Domestic Goddess

Dave, this is great! I just brought home some freshly picked green beans and vine-ripe cherry tomatoes. This will be lunch tomorrow.

Shaya - Happy anniversary! I, too am sorry that you didn't get to enjoy the oysters.

Being Filipino I would say: 1. Lechon (Filipino roasted pig) = oohh that crackling, crunchy skin 2. Porterhouse steak 3. T-Bone 4. Grilled chicken thighs Darn, it's nearing midnight and stomach is growling...

This sounds like a Superman movie (just lost his powers is what makes me think so). Is it the second one (with Christopher Reeve)? ← You got it! Superman II with the unforgetable Christopher Reeves.

Patineuse - do you mean with the meat fillings? None except the cream of asparagus soup. If you are using the powdered kind, just mix with 1 cup of water and let it get thick with the meat and veggies. If you are using the canned version, throw in the entire can and add a little water (3-4 tbsps). You want your filling sauce to be nice and thick. I don't add any more seasonings at all, well maybe a dusting of black pepper. PS. I think Lard is the way to go with empanadas. They come out very flaky in the end.

The asterisk was for this: *Created by Terry Pratchett, funny British author/writer

Quote: . . . during lunch rush, curse finger guard on commercial meat slicer as “damned nuisance” and proceed to slice roast beef without it, completely severing entire pad of right index finger. This one was done by my mom in my grandparents’ deli. Lunch rush had to go on without Mom and Grandma as they drove to the emergency room with Mom’s bit of finger in a cup of crushed ice. Amazingly, it was successfully reattached. Unquote. This scenario happened to us 3 weeks ago. I was talking to hubby who was slicing up meat for a sandwich AND listening to the TV with a basketball game one. Needless to say, a chunk of the forefinger was sliced off leading to frantic calls to the cab company, my hubby's workplace and trying to calm down a frightened 6 year old who saw his Dad hold a bloody finger in a towel. Hubby did good in barking out orders on: 1. who to call 2. put the chunk of flesh on ice 3. calm our youngest

Hubby did good tonight ... he made his wonderful Beef Burritos The spread before assembly... The taco beef meat... Refried beans.... Tomatoes and Lettuce .... Chopped white onions for me... Plated burrito with some nacho chips on the side... Dessert was store-brought ice cream bonbons...

Milady - like what Prasantrin and Mottmott said, BAKED. I always baked my empanadas because I hate frying in oil and baking makes it easier to freeze the leftovers afterwards and then reheating in the oven. Plus the less hassle in cleaning the kitchen after.

Shelby and Bruce - Chicken Afritada is a popular Spanish-inspired Filipino dish. The basic components are chicken pieces, garlic, onion, carrots, potatoes, bell peppers and tomatoes. The chicken is brown first and then the garlic, onion and chopped tomatoes are sauteed until well done (tomatoes exuding oil) then the tomato sauce is added with the carrots and this is cooked until the tomato sauce is beginning to exude oil. The chicken is then added and simmered in the sauce, then the bell peppers and lastly the potatoes. The sauce coats all the ingredients and braises everything with a delightlful tomatoey sauce. My mom says that doing it this way also makes the dish keep better in the hot, humid Philippine weather and not spoil easily. Philippine mangoes - it has been compared to no other ... sometimes foreigners would say it comes close to the best peaches but still is better than it. Our mangoes are firm, very sweet and juicy. The seductive aroma of a ripe one wafts to one's senses, promising a very juicy and sweet fruit. There a many varieties like the huge carabao (water buffalo) mangoes, the peach-like Cebu mangoes, the tiny Pako mangoes with hairy seeds, etc. Green mangoes are a favorite snack in the Philippines, very tart and crisp, which combines well with dips like soy sauce, vinegar and sugar or bagoong (sauteed fermented shrimp paste).

AzianBrewer - I think you got served kalguksu where the broth is made from pureed soybeans.

