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What would you eat for 30 days?
Lobster with melted butter. no question.
Has anyone tried making fried goat cheese?
Thanks fellow SEers!! I should have thought of the freezing trick as it would be an obvious solution, but am glad I asked.
What's Your Favorite Sandwich?
Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.
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Recent Posts
Has anyone tried making fried goat cheese?
Posted by juliebugsmama, November 4, 2009 at 2:12 PM
One word answer only, please...Coke or Pepsi?
Posted by juliebugsmama, September 2, 2009 at 2:20 PM
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Recent Favorites
Cook the Book: Pumpkin Walnut Cranberry Quickbread
Posted by Caroline Russock, October 12, 2009 at 1:00 PM
Cook the Book: Spaghetti alla Carbonara
Posted by Caroline Russock, September 17, 2009 at 12:45 PM
French in a Flash: Drunken Angel Hair with Leeks and Cream
Posted by Kerry Saretsky, August 27, 2009 at 5:00 PM
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Recent Comments | Response to Comments
Beach Breakfast on the grill
I don't think you've got enough jalapenos for that many people. I do a dozen just for my family of four, and we're always wishing we had more! :o)
What would you eat for 30 days?
Lobster with melted butter. no question.
Has anyone tried making fried goat cheese?
Thanks fellow SEers!! I should have thought of the freezing trick as it would be an obvious solution, but am glad I asked.
What's Your Favorite Sandwich?
Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.
Has anyone tried making fried goat cheese?
@mmmmmm -- What sort of breadcrumbs do you find work best?
Help me understand a confusing Giada salad
My kids call Giada "Lollipop head" because of her disproportionately large noggin perched precariously atop a spindly pencil neck. That being said, I generally really like her recipes, though they seem rather obvious.
Living on the Edge: Gas Station Junk Food
I'll admit to having succumbed to the siren call of the occasional taquito or hot dog, which has been no doubt hanging out in those heater-rollers until they are way past their prime...and I've always regretted answering that siren call a few miles further down the road, when I'm searching for the next gas station with a semi-acceptable toilet facility.
Serious Chocolate: Understanding Necco Wafers
Interesting...one thing I've never desired is a "crunchy cupcake". Growing up in New England not too far from the Necco factory I could smell the sugar cooking for years...the smell was unmistakable. I always rather liked them. They aren't my candy of choice, for sure, but they definitely remind me of my childhood, in a good way.
Cook the Book: 'New Classic Family Dinners'
A good roasted chicken with crispy skin, and smashed sweet potatoes with butter and brown sugar!
Photo of the Day: The Back of Someone's Head
Paula may not be a haute couture frou-frou chef, and maybe she uses way more butter than is necessary, but you can't fault her for being a successful, happy woman, doing what she loves, and surrounding herself with family. I admire her spunk and her sparkly eyes. Thanks for the post!!!
Cook the Book: Pumpkin Baking
A good warm slice of pumpkin bread with cream cheese spread on it!
The Food Lab: Perfect Boiled Eggs
That article was eggsceptionally written. And the photo of the perfectly cooked egg with the liquid gold yolk and firm white was some seriously sexy food porn.
Do You Eat the Bruised Parts of Bananas?
I eat the brown spots if they aren't huge. I think a banana really comes into its sweetness when the peel has a few brown spots on it. A perfectly yellow banana has an odd texture to me and coats my mouth and teeth with a strange filmy substance -- whereas a nice, ripe, banana (one with a brown spot or two on the peel) doesn't do that.
And I, like so many others, never throw away an over-ripe banana...I put those into bananas foster or banana pancakes or banana bread.
Dinner Tonight: Autostrada Sandwich
You have quite possibly have just described the most perfect sandwich of all time.
$25,000 Cupcake Car For Sale in Neiman Marcus Christmas Book
@Timonthyrows -- why not?
I think those are hilarious.
Too much lettuce!
Juice them with some apples (if you have a juicer...)
Put them in your sandwiches for lunch every day...
use them as a base for grilled meats...they'll wilt just a little under the hot meat and add a flavorful, healthful bite to your meal...I especially love doing this with arugula.
Video: Getting Kid Ready for School, with Bento Box, in Less Than 5 Minutes
That was hilarious! If only mornings worked that smoothly in my house.
Cold fried chicken better than hot?
I like fried chicken hot. The crust is never as crispy after it's been in the fridge, IMHO.
To tell or not to tell...
