enough butter ( Read more... )

I've been working through a database of recipes posted to this foodie group I belong to. I've run across some posts of mine I've completely forgotten about. I liked this one. It's dated 2004-02-21. It has a recipe for lamb in it. ( You can read if you like. )

Something I wrote just now to a foodie list I belong to. ( Read if you like. )

It turns out that the avocado gazpacho I made a while back is good with more chilis in it -- though maybe not quite so many as I put in this evening.
( Read more... )

For each Dirty Fishy Martooni, you need ( Read more... )

Observe (on the thawing thereof) that the slab you hauled out of the chest freezer, thinking it was a chuck roast is actually 4.5 lbs of "country style" pork ribs. Venture accordingly ( Read more... )

Get home late from the Terry Pratchett booksigning @ Cody's. Remember you cleaned out the fridge before leaving for it, 4 hours earlier (no more science experiments! yay!). You're reminded of this, because there are three ears of corn still in their plastic bag on the stove, where you left them (no, the stove's not on!) Timorously shuck one ear ( Read more... )

Going in the "GEOgrub" collection ( Read more... )

Based on one of those non-specific "take some of this, some of that" kinds of descriptions, in this case provided by Dr J, who said he got it from somewhere else, but only provided the ingredients, to whit: "the usual condiments" (his grandmother's expression), onions, tomatoes, peperoncini, prosciutto (or even pancetta; I used neither), and a ( Read more... )

... and then I had to clean the monitor off. Here's the way of it: there's a page at bookcrossing.com, one of the most-travelled books there appears to be a random book which, if it's found, the finder posts a recipe in the book's journal. Here it is: http://www.bookcrossing. ( Read more... )