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[trubetska]

Well, it's official. I'm a brand-spanking-new transplanted housewife...or MyLove's "tail" or "sanctioned boote'". Yes, I do have a lot of names, most of which just have something to do with MyLove's ability to enjoy my being near his vicinity. Oh well, I did always say that I wanted to be kept, be careful as they say: you wish upon a star and the

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i am willing to take advice for the perfected recipes

[murzik]

always on the lookout for those. and i gave up on the "no russian bready foods" thing, everything goes here.

Re: i am willing to take advice for the perfected recipes

[trubetska]

oh, boy , I forgo about all these posts I wrote back then. I haven't written anything in so long, I just read...
Well, I'm a big foodnetwork junkie and sometimes I improvise. I make great meatballs (or so my husband says) and scallops w/guacamole, but mine is different as I don't mash it and only add cilantro,chives and serrano a bit and lime juice (we both can eat it by the pound). I liked your clafoutis recipe, but just as I was set to do it, Mark decided that no more pastries in the house, he drives me insane like that.
We got married at the end of September, very small on the Cape Cod where his parents live. So I'm Mrs.Nathanson now:)

Re: i am willing to take advice for the perfected recipes

[murzik]

congrats on being a newlywed, mrs nathanson. great feeling one usually tries to re-create throughout the marriage years ;)
clafoutis is a great summer desert, i don't know how many i have made this summer when people came to visit. the latest addiction is apple tatins and apple cakes and apple strudels, to reflect on the fall abundance of apples in the hood.
i will try to make guacamole for husband, he is into spicy food, and into mexican foods, yet i forget that i can make them at home. he makes rocking salsa with roasted tomatoes. we also made home-made sun dried tomatoes with herbs - they came out PERFECT! you buy roma tomatoes, cut them in half, arrange on a sheet cut side up, brush with oil, sprinkle with herbs and stick in your oven at 160F (or how low your oven goes) and leave overnight or till they reach desired consistency. they are so so so good!