kari-anne's Profile

I absolutely LOVE that you did this!

I always overspend when we have dinner but I suspect I could do this for $100.

I would most likely make the mustard pork loin recipe from Sunday Suppers at Lucques and serve with roasted red potatoes and grilled beans with almonds.

I have found that the easiest (and cheapest) dessert is to buy a box of chocolate cake mix and make a two-tiered cake with fresh whipped cream layered with whatever fruit is in season.

I'd likely start with a cheese or a dip (hummus, BG) and crackers/pita/sliced carrots.

For wine, Forestville chard is my cheap pick for white (3 bucks a bottle) and I'd leave it to my guests to bring red.

thinkingwoman - I am planning on doing a similar roasted dish and will probably prepare it the night before or the morning of Thanksgiving. I don't know that you'll have problems with wilting or browning, but I've heard that submerging in water helps. I usually just put the cut vegetables in a zip-lock in the fridge (with or without blanching) and they are fine....

I am attempting my first "no knead" bread tonight so flour may soon be at the top of my list!

These are the things I buy without fail every week:

Wine/Beer
Eggs
Nonfat Milk
Coffee Beans
Lemons & Limes
Tofu
Baguette
Parmesan
Swiss (Boyfriend)
And, of course, whatever vegetables look fresh and yummy. Right now it's lots of chard, kale, spinach, brussels sprouts, broccoli, cauliflower, etc etc.
Onions, Garlic & Ginger

Okay, and if I am being entirely truthful.....canned whipped cream. I like it on my cappuccinos :-)

I would probably be cheaper to just buy boards in different colors, right?

I don't cook much meat, but I use the cheap white boards from IKEA for cutting meat, and wooden cutting boards for everything else.

As the pasta says - get better soon!

When I am sick, I usually eat soup and drink loads of water, orange juice and 7-Up.

And, to be honest, unless I am deathly ill, I drink wine. I convince myself that the alcohol will kill the germs....

Agreed on getting the standard size if you have the space. We have a Cuisinart (unsure of capacity) and it had a smaller bowl you can insert and use if you need to chop/blend a bit of something.

My boyfriend insists on cooking pasta/rice separately from the soup and adding to each serving. It does help, but I am generally too lazy to do this.....

I'd love to hear if they retain heat well. I am serving 20 for Thanksgiving and am still researching how to serve a large portion of gravy and ensure it stays warm.....

Peet's.

The New Orleans style shrimp!