Tuesday May 21 Lunch GTG in NYC; and/or Kips Bay Decorator Showhouse
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cyn427 (z. 7, N. VA)
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Comments (23)Hey, what a fun thread! I have only been visiting this forum for about 3 months or so, originally getting into Garden Web through the Canning forum. My name really is Rachel, and Ellen is my middle name. I am 47, married for a year and a half...my husband is 47 as well, and it is the first marriage for us both. Slow starters. ;D No kids. At the moment we have 2 cats, an old grumpus of a male and a sprightly, mischievous kitten (almost cat), having lost my 21 year old Suzu Badcat last winter. We have also recently acquired Outdoorcat, whom I started feeding when someone moved away and left him. I can't bring him in because the old grumpus would have a fit having another male cat in the house...so I'm currently looking for a home for him. I have been cooking since I could manage pouring things into a bowl. My mother was a truly horrible cook, but I bless her for teaching me the basics so that I was at least not intimidated by cooking. I moved in with a Chinese family for about 6 months when I was 17, and that started my life long love for and fascination with ethnic foods. I am an eclectic cook...my husband never really knows what I might put in front of him, luckily he's wonderfully open minded and willing to try new things. I learned the basics of Chinese cooking from that family and kept going from there. I had many Japanese friends as a teen and learned a bit from their mothers, and then worked in a Japanese restaurant for 8 years and learned a lot more. I was born in Southern Maine, but lived most of my life in the San Francisco Bay Area. When I decided that I would like to some day move to a more rural area, I realized that what I'd miss most was the variety of foods available. So, I started to teach myself to cook the foods of India, and have gained sufficiency enough to slake my desire for dals and curries and their lovely vegetable salads and sambhars when the mood strikes as I now do live in the Central valley...many Mexican restaurants, a few Chinese, and lots of burgers. My latest project is to learn Thai, but I've just started that. In addition, I dabble with various African and European cuisines, and of course, there is always good old American food! I bake for other people (I don't care for sweets as a general rule) can lots of jams,marmalades, relishes, and pickles. I have a real passion for vegetables, but am too much a carnivore to give up meat...though if I had to make a choice I'd rather do without the meat than do without the vegetables. I was in the restaurant business most of my adult life, going from waitress to head waitress to manager in a foo-foo fancy restaurant (after the Japanese place) where the chef often hit me up for menu ideas...the menu changed every month, and he got tired of thinking up new things. We'd toss ideas around and get into arguments about what was feasible and what would sell, but we had fun and he was always good about giving me credit when he used my ideas or recipes. Now I'm in business with my husband, and mostly just cook for us. When my cabinets got filled with all my spices, various grains, legumes, flours, rices etc., my sweet husband built me a whole pantry worth of shelves in the garage...which are now full...dunno what the heck we'll do now. :O The problem with multi-ethnic cooking is that you have to have SO MANY ingredients on hand! I love this forum because very few of my friends even know how to cook, let alone have a passion for it, and I can see that many here do. I am also very impressed by how positive, encouraging and helpful all the posters are. With cooking, there is always more to learn and no matter how accomplished you are, there is always someone who can teach you something. And, no matter how experienced a cook or how inexperienced, burnt carrots are burnt carrots and cursing under your breath at the botched mess in a pan before you throw it out and make sandwiches for dinner is sometimes really therapeutic lol. One of my biggest cooking problems is that I very rarely follow a recipe exactly...in fact, I generally use them as sort of an "outline" to what I end up doing. Or, I do a lot of just throwing things together because they sound good. So when someone asks me for a recipe, I'm at a loss. Also, we have a running joke, my husband and I, that if he really loves a dish I make, he'd better savor every bite as it will never taste exactly the same again! Lately, I have started trying to write down what I'm doing as I do it with mixed success. Anyhow, nice to meet y'all!...See MoreSUPPORT - 19-May thru 25-May
