Arey

I had a friend who's parents were 2nd generation Norwegians in Wisconsin in the early 1900s.He once offered me some Gjetost , and said that his father's breakfast every morning was a slab of Gjetost on a piece of bread.

"Preserving leftover wine may be fine, but I worry it can have a counterproductive effect, too. In the end, wine isn't a thing so much as an event. Opening a bottle sets wine on the path of change, growth and evolution. To have a bit left over is to have a glimpse into its future; in a sense to share that future " The leftover wines future is to get drunk, and with any luck there will be enough leftover for me to share that future and also get drunk.

It's threads like this that make me appreciate my new GE electric coil top basic model stove that I bought in January. It doesn't do a lot, but then, I don't ask a lot of it. If only I had the space for a CSO.

I liked Everyday Food magazine. When they stopped publishing it, they substituted Martha Stewart Living to finish out Everyday Food subscriptions. I couldn't help wishing they'd send it in a plain brown wrapper.

These are the ingredients for the Frugal Gourmet's dill and cottage cheese dressing. 1/2 cup Cottage Cheese (full fat) 1/2 cup light mayonnaise 1/2 cup 2% low-fat milk 1 tbsp oil 2 tbsp wine vinegar 1/8 tsp sugar 1 clove garlic -- crushed (I use garlic powder) 1 tsp dill (or to taste) Ground white pepper to taste (I use black pepper) How long should a salad dressing such as this last. I have a very poor sense of smell, and so cannot go by the smell. I made a batch Monday for the same author's chicken and broccoli salad. I'm considering just pouring what's left of the dressing down the sink and making a new batch tomorrow, This will at least solve the problem of what to do with some of the leftover cottage cheese which I only buy when making the Frugal Gourmet's broccoli and chicken salad. I repeat , please don;t suggest going by the odor. I once realized that a carton of milk I had was probably past its "best by" date when it came out of the carton chunky.

when my internal voice says "I am tired of living in filth and squalor" I tend to clean whatever bit of filth and squalor is bothering me. My brand of wrap plastic sticks to anything excerpt what I want it to. It is especially good at sticking itself to itself between when I ripped it off the roll and put it down on the counter.

he has also posted in the dinner thread showing dishes with ingredients I've never had and never will. Caviar, truffles. blue lobsters from, Scotland.

I use the standard wooden holder that uses what I call adding machine tape. When going out I tear the list off and put it on the front of the small pocket notebook I always carry. At home I take it off the notebook and put it under the cd disk holder on top of the cd player. This is to ensure that when I notice I'm out of something I will write it on the easily accessed piece of paper, and when I go out I will take the list with me, and when shopping, I will actually look at the list while in the supermarket, and the list will be readable so I won't end up standing in the aisle wondering what 2 wrntzes is. When my mother lived with me, she would tell me we're out of things, when I got home from work which sometimes meant I had to go back out . In order to avoid this I bought one of those magnetized note pads which I stuck on the fridge door and asked mother to write whatever we were out of on the pad so when I left the house i could get whatever we needed on the way back. The next time she told me were out of something I looked at the pad on the fridge and it was blank. "Why didn't you write it down on the pad?" I asked. "I was afraid I might forget to tell you to look at the pad" she replied. Despite my assurances that she didn't have to remind me to look at the pad, she never did use it and eventually I gave up and took it down.

I was thinking one jelly doughnut two small boys. It wouldn't have been a problem when I was growing up. My older brother would have grabbed the doughnut and said "It's a shame there was only one, Arey, or you could have one too".

That really belongs in the gallery of regrettable foods.and those sausages are obscene.

I used to start tomatoes, herbs, and flowers from seed using a two tier grow light set up. My first cat liked to sleep on top of the top grow light fixture. I sold all the growing stuff at a yard sale after I got Bryn Barishnikat who I should have named Moose. Imagine the mess greeting me early some the morning if I had tried starting plants from seeds with Brynbarishniklutz around. And it wouldn't even be deliberate! So I switched to buying tomato plants and two years in a row I got early blight followed by squirrels and all the other plant diseases , and then late blight to finish off any plants that had survived. So now I just buy tomatoes at the farm market where they're currently carrying local hydroponically grown tomatoes which are quite nice. I also have tomato plants growing out of the ventilation slits on my composting bin. BLT time is on the way.

What type are they and where are you growing them?

Thoroughly enjoyed this. Can we expect to see the chicken skin fruit harvest?

