robirdstx

I buy the pre-peeled garlic and store it in the fridge in a glass jar covered with extra dry vermouth. Gives the vermouth a nice flavor too! I got this tip several years ago from this page.

dcarch - thank you for your comments on my snapper and my flank steak photos. kayb and harrysnapperorgans - thanks to you as well regarding my snapper. Tonight was one of our favorites: Homemade Pasta with Gulf Shrimp and Andouille

Hi Heidi, we weren't sure either at first but it was cabbage.

Today I met with a couple of friends at a local Thai & Vietnamese restaurant called the Kemah Cafe. This was the first time any of us had visited this place. And we will definitely be going back soon. Their lunch specials today included Tom Yum with the choice of shrimp or chicken. I chose a small cup with the shrimp. I tried to lift the shrimp with the spoon but it sank before I could snap the photo! The soup was just okay - it did not have as much flavor or heat as others I have had. The soup was followed by Grilled Pork with Steamed Rice. All three of us ordered this dish. The pork was great! We all liked it very much - nicely crisp but tender and full of flavor. My lunchmates had to go back to work after the meal so I ran some errands which included a stop by the library to pick up a copy of Rosetta Costantino's "My Calabria." I'm really looking forward to getting into this book.

Hi Ann_T, the fried mushrooms look delicious. Breakfast today was leftovers - homemade pita and drunken beans with a few bacon bits and a little shredded cheddar.

I had leftover steamed rice and some button mushrooms that needed to be used, so I did a search and found a recipe for Mushroom Fried Rice on Food & Wine's website. I made a variation that added garlic but left out the sesame oil and only added the salt at the end to taste. Edited to change size of photo.

Thanks, Bruce! The dish was our take on Tex-Mex (hence the unapologetic liberal use of yellow cheese). The sauce was a Chili Gravy recipe from Robb Walsh's "The Tex-Mex Cookbook". I wasn't sure I was going to like it, but it was very good. Menuinprogress - glad to hear you liked the gravy as I have the recipe in my to-do folder.

Thank you, Ann_T, we were very pleased with the fish. Everyone is posting such lovely dishes. Great inspiration! Tonight we had Flank Steak, Onion, Tomato and Tzatziki on Homemade Pita

Red Snapper and Broccoli

I had my first Five Guys burger a couple of weeks ago at a newly opened location just down the road from me. I had a double patty burger with my preferred options of tomato and lettuce with mayo on top and grilled onions with mustard on the bottom, which they prepared as requested. However, I too prefer a toasted bun. I liked the burger but it was a bit pricy so will probably not go back. There is another local independent burger joint that I like better. Didn't have the 5 Guys fries so can not comment on them but service was friendly and efficient.

Thanks to this topic, I've been thinking about how much I hate the toast I get from my modern toaster oven. I went "antiquing" today and found a Toastmaster toaster (this one was manufactured between Jan. '50 and April '51). I brought it home and have now had the best piece of toast I've had in years!

Prawncrackers It took me more than a year but I finally used your recipe. Thank you. We loved them. No leftovers!

sheepish All of the seasonings were in the marinade. The birds were dusted with plain AP flour just prior to frying. It made for a very nice light crust.

Ann_T Your welcome. We really liked the seasonings in the marinade and think it would work well with chicken wings, too.

Tonight was Linguine with Sausage at the request of my DH. I made it this time with a combo of sweet longanisa and Spanish chorizo. He really, really liked it!

In your photo, just below the oval set, is a set of 6 spoons. I have a set that looks like those but have found that the "Tablespoon" is really just two teaspoons in size. That discovery meant that I had to update many of my recipes! The one I have measures out at exactly 15 ML, which is the same as all the others I use. Unfortunatley, mine measures out between 10 and 11. I just treat it as a 2 tsp measure and remember that when I am using it. The other spoons in my set are pretty accurate.

Oh my, robirstx, I hope those quail were for Valentine's Day. The plating looks positively. . . romantic. emilyr - Too, too funny! I hadn't looked at them that way but I guess the romance carried over from Monday to Tuesday.

In your photo, just below the oval set, is a set of 6 spoons. I have a set that looks like those but have found that the "Tablespoon" is really just two teaspoons in size. That discovery meant that I had to update many of my recipes!

We used this recipe for Deep Fried Quails with Spicy Salt

Opinions, please. I saw this today but did not purchase it. There are three drawers and three canisters. I keep thinking about it and what I might store in it.

djyee100, that looks so good. Thanks for the link to the recipe. I'm in line to get the book from my library in the next two weeks but now I won't have to wait. We had this dish tonight. So easy and so good! I used chicken thighs, peeled russets, plum tomatoes, white onion, garlic, olive oil, dried oregano, and cayenne powder.

I visited a local thrift shop yesterday and brought home these three salad plates for $9 (hanger included). I love palm trees but finding out that these plates are selling for about $16 each at replacements.com just about made my day!

I didn't want to see any of the bottom three eliminated but I don't think, from what we were shown, that Fabio was the worst. We were told that Dale's sandwich was so salty as to be inedible and Tiffany's chicken and dumplings were called a tortilla soup. I'll miss Fabio.

White Mountain Bulgarian Yogurt, made in Austin, TX. I first found it at WF and now get it from my HEB.

djyee100, that looks so good. Thanks for the link to the recipe. I'm in line to get the book from my library in the next two weeks but now I won't have to wait.