tejon

Dejah, I will try that next time. I would imagine the rice ends up even more flavorful. I hope your grandson enjoys the cookies!

Why yes I have! That's the first thing I did, just in case something happened to the box. The rest of the family wanted access to the recipes as well, so I put together a cookbook:

Thank you! Now I'm all veklempt .

Tonight I felt like something light, so I made rice bowls with chicken and a bit of Chinese sausage. The chicken marinated in soy sauce, ginger, sesame oil, oyster sauce, Shaoshang wine, and salt. Then I put cooked rice into bowls, covering it with the chicken, some chopped sausage, and green onion. The bowls were pretty tall and I didn't have a steamer that would fit them, so I jury rigged. I put one bowl on the bottom of a large pot, added water for steaming, covered it with my bamboo steamer cover, then placed the second bowl on top of that. Funny looking, but it worked. Meanwhile, I stir fried some asparagus and garlic. Looks like asparagus is starting to come into season, and this bunch was slender and gorgeous. I love Spring - time to gorge myself on as much asparagus as I can stand, which is quite a lot, as a matter of fact. The bowl with more sausage is for Dan. There are only two bowls because it's Wednesday, the day my mother in law comes by in the afternoon and takes the boys to the park and then dinner (usually an extremely healthy choice like McDonald's ). They all came back just as we were finishing dinner, and Ryan decided it all smelled really good and asked if he could try some . Dan decided there should be a picture of me somewhere in here, so here's where you're most likely to find me right before dinner:

After a good long chill in the refrigerator, the dough is ready to scoop. I preheat the oven to 350 degrees beforehand, then get out my cookie sheets and Silpats. Parchment paper would work as well, but I don't like the thought of wasting all that paper when Silpat works just fine. I use a 1 ounce scoop that my Dad procured for me after I worked at Mrs. Field's. When I complained to him that I really would love to have a scoop like they use in the cookie shops, he went to his local Mrs. Field's and asked if he could buy a scoop. The employee explained that the scoops weren't for sale. Then my Dad offered her a dollar if she'd just part with the scoop. He left with a cookie scoop in his pocket, and she ended up a dollar richer . I pack the dough firmly into the scoop, scraping off the excess on the edge of the bowl. This helps keep a consistant shape (though I wasn't very diligent this time, so the cookies aren't as round as they should be). I place the scoops on the cookie sheet, then press down just a little on the top of each scoop to help with spread when they bake. I bake until the edges are barely golden and the centers are almost set, then let them sit on the sheet for a couple of minutes to firm up completely. Then they get transferred to a cooling rack. The result?

On to chocolate chip cookies. Here's how I make them: First, cream 1 cup butter until light and fluffy. Then add 1 1/2 cups granulated sugar and 1 cup brown sugar, packed and stir to combine. Add two eggs and one teaspoon vanilla and mix until all ingredients are combined well. Next, mix 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups oatmeal (quick) in a separate bowl. The oatmeal is the secret to a chewy cookie. Oddly enough, most people can't tell that there's oatmeal in them at all, and I've even had oatmeal haters go crazy over these cookies. Add the dry ingredients to the wet ones and mix well. Finally, add 12 ounces semisweet chocolate chips and 1 1/2 cups chopped walnuts, stirring to evenly distribute. Place plastic wrap over the top of the bowl and refrigerate for at least an hour. This trick I learned when I worked at Mrs. Field's way back when. Chilling the cookie dough helps them to bake much more evenly and helps give a much better texture as well. (by the way, Ling - this cookie dough is really, really good raw )

This really bothers me as well. I deeply dislike fish of all kinds, though I keep trying, hoping to find the one dish that might be different. Hasn't happened yet. I would never say I was allergic to fish, though that would certainly make things easier. I simply explain that I don't like it and will graciously try some in most instsances if needed. Though I also take great offense at the thought of someone trying to "fool" me or get me to like fish. Cooking, to me, is about sharing something joyful with others and not about dictating what they should enjoy.

I got to Arden's preschool a little early and hung around while they all finished lunch. Arden eagerly showed me his peanut butter sandwich....which he has stuck on top of a plastic kiwi knife. Crazy boy - wonder where he gets it? Here's a group shot of everyone. The lunches range from sandwiches of all kinds to evil Lunchables to one little boy who gets a Bento box every day. The rule is, "main dish first, then you can have your sides." Smart - they end up eating sandwiches and protein and then the extras, instead of filling up on fruit roll-ups or crackers. Soup for me. I made up some Sapporo Ichiban, "Original" flavor, with some grated ginger, Shanghai bok choy, and green onions. Really hit the spot. Now I'm off to pick up Ryan and set up snack for the boys.

Andie, I called them and was told that they don't handle parts for the National brand. Worth the try, though. The cooker we have is a National, model number SR-EA10N. It holds up to 5 cups of rice. Here's a picture. Thanks for your help on this - we really love the cooker and hate to give it up just because the bowl needs replacement.

I have been truly blessed when it comes to heirloom recipes. My Grandma had a series of strokes over a decade ago and stopped being able to cook. This was a real tragedy, as she has always been an amazing cook, and was my inspiration to start messing around in the kitchen in the first place. When it came time to divy up belongings when my Grandparents moved to an assisted living facility, they decided that I should get whatever I wanted from the kitchen, and that I should be the caretaker for all of the family recipes. Such a responsibility! I was humbled and honored. Here is my Grandma's recipe box: Notice the "zucchini" section? My Grandpa has a serious green thumb and had a garden overflowing with good things (my mouth is watering just thinking of the peaches he grew). Needless to say, this resulted in an over abundance at times! They usually had frozen peaches, home canned goods of all kinds, dried herbs, etc. The recipe cards themselves are fascinating, and say a lot about my Grandma. She hand typed each one, then made notes as she changed things here and there. Most compelling to read are the backs of the cards which detail every time the dish was made, the date, who ate it, whether they enjoyed it or not, and what was served with it. When a card got full on the back, she'd copy the recipe onto another card and start over again, so there aren't any recipe cards that are more than perhaps 20 years old in the box. Still, it makes for fascinating reading, especially seeing what I liked and didn't like when I was younger! Finally, here's the real treasure - my Great-Great Grandmother's cooking notebook. She had a real sweet tooth, so about half the recipes are for cakes, cookies, and pies .