I recently went to a highly acclaimed restaurant here in Atlanta called Veni Vidi Vici and I was really disappointed with the Risotto Frutti di Mare that I ordered; it was so heavy-handed with saffron that it was inedible. I picked out the seafood and choked it down, but left almost the entire plate of risotto because I just couldn't eat it. I kept thinking, "Did the Chef really mean for it to taste this way?" and I felt like to send it back to the kitchen would make me look silly -- so I didn't. But I thought better of it later on when I was writing my review for Open Table...I just wish I had had the guts to let the Chef know (in a nice way) that I didn't like the dish while I was at the establishment -- especially since I spent good money on it and was left unsatisfied. I would have much preferred the lovely scallops with polenta and braised fennel which my husband ordered.
question. "Piccata"
Piccata is chicken which is lightly breaded and pan fried in olive oil, then sauced with lemon juice, wine and capers -- in my experience.
Cook the Book: 'The Craft of Baking'
Chocolate macaroons which are so rich, dense and chocolately that it's like eating fudge.
Do you know where your hamburg is coming from?
@Meat guy -- I really appreciate your comments on this subject and your logical, informed point of view.
In a food slump...
I think @ride&cook hit the nail on the head -- maybe these are the times that a nice trip to a great restaurant, choosing a dish you may never have attempted at home, feeling "treated" and "served", would be the perfect cure. Awaken your tastebuds with something fabulously prepared...and then try to recreate the experience at home -- with your own twist? I know when I'm feeling slumpish I tend to go for something ethnically different from what I'd normally serve. Being Italian, my weekly repertoir tends toward a lot of the foods I grew up with and are familiar and easy (pastas, etc.) but then I've got to shake things up and figure out a way to make it interesting again, and I'll jerk some chicken and serve it with coconut rice and fried plantains...or I'll get regional and do a crab boil.
Gourmet Magazine Will Fold This Year
Yet another victim of this sucky economy we've got going here in this country. RIP, Gourmet. You'll be missed.
Hello CJ McD! and Posting Issues
yeah, this is crazy. I'm having trouble commenting. I'm going through comment withdrawal!
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Serious Chocolate: Understanding Necco Wafers
I like to use them as shingles on my annual homemade gingerbread house for the holiday season but that's it. I personally fit them into the 'chalky' category and I am quite surprised at all the necco lovers out there! I had no idea they actually had flavors! I thought they were all the same...probably because I can't bring myself to actually eat one. I made that mistake as a child and haven't looked back since.
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Cook the Book: 'New Classic Family Dinners'
ribs. lasagna. soup. anything my mom makes
Serious Chocolate: Understanding Necco Wafers
I loved the clove, licorice the best but actually enjoyed all the flavors. Didn't know about Neccos being the candy for the soliders..interesting. I lived on an army base when I was a teenager, we would go to the show and throw jujubees at each other...was weird going to the show all the soliders that lived on the base would stand up and cheer when my sister and I walked in, not just for us, they cheered for all young girls age 15, 17 years. Was very strange but I never felt scared, they probably knew who my Dad was!
Serious Chocolate: Understanding Necco Wafers
I wish Necco would make an all-clove roll - those are my favorite. The licorice ones are pretty awesome, too.
Cook the Book: 'New Classic Family Dinners'
Our favorite comfort food is mapo tofu - spicy and warming - over rice with some sauteed greens. Something about one bowl foods you can hold in your hand do it for us...
Cook the Book: 'New Classic Family Dinners'
Pasta with meat sauce and bread!
createdbydiane.blogspot.com
Cook the Book: 'New Classic Family Dinners'
Boring but comforting - an overly stuffed tuna salad sandwich, on wonderful crusty rye bread, a slight smear of mayo, crisp iceberg lettuce, juicy tomato, cut in half please.
Cook the Book: 'New Classic Family Dinners'
Irish Coddle. A big pot, almost stew but with not quite enough liquid, of potatoes, bacon, sausage and onion. Gets you fattened up for hibernation season.
Cook the Book: 'New Classic Family Dinners'
barbeque salmon and broccoli slaw, mom's favorite summer specialty
Living on the Edge: Gas Station Junk Food
nachos. with the gooey cheese and jalapenos.
I could go for some right now- must be lunch time soon!
Cook the Book: 'New Classic Family Dinners'
One of my favorite family meals is banh xeo. They're savory, yellow crepes and having all sorts of people in my family through marriage, some being born in Vietnam, some being born here, etc., my mom gets a lot of different requests as to what to put in them. First she makes the vegetarian kind for those folks then regular Americanized ones then the hardcore ones.
Cook the Book: 'New Classic Family Dinners'
(I posted this in the wrong place earlier today--so this is a "re"post!) A general comment about all the "Cook the Book" posts and recipes: The publishers are very smart to provide five free copies to SE because your write-ups have caused me to go online and buy many many cookbooks that I never would have known about otherwise! Sometimes I enter the giveaway with a comment, but I know my chances of winning are slim, so I go ahead and order the book in a frenzy of impatience. The Mark Peel cookbook is an example; it will be winging its way to me today because I love the cover photo and the recipes for green bean salad and mashed potatoes--and I can't wait to receive it! This has been true for several other cookbooks, too. (One time I actually won the cookbook in the SE giveaway, and had to give that second copy to my son. He was Seriously Happy!)
