kathleen3641's Profile

Is that the braised French onion chicken? I LOVE LOVE LOVE that recipe.

Dupioni silk is super fussy, I don't think you'd be able to bleach them (or even get them wet, really). I would line them to keep the light from shining through so much, but otherwise, just live with them for a few months and see if you get used to the color.

While that big wall absolutely screams out for some art, or color, or something, the built-in storage is lovely. Great apartment.

Regarding cheese - I have Parmesan in my freezer, and it's fine. (I essentially got two pounds of high-quality cheese from a caterer for free, so I sure as hell wasn't going to waste it.) The texture is different - it's crumbly and doesn't grate well - but it still tastes great, and I don't mind crumbling it when it's going on top of pasta or a casserole anyway. Hard cheeses should tolerate freezing pretty well, as long as you don't mind a change in the texture.

And I freeze rice as well. If after a while it gets particularly dry or crunchy, I just make rice pudding out of it, and it's fine. Voila.

@Irene [BAKER/MAKER], you can make amlou with ground almonds and argan oil - the oil is much easier to find in the US! But yeah, it's really yummy stuff.

I love this! I was really, really into drawing as a kid, so this was my parents' foolproof tool to keep me quiet at restaurants and at church. My favorite place to go was an Italian restaurant with paper tablecloths - I would go crazy with the crayons and create these huge landscapes with aliens and dinosaurs and whatever. My mom actually saved a few! If you have an artistically inclined kid, I think this is a great tool to both foster creativity and encourage good behavior.

@Alicelost, I would either use a smoky Scotch, or I would play around with (very small amounts!) of black cardamom, which is very smoky.

As for the salt factor, I bet you could add a bit of preserved lemon to the fresh lemon juice (again, try a very small amount).

I used old-fashioned oats and they turned out great. I also substituted Disaronno for the Frangelico. Yum.

Yum. I could just use 2 cups of dried figs, right? (I'm allergic to dates.) If you wanted to use two types of fruit, what would be a good complement to the figs?

Mmmm, chess pie. One of my favorite desserts growing up in Tennessee - I was baffled when I moved to the East Coast and discovered that very few people had heard of it!

Anyway, it's delicious - lemon chess is my fave.