suzilightning

"I like big butts and I cannot lie...you otha brothas can't deny..." Singalong anyone? " That when a girl walks in with an itty bitty waist And a rouund thing in your face You get sprung"

blog = weB LOG an ongoing account on whatever the blogger chooses to write tagged - in one of the first of the foodblogs after a week or so the next victim - eh blogger - was tagged as in "tag you're it" by pm better to ask than to assume

Hard to say. I've had a number of requests for repeat performances-- this vietnamese beef dish, puttanesca sauce on homemade pasta, timpano, various roasted/grilled whole chicken dishes, I'm all over the place. Plus, I have many requests for my butt: My big weak areas are baking, and classic sauces. Otherwise, I ain't exactly chopped liver if I do say so myself. ohhhh good. i finally get to see al's butt(somehow i never was able to see the pictures on the other thread). i have some friends who live in the silver spring/gaithersburg area and they also say it is a culinary wasteland. they go to dc if they want a nice meal. i wonder if it is a function of being such a large government office area as opposed to a suburban community? since you're coming up to ny - heading for frank's hunting lodge for pizza?

Save the Schramsberg Demi for dessert during the Superbowl. The Eagles victory will be quite sweet as well... GO EAGLES! From Philly, Katie hey katie- just what will the eagles be doing - serving as waitstaff go pats

i'm keeping that mistakements but aren't you supposed to "tag" someone for the blog?

What a great idea... what do you do, just process cooked lima beans, EVOO, and the salt, and that's it? along with some minced garlic and rosemary. spread on a thinly sliced, toasted baugette so now you have toast dope from john and his lima spread as well

try to thaw a frozen block of cheese in the microwave... unless there is a plate under it

we tend to "breast " them out and leave the rest for the local turkey vultures or wintering eagles to feast on - our version of tv dinners

This is an interesting web site about wild boars. The population here in Louisiana is out of control as it is in many parts of the South. I see them often in the woods when we are deer hunting and sightings are becoming more and more frequent in suburban areas as the animals search for new sources of food. We better start eating these things in a hurry. maybe varmit can have a wild pig roast next time

single this weekend so i can eat what i want; bangers and mash onion gravy succotash - johnnybird can not abide lima beans - unless made into a spread with evoo and kosher salt. i love, adore. crave lima beans with corn so i had it tonight - lots of lovely salt, freshly ground pepper and soy spread (sorry do not like the taste of butter and 4 freaking loads of laundry

john swears by codeine

when we had our tour of the king ranch last march/april. the guides mentioned that they contracted with someone who would harvest the boars and have pig roasts with them. sounds good to me in aransas pass we had a young one walk right up to our car. probably looking for food since the tourons probably feed it.

spicy black bean soup macaroni and cheese homemade bread right now we are eating a lot of root vegetable soups - butternut squash and roasted garlic, parsnip and apple, and what we grew up calling poor man's stew - carrots, winter squash, green beans, rutabagas, onions and now i've added white turnips. tonight it isn't too cold here, i'm single until monday, and i'm trying to decide between bangers and mash with onion gravy and andouille and chicken jambalaya

sorry - work till nine

hey, sweetcheeks - i introduce myself before..... depending on the day john and i might be interested

maybe but my husband and i are just the opposite. he grew up in poughhkeepsie,ny german grandmother - irish father. never had fish except fish sticks. now he would happily eat seafood at least once a day. i grew up eastern long island. ate what we caught so that meant bluefish, weakfish, scallops, clams, oysters, mussels, flounder, porgies, etc. give me game or chicken or beef anyday

franks hunting lodge pizzeria 117 partition street aka rt 9 we used to stop here on our way back from school - and dropping joyce amato off in saugerties on our way to kingston. course this was in the mid 1970s

nah....just feed it with this recipe for Russian Tea http://www.recipeplace.com/b/160052/

this describes johnnybird to a t. when he was at syracuse he would make a big pot of spaghetti then start opening the jars of sauce. he would eat spaghetti for breakfast, lunch and dinner for a week straight. this sometimes becomes a bit of a tussle with us since i ask what he would like to eat and he says - i don't know, what's in the fridge? keep up the wonderful writing - i especially liked the insight on the sports players.

actually i paid less per pound for the capon than i would have had to pay for regular chicken at the supermarket. benefit is i'm also helping to support small farmers who carry a good product. i'm able to buy free range and organic capon, chicken and turkey at this purveyor as well as duck and venison. when was the last time you have seen venison roast in your local market?

hillvalley - since the basil didn't make it into the meatballs or gravy did you think about making an infusion with it? we actually overwintered basil that was more of a bush than a plant for the last several years so we had clippings to make the infusion from as well as to use in pestos and sauces. hope your students are well and you feel well

jackal - one word - wow tonight - after 5 hours in the cold doing a christmas bird count had organic, free range capon roasted salad of red and green leaf lettuce with pink grapefruit and a vinagrette roasted yam roasted melange of broccoli, asparagus, white turnip and yukon gold potatoes friday was bread, blue cheeses, salad and potato soup saturday was the beef with orange flavor from the latest cooking light - modified with more grand manier, honey, water chestnuts and asparagus tips

interesting since in my baby book for my dad's grandmother it says austria. but still haven't been able to track that down. i do have some of the names in croatia and dalmatia so i'm sure of those. the last name is simovic^ (tippitey witchit over the c) which became simovich in this country. i'm usually asked if i am russian - not. funny but in my grandparents house you spoke serbo-croatian or french(grandmere was born in lyon). out of the house you spoke english.

actually dalmatian and croatian(something i learned not to admit to a serb since i was reamed out - in serbo-croatian - by my future fil's friend who was serb) but my grandparents ate all those foods - guess the more different we are the more alike we are

yeah what she said i use a mix of ground beef and veal, paprika, salt and pepper my grandparents served it with a tzsiki made from draining yoghurt for at least 24 hours and mixing it with lemon juice,chopped cucumbers that had all the seeds taken out and some more paprika