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05-25-2005, 03:45 PM
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#1
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Cook
Join Date: Sep 2003
Posts: 55
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Not new but away for a long time
Hello, this is Balibar from Brussels. I've been away for quite a while and am very happy to be visiting my favorite cooking website once more. I see there have been quite a lot of changes since I was last here, so I shall end this post and go explore the recipes. 
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balibarinbe
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05-25-2005, 04:02 PM
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#2
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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balibar!!!! Welcome back - it has been awhile!! Good to see you again!
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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05-25-2005, 04:53 PM
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#3
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Join Date: Sep 2004
Location: USA
Posts: 1,680
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Welcome back!
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05-25-2005, 05:28 PM
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#4
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Chef Extraordinaire
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
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welcome back balibar
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05-25-2005, 05:37 PM
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#5
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Hospitality Queen
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
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Thank you for your return, Balibar! So glad you are here!
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05-25-2005, 05:48 PM
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#6
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Master Chef
Join Date: Apr 2005
Location: North Texas
Posts: 9,510
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I'm too new to know you....YET, but welcome back. Can't wait to get to know you.
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05-25-2005, 05:54 PM
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#7
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Welcome home
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05-25-2005, 06:59 PM
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#8
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Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
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Glad you're back!
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-A balanced diet is a cookie in each hand
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05-25-2005, 07:04 PM
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#9
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Senior Cook
Join Date: Mar 2005
Posts: 204
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Hi balibar I'm new since you were here but looking forward to getting to know you.
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Lord, put your arms around my shoulder and your hand over my mouth.
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05-26-2005, 09:47 AM
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#10
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Master Chef
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
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It's great to have you back Balibar!
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"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
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05-29-2005, 09:48 AM
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#11
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Cook
Join Date: Sep 2003
Posts: 55
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Thank you very much everybody, I'm glad to be back and will post one of my own recipes soon (I certainly used enough of yours!). Right now, very busy painting kitchen and expecting new cabinets tomorrow, which means two days without a kitchen, every cook's nightmare. All my pots and utensils are piling up on my dining room table. I never knew I owned so many! And I still have to remove every packet of everything I ever bought (a good time to check those sell-by dates) from the shelves. 
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balibarinbe
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05-29-2005, 10:03 AM
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#12
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Hospitality Queen
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
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Painting and new cabinets! Wow! Your kitchen will look wonderful I'm sure! As for the packets and whatnot, that can surely be an adventure! It's always funny to find something and wonder why on earth you purchased it.
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05-30-2005, 01:35 AM
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#13
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Cook
Join Date: Sep 2003
Posts: 55
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That must be why I bought three small tins of cream of tartar when I was in the US some time ago (date still ok). The thing is, I don't think we use that stuff over here and I can't really remember what to do with it. Probably seemed like a great idea at the time. Ditto for the 12 packets of Jello.
In the meantime, my entire dining room looks like a disaster area and I'm running around like a headless chicken mumbling what has become my mantra: "it'll be over by Wednesday, it'll be over by Wednesday..." Well, I certainly hope so!
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balibarinbe
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05-30-2005, 10:38 AM
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#14
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Hospitality Queen
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
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you don't use cream of tartar? How does your meringue stay up?
Although, I will admit, that's it's only use at my house, except when my children were really small, it was a necessary ingredient in homemade play-dough.
I've got the disaster zone here too - since we have a 3-day weekend for Memorial Day, I've taken out the carpeting from my son's room. That in itself wasn't too bad, but now we're in the process of organizing and throwing away stuff. I want my living room back!
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05-30-2005, 10:56 AM
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#15
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Sous Chef
Join Date: Sep 2004
Location: UCLA
Posts: 785
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welcome back.
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