Darienne

Found this Torta de Garbanzo for Lent yesterday on "Cooking in Mexico", a blog I get. I also have a lovely chickpea salad that I was fed years ago in another lifetime. It had no name. I just called it the chickpea salad. Ingredients (as I remember them, and as I make them. It was our dear Steve's favorite. And mine too. DH does not like it. But then he is not a chickpea aficionado) Can of drained and rinsed chickpeas Grape or cherry tomatoes sliced into halves Lots of chopped green onions Olive oil Lemon juice Salt & Pepper Lots of finely chopped parsley Chile powder (the kind you get in the grocery store marked "Chili Powder".

The recipe sounds good. Do you make your own naan?

Hooray for Cathy and her recipes.

Astro Balkan yogurt has minimum whey so that it never a problem. The other kind we use (when I am too lazy or preoccupied to make it) is Liberte (can't do accent aigu) and it has quite a lot of whey. We have two big dogs and they get a large dollop of yogurt for breakfast every day. Problem solved.

I would kill for your kitchen. Well, maybe not kill, but definitely maim severely.

Sounds like an idea to me which brings up another. What about putting a silpat/silicon mat on a Salton tray, the kind which my Mother used to use when giving a dinner party to keep stuff warm?

Ditto for everything that Kim wrote...except for the part about being good cook. I had succeeded in never becoming a 'cook'. And now I am gaining a reputation for being this terrific cook and I have so much to thank eG for including the mentorship of folks like Kim and Roberta (and many others.)

Ha! REAL bagels.

Bravo Pierogi. Well done.

Excellent point!

We have purchased both artificial and pure chocolate extract. Have never really given it a thought because it's used in frozen coffees in the summer, along with vanilla, coffee, sugar (substitute), creamm ice cubes, and whatever liquor and liqueur we have on hand. I'll think about it now.

Ours runs on gasoline and in the spring DH drains it and refills it with new gasoline...just regular gasoline. He says the gasoline must be changed at least once a year.

Interesting tidbit on an unnamed restaurant in today's Flo Fabricant column. A restaurant in NOTL does not live up to its billing.

Ditto Marlene for the generator. Very important to service your generator regularly. I can't give you the exact info here, but you must run it every so often and take care of the gas in it...DH could tell you in a minute but he's not here so I can't ask...or it may not run when you need it. Seriously.

Beside the usual candles and matches, we also have a few of those flashlights and lanterns that you can wind up and use. Have to be able to see the food too.

OH YES!!! Last year I put raspberries through my non-electric food mill and made the most incredible raspberry ice cream I have ever tasted.

As for storing water...what about the length of time that stored water will be safe to drink? Should you not rotate the water supply every so often? We don't live in an earthquake zone, but we do have power failures regularly and no power = no water. In fact, we have a BIG generator. I also keep one 1o litre (2.64 US gals) plastic jug full of water with the purchased date marked on it in large print so that in an emergency we would drink only the latest date. And hope it's still potable I guess.

Ditto. And it is so useful for sauces, cooking, ganache, etc.... :wub:

Artificial food is here and from what I've read, animals are refusing to eat some of it, not recognizing it as 'food' at all. Some simian species in a zoo I read about. We have our own artificial food story. A number of years ago we had a pup with epilepsy and after a seizure we would always feed him a substantial amount of food, to help bring him around. Some experts say that having a grand mal seizure expends a great deal of energy...anyway it helped Nigel a lot. In the car, I had a package of crackers and one of cheese slices (won't name a brand...I might not remember correctly). So in time Nigel died and we are not known for our pristine cars and one day when cleaning out the front area, I picked up the rubber mat which protects the floor rug and there it was: the long forgotten cheese. Nigel had been gone for about two years then...and THE CHEESE HAD NOT ALTERED ONE IOTA. You could have eaten it right then and there with no ill effects. It had not gone bad. Blew me away.

Well, they were like crack (I guess never having even seen crack) and I paid for it last night. Out they go this morning.

Fooling around in the advanced Google and found this definitionand photo by Chantal Cody in The Chocolate Companion.

Gosh, Heidi, I have never cooked rice in the oven except in casseroles and that kind of dish, but I sure identified with the part about your Mother. My Mother used Uncle Ben's Instant too. If it mean less work...my Mother used it. She just was not interested either in cooking or in eating. She also kept her weight down her entire life.

We made 'em and they are delicious. Now I have to get them out of the house pronto before I eat them all.

Deensiebat, I meant to add that the chocolate plus macaroon is incredibly delicious and I am not going to tell you how many I just ate. Get these goodies out of my house!!!

Boats. Fish. Coastline. Nova Scotia? Peter the Eater?