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You are here: Home / Archives for Food & Recipes / Cooking

Cooking

Late OT & Thursday Night Menu

by Anne Laurie|  October 9, 200912:07 am| 116 Comments

This post is in: Cooking, Dog Blogging, Open Threads

Our “new” dog Gloria’s status is changing from foster to permanent, and she is totally taking advantage. Eight-year-old Zevon is limping from a hard shoulder check, Syd Viscous is reverting to his old abused Worm Boy persona, and don’t even ask what the three cats think. Gloria automatically goes to the Time Out crate when I raise my voice now, but you can see the “Whatevs — totally worth it” thought balloon hanging over her head, the little menace. Time to re-enroll at the doggy training classes…

Here is Bad Horse Filly’s First Snow Thursday Night Menu:

This is not your mamma’s canned tomato soup and grilled cheese, and can I say, the flax cookies are addictive (they’re a friend’s recipe, so I can say that.)

Hearty Tomato Soup
Totally Awesome Grilled Cheese Sandwiches
Flax Cookies

(Click the blue ‘First Snow’ link for the complete details.)

show full post on front page

Last weekend we (two humans, three dogs) drove out to Springfield to visit Gloria’s original foster-parents. Gloria was thrilled to see them — she started howling joyously when we turned up the driveway — but an hour or so later, when I used the word “home”, she was just as glad to hop in the car and settle down for the trip back. Being one of a pack of three “big” (15lb) papillons suits her better than being the odd girl out among a half-dozen elderly show-standard (6-8lb) papillons, it seems. And being QUEEN of her new pack would be even better, so she’s been riding Sydney’s butt and Zevon’s last nerve relentlessly ever since.

Late OT & Thursday Night MenuPost + Comments (116)

Thursday Night Open Thread

by John Cole|  September 24, 20097:53 pm| 290 Comments

This post is in: Cooking, Open Threads

mycats

I’ve been informed that I should post the Thursday night open thread early because all the geeks are going to rush off to watch Flash Forward. Duly noted.

Here is the Thursday Night recipe:

1. Greek Pasta w/Shrimp
2. Salad – add some black olives, feta and Greek dressing to continue the theme
3. Greek Style Green Beans
4. Honey of a Pie

Keep the dictionary entries coming.

Thursday Night Open ThreadPost + Comments (290)

Thursday Night Open Thread

by John Cole|  August 20, 20097:52 pm| 120 Comments

This post is in: Cat Blogging, Cooking, Dog Blogging, Open Threads

First, some pet pics:

dog_flowers

not_tunch

youtalkingtome

pookie-001

I swear that last dog is a photo shop job. Check out the pink nose and the almost human eyes.

Also this week, back by popular request, BHF has your weekend menu:

1. Grilled Salmon w/Orange Glaze

2. Tomato & Bell Pepper Soup

3. Hearty Bread

4. Raspberries & Blackberries w/whipping cream

Click the link for the full menu.

Also, below the fold, Redkitten has the play-by-play for her latest experience giving birth.

show full post on front page

Aug 12
8:30am: Wake up, and prepare for the 15-minute ordeal that is called “rolling over”. Give up and decide to read for a bit.
9:00am: Roll over, and underwear promptly becomes soaked. That ain’t pee, kids. Sit there blinking stupidly for about 10 minutes before calling hospital.
9:50am: Call husband and tell him to get his baby-making ass home.
11:15: Arrive at hospital, where they say that they’re not detecting amniotic fluid, and that they think I just peed myself. WTF? They decide to keep me for a few hours anyway, just in case.
12pm – 4pm: Walk. A lot. Walk some more. Look at each other. Read. Walk. If they tell me to go home after this, I will have to choke someone.
4pm: Dr C. examines me and says that yes, membranes are ruptured. Resist urge to say “I fucking well TOLD you this, didn’t I?” Am told that inducement will take place tomorrow morning if no progress on labour. Call parents. Spend rest of day and night waiting for contractions that don’t come.

Aug 13
8:45: Brought into birthing room and shot full of pitocin.
9am – 6pm: Minor contractions every few minutes, but nothing to write home about. Alternate between bed, birthing ball and walking, depending on how long it takes ass to go completely numb. Hear about girl who came in and had her baby an hour after she arrived, and curse that bitch.
6pm: Dr. C. comes in and informs us that dilation is only 2cm. Shit. Says that if no progress by 8:45pm, will do c-section. My mother is freaking out. I couldn’t care less — as long as baby is healthy, who cares if s/he comes out my woo-hoo, my belly, or my left nostril?
7:30pm: Update Facebook status on husband’s cell phone, saying that I’m having a c-section. Hit “update”, and water immediately breaks.
7:32: Whoa. These contractions are a lot stronger.
7:35: A LOT stronger.
7:36: Holy fuck.
7:38: Kill. Me. Now. Please.
7:40 – 9:15: Experience sheer hell. No break at all between contractions, and they are STRONG. Try to control breathing, but it feels oddly good to just scream incoherently into pillow. Am examined again, and find out that I’m STILL only at 2cm. Cry hysterically. Dr. C. says that if no progress by midnight, I’ll have c-section anyway.
9:16: Decide that drug-free births are for the birds and beg for an epidural. Am incoherent with pain by this point, but message gets through.
9:30: Anesthesiologist arrives with sound of angels singing. Cannot even speak, as am so delirious with pain. Receive epidural.
9:35: There is a special place in heaven reserved for anesthesiologists. Srsly.
9:45 – 11:30: Recover and actually nap for a bit.
11:35: Am examined yet again, and find out that during nap, I went from 2cm to 9cm. w00t!
11:45pm – 12am: Feeling a LOT of pressure. Want to push.

