suzilightning

i don't think it was covered but it seems it is somewhere between the beef and chicken stock that usually goes into onion soup. since it may be a bit richer instead of using an onion confit saute the onions(yellow, sweet and leeks?) then add flour and salt and pepper, maybe a few stalks of thyme(ok - i'm a thmyeofile), the stock and simmer for about 45 minutes. maybe do an interesting crouton - ciabatta or a rye bread? a sprinkling of gruyere to finish damn...... now i want onion soup

I think I got 1 shot to Lorna's 5. ← actually it was 1:4. i counted. johnnybird and i were watching when all of a sudden "oh, s*&t - it's ling. where's henry?!"

as a librarian (and a food person) love the books. just introduced one of our new hires to nugyen's book and have just discovered true lime and true lemon which i use as a backup for when i run out of the real stuff. any chance we can see some cow tipping among those mcmansions? does crab imperial figure into your ideas for tonight or more of crab cakes? any local beers that might make an appearance?(sorry but i always equate crab and beer - and lobster and champagne) blog on, dude

just got back from the wharton shoprite and was surprised to see that there is a small d'artagnan section now. i found both wild boar and duck bacon at 4.99/ 8 oz. there were other things such as pate, duck confit and ... sorry, i can't remember. (this menopause thingy is a pain on my brain). used the duck bacon to do some red cabbage and it's wonderful

please, lumas, i would love to see that recipe...please, please, please, please?! when johnnybird gets home it will be maltaushen(waiting to be sauteed instead of poached tonight), red cabbage done with some d'artagnan duck bacon i found in my local shoprite, sauteed spinach with garlic, some steamed broccoli and homemade cinnamon applesauce. i get some quark and himself will get some fake sour cream(EXTREMELY lactose intolerant).

There's a recipe in one of Arthur Schwartz' books that has both rice *and* potatoes in it. Wonder if that would be enough carbs for him. (Armenian Meatball Soup, and it's very good, too! ) ← might JUST be enough for him. will take a look at that one. thanks carrot top!

as i've been reading this i have been working on the menu for lunches and dinners for the next three days. i am off from work on wednesdays, fridays and some sundays so that is when i plan my menus from/to. right now i am planning for tonight(pulled the maltausen from the freezer. have to pick up green beans and i have some red cabbage and homemade applesauce already), looking at what i have to do for our meals tomorrow since i work till 8(poach the chicken breasts for chicken waldorf salad. portion out the leftover soup for our dinners), and friday (still no clue for lunch though dinner will be lasagna. have to buy the lactose free cottage cheese today so i can let is drip for a day or so to get most of the liquid out before i use it like ricotta). since john will be gone saturday the package of loin lamb chops will come out and i can play after work. when i work sundays i will usually set something up and leave painfully, exquisitly detailed instructions so john can get the meal ready and we can eat when i get home. like most of the other responders i work in several ways: in summer what is fresh at the farmer's market in fall what i have squirreled away in the freezer since i am very busy elsewhere(pre beaten chicken breasts; casseroles; premade meatballs, etc) in winter and spring what's on sale and what meats john may have brought back from hunting trips i also have a good freezer and a pantry that i can pull from and i replenish when things are on sale and i have coupons i really like the idea of picking an area to cook from for a week and may start incorporating that philosophy in my cooking as well. just as long as there is enough rice, potatoes and rice noodles john will be happy

made some stock sunday from veg scraps and the bones from the venison roast. after skimming fat and clarifying added some carmelized onions, carrots, leftover rice, leftover squashes and chopped beef. dinner for john- whose only complaint was there weren't enough carbs in it for him- and lunch today for me

lentil soup for work. one coworker contributed the ham bone from her christmas ham, another made ham salad with most of the meat and i got the bone for soup - onion, carrot, shallots, bay leaf, regular lentils and two half bags of red and light green. fresh thyme and rosemary. served up with roasted garlic bread and a touch of vinegar.

