snowangel

Oh, my. You've touched on two of my favorite things. Dim Sum and GA (general aviation). As to the former, we have a new place in the Twin Cities that has all that you have shown, plus more. It's such a civilized way to experience many tastes. When you went, do they charge a flat rate per plate, or do different plates come with different prices? I just remember the first dim sum I had in Singapore more years ago than I care to remember, and you were to put the plates under the table, and they counted them, and it was the same price per plate. But, GA. Are you planing to fly at all for food-related itmes? A close friend of ours has a Lake Amphib, which allows us to get into little lakes for fish. Although neither Paul nor I have pursued a pilots license, planes are deeply rooted in us. Paul's dad for many years had a series of planes, and most notably a Cessna 180 with floats and skis. Open water and ice fishing abounded when he had that one (most of his planes had floats and skis, but this one held four people).

Another great idea is posole! My family loves it, and it is a great use for the leftovers.

Go the ECI course on Stocks and Sauces! It's also a good idea that whenever you roast a chicken, take the gizzards and necks and stick them in the freezer for the next round of stock making. Also, if you can get chicken feet, keep some of those in the freezer, as well, and add a couple to the pot of stock.

I bought seeds today. The days are getting longer, and the sun's push is increasing. I know I'm months away, but it feels good to have seeds on hand.

Thanks for the handwriting sample, Megan, although your list is not the kind of daily list I did (I don't note any references to paintbrushes or drywalling). Jane Austen. Sigh. I had the good fortune in college to take a course (senior seminar) devoted solely to her works, and the prof who taught the class could have been Jane herself. I recently replaced my nightstand with a bookshelf, and her books sit proudly there, along with a boatload of cookbooks. So, let's get to that blueberry cocktail. We will head north for a Big Birthday for me this summer, and it will be blueberry season. Tell me more, and what you would change about it (except the pinch of cinnamon). Luscious looking dinner last night. My next butt will be paired with oysters. Can you tell me more about the flavour of the pork and the rub?

Not Xmas related, but one of my closest friends has a big birthday coming up, and when I tried to get a gift idea from her, she simply said "something to make my life easier." She has a demanding job, two kids, a husband (who also has a demanding job) and way too many other activities. So, I'm filling her freezer. I have batches of homemade tomato meat sauce, boxes of pasta, potstickers and batches of soup (chicken wild rice, gumbo, etc.), along with a promise of a loaf or two of sourdough every month for the year.

Bruce, did you velvet in water or oil?

Ah, a special treat. Megan's blog overlaps with our next blogger by a few hours. But, to our next blogger! Head east! (or as Peter, my young son who is a current geography nut reminds me, you could head west and get to the same place.) We will celebrate a special holiday with our next blogger. And, no other hints, because it's apparent that the hints I didn't give gave away our last blogger...

Agreed. I did a Smart Chicken the other night, and we are used to chickens raised by Mennonite kids (usually for FFA or 4-H projects, so often the chickens are named, and you always know the name of the kid who raised it), and there is no comparison. The "home-raised" chickens are just flat more chickeney. But, the Smart Chicken is a cut above the supermarket chickens, but we are spoiled.

I just used canola oil, because that was what I had. I can't remember the timing, but since the oil is in a skillet, it's easy to see when they are done. These were wonderful enough that the family wants them again soon. Again, thanks for coming to the rescue! Susan

Yep, Jennifer, drywall = dust. Been there, doing that, done that, doing that. It's everywhere. Anyone who is considering a remodel or considering putting their house on the market needs one of these. Dry or wet. They have a powerful sucker, and can not only rid your house of dust, but get all of the stray noodles, crumbs, etc. off of shelves (and those nooks and cranies and the floor), and are lightweight enough that you can get those damned little bugs that I complained about off of ceilings, etc. I have devoted what little kitchen space I don't have to the Mighty Might (our term for the mini shop vac). (Note, I'm a power tool junkie)

It was really quite easy. I heated a mess of oil in a 10" skillet (3/4 cup?) until it was hot enough to puff up a portion of one of the tacos that wasn't perfect. Then, I put in a tortilla. As quick as I could, I grabbed tongs and and turner (spatula) and stuf the spatula in the middle of the tortilla, and took the tongs to the other side and brought it up, so it was in "halves", but with almost 2" between what was in the oil and what was out of the oil. When the side in the oil was browned nd bubbley, I flipped the thing and did the other side, and then removed it a paper towel lined cookie sheet, It was very easy, and next time I do it, I'll get a kid to photo the task. In fact, they were so good, we'll do it again soon! These put El Paso to shame!

