The Old Folks Home

[tick22]

Yes, I lived in So Ca. First Manhattan Beach, then Redondo Beach, both on the beach, then the slow move eastward til I ended up in Hemet. Retired and moved out here to NC. So Ca was a great place to grow up but sure did change for the worse. At least in the South part....

****, you ladies sure do pack alot of food with ya. I wish I had half that stuff here... I got the crackers.

 

[ozexpat]

I love Indo food! I go the light route, not eating beef or pork, but will sell my left kidney if someone can produce the right recipe for Soto Ayam like this place here in town used to make...MAN, that was good. I swear it could cure you if you were ill. It was my go-to medicine when I was sick for years. I've thought about tracking down the former owner and stalking him for his recipe.


I'm a sucker for food that one can slap together in no time. I keep a fridge full of components like that, because if you have bread or crackers, then you can make an amazing assortment of toppings in seconds flat and entertain folks who drop in. I've also been known to make a meal out of various frozen veggies, though, because I think quick on my feet! Toss a bunch of frozen string beans, olive oil or butter, garlic, and a tad of dill & salt in a hot skillet...plate, top with crumbled chevre. Toss some rainbow chard in the same pan, garlic, fresh basil, almonds, then plate it. Top with a bit of parm or grana padano. Yum.
I tracked in a truckload of snow tonight. My coveralls were caked in it and my hair was dripping from all the brushing against the netting, which was caved in from the weight of it all...I'm ready for spring.

let me email my friends in indonesia - i will get a genuine recipe

Soto Ayam is the best with thin glass noodles and fresh ginger and lemongrass. Sarap!


try this recipe http://www.nytimes.com/2009/01/07/dining/072lrex.html?_r=0 it looks great

 

[gryeyes]

So, while all y'all are talking such lovely food, I'm sitting here waiting for the boiling water in my big chicken flavor Nissin "Souper Meal" cup to soften the noodles and reconstitute the cello package of "vegetables" and "flavor." I already sliced open a ripe avocado, sprinkled some "Jane's Crazy Mixed-Up Salt" on both halves and ate it with a spoon. Really nummy appetizer! Cherry flavored "licorice whips" will be my dessert. I asked my best friend, who is a real foodie, if the liquid in my pressure cooker after the pot roast was done is "beef stock." I had saved it, stored in an air-tight container - anybody know the brand "Lock & Lock?" - in the fridge in the hope it could be considered something worth saving. Wow. It's actually a usable by-product! I hate those little beef bouillon cubes so this is really nifty! Okay, go ahead and laugh. Not everybody's mom lives long enough to teach their daughters such things. My step-mother was not a cook. (I learned to live on tuna sandwiches, Ritz crackers, and those frozen "minute steaks" from the age of 13 to 17, when I got out of the house in a shot-gun wedding.) My first, second, and third MILs each felt sorry for my lack of culinary arts so I received a variety of Betty Crocker cook books. Those disappeared over the years - I walked away from a whole lot of belongings when the last marriage dissolved. :/ Eh. In the intervening years, I didn't have any use for those cook books, anyway. Regarding Miss Sparkle and her brood of four's "day spa" adventure today, the set-up I cobbled together was fairly mediocre, so I will re-work it tomorrow. However, the experience DID seem to perk her up to the outdoors (sectioned-off deck) as an okay place to be with her babies. Let's hope tomorrow's efforts will be even more successful as a chick broadening - but safe - excursion.

 

[Cynthia12]

Yes, I lived in So Ca. First Manhattan Beach, then Redondo Beach, both on the beach, then the slow move eastward til I ended up in Hemet. Retired and moved out here to NC. So Ca was a great place to grow up but sure did change for the worse. At least in the South part....

****, you ladies sure do pack alot of food with ya. I wish I had half that stuff here... I got the crackers.

I've got some oysters!! They go really well with crackers!

 

[superchemicalgirl]

Okay, go ahead and laugh. Not everybody's mom lives long enough to teach their daughters such things. My step-mother was not a cook. (I learned to live on tuna sandwiches, Ritz crackers, and those frozen "minute steaks" from the age of 13 to 17, when I got out of the house in a shot-gun wedding.) My first, second, and third MILs each felt sorry for my lack of culinary arts so I received a variety of Betty Crocker cook books. Those disappeared over the years - I walked away from a whole lot of belongings when the last marriage dissolved.

My mom was around but never taught us how to cook or do anything girlie. I called her out on it last year, which is why she came up feeling bad and taught me to sew last fall.

I've taught myself to can and make broth from the internet, but the actual thought of making dinner ...

... every single night... no thanks. I'll have a PBJ.

 

[dsqard]

That's exciting! You do know... NO PICTURE OF ME ARE ALLOWED RIGHT?

