without a doubt serve something with the alcohol.

diced on a corn tortilla with refried beans, salsa and cheese. heated on a skillet to warm everything and crisp the tortilla.

chicken salad

chicken pot pie

yes, with a few exceptions. i always have lemons, so if i have those on hand for a recipe that calls for lime i'll use it. i don't usually go the other way though.

crepe. definitely.....

peach ice cream! peach shortcakes! i know ice cream isn't baking, but....you know what i mean.

risotto, duxelle, ravioli filling, veal marsala, stir fry.....

i make chicken enchilada filling in a crock, and sometimes, i mix in some cream cheese, sprinkle with cheddar, and bake and eat with wheat thins. trashy, maybe.....but really good.

i cook a couple chicken breasts in some salsa, cumin, and chili powder for 4 hours in the crock on low. i use frozen chicken breasts.

i just use meat, garlic, ginger, scallions, soy, sesame oil.... i use an andrea nuygen recipe.

royal roast beef, rino's, angela's, rincon limeno

the fried clams and rings and rb sandwiches at royal are incredible.

I'm not normally a chain girl, but I am a weightwatcher, and i can get a pretty tasty filling point friendly lunch on the cheap there....

anyone been? they were handing out sushi samples. i'm not sure about walgreen's sushi. the sample with Krab inside out maki with fried onions on top (i didn't try. sorry!). there also appeared to be a case of prepared foods, a liquor store, juice/smoothie bar, and yogurt machines, i think......

i feel like this place may have been featured on anne burell's show where she hires chef's for restaurants....

my mil has used it. i don't quite see the point. i want the panko on the outside of my food, not the inside. but they were fine.

"now we have had to cancel our plans"

no, you don't.

i know of a cocktail called a fog cutter served at most americanized chinese/polynesian restos here. but i don't think it's a coffee drink.

never seen it, never even thought to ask. peeled and deveined is more expensive for a reason..... like shucked lobster meat.

and frankly i prefer to buy my shrimp frozen and unshelled.

was the frozen stuff they tried to sell you shelled and deveined?

yay! so did you like the cake??

btw, i make filled cupcakes all the time, and i never cut out a cone....i just use a piping bag with a big round tip and basically inject each cupcake. way easier for me.

i prefer refridgerator fresh salsa only when i make it. otherwise it tastes to citric acidy for me. if it's store bought, i'm a jar girl.

thin, skin off, dipped in egg and bread crumbs, pan fried in evoo, baked with sauce and mozzarella and parm. not too much. i have a blog post about it.....

and i love rino's.

my kid's not a big drinker, period. and he much prefers water. i'm of the ilk that after 2 or so a kid doesn't really need milk at all. he was one of the only kids in school that got his milk WITH his breakfast and lunch. the other kids got it after or they'd fill up on milk.

whole milk after 1 was a no no for my pedi. after that she says it's just too much saturated fats. also said to serve lo fat yogurt (w/o artificial sweeteners).

i use this recipe for lemon meringue cupcakes. fill with curd. top with meringue and torch. huge hit.

i'm just wondering if rice is literally all he will eat. or if he snacks is it fruit or whatnot.

does your kid eat treats/snacks?

depending on the time of year: crock pot enchiladas, turkey chili, meatloaf with cauliflower mashed potato, gazpacho, barley salad with cucumber, dill, and yogurt, grilled chicken sausage with peppers and onion, white bean salad with red onion, tuna, celery or cuke and a homemade vinaigrette; also i'm sure an entirely inauthentic thai green/red chili plus a protein over brown rice.

that being said, in a pinch i've subbed in low or no fat greek, and i've had results that i'd consider more than acceptable.

egg, breadcrumb, cheese, garlic, and sometimes parsley. i don't soak bread in milk, either. i used to brown/bake/fry, but i can't be bothered. and it makes the sauce so yummy.

yes it does. i've subbed it in a pinch. works great.

the only way I make meatballs is this way. i use whole eggs.

i live in the 'hood. love tavolo.