Definitely hot first thing in the a.m., no matter the season. Come spring, however, I go for the extra ice iced coffee at Sbux.
@Leah thanks for raising some painfully obvious questions: i.e., what is meant by "promoting" healthy foods? I really hope some concrete answers will emerge in the coming months.
@carmason I'm in. That is on my menu for the weekend! Thanks to all for enlightening me.
Growing up in my house, we'd call this "spit in the eye." Can't wait to try out the hybrid.
All great idea. @merstar thanks so much for the links. You had me at "crisp shallots." Will let you know how it goes.!
Hot or cold it's nice
Well worth the seeds in your teeth
'strami's calling me
@RossChristensen Valentines Day. And btw, sorry for the double post.
I'm a born and bred Baltimore girl -- raised on the blue crab. Even after steaming the crabs, the guts (as we fondly call them) are absolutely off-limits. After all, they are bottom feeders.
@Teachertalk I will definitely try.
@CandiRisk, your post made me laugh out loud! And although this is slightly off topic, let me say that Ina Garten's rhetorical questions (read: "how is easy is that?") make by eyelids curl.
@Kitchenista Thanks as always.
@cg_ups I must give this a try!
Thank you one and all, and especially MissBrownEyes for confirming that it wasn't a stupid question after all.
Ouch! I'm new to SE and this is a bit intimidating. Why is being called a "foodie" so offensive? I remember when news junkies were called "newsies." Whatever.
Crispy. It's that crunch you get with the first bite that perfects the whole taco eating experience for me.
Happy Birthday, Ed. Can I come work for you?
PBR's - blast from the past! Sorry I wasn't in NY for this event. The $2 bacon bleu would have been a real treat.
@Sudenveri Thanks to Nigella L., I do make a great "antioxidant" fruit salad: pomegranates, blueberries and mango, with a little squirt of lime. Very nice.
@Kitchenista I remember eating persimmons as a kid. They were super juicy. These days they seem awfully small. Honeycrisps and Pink Ladies are my go-tos this time of year.
To me, the key is "keep it simple" and "keep it slow." The staples -- onions, carrots, bay, garlic, s&p, tomatoes in some form -- are all good. But more important, cook it a loooooong time at no higher or lower than 350. And it goes without saying, the beef itself is important - I prefer Roseda Farms.
oh and @sarar I'm with you, except I pick all the marshmallows out the Lucky Charms.
@pavlov you made my day! Do you feel better? Because somehow I do!
Bread and Chocolate on M Street.
@janav I'm with you. I cannot stand the way she sounds like she's having sex with her food. Just cook!
@Kitchenista...Thanks for sharing!