I usually put cooked meat (pork, chicken or beef), diced carrots and potatoes (and sometimes peas). Note, these are all cooked in a pan with cream of asparagus soup (mixed with enough water to make it VERY thick) and once all the veggies are cooked, take off the heat and let cool. Important reminder: Never ever put hot filling in an empanada shell, it will make it soggy and it will FALL APART. And yes, they taste good at room temperature, too.

190. It is actually a sequel... Waitress: What'll you have, honey? Girl: I'll have a cheeseburger with everything on it, french fries and oh, a side salad. Waitress: (turns to our hero) How about you? Hero: I'll decide when I come back (heads into the restroom). A fight soon breaks out in this diner. More clues... Our hero just lost his powers and was beat up by an SOB trucker. Hero returns at the end of the movie to give SOB trucker somewhat of a beating and a lesson.

Live It Up - Happy birthday to you and hubby! I love the tiny food presentation. Drooling over those burgers... Bruce - I do hope you would have continued health always so you won't miss any day posting in here. Your dinners are always wonderfully colorful and delightfully appetizing. That mango looks like the mangoes from the Philippines! (-> the best in the world). Today, supper was Chicken Afritada with Steamed Rice and Bruce's eternal cukes

Like Kouign A, I love corn in many, myraid ways... Boiled Steamed Grilled Nuked When I have only one corn, I eat typewriter style starting with the biggest end first. I savor each bite and try to make my corn pulling style as neat as possible. But when I have like a plateful of corn (this is the case usually), I can eat randomly and then switch to typewriter, then to random again. There is no more beautiful sight to me than being presented with a plate of freshly cooked corn with a tub of butter on the side. No salt, just plain butter.

My hubby told me that when he worked as a butcher there in the US, he had a fellow butcher who would pop pieces of raw beef into his mouth whenever he is chopping/slicing steak. He would cringe everytime he saw that. I, however, adore a bloody steak and raw beef. I have never eaten raw beef until I ate beef sashimi in korean restaurants. One time, we were dining in a korean BBQ place when my hubby's boss happened to be there at the same restaurant. He promptly sent over a platter of the tenderest pieces of raw beef that was meant to be eaten raw. I devoured the whole set.

^^ what she said ← What they said. Blog on and keep it comin'!

Here's mine: Pastry Recipe Ingredients: 3 cups flour 2-1/2 tbs. Sugar 3/4 tsp. Salt 1/2 cup water 3/4 cup vegetable shortening 3 egg yolks Mix flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixed well. Lightly beat egg yolks and water together and mix into flour mixture until it turns into dough. Add more water if dough is a little crumbly. When the dough is nice and ready, refrigerate for 30 min. With a rolling pin, roll dough thinly, ¼ Inch thick in a lightly floured board. Cut rounds for empanada circles.

Simplest one yet. Shred finely with a grater, pour into sterilized bottles and add enough water to cover the mangoes. Sprinkle a little salt on top and keep in a nice cool area for 2-3 days. Then refrigerate. Now you have pickled mangoes perfect with fried stuff - fish, pork...etc

Magnificent blog David! I read your Las Vegas posts with rapt attention and avid gusto. I also positively drooled over your lobster tail recipe. I might try that soon. Thanks for blogging and I do hope you would do another one soon. Your writings are very enjoyable to read.

Bruce, add my sympathies to the loss of your furbaby. Tonight's dinner is Grilled Filet Mignon with Frites

DessertCulinary - that looks absolutely scrumptious! I froze a bunch of old bananas and today defrosted half of the bunch.... which later became Banananana Bread* Billy insists in being in the picture.... Close-up of the beautiful brown crust.... and the soft, moist insides... The best way to eat banana bread is warm, straight from the oven...

OMG, I do that too! But I usually feed the frosting to my son and he in turn gives me his cookie parts (albeit a little soggy).

Bumping this thread up: I routinely eat french fries dipped in Worcestershire sauce (hubby drizzles it over his). I also eat the crusts of my sandwich, saving the nice center for last.

I finally found the right thread to post this picture I snapped a couple of years ago. I don't think I would like to get some of their slushies... Holy crap!