suzilightning

over the weekend for johnnybird pan roasted salmon with a tomato vinaigrette over rice

or virginia... don't see any of those happy cows. though that is beautiful bacon.

Red Wine Brasato with glazed root vegetables from the February 2007 Bon Appetit but ONLY to make Shepherd's Pie with Parsnip Topping(though i made it without the parsnips - didn't have any in the house). That was one of the best things I have ever had and the leftovers really are better than the original dish. Braised Tarragon Chicken from Sara Foster. I am in love with recipe and make it about every other week.

Prawns Nacional had everything johnnybird likes but .... no.

wow- didn't know about that! the place i bought this had about 5 or 6 of those little wheels all going for 9.50 US.

one of the vilest concoctions i have ever tasted was a caraway beer johnnybird brewed a few years ago <SHUDDER>.

jeff- if i have a stinky cheese i wrap it in parchment then put them in a zip top bag. course i try not to buy more than we can eat within 3-4 days. cocktail party and wine tasting? count me in. here is what we have to try this weekend. one of my favorite blues!! the next two i haven't had so it will be fun. i'm actually thinking about serving the last two with an english ale.

that was one thing my mom always got. when we were cleaning the flounder and found the roe we put it aside for her. she soaked it in a little milk for about 1/2 hour then lightly floured them and shallow fried them. served with the flounder itself, some boiled potatoes and lima beans that was breakfast!

johnnybird has now taken to eating his egg sandwich with ketchup on one side of the bread and mayo on the other... can't do that but it's what he wants so he gets it. after all he is definitely worth it.

from one suzi to another suzy... give me your snail mail address.

only ONE herb?!! spice is easy. ginger. though in my earlier years it was the pregound kind. my grandmother and later my mother used just a smidge in the soft molasses cookies they made and much more in the homemade gingersnaps. those gingersnaps with a mug of "coffee"(for a young kid it was more like 1/3 coffee, 1/3 milk and 1/3 sugar).... i still love that taste to this day. of course the store bought gingersnaps make a wonderful gravy for sauerbrauten though i have learned that some slices of fresh ginger in the marinade is wonderful. herb...tarragon or thyme...tarragon or thyme...tarragon or thyme... this is soooo much harder. i love both of the tastes. tarragon with chicken and lemon. thyme with onions and mushrooms. tarragon in my beloved green goddess dressing. thyme.... ok. tarragon wins.

exactly why i use the "Bag Your Own" line and tote my own - unless i need paper bags to put my junk mail in for recycling - then i bag in those

ok, dave does it have something to do with it's dung-like appearance?

does it mean button? as in a small button of cheese?

if you are inteh mid-Hudson Valley around Millbrook you might want to checkout La Puerta Azul. with johnnybird's family up in that area - and surprise of surprises - his father actually liking the place i've eaten there several times with both john and my sister-in-law, julie. a stunning space that can get a bit cramped and noisy on the weekend. so far we have had the empanada de carne, flautas de carniteas, mole de pollo coloradito, bistec a la punta and the chile rellenos from the menu. last time julie had a special of a sopa topped with perfectly cooked filet. haven't tried the tequila flights but did do a tasting of the tap beers where they allowed me to sub one brew from the second flight for one in the flight we were getting. thank you!! so far everything we have eaten has been wonderful. perfectly spiced and not over sauced. it is really mexican food with nary a burrito or other tex/mex item in sight.

Looks good. You might be interested in the Cashel Blue website. Interesting that the bacteria is the same as Roquefort which means that it also the same as Stilton. A comparative tasting might be interesting as both are from cow's milk. The Blue d'Auvergne is bound to be a hit and has the advantage of being the 'nomme de plume' of a famous eGulleteer from here in France. Enjoy & report. ← i really liked the cashel. i'd buy it again in a hearbeat. the taste lingered in my mouth for what seemed like 5 minutes or so. the bleu d'auvergne was ok - just not as intensely flavored as that cashel was. course i was the kid whose favorite mid-afternoon snack was 3 ritz crackers with blue cheese on them so go figure.

bruce- john liked it and it seemed to work really well with the sweet potatoes and the fish. it was a compound butter i made using zest and juice. i'm thinking it should go well on salmon and broccoli.

we had our easter dinner saturday up in poughkeepsie(johnnybird's hometown). my 40 year old sister in law got instruction in making a basic mac and cheese. i think she did pretty well for her first time. the ham with attendant pineapple rings and too sweet syrupy sauce. but my mother in law has aways made the sauce - i did persuade her to NOT put it on until the last 15 minutes or so and to serve the extra on the side. finally the accompanyments: the ever faithul green beans with garlic and honey dill carrots the next thing we are going to work on is how to time out a meal.

yesterday...rain...cold wind...Alternate Minimum Tax form... the perfect day to make onion soup. Just adding the chicken and beef broths about an hour later with crackers and boursin i tried the Cook's Illustrated version made in the oven. probably one of the best versions i have ever made.

such gorgeous food - especially all the meat. dinner for john last night was an oven baked cod, sauteed yellow beans from this summer's farmers market and a baked sweet potato with lime butter. since he was a bit later than he expected and i was hungry so abut 6 i had this: homemade french onion soup from Cook's Illustrated with some crackers and boursin.

CKat - here kick it up a notch with toast dope. for me today it was all about fries and a medium burger with bacon and cheddar. WHAT YOU DON'T HAVE CHEDDAR?!!! they had american, blue, jack, swiss, provolone but NO FREAKIN' CHEDDAR. and the fries were incredible - soft on the inside and crunchy on the outside.

oh, god, tracey. that looks so absolutely freakin wonderful. i can almost smell that gravy.

pam- funny you ordered the two i like the least. every trip to the wharton shoprite my bag comes home with 4 of the pink grapefruit and 2 of the lemon peel. love them. they are just lightly carbonated and not really sweet at all. now that i can't find GUS anywhere they are my daily treat at work.

sunday's lunch. salad with marinated poached tuna and crackers.

saturday after work was venison stew served with whole wheat noodles topped with roasted brussel sprouts.