I have never tried freezing the ends. I am going to. We compost piles of ends and I always think it is a shame.

I am German, Dutch, English, American Indian, Scottish (I would sat Pict - but I don't want to start another controversy), Norwegian... So you can bet your booty I am a drinker. Is that dessert? Sometimes. I like roasted pork knuckles or anything remotely associated with the snouted one. Anything starchy especially potatoes... fried... in pig fat.

I used to think I was Polish/Mexican because I adored kolaches and pinto bean soup (with pig) so much as a child (OK still do), but it turned out I was just the kid of many generations of Texans.

I identify more with the Texas in me than the Euros or Indian.

You can get a three pack of those throw away metal containers with lids that you crimp down at dollar tree. If you do those ziploc containers write "OK to toss" on the bottom if you don't care if you get them back or "West Family" if you want them back. That will ease the container confusion.

There are some great suggestions here. You might want to consider a cooler. If they are not home, you can leave the food for them in a designated spot and it will keep.

Consider putting a little note on top of the delivery letting them circle what meal option they want for your next delivery AND if the person with the illness is not loving some food (or textures/spice).

Try to include something special for their son if you can manage it. For him. Ditto that for other kids of course.

Be sure to check to see what others are cooking.

About the packets - they work out really well. We have done individual chicken and fish packets with veggies that they can just pop in the oven when they want them. Just put a note on the absolute use by date along with the other instructions.

Don't forget dessert!

So sweet. Bless you and your group.

I like both kinds. The thick ones are easier to slap on the grill and can stand up to some time in the roaster, but the thin are maybe prettier in a group on a plate. We grow them so I don't turn any away.

Now. Those white albino ones creep me out. They looks vaguely pornographic and not in the good way. I am not the only one that thinks there is a good way right : } Maybe I am.

I saw something cute and practical (and cheap) today. And Kids would love it! Make baked little corn dogs in a mini muffin tin with corn bread and a hotdog or sausage poked into it then baked. It looked like the meat was pre cooked a little before poking into the batter.

A nice treat for six YOs. Cheaper and probably healthier.

Pretty. Man that rock cod is sturdy. I thought it was chicken and then I read your post and had to go have another look.

They do look messyum!

try cubed potatoes, onion and chorizo from prev night, mix in eggs next day with salsa. sour cream and guac... maybe some cilantro... You will be happy

Don't those look good. I love the rice crispy crunch. I saw that the resipe writer mentioned David Lebovitz's scotcheroos. If you are casting about for something fun and yum, they are worth a look.

We have been taco fiends around here for over a month. I love tacos de lengua and tried a new version (my old being from simply recipes - yum) from serious eats using lamb tongue http://www.seriouseats.com/recipes/20.... So delicious. We have also been pigging out on carnitas and my super cheat of very good breaded Trident fish (Costco) made into tacos. I made them when I was tired and now I dream of them.

All with freshly made corn or flour torts (particularly - the tex mex puffy-ish style flour torts from Homesick Texan).

Incidentally, maybe this is well known, but I use a cut up silicone sheet for my corn tort press. I can jam out 20 torts in no time.

Sometimes. Not in drinks. Ever. If lime or lemon is the primary ingredient I certainly would not substitute. If it is one of many, probably would. I always have lemons. Used to always have key limes. Those are more interchangeable in my mind.

Bread bread and did I mention bread? I will include a couple pickies!

Pictured are a couple challah, some bread bible every dy plain old french breads and the spirals are filled with pesto,parm and mozz.

about hipsters photographing their food and such. Totally true and chuckle worthy. Enjoy.
http://www.youtube.com/watch?v=ukdoK3...

I made a porchetta and it tastes fab as leftovers.

If you make a roasted meat or veggies they can easily be made into a whole new dish the following day or frozen and used later. You can make pasta, risottos, sandwiches, soups...

I sometimes make extra lasagna or shells and freeze one. That way I do not have to go thu the hassle again. You could easily do that and then they are not so tiresome as having to eat it day in and out until gone. I do that with curry too.

For next day eats - give me cold pizza, cold lentils straight from the tupperware while standing in front of the fridge and chinese takeout. Indian too for that matter - if there was an indian place near me. Boohoo.

That i really interesting. A nifty little trick. : ) Happy v day.

Thank you for replying. Yes, it is a Sfoglia di Mele. Ye[, just cooked the cream and it is cooling in the fridge.

