Marlene

I always check eggs. Check expiration dates. Hubby comes from a farming background, so I let him test the fresh produce. With meat I look for a green tinge - if I find it, back it goes, although I don't buy meat in a supermarket very often.

If you can make hot water, on the bbq, or a coleman stove or something, get thyself a French Press and some ground coffee if you can wonderful.

How nice to know I was commercially successful somewhere

I don't have any problem or embarrassment telling servers that I have a severe allergy to mushrooms and having me convulse in death throes in the middle of their dining room is probably not good for business. I have learned to ask up front about things you wouldn't think would have mushrooms in them, (take Ceasar Salad for example). I've always had a positive response from servers and chefs. Would the card make any difference? I don't know really. I do wear a medic alert bracelet stating my allergies of course. (but I have to admit, it's bee ages since I carried an epi pen. I have one, but I always forget to put it in my purse when I go out. )

One of these days, I'm going to have to try this larb thing. Geesh, I just conquered Onion Confit.

I marinate my ribs before leaving the house and put them in a sealed ziploc bag. They are ready to throw on the grate that night.

With a husband who travels often, I am in the same boat. What to cook when alone? Being a fan of red meat myself, yes, I will often sear a steak in a cast iron pan. I seldom have anything else to go with it. Although, in the summer, when fresh green or yellow beans are available, I''ll cook those up to go with my steak.. Usually in a butter/almondine sauce. If I'm feeling really decadent, I'll cook myself up a batch of spareribs and saurkraut, as it's not a spouse favourite, but I love it. AndBTW, I adore pepper.

Richard, that's probably $200 Cdn which makes is about $120 US Mine was in that range, but I don't regret the cost at all.

I have one of these. 11 years old, 5'4 (he just passed me in height) and eating every 5 minutes. Lots and lots of fruit in the fridge. I also keep fresh meats so he can make his own sandwiches and usually I'll have a dozen hard boiled eggs in the fridge he can munch on. Although lately he's developed a passion for sushi

I am currently camping in the Niagara region. On Friday we did a wine run. FOr Reislings, Reif does a wonderful job and they make a Trollinger that you cannot buy at the LCBO. I also picked up a couple of their "first growth" bottles of Cabernet, and Merlot. Very nice.

One of my son's favourite foods is beef stroganoff. for some reason, when he was 4, he decided we were having Honeys and rice. And it's been that ever scince for him. Now if I tell him we are having Beef Stroganoff, I get this really blank look until I tell him "honeys and rice!" \

True. Sad, but true. I tried the plain Grey Goose Vodka. I just found it musty, but hey it's probably just me.

We are on the road this week, and have been using the new French Press every night. I'm very impressed with this. It makes wonderful coffee, which we immediately pour into an insulated carafe. A little French Press coffee, a little Bailey,s some whipped cream, and a campfire. Doesn't get much better than this.

My vodka rankings (of the ones I have tried) 1. Pearl 2. Belvedere 3. Kettel One 4. Skyy 5. Absolut 6. Smirnoff Black 7. Grey Goose That's all I've tried

There's such a thing as a sparkling Shiraz? who knew?

we're off to Niagara Falls. With a trip to the new Casino and a run through the wineries of course thanks everyone!

Hmm, never thought about the chicken broth being a problem. I can make everything else up, then and take the broth with me to add. I'll likely use this on Sunday anyway, so it will be in the fridge for two days.

It's Friday, it's 5:00 p.m. somewhere and after a day where everything that could go wrong did, I'm going to have a Vodka Martini (maybe two )

My new French Press has arrived, just in time for our next RV trip. I'm about to start grinding beans for it. Do I grind them the same as I would for Perked coffee or coarser?

It's the marinade for this Rib Recipe so it doesn't have to be cooked and I can't think of anything in here that would make it spoil.

The brown stuff will not affect cooking. I put my all clad in the dishwasher all the time

We are about to set off on another week of RVing. Normally, I take the ribs already marinating but I don't want to do that this time. Can I make up the marinade and keep it in the fridge for a few days?

Not to be confused with steel wool, which you should NOT use, or you will destroy the smooth and shiny finish of your pan. Correct. I use a stainless steel liquid cleaner and a paper towel.

I also have an All Clad stainless steel roaster and get the brown splatters. Most of them come off when I wash it (I put it to soak immediately after removing a roast), and anything that doesn't come off with washing usually comes off with a little stainless steel cleaner

I made the trip to the LCBO today to aquire some Noilly Prat. Of course, then I had to try it with the Pearl vodka for a martini as I had not had a chance before to pair this vermouth with Pearl. What can I say? I'm in heaven. I may even throw out my bottle of Martini Rossi. Crisp, clear, some citrus notes, but way way better than the Rossi in my opinion.