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Looks sooooo good, except I don't see any celery in this dish. In my tongue-world, celery is a necessity with chicken. It adds a titch of salty flavour, strangely. I've been off or near-off salt since triple bypass 13 months ago, and now I can really TASTE salt, even in raw vegetables. I looked...

I had a favourite Aunt that used to hire herself out as a house-de-ghoster. She advertised in local papers, in the help offered columns. My favourite story of hers: a woman phoned to ask her over for tea (no mention of ghosting, just 'come for tea'). While Aunt Mary was drinking her tea, she...

Chief: it does sound good, I love croquettes of any kind - usually make salmon ones using canned salmon..... although 1 cup flour to 1 cup milk + breadcrumbs sounds like a pretty thick mixture. Let us know how it turns out?

Oooh, I do like those wellies PF! Mine are plain black, and nothing to look at....well, they do have nice-ish blue bottoms, which cause a bit of an edging.... in a bit of a funk today....can't decide what to do so did nothing....walked around the house noticing messes, didn't want to pick...

Oh Harry!.....ooooooh, Harry, Harry, Harry.....you've done it again, a feast for our eyes (and watering mouths). I roasted a chicken, too late to eat last night, but saved it for a curry chicken casserole with apples, got it simmering now, 9AM Sunday.....taking it to the nuns' hermitage to...

I roasted a chicken, late last evening (had nachos and cheese for a quick snack supper, cuz of a large fish lunch. This morning, I cut up the chicken, rescued the gravy from roast pan, added some curry spices, and suddenly felt a need to add chopped apples. Bringing this to the Buddhist nuns'...

You have an "other heart", Princess?.....what other heart and where is it?

Great idea, Andy! I'm currently taking a hobby photography course, and our homework for this week is "curves". Chickens have curves.....right?....so I'm off to visit a neighbour who raises chickens. He has some for egg-laying and other, pretty and colourful chickens as pets. Should make for...

oh, sorry.....should have read "1/4 cup butter" (but 1/2 cup (or even more) is much yummier....if you're not worrying too much about your heart).

Can I do the braise in the oven? I prefer oven-roasted meat.

Hi Fiona!....I've been off the food forum for many months, depressed about this cardiovascular disease which threatens to clog every artery .....so not been interested in cooking, nor eating. Lost almost 20 pounds (only, cuz I hate diets). Walking a plenty, daily.....actually beginning to like...

I bought a 2-pound slab of sirloin steak from a butcher shop;was going to make a Moroccan beef stew with it, but there's no fat on it, hardly any. So it would be tough stew, right? maybe Swiss steak in the oven? still too tough? or, maybe I'll simply sliver it and make a stir fry in wok, with...

Last week I made a pumpkin pie using a fresh pumpkin, and added only 1/2 cup Splenda sugar substitute.....YUCK! it tasted strange, almost metallic, but more veggie than sweet. Back to brown sugar I go. as for your pie, I'd try the cream cheese solution....then let us know! I had a piece of...

I'm late, it's now Oct 22nd, but can't resist commenting on Harry's photos. It must be fabulous walking by Harry's house at suppertime! I think I'd camp out on his lawn, feast on the aromas.

I've even used a cream cheese in potatoes, instead of or along with butter.

One of our family's favourite desserts as a child! I had one left in the house just yesterday, saw it in a bakeshop and couldn't resist buying this large square of yumminess ($3, 1.5 inches high by 3 inches square). Just went to take a pic of it for you - gone! (have a cookie-monster hubby in...

Good advice, Goddess. Thanks.....going to charge everything now, then get offline.

I'm in Ontario, Canada, just north of Lake Ontario. On the USA radar I can see a big green dragon with yellow splotches and a few red, coming straight for us - not a tornado, hopefully, but some pretty nasty t-storms. Glad I have a basement, but our electricity does go off fairly often. Good...

now in rehab for heart surgery recovery, I count and measure out each bite of food that goes into me. Had 24 mini-wheaties, Fibre 1 cereal, 1/2 cup milk. Coffee no sugar.

Oh Steven, that looks ever so beautiful. Sorry to hear it didn't meet your taste criteria though. I really prefer blueberries with lemon, and with lots of sweetener. Better luck next time! but you deserve kudos for presentation.

CWS: these cookies sound good....no sugar except honey, like that! but I never buy Cheerios anymore, too much salt content. I'll find something else to add instead....or: you said you just left them out? and it worked ok?

taxlady, I guess the texture I'm looking for is more like cooked porridge. Andy, I think you're wrong.....if I brown the meat first, it gets hard and crunchy on the outside, and sometimes bits of it stay in clumps which are a bit larger than I'd like, unless I keep smashing them to bits, which...

ok, thanks Chief!....there are so many good ideas for spag sauce now.....wow, think I'll be cooking just spag sauce for awhile yet, hehe.

Sounds good, Larry, thanks!.....but what is "Italian chicken sausage"?....is it just more ground chicken but with a lot of spices? what kinds of spices, i wonder... (cuz I don't buy sausage anymore, need to watch my salt intake). oh nevermind, I found some online.....I like this one. Comes with...

at first I thought you were going to use a jar of apple butter spread.....which might also be something to try. I couldn't possibly use a cup of real butter though. Since my heart attack, surgery, and now a low-fat diet....your recipe might kill me.