suzilightning

tracey, go for the maultashen and ONLY the fresh wursts next time.

hey, i said the same thing to snowangel about a librarian in new jersey. while some may be more "sophisticated" than others the one thing that binds us all is our love of food - cooking and eating and learning and sharing. oh, and for that snow - so glad someone got those 5"-7" they were predicting for here. course i have to wait a bit longer to get out on the snowshoes now

don't expect a lot of recipes from this title, it is more memoir with a few recipes per chapter. (we got this as an advanced readers copy last year). it reads quickly and is quite fun.

i'm overwintering 3 large plants in the basement and traipse downstairs at least every other day to cut some for cooking. i'm afraid i'm a flat leaf girl though, maggie. it goes into my risottos, definitely into my soups and of course there is always this recipe from recipegullet for a wonderful(if i say so myself) salad dressing .

HOW did you choke that baconator with the plastic cheese down?!! i know because i did it several cycles ago and felt sick later.... give me a whopper jr. heavy on the pickles and throw the bottom bun away

it's now called The "New" Yetters and it is still around. there is also The Chatterbox with a 50's theme before you get to the light on the same side of the road.

minestrone made with broth from the bones of our new years roast, a host of veg and some macaronis and beans. finished with shaved asiago and hot sauce for me.

how i used the bones from our New Year's roast: make broth! saute the aromatics and add herbs add the stock back and simmer for 20 minutes or so. add drained and rinsed white beans, zucchini, precooked macaronis and kale top with some shaved asiago and some hot sauce

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?