Toasted

My current obsession is sliced tomato on a crusty roll with some softened goat cheese and s & p. Really good! Btw: I'm all for the mayo with the tomato sandwiches but I don't like homemade mayo at all. I know it's weird but I can't stand it. Now Hellman's, that's some good stuff.

I don't have an actual recipe but I did make some of these a few years ago. I used frozen concentrate lemonaid and white wine and I think some pureed strawberries. What I learned is that you can't use too much alcohol or it will just stay slushy and to make sure that all of your other ingredients are ice cold when you blend them together. Hope this helps a little.

The best mushroom dish I ever had was at the Todd English restaurant at the Mohegan Sun. It was a mushroom ragu sp?? on chiabata bread -sorry, spelling issues today! Anyway, it's a mixture of mushrooms in a marsala cream sauce with a little bit of fresh thyme, salt and pepper. I've made it at home and it's delicious. Saute the mushrooms in lots of butter, add the dry marsala, reduce, add the cream, reduce again and then season to taste. Serve over the slightly toasted bread. Yum!

That is so cool! I wish the site was in english so I could order some of that stuff. Now that the baby has his own play kitchen he needs something interesting to cook in it. Right now all he has is a plastic onion and some plastic peas.

A nice little salad: minced mint grated carrots cumin lemon juice a little honey if you want mix it up and let it marinate for about 15 minutes. Goes with almost anything.

Hmm, weird but interesting all the same. I might try this, I'll report back if I do.

Personally I don't think they taste anything like asparagus, maybe it's just me. They kind of taste like grass, good grass, but yeah, grass. But I like them anyway!

Basil Macaroni salad -cooked macaroni -mayo -half+ half -finely minced fresh basil (lots of it) -salt and pepper Mix it up and let it sit for about 2 hours and then add more mayo or half and half if it's not creamy enough. Oh, add some minced garlic if you want, even better.

I like to steam them until tender (about five minutes) and then sprinkle them with a little balsemic vinegar and salt.

From what I've noticed at my children's school, healthy lunches are in the minority. Parents just want to pack something their kids will eat and be done with it. I make the kid's lunches about 95% of the time and I always include fresh fruit and vegetables. I hate those lunchable things- all that packaging for so much junk.

Lately I've been bringing teeny tiny pizzas to parties and people have gobbled them up. I just roll out the pizza dough and use a shot glass (you could of course use a cookie cutter!) to cut out the circles. Then I just top them with anything yummy laying around like spinach and goat cheese and asparagus tips and brie. Easy to make and to pick up and eat with one hand.

I too, have had my own polenta battles. What works for me is to almost deep fry it in a hot pan with about 3 to 4 Tbsp. of oil. Patience is key, flip it over too early and you'll lose the crust.

Ramen noodles fried egg sandwiches generic mac & cheese dinner canned everything a memorable Thanksgiving feast with friends- the table was a guitar case stacked up on stolen milk cartons and mushrooms for dessert, you know, the magic kind? Hey, I was a kid at the time!

A local gardening place around here sells little bird baths made from teacups cemented on to iron poles. Very cute for the garden.

Yes, and how about when I describe my clothes? Nothing is ever just red, or black or green. It's always kiwi, cream, coffee, strawberry, " hey I got the cutest skirt! It's watermellon with an orange trim!" I could go on and on but again, I'm not obsessed like you guys!

My sunroom walls are pumpkin pie orange, my living room is espresso cream, the baby's room is blueberry blue, just painted the shed lima bean green. I don't know what's up with you people, I never think about food.

Breakfast dinner tonight: Scrambled tofu Pancakes homefries toast! Diced pineapple and mango

It's not on this week- check in next week on Monday. I don't know why.

Ick, dry heave here! I don't blame you for never eating mayo again after that. Welcome to egullet by the way!

Lamb. Poor little lamb. Read me ten hundred books about cute little lambs and expect me to eat that? God no!

What a good idea. I'll try to get there this weekend if I can.

Could you identify what vegetables are used in this dal? In Andhra they make a mildly spicy Mango dal using semi-ripe mangoes and mung dal. I have seen this served as a thick soup in some Indian restaurants. No, nothing so exotic here in CT! The soup is pureed so it's hard to identify what vegetables are in it although I'm guessing carrots, potatoes, maybe tomatoes-I can taste ginger, coriander, cumin, lemon- again, seems like something I could make at home but the seasoning seems all off when I try.

It says "Vegetable dal soup" on the menu. I did try to ask about the ingredients the last time I went but there was a language barrrier and basically I have no idea what the guy was saying but I did get the vibe that he wasn't into sharing the recipe!

I know that there are probably a million variations of this type of soup. I've looked all over the web but I can't seem to find a recipe that tastes like the soup at my favorite Indian restaurant. I promise to actually follow the directions if someone would be kind enough to post a recipe. Btw: the vegetable dal I order is pale yellow in color, thin, slightly spicy- believe me, I've tried to re-create it many times with many failures. It seems like it should be easy but I just can't seem to get it right.

Ewww, I read that way too early in the morning! At least he's inventive though!