Marlene

I have a really good recipe around somewhere for stir fried asparagu, but it's eluding me at the moment. Finally I got my coffee and breakfast in while I was working on the braise prep. Of course, all hail the coffee maker. The cuisinart Grind and Brew which Don sets up and makes in the morning before waking me up. What a guy. We got this bagel guillotine a while ago and we really like it.: This is the toaster I got with those airmiles a little while ago.: I tend to prefer my bagels well toasted and I couldn't decide between butter or cream cheese, so I had both! The short ribs are now in the oven braising away. This is just before adding the ribs back to the liquid then into the oven.

um I never got the first tube!

Anna they look great! I'm about to pop the braise into the oven and I've got coffee and a bagel coming up. I don't suppose I should mention that I really would like a cigarette? I wont have one but oh my this is interesting.

I've been using dijon mustard lately, too. I picked this up from Fine Cooking, I think: skip the blanching, and toss the trimmed beans in a big saute pan with some olive oil or butter, over medium-high heat. Toss, but not too often. When they've picked up some color, add some liquid -- stock or wine (vermouth has been my favorite), or a combination. You don't need a lot, just enough to cover the bottom of the pan by a few millimeters. Lid on, and steam for a few minutes, until the liquid is gone and the beans are tender. Off the heat, add a little mustard and a squirt of lemon juice. Also, Marlene, I know you like to freeze super-reduced stock in cubes. If you're feeling decadent -- and this week seems reasonable for an indulgence -- this is a good time to use a cube. Toss it in the pan and swirl it around -- a nice umami glaze to finish. ← Ok now this sounds interesting. Beef or chicken stock? I've got both. and how's your day going anyway?

Both. Roasted. They roast in about the same time and are yummy. Did this last week. Toss them with some good olive oil, salt and pepper and roast at 450. Toss after about 3 mins and roast for about 4 more mins. ← Um remember what happened the last time I roasted green beans? Go Brooks!

Alright, so I promised green veggies. I currently have in the house aspargus, brocoli and green beans. I think I want to save the brocoli for a gratin on Saturday (recipes encouraged) so my question is, do I have green beans or aspargus with the short ribs tonight?

I'm back from my meeting. Interestingly, my vice chair is a smoker and I normally don't notice it. but I guess because I hadn't had a cigarette this morning, I could instantly tell that she had had one before coming in. I don't seem to be at the point yet where it smells disgusting, but neither did it make me want one. The urge is coming in waves and so far so good. I haven't even had time for breakfast yet, so that's next. Tonight's dinner is going to be braised short ribs and rice so I need to get working on that as well. Pictures soon. Really.

Now why would I want to put nicotine into my body while trying to get rid of nicotine in my body? If I gain weight, so be it. As Dave said, I'd rather be an overweight non smoker. But I don't think I will. Let's track this shall we? This morning, I weighed in at 160 lb. Let's see where I am at the end of 12 days. I've heard that 3 days, three weeks thing as well. In fact, I've just finished reading Allan Carr's Easyway to quit smoking and I know Susan read it and Dave is finishing it up. A book byitself won't make you quit, but it sure is helping me maintain a pretty good mindset this morning!

Plan? We're supposed to have a plan? Actually I do have a plan. good morning everyone. It's early and for the first time in 35 years, I'm have a coffee without a cigarette in my hand. I have to say it feels a little weird, but so far no worse than that. I could give you several reasons why I decided to quit. I could say I decided when my brother was diagnosed with lung cancer last May, I could say it was because I'd promised my son I would quit when I was 45, and oops, I've only got a few months of being 45 left. I could say, that my husband says I can remodel the kitchen if I stay smoke free for 6 months. Each of those things may be factors. But the reality is and needs to be, I decided for me. I want to be free. So having said that, one of the things I do battle with is weight gain. I've done this all my life. I'm a life time member of Weight Watchers having lost 80 lbs and have (mostly) kept it off for the last 8 years. I know all about healthy eating and making the right "lifestyle" food choices. I'm a little over that 5 lbs that WW's allows you once you hit lifetime, and I had thought I might try to do something about that before embarking on this. (we've known we were going to do this for at least a month.) A shoulder injury and then my brother's illness kept me away from the gym for the last several months and of course during the summer I cooked for my brother trying to put weight on him which didn't help me. For the last two weeks I've taken up running again. Ok ok, I've started off doing a walk/run cycle. I also began eating breakfast again something I haven't done for a long time. While you won't see me having huge breakfasts (well maybe on the weekends) I'll likely have something everymorning. (It's a little early for me to be taking pictures, give me a few minutes to wake up!). You'll also (gasp) see a few green vegetables. This morning it will be coffee, and a half grapefruit. Or possibly one of those incredibly good sesame bagels I got at whole foods yesterday. But first, I need to get ready and take my son to school. While I'm at the school I'll meet with the principal in my role as School Council Chair, and then I'll get back here and update you on what's for dinner (braised short ribs I think). I'll do my best not to gash my teeth at anyone as I go.

