snowangel

Most of those "who are 50" and having The Procedure are informed to avoid things that are red, blue, pink or purple. Since I couldn't have crunchy, mouth-feel-satisfying food, I found that salty/spicy broth to be somewhat satisfying (not really, but more satisfying than sweet crap like Gatorade).

I have a melon baller in m gardening caddy; helpful for a little scoop for seeding.

Bingo! I, because I want to get Heidi in to dinner prep (she's severely disabled) often buy stuff like not only pre-washed, but pre-cut romaine , generally cook dinner, and from scratch, but I'm lucky as a stay-at-home mom, so I can can or freeze my own tomatoes, etc. If I don't cook it myself, I get sometime half-prepped at the supermarket, and figure that what's to come is what's important. But, it is not the food that glues us together at dinner. It's going over everyone's days, the frustrations with school, plumbing, the great bike ride, the mean kid on the bus, the just flat getting re-acquainted. When it comes to family time around the table, sometimes the food tabkes a back-seat.

Kim, check out this topic on Hush Puppies. I do know that Malawry, who posted, is well-known among folks from a Pig Pickin' for her hush puppies!

If a non-food, but food-related gift counts, it is the olive wood cutting board my sister hand carried back from Italy for my 51st birthday. It's so beautiful it resides on the counter, and I could hardly bring myself to use it.

I'm not making the sandwiches in advance, just wanting to slice/shred them in advance, which I think I'll experiment with this weekend. Since it's the senior's graduation party next weekend (yes, she is that old, little Miss Diana), there's no room for error.

Well, if we're into keeping the kitchen cool, I"d advocate a sear (on the grill, or not, but especially if you are going to grill something else), and a stint in the crock pot (in the basement laundry room in my case). Remove from cockpot, and glaze and grill...while you are smoking a butt for another occasion. Just call the Trusty Old Weber a multi-tasker!

I think I need to make a lot of cucumber sandwiches. Can I slice or shred the cukes a day in advance? Urgent help, please.

A lovely friend recently sent me an apron. It is wonderful, complete with grosgrain ribbon and rick-rack (terms that apply to Women of A Certain Age). It is bearing some stains, and I am reminded of my favorite sweatshirt -- the one my husband swears that he will burn. Memories of favorite meals, in the case of the apron, and memories of my grandmothers, who had baskets of rick-rack and grosgrain ribbon in the case of the apron. Thye sweatshirt is ort of like my sweatshirt, which bears the stains of rooms painted, bloody kids fingers, etc. Oh, my, that meal was beyond belief, or that room sure looks good with a color of paint (as opposed to hubby's love of White). The apron keeps my Good Sweatshirts and T-Shirts cleaner, and the ribbon around the waist makes a nice place to hang one of my boatloads of Day Of The Week dishtowels (thank you, Aunt Marta; and and extra bonus point if you know who Aunt Martha is). Oh, and when it's a bazillion degrees below zero outside, and I've turned the heat way down, the apron will keep me just a tidge warmer when it's tossed over The Sweatshirt.

Bella, my favorite recipe/method is from the Zuni Cafe Cookbook by Judy Rogers. There's a description of the dish and method right here -- including advice on vegetables. This is a really good recipe!

Abra, how big is this cube? How do you reconstitute it? How much sauce does it make? I'm definitely going to look for this at my local Asian market, which has a rather respectable stock of Indonesian and Malaysian ingredients (as well as a phenomenal selection of Thai/Hmong/Laotian ingredients.

I don't want to side-track this topic, but Barbara Tropp's method for poaching chicken is wonderful, and if you can only buy one cookbook in the next few weeks, it really does need to be "Mastering the Art..." by the wise and wonderful Barbara. It is a book that can reside, with pride, next to Julia's "Mastering the Art..."

Some friends and I went to the International Hmong Marketplace yesterday. One of my purchases was a plastic bag containing this: . Near as I could tell (my Thai is rusty, my Hmong or Laotion language skills are next to nothing) they mentioned "chicken" but I could be wrong. These herbs and lemon grass were all bundled together so I figure they are for cooking -- as in stewing or brothing. Help! Edited to correct a link.

