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Can I butter your buns for you? :twisted:

Thumper wrote:Can I butter your buns for you? :twisted:

Oh yes!

Yummy!

That pic will get you a shot of mayo, as well! :twisted: :twisted: :twisted:

Peachy!

Thumper wrote:Yummy!

That pic will get you a shot of mayo, as well! :twisted: :twisted: :twisted:

Where IS that impressive mayo dispenser?? :lol:

Jbe wrote:Peach Salsa I made yesterday. Not exactly breakfast fixin's but good just the same. And almost all the ingredients came from the local farmer's market. No additives or preservatives and the only sugar was some honey. Ended up with 6 pints after canning.

Here's a follow up to John's Salsa. Something more fall, but I love the Salsa so I am quoting.





A Fall Snack from Left Overs

A super flexible idea for left overs and a way to avoid the chips and dip for football season.
Ingredients

Cube whatever hard vegetables you have (carrots, parsnips, potatoes, beets, winter squash, sweet potatoes) Also adding some fruits can make it interesting too (pinapple, mandarine or regular orange slices, tomato, peaches, apples etc.)
Olive oil
Herbs (rosemary or thyme)
Sea salt and black pepper or whatever you like?
Wine or beer or both

Directions

1. Drink a half glass of beer or wine, Music or football, LOL! :lol: :lol:

2. Toss cubed hard vegetables (carrots,
parsnips, potatoes, beets, winter squash, sweet
potatoes) with olive oil and some herbs
(rosemary or thyme). Drizzle with olive oil and
season with salt and pepper. Roast for 1 hour,
stirring once or twice for even cooking.

3. Separately, toss fruit slices and cubed bits with olive oil and the same herbs
(rosemary or thyme). Drizzle with olive oil If you hav an audience you can drip a drop on yourself and have fun getting help with the drzzle, LOL. This IS COFF, make cooking sexy and fun if you can! ) and
season with salt and pepper. Set this aside and sprinkle on the veggies in the oven about half way through, (the fruits will dry out too much if you add them at first,)
stir it all together once or twice for even cooking.

4. Finish your beer or wine and get another. :lol: :lol:

5. Serve in just a jersey and socks. Men may wear pants. [/color]

Comments or suggestions anyone?

Lets get some recipes up here!!

It's hard to come up with good recipes and be naked too after all! LOL!

Does anyone know of a good quality sushi maker?

honora wrote:Does anyone know of a good quality sushi maker?

Joe Nakamori down the street!

mandadees wrote:5. Serve in just a jersey and socks. Men may wear pants. [/color]

Comments or suggestions anyone?

Lets get some recipes up here!!

It's hard to come up with good recipes and be naked too after all! LOL!

I like the way you think! You in just a jersey and socks! My, my, my...my imagination is going in overdrive. You are sitting on the couch with the roasted veggies/fruits sipping on your wine. I kneel in front of you and push up your jersey just enough to have a good time eating some of that Manda pie!

Here is my compilation of other recipes and is based upon the sizes of ingredients I have available.

Cream Of Spinach Soup

Ingredients

1 med Onion, diced
4 large Garlic Cloves, diced/minced
32 oz Chicken Broth
20 oz Bag of Spinach (pull out rotten pieces and non-spinach)
Pepper to taste
6 tbsp All Purpose Flour
24 oz (2 cans) Evaporated Milk
24 oz Shredded Cheddar Cheese

Directions

In a large pot, saute the onions. Add the garlic.
When a little carmelized, add chichen broth and spinach.
Bring to a boil. Stir until spinach has wilted.
Meanwhile, whisk the flour, bit by bit, into the milk until smooth.
Slowly add the mixture into the spinach. Return to a boil.
Reduce heat. Cook and stir for 2 minutes until thickened.
Stir in cheese until melted.

Makes 4 extra large portions.

honora wrote:Does anyone know of a good quality sushi maker?

Honora,

This is a nice one to start with. It has a well written instruction pamphlet and should be easy for a skillful culinatrix such as you to master easily. Here's the link, 29 dollars on Amazon, with prime it will be there Tuesday....

Sushi4ushee

You can order the traditional wraps too:

Nori Seaweed Sheets

As for rice, you may have a preference, I'm just not a sophisticated enough palate to be able to make a recomendation. My roomie in college was Filipino and had some serious opinions on rice, (or rather his mother did!) So, we had a hundred pound sack of it shipped in and it was perfect. Since then I can't say I have any preferences.

