snowangel

My kids get sick of me, when I'm cooking and going to need to do frequent hand and wrist washing, of hearing "Diana or Peter, I need help!" They know that I'll need my sweatshirt sleeves pulled up. I tend to wear whatever the weather dictates -- tanks, t's or sweatshirts. But, last year, I did score a really nice thick sweatshirt with really long sleeves that pull over my hands very easily, negating the necessity of grabbing potholders to pull something out of the oven.

This was on the table tonight, made with "eternal venison" (I have four milk crates of the stuff in the freezer!). This dish was a definite winner, and my parents, Paul and Diana (and I) pronounced it the best beef stew ever. I did up the quantity by a half, just to ensure leftovers for my breakfast. You are right, Bruce. So complex, for such a simple list of ingredients, and such a simple technique. I used a mixture of russet and yukon gold potatoes, because that was what I had on hand.

If you have the new Gourmet Cookbook, there is a terrific recipe for apple muffins (which also works well as a quick bread. Or, slice and saute some with a tidge of sugar and cinnamon in a cast iron skillet, and make a Dutch Baby! Add the batter after the apples have had a couple of minutes to start cooking.

No clue as to what sides would typically be served, but I'm always a fan of salad. Any kind. A pot of black beans? For for sauces, what about a chimicurra (sp?) and a limey mayo or aioli? Oh, and these just seem to scream for cold beer.

Suzi, where was the party held? Too many office holiday parties are held in an office with absolutely inadequate cooking (or reheating) equipment, and a mess of folks who think that a tub of sour cream and onion dip and generic chips fits the bill. But, my favorite office party was many years ago. The company I was working for at that time had five on staff (make that 10 at the party with spouses), and finally profitable enough to have a party. The boss's mom had a membership at a posh country club in an absolutely spectacular large private dining room, overlooking one of the Twin Cities most beautiful lake, so we had a posh dinner. Shrimp cocktail to start with, along with cocktails. For dinner, Beef Wellington, carved tableside. Caesar Salad, tossed table side. Roasted asparagus and potatoes. For dessert, Cherries Jubilee, flambeed table side. Remember, this must have been like 1981, and it was so fun and festive, and to have a holiday office party with only 10 people, all sitting around one table. Then, the men retiring to the deck, overlooking a lake, for cigars and brandy, while the ladies all had ladies type after-dinner drinks. Ah, a moment in time! Still, some 25 plus years later, I remember that night as if it was yesterday.

Over the last couple of weeks, I've made the pat prik king muu bpaa from Thai Food (except I used ground venison since I'm prohibited from purchasing meat; I have three and a half milk crates of the stuff in the freezer ). The first time I used regular green beans, the second time snake or long beans. Absolutely no comparison. The green beans get too soft and have a sweetness that just isn't right. But, my local Asian market has been carrying absolutely beautiful long beans. A person, but cutting way down (or omitting) on the meat could easily make this into a veg dish. Oh, and I didn't have any fresh green peppercorns. And, I will add that the second time I made this, I used tinned Maesri prik king curry paste, augmented with lime leaves and lemongrass. If time is a barrier, this works, and well. I've had a horrid head cold, and have found myself craving jungle curries. Time to explore more of them from this book.

As I lay on the couch yesterday, swaddled in an afghan, Puffs and a cup o hot tea with honey and lemon nursing the head cold from hell, I kept the remote close at hand. So, on food TV, some chef was using lime juice for something. She juiced the lime, pitched the juiced lime, and proceeded to grab a fresh lime for zest, then pitched that. Huh? If I want zest and juice, I just zest the lime, halve it and then juice it. Am I missing something here? Is there some reason not to juice a zested lime?

During a recent series of cloudy, overcast (and cold!) days, the light playing in the photos has been especially welcome. Let's get back to the chicken, Abra. Do you find that the chickens in France are smaller than what is typically sold in the US? What are the food prices like?

Two ideas: You could not bother bringing food, but clean the microwaves as your contribution! But, one of the things I bought a couple of years ago was a single burner -- you can get propane or electric, and the thing has been wonderful to have around -- not only have I used it for office potlucks, but for gatherings at home when I don't seem to have enough burners or room in my kitchen. I think it was $11.99 at Bed, Bath and Beyond (before the 20% off coupon).

You are all three doing the blog to show the world what women can do in the kitchen, and just how much fun it is to "vacation" together and cook like crazy. Klary, I love tripe. I wish I was close enough to eat yours! Abra, how does purchased puff pastry in France compare to that available in the US?

If you want to use a felted sweater (read one that accidentally went through the washer) to make potholders, mittens, ornaments, etc. remember that if the wool is well felted -- you can run it through the washer another time or two to make it extra felted. If it is well felted, you can cut it and sew it up since you won't have to worry that it will ravel.

