suzilightning

didn't see it but WHY are they saying it is a new show. remember something similar with the same lame host from 4-5 years back GAK!!!!

since i cooked most of the afternoon i really didn't feel like eating but forced myself. for john - smoked salmon on baguette, smashed potaoes, sauteed yellow squash and turkey with gravy. for me cheese filled shells with salad more shells (meat filled ) went into the freezer along with my beaten meat(chicken breasts)for later in the hawkwatch season when i can just pull "em out and have chicken cordon bleu or chicken a la pizziola

dave, perhaps another type of experiment of conuming vs smelling should be set up for just you sorry.... i couldn't help it i'll go to my corner now Yeah. Um . . . just stay there, and um . . . think about what you've done. Yeah. can Johnnybird join me? (i am sooooooo bad)

if you do decide to go with a refeacer do remember that many of them sub the job to others so you have to be very, very specific. the last house we lived in they did not specify an important valence above a window and then after 3 month the veneer on the edges began to curl because the glue failed. ould never suggest this option if you do not know the sub!!!!!(is this emphatic enough?) instead of totally painting have you thought about pickiling? you do need to rough the cabinets up but then you whitewash them and work the paint into the finish and wipe off. good if you have a smallish space

dave, perhaps another type of experiment of conuming vs smelling should be set up for just you sorry.... i couldn't help it i'll go to my corner now

fifi why are you adulterating your salsa it is suposed to be a strong taste. if you don't like the taste use a sweet onion or shallot..

dinner was reclining on the bed with little plates spread all around of ... bread from curdnurd's oven - garlic and garlic with rosemar cheese from curdnurd's cows - cheddar and drumm fresh jersey tomatoes grilled chicken sausages with sun-drid tomatoes a kalamata olive oil dip from another local farm beer

tana - agree with you about the potatoes. usually buy the smallest i can and quarter them to cook. minced red ,orange or green peppers are always welcome. no celery since i am allergic to it. for the husband do german style like grandma did can NOT agree with you on miracle whip. grew up with it and can NOT stand the taste of mayo. i want my potato salad - potatoes doused with apple cider vinegar when they are barely cooked then, the next day when they are cold, minced shallot, miracle whip, peas, and either fresh dill and/or flat leaf parsley with some salt.

good luck with td grace, fifi. at least she is downgraded and it seems you need the rain down there. the staff at the gym i workout in think i'm hilarious. inevitably one or two days a week i show up at the main desk and ask for scrap paper(you would think i would know enough to bring a pad with me), grab a pencil and start writing. i love to bounce ideas off some of them who do have some idea of food and nutrition. i find lifting(weights that is), a nice, steady, repetitive action, frees my mind to be creative. i find if i do a lot of cooking, working with food, and not necessarily tasting it(usually have others i trust to do this especially with the things i don't eat like pate, mousses,quiche) , the thought of putting it in my mouth is almost abhorrent. i have to be away from the prep angle for at least two hours before my desire to eat comes back. hmmmmmm, i wonder if just the smell triggers the brain into thinking it has been consumed?

just got back about an hour ago(took a look around me see which way the wind blow - sorry, couldn't help it) we met susan and a lovely collection of cows, hens, roosters, and the most mellow barn cats on the face of the earth tried several of the cheeses and came home with the drumm and the cheddar. john is leaving for another business trip tuesday and after tasting some of the samples of bread he is going away with a loaf of the garlic, garlic and rosemary and a cranberry/orange. i also have now been given the assignment to visit the dairy after i finish work at 3 on saturdays to stock up with product. seriously wonderful stuff and lovely people and animals couse now after driving 45 minutes each way john has lain down for a nap. dinner we have already decided will be chicken and sun-dried tomato sausages cut into bite-sized pieces,slivers of cheese, fresh jersey tomatoes, a little salad and mixed olives, eaten reclining on the bed with only a paring knife. heck the sheets need to be changed anyway

sounds good to me last year we had a tast off of a 90 louise and a 90 la grande dame for our 20th wedding anniversary. that was very interesting

just preped some extra - sharp cheese on low fat triscuts for my husband - no crackers for me but slivers of sharp cheese - yum

i tend to like crisp, drier and toasty flavors in my bubbles they don't have any vintage krug at this store otherwise i might or a salon.... i do appreciate the input. keep it coming please

oh, yeah 1990 cristal - 239 1993 cristal - 129 1990 sir winston - 90

my husband and i were at a local wine shop yesterday and he wanted to know which champagne i wanted as a present. i said that before i give him my answer i wanted to check to see if anyone has tasted the vintages so.... please let me know if you have any tasting notes for 1990 cristal 1993 cristal 1990 pol roger sir winston churchill thanks for helping me select my christmas present

my husband came VERY, VERY close to losing his life when he knocked about a half cup of ketchup onto a lovely quiche lorraine i had just made for lunch one day at his mom's house. to quote jinmyo - gak!!

so sad to quote self but... got back and NO SPILLS even with a long white skirt(it was too freakin muggy to wear pants), two beers, and besides the appetizer, an entree of grilled duck breast salad with bleu cheese, walnuts and a raspberry vinaigrette though the husband's (a petite little flower) napkin was definitely the worse for wear after the bbq shrimp appetizer we shared - and he did point out - without benefit of reading this site, he was wearing black jeans so it wouldn't show anyway

lou's awake from his nap..... if you do it after hawkwatch season(december) can i come too? i love nothing more than protein in all it's lovely forms and escorted in the city by such men i would feel quite safe(i am a country girl at heart and DO hate cities and crowds - heck, i only go into morristown every 5 years to be sworn in as a notary because i have to).

after digesting all the assembled knowledge here - we are off to lunch at American Grill later so i have chosen my clothing appropriatly: tunic blouse with red and black pattern black pants will report back any spills perhaps with pictures

yes - especially the grand marnier shrimp

you saw rosie nekkid?!

Any tips on catching squirrels? Looks like Varmint's gonna need 'em. i use bow and arrow. makes very little noise if you do it right and, since i live in new jersey, albeit the less populated northwest corner, the en con officers don't show up at your house.

Side meat comes from the rear of the pig's belly, between where American bacon comes from and the back legs. It's usually cured with salt, but not smoked. It's fatty and sweet -- fatter than American bacon, but leaner than fatback. The word "unctuous" comes to mind. ohhhhhhhhhh.......... i'll take a pound of unctous on the side thanks for the explanation dave

I was just going to add that, as a large-breasted woman, I consistently have to purchase new shirts and blouses. Never, dear Fat Guy, have I ever had the problem of any sort of food falling into my lap. Nay, my ample bosom intercedes... *sigh* ditto that is why i am forever asking the mother-in-law for white shirts/blouses for birthday and christmas presents

substitute freshly caught and skinned squirrel for rabbit eliminate pork side meat- uh? what is a pork side meat? rest looks good