maryannefood

I love using my pressure cooker, a 15 yr old regular ol' Wear-ever. It puts me back at my mother's stove faster than any other way of cooking. One of my current favorite recipe's is an adaptation of Scotch Broth from the Lorna Sass book, substituting chuck beef for lamb, reducing the amt of liquid used, and adding agrlic - can't cook without garlic! I understand that the monotony of making risotto can be eliminated by using a pressure cooker - has anybody tried this?

.......just an ordinary night last night, really. Tom had leftover black bean soup (my favorite) with hot dogs, I had broiled scallops wrapped in proscuitto and an artichoke. The way we eat takes alot of planning!

I grew up in urban central America, Newark NJ. There were ice cream trucks, varieties of them, that visited our neigbothood every day of the summer - the Good Humor man, Mr. Softee, these come to mind right away. What a good food mood memory this is! Here in Hoboken Mr. Softee annouces the summer with that "tad da da da da" recorded music in June, and come to think of it he hasn't been around much since then this year. Well, neither have I. I miss that sound. Great memory jog - thanks!