Whew! I will keep her tucked safely in the fridge.

I am making a tart with puff pastry. It contains pastry cream and then is topped with apples and then a sheet of more puff pastry. Can I assemble this maybe 6 hours ahead of baking or will it not stand up to the sitting?

My problem is that I am a doofus. I am making a slow cooking pork all day and it is at 275 for another 6 hours. I WANT to slip it in on the heels of the pork, but I do not want to have to be screwing around with it just before dinner. I would prefer to have it made ahead. Any chances for that or do I need to suck it up and do it later?

That is the recipe I am using. So good to hear good news. It felt weird to use capers, but I did it. I also varied by crushing some anise seed in it and added some parsley. Hope it does not screw it up. I am also toying with roasting it very slowly all day and then putting on the afterburners at the last. The whole top ans side is covered with a nice layer of fat that I harvested off a piece I cut off. and it is more like a 6 pound roast versus her 2.5. Slightly nervous, but Oh it smells good.

I just called my wine guy and he has a verdicchio and he said yep for pork. Bisci Verdicchio di Matelica 2011. Very excited to be trying something completely new (to us). Thank you!

So I am making a mock porchetta for Val. day. I roasted the bones (to make stock) to the most fabulous golden loveliness and had set them on the stove so they could cool slightly and I could trot out to the garden and get some rosemary. I came back and my valentine was eating my precious stock bones. If he did not look so incredibly blissful, I would have been mad.

We are having roasted root veggies with it and some brussels sprouts.

Still contemplating a little snack before hand to have with some champagne. I welcome ideas please.

I am making an apple tart for dessert.

Completely low stress dinner.

Edit: Also, if anyone knows what wine might be good with the main, I would appreciate it. I am thinking riesling, but do not know a good one. I would consider anything else too.

Thatt sounds like a heavenly day that will end in a blissful food coma. I love doing ribeyes with hubs. We share one. He likes the meat near the bone and I like just that outer charry piece that is separated from the main steak by a ribbon of glorious fat.

I am going to have to investigate portuguese salt cream.

Oh sweet mother of simplicity that sounds fantastico.

Sometimes I sorta stew apples with cinnamon or pumpkin spice with a shot of lemon juice. Ditto that with mixed berries. I use that with yogurt (no granola because I cannot control myself when it is anywhere near me). It fixes my sweet tooth.

Sometimes in the evening I can squelch the sweet cravings with a tea and milk - maybe along with a crunchy vaguely sweet cracker. I have crunch needs. When it is bad I get caramel snack rice cakes that my husband sez I eat like a buzzsaw beaver. I thought that was an apt visual.

I love making pickles! So crazy easy it made me mad that I had not done it sooner! I had similar feelings after making bread, cheese and sour cream. And buttermilk. Grrr.

Hank, I am thinking it is time to actually try some of those goodies. Pesto does not have to be Italian. I think the definition has expanded some.

I know some people are saying pesto is not considered fashionable now, but it certainly has made a resurgence in the non traditional varieties in the last few years... just like most old time fashionables. Anyone eyeroll over the slow food discovery?

If you have a yard where you grow veggies, consider a plant or so of kale - maybe the non curly variety. It is better than the shoe leather you often find at the grocery. Or maybe the chard. It is in between spinach and kale texture wise.

Oh yeah. I forgot about that. Actually you could, in theory, use any alcohol I suppose. Anyone know?

I also like rolling crust out on parchment. Ditches the need to add flour. I also add liquid bit by bit and not all at once. Once it goes in, it can't easily be taken out. Or cannot be taken out.

Yep. Or add them after you put in the batter - and have them dusted in AP. Then right into the oven it goes.

What a terrific way to use the giant bag of mixed berries I bought at Costco when I decided I needed berries. Sigh.

I bet that is really good. Eggy little devilissimo.

I love hummingbird cake. Just had to get that out there.

How did you end up doing that swordy?

You can look on the pack or ask the fishmonger.

It is just like shrimp. Do you say you will never eat shrimp because of the poor practices of shrimp raising in Asia? If so you miss out. In America there are many shrimp caught wild and are healthy and tasty.

It is worth having a little tiny peak at the info out there - it is so easy to find out these days.

Not attacking you at all. Sometimes ya just don't know. I didn't until I got curious and decided to go see for myself what the truth was.