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Maison Rustique

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Posts posted by Maison Rustique

  1. My husband will be in Cleveland in a week or so on business. They've told him not to bother with dress clothes--they are strictly casual. But they've given an itinerary. The 2 dinners he will be taken out for are at Fahrenheit and Parker's. He wants to be sure that he won't be embarassed by lack of a coat and tie.

    Any help with the dress code at these places? And should I be jealous? :laugh:

    Thanks!!

  2. when you refuse to let anyone else make the scrambled eggs in the morning. you can't cook 'em if you don't understand 'em.

    LOL! :laugh: For the first time in many years we didn't go "home" to Kansas City for Christmas and they really missed my eggs. My family always does a huge breakfast and I'm the one that makes the scrambled eggs because I make them come out all creamy and nice instead of yucky and watery. Oh! I also do the bacon or it comes out raw in places and burned in others. Low heat and patience is what it takes more than anything for both.

  3. Here's the Brown Bread recipe (We always called it Boston Brown Bread.) that I use. It requires no steaming, but comes out with the same result. You'll notice that there are no raisins in my version. Raisins=blech! :laugh:

    Edited to add: Sorry--it seems the brown bread has high-jacked this thread!

    Old-fashioned Brown Bread

    2 c. graham or whole wheat flour

    1 c. all-purpose flour

    1 t. baking soda

    ½ t. salt

    1 c. dark molasses

    1 c. buttermilk

    ½ c. low-fat milk

    In a small bowl, mix flours, baking soda and salt; set aside. In a large bowl, combine molasses, buttermilk and milk. Add flour mixture to molasses mixture and stir until well blended.

    Pour batter into an oiled 5 x 9 inch loaf pan. Bake in a 325 oven until bread begins to pull from pan sides and a toothpick inserted in center comes out clean, 60 to 75 minutes.

    Turn loaf out onto a rack and let cool. If made ahead, cover and store up to 2 days. Especially good spread with cream cheese.

  4. ...and I also have a letter sized file for pages (articles) I clip from magazines.  Main difference between your system and mine is I organize recipes by food type instead of alphabetically (one section for beef - one for salads - one for soups - one for pasta - etc.).  Robyn

    I have 2 letter-sized hanging-file boxes for mine and also go by food type: Main Courses, Soups, Salads, Appetizers, Breads, Desserts, etc.

    About every 5 years I go thru and weed out the files. With nearly every other one, I wonder to myself, "What was I thinking when I kept this?!?!" :laugh:

  5. I just thought of something. What about the Chamba pots? I am not sure if they are "glazed" or not. (They are my after-Christmas treat to myself.)

    From the website:

    The innate elegance and usability make black Chamba pottery perfect from cooking to serving. There are no toxins used in the production since no glazes are used

    Edited to add that the bolding in the quote is mine.

  6. I make one occasionally that goes something like this (no real recipe):

    green beans cooked but still crispy

    sliced red onion

    crumbled blue cheese

    a nice homemade vinaigrette--use whatever you like

    You can add other things according to taste: capers, green peppercorns, pimento or roasted red pepper, chopped boiled egg, etc.

    This can be served chilled or at room temp.

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