My two favorites are the Tampa roll and the California roll. I know, pedestrian but I'm easy to please, LOL! I love it when someone else has a better suggestion for sure. Partly why I enjoy Manda's thread so much; even though I have little to offer myself. Did you ever solve your juice questions? I saw a lot of posts but not a follow up from you? I think instead of a juicer, I like to chop things up and make a fruit salad sort of thing to take with. Mostly, I'll get a chicken breast and or a protein drink or bar.

I'm watching Walking Dead trivia and writing about sushi, for some reason this feels odd...... Ha!

Thinker wrote:

mandadees wrote:5. Serve in just a jersey and socks. Men may wear pants. [/color]

Comments or suggestions anyone?

Lets get some recipes up here!!

It's hard to come up with good recipes and be naked too after all! LOL!

I like the way you think! You in just a jersey and socks! My, my, my...my imagination is going in overdrive. You are sitting on the couch with the roasted veggies/fruits sipping on your wine. I kneel in front of you and push up your jersey just enough to have a good time eating some of that Manda pie!

Here is my compilation of other recipes and is based upon the sizes of ingredients I have available.

Cream Of Spinach Soup

Ingredients

1 med Onion, diced
4 large Garlic Cloves, diced/minced
32 oz Chicken Broth
20 oz Bag of Spinach (pull out rotten pieces and non-spinach)
Pepper to taste
6 tbsp All Purpose Flour
24 oz (2 cans) Evaporated Milk
24 oz Shredded Cheddar Cheese

Directions

In a large pot, saute the onions. Add the garlic.
When a little carmelized, add chichen broth and spinach.
Bring to a boil. Stir until spinach has wilted.
Meanwhile, whisk the flour, bit by bit, into the milk until smooth.
Slowly add the mixture into the spinach. Return to a boil.
Reduce heat. Cook and stir for 2 minutes until thickened.
Stir in cheese until melted.

Makes 4 extra large portions.

Oh, Thinker! Wait until half time! LOL!
This looks soo good too! What a nice idea for a first course for Thanksgiving too! I might try a different flour and experiment a little?

Yum!!

Ok, it is a date at halftime!

You may want to cut up the spinach if serving to guests. The length of spinach will have it hanging down from the spoon. May not be the proper etiquette thing to do.

Thinker wrote:Ok, it is a date at halftime!

You may want to cut up the spinach if serving to guests. The length of spinach will have it hanging down from the spoon. May not be the proper etiquette thing to do.

Oh yes, I agree, the leaves need to be small enough to eat without dripping all over the place.

mandadees wrote: Oh yes, I agree, the leaves need to be small enough to eat without dripping all over the place.

So..........Many...........Dirty..........Tangents.................. :shock:
Bad Jess! Bad!

Jess wrote:

mandadees wrote: Oh yes, I agree, the leaves need to be small enough to eat without dripping all over the place.

So..........Many...........Dirty..........Tangents.................. :shock:
Bad Jess! Bad!

LOL, I was thinking snowballing but wasn't going to say. Oops!

honora wrote:Does anyone know of a good quality sushi maker?

Honora,

Did you find one that works for you?

mandadees wrote: LOL, I was thinking snowballing but wasn't going to say. Oops!

As someone who is seriously not a fan of anything involving the words "cream" and "spinach"... I'd say snowballing would be the more appetizing option. :lol:

A good side dish taken from Chef Marcus Samuelsson, but he uses a spice that is hot so I leave that one out. (Berbere, an Ethiopian ground red chile spice) Instead of being spicy it ends up sweet tasting





One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons berbere (Again, I leave this one out and it's still really good)
Kosher salt
Pepper
1 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup pecans
1/4 teaspoon sugar
1/4 cup dried cranberries, chopped


1) Preheat the oven to 450°. On a parchment paper–lined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of berbere; season with salt and pepper. Roast for 30 minutes, stirring occasionally, until golden and tender.
2) Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.
3) In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
4) Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.

honora wrote:he uses a spice that is hot so I leave that one out. (Berbere, an Ethiopian ground red chile spice) Instead of being spicy it ends up sweet tasting.

