> > > Kathy wrote, eyeing Barb's dog....
> >
> > well if it's *dogs* we're talking... oh yeah, Barb's is (will be
> > anyway)
> > bigger than mine :)
>
> She's likely 35 lbs now, at 14 weeks.
> Taller than the BIG (umpety-ump quart) Colman Ice Chest....

Wow, she's growing fast :) Probably like Inyuk -- upwards faster than
outwards. I couldn't keep enough food in him... he was eating almost 7 cups
of high quality (usually higher in calories than cheaper brands) of dogfood
a day, and rattling the bowl for more without getting too heavy. (Well,
Martha did say he was about 5 pounds too heavy at one point). He only gets 2
now and maintains nicely.

>
> > but they're alike in furry loveliness :)
>
> It's not the size of the dog with the spirit, but the spirit in the
> dog....

:)

> > From my recollections, I believe Russ would be looking for something
> > to festoon the interior of his galoshes, being somewhat hard on
> > footwear 
>
> oooh, what YOU pay attention to, woman!

Well, you were really good at describing it 
Plus my brother's sneakers in high school would have made a vulture gag.
Serious. My mom made him leave them in the garage because they stunk up his
room.

>
> > 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?

> > :) I can't recall ever looking at a single issue of MSL. I just have
> > a  problem with baking a pie in 37 easy steps. I like her cable bits
>
> tsk!
> 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.
It was Indian food which did me in. A set of friends and I had a
dinner/movie club, and we'd go to each others houses for a potluck -
choosing a different cuisine each time. We settled on Indian, and I spent
the next few weeks testing recipes etc. I tried one out on Kevin -- can't
remember what it was called. I spent ages dicing things up, stiring
pepercorns in the wok until they popped, adding the next spice to toast it,
setting aside and cooking A, then B, then combining marinated C, then
recombining with all the spices, stirring, stirring, cooking cooking, and
when it was all said and done? Kevin took a bite and said "Mmmm, sloppy
joes" I swear to God. And he was right! I'd spent literally half the day
making sloppy joes. I was so pissed.

However -- I picked up a chicken recipe I *still* make, which is just
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. Gets toasty on the outside, the
chicken is very moist, spicy -- and you don't taste the vinegar, it's used
just to push the "marinade" into the chicken.

> Be careful, I might slip you a Martha Recipe when you're not looking.
> [There's a WONDERFUL chicken dish ... though that was a TAD on the
> complicated side, results were worth it.]

I'll read through it :)
Some French dishes can be sort of complicated - or appear so at first -- but
the only thing I've really never been able to do well is pastries.
Considering there are high powered chefs who don't either, I'm not too
worried. 

> If you want THE BEST cooking 'zine out there -- get Sunset. [And then
> admire the purty gardens and floorplans.]
> Their cookbooks (the yearly annuals of recipes) are the first I reach
> for.
> If still in print, get a copy of their Best Of.... seriously.

I do like those :)
But my favorite magazine for cooking is Cooks magazine -- no advertisements,
field tested recipes, thorough descriptions, instructions, usually a few
variations, real world product testing, a wine recommendation section,
tips... and one of the things I like most -- they tell you *why* a certain
this should be done, and sometimes even the chemistry of the how. Lovely
magazine. I sometimes wish the illustrations were photographic instead of
drawings, but everything is described so well you don't notice the lack.

> My company dish, that folks from the Progressive Supper are still
> drooling at memory of (you wouldn't like it, Kathy, gamehens with
> mustard-rosemary crust) came from the pages of Sunset....

I rmember you talking about it before -- and I bet it *looked* gorgeous, but
you're right... I don't do mustard 
I didn't want to try tandoori at first because of the yoghurt, but I did,
and loved it... but can't do mustard, or mayonaise (which is odd considering
I like all the individual ingredients that make it) and a number of other
condiment type things. And to think I thought myself "not picky" at one
time....

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 :)))
the main thing holding me back from sending more recipes is that I have to
type them up all the time...

>
> 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.



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