suzilightning

tomorrow night's dinner is mellowing in the fridge. chili verde. cubed pork, roasted poblanos, tomatillos, onions, garlic, cumin and oregano, a can of tetley's and some chicken stock.

breakfast was a western sandwich it was too cold on the hawkwatch to take my gloves off to eat!! dinner will be an indulgence for me - baked beans with cut up franks, raisin brown bread i just have to reheat and the green beans with garlic i didn't do yesterday to go with the chili and cornbread - salad instead.

as a child the night before thanksgiving we always put a set of oatmeal bread from my great-grandmother wilcox's cookbook to rise on the hot water radiator cushioned by a folded towel and covered by a clean linen dishtowel(tradition also said a cat had to step in the bread - hence the clean dishtowel- in order for it to rise properly). this was later accompanied by a set of portugese sweet bread. we didn't eat these with the dinner - these were specifically for the sandwiches we had for supper - white meat, cranberry sauce, some dressing and miracle whip. barbara - you might like to try the tetrazzini recipe we used: the dark meat shredded, cooked noodles or spaghetti and a "mushroom soup" of button mushrooms(now adays i use a mix of crimini, shittake and oyster), milk, flour, some oil, chopped onions, salt and pepper. mix all those ingredients up and add some breadcrumbs. bake 40-50 minute.

oh dear...oh my... OH GOLLY GOSH...... ah do believe ah am having the vapors... or i need a cigarette after that orgasm of pig. beautiful, daniel and i want that cake

Go, Lucy!! Go, Lucy!! Go, Lucy!! suzi in full cheerleading mode for the first time in her life. i love the way you articulated your use of the local markets. alas here in nw nj there aren't that many markets in the winter and my yard is very good at growing stones. your photos and your food are as elegant as the city you live in .... thank you for your great blogs. ma grandmere ete nee a lyon... what local foods would you suggest i learn about to honor her(never knew her alas)?

johnnybird just got home from a business trip. he had blackberried me that they were stopping to eat in a korean restaurant just south of baltimore. he just got home and had "leftovers". couldn't remember what the name of what he had but said it was rice, a lot of greens, a tiny bit of beef and an egg on top. the hostess/owner who didn't speak much english had to come over to encourage him to mix it up - ahhhhhh bibimbap!! he also said there was a "brown sauce" they brought him. ideas? he also said they brought out "appetizers" cucumbers that were "soft" or marinated, onions, kimchee that was hot, sprouts, sweet potatoes with a brown sauce on it, flat pieces of fish and some others. shoot - i was hoping for bulgogi leftovers guess i'm going to have to try this one in the near future since johnnybird is now one up on me

so far i have turkey breasts brining, a chocolate chimay cake and a cinnamon streusel coffee cake out of the oven, and a set of portugese sweet bread about to take the second rise. there is a pot of chili on the stove for dinner tomorrow night. with the weather iffy i think john will head for his mom's later in the day (about 8pm) tomorrow bearing all of the above - including the turkey cooked off with gravy and a green bean casserole made from scratch. i just pulled two packs of wax and green beans i put up when they were in season out of the freezer and i have some pearl onions, crimini, oyster and shitake mushrooms i'll incorporate into a sauce. i DO have to use the durkee fried onion rings to top it though. i'm thinking of making a mac and cheese, have some green beans or broccoli with garlic and maybe some onion soup.... happy holiday to all

well, there are turkey breasts being brined that i wll cook off tomorrow night. i just pulled a chocolate chimay cake and a streusel coffee cake out of the oven. there is a set of portugese sweet bread about to go to the second rise. tomorrow i am doing a green bean casserole from scratch - fresh green beans(along with some blanched green and wax beans from the freezer), crimini, shitake and oyster mushrooms in a bechemal sauce, small white onions though i do use the french fried onion rings on top. later i will make an apple pie and send all that up to poughkeepsie with johnnybird. my mother-in-law will do sausage stuffing and yams and buy the mini gherkins and cranberry sauce. i'm thinking homemade mac and cheese and garlic green beans. maybe some onion soup.... well, guess that means some confit in my future so better get going. happy holiday to all

yeah, but rebecca hou HAVE seen steve in his maid's outfit, right? damn, that guy has better legs than most women i know... and looks like he could be my sister

for dinner tomorrow night : CHILI. course i'm making it today. since i have to use up the freezer foods it will be of the ground meat(buffalo and beef mixed) persuasion instead of my regular bowl of red. onion, garlic, beer, poblanos, cumin and cocoa. jalapeno cheddar corn bread and cheese and sour cream. i can't wait.....

