T'Day Recap: Winners, Flops, Recipes, Stories...
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Comments (28)We went with Blockbuster online because at the time it was less expensive than Netflix at the time. Now that they've raised their rates to the same as Netflix I don't mind since I can return movies to the store on the way to work and they get counted as checked in a day or two faster. Also, I get coupons for a couple of "free" store rentals each month. Still, being summer I'm not renting as many. Mostly I'm getting old comedy series, e.g. Kids in the Hall and Strangers With Candy and special interest documentaries like The God Who Wasn't There and Walking with Prehistoric Beasts, cable stuff I don't get like Penn & Teller's BS and of course a lot of mainstream movies. I agree about Walk the Line. Quite good but seemed much like Ray. (We tend to get Academy Award nominees/winners for the few months after the ceremonies) And as for 28 Days Later, that was fun to watch with my epidemiologist. We laughed our butts off. Atrophying biddies. That's funny! What is it about fussy, ugly flowers that draws that crowd?...See MoreWhat have you put up in 2007 Part 3
Comments (100)Hi Bejay! I'd be happy to share the recipe. I won't guarantee that it's healthy, but it's definitely not sweet. You could tweak it to make it less salty and fatty, but it wouldn't be quite as good. I'm using zucchini in the vernacular, to describe all summer squashes. When I asked Granny if she had a measurement for the crumbs and oil, she basically said "as many as you want". I usually use about a cup of crumbs. Butter is a good substitute for oil, since it's yummy. Also, I pretty much always double this recipe. Any can of cream of whatever soup will work. Well, maybe not cream of shrimp... You can also steam the veggies if you don't want to boil them - the point is that they should be pretty soft so they make a yummy creamy mixture with the soup and sour cream. I'm pretty sure this recipe originated back when folks thought it was a good idea to boil veggies to death. Perhaps it was developed to best deal with the baseball bat zucchini that sneaks by us in the patch! If you decide to use THAT zucchini, peel it first - I've tried this with tough zucchini and the skin just doesn't get soft enough even with the boiling. Little summer squashes won't need as much precooking. Maybe your shredded zucchini won't need much of a boil at all - it should work here anyway, it's pretty free form. Enough babble - here's the recipe: Zucchini Casserole 6 cups sliced zucchini 1 cup chopped onion 1 cup chopped carrots 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream Bread Crumbs Salad Oil Black pepper to taste DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large saucepan boil zucchini, carrots, and onions 10 minutes (or until tender). Drain well In a small bowl, mix together bread crumbs and salad oil until crumbs are barely moistened. Spread half of the crumbs in the casserole dish. Mix vegetables, soup, and sour cream together. Add pepper if desired. Spread in casserole dish. Cover top of casserole with remaining crumbs. Bake for 20-30 minutes in the preheated oven, or until the top is golden brown....See MoreHelp, please? Recipe ingredient WWYD?
Comments (15)My mom makes the best piecrusts in the world - with lard, of course - light and flaky and delish. I have tried the quick recipes with oil in them, and they don't do it for me. I don't mind the combining of the ingredients, but the waiting for it to chill, and the rolling are what get me. She uses a pastry cloth, floured, and has the touch that means she doesn't have to work the dough - she gets it right the first time. I end up re-rolling and working it too much, which makes for a tough crust. The Pillsbury ones are good (nowhere like hers, but good) and that is worth the time saved imo. No rolling! I use the one for the pumpkin pie, and then cut out leaves and vines from the other one, add some detail to the leaves with the tip of a paring knife, cut the rest into simple squares, dust them with cinnamon sugar, and bake. The leaves and vines decorate the top of the pumpkin pie, and the rest get munched on by DH and our two DS's....See MoreThanksgiving play by play
Comments (34)Our gathering this year initiated by me. With 6 children among 3 moms living in the southern portion of California it made sense to meet in Hollywood for Thanksgiving. I recommended much of the menu according to the tastes and traditions of my friends. We had turkey wrapped in bacon, ham, mashed potatoes, gravy, two kinds of sweet potatoes, green beans almondine, a lovely salad brought by guests, corn bread with bacon stuffing, apricot sausage bread stuffing, a raspberry-cream cheese jello, three kinds of cranberry sauces, homemade pumpkin pies and cheese cake, purchased cherry and pecan pies, ice creams, and whipped cream. It was all quite traditional fare. I made stuffings and gravy at home and traveled with those. Pie filling and crust pastry dough were made at home and assembled there. My crust discs didn't have enough moisture and fought me. Thankfully pumpkin pies only have bottom crusts that were well covered by filling. They were not pretty! But the taste and texture were good. I cooked the turkey and a spare breast there. The turkey went into a roaster. I cooked it 450 for an hour and then turned it down to 325 for the rest of the cooking and held it at warm while everything else finished. It was quite fine. It was an organic 19 pound tom. My friends made the sweet potatoes, cheesecake, jello dish, and cranberries. We also had canned cranberry jell. The young'uns love that stuff. Alice and Haley made guacamole to snack on before the meal. Our hostess Lisa made hot cider and coffee. Though I asked and my emails were forwarded to all guests, no one told me that the two daughters of my friend's friends are vegetarian. :( They ate around the heavily meaty offerings. I would happily have made something for them and some veggie stuffing had I known. I had many sous chefs among the young adults who wandered in and out and helped. Everyone pitched in with everything that needed to be done. Though I am perfectly capable of turkey carving, I was also really ready to abdicate the duty due to tiredness by the time the bird emerged. I asked my son to carve. He stuttered in a panic and left the kitchen. :) I asked the super social husband of the friend's friend to carve. He also blanched at the request but manned up on the spot and did the job. Bless his heart. All of the young folks took over at dessert time and set everything out after we cleaned up the main event. We were supposed to be 15 but the elderly momma was unable to attend so we were 14. I packed up a boxed meal for her. Things I would do differently next time: have a Silpat on which to roll pie crusts, make a vegetarian side that can work as entree for the vegetarians. Make sure we don't buy 2 hams and twenty pounds of potatoes. Lisa and I accidentally doubled up on a few things. I sent my starving student children home with two bags of potatoes. Otherwise, I would not change much. If we do this next year I will suggest that the adult children make some of the sides as well. Thankfully other people took photos! The youngsters gathered in the patio before dinner. Left to right: Lisa, Alice and Alice, Noelle, Haley, Daniel, Aimee, and Gina. Daniel and Alice amusing themselves while waiting to eat. Serving ourselves. Alice and Aimee with their plates. Someone's plate. The kids' table. ;) Candace, the ham thief. She was banished to the patio until dessert after helping herself to a portion of ham from the buffet. She is very tall and will counter surf if not watched carefully. The oldsters. Lisa, our hostess, is third from the left. Tom, the turkey carver is pretending to steal a kiss. Alice and Haley with desserts. Post orgy, um...meal....See Morenancyjane_gardener
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