hummingbirdkiss

there really are no bad cooks in my family ..everyone cooks really well... however my step mom had a rough start... was really young when she married my father and took us all on .and came from a family of non foodies....although I do not remember any really awful meals I do remember early on she ran out of the kitchen (frequently) sobbing because food did not turn out right ...really sobbing ..tears shooting everywhere!!!! we grew very sensitive to this and would just rave about everything... one time she baked three beautiful apple pies with the most tart apples you can imagine and no sugar we were so worried she would cry we just kept trying to eat the pie ..even though it was turning our mouths inside out with sourness... ..she sat down with us took a huge bite of my piece and ran from the kitchen crying!!! she later told us that she was so upset that time because we would eat the very sour pie rather than see her cry that it made her cry! we could not win with her back then! of course 7 months later my sister was born!!! so I am thinking hormones along with a fragile ego..were a huge cause of the tears! she became after my sister was born .. one of the most fantastic cooks I know! and only laughs when things do not turn out right now

I love Tim Hortons ...find the coffee really bad (I just load it with cream and sweetener) ..the donuts are fine ..most of all I just like going in there and having a Canadian maple donut at least a few times a year!

if I was your friend and you made me that cake I would cry

that is water spinach ..what you have and it is also a calaloo... what I have found over the years is the term Calaloo is kind of like the term "greens" there are a few water spinach or dashin that are called calaloo..there is also the dish calaloo that is made with dashin ...anyway I think your greens are calaloo Chris ..they are just not the same as dashin that is made into Calaloo and it seems to me that anything called calaloo... they are all types of water spinach I used to pick this! I hopw this makes sense

I am a nurse so of course I have a hypodermic and a glut of tomatoes..some vodka..worchestershire..celery salt (can you inject celery too I wonder?) ...oh yeah I am doing this today for my 4pm hammock time!!! this is my Saturday thanks so much for the idea!!!

you can make that! just make oyster stew with clams!

add your own gluten (vital wheat gluten) to regular KA flour .. it works perfectly and you can acheive the texture you really like by adding more or less .. try just tossing a tablespoon of it into your next loaf of bread and see what you think? much cheaper!

peanut butter

you are absolutely right!!...it does suck doesn't it ???..we had a nursing conference there and what a huge disapointment it was ..the food sucked the service sucked ...we had to change rooms because ours was not cleaned! it is not good to serve a bunch of nurses crappy food!! it makes us all very grumpy! I think that is the last time we will have our annual meeting there that is for sure!

chunky Adams on vanilla ice cream with a sprinkle of sweet hot chile from New Mexico!!! between twoo cookies it is a sandwich I need to go make dinner you guys are killing me here I love peanut butter beyond reason!

I think Providence Rhode Island is the standard for pizza and have never in my life found better....(I grew up there ..so I know this) who the Hell cares what the shape is? ..I have taken great pleasure in the same perfectly spun pizza's Chris mentioned in the opener...and also many many "strips" from rectangle pizzas in corner bakeries ...as a kid (argh I am old) they were a quarter a strip some places..just crust and sauce in long strips between waxed paper ..they still make them and they are still sitting on counters in bakeries! ..round...square ..rectangle ..I can not imagine defining pizza by shape!!! unless you want more edge and less center maybe? anyone who has pretence about what pizza should be should walk around Providence and see but that is just me and my opinion on this subject

I can not imagine any other picnic I enjoy sharing more than huge dungeness crabs cooked in the shells Tim's alder chips OB lager beer brownies for dessert eaten on blanket of newspaper at the beach any time they are in season ....even in the winter

this is like the what is your "crack" of food thread!!! a huge spoon of Adam's chunky peanut butter dipped into vanilla sugar and then the whole thing in my mouth lasts a long time!!!!

