Marlene

I agree. For a novice smoker, the WSM is pretty foolproof. (yes Susan, we know you love your kettle!). I love my WSM too.

I use a half and half ratio of butter and olive oil, plus garlic and herbs, baked at 350 for about 25 minutes. If you want crispier, you can deep fry them as well, but the baking sheet method works very well.

I have both Wusthof and KitchenAid Shears. I can attest to the fact that the KA shears are extremely sharp! The Wusthof is too of course, but somewhat pricier.

I think so. It wasn't my brightest moment. and it aches likes crazy now. I did the same thing with brownies when I was much younger. Sliced towards me, and managed to slice the nice fleshy part between my thumb and forefinger open. Obviously, I keep forgetting the "slice away from you" lesson.

I will never again open a box of Tupperware on the kitchen floor with kitchen shears, when my leg is directly in the path of the shears. Right through the tape and the point of the shears embedded in my leg, just under the knee.

I was trying for dinner reservations! In the meantime, my husband has been there with clients and he says the same. Ok, but wouldn't rush back,

You can still buy them in the box. At least that's how they came when I ordered them from their website!

I never bother with the parchment paper, amd I agree, her temps are too high. I'd go 250 and check it every half hour or so to make sure it's just doing a slow bubble.

That is pretty much my favourite short rib recipe these days. I'm glad you liked it! Beer is a good braising liquid, but I prefer red wine for aroma. snowangel is right, they are mostly interchangable methods The key to a good dutch oven braise is the browning of the meat first.

On paper plates, I hope! Whew. I'm exhausted just looking at what you did. So, how many times did you run the dishwasher today? ← 6. And I'm not done yet.

Everything has been delivered. Here's the rest of what I made. I forgot to take a picture of the fruit tray, which was indeed, beautiful. Rustic Blueberry Tart: Broccoli and Cherry Tomatoes, tossed in a mustard/honey vinegrette Cinnamon Swirl Bread: Blueberry muffins (the second batch, as I totally botched the first one ) BBQ Chicken: I'm ordering in pizza tonight.

Life on the edge, that's me. I got off to a good start this morning, and Don helped by driving the lad to school. So far, the rustic tart is about to come out of the oven, the bread has been rolled and shaped and it baking and the muffins are about to go in. I'll do the broccoli salad when I get back from my appointment. Whew.

Winnepeg has a beach? Hopefully, I'll be cruising on Canada Day, so we'll take a little Canadian flag with us and perhaps plant it in our pate as we nosh on the balcony.

Ok, pasta salad made. Does this look about right? In the end, I did blanch the broccoli for about 35 seconds. Long enough for it to get that nice bright green, but not long enough to cook it. I made an italian/garlic dressing for this. I've made the dough for the tart. I was going to make the broccoli salad tonight, but discovered I need more broccoli and cherry tomatoes. I could I suppose, run over to the 24 hour Sobey's, but last I heard, they frown on drinking and driving. So tomorrow's schedule will be: get up at six and drive Don over to the rig so he can bring it back. Stop at Sobey's on the way back, get broccoli and tomatoes. Get Ryan out of bed. Start cinnamon bread in the bread maker. Blanch broccoli. Drive Ryan to school. Roll out dough for bread, and shape and bake. Finish broccoli salad. Get to a 10:30 meeting. Arrive back from meeting (hopefully) at 12:30 make filling for tart, roll out dough and bake. Make blueberry muffins. Get chickens on rotisserie. Pick up fruit platter that I've ordered. (yeah, I could make it myself, but it won't be as pretty and I just don't have time). Pick up Ryan from school. Take chickens off rotisserie, package everything up and go. I think the mac and cheese may fall by the wayside. Leftovers or pizza for us, then a drive out to visit with my brother for a while. (an hour each way.). Then maybe, a little sleep.

Sorry, I didn't mean to point out the obvious. Abra, what if you took those sheet pan crepes and sliced them in half, similar to a four layer cake slice? You still wouldn't have as many layers as needed, but they'd be thinner.

I haven't made the mille crepe, but it looks to me like the crepes are too thick and so is the filling. But that's just a wild guess on my part. I've got an All Clad non stick crepe pan that I swear by. And even with that, I still butter the pan.

