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The Ten Most Recent Posts By ChelleyD01

From Talk

SEers help! Foodie Fam Reunion Invite Help!

Posted by ChelleyD01, May 13, 2008 at 7:07 PM

So we are having a huge family reunion with several generations of foodies leading the healm. We have a good, solid italian theme menu planned because well, that's what we are and the older generations will accept nothing but italian themes. Here is where I am running in to trouble...I need some invitation phrasing help.

Because there are so many of us I do not have the time nor the resources to sit down and track down all the siblings, grandchildren, greatgrandchildren, nieces, nephs...you get the idea. Is there a way to word the invite to ask whomever is getting the invite to feel free to invite all of their kids, grands, great grands, etc? Confusing, I know.

Thanks in advance!

8 Comments

From Talk

Anyone been to a Ruth's Chris?

Posted by ChelleyD01, May 11, 2008 at 3:51 PM

Jake wants to go to Ruths Chris for his birthday. Sigh. We have never been. Any yeas or nays before we make the 90 minute trip???

22 Comments

From Talk

Chocolate Fountain Freak Out

Posted by ChelleyD01, April 29, 2008 at 11:01 PM

I have aquired a chocolate fountain for my double party weekend. Question of the day:
Things like cut apple slices and bananas get brown and creepy. Should they be treated first? I am also thinking about:
oreos
pineapple mango kiwi skewers
mixed fresh berry skewers
homemade marshmallows with bowls of toasted coconut and graham crumbs
biscotti
kettle chips
pretzels

Anyone dealt with one of these bad boys before? Tips and ideas?

17 Comments

From Talk

Just when you thought I had completely lost my mind...

Posted by ChelleyD01, April 26, 2008 at 10:17 PM

So we all remember the Italian Themed Fam Reunion post a week or so ago, right? Fabulous. I have decided that Jake needs a surprise party at the same venue the day before. He has been my ROCK the last year and well, his birthday is the 6th, so...Surprise party the 7th and Italian Reunion the 8th. All the party stuff is out already out, right?

13 Comments

From Talk

It's pizza night!

Posted by ChelleyD01, April 21, 2008 at 1:24 PM

So, it's pizza night here at my humble abode. Basically, I have grilled my arse off for 8 straight days and I am grilled out. So, my question of the day to all my SE-ers is....if you were a pizza, what kind would you be???

22 Comments | Tagged: personality, pizza

From Talk

Let's make vinegar. maybe.

Posted by ChelleyD01, April 19, 2008 at 1:52 PM

So I have a quarter bottle of TJ's white balsamic vinegar with a large floaty white thing in it that looks like a jelly fish. Rumor has it this is something fab and its called "the mother".

Poetic and all but what the eff do I do with this thing? Am I really missing out on the 8th wonder of the world if I pitch it? Anyone jacked around with making vinegar before?

Thanks kids!

2 Comments | Tagged: vinegar

From Talk

How do I ripen a mango faster than it wants to?

Posted by ChelleyD01, April 16, 2008 at 11:05 PM

My local non-whole foods grocery joint called Marc's had mangos for .50 today. Jakey LOVES him some mango salsa on grilled chicken. They are a little too firm. I have them in a paper lunch bag. How long are we thinking this party is going to take? Is there a better way to crack this out? 75 degrees tomorrow, kids. I smell SALSA!!!!!!!!!

3 Comments | Tagged: mango, ripening

From Talk

Let's have a SE brainstorm session on a family reunion!!!

Posted by ChelleyD01, April 15, 2008 at 3:50 PM

Ahhh. Here are the particulars. Northeastern Ohio. June. Humid. Must be an Italian theme. Around 100 people. Ive got the venue down pat. Menu is a little iffy. Here's what I got...suggestions, advice and recs appreciated!

Panzanella salad
Grilled chicken with an italian herb/garlic/lemon paste
Envoltini (made ahead, of course)
Beans and Greens
Char grilled garlic bread with eggplant and roasted tomato caponata
Shrimp scampi skewers
Sausage with peppers and onions
Broccoli rabe
Orzo and veg salad with baby mozz ball salad
Cinnamon/Cayenne brownies
Cupcakes TBD flavors
Sangria and lemonade with fresh blackberry puree.

15 Comments

From Talk

Grocery shopping at Target!?

Posted by ChelleyD01, April 13, 2008 at 5:37 PM

My new fave place for weird stuff is Target. Got the meyer lemon cake for Easter...tasty. Eat the cinnamon pear caramel sauce with a spoon. Smear cuban grilling paste on anything that moves. Made a box of the FROZEN breaded 4 cheese ravioli today....wow. Love their cereals, coffee pods for my Senseo, brown sugar pecan mustard, house brand "crystal light" and the list goes on....any more raves or boos for Target brands Market Pantry or Archer Farms????

42 Comments | Tagged: grocery shopping, Target

From Talk

sesame seeds and sesame oil?

