Recent content by Sandyj

I am so sad to see this. I've been away a long time. Kadesma was my favorite cooks here, I loved her recipes and her inspiration, and I could tell, as could everyone else, that she was a special person. Rest in peace, dear Kadesma.

I used to love spending time here & somehow let it get away from me - you know how it goes, lots of life changes. Today I read the post about the lemon shortbread cookies...very inspiring. I still recognize some of the people. Missed you & I'm planning to look for more inspiration today. :yum:

This recipe looks delicious, Kadesma. I haven't logged on here for ages and ages, and when I saw your recipe, I knew it would be good. What I have in the kitchen tonight is some (thin) Italian Sausage, and I think some jarred sun-dried tomato. I also have Andrea frozen ravioli. I was thinking of...

Thanks for your replies! I never thought of downloading a trial version - sounds like a perfect try. I'm making a cookbook "by hand" for my eldest daughter, and I find it takes me forever to get the recipe just right - I throw in memories and stories about the recipe, so it takes a long time...

Hi, are you still liking the Living Cookbook software? I am interested in purchasing (or just downloading) recipe software - I read your opinion with interest. How is it at printing out the recipes? Can you print out a "cook book"? Regards, Sandyj

What you've described seems like it would be wonderful. I can never find Gruyere cheese in my local Shoprite - a FairWay has just opened in Paramus NJ, as well as Whole Foods. Aren't we lucky. Could you describe how you do this? I've never done a stuffed pork loin, and I'm unsure of the...

Hi, Missed you! Sandy

I also do it like Constance does, a friend taught me this, and boy does it help to prevent lumps (and burns on me!). All in all, though, Wendy, you did well. It's true - once you get the hang of it, it becomes second nature. I noticed another thread asking about the best powder for gravy...

I had a whole bunch of potatoes sprouting, and made this last night....it's fattening, I'm sure. You could probably use yoghurt in place of the milk, turkey bacon in place of the regular bacon, and saute your onions in a bit of evoo I think this might be a little like Colcannen and a little like...

For awhile, one of the only healthy things I could get my youngest daughter to eat was tuna - I'd make her tuna salad on a mini-bagel. That is, until her older sister told her, "you know that's fish, right?", and she dropped the bagel in horror.

I have already been sending up prayers..I hope your family is safe and that you are well, too. Sandy

I think I started of on this website a looong time ago asking for tips on making cornish pasties. I am in the 'burbs of New Jersey and I am dying for a good pie. Yes, they are bland sometimes, but you can always put a bit of chutney or tomato sauce with your pie. You've made me drool - not good...

Marge, again, I haven't been here for a long time, but I saw this and just had to let you know that one more person, me, is so terribly sorry for your loss. I am also praying that you find some measure comfort at this sad time. Love, Sandyj

White sauce: melt butter, add flour, add cold milk, put back in microwave and stir every minute or so until thick Oats Porridge when you're in a hurry: 1/2 cup raw oats in a deeper than usual bowl, pinch salt, cover with water, microwave for at least 2 minutes, stirring now and then Scrambled...

Good old fashioned macaroni and cheese. Big salad.