Abra, you can come and cook at my house in your PJ's anytime. That looks wonderful. And isn't it the best doing a dinner with people who know and understand your passion for cooking good food?

Uncooked it is! Thanks! And that saves a little more time as well!

I'm using the tri coloured spiral pasta. But I have bow ties and I could use those. But do I cook the broccoli at all?

This weekend turned out to be just the lad and I camping. We've experienced a fair amount of sadness over the last few weeks and he was feeling a little shaky, so I pulled him from school early on Friday and we headed over to the rig. Friday evening's dinner was beef kebabs that I marinated using torakris' teriyake marinade and I added garlic and ginger to it, roasted asparagus with balsamic and shaved parmesan and butter-parsley rice. (I still haven't got all the red out of the pictures, but these are a little better ) I roasted the asparagus in the convection toaster oven and I brought my rice cooker along as well. After campfire, it was time for a rousing game of Yatzee, so I figured I needed a special coffee. Because I set my regular coffeemaker up at night, (so I don't flail around and wake everyone else up in the morning) when I want coffee at night I use my French press: The next night's dinner was to include lamb chops which I wanted to marinate in rosemary, dijon, garlic and some olive oil. About this time, Ryan decided he want to help me, so for the first time ever, I put a chef's knife into his hand, showed him how to hold it and stood back. I did my best not to cover my eyes! On the left is his first pass at mincing the garlic, and he's taken the rosemary leaves from the stems. (by the time he was done with the garlic, it was damn near pureed! I used my mortar and pestle to mix up the garlic and rosemary (doesn't everyone take a mortar and pestle camping with them? ) Then transferred everything to a bowl to make a thick paste, and then coated the chops: In the morning, I made oatmeal muffins which were supposed to have blueberries in them as well, except I completely forgot to add them. After making myself a Manhattan and relaxing for a while, it was time to grill the chops. These were served with carrots that had been tossed in butter, honey and fresh mint and parisianne potatoes. The carrots and potatoes were foiled and done on the top rack of the grill. pardon the shadows! Ryan who had never had lamb before, ate three of them and pronounced them excellent. I told him next time Don was away, we'd do a roast leg of lamb. This was a wonderful trip. My son and I spent some time together and had some fairly weighty discussions about life and death and how sometimes things are unfair. Most importantly we relaxed. This will be our last camping weekend for about three weeks and we turn to other things. But this one is my most memorable one.

I'm having one of those "what was I thinking" moments. Graduation is in three days and I'm on the decorating committee as well as giving out two awards. We leave for a trip in 4 days, I'm running across town every day to check on my brother and bring him food and stuff. And I'm making this dinner. Tomorrow is going to be one of those days, so I'm going to try to get as much of this dinner done ahead of time. I'm changing the apple crisp to a blueberry rustic tart because I don't have the time or the patience for peeling and coring apples! I'll make the dough today and then it will be easy enough to bake off in the morning. I want to make the salads today if I can so here's my question of the day. Will pasta salad hold well in the fridge overnight? And, here's my really stupid question, do I cook the broccoli? (yeah yeah, I've never made a pasta salad in my life!) The mac and cheese and chickens are still going to have to be done ala minute but if I can get the salads, bread, muffins and dessert out of the way, I might actually get ahead of the game here.

$6 per person with tax isn't cheap? (Or, 119 calories per dollar, if you can believe the McDonald's website.) ← Not to a single mom on food stamps or welfare.

We eat at McDonalds about once a year. Such was the case last night. For 1 big Mac, 2 quarter pounders and three regular fries, no drinks, it was $18.00. I don't consider that cheap for fast food not to mention it was cold fast food. Not nearly as bad as Marineland though where three hotdogs, two beers and coke will cost you $40.00! Why go there then? As maxwellh says, it's filling, and takes no time to prepare and last night was one of those nights I didn't have time to cook. It ain't cheap though.

no, it needs to be recipes.gullet.org.

Here's what I've got so far. Feel free to suggest changes/additions For the vegetarian who likes cheese - homemade mac and cheese. This will be made at the last minute and taken over hot For the others - Rotisserie chicken, roast potato wedges or potato salad maybe Brocoli or pasta salad Muffins/cinnamon breads for breakfast the next day apple crisp. fruit platter