ajsmama, thanks for your comments. the house was built in the 50s and the problem is not with the bedding touching the outlet but with it being only one of 2 outlets in the room, we will need to plug into it and it's an older outlet where the plugs sag out of it. My dh doesn't want the plugs from a light to be jammed against the bed, and since my son is only 3 1/2 we need a bedrail and a wall for him not to fall out so bed needs to be against wall...I guess we could have another outlet put in at some point, but not now. Polly929, I will be getting rid of the dresser soon and getting a long one to put in it's place against the wall the head of the bed in on. The curtains we have do come in red (Pottery Barn Kids)and you can't really tell but they are navy blue with colorful stitching in stipes. I just noticed they have curtains which match the bedding (see link) what do you think about that? Shannon01, the door is on the same wall as the bed. The closet wall is to the left of the door and the closet is not very long but takes up half of that wall. In the picture with the bookcase, the wall to the left is where the closet is, pretty much within inches of the left edge of photo. I like your ideas. I think I will keep the bed where it is. As for toy, we have a playroom so he doesn't really need any storage for them. Just books. And we just bought this bedding he picked out in January when he changed from a crib to a big boy bed. So that stays. Making a headboard out of the cards is a fantastic idea! Valinsv, thank you for considering the real reason behind my son's feelings. We actually have had a big year with lots of changes. We moved in October (just up the street, so same friends etc but still a move), I just had a baby, and he moved from a crib to a big boy bed. I'm with you in not wanting to make too many changes at once. The problem is that ever since we moved in here, his room has been in constant flux, now with the bed so I guess this is my last ditch effort to get it right. But I agree too much change is no good. So I think the biggest thing is the paint color. I will paint it a wheat/khaki. I will keep the bed where it is and move the animal cards down to make either a headboard or put on the wall next to his bed. And I will get a new longer dresser for safety reasons and put it next to his bed. But like you said, first the paint and then wait to see. We don't have room for a chair but we do cuddle up for a long while on his bed and talk and read at night. The problem is I don't feel warm and cozy in there, so there may be a real issue of design to address as well as being sensitive to is growing independence and feelings of fear. Wow. This has all become much more complex than when I began but it's good. I'm going to involve him in all of this too so that should help. So tell me what you all think of matching the curtains to the bedding? Here is a link that might be useful: Madras curtains

If you are going with Waterlox tung oil finish, they have a great step by step instructions on how to install. We did all our floors by ourselves. I've refinished all the upstairs floors with poly and now the downstairs dining room and kitchen with Waterlox, so I've got experience in both. Both require the same amount of sanding and surface prep. While Waterlox doesn't require screening in between coats I would recommend it anyway to give a smoother finish. We put on 4 coats of Waterlox and the upstairs recieved 3 coats of poly. I probably would have put 4 coats of poly downstairs if we went that route. So I'm not sure why your GC is saying it's much more labor intensive. How many coats where they planning on? For me, Waterlox and poly were both about the same amount of work. The vast majority of the work was in the sanding and surface prep. As far as material costs go Waterlox is quite a bit more expensive than poly. So maybe that's the difference he's seeing? Here is a link that might be useful: Waterlox

I think we should take a vote on who has the funniest heeby jeeby story to tell. Actually, these three get my vote: Lisa's story about the skunk Wild4gardens story about the tick and her husband Veronicastrum's story about the bee and her ahem cleavage * Posted by: ernie50 z7bGA (My Page) on Thu, Jun 26, 03 at 17:06 I was thinking the same. My favorites are Meadowlark's Mother of all Spiders & Marilou's snake orgy-they must be stopped!LOL. Great visuals. * Posted by: Storygardener 5/6 central oh (My Page) on Thu, Jun 26, 03 at 18:24 I've noticed a trend here...seems like only women get the garden heebie-jeebies. Don't men ever get them? Just wondering... * Posted by: Jannie z7 LI NY (My Page) on Thu, Jun 26, 03 at 19:29 My friend Angela went out for her Anniversary with DH Jim. She ordered a big salad, it came with cut-up portobello mushrooms, sliced in strips. Jim looked over, said her salad "looks like it has slugs in it," Angela went home in tears, and hasn't been able to eat mushrooms ever since. * Posted by: another_hosta_please 6 Coastal MA (My Page) on Thu, Jun 26, 03 at 20:03 lmao @jannie's story. That is priceless! * Posted by: ernie50 z7bGA (My Page) on Thu, Jun 26, 03 at 20:28 Why no, storygardener! We're much too macho and manly to...WHAT WAS THAT!!!;) * Posted by: bouncingpig Spokane z 4-5 (My Page) on Thu, Jun 26, 03 at 20:56 Here in Spokane we get these horrible spiders that look like a marshmallow after it has been roasted and is about to pop. If you squish them (poor DH gets that job!) they literally explode. Their bodies, not counting legs, are about an inch across! So creepy!!!! I also think those white plastic garden swans sold at K-mart border on giving me the heebie-jeebies, or perhaps just the "tacky-wackys". * Posted by: grrlsmom z5 IL (My Page) on Fri, Jun 27, 03 at 0:36 E had to share my fav maggot story. And by the way, I vote for another hostas story about her mom and the ground hog. LMAO! Anyway, when our 3 girls were little, they were very competitive about everything. Fixing chicken to go on the grill one night, I noticed there was an odd # of legs - not an absolutely, even, fair #, and thought, uh-oh, another fight! When dh brought them back in, one was gone and I even remarked, oh ya fixed that problem! He just looked at me. 6 wks later, oldest dd room SMELLED. I cleaned and cleaned, ripped apart the closet, everything. But for some reason, I don't remember why, I didn't get under the bed. One afternoon, I heard all the girls in dd rm. screaming their heads off - chicken leg had pretty much walked out from under the bed by itself. Maggots! The kids and friends were freaking, dh was gone, I had to bite the bullet and take of it ALL BY MYSELF. EWWWWWW! We finally figured out cat had snuck up, grabbed it before plate went out to be cooked and carted it under dd bed for a snack and then abandoned it. Thank God, none of the six I have now is interested in people food! * Posted by: Storygardener 5/6 central oh (My Page) on Fri, Jun 27, 03 at 5:44 Ah, yes, Ernie - that's what I figured...*giggle*. * Posted by: Wendy_the_Pooh USDA 2003 z5/6 (My Page) on Sun, Jun 29, 03 at 14:57 Today I found this THING growing on my straw... [Yucky fungus growing in straw] [More yucky fungus growing in straw] [Yes, even more yucky fungus growing in straw] Eeeeek, I almost touched it!! Also, my very own dog barf fungus... [Dried dog barf] [More dried dog barf] [ o ] RE: Garden Heebie-Jeebies II * Posted by: jennysrainbow z5 PA (My Page) on Sun, Jun 29, 03 at 17:34 I'm sure I'm not alone in getting that Heebie Jeebie feeling from spiders... Don't know why, but they give me the creeps. After being out in the garden one evening, I came in and saw a hidious, brown, hairy, rather large spider on my sneaker. I shooed it off and proceeded to squish it - only to realize that what I thought were "hairs" on the spider weren't... they were HUNDREDS of it's babies traveling on it's back!!! UGH! They were running all over the floor, up the walls, everywhere. My Heebie Jeebies were multiplied by 100 - literally. Had to get some spray to kill them all. Would have taken all night to track down and squish all the little ones. Gives me the willies just thinking about it. Great post - love these stories... hysterical! :) Thanks for the laughs. * Posted by: Veronicastrum z5 IL (My Page) on Mon, Jun 30, 03 at 9:35 THE WEEKEND REPORT: Friday - Went for a walk through the woods when somebody said, "Oh, there's poison ivy in here!" Yes, I was standing on it! (See my earlier post where I insist there is no poison ivy on my property. Mea culpa.) When I got in the house, I carefully removed my jeans and immediately washed them because the cuffs definitely dragged across the plant. Haven't decided how I will handle the leather work boots I was wearing! Saturday - Drove downstate to visit a friend and pick up my daughter from camp, so I was safe for the day! Sunday - worked in the garden most of the day. Took a mid-afternoon break on the porch. As I was running my hand through my hair, I felt a piece of leaf or a seed stuck in my hair, right at the part. Hmm, it was a little stubborn to get it out... Hmm again, what's that crawling on my hand now? EEUW! TICK! Thank goodness it's Monday! * Posted by: flytoxin z6a NJ (My Page) on Wed, Jul 2, 03 at 0:06 My story is not so much of an