notme

oh.  my.  bob.  those crabcakes are food porn..  we should start a thread:  'gluten-free food porn - don't feel sorry for us!!'  
 
addie:  it is a well known fact that i just made up people with pink toenails make the best burgers    

cowering lettuce ...<snort> 
 
I am probably one of the few who does NOT allow her red gravy to simmer all day long.
 
An old Italian woman in the North End of Boston told me to stop doing that when I was a young married thing and I was working part time in a bar near the Boston Garden while teaching at Northeastern and going to grad school.  I hung on her every word when she explained how to make various Italian dishes and to this day, I only cook my tomato sauce for a total of an hour. 
I also make fresh tomato sauce (salsa de pomodoro) in about 20 minutes with plum toms, garlic and basil from the garden.
 
What can I say? The best stuff I learned came from my Grammy who spoke broken English...and other people's Grammies who spoke broken English too.  

.......If you do not like fireworks, why, yer just a crazy person!! Fireworks are AWESOME!!!!!!!!!!

 
 
Hellooooooo dinner peeps!
Had a fabulous time at the wedding. Legs still work after dancing my face off for hours. whoohoo!
hmm...maybe I should post this in the thread about "paranoid to go to a wedding"--maybe later---
but I my cousin made sure we GeeFReers had apps (shrimp cocktail, crudities, cheese platter) but I just had a cocktail.
 
So cool to see my fun cousins I had not seen in 5 years. They were glad to see--as some of them dryly noted-- I was not dead.   ....sarcasm runs in the family...
 
 
Special soup for us was roasted garlic, chickpea and veggies ("the others" had a not-so-great clam chowdah, they told me)
Dinner was salad, no croutons--( and I love you, cousin JoAnn for telling them not to bother with those!)
A filet mignon done to perfection (no gravy for us) roasted potatoes and summer squashes.
They all had cake and ice cream, but I brought the GFers giant homemade cookies. ("the others" wanted to know... hey.... Where did THOSE come from?? sorry, dude...just eat yer cake!)
 
Got back to the hotel at 1:30 AM.
 
Life is good. 

mmmmmmmm...........  cake...............  
 
happy belated b-day, lisa  
 
i have been lurking from my phone mostly - here comes the onslaught of our kids and their families - #4 (& her cat, boyfriend and 2 roommates) left yesterday but will be back in 3 days.  #1 (& her husband and daughter & oh, Lord, i hope they didn't bring their animals) will be here sometime this afternoon.  #2 arrives saturday (& her husband, 2 sons, 2 dogs, 4 kittens, 2 fish) my sister (& her husband & 2 sons) arrive friday.  my bff (& her daughter, hopefully) is still putzing around with her game plan lolz.  and harry lives across the alley lolz maybe i'll make him mow the yard !  2 days of rain and the 'lawn' exploded.  i hope i don't lose the 2 yr old!!
 
last night (STOP ME THEY ARE ONLY FIVE BUCKS!!!) i made oysters again.  the fish girl at the food city and i are buds...
 
perch with tomato/onion topping and lemon parmesan cream sauce
-rice-
spinach in the oysters so *viola!* no veggie lolz
 
time to kick it into high.  this is going to require cake.  for breakfast.  

looks like a good spot to spend mother's day!  not so much for a zombie apocalypse lolz    i got flowers at church, heard from all four of my brats, spent the rest of the day in the garden and then i got my wish:
 
macaroni & cheese with bacon & tomatoes
 
life is fine, indeed.  HAPPY MOTHERS DAY!!  to y'all!!

for the crispy 'tink' noodles:  i use the tinkyada fettucini noodles, but you could use any that you like.  make noodles as package directs, then lay them out in a single layer on a rack for like, 2-3 hours.  then i toss them in cornstarch and fry them in canola oil.  sprinkle with salt after you fry them.  
 
