suzilightning

i think it may also be a county/city thing. i grew up in on a small island in new york state and remember food being brought to the house when someone died. we also did the wake(after funeral party) at home - usually cold cut platters and all the extra food people had brought. on the thread mahew man mentioned uppost i talked about my mom's that was held in the Legion Hall and we cooked many of her favorites (yes, stuffed eggs - no mustard) and others brought foods as well. now when johnnybird's grandmother died last year the funeral meal was catered by Subway i second racheld's suggestion of Being Dead is No Excuse. our library bought it, it was laugh out loud funny and had some good recipes - including 5 different ones for pimento cheese

hmmm..... it seems we are falling a bit behind. in order to forward the progress i made a pot of Albondiags soup for eating and to send up to the mil. rice, ground sirloin, ground pork, flat leaf parsley, egg whites and white bread, carrots, garlic, tomato, carrots and broth. i have to make more stock - vege and white chicken. will post the tomato rice soup that won the nj countryside first place in recipe gullet as soon as i can(though since i am dexclining the studio shoot they may disqualify me - c'est la vie)

today was a trip to restock my other vices and to add to the growing bottles for trying so, in an attempt to be scientific, i picked up an Otter Creek Middlebury Ale and Stovepipe Porter. i tried the ale first after i had mowed the lawn and finished the raking. light and not too frothy. when i opened the bottle i had the sensation of berries. went down very smoothly and while nicely hopped it wasn't overly done. the stovepipe porter - though i do like porters- does seem more like a stout than a porter to me. dark, rich and sweet to my taste. not as bad as a guiness but i'm thinking johnnybird will be taking the other bottles down the shore with him....

Homework: Everybody (in the appropriate time zones) - look up the Kentucky Derby and post what you think the most important Kentucky Derby foodstuffs are. This quiz will count toward your grade. ohhh.... hot browns, derby pie, juleps made with maker's mark. guess i'm going to have to stop by the store today and pick up some good bourbon and mint

OOOOHHHHHH<where is the swoon icon!!>, markk. food porn at it's best. can you fedex me some of the beet salad. johnnybird won't touch beets in any way, shape or form - including goldens and i love them. on second thought, any chance of the recipe. huh? huh? pretty please? last night at work - enchiladas made with a red chile sauce from rob walsh's tex-mex cookbook, black beans and buffalo. green salad. tonight i am still full from the most wonderful smoked brisket wrap with homemade sauce and wasabi mayo i made a chili verde. we may eat it tomorrow but it will be served with baked tortilla wedges, crema and jicima carrot slaw. the one thing i will do differently next time is roast and peel the poblanos before adding them to the stew with the pork, onion, tomatillos and spices.

gym...grocery shopping...i'm hungry there is a new, streamlined menu here though i have eaten my way almost all of the way through this menu imho the best thing on the menu is the brisket wrap(sorry anthony. i know some people think it's the ribs or pulled pork but THIS is HEAVEN). thinly sliced, wonderfully smoked brisket with iceberg lettuce(yes there is a reason for this crunchy green stuff) and wasabi mayo that adds, in a funny way, some sweetness. side of coleslaw, extra sauce and a dos equis. total 11.42 plus tip then i had to come home and make dinner though i had no desire to... oh, well the chili verde will just be better tomorrow

Congratulations! Do we get to see the recipe? ← thanks. i have to email a contact at the magazine and ask if i can put it up on recipegullet - and of course give it to maggie for her soup experiment

So, suzilightning, which are you entering in the NJ Cooking Contest: Tomato, Corn, or Blueberry?? well, i got a registered letter from New Jersey Countryside saying my recipe was selected as the winner in the tomato category. they also say i need to set up an appointment to be photographed, interviewed and bring all my recipe ingredients and the completed dish. hell, if i had known this i wouldn't have even entered. i don't want to be photographed and don't particularly want to go somewhere in in central jersey(i am assuming) schlepping my ingredients and a finished product. i wouldn't even make this dish at this time of the year.... anyone want to pretend they are me?

back again but this time it is taking the form of mini reeses peanut butter cups(the proper ratio of chocolate to pb). unfortunately that means when the time comes and i won't feel like eating i will be down the shore. and there are so many neat places to eat - martini beach, marie nicole's, blue pig... and i will be at my least hungry... it isn't fair

check out the New York Times Style Magazine this week(1 may). page 42-43 is a story on yeungling

the InterLibrary Loan fairy brought me this book so..... what to make? the Montparnasse Gruyere Enchiladas looked really good so, since i'm alone for dinner... made the red chile sauce and (hopefully) haven't ruined the two sets of clothes the pepper mix splashed on while straining it. quickly rinsed in cold water and sprayed. used up some green tomato wraps that had gotten hard in the fridge so warmed in the micro and rolled with the ancho and cheese. drank an ipa while working then made a mango margarita while waiting for the enchiladas to cook. it was a bit too strong for me so i cut it by half with orange seltzer. i really like the smoothness and heat of the dish. am having it with some black beans and rice and a cold negro modela.

another mcewan's ipa while working on making the red chile sauce for tonight's dinner - cheese enchiladas. now, with the enchiladas, a negro modela - or two. though in between i did try a mango margarita from robb walsh's tex-mex cookbook. a bit to strong for me so i cut it with some orange seltzer...

