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Sun Aug 01 2004 00:56 EST (Leonard Richardson) Pesto Fondue!: It's madness, but it works. Make fondue and then add some pesto to it at the last minute. I made it last night and it was more of a cheesy pesto dip because I lost control of the cornstarch, but it tasted great. Also good on toast.

Sun Aug 01 2004 04:56 PST (Leonard Richardson) Pesto Fondue!: It's madness, but it works. Make fondue and then add some pesto to it at the last minute. I made it last night and it was more of a cheesy pesto dip because I lost control of the cornstarch, but it tasted great. Also good on toast.

Fri Aug 06 2004 17:48 PST (Susie's Leaning Tower of Chocolate): On my way home from work I decided I was going to cook dinner. I made another attempt at Scalloped Potatoes. I fried the potatoes in butter, then added a cheese sauce with bacon pieces stirred in, and some sour cream. It was actually really good. I think part of it was that I fried the potatoes the way Mom did the zucchini, so they got a little burnt.

Fri Aug 06 2004 17:48 PST (Susanna Chadwick): On my way home from work I decided I was going to cook dinner. I made another attempt at Scalloped Potatoes. I fried the potatoes in butter, then added a cheese sauce with bacon pieces stirred in, and some sour cream. It was actually really good. I think part of it was that I fried the potatoes the way Mom did the zucchini, so they got a little burnt.

Fri Aug 06 2004 20:48 EST (Susanna Chadwick): On my way home from work I decided I was going to cook dinner. I made another attempt at Scalloped Potatoes. I fried the potatoes in butter, then added a cheese sauce with bacon pieces stirred in, and some sour cream. It was actually really good. I think part of it was that I fried the potatoes the way Mom did the zucchini, so they got a little burnt.

Sat Aug 07 2004 00:48 PST (Susanna Chadwick): On my way home from work I decided I was going to cook dinner. I made another attempt at Scalloped Potatoes. I fried the potatoes in butter, then added a cheese sauce with bacon pieces stirred in, and some sour cream. It was actually really good. I think part of it was that I fried the potatoes the way Mom did the zucchini, so they got a little burnt.

Sun Aug 15 2004 22:17 PST (News You Can Bruise) Ultimate Chowdah: I made this out of Planet Organic leftovers that I've been too lazy to cook the past few weeks. It is delicious (there is a huge amount left). Sumana says "It's the best chowdah I've ever had." I think it is too.

Ingredients

Procedure

Put everything except the leeks and the cream in a pot and start a-simmerin'. Saute the leeks in butter and put them in the pot. Once the potatoes and the corn are cooked (maybe 30 minutes), mash the soup with a potato masher. If you want, blend it a little with a stick blender. At the last minute, stir in the cream to turn it into a chowdah.

This is the only recipe I know of that is both a potato-leek soup and a potato-corn chowdah. That's right, it's two soups in one. Step right up!

PS about stick blenders: they cost about $30 except for one particular brand (I forget which) that costs $10. It's not worth $30 to have one but I think it is worth $10. So get the cheap one. It is useful for: soups, whipping cream, light drink-mixing duty.

PPS: Susanna, I made your ninety-minute rolls this morning and they were so good that I made another batch in the evening.

Sun Aug 15 2004 22:17 PST (News You Can Bruise) Ultimate Chowdah: Hi, I'm Seth David Schoen. I made this out of Planet Organic leftovers that I've been too lazy to cook the past few weeks. It is delicious (there is a huge amount left). Sumana says "It's the best chowdah I've ever had." I think it is too.

Ingredients

Procedure

Put everything except the leeks and the cream in a pot and start a-simmerin'. Saute the leeks in butter and put them in the pot. Once the potatoes and the corn are cooked (maybe 30 minutes), mash the soup with a potato masher. If you want, blend it a little with a stick blender. At the last minute, stir in the cream to turn it into a chowdah.

This is the only recipe I know of that is both a potato-leek soup and a potato-corn chowdah. That's right, it's two soups in one. Step right up!

PS about stick blenders: they cost about $30 except for one particular brand (I forget which) that costs $10. It's not worth $30 to have one but I think it is worth $10. So get the cheap one. It is useful for: soups, whipping cream, light drink-mixing duty.

PPS: Susanna, I made your ninety-minute rolls this morning and they were so good that I made another batch in the evening. I'm Seth David Schoen.

