suzilightning

Hoping for the best, but preparing for the worst. susan and robyn batten the hatches and we'll think about you. susan - got about 3" of rain from frances here. but are you secretly a red sox fan(note the quote - sounds like me every year )

robyn, i agree with brooks the best way on how to make coffee now(that i am a bit more sophisticated and you can buy a french press) but grew up many, many years ago with the fistfullofroux method. we had an indistructible stove top perk. fill to the interior line with fresh water we had drawn before we lost power. for each "cup" - 6oz we dumped in 1Tbsp plus one for the pot. did i mention my mom and grandfather liked their coffee strong? put it on and let it basically come to a boil, take it off heat and put in two washed and crushed egg shells and let sit for about 10 minutes. pour but once you start to see any grounds stop. we used to do this over coals back in the 50s and 60s. course we used to feed and keep this coffee in all the nymo(new york mohawk power), lilco(long island lighting company), coned(consolidated edison),mid hudson(mid-hudson electric) and central hudson power crews who came down to long island to help restore power(my pop ran the local power and light company then). hope you weather this storm well. been there (recently with floyd and the flood of 2000) and realize it is emotionally a strain. keep well. edited to say it is wild that i love these storms - by the time i was 2 weeks old (born 8/30/1954) i had lived through 2 major hurricanes that hit the tip of long island. we were in the early part of a cycle of storms that ran up the east coast of the united states and hit long island until 1964 and esther. at that time we didn't have all the sophisticated ways of forecasting we have now. course even less than the 1938 hurricane that hit the east end....

one of the things we do when pressed for time is pound out chicken breast; season with s & p and any other herbs you like(i use tarragon or dill or right now oregano and basil i've dried) saute in a bit of extra-virgin olive oil plop in a pan put about a cup of tomato sauce(this is the tricky part - i have to remember to take it out of the freezer the night before) over the sauteed breasts pop into 350 oven for about 15 minutes in the meantime cook trader joe's rice pasta plate chicken on pasta sprinkle with freshly grated asiago or locatelli salad on the side

eunny jang - both of those meals look absolutely wonderful. isn't asiago the best taste?! tonight johnnybird was late home from work(there's something new...NOT) i was at the hawkwatch unitl 430 human time so had enough time to make enchiladas for dinner. baked chicken breasts shredded and mixed with sauteed onion, red and green cheese peppers i picked up at a local farm stand and minced olives. store bought enchilada sauce and reduced fat cheddar. a chopped florida avacado(with the last of the red leaf lettuce for me) and split a red stripe. i used green onion and sun dried tomato wraps and it worked out quite well. next time i think i'll do a green mole, though. the next two days(lunch and dinner)- leftovers for both of us. mac and cheese, filet with roasted fingerling potatoes, zucchini and yellow beans, foccacia and tomato salad, and chicken enchiladas.

susan, if you can find it you might like to work with bel casel or zardetto. thank you all for the good ideas. lately i've been drinking equal portions of a brut and french limonade. very refreshing but i see i am going to have to do some experimenting....

thanks, susan. john did take me out for dinner. here's the thread http://forums.egullet.org/index.php?showtopic=48369 i actually bought him a little 1/2 pint flask. he buys the big hawaiian punch, goes into the men's room and dumps out just enough to fit the rum.... just enough to get you through a movie the length of lord of the rings...

translation: tommy doesn't have to wear a tie with his shorts

susan- johnnybird just brought home two of the captain morgan's parrot bay flavored rums tonight(he found them while picking up my birthday present). mango and pineapple. he tasted them and i did a blind taste test and we both agree that the pineapple is quite good but the mango needs to be mixed - for him it will probably be in his v8 smoothie. still his favorite is the coconut which he sneaks into the theatre in a small flask and mixes with hawaiian punch.

ok- it's that special birthday and i couldn't find a decent tiara to wear to work but johnnybird took me to a french restaurant last night for dinner. though the lamb tempted me it was an all duck night. champagne cocktail and whiskey sour, salade du printemps and smoked duck paired with fresh, local melon; salmon with a balsamic glaze and a grilled duckbreast with a port wine reduction and potato galete. no cheese board but a shared glass of 100 year old grand marnier. today - the remains of the duck for lunch. now i'm going home to open a bottle of dxv and my card from john. night all

my god woman... did you find peter???? assuming you did. sorry - just read the rest of your message. 6 CORN DOGS - tell peter he is my new hero, even if he did lose them and why, oh,why did you trust people thowing food away?