Posted by ChelleyD01, April 1, 2008 at 6:01 PM

I have a fragrant bottle of TJ's toasted sesame oil and a scoop of untoasted sesame seeds from Wild Oats. Where the heck should I store them? Cool and dark? Fridge? I am scared they will go rancid and oh how I love my asparagus with toasted sesame oil and lemon!

10 Comments

The Ten Most Recent Comments By ChelleyD01

From Talk

Catering Prom Dinner

Lets be real. If I was 18 again and in a hotel with my friends, the LAST damn thing I would want to do is start screwing around with lasagnas and vinagrettes.

Prom screams TACOS and a ridiculous amount of them! Make brownies and chocolate chip cookies. Cake? Please. Who has time for all of that nonsense? ITS PROM!!!

@ heartofglass...cumberbuns? LOL! vests for sure...no cumberbuns!

@ Christina...you ain't alone baby...I am no fan of lasagna and I sure as hell wouldnt want to eat it while partying it up on Prom weekend!

ChelleyD01 at 8:53PM on 05/15/08

From Talk

Breadmaker

I hate yeast and it hates me. However, I love my bread machine. I make clone of a cinnabon from allrecipes.com all the time. In fact, I did it last night. I stand over mine with a spatula and help the mixing part along a little...looks too crumbly? A little splash of water or milk. Too wet? A sprinkle of flour. I never bake bread in it, I always use the dough cycle and then dump it out, shape, rise and bake.

Just monkey with it. If nothing else, feed the birds and make ALOT of french toast!

ChelleyD01 at 8:54PM on 05/13/08

From Talk

SEers help! Foodie Fam Reunion Invite Help!

@wookie...Most of the fam is in the old school, non-tech happy ages. Like upwards of 75-93. Its a good idea, just not useful for a bunch of old italians drinking bottle after bottle of diego red and wearing sweaters in the 90 degree heat! LOL!

ChelleyD01 at 8:51PM on 05/13/08

From Talk

SEers help! Foodie Fam Reunion Invite Help!

Karen, you are right up there on my list of fave SE'ers. Atta girl!!!

ChelleyD01 at 7:30PM on 05/13/08

From Talk

organic/natural butter replacement?

I just finished a really great dinner of fried, then baked in gravy pork chops, real mashed potatoes with cream and an entire stick of BUTTER and a bowl of freshly cut off the cob corn with sea salt and butter.

It is what it is. I dont eat like that every day, but Id be damned if I would trade any of it for anything.

Everything in moderation.

ChelleyD01 at 8:42PM on 05/12/08

From Talk

Anyone been to a Ruth's Chris?

I will throw Chop House at him this evening. I am actually having a Surprise Luau for him the next day but since he doesn't know....he wants to go to RC for his real birthday. Sigh.

ChelleyD01 at 10:42AM on 05/12/08

From Talk

Anyone been to a Ruth's Chris?

We are in NE Ohio. We would be trekking to the Pittsburgh location. I am in Youngstown, which is directly situated right smack in the middle between Cleveland and Pittsburgh.

If anyone has any other recs in either city, that would be fab. My baby is a steak eater, hence the desire to go to Ruths Chris. Im well aware I can make an ass kicking steak right here at home but hey....it is his birthday!

ChelleyD01 at 8:33PM on 05/11/08

From Talk

What are you known for?

1. grown up grilled cheese and tomato corn bisque
2. orange cookies
3. italian beefs
4. salad
5. red potatoes

ChelleyD01 at 1:53PM on 05/09/08

From Talk

Is there a such thing as too much fried potato?

I made a huge skillet of fried potatoes with bacon and hot peppers last night.

Nope.

Never too much fried potato.

ChelleyD01 at 10:49PM on 05/05/08

From Talk

Paula Deen's jewelry

I wear latex gloves all the time. I mean, ALL THE TIME. I hate to smell or feel anything on my hands. If it is protein, its gloves. Bread dough, gloves. The only thing I don't mind is washing and prepping vegetables/fruit. Other than that, I am safely hidden in latex.

ChelleyD01 at 11:25AM on 05/04/08

Responses to Comments by ChelleyD01

From Talk

Catering Prom Dinner

I talked to the 'kids' tonight to finalize plans, so I can start shopping and cooking tomorrow. They have a fancy dinner tomorrow night before prom, and an expensive brunch the morning after in the hotel, so this dinner is basically a relaxed, fun meal in their suite. We decided on a couple of pans of macaroni and cheese, garlic bread, salad, and tiramisu. I hope all goes well!

elizabeth786 at 11:43PM on 05/16/08

From Talk

Catering Prom Dinner

Wow...prom was a one day activity for me. I can't imagine people making this into a weekend long event. That just seems like a lot.

At first I was thinking, given how much money they are spending, why would they only give you $50 for Prom dinner for 10-15 people. I think some people spend that much per person. But if it's the day after, I think everyone else's pasta suggestions would probably be the best.

wunami at 8:00PM on 05/16/08

From Talk

Catering Prom Dinner

We got crepes after my senior prom, but I'm having trouble remembering my junior prom......I think it involved Jack Daniels.

