suzilightning

Here you go, Karen. I counted. 35 shelves of cookbooks. The main rooms: children's and the reading room In the winter we turn the chairs towards the fireplace, remove the flag and have a cheerful gas fire going. My area - reference Our full service kitchen and fridge photos for Sandy.

Howdy neighbor! Exlt 59 here. I too am curious as to where you work & why you have to get up at 3 am to get there. I'm curious about why you say that librarians especially enjoy food, as that's an association I wouldn't have made. Interesting but everywhere I have worked food and books - and wine- have always been important. In fact when I was hired the director's first question for me was "What is your specialty?" not meaning what did I do best in my professional life but what food was I known for. We regularly have luncheon here with various staff contributing dishes. We are thinking about doing a series of cooking demos and tie them in with both nonfiction and fiction. As it is we have staff members from France, Vietnam, China and Texas on staff. Our next book talk is Celia Rivenbark's "We're Just Like You Only Prettier". I'm making the pimento cheese for part of the refreshments. As I'm standing here the director and children's person are drooling over the menu at AIX Brasserie. Is that he Smart World Coffe on Rte 15? I haven't tried it yet, as living in Morristown is one more reason to avoid 15 Tom, he has a second store in Morristown.

OMG - I live somewhat in your neck of the woods (central Sussex County near Rt 206). Have passed this coffee place on the way down to Route 80 numerous times and have always wanted to go in. Now I will. Really looking forward to reading this. So glad I recently signed on to egullet. ←

I was going to stop on my way to work this morning to take some pictures but we are currently experiencing our seventh day of drizzle/rain/clouds. Work for me is here I am entering my 28th year as a professional librarian and have worked in such diverse places as Hudson, NY and Texarkana, TX/AK. I have been a director, worked as an audio-visual librarian, worked in a psychiatric hospital and now have found my metier - reference librarian. One thing about librarians that is almost universal - we love food. Not everyone likes making it but we do love eating it. As I type the boss is downstairs frothing up her morning cappachino. We also regularly have "Soup"er Wednesdays in the fall and winter when staff memebers take turns bringing in soup and bread. Our staff is also diverse with people from France, Vietnam and China rounding out our culinary background. Well, things are beginning to hop around here so I'm off. Please ask about anything you might be interested in...now that I've stopped shaking I think I can get my fingers to type straight.

Saturday morning and I am trying to hold the crowds back at work but first I really needed breakfast after waking up at 3am so it was off to my favorite place. I have to limit myself to once a week here. I like the fact that they use organic products and fair trade coffee. Breakfast Iced mocha with a blueberry pocket

Good morning, all! Welcome back to New Jersey. The 34B in the description is not my bra size but the exit off of Rt. 80 where I live in the northern part of the state. Now for a very sad,sad sight empty toast dope containers

dreary and coolish so what else but some comfort food to warm the body... and soul. fresh jersey corn, salad with green goddess dressing and meatloaf

this is so sad(quoting yourself) but i did just remember the exception when so many mentioned the holidays. we always made my great grandmother's oatmeal bread and my mom's portugese sweet bread for thanksgiving. we didn't eat them WITH the meal but they were for the sandwiches later. i've also been looking through the cookbook my great grandmother transcribed for my grandmother when she, my grandfather, mom and uncle moved back to shelter island from the hudson valley of new york. there must be at least 10 - 15 breads including the oatmeal and brown bread recipes i use to this day. rusks are there. the family fruitcakes i remember making (white and dark) as a child and used as the grooms cake at our wedding 25 years ago are there along with biscuits. i can't make biscuits worth ..... expletive deleted. my hands are too hot. johnnybird was just reading this thread over my shoulder and he said he remembers his paternal grandparents always had bread on the table - even if it was the white fluffy stuff just as his maternal grandmother and his mother have. his grandfather's mother ran the farm up in Pleasant Valley as a boarding house for the workers at their farm and always had a loaf on the table.

how about koolickle(what the koolade pickle was called in Alton Brown's River Run episode last night), corn dog and the mac and cheese on a stick?

thanks jackl10 and cakewalk for your insights. i remember from growing up when we were invited to sabbath dinner with our neighbors, the Nathans, Mrs. Nathan saying a blessing over the bread. Liz's mom was from germany, her dad from Denmark. mine were from (present day) Croatia and many, many years before from England.

I was just reviewing the last year in anticipation of the Birthday Resolution and thought about something that happened at Christmas this past year. I had made Christmas dinner at my mother-in-laws: roasted capon, green beans with garlic, scalloped potatoes, roasted sweet potatoes. As we were getting everything on the table, Liz couldn't believe I wasn't putting bread on the table. I thought I was covered with two starches but she insisted that there had to be bread on the table. Her mother always had bread on the table with every meal. Growing up about the only times I remember bread on the table at meal time was if it was toast to soak up the egg yolk or under your stewed tomatoes or MAYBE as garlic bread with red sauce and spaghetti. Our rule was protein, at least one if not two veg and one starch. What was your experience?

is this what you were thinking about, sandy

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