Boiled wool is indeed the same thing as felted knitting. Did you even know that your boiled wool jacket probably started out as a way over-sized knit sweater? Or, that if you felted ("boiled") a square or rectangle of knit "fabric" that you could cut it and it wouldn't ravel? Boiling the wool is a pain in the arse, and stinks, so now a days, most often they are run through the washing machine. I let them go through the rinse cycle, but not the spin cycle, and try and use a no-rinse wool washing detergent. So, there is control. Wash, rinse, don't spin, check. Repeat until you have the necessary size. It is important if you are using a yarn with mohair to put the items in one of those zipper pillow protector thingies so that you don't clog up (read damage) your washing machine with mohair fibres. It's also important that the yarn be 100% wool, or as close as you can get (remember, mohair qualifies as wool). My favorite yarns for felting have been this Plymouth Outback (what you see pictured) or Lamb's Pride. The Lamb's Price (by Brown Sheep Yarn, Co.) equates to worsted weight and their bulky to two strands of worsted weight knitted together. One of the joys of feling is that it is very forgiving. Make a mistake? Who cares. No one will ever see it. Plus, in the case of the oven mitts, it is very thermal, and is actually rather water repellent, so if you happen to dab a portion of it into broth, you probably won't burn yourself. Back to food. For stuff like nuts, etc., what are some good packaging options?

I don't think molasses goes bad, it's just if you have already opened it and poured some out, the lid will be glued to the jar! Another question. What is cream of tartar, and what does it do? (As an aside, some lady in front of me at the grocery the other day was buying 12 jars of it!).

Felted oven mitts. I knit these (didn't cut them up from accidentally washed and dried wool sweaters). I must say that I don't know that I would have bought this yarn except it was $1.50 for an almost 400 yard skein for worsted weight wool. The felted mitten is on the left; the other's are unfelted. The one in the middle was with two strands of wool, the one on the right with only one strand of wool. The mitt knit with two strands of yarn was, when felted, a bit too thick and unweildy, but the one knit with one strand of yarn was perfect. Stay tuned for a felted knit tea cozy and a trivet!

What I want to know is how come all of their cooking equipment always looks brand new? The interiors and exteriors of my pans don't look nearly that nice and shiny...

Tart Lime Cilantro Cookies These are wonderfully "puckery" for those who like lime. They also keep and ship very well. You can also just bake a couple of dozen and freeze the dough -- just make sure you have some nice pretty cilantro leaves on hand when you want to bake them. These make a crunchy, not chewy cookie. They are a nice cookie for a cookie plate, offering something for someone who doesn't want chocolate! 1 c powdered sugar 1 c white sugar 1 c Crisco 1 beaten egg 1 tsp salt 1 tsp baking powder 1 tsp cream of tartar 3 minced cilantro 3 c flour (or maybe a bit more) 1 lime (rind and pulp, finely ground in food processor) extra white sugar pretty cilantro leaves Preheat oven to 350 degrees. Sift dry ingredients together. I whiz the 3-4 T. cilantro leaves (small stems OK to include, but avoid the big stems) in the food processor because it's less messy, and you're going to whiz the lime in the processor. For the lime, it helps to cut it in chunks before whizzing). Cream shortening with sugars and egg. Add dry ingredients. The dough should be stiff. Roll into balls, and flatten with a glass slightly greased and dipped in granulated sugar. Place a nice, pretty cilantro leaf in the middle of each cookie, and bake for about 15 minutes. Makes about 4 doz. cookies. Keywords: Dessert, Easy ( RG2054 )

The thing about the two recipes is that following the word "oleo" was (crisco). Hmmm. Makes we wonder how different butter, oleo (meaning margarine) and Crisco perform. Sure wish I was more of a baker.

So, Abra, you've packed it up (and either let go of or rented out your house in Washington) and moved to France for a year. Let us in on how you made your decision, and how different life is in France, please!

Hmmm. I'm seeing a Canon camera, a lot of wine, and a very wonderful impromtu Tag Team blog (although not really, since our bloggers are in the same location). Sometimes the best is the stuff that isn't planned. Drink wine for us, ladies, and cook all sorts of things our husbands wouldn't eat!

eG foodblogs are interesting. Just as has happened to me during many a blog, emergencies and catastrophes happen, and planned bloggers have to beg pardon. But, then occasionally, during a lull, someone PM's me, with a desire to do one, and do it NOW! Look for a blog in the next few hours, a surprise to you and me, and with no teasers!

I think the salmon patties (salmon from a can, served with creamed peas) that I grew up on at my grandmother's table qualify as croquettes, and they aren't deep fried, nor do I believe that most crab cakes are deep fried, so I'd think you'd be safe in shallow frying without much oil.

Many of the recipes I have from my grandmother call for "oleo" (shortening) instead of butter. These are recipes that have eggs and leavening, not shortbready type recipes. Do we suppose this is a holdover from the days of rationing during the war years, or is there another reason?

Can you supply any more details on this? Cut, prep method, hints, etc., etc.?

Has anyone tried baking the crusts, freezing them to make this as quick as frozen (ick) pizza?

Ah, the Outdoor Fridge! Pam, our grill is never out of commission, and one of the first things I do after a snowfall is get the snow off of the lid. I'd have actually thought about grilling tonight, but it is snowning like crazy!