The fingernail crack horribly embarassed me. I have had to make excuses (lie)to Hubby so he would not want to come and look at this thread. He would be mortified.

Fixed them for him ;)

Ack! Oh, the Horror!
PINK nails, yet another reason to keep Hubby away! :D
Thanks for making me feel better,
hh

What a pretty colour!

PINK nails, yet another reason to keep Hubby away

I thought you would like that !!! ;)

Gee Wolf, I'd love to tell you but uhh.. they took the labels off before they gave them to me. Yeah, that's it... they took off the labels. So I [nervous laugh] can't tell you be- because I don't know! Right Mr. Li? Oh... I forgot to introduce Mr. Li. He moved in with us right about the same time that my buddy told us about the Secret Ramen. Funny - haven't heard from my buddy since then. I talked to his Mom, tho. She can't recall giving birth to him. At least that's what she told me through a crack in the door.

So, sorry Wolf - I wish there was something more I could do. Gotta run... off to the store to buy some more delicious Ramen!!

I don't know who is this a Beestie guy. I live just self 200 kilometres above arctic circle and found young lady picture holding up something and post it for to as my first post to this message board that I ever not posted to before to hopes that you like me and we kan be frends.

I also know of some really tasty oriental noodles (ramen). I don't know the name of them (wawa maybe?) as most of the writting on the package is in another language. I will try and get a picture of it when I get home. My vietnamese friend told me of the kind that I get. They are in a red package... I will update soon.

And here it is... the tastiest noodles I have ever had out of a bag. You will have to forgive the blurryness. I took it with a camera phone

Tonight will be turnips and mustard mixed, a pot of collards and a pone of corn bread. Have some pork chops, but will save them till tomorrow.

Mmmmm. Collards. I make a mean pot of collards but seldom do - it takes too long to do it right.

Cheeseburger Macaroni--Hamburger Helper. No lie.

I get into cooking spells but not today. No amount of wizardry can compel me.

My son is such a drag to cook for. His favorite flavor is "plain"

Chalupas tonight! as the fifth chapter in "What shall we do with these !@#$% turkey leftovers?" :D

Great for using up those dried out tortillas too. Use white corn ones if possible, and it they are not already kinda stiff you need to put them in the oven first to get them to the point so you can pick up without the bottom falling out later. Load with chunks of turkey, chopped onion, sliced black olives, chopped canned mushrooms, and lots of grated Monterrey Jack over everything. Put a thick stripe of Paces or some other hot sauce across the top and put in 350 degree oven. Remove when cheese begins to brown.

Tonight we had takeout soup and split a Campo's roast beef special. Last night I sort of cooked, and it was pretty good considering my lack of practice--lamb chops with broccoli rabe and carrots, and tatertots.

I marinated frozen lamb chops in olive oil, marjoram, mustard seed, salt and pepper, while heating a big pan on super high heat. Then I seared the chops for 5-10 minutes on each side, making sure to press the edges to the pan when I turned them over. My hope was that if I cooked them frozen, I would get a nice crust on the outside without drying them out, and it worked! The vegetables were already prepared in vinegar and oil, so I just sauteed them a little with fresh ground pepper. The tatertots were some organic brand that turned out to be fluffier and not as greasy as your typical Ore-Ida tots.

I made a fave chicken dinner.

Mix bisquick (1/4-3/4c) with salt/pepper and paprika, depending on amount of chicken. Toss with skin-on chicken pieces. Melt a little butter in a baking dish and place chicken pieces skin side down, shaking off excess mix.
400* for an hour. Turn over so skin side is up and bake another 1/2 hour or until skin is crispy.
Chicken flavor Noodle Roni.
Frozen green beans w/ almonds.
Crescent rolls.

Quick preparation and easy to do the side dishes in the last 20 minutes.

I prezent to you ALL the ever Famous ,
occationaly imitated ,
but NEVER duplicated ,
SHACK TATER !!!!!
http://static.flickr.com/106/316079848_5a9c165a8b.jpg

Yeppers its what it looks like , a big ass baked tater covered in BBQ ( from the BBQ Shack , local joint ) then smothered in shredded cheese !!!( Q-sauce on the side )
THEY ROCK !!!!!!

Bowl of grape maters w/ranch, fresh b pepper, little dash of garlic salt. A soft hogie roll toasted with feta and spinach on one side, olive salad on other side.
Not a redneck supper, but I can't live off chittlings all time. :smack:

Annie's Creamy Deluxe Whole Wheat Shells & Extra Cheesy Cheddar, says the box. Reinforced with a double handful of frozen peas and half a can of Spam (hickory smoked variety), cubed, all tossed together with the included cheese sauce which looks like Cheese Whiz but tastes better.

Pretty comfort-foody. It might do better with a splash of white wine and a good dash of black pepper.

Baked potatoes topped with canned black beans mixed with some leftover grilled, savory onion, a little butter on the potatoes, a good dose of black pepper.

Whatever you have for dinner, DON'T make it cottage cheese. I just had that for the first time last night. Yuck.

I had a panino tonight from a nearby cafe--turkey, brie, thin granny smith apple slices, and sundried tomatoes on what I think was whole wheat sourdough. Heavenly.

where have you been living Miss Muffet??

everybody knows that curds & whey are only edible with massive amounts of black pepper!:D

The pseudonymous Kehlog Albran noted that "it is impossible to put too much salt on cottage cheese."

I like cottage cheese straight, was more or less raised on the stuff, but don't let it sit too many weeks in the fridge -- it does not successfully "become another cheese," the adage notwithstanding. It's also none the worse for being used not straight up by itself but as an ingredient.

