I've made 500 meatballs and tomato sauce and am making dough for 200
cookies all for a fundraiser.

--
Currently reading: The Good House by Tannarive Due

On Fri, 29 Oct 2010 13:52:15 -0400, ravenlynne >
wrote:

> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.

I haven't even made a cup of coffee yet. I am not a morning
person. If I wasn't at the computer, I'd be staring at the TV.

--

Never trust a dog to watch your food.

On 10/29/2010 2:07 PM, sf wrote:
> On Fri, 29 Oct 2010 13:52:15 -0400, >
> wrote:
>
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>
> I haven't even made a cup of coffee yet. I am not a morning
> person. If I wasn't at the computer, I'd be staring at the TV.
>

but it's 2:21 pm...hehe.

--
Currently reading: The Good House by Tannarive Due

On Fri, 29 Oct 2010 14:21:47 -0400, ravenlynne >
wrote:

> On 10/29/2010 2:07 PM, sf wrote:
> > On Fri, 29 Oct 2010 13:52:15 -0400, >
> > wrote:
> >
> >> I've made 500 meatballs and tomato sauce and am making dough for 200
> >> cookies all for a fundraiser.
> >
> > I haven't even made a cup of coffee yet. I am not a morning
> > person. If I wasn't at the computer, I'd be staring at the TV.
> >
>
> but it's 2:21 pm...hehe.

LOL!

--

Never trust a dog to watch your food.

On 29/10/2010 1:52 PM, ravenlynne wrote:
> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.
>
I made a sour cherry pie this morning.

On 10/29/2010 2:37 PM, Dave Smith wrote:
> On 29/10/2010 1:52 PM, ravenlynne wrote:
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
> I made a sour cherry pie this morning.

how did the crust come out?

--
Currently reading: The Good House by Tannarive Due

On 29/10/2010 2:46 PM, ravenlynne wrote:
> On 10/29/2010 2:37 PM, Dave Smith wrote:
>> On 29/10/2010 1:52 PM, ravenlynne wrote:
>>> I've made 500 meatballs and tomato sauce and am making dough for 200
>>> cookies all for a fundraiser.
>>>
>> I made a sour cherry pie this morning.
>
> how did the crust come out?
>


I am patting myself on the back over the pastry. I think it is one of
the best crusts I have ever made. I used the old Crisco recipe, the one
with egg and vinegar, except that I substituted lard for the Crisco. It
is light and flaky. Maybe I didn't tear the bottom ofter all.

On 10/29/2010 2:49 PM, Dave Smith wrote:
> On 29/10/2010 2:46 PM, ravenlynne wrote:
>> On 10/29/2010 2:37 PM, Dave Smith wrote:
>>> On 29/10/2010 1:52 PM, ravenlynne wrote:
>>>> I've made 500 meatballs and tomato sauce and am making dough for 200
>>>> cookies all for a fundraiser.
>>>>
>>> I made a sour cherry pie this morning.
>>
>> how did the crust come out?
>>
>
>
> I am patting myself on the back over the pastry. I think it is one of
> the best crusts I have ever made. I used the old Crisco recipe, the one
> with egg and vinegar, except that I substituted lard for the Crisco. It
> is light and flaky. Maybe I didn't tear the bottom ofter all.

sounds great!

--
Currently reading: The Good House by Tannarive Due

On Oct 29, 1:52*pm, ravenlynne > wrote:
> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.
>
I'm on a mission to make the 'perfect' creamy hummus. So first thing
today, I peeled the skins of the chick peas (never done that in
previous attempts), and then proceeded with the rest of the recipe.
It's not bad, but next time I'm going to roast the garlic. Cans were
two for a dollar at my local Asian store. Lots of chick peas to
experiment with. Yeah!! e.

On 10/29/2010 3:21 PM, lainie wrote:
> On Oct 29, 1:52 pm, > wrote:
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
> I'm on a mission to make the 'perfect' creamy hummus. So first thing
> today, I peeled the skins of the chick peas (never done that in
> previous attempts), and then proceeded with the rest of the recipe.
> It's not bad, but next time I'm going to roast the garlic. Cans were
> two for a dollar at my local Asian store. Lots of chick peas to
> experiment with. Yeah!! e.

