suzilightning

stopped by Jefferson Diner in beautiful Jefferson township way up here in the back of beyond to pick up some takeaway and there was a banner proclaiming that the segment featuring them will be at 10 pm on 28 January. i checked the Food Networks page but they don't post the schedule that far in advance. unfortunately that also conflicts with No Reservations on the Travel Channel.

I was hoping someone would ask about the container. Its a lock and lock container that I bought on Clement Street in San Francisco. Target has a good selection of Lock and Lock's too and you might be able to find the divided container there. QVC also has a great selection, a lot of different items you wont find in the stores. I have a great set of 3 round bowls that nest that I like to use when I make salad for Robin. ← as a stock holder of "tar - jay" thank you. will look for them the next time i head toward the mall.

suzilightning! That Ruby Chicken brought back some memories. I have been making that dish for years! It was from an old Family Circle magazine special recipe issue - I think that it was originally my mom's book! It is one of those recipes that makes a double portion and you can freeze it and cook it from frozen, so I make it for welcome to the neighborhood and welcome new baby meals to this day. It was so cool to see someone else making it! Do you remember where you got the recipe? Kim ←

wow, what a wonderful blog by all... love the food and the stories. good go, miz by introducing your housemate to a smidgeon of spice. randi i have to try some of those ideas you have provided since i pack breakfast/lunch and many times dinner for john. where did you get those multi patitioned containers? sandy, john, too is extremely lactose intolerant and we have been eating hard cheeses for the last two years or so. keep your eyes on the tow path in the spring for an influx of prothonotory warblers as it looks like ideal habitat... and check out the squirrel nest up in the trees in your one photo showing "civiliztion" in the background. interesting thoughts about body image and sexual orientation. as an undergraduate in a theater program if you were straight/gay/bi it was all about body image if you were in performance. i knew many who were not in the program but it seemed - at that time, 1972-1976 - to split along gender lines. most of the men were really into looking good and telling you how good they looked while most women had an attitude of "who cares". as a grad student in librarianship in the late 1970s most of the fellow students i knew who were gay or bi were not so much into the looks as how you were able to connect with others mentally. i have also met others in the 80's and 90's not in either of my degree areas when it seemed that body image was THE most important thing - for both sexes. currently it seems to be among the gay/bi/transgendered people i know do you feel healthy then how do you look.

Dinner the other night was Ruby Chicken Ready for the oven: roasted sweet potatoes and an idaho along with steamed broccoli complete the meal

along with a bunch of crap(oh, how lovely. just what i wanted - cheese spreaders. a make your own cookbook?! just for me?) i did get two gift cards at BB&B which i redeemed yesterday - along with 35.00 of my own dollars for this: a 5 quart Le Cruset. it is in use as we speak working on a beef broth to use in soup tonight.

grilled ham and cheese with dijon mustard

Ruby Chicken Serves 5 as Main Dish. 1-1/2 lb chicken, boneless skineless thighs, breasts or a combination 1/3 c flour 1 tsp salt 1-1/2 c fresh or frozen cranberries 3/4 c orange juice 1 T grated peel, orange, lemon, lime or a combination 1/4 tsp each ginger and cinnamon 1/4 c chopped onion 1/4 c sugar Preheat oven to 325F. Coat chicken with flour and salt. Brown in a nonstick pan coated with a little non-stick spray. While chicken is browing, combine the cranberries, orange juice, grated peel, ginger, cinnamon, onion and sugar in a saucepan and bring to a boil. Place chicken in an ovenproof pan. Pour cranberry mixture over the chicken. Cover and bake at 325F for 30 minutes. Remove cover and bake for an additonal 15 mintues. Test for doneness. Keywords: Main Dish, Easy, Chicken, Dinner ( RG2082 )

What is Johnny Bird's Toast Dope? ← jaymes here is a link to the thread Susan in FL started. there is no recipe on recipegullet because of how john thinks about the dope. one of these days i'll probably publish the Toast Dope Manifesto he has written. suzi found this while looking for a recipe for overnight oatmeal NOT with a slow cooker.

