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suzilightning

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Everything posted by suzilightning

  1. suzilightning

    Dinner! 2004

    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
  2. john swears by codeine
  3. 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.
  4. 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
  5. sorry - work till nine
  6. hey, sweetcheeks - i introduce myself before..... depending on the day john and i might be interested
  7. 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
  8. 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
  9. nah....just feed it with this recipe for Russian Tea http://www.recipeplace.com/b/160052/
  10. 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.
  11. suzilightning

    Dinner! 2004

    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?
  12. 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
  13. suzilightning

    Dinner! 2004

    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
  14. 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.
  15. 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
  16. 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
  17. All is once again right in his world. In fact, people are smiling a lot more the past few days around here. It's as if we opened the shower curtain and and there was Bobby, showering. The past 11 years never happened. At least on the football field....... I half expect to see traffic on the way back to RFK next fall..... For those of you outside of the DC metro area click here. joe has made his mark in nascar - something most people above the mason dixon line have no idea about- sucessfully for the last few years. it is soooo cool he is back (though i am a die hard pats fan) i can apprecate a worthy opponent and the better they are the harder we work
  18. i was going to say try it with grand marnier and vodka for a pom cosmo
  19. hillvalley- have you tried a basil infusion for your stomach? john's grandma always gave him this. she would rip up 4 or 5 basil leaves, put them in a cup, pour very hot not quite boiling water over them and steep for about 5 minutes. strain into another cup and add a bit of honey. it seems to work fairly well for him.
  20. ah slivovitz... it can do a number on your head if you aren't careful. did they have any burek or cevapcici? guess i'm going to have to do some this weekend
  21. my monthly overdue fine at the library usually pays for a book. Sometimes it's just to hard to let go of the book renew - our library does it online, by phone or in person trust me - a library would usually prefer to have the circulation to the fine
  22. interesting you said this. my mom taught regular classroom(how would YOU like to have your mom for your second grade teacher?!!) for 30 + years and she always had cheese, crackers, peanut butter and apples for a snack for the students since she saw a drop in teaching ability about 10 am - day started at 8:15. now of course the peanut butter would not be allowed.
  23. hey, "open that bottle night" is feb 28 this year... this is the thing dorothy gaither and husband john brecher espouse. get together with friends or just the two of you and open that bottle(s) you've been saving for that sepecial occasion - and may never get opened otherwise! Yes! Gonna tell that old curmudgeon...errr I mean husband, of mine that we SHALL drink the Billecart on that night...and I will make it worth his while... Great idea, Suzi! STILL trying to score tickets to see lewis black in morristown that night but if not we will open a bottle of 1988 sir winston churchill while in the jacuzzi and i'll do a duck breast in red wine to go with a 1978 la tour for the main course - if we get there. just quaffed a nv pol roger in the tub this afternoon - really wonderful toasty tastes but, maybe since i hadn't eaten, gave me a headache look for the critique of the blue tasting on new years eve we did... gee, trish if the curmudgeon doesn't want to open the bottle come on down and visit - and bring the billicart - maybe i can pick up a dom
  24. forgot about the gruert since only one of the big chain guys carries it in this area it is really a fresh taste, though. hmmmmm have to see if i can get a deal on a case
  25. hey, "open that bottle night" is feb 28 this year... this is the thing dorothy gaither and husband john brecher espouse. get together with friends or just the two of you and open that bottle(s) you've been saving for that sepecial occasion - and may never get opened otherwise!
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