Dana

My husband drinks milk with popcorn. Absolutely no other beverage will be acceptable. He will turn down popcorn if there's no milk. I call him my titty-baby. The only time I drink it is with chocolate anything.

I found something different this week- Iberico 3 milk cheese. It's made from all 3 animal milks and has a firm, creamy texture and slight tanginess. It was just super for eating plain. I googled it, and found that it's not good for cooking, tho. Oh well, I'll just have to eat it plain, if I can keep my husband out of it!

I'll probably be pummelled for this one - asparagus. Tastes like what I think grass would taste like. I'll take broccolli any day.

Ouray: The Silver Dollar is great for a big breakfast, but there's a great little donut shop on a cross street (can't remember the name, but you'll find it -small town). For a nice dinner, the Bon Ton is great and has an ok wine list. Bon Tiempo has good Mexican food. Wish I could afford to retire there.

Sounds like fun. Who's judging?

A couple of our favorites include: Rodney Strong Merlot Clos du Bois Merlot Santa Villa Sauv Blanc Cambria Catherine's Vineyard Chard and a couple of Texas wines: Fall Creek Chenin Blanc Llano Pinot Grigio

It's been many years since I pickled cukes. I know I used Kirby cukes. Do you have a source for fresh dill? It's a must. I'll dig out my recipe tomorrow and post it. I would recommend checking the web and reading several recipes and methods to get comfortable with the process. Check the Kerr and Ball canning websites. I'm sure they have info you can use.

There are several ways you can go. One is to stay with one milk - either cow or sheep or goatsmilk, and do 3-5 different cheeses from the same type milk. Or do 3 cheeses, one from cowsmilk, one from sheepsmilk and one from goatsmilk. Or pick a particular kind of cheese - say cheddar - and have one cheddar from each of 3-5 cheddar producing regions. Be sure to take notes so you can get the ones you liked again. These notes will also help you sort out the flavors and textures you like best. Be prepared for your tastes to change as you taste different cheeses. And please, don't give up on blues. Ask the person at your cheese shop for the mildest blue they have, and try it. I like Amish Blue for starters. Try drizzling just a bit of honey over one bite and see how you like that. Be sure to try a Spanish Manchego. It's a sheepsmilk cheese that is just spectacular. I know others will chime in here with their favorites to recomend that you try. I serve cheese with walnuts and marcona almonds, and fruit - apples or pears this time of year. Have fun!!!

I always thought it was incredibly reduced tomato sauce, and that how I've used it. It's really convienient to buy those little tubes, but the little cans are so inexpensive that I really don't feel bad if I toss a some. I've frozen little 'blobs', then put the blobs in a ziploc, so I could use them at a later date. Then months and months later when cleaning out the freezer, I tossed them. The best hint ever came from a demo Paul Prudhoumme did (and I attended)several years ago. He said to 'fry' it a little bit in some oil before adding whatever other ingredients. That process carmelizes the sugars and therefore reduces the acidity and gives greater roundness of flavor.

Incredible as usual, Chufi!!! The escarole and beans are something I need to look into - they look fantastic. You are inspiring me to do host a dinner for my husband's big 5-0 this year. I don't think I can manage that many guests, though. Maybe more like 10. Did you always have so many, or have you 'worked your way up'? Thanks for inviting us.

We were in Cape Town very briefly in '05 and had a wonderful dinner at Savoy Cabbage. They continue to send me emails about special 'opera' and other event nights. The wine we had that night, if I remember correctly was a merlot - Long Ridge??? I'll have to check my notes. It was very nice. The other meal we had there was on the waterfront, a seafood place - Panama Jacks. Touristy, but still good. We had a huge mixed seafood platter with several sauces. There is a thread in the Africa section recommending other restaurants.

You must be very, very, very, very careful about whipping potatoes with a mixer. You can easily end up with glue. Your hand mixer will work if you use low speed for a short time. If you're not an old hand at mashed potatoes, I'd just use a hand masher. I see the recipe calls for red potatoes, which are less starchy, and a point in your favor. Frankly, I like a little texture in my potatoes, so I use the hand masher.

