robirdstx

Wow. I wonder if the quail I bought last week were mismarked. I bought a six-pack of Plantation Quail brand 4-5 oz whole birds for $6.99 at my local asian market. Maybe I need to go back and stock up before they change the price. Anyway, I've never had quail before and am open for cooking suggestions. I had thought of doing a couple whole in the deep-fryer and some spatchcocked on the grill.

We are doing the same with 'nachos grande' - layered corn chips, refried beans, shredded chicken with mole poblano, chopped pickled jalapenos, more chips, and grated provolone and cheddar - baked at 350F until cheese is well melted and served with guacamole, sour cream and pico de gallo. And margaritas!

Erin, thank you for a wonderful blog. Love the fried egg on the fried rice.

The sandwich I ordered most often was a patty melt.

Unless the stew is going to be a surprise, you might want to ask your family what type of veggies they would like. My family likes a potato, carrot, and onion combination. I throw in the peas because I like them.

Pork Tenderloin, Bok Choy and Mushroom Stir-Fry on Jasmine Rice

Yesterday was interesting to say the least. We woke up to no electric power, which did come back on, but then went down again several times and then was off for over two hours. The power issue was related to the very unusually cold weather here in Texas. When the power did come back on, I quickly used my kitchen-aid mixer to make pizza dough and managed to get it proofing in my microwave before the power went off again. Fortunately, the city got the problem solved in the early afternoon and we have had power (and heat) since. So, I was able to cook last night and we had Pizza and a nice warm kitchen.

dcarch - Thank You! I'll trade some of my shrimp for some of your chicken wings. They look delicious! How did you make your yellow and black pasta?

I've been talking about wanting to change out my ceramic (electric) stovetop for a gas one for the last nine years but now, after considering how easy it is to keep the ceramic one clean, I think I'll stick with what I have.

What kind of potatoes? They look great, but how do you make 'em? Hi judiu, thanks. I used the recipe here. I've used red potatoes before but this time I used some small yukon golds, with fennel seeds and fresh thyme.

C. sapidus: Thank you. They were very tasty! Tonight we had Smothered Pork Steak with Green Beans and Crash Hot Potatoes.

In my case, her vigil. We always ask: Are we doing it right?

The surf looks perfectly grilled. dcarch: Thank You. What with the newest "Artic Blast" on its way down here, I decided to use the grill again tonight. Cajun Spiced Grilled Shrimp and Steamed Multi-Grain Rice

I keep one in the sugar bag and one in the flour bag. They make wonderful scoops. Oh, I am so stealing this! Thanks for the tips.

Pork Sausage Patty, Scrambled Egg, and Cheese Slice on a warm Bisquit

Tex-Mex for me. I've always liked tamales, enchiladas and tacos but the real love started with my first fajitas when we moved down to Austin from Kansas City in the mid-80s.

Tonight was Surf 'n Turf on the grill. I had the Surf (Lobster Tail) and hubby had the Turf (Rib Eye). We also had grilled zucchini. I basted the tail with garlic butter and then dipped it in more as I ate it.

Sometimes I make grilled cheese sandwiches for breakfast and I always put dill pickles in them.

We had Beef Stew for dinner last night and the leftovers tonight.

Hi Shelby. You don't need a press for flour tortillas. Just roll them out. I can't find it now, but last summer I watched a video on youtube that demonstrated a method for getting a nice round tortilla. My notes have: form dough into 41-42 gram balls, with tight skin. Keep covered. Press a dough ball out to oval shape (rolling from center to edge) with rolling pin, turn 45 degrees and roll again, turn another 45 degrees and roll until round. Cook tortilla in hot dry cast iron pan, watch for tiny bubbles, turn quickly, tortilla will puff up, turn for final time. Ready to eat. Hope this helps.

I'm in both camps. Most of the plates we use for every day are white but I do like colored bowls. I have two sets of dishes with patterned rims that we use when we have company, mostly because I don't have more than two matching plates of the white ones.

For pork, you might try tenderloin instead of loin for a more tender cut of meat.

Thanks Kim. I really liked the egg roll wrappers, too. However, next time I will slice them into lasagna noodle widths to let the dish bubble up during cooking in a more even manner. I love cannelloni and I've got more wrappers in the freezer. And your Sunday Dinner looks so good!

Wolf Brand Chili. Got a can free with purchase of something else. So disgusting I threw it all out after one small taste.

When cooking for the two of us, I usually use 4 oz dry pasta if it is going to be the main course and half that for a side dish. My husband has a larger portion than I do either way.