Toliver and Susan - glad I'm not alone in warm feelings over old recipes . I will have more pictures of my Grandma's recipe box and my Great-Grandmother's cooking notebook in a little bit. I feel more than honored to be the keeper of the family recipes. Meanwhile, breakfast. I'm fighting something respiratory (I have asthma, so I'm a bit prone to stuff in the lungs in general), so this morning it's just herbal tea followed with a healthy swig of elderberry syrup ("your mother was a hamster and your father smells of elderberries!" ). I think lunch will be soup of some kind - hot and steamy sounds just right.

The boys begged me for cookies, so I pulled out a recipe that I've been making since I was ten years old. The card is a little older than that, but bears many notes from me from way back when. It's in horrible shape, but I love the feel of the now frayed edges and looking at my earliest attempts at baking. By the way, these are the best chocolate chip cookies, bar none. You are entitled to a differing opinion, but you'd be wrong . They come out chewy inside, crisp around the edges, and rich and full of chocolatey goodness. I've been working on the recipe for twenty-seven years now, and I think the cookies finally come out just right. I'll share some with everyone later on.

I've seen the theory that the US has more chemicals and irritants present in daily life - environmental as well as present in foods. With enough of an overload of mild alergens, the kind that no one would really notice, the body gets overwhelmed and reacts much more intensely than normal. This would be much less common in other areas where there is less of a daily challenge to the immune system than here in the US. I do know for me that I have a harder time with all of my allergies (that I found through allergy testing and an anaphylactic reaction to dairy when I was very small) when pollen counts are high in the Spring - anecdotal evidence. It's an interesting theory, if nothing else.

Ryan tried a wee little bite, but didn't like it. Arden was bothered that the rice wasn't white. Sigh.

I know, I know....but we call it sticky rice to separate it from rice that doesn't stick to itself. Bit of family shorthand there. Sometimes I forget to translate . I was actually thinking of making steamed chicken and Chinese sausage over rice for tomorrow night's dinner. Maybe some greens with garlic on the side. Comfort food sounds good right now. Creamed corn I'll leave for cornbread with those cracklins . PS - that sticky rice looks incredible! Definitely on my must try list now.

I'll give them a try (and also inquire about a few other items while I'm at it) - thanks!

I knew someone would have an idea of where to look. Thank you! The model we have is by Panasonic/National, and it appears to be well out of production. Worth a look, anyway. Oh, drat - I have to look for new electronics .

Jambalaya, in the pot: I loosely followed Mayhaw Man's recipe found here, though mostly used it as a rough guide more than anything else. Besides, once scaled down to feed eight it called for...wait a minute...less than one clove of garlic? No, no, no - garlic is your friend! I used three good sized ones. Tossed in seasonings until they tasted about right. I did cook the rice separately with some stock, then combined everything at the end for "white jambalaya". Thought I'd throw in a shot of something I use every single day. This hook hangs to one side of the stove, and it's where my wedding ring lives if it's not on my finger or in my jewelry box. Keeps it clean and safe, and I smile every time I see it while I'm cooking . Waiting for Dan to get home, impatiently. The jambalaya is gooooood.

I read through the thread with great interest....but it mainly addressed the proper sausage choice and tomato vs. non-tomato camps (I'll place myself in the tomato camp for the sake of using up pantry supplies). Think I can probably wing it just fine, though.

My older son used to be allergic to peas. He was allergic to soy at the time, and a corresponding allergy to peas is quite common. Got a red rash quickly after eating even a little bit, so it was a very obvious physical reaction. My sister is allergic to mollusks (oysters, mussels, clam, squid, octopus). She can have shrimp, fish, and other seafood with no problem at all, but has an anaphylactic reaction if there is even a bit of clam or oyster in a dish. She has had two different occasions when someone didn't take her seriously, and ended up in the hospital as a result. I know there are people who invent "allergies" to avoid foods they don't like, but it's certainly wiser to assume they are serious than the alternative.

I'm making jambalaya tonight for the first time. Any suggestions or tried and true recipes?

I met Dan at work for lunch today. We headed off to the "soup place" he often goes to with coworkers: Mmmmm.....exactly what I needed. Here's the entertaining part. Next door? Well, if I were so inclined, I could go for a little after-lunch Botox . After that? Well, I might feel the need to relax. Oh, look! They're hiring!

Mary McDonnell is indeed on the show . Oh, and johnnybird has excellent taste - rooibos is one of my favorite teas.

Glad to see the In-N-Out love . I'm off to pick go have some pho with Dan. A big bowl of soup sounds like just what the doctor ordered.

Breakfast: Black tea and a bit of Naked Juice ("Blue Machine" - a blend of berries, apple, and banana). Arden had some juice as well, after spelling out the letters "N A K E D", asking what that spelled, then giggling. "You know why the juice is naked, Mommy? Because they took the peel off!" Ah, the comic genius of five year olds . My lungs are less than happy this morning, so I'm skipping Pilates and going to the health food store for more tea and some elderberry syrup. Back later.