So, sweet AND spicy....sounds like you, Honora!

honora wrote:A good side dish taken from Chef Marcus Samuelsson, but he uses a spice that is hot so I leave that one out. (Berbere, an Ethiopian ground red chile spice) Instead of being spicy it ends up sweet tasting


One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons berbere (Again, I leave this one out and it's still really good)
Kosher salt
Pepper
1 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup pecans
1/4 teaspoon sugar
1/4 cup dried cranberries, chopped


1) Preheat the oven to 450°. On a parchment paper–lined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of berbere; season with salt and pepper. Roast for 30 minutes, stirring occasionally, until golden and tender.
2) Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.
3) In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
4) Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.

Honora,

That's a great recipe!! I think I'm going to try it this holiday season. I might try cutting the berbere spice by two thirds and see if I can get a hint of spice without overpowering the recipe.

Have you tried cutting the spice amount? Were you using fresh zest or bought? I think there are good things about both. I have not looked at Samuelsson's recipes before, but I just checked him out and saw several easy, healthy things to try.

Thank you crime partner, this looks like fun! I'm so happy you posted one!

Xoxo

I agree. It looks delicious. Let us know how it turns out for you.

LOL Thumper, yeah I guess I am - just depends what mood you catch me in :twisted:

Manda and Thinker, it is delicious! I came across it while looking up sides for my love of squash, and it's listed as a "Thanksgiving" side too. I have not tried it with the spice though, just cause I like to taste my food without the distracting pain and burning!

There is a video of me reacting (ok panicking) to a super hot bite I took when I thought they were just pieces of regular ol' green peppers. Nope; can't remember the name of it, but it was a REALLY hot Korean pepper! The person sneaking the video tricked me, knowing I wouldn't think anything of it. It's actually pretty funny to watch now, but not at the time :lol:

I like a hint of spice, but emphasize the word hint. A family friend makes this awesome curry dish with chicken and cubed sweet potato over jasmine rice. Sounds weird but it's soooo good. With just a hint of hotness. For me anyway. :lol: She will make the same dish insanely hot for the rest of the group!

I have had a pepper incident too. Went to an Indian festival. My son and I got dinner there late after dark. Got lamb and goat...because we normally don't eat that. We sat down to eat where there was little light. I saw that I got some green beans in my rice. Did not realize that the "green beans" were really peppers...and there was nothing I could do. That was not fun!

Got spring rolls in a restaurant once. Thought "Geez, they're sure cheap on the guacamole!", and put a HUGE dollop on the spring roll.

That's the first time I ever experienced wasabe! :shock: :shock: :shock:
On the plus side, my sinuses were clear for a week!


Fortunately, I like spicy food. We used to order "Death Wings" by the dozen, and have the kitchen spice them up a bit extra! Now I'm old, my poor stomach won't take that anymore. But good, spicy curry dishes...mmmmmmm!

:lol: That reminds me of the scene in Cars 2 when Mater asks for a helping of "pistachio ice cream".

Mater: I'll have some of that there pistachio ice cream.
Sushi Chef: No, no. Wasabi.
Mater: Oh, same old, Same old, what's up with you?

Then a little later...

Mater: Do not try the free pistachio ice cream! It done turn!

(I love Pixar!)

:lol: Thinker yes! I know exactly what you meant when you said there was nothing you could do - can only ride out the storm and pray!

I was running in place and sweating; looking like I had just run a half marathon :lol:

I remember my first introduction to wasabe, it wasn't pretty either!

I can't imagine you, Honora, even after a marathon, as anything less than fetching. I like sweaty women though.

I wouldn't have pulled a prank like that on purpose myself, not my style. Well, maybe on a buddy, never on a woman, friend, lover or stranger.

I met wasabe in a Ft Lauderdale restaurant with a bunch of buddies myself. I didn't ask, just dove right in and all that was available was beer.... so after a frantic chugathon, the evening was a whooole lot smoother! :lol:

Just a reminder everyone, you especially RC! LOL

Get your shopping done early! The stores will be picked over and fully of last minuters.

xoxo

Do we have to go out to shop? I prefer shopping in the nude from home.

Happy thanksgiving everyone!

I hope you all have a great day!

Xoxoxo

Happy Thanksgiving to everyone! Hopefully you will come off your tryptophan highs tomorrow.

Wow, I've been so busy I haven't kept up at all. I hope everyone had a great Thanksgiving. I saw this today about spices. Food Babe has some really useful advise for food safety and quality. Here's an article about spices.

Get your shopping and cooking done early so you can enjoy your family times!

Spice ingredients to watch out for






TTYS!