That sounds....time consuming lol.

--
Currently reading: The Good House by Tannarive Due

On 10/29/2010 3:21 PM, lainie wrote:
> On Oct 29, 1:52 pm, > wrote:
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
> I'm on a mission to make the 'perfect' creamy hummus. So first thing
> today, I peeled the skins of the chick peas (never done that in
> previous attempts), and then proceeded with the rest of the recipe.
> It's not bad, but next time I'm going to roast the garlic. Cans were
> two for a dollar at my local Asian store. Lots of chick peas to
> experiment with. Yeah!! e.

I peel chickpeas all the time, but I have never done it for hummus.
The peeled chickpeas go in soup or when I make couscous. I don't
like when the skins fall off and float around the pot.

I can get a nice creamy hummus with my blender. It's kind of a pain
to do it that way though because you have to add the chick peas very
slowly and you have to keep stopping the machine. Otherwise, at
least with my blender the chickpeas just don't blend the and blade
just whirls around. I find it slightly messier than the food
processor too.

When I make hummus in the food processor it is much grainier. Next
time I'll try it with peeled chickpeas.

We also often add roasted garlic and black olives. Or roasted red
peppers.

Tracy

On Fri, 29 Oct 2010 12:21:10 -0700 (PDT), lainie >
wrote:

> On Oct 29, 1:52*pm, ravenlynne > wrote:
> > I've made 500 meatballs and tomato sauce and am making dough for 200
> > cookies all for a fundraiser.
> >
> I'm on a mission to make the 'perfect' creamy hummus. So first thing
> today, I peeled the skins of the chick peas (never done that in
> previous attempts), and then proceeded with the rest of the recipe.
> It's not bad, but next time I'm going to roast the garlic. Cans were
> two for a dollar at my local Asian store. Lots of chick peas to
> experiment with. Yeah!! e.

I think you'll like roasted garlic, it always adds a nice mellow
flavor to things. I don't make hummus myself because it's too easy to
purchase stuff I like; but I think Steve Pope has talked about using
canned chick peas in the past with good results. Peeling chick peas
sounds like a big, boring chore - like peeling favas were for me.
Keep us posted with your experiments!

--

Never trust a dog to watch your food.

On Fri, 29 Oct 2010 15:41:29 -0400, ravenlynne >
wrote:

> On 10/29/2010 3:21 PM, lainie wrote:
> > On Oct 29, 1:52 pm, > wrote:
> >> I've made 500 meatballs and tomato sauce and am making dough for 200
> >> cookies all for a fundraiser.
> >>
> > I'm on a mission to make the 'perfect' creamy hummus. So first thing
> > today, I peeled the skins of the chick peas (never done that in
> > previous attempts), and then proceeded with the rest of the recipe.
> > It's not bad, but next time I'm going to roast the garlic. Cans were
> > two for a dollar at my local Asian store. Lots of chick peas to
> > experiment with. Yeah!! e.
>
> That sounds....time consuming lol.

Says the person who just made 500 meat-a-balls!

--

Never trust a dog to watch your food.

ravenlynne > wrote in -
september.org:

> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.
>



When you've finished there, can you come give me a hand please??!!

I'm only preparing and cooking for approx 50, so you'll find it a breeze ;-)


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If you
want to experience the element, get out of the vehicle !

On Fri, 29 Oct 2010 16:12:29 -0400, Tracy > wrote:

> I can get a nice creamy hummus with my blender. It's kind of a pain
> to do it that way though because you have to add the chick peas very
> slowly and you have to keep stopping the machine.

Have you tried putting one of those canning funnels into the hole in
the blender lid? That strategy works for me with the Cuisinart.

http://www.nelsonappliance.com/image...3820000805.jpg
http://www.fantes.com/images/22630-1funnels.jpg

--

Never trust a dog to watch your food.

Il 29/10/2010 19.52, ravenlynne ha scritto:
> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.

Pork ribs, marinaded 24h in:

olive oil
soy sauce
chopped onion
black pepper
apple vinegar
ginger grated
honey (abundant)

electric oven at 356F in a baking pan covert with aluminium, and exposed
at the end.

Served with pan's potatoes, cauliflower with chili, sweet red pepper
blazes, and soused raw carrots julienned.

