Recent content by Vicious Vaness

I have a roast, mac & cheese, and a creamed spinach gratin in the oven. I can't wait to eat it.

I'm making burgers tonight with a variety of accompaniments: caramelized onions, sauteed mushrooms, bacon, lettuce, and tomatoes. We have leftover fried zucchini from this weekend, so I'm using that as a side instead of fries. :smile:

I do the same... I don't care for nuts either. I had a really nice supply of sweet basil, purple basil, and thai basil, last summer. But I think the winter has killed all of it. :ermm:

My cat will whine and beg for anything we're eating. We leave dry food out for him, but when we're eating something he can't eat, we give him wet food. We also buy him a rotisserie chicken from costco. (spoiled brat!!) He likes chicken but I think his favorite is fish.

thanks for the recommendations everyone. :)

I have a ton of cookbooks. But, now I'm looking for reference books. For example, a book on herbs, or cheeses, or wines, etc. Does anyone have any favorites they can recommend?

I’ve always admired people who can shop for vintage clothes. I like looking at it, but I just can’t do it. I don’t have the patience to shop in vintage stores…. I don’t even have the patience to shop at bargain places!! I wear a lot of designer clothes, but my style is pretty “plain jane.”

I saw this recipe on a local food tv show (Bay Cafe on KRON 4). It looked really good... Orange Cilantro Dipping Sauce 1 bunch cilantro, fresh 1 tablespoon garlic, fresh minced 1 tablespoon ginger, fresh minced 1 tablespoon habanero chile sauce 1 tablespoon fish sauce 1...

The Food Network has really changed. The bf and I were talking about the "Next Food Network" star show. And how the people who we would watch got kicked out first. They're all about entertainment now. I don't watch Food Network nearly as much as I used to because everytime I try to watch it...

Thanks... I used this recipe: http://www.godiva.com/recipes/recipe.asp?id=576 I don't think it was cooked long enough, even though it was about 20 minutes and the recipe called for 16. I used ramekins, but I didn't do a water bath, I was considering it, but I wasn't sure if it was necessary...

I've never made a souffle before. But I've always seen them on tv and thought they looked good. I tried to make one today. It rose and looked ready, but the inside of it tasted like cooked eggs and was a little mushy in the inside. Is that normal for a souffle?

thanks for the birthday wishes! ...My birthday has been spent in bed with a cold and an ear infection. :(

Agreed. I made potstickers for new years. (The actual 2006 new year, not the lunar new year). I had a batch that was left over so I froze it. I make two versions of potstickers: pork & cabbage and seafood. I make my own dipping sauce also. I also like it with chinese rice vinegar (red or black).

All but day 4 and 7 are in the daily routine of my kitty.

1) Get a pet hedgehog 2) Eat less tofu 3) Travel to Italy 4) Study abnormal psychology 5) Get in shape with dodgeball I don't eat much tofu, so I guess that means to eat none? hehe... I want to go to Italy.