NadyaDuke

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  1. Did this ever get posted? I'm curious how it turned out! Plus, I might pick up some tips ....
  2. Happy to help. I just remembered that the peanut butter and spaghetti sauce, and maybe the tomatoes, have a regular and an organic variety. I buy the regular, but you might want to investigate both to see what works best for your article.
  3. Here are my standards from Whole Foods that are cheaper than the equivalents elsewhere. 365 natural peanut butter 365 basic marinara spaghetti sauce. This has just about the fewest grams of sugar of anything I've found and is inexpensive. 365 canned fire-roasted tomatoes. A staple in my pantry. All of those have good everyday prices and often go on sale. And, of course, there's the bulk food section, which is often a good deal, especially since you can buy just as much as you need and no more.
  4. I've had my GE combination microwave/convection oven for about 8 years now and really like it. It's my second oven for when I need to bake a side dish or dessert while the main oven is busy. And it has a feature that uses both microwave and convection that will cook baked potatoes in 30 minutes - I like them cooked this way better than microwaved only. I also like that it doesn't heat up the kitchen as much as big oven does, so I'll use it if I just have one small thing to bake, or just want a couple potatoes for dinner.
  5. My husband doesn't like turkey either, so we alternate turkey and non-turkey years. One of my favorite alternatives is crown roast of pork with some sort of stuffing in the middle.
  6. One of my new favorite restaurants Imperial - the chef is Vitaly Paley, of the well regarded Paley's Place. I also just went to Mucca Osteria and all four of us found it delicious. For bars in the SE, Slow bar is cozy and has a great burger. Bunk Bar and Dig a Pony are bigger, but appropriately dark and have good cocktails and beer lists. Have a great time!
  7. You'll be here during Portland Dining Month, which is when lots of restaurants, including some of the best, offer a prix fixe menu for $29. A couple of my favorites on my list are Imperial, East India Co. and Oven and Shaker. http://downtownportland.org/dining-month/ A combination of dinner and a food experience is Simpatica Supper Club. Friday and Saturday nights different chefs prepare a menu which is served at communal tables (though usually plated individually.) The kitchen is open, and the chef comes out and tells you about each course. I've been close to a dozen times and the food is always great. You can see the menus here http://simpaticapdx.com/ If one interests you, call to make a reservation. Finally the biggest fanciest area Farmers Market is Saturday morning in downtown Portland. There are vendors selling not just fruits and vegetables but meats, pickles, cheeses, kimchee, baked goods, chocolate, etc. and usually the maker is there selling to tell you all about it. They also have cooking demonstrations featuring local chefs. http://www.portlandfarmersmarket.org/index.php/markets/psu/ Have a wonderful trip! Feel free to PM if you have questions.
  8. Thanks for all the great ideas! The asparagus wontons have me drooling, but I think I have enough on my hands, since I'm a wonton rookie. I'm leaning towards some time of salad or slaw, probably based on what looks good at the market tomorrow. And I love the idea of just using olive oilntobdress it because it gives me an excuse to buy some higher grade olive oil than my usual all purpose! But I'll have some lemons in reserve in case they're called for.
  9. I'm cooking dinner for some vegetarian friends this weekend. I plan to make The Very Full Tart from Plenty (roasted veg and cheese), and garlic roasted mushrooms. The dinner will be accompanied by 2003 Oregon Pinot Noir from various wineries, to have the fun of a horizontal tasting. My husband suggested I need something crispy or crunchy to round out the meal. Since Pinot Noir is a focus, vinegar or very spicy foods are out. Any suggestions, wise eGulleters?
  10. Last time I faced this, I went with a grain-based salad. E.g. a couscous salad. Quinoa is popular now..... You can add cheese or even meat to make it more hearty and they stand up well to delays.
  11. I quite like a Boulevardier made with Rye instead of Bourbon. Or a Negroni made with Rye instead of gin, however you want to look at this!
  12. I'd try an Old Tom gIn. I can't wrap my head around the pairings of London Gin and apple juice, or bourbon and Tonic water. (Not saying they wouldn't work, I just cant imagine it and would have to try it.) but an Old tom might fit.... I'd probably try bourbon and soda water if you wanted to go that way.
  13. I'm just starting on this adventure myself. I can't vouch for the results, but the well-respected bartender who sold us our barrels recommended we start with the Coopers Cocktail on her site. I tried one and found the Fernet too strong for my taste so I cut its proportion in half. I'm aging a a batch of Gin Bijou as well. Both recipes are available on her site: www.babybarrels.com
  14. I use a jar of chopped ginger, instead of fresh. I usually use canned chicken stock because I don't like using freezer space for homemade. Ever since college I've cooked pasta in "not enough" water, long before McGee wrote about it. Lemon Pepper is my secret ingredient.
  15. Drinks! (2011–2012)

    Last night I made a Purgatory. This was delicious, the Rye nicely balancing and complementing the other ingredients: 2 oz Rye (I used Bulleit) 1/2 oz Green Chartreuse 1/2 oz Benedictine Another bonus is that it see my seldom used Benedictine