crinoidgirl

Thank you for the smile and laugh!

Yes, please - and also, Jensen, would love to see a pic even if it's too shiny. I can't see the handle in my mind. If you just want to take a picture of the hande, that's fine.

Just goes to show, your mileage (and metabolism) may vary. If it hurts, don't do it. Average things out - what you eat over a week is more important than what you eat day-to-day or hour-to-hour.

Same, but with mutter paneer.

$3.00 bagels?!?!?

Yup, brown paper sacks. Though sprinkling it on the chicken on a plate does work, I was brought up on the paper sacks.

I'm in. I'm just about to make it for dinner. My dad was from Missouri. Fried chicken is ONLY drumsticks and thighs. Although I'm not sure if he'd approve of the butter/olive oil mixture.

I know this is an old post, but they really ARE the best! (At least until I manage to get my hands on some of those Utz' crab boil things.)

"Correct" American spelling is just a transliteration. There are about a million different ways of spelling my Mom's maiden name (Nowatzky). Other than that, great ideas in your post! Pot cheese = cottage cheese, which was my grandma's classic filling. (2nd gen Amerikansky)

Cap'n Crunch, straight out of the box. But oh, my, does one pay for that!

I find myself in the same situation. I wish I could find a way around it. No matter how good the meal, I just don't find myself very interested in it, and get most of my satisfaction out of others' pleasure. I do think it has to do with saturation of the senses. And, andiesenji, definitely shopping/planning, cooking, eating.

Kars nuts! I can't believe they make it that far away - they're a product of the Motor City. (edited to add:) And OMG, on those Nana's enchiladas.

Yesterday, turkey thighs (first time I've tried them this way), using white wine (Hardy Chardonnay) and chicken stock. Cheap and GOOOOOOOOOOD! (edited to correct spelling)

We have a wee beastie problem here as well, so nothing tasty stays out for very long. Drinks, on the other hand - there are some margaritas cooling out there even as we speak. I can't tell you how many times I've forgotten about bottles of sparkling water, though.

← I agree. I've primarily worked with Gleaners Community Food Bank here in SE Michigan. They helped found America’s Second Harvest. This would be a good hookup.

Please count me in on this project. Our Dad died when I was six. We grew up living on his Social Security benefits and VA pension. We were the family in the neighborhood that got boxes of food at Thanksgiving and Christmas from the county sherrifs' charitable society. Then I grew up and got a great job as an engineer for 25 years. Then lost that due to my little clinical depression problem. So I've gone from making a huge amount of money to living on unemployment now. I've seen both sides, and food issues are very important to me. I've done a lot of volunteer work in the past (including organizing volunteer work for my department) along these lines. Again, let me know what I can do to help, y'all.

Shitake mushrooms, onions, garlic, herbs, tomatoes, olive oil and butter (all mellowed out), on linguine. With COLD sparkling water (tingly bubbles). And Ben&Jerry's Heath crunch ice cream for dessert.

I'm not sure what king fish is. Other than that, YUM!

Tana....am eager to see your recipes, but can't get this link to work. ← Also am eager, but the link seems to be broken

Gotta be careful with those immature puffballs, though - easy to confuse with immature Death Angels if you're not absolutely sure on the identification! (lifelong wild mushroom hunter and eater, and still alive )

Amen to that - also used the 1965 edition. It was my first "real" cookbook when I was little, and taught me a lot.

Find some Frank's hot sauce, and go with the recipe on the bottle. I think this'll give you what you want. You can bake them or deep fry them - I recommend baking. Frank's is "vinegary", and is supposedly the sauce that was used originally for Buffalo wings. The recipe includes butter. (Edited to include gratuitous butter reference)

I have been wondering about this for ages. Does anyone with experience have an answer?

Is that the "supper/dinner" thing? So the evening meal is supper? Seem to remember something vaguely like that from my (long-ago ) childhood.

I had forgotten about that: The once-a-week London broil broiled (natch) in the under-the-stove broiler. My special treat was bread slices soaked in the juices from that. I also did the sugar sandwich thing. My mom let me take those sandwiches to school in elementary school. Every day, for three solid years! Not to mention the special treats from my Ukrainian/German/Russian grandparents on my mom's side - RAW MEAT! (still doing that, though I might have a 30-ft tapeworm in me for all I know), tongue,head cheese, sardines, herring, etc. - I've been eating all of this since I was about 6 years old. It gave me a head start on sushi/sashimi. (edited to reflect Mabelline's subsequent post)