My mother-in-law technically uses cottage cheese instead of ricotta in her lasagna, but because it's melted and mixed in, it tastes completely different.

My parents brought me a Bacon and Stuffing Topped Turkey Joint this weekend. Mum said to put it in the freezer and have it for Christmas Day. However I think that will make me miserable - I'm spending Christmas alone by choice, keeping my cats company and having a real go at cleaning til the flat is spotless, to start the New Year as I mean to go on.

If I have a pretend Christmas Dinner all alone I might choke on it. So I'm having it tonight, when it will simply be a feast :yum

So - turkey, bacon and sausagemeat stuffing, yorkshire pudding, roast potatoes, microwave steamed vegetables and gravy.

There will be enough left for tomorrow, when I intend to have it with mashed potatoes and baked beans... After that I'll have to see - might be some scraps to have with rice.

I love cottage cheese. I hate salad dressing, any kind. So, my best salad (for which I have the ingredients at home right now):

Iceberg lettuce (no fancy shmancy colored or wrinkly-edged leaves stuff)
Shredded carrots
Diced celery
Cut snow peas
Shredded mild cheddar
Dollop of cottage cheese
Salt!

Yum...

Hey SG, what is yorkshire pudding?

How to make a Yorkshire Pudding
It's a light crispy batter pudding, traditionally served with Roast Beef. Everyone always claims their Mum makes the best ones, except me. Neither Mum nor I can make them particularly well, so I buy individual frozen ones.

My Nan (Mum's Mum) did make them to die for though. About the only positive thing I have to say about her!

Tonight I had wannabe chalupas... three tostadas with refried beans, cheddar and Fontina cheese (there wasn't enough of either one alone but enough if I used them both,) salsa and sour cream.

A proper chalupa would have lettuce and tomatoes, but I don't have those.

A note to our British readers: chalupa literally means "canoe." The use for something approximately taco-shaped is a bit metaphorical, though at least as tasty. Tortillas for tacos and suchlike should be leathery, not crunchy like a corn chip, or the suckers will crack and drip ground meat down your sleeve or plop it on your plate if you're luckier.

Don't eat that stuff plain! It's vile. I do not understand the black pepper thing. One of my coworkers does that. It makes as much sense to me as salt on a watermelon (which my mother does, and I don't get that either.)

Add your favorite jam (I'm big on raspberry and blackberry), and it should just about be tolerable ... unless you can get the kind that already has the pineapple added into it, not the Breakstones doubles, though. That's just a more expensive way of getting a tablespoon of jam added to your cottage cheese.

I love cottage cheese, with pineapple or just plain. On Ryvitas.... Yum, may go and buy some for lunch!

The plain stuff is fine if it's 4% milkfat large curd. And then it's bad for you too.

Tonight was chicken breast bundles, w/steamed broccoli. This time for the spreadable cheese I used Parmesan, Asiago & Romano with garlic & herbs.
Think it's the best yet.

I took this the other night (I'll send it to my parents of evidence of Christmas dinner - just a little white lie).

It was very yummy.

I have edited the picture to identify everything! The turkey looks pink in the picture, buyt it wasn't in real life. Also it looks as if someone has hacked it off with a bread knife rather than carving it.... There's a good reason for that.

This isn't great cooking, but for me it counts as a "proper" meal in that it's not served in a bowl with bread dipped in it.

OK, that's two things I can positively identify on that plate.

Sundae

Nice touch with the santa hat. The meal looks good and I can swear I see steam rising from that plate!:mg:

Ooo-SG, that looks gooooood!

For Christmas dinner I'm going to make a Rachael Ray thing: meatloaf brasciole, fettucini alfredo and baked 'tater (yeah, heavy on the starch, but that's what we like)

Isn't that hard to keep lighted? Bet it is difficult to toke on, too.

What the heck is a Turkey Joint? Around these parts, "joint" can also be a term for a penis...

Here it's a rolled piece of meat, usually bought by people on their own, with no cooking skills or who are a bit poor (or all of the previous!)

It's still turkey, but rolled into a shape that's quicker to cook and easier to carve (ahem). Mum knew I'd be more likely to cook a full meal if she made the meat part easier for me.

Ah...here, we call that a turkey log.

And more humour there, in the fact that a log is also a poo (I assume that's the case there too?)

There's obviously something about Christmas that encourages these double meanings :)

SG, yep, it is. Caddyshack's pool scene notwithstanding, we're not getting around to calling them "Baby Ruths" -- yet.

UT, Yorkshire puddings are worth driving 25 miles out of your way to get. I haven't had one in decades.

Monkeyboy fired up the grill at work this evening and cooked up his special sirloin burger recipe, topped with cheddar slices, and this amazing thick-sliced, home-cured bacon from Reading Terminal Market. The scent of the wafting smoke was so luscious, that even the vegetarian shop owner upstairs poked his head out the window and drooled. We shared a couple of burgers with his co-worker...nothing we could do for our veggie friend, though.

U.S. restaurants routinely serve a portion of cottage cheese with paprika sprinkled on it. Okay by me, but kind of a why-bother, as the paprika isn't very vivid to taste. Maybe it needs more gourmet-ish paprika.

Black pepper I can sort of see, never tried it. It is good on buttermilk, or on kefir, which occupies a place exactly between yoghurt and buttermilk. Kefir's good with muesli, btw. Muesli needs zing.

I like watermelon with a squirt of lemon juice. It quite reduces the undue wateriness of the watermelon. Strong red pepper plus lime juice also improves watermelon no end.

All we ask is that you not make shit up.

Maybe he meant to say CA restaurants. :lol: