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Ah...here we go: http://www.discusscooking.com/forums/f15/rotisserie-chicken-leftovers-84753.html

I wrote about using the chicken carcass a couple weeks ago... hmmm must find post...

Avocado: my comfort food breakfast, and a chocolate dessert (plus my pup) Avocado for Breakfast and Dessert | sockmonkeyskitchen

Welcome, Sono =0) It's great to have you here! What a lovely region you must be in!

I'd love to hear more. I know courgettes are what Americans call Zucchini Squash. Are the red peppers like a Bell Pepper (capsicum)?

:lol::rofl::lol: Yes! Would LOVE to see the finished dish!

THAT sounds delish!

Love that!

WOW - Impressive Andy M! I need to get a new torch. Mine got lost in a move :(

Hi Pam - welcome!! =0)

OOOOOOOOH! That's like the Behemoth Burger that the "Grill 'em All" food truck did in the Great Food Truck Race. wowee!

oh that is a bummer! Ours are seasonal, but it's just different varieties at different times. My favorite are Reed, which are in the fall. They are HUGE! and really buttery. BTW, did you know you can freeze the fruit as a mash?

I eat an avo each day =0) I love 'em! I like them savory, as well as sweet (they sub out well in various cake/brownie recipes) I do the deviled egg thing too, Katie =0) I mash the yoke with avo, fresh dill, plain greek yogurt and pink salt. I wanted to post a photo, but it won't take my url...

When I stopped eating soy-related foods, I noticed I had tons of pantry room available! I have a large selection of EVOOs & Balsamic Vinegars (flavored and regular), a shelf with jarred olives and tins of tomato paste and tomatoes, and a couple boxes of Quinoa pasta. Baking: organic stuff...

Great pix! MichelleCindy - if you cook the onions low and slow you won't burn them :) I love making French onion soup - only I make it with Mexican green onions because I can't eat regular onions. The trick in mine is to add a lot of Thyme when I'm cooking down the beef bones for the stock :)

My bf's catering company uses RD for a lot! They love it, and the deals are pretty good. They really like the cost on the foil pans for holding food.

Pacanis - please take a read - potatoes are one of the top 12 most contaminated with pesticides: Organic.org - The "Dirty Dozen" FWIW: I get mine at the Farmers Market each week and they last for a really long time before they can see ;)

Love the idea of an inventory sheet! I think my OCD ways would also end up writing in a "here's which bin the pan needed for this recipe is located" notation by the ingredient listing in the recipe.

I had the same problem when I tried to store my collection of copper jello molds. They were beautiful, but when not hanging on the wall... they were really tough to store. My solution was to eventually donate them... however I won't tell you to do that! Sometimes a bundt pan, even though it...

ooooooooooooooooooooooooooooooooooh! yep. Those steakhouses will be full tonight.

Merstarr, I'll be right over.

heh heh snip!

For about a year I used to eat pasta with butter on it, nearly every night after midnight (carbs helped me sleep). I don't eat pasta much any more, but I do indulge in a handful of dark chocolate chips (Guittard is my favorite) and sometimes a glass of white wine. Or sourdough toast with...

I'll take a big slice of lemon meringue, thank you. pst....Alix..... Pi...3.14....March 14th....

You can also mix up the chopped chicken with your favorite steamed vegetables & spices and make little pockets out of layers of phyllo dough (with butter between the layers). Then bake @ 350 till golden.