Retired teacher of special needs students for over 30 years. I have worked with toddlers through adult education
You have my sympathies. I don't pretend to know much about lactose intolerance but my my brother-in-law has it and can eat aged cheeses. Milk and yogurt and processed cheeses just don't cut it for him. It's a minor problem when I cook for him as I can use the aged cheese that we normally buy and then have a quart of lactose-free milk for his coffee, thickening soups (well, you get my idea). I sincerely hope that you have "run" this by your doctor. It could really make your life less complicated and more enjoyable if you were certain.
Been there; done that. You did exactly the correct thing. Unless your establishment has a prearranged tip, you are at their mercy. Let's face it, that is usually for parties over 8. Continue to "kill" them with kindness. It appalls me that depending on the state or area, food servers do not always get minimal wage. Isn't it a shame that even tips don't bring it up? You have my sympathies.
My husband is on a very low sodium restricted diet. I often use vinegar and citrus to enhance the flavor. Be careful with salt substitutes as some medications for high blood pressure are not recommended with certain specific medications. I have had good luck (this is going to sound really crazy) but have found that even a teaspoon or less of 100% bacon sprinkles on my lentil soup, bean soup, pea soup and clam chowders can really improve the flavor without putting it over our 1500 mg. daily sodium allotment. It figures out to about 64 mg. per serving and really makes a difference in the flavor.
Good luck, my friend!
I have canned for decades. I store my jars without the screw-top lids but if I give them away, I include a very loose fitting lid as I just do not know what people already know about canning.
Man! People! It is (to me) a gift of love and caring! I'm always grateful for a homemade canned item...screw top or not.
@Sikkemama - Welcome! If you are like me, you will spend much time just exploring and enjoying all that SE has to offer. You are way ahead of me when I first joined. I didn't understand how to mark favorites. I hope that you continue to enjoy the site.
All of the above ideas sound delicious. My dad and I used to just eat them pealed and uncooked....Very, very good as crudites
I have not watched a cooking show in 2 or 3 years. The internet is alive with new and creative recipes. Occasionally, I will go to Food Network for a recipe but do not watch the shows.....they are just too painful. Most of the recipe ratings-I just don't trust. It seems as though it is a popularity contest and has little to do with the food prepared. Of course Alton Brown and the Barefoot Contessa are relatively reliable. There's just so much out there (Serious Eats is one of my favorites) that I just don't sit through programs anymore.
I've not tried this before so be wary of this suggestion....I would boil whole potatoes to near or total doneness (is that even a word?). Then wrap the bacon around the wedges. The bacon fat should keep the potatoes moist and tasty and the bacon should be crispy. Bake or broil until the bacon is done to your liking. Do keep the skins on!
I eat all of the things my guy absolutely detests. That will include beets, turnips, parsnips, kale, asparagus, oysters, and really spicy items (it doesn't matter what cuisine it is as long as there's heat). It all depends on the lead time that I have to prepare my feasts. He doesn't like salads nor cole slaw so I can just go nuts. With enough warning, I have chicken thighs instead of his requisite chicken breasts.
I'm really likin' @ESNY1077's suggestion but hubs may like that as well. Oh, the possibilities! ;)
I have only one niece and 5 nephews.....the niece is the eldest and an accomplished cook. One of my nephews is an accomplished cook and married. The other 4 single nephews have already received Mark Bittman's book. It is straight forward and not pretentious in any way. It has some of the best illustrations of any cookbook that I have seen (and I am a cookbook addict).
I agree with the previous posts. It's that old "you can lead a horse to water but you can't make him drink" dilemma. I applaud you for your efforts.
Good luck!!
To be honest, I enjoy the end of the year best and worst lists but I respect your annoyance and recognize it as a pet peeve for many. Isn't it wonderful that we have all of these "buttons" on our computers that allow us to pass on things of which we have little or no interest? Look at the bright side @hollymayberry, you only need to deal with it once per year!
I recently broke my foot.......I'm sure that this is an advanced age thingy. While I have not one drop of Italian in my body; relatives sent Italian specialties to me knowing that I would not be able to make them for my hubbie this year. I'm talking a huge hunk o' Parmigiano Reggiano, pizzelles, Panforte,Torrone, aged balsamic and Perugian Panettone. This is not to say that I make all of these myself but they don't want him to miss out. So, in a round-about-way, it was a gift for both of us. I would have also mentioned succarinis (zuccarinis) but I am not sure of the spelling.
Also, my son gave me a gift certificate for our local world food market so that when I can stand, I can go nuts!! God is good!
I'm with POM...cravings just do not wait for baking. POM, do you still keep your chocolate chips in your lingerie drawer? Thanks to you, I keep a bag of M&M dark chocolate peanuts in mine (in the purple bag). I don't even need to disturb the household and no one else needs to know. This can be our little secret!
Dinner last night was spare ribs, a yearly gift from BIL from his favorite BBQ,Corky's. Of course, the battery was dead so I increased the cooking time by 5 minutes just to be sure!
I have little problems with the responses to posts. However, some of them are weeks after the original. I am also, okay with that because not everyone checks in as often as I do.
I have missed the opportunity to enter give-aways because I try to wait until the end so that I don't have 400 responses that say eggs, rice and Pho. I understand that this is a personal problem for me and in no way, am I casting aspersions on people that also would like to have the giveaway. Thank you, however, for hearing me out!
Well, I am not one of those "doomsdayers" but we just lost our electricity and when it came back on, I had to sign-in to Serious Eats (even though it said "hello Bleu" at the top. Needless-to-say, I couldn't find the little slip of paper with my PW on it so I had to choose a new one. I don't blame Serious Eats......perhaps, it really is those Mayans or Zombies, or whatever. At any rate we will order out tonight and will get whatever we want. And, just in case, I'm putting it on the charge card!