Aug 14
12am: Nurse examines me and says I’m at 10cm. It’s go time!
12:01 – 1:00: Perform remarkable impersonation of someone trying to poop out a coconut. Am told that I’m really efficient at pushing, and am glad that something is finally going well. Nurse says she can see head. Dr. C comes back in. Everything’s going awesome.
1:01: Everything is not awesome. Fetal heart rate dropping, and fast.
1:05: Dr. looks serious and says “We have to get this baby out now.” Episiotomy time. Am given local anaesthetic, although I don’t care what they do to me at this point. I just want my baby.
1:10: Episiotomy performed. Husband sees entire thing taking place. I may bear the physical scar, but I think he’ll be having nightmares for the rest of his life.
1:14: After getting head out, discover that umbilical cord is wrapped around baby’s neck. Push out shoulders, and doctor gets cord unwrapped, suctions baby, and delivery is complete.
1:15am: It’s a boy! Hearing him crying is a huge relief.
1:17 – 3am: Complete blur. Get stitched up. Keith takes baby to see grandparents, who are complete emotional wrecks by this point. Baby is weighed (7lbs 11 oz.) Try nursing, and little Samuel latches on quite nicely, staring at me the entire time. I’m completely delirious with fatigue as we all get wheeled back to my room, but all I know is this:

I’m completely, utterly, and hopelessly in love. And I feel like I’ve been run over by a large truck.

Thursday Night Open ThreadPost + Comments (120)

Top Chef Open Thread

by John Cole|  August 19, 20098:34 pm| 43 Comments

This post is in: Cooking, Open Threads, Television

By request.

Anything to keep the natives happy.

Top Chef Open ThreadPost + Comments (43)

Peet’s Coffee

by John Cole|  May 15, 20093:42 pm| 161 Comments

This post is in: Cooking, Open Threads

I’m now addicted.

It is in no way, shape, or form, is a “mild-medium” general purpose coffee like I asked when I was soliciting advice a while back, and, in fact, I think one step up from the Peet’s French Roast is some flavored version of JP-8, but after the shock of the first sip (initial reaction: “MY GOD- MY COMMENTERS WANT ME TO HAVE A HEART ATTACK”), I can’t drink anything else.

Plus, it makes my house smell amazing.

Also, the shaking stops after about twenty minutes.

Peet’s CoffeePost + Comments (161)

Friday Night Open Thread

by John Cole|  May 8, 20097:37 pm| 271 Comments

This post is in: Cat Blogging, Cooking, Movies, Open Threads

Dinner was excellent, and the mushrooms turned out great. I actually made two marinades (one with lime juice and one with balsamic) as suggested in the comments below, and then ended up using neither. I just washed them, brushed them with a little olive oil, cooked them, and then tasted one to see which marinade would be better, and decided all it needed was a little sea salt and some pepper. Very good. Summer food rules, especially since so much of it is light and healthy and I’m always trying to make it so there is less of me to love. Apparently too big to fail only works for the banks.

At any rate, not much going on at the Cole homestead tonight or this weekend. I was thinking about going home to take mom out to dinner since my father is in Reno, but when I called my mom to ask, she said “That is ok, I have lacrosse games to watch.” I wish I hadn’t already mailed her a card.

Tomorrow I am renting a rototiller and plowing up the plot I have cleared for the garden, and I suppose I need to finalize what I am going to plant. I might go see Star Trek this weekend, as well.

Finally, I have been on the receiving end of a vicious assault the entire time I have been writing this:

Also, the Pens and Caps are on, and it is about to get brutal, as Ovechkin just intentionally destroyed Gonchar’s knee, and will probably be beaten to a bloody pulp.

What is on the agenda for you all?

Friday Night Open ThreadPost + Comments (271)

Think Fast

by John Cole|  May 8, 20093:36 pm| 90 Comments

This post is in: Cooking

I need a marinade for portabella mushrooms before grill thirty tonight, preferably something that is already in most kitchens. Having grilled zucchini and yellow squash marinated in an island teriyaki sauce I have wanted to try for a while and have no idea how well it will work, a baked onion, sliced tomatoes, and grilled portabellas, but I can’t figure out what to marinade them in and want to pick something up on the way home.

BTW- if you have never had a baked onion, they are one of my favorite grilled things in the world. Just take a big sweet onion, peel the first layer and cut a cone into the top, throw some beef bouillon, fresh garlic, salt, pepper, and paprika, wrap in foil, and cook on the edges of the grill for an hour or so.

My mouth is watering thinking about the onions.

Think FastPost + Comments (90)

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