hummingbirdkiss

when I made them I used a can of coconut milk in the gelatin to bloom cut back the same amt on the total water as what was in the can..it then poured the hot syrup over it whipped it for 10 min or so and it was the most fantastic soft marshmallow I made ...everyone loved it ..I put the coconut on top but you certianly dont have to

what does she like to eat? that would help the most knowing that and then the ideas could surrround it I think?

sorry I forgot to add it then had to add it ..so you did not see it the first time dork that I am!! this rice is stunning ..deep dark bing cherry and garnishes so beautifully on a platter...everyone i have ever made this for ..loves it...and the flavor and aroma are just spectacular ..it is by far my favorite rice to make especially for a holiday ... I am making an extra platter for work ..they are going to be thrilled i have not made it for over a year for them!

Here you go ..rather than try to write mine out this is almost exactly what I do ..the one thing I change is because I can not fond those cherries in my area I go to Trader Joes and buy them dried ..rehydrate and make my own syrupy cherries ...other than that this is pretty much it the roasted tomatoes with this rice and lamb!!!! yum...then you serve some plates with fresh herbs I love to use chives, parsley and mint ....sliced sweet onions ...lavash bread, olives and Greek yogurt with the mean ... this is an awesome meal ..I am getting excited about this now! olive shopping day is tomorrow!!! http://seattletimes.nwsource.com/html/food...cherries15.html

of course!! here you go..... the sour cherry rice is to die for with this if you like I can write that one out as well? this is not an exact recipe and I do vary the amts of the spices and toast them a bit before I grind them up 1 leg of lamb (I am trying a boneless this year because I got a fantactic deal from the butcher ..but I am going to miss that bone for stock later!) in the food processor make a rub/paste with the following: 1 piece of ginger about 2inches long 6 cloves of garlic 1 tsp of freshly ground cardamom 1 tsp freshly ground cloves 1 tsp of freshly ground cinamon 1 tsp turmeric powder 2 tsp of freshly ground cumin seeds 1 tsp ground red chile 1 tbl kosher salt 1 tbl fresh cracked pepper juice of 2 lemons 1/3 cup of yogurt 1/4 cup of honey rub this all over the meat wrap it up tightly in plastic and put in a big pan in the fridg at least 24hrs ...and because this is not really a runny rub you can plan to turn it when you think of it to roast the lamb put the lamb on a rack in a roasting pan ..cover with foil and roast at 350 for about 90 min until the lamb is about 160 degrees inside .. Remove from the oven and raise the temp of the oven to about 450 and baste it well with juices if there are any ..then put back in the oven for about 30 min until the outside is browned take the lamb out of the oven and let it rest for at least 20 min prior to slicing

Well my menu changed due to popular request and the lack of any wonderful wild whole salmon right now... I will make Persian food Persian leg of lamb sour cherry rice (if you have never made this or had it ..you should it is a wonderful use of basmati and saffron) roasted tomatoes (I wish it was the season for fresh ones the hot house do not cut it) plates of fresh herbs, sliced sweet onions and lots of olives have to have some Yakima asparagus anyway flat bread rosewater sorbet and my traditional Caribbean black cake with coffee ( fusion menu?) still doing beer and wine for the beverages

I agree pecan pies do not stay that sticky smooth texture if you dont use the corn syrup ...and bourbon sounds great ... I always use rum in mine ...just a little with some vanilla bean scrapings ... I did not have enough corn syrup one time so I used half corn syrup and half molasses that was good I thought ...maybe strong for some people but I liked it!!! I have also used maple syrup and walnuts ..but then it was not a pecan pie so what am I talking about?

such kind words!! and great advice! I love you all !!!! thanks so much!!!! the bread just beautiful!!! you have no idea how jealous I am of those holes!!! it does however inspire me to really just keep on here!!! thanks and I love the idea of getting a book!!! maybe two this week ... I need to buy a new camera I think so I can show you what I am doing!!

