suzilightning

the portugese sweet bread is set for it's rise. will do the oatmeal later this afternoon and bake it off tomorrow morning. the turkey breasts are defrosting in the fridge. tomorrow night i will bake off a strusel cake and a cranberry nut loaf. thursday am - green bean casserole and turkey breasts. pack all this up and ship it off with johnnybird to poughkeepsie. i'm thinking of lasagna for myself with a winter green salad and a chianti classico.

tuesdays and fridays for johnnybird and me - well, at least me though john is supposed to be off... aag - from the new bar menu? or the steak sarnies? doesn't matter, everything is good... would love to try saffronnj(trying to get there with my friend from england who appreciates good indian food) but the same restrictions apply - i work 3 nights a week.

rained out of the hawkwatch on friday so we went to run errands and hit up whole foods. DAMN YOU JASON!! had glanced at this thread the night before and bought cascadian farms spud puppies (they have a K in a box - does this mean kosher?) ate them for dinner last night and finished them tonight. baked them twice as long as instructed and they were hot, crispy-crunchy on the outside and still like riced potatoes inside. AAAAARRRRRRRGGGGGGGHHHHHHHH... a new addiction to find a program for

Tonight's dinner was for me much more fun to cook than to eat. It is the recipe for November that is on the Food and Wine Calendar stuck to our fridge, Acorn Squash and White Beans with Autum Pistou. Russ likes squash more than I, and he liked this more than I. We had rolls, butter, roasted red peppers, & anchovies and Montepulciano D'Abruzzi with it. Still to come, which I definitely have room for, is homemade ice cream! ok- russ owes you for that one. sometimes when you are happily married you have to compromise. squash is good especially in soup but...that was it? (course i shouldn't talk since i had organic tater tots for dinner - hey had a full complement of protein and veg for breakfast/lunch...

will ask my boss wednesday and get back to you.... edit to say i'm pretty sure they don't have to log in because otherwise i would be hounded by people asking for the password(they do this just to sign on to our 9 terminals though the instructions are right above the screen) and pretty sure it is secure since we run a lot of things off the network. course i'm the semi-luddite of the department so......it's possible i'm wrong.

at the hawkwatch lately i have been eating open face pb&j sandwiches on toast. earlier in the season it was ham & swiss with miracle whip and before that jersey tomatoes with miracle whip. growing up for sunday supper many times it was tea and toast soldiers. many times it will be a blt with soup egg salad tuna salad johnnybird also likes to have a breakfast of egg sammich on the weekend and of course: http://forums.egullet.org/index.php?showto...&hl=toast++dope course i know SOMEONE who needs to make some more since we're almost out

In those places where it's free, is it a secure connection where you don't have to register or log in? In those places that have a secure connection, does it bother you to have to register and log in even if it's free? glenn, can't speak to the cafe situation but in the library we work in we have free wifi access. it is a secure connection and we have no login. we do it as a service for our patrons. also remember that depending on your wifi network and where the boxes are placed it's possible for people NOT EVEN IN your building to access your network. we have one or two die hard patrons who sit in their cars outside the library when we are closed to use the network access. i think places like mickey d's suck up the cost like we do - a draw/service. good luck whatever you decide...

Is that the 'yellow lable'? while in Spain I would have grand marnier after dinner and they would ask if I wanted red or yellow lable. ←

single tonight and home early since i had to work an 830-330 shift and TRY to get 3 classes of 5th graders to have fun researching native american tribes... not really hungry butam having a small dish of Cascadian Farm Spud Puppies damn you jason perlow and the tater tot thread!!!!!! oh yes - accompanied by a nv Segura Viudas Brut Reserva

not byo, lou. we could open the bottles back in our jacuzzi

we celebrated john's 50th birthday here last saturday and were reminded why we love the place. wonderful food, a good wine list with some interesting wines by the glass and 1/2 bottles and soon a great view. the amuse that came out was a chicken salad on small rusk as always john started with a whiskey sour which he loved(not too sweet). i had printed off the menu earlier at work so he knew what he wanted - lobster and avacado salad with tropical fruit salsa and grilled salmon with provencal vegetables, black olive puree, garlic mashed potatoes and red wine sauce. i ordered a 1/2 bottle of pouilly fousse(sorry i didn't take good notes on the wines). there were several specials recited at the table(without prices so i asked) and while i had been planning on the free-range chicken breast the magic word "venison" popped up so i had to order that. a venison chop that came frenched but must have weighed in at about 6 oz served with haricot verts, asparagus and sweet potatoes. i added a glass of merlot and was a freakin' happy camper dessert was back at the house - 100 year old bottle of grand marnier and truffles john is supposed to be off teh last two weeks of december we already are making plans to have at least one bistro lunch here... anyone care to join us?

we celebrated johnnybird's 50th birthday saturday at one of his favorite restaurant, zoe's by the lake. his requirements - a good whiskey sour(since the owner who handles the bar had worked at the rainbow room not a problem) and salmon. funniest thing was him asking me what the green stuff on his salmon was - first of all it was not green but he is colorblind. i tasted and said black olive tapenade afterwhich he smeared it on the salmon. dessert was at home - 100 year old bottle of grand marnier and some truffles

last night the starter was a light vegetable soup then 2 cycles in the jacuzzi . main course and sides were lemon rice, zucchini sauteed with olive oil and garlic and chicken saltimbucco. john has decided this one is a keeper. tonight - reservations for john's 50th birthday dinner.