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner that I make for my roomies is pulled pork sandwiches! Maybe a side of spicy thai cole slaw.
Recent Posts
Has anyone tried making fried goat cheese?
Posted by juliebugsmama, November 4, 2009 at 2:12 PM
One word answer only, please...Coke or Pepsi?
Posted by juliebugsmama, September 2, 2009 at 2:20 PM
Serious Efforts: Homemade Ice Cream (including Lactose-free)
Posted by juliebugsmama, June 29, 2009 at 8:14 AM
Serious Efforts: Planting a Deck Veggie Garden
Posted by juliebugsmama, March 18, 2009 at 1:19 PM
Speaking of wings ... how are you making yours for game day?
Posted by juliebugsmama, January 28, 2009 at 10:58 AM
Are CSAs Cost Effective for Your Family?
Posted by juliebugsmama, January 28, 2009 at 10:45 AM
You learn something new every day....
Posted by juliebugsmama, January 6, 2009 at 12:13 PM
Recent Favorites
Cook the Book: Pumpkin Walnut Cranberry Quickbread
Posted by Caroline Russock, October 12, 2009 at 1:00 PM
Cook the Book: Spaghetti alla Carbonara
Posted by Caroline Russock, September 17, 2009 at 12:45 PM
French in a Flash: Drunken Angel Hair with Leeks and Cream
Posted by Kerry Saretsky, August 27, 2009 at 5:00 PM
The Crisper Whisperer: What to Do with Too Much Kale
Posted by Carolyn Cope, August 25, 2009 at 9:30 AM
Meat Lite: Bean and Steak Fry Bread with Roasted Jalapeño Salsa
Posted by Tara Mataraza Desmond, August 25, 2009 at 11:30 AM
The Secret Ingredient: Crème Fraîche
Posted by Kerry Saretsky, June 16, 2009 at 2:45 PM
Paula Deen's Food Lover's Cruise Set for January 2010
Posted by Erin Zimmer, June 2, 2009 at 6:25 PM
Dinner Tonight: Beet, Avocado, and Goat Cheese Salad
Posted by Blake Royer, May 28, 2009 at 4:30 PM
French in a Flash: Purple Potato-Crusted Trout a la Francaise
Posted by Kerry Saretsky, May 21, 2009 at 5:30 PM
A First Look at the Friendly Toast, Part Deux, Now Open in Cambridge, Massachusetts
Posted by Carey Jones, May 18, 2009 at 7:30 AM
Grilling: Ember-Roasted Onion and Garlic Dip with Crispy Pita
Posted by Joshua Bousel, March 27, 2009 at 7:45 PM
The Secret Ingredient: Pomegranate Molasses
Posted by Kerry Saretsky, March 27, 2009 at 10:05 AM
'Georgia On My Thighs' Cooks Along with Paula Deen
Posted by Adam Kuban, March 26, 2009 at 1:30 PM
Grilling: Pork Souvlaki with Pita and Tzatziki
Posted by Joshua Bousel, March 20, 2009 at 6:30 PM
Dinner Tonight: Kale and Mushrooms with Creamy Polenta
Posted by Nick Kindelsperger, March 18, 2009 at 4:30 PM
Meat Lite: Salmon and Asparagus Casarecce
Posted by Tara Mataraza Desmond, March 17, 2009 at 10:25 AM
Blogwatch: Ricotta Pancakes with Figs
Posted by Grace Kang, March 16, 2009 at 7:30 AM
French in a Flash: French Onion Soup Dumplings
Posted by Kerry Saretsky, March 12, 2009 at 5:45 PM
Chilli and Chocolate - Love it or hate it?
Posted by ramsay_who, March 10, 2009 at 9:56 AM
Healthy and Delicious: Curried Cauliflower Soup With Honey
Posted by Kristen Swensson, March 9, 2009 at 11:15 AM
French in a Flash: Coquilles St. Jacques Pot Pies with Roasted Lemon
Posted by Kerry Saretsky, March 5, 2009 at 5:45 PM
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About juliebugsmama
Location: Atlanta, GA (in flesh) Boston, MA (in spirit)
About: I am a foodie thru and thru. My dream has always been to be a personal Chef, but right now I'll have to be satisfied with being a personal Chef to my DH and two beautiful children. I love to read, be by the ocean, and of course eat!!!
Favorite foods: Lobster and steamers with butter; seared scallops; artichokes; steak; good italian bread with cheese and fruit; figs; cherries; eggplant parm; a good italian sub made the Massachusetts hole-in-the-wall mom n'pop sub shop way, with extra "hots";
Last bite on earth: a perfectly steamed lobster tail with melted butter.

I don't think you've got enough jalapenos for that many people. I do a dozen just for my family of four, and we're always wishing we had more! :o)