all I can think of when I read this was "whatever" my kids are relentless as adults when teasing me for all the earth muffin attempts I made to live more "off the grid" when they were growing up... the push lawnmower ....the long grass the cheese made in the kitchen sink ...the cheese that ended up in the trash the free fruit that was accidently picked from a highly contaminated area on the Puget Sound (my kids I am sure have more than their share of heavy metal poisoning as a result) the no tv period (more time for kids to fight period) the walking everywhere period (also known as our we were late everywhere period) the vegatarian period (my husband and kids would go sneak hamburgers) the breastfeeding to a cup period ..(the breastfeeding until they bit period) we recycled, reused, and all this took so much work and so much time that ..it was amost silly how much it impacted our lives in a not so great manner... the things that were worth it stuck and the things that were not worth it didn't .. I learned a lot....did not do it to make a film or book ...they have lots of funny stories of their childhood....but this was about what I thought would be better for us and our environment ..somethings were better however I drive a car I watch tv I eat meat I curbside recycle I still make fresh foods buy locally as much as possible and grow as much as I can realistically I am not a farmer... so ....I say "whatever" to this guy and his little family ...he should be happy his little kid is not old enough to torment him with tales of how it was when he was growing up!!!!! kids remember all the wrong stuff!!!

no I would not spend money on this and no I would not try it ... what works for me to loose weight is eating less food and moving my $@# more!!!

YIKES!!!! now that would have scared the crap out of me for sure ..glad you are ok!!! I was making browning with sugar the other day had to turn the stove off to go run do something ...did not remove the pot from the hot burner for some unknown reason that is still beyond my normal level of logic .....when I came back the charred volcano of sugar had swelled up overflowed my pot and completely covered my burner ... I will never ever again leave sugar on a turned off burner ..that was about the dumbest thing I have ever done!!! I am still cleaning this mess up ... I had to put my pot in the oven and run the self cleaner because nothing I tried would get the sugar out of it .it is one of my best pots and thank goodness that worked.....my cooktop burner is still usable but a black charred mess on the stainless . any suggestions for getting this cleaned off ?

it took me five years to nurture 6 asparagus stalks ...I have since moved the plant to my son's yard and he seems to be having better luck just by ignoring it completely! the yard is bursting all over!!! I have an entire hill of rhubarb and is coming fast!!!! my raised beds are a disaster I need to turn them all plant a cover crop and give them a break so I can plant some garlic this fall the strawberries need cleaning up and they are coming to life.. I just adore this time of year!!!!

I have been hunting wild mushrooms most of my life ..there is no such thing as ideal conditions and the perfect spot! morels love pine trees and forest fires ..short of that it is always a wonderful surprise when I find them!!! Next week is my week for a trip to pick

a bowl each of sugar frosted flakes for breakfast

I could I dont know how to spell it ..the big thing that you keep the liquid nitrogen in that has the dipper to get it out ..whatever that is called .. ← It's actually the name of a person. http://en.wikipedia.org/wiki/James_Dewar ← oh thanks I have nver had a problem finding or buying liquid nitrogen ...I have used it to freeze dry flowers ..I am sure fruit dust could be made very easily with a mortar and pestle and some nitrogen .. my kids used to freeze grapes in it and drop them on the floor (with spoons not fingers of course ) so they would shatter into dust ... just as I mentioned above check out welding gas companies you just need a safe container to take it home in (you can use a stainless steel thermos with out screwing the lid down ...just set it on top ...so the bottle does not explode ... good luck

I could I dont know how to spell it ..the big thing that you keep the liquid nitrogen in that has the dipper to get it out ..whatever that is called ..

I will never again forget to pierce an eggplant before roasting whole it in the oven ..... it sounded like a gun went off in there! and the aggplant was MIA!!!

it can remain powder because the nitrogen dehydrates things as well ...freeze dried liquid nitrogen can be obtained from a welding supply store like Airgas or Praxair ... but you need a duwer or you could rent one sometimes they will do that at these stores.....or a thermos bottle stainless steel ..they will fill that as well...but that would not be as cheap as a whole duwer

I give up ..I really suck at this type of bread.... you should see the mess I have in the oven right now ... I am taking time off from this and going to restore my ego wiith stuff I can do for a while ... this is depressing!

when I make that pizza I scrub the shells of the clams and then put the whole clam on top of the pizza then when the pizza bakes the clam pops open ..it looks good ..tastes wonderful ..you just lift he shell up and eat the clam out of the shell I just soak my clams in salt water for a while before I cook them I dont mind a tiny bit of grit in there but sandy clams are not appealing ... I have heard cornmeal works but fresh salt water does as well ...