If you haven't been, get there. 217 Como Ave., St. Paul (intersection of Como and Marion). I'm sure it's in a former lumber yard or some such type of place, and I'm sure that the the covered lumber-storing-type places (ala Menards) have vendors in the summer. But, at this time of year, it's all about the two very large buildings, with all sorts of things. All sorts of things include loud music -- DVD's and CD's. Lots of clothing -- all florid -- including shoes of toe-pinching and back breaking type. Lots of polyester. Want "Virgin" soap ("clinically proven) (we were sure this was to wash away the sins :-) ). A good array of cooking stuff, including rice cooker, stainless steel spiders, woks for a crowd, and more rice spoons than one can shake a stick at. But, in the East Building, a very nice food court. So, for breakfast today, from the Nyob Zoo Kitchen (farthest right as you face most of the places: Som Tam (sp?), aka Papaya Salad. This was outstanding, and once the cook realized that I called it Som Tam (Thai) or Tom Sam (Loatian), he realized I wasn't his typical Farang. This was truely wonderful, and we must have gotten a quart for about $5.00. Also notable was the curry noodle soup. Their eggrolls were forgettable, but then again, they're not something that I waste fat and calories on. If you are into egg rolls, there is another place that's about half-way toward the west side of this bank of food stalls that looked better. I've had preferred to try some of the soup things with all sorts of odd animal parts instead, but I was with a group of folks. There were many roasted squabs (near as I could figure out, giving my very rusty Thai, and almost non-existent Laotian or Hmong language skills). The big place opposing the Wall 'O Foodstalls that has more different kids of Bubble Tea also has a very nice raw beef larb (although not quite enough lime or fish sauce for my taste). There is also an area in the West building that has many vendors with pristine produce. Cheap. Think $2./lb for ginger. Pomelos to die for. Some sort of Chinese broccoli that was beyond gorgeous. I don't think I've ever seen more pristine eggplants (those little stripey Thai ones). A couple of the veg vendors are also carrying a variety of planting vegetables that are not commonly seen in the Twin Cities -- even at the farmer's markets. This place reminded me so much of a typical Thai market, at least those of 30 years ago, minus the guy selling meat that he removed off a hook (read meat covered in flies) and whacked off what you want, and there were no open basins of curry paste (sigh). We arrived on Sunday at sometime between 10:00 and 10:30 am, and the place was busy, and when we left and noon, beyond crowded. We only spottedone other Farang, making five of us, which is always a good sign. Next time, I'm getting one of the big ass bowls of soup with all sorts of odd meat parts and veg I don't have a clue about. They are open from 7-7 365 days a year. I'm planning to stop on Thanksgiving day for a nice plast of Som Tam. I'd advise if you go to go with a group of at least four, be prepared to share dishes, and plan to wander around and look at everything, be it food related or not. Anyone else been?

This has nothing to do with the menu, but everything to do with the ambiance. My great grandmother's linens have been hand washed, and ironed, and her china, along with that my mother registered for as a new bride (Towle, Old Master) are set out. The places are set, along with sterling silver, and I have decided that the cranberry glass plates (again, from great grandmother) will be lovely for serving dessert. Instead of gigantic floral displays, I've opted for small bouquets in the numerous sugar and creamer sets I've inherited (again, from great grandmother). Oh, and we do have a menu: ham, au gratins, asparagus, and salad. Dessert to be provided by MIL (sure to include cool whip, but she's also bringing a fruit salad).

Help! Diana graduates from high school this June. We are having the party in May (due to the fact that she reports for summer employment the following day. The parameters: 1. We've invited almost 100 families. No clue as to how many will attend, or who many will really eat. Let's face it, RSVP doesn't mean what it did when Emily Post ruled. 2. Most eaters will be fairly unadventurous, and there will be some vegetarians (not vegans). 3. I'm going to be busy This needs to be drop dead easy, and as easily prepared in advance as possible (she blightfully asked if I could do egg rolls (what was she thinking; I also have to do all of the cleaning and other shopping, which puts deep frying out of the question). 4. While she's willing to accept smoked pork ( , which is my specialty) as an option, she wants some other thing to offer than is more than just a pasta salad. HELP! I need some side ideas, and quite frankly, some main ideas as well. I'm also embroiled in trying to get the house ready, the finaicial aid stuff ready, etc., etc. Stressful?

I'm defrosting a 15 lb homegrown ham which should take a few days in the fridge. The Easter dinner will include the usual suspects: steamed asparagus, scalloped potatoes and maple carrots. Followed by near lethal amounts of chocolate. ← Peter, are you intending to heat up your ham? If so for how long at what temp? What internal temp should I am for? Mine is a smoked ham...

Fall, winter and early spring, I'm especially partial to a particular sweatshirt (let's face it, when you keep the heat at 63 degrees F, it's nipping in the house). This sweatshirt is big, and long, and the sleeves are longer than they should be, and are often rolled up. I must add that The Sweatshirt is also my painting sweatshirt, and bears the stains of every room I've ever painted. But, what I really like is that when I need potholders, I can simply unroll the sleeves, and voila!. I, too, have a chef's jacket, but if the cooking is going to get messy, I'm probably already wearing a painting shirt. Since I refuse to buy shorts o pants without pockets, where to put a towel is not a problem. The chef's jacket is, well, white, and I have enough laundry!

Let's get back to Chris's taking the power sander to the Lodge pre-seasoned. I also have one, and don't really like it because it seems so rough (pebbely?). Lord only knows why I let my sister have my grandmother's set of Griswolds while I took the cookie cutters, but I did (I also took the china and the card table clothes with matching set of four napkins). But, those Griwolds, smooth as a baby's bottom. Were they rough and pebbely to begin with? Should I take my RA (random orbital sander) to the thing and try any of these seasoning techniques, or is just using the thing that makes them baby-bottom smooth?

Hmm. Bacon bits in potatoes along with ham? Works for me! Now, if my guests whould just RSVP, I'd be a happ camper. Bacon and ham. Ham and bacon. I've gone to heaven.

Question: Just how much bone-in ham do a figure per person (teens and adults). Ham is a given here, and I get it from a fab local meat market. It will be a smoked ham (therefore already cooked), and I don't want to serve it cold. Internal temp for warming advice also seeked. I need a drop dead easy potato recipe. Ideally, it would be do ahead a day in advance, and just reheat in the oven. I have so little counter space that the stove, with a nice big cutting board is needed as "counter" space. Help!

What kind of Weber? Kettle? (I can only hope!) Or Bullet?

I second the motion to call the office and find out if there is stuff in the kitchen. Is there a grill? Keep the meals as simple as possible -- lasagna seems ditzy and would dirty too many dishes. If there is a grill -- fish, chicken, burgers, etc. along with a salad. If not, saute/roast said items. I've been known to roast things in the broiler pan in unfamiliar places. Four of us college friends go to a posh condo resort every year, so we know what's there. The knives are good knives, but always dull, so instead of bringing our own knives, we bring a knife sharpener -- and hope that the other folks who stay after us appreciate what we do for them!

I clipped virtually the same recipe out of the New York Times (who knows how long ago) and finally got around to making it: Vietnamese Clay Pot Pork. This would also work well with chicken thighs, and it was plate-licking good. Another rocker is the Slow-Braised Beef with Potatoes from Fuchsia Dunlop's "Revolutionary Chinese Cookbook." Another total winner. I did the basic braise a day ahead of time and added the potatoes day of serving. Both recipes are drop dead easy, and are two that I'm not going to forget about.

I stopped at Trader Joe's today, and among other things, I bought two products I've never purchased there before: a tub of the caramel cashew cookies (outstanding) and a little package of Chewy Crisp Tom Yum Cashews (these are odd, more like a savory spicy cashew brittle with a hint of sweet and I can't decide if I like them or not. I regularly get nuts, dried fruit and cheese (with three kids, the price can't be beat). We're also big fans of the take and bake breads for those times when you just don't feel like baking. I can, for lunch, just pop one of the ciabatta rolls in the toaster oven, and voila -- a crusty warm roll with soup. I can get a similar product at my local supermarket for about twice the price.