'Serenity'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
I use it to grill asparagus all the time; sprinkle a tiny bit of sesame oil on it and close the grill and voila!Ah! I did this with olive oil at the 'rents. Then some just-caught tuna, but the asparagus was easy and brilliant. I pan roast it a lot if I don't have my grill on, so it wasn't a huge leap for me, but yummers still. Same with zuchs.
vw? Did I understand right that you had sent email to cookbook contributors? Or were you just sending to your co-cookbook-conspirators?
Just in case, I got one confirmation email from the first recipe I sent in, but not for the two others.
Andi, vw is out of town, and those of us who might be co-conspirators are supposed to be keeping up with that (but I haven't even checked the mailbox) so you'll probably get the other confirmations soon.
We've got all your recipes, Andi. I was just formatting them earlier, actually, and yum.
And Brenda comes through! Yay!
I once put a block of wood under the front end on my cousin Steve's George Foreman Grill, which leveled it. I made a waffle.
Thanks, Brenda and Deena!
Many thanks for the cardiac and coping -mas. Astarte Ma was released from the hospital tonight, thankfully, angiogram free.
She was feeling so jaunty that Dad was picking her up and they were going straight to their regular monthly card party.
I feel much better, too.
The show went very well tonight and I am a tired bear.
So why the hell am I still awake?
Yay for good show-going, Trudy. Sleep now.
Does the Buffista cookbook want recipes based on canned corned beef and canned cream of mushroom soup and canned tuna? Not altogether in one recipe, ew. Because those are a couple of never-fails, but they're not made 'em up myself from scratch type recipes.
Also, I keep a spray bottle full of water near my Foreman, and when I unplug it, I spray the upright half of the grill while it's still hot and (carefully!) wipe it clean with paper towels. It takes about three sprays. I pour water over the bottom half and do the same thing--the water deglazes the surface and most of the yech runs off into the catch tray. I've never had a dishwasher; I just learned it's as easy to wash one bowl one plate, one fork one glass when everything else is clean as it is to wash one bowl one plate one fork one glass when everything else is dirty. We do a rotational thing: if there's a glass or a spoon in the sink when one of us comes into the kitchen, we wash it and put it in the drainer. If the drainer has dry dishes in it, we put them away. It's a few things at a time. And if DH is cooking dinner, I sous-chef, and wash utensils as they're used and emptied. The same knife, pot, or spoon may be used four times preparing one meal. Cuts down on multiples of the same size pots and knives to store, too.