As much as I enjoy cooking, I find I have so little time (or energy)
to do the kind of cooking I like. I love to find a recipe that
requires that I learn a new technique or a convoluted recipe that
requires close attention and challenges my skills. Not having a Sandy
Eggo Cookin to work toward this year, which might make me pull my head
out of my...uh, work didn't help. Working as a litigation paralegal,
my work week is often too slammed to allow more than "cursory
cooking." And I work one or both days on weekends when we're either in
a windup to trial or in document intensive discovery, such as this
weekend. We also travel a bit and I can't seem to get Agent configured
well with WiFi :-(

It's been worse than usual for a while now and doesn't look like it's
going to get any better anytime soon. It's also why I've been posting
so infrequently in the last few months. Anywhooo, just wanted to pop
in and say that I'm still cruising the ng when I get the chance
(although I use the "catch up with newsgroups" choice in Agent far too
often to suit me), and never would have thought I'd turn into a
*lurker* <g>

OB: I was able to get some babyback ribs tooled up this afternoon,
which the DH will barbecue tomorrow while I spend a few hours in the
office on Sunday, so I'm looking forward to the ribs (recipe for sauce
follows) and treating myself to a taste or two of this:

@@@@@ Now You're Cooking! Export Format

Cosmopolitan Cocktail

beverages

1 1/4 ounces Grey Goose vodka; (about 2 1/2 tablespoons)
1/4 ounce rose's lime juice; (about 3/4 tablespoon)
1/4 ounce triple sec or cointreau; (about 3/4 tablespoon)
1/4 cup cranberry juice
1 cup ice cubes

In a cocktail shaker combine all ingredients. Shake well and strain
into a Martini glass.

Garnish drink with lime.

@@@@@ Now You're Cooking! Export Format

Beef And Pork Barbecue Sauce

barbecue

3/4 cup chili sauce
1/3 cup lemon juice
1/4 cup onion; grated
2 tablespoons dry mustard
1/2 cup Worcestershire sauce
2 teaspoons salt
2 teaspoons paprika

Combine all ingredients. Store refrigerated.

This is a very zippy, sharp barbecue sauce.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."


-- Duncan Hines


To reply, replace "meatloaf" with "cox"

Can't you sue your firm for deprevation of quality of life or something?

Andy

"Terry Squeaks Pulliam Burd" > wrote in message
...
> As much as I enjoy cooking, I find I have so little time (or energy)
> to do the kind of cooking I like. I love to find a recipe that
> requires that I learn a new technique or a convoluted recipe that
> requires close attention and challenges my skills. Not having a Sandy
> Eggo Cookin to work toward this year, which might make me pull my head
> out of my...uh, work didn't help. Working as a litigation paralegal,
> my work week is often too slammed to allow more than "cursory
> cooking." And I work one or both days on weekends when we're either in
> a windup to trial or in document intensive discovery, such as this
> weekend. We also travel a bit and I can't seem to get Agent configured
> well with WiFi :-(
>
> It's been worse than usual for a while now and doesn't look like it's
> going to get any better anytime soon. It's also why I've been posting
> so infrequently in the last few months. Anywhooo, just wanted to pop
> in and say that I'm still cruising the ng when I get the chance
> (although I use the "catch up with newsgroups" choice in Agent far too
> often to suit me), and never would have thought I'd turn into a
> *lurker* <g>
>
> OB: I was able to get some babyback ribs tooled up this afternoon,
> which the DH will barbecue tomorrow while I spend a few hours in the
> office on Sunday, so I'm looking forward to the ribs (recipe for sauce
> follows) and treating myself to a taste or two of this:
>
> @@@@@ Now You're Cooking! Export Format
>
> Cosmopolitan Cocktail
>
> beverages
>
> 1 1/4 ounces Grey Goose vodka; (about 2 1/2 tablespoons)
> 1/4 ounce rose's lime juice; (about 3/4 tablespoon)
> 1/4 ounce triple sec or cointreau; (about 3/4 tablespoon)
> 1/4 cup cranberry juice
> 1 cup ice cubes
>
> In a cocktail shaker combine all ingredients. Shake well and strain
> into a Martini glass.
>
> Garnish drink with lime.
>

Um, stupid question here. Why would you use very expensive vodka if you are
going to add enough sweeteners so that you can't taste it anyway?

On Sun, 4 Nov 2007 08:37:37 -0500, "Kswck" >
rummaged around random neurons and opined:

>Um, stupid question here. Why would you use very expensive vodka if you are
>going to add enough sweeteners so that you can't taste it anyway?
>
Not stupid, just a matter of preference. You can't taste the
difference between most expensive and most cheap alcohol after the
first few swallows, anyway. <shrug> I just wouldn't give a lesser
vodka house room, so wouldn't have anything else on hand.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."


-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Sun, 04 Nov 2007 04:18:36 -0600, Andy <q> rummaged around random
neurons and opined:

>Can't you sue your firm for deprevation of quality of life or something?

Well, there are the 2 martini lunches that come my way with enough
regularity to keep me happy :-)

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."


-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Sun, 04 Nov 2007 05:24:21 -0500, margaret suran
> rummaged around random neurons and
opined:

>With the Second Avenue Deli soon to re-open on 33rd Street, between
>Lexington and Third Avenues, please make plans to visit soon, so that
>you can relax and hang out with me. I assume that your daughter still
>lives in New York City and I would love to see both of you again.
>
The very next time the DH and I visit Kristen, you'll be the first to
know about it. We now also have twin grandsons across the river in
Maplewood NJ, so expect that we'll be there sooner rather than later.

Cheers,
Tee

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."


-- Duncan Hines


To reply, replace "meatloaf" with "cox"