suzilightning

rain and cool weather here so... for tomorrow night chicken and sausage gumbo. no andouille but i had some of emeril's kicked up sausages so i skinned them and chucked them into the pot. when we get home tomorrow just heat up the gumbo, make some rice and chop up some green onions.

best wishes to your dad for a good recovery. really good bread is a must. we make both portugese sweet bread(don't know if it is in your dad's food profile) and oatmeal bread so we can eat the turkey sandwiches - we don't eat the turkey for dinner - that's for the sandwiches later!! cranberry orange relish and ( i know but i grew up with it) miracle whip. how about some brussel sprouts with bacon and a vinagrette for a side? my favorite thing though are white sweets that are baked then scooped out, and the innerds mashed and mixed with some maple syrup and white pepper then restuffed and baked. some butternut squash soup? with bacon?

had a mess of wax beans from the farmers market on sunday so i cooked them all. some i sauteed with some garlic the rest blanced so i can freeze in appropriate amounts. the sauteed ones went with some fettucini, onions,garlic, roasted red peppers, artichoke hearts, parsley and black olives. also served a yellow tomato with aged asiago shaved over the tomato and evoo and balsamic vinegar. served a pinot grigio with the dinner. leftovers will be dinner/lunch for the next two days.

yes, please, chris!! my stepdad was portugese from new bedford. he used to make portugese toast but never shared the recipe with me - any ideas? love kale and white beans, chorize, etc. if you can do some ( and of course crosspost to the soup thread if you do ) would love it and of course what andrea and peanut eat....

we ate garden salad almost every day during growing season. with 1/4 acre garden we shared with the maiden lady across the street we had lettuces, tomatoes, cukes, onions (a few reds that my grandfather loved and regularly made an appearance in the salad and on his burgers). we did grow iceberg but also had red leaf and frise as well as pulling cress from one or two secret locations. dressings were usually store bought and i have told of my love for my birthday dinner of a salad of sliced tomatoes, crumbled blue cheese and that red french dressing <holds head up high since ya gotta have some trailer trash in ya to be interesting >

wow - that meat looks absolutely, positively .... words fail me last night was a quickly thrown together quiche with some asparagus tips and asiago along with a salad that had some of johnnybird's one(and only so far) heirloom brandywine tomato on it. dessert for him was a piece of blueberry crumb pie from the farmer's market - loaded with vanilla toffuti and cool whip tonight was five-spice duck breasts with caramelized quince from Cooking Light. the breasts had been marinating for two days in some of the quince poaching liquid, ginger and garlic. seared and finished in the oven then set to rest while sauteeing some cubed quinces in some reserved pan drippings. added some sliced green onions and plated with some romaine lettuce, roasted asparagus and garlic and a dressing of sherry vinegarette. Helena Ranch cabernet with it. johnnybird won't touch the skin so i removed it and will make lardons with some of the duck fat later . he don't know what he's missing

just noticed a new title published that might go on hurricane prone gulleters lists: The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity by Daphne Nikolopoulos. seems she is the managing editor of Palm Beach Illustrated and during last years season noticed the lack of recipes for meals that could be prepared without cooking appliances.

poor tracey- some of us have been mistaken for being in their 30's ( though just turned 51). pm me after 1 december and we will get together just before that time for some bbq or thai or home cookig.... i can cook for someone with ibs since i do it all the time

noooooooooooo 4:1 please and hendricks now( i have outgrown bombay sapphire)

beautiful stuff, all rain today so i am free to cook and cook i did with a vengence - poached quinces. if y'all can do these they are a relevation. part apple part pear - wonderful texture and i can think of several ways they can be used - including just over some vanilla soy ice cream. will use some of these for tomorrow or sunday's dinner of duck breast with quinces. the breasts are now marinating in 1/2 cup of the poaching liquid, some 5 spice powder, garlic, lemongrass and salt and pepper. i found some lovely thin green asparagus i think i'll roast and serve along with some red leaf lettuce salad with some radiccio? tonight was a recipe try from cuisine at home: french onion salisbury steak - and johnnybird loved it. served it as a soup-ish thing with whole wheat noodles and roasted broccoli instead of cheese toasts. another keeper. i'm sure maytag blue with pear and either noilly prat vermouth(me) or port(the birdie) for dessert in a bit.

for washing a TRIPLE sink (rinse, wash, rinse) maybe a second prep sink - in an ideal world. make those trips deep enough you can't bitch

all praise the goddess in her comestible glory!!!

