misplacedtexan's Profile

I don't think it necessarily has to do with what cultural group you grow up in and what you ate as a child. I never really had cilantro very often until I was older, and now I can't get enough of it. I love it!

This has been one of our go-to favorite recipes for a while now. I highly recommend it to folks who haven't tried it yet.

I love a good Black Velvet. These others sound worth a try too!

I try to serve dinner within maybe a half our of guests arrival. I know I've been to a couple dinner parties where dinner was served a couple hours after arrival, and while I would never complain, I was famished by the time we were served. Everyone has their own style, so I shouldn't just assume that other people do it my way, because that's not always the case.

I have noticed this in recipes as well, and it bothers me. I haven't caramelized onions very many times, but I had read how long it could take. When I see in a recipe that my onions should be caramelized in 10 minutes...and when 10 minutes rolls around and it's nowhere close, that's really frustrating. It throws off my timing for pulling dinner together so that everything is ready at once.

Dear sweet MARYWYNN, it is not unreasonable for people to want parents to pay attention to their children. I will not be shamed for believing that there are proper ways to behave in public, and it is a parent's job to teach their children what that proper behavior is.

There is nothing I hate more than the obstacle course resulting from dodging running, screaming children. The grocery store is not a playground. Mothers needs to watch their children, make sure they behave, make sure they are out of people's way to a reasonable extent, make sure they talk at appropriate volumes, or otherwise, take them home.

I love the carafe we got for our wedding from C&B (http://www.crateandbarrel.com/dining-and-entertaining/pitchers-and-decanters/vinny-carafe/s351842). We get lots of compliments on it during dinner parties. For some reason, I think it makes guests feel that you've really gone to some effort when you have a nice carafe of water on the table along with dinner, which is fantastic because it's such a simple "pre-dinner party tasks."

Tonight I made swiss chard, mushroom, and gruyere quiche. Monday we're doing ribs on the smoker.

Sounds like a fun party to me! I would bring my favorite -- homemade roasted tomatillo salsa!

We just had a Mexican Fiesta where we served carne guisada onto fresh tortillas. Granted, that's more of a Winter/Spring menu with hours of simmering on the stove.

Rick Bayless' champagne margaritas are always a hit. Fill a glass half full with margarita and then top it off with champagne! Just beware -- they're strong!