suzilightning

I grew up off the east end of Long Island and we really relied on local cookbooks like Seafood Recipes from Local Waters by Jacqueline Pell Tuttle and Catch 'em and Cook 'em and Hook 'em and Cook 'em by Bunny Day. No SV in there but just good basic cooking.

Thank you as usual....I want to be you when I grow up(or John decides to not travel around the world). We have talked for years about roadtripping to Detroit then Duluth then down to Corpus Christi for the fall raptor migration; we have done half of The Lincoln Highway; I want to finish it and do Route 66 with some birding in SE Arizona...…..we have talked about renting one.

John wanted to try them but high up on the ingredient list was lactose.....that's a no go for him.

I understand totally.... we have to be down the shore a week from today and it is supposed to be in the mid to low 50's.

Uh, Nancy, you might want to rethink that whole"3 days" thing?! While Duluth may not be getting it you will still have to go through a hefty snow / blizzard band. Didn't this happen last year as well? Maybe a gentler re-entry next year … like mid May?

So along with my paper this morning I was able to secure small bags of the Flamin Hot Dill Pickle remix and the Electric Lime Sea Salt chips. Brought them home and just opened each bag up. Spread them each out on their own tray. My thinking behind this, especially with the flamin hot dill pickle, was that I could try chips with different concentrations of seasoning. Electric lime and sea salt - could taste the pucker of the lime as well as a nice balance of the salt on all chips I tried. I would definitely buy these again as I am a sucker for a good pucker. I might also use a green goddess dip with these chips. Flamin hot fill pickle remix - SIGHHHHHHHH. Disappointment. Chips were unevenly coated with the seasoning. This was a GOOD THING as those that had less seasoning on them showed a bit more dill flavor while those that were coated were almost unbearingly, searing hot. I notice they include sour cream in some form in the seasoning but dang it I want dill and pickle!!!! Even worse is that though the expiration date for the bag is 21 May 2019, about half the chips I sampled seemed stale. Now to see if I can find the Beer Cheese ones......

Two out of the three I can find within a mile of my house...NOT in a supermarket but in convenience stores and markets attached to gas stations. Have to get out tomorrow morning for a paper so will investigate. I just hope the dill pickle part really is dill pickle like. So far the best dill pickle taste we have found is from Utz...none of the others have that pucker power - including Route 11, one of my favorite chip companies.

Not in NJ yet... OK... did you at least roll down the car window and yelp at that wild turkey? (I know - I've spent waayyyy too much time outside dealing with wildlife over the last 30 years}. Any cuisines you can't find around the mother ship area that might be neat to check out? Party on.....

H E double hockey sticks if I had roasted lamb shank bones (now my MIL has passed NO ONE in the current famiglia can stand the "stink" of lamb) I would make Scotch broth. Barley, onion, carrot, parsnip, some thyme and a bit of tarragon....only minus is that I can't eat celery anymore so NO celery. It was one of my mom's and my favorite soups....along with Pepper pot.

Last night: celebration BIL's 59th birthday - pizza(1/2 plain; 1/2 Hawaiian - for the BIL!!!), lobster bisque for BIL and shrimp marinara for John from Madison's in Pleasant Valley, NY. Did you notice there were no vegetables? Not unusual in Poughkeepsie. If/when John gets home there will be a roasted chicken, roasted carrots, baked sweet potatoes and a small amount of mash. Oh... and dressing; herb dressing with sautéed shallots and apple. And Ahh! Bisto chicken gravy fortified with the skimmed drippings. Leftover dark meat chicken off the bone with noodles for pho tomorrow.

Hey, at least YOUR Shoprite had real Key Limes. Mine didn't and had to make good with Nellie & Joe's key lime juice for John's drunken shrimp from Margaritaville.

Giancarlos's or Anthony and Son's? Got a friend who is Irish and Polish; wife is Jewish. We compared info today and he said latkes today(brisket on Good Friday didn't seem like a good idea); brisket tomorrow and lamb on Sunday... I am a UU and husband does not celebrate Easter so right now it stands at my "free" Kosher chicken then goodness knows what else if/when he gets home Sunday.

For years I have seen this sign for pierogies at this little hole in the wall deli. I decided to stop on Monday....OOOPS. Closed. Stopped yesterday on my quest for food for John and his friend. Scored a dozen frozen potato and onion pierogies. Dinner tonight was 4 of them cooked up and served with some applesauce and sour cream. These are possibly the best I have ever had...except for my friend Rich's.

went to visit a friend yesterday. She asked if I wanted some split pea soup - H E double hockey sticks!!! YES. I adore split pea soup; I love split pea soup. NO one in my current familia likes ham so NO HAM BONE!!!!! I had a bowl with some toasted (Shoprite) yellow American cheese and tomato. I even shared it with a friend of John's who was visiting for a concert and had NEVER had split pea soup!! He allowed as it was tasty(he is originally from North Carolina).

John has the same reaction to eating and it usually lasts 15-20 minutes. He says "It's the blood rushing to my stomach to digest the food".

I WANT a Boston Cream toaster strudel... I'm going to have a small glass of mango juice and some key lime yoghurt

it was soy sauce, white vinegar, bay leaf, garlic, salt and a scooch of Worstershire……….

Sometimes too much can be TOO MUCH?!

please move this … I wasn't sure where to post it. and it is too late for April Fool's day but reminds me of the dreaded zucchini drop off: https://patch.com/mississippi/jackson/mashed-potatoes-show-odd-places-mississippi-neighborhood

Mentioned in the dinner thread I'm doing a pork adobo....think a Jezebel sauce mixed into the jus and put on the pulled pork in a roll would work?

WOW!! Imagine how it looked during the dustbowl time? Don't rush north anytime soon.... Too bad you missed that Hatch green chile burger but I'm sure you will figure out something....😀

Pork adobo in the oven braising at 250F. Probably for dinner tomorrow as I prefer to chill the meat and gravy separately so I can remove the fat, shred the meat and pop it into the defatted jus. I was thinking of some nice fresh carrots and peas and some egg noodles though with all the talk of the Jezebel sauce maybe that with some of the pork on a rolls for lunch might be interesting.

Got them... ehhh….just regular oreos with one side of the cookie stamped with something from GOT.

OH MY GOODNESS!!!! I adore violets. I used to have a violet cup and saucer until the cup shattered. My bridal bouquet consisted or white violets, grandmother violets and blue violets along with lily-of-the-valley we picked from the side yard of my mom's house almost 37 years ago.

Roycroft in Buffffffalo, perhaps? There are several Stickley, Audi furniture production factories here in NJ but....stop and pick up that older model for sure.....