EEUW!!, but incredibly embarrassing. I mulch all my beds with wood chips as we have a tree service. The different variety of chips produce of course different varieties of fungus/mushrooms when they become extremely wet. Well one weekend the significant other's parents came down for a visit after a particularly rainy period. I had not been around the north side of the house for about a week and that area is heavily mulched in a wide swath. As I rounded the house giving them a tour of the various improvements we had made since their last visit we stopped dead in our tracks. There were hundreds of mushrooms, I mean hundreds. All of them the exact same standing there in full glory at complete attention. THEY EACH LOOKED LIKE A COMPLETE SET OF MALE GENITALIA. The flag pole and the two boys. It was a giant sea of white serpents. Have I told you yet that his parents are Baptist ministers? His mother was afraid to walk on the stone path leading through, she kept looking back and forth as though she thought one of them were going to jump out and bite her ankles. So what did the S.O. say to his father as he pointed at one of the shrooms, "Now you know why she likes gardening so much". AAARRGGG!! * Posted by: Wendy_the_Pooh USDA 2003 z5/6 (My Page) on Wed, Jul 2, 03 at 0:18 Oh, my, is that funny, flytoxin. Glad I was awake for that story. Hee-hee-hee! * Posted by: Veronicastrum z5 IL (My Page) on Wed, Jul 2, 03 at 8:57 flytoxin, I will "witness" for you that you're not exaggerating - I had a nice "set" pop up in my own yard last summer. Thank heavens it was only my 14-year-old niece who commented on how interesting the mushrooms were. And by the way, I think your SO has the same sense of humor as my husband! * Posted by: TinaMcG Z5 Chicago (My Page) on Wed, Jul 2, 03 at 13:01 Hey speaking of dog-barf fungus, aka slime mold....this is the first year I haven't had a problem with it. Last year was a nightmare. I don't care if it "doesn't do any harm". It was growing all over my perennials, and if I hit it with the hose, there were poofs of black spore-smoke all over the place. It was like a Hitchcock film in our garden. Why don't I have slime mold this year? Well, the weather hasn't been that much different than in previous years, so I can only figure it's because I switched from hardwood bark mulch to a thick layer of shredded leaves. * Posted by: flytoxin z6a NJ (My Page) on Wed, Jul 2, 03 at 17:17 Tina McG: Could possibly be the change that did it. I do not use leaves as I found they created a slug problem for me. Dying material and a soft environment to slither over. They seem to resent the rougher texture. Last years chips were predominately maple which produced the serpent army, this year it's birch and it's crop are like the Japanese Shitaki mushrooms. Birch chips are my favorite as they smell great (just don't work with them too long after freshly being cut as you can actually be overcome by the fumes, smells like being in a giant soda factory). Like other chips they will dry out but a rain will bring on the fragrance again. I also find that the insect level seems to decrease in the beds when I use them. (Unfortunately I'm at the mercy of whatever is on the trucks when they come home and many times it's something else). * Posted by: littlebug5 z5 MO (My Page) on Wed, Jul 2, 03 at 17:38 Still laughing at flytoxin's anatomically correct shrooms. Well, I had a heebie-jeebie, and I still have chills up my back just remembering it: I was home alone, mowing my yard on my big noisy riding mower. On the side of my house, near the woods, I was mowing along when I caught a movement out of the corner of my eye. I turned around on the seat and just caught the sight of a BIG blacksnake disappearing into the woods. About 4 FEET of him!!!! Well, I am a snake-phobic. I just about had a heart attack. Then, I thought, well, I can't let him get away! So I stopped the mower, went around to the garage to get the hoe, and come back looking for him. Well, I saw him all right. He raised his head up out of the weeds under the trees, looked at me, then KEPT RAISING UP OUT OF THE WEEDS TO A HEIGHT OF ABOUT 4 FOOT AND CLIMBED A TREE!!!! He stretched out along the branch that hung over my yard. About 6 Feet long! AAAAUGGGHHHH! So, methinks, I'll get you yet! So I go back to the garage to get my son's .22 and some shells. So I come back to shoot him and he's gone. Naturally! So, after I calmed down a little bit, I got back on my mower to finish the yard. (Hang with me here.) I had to mow under that branch, several times, and each time I was craning my neck to make sure he wasn't up there and ready to fall down on me. Unbeknownest to me, DH and DS (who is 13) returned home. DS brought me a cold pop (how sweet, you think). Well, he thought he would be clever and sneak up behind me and surprise me with it. Well, you guessed it. As I was making a pass under that fateful branch, DS tapped me on the shoulder. I thought I was going to die! As we say in Missouri, I nearly "had a cow." I screamed, I cried, I nearly wet my pants. DS thought it was extremely funny. And we haven't seen the snake since. * Posted by: Chris_ont 4-5 Ont (My Page) on Sat, Jul 5, 03 at 22:54 Littlebug, I can only say I'm glad you didn't still have that gun when your DS startled you! I had a moment today. There was this thing on my crocosmia. Round, grey, pea-size and shape. In some sort of web. I figured it for an egg or eggs of some sort. Because I can't leave well enough alone, I used my finger to poke at the very edge of the web, to see if it was a spider with its legs pulled in or something. SPROINGGGGGG. The thing took a gigantic leap, hit my finger (I think) and disappeared. It was just gone. I never even saw what it was. Of course, I was convinced that it landed somewhere on me. I ran in the house, removed all of my clothes and shook them out. I'm STILL convinced it's in my hair or something. I never learn... * Posted by: Taryn S Ontario Z6B (My Page) on Sun, Jul 6, 03 at 1:17 flytoxin, ROTHLMAO, hehehe! Hope the MIL loosened up some after her 'encounter' with the 'mushrooms' hehehe! * Posted by: Radagast US east coast (My Page) on Sun, Jul 6, 03 at 15:35 Here's a few, and yes, I am a guy, so you can snicker if you want to... --- The Medusa Pine: This one happened a bunch of years ago back when I was in college. My family has a modest-sized pine bush on the east side of the house. Well, one day I was out there trimming the grass or mowing it or something, and I kept hearing a rustling sound... I turned around and my eyes wided in horror at the pine bush. The whole thing was covered with pinesaw worms (or something like that) - these long, green caterpiller like things would cover the stems and sorta blend in, but they'd all squirm and wriggle at the same time. The result was as if the whole plant was a Medusa - a slithering, ghastly mass of snake-like worms. HORRID!! Fortunately, a good dose of insecticide kills the dang things, but it was a pretty revolting sight to see. You just don't expect to see that many bugs on a plant, and they were all green so they blended in... until they moved... --- Spiders: Normally, I don't mind them, but there's a particular kind that I've seen around on the east coast that gets in houses now and then... it's large and black, and while not one of the dangerous, biting types, it is still nasty and bold. Unlike most spiders, if you try to crush it, it will jump at you, or run away with astounding speed. Just a real pain in the neck, especially when they jump off walls and such. --- Mushrooms: I just hate mushrooms. I don't know why, exactly, though my family always had a problem with mushrooms and gross toadstools growing in the soggy, shady area of the yard near the drainage ditch. I just hate nearly all of them. They're nothing but decay, feeding upon death, and they have all sorts of gross and unnatural behavior... puffballs that unleash clouds of spores, bloated, revolting mushrooms that kill all the grass around them, etc... and the big ones STINK! when cut with a lawnmower or whatever. UGH!! * Posted by: odonata_va z7-8VA (My Page) on Sun, Jul 6, 03 at 16:17 I dont gross out over stuff but my husband does... I was in the garden. My husband (who hates nature as much as it hates him) is complaining to me about the tomato plant I pulled out (virus) He is standing with his back to the bluebird house. I can see the house entrance over his shoulder. He is standing only a foot away. I see something move. I think "oh the baby birds are moving around in the box" (they were getting ready to fledge. At this point, everything goes to slow motion. The cute little baby bird sticks its head out of the box. But wait, The head is black and reptilian not blue and feathery. Interesting, I think, Should I interrupt my patronizing but oblivious husband and alert him to the fact that he is about to get up close and personal with Nature?.... Nah, Said blacksnake came shooting out of the box, landed on his neck and dropped down and got caught between his t shirt and under his armpit as he did the fourth of July blacksnake on your neck dance. Best strip act I have ever witnessed in my front, back and side yard, clothes all OVER the place. Said snake was released in the woods with my blessing and Said hubby