Accept suggestions for other ways to obtain honey ribs in the oven (I
don't have a BBQ).

--
ale

Perche' le ricette non sono formule, se non guide, orientamenti, che
ciascuno puo' interpretare a suo gusto.
A suo buon gusto.

On Fri, 29 Oct 2010 23:06:57 +0200, as >
wrote:

> Il 29/10/2010 19.52, ravenlynne ha scritto:
> > I've made 500 meatballs and tomato sauce and am making dough for 200
> > cookies all for a fundraiser.
>
> Pork ribs, marinaded 24h in:
>
> olive oil
> soy sauce
> chopped onion
> black pepper
> apple vinegar
> ginger grated
> honey (abundant)
>
> electric oven at 356F in a baking pan covert with aluminium, and exposed
> at the end.
>
> Served with pan's potatoes, cauliflower with chili, sweet red pepper
> blazes, and soused raw carrots julienned.
>
> Accept suggestions for other ways to obtain honey ribs in the oven (I
> don't have a BBQ).

Sounds good. A variation would be to add a bit of hoi sin sauce to
it.

--

Never trust a dog to watch your food.

On 10/29/2010 4:41 PM, Aussie wrote:
> > wrote in -
> september.org:
>
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
>
>
>
> When you've finished there, can you come give me a hand please??!!
>
> I'm only preparing and cooking for approx 50, so you'll find it a breeze ;-)
>
>

Cooking for 100 lol.

--
Currently reading: The Good House by Tannarive Due

On 10/29/2010 4:37 PM, sf wrote:
> On Fri, 29 Oct 2010 15:41:29 -0400, >
> wrote:
>
>> On 10/29/2010 3:21 PM, lainie wrote:
>>> On Oct 29, 1:52 pm, > wrote:
>>>> I've made 500 meatballs and tomato sauce and am making dough for 200
>>>> cookies all for a fundraiser.
>>>>
>>> I'm on a mission to make the 'perfect' creamy hummus. So first thing
>>> today, I peeled the skins of the chick peas (never done that in
>>> previous attempts), and then proceeded with the rest of the recipe.
>>> It's not bad, but next time I'm going to roast the garlic. Cans were
>>> two for a dollar at my local Asian store. Lots of chick peas to
>>> experiment with. Yeah!! e.
>>
>> That sounds....time consuming lol.
>
> Says the person who just made 500 meat-a-balls!
>

That's gotta be easier that peeling chickpeas, but I've never tried so
who knows.

--
Currently reading: The Good House by Tannarive Due

On 10/29/2010 6:16 PM, sf wrote:
> On Fri, 29 Oct 2010 23:06:57 +0200, >
> wrote:
>
>> Il 29/10/2010 19.52, ravenlynne ha scritto:
>>> I've made 500 meatballs and tomato sauce and am making dough for 200
>>> cookies all for a fundraiser.
>>
>> Pork ribs, marinaded 24h in:
>>
>> olive oil
>> soy sauce
>> chopped onion
>> black pepper
>> apple vinegar
>> ginger grated
>> honey (abundant)
>>
>> electric oven at 356F in a baking pan covert with aluminium, and exposed
>> at the end.
>>
>> Served with pan's potatoes, cauliflower with chili, sweet red pepper
>> blazes, and soused raw carrots julienned.
>>
>> Accept suggestions for other ways to obtain honey ribs in the oven (I
>> don't have a BBQ).
>
> Sounds good. A variation would be to add a bit of hoi sin sauce to
> it.
>

soy sauce/brown sugar/ ginger mix is good too.

--
Currently reading: The Good House by Tannarive Due

ravenlynne wrote:
> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.
>

I made Braised Chicken Thighs.

I cooked dinner for me... pork with refried beans.

http://i56.tinypic.com/9a0b35.jpg

http://i52.tinypic.com/afbnlx.jpg

http://i53.tinypic.com/2ezl8c4.jpg

http://i52.tinypic.com/ir5pbr.jpg

Yoose don't know what good is,
and enough for manana.

sf wrote:
> On Fri, 29 Oct 2010 16:12:29 -0400, Tracy > wrote:
>
>> I can get a nice creamy hummus with my blender. It's kind of a pain
>> to do it that way though because you have to add the chick peas very
>> slowly and you have to keep stopping the machine.
>
> Have you tried putting one of those canning funnels into the hole in
> the blender lid? That strategy works for me with the Cuisinart.
>
> http://www.nelsonappliance.com/image...3820000805.jpg
> http://www.fantes.com/images/22630-1funnels.jpg
>


The problem is not getting the chick peas in the blender, it's getting
the whole mess to blend together. If I dumped everything together just
the ingredients closest to the blade would get pureed. When I use the
blender, I put the garlic, oil, tahini, lemon juice and roasted peppers
(if using first) in the blender. I then add a few chick peas at a time
and blend. As I add more chick peas, I add a little of the liquid from
the can. It's just tedious. If I use the food processor, I can put
everything in together. The texture is acceptable, but not as creamy. I
am going to try peeling the chickpeas next time and maybe the texture
will be better.

Tracy

On Fri, 29 Oct 2010 23:48:51 GMT, "Michael \"Dog3\""
> wrote:

>ravenlynne > -
>september.org: in rec.food.cooking
>
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
>
>I cooked nothing earlier today but tonight it is going to be stuffed sole
>for dinner.
>
>Michael

Where have you been?

ravenlynne wrote:
> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.
>


Grilled chicken thighs with my homemade spice blend
Rice pilaf
Asparagus sauteed in olive oil with a sliced clove of garlic
sliced avocado

Yours sounds like a lot more work. ;-)

gloria p

In article >,
ravenlynne > wrote:

> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.

Minnesota Mooshy Chow Mein. I have a bunch of chicken bits to use -
they came from the soup bones.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

Gloria wrote:

> Grilled chicken thighs with my homemade spice blend
> Rice pilaf
> Asparagus sauteed in olive oil with a sliced clove of garlic
> sliced avocado

El Pollo Loco! (3-piece dinner with corn tortillas, two kinds of salsa, cole
slaw, and black beans, accompanied by a Negra Modelo). I never get El Pollo
Loco in northern California because the only franchise around is too far to
drive for "fast food," so it's a treat for me. My dessert was part of a
"Spicy Maya" bar from Chuao. (http://www.chuaochocolatier.com/)

Lin's doing a fancy-schmancy event tonight, so I fended for myself.

Bob

In article >,
ravenlynne > wrote:

> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.

I made myself rice pudding for breakfast and currently have some chicken
drumsticks, potato chunks and carrot chunks baking for dinner. I'll
nuke some peas to go with 'em later.

Miche

--
Electricians do it in three phases

On 10/30/2010 3:23 AM, ntantiques wrote:
> On Oct 29, 10:52 am, > wrote:
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
>> --
>> Currently reading: The Good House by Tannarive Due
>
> We had grilled fresh swordfish with asparagus risotto tonight - good
> stuff.
>
> Supposed to rain tomorrow, so I'll be cranking out my own mega batch
> of cookies to freeze for an upcoming benefit bake sale...a basic Toll
> House cookie recipe jazzed up with lots of white& semi sweet
> chocolate bits, extra vanilla& chopped dried cherries...always a hit.
>
> Nancy T

I like the cherry addition!

Wish it would rain here..hasn't in weeks.

--
Currently reading: The Good House by Tannarive Due

On Oct 29, 3:41*pm, ravenlynne > wrote:
> On 10/29/2010 3:21 PM, lainie wrote:
>
> > On Oct 29, 1:52 pm, > *wrote:
> >> I've made 500 meatballs and tomato sauce and am making dough for 200
> >> cookies all for a fundraiser.
>
> > I'm on a mission to make the 'perfect' creamy hummus. *So first thing
> > today, I peeled the skins of the chick peas (never done that in
> > previous attempts), and then proceeded with the rest of the recipe.
> > It's not bad, but next time I'm going to roast the garlic. Cans were
> > two for a dollar at my local Asian store. * Lots of chick peas to
> > experiment with. *Yeah!! *e.
>
> That sounds....time consuming lol.
>
> --
> Currently reading: *The Good House by Tannarive Due

Not really. By the time I was half way through my first coffee, they
were done. The skins just popped out! BTW, have you finished that
book yet? e.

