suzilightning

exactly

One can't make creamy mushroom sauce look attractive.....it will usually look like cat regurgitation. The sleet has gone over to heavy wet snow here. I'm contemplating making (another) pot of Pam Reiss' Sweet Potato soup for John who had oral surgery on Tuesday and is eating soft food for another few days. I also have some ground bison and it's a throw up between Cincinnati chili and taco filling....... Well power went out at 13:05 and still not back on. NOTHING got made. With any luck when I get back home from running errands hopefully it will have been restored ...but I'm not counting on it.

So Tuesday John had oral surgery.... Wednesday was a variation on Pam Reiss' Sweet Potato soup - variation because didn't add half and half at the end Thursday was Chicken Noodle. One thing I have found recently is when making some thing like the chicken noodle or vegetable beef I cut the protein into a very small dice, cook all the aromatics in the broth or water until very soft (the way John likes them) lower the heat to a simmer and add the protein for about 5 minutes. Cooks perfectly.

LOVE...LOVE... LOVE.....Smudge and Sinder are second row center.....

F the monkey dunkey bread .....give me the meatloaf - especially if made with ground bison mixed with some 93% beef

My husband, Johnybird, would agree with you in a way. He has expressed the same feelings as many times intestinal distress comes after eating food. It makes cooking interesting/sad/uninspiring.

Use up the stuff in the fridge last night.... chicken breasts in brown gravy, in-frozen baby peas, mashed potatoes - voila! Add some sautéed onion and you have a chicken shepherd's pie. Now I have to start planning for stuff to feed John after two extractions on Tuesday. Last time I had to do this when he had oral surgery the best pot roast I had ever made went into the blender......

me, too. love the beach view

really?! good on ya......

I just bought some pea, carrot, morning glory and forget-me-not seeds. Hopefully they won't die on me.......

With the kitchen freshening up we took ALL the stuff off the fridge so I could clean and move it. SOME of the magnets have gone back on; some have gone up to Poughkeepsie and some downstairs. Both Lord of the Rings magnet sets are back on the upstairs fridge along with some mouse ones from Current and a Keith Haring man magnet with my gift wish list along with the business card of our late, departed cat sitter that I can't make myself get rid of. There are some "free" frames with pictures of John's family and on the side is another Haring man with my CIA and Kliban (Love to eat them mousies...mousies what I loves to eat) aprons at the ready. The guitar magnets went downstairs..... We did get rid of many of the commercial ones

More to get rid of here in New Jersey. If you are interested in any/as many as you want please PM me and, as always, first come/first served. Thanks suzi Aidells, Bruce Real Beer and Good Easts Child, Julia The French Chef Cookbook Julia Child and Company Julia Child and More Company Davis, Deirdre A Fresh Look at Saucing Foods Flotilla 13-2 Cookbook. 11th Coast Guard District Auxiliary. Torrance, CA. Kimball, Christopher The Kitchen Detective The Melting Pot: A collection of recipes from Picatinny (Arsenal) employees. NJ MacNeil, Karen The Wine Bible The Official Peanut Butter Lover's Centennial Cookbook. Oliver, Jamie Cooking with Jamie (withdrawn from a library collection) Organic Gardening and Farming Stocking Up Orton, Mildred Cooking with Whole Grains Rodale's Basic Natural Foods Cookbook Somerville, Annie Fields of Greens Time Life The Cooking of Scandinavia edited to cross out those books that are claimed.

Grew up in a small community(2100 people or so) and Presbyterian. We were asked not to give something up but to take something (good) on. I am so old that EVERY Friday at school was meatless - fish sticks or cheese pizza or macaroni cheese. During Lent Wednesday was also meatless......

or as my hero, Yogi Berra, said when asked if he wanted his large pizza cut in 4 or 8 slices..... "Four. I don't think I can eat eight."

It might help to know what your steps are.... Do you make a strong broth by roasting the bones you use? What spices do you add to the broth? Do you clarify the broth with a raft? Are you cooking it at too high a temperature? Inquiring minds want to know...........

One word......WOW!!!!

A small bowl of vegetable beef soup with a slice of buttered swirl pumpernickel bread. Just the right thing for a coldish morning. I'm going to put a pan of baked oatmeal in the oven later for tomorrow's breakfast ... after shoveling snow AGAIN.

use the coupon..... save about 3.00..............

I just tried them as well. Also hit them up at about 11:30 am and they were fresh out of the fryer, hot and crunchy. I agree with @munchymom salty and sweet but not really spicy. Finished all but two of them before they cooled enough for me not to find them enjoyable. I really like that they are a reasonable sized serving for a buck.

56F here right now....dropping to high 20s later today/tonight. I bought a small piece of beef to make beef vegetable soup later after all the running around and doing chores are done. Carrots, leeks, parsnips and turnips I do believe.

really hungry this morning and tons of chores to do today.... small bowl of tomato fennel soup with an open faced sandwich of lacey swiss and Black Forest ham on swirled pumpernickel.

There's one out here in Ledgewood NJ and now we have a Popeye's in Dover NJ. When do you want to meet up ?

Had to run some errands this afternoon then decided to go out to linner at a local Asian restaurant. It's neither Chinese nor Thai but an amalgam BUT having said that it offers some good food we love. Johnnybird had the shrimp steamed dumplings with a ginger sauce and Pad Thai with shrimp. We shared an order of scallion pancake also with a ginger dipping sauce. I had an order of hot and sour soup (with extra vinegar as it is never balanced enough for me) and vegetable spring roll with a sweet and sour dipping sauce. I also treated myself to a Thai iced tea. For dessert I had made a dark chocolate pot de crème and topped it with some Amarena cherries.

It IS a thick ganache but this is what my husband likes. I don't remember why or even when I did that since I have been making this recipe for at least 30 years!!!! I have never had it break on me or seize......

not baked at all. The original recipe had 2 cups of scalded milk that the chocolate was melted into. No gelatin either.