USVI-On-Line

I definitely made it with sage, not rosemary. Rosemary would be overpowering.

Guess what we had for dinner last night?

Yes, MORE pasta!! Pasta carbonara. With lots of peas because I did not have anything in the house to make a salad with:

<a href="http://www.flickr.com/photos/28539958@N00/2928394317/" title="spaghetti carbonara with peas by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3143/292 ... 3edeef.jpg" width="500" height="375" alt="spaghetti carbonara with peas"></a>

I have some pancetta laying around. I bet I could use that in a carbonara! YUM!

I was thinking carbonara too. I have Ruth Rechiel's recipe.

The Ribs


The Full Meal


Ribs, Iceberg Wedge with Bleu Cheese Dressing (homemade), Baked Potato and Deviled Eggs[/b]

Margo, we have extra, so come on over. Plus, I need someone to help me drink this bottle of wine. We'll watch old Star Treck episodes and listen to Blue Oyster Cult. I got a feva and need MORE COWBELL!

I made my best pot of chili ever, served over homemade cornbread with cheese and sour cream on top. It was delicious, but it looked ugly in pictures. Oh well.

I also made perfect no-bake cookies but if I don't stop eating them, I'm not going to be able to fit in my clothes!

I would believe it and say you're still fashionable. The TAD and her friends have spent several hours in the past few months tie dyeing shirts. I'm fairly sure they think it's a new invention.

Lulu, do you make your cornbread from scratch or use mix?

pjayer wrote: Lulu, do you make your cornbread from scratch or use mix?

When I lived in Michigan, I used Jiffy cornbread mix, which was the local product (and what I grew up on).

When I moved here, I switched to Martha White, which is the local product and the only cornbread mix a Tennessean would think of using.

A few weeks ago, I was broke but had gotten green tomatoes from the farmer's co-op and wanted to fry them. Plain cornmeal was much cheaper than my Martha White mix, so I got it to bread the tomatoes. I decided to start making cornbread from scratch, and it's sooo much better than the mix -- even the Martha White mix!!!

I'm sure you didn't want my whole cornbread journey, but the answer is that I do both, but lately making it from scratch. I think a lot of things are just as easy to make from scratch as a mix if you have the stuff. I always make brownies from scratch!

The only thing is I used whole wheat flour because I was out of all-purpose bleached flour and my cornbread was a tan color instead of yellow. Still tastes great, though!

Lulu, I agree that cornbread is much better made from scratch. The premixed is usually too sweet for my taste and contains flour, which bayer can't eat. I buy Weisenberger Mill cornmeal, which is made in Midway, Kentucky. I don't know if you can get it in TN, but if you see it, give it a try. The hushpuppy recipe on the back is good eatin'.

Funny thing - last night I made Liamsaunt's lemon chicken recipe (see below) and had planned to take pics for the forum. I went to give my cat his fluids while the chicken was supposed to sit for 20 minutes. I came back in the ktichen to find the chicken already carved up by SO who was anxious to get into it cuz it smelled so good. Needless to say, I have no pics

It was delicious though!!!!

Roasted Lemon Chicken

1 lemon (zested)
3 cloves garlic (minced)
Sprig of rosemary (stemmed and minced)
3 tablespoons butter (softened)
salt and pepper to taste

Combine the zest of one lemon, three cloves garlic, minced, a sprig of rosemary, stemmed and minced, 3 tablespoons softened butter, and salt and pepper to taste.

Loosen the skin of the chicken over the breast and thighs.
Divide the herbed butter mix into four equal parts and place under the skin—on each breast and thigh. Rub it into the flesh, pushing it along the meat as you go. Try to cover as much of the chicken as you can with the butter.

Cut the zested lemon into four pieces and stuff it, along with a couple of rosemary branches, into the chicken cavity.

Thickly slice one onion and layer it on the bottom of your roasting pan. Add a couple branches of rosemary to the pan. Put the chicken on top.

Season the chicken with salt and pepper to taste, and then roast, basting occasionally, in a preheated 375° oven until the bird is 170°. Let rest for 20 minutes before carving.

***Recipe by liamsaunt

Food. First of all, I would like to show you my loaf of bread. Now, for years, I have occasionally attempted to make bread. It never works. But, yesterday, for the first time, I made an AWESOME loaf of bread. Look:

<a href="http://www.flickr.com/photos/28539958@N00/2931487747/" title="homemade bread by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3014/293 ... edee1b.jpg" width="500" height="407" alt="homemade bread"></a>


Thank you, THANK YOU, Mark Bitman! Anyone that wants to make bread should go to the New York Times website and grab this recipe. It is easy--no kneading! And, the flavor of the bread is really, really good. All of you with the big Le Crueset dutch ovens, you bake the bread in it. I'm going to experiment with a sourdough starter and see if it will work too.