this is my last batch of brownies for at least a 10 lb weight loss!!! I am usually a purist and like my brownies with chocolate and maybe nuts ...but I opted for an adventure...and boy was this a great tasting adventure!!! using the Bakers one bowl recipe I used brown sugar instead of white, added some real maple extract (about 1tsp) then into the batter I folded in 1 cup of walnut halves with 1 diced ripe banana ...on the top ..I loved so much the sound of the salt but only had some Kosher on hand ..I just sprinkled the top of the brownies with reckless abandon! it was really still a chocolate brownie had the nice top and chewy middle ..but there were the bananas and nuts and a hint of praline that really made this one ..for sure one I will keep

thanks I will do both Devlin ..folding is a very serene activity!!! I like pacing myself for once during the day ..

Devlin ..order and the folding schedule begins with this loaf today .....I will admit to you now shamelessly ...was completely confused by all these instructions ...so to be honest I just took what all of you told me and put it together ..and tried to make up a way that made sense to me .....maybe that is why it sounds so much not like anything you have ever heard of before .......I had thought I was making some sense but guess I was wrong in that ...I am going to go start my folding now 6ppc I did not steam this last time but yes I do like Glennbech mentioned above someplace I think I used ice tossed in the oven ..this time I just used the olive oil and let it bake into the crust I really like the taste of that with the sourdough...should I go back to the steam? thank you thank you thank you!!!

good adult patrons have to start some place!!! why not start them as kids??? I always took my kids out to dinner in lovely places ..even when I could not really afford it ..I felt it was a huge part of their education to go and dine with adults in a find restaurant and act like the charming individuals I knew they were ...we would plan it and ruminate over it ..choose outfits to wear and talked about what we would like to order in advance .. the kids loved the build up and planning and practiced pronouncing the foods they wanted to order and how to order them ....how to ask questions with out sounding like snotty kids.... I remember them practicing on each other "excuse me sir would you please tell me how the duck is done?" when I was raising kids I found they were really a reflection of how I felt most of the time..and Lord knows they could be monsters!!! but I could be too!!! if they were wild and out of control it was usually because I was frazzled and out of control myself ...those were not the days we went to have a fine dining experience!!! we even made it a ritual to have a nap together before going out to eat... so we would all be fresh for the event... I am glad most places will allow kids ...and I also happy my kids had many fine dining experiences under their belts growing up ..because as adults they always know what fork to use.....they do know how to order wine ...they have wide appreciation for food and how it is prepared....they are polite appreciative (and very funny) adults ..and they do spend a lot of money ..all four of them ..on good food and dining out ... I think the thing to remember is great adults don't just happen and really you have to groom good customers they don't just happen either ...my kids all four of them are wonderful adults ....so thanks so much to all the fine restaurants out there that let them in as kids!!! PS give me a polite funny appreciative kid to sit next to any day over that loud obnoxious never happy always rude adult we all know shows up and sits next to us during a wonderful romantic meal

I have to work on Easter but am trying to get my kids off and over the Saturday instead ...what a logistical nightmare gathering adult children!!! argh! My menu is very simple and very casual ..but wonderful I think and it totally defines spring to me one traditional thing is the herbs I use in all the dishes..because this time of year my herb garden is starting to burst and it is so fun to try to get them into everything for the first spring meal gathering! I also put plates of fresh herbs all over the table so everyone can add more if they want ... for a starter I usually have some kind of seafood like crab or prawns (what ever looks the best) dipped in clarified garlic chive and parsley butter the main dish is a whole fresh fish... hopefully a wild caught salmon stuffed with herbs and cooked on the grill asparagus bundles tied with chives and dressed with Hollandaise rice pilaf (made of course with fresh herbs) spring green salad with home made Green Goddess dressing (more herbs) orange rolls with herb butter I serve fruit spritzers, wine and beer to drink for dessert (NO HERBS!!! LOL unless my mint sprouts before then I will of course use that for the whipping cream!) Caribbean black cake and brownies with whipped cream coffee