Bonnie's son came over for his birthday. He's been having troubles
in his love life, and Bonnie tried to be sensible and work things
out logically, so he accused her of acting like a social worker,
not a mom. I consoled her with the idea that a mom is often a
social worker as well. Luckily I was far away at the time.
Some consolation.... ;0 Either way, mom or social worker, sometimes the
best thing is just to offer the listening ear, and not try to give suggestions, unless directly asked for, and even then be very careful...
Yeah, I'm guessing Bonnie was being a little clinical
in her outlook. And the kid a little needy.
you got your own steak to knaw on however you wished.
Someday I'll just dispense with cutlery altogether.
Ian and Jacquie served us lamb chops, which provided
maximum gnawing entertainment. I was most grateful.
Sometimes even boneless works best without cutlery... :) RJ was telling
For those who have seen me eat, it's predictable that I
agree with that wholeheartedly.
a guest up at the Pond this last visit that he and his cousin Alex call
the cookery they do up at the Pond "caveman gourmet"... They cook all
sorts of fancy stuff on an open fire (sometimes on a grill, sometimes in
an iron pan on that grill, sometimes in foil packets, etc)... and then
eat it without cutlery... :) He'll have sharp knives and a cooking fork
for the preparation... but they'll pick up the food in their fingers...
Good for them (I originally typed food for them).
I brought home leftover steak and corn on the cob (still in the husk),
which Richard and I had for dinner the next night... it turned out to be
just as easy to eat the steak without cutlery, as it happened... :)
If a big chunk, a knife might be useful for the steak, but
one has to take care not to cut one's nose.
Again, I'd reverse the ratio of cumin to coriander,
Of course you would, if you followed a recipe at all:-}}
There is that. Ian started complaining about his recipe
database and the eccentricities of MM, NYC, and some French
one that he uses, and he asked what my thoughts were, based
on the information from this echo. I just sort of laughed.
I can well imagine... :)
Considering our styles of cooking are so antithetical, it's a bit of
a surprise that in years past we managed to do pretty well in the
same kitchen. This year he didn't let any of us help at all, though.
And of course a bit of fat would help as well.
Define what you mean by a "bit". Is that your and Nancy's bit or mine or Gail's (listed in decreasing order of fat content).
The bigger the bit, the better. I made Swisher an omelet,
and he thought it extra good. I don't know if he noticed
the size of the knob of butter that I used.
Just as well that Richard doesn't often watch me cook... I'm probably
adding more fat than he'd approve of, too... ;)
Luckily, Lilli and Bonnie appreciate the contributions of hidden
fat, though both are scanty in their approval of big blobs of it.
Rosemary turns a blind eye but notes that if I'm visiting for more
than a week, she gains weight. Swisher doesn't seem to care.
Speaking of Nancy, she and you could share this one.
Title: Grilled Pear Cheese Sandwiches*
Yeah, I'd take some ham and leave the rest to her.
As long as you didn't take too much of the ham... (G)
I read as long as you don't take up too much of the hem.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cheddar Chili Cheesecake
Categories: Entertain, Appetizers, Cheese
Yield: 12 servings
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated ched. cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved
*seeded and finely chopped Preheat oven to 325. Butter 9" springform
pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan,
turning to coat. Refrigerate. Dice about half of ham; reserve
remaining slices. Mix diced ham with remaining ingredients in blender
or processor until smooth. Pour slightly more than half of filling
into prepared pan. Top with reserved ham slices in even layer. Cover
with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours.
Turn oven off and cool cheesecake about 1 hour with door ajar.
Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving. (Bon Appetit, July 1983)
MMMMM
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