This one is great and easy; not sure about increasing it to feed more folks. Should be easy enough.
We made two double batches of this over the weekend. Amy in St.L, there's really nothing to discard when you measure the fruit out. It came out just about perfect each time. It's delicious, not to sweet, and pretty easy to make. I liked that there was no 18 hour soaking of the peel like other recipes require, as I only had Saturday to commit to the project. My only problem -- I still have a ton of oranges to use up this season!
I would never drink it regularly, but think it's so handy in Mexico. Nescafe is everywhere, whereas my good beans and gadgets (presently Chemex!) are back home. I find that in many restaurants, I prefer it to brewed cups or cafe con leches that are too weak for me
Instant is good for camping too, but my partner insists on bringing our light weight metal French press and all its messiness.
My biggest, fattiest indulgences are toffee, eggnog, and rich, drawn out meals with friends. Lately I've been trying to skip any meal I can get away with in order to mitigate for all the snacking and large, high-calorie meals I cannot/willnot walk away from.
A straightforward chocolate tart on New Year's Eve in Paris. It was perfectly rich and so well made.
... Everything GOOD!
A friend made the very tasty Dorie Greenspan Pumpkin Stuffed With Everything dish that was featured on NPR recently. I didn't hear the segment, but I heard that the newscasters simulated orgasms as they tasted the dish.
Here's the recipe she used: http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Everything-Good-361169.
I quite enjoy Apple-ation brandy from Davis Family Vineyards (Sonoma County).
I like the post and am reminded that even toast and jam can be quite elegant to sit down to. Thanks!
Yes. I have no shame in my game.
- Chipotle
- Starbucks when I'm on the road and require coffee and sometimes breakfast or lunch and there's only super gross food in the surrounding strip malls/truck stops
- McCormick and Schmidts
- Houston's
- Daily Grill
- Panera
So no clear winner?
I wonder if I could use lemon cucumbers for this recipe, as I plan to have hundreds of them by the look of my garden.
You can watch a video clip of this episode here: http://www.huffingtonpost.com/2010/03/26/jamie-oliver-food-revolut_n_515278.html
I went to lots of dinner and eating parties back then -- both corporate-office-bought and on the fly potlucks that were more my style. Ceasar salad and cosmos for sure. I think I had my first wedge salad in the 90s. Thai was popular. Lattes or even cafe au laits. Chilean and Spanish wine. So were micro brews. At the lower end for beer, Henry Weinhard's was big in the northwest where I lived. Prosciutto wrapped around things. Raw oysters. Cigars. Smoking of anything out in the open more or less. Sorbet for dessert.
Chocolate Mousse, though I'm curious about Chocolate Moose. Mmm.
I don't think I'll have snobs around, but my plan should make anyone's day go well. I plan to run 5k first thing. Then, I will drink and eat my way through the day, even as I'm preparing the meal. Also, I plan to make activities for the kids that should engage and entertain all the grown ups.
If I'm hosting, I'm an everything person. I have to do both, but I sure don't mind my people pitching in and showing up with things.
This year, I'm going to do a small turkey (maybe even just some breasts) and pork butt/shoulder in a Yucatan pibil marinade. I plan to roast them both in banana leaves. I'll do Yucatan/Caribbeanish sides, but so will my family and friends. From the Mayan Cuisine cookbook, I'll do a chayote squash pudding and black beans. I can't wait to see what else ends up on the table!
I would plan on 12 or more hours of work, including imagining and planning.
Planning, listmaking, and shopping -- 3 hours (maybe more trips to the store if you forgot something, but send someone else)
Pre Event work like making pie crusts and pies the night before, cranberry sauce, etc. -- 3 - 6 hours
TG Day -- 6 - 7 hours with many breaks
Martha Stewart has a good planning guide for planning: http://www.marthastewart.com/article/thanksgiving-made-easy?autonomy_kw=thanksgiving%20guide&rsc=header_2
I don't mind splitting with the birthday girl/boy excluded from the division of the total plus tip. I don't fret if I didn't get my fair share. But I would not split in this case unless I agreed to the $3,000 foe X beforehand. I'm sure you could find X on the street for less!
