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The Ten Most Recent Posts By beth1
From Talk
Posted by beth1, May 9, 2008 at 1:34 PM
Today I was watching Kitchen Nightmares. Gordon Ramsey told this restaurant owner that she couldn't go 'round screaming and swearing "like Shrek in a frock." It was one of those things that just struck me as too funny. Have you ever heard a statement that in and of itself was just so great you'd be likely to use it yourself should the occasion arise? I think this may be one for me.
From Talk
Posted by beth1, May 6, 2008 at 11:21 PM
Tonight I parted company with my electric range. It's a beautiful stainless KitchenAid with everything a range could possibly have. I had to give it up when we moved into a house that has gas hook-ups, and to put a 220 in the kitchen was going to cost several thousand dollars. I'm a little sad because I was very attached to this range. The family who got it will certainly love it as much as I did, and it will be cared for. And I'm doing it no favor by hanging onto it without using it. It needs to be used. But that still doesn't help the fact that I'll miss it. Have you ever parted company with a kitchen item to which you were emotionally attached? If so, what was is and why?
From Talk
Posted by beth1, April 21, 2008 at 8:46 PM
Fresh artichokes are coming in now here in Southern California, and I have some in the fridge. I don't really want all the fat of the steamed artichoke dipped in butter, wonderful as it is. All the recipes I have founf for them uses just the canned hearts. Any suggestions what to do with them?
From Talk
Posted by beth1, April 13, 2008 at 8:56 PM
I have some beautiful Swiss Chard i grew over the winter, and it's still doing well. I've never eaten it before, so what should I make with it? Suggestions?
From Talk
Posted by beth1, April 6, 2008 at 6:56 PM
We've recently moved to California from the Gulf Coast. The one restaurant we would have taken with us when we moved was this tiny little burger shack called Flamingo Joe's (Panama City Beach, FL.) He uses whole wheat buns, fresh leaf lettuce, makes his own "secret sause" and salsa, the grouper is always fresh, no pre-fab patties, and the best salads anywhere. What about you? What restaurant would you take with you if you had to move far, far away?
From Talk
Posted by beth1, March 21, 2008 at 1:02 PM
I've been wanting to try beets for a while, so I finally bought some golden beets at the grocery store. However, I've never cooked beets, and the only way I've ever had them was pickled (and I thought they were nasty). Any tips or suggestions?
From Talk
Posted by beth1, March 15, 2008 at 12:21 AM
Has anyone tried them? What did you do with them?
From Talk
Posted by beth1, March 14, 2008 at 4:38 PM
This is kind of a spin-off of the Zippy Dog/School cafeteria thread. Is there a particular dish your mom (or whoever cooked in your house) made that you never make now, but occasionally get a craving for it? Mine would be fried chicken.
From Talk
Posted by beth1, January 19, 2008 at 1:32 AM
I just had two very different, but equally great hot chocolates from two chocolate houses in San Diego. The first was the Spiced Hot Chocolate from Chi for Chocolate; the second was an Abuela from Chuao. Both were flavorful, and not overly sweet. Who does the best hot chocolate in your town?
From Talk
Posted by beth1, January 3, 2008 at 6:57 PM
I have 3 recently purchased plants. They're about a foot tall. When can i expect artichokes? Any suggestions on using fresh artichokes (up to moving to California, I only had ready access to canned)?
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