Especially on eggs, well also rice and potatoes.....etc.etc.etc.!!
Lamb and some spunky cheese with attitude.
Everything that I have tried the Rooster sauce on has been appreciably enhanced...especially eggs and egg dishes.
I totally missed the National Cookie Day. Mea Culpa...however, everyday is cookie day for me. I am starting my cookie baking for the holidays.....bummer, that means that I must share.
It looks as though you have had some very good advice for your budget and your location. Please don't forget to get to know the locals and enjoy what usually is mid-western hospitality. Now, there may be some exceptions to the rule, however, for the most part, we are a friendly and helpful bunch. I sincerely hope that you enjoy your visit.
I'm with Lorenzo. I like crusty bread and crusty fried chicken, however, I like my meatloaf lightly browned and firm but not cremated. I am also with him as to the shape. That is perhaps the fact that I like cold meatloaf sandwiches almost better than the original entree. It just fits the bread better. Somewhere in my marriage of 46 years, I acquired a double loaf pan specifically for meatloaf. I need to empty the drippings about half-way through the baking process but it is so good and done to my perfection. The upper pan has holes for drainage and holds the loaf. I've never made gravy although the meat I use is very low-fat and it is not part of our tradition. Perhaps, I should try! It sound very good!!
I have an immersion blender (Braun) that I have had for several years. I bought it at True Value hardware store for half price. The store is long gone but my little stick blender is still going strong. I use it more than my blender and food processor combined. It has a fixed blade guard and is so very easy to clean. It has never marred any of my pots nor pans not even the somewhat expensive enamel lined Dutch ovens. Trust me, you're gonna love it. Good luck to you my friend.
So many good ideas here! Many we have used and many are new to me. We lived in the country for years and shared a generator with two other neighbors. Do keep it out in the open please. We have several disposable chaffing dishes with fuel left from special occasions. We have a gas grill. We have canned fruit, vegetables and meat which, in a pinch, would hold us over even without heating. We have even put the canned goods in our refrigerator, which didn't work anyway to keep them from freezing. We also have a little Coleman stove from our camping days as well as a porta-potty.
Since we have retired and moved to the outskirts of a larger city, we are more focused on prescription drugs and medications. I keep at least an extra 5 to 7 day supply of absolutely necessary medication at all times. Some insurance companies are more strict than others but we have self-paid to keep that cushion when necessary.
You are very wise to plan ahead. My son calls me "little miss worst case scenario" as I am always trying to cover all contingencies. Let's hope that you never need to use all of these great ideas.
I have a reputation for being a pretty good home cook....certainly not professionally trained. My specialty is Italian and hub's relatives are so pleased that I have continued many of their traditions. Imagine my chagrin when he left the pantry door open and they may have seen a jar of Ragu light with basil and no sugar added.
What's in your pantry that you would rather others did not see? Be honest, we are all friends here.
Ree Drummond (Pioneer Woman) is going to have a show on Food Network. I didn't think too much of it until I saw all the the responses to @killatofu in search of stuffed jalapenos. Actually, I learned of her blog from SE. I assume that many of us follow her. I do not watch any of the programs on FN but often search for recipes on FN. That's where I saw the announcement. There were some really negative responses on a blog on Food Network but I just wanted to pass it on. I personally don't care how long she was actually a "city-girl" nor do I care if she passes other peoples' recipes on. She never represents them as her own and always gives credit to others. Your thoughts?
For years, I was a working mother, antique dealer and a teacher of special needs students. I drifted toward the rapid rise yeast to make my life easier and still continue my home-made preferences.. Now that I am retired, is there any recommendations that you have as far as finished product is concerned that would draw me back to regular yeast? Is there, indeed, a discernible difference? I am totally open...now.
I did a search on this website and found that this topic has not been addressed since 2007 and there were only 10 responses. I would like to hear your very favorite food quotes from your very favorite people.
May I submit mine from my very favorite food person Julia Child:
I like to cook with wine; sometimes I even put it in the food.
The only time to eat diet food is while you're waiting for the steak to cook.
I think that every woman should own a blowtorch.
Well, I hope that you get the idea. There's a lot out there and I would so like to hear more!
Bleu
I have been a lurker for over a year (recently retired). When dixielea wanted a name for her nurses' cookbook, I was so inspired I decided to join right then and there! I wanted to do a play on TLC (tender loving care) only I wanted to suggest that she use TLC (tender loving cooking). TLC is a nurse thing, right? It just seemed brilliant at the time. But, when I finally returned to Start Talking (after having enrolled), I could no longer get on for a comment, much less find the question. Okay, I have so very much to learn. I readily admit it.
I know not to be a "shill," I know not to "plug" my blog (if I had one), and I know not to write in caps unless I am yelling. So what else can you tell me to help me be a good little member? How long do the questions stay active? What do I need to keep in mind especially with time limitations for responses, etc. Please share your unique problems when you first joined...I would really be appreciative and you will save me (and perhaps many others) a good deal of frustration. If this has already been discussed, then tell me how I could have found this out :).
You have all brought me so much information and joy. I am happy that I finally signed up as a member of this fun and informative community. You all are all GREAT!
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Years and years ago, we got a call from our realtor that she was bringing a client by. We had had the house on the market for a few weeks. I had two loaves of bread in the oven. We gathered the baby and the dog and left only after I had removed the bread from the oven and covered it with a (of course) white towel. That, in my opinion is what sold the house. In recent years, when we were looking at property, we got so very sick of the vanilla smell of houses. It just seemed as though they were trying to cover something up.