retired to the house in his jockey shorts. Neighbor lady said she felt she should have tipped him five bucks. I told her he was good at it because in 14 years of marriage, this has been the 4th time that a snake has dropped down on his neck. * Posted by: Wendy_the_Pooh USDA 2003 z5/6 (My Page) on Sun, Jul 6, 03 at 21:47 Chris_ont, It's probably still in the house. Have you imagined lately (while you're half-asleep) that you've felt something crawling on you? :) I know, I'm bad... * Posted by: Taryn S Ontario Z6B (My Page) on Sun, Jul 6, 03 at 23:11 odonata va, ROTHLMAO again! This is a very funny thread! * Posted by: Vicky60 z5 WI ) on Wed, Jul 16, 03 at 13:41 Oh my. My co-workers must think I am crazy. These are hilarious. Thanks for sharing. I especially love the snake stories. I can fortunately say that I've never had a close encounter, but I can imagine that I would do the, as odonata called it, Fourth-of-July blacksnake down your neck dance. I just don't think they (snakes) have evolved yet. * Posted by: Cris 6b RI (My Page) on Wed, Jul 16, 03 at 15:02 Maggots hands down. I was scarred as a 10 year old finding a dead rat in a heap of tack in our barn. < Ticks come in a close second. There's nothing more gross than a tick. < I freak out if I find one of me....jumping around...screeching...the whole nine yards * Posted by: Leslie6RI (My Page) on Wed, Jul 16, 03 at 16:18 I want to grow some of those mushrooms that flytoxin had. I don't know why... And I've never been concerned in the least about moths. UNTIL NOW! And I'm wondering what would happen if I dropped a snake on my husband's neck. Maybe I could charge the neighbors for the floor-show... This has to be the funniest thread I've ever read. * Posted by: momofthreeinzone4 Z4NY ) on Wed, Jul 16, 03 at 17:13 i got my son a bug catcher last year and he had a great time with it - he left it on the porch during the winter snow and when the snow thawed we found Cheez-its and the remains of a mouse in it. * Posted by: flytoxin z6a NJ (My Page) on Wed, Jul 16, 03 at 18:36 Are we allowed another EEEWWW! story? Please, please, it's a bonafide one that I just remembered. When my brother and I were young our little sister was a real pain in the ____. The type of kid that would sneak up behind you when you were watching TV, rip a hunk of hair out of the back of your head and then run and tell your parents you were beating on her. Which resulted in you getting smacked! Well one day when my brother and I were playing out in the front yard she was really harassing us so of course we started to chase her. She was so busy running while looking backwards that she had not realized she had cleared our property line and was now entering the neighbors. The neighbors with the really really big dogs.Well before you knew it she hit the biggest, juiciest, pile of St. Bernard's crap you ever saw. That poor dog must of had alot of grease that night as man was it loose. As soon as she hit it she went down like a baseball player sliding into home plate. Too this day I can still see it in slow mo in my mind. My brother and I started laughing so hard, she cried all the way home and we presented her to mom with us still laughing our butts off. What was mom's response? "Oh you think it's funny, well lets see how funny you think it is when you clean her up!" And we had to. EEEWWWWW!!! She stunk so bad! The hair on the one side of her head was slicked back like some greaser from the 50's, she even had it in her ears. Man it was horrible. My brother wanted to throw her in the pool but we remembered she still couldn't swim that good. Seriously we were pondering the thought but were afraid that if we had to fish her out in an emergency move we might not be able to get a good grip on her because she was so slippery. (Heh the minds of a 10 & an 11 yr old). We opted for the complete strip/garden hose technique as we were in enough hot water. So if any of you ever cross paths with my little sister and she starts to get on your nerves just use this little question "Is it true your nickname as a kid was stinky?" To this day decades later we never let her live that one down. * Posted by: BronwynsPetalPatch Z7/6b NJShore (My Page) on Sat, Jul 19, 03 at 1:38 Its so funny I found this post... I just went outside to 'right' my patio umbrella that fell over, table and all(had a rain storm) and stepped on a slug! :P Yik!!!!! (there really are no words to describe!) :O) * Posted by: SunnyDay2day mid-MI. zone 5 (My Page) on Sat, Jul 19, 03 at 15:30 Man, you guys are hard on my bladder! Thanks 10 million for the many many ROFL laughs! I can't remember any heebie jeebies since I got a bloodsucker on my foot as a girl of about 10 or 11. Then it was my mother's turn to laugh till she cried when I did the help-I'm-dying-get-this-monster-off-my-foot-can't-you-seeI'm-hysterical dance. Talk about disgusting...they rank right up there with maggots! * Posted by: Meig z5a IL (My Page) on Sat, Jul 19, 03 at 16:09 Most of these stories make me want to run and take a shower...my skin literally itches thinking about some of it...bleh! Others are making me laugh so hard I am crying. * Posted by: cadence 8b (My Page) on Sat, Jul 19, 03 at 17:50 You all have literally got me paranoid now. I just poured myself a nice cold coke and when I put the glass up to my lips, I stopped dead cold. Had to look into the glass first. LOL * Posted by: Yondertree Oregon coast (My Page) on Sat, Jul 19, 03 at 22:32 Yikes, I don't know whether to laugh or cry, like the time I was standing out in front of the place I work, talking to my boss, and a seagull dumped all over the shoulder of my coat. I never saw him laugh so hard, sadistic fellow, but it was one joke I couldn't laugh at. But this one still gives me chills: Once out in the garden, bending over, I felt a light touch of something softly running up my back. I looked up to see a hawk flying away, with a recently caught ground squirrel dangling from his talons! He was having trouble making his altitude fast enough, and that squirrel tail had brushed along my spine. * Posted by: Cleo1 6b (My Page) on Sat, Jul 19, 03 at 23:33 I always leave a 2 foot pail on the side of the house to collect weeds/garden cuttings. I threw stuff in the pail a few weeks ago and a mouse jumped up about a foot from inside the pail. Nearly gave me a heart attack. While I was pondering how it got in there and what I was going to do about it, my husband came home (HEHEHE). Told him I had a problem with my garden pail and stood back. It's ok, he does not have a heart problem, at least not that I know of. LOL... I never throw anything in the pail now without peeking first. * Posted by: sowngrow 8 (My Page) on Sun, Jul 20, 03 at 0:14 Wow-I'm sitting here with my feet on the rung of my desk chair (don't know what might crawl over them) laughing 'til I'm crying. I was intermittently feeling like I have something crawling on me and then scratching my arms during the entire thread! flytoxin you are TOO much! And Sandra, I have a frog phobia also. Of course people don't take that seriously when they are told. One day a neighbor boy who knew full well of my phobia, actually threw a frog, as hard as he could, at me while he stood in the street and I stood by my garage talking to his mother. Fortunately for me and that da*# kid, the frog missed me. * Posted by: butterbeanbaby z5 MO (My Page) on Sun, Jul 20, 03 at 9:07 Oh my God, y'all need to put a disclaimer on this "Do Not Read While Pregnant"... I'm laughing so hard my eyes are running, my four year old thinks I've lost it, my skin is crawling, I can't breathe and either my water just broke or I may have wet my pants!!!!! I can't read about flytoxin's sister or odonata's hubby's blacksnake boogie again or I'll have to go to the hospital for sure! My hubby goes absolutely bezerk if he sees a wasp... big ol' 250 lb man doing the heebie jeebie dance, then he grabs a shoe and dances around practicing killing it for about ten minutes, hits the wall and the floor and the furniture before I get tired of watching and walk up and smack it for him. He also tries to kill wolf spiders with the hammer. City raised apartment boy LOL. Not long after we moved to MO from CA, our cat was sitting behind the TV one day just hissing her brains out... hubby and I were both going "what the *heck* is wrong with that stuipd cat" so I looked back there... big ol' grass spider had cornered my 14 lbs kitty and she couldn't get away. Anything to do with maggots or snakes is bad enough, but those *gigantic* Missouri slugs pretty much do me in. First time I saw one I started screaming "SNAKE SNAKE" at my hubby. Those suckers are so big, you can't step on them. I can't even bring myself to salt them they so nasty. I need to go take a shower! * Posted by: prussell z6 TN (My Page) on Sun, Jul 20, 03 at 17:31 why, oh why, has no one mentioned possums yet?! * Posted by: odonata_va z7-8VA (My Page) on Sun, Jul 20, 03 at 19:59 Possums? live ones, dead ones or ones playing dead? * Posted by: odonata_va z7-8VA (My Page) on Sun, Jul 20, 03 at 20:24 I think I?m going to charge admission to the greatest show on earth.... My husband against the world of nature... I?m going to take him out in the woods, release him and then film his epic and panic filled run back to civilization... I kid you not, the gods of nature hate this man... What follows are true accounts: 6 mind you 6 counts of blood poisoning in 14 years from mosquito bites. Snake falls off the top of the screen door onto his neck. Snake falls out of a tree onto his neck Snake pretends to be a garden hose and gets picked up Snake lands on neck from birdhouse 9 snakes + 1 log + 1 stuuuuck canoe on log + two newlyweds (the male newlywed is rocking the canoe and the log and the snakes and screaming I quote "I SHOULD HAVE NEVER MARRIED YOU! YOU SHOULD HAVE MARRIED A PARK RANGER!)