hot spots for specific birds to add to john's life list. eating is a secondary pursuit - to him. thanks for all the suggestions, though. what do you know of someplace called fiddler's green. one of the engineers john works with suggested it - though i like the sound of the matanzas inlet restaurant or a1a aleworks.

ok 15 minutes into the bike this morning and it strikes ONION RINGS not the kind that are chewed up and extruded into perfect circles or ovals and coated with crumbs but the ones i had the last time i had onion rings in 1993 - 11 years ago. in a lovely restaurant on the washington penninsula, looking out at the ferries going back and forth to victoria. walla wallas cut into rings about 1" in size, lightly tossed in a tempura batter and quickly fried so they were light, crispy, greaseless and so sweet. the first place i stopped, one of my usual haunts, just had as the new help there said"regular onion rings, you know - like at burger king" - strike one. at the second, another place i feel comfortable going to, they had onion rings made from honest to goodness onion. a buffalo burger and a plate of rings. cut a bit small for my liking and the batter was thicker than i care for. the fryolator needs to be turned up a few degress as well but they were honest to goodness real onion rings. the search will go on... got a tip from a lady the local diner in town makes em the real, oldfashioned way

woodburner how did it go? where are the pictures with you and the band? are you still hung over?!?

kinda like a poor man's cinnamon bun don't know if this is the same recipe marlene's sons' friend uses but it is the abomination someone at work tries to foist on us all the time: http://singleparents.about.com/cs/cookquic...monkeybread.htm scroll past the ad to where it starts with several sleeves of premade biscuit dough

susan i think we may be able to find a 12 step program to help you. though i look at this stuff as a sweet version of curry powder. everyone makes their own and it is unique to each family. actually john came across a formula he had done a while ago and noticed he also had used ground cloves. he's on tdy right now but due back monday and out of toast dope so guess who had to go out to buy fresh citrus and ground cloves?? actually works real well in a mandarin orange and cranberry coffee cake too.... maybe we will be able to exchange bottles of dope when we are in florida next month

the stoned dane - suc fredonia 1973 2 oz. johnny walker red fill the glass with dr. pepper now you know where the name came from(boyfriend at that time was a dane - and one of only a handful of straight men in the theatre department)

GIVE IT TO ME!!!!@!!!!!!!

ah, yes. the nicotine high.... i love the smell of pipe tobacco and cigars but can't smoke them myself.

Heh. Would love to but there's a slight hitch. I currently don't want anyone else, or even a fling. sigh obviously you did not pay attention to the previous suggestions - or i was too subtle hang in there and remember the purple pony is your friend.

since it is friday - the new vegetarian day in the bird's nest - macaroni and cheese mixed green salad fresh fruit with soy yoghurt i'm also prepping dinner for the next two days: saturday will be turkey meatloaf, roasted root vegetables and yellow and green squash sunday will be three onion soup, irish oatmeal bread and coleslaw

you don't need an excuse to drink champagne(or sparkling wine) usually we do tapas but this year john will be seeing deep purple in nyc so i've been invited to a friend's house. we are expected to dress - good thing i didn't give away all my concert black - and throw rolled up socks at the screen when we don't agree with an award.

yeah- pose with the band happy birthday, woodburner can't wait to hear what your experiences are.

so rock if wifey can't make it and johnnybird is in norway - you can be my date but you're on your own at the showplace - unless lou and tommy go

no, sweetie, not really. just do what i do when i give the recipe as a present - get one of those airline sized bottles. i ususally gove a handwritten copy of the recipe, a tiny bottle of the booze and some really, really good chocolate chipped up and already premeasured - scharfenberger or valhrona. this is the easiest i can make. i DO NOT do cookies - don't have the patience but will do brownies or bar cookies. hang in there and remember the purple pony is your friend.

Fudgy Bourbon Brownies 1/4 c bourbon 1/4 c semi sweet chocolate in pieces 1-1/2 c all purpose flour 1/2 c unsweetened cocoa 1 tsp baking posder 1/2 tsp salt 1-1/3 c sugar 6 T butter, softened 1/2 tsp vanilla extract 2 large eggs Heat oven to 350 F Lightly spoon flour into dry measuring cups and level off. Combine the flour, cocoa, baking powder and salt, sifting through a sieve into a bowl. Combine sugar and butter in a large bowl, beat until well creamed. Add vanilla and eggs, beat well Add flour and bourbon beating at low speed until just combined. Fold in chocolate. spread batter in a 9" baking pan coated with cooking spray. This is a thick batter. Bake 25-30 minutes but no longer. Cool on a rack. Cut while still warm. These are very, very chewey and keep well even in close to freezing temperatures Keywords: Dessert, Brownies/Bars ( RG873 )