I put home smoked salmon in my corn chowder ...just crumble it iin in the end

Squeeze the limes, add the salt, the minced onions and peppers .. as I am scraping/mincing the fish I just keep adding it to the mix then stir it all together as far as taste ..I taste when it is mixed up but it rarely needs a thing since i Have made this for so many years it is just right usually when I finish

dehydrate them ...I just chop them up and leave them on a paper towel on the counter or if I have enough to warrant it I put them in the giant Mother Earth News dehydration monster I built in the 70s or I just put the chopped up herbs ..green onions or whatever on one of the racks of the monster and set them out in the sun .. dehydrating makes most things more concentrated and different but wonderful to be able to just grab some when I need it ..especially in the winter when the fresh herbs are scarce in my garden I do mushrooms this way as well then grind them up into powder ...I know I am not alone in drying things here?

Union or Harvest Vine

you pressed my nostalga button with this topic since I was a child of the 70s I ate a lot of chips and dip ..we loved to concoct! a particular munchie food... we all loved was clam dip and Wise potato chips here is the basic clam dip recipe 1 8 oz package of cream cheese 1 cup sour cream 1/2 cup mayo 1 cup minced clams drained well (fresh are best!) minced chives and parsley about 1/3 cup 1 Tble New Mexican chile 1 tsp fresh cracked pepper 1 tsp Kosher salt couple of good shots of Worcestershire and a lime squeezed beat together until smooth and dippable and serve with Wise chips or whatever you like to dip into clam dip! back in the day we would be drinking beer if we could get away with it ..but usually Cokes and have a selection of Drakes cakes for dessert at least we made our own dips!!!

I am so making this one tonight! this sounds insane!!!!

here is my favorite regular dip for chips ..crackers or veggies it makes a lot but it does not last I love it with crispy sliced jicama and red peppers best 1 package of cream cheese 1 container of sour cream a huge hand full of fresh herbs of your choice (I love the traditional chives and parsley) a tbl of dried onions 1 tsp granulated garlic 2 packets of Sazon the one with achiote and cillantro fresh cracked pepper and a scoop of good New Mexican ground red chile dump it all in the food processor and whirl until smooth taste and salt if you think it needs it I have also added a seeded tomato to this...roasted peppers.. ... chipotle in adobo this is not a hard and fast recipe you can change it anyway you want to enjoy

I feel the same way about anything from Trader Joes..basic ingredients that you want to buy to make into something at home ...great and prices are good...but the pre made chilled or frozen anythings (at least what I have tried) may look decent but one bite and ..wow ...easy and pretty is not always tasty that is for sure!!! Like you I am not exactly sure why I thought I was getting anything more than prepackaged food ...but I think that the way it is marketed to look like something I want ...after all we usually eat with our eyes first!!! the cheeses and a lot of the wines there are the same ..look good they have a huge selection but unless I see a brand I know I like I learned my lesson ..bleck I stay away....

thanks but yours are so stunning they knocked mine right off this page!!! this is the first ceviche I ever made and what I learned to do in Panama many years ago ...the fish is "cooked" and comes out pretty firm actually..it does not come out mushy even though I scrape it and then chop it up it is still little pieces in the marinade I love it chopped this way because it has very uniform tastes and a heaping pile will stay on your cracker and not tople off! for two fish scraped and minced I used 2 cups fresh squeezed Mexican lime juice 2 tsps Kosher salt 6 habaneros (3 colors red, yellow and orange) minced 1 large sweet onion minched it does not need anything else in my opinion it is perfect the way it is! my mother puts a shot of Pickapeppa sauce in hers I have never heard of bone crackers I should try it!

Ok my life is complete I just ate this in the kitchen looking out the window with a huge ice cold beer ...I am glad I tasted it alone first some moments are meant to be private ones but now I will share!!! this is fking scrumptious you guys

Where are the photos? We need to see. Actually the part about the salmon bones gives me an idea for bone crackers, but I'm not sure if salmon's the ideal fish for that. Something smaller perhaps. ← what are bone crackers? bones made into crackers?

ok then when it is ready to eat (I have been tasting all day actually!) I will take a pic and post it ..but please know this is how I learned to eat it ...and how you can make it whenever you want! ...kind of like your poor cousin's good home style food!!! no polish just pure pleasure!!!! ←