double nickel, this week!

who is seal and in what context?

I have been "the help" and it's just a short-handed way of saying the servers, hostesses, bussers and bartenders have never objected and usually ask if everything is alright.

I am 6 years out from surgery, and love to eat out. Order what you want, eat what you want, and ask that the rest be boxed. Say I liked it, loved it, or it was ok, but my appetite is small. Can I take that home?
Just don't think you have to "please the help" by consuming what you are served.
bbf

Saturday was hot dogs and beans, Sunday a roast beast and Friday was meatless - eggs, pancakes or fish. There were only 5 or 6 regular meals in the week day rotation.

These places are not near Amherst. Waltham is a suburb of Boston, Amherst is in the Pioneer Valley near the Conn. River.

I like eggs every way I know, but when eating them over easy I can eat the white, sop up the yellow with toast, but won't eat where they touch. Strange, I know. I think it's a texture thing.

P MA F

For us, if we are old enough, the blizzard of 78 in MA is still part of our history. The storm was huge and there was no food in stores, no deliveries for almost 10 days. I had a collge final and went into Boston, but as I went home on the toll road, I was worried how I would get home. At the time, I was working as a grocery store cashier and I was close enough that I could work after 4 days. Our only customer were the National Guard who were taking essential folks to keep them alive, and there was no food on shelfs like bread, milk, meat or produce. Now here in the northeast, any hint of snow has everyone scrambling for food. I hope the next generation has less worries about getting the basics.

Same thing(ish) here, Went with folks from work, and after had Massive asthma attack. I worked in a hospital at the time, and went down to ER, I don't know what dish caused it, but haven't wanted to risk it since (25 years).

Thank you, I did go with the smitten recipe, I have everything ready to go, and will do it just before my guests get here and keep in the oven until I serve, around 45 minutes.

I am trying the pioneer woman's recipe and it calls for a roux based cream sauce. Can I make it in the afternoon, to be reheated and served at 7pm?

Carmalized onions with balsamic vinegar on crostini with goat cheese underneath. So good...

Having used this exactly the first time and now adapting it with several variations, I'm sure you can use the chops. And if you wanted to do an oven braise instead of slow cooker I believe it would work. The flavor is in the apples and cranberry mix so just try it and see what works. Family keeps asking for it and now I put a few bags of fresh cranberries in freezer for use when the stores don't carry them.

How about something savory? I used this as a start, changed to a pork loin but my family loved it.
http://southernfood.about.com/od/croc...

I have no room that won't put it near the milk.

So I wasn't thinking ahead and made crock pot chili and stove top chicken stock this afternoon. I also went shopping and have a full gallon of milk in the fridge. I know that I should keep the hot food over 165 and the cold below 40ish so they both stay safe. How can I do that? I decided to put both in a 175 degree oven overnight and then in the am put the chili back into the crockpot and continue to cook for the day and the stock I'll strain and cool in an ice bath and then freeze for future use. What have I missed in this plan?

On edit I do this in the winter frequently and put them on the deck ( less than 40*) with great results! tonight will only get to the 50's!

The only thing I would add is a dash of celery seed. Classic MA,ME,NH,RI New England. There are variations, but classic this is it!

Put food out, no choices, don't give her a choice about what's availlabe. She will eat or be hungry, and that's ok. Children will fall into line when they know the boundries are firm. I am a teacher, so I deal with this often...

They are soft shelled bugs, so that means they don't travel well (live) and there is much less meat inside. I bought (3.99/lb) at my local supermarket last week and after cooking 3 I got enough meat for 3 lobster sandwiches ( on burger buns - sorry fellow NE folks). Delish, but they won't make it to the west coast. Edit- Sorry Servorg, didn't read your note before I answered....

We went to the Cold River Facotry in Maine, which makes Gin and Vodca. The Gin was delish and their menu suggests: a grey hound - gin grapefruit over ice... a gin toddy- gin, tea, sweetener and lemon to taste.
Me, I like it over rocks with lime or lemon.
Enjoy!

+1

I would like ALL my saved boards seen. I don't view this site as juch as I did before the change. FWIW, I am a daily reader and infrequent poster.

Another no...extra clicks to get to my saved boards and not seeing all my saved boards is going (has already) make me spend less time on this site. FWIW
I don't post often but read almost daily.

Or her Roasted Vegatable and Orzo salad... serve cold or room temp. no mayo or dairy to worry about.

What's the "sugar" issue? If he's a diabetic then it helps to learn what foods increace his blood sugar, and avoid them. And don't follow the rest of this post, as if this is the issue I'm totally wrong.
If he loves sugar (with no immediate health concerns) IMHO; let him eat cake. As people age most lose some of their sense of taste and they want something that tastes strong and sugar is something they can taste. If in 5-10 years they "could" have a health concern from eating sugar - so what?
I feed my Dad (87) and frankly he eats what he wants, and he doesn't really want to eat anything. He's lost 35 lbs this year and any calories I can get into him, I do. I buy Peeps when I see them, he loves them. I buy pie, encourage him to snack on those horrible packaged cakes and chips. I also buy Boost and Ensure flavors he like and encourage him to take a multivitamin (he doesn't). He won't be here in 10 years...what's the harm?

Late to the party, but I bought a microwave steamer (Tupperware) and it's the best tool I've bought. Not a dealer, no financial interest, just bought to support a friend. The veg are just right every time, easy to clean and FAST! MW is a good tool in my book.

I had the cranberry style this year for the first time, and they were the first things gone at the party.

Actually I'm in out Metrowest and don't eat out all that often, but I even noticed the pocketbook dogs in the malls around the holidays. And I originally replied to support Helene Goldberg's opinion, that she was not alone in feeling this way.

I guess that I would like the ability to choose my enviroments based on acceptable behavior. Before smoking was banned in bars, I didn't go there. I don't go to zoos or the circus. When I travel I check to see if they are pet friendly, and then choose the ones that say they are not. But here, there has always been a general expectation that indoor restaurants are free of animals. Service animals are needed but I rarely encounter one, and honestly if there was one dog, and I could sit across the room I'd be fine. If there were 10 then I would choose another place to eat, but if folks are using the "service" designation to bring their small pocketbook dogs in, yes my allergy should be considered.