On Oct 30, 7:18*am, ravenlynne > wrote:
> On 10/30/2010 3:23 AM, ntantiques wrote:
>
>
>
>
>
>
>
>
>
> > On Oct 29, 10:52 am, > *wrote:
> >> I've made 500 meatballs and tomato sauce and am making dough for 200
> >> cookies all for a fundraiser.
>
> >> --
> >> Currently reading: *The Good House by Tannarive Due
>
> > We had grilled fresh swordfish with asparagus risotto tonight - good
> > stuff.
>
> > Supposed to rain tomorrow, so I'll be cranking out my own mega batch
> > of cookies to freeze for an upcoming benefit bake sale...a basic Toll
> > House cookie recipe jazzed up with lots of white& *semi sweet
> > chocolate bits, extra vanilla& *chopped dried cherries...always a hit..
>
> > Nancy T
>
> I like the cherry addition!
>
And you almost can't go wrong with "extra vanilla."

--Bryan

On Sat, 30 Oct 2010 00:23:09 -0700 (PDT), ntantiques
> wrote:

> We had grilled fresh swordfish with asparagus risotto tonight - good
> stuff.

Dang, that sounds great! Where are your pictures, woman?

I had dinner at Olive Garden last night. Yeah, I know.... so you
don't have to go there. It was a small TGIF gathering of people I
used to work with. We pick it that location because it's near the
freeway, so people can go home, there's plenty of free parking and we
can usually get a little alcove where a group can socialize without
disturbing other diners. I ordered their beef short ribs. They came
out looking burned, but I think it was a sauce made with balsamic
vinegar. I ordered them because we're looking for another place that
serves a good short rib... the place where hubby loves to order them
took them off the menu for some odd reason. I guess there are too
many copycats in town. Anyway, the meat was cooked perfectly but the
sauce was too vinegary (hubby hates the taste of vinegar), so I sent
it back and ordered another new menu item, Seafood Brodetto, which
turned out to be delicious. Their online description reads this way:
Scallops, shrimp and delicate tilapia with spinach and mushrooms
simmered in a light white wine and marinara-saffron broth. Served with
toasted ciabatta bread. Most of the time, I'm pretty much unimpressed
with the food at Olive Garden - but I'd order that one again. Heck,
I'd make it!

Here are some recipes.
http://recipes.epicurean.com/recipe/...food-stew.html
<http://www.napastyle.com/recipe/recipe.jsp?productId=2305&parentCategoryId=614&cat egoryId=700&subCategoryId=728>
http://www.deliciousitaly.com/ricett...&regione_id=10
<http://www.foodnetwork.com/recipes/mario-batali/seafood-soup-trieste-style-brodetto-triestino-recipe/index.html>

It looks like there are a *lot* of variations on the theme.





--

Never trust a dog to watch your food.

On Oct 29, 1:52*pm, ravenlynne > wrote:
> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.
>
> --
> Currently reading: *The Good House by Tannarive Due

At home? Alone? How many pots and pans did you use? This intrigues
me.

On 10/30/2010 11:08 AM, Kalmia wrote:
> On Oct 29, 1:52 pm, > wrote:
>> I've made 500 meatballs and tomato sauce and am making dough for 200
>> cookies all for a fundraiser.
>>
>> --
>> Currently reading: The Good House by Tannarive Due
>
> At home? Alone? How many pots and pans did you use? This intrigues
> me.

2 lbs made 40 meat balls. I can fit 20 on each of my two cookie sheets.
I baked them two pans at a time. So 1 bowl and two pans. Each batch
took 30 min to bake and 5 min to mix. It took the better part of a day
and a half with my husband watching the kids. I don't want to see a
meaball for a long time.

--
Currently reading: The Good House by Tannarive Due

On 10/30/2010 8:34 AM, lainie wrote:
> On Oct 29, 3:41 pm, > wrote:
>> On 10/29/2010 3:21 PM, lainie wrote:
>>
>>> On Oct 29, 1:52 pm, > wrote:
>>>> I've made 500 meatballs and tomato sauce and am making dough for 200
>>>> cookies all for a fundraiser.
>>
>>> I'm on a mission to make the 'perfect' creamy hummus. So first thing
>>> today, I peeled the skins of the chick peas (never done that in
>>> previous attempts), and then proceeded with the rest of the recipe.
>>> It's not bad, but next time I'm going to roast the garlic. Cans were
>>> two for a dollar at my local Asian store. Lots of chick peas to
>>> experiment with. Yeah!! e.
>>
>> That sounds....time consuming lol.
>>
>> --
>> Currently reading: The Good House by Tannarive Due
>
> Not really. By the time I was half way through my first coffee, they
> were done. The skins just popped out! BTW, have you finished that
> book yet? e.

