suzilightning

anyone interested in a mixed batch of cooking magazines? if so - pm me.

we used to do this as a group of grad students and after we got married john and i used to do this with some of our neighbors.

roasted cauliflower for me. and the cookoffs really have helped me expand my culinary horizons.. i have learned how to shallow fry chicken, make mapo tofu, gumbo, several variations of pad thai all of which have helped me get more vegetables into johnnybird

dinner from last night john's dinner - roasted salmon with ponzu sauce and a potato and haricot vert salad with a dijon vinaigrette my dinner and our leftover dinners for tomorrow. chicken saltimbucco, rice pasta and heirloom cherry tomatoes from the farmer's market

maggie, i'm so sorry about your mom. what Suzy says is so true. my mom died as my sister and i were exchanging visiting duties. sometimes i think WE, our spirits, hold them here and they wait until we aren't around to make good their escape from the last of their pain. give yourself permission to not cook. it will come back to you at some point but in the meantime how about a pb&j with that martini?

pesto pizza with our own basil and flat leaf parsley regular for me

WALLEYE!!!!!! AAAAARRRRGGGGHHHHHHHH I WANT WALLEYE

up here in the frozen nw part of the state we have Perona Farms. went to a wedding there about 3 years ago. really good and inventive passed hors d'oeuvers - where else can you get a salmon carving station with variously cured salmon? - and the samosas were to fight over. the main dinner was ok but then it was almost 930 when it was served and i couldn't face eating it so took it home for john's dinner the next night.

yesterday - hot and sour soup with extra rice wine vinegar.... and a whopper junior heavy on the pickles, discard the bottom of the bun and smear with ketchup. sigh. when will it end?! dang, lilija....now i want that cheesy popcorn and a mug of hot cocoa

hmmmm....anyone vacationing in south africa perhaps?

sorry, steve i can't live without my sliced brisket wrap with chiffonaded lettuce, diced tomato and wasabi mayo from Hot Rod's http://www.hotrodsbbq.com/menupage.html. homemade spedies with pita as a wrap. john has his warm flour tortilla filled with soft scrambled egg and smoked salmon. and the Warehouse Grill here in jefferson started me on the quest for the best buffalo chicken wrap.... as for those wraps sold from those big box stores .... BLECH!!!!

just finishing up the 'tater salad for dinner tonight. have been experimenting with a couple of things and john really seems to like them: 1. after draining the cubed potatoes i have been dousing them with rice wine vinegar 2. have been thinning my green goddess dressing with a bit of toffuti sour cream for the dressing(used instead of real sour cream so john can eat it) 3. sometimes i'll add steamed green beans to the salad. anything to get more vegetables into a Reed!!

may- i use it in my cranberry orange tea cakes and in making crumb buns. i also make bisquick like peach cake and add it to that or sprinkle on shortcake biscuits. ohhhhhh sprinkled over destoned apricots, baked a bit then with vanilla ice cream.... and it is good just on buttered toast then popped into the microwave for a few seconds

oh, maggie!!! best to you and your family. martinis and toast..... but try boost - it tastes better than ensure oh yeah - and throw some of johnnybird's toast dope on there

i do also have my quirks... i can't stand bread on a sandwich unless it is toasted and this includes pb&j my favorite wrap is messy but i love it - buffalo chicken. sauteed chicken tenders tossed with hot sauce on a tomato wrap with shredded lettuce, tomato concasse and crumbled blue cheese dressing sandwiches - it depends on the time of year, really. august/september - one slice of toasted bread, miracle whip and slices of fresh jersey tomato. lightly toasted white bread with peanut butter and strawberry jam. whole wheat toast with dietz and watson black forest ham, heavenly light swiss cheese, red leaf lettuce and honey mustard. i am a grinder girl!!!!! slice a good, strong roll in half and excavate some of the excess bread. toast lightly and warm the cold cuts. miracle whip on one side, honey mustard on the other. shingle hot cappacola, banana peppers, honey ham, thinly sliced thin gherkins and provolone. throw under the broiler. close it up, cut and eat.

martini - 4:1, gin to vermouth some olives - picholine and kalamata chunks of crumbled ricotta salata some reduced fat triscuits alcohol, salt, salt and salt........ perhaps i should post this on the pms thread instead

the Baker and Taylor database we use to order materials (let's us see material in print, out of print and awaiting release) doesn't have it listed under title or author.

frito pie made with a wet chili(ground buffalo, pinto beans, beer and tomatoes as well as spices), baked scoops instead of fritos(hey, the same company makes them), diced red onion and 6 year old aged cheddar. salad of romaine lettuce, cucumber and green goddess dressing.

try it with Johnnybird's Toast Dope http://forums.egullet.org/index.php?showto...=johnnybird%27s and if it's any consolation - i'll be 53 and it is finally beginning to slow down

funny but here in new jersey the places we used to go for small plates have been disappearing - switching over to large plates. so i no longer patronize them. i like small plates that give me a taste(that i can share with johnnybird and he with me usually)but aren't too much food - unfortunately what you get in most restarants. i also agree with peter green. i am not a glutton but that way i can have a small salad course and two small plates and i am happy. pair that with1-3 glasses of wine and i am a happy camper.

bacon coleslaw blue cheese sun dried tomato ketchup(i have a recipe - copyrighted- if you want me to pm you)

i have made cakes using guiness or red chimay i use porters or weissbier to cook my onions before adding to my meatloaf bowl o' red!! the hops interact with the chilies wonderfully well cook my drained sourkraut with beer for kraut dogs poach shrimp the classic simmering swimming pool for grilled brats - beer and onion all i can think of for now....but now I'M HUNGRY(and at work for another 45 minutes)

a heel slice of freshly baked portugese sweet bread with some butter and a glass of frexinet carta nevada

as the queen of the FREE cookbook thread here's what i do: 1. i check out the books at the library and copy recipes out for my file collection if i like them. i will ONLY buy/add a cookbook to the collection if i feel i will use a majority of the recipes. case in point: Pam Reiss' soup book was the last i bought. 2. books are inanimate objects. they have a definite life span as print objects - unless you do not use them. 3. i keep no more books than one three shelf bookcase can hold. 4. i pass them on. it helps that i really am not a pack rat like my husband

steven- how about the cheeses from Bobolink Dairy ?http://shop.cowsoutside.com/index.asp?PageAction=VIEWCATS&Category=203 i've tasted the Baudolino which i would consider a soft cheese and some of the seasonal cheeses are as well