>
> > > > 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?

> > > 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

:)
coq au vin does that to me.. still trying to perfect it
though the non-perfect attempts have been mighty tasty :)

> > 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.
>
> Indian food is That Way.
> There are some cuisines that are just worth eating Out.

Yup. Indian food can be sublime... but someone else will have to cook it.
I had a spicy lamb/spinach dish once that was out of this world

> > 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 :/

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

1 onion
2 inches of ginger root - finely shredded. I use the fine slots on a cheese
grater
1 or possibly 2 teaspoons of vinegar. I don't usually have white, but almost
always have red wine vinegar
ceyenne pepper -- and the measurement here fails me. I have put it in the
paste you make with the above, but also sprinkled it over the top because I
like the color. I suggest using it "to taste"
3 or 4 cloves of garlic -- finely grated
salt and black pepper

throw all that in a food processor -- the consistency you're looking for is
almost a paste, so doing it by hand isn't practical

take a bunch of chicken parts, skin them (bone or de-bone is your choice)
pat dry with paper towels
place in shallow baking dish
spread paste over chicken
place in refrigerator for 2hrs
then bake at 350 until done

I usually serve it with rice cooked in chicken broth then toss in some
saffron, and chopped red and green bell peppers
If it doesn't come out, I'm terribly sorry I can't find the actual recipe :/
comes from having them on bits of paper scattered all over creation... I
have to call my mom every time I make an apple cake, because I loose it
every time

>
> > 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.
>
> (well, I kinda like a vinegary bite)

add more 

> > 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.

> > 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...

> > 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 

>
> > 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

> > > 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. 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)

>
> 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 :)
King Soopers is carrying a large variety of pears lately... particularly
Japanese pears. Those are quite nice too

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

--- Rachel's Little NET2FIDO Gate v 0.9.9.8 Alpha