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The Ten Most Recent Posts By sixsonnets

From Talk

Cool retro party punch recipe??

Posted by sixsonnets, April 30, 2008 at 5:19 PM

Hi all,
My 38th birthday is this weekend (yay!) and I am having a dessert party to celebrate. Because it's been a really nasty, evil, bad, lame 3 years or so of very serious illness, losing beloved family members, losing job, etc. and I am finally well enough to celebrate
So...my question is - has anyone got a cool, funky, kinda retro punch recipe which will match well with cupcakes and chocolate fondue and fruit and cake and trifle and bread pudding? I don't need huge quantities, only about 15 people are attending. And if it could be somewhat budget-conscious, so much the better.
Thanks SE's!

20 Comments

From Talk

Delicious...and high in potassium? Any ideas?

Posted by sixsonnets, April 7, 2008 at 3:37 PM

Hi everyone! I have a chronic condition which causes low potassium - have had it since I was a kid - and am looking for some new and delicious ideas on how to supplement the deficiency via diet - I'm tired of bananas, though new banana recipes are always welcome! I already take supplements, so this is just trying to add more lovely culinary deliciousness so I can do my body and soul good at the same time. Thanks!!

13 Comments

From Talk

Dinner party on a budget, no dishwasher. Can it be done?

Posted by sixsonnets, January 29, 2008 at 3:43 PM

Hi all -- New here and de-lurking to seek advice - I'm having 5 people over for dinner Sat night and need ideas on how to do a great and even somewhat semi-impressive menu on a budget in a tiny dishwasher-free apartment. Since this is my first time entertaining in this space, I'd be grateful for any advice, do's / don'ts, war stories, etc. Thanks

25 Comments | Tagged: dinner, dinner parties, entertaining

The Ten Most Recent Comments By sixsonnets

From Eating Out

Chicago Repeals Foie Gras Ban

I'm Foie Gras, and I approved this message.

sixsonnets at 5:27PM on 05/14/08

From Talk

What are you known for?

1. Matzo ball soup with noodles
2. Porcini mushroom risotto
3. Shrimp with mango chutney
4. Lasagna
5. Chocolate chip banana bread

P.S. wellred, I love you for that recipe. Must try!

sixsonnets at 5:33PM on 05/09/08

From Talk

Tuna. In a Can. Love it or Hate it?

I love canned tuna - and I'm with you, CookiePie, only 1tsp of mayo per can. Then I grate whatever onion scraps I have left from cooking until they're practically melted into the tuna - on squishy white bread with a side of potato chips....I'm basically a third grader at heart.

sixsonnets at 11:16AM on 05/08/08

From Talk

Cool retro party punch recipe??

thanks so much everyone! think I am probably going to go with annaliseree's punch - love the rum option. You guys are the best! I know it is going to be a great birthday thanks to you all.

sixsonnets at 2:21PM on 05/02/08

From Talk

Cool retro party punch recipe??

You guys are awesome! Thanks so much for the birthday wishes.

I'm thrilled to have so many cool recipes to choose from!

And yes, JerzeeTomato, it can totally have booze in it (trying not to look guilty)

sixsonnets at 9:52AM on 05/01/08

From Talk

SE users: please introduce yourselves.

Hi everyone - sixsonnets here, aka Andi. I am 37, single, and I live/work in Westchester County, NY about half an hour north of NYC. Am something of an amateur cook but surprised how much knowledge I've picked up just from reading SE and watching a lot of cooking shows. I've been hanging around SE for a couple of months now and I really love the community and everyone's willingness to help and respond to one another. In addition to cooking I am a writer, a marketing director and a rabbi-in-training. The name sixsonnets comes from my hopefully-will-someday-be-published novel which centers around the discovery of a medieval manuscript that contains, you guessed it, six sonnets.

sixsonnets at 10:43AM on 04/23/08

From Talk

Rice: Fluffy or Sticky?

Hey Perky! How you doing? Great question; I love sticky rice and will adapt just about any rice recipe so that it has a sticky consistency. And like Amandarama, I eat rice almost every day.

But I haven't gotten a rice cooker - yet? Can anyone here attest to the validity of owning one? Does it do anything other than cook the most kickin', awesome rice ever? Because I have no room for one and have been holding back, staying true to the one-pot method.

sixsonnets at 3:48PM on 04/14/08

From Talk

What should I make for Passover?

@ PerkyMac: I'm actually trying very hard to write for a living. Right now my soul still belongs to the Man, but I still do a bunch o'freelance stuff.

@Stufsocker: Not sure about the KfP designation on the Philadelphia cheesecake filling...but you could probably make a filling quite easily using KfP ingredients. The zest could even work mixed into a different dairy base, like ice cream, with the selfsame macaroon crust. Yum.

sixsonnets at 1:06PM on 04/10/08

From Talk

What do you drink?

Mostly water. Iced. With a shot of cranberry juice, OJ or lemonade.

But occasionally, when the craving hits: Hawaiian Punch

(slinks away in shame)

sixsonnets at 4:55PM on 04/09/08

From Talk

What should I make for Passover?

Here's a dessert which is the sneakiest, cheatiest, easiest passover recipe you can imagine - but it only works if you are having a dairy meal. This is my go-to dessert because let's face it, when there's a Seder at my house I have been cooking my best for days...but I can't bake worth a damn.

Flatten almond or coconut macaroons in the bottom of a cake or tart pan to form a crust. It can go up the sides of the pan, but doesn't necessarily have to.

Drizzle crust with Grand Marnier. Have some if you like, since your knuckles might be sore from deconstructing the macaroons.

Zest two oranges. I zest mine on a pretty blue and white plate so I can be reminded of the Mets. At this time when we commemorate the Exodus, remember: Ya gotta believe.

Get yourself a tub of the Philadelphia brand cheesecake filling - available in the Dairy section of your grocery store. Open it, and stir in the orange zest. Watch with glee as the filling turns this pretty golden-peachy color from the orange oil. Mix thoroughly. In the tub of course. Why use the bowl if you don't have to?

Then pile it on to your macaroon crust. Smooth the top with a spatula. Don't forget to taste the yummy orange-infused filling.

Top with fresh raspberries, a dollop of whipped cream, and you've got a Pesach dessert recipe that I told my temple Sisterhood that I slaved over for HOURS. And the way it tasted? They totally believed it.

Sweet and happy to you and yours. Good luck!

sixsonnets at 2:21PM on 04/09/08

Responses to Comments by sixsonnets

From Eating Out

Chicago Repeals Foie Gras Ban

To ban Foie Gras should be illegal. Seriously.

Butrflygirly at 12:56PM on 05/15/08

From Eating Out

Chicago Repeals Foie Gras Ban

Yay!!!!

Amandarama at 7:20AM on 05/15/08

From Talk

What are you known for?

1) Soup - specifically, Arroz Caldo. I get requests even when it's 95 degrees w/ insane humidity outside.

2) Salsa, asian style (I add lime juice, fish sauce and the tiniest bit of sesame oil. Don't knock it till you try it!)

3) Shrimp Salad (I cook whole shrimp in a pot chockful of garlic, green onion, celery, bits of whatever vegies are sitting in my fridge, lots of black peppercorn, and salt. After peeling, I throw the shells/head back into the broth to reduce. The dressing is nothing more than a good mayo, lime juice, sambal olek, green onions, celery and a few tsps of that concentrated shrimp broth.)

4) Anchovy pasta. Recipe courtesy of the NYTimes. I guess I'm the only one in the family willing to suffer through the smell of anchovies sauteeing.

lorelei76 at 11:31AM on 05/14/08

From Talk

What are you known for?

1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky

Madelyn
KarmaFreeCooking

MadelynRodriguez at 6:58PM on 05/13/08

From Talk

What are you known for?

@bisbee......I'm right here! You want I should bring a box of jello? Where's the party?

PerkyMac at 2:23PM on 05/13/08

From Talk

What are you known for?

smoked bbq spare ribs..

trb1148 at 2:13PM on 05/13/08

From Talk

What are you known for?

Where is PerkyMac and her box of Jello??

bisbee at 2:12PM on 05/13/08

From Talk

What are you known for?

@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.

The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)

Butrflygirly at 2:04PM on 05/13/08

From Talk

What are you known for?

Breads and making up dessert recipes on the fly. And preparing meals for large groups, such as church socials.

sarahj at 1:19PM on 05/13/08

From Talk

What are you known for?

1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)

I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....

joyyy at 12:38PM on 05/13/08