Today I embrace freedom. Join us on our journey.

The eGullet Society is pleased to announce the addition of the following people to the Society's management team: Linda LaRose (fifi) Michael Laderman (Pan) Chris Amirault Marsha Lynch (zilla369) All four have been tireless hosts (duties which they will continue to fulfill) and sterling administrators. We're fortunate to be able to call on them for expanded responsibilities. (Bios of all eGullet staffers are, as always, available on our Meet the Society Staff page.) Our all-volunteer staff continues to amaze us with its energy, intelligence and stamina. They not only serve the Society as politicians, police, librarians and content providers, they also hold the place together with their enthusiasm. Our continued thanks go out to them, and to the membership.

Yes, I think you can get it there. I can't tell you the last time I was anywhere near SLM though. A fellow eGer was kind enough to bring me some the last time she went there though!

I actually found "sundried tomato paste" in a tube at Whole Foods today. Of course that's not exactly regular tomato paste in a tube, but hey, it's a start!

I'd have to agree about the shells, I'd rather not have them and I don't need the extra calcium . It was a great event with a ton of food. We did have some trouble getting tables cleared, but the food was pretty amazing. I'm really sorry the duck came out at the end because by that point I was so full, I could hardly eat it - and who wants to turn down duck? I think my favourite dish was probably the Ruby Pork with the sesame buns. Oh boy that sauce. It was nice to see some old friends and meet new ones.

Thank you for being here Sara! What's for dinner tomorrow is almost always the last thing my son says to me before he goes to bed at night! Cooking at home for me tends to morph into entertaining at home quite often. In fact, I'd rather entertain at home than go out. Do you do much entertaining at home and do you have a style you favour? Formal plated style; casual family style? My guests almost always gather in the kitchen and nibble on things while I'm doing dinner prep. Do you prefer larger or smaller groups?

I'll be looking for this in NY this weekend! I've become rather fond of Manhattan's lately but I'd be interested in trying a martini with orange bitters.

This would have to be the one appliance I didn't buy at WS! But I will call the place I bought it from and talk to them. It just shouldn't be this dificult

We're headed back to Vegas in April and we have made reservations for Delmonico's, Prime and Craftsteak. I'd like to get to Chef Robuchon's new restaurant given the chance. You absolutely can't go wrong with either Delmonico's or Prime, although as I've said, my heart is with Delmonico's.

Fifi, if I could have made it work like you say, I would have. So I'll go with the labour for now.

Twasn't basmati! lol.

By George, I think I've got it! Tonight's experiment was long grain rice. (can you hear my family? oh no, not rice again!) Fortunately I was eating alone tonight . I used 1 1/2 rice cooker cups, then washed the rice and used 1 1/2 rice cooker cups of water. So basically equal proportions as suggested upthread. For the hell of it, I used my finger to do the knuckle measure thing to see if it was close. It was. Not quite, but almost. The water came to just below the first crease in my index finger. What I got was pretty close to fifi's version of rice. It moulded nicely: But fell apart easily when flaked with a fork: The rice was somewhat sticky to the touch but I'm guessing its supposed to be. All in all, I feel much better about this appliance, and it will be relieved to know Ive reconsidered pitching it out the window. My family will also be thrilled to discover we can have something else for dinner besides rice.

I don't see an address either but this indicates that they are in Vancouver. There's a Vancouver phone number as well.

I've just had the most delightful experience with these people. CityChef.ca I've been looking for a red Le Creuset Tart Tatin pan and a red Bean pot. For some reason, these items are dificult to find here in Ontario in red. Blue yes. Red, no. During my search online I noticed that this place did have the bean pot, but they only seemed to have the tatin pan as part of a set. Figuring I had nothing to lose, I emailed them to ask if they did sell the pan indvidually. I had a response from them within half an hour. They indicated they did not carry it separately but they'd be happy to order it for me. I thought that would be marvelous and so indicated. I got an email back shortly afterward to let me know that they had been in touch with Le Creuset Canada and that although they only had blue in stock, they were expecting red shortly. CityChef is putting a bean pot aside for me and is ordering the tatin pan. Based on my experience with them thus far, I'm betting they'll be diligent in following this up. I'll be giving this site another look through whenever I order stuff online. They don't carry All Clad or Sitram, but they've got some nice things, prices are reasonable and I get free delivery and no PST! They are located in Vancouver, so I was wondering if any of you out there have used them and what you thought?

Three more for me yesterday. All from the WS collection: Vegetables French Breakfasts

I have the same one fifi, and I aspire to your definition of perfect rice. I never got around to making rice last night since hubby brought home fish and chips, but I've got plans for that cooker on sunday.