loulouie's Profile

We've been having a lot of this buttermilk dressing from Smitten Kitchen. It's creamy, but not rich, tangy, and good on sturdy, crispy greens. Adding a few blue cheese crumbles spins this into fancy-impressive. I do halve the sugar, by the way.

http://smittenkitchen.com/2008/07/napa-cabbage-salad-with-buttermilk-dressing/

I give the 'yuck!' to:

Carrots (raw). Agreed, kathleen3641. Too many dry shards.

Gin = armpits pine trees.

Bloody Marys. And tomato juice or soup, in general. I love and crave all other tomato forms. Tomatoes are my very favorite vegetable. Therefore I conclude that 'tomato juice/soup' is not, in fact, made of tomato.

This was the longest thread that was still fun to read, even at the end.

Spaghetti squash is delicious tossed with pesto, homemade or otherwise. We often eat it as a side with chicken picatta.

Pinetree Garden Seeds often have the same heirlooms as SeedSavers, but at a cheaper price point. Their catalog is more of a reading-type than SeedSavers' colorful photos. I also like Renee's Garden for the color-coded variety packs.

Today: 100% whole wheat sandwich bread from Healthy Bread in 5. It stuck to the pan, but tastes delicious.

Last night: forget-we're-snowed-in-drink-margaritas night, we had carnitas, black beans, rice pilaf, salsa, best-ever margaritas, all from scratch. Got too drunk to go to work today....

Tomorrow: busting out the christmas presents: homemade pasta. Can't decide if I'll just make noodles or do a ravioli-type.

Under the tree this year was a (giant) All-Clad stockpot with that strainer/steamer insert thingy, x2! Visions of hosting a giant seafood boil (corns on cob, shrimps, crab legs, spicy sausages oh my) this summer immediately raced through my head.... and then I bought chicken feet (they were $1.00! a whole pound!) at an ethnic grocery to make stock... and then I posted a comment on the internet that will make everyone think I am crazy.

...Oh, and I got a pasta attachment for my KitchenAid.

...and some silpats.

Obviously I was excited enough to make a fool of myself in public.

I love garlic and ginger together, in spicy Indian or Thai dishes.

These are also nice with a single almond in/on the cheese, smoked or not. Yum... I love appetizers

Holy crap, is that teapot cast iron? Does the whole top lift up or how does it open? I absolutely love it.

We received "popcorn cornmeal" in our CSA bag last night, which is ground from the corn they grow for popcorn (one of our favorites), and appears to be a rather coarse yellow cornmeal. It was delicious sprinkled on our pizza dough before baking - adding crunch - but I'm not sure if even our growers have more suggestions for its use.

After reading this article, I'm thinking I'll try it as polenta and see how it goes.

Anybody else run into a product like this?