Interior designer...residential and commerical....who would like to get started on putting together a family recipe book soon.
I understand perfectly what voting "present" means. Obama will be completing his first year as a senator soon. Now THAT requires a barbecue!
My point is that we don't have any idea how Obama would've voted on these same issues. He simply voted "present." How do you explain that?
Good work! At least McCain has a voting history. Obama voted "present" didn't he?
In relating all of this to food...ahem...there must be 25 recipes for making chicken soup...and none of them are wrong. Colin Powell, a former republican and strong military supporter, made a good decision over the weekend to support Obama especially if Obama wins on November 4th. I find comfort in that and chicken soup. As far as religion, we live in a country where we are free to pray in any house of worship. Go Red, White and Blue!!
Your opinion has been noted.
If a person has lived long enough to experience failure and success only then will they understand that through the failures you learn first hand "what not to do." All the more reason for the United States to maintain a well trained military force. No one has all of the answers but the one thing that we, as Americans, must embrace is taking responsibility for our choices and moving forward to correct those mistakes. I'm not against Obama. I believe him to be a charismatic young man who has a dream. He, too, has a past to include things he would like to go back and change. We all do.
Obama is the perfect example that through hard work, dedication and higher education you can realize the American dream of owning a lovely home in an upscale neighborhood and run for the President of the United States. I have to worry about his "spread the wealth" position. It conflicts with the American dream. This election reminds me of our food recipes and our personal recipes for life...."if you send a ship out expect one to come in" and the food is only as good as the ingredients you put in. We should all be held accountable for the choices we make for ourselves. The sub-prime mortgages are an excellent example of making bad choices. Many of us did not get into a sub-prime mortgage and there was a very good reason why...it would've been a bad choice. Yet, as taxpayers we now have to take responsibility for those who did. Each candidate will make big promises that they will never keep. It reminds me of being given an old family recipe only to discover that a few ingredients were left out....key ingredients...necessary to making it work. When you go out and vote keep in mind that neither candidate is going to make a noticeable change in your life. Maintaining a strong military force is vital to our continued safety against terrorism and holding our strong position as a world leader. If we don't maintain that now we will put our children and grandchildren in a place of constant uncertainty. We still live in the best country in the world. We have our problems but they, in no way, compare to what other countries are experiencing with socialized medicine and a "spreading of the wealth" mentality. Everyone wants to live in America and we all need to remember why that is. It is our responsibility to vote for the candidate who will not take the American dream away from us and give it to others. I'll vote on November 4th for the candidate who will protect us across the board. I will vote for John McCain. He has the permanet injuries to remind him of what a great country he was fighting for. And....he is still fighting to make it better and stronger.
I've tried whole wheat pasta several times and ended up tossing it out. It's not for me and my family. We enjoy traditional homemade pasta and nothing, in my opinion, tastes better. When using dried pasta I use DeCecco products. If I want extra fiber I look for it somewhere else.
Honestly!
chicken salad, egg salad, tuna salad are all very good to use in these cups. For something savory try a trilogy of sauteed mushrooms seasoned with shallots, minced garlic, and salt & pepper.
I think steaming the whole breast on a rack, using chicken broth as your liquid, place in a large dutch oven type pot would be the way to go. It will guarantee your turkey to be extremely moist. You'll be the envy of quite a few cooks on Thanksgiving Day! You can use the broth later for the gravy and stuffing. Since you only have two burners you may want to use a bamboo type steamer and layer your potatoes and vegetables so that everything will be hot at the same time. I am assuming you do not have a microwave over there. Hey...good luck....what an adventure!!
In lieu of turkey, my vote goes to the Leg of Lamb. The duck sounds great. Anyone who has a large outdoor turkey fryer can deep fry the whole duck the same way to get the "crispy" duck. All of your ideas sound fabulous. I believe the only reason people get stuck on baking the big turkey for Thanksgiving is for the leftovers.
Have absolutely no desire to eat frozen vegetables. Am I missing something?
Hey everyone....after reading your colorful comments about Sandra Lee, I find it rather amusing that she couldn't possibly be eating the fattening recipes she gives to her viewers. How else could she stay so painfully thin? What in the world is wrong with Andrew Cuomo? I think Sandra Lee wants to be a "Playboy Bunny" in the kitchen. I have never ever considered making one of her "dishes" and never ever will.
Try roasting brussel sprouts for a change. Prepare the bsprouts by removing any discolored leaves. Generously cover in olive oil and a quality sea salt and freshly ground pepper. Spread them out on a baking sheet and roast @ 350 degrees until crispy...approx 40 min. Stir halfway through cooking time. Also....
I prepare 3 to 4 lbs of fresh green beans by cutting off the ends. I add olive oil to cover the bottom in a hot large skillet quickly adding the beans continually turning them until slightly brown. Add l/2 cup of low sodium soy sauce and l/2 cup of water. Stir and continue cooking 5 minutes. Add four cloves of chopped garlic and freshly ground pepper. Reduce heat to low, cover and cook for an additional 10 minutes. Remove the cover and stir rotating the beans. Cover and cook five minutes more! You will love these beans anytime but especially for Thanksgiving!
optional: slightly roasted slivered almonds to garnish
Someone close to me had head and neck cancer (tonsil) and had radiation laced with chemo. He also had to have a stomach tube because the inside of his mouth was irritated and eventually became completely broken down. I fixed fried and scrambled eggs and grits and many other soft foods. For him, the spicier the better. When he could no longer tolerate that, I went to fruit smoothies as well as veggie smoothers paying special attention to nutrition. Processed foods tend to have a strange taste to people going through treatment so taking the time to make homemade soups, etc. is definitely worth the effort. By the way, he is now two years out and the cancer is gone. I wish the best for you and your mother.
Although I have never worked in a restaurant, I have respect for those who do. I am overly polite and appreciative when receiving good service. I have been in the company of other people who are, in fact, rude to waitors because they are basically rude and uncaring. Unfortunately not everyone has good manners and good people skills. I believe people who are rude to the service industry are low class, insecure people who enjoy the act of bullying.
I enjoy having a waitor who gives his/her name when they approach my table. I am not, however, inclined to introduce myself. I don't think it is necessary unless I dine there often.
Not often, but I have, after tasting the newly opened bottle of wine, refused it because it did not taste right. When you order a bottle of Silver Oak 1998 you know right away if it has not been stored properly. Another bottle was brought to the table and it was perfectly fine. It's not the restaurant owner or the server's fault.
I cook meals at home most every day. The real advantage, along with saving money, is that you "control" what you are eating. You know how much salt, sugar, butter, and oil you are using. Cooking at home is so much fun for us because my husband insists on being my sous chef and he does the cleanup! Doesn't get any better than that. Americans need to get back to the basics and in so doing can revisit the old family recipes and give them a "healthy" revision. No matter how challenged our economy is at the moment we live in the greatest country in the world.
I make homemade doughs in mine....for pizza, calzones and stromboli! You can make the perfect pie crust, too! When making tomato sauces I use mine to puree the tomatoes....gazpacho...gosh, the list goes on. You will discover the many valuable uses this machine provides. Happy Birthday and jump right in. It's big fun!
@ beth1 Good bead on that Beth. Palin is in the land of God's country. For McCain...he is an Arizona guy where salmon and king crab is not a "fresh" state for seafood. That's why I went with the veal....my husband is a retired 30 year naval captain aviator and I really appreciate navy families!!
Our personal favorite here in northern Virginia is "Italian Wedding Soup" made with homemade chicken broth, onions, escarole and lots of small hand rolled ground veal balls. I drop a small cheese rind in for added flavor. I serve it pipping hot and sprinkle a good quality aged cheese and drizzle olive oil over the top. Yum!!
How about the Tongol Tuna in a can packed in olive oil? The italians produce an excellent product. In the jar it can be a bit pricey. In the can from Trader Joe's it is reasonably priced. Any mention of high mercury levels in that product or would it be considered the same? Curious.
GranaPadana Regi/Parma, aged Provolone and aged Cheddar. When I am entertaining I buy a soft cheese, a semi-soft and a hard cheese. The best mac and cheese has been made with all of the leftovers!!
McCain/Palin -
Arugula salad with sliced pears and goat cheese: 2.5 inch veal chops, whipped sweet potatoes with cinnamon, butter & sugar, fresh green bean bundles tied with a bacon strip cooked in olive oil, garlic in a hot skillet until lightly brown.
I'd finish this meal with a lovely panacotta drizzled with honey.
I found frozen banana leaves in a local grocery. At first, I was so excited I couldn't decide what to wrap ...chicken, fish or pork! I found a Thai recipe to be able to follow the idea of it and came out with a wonderfully moist fish. Has anyone else had the pleasure of cooking with banana leaves? If so, please share your ideas. I'm going to use fish, scallops, large shrimp and squid on the next wrap!
I remember enjoying Pasquale's Kitchen on PBS some years ago. He was such an entertaining cook. He taught me many of the techniques I use today. What a fun guy!
Here in Old Town Alexandria, Va we have the oldest fresh market in the United States (so we are told). Each Saturday local farmers from Virginia and Maryland bring their vegetables, country ham and sausage, herbs and flowers to us. When I'm in town, I'm at the market along with hundreds of other people. I'm in search of a good recipe for calabasitas which will utilize the summer squash and fresh corn. Please pass your recipe along!
Because pork chops can be dry has anyone heard that using a cold pan (reverse of searing) insures that the chops will stay moist? I like to finish chops in the oven after pan searing. Have you used this cold pan technique?
I love italian food and prepare it far often than I should! A favorite pasta of mine is stuffing jumbo shells with a ricotta, spinach and ground veal mixture covered with a homemade marina sauce. Any other ideas?
Moving beyond the Foodnetwork and finding complete enjoyment in watching Lydia's Italy, Daisy Cooks, Test Kitchen etc reveals who we are and where we are in relation to the level of cooking we seek. Who inspires you the most?
Does anyone have a recipe for ground turkey burgers that includes minced granny smith applies?
dianeb hasn't favorited a post yet.
The Union Oyster House in Boston has the best lobster rolls. Had one there several weeks ago.