am bumpinb this up since johnnybird and i will be heading up that way in mid- to late july. anything new we shouldn't miss? anything near where john can see puffins(his main request for this trip) and whales?

grazing.... a little 6 year old cheddar and maybe some maytag with triscuits (4 crackers per person) or some apple slices some leftover sweet and sour meatballs with some rice(only 3 per person) right now from the fridge a small bowl(4 oz or so) of leftover lentil soup with a slice of garlic bread some fage with poached quince for me - truffles for johnnybird the last of the port with the cheese and crackers the last of the veuve cliquot with dessert

this reminds me of an axiom in my business "20% of all books make up 80% of your circulation". i borrow books from the library or through Interlibrary Loan and decide if they are something i want to own (thank you Pam R. for the soup cookbook that i had to buy - and have turned a couple at my library who keep kosher onto - Randi demanded a copy for Chanukkah). if i don't use them they go on the FREE Cookbook thread. i also do as many do and look at several books to synthesize a final recipe. but i HAVE to have my Fanny Farmers for my pot du creme and the banana cake recipe, the midwest cookbook for the cooked slaw recipe, the shelter island cookbook for - ok- sentimental reasons and the good recipe for crab imperial(sorry mom<looks up to heaven> but the bluefish baked with french salad dressing just doesn't do it for me).. just read Black Forest Cuisine. would not bother buying it and it really needed some better editing for language and ingredients. one recipe listed 4 bottles of lager and only listed the use of 3 in the recipe... i guess you were supposed to drink the 4th?

fizzy lizzy has been around here in the northwest part of new jersey for several years and i like her grapefruit soda - though i can create a reasonable replacement on my own. see if yo can find GuS - Grownup Soda. this has become my new addiction - especially the meyer lemon and valencia orange. here's their website: http://drinkgus.com/

last night was our christmas celebration and that included dinner: roasted rack of venison with a sweet pepper and jalapeno relish potatoes au gratin steamed broccoli with garlic and olive oil leroy-duval champagne chocolate truffles then the presents...

tomato ketchup or another kind of ketchup like cranberry?

a girlfriend made these for me last week: shell and devein shrimp marinate in limoncello, olive oil(equal parts), basil chiffonade, salt and pepper and red pepper wrap in slices of prosciutto skewer and grill really wonderful with the salty meat and the limoncello

we head for the inlaws tonight then, when we get back on the 26th i have to work straight through the 30th. the 31st is when johnnybird and i celebrate our christmas and then on the 1st we have our annual birding spree when we range around the area looking for interesting birds or go chasing a special species. that said here are my plans 23 - sister in law is making burgers for us 24 - lasagna, pork roast, pear risotto 25 - roast capon, sausage dressing, roasted sweet potatoes, green beans with garlic 26 - reservations at Mohawk House or Plaza Bistro 27 - chili from the freezer 28 - beef stew from the freezer 29 - soup from the freezer (clam chowdah, albondigas, white bean with kale) 30 - shrimp marinated in limoncello, basil, and olive oil then wrapped with prosciutto and grilled, pilaf 31 - roast rack of venison. haven't figured out my sides yet. dessert will be champagne and chocolate in some form 1 - sandwiches out in the field

visting with my friend in catskill and were in town shopping. went to mod cafe for lunch and it was both reasonably priced and good food. while not something i would go out of the way for if you are in the area it's good to know there is some good food available. i had the soup and 1/2 sandwich - chili with blt on pumpernickel. the chili was nice and chunky with a nice spice and the tomatoes(i was worried about those) were sliced grapes. crisp lettuce, beautifully fried bacon and i was licking my fingers. my friend got the chicken salad with tapenade in a wrap and ate every bit of it - didn't even give me a spoonful to try. for dessert they bring a tray around and it contained a pistachio pudding, bread pudding with tullamore dew creme, a few other things and what i had as a take away - a gingerbread cupcake with a tart lemon icing. the cupcake was more like a spice cake but the spices i associate with gingerbread came through and the icing was a perfect foil- creamy and tart. total for two meals, an arnie palmer and a dessert was 26.00. course my tab went up by 90.00 because of the painting of the mountains i bought off the wall...