= Everyone in the water including 9 snakes. (Ever seen someone levitate before?) Beaver attacks boat, but only stern of boat where husband sits. (He wouldn?t let me steer the boat anymore once he figured out I steer towards the snakes) Husband on hike goes to pee off the side of the trail into a ditch and a deer runs out of the woods and knocks him over. Mountain lion follows us up trail Mountain lion follows us down the trail until a BEAR shows up. Tiger swallowtails at a 'puddle club' fly up and circle his head and manage to stick a butterfly foot into his eye.. you guessed it, eye becomes infected. He bought me walkie talkies for Christmas so we can stay in contact......... * Posted by: flytoxin z6a NJ (My Page) on Sun, Jul 20, 03 at 21:57 To Sowngrow: My oldest son was a small creature collector and had a habit of sticking them in his pockets and forgetting to take them out once he got home. Bet you didn't know that the majority of frogs can't make it through the laundry from start to finish. The rpms in the spin cycle literally rips them apart. Found that out a few times. Totally gross! Although tree frogs are a bit more durable wash wise, it's the dryer that finishes them off! You find them shrink wrapped like some ancient Colorform on the drum wall (and they don't peel off easy). It was the gifts from my son that finally taught me to check pockets before doing a load. To odonata: Put that poor husband of yours in a bubble, he's been through enough. * Posted by: lavatera 5/chgo (My Page) on Mon, Jul 21, 03 at 11:03 What a relief to read about so many others that have similar heebie jeebie triggers despite wanting to be outdoorsy or even gardeners! It was especially a relief after having spent yesterday morning at my sister-in-law's, in her fabulous garden as she casually picked off beetles from various rose bushes and other plants and proceeded to smash or vivisect them in her BARE HANDS! EEEWWW! And she was doing it like it was nothing. Of course so many times I've read gardening experts say that before you resort to using chemicals you should try the hand pick method. But besides her, I've never actually SEEN someone doing it and with such gusto. I stop at using a hose and then I just give up on an infestation figuring que sera, sera.... * Posted by: Chris_ont 5a Ont (My Page) on Mon, Jul 21, 03 at 11:16 So I'm happily dead-heading this morning. The earth smells heavenly after this rain, the robins are following me around hoping I'd unearth a worm or two, hum, whistle, happy sigh, pretty pretty garden. Clipping some damaged violet leaves, I put my finger into something squishy and fluffy. Poked it right into a big clump of spider eggs in the process of hatching. My hand was instantly covered in tiny baby spiders. I now know why dogs roll on the ground when they've encountered something unpleasant. * Posted by: Talamorgan z6 PA (My Page) on Mon, Jul 21, 03 at 12:08 Chris_ont, I would have DIED right there on the spot. I am absolutely terrified of spiders! * Posted by: ccsuzy z6 IN (My Page) on Mon, Jul 21, 03 at 12:15 Yesterday I walked out in the yard and was standing looking at our new backdoor and realized my foot was becoming covered in ants. Last night after turning off the hose (which the teenagers left on the day before when washing the car) I was sitting on the couch and tried to swat the fly on my leg - it was a slug, YUCK. Then this morning I found a reddish black thing on the back of my arm that looked like a scab, rubbed it and it stood up on end, yep, it was a tick.... * Posted by: Wild4Gardens 6 PA (My Page) on Mon, Jul 21, 03 at 17:36 OMIGOD, Odonata.. I am crying from laughing so loud! * Posted by: wingnutdad620 z6 RI (My Page) on Mon, Jul 21, 03 at 20:18 Ok, no funny story to go with this one but those BIG PINK YUCKY IRIS BORERS ARE GROSS! * Posted by: Triple_Creek z5 (My Page) on Mon, Jul 21, 03 at 21:23 Some of you people are just to funny. Thanks for the laughs. My garden Heebie Jeebies has to do with snakes. I used to be terrified of them, but since we built our house in the middle of 50 mostly wooded acres, I figure they were here first and am trying to cope. I can handle most of them but when it comes to the poisonous copperheads I draw the line. One day i decided to divide a daylily that had ajuga growing all around it and reached down to pull some of it back so I could see what I was doing. Well I guess the little copperhead under there thought I was trying to pick him up, and it bit me on the left pinkie.(they are poisonous) Can you say PANIC! Since I was home alone, I called the nearest neighbor. She said she would take me to the ER , but since her little ones were asleep, I decided to drive myself to where my DH was working not knowing if I was going to get sick or what. He took me on to the ER. I didn't die . LOL, just had to get a tetanus shot and had a swollen and painful hand for about a week. So I figure I can survive a bite but I still don't like them. This summer I was in the garden with my dog Keebler ( named for the Keebler Elves because he was a stray born in a hollow tree). Anyway, he gives his ?someone is here? bark but with a low growl at the end, so I come to check it out and there is a LARGE Shiny copperhead on the front walk. I went to get the hoe and when I got back I couldn't see it, but figured it went under the bush next to the walk. Couldn't flush it out with the hoe, so went for the 22. Still couldn't see it but shot into the bush anyway. It pops it head out and I shoot it. Sure I killed it with the first shot. But since snakes have a habit of wiggling for a while after they are dead. I target practiced for a while. When I related the snake story to my DH, he asked if I shot it in the head. My reply was, yes and everywhere else. He chuckled. I know they are gods creatures too, I just don't like them in such close proximity. * Posted by: ernie50 z7bGA (My Page) on Tue, Jul 22, 03 at 6:58 There's something admirable about a woman who shoots her own snakes. Kudos TC(and Keebler)! * Posted by Alex_z7 7 AL (My Page) on Tue, Jun 29, 04 at 11:43 Somehow, while doing a search on the whole site last night, the FAQ Gardening Heebie Jeebies showed up. It didn't have what I was searching for, but I can't tell you the last time I laughed that hard. I was telling my h about it when we got into bed last night, and I kept telling him stories as I remembered them. We were lying there, only 1 lamp on across the room, peacefully giggling about the creepies in the stories when suddenly something small jumps up and is flying for us on the bed! I screamed and yanked the covers up, trying to fend the creature off...... Just then I realized it had made a noise just before landing on my husband. Gee, it sounded like our cat. Now, our cat is not allowed in our bedroom because of my allergies. She has the upstairs of the house to herself and our big dogs have the downstairs. (She hates them. They love her and don't understand why she doesn't like them.) But she apparently gets lonely and feels left out so she crept across the living room and was sneaking into our bedroom. Once we finished laughing hysterically, I told her she needed to announce her presence BEFORE jumping on the bed like that. No response. I called her and cooed for her, no kitty. She had been so scared by my screaming that she had turned and run back through the living room (dog territory) and back upstairs! My h went to check on her and she huffily informed him that she was not amused, that she had lost one of her 9 lives to my scream, and that she was NOT going to grace us w/ her presence again tonight. Of course, tomorrow is another day.....

