Lucille in CA's Profile

Display Name:	Lucille in CA
Member Since:	6/22/07

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I saw the "cliffs and ocean" ad first, and I suppose that -- since I can remember it -- it made an impression. It wasn't a great impression, though. The photos had an ick factor like that of bad food photography. Something just didn't look right. (Sorry to the graphics folks who helped create these ads. I'm sure they earned their money trying to make everyone happy. What a tough puzzle that must have been!) Anyway, I thought the beef industry was doing well with "Beef, It's What's for Dinner" campaign. Their web site is still active. I wonder if that was a different PR company... ? Apartment Therapy The Kitchn \| Survey: The Beefscapes Ad Campaign Flag this comment	8/13/08 10:57 AM
My local CSA (which rocks! http://www.t-mha.org/GrowingGroundsSM.htm ) tossed a bunch of garlic scapes in my share box last week. I'd never seen them before, and was -at first- wondering if there had been some mistake. Luckily, the CSA hands out a weekly list of recipes and an explanation of the veggies I've received. Bless them. (I'll admit: I don't know all there is to know about food.) So, I made pesto with the scapes, pecans, good parmesan, local olive oil, S&P. It made a great dinner tossed with bucatini and a little of the hot pasta water. Oh, creamy, light-garlicky deliciousness! Apartment Therapy The Kitchn \| Los Angeles Farmers' Market Report: Garlic Scapes and Blossoms Flag this comment	6/11/08 8:35 AM
I'm having a chunk of fresh bread from a favorite bakery of mine with smooth, toasty peanut butter. Oh, and a fresh apple from a local orchard. And water. Sometimes I want something simple. This hit the spot. Apartment Therapy The Kitchen \| What Are You Eating for Lunch? Flag this comment	2/19/08 9:20 AM
Hi bsc, My hubby and I went on a shopping spree at a local restaurant supply store when we first got married. We bought "everyday" dishes, baking hardware, whisks, you name it. The best purchase we made, though, was high-density poly cutting boards. They've lasted for quite a while. And, although I probably won't haul them out when people come over for dinner (as I would with a Boos block), they're dishwasher safe and they won't dull your knives. Oh, yeah, and if you're germ-conscious, most restaurant supply stores will stock a variety of color-coded cutting boards, e.g. green for veggies or red for meats. We also bought two flexible cutting boards that have made pouring ingredients a heck of a lot easier. Best of luck with your boards! Open Thread #104 Flag this comment	8/8/07 5:24 PM
I've noticed an increasing interest in fatty foods nationwide. The Kitchen at AT, the NYT, other newspapers, etc... seem to be commenting more on this trend. From where I stand (I'm really parroting what I've read here), it seems that there's a subculture of anti-dieters who are itching for a mouthful of the kind that sends molten fat down your chin. Perhaps the BBQ explosion is part of this trend? If so, that's great news! I'll just have to go for a jog (again) and hope this movement extends further up and down the West Coast. Open Thread #101 Flag this comment	7/22/07 1:49 PM
Art, that's too funny. :) Frankly, I'm surprised that this story has made a splash at all. It's not such a big deal that Mr. Hell's Kitchen didn't actually catch the fish on his own. In fact, the pre-fishing looks to me like the prep work that happens as part of most food/ cooking/ travel shows. Can it be possible that we think TV hosts actually dice their own veggies? Slinksn. (slingks) Surreptitious web links to other good sites Flag this comment	7/20/07 5:48 AM
Ice cold watermelon and salt. Now, that's summer. It seems that the pro-salt group in this line of commentary has a variety of fruity salty recommendations. How great is it that we all have different ideas about this particular combination? I'm going to try these new, fabulous recipes. An aside observation: it is hot and muggy in the southeast. If one has been working or playing outside all day, a salted watermelon is a perfect way to rehydrate. Perhaps we could consider it an early form of the sports drink? Does anyone else find it a funny coincidence that Gatorade was developed at a university in Florida? Poll: Do You Salt Your Watermelon? Flag this comment	7/3/07 5:07 AM
You're right. That one's easy. Here goes: perhaps Tabbouleh with sun dried tomatoes? Just a guess... Or, grind up the parsley, lemon juice, lemon zest, chopped sun dried tomatoes and some coarse salt and fresh-cracked pepper with olive oil to make a condiment. -then- Grill some chicken seasoned sparsely with salt, pepper and lemon, fluff your couscous (O.k.: hee hee), and serve with that lovely grind-y stuff. Add some wine and crusty bread. Perhaps some grilled veggies. Perfecto. Cupboard Challenge! Lemons, Couscous, Sundried Tomatoes and Parsley Flag this comment	6/22/07 10:22 PM
Two points: 1) Funny. It seems like g&t was an old man's drink so recently ago. Although, I've been drinking it since it wasn't so cool and getting ribbed for being weird. My memories convince me that I am correct on this point. Any alternative experiences? I'd love to hear them. As I recall, gin wasn't quite a late-20s-something drink for quite a while (80s, 90s, up 'til now). No? 2) Anyway, I have to agree with the crowd: Tanq is a pleaser. Perhaps it's because that was my first gin experience? All subsequent experiences compare to the first high? In this case, yes. Summer Drinking: Guide to Gin Flag this comment	6/22/07 10:11 PM