uh... you have liquid leftover? i tend to drink it after the pickles are gone <hangs head and tucks it under her wing in shame>

not for the aunt millies, stanley but possibly for the obsession with star wars(since lord of the rings has finished)

DAMN YOU SOBA..... now i am craving spaghetti and meatballs rice pasta meatballs are beef and pork with stale bread soaked in milk then wrung out, dried herbs sauce is from canned tomatoes (unless like now you can get really ripe plums, cherries and heirlooms, with garlic, onion, red wine and herbs snipped from the containers on the back porch/windowsill parmegano reggiano and asiago mixed wine - winter; beer - summer

there's a place called the brick oven that opened in sparta in may. they aren't a restaurant but a take out place. they are stretegically situated just as rt 15n dumps onto 181. haven't tried them but here's their website: http://WWW.BRICKOVENtakeout.com. wonder if they are related?

COOL

oh, this is going to be fun... johnnybird is from potown, the sil is a dispatcher with township police- i'll put in a word with her to keep you out of trouble where are you going to get durian around there? i don't think adam's fairacre farms carries it. i'm really interested in where you will find some of the products for when we are up visiting. blog on....

chocolate and tomato poop and salsa - veryyyy impressive yesterday it was lasagna. luckily a local restaurant has a lunch special - 9.95 for entree and salad. very good lasagna with a fresh tomato sauce. i did restrain myself from licking the plate... two weeks to go <SIGH>

and it WILL be on the website. right, lou? ...or at least by december when i can come to visit again

plus you can throw the coupons you need in the envelope.... i shop in usually two stores each week. when i go through the circulars i write down what i am buying in each store in order of where i will find it in the store. if there is a coupon involved a c goes next to the item and i list the price on sale. i don't abbreviate things - one time my grandfather was sent to the store with a list my mom made out; there was gr. che. on it and he brought home green cheer instead of grated cheese. i pull the "i need to replace this staple somewhere" off the list on my fridge and pop it in with the to buy list. the only place i don't make a list for is my farm store or green grocer. i cruise those guys. it's tough being a virgo librarian

hello- whole grain - good protein - no added sugars what's to knock? add some cheddar cheese and you have perfction

brooks - of course ted williams was first (followed by his acolyte carl yazstremski) but i hate to tell you finding zatarin's here in nj is next to impossible!!! can you set up a humanitarian drop for us who used to be able to get it? (you do know i have my tounge firmly planted in my cheek, right? ) but only kinda since you really can't find anything but the zatarin's rice easily up here in north jersey. we can get mccormicks crab boil though i used to add lemon, garlic and celery salt as well to augment the taste.

BAD PUPPY!!!!

thanks rochelle but i would come to be your kitchen slave only. and only before the beginning of hawkwatch(1 sept). the greek girls would so NOT accept me and ... guess i have an at-ti-tude. tapenade isn't that strong a flavor really. depends on the olives and their proportions you use. ok- use commercial black and green olives well drained with minced sundried tomatoes, pimentoes, garlic, flat leaf parsley and good extra virgin olive oil. for the lamb burgers use minced garlic, flat leaf parsley, cumin and green onions. grill 4-6 minutes per side. better than anything i have ever had. find greek yoghurt though whatever you do. it is such a different taste and it is so thick you won't have to strain it through a coffee filter like i usually have to do. thin cut chicken breast strips marinated in olive oil and lemon for a short time then on the rosemary?

only long in terms of time (especially if there is an accident on 80/287/10) wish i could get here more often for dinner - hmmmmm maybe lunch at the bar is my favorite after all. lou does make me feel welcome and comfortable (important if i am dining alone) and most of the items mentioned are available at lunch. cool - he liked my fav - the vegetable strudel. still have to try that calamari but .... the strudel lures me like a siren............ hmmmm........ let me know. as long as it isn't during the hawkwatch season( 1 sept- 1 dec) would love to meet you for lunch - or if it is an off night at work for dinner. will bring the johnnybird if he's in town.