Marlene

why does everyone in the world have ancho powder except me? This sounds like a really good thing to try Richard. And it makes sense to take the skin off because braised chicken skin is rather - icky.

I'm going to try the Rhubarb and Honey Brisket next. Stay tuned.

I havent' mentioned dill because it's an herb I don't use very much so I didn't really think about it. But then again, I've got room, so what could adding a dill plant hurt?

So the only difference as far as I can tell between the Waring Pro 390 watt at WS and the Waring Pro 390 watt at Golda's Kitchen is the WS model has a pulse button. So how often do you use your pulse button?

I'm pretty much sold. I'll call the WS here and see if they carry the 500 watt one. Otherwise, I'll press on and pick up the 390 watt version!

I checked out that Richters.com website. I've ordered some bay leaf plants, majoriam and garlic and shallots to go in my little garden.

Yesterday, we planted a few herbs. Here's my little garden so far. In there, I've got: 2 tomato plants coriander thyme rosemary chives sweet basil flat and curly parsley oregano sage tarragon I still have lots of room and I'm looking for bay leaves as well. I tilled the soil and there were a ton of earthworms in there, yay! So I'm hoping my little spot works well.

I'm still dithering on this one. And with summer coming, I'd like to settle on one soon! I can't find the Waring pro 70th anniversary model in Canada, at least I haven't yet. I can get the other Waring Pro with the 390 watt motor which is lower than the Breville 500 watt motor. I'm still concerned about the width of the jar on the Breville. The 390 watt Waring will probably do all I ask of it an more. I suppose if I really want a separate drink mixer I could get the Breville too, or the Breville Bar Mixer with the stainless steel jar! Breville Bar Mixer Or there is a 580 watt Breville BarMaster at Canadian Tire of all places: Breville Bar Master I have way too many choices to make here.

After searching around forever, I finally purchased this electric skillet. Rival It is a non stick, which is ok, and the glass lid as opposed to the plastic flimsy lid on the black and decker model sold me. I haven't had a chance to use it yet though.

You mean our Queen isn't named Victoria? Isn't she in Jasper right now? I'd love to be in Jasper with her for Victoria Day ... well maybe just in Jasper for Victoria Day. ← Lol just pretend that's her name. Yes, she's in Jasper right now. Jasper and the mountains for Victoria Day. Oh yes. Perhaps a picnic?

Well, we're actually celebrating the Queen's great grandmother, but hey. And, the Queen is in Canada at the moment. Victoria Day is definately a BBQ party type of day. Complete with fireworks in the evening. Victoria Day signals the beginning of summer, even if it's not June yet and so begins the mad rush to cottage country. Usually, the fare is simple; hot dogs, burgers on the grill, cold salads and of course a beer or two or three.

These look great. I'll be making one shortly. And I love the idea of making it in a bundt pan!

I don't think I've ever seen it as pudding! As for him liking it, although he is a stunning cook in his own right, he likes the oddest things sometimes. I mean, really likes McDonald's breakfasts

Hey, the patient likes it, and who am I to argue? When he wouldn't take anything else, he would drink one of those, and at that point, anything we got into him was good. I never thought about using it in a milkshake though. What a good idea!

We did! We've ordered a fried egg sandwich with coleslaw for him every day for lunch. He can eat them till he's sick of them as far as I'm concerned. He's assured me that will never happen. How could I not? I'm finding he's liking things that slide down easily or that don't take a lot of cutting, since he doesn't have a lot of strength in his hands yet. Today was another really good food day and the better eating is really starting to show. He was much stronger today than he has been for some time. Today was lasagne for lunch, chicken wings and greek pasta salad for dinner. Fried egg sandwich for breakfast. A butter tart and a couple of cookies. An Ensure, and a ginger ale and always, lots of water. I brought him a pepper grinder and a salt shaker last week. We also asked them to only bring the breakfast tray and stop bringing the others. As he says, they can't do much to harm cold cereal. Well, he said it a lot more strongly than that, but we are a family site after all. He's got a weekend pass to go home this weekend for a couple of days (it's a long weekend up here), and I'll do so food up tomorrow for his girlfriend to take home so she doesn't have to spend a lot of time prepping stuff.

My plan right now is to fly in on Wed and pitch in where ever I'm needed. Assuming all is well here.

Chicken wings deep fried this morning to take to the hospital. I'll hold them in a 200 degree oven, uncovered until it's time to leave, then cover them with tin foil to transport. With any luck, they'll still be at least warm when I arrive at the hospital. We did tell them yesterday not to send the tray anymore. Just seeing that tray seems to make him gag.

I honestly don't know the answer to that question, but I can vouch for the crappiness of his current offerings at the hospital. I was there last night when he got his dinner tray. I really couldn't tell you what it was other than the overall colour was grey. I've just made this for him. A four layer lasagna. . (don't tell my brother, but I snagged a piece for myself) I'll cut it into single size servings and put it in containers. His girlfriend can freeze some of them for later. The butter tart squares are in the oven now and the chicken wings are soaking. I'll fry them up just before I leave the house tomorrow morning so they'll be nice and fresh for him. I've also got some Oatmeal to go bars for him and a large water bottle with a straw. Thanks for the idea of getting someone to authorize cafeteria meals for him. I'll ask about that tomorrow!

excellent. I'll go start the soak now and deep fry them later tonight or first thing in the morning.

Ok, soak in buttermilk, drain, coat lightly in seasoned flour and then deep fry?

Alright, I have an urgent request for help here. My patient has requested deep fried chicken wings. Now, do I do these the same way as I would fried chicken? Soak in buttermilk, then deep fry? He doesn't want "saucy ones, nor heavily breaded ones. So someone help me. I've got tons of chicken wing pieces in the freezer, I just need to figure out how to make these tonight.

The bakery around the corner from me makes a great pizza dough. I've been known to use it when I don't have time to make my own.

He can have anything he wants, no restrictions and he flat out refuses to eat the hospital food. We found the cafeteria today, and if they were supplying the patients with food, more of them would be eating I think. We got them to make my patient 2 fried egg sandwiches which were devoured in seconds. He also ate a butter tart, two cookies, some chocolate milk and some orange juice. I've been instructed to stay home tomorrow to make lazagna (again), butter tart squares and oatmeal bars.

I just dug it out. It's called, The Beer Makes it Better Cook Book, by Maria Russell and Maxine Stromberg, copyright 1971. It too ranges from Hors d'Oeuvres to desserts. It's got recipes for Cinnamon Beer Soup, lots of German recipes, beer baked potatoes and more. This was also one of my father's favourite cookbooks and he's made notes in the margins on several of the recipes

Fair point. I always cook enough for an army and it's been no hardship to bring enough food for everyone in his room. We've also made sure that we have enough for everyone when we've brought take out to the hospital. We had a chinese food fest on Friday night and there was enough for everyone in his room, my family, and the nurses!