Posted by wizardnm (My Page) on Mon, May 25, 09 at 21:00 Our next *star* ingredient is ...... ONIONS! Picked by Canarybird (Sharon) this is going to be fun. Onions are in so much as a supporting ingredient, sometimes we forget they can also be a star. Over the next two weeks, I'll bet we all find some new things to do with onions. So post away! Nancy Here is a link that might be useful: Cookalong --#9-- Rice Follow-Up Postings: o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 26, 09 at 5:35 Okay I guess I shouldn't have posted this at the bottom of the other thread (sorry) so here it is again: I'll start the ball rolling with this delicious Leek and Onion Quiche. LEEK & ONION QUICHE Ingredients: 1 slice of streaky bacon finely chopped (I used 3 slices ) 400 grams (14 oz) onions halved and sliced (approx 2 large onions) 200 grams (7 oz) leeks sliced in circles 150 grams (1 cup) plain flour 1 TBS baking powder 3 TBS vegetable oil 2 TBS milk 3 TBS plain yoghurt (without sugar) (I used quark) 60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage) 1 egg salt & pepper water 1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom ..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches) Preparation: 1. Preheat oven to 180 - 190 C (approx 365° F) 2. Put the flour and the baking powder in a mixing bowl and stir. Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt. 3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky. You may need to add a little water. Do so by the spoonful to make sure you don't add too much. 4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soup spoon. 5. Place in the fridge to rest. 6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then transfer them to the pastry base using a slotted spoon. 7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and pour over the vegetables, making sure that it is spread evenly over the whole quiche. 8. Season and place in the oven for 40 minutes. Here it is sliced: SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 26, 09 at 22:00 Yippeeeee! I'm harvesting onions from my garden now, so this is perfect timing. I'll have to look up some recipes to post. Sharon, your recipe looks really good. I'll have to try it. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 26, 09 at 22:57 With onions, a little goes a long way with me. Having said that, I do like a few oniony things--potato leek soup, (although not cold) and tabouleh spring to mind. I think tabouleh is a classic onion-centered dish, the contrast between the lemon, parsley, mint and onion is a totally unique combination. Take out any one element, and it is seriously less. Same with my mom's sour cream, cuke, lemon and chive salad. It's a tamer version of tsatsiki. So those are some of my onion family favorites. Some day I'm going to try and make those slow cooker roasted onions. Oh yeah, that's another way I like onions, as part of a roasted vegetable melange. Red is my favorite onion for that. Here's a recipe featuring both onions and potatoes, which you might also have in the garden this time of year. It's my third favorite potato salad, behind my mom's potato, egg, dijon mustard, mayo and dill one, and Bobby Flay's sweet potato one (recipe linked here as it also has scallions), and then this one. Got it from some women's magazine quite a while back. Potato Salad with Green and Yellow Beans (can use all green) 8 oz. fresh green beans, trimmed (or G-d forbid use the frozen ones, already trimmed!) 8 oz. fresh yellow wax beans (can use celery or yellow pepper) 1 lb. new red potatoes (or any other kind of new potato) 3 TBLSP olive oil 1 TBLSP balsamic vinegar 1 clove garlic, pressed 1 tsp. salt (or less, I use 1/4 tsp.) 1/2 tsp. oregano 1/8 tsp. pepper or lemon pepper 1 small red onion, thinly sliced 3 small diced scallions Steam beans 5-10 min., rinse with cold water to stop cooking and retain color. Boil potatoes (15-20 min.) When cool, dice all vegetables into bite sized pieces. Make dressing and toss with salad. If you're like me, you may want to double the dressing recipe for more flavor. Healthy and colorful. Garnish with chopped parsley if you think it needs a garnish. Grilled Sweet Potato and Scallion Salad Recipe courtesy Bobby Flay 8 servings Ingredients 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Directions Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve. P.S. on the link to the Bobby Flay sweet potato salad. I don't have a grill, so the salad works OK with roasted sweet potatoes and scallions. Maybe you can just boil the sweet potatoes and use raw scallions but I've never tried it that way. I also add diced red peppers and a bit more honey to this. Here is a link that might be useful: Grilled sweet potato and scallion salad - Bobby Flay o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, May 26, 09 at 23:21 Great choice Sharon. Home Cookin Chapter: Recipes From Thibeault's Table Roasted Parmesan-Creamed Onions =============================== Rick Tramonto - Osteria Cookbook Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted and become sweet and tender. When they reach this point, the cream sauce is poured over them, they are topped with shaved cheese, and then the whole thing is returned to the oven for a slow melt. I like to cook these in a wood oven to get some smoke on them, which makes them even better-if that's possible. Great with chicken, lamb, beef-you name it! I also like it served as a first course. serves 4 4 medium yellow onions 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 cup heavy cream 1/4 cup dry white wine 2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons) 1. Preheat the oven to 350°F. 2. Slice the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned. 3. Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat. 4. Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450°F. 5. Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Wed, May 27, 09 at 12:12 When my daughter was small, she would only eat steak if she also had "steak juice" to dip her steak in. "Steak juice" is the juice which is made when these onions are cooked. The original recipe calls for cooking the onions wrapped individually in foil. However, it is much easier to serve them when cooked in individual souffle dishes. I sometimes use a huge piece of foil and wrap the entire dish (as you would if you were going to freeze the whole thing ...dish and onion) and sometimes I just put the foil over the top and try to seal really well. Baked Onions For each medium onion 1 Tablespoon butter 1 Tablespoon worchestershire sauce 1 Tablespoon soy sauce (low sodium works fine) Tony Cachere's to taste Peel the onion. Cut off the top. Cut the root end off leaving enough to keep the onion intact. Vertically slice the onion into 8 wedges, but do not slice all the way through. Place onion in an individual ovenproof dish or on large square of foil. Pour the worchestershire sauce and soy sauce over the top of the onion. Lay the piece of butter on the top of the onion. Sprinkle with Tony Cachere's to taste. Cover dish with foil or wrap onion tightly in foil. Bake at 350 degrees for one hour. Fabulous with steaks...and don't forget to dip your steak in the juice! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by woodenzoo (My Page) on Wed, May 27, 09 at 16:27 Here's one of my favorite onion recipes! Onion Salsa 3 tablespoons olive oil 2 leeks, chopped 1 large red onion, diced 1 bunch scallions, chopped (both white and green included) 1 shallot, chopped 2 tablespoons garlic, minced 2 tablespoons fresh thyme 3 tablespoons mayonnaise 2 tablespoons fresh chives In sauce pan, heat oil and saute leeks, red onion, scallions and shallot until soft. Remove from heat, cool slightly. Add garlic, thyme, mayonnaise and chives. Mix well. Good on grilled burgers, hearty breads or as a dip for tortilla chips! Cathy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Thu, May 28, 09 at 3:39 bbstx - what is "Tony Cachere's"? seagrass o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, May 28, 09 at 9:25 I use onions in one form or another nearly every day. One recipe where they get to be a star is in French Onion Soup. FRENCH ONION SOUP serves 4 to 6 3 Tbs. butter 4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced 1 tsp. sugar (optional, see note) 1 cup dry white wine 2 quarts beef broth 2 ribs celery with leaves, each rib cut in half Salt and freshly ground pepper to taste 1/4 cup dry fino sherry 4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted 1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.) Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes. To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once. Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if theyre sweet enough and if youre patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions dont seem to get soft enough and vidalias become soft but have such a bland flavor when cooked. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Thu, May 28, 09 at 9:49 seagrass, it is Tony Chachere's...I misspelled it. It is a creole seasoning. The main ingredients are salt, garlic powder, black pepper and cayenne pepper. It is readily available in grocery stores in the south. If you cannot get it, here is a recipe for a substitute from : 26 ounces salt, free flowing..like Morton's 1 1/2 ounces ground black pepper 2 ounces ground red pepper 1 ounce garlic powder 1 ounce chili powder (like Gebhardt's) Some online recipes also use MSG. I just looked at my can of Tony Chachere's Original and it says NO MSG on the front. Here is a link that might be useful: Tony Chachere website o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Thu, May 28, 09 at 13:39 I have a wonderful recipe for blue cheese marinated onions....but I can't lay my hands on it....nor my mouse pointer! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, May 28, 09 at 18:32 Here's a typical Spanish recipe for Rabbit with Onion. I used to make this quite often after I tried it first time in France where it was so good I was able to over my reluctance to try rabbit. Chicken may be substituted but it's not quite the same. Rabbit With Onion Serves 4 2 lbs rabbit cut in pieces of about 1/2 lb each 3 onions sliced in fine strips (julienne) 4 cloves garlic, squashed 2 - 3 TBS olive oil 2 TBS flour 1/2 cup white wine 3 bay leaves salt and pepper If you can cook this in an earthenware casserole, the flavour will be better. If not, then use a heavy frying pan and lid. 1. Heat the oil in an earthenware casserole. Dredge the pieces of rabbit in the flour and brown in the hot oil. Then remove rabbit and set aside. 