Wormfood33's Profile

hate to see someone trip anywhere near that thing.

this year instead of having thanksgiving we are having SHANKSGIVING!! making our delicious braised lamb shanks served over mashed potatoes. so good we'll never go back to turkey.

Hi, thank you everyone for your great suggestions and for the compliments on my GSPs!

Just want to reply that we are good dog owners and these are very well exercised dogs. They go to a great daycare every day while we are at work. On the weekends we take them to a wonderful dog park in the mornings and on a long walk in the afternoons. If we leave the house for a few hours we do crate them, but they are very well behaved at night and we leave them out. The only times they grab things are when we are all home. For instance, we are sitting on the couch, and one of the dogs grabs the paper towels (or anything) from the kitchen and runs all over the house until we can catch him. They also chew on my rugs (bitter apple spray has helped that some.)

Anyway, it sounds like more training is the way to go. We've done some basic courses, but not household manners so that's a good suggestion.

Thank you again!

well, blood red velvet cake or cupcakes is a must!

well, let's not confuse "advertising" which is the actual commercials and print ads with "marketing" or "product development" where they actually come up with the idea for the product, name and produce it. it's not the ad agencies fault that philly came up with a dumb product. of course, i'm saying this as an oversensitive ad writer. :o)

that said, this reminds me of the mccormick's spice thing they recently came out with where it measures out the different spices for you for a meal, called "recipe inspirations." you can buy, say, "rosemary roasted chicken with potatoes" or "spanish chicken skillet." it's maybe not necessary for those of us who surf recipe blogs all the time, but it's actually pretty smart for mccormick's. spices are something that you buy once a year, at most. their new product actually probably increased their sales dramatically.

i agree-- i find so many recipes now that just assume we all have stand mixers. i don't! (yet).

i recently made a recipe that told me to brown chopped celery and carrots, stirring occasionally and "meanwhile" wash a pound of mushroooms and slice them. well, by the time i was halfway through the mushrooms, the celery and carrots were burned and i had to start over. i wish they hadn't assumed i was chopping at warp speed!

maybe this falls into the "stew" category... but the mushroom bourguignon recipe on smitten kitchen is SO SO SO good. you can make it with vegetable broth (instead of beef broth) to make it completely vegetarian.

just curious-- why warm the milk? i've always made it with cold milk and had fantastic results, but i'm wondering what great things warm milk might do.

i think tuaca tastes a lot like black licorice.

another flavored alcohol you might try is Van Gogh-- an espresso flavored vodka. quite tasty in a mixed drink or straight!

this dish at nobu remains the single best thing i have ever eaten. you can get similar versions at a lot of places now, but nothing beats nobu.