Will a roomba do a vinyl kitchen floor with splatters and spills. I mean the small ones that you don't notice until later not the big ones which I clean up immediately. Usually by throwing a damp paper towel on the floor and then swishing it around with my foot. I have my own variation of the five second rule which is the 5 inch rule. Any food that gets within 5 inches of the floor gets thrown out. Although I did once rinse off a cooked steak and pat it dry. But it was late and I was hungry, and I was younger and the floor was cleaner..

I try to clean as I go because I have such limited counter space.The only overnight object in the kitchen sink is the tea cup from after dinner which will go in the dishwasher in the morning. Since I live alone and am only cooking for one I try to keep messes under control because i know who's going to get stuck with the cleanup The kitchen floor is an entirely different matter. If I had a dog the floor would be cleaner, but i have a cat who's a picky eater and scatters his kibble all over. Anybody have any suggestions as to how to keep a kitchen floor clean when you're a senior senior citizen with arthritis. There is a woman I pay a couple of times a year to do the floor and ONLY the floor but then I have to clean up the after her especially the countertops.

Since it is an Italian type recipe, it's probably the size of an Italian meatball. Not too big and not too little unless its for Italian wedding soup, when it should be smaller , and it should be much bigger for penne testa di leoni unless you're using orzo which would make it a Greek recipe if you're using Greek size orzo because the Italian size orzo is too tiny for penne testa di leoni, and if the Greeks had such a recipe only then it wouldn't be chicken cacciatore it would be chicken kynigos. Hope this helps.

They started in 2001 and have done over 400 shows, and try to present recipes using readily available ingredients and not requiring overly specialized techniques, or specialized equipment such as a duck press. They're bound to repeat some recipes. So I expect to eventually see a new ATK episode demonstrating the absolute best ever unsurpassable way to roast a chicken. A method which will remain unchallenged and unsurpassed until the next best ever unsurpassable way to roast chicken turns up. But I won't feel ripped off because I'm always ready to learn the latest thing in chicken roasting, even if I will probably keep on roasting chickens the same old way. The same happens with other TV shows, I don't watch this old house because I found I couldn't stand one more demonstration of the very latest thing in house foundations. They brought on a state of ennui I hadn't experienced since I retired and no longer had to sit through our district managers staff meetings.

I always make enough rice to freeze a couple of one cup containers, Right now I have saffron rice, curried rice, wild rice and white rice mix (I use Near Brand original flavor, and trash the flavor package) pinenut-parsley-pilaf and plain white rice in my freezer. I need to make a batch of rice with peas since I'm out of it right now. For the curried rice and the rice with peas I use chicken broth, instead of water. I first had rice and pea years ago at the house of a woman who had a catering business and had two assistants living with her. Two women, Anna and Maria, from the Cividale area and what I had there was risi e bisi. Neither Anna nor Maria would consider my rice and peas as even being remotely related to risi e bisi, and for that matter, neither would I. I saute some onion and mushrooms and then toast the rice, add chicken broth , frozen mushrooms, and cook. No canned peas allowed.

Sunday dinner was a braised lamb shank with leeks on a bed of rice and a green salad. Easter drawing near means something lambish besides lamb chops and racks of lamb are available at Mel's. I got three shanks and two lbs of lamb cubes for kabobs. The original recipe was from a W of S catalogue years ago and called for leeks, garlic, white wine and rosemary. I had the lamb, the leeks and the garlic and that was about it so I used Penzey's Greek seasoning,water and a lot of leek because lots of leeks is a good thing. I roasted the shank in the oven to get it browned, a tip from C.I. in reference to short ribs, and was able to cook the shank early enough to refrigerate it and get the major clean up done a couple of hours before dinner. The only thing missing was a dog to give the bone to

Wheres the fried egg? Scrapple needs a fried egg or 2 on top to make it a real scrapple experience. My father used to go to the Reading Terminal Market in Phila. on Fridays and come home with scrapple , sausages, and sometimes cup cheese. He's cut off a thin slice of the scrapple from the end with all the congealed fat on it and eat it with enthusiasm. He, and the dog, and I would all eat cup cheese (it was similar in may ways to LePages mucilage, the glue that came in the bottle with the red rubber nipple on the top. When spread on bread the cheese tended to make the bread curl up) but my mother and brother didn't even want the container of cheese opened when they were in the room.

No. It's Hutch from Curse of the Were-Rabbit, and he's holding a wheel of Stinking Bishop cheese to revive Wallace.

