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ok Keltin, the last few T & D items you had were deep fried, what's up you and deep frying stuff?? ;) I'd try it, I'll try almost anything with peanut butter in it. speaking of - fried peanut butter and banana sandwich, Elvis' favorite I think. T or D?

hey jerseyjay - welcome! hope you enjoy it here :)

sprinkler heads?

I have usually peeled turnips - don't eat them very often tho. Along the same lines, I spent a good 20 minutes trying to peel an acorn squash today. A few skinned knuckles and sore forearms later, I wondered if I really needed to peel it or if there was a better way. I was thinking, next time...

I went apple picking this weekend and have a ton of apples. Ok, not a ton, but 13 lbs worth. Since I don't want to ruin my diet by making 10 apple pies, I've experimented with two healthy and savory apple recipes. This is the first one: Cabbage Apple Slaw 1-16 oz package of tri-color ready...

leftover half a cheese sandwich, and a just made apple cabbage slaw

investigational - investing, national, gates, letting, vest, nation, ties, lines, aligns, tingle engravable

try it (er, tried it!) - I had it once when I was in Paris some years back. Not really my thing, but worth a try I guess. here's something I had one time - wasabi cheesecake, try it or deny it??

umm, NO :) i'll take the collard greens, but you can keep the carcass... a nj italian specialty here - mozz, sundried tomato and broccoli rabe on italian roll?

welcome! i hope you like it here!

darn! it's not that bad :) i love mustard greens, never had turnip root - i would try it! how about baked fresh figs stuffed w/ goat cheese?

dirt / sand from the local playground and sandbox?? ;) does it have to do with a well? casing material around the well, and sand from the aquifer? is it related to a specific type of garden?

here's an idea for a three course meal course 1: fry chorizo and serve as an appetizer with the olives. course 2: tofu w/ hoisin sauce over noodles - cut up the tofu into about 1" squares and brown in a cast iron pan with a little bit of olive oil (if you don't have, you can get the same...

i'd probably try pickled quail eggs... i've always wondered what quail eggs taste like. i made coconut encrusted tofu tonight (kind of like coconut shrimp, except with tofu) - any takers??

here's my mom's recipe - it's the only stuffing I'll eat... (I actually call it dressing, I think it's because that's what my Dad called it and how I grew up with it, anyone else call it dressing??). glad I know how to make it now! 1/2 stick butter 1 onion 1/2 apple 12 slices white bread...

thanks for the responses guys. I'm looking for some tips on using the pressure cooker. It's not that I'm just cooking rice. Or just cooking lentils. But in a dish that requires several ingredients with long cooking times, 20 minutes times 3 ends up being a long time. Any savings in cooking time...

these are great: Holiday Spiced Nuts Recipe: Recipes: Food Network

Everything I cook in the pressure cooker seems to turn to mush. Here are some problems I've had, anyone have any suggestions? White Rice: I usually put 1 cup of rice to 2 cups of water. The first time I made it, all of the liquid absorbed, but it was basically a ball of mush. I cooked it on...

wow, the last few words had me going for the dictionary! crenulated ---> lanced ameliorate

tuberous --> outer fatigued

yay!! glad they worked! :chef:

looks like one of those things you use to line up holes you're going to drill?

continuations = cottons celebration

i forgot to mention, I also like to use the old-fashioned oats, not the quick oats or the instant oats. it's more "oaty" if that makes any sense :chef:

reacclimations = scream! mushrooms