some of the things I like are duck tongue, pungent cheeses, frog legs, pate, and all the hated veggies.
my all time breakfast that produces the worst breath - sardines on buttered toast, runny eggs and fresh sliced leeks. yum! breakfast in bed anyone?
great post. though the OP is grossing me out.
coffee beans, steaks, greens, butter and flour. I figured if i want to make something from scratch, it better be worth it.
another thing is beer. We don't drink that often, so when mama needs a brewski, it better be good...
could you knock it unconscious first before the cutting and blood draining?
chicken marsala curry!!
i have those aluminum pans also. love them. i got a few from costco a few months ago, but it seems theirs has a coating on them...
cornbread stuffing with sausages
quizno's tuna melt. i have no choice. too busy!!
a trip to Taiwan, visiting family. Everything was good!
and seeing the crap they feed animals these days, we try to get good meat from a butcher, when we can afford it...
2-3 times a week, just counting dinners. We have trouble remembering to defrosting sometimes.
for lunch i usually try to do vegetarian and the hub usually makes a sandwich with deli meat.
i don't get it either. I was recently in a cupcake store, needless to say it wasn't that good, but the packaging (box, little cupcake stands, cute forks and knifes, ribbons, sticker seal and bag) probably cost more than the cupcake itself... crazy.
we're going to be one of them! woot!
look! he has his own bed! wow.
This makes me laugh. Thanks for the post. ^_^
what happened to lending? i thought schools don't make their own food anymore (?) why do they have a mixer hanging around anyway?
at first, i thought you were referring to diet spoons or something =) sound handy enough though. having a diet spoon for serving doesn't hurt either, i suppose.
I'm interested in getting the chorks for our wedding, since we might end up doing chinese food. We don't need all 500 (min/order). we'll need 120- tops..
does anyone want to share my order and take the other 380 pieces? I'll even mail them to you (!)
jeniyo@hotmail.com
i'm making the avocado pound cake joythebaker posted a while back.
SO's B-day and he requested a mud pie. it's a puedo-mud-pie with brownie bottom, fudge sauce, chocolate chip ice cream folded with peanut butter fudge and lots of warm fudge on top.. we are going to pass out.
my sister and I will be killing another duck and roasting it for that birthday celebration.
i wish i have this for lunch...
grilled peaches or plums.
fresh cherry crostada in a almond meal crust
i've made several versions of harissa, with tomato, with tomato paste, roast dry chilis in hot pan, one/plenty of garlic...
your version with peppers sounds milder and sweeter. i'm trying this version next. thanks!!
i want one to hang on my wall... that is just awesome!
i have problems with all those avocados that become ripe at the same time. Need to find new ways to use them up...
the pastrami and nori brioch sandwich is a good idea. I wonder if anyone have done this elsewhere?
I know people cut off the tops of cake because it is uneven. But what if i don't need to level because the cakes are pretty much flat?
Do you care if i leave on or scrape off the sticky/gummy top of the cake? does people notice enough to care? or do you rather eat the top?
Meltaways were one of the first cookies I made when I began my professional baking career. They're incredibly easy and their delicate, crumbly texture makes them terribly addictive. In this version, I made them with lime zest. But if you'd prefer another flavor—like lemon, vanilla bean or even black pepper—go for it. More
marshmallows and toffee!