Ok... it's not Sunday, but here is breakfast from this morning. A jalapeño chevre goat cheese omelet, my homemade (light sugar) applesauce and tangerine juice. Yuum!

Taking a breakbfrom my Christmas party to make a request...
I think in a couple of hours Im going to need a breakfast that cures hangovers! Preferably one that involves bacon!


The Devil's Cut is slicing me to ribbons!

Thumper wrote:Taking a breakbfrom my Christmas party to make a request...
I think in a couple of hours Im going to need a breakfast that cures hangovers! Preferably one that involves bacon!

The Devil's Cut is slicing me to ribbons!

Hair of the dog Thumper, hair of the dog!

No sympathy, no bacon, you bad bad boy!

Oh excuse me, I should have said you big bad boy with a big red bow!!

John, I am not sure you ought to be eating applesauce made by someone named John "Johnson." You just don't know if John used his Johnson in the making of the sauce...maybe using John's Johnson's sauce for the saltiness?

It does sound suspicious, doesn't it, Thinker?! :roll: :roll:

Moderation, Thumps! Oh, wait... what am I saying?! That word isn't in your vocabulary. :lol: :lol: :lol:

Holy Moly Manda, what a gorgeous pic of your back half! I still think you should submit a contri to VW. You would be an instant hit!! I like the recipes, too. I still have to watch out for gluten, but I am coming up on a 1 year gluten free anniversary on Jan 22. I can't believe how fast the time went.

Paul

Doc Paul wrote:Holy Moly Manda, what a gorgeous pic of your back half!

Looks good enough to eat. Right, Paul?! :mrgreen:


Headed to friends in a bit with homemade mincemeat pie and homemade Bailey's.

John, The pie looks yummy, but Manda looks yummier! In answer to your "good enough to eat" comment-- AMEN brother!!

You got no argument from me, Paul.

Mmmmm!!! That pie looks sooo good!

I'm on a diet but a nibble would be delish!

Who has fun left over ideas?

I am adding ham to my green bean casserole. I also make more Cream of Spinach soup and added the remaining mushrooms and some ham too!

Manda, Cum to my place for some nibbling. Doesn't really matter who is doing the nibbling of whom!

I ate elsewhere so I didn't get much leftovers... ham mostly... and it's about gone. But I'll be glad to come to your place, Manda, for some nibbling. :mrgreen:

Nibblers, mmm

Reposting from the Book Club thread,

I like to read about nutrition and cooking, even though you probably would never guess LOL!

This one is a nice introduction:

The Food Babe Way: Break Free from the Hidden Toxins in Your Food and Lose Weight...

Happy New Year!!! :lol: :lol: :lol:

What are some of your favorite football snacks? Superbowl and the BCS Bowl are coming!!

Some of my latest creations. Left to right... Cranberry Ketchup, Mixed Veggie Pickles, Cranberry Mustard and Cranberry Orange Marmalade.

Paulbrx wrote:Holy Moly Manda, what a gorgeous pic of your back half! I still think you should submit a contri to VW. You would be an instant hit!! I like the recipes, too. I still have to watch out for gluten, but I am coming up on a 1 year gluten free anniversary on Jan 22. I can't believe how fast the time went.

Paul

Paul, thank you!! I have three contri up but it has been awhile. I used to post A LOT in the old Playground. I really liked to post there, I had a blog and everything. I've had a lot going on personally but some changes are coming and I might want to again? I like it here with you better LOL! This is my little oasis home for fun.

Jbe wrote:Some of my latest creations. Left to right... Cranberry Ketchup, Mixed Veggie Pickles, Cranberry Mustard and Cranberry Orange Marmalade.

John those look like interesting taste mixes, which do you like best?

Here's a fun soup I found to try,

Pumpkin Spice Soup Thai style!


Ingredients

Please choose all organic ingredients if possible it is way healthier!

2 teaspoons coconut oil
1 yellow onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled and diced well (or 1 BPA free-can or container of pumpkin puree)
2 cups vegetable broth, more as needed
2 cups of coconut milk
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons red curry paste
½ teaspoon nutmeg
sea salt and pepper, to taste
4 tablespoons pumpkin seeds (Pepitas, Health facts for pumpkin seeds)
4 tablespoons fresh cilantro

Instructions

In a pot, heat youe coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes. stir while cooking.
Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed.
Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. YUMMY!

For fun, serve in small pumpkins hollowed out as bowls and serve in your favorite football jersey!