suzilightning

The temperature is dropping by the minute here but the kitties insisted on going out anyway... Taking a break from chores and have just pulled ground bison and ground turkey out of the fridge to warm a bit before making MY ultimate comfort food...meatloaf. I have small red potatoes on the par boil then will smash and oil them to bake with the meatloaf and using up some carrots to make carrots and peas(frozen) with olive oil and sage honey. Leftover meatloaf for sandwiches...mine with special sauce(mustard and ketchup with some Cain's mayo) and John's with his new favorite thing...lingonberry sauce and miracle whip both on ciabatta.

Are you doing anything with kids? If so a mug with "snowman poop" and hot cocoa mix always goes over well. Toast dope and cream cheese to go with that bread? I've done baskets before with the theme thing... all the non perishable ingredients for a dinner...vension stew maybe? I once did a Paul Newman basket for my mother in law with his sauce, salad dressing and an autographed photo, good pasta, and some grissini so she could have dinner with him.

Sunday it was eggs Benedict - I had been craving them for the last week or so and Sunday I had the luxury of time at home to make them. Used Black Forest ham instead of Canadian bacon, though. Yesterday the last of the baked oatmeal with fresh blackberries, maple syrup and almond milk. Today was simple toasted English muffin with some local honey.

Just saw a quick story on my local news about this process/item. 3 D printers are now moving into military, prosthetic use, etc. ... BUT food?! http://www.cnn.com/2014/11/06/tech/innovation/foodini-machine-print-food/index.html?hpt=hp_c4

but more importantly ... TATER TOTS!

And the year before that we had Snowtober - 17" of snow on 29 October. A lot of places up here and down the shore have replaced door to door trick or treating with "Trunk or Treat" where folks congregate in a central location and bring the candy they would have given out and the kids are able to be in a supervised location.

My Pop's(grandfather's) Smooch which is known by other names such as Johnny Mazetti or American Chop Suey cooked macaroni sautéed ground beef(or in our case ground bison) sautéed red pepper and onion chopped tomatoes a bit of ketchup a bit of beef broth mix together and bake for 30 minutes or so and of course: cottage pie beef stew

Getting cool around here and just back from the shore on a wet and rainy Saturday. Pulled some lentil vegetable soup out of the freezer to have for lunch tomorrow. Picked up a rotisserie chicken and after picking most of the meat off the frame is on the stove with a bag of veg scraps at a very low bubble to make broth. I'm craving mushroom barley and French onion so will probably make one tomorrow and the other on Friday for the weekend.

I agree with Shelby the skins on the ones I get can be tough. I like to take a good chiabatta roll and slice it. Lightly toast. Warm some smoked ham and sweet capicola in the microwave. Spread some Cain's mayo on one side of the roll; cranberry honey mustard on the other. Lay the ham on one side of the roll; capi on the other. Thinly slice the peppadews and scatter over each side. Top with some thinly sliced Finlandia lacey swiss and pop under the broiler with the cheese melts. Put both sides together and serve with some good coleslaw (my current favorite is Mr. B's from the Acme in Wildwood Crest)

Mallomars

North Jersey wasn't much better due to the late cool and rainy spring we had. My friend up in the Mid-Hudson valley had the same problem. Let's see if this winter/spring is kinder to us here in the NE

Surprises are greatly overrated.

DARK!!!!!!

A pasta book from Marc Vetri and a new one from Luke Nguyen.

Here is a link to the Library of Congress catalog: http://catalog.loc.gov/ You might also check out the CIA library here: http://library.culinary.edu/ or NYP: http://www.nypl.org/node/5629 hope they help

A case of non alcoholic beer for the husband. Then off to a local restaurant/bar for their half off growler sale for him,

Nothing in particular. My grandfather was born on Thanksgiving Day at home on 29 November 1899. His mom made the meal, fed the family and went upstairs and had her last baby. We always celebrated my sister's birthday(28 November) on Thanksgiving so she decided the menu or picked the restaurant. When we went to my in-laws my MIL made a sausage and bread crumb stuffing then incinerated the turkey breast for 4 hours...sigh. The last two years she was in a nursing home and insisted she hated turkey, ham and everything else so it was pizza for her.

Robert Some great info above. 35 years a librarian here and I can tell you that Dewey is the least friendly cataloging system. CIP (cataloging in publication) will give you both Dewey and Library of Congress cataloging usually. Truly think about how you use your books. Many times you use about 20% of your collection on a regular basis so you might want to create two collections: those you tend to use most in the kitchen however you want, the rest as a reference collection by category. Since being made redundant this July I have some time on my hands and am working more online these days so if you want to bounce any ideas off me please feel free to pm me.

I never really wanted cake...not a big fan. I was more interested in what I got to choose for dinner!! My mom was born in June and she always had strawberry shortcakes made with biscuits NOT sweet sponge shells. My grandfather always had a yellow cake with black walnut frosting and my sister, whose birthday was the day before his, didn't care what kind of cake it was but it HAD to be iced in purple. I make a Black Forest Mousse pie for my husband every year for his celebration.

Cate Yes, Jersey or New Jersey...and if NJ where are you? I am up in the NW corner but run up into the Hudson Valley and down to Wildwood Crest at the shore. Are you thinking about applying your da's experience to a restaurant or personal cheffing? At least up here so many places that had been doing well for years have gone out ...including where I worked. Good luck and can't wait to hear more from you.

When we were kids, Columbus Day was when we would go up island to Commack to Robert Hall's to buy our winter coats. Now I do fall house cleaning before the coming winter so I also try to check out what is in the fridge and freezers and get them in shape. Dinner last night was a beef cottage pie with fresh carrots, frozen peas and leftover green beans and leftover beef with mushroom gravy from our local BJs club topped with leftover olive oil mash. Getting ready for John to head back to work tomorrow : roasted, thin sliced chicken breasts for sandwiches vege pizza French toast with wild blueberries For his breakfast today : cinnamon raisin rolls to start ham, potato and tomato frittata all I wanted was coffee before the festivities began Using up leftovers for lunch was minestrone soup or rice with sweet and sour meatballs and spinach For dinner I'm using up some sour cherries and duck breast: sautéed duck breast with Montmorency sauce potatoes au gratin with emmentaler steamed broccoli with capers and olive oil I'm yearning for the cool weather around here so I can try a recipe from Alex Guarnaschelli for a two tomato soup. I also have some local apples that I trying how to use for a flying trip up to Poughkeepsie for the weekend.

This looks like the mac and cheese I grew up with...my mom used to cube and shred good rat cheese, mix it with the hot elbows then mix in an egg beaten with some Worcestershire sauce then fill with milk until you can just see the milk under the level of the macaroni. Cover with foil and bake 45 minutes in a 350F oven then uncover and broil.

Finely mince and make sweet and sour meatballs subbing the waterchestnuts for onions.

pasta maker for my 30th wedding anniversary recipe cards for various occasions nutmeg grater kitchen shears citrus reamer