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FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Jenise wrote:Mine: a Mimosa salad. Butter lettuce, heavily mustarded dressing with either tarragon or fresh chopped chives, topped with chopped 7-minute hard boiled egg. Yeah, me who hates eggs. I've made and eaten four of them since last Friday. And I would happily eat another right now, for breakfast. Chances are good we'll have another tonight, since I have a new head of butter lettuce and not much else for salad around. And besides, it sounds better than anything else. I'm not done with it yet.
Jenise wrote:Mine: a Mimosa salad. Butter lettuce, heavily mustarded dressing with either tarragon or fresh chopped chives, topped with chopped 7-minute hard boiled egg. Yeah, me who hates eggs. I've made and eaten four of them since last Friday. And I would happily eat another right now, for breakfast. Chances are good we'll have another tonight, since I have a new head of butter lettuce and not much else for salad around. And besides, it sounds better than anything else. I'm not done with it yet.
You?
Mark Lipton wrote:Just curious, Rahsaan: is your son eating pescevegetarian, too?
Mark Lipton
Rahsaan wrote:Mark Lipton wrote:Just curious, Rahsaan: is your son eating pescevegetarian, too?
Mark Lipton
He actually doesn't eat that much fish/seafood, which I guess is normal for a little kid. The only sea creature he really likes is smoked salmon. But we cook chicken for him a few times per week and we have nothing against him eating other meat, if he comes across it at school or elsewhere. Although we don't really buy it and he doesn't seek it out. (When he was a baby we would cook beef for his purees and he liked them until he got old enough to express detailed preferences!)
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Jeff Grossman/NYC wrote:I'm obsessed with my chocolate mold, my paella pan, and my ice cream maker. Next up: chocolates with toasted slivered almonds, mixed land and sea food paella (I know I should do rabbit but I really want to do quail), and black sesame ice cream.
Jeff Grossman/NYC wrote:I'm obsessed with my chocolate mold, my paella pan, and my ice cream maker. Next up: chocolates with toasted slivered almonds, mixed land and sea food paella (I know I should do rabbit but I really want to do quail), and black sesame ice cream.
FLDG Dishwasher
31822
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Redwinger wrote:Mandarin oranges. My current peeland eat snack of choice. I probably average 8 or 10 of those little buggers/day.
Mike Filigenzi wrote:Jeff Grossman/NYC wrote:I'm obsessed with my chocolate mold, my paella pan, and my ice cream maker. Next up: chocolates with toasted slivered almonds, mixed land and sea food paella (I know I should do rabbit but I really want to do quail), and black sesame ice cream.
I'd like to hear more about the black sesame ice cream!
Mark Lipton wrote:Jeff Grossman/NYC wrote:I'm obsessed with my chocolate mold, my paella pan, and my ice cream maker. Next up: chocolates with toasted slivered almonds, mixed land and sea food paella (I know I should do rabbit but I really want to do quail), and black sesame ice cream.
I love making paellas, Jeff, and I adore quail, but I don't know if that's the best use for them. And if you're looking for "tradition," what about snail and artichoke paella?
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