Faith (L.A.)'s Profile

I bought a 1951 home three years ago which I planned to decorate in an Arts & Crafts style. When we went to look at the home the kitchen had been completely remodeled and was gorgeous. We were shocked (!) to learn that the kitchen was IKEA. Three years later we are still completely happy with our IKEA kitchen cabinets. They have stood the test of pots, pans, oversize baking sheets and more. I love them.

Rumaki - chicken liver and water chestnuts wrapped in bacon. Total 50s hors d'oeuvres. Also, bourbon hot dogs. Put a hot plate with a pot of these and a little jar of the cellophane frilled toothpicks!

I really wish there had been some kind of analysis of this article instead of just a rote repetition of it's points. What a shame. Especially from "huge lovers of mac n' cheese".

The original article is nothing of what this site promotes - good food in moderation. Rather it says that "By eating food that is extremely palatable, we keep wanting more, whether or not we are hungry."

If she believes this, is she advocating unpalatable food?

Wherefore critical thinking?

Important note - do not drink the tea if you are immune suppressed. This was a big trend among people with HIV about 15 years ago and people became very ill.

No dairy at the meal if you're doing pot roast. You could conceivably do the bread pudding without dairy but I would recommend a flourless chocolate cake with margarine (I know, not the best but what most kosher cooks use) maybe a <A HREF = "http://www.epicurious.com/recipes/food/views/Sorrel-Pea-and-Leek-Soup-11992">sorrel soup</A> (in season now).

Otherwise, you could make tilapia - grilled maybe and the milchig sides above.

I have a tree that produces a couple hundred pounds of loquats a season - this weekend I'm planning on canning some jelly and perhaps a loquat upside-down cake. It's also really good as a crumble.

Enjoy!