*
*August 27 - National Pots du Creme Day
August 28 - National Cherry Turnover Day
August 29 - National Whisky Sour Day - More Herbs Less Salt day - National Lemon Juice Day
August 30 - National Marshmallow Toasting Day
August 31 - National Trail Mix Day - Eat outside day
*September 1 - National Cherry Popover Day
*September 2 - National Blueberry Popsicle Day
IBTP
~~FR Weekly Cooking Ping~~
Recap of recipes from the Aug 20th thread:
Dessert* 5 Toll House Pie
Meal* 7 Texas Girl Quiche
Breakfast* 8 Peaches Foster Waffles
Appetizer* 10 Pickled Hot Dogs:
Dessert* 11 Summer Squash Pie
Meal* 13 Baked Spaghetti
Breakfast* 16 Mexican Fiesta Pancakes
Breakfast* 16 Cornmeal Pancakes:
Breakfast* 17 Squash Fritters
Meal* 20 Chinese Hamburger Hash
Meal* 21 houetos Mexican Skillet Pie
Dessert* 27 Vanilla salted buttery break-ups
Meal* 28 chicken breast with red onions and thyme
Side* 34 squash casserole
Dessert* 35 COCONUT CREAM PIE
Meal* 41 Pasta with Portabella Mushrooms in Bechamel Sauce
Dessert* 42 Bacon Wrapped Pecans and Macadamia Nuts with Vanilla Brown Sugar
Side* 44 Perfect Home Grown Tomato:)
http://www.freerepublic.com/focus/chat/2766513/posts?page=46#46
& Potatoes....instant mashed
Vegie 1. Fresh green beans sauteed...
Vegie 2. fresh tomatoes, onion, fresh basil, olive oil/lemon
Summer is lazy cooking...stew days lie ahead...
Was a little worried about you....with the hurricane and all....thought you may have gone to somewhere more safe....
I had to look up “Pots du Creme” - today is Pots du Creme day - who knew?
Never heard of it - or forgot I’ve heard of it....
It apparently predates crème brûlée - you don’t flame torch the top - what fun is that? lol
bookmark
Glad to know you’re okay. I was starting to worry about you even though I didn’t remember where you lived, because you often have the thread up earlier than this on Saturday morning.
Perhaps we should include some recipes that can be made without the need for electricity today.
In my current residence we can cook some things in or around the fireplace because we have some camp stuff (even though we don’t ever go camping) that we can use when the power goes out.
You can also cook things like rice, beans, pasta, and even oatmeal in a wide mouth thermos if you have some way of heating water.
Here are my recipes with videos included; http://www.bing.com/videos/search?q=john+guinivere+&go=&form=QBVR&qs=n&sk=
Could you put me on your recipe ping list?
I have a bmper crop of tomatoes that have all ripened at once (dispite my efforts to plant varieties that would ripe in a staggered sequence). So, this is what I am making this afternoon — 2 of them.
Here is a recipe recommended by my daughter in Richmond, VA:
Tomato Pie
(adapted from Richmond Times-Dispatch 8/13/08)
1 9-inch pie crust, thawed if frozen
3-4 large ripe tomatoes (or more, if needed)
salt, pepper and fresh basil to taste
2 cups grated cheese (Cheddar or any combination)
½ cup mayonnaise (light is OK)
Preheat oven to 450 degrees.
Bake pie crust for 5-7 minutes, then remove from oven. Reduce heat to 400 degrees.
Slice tomatoes, and if they are juicy, press them to drain in a colander or blot on paper towels (about an hour). Place the tomatoes in the pie shell in layers. Sprinkle with salt, pepper, and basil.
Mix mayonnaise and grated cheese in a medium bowl. Spread over tomatoes.
Bake pie for 30-35 minutes.
NOTE: You can use any cheese choose your favorite!
I REALLY like white sharp cheddar for this pie, which is a little harder to find, but worth the effort. Try sprinkling ¼ to ½ cup parmesan or grated cheese in between the layers of tomatoes in the pie. Dried basil isnt as fragrant as fresh, but is still OK, and I also use fresh minced oregano and rosemary. Experiment with adding minced garlic or garlic powder to the tomatoes or the crust. If you want a little more flavor, adding bacon bits or diced ham is also good in the pie. It is a very flexible recipe! Enjoy!
6-8 servings
Im going to try this this afternoon with my bumper crop of tomatoes (harvsted about 100 yesterday afternoon).
Hubbie Help
If “hubbie” offers his expertise while you are cooking, simply remove your apron, hand him the spatula, pour yourself a glass of wine and walk away.
Might be good to find recipes that involve cooking methods that involve filling a foil packet and placing on a car manifold to cook as you drive for all the power-deprived folks on the East Coast.
What one or two other ingredients do I need to keep it simple enough that a guy like me can throw a decent, quick lunch?
As suggested posting on THIS WEEKS THREAD!
looking yummy this morning. I have already put on the dogs crock pot(dont ask).. thinking of going to Brueggers before church for their cheddar spinach omelet bagel.
Does someone have a tested recipe for Hot & sour soup(vegetarian variety). My favorite Thai restaurant makes the best one. I havent done any research but I would like to learn to make it. For some reason I do not have good results with asian cooking.
The 3.50 bowl plus gas for 25 mile round trip could pay for a lot of ingredients for a lot of soup!
well, then I also have to get one of those hot sake machines..
LOL
good morning everyone!