On Thu, 19 Jun 2003 12:44:51 -0600 "Kestrel"
 writes:
> >
> > > > > Still... imagine the fashion statement! What say you, Russ? 
> A
> > > > > smattering of
> > > > > rose quartz across the toe, cute little beryl tassles on 
> the
> > > > > RedWings?
> > > >
> > > > =splurt!!!=
> > >
> > > sequins?
> >
> > =SPLURT!!!=
> 
> a little lace around the top of the ankle sock?

NOW you're being just plain silly

> > > > sure, some of the recipes are complicated -- some dishes are
> > > complicated;
> > > > but even you could cook many.
> > >
> > > Shoot, I'm a fairly decent cook, but I do tend to avoid task
> > > intensive  cooking.
> >
> > me, too...
> > but now and again --- if only to prive I can do it

I mean PROVE I can do it.
                        I might indeed prive, but unconsciously....
> :)
> coq au vin does that to me.. still trying to perfect it
> though the non-perfect attempts have been mighty tasty :)

hmmm
and then there's the marsalas and picatas which are so fast and easy it's
scary


> I had a spicy lamb/spinach dish once that was out of this world

oooh
(and, of course, a cuppa chai)

> > > wonderful. I'll have to dig the recipe up, but it's basically 
> onion
> > > and
> > > chunk of ginger through the food processor until it's really 
> fine, a
> > > few
> > > other spices, I think it may have had a teaspoon or so of 
> vinegar...
> > > then  it's patted onto skinless chicken and baked.
> >
> > Oooh, type it up and post it, I pritheee....
> 
> ARGH
> I've looked high andlow, and I can't find it :/

patience
I'm not going to cook it tonight....

> near as I can recall, it was fairly light on ingredients so I'll 
> give it a  shot...

will give it a try!


> I usually serve it with rice cooked in chicken broth then toss in 
> some saffron, 

you're extravagant....
=g=


> have to call my mom every time I make an apple cake, because I loose 
> it  every time

We need to buy you a binder....


> > (well, I kinda like a vinegary bite)
> 
> add more 

I just might.... 

> > > I do like those :)
> > > But my favorite magazine for cooking is Cooks magazine -- no
> >
> > Used to get Cooks....
> > But pretty much have sworn off all dedicated Cooking Zines -- 
> just
> > amassed pounds of them without actually TRYING anything....
> 
> I have no idea what you mean (quickly closing closet door)
> none.
> (cascading thud of cooking magazines falling to the floor)
> You didn't hear a thing.

It was my restless pup, I'm sure...

> > > I rmember you talking about it before -- and I bet it *looked*
> > > gorgeous, but  you're right... I don't do mustard 
> >
> > ah well, for you, we try, maybe, the picata? Or the Marsala.
> 
> ergggg....marsala... love love love marsala...

well then
> 
> > > HOLY COW I have a scanner now!! I forgot! I can find some of 
> the
> > > recipes and  scan them in and send them to you :)))
> >
> > =tsk!=
> 
> I'll just have to learn how to use it 

Push the button, Max!
(if only it were that easy)

> > > the main thing holding me back from sending more recipes is that 
> I
> > > have to  type them up all the time...
> >
> > me, too....
> > though I'm getting more and more into the system.
> 
> mmmmm

=g=

> > > > cookin' with gas, tygress....
> > >
> > > isn't it nice? Controlling heat quickly is the key to so many 
> styles
> > > of
> > > cooking... I really like cooking on my mom's stove.
> >
> > The new electrics are really not noticably different -- except for 
> the
> > cooling DOWN time.
> > Easier to keep clean, too.
> 
> yeah, that's the big drawback... mom's stove is a bitch and a half 
> to clean
> I live for the type you had in Castle Rock... the smooth top range. 

It was REALLY nice.
If the one we have here goes, I might replace it with something like....
I understand they have smooth top gas ranges, now....

> I know
> there are drawbacks to those too, but oh man what I wouldn't give to 
> avoid
> cleaning those stupid pans (and under the stovetop)

yeah

> > However, we have what we have, and I like it fine.
> >
> > BTW and OMG -- bought the MOST delicious things I've et in a 
> forever:
> >
> > Taylor Gold Pears -- they're brown like boscs, a bit smaller.
> > And, MY GOD, they're good.
> 
> HAD EM! Loved em! Quite nice :)

I 
Must 
Buy 
More

> my mom and dad make a wonderful pear preserve... not too sweet so 
> you can  get the taste of pears

very nice....
Though we sorta stopped eating preserves, so I sorta stopped bothering
with them.
However, I'm always open for a new recipe -- especially involving pears.

=hint=hint=
=====
If it's not one thing it's your mother. --anon
=====
We must make peace with our karma... and apparently that does not involve
hitting it with heavy objects. --Barb Jernigan

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