after reading the cookbook thread i need to get rid of some stuff so... Breakfast at Nine Tea at Four: Favorite Recipes from The Mainstay Inn Cooking in Old Salem Elisa Celli's Italian Light Cooking The King's Bread: Eighteenth century cooking at Niagra Know Your Onions Old Sturbridge Village Cooking pm me if you are interested edited to delete any claimed item(s)

Thanks for your insights, they are hard to come by. I guess my next take is going to be with lamb, less tomatoes (I think, they've mellowed the peanut flavour) and no carrots. ← i'm going for the goat next time .... just won't tell johnnybird.

adapted a recipe we had done before from Dr. Jessica Harris for a West African Sweet Potato and Red Bean Stew. 5 chicken drumsticks sweet onion ( about 2) chopped 4 cloves garlic, sliced 5 sweet potatoes, peeled and cubed 1 can red beans, drained and rinsed(didn't have time to cook my own) 2 cups vegetable broth 2 small red bell peppers, seeded and chopped small knob ginger, peeled and grated - maybe 1-2 tsp 1/2 tsp salt 1/2 tsp white pepper 1 tsp garam masala 1 can diced tomatoes 3 poblano chiles, roasted, peeled and seeded, diced 3 Tbsp peanut butter chopped dry-roasted peanuts lime wedges Roast the halved, seeded poblanos in a hot oven(450-500) for about 15 minutes. Put into a bowl, cover with plastic wrap and set aside to steam. After about 10 minutes peel and chop roughly. Season chicken with salt and pepper. Sear in Dutch oven in a filming of neutral oil(i used Enova). Remove from Dutch oven to a plate. Add 1 tsp. more oil and add onions. Cook for about 3 minutes. Add garlic and cook for several minutes more, until tender. Add sweet potatoes and bell peppers. Stir and cook for another minute or two. Add the spices - salt, white pepper and cumin(I didn't have any so I substitued the garam masala I did have). Stir until fragrant, about 30 seconds. Return the chicken to the pot, nestling it into the vegetables. Add the vegetable broth, ginger, and poblano chiles. Bring to a boil then lower to a bare simmer for about 1 hour. Pinch the meat from the bones of the chicken and discard the bones. Add the red beans. Remove about a cup of the liquid from the stew and whisk in the peanut butter. Return the mixture to the stew and incorporate. Return to the heat. Serve alone garnished with chopped dry-roasted peanuts and lime wedges alone or over rice. dinner tonight and for tomorrow for us.

unfortunately when they uncircled the Ledgewood Circle(New Jersey) Tom's Diner also went. a tiny chrome diner with about 9 counter seats and a few booths and the best breakfast for 1.49 - 2 eggs anyway, toast, hashbrowns, breakfast meat and coffee. my favorite diner now is Circle Diner in Netcong, NJ. it used to be a drive in and a restaurant family from Sparta bought it. it has a counter with 6 seats, a few booths, tables and in good weather outside seating. the best coleslaw properly creamy and tangy and pretty good potato salad. real fried onion rings that come out hot and crunchy and about 1/2" wide. the circle burger (1/3 lb. of meat with lettuce, tomato, pickle and a small cup of slaw, the gibby(burger, fried onions, cheddar cheese on grilled rye), or the butch(burger, bacon, cheddar cheese, fried onions and coleslaw on a kaiser roll). they do wraps and panini, salads and chicken stuff, teas weiners and italian hot dogs, egg sandwiches and hash browns, egg creams, shakes and malts.

unfortunately i just gained 10 pounds in the last three months because i couldn't get to the gym. i'm trying to be good, really....

i have just found out hostess makes a caramel ho-ho... and the serving size is 3 rolls...and a serving has 385 calories... and more fat than i care to think about right now....

the tiara? i can loan you mine if you like.... actually it sounds fabulous but what about a sparkling wine/ champagne for a special toast?