Eating out malaise
10 years ago
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- 10 years ago
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What is your favorite out of the norm eating utensil?
Comments (64)those sporks are interesting implements of self torture... Proper name for a "spork" is a runciple spoon. The word always makes me think of the poem The Owl and the Pussy Cat. Yeah, trust a literature teacher to know some odd piece of trivia. My girls always liked those little cocktail forks for eating things like shrimp cocktail, although Ashley would even use them for mac and cheese. My Emily loves to eat anything with a tiny fork. I always put a package of tiny cocktail forks in her Christmas stocking. She saves them for when she's eating "cute food". And I have 2 "youth sets"..like 3/4 sided adult settings and the knives are good for serving cracker spreads...bigger than a butter knife but smaller than a table knife. Yep, I have those ... and I use them for the same purpose. Things I like: - I am country hick and can't eat with chopsticks. Furthermore, I don't even have the good grace to be abashed about it. - I do have an affinity for my bouillon soup spoons; they're so round and friendly-looking. And soup is a friendly food. - I have asparagus "rafts" (real name?), which are for stabbing asparagus before grilling it. My husband's big-time into his Big Green Egg Grill, so we have many implements for grilling. Separate topic ... I have a tall, thin pot with a lift-out interior pot, which is for steaming asparagus. - I have more serving spoons than any one person should own. Perhaps 35-ish? Not fancy things, just serving spoons, slotted spoons, pie servers, meat forks ... but I never run out when I host a pot luck. - I have pretty cheese servers with "jeweled" handles. - When I was a kid, I loved those little wooden spoons that came with ice cream, but I haven't seen them in forever....See MoreRaised bed - What’s eating my rootballs from inside out?
Comments (7)Thanks Chris. Man, I think I’m in trouble. They sucked down 4 parsley plants tonight (just like in the cartoons right down the hole!). I’ve got I about 25 snap traps out. Has anyone else had a vole envasion? Any tips on dealing with this? I just build a Eliot Coleman inspired vole box described in the link below http://www.mofga.org/Publications/The-Maine-Organic-Farmer-Gardener/Winter-2007-2008/Colemans-Low-Tunnels...See MoreMother's Day! How was yours? Eat in or dine out?
Comments (25)DD took me to brunch at the restaurant in her hotel (she is the COO of the brand company). We celebrated Mother's Day and her birthday the day before. DGS had to work and her DH hates going out to brunch - puts him in a food coma. We would never have gone out to anywhere but her own restaurant as the food is often not very good, service rushed and food often not very good at all. But ours was outstanding in every way! I had never had Eggs Benedict done on a biscuit before, but believe me, that's the way to go! No tough English muffin that is so hard to cut, one risks ending up with it in ones lap. Delicious! After DGS2 got off work, her family came over the homemade angel food cake with whipped cream and raspberries. So we did celebrate her birthday separately. She's always hated that her birthday and Mother's Day are often close together - occasionally even the same day. DS and his children (and the cat!) sent me some really lovely flowers - very unusual bouquet. DD also brought me a single gardenia, floating in what looked like an over-sized saucer champagne glass. Perfumes my library - just heavenly! It was a chilly, rainy afternoon. My two dogs gave me a wonderful Mother's Day present of a nap on my lap while I dozed as well. Perfect day!...See MoreCooking 'Malaise'
Comments (30)how about char Siu pork? I use pork loin roast ... all recipes char siu pork link Ingredients 2 pork tenderloins 1/2 cup soy sauce 1/3 cup honey 1/3 cup ketchup 1/3 cup brown sugar 1/4 cup Chinese rice wine 2 tablespoons hoisin sauce 1/2 teaspoon red food coloring (optional) 1 teaspoon Chinese five-spice powder (optional) Directions Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in refrigerator, 2 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)....See More- 10 years agolast modified: 10 years ago
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