Hmmmmmm, I really went over the "agreement" last night. This is what I found:
No climbing that requires any gear over and above hiking shoes (i.e. rappelling is out).
Fantastic sites for great photo opportunities.
No getting lost (maps in hand and as I stated earlier, I know how to read them)
Hike until we are almost dead to see something special if needed.
Went over pages and pages of addendums and nope there was nothing in there about no pictures of you. Sorry SCG, the agreement has been signed. I guess you should have thought to have that stipulation put in during one of the many drafting sessions.

 

[bamachicks8]

So, while all y'all are talking such lovely food, I'm sitting here waiting for the boiling water in my big chicken flavor Nissin "Souper Meal" cup to soften the noodles and reconstitute the cello package of "vegetables" and "flavor." I already sliced open a ripe avocado, sprinkled some "Jane's Crazy Mixed-Up Salt" on both halves and ate it with a spoon. Really nummy appetizer! Cherry flavored "licorice whips" will be my dessert. I asked my best friend, who is a real foodie, if the liquid in my pressure cooker after the pot roast was done is "beef stock." I had saved it, stored in an air-tight container - anybody know the brand "Lock & Lock?" - in the fridge in the hope it could be considered something worth saving. Wow. It's actually a usable by-product! I hate those little beef bouillon cubes so this is really nifty! Okay, go ahead and laugh. Not everybody's mom lives long enough to teach their daughters such things. My step-mother was not a cook. (I learned to live on tuna sandwiches, Ritz crackers, and those frozen "minute steaks" from the age of 13 to 17, when I got out of the house in a shot-gun wedding.) My first, second, and third MILs each felt sorry for my lack of culinary arts so I received a variety of Betty Crocker cook books. Those disappeared over the years - I walked away from a whole lot of belongings when the last marriage dissolved. :/ Eh. In the intervening years, I didn't have any use for those cook books, anyway. Regarding Miss Sparkle and her brood of four's "day spa" adventure today, the set-up I cobbled together was fairly mediocre, so I will re-work it tomorrow. However, the experience DID seem to perk her up to the outdoors (sectioned-off deck) as an okay place to be with her babies. Let's hope tomorrow's efforts will be even more successful as a chick broadening - but safe - excursion.

Well my grandmother was an excellent cook and taught me as much as she could and my mother was an ok cook and she taught me everything she knew. So between the two of them i can cook alot and have been able to since leaving home at 17. My mother never canned so i still havent ventured into that yet but my sil does it and has promised to teach me. I was teasing my niece who i now have custody of telling her she waw going to cook us supper. I had planned on cooking pasta that night with the canned sauce. I discovered at 10 ahe didnt even know how to do this. Welll i put her in the kitchen and with supervision and instructions she cookes supper. Although gravy still whoops my butt. I know how to make it but every time i try it fails. Thank goodness they have packet gravy because I sure do love some tomato gravy. Ok off food back to chickens.. while washing dishes yesterday I realized how perfectly we places the coop/run. You can see it from the kitchen dining room and spare bedroom. Although it took longer than usual to wash them because i kept stopping to watch the chickens. Those the teenagers sure are funny.

 

[chickadoodles]

Congrats on getting custody of your niece! I think 10 is a good age to start teaching kids to cook, that is when I started teaching mine.
I have never made tomato gravy or even tried it, everyone raves about it but no one will tell me how to make it and I cannot find a recipe for it...
I get some very good recipes including canning recipes off of ehow.com I love their site for recipes!
Most of the vegies I get out of the garden we freeze so not alot of canning there. I mostly can the fruit off our trees! YUM!
But I do make and can the relish from the cucumbers!
Good luck with the canning it is fun!

 

[bamachicks8]

Congrats on getting custody of your niece! I think 10 is a good age to start teaching kids to cook, that is when I started teaching mine.
I have never made tomato gravy or even tried it, everyone raves about it but no one will tell me how to make it and I cannot find a recipe for it...
I get some very good recipes including canning recipes off of ehow.com I love their site for recipes!
Most of the vegies I get out of the garden we freeze so not alot of canning there. I mostly can the fruit off our trees! YUM! 
But I do make and can the relish from the cucumbers!
Good luck with the canning it is fun!

It's easy to make but you must promise to share! Makr white breakfast gravy add tomatos

 

[Wisher1000]

My aunt Vera made the best tomato gravy in the universe! She started with brown gravy, made from the bacon drippings. Then added the tomatoes, juice and all, and reduced it back down. The result was a creamy brown gravy that tasted like tomatoes and had delicious chunks of tomato throughout. Her son, my cousin, had all the KFC franchises in the state and they taught the cooks to make it and served it on the breakfast buffets. I could never get enough of it. Sadly, she died, the business was passed on to his son, and the breakfast bar was discontinued. I wish (there I go again) I could make it like she could.....