I have been doing this, getting rid of tired old bowls, mismatched pieces, and replacing bit by bit with new bright things. My daughter is getting ready to move so my old stuff that is still usable, I can pack up for her until she can get stuff of her own!
This sounds like a unique way to make green beans, something different to break the winter veggie doldrums!
Seriously, I am putting my chicken-fried steak money on southern gal Paula! I love Paula Deen- she seems like the aunt or grandma you'd love to have, and she is the definition of Southern comfort food. Don't you have to love a cook who starts every recipe, "Now take a stick of butter..."
One of my family's favorite recipes involves caramelized onions (with a tad of brown sugar added) served on top of broiled salmon, basted with your favorite barbecue sauce- a simple and delicious dish!
Damn! This would've been great for the Super Bowl... or for any time you want to distract large groups of men!
I could't help being amused by the cashew commercial since I actually think that would work on my husband- he has a serious cashew addiction! I also liked the dancing lizards.
#1- There is no such thing as too much bacon! This sounds really spectacular and totally delectable. Can't wait to give this a try.
This sounds incredible- both appealing and revolting all at the same time!
Any food suggestions for us ailing Redskins fans?! Aw... forget it, I've lost my appetite...
I buy things to USE them in the kitchen, not to have them all shiny and decorative. My favorite pots look a little battle-scarred and I don't care.
On the other hand, I've been sorting through stuff and getting rid of things I'll never use. There are plenty of things that I only use seasonally -- like holiday stuff -- that I'm not getting rid of. But really, if I only use ONE vegetable peeler, I don't need three of them.
And meanwhile, I've found things in the dark corners of corner cabinets that I probably will start to use now that they've seen daylight again. Mostly serving dishes.
My very favorite coffee mug is totally chipped but I couldn't part with it.
I made this for my Oscar party on Sunday - it was a hit, everyone loved it!
Did anyone watch the ICA with Flay and the Rathburns? Did anyone notice that one of the Rathburns' sous chefs was a certain chef from another cooking contest who was cut way too soon?
I adore radishes, but I've never cooked one in my life - it never occurred to me. That dish looks phenomenal - the photo is stunning. Now, I'm really hungry!
So upset my usual Saturday morning PBS shows--America's Test Kitchen (though ATK will be on Sunday); Everyday Food, Julia Child Master Chefs, Real Simple, etc.etc. won't be on this weekend, guess I'll be able to sleep in, but I miss my shows!
One more variation...after the onions are pretty well carmelized, I add red wine (about a half bottle for 2-3 onions) slowly...about a 1/4 cup at a time...and let it reduce to a syrupy consistency and then add the next 1/4 cup. The end result is a wine-infused batch of carmelized oninions that while exquisite with beef or lamb, are equally at home on a pizza or my favorite - tossed with a bunch of lightly steamed green beans/haricots verts. Enjoy!
I do not know how I feel about this. I know that cheese melts, but that is flowing a little too smoothly for my taste.
I just used some in my "scalloped potatoes" (since I needed them dairy-free, i was looking for something to add extra flavour), it turned out incredible. Like Ed said, they make everything taste better, from a sandwich to a vegetarian dish to virtually any meat course!
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