We actually went with just nibbles on New Year's Eve but on New Year's Day: The Beast before roasting. The wine A finished plate. Potato gratin made with McAdams cheddar cheese, gren beans with garlic and butternut squash cooked with butter, toast dope, savory and some orange juice. The meat did come out perfectly moist, juicy and - for me at least - pink!!

it seems they took all seafood sections out of all the north jersey stop and shops. i asked the sparta store manager and he said that they didn't have enough turnover and were losing money on the department so went to just stocking prepackaged things - salmon, crab,etc. and had a few prepacked pieces. luckily there is a free standing seafood store in town so that is where most everyone goes.

for the last 24 years of our 25 year marriage New Years Eve has been our christmas celebration followed by a day out in the field birding. to get us through opening presents and stockings: various cheeses and crackers dinner will be a 2 bone rib roast, green beans with garlic and either roasted butternut squash and sweet potatoes or a cheddar, chive and poatato gratin or both. this is the first time i have ever done a bone in roast - even at the restaurants i did pretty much everything but this. should be an adventure. johnnybird has his truffles for dessert. i'll have a bottle of champagne. the next day we will have turkey noodle vegetable soup made with the remains of the christmas bird when we get back home along with some homemade bread. Bekki - that sounds like a truly cool party! zoe - do you have a problem getting your eggs to hardboil since they are so fresh?

sandy is right of all the ones i have had the Buttermilk Blue is one of the mildest. give me Cowgirl Creamery, Point Reyes or especially Maytag any day, though. good luck with your search for that blue.

tamiam, at least you have cheese counters where you can purchase cheeses by a few ounces. yeah, i can go a few miles and buy italian cheeses by the wedge but if i want something more interesting like a nice bleu like even a maytag i have to go about 20 miles to the nearest good cheese counter for fresh cut. that's why you saw all the i bought was prepackaged. now if you want cooper american by the slice or jarlsberg you can get that anywhere. whine, whine, whine. ok the pity party is over now and back to my real life with a wonderful man who wouldn't know kraft american from velveeta. oh, is there a difference?!

sorry, guys we NEVER had prime rib/rib roast when i was younger. i got this for the $5.00 or so per pound at a local butcher i trust so figured - why the ef not? in full disclosure i have actually met tommy (not tommyg) face to face which is why i am joking with him about the newton. he is a red guy and i am a rose - at best- champagne chick but we did seem to rub along just fine. slow and low, huh?! too bad we can't poll mrs. tommy. i like crust but i also like my good meat medium at best(unfortunately i am married to a total infidel who believes if the meat isn't incinerated it isn't done. sorry after 25 years i still haven't been able to budge him "i like my meat grey" course now i am also battling the green beans have to be cooked until they fall apart now. well. we are going through some health issue just now so i will indulge him to the best of my abilities. will post pictures later.... thanks all

ok, tommy. you come and cook it for me and i'll keep the champagne flowing - along with some unfiltered newton cabernet?! have a wonderful holiday

i'm planning on doing a garlic/salt/pepper rub then 350 for 12 minutes per pound. any ideas how i could do it better?

WHEN WILL IT END??!!!! two eggs scrambled dry with precooked turkey sausages and maple syrup; blue and cheddar cheese on crackers with gojoi berries; leftover turkey with cranberry sauce, mashed potatoes and gravy but i want hot cocoa and white cheddar popcorn

getting ready for our christmas celebration so i picked up a few cheeses for us to try: i also have a new york state mcadams cheddar with which i will make a gratin to go with our prime rib.

sorry king of the late night... this is when johnnybird and i celebrate our christmas. we exchange our presents and have a nice dinner at home. this year i have an assortment of cheeses to start then for dinner a two bone rib rack. the sides will be carrots with dill and honey, green beans with garlic and olive oil and hasselback potatoes. since he is facing some health concerns this year there can be no wines but some still water and for dessert some truffles.

at work we have an amazon account which is where we download our kindle books. we are also part of a cooperative in the state of New Jersey by which we can download books to our computers for a limited time. we experimented with ebooks but gave up that format when it proved to be less than useful in the workplace.

it was on one of the Two Fat Ladies shows i remember them eating bacon sandwiches and them saying that bacon was the one thing that would lure a vegetarian from that inclination.

if you mean the kindle from amazon steve is correct about it being a proprietary format. there are quite a few books in the food/cooking/lifestyle section and i think it would be good for items like Animal, Vegetable, Miracle or Eat, Love, Pray or Omnivore's Dilemna. i did notice they had McGee but it was about 17.00. we have two kindles at our library out in circulation and i can tell you that within 5 minutes you forget you are reading from an electronic device and it feels like a trade paperback in the hands.

i remember visting the CIA when i worked in the Hudson Valley and checking out their library which has a collection of menus.

couldn't find it on Baker and Taylor, the source we use for purchasing/interlibrary loan