gingercookiewithlime's Profile

Peach cider and ginger beer!

uwishunu is fantastic! Some neighborhoods in Philly also have websites. East Passyunk's site lists events, local businesses and lots of photos.

You could make Caldo Verde (http://leitesculinaria.com/7580/recipes-portuguese-kale-soup-caldo-verde.html).

It uses up lots of greens and it freezes beautifully. You can have a whole winter of quick dinners ready in the freezer.

How many does this recipe make?

Chiarello came across as such a jerk in this episode. I really loved the series because it was nice seeing great chefs competing by making great food instead of drama.

I wanted to eat that stew that Hubert made. It looked so cozy and yummy.

I'm really glad Bayless won. Mexico has cuisine. It's not just tacos!

I also work in theater (scenic artist and props artisan) and my method is:

-Rinse brush, if needed "brush" the sink to get some of the paint out

-Never turn the brush bristle side up under the water (it will distort the hair, you are dealing with real hair and you should treat it well)

-Once you've rinsed out a lot of hair squirt on some Murphy's Oil Soap. Gently rub it in and rinse again. I find dish soap to be a but harsh. I use shampoo if I don't have MOS on hand.

-Repeat the soaping if necessary. Make sure to rinse well and use a wire brush to comb out the paint and set the bristles straight.

-Once the brush is clean use some hair conditioner to restore the hair's oils (just like on real hair, put it on and rinse it off, leaving it on too long will eat away at the hair, just like on human hair).

Some tips:
-How you use your brush will determine how easy it is to clean later on and how long it will last.

-Buy natural hair brushes. Sometimes a cheap dollar chip brush is better than a overpriced synthetic brush. If you rarely paint you might just want to go to Harbor Freight and get some 4" chip brushes for cheap (usually a dollar apiece).

-Priming with water before you paint is super helpful

-Never immerse the entire brush in the paint, dip only up to about an inch under the ferrule (paint will just get stuck in the ferrule and you'll never get it out and your brush will be ruined).

I second the bagels. Plus it's farmer's market season so you can probably get local preserves.

I've always made it by buttering the bread and using deli sliced cheese (so it's not too thick). I think grated cheese is too messy. If I'm adding tomato or ham I put it between slices of cheese so it can all melt together.

Fried egg with a broken yolk. Or if I'm worried about the sandwich being too unhealthy I'll sacrifice the yolk in order to keep the bacon/sausage

I like to heat up preserves in a saucepan (sometimes I add a splash of liquer) and pour it over angel food cake or pound cake or ice cream.