I have decided it's time to take all my many scraps of paper and cookbooks with just one much-loved recipe and consolidate them into my own "cookbook". I see a lot of software available to do this--has anyone done this and do you have a recommended software program (or just some recommendations in general?)
My husband has requested a butterflied BBQ leg of lamb for July 4th--sounds easy, no? Apparently the people of North Carolina don't like lamb very much. Searched all day to find one. Is this just a southern thing?
I recently read an article about getting rid of clutter in one's life. One woman mentioned that she took all the appliances out of her kitchen. Now that's not going to happen in my house but I was struck by her decision to get rid of her microwave altogether. When I thought about it, I rarely use my microwave. Occasionally I will melt chocolate or butter in it but honestly the timer function is the most used part. Do I really need a 3X2 foot box for this? What do you think--if there life without a microwave?
We have a vacation home which is used heavily but sporadically during the year. It goes from one to between ten-twenty people at a time and is occupied for about four months of the year. So the fridge gets heavy use for weeks at a time and then is unopened for a period of months. We like to keep it on since people drop by when they can and without much planning. And for me, I travel halfway around the world to get there and want a cold glass of wine and something I can defrost and eat when I finally arrive!
We have a Jenn-Air fridge/freezer which has been pretty much of a failure. I am looking to replace it (YEAH!!!!) and was hoping for advice. Actually I have two questions:
1) What are some good websites for reviews of major kitchen appliances, and
2) What do you look for in a fridge-freezer and what would you recommend? (Think large!)
My family loves cranberry sauce. Not the awful stuff from the can but the real thing simmered on the stove and passed through a mouli to make it smooth (although there are those who argue for the whole berry sauce). If I could only get these traditionalists to move on! Does anyone have a good recipe for cranberry sauce which takes it to a new place?
Jerzee--that has got to be the best sounding pear recipe I have ever heard! I am off to snag some pears from my neighbour's tree...
Use them for a vegetarian lasagna or toss with some penne, fresh herbs and a little parmesan--this is good hot and the next day as a cold salad.
Huneybumper, I'm on it with you. The computer is great but what I would like to do is to organize my tried and true recipes, add some family stories around them and get a vanity print for my children and the "cousins". I have a great fear of all the knowledge we are losing as everything is sent into cyberspace! But that being said, the computer can be a great tool to achieve my goal and I will certainly look into some of these programs
I never heard of it but then I only just heard of the "hot pan/cold oil" technique to prevent sticking and I've been cooking for 40 years...
Can I add a plug for the Joy of Cooking? The older editions have a lot of advice on how to cook things from before there were so many ready made products. If you really get into cooking and want to make more of your foods from scratch, JOC can be invaluable as a resource. And when you are researching older recipes, it helps with out-of-date terminology and procedures.
On the more up-to-date cookbooks, Jamie Oliver's "Jaime's Dinners" has a number of easy and good recipes with useable variations
Yesterday (the 3rd) when everyone arrived, we had the traditional North Carolina Beach dinner: steamed shrimp, caprese salad (tomatoes and basil picked from our garden), fresh corn on the cob (husband ate three ears!) and your choice of key lime or blueberry pie. Tonight it will be the elsewhere discussed butterflied BBQ leg of lamb, green salad, new potato salad and chocolate lave cake on the roof as we watch the fireworks in three counties!
We usually do 10 minutes on a side and then finish it in the oven for 20 minutes. A new twist on this is a comment from my MIL in Wisconsin when my husband mentioned how hard it was to find lamb down here. She said, "Well, it's such an ethnic meat, there's probably no call for it there!" I did get the lamb and it is marinating now--yummmmmmm
The thing that has always bothered me more is the reverse: when they enlarge the container and claim 15% more FREE! I often don't want or need more of the product and I hate wasting it.
We've been doing this for years as well--my mother actually clipped the original recipe from the NYTimes about 40 years ago. I was just floored when both of our local chain markets told me they didn't carry lamb because there was no call for it. A friend of mine in Raleigh tells me she has had the same problem.
I remember the first ime I had Red Velvet Cake, I was 9 or 10 years old and my brother's mother-in-law made it for the holidays. It truly was love at first bite. It became my favorite cake heads up. My brother's mother in law told me that it was very difficult to make and at times she had to remake it 2 to 3 times over to get it right? Is this something that anyone has heard of, that it has to have this certain texture or consistency or the whole thing is ruined? She gave me the recipe (still have it) but never made it because of what she said.
But why do you hate it? I can understand not liking it. Or disliking it. But hating? That's pretty strong language to use for something like a food.
I don't really care for milk chocolate. I love semi-sweet and dark chocolate. Can't get enough. I keep 60% chocolate chips in the refrigerator for snacking.
when i was little i hated choc. would give away easter candy etc. then puberty struck..... chocolate, coffee and wine, three ways to make me happy. there is another way, but food is only involved when things get really kinky ;-)
I thought I was the only person who is not a huge chocolate lover. I am not alone! Chocolate cake is ok depending on how it is made (I like mine). I am not likely to just eat a chocolate bar but a good quality chocolate IS better then a cheap bar. I perfer milk or white over dark anytime.
www.organicandnaturalmom.blogspot.com
I never had a taste for it until I was pregnant, then it went away and then I turned forty and it's back with a vengeance!!!
I only like Milk Chocolate and White Chocolate. That's it. Darker then that and it's way too bitter for me...Can't stand it.
Chocolate is the nectar of life!
Still, this proves one person's nectar is anopther's bain. I guess this just leaves more for me! LOL!
I'm just the opposite--I ONLY really like chocolate, now. When I was younger I adored jelly beans and fruit jelly candy as well, but my appetite for those has disappeared, sadly, with age. Ditto for vanilla ice cream, milk chocolate, and icing.
The older I get, the more l adore dense, dark chocolate, to the exclusion of all other desserts.
So no, I can't relate! In fact, right now my favorite dessert is a square or two of 88% cacao dark chocolate with a teaspoon of almond butter, cashew butter, or natural peanut butter and perhaps some good jam.
I hate chocolate too.
I find I can eat it but I must eat something afterwords to get rid of the taste.
I like chocolate milk and candy bars or those Reeses cups.
But I hate chocolate cake, ice cream, chucks of chocolate alone or in ice cream. Also I hate dark chocolate. The darker the worse because then it's harder for me to get rid of the aftertaste.
I once has this coffee flavored chocolate. Talk about mixing the worst of two worlds. I drank Sprite which usually gets rid of the bad taste but it didn't work. I drank everything in the house. I don't drink coffee, the smell makes me sick so....
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