toolprincess

Atomic fireballs and sour gummies.

Dinner tonight with some photos of dubious quality. For the SO: Calzone (sausage and pepperoni), green beans, grape tomatoes, and orzo For me: Teriyaki-miso salmon, orzo, green beans, and grape tomatoes, and red pepper strips.

I have stuck in the rut of a combo of black tea and herbal peach tea. This is my first experiment with fresh herb leaves. I do need to write down the proportions and results rather than thinking I can remember what I did. I've done that with dishes I threw together and then was never able to recreate them. Heidi Swanson has a great "recipe" in her first book Super Natural Cooking which is basically 4 cups of water, 4 teabags (regular size) - brew tea. Mix tea with equal parts of Peach Nectar or any fruit nectar you like. I have made this several times with peach nectar and it is delicious! I love her style of cooking. By nectar do you mean those drinks in a can or something else? the peach nectar I have used comes from the juice aisle and is in a tall not too thick glass bottle. Sorry the brand just goes right out of my head. At my grocery these nectars are usually on the top shelf which if I remember my marketing correctly says something about their branding and price point. I was just wondering the other day about the canned nectars found in the Mexican foods aisle.

I have stuck in the rut of a combo of black tea and herbal peach tea. This is my first experiment with fresh herb leaves. I do need to write down the proportions and results rather than thinking I can remember what I did. I've done that with dishes I threw together and then was never able to recreate them. Heidi Swanson has a great "recipe" in her first book Super Natural Cooking which is basically 4 cups of water, 4 teabags (regular size) - brew tea. Mix tea with equal parts of Peach Nectar or any fruit nectar you like. I have made this several times with peach nectar and it is delicious!

tonight out of the freezer 2 chicken breasts baked in BBQ sauce, frozen waffle fries, and some frozen broccoli in butter sauce. Certainly not the duck fat, chicken broth, crawfish dilemmas. My freezer is much more pedestrian. Partly for convenience and partly due to a SO that has the eating habits of an 8 year old. Edited to add: after some haranguing the SO has conceded to try whatever veggies I cook except brussel sprouts. Tonight got him to eat 2 pieces of broccoli. Small step for mankind!!!

I have never thought of this. I'm with Jeff I have a hard enough time remembering my resusable bags! Great idea though. I especially like your method Andie, when I do buy bulk taking the time to write the SKUs and label everything generally limits me to one or 2 items.

Crawfish pie? My SO just got laid off on Friday so perfect time for a freezer cleanout! Plus, I now have so much in my side by side freezer that I literally can't fit another thing in there. But the money saving factor will be a good impetus for using up what is in there.

I am trying to break the diet coke cycle and have been drinking more tea. I grew up in the south so tea is my roots. Except now I drink it unsweetened with Splenda rather than the true "sweet" tea. I know tea has caffeine naturally but it does not keep me awake like DC and it is also better as I don't get as much acid reflux (something that seems to be plaguing me now that I am older). I should totally start keeping a perpetual cucumber bowl - that is part of my southern roots also - we always had cukes with vinegar and onions all summer long (from the garden).

Marco white

Watermelon jolly ranchers.

Please fedex to directly to my mouth! Those eggs look delicious.

General's Tso's chicken. Deep fried chunks of chicken in sweet spicy sauce. So delicious! So bad for me.

I have a soft spot in my heart for Jello salads.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM! Yummy! I love some whole hog BBQ by Ed MItchell luckily I can get that without coming to NYC! Although I'd love to come to NYC if working and money was no object.

sardines in oil, drizzled with cider vinegar and peppered with saltine crackers. I don't eat the bones though. I know you can and I know they are good for you but I just don't like the texture.

Yeah the boycott ended in 2004 when Mt. Olive signed an agreement with the FLOC

Since I'm from NC, I often buy Mt. Olive products as I like supporting a local business. There used to also be a pickle factory in Faison which is right by Mt. Olive. In Faison they made Cates pickles. I think Mt. Olive pickles are delish! Last year I attended the Pickle Festival at Mt. Olive and it was a blast!

Ah must I persist with no pictures. Apparently I am having issues with that. Dinner last night (after returning to la casa at 8pm) Sabretts hotdog with texas pete chili, vidalia onions, yellow mustard, and a dash of ketchup (heinz). The orange stuff from the blue box supplemented with extra milk and shredded cheddar. Trader Joe's organic bread and butter pickles.

Have you looked on allbarstools.com ?

Dinner last night was roasted potatoes, corn, pan grilled ribeyes and salad. All intentions to take photos went out of the window at 930 when it was ready as I was starved! Tonight I plan to take leftover steak and make Asian Style Beef and Noodle Salad from the Deen brothers Take It Easy Cookbook.

It's worth the time to go to the Barking Crab. http://www.barkingcrab.com/content/boston.html

FG - when do we get to see pics of the new place (kitchen)?

Perhaps it was a guy thing! Hope you enjoy the cheesy version just as much!

Almost never. but if I did - cut in half and using a spoon to scoop out the segments. If the segments are COVERED first in sugar. So its almost tolerable. Oddly sour and bitter are 2 of my favorite flavors but I don't care for grapefruit at all.

I want an ice maker that makes tubular or flake ice. I often refer to places when eating out that have the "good" ice. This may be a preference also driven by the fact I like to chomp on this kind of ice.