Also, if someone hosts a potluck, they have to supply more than the space. I went to one party where people had to bring their own grilling food and side dishes. Lame, I know. I think it's best to ask people to bring one thing to share and drinks. Anyway, at this party we had my chips/dip and a salad from someone else as sides. That's it. Everyone else brought booze for a side dish. Tackiness all around (from the host to the guests).
I don't think the article is objectionable. The points made should be part of the discussion about where we get our food and how much it costs.
I never thought of Popeye's as Cajun.
I used to live in an area of Pasadena with more chicken than you could imagine. There were Popeye's, Church's, KFC, and Roscoe's Chicken and Waffle restaurants all within walking distance of my house. Anyway, I liked Popeye's chicken and biscuits. I never expected more than plain chicken and plain biscuits; nothing fancy or spiced up. I thought the chicken was juicy and well fried, and the biscuits were light and fluffy. To be honest, I liked the chicken better than Roscoe's.
The Oakland Farmers Market (downtown) has a good organic blueberry vendor. I've been eating bowlfulls with banana slices. My guy adds yogurt. We also had buckwheat pancakes with blueberries last Sunday.
I just bought THE JOY OF HOME WINEMAKING by Terry Garey, and I'm thinking about making blueberry wine. If so, it's back to the Farmers Market this Friday!
I love Paula, especially the way she says "stick of butter." Now that's food porn! I'm not really interested in many of her dishes (except the trifle I once saw her put together), but I find her entertaining.
I like and appreciate all the ideas so far so thanks a bunch.
I'm looking mainly for up(ish)scale with entres under $20. I dine with clients in the area quite a bit. Some times I go out with coworkers, and we like to have a nice drink with our meals. When eating alone, I'm more flexible. For example, I'm happy to eat from the Bread Store (I'm familiar with thins one) if it's just me and I want to take food back to my hotel.
I have to travel to Sacramento several times a year for work, and I've had lots of crummy food experiences. I've also limited myself to one particular chain restaurant, eating there at least 5 times in the last year!
Today, I came across an article pointing out hot spots. I bookmarked it under "Work" topics. http://www.insidebayarea.com/travel/ci_9443487?source=rv
Any thoughts or additions?
How do we put our fruit-bearing olive tree to work? We live in California, and we have a tree that produces tiny green olives. We'd love to brine them and eat them. Any advice? Should we skip it for super market options?
Forget apple-tinis and wow your cocktail-loving friends with the bright colors and fruity flavor of Skittle-infused vodka. I know, you haven't concocted strange liquors since you were a teenager hiding a bottle of Kahlua from your parents so you could secretly make milkshakes with it. Oh, wait, that was just me. These colorful bottles of alcohol are sure to be the life of the party when you follow these instructions to make your own Skittle-flavored vodka and dish out neon yellow vodka sodas, ruby red Cape Cods, or cobalt blue martinis to your friends. And, it's a whole lot cheaper than buying that fancy flavored stuff. [via Neatorama]... More
Holy Taco got much holier after creating the best snack food stadium ever with a field of guacamole, Slim Jim goal posts and a Twinkie-buttressed stadium. Is that our favorite shaggy-haired Steelers safety Troy Polamalu down there? Oh, nope. Just a Vienna sausage in a cheddar helmet. For security purposes, a bacon wall will keep the throngs of screaming fans—in this case tortilla chips—from falling onto the field. And hey, what do you know. A 20-ounce sausage Goodyear blimp just chilling (thanks, Photoshop!). Total calories: 24,375. Total cost: $86.47. Total deliciousness: 1 Billion trillion dude. One billion trillion. Sounds pretty priceless. Related: All Aboard the Meat Ship, Matey... More
I'm with the workers and believe I should pay the fair cost of food production.