PattyO

This past Tuesday, my son and his best friend got back from Shelbyville, Kentucky where they were on a mission to go to Claudia Sanders Dining House to have the fried chicken in order to compare it to KFC. They were successful. This post is not to say that I have any knowledge of what goes into KFC chicken. I just thought that it was a funny coincidence that they were making this trip as this news came out. He did buy the restaurants cookbook for me, though, and the fried chicken recipe has little resemblance to the 'secret recipe' that is now supposedly being revealed. It calls for milk instead of buttermilk and 1 1/2 TB Claudia Sanders Chicken Seasoning which had been available for purchase. The book was published in 1979 and the Seasoning is no longer in existence for sale, as far as I can tell. He described the chicken as "Meh" and the sides as really, really good. We love fried chicken (In moderation). I'm a midwestern girl at heart and it's one of my favorites (Niemergs in Effingham, IL is outrageous). I may have to give this secret recipe a try - as soon as it cools down a bit here in Massachusetts!

So excited! I've always wanted to to there!

Kim, you've been missed! Prayers for your Mom...

But I don't want to go home! Thank you for sharing...

Oh, how I love and look forward to this every year! Thank you, ladies!

I, too, hate to throw food away, but there are only the three of us for one meal a day, so buying large quantities of anything (that can't be frozen) usually ends in waste. As far as chopped vegetables go, if I only need enough to prepare a certain dish, I go to the salad bar and see what I can use from there. Cheaper than pre-packaged, and probably fresher. Of course, the grocery store has to have a salad bar (and a good one at that), which is pretty common around here.

Thank you for sharing that, heidh!

When my kids were little we lived next door to a dentist that gave out toothbrushes and bottles of fluoridated water. It didn't go over well - what a mess the next day!

I live in a very small town in central MA and one of my favorite places to eat is Charlie's Diner in a neighboring town. It's owned by a father and son and features a classic New England dining car with a modern addition. It has a diner menu and a more eclectic menu which is available in either area. The food (and the prices) are great. Guy featured Charlie's on DDD and we were there about a month after it aired. I, too, enjoyed that show until I spoke with the son and he told be what a douche Guy was during the shoot. Though he was thrilled, initially, that his place was featured on a national television show, he told me that Guy's attitude and the way he treated the staff at the diner took that pleasure away. His anger and disappointment was palpable. I haven't watched the show since.

Actually, they do great in the microwave. Since they're already cooked, you just have to nuke them until they're warmed through. Add some protein (ham, bacon, etc.) in the mash and it's basically a meal for a senior and easy enough for him to reheat himself! I'm an Elder Care Advocate and am always looking for ways to make their lives easier/better...

I'm a New England girl - you did wicked good!

These videos have been popping up on my Facebook recently - she is a riot!

Ann, your meals are gorgeous. Living in the frozen tundra that is New England, they all scream "Delicious Comfort Food!" and beautifully presented to boot!

Or, you could use Reynold's Non-Stick, which I LOVE, especially for Italian dishes like lasagna. The non-stick side is even labelled.

Welcome Home!

Seriously...

That's beautiful, Dejah! Next on my list!

Oh Kim, I am so sorry. Wish I could bring some comforting food to you and your family.

mm84321, That was beautiful and amazing...

Mrs. Mack's Bakery is right off of the Pike at the Millbury exit. It's a nice bakery that also serves breakfast and lunch. If you take the Millbury exit, veer to the left, go to the lights, take a left and it'll be on the right in a plaza with a United Bank. I'm a Dunkin' Donuts coffee fan, so that's where I go for coffee!

Chris, I always add green peppers to my spaghetti sauce (along with onions, garlic, and many other things, of course). When my kids were young (and couldn't stand the taste of green peppers), I started peeling the peppers before chopping, sauteing, and building the sauce. It seems to mellow them quite a bit and adds more of an 'essence' than a dominance of flavor. They pretty much melt into the sauce as they cook. Win win for all of us!

Chris, This past Christmas I received my second package of Omaha delicacies in the span of three years. As lovely as the sentiment is on behalf of the sender, I was not excited. Heidi is absolutely correct...Shaw's has better meats. In fact, the portions are so small that I had to supplement from my local Big Y and the side by side comparison was in the Y's favor...big time (and I'm not too thrilled with chain meats to begin with). My daughter and I tried to eat the 'Crab and Scallop Stuffed Sole', but after being disgusted by the smell after cooking we threw it out after one bite. We used the boneless chicken breasts in a pasta dish, and the burgers and dogs were fine, but I don't know that we'll tackle the 'pork chops' - pork sans bones and ZERO FAT does not appeal to me. In short, don't waste your time and hard earned money on Omaha. There are too many terrific purveyors out there that truly deliver awesome product. Omaha Steaks does not. Just my 2 cents.

I usually lurk, and have for years, but I Must Know: What are Eternal Cucumbers? I love cucumbers in any way, shape, or form! Please share the recipe! Thank you...

A few months ago I cooked for a charity called Empty Bowls (which was held to help local community food pantries) hosted by a Wellness Center in a town nearby. The concept is to fill donated bowls with soup to symbolize helping the hungry. There were many dietary restrictions (think Vegan, Vegetarian, Meat and Potatoes, etc.) involved and I worked really hard to meet them while providing the best soup that I could. When service finally started to slow, I peeked out of the kitchen to check out the (huge) crowd, and received a standing ovation and a round of applause from said crowd, plus a special thank you from the Director of the Center. We're now in talks about me taking over the kitchen and starting a breakfast/lunch service on a regular basis. Fine praise indeed!

You, Go, Girl!