No...it's taking a while because I'm taking human anatomy 1 and organic
chemistry in college at the moment so between that and 4 kids you can
guess how much free time I have.

--
Currently reading: The Good House by Tannarive Due

On Fri, 29 Oct 2010 13:52:15 -0400, ravenlynne wrote:

> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.

holy jesus!

your pal,
blake

On Fri, 29 Oct 2010 14:49:56 -0400, Dave Smith wrote:

> On 29/10/2010 2:46 PM, ravenlynne wrote:
>> On 10/29/2010 2:37 PM, Dave Smith wrote:
>>> On 29/10/2010 1:52 PM, ravenlynne wrote:
>>>> I've made 500 meatballs and tomato sauce and am making dough for 200
>>>> cookies all for a fundraiser.
>>>>
>>> I made a sour cherry pie this morning.
>>
>> how did the crust come out?
>>
>
> I am patting myself on the back over the pastry. I think it is one of
> the best crusts I have ever made. I used the old Crisco recipe, the one
> with egg and vinegar, except that I substituted lard for the Crisco. It
> is light and flaky. Maybe I didn't tear the bottom ofter all.

i love a happy ending.

your pal,
blake

On Fri, 29 Oct 2010 20:42:01 -0400, Tracy wrote:

> sf wrote:
>> On Fri, 29 Oct 2010 16:12:29 -0400, Tracy > wrote:
>>
>>> I can get a nice creamy hummus with my blender. It's kind of a pain
>>> to do it that way though because you have to add the chick peas very
>>> slowly and you have to keep stopping the machine.
>>
>> Have you tried putting one of those canning funnels into the hole in
>> the blender lid? That strategy works for me with the Cuisinart.
>>
>> http://www.nelsonappliance.com/image...3820000805.jpg
>> http://www.fantes.com/images/22630-1funnels.jpg
>>
>
> The problem is not getting the chick peas in the blender, it's getting
> the whole mess to blend together. If I dumped everything together just
> the ingredients closest to the blade would get pureed. When I use the
> blender, I put the garlic, oil, tahini, lemon juice and roasted peppers
> (if using first) in the blender. I then add a few chick peas at a time
> and blend. As I add more chick peas, I add a little of the liquid from
> the can. It's just tedious. If I use the food processor, I can put
> everything in together. The texture is acceptable, but not as creamy. I
> am going to try peeling the chickpeas next time and maybe the texture
> will be better.
>
> Tracy

don't folks often use a stick blender for this?

<http://www.savvyvegetarian.com/vegetarian-recipes/hummus.php>

it would seem a good tool for the job.

your pal,
blake

On 10/29/2010 7:14 PM, Brooklyn1 wrote:
> I cooked dinner for me... pork with refried beans.
>
> http://i56.tinypic.com/9a0b35.jpg
>
> http://i52.tinypic.com/afbnlx.jpg
>
> http://i53.tinypic.com/2ezl8c4.jpg
>
> http://i52.tinypic.com/ir5pbr.jpg
>
> Yoose don't know what good is,
> and enough for manana.

We are almost in sync. Tonight I am cooking refried beans and pork
enchiladas. The beans were in the freezer, I just have to heat them,
mash them up a little and add some minced jalapeno.

Becca

On Fri, 29 Oct 2010 13:52:15 -0400, ravenlynne wrote:

> I've made 500 meatballs and tomato sauce and am making dough for 200
> cookies all for a fundraiser.

500 meatballs? I get tried rolling 25 of them. If you sell your
meatballs 2 for $1, that's would be.... uh... I don't know. Help
me out here Stu.

I made a Spanish choriso, egg, and cheese sandwich.

http://img818.imageshack.us/img818/6830/saf7381.jpg

-sw