last night john wanted shrimps and i had wild and brown rices to use up so - vegetable stir fry with shallots, onion, red and green peppers, peas and of course drizzled with some dark sesame oil shrimp dusted with some sugar, salt and pepper then into a hot skillet for 2 minutes, turn and let cook 30 seconds more. out of the pan and throw in some minced shallots and leek. saute about 30 seconds, deglaze with some shaosin wine and pour over the shrimp. also made some sweet and sour meatballs with some buffalo i had thawed. had picked up some seaweed salad at the supermarket.

a place recently opened up here in northwest nj FISH 'N BOOZE his ad says " I have fish, I have booze". i'd rethink the name perhaps.

to tame our appetites until dinner triscuits(low fat) with blue stilton and two year grafton margarita for john, frexinet carta nevada for me dinner was brown and wild rice lemon lager chicken breasts from the current Cooking Light that i started on top of the stove then finished in the oven rather than on the grill green beans with garlic and shallots johnnybird then had a Pillsbury cinnamon roll...don't ask.

right now it's apples- planning on doing a pork and apple thing saturday different honeys beers - especially in marinades or reduced and incorporated into foods can't wait till it gets cooler and the good root vegetables come in

ALLL RIGHT!!!! KICK THIS BABY INTO HIGH!!!!! except that im still pulling my soup from the freezer since it still is warm here and i'm either at the hawkwatch or work(vaca ended today - and by vaca i mean8-12 hours looking for migrating raptors). sad but i can't wait till saturday when i only have to work 6 hours and can actually have time to cook. since i got pam's book there are few recipes earmarked for trying - including one for a coworkers birthday present remember to post those soups!! especially if you put them on the dinner thread(BOO-HISSSSSS) crossposts are not a bad thing got a roasted potato and butternut squash soup with cheddar toasts in my future

cool... intercourse...and bird in hand, too. some of the nicest places to visit. percyn, i'm really interested in the parsi and indian foods so those combined would be my #! pick the farm should be intersting - especially if you see any quilts or pepper relish(MMMMMMMM pepper relish ) along the way breakfast blowout since your posts on the breakfast thread are always so mouthwatering.... a question - does your practice of Zoroastrianism impact your diet/food choices/cooking? many thanks

Oh Dear! Oh My! Oh Gollygosh!! beautiful food... sugarcookie i second the request for the Thai chicken ball recipe klary - now i wish i had figs in the house. first day off in over two weeks. made foccacia for johnnybird, meatballs to freeze for future meals. CRAVING veg... fresh green beans i'll serve with a butter glaze and a sprinkle of kosher salt, gold coins - carrots glazed with honey and vermouth then sprinkled with fresh dill, smashed potatoes with roasted garlic. i also roasted a piece of free range beef from australia with some onions and garlic. what we don't eat for dinner will become sandwiches for johnnybird(probably on his foccacia) and hash for breakfasts for me

fresh green beans... gently coated with a sheen of butter... a smidgen of kosher salt smashed potatoes with roasted garlic carrots glazed with honey and vermouth and sprinkled with dill i don't even want meat this month ... lovely veg

8 minutes or so at 400. works beautifully. love the pictures - makes me wish i had time to figure out how to up load from johnnybird's camera - maybe if we get a rain day

Wendy and others on the Dinner! thread got me wanting to do something with figs, so I roasted some, and stuffed them with gorgonzola -- half with mountain gorgonzola and half with gorgonzola dolce -- and wrapped them in prosciutto. There was not a dramatic difference in the flavor of the two. They were good, but I'm not so crazy over figs, so I probably won't fix this often. susan- next time stuff with the gorgonzola, drape with the prosciutto THEN roast. what kind of figs did you use? am loving this thread and the best to russ for health and happiness in the next year.

ling- you gotta try white cheddar popcorn while drinking hot cocoa. course you could sub that nasty florescent orange cheddar and it should work as well. ever make the fudgy bourbon brownies in recipe gullet?

i think it also depends on what kind of figs i can get - with lighter figs i like to eat them plain or cut them up on a cheese plate or make a tart. with the darker skinned figs i like to stuff them or simmer them in port and make more savory items...

wow some beautiful food here... now i'm craving wursts and cabbage. wendy - i don't bother with the s & p & evoo - just roast the figs with the blue cheese( the last time it was blue stilton) and draped with prosciutto and that is dessert to me. tonight after 9 hours counting migrating raptors leftovers for johnnybird - corona with lime, quiche and a salad of arugula and parsley dressed with a raspberry vinaigrette for me - a bottle of Marquis de la Tour Brut and a bowl of Cascadian Farm Clifford Crunch after we get the numbers entered - bed and sleep