Tis why I am all over the epi as a shape of bread. The crust to crumb ratio is VERY high.

Taco Tuesday at the Fahning household last night! I used ground chuck (specially ground by my local supermarket guy; they will do anything if you bribe them with smoked butt and brisket), with lettuce, shredded cheese and some really great locally-made supermarket salsa -- oh and lots of torn cilantro and raw onion. The difference this time is that Diana and I had a hankering for hardshells, not soft flour or corn tortillas, and I just flat refuse to do the cardboard El Paso hardshell route, so we made our own hardshells out of locally made corn tortillas. (despite picture quality, not burnt) These were shatteringly good, and I look forward to going these again with smoked meat or carnitas.

And, if the eggs (or some other ingredient) is to be at room temp, mention it up top with the ingredients, and don't bury it in the recipe.

Janet, I'm with you on this one, except I always think of hand lotion (conversely, Diana and I saw chocolate scented shampoo for kids and were more than puzzled).

I have some straight sided glass "bowls" (they look like souffle dishes). They were a gift, and the only label on them was "made in Thailand." Do we suppose I can put these in the oven?

Flats. But, then again, I also love fried chicken backs. No question about either of these items. It's all about the crispy skin to meat ratio. Don't get me wrong, I guess I like chicken, but crispy chicken skin wins out over the meat every day. (and the drummies are too redolent that white meat stuff.) Edited to add: My grandmother always said the purpose of eating chicken was the skin. She's right.

Big news! Heidi not only carried her lunch tray to her table today (again, with only a carton of milk and the silverware -- yes, they use the real stuff in our district), for the very first time ever, she didn't tip the tray so much that her carton of Kemp's very best chocolate milk didn't tip over, and she used a fork. She also ate red food! And, she used the shaker for the sprinkles for the Valentine's cookies appropriately. Figured out that "righty tighty, loosy Lucy" and knew which end holds the holes. Let's hear it for peer pressure and repetition! THey work hard on cooking skills in her classroom, and although she has learned how to open the dishwasher, getting the dishes in is another storey, but she has learned to love taking the wet clothes out of the washer and putting them in the dryer. We are about to move to a voice box for her, somewhat similar to the Big Mac, but with two choices of things to say.

Oh, and page numbers. They should go on the outside edges of the pages, not in the middle, or worst of all, tucked in next to the spine.

I have some cookbooks I love, other's I hate. And, it goes beyond the recipes. I want a good and complete index, and I don't want to have to buy higher powered readers to read the index (Gourmet, good on the first count, bad on the second) Oh, and at the beginning of a chapter, if you've got an index to all of the recipes, wonderful! Oh, and offer tips and hints. I love the fact that Molly Stevens in "All About Braising" talks about the cuts of meat. Try and make it so I don't have to take my greasy fingers and turn a page at a crucial point in a recipe. And, do not, I repeat do not, break a page during the ingredient list. Oh, and don't have so many cookbook potions such that I have to fix 8 things before I start cooking, or I will put the book in the box to go to Half-Price books. And, oh, those baked goods, please tell me what they should look like (don't just give me 350 for 15 minutes) and what should happen when I poke them with a finger and what they will be like when done -- crunchy, soft, cakey, etc. (Thank you Maida Heatter). And, do include plenty of margin space for notes!

Oh, I must confess. I make lists. Endless ones. Rarely do I get through one in a day, and I've been known to grocery shop 5 days during the week. They all know me by name at the supermarket and the meat market, and at the farmer's market during that season. But, for some odd reason, I seem to come home with less when I shop hungry!

No, not it they have canned tuna or chicken and the Cream of Lutheran Soup. And, you'd better have bars for dessert.

Butter or an over-easy egg. No peanut butter need apply for me.

Yiikes! (about the field dressing). As to the browse. I could be wrong, but when I look at the island across the lake from our cabin, I see this "shear" line on the trees. The browse would be higher up than a graze, I think. I think of a graze as more on the ground, and the browse higher up. But, the field dressing. That is hugely important as to how it is done, and how the meal tastes. I'd be thinking something more like chili, or kao soi, or another Thai curry, or you could be in for something really gamey. Proper field dressing involves stuff that makes you not want to eat dinner (or leave your breakfast in a patch) according to Paul, who has field dressed a bunch of them. Gotta get rid of the innards, and in fast order, too.