last night while catching up on our day johnnybird and i shared a dogfish head chicory stout. oh dear! oh my! oh gollygosh!!! nice dark brown color little bit of a head but not overly fizzy. smooth - john said it was a light stout- and creamy with out the burnt flavor i taste in guinness. maybe a little on the sweet side but i really, really liked it. good thing there are 5 more in the cellar

trying to use up leftovers before we leave for vacation: shallots, scallions, rice stick noodles, chicken stock, parsley, eggs, shrimp, rice wine vinegar, padd thai sauce - soup!! salad la foret

ok susan and all.... john loves stouts. he feels guiness is the "nectar of the gods". he has found stouts from microbreweries in the hudson valley he says he will bring down for me to try. the problem is ...I AM A HOP HEAD. i admit it ...give me a hoppy brew and i am happy. i find stouts too dark, cloying, and heavy for my taste. as the bil would say "that doesn't make me a bad person" (in the tone of voice that of course it does). is it the taste, the timber, the weight of the brew that appeals to you? inquiring minds want to know...

kathy so sorry all of you are sick - though it seems to go round and round doesn't it?! tonight was vegetable/white bean/barley soup served with rye and cheddar toasts and salad. the next few days will be leftovers for lunch and dinner of soup, chicken stuffed with provolone and prosciutto and spaghetti with meatballs. next weekend it will be down the shore from sunday - tuesday though why i am grinning i'll never know - no oven, two burners and a mini microwave in the room!! it is ocean front though

johnnybird's ususal drink when in poughkeepsie is molson canadian light - least amount of alcohol and, when you weigh in at a whopping 120 lbs. you just have to watch how much you drink or you can get in a lot of trouble. but, since he was home this weekend and working on my car, it was corona with lime and later, after dinner, with some lovely popped corn a tetley's right now i'm working on a mcewan's ipa. lovely color, not tooo much of a head and almost hoppy enough to make me happy

made chicken stock on friday so now what to make with it.... it's cool and overcast here though luckily we don't have the snow some of you are getting - and it is likely to remain so through the week so something hearty and stew like - i have some barley and some baby dried limas so i do believe it will be a vegetable barley soup

friday night i had made a pot of tomato sauce with meatballs, spaghetti, green salad with yellow grape tomatoes and radishes(so i'm on a radish kick, i can quit anytime- yeah) and garlic bread. unfortunatley johnnybird wanted cheese, crackers and wine. by the time he got home, we had our detox time and he had his snacks he wasn't hungry and it was too late for me to eat anything. last night though chicken breasts stuffed with provolone and prosciutto de san danielle lemon rice asparagus with hollandaise bottle of 2003 eroica (or as john says - erotica) bag of paul newman's popcorn while watching mr. 3000

at home chicken stuffed with prosciutto and cheese and asparagus risotto haven't figured out what to make for dessert...maybe key lime mousse

i see fat guy will be signing at bookamerica expo on saturday 4 june in booth 3339 from 1130-noon. unfortunately i have to work

just found out my father-in-law and mother-in-law #3 are down there johnnybird said "they went down to some music thing for the week". since the fil will eat only meat, potatoes and maybe clams this should be interesting. so lucky if you see a fairly distinguised guy with a pretty blond wandering around asking for where the best steak is.... say hi

miz- wish i could send you some(especially since the johnnybird won't eat it and he's around for a bit now ). i'm lucky to have a local butcher (open weds-sat to the public) who will freshly grind whatever lamb i need - happily and with a big smile.... guess that makes up for the freakin traffic around here - and trying to get in or out of their parking lot.

moussaka for dinner tonight - and john enjoyed it. a mix of the Recipezaar and rosemary barron recipes heavily modified since johnnybird will not eat lamb and i don't care for aubergines. 2 small zucchini sliced on the bias 2 russet potatoes boiled with the skins on meat layer olive oil 1 chopped onion 4 cloves garlic sliced 1 lb ground buffalo 1 1/2 tsp cinnamon 1/2 tsp allspice 1 1/2 Tbsp oregano 1/2 cup chopped fresh parsley 1/4 cup tomato paste 1 tomato peeled and chopped 1 1/2 cups beef broth salt and pepper topping 2 1/3 Tbsp butter 2 1/3 Tbsp flour 1 cup milk 1 tsp grated nutmeg 1 cup shredded mozzarella cheese 2 eggs, lightly beaten white pepper scrub the potatoes and then boil for 30 minutes in the jackets. drain, run under cold water then set aside. saute the onions in the olive oil. add garlic then meat. cook till no longer red add the spices and cook about 1 minute. add tomato paste, beef broth, tomato and salt and pepper. bring to a boil then turn down and simmer for 30-45 minutes. turn oven to 350F. grease a casserole dish. peel potatoes and thinly slice. place in casserole dish. sprinkle lightly with salt. top with meat layer. top with the zucchini. make bechemel by melting butter, add flour and cook, stirring for one minute. stir milkin and cook on medium until thick. add nutmeg. remove from heat and stir in eggs then cheese. add white pepper to taste. bake for one hour, rotating halfway through. we served with a radish and cucumber salad