Serious Eats - seriouseats.com

Going to visit family tonight, and my mother called to say I was in charge of the tofu - which in her house means "pour this watery, salty bottled sauce over it and cook it til it's mushy". Just whipped up a batch of this instead - yum! She won't understand why I went through "all that trouble"...

I make it myself, and eat less of it.

No preservatives. I know how exactly how much fat is in it, so I can portion accordingly. Lots of roasted veggies, going easier on the oil and brightening it up with some lemon or parmesan. This week I have eaten chili, pizza, soup, mashed potatoes, lasagna, a variety of salads and vegetable sides. No "lite" products, no part skim cheese. I easily stayed within my calorie limits, and don't feel like I'm on a diet. I've lost 2 pounds this week, eating exactly what I want to.

Yum! I did cut back the PB to 1/4 cup and it was perfect. Good amount of heat too.

I'm not usually a frozen foods girl, but I keep morningstar grillers on hand.

I don't mind getting a gardenburger from a restaurant, but kinda boring. It's fine if I'm at a diner and not expecting much, or an awesome bar with a big old beer sampler in front of me.

Best reataurant one is a place near me made of black beans, served with chipotle mayo and avocado. It's not trying to be a hamburger - it just tastes GOOD!

A grilled portobello is not a burger. It's not satisfying or interesting. And it doesn't taste good. Don't serve it to me. Unless we're at shake shack and its stuffed with cheese, breaded, and deep fried.

I put my husband in charge of veggies for the night. He asked if I wanted them stir fried (basically in his mind that means with soy sauce), or just sauteed (usually that means lots of garlic and maybe some other seasoning). I said "it's up to you".

So he combined the 2 - soy sauce with lots of dried oregano and basil. I was pregnant at the time. I literally threw up after one bite.

The Martha link goes to the 2010 page.... the 2011 is http://theradioblog.marthastewart.com/2011/11/martha-stewart-living-radio-thanksgiving-hotline-2011.html

Are they just white chocolate in candy corn colors?

Depends on what you mean by kosher. Some people will not eat anything that is not prepared in a kosher kitchen (if you have to ask what that is, than your kitchen is not kosher). If you are serving people who eat kosher style, but are comfortable eating things cooked in your kitchen, the next question is meat, dairy, or parve (parve contains neither meat nor dairy). So to be safe, ask your guests, but what you might be looking for is parve - think vegetarian, and leave out dairy.

You want skewers and phyllo - stuff or layer your phyllo with anything veg - mushrooms, potato, onions, spinach, beans etc. I recently made empanadas that were parve stuffed with beans and peppers and onions. Samosas with lentils and potatoes. Just don't use lard or butter in the crusts - my recipe uses veg oil (ok, maybe it's Mark Bittman's recipe). Skewers, again vegetables. If dairy is ok for your purposes then use cheese. I've done skewers with fresh tomato, olive, and feta drizzled with vinaigrette.

My baby's first is coming up soon, and I'll probably try one of these for him, and a regular cake for everyone else!

http://wholesomebabyfood.momtastic.com/tipFirstBDay.htm

I love my immersion blender for it. And it's easier to clean than the others.

I vote WTF, but to each his own.

My son's gender reveal was in the delivery room, but I know that's not for everyone.

Don't like it. I'm a vegetarian, and when things don't get written down, I get chicken in my salads or bacon on my potatoes, or shrimp in my pasta.

I also feel "bad" for adding details like "dressing on the side".

Not cool.

No need to switch when you drink it all year long, even in NYC.