I have a contract with a pest control company and they spray my deck and foundations every 3 months. They always give me a supply of the Terro bait stations which I use inside the house. Ants seem to love the stuff but I take precautions so that Bryn can't get to the bait stations. No pesticides or spraying inside the house since I have COPD and Bryn and I both have allergies. Probably to each other. The pest control company said that once you find where they are coming in you can lay a little trail with the Terro to guide them to the trap. I also don't allow power spraying by the company, only hand spraying and only the foundations and around the deck. They have one employee who has been servicing the place for years and we get along fine, but if he's not available and a substitute comes I keep a close eye on them since some of them will just spray away with wild abandon. Since I garden for wildlife, and butterflies and insects and have a small garden pond ( a real hot spot for the Fowler'sToads in the warm months) the last thing I want is some idiot spraying a pesticide all over the place. What you need is a bait that the ants will take back to the nest and feed to the other ants especially the queen and the nest will be wiped out, and the problem solved until a new ant starts a new colony that starts sending out scouts which doesn't take very long.

The local ACME supermarket had a frozen capon in the poultry freezer, but they wanted $47.00 for it which I through was outrageous. I decided I was going to have real roast chicken Sunday dinner. Not one of those nice 3 1/2 to 4 1/4 lbs chickens but a real roaster from here. I decided to follow the Julia Child method from How to cook even though it requires multiple bastings and turnings. I was hoping for a 5 1/2 to 6 1/2 chicken but they only had two roasters and I took the smaller one at 7 1/3 lbs and it cost $22.00. I also got some chicken legs, and a couple of turkey thighs, and over at the meat section their Valentines special was chuck roast at $5.00 a lb,and a omanticist like me cannot pass up chuck at $5.00 a lb. A 7 1/3 chicken is really rather unwieldy no matter how well trussed. When the one on one with the was done I had it with chicken gravy, rice pilaf and green beans. There would have been a photo but by the time the chicken made it to the table I just wanted to sit down and eat. The gravy was over salted(not the first time I've reduced Swanson's 33% less sodium chicken broth to the point where it has more sodium than the regular broth), when tasted out of a spoon, but it was fine on the chicken which I only lightly salted. the pilaf was out of the freezer, as were the green beans which I had bought frozen. I'm not fond of frozen green beans, and even had some fresh ones in the fridge, but getting up every ten minutes to baste a chicken, and flipping it from side to side 4 or 5 times can tire a person. Especially if the dish-washer side of a person insists that while the chicken rests for twenty minutes there's enough time to wash the roasting pan, the roasting rack, the fat separator and any utensils not needed any longer. The chicken was good, the beans edible, and I'll get three more dinners and three lunches out of the bird. Tonight's leftover chicken breast on noodles with chicken gravy and peas. Leftovers are good, and usually less work and less mess to clean up. Since I'm only cooking for myself, when I cook anything such as yesterday's dinner I count on having a good amount of leftovers to make it worth the mess and effort.

I've been emptying old stuff out of my freezer to make room for an order from here as recommended by @huiray The order came yesterday, two 1lb links of andouille, a package of "kitchen sink" sausage", a package of veal bockwurst, and two smoked pork chops all tucked away in the freezer except for one of the andouille links, and one of the pork chops which was dinner last night along with sauteed red cabbage, a baked yam, and Stonewall Farms classic chutney. Part of the unfrozen andouille will turn up in saffron rice with green lip mussels, for Sunday dinner and the rest will be frozen. Saturday night's dinner will be an Italian sausage sandwich using the very last link of Italian sausage which I'm sure is no more than 9 or 10 months old. Then it's back to Bagliani's market in Hammonton to stock up on sausage, Hot Italian sausage on top shelf, right front, sweet Italian sausage on the bottom shelf right front. (This is helpful when somethings been knocking around in the freezer so long the labeling on the carefully labeled package is no longer legible). Bockwurst, and other sausages on the top shelf rear, chicken parts, bottom shelf front left and center, frozen Chinese dumplings bottom shelf rear, frozen spring rolls bottom rear and then stuff just starts getting crammed in where ever it will fit, and then I open the freezer door and there's an avalanche, and all that orderliness is shot to hell, and I'll end up emptying almost an entire shelf onto the counter looking for something I know is in there but can't find, and find something I should have used months ago. But what's a little freezer burn matter? *The pork chops come completely cooked , but need to be seared. How would you warm up the pork chops so they can be seared without cooking them more.

Is this a regional type thing. I've never ever seen green bell peppers on a Italian sub.