lew!'s Profile

white mountain

Nice TAL reference!

Day to day 1 or 2 burners. Bigger meals 3. Canning all 4.

When, eventually, we need to buy our own stove, I would look more at a 5 burner or one that you can swap out burners for griddles that someone mentioned above.

The Amazone link isn't $59.95, it's $80.
(just sayin')

Bar base.

We used to make venison tacos with the ground meat. Could really tell the difference other than they are a little more dry than beef.

If you haven't cooked it before, be prepared for a very strong smell. Unfortunately (for me I guess) the smell of venison cooking, really puts me off of eating it.

As a kid - Church windows

Now - a toss up between peanut butter blossoms or date (filled) cookies.

hmmm.
I have never heard of the bread or candle tricks. I will have to try them, because I was thinking of asking for the goofy goggles for xmas.

We do a version of this black bean taco (http://smittenkitchen.com/2009/02/crispy-black-bean-tacos-with-feta-and-slaw/)

We sub in the Joy of Cooking refried black beans and use red cabbage instead of a slaw mix (1/2 small red for 2 people - the slaw softens quickly so we make just enough for one meal). It has become a go-to staple at our place.

Faaantastic.