2. In the same oil, put the 4 cloves of garlic, the bay leaves and the onion. When they have softened, add the rabbit and the white wine. Cover and simmer gently for an hour, stirring from time to time. If it begins to dry, add a little water. Check the seasoning and add salt and pepper to taste. ************************************* Another recipe I've made adds chopped tomato and parsley and another adds small slices of potato near the end of the cooking as in the recipe above. The recipes I have all use a good quantity of finely sliced onion as well as a glass of white wine. Another recipe adds green beans and potatoes to the rabbit, garlic and onion mixture, when it is nearly cooked. And all my recipes include at least one bay leaf. Rabbit is a healthy, low fat and delicious meat when properly prepared. SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by daisyduckworth (My Page) on Fri, May 29, 09 at 2:32 I'm particularly fond of baked whole onions, perfect with a roast dinner. I used to do them mainly plain, but occasionally I'd stuff them. Here's one of my old favourites. Stuffed Onions (1) 6 large onions, peeled 1 cup mashed sweet potato 1/2 teaspoon nutmeg salt and pepper to taste 2 tablespoons butter 2 tablespoons honey Preheat oven to 180°C. Peel onions and boil in salted water to cover for 15-20 minutes or until onions are tender but not falling apart. Cool slightly and take out centres. Mix sweet potato with remaining ingredients. Stuff onions with the mixture. Put onions in baking dish with 3mm water in bottom. Bake onions for 30 minutes. And another: Stuffed Onions (2) 6 large onions 1 1/2 cups fresh breadcrumbs, soaked in 1/2 cup milk 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 1/4 cup finely ground almonds large pinch ground cloves large pinch sugar 1 egg yolk, beaten with 2 tablespoons milk 6 teaspoons butter Preheat oven to 200°C. Trim tops of onions, but leave root ends intact. Peel onions. In a large saucepan of boiling water to cover, cook onions for 5 minutes. Remove from water, let cool, and cut 2cm off top of each. Scoop out interior, leaving a thin shell. Finely chop tops and interiors. In a medium bowl, combine chopped onion, soaked bread crumbs, whole eggs, cheese, almonds, cloves and sugar. Stir thoroughly. Stuff cavity of each onion with filling, packing it down. Place onions in a buttered baking dish. Brush outside of each onion with egg-milk mixture and top with 1 teaspoon butter. Cover loosely with aluminium foil and bake 1 1/2 hours. I love a little grated or finely chopped raw onion in my mashed potatoes. Some people find it A Bit Much, and for them I'd slightly cook the onions first. Then there's pickled onions, especially the brown ones. I could eat these till the cows come home! Wonderful with sardines or salmon on a sandwich. I like a salad with rings of raw red onion, too. One salad my mother used to make was very plain, but delicious. Simply sliced tomato and cucumber arranged alternatively around a plate, with an onion rings scattered over the top, and vinegar poured over. Better than it sounds! I have often wondered if there's ANY savoury dish that isn't improved with some onion added to it?? Imagine a stew without onion, if you can! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bubbeskitchen (My Page) on Fri, May 29, 09 at 9:56 This is my recipe as printed in the DOROT cookbook: Baked Onions dellisola Comacina From Renée Adler Aschers Kitchen This is interpretation of the antipasto dish at the restaurant on Comacina in Lake Como, Italy, where Arthur and I had an amazing 4 hour lunch in 1986. They didnt speak a word of English, the food just kept coming and the onions, served as an antipasto were amazing. Through trial and error I came close to replicating them, but atmosphere, well thats another matter entirely. Sigh! Serves: 8 to 10 Prep and cooking time: About 1 hour Ingredients: 8 large yellow onions, of about even size 1 1/2 cups rich beef stock or veal stock reduced to a demi-glacé. Extra virgin olive oil Fresh ground pepper Instructions: 1. Preheat oven to 450 degrees 2. Cut onions in half cross-wise, leaving skin on, trim off roots, and shoot end if too pointy. 3. Lightly oil a shallow, glass, baking dish just large enough to hold onion halves in one layer. 4. Dip cut side of onions in demi-glacé and place cut side down into baking dish. 5. Brush skins with oil 6. Salt and pepper 7. Cover with foil and bake for 20 minutes. Uncover, turn onions, add 1/2 cup of warm water to pan, recover and bake 20 minutes more. Uncover and bake until just tender, test with knife. 8. Remove onions to serving platter. Add a bit of water to reconstitute stock and pore over onions. Do not make too watery. 9. Serve room temperature, or cold o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Sat, May 30, 09 at 23:25 BBSTX: The baked onions were a big hit here tonight. I had rave reviews on them and requests for the recipe and to make more! Steak juice for sure. A little bit of onion sweet with a bit of heat from the Tony C. seasonings, all perfect. I served them with grilled ribeyes, bakers and portobellos all done on the grill. The next time I will add some mushrooms to the packets too. Peppi o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, May 31, 09 at 19:36 Once again the Cookalong spurred me to go out of me element in the kitchen this weekend, with good results. First, I made slow cooked onions in the crockpot, with just regular old white onions, some butter, olive oil and white wine and salt. Very easy and yummy! I also added a dash of Penzeys sandwich sprinkle at the end because they seemed just a tad blah to me. It's like a seasoned salt. I used half the finished product in some pasta and the rest is going in the freezer. Then, I made the new red potato and green bean salad with the red onions, recipe posted above. That really is such a beautiful salad with the red onion and green colors. I used all green beans. Last but not least was where I really went out of my element. I made "Spaghetti with Onions" from my "Moosewood Restaurant Lowfat Favorites." I must admit that is a recipe I never would have thought to make, but it called for a cup of milk, which I had in the fridge and needed to use up. It's a very simple recipe with onions, tomato and fennel as the sauce. Both onions and fennel are things I like but only in moderation. The simple combination of those assertive flavors is really, really good, they balance each other well. Spaghetti with Onions from "Moosewood Restaurant Lowfat Favorites" 4 large onions 2 tsp. olive oil 2 tsp. ground fennel (optional, I used 1.25 tsp.) 1 lb spaghetti (I used Ronzoni Healthy Harvest Whole Grain) 1 cup skim milk (I used whole so can't vouch for this with skim) 1 cup canned tomatoes, crushed or coarsley chopped (8 oz. can) I used fire roasted tomatoes 1 tsp. salt or less to taste ground black pepper to taste Bring a pot of water to a boil. As the water boils, prepare the sauce. Slice the onion in half and then slice each half into thin lengthwise strips. Saute the onions and fennel in the olive oil until translucent, will take about 10 min. (Lpink's notes: here's where I used the slow cooker onions, and you could use roasted onions. If you don't have a good non-stick pan you may need to use 1 TBLSP olive oil.) Ease the spaghetti into the boiling water, stir and cover. Cook no more than five minutes. The spaghetti should not be quite done when you take it out. Add the milk and tomatoes to the onions and slowly heat up. If the milk curdles, don't worry. Cover and gently simmer. Add the drained and partially cooked spaghetti to the sauce and cook five minutes more. Stir occasionally until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately. Notes: according to the cookbook, finishing cooking the pasta with the sauce will add some starch and make the sauce creamy. I found that is took more than five minutes to thicken the sauce, more like 10. I also added 1/4 cup grated parmesean/romano mix to the dish. If you make it my way it is by no means low fat, but not hugely fat either. This might be good with some roasted fennel bulb too. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by pat_t (My Page) on Mon, Jun 1, 09 at 8:46 Simplistic and wonderful..... GLORIFIED VIDALIA ONIONS 5 to 6 medium sweet onions 1/2 cup apple cider vinegar 1 cup sugar 2 cups water 1/2 cup mayonnaise 1 tsp. celery seed Finely chop or grate onions. Soak onions in the water, sugar, and vinegar for 4 hours. Drain well. Pat dry. Mix onions with mayonnaise and celery seed. Serve with buttery crackers. Recipe courtesy of Ms. Betty Lees of Savannah, GA. I love baked/grilled onions also. My best friend, Tracy, takes a huge sweet onion and opens it like a flower. Inside, she puts pats of real butter, Worcestershire, and salt & pepper. Baked or grilled (in foil) it is the best steak accompaniment ever. I also tried this one that was previously posted by chery2 over on the Recipe exchange and it was really good. ONIONS AU GRATIN 6 medium yellow onions 1/4 cup butter 1/2 cup beef broth 1/2 cup whipping cream 2 Tblsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese Slice the onions into 1/2" thick rings; sauté in butter until tender. Place in a greased 8" square baking dish. In a bowl, stir broth, cream, flour, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. Bake, uncovered, at 350° F. for 25-30 minutes or until cheese is golden brown and mixture is bubbly. Yield: 8 servings. Posted by chery2 at the GW Recipe Exchange. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 2, 09 at 23:57 This retro dip recipe from Ina is always a hit when I make it. We always used the Lipton package and sour cream back in the day....this recipe tops that by a mile or more. Pan-Fried Onion DipCopyright, 1999, The Barefoot Contessa Cookbook, All rights reserved Show: Barefoot ContessaEpisode: Soup Lunch Ingredients 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise Directions Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Note: I chop the onions as I/we find the sliced ones messy and hard to keep on a chip or off your chin while eating it. Double the recipe for sure...it won't last long. David o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Jun 3, 09 at 9:10 Did anyone post a recipe for Onion Rings? Did I miss it? I am always searching for a gerat onion ring recipe that has a super crunchy batter - almost a tempura. Do you have a recipe like that to share? Thanks in advance! Alexa o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jun 3, 09 at 9:33 These all sound so good! Alexa, I don't have a recipe on hand for onion rings, that is, don't remember where I have one, even though I made some way back a year or 2 ago when I bought a deep fat fryer at an estate sale. I'll have to search for the recipe I used. But I was imagining the other day how I could incorporate parmesan cheese into onion rings. I was wondering if I could grate some parm in with the coating for the onion rings, and then fry them as normal. Would it work? In my imagination it would be spectacular! lol. Has anyone tried something like that? Sally o yum! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Jun 3, 09 at 9:40 Oh Sally - that DOES sound good! What if you just microplaned a dusting of parm over them as they came out of the fryer? THe cheese would melt onto the rings! Alexa o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Jun 3, 09 at 10:38 I love baked onions, much like the recipe bbstx posted. I just cut the onion into 4th or 8ths but not quite through, wrap the foil up, leaving a bit open at the top, drizzle with olive oil and balsamic vinegar, salt and pepper them and bake or grill. Vidalias are particular good for this, but they're all good. So many yummy recipes here, I don't know which to try first, I like pretty much anything with onion in it. As for onion rings, I use Diana's recipe (dlundin) with some small changes by Ann T. Onion Rings =========== Adapted from a recipe Posted by Diana (Dlundin) Onion rings 3 cups buttermilk 2 cloves of garlic 2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings 3 cups unbleached all purpose flour salt black pepper cayenne pepper Canola Oil For onion rings: Pour buttermilk into large bowl. Puree the garlic cloves on a microplane and add to the buttermilk. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour with salt, pepper and cayenne. Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings. Very yummy and not too heavy with batter, they're delicious. Annie o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Wed, Jun 3, 09 at 11:51 Here's another one from Ina Garden-- a T & T in our family. Diane's Home Cookin Chapter: Dips,savory Barefoot Contessa Pan-Fried Onion Dip ===================================== Makes two cups. 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise . Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Source: The Barefoot Contessa Cookbook by Ina Garten Crown o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Wed, Jun 3, 09 at 16:00 OOOH some really good recipes here. Ann o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jun 3, 09 at 16:38 Here is a recipe from Steve Raichlen's "How To Grill" BBQ cookbook. Excellent summer side dish with your favourite BBQ meat! Country Style BBQ Onions 8 medium Vidalias 1 Can Bush country style baked beans 1/4 Cup dark brown sugar 1/2 Cup BBQ sauce 1/2 Stick (4 TBSP) butter cup in 8 pieces, room temp 2 strips cooked bacon cut into 8 pieces of 2" each fresh ground black pepper Peel the onions. Carefully hollow out the onions leaving the base in tact. Chop the onion pieces you hollowed out and mix with the baked beans, brown sugar and BBQ sauce. Spoon mixture into the onions and top with the butter and bacon. Sprinkle with pepper. Grill onions on the grill using indirect heat and medium heat (350 degrees) for 40-60 minutes or until golden brown and tender. Notes: I use my own cheater BBQ baked bean recipe instead of Bush beans. I often add some chipoltes in adobo sauce to the beans instead of BBQ sauce. Super served with pork tenderloin, ribs or chops. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Jun 3, 09 at 16:58 Oh boy, there sure are some great recipes. It's funny, I love cooked onions but don't like them raw. I bought some vidalia onions for the challenge and now I have to decide what to do with them. Hmmmm... what a lot of great choices. Davids dip is calling me, then again I haven't made onion rings in a long time. Chase your bbq onions sounds good and the Bush's were on sale recently so the pantry is stocked. hmmm.. Sharon did start it off with a bang with that quiche and quiche is one of my favorite things in the world. Ann's creamed onions struck a cord early on in the thread....... oh my.....But, hey, that's what's great about these threads, the wealth of recipes can keep us going for a long time. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Jun 3, 09 at 18:20 I'm waiting for Doucanoe to post her recipe, yum. LindaC - here is your blue cheese recipe - we love it! LINDA C'S BLUE CHEESE MARINATED ONIONS Slice 4 sweet onions into a bowl and separate into rings. Mix: 1/2 cup EVOO 2 T fresh lemon juice 1 tsp salt ( I omit that!) 3 oz crumbled Maytag Blue cheese Mix and pour over onion rings and refrigerate for at least 8 hours....stirring occasionally. Here are some more of my favorites. Posted by: Cindy_Mac (My Page) on Sat, Nov 2, 02 at 21:25 This onion pudding is rich & delicious. SWEET ONION PUDDING 1 cup whipping cream 3 ounces shredded Parmesan cheese 3 large eggs, lightly beaten 1 1/2 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt a little freshly grated nutmeg 1/4 cup butter 3 medium sweet onions, thinly sliced STIR together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside. MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat. STIR onion into egg mixture; spoon into a lightly greased 8-x8-inch baking dish. BAKE at 350° for 30 minutes or until set. (Adapted from November 2000 Southern Living) Sorry that I don't remember the source for this recipe, I think its really good! BLUE CHEESE ONION GRATIN 2 large Spanish onions (about 1 pound) 6 ounces blue cheese, broken into pieces 6 tablespoons unsalted butter, at room temperature 2 teaspoons worcestershire sauce 1/2 teaspoon dried dill weed Freshly ground pepper Slice onions and place evenly in buttered 9x13 baking dish. Mix remaining ingredients together and spread evenly over onions with a spatula. Bake at 425 for 20 minutes, then broil briefly until top is browned and bubbly. (Watch carefully to avoid burning.) Yield 4 servings o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Jun 3, 09 at 19:19 Here's a recipe that I've made over the last 30 yrs. It's not fancy, just a simple family casserole type of thing. You can make the topping from scratch, using a drop biscut recipe, just add extra milk for more of a batter consistancy. HAMBURGER DELUXE 1# hamburg 4 med.onions, sliced thin 2 Tbl. butter 1 tsp salt 1 tsp pepper Brown the above well. Stir in: 2 Tbs flour 1 Tbs Worcheshire sauce 1 8 0z can of mushrooms undrained 1 1/2 C strong beef stock or bullion Bring to a boil and simmer about 5 min. Meanwhile combine: 2 C baking mix (Bisquick is what I always use) 1 C Milk Transfer the meat mixture to a 3 qt casserole and drop the dough by spoonfuls over the top, it will even itself out as it bakes. Bake at 425 degrees for about 25 minutes, then, top with: 8 oz sour cream 1/2 C shredded cheddar cheese Return to oven until cheese melts. I also do a variation of this omitting the mushrooms and stirring in a pkg of taco seasoning, Use a cornbread mix for the topping. Nancy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Jun 4, 09 at 9:43 Dh and I went to a dinner at an Hispanic friend's house one time. They were grilling lots and lots of meat, which they enjoyed but I passed on. But, they also grilled whole onions wrapped in foil, I think, but I didn't see exactly how they did the onions. When served we were instructed to squeeze lime juice over the onions. They were delicious! So, for those of you that bake or grill your onions, try squeezing lime juice on them. It's going to be hot here this weekend, so I don't think I'll be baking onions, unless I decide to bake bread. Hey, maybe I should make onion bread! Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Jun 6, 09 at 19:08 I made the baked onions that BBSTX posted. Yummy juice. Baked onions o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Sat, Jun 6, 09 at 20:53 Sally's post about making the onions and bread reminded me of this recipe which is SO GOOD! It is supposed to be cool here the middle of the week, so I may just have to make a loaf. ****************************************************** Braided Onion Loaf From Annie on the CF This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Dough 3/4 cup (6 ounces) hot-from-the-tap water 1/2 cup (4 ounces) milk 4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour 1/4 cup (1 3/4 ounces) sugar 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup (2 ounces) butter or vegetable oil 1 egg Filling 1/4 cup (2 ounces) butter, melted 2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions 1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic 1 teaspoon paprika Topping 1 egg yolk mixed with 1 tablespoon water 3 tablespoons poppy, sesame, caraway or mixed seeds Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Sun, Jun 7, 09 at 8:20 No recipe - yet - but last night at a party we had the most delicious pizza with carmelized onions, basil and goat cheese on a thin crust. Yumm! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Jun 7, 09 at 8:22 I also made bbstx's baked onion recipe and served it with grilled steak last week. It was delicious. Lots of recipes I'd like to try on this thread. I forgot to post this one, which I like to serve with baked ham. GLAZED BERMUDAS 6 Bermuda onions, peeled 2 Tbs. butter or margarine, melted 1/4 cup honey 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. pepper 3 Tbs. water Halve onions and put cut side up in large casserole with cover. Combine remaining ingredients; pour over onions. Cover and bake in moderate oven (350 degrees) for 1 1/2 hours, or until cooked, basting with sauce. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jun 7, 09 at 15:31 Caliloo, I copied and pasted that bread recipe. I don't know if I'll try it today, since our predicted high is 98 degrees, but I do want to try it sometime. It looks so good! I haven't done it yet, but I'd decided to roast some potatoes and onions on the grill today, with some rosemary. I've harvested all three today, so I'm ready to use them. I don't know exactly how I'm going to do it, but I'm thinking of wrapping the onions and potatoes in foil with sprigs of rosemary, then putting them on the grill to roast. I may parboil the potatoes first, but I don't know if that's necessary. I don't know what else we'll have. I'll let y'all know. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Jun 7, 09 at 16:15 The onion cookalong is this weekend ? Yikes !!! Best I'll be able to do is order onions on my "order in" pizza LOL Hope to be back in the swing of things this week. Sally, I do onions and potatoes on the grill all the time. No need to parboil just half or quarter them, depending on size, drizzle with olive oil, add a bit of salt and pepper and some fresh rosemary. Wrap in foil, wrap twice, and place on medium heat for a half hour or so. Turn occasionally. YUM! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Jun 7, 09 at 19:39 Well I'm just squeezing under the wire with my cooked entry from today. I intended to use bbstx's baked onion recipe as it would go nicely with the fish and other vegetables I had planned for our dinner. But when I looked for my two onions....they had somehow turned into only one onion....and when I started to open the one onion, it had turned black inside from the heat here recently. Soooo....I scrounged in the bottom of the fridge crisper and found three assorted sizes of spring onion with new bulbs attached. So that's what I used, together with some sliced leek. Oh it was very good! I'm definitely going to bake these again, but with full sized onions. The juice was delicious and I can imagine how well it would also go with a steak. So thanks bbstx for a good and simple idea. I love to bake a whole lunch in my little toaster oven, as I did today. I didn't have any of that spice mixture you mentioned so I used garlic powder and a bit of Hungarian paprika. Tasty! SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by starlightfarm (My Page) on Mon, Jun 8, 09 at 0:49 I just wanted to thank bbstx for the Baked Onion recipe!! I prepared it this weekend for a big family lunch and everyone LOVED it! I had a huge bag of fresh off the farm Vidalia onions that a friend gave me (just visted her sister in GA).... they were delicious. Thanks so much! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 8:08 Good job everyone, we now have some really good onion recipes to enjoy. I just drew a name...... Annie1992...your turn to pick our next star ingredient! I have to work today but will check soon as I get home and will then set up the next thread. Nancy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jun 8, 09 at 9:56 Sharon, I hadn't seen your post, but I did almost exactly that! The only difference was that I wrapped it up in some Swiss Chard leaves, then wrapped it in foil. The chard turned out to be a mistake, because it, well, charred, (charred Chard). I quartered the potatoes, the onions were already small (disappointing harvest) and I put in some rosemary and a bay leaf and a clove of garlic. I served it in a bowl with fresh tomato wedges. The entire meal, with the exception of the garlic and the salt and pepper was home grown. It turned out very good, but Jerry didn't like the pieces of rosemary twigs, and I didn't blame him. Next time, and there'll certainly be a next time for this simple dish, I'll take the time to separate out the rosemary twigs before serving, but I was too lazy. I forgot to post last night. Jerry took some pictures but hasn't downloaded them yet. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jun 8, 09 at 10:14 Wow, my turn? And I didn't even get to post a picture of my grilled Vidalia onions, although I did have them yesterday. Ashley still has my camera, so I can't take pictures, but I just drizzled with olive oil and balsamic, salt and pepper and grilled them wrapped in foil. I did try the strawberry balsamic that Sherry gave me on one of them, and some lemon infused olive oil on another but the flavors were not particularly compatible, LOL. Not bad, but the others were better without the competing strawberry or lemon flavor. Hey, I just had to try, LOL. So the next ingredient? Because I have so many of them and they're such a constant source of protein, I choose eggs. Annie o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 18:33 Here's the link to the next Cooalong... Eggs Here is a link that might be useful: Cookalong #11 ---- Eggs o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by carrie2 (My Page) on Tue, Jun 9, 09 at 18:34 I've made something a few times that has turned out well. The first time I made it with refreshed leftover mashed potatoes, but fresh mashed potatoes work to. I spread the mashed potoatoes into a flat baking dish. Then I halve and thinly slice onions and simmer them in heavy cream until they are soft and sweet. Then spread the onion mixture over the potatoes, sprinkle with a little parmesan and bake at 350 until the potatoes are hot. It's a good accompaniment to roasted meats. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 9, 09 at 21:54 I had to work this weekend so I missed cooking with y'all. Diana's onion ring recipe is my go to one since she shared it and I'v made several of the baked/grilled versions over the years too. I'll be adding one of these to my menu in the next week or two. Thanks for another great collection of recipes! David o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:56 A recipe I wanted to contribute, but didn't because the leeks aren't the "star", but it just isn't the same without them, so sorta, kinda?: Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots Bon Appétit : March 1998 yield: Makes 6 servings The shanks need to marinate overnight, so plan ahead. Uncork a spicy Syrah, Pinot Noir or Merlot to go with dinner. Ingredients Topping 1/2 cup chopped fresh parsley 1 tablespoon grated lemon peel 1 tablespoon grated orange peel 1 tablespoon minced garlic 1 teaspoon drained green peppercorns in brine, coarsely chopped Lamb 1 14 1/2-ounce can low-salt chicken broth 1 14 1/2-ounce can beef broth 1/2 cup plus 1/3 cup dry red wine 2/3 cup red currant jelly 2 teaspoons herbes de Provence 2 teaspoons red wine vinegar 3 garlic cloves, minced 6 lamb shanks (each about 1 pound) 3 tablespoons olive oil 1 pound plum tomatoes, each cut into 4 wedges, seeded 2 large turnips, peeled, cut into 3/4-inch-thick wedges 2 large fennel bulbs, each cut into 4 wedges 3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices 1 cup chopped leek (white and pale green parts only) 1/4 cup (1/2 stick) butter 1/3 cup all purpose flour 1 tablespoon tomato paste Preparation For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally. Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan. Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil. Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables