Red Velvet Cheesecake recipe from Southern Living Magazine, December 2004
But that cute little guy looks like he might prefer this one.
Carrot Cheesecake with Marzipan Carrots recipe from Martha Stewart Living, April 2009
Posted on 08/17/2011 11:17:55 AM PDT by NYer
Tell them to mind their own g*ddamn business. That’s what I’d do, I think.
Hub also likes them with butter and jam. The pineapple habanero stuff sounds - interesting - if it wasn’t tooo hot. but with habaneros it will be too hot for wimps! I prefer jalapenos, I try to dry a bunch every year.
I like fresh torts (that’s what we call them for short) with refried beans and a bit of lettuce and cheese. We’re pretty simple around here. Simple food for simple minds! :-)
Reading out loud is good family fun and everyone gets a chance to learn public speaking, become better readers, better listeners, and learn new words.
?
(I was wondering, too...)
Yeah. Punching.
Spell check don’t catch it when it’s spelled right.
I’ve been tired all day.
LOL!!!!!!
Habaneros are very hot, but I suppose that removing them before serving may make a difference. We have habaneros and jalapenos on our deck, as well as Thai basil, which is beautiful and fragrant. Our sweet basil is so fragrant that just standing close to it is wonderful.
You can make nice bouquets to put in a vase of basil when it flowers.
Fresh pesto - yum yum!
I don’t like pesto. I know, it’s terrible! We have a couple of regular basil plants this year, but the Thai basil from last year (or the year before) either died or got swallowed by some of the other things.
I’ll do a full cleanout of my herb gardens this fall. What used to be the cilantro forest seems to be nothing but morning glories now, but if I get them out, the cilantro should come back up in late fall.
Fresh Market is similar to Whole Foods but smaller, we're finally getting a Whole Foods next year.
If you like cilantro (I LOVE it) you might like cilantro chutney. It’s a raw chutney, it’s so good I can almost eat it plain.
Stuff into a blender/food processor:
A whole lot of cilantro, I pick off the leaves and don’t use stems unless they’re very tender.
One or two (depending on taste buds and amt. of cilantro) chopped jalapenos or similar pepper
A small to medium chunk of minced fresh ginger
A couple of good pinches of salt
A very small spoon of brown sugar
Some cumin powder or seeds - preferably toasted
A few T of minced toasted peanuts or not
A T or two plain yogurt
Blend/process until it’s fairly pureed. A delicious green mush. I love it with rice, any veg. especially potatoes, on flat breads of all kinds.
You’re a good sport. :)
We went to a Morton’s in New Hampshire once. It was a disappointment. We’ve not been to The Palm.
On our last trip to Florida, we stopped at one of these restaurants, and we very pleasantly surprised at how good it was.
I like Whole Foods. My husband hates going there because he despises the attitude of the customers, but I like the variety and quality.
This is, imho, one of the best restaurants in Boston/the North End.
http://www.terramiaristorante.com/
We’ve been going there since shortly after it opened.
Don Shula's steakhouses are also really good.
The only restaurant I can remember eating at in Boston is Locke-Ober, but that was close to twenty years ago.
As a rule I despise grocery stores. I won't buy more than will fit in a hand-held basket.
But that cute little guy looks like he might prefer this one.
Mmmmm, sounds great! I made cilantro soup last fall when my crop first took off.
You don’t make your own tortillas to save money. You make them because they’re so much better than anything you can buy.
Also, if you’re going to make deep fried burritos, it’s best to use fresh made tortillas. They stick together so you can seal the edges.
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