Marlene

Beat me to it Vengroff.

Go for it Pixelchef! Let me know how they are.

We bought this on our trip to the Dominican last year. It's actually quite nice on the rocks. nothing else. Which is not how we usually drink rum. I'm no rum expert ( I usually drink it in eggnog ), but I found this to be a very nice sipping drink. My husband who is a scotch expert, likens it to a single malt without the malt. Does that make sense? I think we paid $8.00 for it in th DR.

recalling thai beef sate i eat my hat because of prior reticence Did you make them? only in my mind Ooh, ooh -- Marlene, that reminds me: I made the burgers while you were in Mexico (isn't that where you were?), and I meant to let you know that they were truly awesome!!! Really, really, really tasty!! Now that I've tasted them, I doubt I shall make burgers any other way in the future . . . And as you said, they were great served with spicy mustard and fried onions -- and with my homemade olallieberry condiment. Thanks again for the recipe. I'm so glad you liked them. It is a bit different to conceive of. Kind of like my potato salad with miracle whip.

Here Bond Girl's recipe Pasta Sauce with Fresh Tomatos.

recalling thai beef sate i eat my hat because of prior reticence Did you make them?

It would be posted in the archive with a link on this thread ah now I see what you're talkin about. Fixed it! Thanks.

Hey Bond Girl. If you could give some quantities, I can post this in the Recipe archive! It sound wonderful. For example, how many tomatoes etc?

Prince's bacon from Montreal is awesome. Crisp please.

Congratulations and a long happy life together!

I like cottage cheese, but like your son, I like it straight, although I usually manage to make it to the table. Lazagna recipes always seem to call for cottage cheese, and I always leave it out. I don't know why. Kinda like the same way I'll eat coleslaw, but not cooked cabbage. I also tend to like the smaller curd variety

Since I'm on a soft foods diet for the next couple of days, i thought I might French Onion Soup tomorrow. Tea is about all I can handle right now . I've always used just regular cooking onions to make it, French Onion Soup but it occured to me that spanish onions might also be a good choice. anyone have a favourite onion they use when making this soup?

flour tortilla girl here.

We have a couple that we generally have here for dinner every couple of weeks. While my kitchen was being re-done, we just moved to their house and I cooked there. (she doesn't cook). I cook at my mom's house all the time when she has her book club or Kinsmen friends over. She uses a walker, so she doesn't cook either. I also sometimes cook the family Christmas dinner at her place.

And it's in! Claire's Thick and Chewy Chocolate Chip Cookies.

Yeah. We're staying at the Sheraton Vistana, and they have a grocery store on site as well as restaurants if you don't feel like cooking. I can also give them a list if I want and they'll stock the condo with staples the day we arrive. If it was just hubby and I we'd probably stay in the World, but with kids along, it's better to have a "home away from home".

Elizabeth, I've added your cookie recipe to the archive. Big, Fat, Chewy Chocolate Chip Cookie. Claire, did you or can you make any modifications to your recipe so I can add it as well?

Creme Brulee Serves 6. This Creme Brulee can be easily made the day before and finished under the broiler 2 c whipping cream 2/3 c whole milk 1 vanila bean, split lengthwise 7 egg yolks 1/3 c granulated sugar 3/4 c brown sugar In a medium saucepan, bring cream, milk and vanilla bean to the boil. Remove from heat. Cover and leave 4o minutes to infuse. Pre-heat oven to 200F. Whisk the egg yolks and granulated sugar together, until light and thick. Whisk in cream and milk mixture, strain and then pour into 6 shallow dishes. Bake in Oven for 50 minutes until just set. Let cool completely, then cover and refrigerate. To Serve: Preheat broiler, then sprinkle the surface of each creme brulee with brown sugar. Broil for 2 minutes or until sugar melts and bubbles. Alternatively, a kitchen torch can be used to melt the sugar Keywords: Dessert ( RG349 )

Made the lovely roast pork for myself last night. Went out for steak tonight. The next 4 nights dinner shall consist of chicken broth and tea.

We went to Disneyworld about 4 years ago and will be returning with the lad this June. We ate at Victoria and Albert's and we found the same thing. for the price, is was pretty ordinary. We are not staying onside but at a two bedroom condo just outside the world. My son's personal fave was Chez Mickey's in the Contemporary? hotel. Of course, you gotta have kids to be able to brave that scene. Lousy food, great character visits

I just checked out the web sit for the Royal Hideaway, that looks like one gorgeous place. I imagine that it is a few price points above where we stayed. I imagine the Italian place there was just ever so slightly better than the one at Xpu-Ha. It is reasonably pricey yes, although there are sometimes deals to be had. We went there two years ago, and then proceeded to visit a number of other resorts, including the RIU Palace and the Barcelo in Playa which always left us saying how much we missed the food and service at the RH. I understand Secrets is opening a resort near Playa that is supposed to rival the RH so we'll see. Certainly the biggest draw for us was the food. Not too tough to take either was the fact that they give you a nice little flag to plant in the sand anytime you want a drink

We also just returned from the Mayan Rivera where we stayed at the Royal Hideaway. All inclusive as well. It's a small resort, just 200 rooms, with service and food like I've never experienced at an all inclusive. A big part of staying at the RH is the dining experience. All of the restaurants are ala carte, the only buffet you will see is for breakfast and there's an ala carte choice for breakfast as well. Each restaurant has a different theme, Mexican, Asian, International, American and Italian. In each restaurant you are presented with both a menu and a wine list. The wines that were included were surprizingly good, including a very nice Chilean Merlot. I can't remember the name off the top of my head, but it was a 1998. This being the house wine. Each restaurant starts you off with an amuse reflecting that restaurant's cusine, and provides a sherbert for palate cleansing in between courses. Every dish we tried was pretty awesome. We ate in Playa Del Carmen one night at Captain Bob's which, despite it's name, is a Mexican steakhouse. Here the waiters did everything tableside, from the ceasar salad, to the flambeing of the steak to the making of the strawberries jubilee to the mayan coffee. They also did the two metal gravyboat trick, except one waiter stands on a chair above the other waiter and pours. It was an incredible holiday

No it's not. I know it sounds logical, but what happens is once your body starts to store calories as fat, it takes longer to reverse that process and start using them to burn energy. So if you don't wake up your system in the morning, the storing of fat process has already begun by the time you get around to lunch. If you eat it. The longer you go without food, the more your body starts to "hoard" what it has. Also, there are good calories and bad calories. Alcohol, for example, while having no fat content persay, has calories. Except they are usually called empty calories because there is little or no nutritional value in them. So under the WW point system, you can burn a lot of points of with a few glasses of wine, thus reducing the amount of healthy calories or food points to take in. Empty calories generally turn to fat quicker because there is nothing in them your system wants in terms of nutrition. How's that for a morning nutrition lesson

Well Hubby's in Winnepeg today, so I've tasked him with bringing back several boxes of Old Dutch bbq. Since Lay's discontinued their spicy bbq, the only decent bbq chip I've found is Moon Lodge, and you can't buy it here. I suppose I could visit a US prison to get some

This shall be my new project this weekend, once I've recovered that is