BeeZee

Depending on the flavor you're working with, might try to mix in some tehina.

Well, I think everyone has conflict around washing dishes and all that it entails...but specifically around cooking/eating my husband: 1) puts salsa on any rice/grain side dish...forget about the fact that I may have carefully seasoned it to match the other flavors of the meal. 2) when I put out something with multiple sides (ie, chopped garnishes, salsas, chutneys, salads) - he'll ask "how am I supposed to eat this?" - like there is only one way to correctly eat all the elements 3) as others experience, if allowed to cook anything manages to make some kind of mess (pot boiling over, food splatters) and does not suscribe to the "clean as you go along" camp 4) tends to lick cooking utensils...even if they have been in contact with not-yet-cooked meat (one of my huge phobias) Big plus: will gladly eat just about anything I cook for him, with enthusiasm, plus seconds (except meatloaf)!

The fallback snack in our house is unsalted pretzels dipped in hoummos. I've also been known to dip them in peanut butter or cream cheese. If feeling guilty, dip baby carrots.

Roasted veggie lasagne for us!

I've been using the dw (liquid det) for a couple of years, haven't seen any negative effect on the metal trim. I probably don't use it more than 2x a year, but I'm the 2nd wife using this particular set, so I know it's been OK for a while...

Agree that a fresh bagel with cream cheese and sweet tomato slices is sublime...and I do slice the little grape tomatoes crosswise and arrange on top so each bite has a tomato! Steven, swiss cheese w/butter was one of my late grandfather's favorites (although I think he put it on rye bread). I also enjoy cream cheese w/preserves on my bagel (breakfast only). One of my favorites is getting a really fresh bagel which is very slightly warm in the middle when you cut into it, and smearing a thick layer of sweet butter, so that your teeth leave marks in the butter when you take a bite! Better done at home, the butter at the bagel shop is too soft and melts into the surface (if they even use "real" butter).

I haven't been back recently, but I had a great meal at La Fontana in New Brunswick about 5 years ago. Service was professional and attentive, we had a very nice meal. I live in an area awash in red sauce, really miss having a Northern Italian place nearby for a change of pace.

Step-daughter made the following in about 5 minutes, I've already started thinking of enhancements... 1 bag each chocolate morsels and peanut butter morsels...put in bowl and microwave until melted. Pour half into a small square pan (preferable disposable aluminum to hide the evidence). Scatter mini marshmallows and broken up pretzel sticks over. Top with remaining melted chocolate mixture. Cool until firm, cut into squares. I think she said she saw this on Sandra Lee's show, I won't hold it against her since she's a kid. But imagine playing with the mix-ins, the sweet/salty/chewy balance...

I started reading Gourmet in my 20's...living in my one BR apt., having potatoes for dinner 'cause I was unemployed and broke...relishing each exotic page and dreaming of a time when I might visit these locales...trying to imagine what the recipes would taste like. I used to savor each issue when it arrived, rarely sitting down to read the whole thing, but spending time over a week or two to slowly savor each article.

Check to see if the "designer" from the kitchen store is a member of NKBA (the letters would be on their biz card)...National Kitchen and Bath Association (if memory is correct). If you aren't using the services of a trained professional architect/interior designer, at least you'll know this person has some professional training/accreditation. As someone who has a B.S. degree in Interior Design I can confirm that there is more to the process than you might think. And if the store is going to credit the $500 towards your purchase, they are likely just trying to weed out the people who "window shop". If you pay someone to design and install your cabinets, they are responsible for doing it correctly. If you mis-measure something and it doesn't fit, you're out of luck.

aah, soup....I'm always saving small bits of things in the freezer because although they aren't enough for a "meal" they can contribute to soup sometime in the future. If you want to stretch the food dollar, it's fun to be creative and make a "kitchen sink" soup. Never the same twice, but always tasty! Little portions of meat are also good to save for chili or enchiladas, or chopped finely to use in lasagne.

If you cook a lot of Asian meals, you should be able to cut down on the use of meat. We (Americans) are used to having a big portion of meat for our meal, when I cook stir fry, for example, I reduce the amount of the meat (chicken, seafood) down to 3-4oz. per person and/or incorporate tofu for protein. Meat is the highest % of cost in home-cooked meals (and the fresh herbs are a killer). Agree also that buying bulk packs and portioning/freezing is another huge cost savings if you have the freezer space.

