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TheKitchenWitch

In Our Community Corner: Meet Diana Horst (aka 'dhorst')

Looking forward to the SDS! Also, I like the question re: what to dip in it?

In Our Community Corner: Meet Diana Horst (aka 'dhorst')

Need. Details. Of Secret Dipping Sauce.

Roommate/College Food Stories

I had a bulimic roomie Freshman year. She was too ashamed to throw up in the dorm bathroom, so she kept a big plastic bucket, a can of lysol and garbage bags in her closet and throw up in the room. Despite the lysol, our room always smelled like vomit.

Most annoying food personalities

Paula Deen! Ugh! All of the "y'alls!" And the fact that she basically pimped her boys on her show so they could get their own FN shows.

Giada has an enormous head (almost as big as the RACK she insists on showing us in every episode).

Michael Chiarello is impossible to stomach.

Soooo how did it go? Thanksgiving dinner reports!

I just don't like Thanksgiving food (except for mashed potatoes and gravy), so I do a "theme dinner" every year. This year, it was Vive la France! French cheese plate to start, then beef bourgignon, garlic mashed potatoes, romaine salad vinaigrette, sauteed sugar snap peas and VERY good rolls, which our own DBCurrie made--she came for dinner as her husband, Bob has been in the hospital for 11 weeks.

It was a terrific meal, a terrific day, terrific company. Except that DBCurrie kicked my butt at Pictionary. :)

The Picky Eater

My youngest child will eat only 1 veg. Raw sugar snap peas. She dunks them in hummus (which baffles me--the kid who won't ingest a banana loves hummus?) She will also eat corn, but I consider that more of a starch than a vegetable.

food ya just do NOT like??

Tapioca pudding. The texture of it weirds me out. Cooked carrots (again a texture issue). And I've never been able to abide stuffing. *ducks head from the rocks being thrown* It's just...nasty.

Strange food facts...

I'm one of those freaks who develops a rash if I touch mangoes! I learned it the hard way. And thank goodness I don't like figs! Garggggg!

Ice cream flavors that go well with pie?

What is your Achilles Heel?

Pasta. If I start eating it, I can't stop. I have to limit myself to eating it once a month because if I didn't, I'd be big as a barn. I'm also a sucker for a big old burger (again, once a month).

Las Vegas eats

Thanks, all! We ended up at Todd English's Olives for lunch, Firefly for dinner tapas (awesome!), Julian Serrano (in the Aria hotel--amazing) for a late tapas lunch, and dinner at Lemongrass for Thai food (good). Our hotel concierge told us that Lotus was far over-rated and we were too tired and lazy to travel off the strip for a risk.

Boulder CO - suggestions/advice

Also, I definitely second the recommendation of Sushi Tora. It's not cheap, but worth every penny.

For great Neopolitan-style pizza, check out Pizzeria Locale, right next to Frasca Food and Wine on Pearl street.

Boulder CO - suggestions/advice

Zoe Ma Ma has very authentic (and terrific) Chinese food. It's just off Pearl Street.

SE Staff Picks: Favorite Way to Eat Thanksgiving Leftovers?

My favorite morning nosh: mashed potatoes and gravy. I can't help myself.

Best comfort foods to take for a hospital visit?

Boulder, Colorado: Proto's Pizzeria Napoletana

Frankly, you're a snot. It's been featured in Bon Appetit magazine and yes, quality differs from location to location. Go to the original if you want to form a true opinion.

Cereal Eats: Grape Nuts, Neither A Grape Nor a Nut—Discuss

I love them! Although a boyfriend of mine was revolted by my devotion to "the bowl of never-ending cereal." He kind of had a point. It does plump up and expand in alarming ways as you work your way through a bowl of it...

Weekend Cook and Tell: Leftovers Makeovers

I thought it sounded weird, but I put leftover spaghetti into a frittata and it it was delicious! http://thekitchwitch.com/2010/01/shrink-my-ass-month-spaghetti-frittata/

Weekend Cook and Tell: You Say Potato

I am so sick of rice, bread, buttered pasta. I have side dish ennui. I stuffed some potatoes with some spices, goat cheese and spinach and was a happy girl. http://thekitchwitch.com/2011/05/spinach-stuffed-potatoes/

Weekend Cook and Tell: Kernels of Deliciousness part 2

*Olathe* Lazy fingers this morning.

Weekend Cook and Tell: Kernels of Deliciousness part 2

It's too hot to cook right now, so I use fresh Othathe sweet corn raw in salads. http://thekitchwitch.com/2011/07/hot-as-balls-salad/

Weekend Cook and Tell: Celebrating Sardines and Anchovies

All about the puttanesca. I made an earnest case for the sardine when I made it. Do not fear the fish! http://thekitchwitch.com/2011/04/the-noodle-slut/

Weekend Cook and Tell: Great Grains

Last September, during an Indian summer heat wave, I made a cracked wheat salad with nectarines, goat cheese and pistachios. Sounds like an odd combination, but it was great! I blogged about it here: http://thekitchwitch.com/2010/09/crazy-but-good/

Weekend Cook and Tell: Experimenting with Indian

I love to make kofta! It's mild enough for my children to gobble up and yet flavorful enough to be interesting for adults. http://thekitchwitch.com/2011/03/weeknight-indian-kofta/

Weekend Cook and Tell: Romantic Respites

We've got jalapeno crab cakes on the menu--we like a little spice on the day! I blogged about it here: http://thekitchwitch.com/2011/02/recipe-for-romancejalapeno-crab-cakes/

Las Vegas eats

Hi Serious Eaters! My husband and I are going to Vegas for his birthday weekend in two weeks. We only have three nights/4 days to spend there, and I know there's some great eating in that city. We live in the Rocky Mountains, so we're not interested in steakhouses (they are everywhere here) but I'd love to get some input from you! What's not to miss? Thanks!

Weekend Cook and Tell Round Up: Great Grains

Last week on the Weekend Cook and Tell we asked all of you to delve into the healthy, nutty (health-nutty?) world of cooking with grains. We're curious what you guys do with farro, wheat berries, quinoa, and the other grains that make up your local natural food store's bulk section. As usual we were met with all sorts of brainy ideas. Let's take a look at some of our favorite graintacular contributions. More