tug

Oh how exciting... I have parts of this series too. My mother was getting them (as someone upthread mentioned) once a month. There have been many times that I've referred back to these books for inspiration!

fantastic resources. Thanks!

This was our dinner tonight. Salmon en croute, with quenells of the spinach mixture, hollandaise and braised veggies. It was really good

I really feel like such a hack sometimes. I know how you feel, Keith. I gave up posting pictures of my food in this thread as each shot was categorically overshadowed by more appetizing submissions. Truth be told, sometimes I'd rather eat their food than mine, but it would still be nice to be acknowledged from the shadows.

not long now. it means i dont have to go to Paramus!

Glory be. My husband almost ran off of Allwood Road when I shrieked at the new store sign. Has anyone else seen this? Anyone else camping out in their freshly tarred parking lot.. anxious for the grand opening?

What a GREAT idea!

use either with vinegar to make an intense salad dressing the marmalade is fantastic in asian marinades.

I love the set of flatware I got from Anthropologie last year. They have a comfortable weight to them, and the subtle pattern that weaves up the handles just make me smile.

I got a black chef's jacket with my name embroidered on it. I'm an "Executive Chef" apparently Also a matching black and white apron and a Shun Utility knife with my intials engraved on it. I love my husband.

We made a Thai Chicken Red Curry tonight. Not a single bite left.

wow. do you have a recipe for this? Posted a recipe (of sorts) here on the Thai Cooking at Home thread. yum yum. thanks!

wow. do you have a recipe for this?

poached pears? i've served them with slightly sweetened marscapone, and wafer biscuits.

I love love game hens. I have one go-to recipe for them. I stuff it with rice (w/sauted onions, mushrooms and chopped spinach). The glaze I use is brandy and honey. Its fantastic, and so simple. edit: carrot and parnips recipe http://www.foodandwine.com/recipes/whisky-glazed-parsnips-and-carrots oh, both my suggestions involve alcohol. i must need a drink!

Anyone going to this? http://www.nutleynj.org/content/greenutley.html Starting tomorrow, Sunday June 6th - and every other Sunday.

I made linguini with shrimp, zucchini and tomatoes in a creamy parmesan brandy sauce

Since I only seem to kill the threads I post in, I've waited until after Christmas to try this one Our evening started with chips and dips that ranged from the cliched onion dip to fresh hummus. My husband made his signature homemade mac-n-cheese. I made beef wellington for the second year running. Full pictoral here: Beef Wellington For dessert we served a Sherry Triffle and Mince Pies. Fun and yummy.

how about this site? http://www.elboricua.com/pasteles.html and the yuca version http://www.elboricua.com/PastelesYuca_RicanChef.htm I remember making these with my mom, my abuela and my titi panchita. We hand grated all the roots on box graters as the meat filling cooked for hours. I remember wrapping each pasteles and boiling them. Occassionally I will wander in to a cuchifrito place on the LES of the City and the similar smells will transport me back.

The two Ikea's I've been to in Northern NJ do have a Marketplace with Swedish/Scandinavian food available outside of their restaurants. They are hardly bastions of goods and specialty items, but they do have a few items.

Have you considered Ikea?

Tonght we made penne with chicken and broccoli

you could be a hero in your son's lunch time

I've also used silicone cupcake ..er cups as containers for the liquidy prone items. Fat Guy to inject variation and excitement in to the lunches for you and your son, have you considered different shapes and designs with cookie cutters and crafting die cutters? You could, at a minimum, make a small planet out of those monster grapes!

those are fricking enormous grapes.