sunday was a request for a birthday present for a coworker - the pumpkin and black bean soup from pam reiss' soup book

last night - after work - 9 pm monte cristo sandwich - and i don't eat pastrami - EVER. don't even like it maybe just a false alarm

when i was in college and anywhere from 8-13 hours from home i always went to thanksgiving service(yes, i am that old ) then to one of the local places that served dinner to the hungry. since i have done everything from washing dishes to working the line i slid in where ever i could lend a hand. for the 15 years or so i work the day after thanksgiving so i send johnnybird up to his family with some food(the tradition for him is lunch with this mom and whichever siblings are available, dessert out at his uncle with his dad's family, if the weather is nice it's 9 holes of golf the next day with his dad, one uncle and his brother then take his dad out for a birthday dinner friday night) and i am either counting hawks on the hawkwatch or, if the weather is bad, going with a coworker to a local nursing home to help feed the residents. then i go home and eat something i want to - this year may be macaroni and cheese and some green beans with garlic. randi, you're always welcome to come up north to visit though, if the weather holds we will be having a bit of snow

alinka - you just wanted to play with that immersion blender!! today for johnnybird - egg sandwich on untoasted cheap white bread with mayo and ketchup( they are free range organic eggs i buy from a 4h er up here) and a chicken salad sandwich on toasted cheap white bread with miracle whip light for me along with a hot chocolate (hey, it was cold standing outside for 4.5 hours counting 4 whole migrating birds)

for many years the library where i was the director had a "fine free november" where people could donate canned goods in lieu of the fines for their library books OR pay the fine and the library would donate all cash fines contributed for purchase of nonperishable foods. we coordinated with food pantries on both sides of town and the other things we collected were those not covered by food stamps - soap, toothpaste, diapers, toilet paper and paper towels. now whenever i drop a bag of items off at the food bank on my side of town i include those items as well as tuna, canned beans, toothbrushes and some "luxe" items like a few cookies and box puddings(milk is one thing you can get with food stamps so i figure it is both healthy and a treat) as well as bubble bath .

woo-hooh, a day off so i can start to clean the freezer out... chicken stock so made a kale and white bean soup - soaked the beans last night. after i got home today cooked them then - sauteed onion, shallot then garlic in some enova oil. added the cleaned kale, stock, minced carrot and a bay leaf along with white pepper. simmered and added cooked beans. will serve it with a salad and some bread. only two more weeks and the hawkwatch is done... then some real cooking

well, if johnnybird ever solves the problem that has come up at work... starters are a blue stilton, cashire meadows cheshire cheese, some crackers and a pear main course will be a white bean and kale soup with parmagiano reggiano romaine salad with avacado, black olives, red onions and a vinaigrette garlic bread if he doesn't make it home the starters will become the dessert with a glass of port

hello- i got my butt spanked for this inquiry in the gumbo cookoff: http://forums.egullet.org/index.php?showtopic=61289&st=180 ok- still haven't got this stuff down. post 190 on the page

in college when i had to pull an allnighter i smoked. when i was chambermaiding and had to be at work at 7 am - nope. when i worked in kitchens and did split shifts back to smoking - as well as the kitchen beer and the free drink per shift( after cooking and/or washing dishes all shift i wanted nothing to do with food - something to being satiated just by the smell). one of my best friends cooked for many years - hardest thing she did was quit smoking - especially after a meal. something like a circle completed. johnnybird used to use cigs as a pick-me-up since he can't ingest caffeine without great harm to his system but since he has hit that BIG birthday he has given them up. now i work late two nights a week but not around food and do not want a cig at all. when i get home i want a drink, 30 minutes to detox and to go to sleep. i do think this was/is partly cultural( i grew up in the 60s-70s), partly a function of the late hours( a la megan) and partly one of the hardest habits to kick. when i work with food for a long time (catering, etc) i want to drink or smoke but not eat - a new thread about the physicological affect of working with food?

sure, i am a professional librarian by trade

kath- it's almost over????!!! seems like it just started. ignore that eric guy he's just trying to make trouble, good cooking and don't let sam's "masterfulness" intimidate you to the sidelines. if you want to sous just say " what can i do chef" and go from there - or say " i want to make xyz" and let him fit your contribution into the dinner you have done wonderful basic, good homecooking i would be honored to eat - whenever or wherever.... keep cooking, baby

tommy, it's almost 70 degrees and sunny here - NOT red meat and red wine comfort food - yet. what country are you in? we got home and i made pasta with pesto, salad and chicken saltimbucco. a white with this dinner. since i'm off most tuedays "where should i eat" is almost always answered with "at home" let me know if you and mrs. tommy are game to venture into the hinterlands for a home cooked meal on a tuesday night - and i'll actuallly have an unfiltered newton chard and cook around it - just give me till after the hawkwatch season hmmmmmmmm maybe i should plan a holiday cocktail party then dinner out this way....

cool.... just scored a copy of Fat Guys Turning the Tables that was on the For Sale shelf at work

as the prepetrator of the FREE cookbook thread thanks for the vote of confidence, chris. alex i have no problem limiting myself to under 100 cookbooks as well as, at present, two shoeboxes 3/4 filled with recipe cards. i don't HAVE to own everything but do make use of the library where i work and the interlibrary loan department. if it is something special i want to make again and again it goes on a recipe card rather than hanging onto a book that has one or maybe two recipes i use on a regular basis. if i do find a book that has more than say, a half dozen recipe, like pam reiss' soup cookbook , i buy it. it may be hard for you to do at first but, believe me, the books don't feel a thing...

well, it's johnnybird's birthday today so, besides letting him sleep in, i'm making him blueberry pancakes for breakfast. let the dough sit a bit, toss the previously frozen blueberries with some toast dope and add them to the pancakes. there's turkey bacon to microwave and real maple syrup. his cup of earl grey is brewed and i'm on my second cup of hot cocoa with 2 tsp of orange cappaccino instant coffee(essensia brand - albertsons/acme home brand). upppp.... got to go - sounds like the birthday boy is up and stirring oh, ling- what a way to go girl