USVI-On-Line

oh that looks SO good.

how do you heat that thing?

I don't even know what a plancha is! I assume it's some sort of pan.

A plancha is a large cast iron plank with raised sides and back to contain items you are grilling. It is Argentinian. It gives you the ability to cook things on the grill that would normally fall through the grates, or to use sauces on what you are cooking without them catching fire. You just put it on your regular grill and let it get really, really hot. Basically, it allows you to sear foods on the grill.

Here is a breakfast picture. Eggs benedict:

<a href="http://www.flickr.com/photos/28539958@N00/4743862661/" title="eggs benedict by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4102/474 ... bd84a4.jpg" width="500" height="375" alt="eggs benedict"></a>

I thought my greek yogurt and blueberry breakfast was good until now

Thanks for the explanation, Becky! Those Eggs Benedict look faaabulous, and I don't even LIKE Eggs Benedict! LOL! Thanks a lot, now my stomach's growling!

very yummy looking eggs Benedict!

This little hedgehog wandered into our yard yesterday. So I chopped him up and fed him to the family. He was a big hit, especially with kids.

liamsaunt wrote:A plancha is a large cast iron plank with raised sides and back to contain items you are grilling. It is Argentinian. It gives you the ability to cook things on the grill that would normally fall through the grates, or to use sauces on what you are cooking without them catching fire. You just put it on your regular grill and let it get really, really hot. Basically, it allows you to sear foods on the grill.

Here is a breakfast picture. Eggs benedict:

<a href="http://www.flickr.com/photos/28539958@N00/4743862661/" title="eggs benedict by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4102/474 ... bd84a4.jpg" width="500" height="375" alt="eggs benedict"></a>

I knew what a plancha was but had never seen, or heard of, anyone using one before. I have been so curious as to how well it worked for you, Becky. Obviously, it's going well. And, as an aside, I love, love, love eggs Benedict. I'm rather picky about the sauce though. Yours looks splendid.

I don't usually make desserts but yesterday I had the day off and was amusing myself in the kitchen. This was actually very nice, not too sweet. It's a frozen lemon cream cake with homemade caramel sauce (that was a PITA and took about 2 hours), meringue, and blueberries:


<a href="http://www.flickr.com/photos/28539958@N00/4767747172/" title="lemon cream cake by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4115/476 ... 60838a.jpg" width="500" height="375" alt="lemon cream cake"></a>

Oh! I'd scarf that up in a second!!! Did the caramel sauce taste 2 hours good?

Becky, you're AMAZING. Wow. Those dishes are all so beautiful.

I just made the simplest, most refreshing beverage and thought I'd share...(I don't have a photo because I drank it too quickly)!

I cut up some watermelon into cubes and froze them for a few hours, then put them in a blender with some limeade (or lemonade)....et voilá: frozen watermelon slush/smoothie! Because you use the frozen fruit and not ice, it's really watermelon-y.

I suppose you could kick it up a few notches and add rum or white wine (I'd still add a splash or two of lemon juice & sugar syrup).

Anyway, it's really good!!

I did make the curry chicken salad This is about all I can handle in this heat!

<a href="http://www.flickr.com/photos/89321198@N00/4819522502/" title="Summer plate by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4075/481 ... 740d6e.jpg" width="500" height="375" alt="Summer plate"></a>

feel like I'm talking to myself here

I got a Tavern on the Green cookbook for Christmas. It's great for the photos and history but the recipes are a little old fashion if you ask me. We did try one green bean dish that was good and Charlie had asked me to make this several times. Took me 7 months but this was a good dish.

Shrimp Bolognese
<a href="http://www.flickr.com/photos/89321198@N00/4822535898/" title="Shrimp Bolognese by mbw1024, on Flickr"><img src="http://farm5.static.flickr.com/4100/482 ... f125d3.jpg" width="500" height="371" alt="Shrimp Bolognese"></a>

It's too darn hot to cook

you are right about that. don't know what I'm thinking!