Mid-C Frank's Profile

I think I saw that in the new Star Trek movie . . . .
; - )

I don't know this guy, but I like what I hear so far. I wish I could grow more food, but I feel much better now about the basil, chives, and other herbs I manage to grow.

I guess it's all relative -- but when you have your partner's and his ex's child every weekend, the other "things" from the past relationship are really inconsequential!!!!

I remember when the Proscuitto ban was lifted -- just afer a three-week stay in Italy. THis is great news. Que bellos!

Susan -- I ignored that. Brass was always "in" in my apartment:

http://www.apartmenttherapy.com/small-cool-extr-2-8853

I had my Gumby and Pokey dolls in the late 60's -- I guess they got revived in the 80's?

Question: If you double the recipe, do you double the oil/butter or perhaps hold back a bit on that? (Sometimes that's the one thing doesn't need to be increased incrementally.)

Also, I think first 2 sentences need a quick edit -- I assume the oil heated in large skillet is the same olive oil added along with butter ???

We considered this for our kitchen renovation, but never made the time/effort to make it happen. We will definitely do this when we redo the kitchen in our new house. I am particulary intrigued by the second image -- the "garbage bowl" which we would use for composting scraps. We have septic in the new house, and I need to wean my partner from the garbage disposal -- an applicance that has always baffled me!

I thought they were a bar thing. The first I ever had them was at one of the Polish-American clubs in Piitsfield MA -- one of my uncles gave me a nick or dime to get a handful from one of those machines. Do they even have those machines anymore? (Like gumball machines -- I know they are still around.)

I love artichokes, and definitely did not have them growing up. I dip them in a mix of mayo, lemon, mustard and spices. Also, when steaming I throw cumin seeds and herbs into the water. Most important: don't get the biggest ones you can find -- like so much produce in the USA, they seem to have been bred to be huge (and flavorless), so try finding them a wee bit smaller. You will never see those huge globe-like ones in Italy.