My husband loves Lean Cuisine Santa Fe rice and beans (puts extra salsa on top) and eats for lunch...so always have 2-3 in the freezer. I often have a package of frozen pierogi for the super-carb craving that only potato in pasta will cure! On the healthy side, frozen shelled edamame...throw into stir fry.

In the ready to eat category, a couple of yogurt companies have flavors which are too sweet for breakfast, but I like for a snack or dessert. Stonyfield Farms "Caramel Underground"; Yoplait has their line called Sabor Latino which had tropical-type fruit flavors but recently added Dulce de Leche and Horchata (almond-cinnamon). Yummy. They are under 200 calories per container.

Decidedly unphotogenic...leftover pineapple noodle kugel from dinner last night. Reheated in the microwave just long enough to hear the butter sizzlin'....oof, that's rich.

FYI, if anyone is a golfer, this is around the corner from one of the nicest courses I've played recently, The Architects Golf Course! Unfortunately, didn't have an opportunity to stop in for a bite after my round...

No photos...after reading the posts about pizza, then about grilling pizza, I gave it a shot (nervously) last weekend. Bought pre-made dough at the supermarket (hey, for $1.49 it's a cheap way to experiment). Divided dough ball into 2 pieces, stretched out to oblong shapes, oiled top and bottom. Cooked on gas grill, a little nerve wracking to transfer the floppy dough onto the grill (some thin edges kinda folded over a little), but it actually turned out pretty good! DH requested I make it again soon after he scarfed it down (3 cheese, pesto, roasted peppers). So thanks to everyone for giving the pointers!

Sort of reminds me of the Global knives...for your "project" at school, I'd assume? I think they work for that...

Often have a problem with rich, cheesy sauce (ie, Alfredo-like), but sometimes can't resist gnocci w/gorgonzola sauce...

As those who live in NJ know, we are lucky to have an abundance of diners on every major highway. I've had 2 really pleasant lunches recently with customers, just casual/spur of the moment things. Last week had lunch with a customer (7 Brothers Diner on Rt.46) who bought ME lunch and we spent a very pleasant hour or so sharing industry gossip and horror stories. Seems that there's a correlation between the cost of the lunch and the pleasure of the experience...high end lunch often winds up feeling too much like work.

ahhhhh, my biggest phobia...I'm cringing and feeling nauseated as I read these...I always sweat when cutting with a knife from the anxiety. Unfortunately, I also love cutting with a knife (julienne, anyone?).

Yep, that's our strategy, grill tons of chicken breasts and veggies and keep in fridge with salad fixin's. Also have hoummous and taboule on hand for vegetarian dinner.

Fish has different tastes and textures, some (like salmon) have more natural oil=stronger flavor, some (like tilapia) are more lean=milder flavor. People who "don't like fish" often do like meaty fish like fresh tuna. Tuna is lean and tastes great if you sear it in a skillet or broil it. If you have a nice fresh piece, it's best to cook just so it's still "rare" in the middle (red/pink). Take a 4-6 oz. tuna steak, rinse in cold water and pat dry. Rub with a little canola oil; lightly salt and pepper. Heat a skillet (pref. non-stick) over med/hi heat, add a drop of oil. When you cook the tuna, you'll see how it turns color up the sides. When the color changes halfway up, turn the tuna over and continue to cook the other side until you see the color change up the sides. The rule of thumb is 10 minutes total per 1" thickness, but you might need less time depending on how hot the pan gets, how thick the steak is, if the tuna is cold (I often cook them while still partially frozen), etc. Better to undercook than to overcook, 'cause it gets dried out. Great on the grill, too. Since it is a lean fish, it benefits from something "wet" to garnish, I sprinkle with some citrus juice or serve with homemade salsa. Or you could brush it with a teriyaki glaze before serving.

Haha, I always wonder about that, similar booty in my basket, usually it's cheese crackers and chocolate!

I'm with Miz Ducky, part of it is cultural...those of us in "the Tribe" are conditioned to equate large amts. of food with love. When I got married, I discovered that my husband's family, unlike my family, didn't know what portion control meant. So I quickly learned to make 2x normal amts. when his family was visiting. Now that 2 members have gotten gastric bypasses, it's down to 1.5x portions . But DH is always disappointed when there's no leftovers, whereas I consider it a supreme accomplishment to make just-the-right-amount!