suzilightning

Just reading this and watching Rev. Run's Sunday dinner show on our local Cooking Channel and he quoted this.........

I will take a bit of whatever food I want someone else to taste and put it on either a bread plate or on a clean area of their plate and let them taste it. Done it with my dangerous dining friends as well as Johnnybird.

Recently I have found spring mix and spinach that have been discounted. Bought them and culled, washed and spun. Rolled in paper towels and they lasted almost two weeks after I bought them. Meat for sure if it isn't too far out. Either partially process or take out of the package and repackage.

Now I want more soup....especially pho. Made a crazy soup with stock, chicken and vegetable potstickers, rice noodles, egg and some veg last night. Still snowing here though not as intensely cold as it has been. Got some beef and there is a pot of beef stroganoff going on the stove. I'll stop it about 15 minutes before done then, when John gets home, will reheat and finish with his faux sour cream. Egg noodles and some nice spring peas will finish the meal off. Roasted two chicken breasts for sandwiches for the next two days and made a blueberry lemon coffee cake. With any luck the snow will be gone and we will be able to clean out the 20+ bluebird boxes where John worked on Sunday ... BEFORE the birds decide to set up housekeeping.

not many deer in our neck of the woods....it's the bear we have to watch out for!! ONE of these days I want a small, all white moon garden......

Lamb was our main dish....which horrified my husband when we married and I offered to make the dinner. I was excoriated severely that that was NOT what his family ate. Asparagus for sure. If it was late enough it was wild asparagus we gathered. Since I was so sick as a small child we usually hunted for eggs inside .... and didn't always find them all.

sorry Anna... the server was a cute guy with a little bit of a scruffy face

sooooo jealous. we are expecting another 2-4 inches of heavy, wet snow on Friday....the first day of spring. we have almost NO sun in the backyard and am starting to work on reimagining our small yards. moveable tubs for herbs and tomatoes....morning glories for my soul...tarragon, basil, thyme and maybe some Rutgers tomatoes.......

just tried the local new place for the second time in a month ... SIGH ... the jambalaya was ok.....would have liked to have an idea of the cost, though. today the "fish and chips" were 4 thin pieces of white fish fried with potato chips. pointed out to the server those were crisps NOT chips and he kindly said that the owner put his own spin on it but he would get me some fries to take home(didn't touch the "chips" because I don't care for them). No coleslaw ????? Guess I have to be even more vigilant IF I go there again.

Mushroom and onion soup with cheese toasts......

try 1/3 ketchup, 1/3 chili sauce and 1/3 a balsamic or sherry vinegar or Russian dressing made with Cain's mayo

Change in plans... chicken thighs on sale at the local PATHMARK, two Andouille sausages in the freezer so gumbo. Duck fat and lightly toasted flour to make the roux. Red and white onions with red peppers but no celery(sorry but I have a physical problem with celery) and plenty of garlic along with thyme, basil, oregano and bay. The shells will be for tomorrow....

stuffed shells.....I had leftover meat sauce and lactose free mozzarella from making lasagna last weekend. drained off a container of lactaid cottage cheese and voila.......... salad and bread to go with the shells.

What is it with the pea hate around here?!!! lunch for me and will be Johnnybird's dinner IF he gets home is some comfort food for a snowy day: turkey meatloaf baked sweet and Idaho potatoes steamed broccoli salad of red leaf lettuce and red onion also made some cinnamon buns for him for tomorrow

They're back...........and one in particular is calling my name.

Understand totally.....sometimes the muscle movement of making and the sensory component of smelling overwhelms the wanting. Your brain actually is telling you that you have already eaten it...at leas this has been my experience. This is why many times when I am getting ready to do some serious cooking I stop some place and have a bowl of soup. As long as I haven't handled/created the food my brain doesn't tell me I have already eaten. Yesterday a salad and half of a toasted honey ham and provolone picante sandwich. Oh...and 2 snack sized milky ways cut into thirds.

Chicken thighs are marinating with lime zest and juice, scallions and ginger. Will bake them and serve with some rice and steamed broccoli. I also picked up some red Swiss chard that looked good and plan on making a vegetable soup tomorrow with some homemade stock. I have an interesting Cuban bread recipe I found that I want to try and it should go well with the soup.

dcarch - love the heart cutouts Made cod and shrimp with a creole sauce, green beans and mixed rice. By the time I finished cooking it I had absolutely NO desire to eat it. I had raisin bran. Also made chocolate pots du crème for Johnnybird's dessert. MISTAKE!!! He ate some and the caffeine kept him up until 3 am.

What would you dooooooooo for a Klondike bar? And especially enjoyed the Husky in the background.

The folks I have bought eggs from in the past said they were pullet eggs...young hens who are just getting the start of laying...and they are noticeably smaller. Breakfast this morning was pancakes with wild blueberries and turkey breakfast sausages.

Wow....warm down where you are. Made cod and shrimp with a creole sauce from a recent Food and Wine magazine and served it with some sautéed green beans and mixed rice. Chocolate pots du crème for the husband's dessert....MISTAKE!!! Caffeine kept him awake until 3 am.

Love th3m, too, and that looks wonderful! How do you feel about parsnips? I like them in a pot pie as they give an interesting, nutty taste.

Could it be a suiza sauce/recipe.

I know a chef instructor at CIA who will want this!!!!!!!

Parbaked some meatballs then finished poaching them in some tomato sauce. Served over buccatini with a chopped salad. Just finished flurrying here. Catching up on the computer then I have some chicken/turkey broth to turn into soup for the coming freeze, some bread dough rising and then out to feed the birds!