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What you need to do is start a new thread titled "Foodblog: KatieLoeb". That way, we know where to go for the latest on Katie. Cheers, dear.

You got it, babe. Just report what you did, ate, thought about eating. At least, that is what I did. You set your own style. I am sure that will be great. At least, you get to tag next. I think you should target one of the guys. (OOPS! That may scare them off.) Congrats on the promotion. I am sure it is well deserved.

The onion was divine. All I had in the house was my last white onion. This was from the same batch of really strong white onions that I used in the salsa. The final result was NOT strong and incredibly sweet. This squares with my experience with onions for onion soup. Sweet onions just don't have the "stuff" for great COOKED flavor. Strong onions, cooked long and slow, develop more sweetness and rich flavor. Keep those sweet ones for eating raw.

Oh... Surely not. He is a lawyer, after all.

LOL... The kitchen ceiling fluorescent fixture went out at my nephew's house. For the three or more months it took for him to get around to fixing it, he strung around some of those tube lights and a string of "jalapeno pepper" lights to provide ambient lighting.

I would be careful about admitting that to the general public.

You are killing me! Three of my FAVORITE things.

Yeah... I did that!

That onion thread got to me. I did what Jin said. The onion with the balsamic is now in the DeLonghi and should be out in another hour or so. I will probably be getting nipish by then. I have continued to much the grapes. I am now enjoying a glass of merlot. eeny... meeny... miny... mo... KatieLoeb... You are IT! (Shouldn't have mentioned that Cuban pork. )

I don't have one, yet, but I think those whisk/grabber things are pretty cool. Then, this thread came up: MoMA Design Store Fall 2003 catalogue And... TaDa Guilt free.

That is interesting. When the 1015s are in, a favorite lunch is an onion sandwich... thinly sliced onion, piled on good bread with mayonaise, salt and seasoning to taste. Jane's Crazy Salt is a current favorite. Drink one, or two, very cold beers. You WILL snooze, more so than with beer alone.

The subtly obscene description of the McDonalds sausage and biscuit. Maybe it was too subtle. Hmmm... dinner to THINK about. Also... Who is "IT".

I just consider "store bought" mayo a whole different thing. I have made a lot of different mayo's and none of them taste like Hellmans to me. I am sure as hell not going to "whip up some mayonaise" to make a tuna salad sandwich for lunch. Hell... I usually don't even have eggs in the house. I buy eggs occasionally and often can't find those cute little packs of six. Then I am stuck with the leftover eggs. That tip about freezing the egg yolks is wonderful. Next time I have excess eggs, I will definitely separate out the yolks and freeze.

Good grief... you are right... cows are vegetarians!

Yes. It is yummy. I didn't see it here for a long time. It just showed up at our Randalls which is owned by Safeway.

For some things there isn't really a "right" way. Take green beans for example. Really good ones are great lightly sauteed. But then they are also good stewed long and slow. Same veggie... two completely different dishes. Both good. For some things, there is a "right" way. Good steak well done is not "right". Brisket cooked less than a few hours is just about inedible. Then there are personal preferrences. Under done fish makes me gag. But that is just me.

Recent acheological research on the workers' dwelling areas indicate that the primary food was onions. Indeed, workers were paid in onions.

All of the above. I will add... Paper thin onion slices marinated in lime juice, s&p. Great on sandwiches and with anything rolled in a tortilla. Years ago, my dad came back from a business trip to the Rio Grande valley with a 50 pound sack of Crystal City Sweets. These were about golf ball size and very sweet and mild. We ate onions on everything, in everything, every day for a couple of weeks. Funny thng happened... Nobody had trouble with BO even though working in the garden at the country place could defeat the best deodorant on the market at the time. And... let us not forget... onions provided the fuel that built the pyramids.

Lunch... Sliced brisket sandwich, Hellmans Mayonesa flavored with Chiapas style ancho paste, a nice heap of the onions in lime juice, a cold Modelo Negro beer (I am working from home today. I can do that. ), more grapes. The ancho paste is from Zarela Martinez, Food From My Heart. It is the marinade for the Chiapas-Style Pork recipe. The surprise ingredients are ginger and allspice. It is one of the most delicious things I know of. I keep a jar in my fridge. We are almost to the end of day three? Any volunteers?

This SSB won't bore you with resin descriptions or long chemical names. For all practical purporses, Formica and "melamine" are the same thing. Melamine is a resin description. Many types of products are made out of it. Formica is a product that contains melamine (and phenolic for some grades) resins. There are all kinds of grades, thicknesses, etc. Surface treatment would be the same for whatever you have.

Oh that reminds me, that's the same in my Grandparents' home in Alaska. In coffee and the finishing splash on your morning, lumpy oatmeal. Do you mean they use it or actually call it "moo"? That would be an interesting coincidence.

uuuuhhh... I have never had that. I am really intrigued. What the hell is it? I want some!

I will have to agree with autumn. It just starts to cool off in Houston and I can get back to my "pots of stuff" that I love so well. But there is also, I think, this conditioned response. The first cold front and crisp days of fall bring me back to returning to school. This was before the kiddies went back in August. This feeling lasted into college. The expectation of new adventures was in the air. The acorns were crunching under my feet. New worlds were ahead to be conquered. That feeling seems to spill over into my cooking in later years.

OOO... OOO... Just remembered the can of dulce del leche in the fridge. I am currently licking a big blob off of a spoon.

yep... I have done that. And it is very good. The sweetened condensed was on sale so I stocked up, preparing to boil 8 or 10 cans for dulce de leche. Then I noticed I was out of my "moo" for my coffee. BTW... "Moo" is our family name for evaporated milk.