Marmish

I don't mind weird colored candy, but I don't like blue, green or other weird colored drinks. Anything that resembles windshield washer fluid or other household products and turns your tongue colors is out.

I hate taking a lunch and generally take leftovers if I take anything. But I am not a morning person at all, and have the same problem with forgetting it as you do. The only, and I mean only, way I remember is by putting my keys in the fridge with it the night before. I try to keep a food drawer stocked, and I have a mini fridge. Some of the things I keep are yogurt, cheese, nuts, soda, water, and chocolate. I've been on an oatmeal kick, so I have some snack size baggies with oatmeal, sliced almonds and dried cranberries. There are usually bagels or cinamon rolls left over from the breakfast program for breakfast. We recently needed a new toaster because the old one kept burning things. Not a good idea to set off the fire alarm toasting a bagel in a school complex with 800 kids. The designated shopper got a little carried away and got one of these convection/rotisserie/over-grown toaster oven contraptions. So now we cook on Fridays. So far we have had meatloaf, pork roast, turkey breast, and ham. We're looking for ideas for Friday, so if you have any, pipe up. There are usually about 8 of us eating.

I just took the cranberry almond tart from the Williams Sonoma Pies and Tarts book out of the oven. I used it as an excuse to buy a tart pan with a removable bottom, which worked quite nicely. I was a little worried about that. And I realized that I still suck at rolling out dough.

This morning we had a Dutch Baby: sauteed apples and dried cranberries in some butter in the cast iron skillet. added some brown sugar, poured the batter over and baked 20 minutes.

I'll second that one. I really found the charts of different names for the same cuts, and appropriate cooking methods useful, and I refer to it often. I also like the variety of spice rubs and brines included. The pot roast recipe is the best I ever found, and so is, of all things, the cole slaw.

Web site looks great!

I've wanted to make this Lemon Layer Cake with Lemon Curd and Mascarpone, but haven't found the occassion yet.

There was a lot of discussion about Kosher gelatin in the marshmallow thread that might help.

We ate at a restaurant of dubious quality the other day, but our first choice was closed for the holiday. I had a taste for the wedding soup, but the waiter's comment was, "Well, I think it's the best of the soups" in such a way that I ordered salad instead. Now I have a hankering for a good Italian Wedding Soup.

Thanks, Ronnie I'll be sure to tell him of Tuesday's opening from across the room.

I use flank, butterflied and sometimes pounded. Once it is rolled and sliced, the fibers are pretty short, making it tender. I ordered braciole out at a local place and it was made with round. I prefer the flavor and texture of the flank. For the filling, I also use the bread crumbs and cheeses, moistened with melted butter or olive oil.

This is Evelyn's recipe from Recipezaar. She has a treasure trove of Greek recipes on this site. I haven't made these, and am generally wary of most "recipe site" recipes, but everything else that I have ever made of her's is fantastic. Kourambiedes (A Greek Christmas Cookie) #76513 by evelyn/athens Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left. — 2 cups butter, softened 2 egg yolks 3-4 cups flour 1 cup icing sugar 1 teaspoon baking powder 1 tablespoon brandy 1/2 teaspoon almond extract (optional) 1/2 teaspoon baking soda 1 cup almonds, chopped and roasted some rose water or orange flower water (available in many ethnic groceries) or ouzo extra icing sugar, for rolling the cookies in 70-80 cookies Change size or US/metric | 30 minutes 15 mins prep 1. Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. 2. Add the egg yolks, the brandy, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds. 3. Let the dough stand for an hour in a warm place covered by a towel. 4. Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands. 5. Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand. 6. Bake at 350F for 15-20 minutes. 7. Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance). 8. Roll the hot cookies in icing sugar to cover and let cool. 9. When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect. ← I know Evelyn (or her recipes,anyways) from that site, too, and they are very good. She teaches cooking classes in Greece.

Pumpkin amaretto

I think of answering the phone with the slogan. Melt: More Than Grilled Cheese or Melt: The Grilled Cheese Cafe I could say these without getting tongue twisted or annoyed saying over and over and over and over. Short, to the point, mentions grilled cheese, no reference to mom, comfort, or retro.

Just checked in on this thread. My husband works, literally, across the street. His reply, "HOLY SHIT. THAT"S AWESOME!" I can now no longer hear in my left ear. I think he's excited. Thanks for the update.

Last year, I made a mashed sweet potato dish with carmelized onions, pancetta, and mascarpone or cream cheese. They were very good.

NulloModo, They shouldn't be cooking that day since it's the last day before break. The teachers have been real slackers in the past about bringing side dishes. We will all decide on something together - they haven't decided on Italian and left me hanging, it's just what they have done in the past. I'll suggest the pork shoulder to them. It sure sounds good to me. I should know this, I think, but what do you teach? I was 6th gr. language arts, but am the A.P. this year.

I'm looking for suggestions for a Christmas lunch. The 3 principals (me and two others who cook), will be preparing a lunch for the staffs of our combined buildings, about 70 people who eat in at least 3 shifts. I'm looking for main dish ideas. The other two principals are Italian, so they have made Italian dishes in the past: baked mostaccoli and lasagne. They usually cook on a Saturday, freeze it, and reheat on Friday. The staff provides side dishes. It doesn't have to be Italian, but we need an option for vegetarians. We have a full home arts room available to use - 5 ranges, large frig. etc. Cooking everything that day isn't really an option, as we still have schools to run, and it's the day before Christmas break! Suggestions, please.

In the past, I have made lemoncello, cranberry and pumpkin breads, always cookie trays, truffles, pretzels filled with caramel then dipped in chocolate and covered with nuts. This is the recipe I use for spiced nuts.

I have a 2 cup Oxo cup. I don't like it and only use it if the other two are dirty. It's too narrow to scrape clean easily. I prefer glass to plastic, and I'm a pretty accurate measurer with a regular cup. I also think it takes up too much space because of the shape of the handle.

I am amazed at how much credit I get for making simple things from scratch. I am floored that people are amazed that I cook every night. I am floored that some of these people also claim to never cook. Ever. What do they eat?!?

Sigh. Me too. Tater tots are at the top of the potato hierarchy. Just above seasoned fries and regular shoe string.

I have a recipe for a cereal bar that is bound with marshmallows like rice krispies treats, but there is so much other good stuff in there that they are not too sweet. I think you could also reduce the marshmallow mixture by 1/3 to 1/2 and still have them hold together. If you're interested, I can dig around for it. I haven't made them in a long time.

Sorry, I just saw your question. At Caputo's on Harlem in Elmwood Park.

What about Greek roasted chicken, briami (Greek roasted veggies), potatoes, skordalia, etc.? They can pick and choose to suit themselves.