Sun Aug 15 2004 22:17 PST (Leonard Richardson) Ultimate Chowdah: I made this out of Planet Organic leftovers that I've been too lazy to cook the past few weeks. It is delicious (there is a huge amount left). Sumana says "It's the best chowdah I've ever had." I think it is too.

Ingredients

Procedure

Put everything except the leeks and the cream in a pot and start a-simmerin'. Saute the leeks in butter and put them in the pot. Once the potatoes and the corn are cooked (maybe 30 minutes), mash the soup with a potato masher. If you want, blend it a little with a stick blender. At the last minute, stir in the cream to turn it into a chowdah.

This is the only recipe I know of that is both a potato-leek soup and a potato-corn chowdah. That's right, it's two soups in one. Step right up!

PS about stick blenders: they cost about $30 except for one particular brand (I forget which) that costs $10. It's not worth $30 to have one but I think it is worth $10. So get the cheap one. It is useful for: soups, whipping cream, light drink-mixing duty.

PPS: Susanna, I made your ninety-minute rolls this morning and they were so good that I made another batch in the evening.

Mon Aug 16 2004 01:17 EST (Leonard Richardson) Ultimate Chowdah: I made this out of Planet Organic leftovers that I've been too lazy to cook the past few weeks. It is delicious (there is a huge amount left). Sumana says "It's the best chowdah I've ever had." I think it is too.

Ingredients

Procedure

Put everything except the leeks and the cream in a pot and start a-simmerin'. Saute the leeks in butter and put them in the pot. Once the potatoes and the corn are cooked (maybe 30 minutes), mash the soup with a potato masher. If you want, blend it a little with a stick blender. At the last minute, stir in the cream to turn it into a chowdah.

This is the only recipe I know of that is both a potato-leek soup and a potato-corn chowdah. That's right, it's two soups in one. Step right up!

PS about stick blenders: they cost about $30 except for one particular brand (I forget which) that costs $10. It's not worth $30 to have one but I think it is worth $10. So get the cheap one. It is useful for: soups, whipping cream, light drink-mixing duty.

PPS: Susanna, I made your ninety-minute rolls this morning and they were so good that I made another batch in the evening.

Mon Aug 16 2004 05:17 PST (Leonard Richardson) Ultimate Chowdah: I made this out of Planet Organic leftovers that I've been too lazy to cook the past few weeks. It is delicious (there is a huge amount left). Sumana says "It's the best chowdah I've ever had." I think it is too.

Ingredients

Procedure

Put everything except the leeks and the cream in a pot and start a-simmerin'. Saute the leeks in butter and put them in the pot. Once the potatoes and the corn are cooked (maybe 30 minutes), mash the soup with a potato masher. If you want, blend it a little with a stick blender. At the last minute, stir in the cream to turn it into a chowdah.

This is the only recipe I know of that is both a potato-leek soup and a potato-corn chowdah. That's right, it's two soups in one. Step right up!

PS about stick blenders: they cost about $30 except for one particular brand (I forget which) that costs $10. It's not worth $30 to have one but I think it is worth $10. So get the cheap one. It is useful for: soups, whipping cream, light drink-mixing duty.

PPS: Susanna, I made your ninety-minute rolls this morning and they were so good that I made another batch in the evening.

Mon Aug 16 2004 10:18 PST (Susie's Leaning Tower of Chocolate) Bacon Ranch Bread Bites: I made some awesome bread from the frozen dough. I read that yeast loses some effectiveness when frozen, so I put in extra, but it still didn't rise very well. But it was very yummy! I used my recipe for 90-minute rolls, rolled it out and cut it into little squares, added bacon, mozzerella and ranch dressing mix and baked it at 3:50 for about 15 minutes (our oven cooks very quickly). You can use any type of dough. Try it!

Mon Aug 16 2004 13:18 EST (Susanna Chadwick) Bacon Ranch Bread Bites: I made some awesome bread from the frozen dough. I read that yeast loses some effectiveness when frozen, so I put in extra, but it still didn't rise very well. But it was very yummy! I used my recipe for 90-minute rolls, rolled it out and cut it into little squares, added bacon, mozzerella and ranch dressing mix and baked it at 3:50 for about 15 minutes (our oven cooks very quickly). You can use any type of dough. Try it!

Mon Aug 16 2004 14:19 PST (Susie's Leaning Tower of Chocolate): John, where is my plant?

Someone in CS just got back from Europe and brought me a couple pieces of Swiss ciocolata. I feel bad eating chocolate in wrappers with such pretty pictures on it, but I am starving!