I really don't know about the vermouth, but I try to keep those little 4 pack mini bottles of wine in my pantry. They are perfect for risottos and whatever else you might need a cup of wine for - deglazing a pan, etc, and you just have to open what you need.

I'll vouch for Mary B.'s as well. They are especially handy for breakfast when you've got a house full of company, are trying to scramble eggs, make sausage and gravy, etc. One less thing to do, and they taste great.

Spring means a Crawfish Boil to me.

I use my 'cordless' griddle a lot for sandwiches, too. And for pancakes, and sometimes bacon/sausage. It's especially handy for a large group. Susan, your yellow crocks look like they're worn as much as mine. My second pair is light blue, though. I'm going to break down and buy myself a new pair this year....maybe red. Does your husband wear them as well? I had to mine a new pair for Christmas. He had worn his first pair out. Great blog folks, Enjoying hearing about the cold temps, but glad I'm not there!!!

For me, that's way too long to cook any steak, unless it's about 2 inches thick. I'd just do the pan sear for 2-3 minutes per side, then rest for 10. If you've got to do three first, then the other two because of pan space constraints, the first ones will just get a little longer rest. Won't hurt them a bit. Be sure to preheat your pan for a few minutes. Deglaze with shallots and red wine, finish with butter, pour over steaks and enjoy.

Here's one from Texas: http://www.beckervineyards.com/tastelist.htm scroll down a bit for info. I got a lot of coconut as well. It wasn't a big hit with a couple of friends of mine, but I liked it.

Some incredible looking food being posted here. This is tonight's attempt at Indian Home Cookingby Suvir Saran. Chicken Biriyani and Dal with curried eggplant from another book

I just love it when your husband's birthday rolls around!!!

I'm finally getting around to posting the cheese plate I made at Christmas. That's Butler's Blackstick blue on the left, very creamy cow's milk blue. My spouses' favorite. Middle top is a tripe creme brie(St. Andre's??) and top right is goat cheese gouda. Middle lower is a supermarket cheddar. Served with apples, pears, walnuts and marcona almonds.

I wonder if, those of you that we know have disabilities, or loved ones who do, know how much we cheer for you when we hear of these triumps. Sometimes we think we may have issues, but when we hear that your or yours have made such strides, our petty problems pale in comparison, and we are truly humbled. Thanks so much for sharing. We love hearing about you.

For another twist, and for my SIL who is not a lemon lover, I add a little 'sauce' from a can of chiplotles. Add a delicious southwestern flare. No, it's not classic, but wow, it's good.

I have been known, in past days, to open a bag of chips under the covers in the farthest bedroom from the baby. Our first kid slept in the livingroom next to the TV (which was on most of the time), because the place was so small. She slept thru anything - doorbell, dog barking, didn't matter. Dogs are worse than babies, though. Just try to use the can opener or open the fridge with a couple of lap dogs asleep with your spouse. That spouse won't be asleep for long. Those little yappers can hear a pin - or fork - drop.

Peas and corn are my favorite frozen vegatables. Canned peas and corn taste like, well, the can - esp. corn. I hate canned corn. I'll probably be pummeled for that. I like canned green beans. Frozen beans taste like what I'd think grass would taste like. I don't have access to a Trader Joe's or whoever it is that has the hariot coverts. Fresh cauliflower and broccoli are so economical and good quality, I don't know know why anyone would use the frozen, but my mom is never without them. They are ok, just don't mix them with frozen carrots. Frozen carrots are nasty. Frozen fruits are just great (those peaches are great for teething babies!) and I always keep some on hand. Add some ice cream and a sprinkle of cinnamon for dessert. My mom tells this story: After they got electricty at their farm - about 1945, I think, Gma and Gpa bought a deep freeze. It came fully stocked with food. Imagine a Kansas farm family with lima beans, peaches, pineapple, broccoli and cauliflower. They couldn't believe the riches they had received!!!