JackieDee30's Profile

Amen for #2. The library is the way to go! You can preview them and then if you really love them/they match your cooking style go ahead and buy. While I've enjoyed many cookbooks (reading them like novels at night in bed), there are only a few I've then felt it necessary to buy afterwards. Plus, if you really need to you can just go back and check them out again!

So, uh, any plans for Faith to do some local signings in her hometown??

I ell-oh-vee-ee the idea for salad cups. I despite trying to eat salad or cut things on a paper plate on my lap. I've done the whole larb/lettuce cup thing but never thought to just make it into a salad. Brilliant.

I lol'd at Spilled Milk being elitist. To my recollection that have recently talked about marshmallows, onions and chips...and canned fruit for gosh sakes.
Frankly, I sometimes wish they would talk about LESS prosaic stuff.

"Greens pie" was the crowing moment of my weekend. I started making spanikopita every month or so about 6 years ago. Since then it's morphed into more of a tart/pie with an olive oil crust. Yesterday's was a departure from the norm. Instead of spinach; kale, collards, swiss chard and ramps (go Clintonville farmer's market!). Instead of feta; ricotta salata. Plus lemon zest and red chili flake per usual. :)

It's been at least 3 years since I had one, but back in my college days it was a diet coke immediately upon waking, followed as soon as possible by some fried eggs and then a shower. That usually cleared things right up.

So don't open til you arrive as your destination....then be sure the drink it all!

I have a fiance who is as yet, immune to the sounds of cooking and their meaning. I am often having to practically push him out of the way because I can hear that the onions are about to burn but he can't. He also likes the come into the kitchen whenever I'm holding a knife or taking something hot out of the oven. It's a weird sixth sense I think.

This salad looks absolutely beautiful. It brings to mind though a question (issue?) I often have with slaws/salads that are lightly dressed (vs bound by mayo or thick-ish dressings). How do you convey this to your mouth elegantly? Forks = spillage and spoons feel not quite right either. I tend to put things like this on top of noodles or in tacos/lettuce cups or on salad leaves, but on their own...things fall apart.

Ah, @AlexEB we wish. I'm an RD and I was just speaking with a family in clinic the other day who didn't know that. They wanted assurances they wouldn't get in trouble for using it and had no idea where/how to find it. Until it's used more widely, it will likely still need the disclaimer.