suzilightning

i really like j emanuel chocolates. you can find them at Gary's wine and marketplace. how about some bourbon or other spirit? if you showed up at my place with some Buffalo Trace i would treat you like royalty....

wow some great looking food. i haven't felt like doing too much lately but yesterday we decided we needed some comfort food at home. johnnybird wanted rice and i wanted chicken so.... arroz con pollo. ready to go into the oven ready to serve dessert for john, blueberry cake. great tasting recipe with a great crumb but, unless i can find tiny Maine blueberries, i'm going back to my base recipe. the two layers of blueberries all sank to the bottom of the pan. the shinyness on top is toast dope i used instead of plain turbinado sugar.

NOT FAIR!!! NOW I HAVE TO CLEAN THE MONITOR AND THE KEYBOARD FROM THE SPIT TAKE. hmmmmm..... chili cheese dog with tater tots?

for lunch it was two thumann's quarter pound hot dogs on the grill. they went into pepperidge farm new england style hot dog buns with texas weiner sauce. now i'm thursty. pax - so are you trying to tell us you now resemble your avatar?

soba- have really enjoyed your dinner pictures. our local farmer's market doesn't start until 22 june . when you say quatto do you mean quattro's from up in pleasant valley? with the medication you take do you have any side effects that affect your appetite? any tinny taste in the mouth or loss of appetite? if so how do you talk yourself into eating and drinking the approprite nutrition to maintain?

Our treat would be Sky Bars. I got the caramel section, my sister the vanilla and my grandfather got the other two. Fizzies. We just skipped the water and put them on our tongues. Pixie straws. Now adays it's Resse's mini peanut butter cups that do it for me.

down the shore at our condo unit we got new grills this year. which produced the following meals blue burger with onions, potato salad and a green salad, grilled brats with mash, applesauce and a tomato and avacado salad.

nice photos but she and paul had been in a car accident the day before and she was sporting a pretty big bandage and a few cuts when they married.

exactly what he said. this is the best one i have found to use.

since about 2 years ago, priscilla.

Green Goddess Dressing several sprigs in french onion soup compound butter

read arthur schwartz's new book about jewish cooking here in the states. it is a great read and he talks about the unfertilized eggs. as far as wasting food, sometimes i feel that is because people today are so disassociated from where their food comes from. drought and starvation are one issue but when someone has no idea of what goes into bringing the food they eat to market in terms of money and feed.... having said that i grew up eating tongue but could never, ever wrap my tastebuds around the taste of liver - no matter how it was prepared or of whatever variety. calves, beef soaked in milk, chicken... i have tried them multiple times. i can cook them but have to have someone else taste like my old boss who had to sample the country pate and chopped chicken livers i used to make at the restaurant.

god- wish i were at home. next week we will be down the shore for cinco de mayo. i see some beef and fish tacos on the menu for the husband, mil and sil - along with some margaritas i do believe.

happy birthday and a healthy coming year. yeah!! now i know what is in the tube that my boss gifted me with last year - super fiery red hot pepper paste. thank you for all these beautiful pictures. i feel like i am there.

david - here's mine from recipe gullet.

look what i found marinated in a mix of mirin, garlic, herbs and lime vinaigrette. some sides... the main dish off the grill plated something to drink?

what would a single girl want for dinner on a beautiful spring day? the mise for dinner. there are sliced cucumbers under the potato salad, a green salad with grated carrot and in the crock some homemade blue cheese dressing. something to drink with it to top the grilled and rested steak putting it all together

watched The Gefilte Fish Chronicles last night. i laughed, i cried. it reminded me of not only several friends who are jewish with big, lively families but many who are also polish and italian. what a cast of characters and teaching the next generation to make the cholent and gefilte fish was laugh out loud funny. a blessed holiday to all

my subscription is a birthday gift from one of my bils. usually i read it and pass it on to my sil since she is a newbie cook and the technique really is good for her. we actually used the how to cook a spiral cut ham at easter and her technique at actually making a red sauce is advancing with a little practice. currently my favorite recipes are from the jan/feb 08 issue: French Chicken in a pot Best French Onion soup - made this for my mil and she loved it. Spanish style Garlic Shrimp tried the no- knead bread 2.0. really crunchy crust but a bit TOO crunchy for johnnybird and also the high head discolored the inside of my new dutch oven. if you like a crisp crust definitely try this one.

i agree. when i make saltimbocca i do the thin chicken cutlets, whole sage leaves but just add the prosciutto over the sage. brown on the "naked" side in olive oil for a minute or two then flip to the hammy side. another minute or two, pull the cutlets, top them with some thinly sliced aged provolone, deglaze with either marsala or vermouth. more sage then a squeeze of lemon juice. hit the cutlets with the pan sauce. kim- showed the pictures of otis to a coworker who owns a pug and she was gushing about how cute he was - for a mature boy. she also thought naming your next pug roomba was perfect.

kim- i feel as if i could walk into your kitchen and know where everything is. you have the same (except for the dishwasher) layout as i do. check out the blog i did last august. i think we are about equal on the wallpaper front but i think my yucky kitchen floor trumps yours!! have fun with the blog and can't wait to see more of otis and your food.

chris- love the lists. now since we have a fidge magnet for a public library can we see the 641 area of that library? or at least the list of what you are borrowing?(the portion you would be willing to share) suzilightning - librarian goddess

wow. not that i could actually get into a club like that(mid 50s, fat and not wearing high heels EVEN for my beloved husband)really loved this piece about those who help keep the peace among those who perhaps have overindulged and/or are doing a bit too much of a mick jagger strut to show off. when i worked in several places with bars for after hours fun we always made sure to keep our "help" well fed so if some yahoo gave one of the waitresses or kitchen staff(at one place all female except for the head chef) a problem they would be quietly but quickly removed from a harassing situation. love the prose and that sentence is a killer - especially since i live in bear territory.

i also grew up with both the Scotch Broth and Pepper Pot soups from Campbell's. now, when i make Scotch Broth for my mil and i, i use Laurie Colwin's recipe(sorry i can't find a free link online - if you want the recipe pm me and i'll send it to you). so, so simple and tasty. and katie's description is how i do the barley as well. a bit of a cruch and richness.

cheese the way john likes it over the weekend. didn't open the Roaring 40s since we had other blue to finish but had the Tintagel and the Welsh. creamy and prefered the Welsh with the garlic to the Tintagel with the herbs. unfortunately they were semi soft cheeses and his alimentary system was a bit bothered the next day. i think they may get integrated into a potato gratin or brought to work for snack time. we served with this