Marmish

Now that you mention it, I think I'm allergic to leftovers too. I always make my husband take them to work for lunch if there are any. I try not to have any. Except meatloaf. There's not a better leftover than a cold meatloaf sandwich.

Italian sausage simmered with onion, tomatoes, read and yellow peppers. Apple pie and homemade cinnamon ice cream with coffee for dessert.

Yesterday, meatloaf, potatoes au gratin, green beans, and a blueberry galette (Baking with Julia) Day before, parmesan crusted baked chicken, green beans cooked in bacon fat with onion, garlic and tomatoes.

Since Trader Joe's is no longer convenient to me, I buy Krinos Homestyle Greek Yogurt. I like it just as well, maybe better, than Total. While Krinos products seem to be pretty common (at least in these parts) not many places carry the yogurt.

There is a bit of discussion about challah recipes in the Baking with Julia thread. http://forums.egullet.org/index.php?showtopic=35047&st=0 Welcome to eGullet.

What's the difference between roast beef and pea soup? Anyone can roast beef. Har har.

Dripping-down-your-arm BLT's - wheat bread, double mayo, double tomato - and sweet potato chips. Since we don't have any type of dedicated toasting apparatus, I brushed the bread with the bacon fat and toasted it in the cast iron skillet. Yum I am going to try to post here more often so I don' t get lazy about dinner as I adjust to a new job. You all will keep me honest, I'm sure.

Should the policy turn out to be that they don't reimburse that, I will certainly still provide the appropriate tip, since I am the one dealing with the ordering.

Thanks for the input, Tommy. That gives me a bit of guidance. I was pretty much in the ball park, I think. It's a school, so while they are covering the bill on these lunches, it's not really the same as corporate in that regard. I also am not sure that they reimburse for tips, ever. We'll find out tomorrow when the business office gets my receipt from today, though.

These are catering orders that are delivered by, I assume, the same delivery guys that do regular deliveries and are ordered ahead of time. If that makes any difference. I would call and ask, but I feel awkward doing so, and have found when I have asked in the past, the response is generally, "That's entirely up to you." Which is not helpful in the least.

I have a question on delivery tipping and would appreciate your suggestions. I am now one of the people who is in charge of ordering staff lunches for 40 or more people. Todays lunch was from a local (but chain) sandwich shop. They delivered three sandwich trays and a box containing cookies, plates and napkins. Took him two trips from the car. The total was $180. So what's the tip? Edited to add that I have lunch coming again tomorrow, so prompt responses are much appreciated.

Judiu - I am so sorry to hear that, but very glad that no one was hurt more seriously. I'll keep you in my thoughts.

This is the info. according to www.switchboard.com. Little Treasures 7502 Madison St Forest Park, IL 60130-1411 Phone: (708) 366-9198 From the west, exit 290 at Des Plaines Ave. Turn left. Turn right onto Madison. It's on the right, 2nd or 3rd block. From the city, exit at Harlem. Turn right. Turn left on Madison. It will be several blocks down on the left. Madison street makes for a nice afternoon of shopping. Most antique type shops are closed Mondays.

Thanks. I look forward to making these.

My circle of friends and coworkers have started having babies. It's really an epidemic. The closest friends get a handmade quilt. My sister is the latest to announce her pregnancy, and I am waiting to find out boy or girl and the nursery decor before I choose one to make. She may find out Wednesday.

I saw this thread when it started, and so far have resisted the temptation to make marshmallows. But, this is the week. Stupid question. What size pan should I use? A "sheet pan" to me means something bigger than what one has in a home kitchen. Edited to add that I intend to use Nightscotsman's recipe from recipegullet.

That's cool--I did the buy one get one free thing on thegoodcook.com and those were two books I got! Edit: Whoops, I didn't get the New Way to Cook. That's at my library and I was going to check it out. I got the I Love to Cook Book. Hope it's good. I love the Good Cook for ideas. I then immediately check the library. Then, if I like it, I check all the usual used book suspects for the best price. The less I spend, the more I can get, right? By the way, for those in and around Chicago, there is an antique/used book shop on Madison Ave. in Forest Park with a whole wall of cookbooks. There is a mix of old and new. I was amazed at how many they had. I think it is called Little Treasures. It's just east of Des Plaines Ave. I'll check the name again next time I am nearby. And La Piazza is just a few blocks down, one of Chicago Magazines Top Ten new restaurants or some such list.

Add 5 more, including Baking with Julia, and New Way to Cook.

Fill 1/2 to 2/3 of the way with warm water. Add one or two drops of dishwashing liquid. Blend. Rinse. Voila, clean blender. Smoothie on.

I happened to have Modern Greek by Andy Harris out, so I looked up the melitzanosalata. It contains eggplant, garlic, salt, onion, red wine vinegar, parsley, olive oil and pepper. Roast the eggplant, pound the garlic and salt, whirl it all together in the processor. No dill, though.

I am so not a morning person. That's why they don't let me teach til 9:30. I had prep and plan first two periods. Maybe I should be eating peppers for breakfast, too! I second Hillvalley in saying it's good to see another teacher. Isn't summer grand?

Isn't that also called Labneh in other countries? Or is Labneh fundamentally different? I found a Turkish recipe for "Creamy Yogurt-and-Walnut Dip" http://www.sudairy.com/mer/recipes/creamy.html Labneh is a yogurt cheese. I think it is usually plain.

What makes them so good? Details, I need cheesy, fried, details!

Fries, schmies. Get the cheese curds. And try the Philly Ribeye. I only like the flavors of the day that are fruity, but when they first opened by us, obsessing about what the flavor of the day was kept me occupied for a good while. Luckily, that wore off.

Tarka, This might help with the neighborhoods.