Thymus's Profile

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Rude guest?

At 5 my daughter already understood perfectly well that accepting an invitation meant she was required to eat the meal nicely. She came home after dinner at a friend's house, though, sure I would understand and agree that she was right just to pretend to eat the "old, rotten potatoes" (or as I promptly found out from the mom involved, a good friend, au gratin potatoes.) If a 5-year-old can be both mannered and sensible, is that really too much to expect of adults?

If it were me, though, I'd have been more upset with my fiance. From one viewpoint, very gracious of him, but from another, he should have taken his cue from his partner, but inadvertently he undermined you and supported someone who was behaving badly toward you, friend or no.

There will be other dinners and other guests. I hope yous go over this and agree on how problem guests should be handled in future. I.e., as host and hostess acting together, in concert, after whatever combination of exchanged glances or quick confabs is needed to arrive at a decision.

I think it would make sense to agree that, when it comes to cooking a dinner, whoever cooks rules. If both of you, then adjourn to the kitchen briefly. If mostly one, the other takes the cue from the guy in charge.

Loyalty, standing together against the world, knowledge that your partner is always covering your back--every married couple needs as much as possible as soon as possible.

Jul 21, 2013
Thymus in Not About Food
3

The secret is...nutmeg!

Rum cake. In the batter.

May 06, 2013
Thymus in Home Cooking

Anyone got a good de-fatting equipment/techinique?

My easiest SOUP defatting is to run a very fine-mesh skimmer/strainer through the top broth. No need for finicky carefulness--the broth picked up runs through the fine screen quickly, leaving the fat behind. Since this is such a casual method, I'll often take some off at the same time I'm skimming the initial scum but leave most of it a while to give more time for its flavor to be absorbed into the broth. That's the theory, anyway.

For fat that can't be skimmed, I also use a large plastic pitcher-type separator, but I'm going to go looking for that ladle.

Apr 03, 2013
Thymus in Home Cooking

Spring Rolls - Home Cooking Dish of the Month (April 2013)

Thanks. IMO, learning from personal experience is the absolutely worst.

Apr 03, 2013
Thymus in Home Cooking

Spring Rolls - Home Cooking Dish of the Month (April 2013)

Cool rice paper summer-spring rolls are my choice. Since we alternate between Georgia and Florida, with farmer's markets near both homes, whether it's spring or summer can be sort of like "what day of the week is it?" anyway.

This'll be my first time participating, and I'm strictly an amateur home cook, very fond of recipes to follow. This time, though, since I enjoy but don't love most traditional fillings, I've been musing over some of my favorite salads and have decided to experiment with one tangy pasta-veggie salad that I could enjoy much more often if it weren't for the pasta. Lemon, lime and raw garlic... :)

Apr 02, 2013
Thymus in Home Cooking

Home Cooking Dish of the Month (April 2013) - Nominations

VEGETABLE SOUP. I loved tacos at first thought until I realized they're not seasonal, and spring growth brings new fresh ingredients.

Mar 23, 2013
Thymus in Home Cooking

What's Your Salad Style?

I'm sort of all over the place, but an odd favorite for enough decades to probably qualify is/was tomato and lettuce tossed with Lawry's seasoning salt, then let sit a bit while juices are drawn out. (We were kids with better things to do than cook. :)

Nowadays wilted iceberg isn't quite my style, so other greens are added shortly before eating and I have lots of fun with various ingredients, but the seasoned tomato juices are still/always my very favorite dressing. And that's without even considering that these days it's one of the few things I can eat all I want of without worrying about calories.

Mar 13, 2013
Thymus in Home Cooking