I am having yummy Southwestern Chicken Salad for dinner (without the chicken). I made the dressing with sour cream, salsa, and some cumin and chili powder. I bought cumin just for this purpose. I am always wanting to make things and I never have the spices for them. I also need to find some new way to organize the spices in my cupboard because they are taking over. Anyway, my dressing is yummy and my salad is good and I am excited to go home to it.

Mon Aug 16 2004 14:19 PST (Susanna Chadwick): John, where is my plant?

Someone in CS just got back from Europe and brought me a couple pieces of Swiss ciocolata. I feel bad eating chocolate in wrappers with such pretty pictures on it, but I am starving!

I am having yummy Southwestern Chicken Salad for dinner (without the chicken). I made the dressing with sour cream, salsa, and some cumin and chili powder. I bought cumin just for this purpose. I am always wanting to make things and I never have the spices for them. I also need to find some new way to organize the spices in my cupboard because they are taking over. Anyway, my dressing is yummy and my salad is good and I am excited to go home to it.

Mon Aug 16 2004 17:18 PST (Susanna Chadwick) Bacon Ranch Bread Bites: I made some awesome bread from the frozen dough. I read that yeast loses some effectiveness when frozen, so I put in extra, but it still didn't rise very well. But it was very yummy! I used my recipe for 90-minute rolls, rolled it out and cut it into little squares, added bacon, mozzerella and ranch dressing mix and baked it at 3:50 for about 15 minutes (our oven cooks very quickly). You can use any type of dough. Try it!

Mon Aug 16 2004 17:19 EST (Susanna Chadwick): John, where is my plant?

Someone in CS just got back from Europe and brought me a couple pieces of Swiss ciocolata. I feel bad eating chocolate in wrappers with such pretty pictures on it, but I am starving!

I am having yummy Southwestern Chicken Salad for dinner (without the chicken). I made the dressing with sour cream, salsa, and some cumin and chili powder. I bought cumin just for this purpose. I am always wanting to make things and I never have the spices for them. I also need to find some new way to organize the spices in my cupboard because they are taking over. Anyway, my dressing is yummy and my salad is good and I am excited to go home to it.

Mon Aug 16 2004 21:19 PST (Susanna Chadwick): John, where is my plant?

Someone in CS just got back from Europe and brought me a couple pieces of Swiss ciocolata. I feel bad eating chocolate in wrappers with such pretty pictures on it, but I am starving!

I am having yummy Southwestern Chicken Salad for dinner (without the chicken). I made the dressing with sour cream, salsa, and some cumin and chili powder. I bought cumin just for this purpose. I am always wanting to make things and I never have the spices for them. I also need to find some new way to organize the spices in my cupboard because they are taking over. Anyway, my dressing is yummy and my salad is good and I am excited to go home to it.

Sat Aug 28 2004 22:00 PST (News You Can Bruise) Butter Pecan Ice Cream: As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty.

Sat Aug 28 2004 22:00 PST (News You Can Bruise) Butter Pecan Ice Cream: Hi, I'm Seth David Schoen. As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty. I'm Seth David Schoen.

Sat Aug 28 2004 22:00 PST (Leonard Richardson) Butter Pecan Ice Cream: As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty.

Sun Aug 29 2004 01:00 EST (Leonard Richardson) Butter Pecan Ice Cream: As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty.

Sun Aug 29 2004 05:00 PST (Leonard Richardson) Butter Pecan Ice Cream: As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty.

Tue Aug 31 2004 08:45 PST (News You Can Bruise): By request, here are recipes for the things I served at my Sunday night dinner party:

Tue Aug 31 2004 08:45 PST (News You Can Bruise): By request, here are recipes for the things I served at my Sunday night dinner party:

Tue Aug 31 2004 08:45 PST (News You Can Bruise): Hi, I'm Seth David Schoen. By request, here are recipes for the things I served at my Sunday night dinner party:

I'm Seth David Schoen.

Tue Aug 31 2004 08:45 PST (Leonard Richardson): By request, here are recipes for the things I served at my Sunday night dinner party:

Tue Aug 31 2004 11:45 EST (Leonard Richardson): By request, here are recipes for the things I served at my Sunday night dinner party:

Tue Aug 31 2004 15:45 PST (Leonard Richardson): By request, here are recipes for the things I served at my Sunday night dinner party:

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