Fathers' Day is coming up, we're having a pool party (or, since we're in New England, a "cook out".) I'll probably serve hamburgers and hotdogs with some kabobs and a few salads ... nothing too fancy. Anyone else cooking for Dad? What's on your menu?
Somehow, a piece of plastic got melted in my toaster this morning. Now I not only have a horrible smell lingering in the house, I am also in need of a new toaster.
Anyone have thoughts on toasters - Love yours? Hate it?
I'm making dinner (along with some other moms) for a family to help them out while the mother has surgery. I don't know them well, so I don't have any specifics on food preferences, but I do know they have a large freezer and may be storing some meals for later. I think they'll get a lot of baked pastas, so I'm leaning toward beef stew to give them some variety. What would you make?
It is my Dad's favorite, so I'm bringing it to Thanksgiving dinner. I'm pretty sure my grandmother used the filling from a jar, so I can always fall back on that, but I am open to making the real thing.
Has anyone made it from scratch? Any advice? Do you really use suet?
My aunt's birthday is in July. She loves carrot cake but is allergic to nuts, so I ususally bake her a nut-free version.
I made blueberry sorbet yesterday and the recipe called for 1 cup sugar and 1/2 cup water.
Frozen limeade! It makes delicious, very fresh-tasting drinks.
Also, in supermarkets and liquor stores near me (Massachusetts) there is a brand called Stirrings I like, it has no high fructose corn syrup. To me, that makes a big difference in flavor.
Great suggestions already posted here, just wanted to add my $0.02 worth on curdling: heavy cream will not curdle from the addition of lime zest. I love the suggestions of making two batches and of having whipped cream as a topping.
meplo beat me too it, I think there's a power struggle here ... and it has to do with your cooking ability. You've already "stolen" her son, and now her husband favors your cooking, too! I think you need to inject some humor to this situation to diffuse it.
HeartofGlass - I agree with you on the garden, I think some people just get more enjoyment out of it than I do. I have cut back to a few annuals I really like (tomatoes and basil) and more perennials (herbs and strawberries) that seem to grow with little help from me. I havent' stopped gardening entirely, just scaled back to what's more reasonable for me.
Regarding advice (and this falls in the carbs/fats category) how about when someone tells you about an "eat all you want" kind of diet. I'm thinking of a friend who was on weight watchers and passed a plate of soggy mushrooms stuffed with light processed cheese and cheerfully said, "You could eat the whole plate" if you wanted to ... who would want to? I'd rather have a few bites of good quality full-fat real cheese than any light processed cheese-like product.
I always start with a little butter or oil in the pan, add rice & saute briefly to toast and coat the grains, then add water or broth in a 2:1 ratio. I used to have a problem with burning rice - now I shut off the burner about half-way through the cooking time (somewhere around 7-10 minutes) and let it coast until all the liquid is absorbed. Comes olut great every time and seems to work with all kinds of rice.
Brooke29 - your salad sounds great!
My favorite potato salad is made with chunks of small red potatoes (or others you can leave the skin on - last time I used a combo of red, purple & fingerling.) I make a red wine vinegar and olive oil dressing with very finely chopped sweet onion (red or Vidallia work well.) Herbs can be added - dried oregano or fresh rosemary are nice - but the key is to dress the potatoes while they are still hot. The potatoes will absorb the dressing an slightly cook the onion. It is delicious warm, but can also be chilled (reserve some dressing in case it seems dry when you want to serve it.)
I have made something similar with feta, mint & chilies, which I love, but there are some non-mint eaters in my family. No one ever says no to basil, mozzarella & tomato or goat cheese though!
Just moved to Israel and I find that I can eat more (yay!), especially bread, because there is no HFCS in foods.
We discovered on our honeymoon 8 years ago that European Coke and Fanta are made with real sugar and boy does it make the American version tase icky; like the difference between regular and diet (yes, reformed diet soda drinker...)
Langers just removed HFCS from there juice cocktails and a nice box telling people why it chaged from HFCS
Free Fructose is the evil sugar but when bound up as it is in cane sugar beet sugar and fruit is it fine so avoid HFCS invert sugar, crystline Fructose and Fructose
Oh, how did your blueberry sorbet came out,I forgot to ask,sorry.Pammy
thanks,ssMom,Ihaven't made it yet,Ihad to mow the lawn,will let you know guys how it turned out,thaanks for the info,Pammy
MARIO, Ming, Sara, Tyler, Anthony....oh wait, wasn't that the original line-up? Amazing how the Food Network has removed every-thing/one that made them appealing in the first place. Who cares what the "tablescape" is when the food is from a spray can? Send that anorexic Barbie doll to HGTV and bring back the REAL chefs! The good news is that most of these guys have gone on to PBS anyway. Good for them. Great shows, no commercials.
i also suggest getting a 100% blue agave tequila. "hornitas" is reasonably priced and reasonably easy to find. for those of you who do not suffer nasty hangovers with adulterated (note, i didn't say *bad*) tequilas - consider yourself lucky! for others, it's a ticket to can't-even-make-coffee-the-next-morning-cause-the-grinder's -too-loud hangover hell...
I went out and bought the Stirrings mix - and love it! I got the grapefruit margarita mix ($4 at TJ Maxx). I find the Jose Cuervo to be too fake tasting. For a short while, Target had a good one from the Swell brand, but they recalled it (something about causing cancer - no wonder it was so good).
my friend in germany makes the best potato salad. she boils them, peels them while they're still hot, then pours hot broth over them. after the broth has been absorbed, she adds onions, mustard, and cider vinegar. it is soooo delicious.
My Aunt Mae's special and the second one to include sour cream
Red Bliss Potatoes, skin on - boiled and cubed
celery, chopped fine
carrot, grated for color
hard boiled eggs - smashed
fresh parsley - chopped fine
fresh dill - chopped fine
Hellmans mayo
Sour Cream
salt
pepper
Paprika
AND THE SECRET INGREDIENT - added by me - Mrs. Dash Table Blend
Mix all very well and sprinkle with Paprika for a "catered deli" look
I'm not a fan of raw onion but feel free to add it if you like or halved grape tomatoes or tuna, crab, lobster, etc. This salad is a great base for any summer meal and the sour cream lends a sophisticated taste
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