husband likes them better than the 'real' thing

yesterday i made my pie, finally.  sort of.  i used the canned pie filling (cherry) and my pie plate was ginormous for the amount of filling i had - i could just about turn the rest of the bottom crust over it to cover it.  so that's what i did.  like a rustic tart.  brushed it with egg was the last 10-15 min and sparkled it with turbinado sugar.  i also made the crust with unsalted butter instead of shortening and it tastes almost shortbread-y.
 
it turned out GREAT and i still has pie crust.  in the freezer.  i am invincible  
 
and i completely lied about what was for dinner last night.  forgot i had chili lef douvres and when i opened the friger it called my name.  in spanish (not really)  

Do I need to remind you that you should take PRObiotics after this round of antibiotics, young lassie ? No, I didn't think so; you're no dummy.
 I can loan you an umbrella, Calamity Jane  (that was my nickname, but I am giving it to you)
 
 
Dinner tonight will be burgers and sweet potato fries and if anyone wants to help us throw stuff into a dumpster,
c'mon over!
   
 
 
Look everyone! there goes SkiLisa taking some things to her Mom.
 
 

here you go, bunz - this is simona's recipe, i thought it was on this forum, but i can't find the link..  i use lactaid for the rice milk, sometimes sub flours, etc and if you omit the sugar, it will be savory.  the batter is pretty forgiving and this summer i am probably going to adjust it ever so slightly to make funnel cakes.  just fry in deeper oil.  (sometimes i feel like a chemist haha)   My gluten-free crepes (simona)   2 extra large eggs 11/2 cup rice milk 1 Tbsp. sugar 1/8 teaspoon salt ½ cup white rice ½ cup brown rice ½ cup tapioca starch Oil for frying.   Mix everything together.   Heat up a 9" non-stick skillet on medium heat. Pure ½ of teaspoon (size of 1 dollar coin) of oil in middle of pan and spread it little be around the skillet. Pure 1/3 cup of mixture on one side of skillet and with the circular motion spread it around the skillet's bottom. Fry it for proximately 1-1 1/2 minutes, or until you will see pink border. Slowly turn the crepe on other side and fry for 30 seconds. Repeat with every crepe. From this amount you will make 8-9 crepes. 

goodness, we are a sickly bunch this week  love2 i think you're right although 'wisdom' doesn't usually scarf down a cupcake from a questionable source!  i'm still rebounding (o gosh, my guts HURT - hard to imagine before diagnosis i was *used* to feeling this miserable)  probably make the hubs eat leftovers - err - encores.  maybe i'll have some clam chowda later if my samwich is nice to me...
 
everybody:  feel better soon!  i'll be holding down the couch if ya need me.  :/

Hey buddy, we did it!
Off on school run, so more details later, but headline is 14lbs, 3 and half inches of my waist and more energy than in years

Nothin' worse than a chilly cabana boy

I think you absolutely have the right idea!!!

Got brave enough to make some mac & cheese to go with my grilled chicken. If I didn't make it myself I wouldn't have guessed it was gluten free. Maybe this isn't so bad after all.

get. out. where did you get them? (don't say teff, don't say teff, don't say teff...)

one of the 'other things' i miss is flour tortillas. although i am doing better with using the corn ones.

edited to say:
last night we made macaroni n cheese w/stewed tomatoes.

tonight we smoked salmon and tuna w/roasted potato rounds and acorn squash a'la billyhowell (yumms - butter, salt n pepper and brown sugar!)

but the other night we made: chicken chow mein like they used to make in new jersey complete with fried crispy noodles - o my gosh, i was in 'china paradise'

i am gonna hafta make that challah!!

tonite is macaroni n cheeze <mom's recipe w/egg custard with stewed tomatoes. yumz, comfort food...

herb crusted scallops
wax beans (from the garden) i may just blanch them and make a little shallot/vinegarette dressing
FRENCH FRIED POTATOES <haven't had fries in a year and i'm going to try and make my own. from potatoes.