Comments (46)Wodka~I just read today & we bought & are going to try it: use a mixture of vinegar & water on weeds. I'm not sure about the strength. It is something that isn't harmful to children or animals or the environment so that was a plus as far as I was concerned. The bottle of vinegar, gallon, is still sitting there though. LOL I didn't know if we would go ahead & post on this thread on Monday since it is a holiday or start another one. I thought that I would post a weekend QOD & let it be good through Tuesday. QOW: If you could remodel one room in your home, what would it be? QOW: I think we would do the kitchen, simply b/c the one in this apt. is so tiny that 2 people cannot get into it. I was thinking earlier today, that is the reason that Dave & I both no longer cook, besides I can no longer lift the pans. I just hadn't stopped to realize. I thought that this was kind of neat: Going Green--Kitchen Remodel: Most kitchens are the center of energy use in the average home besides being a place where people like to congregate. Before you remodel your kitchen, think about these renewable, eco-friendly resources: *Bamboo is known to be strong and durable. It is lightweight in comparison. It can grow up to 2 feet per day and can be harvested every 4 years. An oak tree takes 120 years to mature. Bamboo forests are natural habitats for the Giant Panda but the bamboo harvested for building purposes is cultivated separately. Bamboo can be used for flooring, countertops, furniture, and other kitchen accessories. *Cork comes from the cork oak tree. It is the only tree whose bark regenerates after each harvest. The trees are unharmed from harvest and can be harvested every 9 years. It is popular for its softness and resiliency. Cork flooring is easier on the legs and back especially if you are on your feet. It is an excellent thermal insulator. It's perfect for keeping energy costs down. If you use cork flooring, be sure to use a proper sealant to waterproof the surface. *Marmoleum is named for a marble-coated linoleum. It will change the image of the cheap, poorly made, plasticky material from the outdated kitchens of the past. It uses ingredients including cork, linseed oil, and pine rosins & is 100% biodegradable. Marmoleum is excellent to use in a home with allergy concerns as it is easy to clean, very durable, comes in a variety of fun colors and shapes. *Recycled Glass is used by some artists for plates, bowls, cups, and other kitchen necessities. It can be used for decorating as recycled glass tile such as multicolored large tiles or tiny pieces for mosiacs. Recycled glass can also be used in the bathroom. *Appliances--How long has it been since you have replaces your microwave, toaster oven, refrigerator, freezer, stove, or dishwasher? Many companies have changed their policies and overall makeup of appliances to make them more energy efficient. *Eating green no longer means you have to eat your spinach! Eating green means picking out organic foods. These are just a few things to consider if you are looking to remodel your kitchen and want to conserve energy at the same time. I don't think I really knew or considered any of them except for changing appliances. And my parents put up a cork blackboard on 1/2 of a whole wall in the kitchen when I was in high school. It was pretty neat b/c they could post everything that they wanted there: ie, chores, grades, schedules, pictures, appointments, etc. Well, I'm off again....See MoreThe Kips Bay Decorator Show House in NYC opens soon-
Comments (20)That weekend is up in the air. I'd love to head up to Maine but one DD has her drivers test the next week so IDK. Do you have message on here?...See MoreWhat are you doing over the Memorial Day weekend?
Comments (65)What wonderful news, Allison! Rita, I can't wait to see your new house. Bacon Jam from Meathead, makes ~2 cups, takes 2-3 hrs (mostly reducing the liquid) 1 lb bacon 2 onions, thinly sliced 4 garlic cloves, minced or pressed 1 cup water 1/4 c inexpensive balsamic vinegar 1/4 c maple syrup 3 T packed brown sugar 1/2 tsp dried thyme or rosemary 1/4 tsp ground pepper splash of hot sauce optional Cut bacon into 1/4 inch slices and cook over medium heat until golden. Drain on paper towels. Pour off most of the grease, add the onion, cook until translucent. Add garlic and cook until fragrant. Add remaining ingredients, reduce heat to low, and cook until the sauce is thick. This takes quite a while, though hands off except for occasionally stirring, and works best if you use your widest skillet or sauté. Once it looks like jam, remove from heat and cool. Best at room temp or warmed. I usually double it and freeze jars for future use and/or presents. It was a huge hit last night. Nobody had ever heard of it!...See Morecyn427 (z. 7, N. VA)
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