snowangel

Don't be afraid to experiment.

Could someone please PM me a recipe for yeasted waffles soonest? We leave for cabin tomorrow morning, and I'd like to give them a try.

Every weekday on our PBS station, there's a different cooking show. Peter, age 7, on Graham Kerr: "Mom, is he on drugs? He's totally, you know, annoying. More annoying than my sisters." Peter, on the Cooking at home with Julia and Jacques: "I just love this show. They are so, well, wise, but in a good way." At age 7, he knows to dry the beef before browning and not crowd the pan. As he says "because Jack and Julia say so."

We have one of these at our cabin, which has a gas (LP) stove, but no electricity. I think it's probably cast aluminum, not iron, and is non-stick. I absolutely love it, and is faster than most electric ones. Stove-top waffle maker

I think that would be more called a yam, yum, whatever the correct English spelling is for a salad. know one of my favorites is a squid salad with shallots, hot peppers, lime juice and cilantro.

I don't know about retail in the rest of the country, but here in Minnesota, the "big" (space-wise) summer items have been on sale/clearance for a couple of weeks now. I was at Target on the evening of the 3rd, and they had just marked all of the other summer down to clearance and were setting up "back to school." July 4 and you can hardly find a bathing suit, but can get school supplies and fall jackets. Go figure. Yes, support your local hardware store.

When smoking ribs, don't drink so much beer that you fall asleep and leave things untended. Lesson learned!

It is also available at the Kowalski's in North Minneapolis

I'm a bi-weekly visitor (yes, better than therapy). For a report of Twin Cities Farmer's Markets, go to Twin Cities Farmer's Markets There is also a thread on The Heartland about the Evanston farmer's market.

Thump, thump goes my heart...I ran through 1 lb of salt-packed anchovies (weight before salt added) in 6 months. I need more, and will search locally tomorrow or order on-line. My kitchen feels as naked without them as if we were without the bazillion different mustards we usually have on hand.

For fridge storage of salads and stuff, I often just use a bowl with a plate as a lid.

Would love to go, but no can do. It will be blueberry picking weekend up north, and my birthday, which I have celebrated at the cabin every year since 1977. Come to think of it, just about every weekend in the summer is bad for us, considering the passion for the cabin.

Out of the blue, a few minutes ago: Paul: "My boss's wife offered to share a recipe featuring picante sauce and grape jelly. Susan's ears perk up. "So, what did she do with these two ingredients?" Paul: "I declined the offer."" I'm intrigued...

And then there would be the whole world of State Fair food-on-a-stick. I vote for the deep-fried dill pickle (battered, of course) on a stick, as served (but not tasted) at the MN State Fair last summer.

My family of five shared one Cowboy Sandwich (being, in this case, the bottom half of the hamburger bun with the spam/velveeta mixture spread on top), and there were leftovers. Peter and Heidi were young enough that they could go "gaak" and spit (hork) the stuff out on the floor and it didn't seem too uncouth. Diana, Paul and I quietly swallowed (gagged) and then brushed our teeth. Onto the congealed salad topic, somewhere in this place, I have a circa 1963 Jello grocery store pamphlet-style cookbook. I recall seeing recipes that called for celery jello. Celery Jello?????

Cowboy sandwiches. Grind spam and velveeta, smear on squishy white bread buns, broil open faced.

As she stood over the kitchen counter on that August day, knife in hand, vegetables on the counter, liquid exuded from every pore in her body. Everything chopped into a uniform dice, she scooped the trimmings up and opened the screen door with her arm, heading for the compost bin, perspiration dripping in rivulets between her breasts. As she carried the leftovers to the compost, she noticed the car, sitting in her driveway, her man at the wheel – a man pleased to see his dewy young lass, beckoning her to join him in some forbidden lark. Expecting to jump into the passenger seat in the cool and refreshing comfort of an air-conditioned sedan with a wide back seat, she was shocked when her bare thighs welded to the hot black vinyl.

I think you forgot jammies on the list (as in PJ's).

The squeeze of lime is absolutely essential.

I went to the farmer's market today and got some beautiful really little new potatoes and a chicken (grown by "jessica"). Butterflied the chicken and put it on the grill, stuck the new potatoes in a pan with a bit of water on the grill (drained and tossed with Hope butter and parsley from my garden when done), and spritzed some EVOO on the last of the spinach from my garden. It was way hot here today, and the kids and I loved it...dashing in and out of the sprinkler.

A very "puffed up" parental moment. You did a grand job, I can tell. Diana called me from my folks house a few nights before she left for camp for vinegar advice. I was pleased as punch.

I am almost in tears. The "for sale" sign went up today in their yard. They want a little bigger, closer to where he works, and closer to the larger Hispanic community in St. Paul. They have, however, priced their house on the high side, so hopefully, this summer will be punctuated by many more endearing stories.

I really like what Paul calls the Big Ass 10" chef's knife (the wide one). I'm about to toss every single knife at the cabin (crappy selection; the stuff my mother-in-law got when she got married 50 years ago) and replace with one single Big Ass 10" chef's knife. Yes, you can use it to pare. And yes, using a steel is cool. Learning to use a whetstone properly is also really cool.

My kind of girl!

I hate my airbakes. They have become project trays for the kids. I'd rather double up on cookie sheets. Now that I have a convection oven, I don't even have to do that.