Fudgy Bourbon Brownies 1/4 c bourbon 1/4 c semi sweet chocolate in pieces 1-1/2 c all purpose flour 1/2 c unsweetened cocoa 1 tsp baking posder 1/2 tsp salt 1-1/3 c sugar 6 T butter, softened 1/2 tsp vanilla extract 2 large eggs Heat oven to 350 F Lightly spoon flour into dry measuring cups and level off. Combine the flour, cocoa, baking powder and salt, sifting through a sieve into a bowl. Combine sugar and butter in a large bowl, beat until well creamed. Add vanilla and eggs, beat well Add flour and bourbon beating at low speed until just combined. Fold in chocolate. spread batter in a 9" baking pan coated with cooking spray. This is a thick batter. Bake 25-30 minutes but no longer. Cool on a rack. Cut while still warm. These are very, very chewey and keep well even in close to freezing temperatures Keywords: Dessert, Brownies/Bars ( RG873 )

it's ca (chinese american) grocery now.

in dover have you tried Fred's? it's on the main drag - east blackwell street. i've used them off and on for years. since i am in sparta more often i use jerry's seafood in the theatre plaza. go tuesdays or thursdays since those are the days they hit fulton up. always tends to have various size shrimps as well as sole, flounder and haddock. have also gotten orange roughy, char, smelts, trout, halibut, alaska salmon as well as white salmon. they also make seafood soups, crab puffs, crab cakes, smoked salmon, and stuffed clams. enjoy the search

that scum sucking piece of vomit now, more ladylike i agree with tryska - do some exercise. it is theraputic. better than chocolate chip cookies here's the official picatinny peak hawkwatch treat: Fudgy Bourbon Brownies 1/4 cup bourbon 1/4 cup semi sweet chocolate in pieces 1 1/2 cups all purpose flour 1/2 cup unsweetened cocoa 1 tsp baking posder 1/2 tsp salt 1 1/3 cups sugar 6 Tbsp butter, softened 1/2 tsp vanilla extract 2 large eggs Heat oven to 350 F Lightly spoon flour into dry measuring cups and level off. Combine the flour, cocoa, baking powder and salt, sifting through a sieve into a bowl. Combine sugar and butter in a large bowl, beat until well creamed. Add vanilla and eggs, beat well Add flour and bourbon beating at low speed until just combined. Fold in chocolate. spread batter in a 9" baking pan coated with cooking spray. This is a thick batter. Bake 25-30 minutes but no longer. Cool on a rack. Cut while still warm. These are very, very chewey and keep well even in close to freezing temperatures. Hang in there.

tuna fish sandwich i DON'T eat tuna fish sandwiches EVER i don't even have tuna fish in the house help - what the flip is going on? edited to say i have been doing the math and this one can also go on the following page http://forums.egullet.org/index.php?showtopic=17326 on the way home from the gym i stopped and got a can of solid white albacore tuna, minced up a shallot and combined them with some miracle whip light, pepper and celery salt. at it with medium hot pepper rings and two toasted slices of bread. cut and pasted from the incredibly strange cravings thread

oh, baby, baby i love gratins...... was supposed to go out to dinner tonight but was waiting for a phone call so i could call the mil and let her know johnnybird was ok did a gratin of shallots, chiffonade of basil, bel chimay cheese, red potatoes and the salted water they were cooked in went with a venison kielbasa, sauerkraut cooked in beer and apple sauce give me gratins anytime, fifi

yeah it is coming - just spend more time in the gym so you are limber enough not to wreck your back, rev

yeah- saw the release info about 4 months ago. it is on my radar and have submitted my request for purchase( it is soooooo cool working for a library). i fully expect to be cring my way throug this book. there was another title that was released last month about the last flight of the shuttle - sorry i'm senioring on the title. i'm on the waiting list at work. i as actually in the screening of apollo 13 and was laughing hysterically when they said "failure is not an option" since johnnybird was in the middle of horrible stress designing safety features into something the army would not build (wasting 10 years of peoples time and millions of taxpayers dollars - editorial on my part) and this was their mantra. while i appreciate and revere the early scientists at nasa since columbia when the safety guys were poo-pooed for the sake of the schedule (feynman was not a nice guy but a phenom at debunking bs in the upper levels of admin)i don't trust the upper levels of management