GretaGrace's Profile

To me, the best dunking combo is hot black tea and stroopwafles. The best is to rest one over the top of you hot teacup, and let the heat and steam soften it a bit. Then, dunk and slurp away!

Last night was a "clean the fridge" night. I crisped up a pkg of pancetta, tossed in some leeks and garlic, then added the acorn squash I'd roasted earlier in the week. Once it was hot, added a dollop of creme fraiche to the top. Quite tasty...

Got a few good laughs out of some of these posts!!

My grandparents were devout happy hour hosts. Seemed like the entire neighborhood was there. And it was martini's, always martinis. There's a family photo that shows my grandmother holding a small hatchet up to my grandfather as he casually sips his martini.

My mom doesn't really drink. I think I remember seeing the same bottle of cheap wine in the fridge for at least 10yrs. I remember a giant bottle Canadian Mist permanently affixed in the cupboard (not the same bottle, like my mother). As well the kegerator (sp?) on the sun porch. So I learned from a very early age how to pour a beer from a tap. I'm sure he knew what I was doing, but I would offer to refill his beer, but not without a few chugs for myself!

I think I'm kind of ambivalent towards the changes, although I think the new logo is rather uninspired.

And I think others have mentioned it, and I too recognize the need to pay the bills, but for the love of Pete, I HATE the pop-up that rears it's ugly head about 30 seconds after opening the page. Is it annoying enough that I won't visit as often? Probably.

I love them and think they are timeless. I have the Golden Gate bridge print in my guest bedroom, which happens to be painted two complementary shades of purple to match the print.

Two words. HELL YES!!

I am not a fan of raisins, and make a similar version of onion jam...

I use onion, a bit of olive oil, then add chicken stock for some depth of flavor, then balsamic and brown sugar and let the whole mess caramelize and reduce down.

Lovely stuff on just about everything!

How long does the batter last? Someone gave me some last year for the holidays, and it's been sitting in my fridge ever since. Is it still good? I'm thinking not, but thought I'd ask...

I am currently reading "Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine" by George M. Taber. It describes the evolution of the Napa Valley, as well as the Paris Tasting of 1976 where a blind tasting chose California wines over France's best.

HONEYCRISP!!!! I just wish their season was a wee bit longer...

I also enjoy Braeburn apples.