As an example of an unfortunate (to me) exchange…: this past weekend, I attended a bourdeaux tasting at a local wine shop. The person pouring was very nice. I announced that I didn’t know much about bourdeaux and would appreciate any comments about the 5 wines that were being served. I inquired about the blend of a particular wine, and I was told that it was “probably cabernet sauvignon”. At that point I knew I was on my own. I read the supplied notes. tommy - i'll go you one better. went for a bite to eat at a local restaurant. they are advertising a wine tasting with appropriate apps on weds. 11/17. they call it a red and white tasting. asked the bartender do they have a list of which wines are being tasted. no, he said but it's the third year they have done it and it's popular. hello!! can't remember the name of the importer doing the program. then there was the time the waiter at harlequin cafe when i asked him which wines were served by the glass did the old red or white to which i answered all. he still couldn't name them so i asked for the list. ordered a 1999 pinot grigio and he brought the wrong bottle - said they were out of the one i had ordered. then he wanted me to choose two bottles since he didn't want to take the time to go back to the cellar again - he had customers to wait on.i drank water rather than deal with him any more.

Hmmm... maybe if i feed him enough bread, etc. but still keep in shape he'll have a heartattack and die then i'll be rich and can buy a boytoy. the only down side is i still have to have sex with the beached whale do i ever have an attitude problem tonight... hillvalley - can we post this character's picture so we all can take a whack at him? personally i was thinking of printing a picture off and using darts and al dente be careful...be very careful... can you tell it has been a bad day at work? but i'm feeling better now.

i'm at work tonight but pulled some breasts out to make chicken saltimbocca tomorrow to serve with lemon rice and zucchinis

thank you susan- though i don't think i would have ever thought of toast dope on popcornn i love the "medication"that you and russ share. many times i'll have johnnybird open a bottle of wine for me and pour me a glass while i'm prepping. the shrimps and black beans look wonderful... since we are both working tomorrow night late it is leftovers . gotta figure out something for friday - hmmmmmm shrimp again am working on a new cocktail with ginger liqueur and toast dope...... edited to say johnnybird also caps his beer... usually with one of my wine or champagne capping devices

[Has anyone here ever had the Pol Roger Churchill? My husband had been looking for it for a long time. Finally found a bottle in a wine store in New York (think it was a '96) - but it was $170 <yikes>. The sales person at the store said for that money - one could do a lot better. If you've tried it - what do you think? Robyn ←

our traditions have, of necessity, changed over the years. the first year we were married and living in hooks, tx we rounded up all the strays from johnnybird's class at red river army depot and had them over for a traditional dinner in our single wide. there were 9 of us and we had a blast. once back in the northeast and up till i lost my mom 13 years ago we always went out to shelter island for my sister's birthday which we celebrated on thanksgiving day. then it was out to a restaurant. now john goes up to poughkeepsie thanksgiving morning to his mom then out to the reeds to catch up with the rest of the clan. since i usually have to work on friday and saturday i stay home. i always send up several loaves of portugese sweet bread and oatmeal bread(two things we always two days before while i was growing up, the oatmeal from my greatgrandmother's cookbook), some sort of coffee cake and usually a dessert for him to take to his aunt and uncles. sometimes it is black forest mousse pie, sometimes winner's circle pie and last year it was fudgy bourbon brownies. i ususally make something i want that he doesn't eat - like succotash the worst year i remember, though, was 6 years ago and john came back from a business trip with an infection that moved into his lymph gland. all he could eat was pureed things so we had leek and potato soup, mashed white sweet potatoes and chocolate mousse. later i threw some of the best pot roast i had ever done into the blender - and johnny ate it

we got some down in the keys when we were down last march. i made a key lime pie and the juice was really good in gimlets and margaritas

COOL!!!! susan and russ.... no more 52 branch pickup any toast dope in the blog future? seriously love all your food and can't wait to read.

johnnybird's "half day off" from work meant he worked 6 hours today the stock is done for a ming tsai hot and sour soup with shrimps instead of pork - used vegetable stock i had in the freezer instead of chicken, shitake mushrooms, shrimps and will add julienned snow peas. main course will be boiled parsley red potatoes, flounder lightly dusted with wondra and seared and zucchini and yellow squash saute. thinking a german reisling or a pinot grigio for the wine. also using up the broccoli, smashed potatoes,chicken breasts and garlic gravy from the other night. cooked up some carrots, added some chicken stock and thickened. voila - chicken veg shepherds pie to take to work with us the next two days

today... at the hawkwatch... buger with bacon, cheddar and fried onions...pickle... no chips or slaw warehouse grille ... i'm the third person ordering that but the only female with a must have craving

ok- don't know about anywhere else but recently the regular place i went to started to charge for refills on iced tea. hello- 6 tea bags and hot water for a pitcher of iced tea???? it wasn't like the hand squeezed lemonande thing but ... after 6+ years of eating there for lunch at least once a month they started charging for each glass no explanation... no nothing to the reqular customers and all the wait/bar staff have been replaced.....reigned or moved on to better jobs if they are allowing 1.00 cockage fees and charging you 4.00 per glass on iced tea i would talk to the management about alowing a 1.00 thermos fee (who freakin' cares what is in the thermos) now when i go out i only ask for water and not bottled....