Zap the thawed, dried shrimp in the food processor, add Old Bay, a little horseradish, a few fresh bread crumbs an egg and maybe a little chopped celery and make into patties......sautè in a little olive oil. Serve with seafood sauce, etc.
I use a new, unglazed clay flower pot (run through dishwasher before using) to keep mushrooms in the fridge, put a paper plate over top. Seems to keep them fresh longer than in a paper sack and definitely longer than styrofoam cartons wrapped in plastic. When baking rolled cookies I put the dough between sheets of parchment paper, therefore using no extra flour.
There are a couple of places in the area, Colony Country Diner and Two Sisters Cafe that have daily homemade specials for $5.95 which also includes a salad bar. The food is plentiful and good.
Like: Ina Garten Giada Michael Chiarello Anthony Bourdain Ann Burrell (minus her growls and flying hands) Can't stand: The Neelys Paula Deen Bobby Flay Rachel Ray Sandra Lee The rest are in between.
I have been buying from stores like TJMaxx, Marshall's and HomeGoods. I have been fortunate finding several bottles of Italian, Sicilian and Spanish evoo, which is my favorite. Once in awhile I find a bottle or two from California. They are usually 50%-60% off suggested retail prices.
I am adding another 5 to my collection. Things Cooks Love A Love Affair with Southern Cooking The Savannah Cook Book Ham Biscuits, Hostess Gowns and Other Southern Specialties Giada's Kitchen
Hi Randi, got a question...why is your food going home for your supervisor's supper? Your supervisor is a piece of work if she can't even support what you do, is there morale problem with her underlings; with that attitude, it wouldn't surprise me? Oh, and that soup looks delicious!
I will eat less "white" foods. I will make a turkey dinner more than once a year. I will find a way to use everything in my pantry this year. I will learn to make decent pie crust! I will teach myself to use a pastry bag the proper way. I will read all of the cookbooks I have recently acquired before adding more. I will not panic if my husband wants to use the kitchen!
I have made a celery/green olive/onion salad using a little olive oil, white wine vinegar, oregano and s/p as the dressing. It sounds weird but tastes really good.
Reading this made me run to the pantry, get a can of Underwood's, mix it with a little Dijon and Hellmann's and eat it on pumpernickel! That was my favorite sandwich as a child.
I make two loaves at a time, too. When freezing it to keep it tasting fresh I wrap one in paper towels, then foil and finally bag it. The paper towels seem to keep the bread fresher for some reason and when it thaws the crust isn't soggy from the condensation.
Randi, you must be a saint to put up with those two ladies. If no one else is complaining I would continue cooking the way you normally do and not worry what those two old bats carp about. I always look forward to reading this thread. Thanks for sharing it with us.