Honestly I don't think it's fair to label lasagne "kid food," and if they're renting a hotel room that means they're gonna be drinking, and not wine-tasting drinking, case of Keystone Light drinking. If this is the case, they're going to want a big, hearty meal, especially if there's boys involved. Then again, I don't know your sister or her friends, I'm just judging this on having been a teenager 3 short years ago, and knowing that 95% of teenagers would appreciate something simple, classic, and filling. Hey - if I was still the size I was in high school, I'd eat mac and cheese and french fries almost every day - no shame in that!

embolini9 at 1:10PM on 05/16/08

From Talk

Catering Prom Dinner

This is like a Top Chef challenge!
15 people, $50, nice quality meal for prom....and your time starts now!

I say pasta all the way. What a big favor for your sister to ask but cool that she trusts you to make dinner for all of her friends! :)

Hillary
Chew on That

Chew on That at 12:11PM on 05/16/08

From Talk

Catering Prom Dinner

I'm glad I'm not the only pasta-loather. I hate pasta, particularly baked things (insert obligatory high school baked joke here).

But it doesn't need to be 'kid food,' either, that's why I like the cold spread--chicken, salami, bread, olives (and I still say cake is always welcome)--it's classy without being pretentious and good finger food for picking. Cookies, chocolates, fruit, would be fine too.

What I ate at my junior prom (I was not *sniff* asked to the senior prom):

We had ice cream sundaes made at home afterwards--that's an idea!

Pancakes for breakfast.

A waffle (frozen before?) bar with ice cream, toppings, fruit, ect. might be nice, and cold fried or roast chicken for the people who want protien. Or nice chicken wings :p

One popular dessert thing I sometimes see is a 'candy bar' of different kinds of candy, to be used as toppings on cupcakes, ice cream, waffles, etc.

HeartofGlass at 6:33AM on 05/16/08

From Talk

Catering Prom Dinner

This dinner is for the night the day after prom, once everyone has recovered from the festivities.
I'll have to talk to my sister and her friends and see what they're thinking.

elizabeth786 at 12:03AM on 05/16/08

From Talk

Catering Prom Dinner

See, the key to prom is that you have a nice, elegant dinner beforehand, then go dancing, then get absolutely blitzed (if that's your scene) or otherwise spend the wee hours of the night in hilarious high-jinks.

Christina at 11:22PM on 05/15/08

From Talk

"Drop It Like It's Hot"

Hmmm spectacular drops in my past include a tortiere that was baked in one of the infamous dollar store foil pans mentioned above. Ex hubby took it out of the oven, the pan folded and efficiently dumped the entire thing on the oven door, which of course, was hot so the contents COOKED onto the door. Then there were the hamburger condiments that were sprayed onto the living room wall when I tripped on my boyfriend at the time's cast. My mom once dropped an entire roast chicken on the floor with company sitting in the next room. I once flung a plate of spaghetti with meat sauce clear across the kitchen (I kept a hold of the plate but the contents went flying) when someone scared me as I was serving myself from the stove. Peppercorns are a nemesis. Oh and then the time I had raw cookies sitting on top of the stove waiting to go into the oven. Opened the door above the stove - my mom had not wrapped up the bag of rice correctly and it poured directly onto my cookies.

As a general rule, we salvage all we can! The cookies were, however, a tad crunchy!

Maureen at 12:34PM on 05/15/08

From Talk

"Drop It Like It's Hot"

Drop stuff on the floor on a regular basis. I reckon eating it gives me fantastic immunity from almost everything. Obviously not fond of basset hound hairs on stuff, so they get washed off if I can get to the dropped goods before the basset. Meat is definitely washed. We worry a little too much about bacteria. Food safety is necessary. But too much sanitizing leaves you open to food sickness when you travel to other countries. Why does the US think it can't eat raw milk cheeses under 60 days' old? Are the French and Italians dying like flies? Why do cured meats from Europe have to be pasteurized? Do you think if an Asian, a Latino or an African in their own countries tosses food when they've dropped it? It's a privilege of the wealthy.

eatWashington at 10:38AM on 05/15/08

From Talk

organic/natural butter replacement?

@producestories:

If anyone's tone in this thread is patronizing and arrogant, it's yours. Further, you are the one who seems to have reading comprehension problems. The topic of this thread concerns ORGANIC butter. So you see, YOU are the one comparing apples to oranges.

If you want to compare conventional butter to the product made by Earth Balance, fine, but that's an exercise in the obvious, as we all know the problems in the conventional dairy industry. Even so, conventional butter compared to conventional vegetable spreads is a no brainer, butter wins, despite the fact that most people believe otherwise because they are brainwashed by advertising.

Organic butter compared to organic veg spreads is also a no brainer, in that the butter is clean, and therefore the major health risks involved i.e. hormones and antibiotics are not present, so the qualities of butter in baking far outweigh those of the veg product, no matter how awesome EB is.

The original question makes the assumption that butter is not healthy, when in fact it IS, or at least, healthier than most processed fats designed to substitute butter, and there is nothing wrong with commenters making that point clear. So please, get off your high horse.

simon at 6:04PM on 05/14/08