OK Joes is not open on Sunday.

I'm busy planning our 4th of July trip to Bentonville.

Found this:
http://thedailysouth.southernliving.c...

I had my grandmother over for brunch yesterday. Made 3x the fanny farmer crepe recipe.

For brunch we had:
Crepes filled with roasted asparagus/saffron baked homemade ricotta/toasted wheat berries
Crepes with lemon and sugar and raspberry sauce

Took the remaining batter and had a shockingly good dinner this evening....
Crepes filled with kale/ramps/chard/fresh peas/lots of parmaesan
And then for dessert baked crepes that were filled lemony/nutmeg/vanilla cottage cheese and dotted with butter. More raspberry sauce. They were very, very good!

Alas, no more crepe batter.

We are having my grandmother over for brunch.

I figure maybe chickpea crepes filled with some sort of green and potato. And then dessert crepes with rhubarb and maybe some berries. It all depends what is available at the market tomorrow morning.

I adore Mark Bittman's Rhubarb and Cottage Cheese Flat Omelet. It is haunting, and always always our first rhubarb recipe of the year. Also helps that eggs are quite nice this time of year, too. I love to serve it as a simple weekend lunch with pumpernickel bread. Something about that malt and the tart dryness of the rhubarb with the creamy cheese. We had it yesterday for lunch.

Have a simple crumble with oats in the oven now.

This spinach dip recipe is quite tasty:
http://www.nytimes.com/2007/05/23/din...

We are having the cottage cheese rhubarb omelet from Bittman's HCEV for a late lunch. I've never made other fruit omelets, but that one is a winner.

We are regular buyers of Upton's Chorizo seitan. I've only ever crumbled and fried it, and served with corn tortillas and pineapple salsa. How do you prepare it?

My first baby is due end of August. I'm planning on stocking up the freezer (normal one that is above fridge) about a month beforehand. I hear that one handed foods are ideal. We don't have a microwave, but do have a toaster oven for reheating. We live in the middle of the midwest, so stews are probably not the most seasonally appropriate thing. So far, all I can think of are:

- peanut butter banana muffins
- stuffed shells with veggie/tofu filling

Any advice on what else to make? Any tried and true favs?

That is the only reason to turn the oven on in the summer! I also make his version with prunes.

Lazy food: oven roasted tomatoes, fresh mozzarella and some bread. Artichokes, probably roasted.

We pan fry it or grill it. And serve on a salad usually (add some artichoke hearts and quickly cooked cherry tomatoes) with pita bread and dress with a garlicky lemony dressing.

-In asparagus omlettes
- As a pesto

We went to Ruchi last night and were dismayed. The lunch buffet remained filled with lunch buffet food and shrouded by a screen. We ordered gobi manchurian w sauce, mysore dosa combo (came with 2 idli), and onion rava dosa.

Our gobi had a much thicker and grainier coating than I'm used to, and the sauce was gloppy and cornstarchy. I'm used to gobi manchurian that is both the best bar snack ever and one that transports me to the suburban NJ chinese restaurants of my youth, in a magical Proustian way. This one transported me to a sad chinese buffet. We could barely make a dent in it despite being very hungry.

Our Onion Rava Dosa was lacy and crisp. It was the least dreadful. We were advised to try it with the "coconut chutney" that were served with the papadums. This chutney had no discernable coconut flavor to it, despite having the appropriate texture and speckle from mustard seeds. The only flavor that I could sense was peanut.

Our Mysore Masala Dosa was limp with grease. The filling was greasy and sad, we did not eat it. The idli were ok; I prefer them lighter.

Please tell me there is something better in KC!

Craving southern Indian food in KC. Where are best uttapam, idli, dosa, gobi manchurian?

I used one tin of TJ and one of some other brand, that knowing me was probably the most expensive but had the chic-est packaging.

Sardine rillettes on triscuits (yum)
And then some arugula walnut pesto on pasta with broiled asparagus with lemon oil.

Summer rolls are a year round staple at our house. We dont follow a recipe, rather throw lots of things in. We nearly always use smoked tofu as a protein. I love adding slices of apple in there for sweet and crunch, jicama is nice, too. We add whatever veg we've got, including raw beet in winter, and a mixture of fresh herbs. If it isnt spur of the moment dinner, I'll pick up shiso at the vietnamese market as that always adds a lovely note to them.

I'll whip up a dipping sauce with peanut butter/tamarind/sugar/soy/fish sauce but will also have hoisin on the table, too.

We used to live in a neighborhood in London that had a huge Turkish& Turkish Cypriot population. One restaurant made this amazing grilled onion salad. We've copied it somewhat successfully, but the results are sublime.

-On charcoal grill, grill half onions until translucent and somewhat blistered
- Toss grilled onions with olive oil, salt, pepper, pomegranate molasses, parsley
- Eat.

Wish I could make lahmacun and gozleme.

I am envious as (nondeviled) eggs and fish, aside from sardine rillettes on endive leaves, sound dreadful. It is so embarrassing to have gone from a healthy near vegetarian to a person that craves sweets and processed meats.

I don't know if this appeals, but we have been making lots of summer rolls with tofu. White carbs, crunchy cold salad/veg/herbs and tofu with peanut dipping sauce and hoisin sauce.

I'm in my 2nd trimester. I has gotten a bit easier for me. Here are some ideas that fit in with your parameters (but through the lens of my own aversions/cravings)

- white bean puree on toast with a lot of lemon juice and parsley
- crepes made from chickpea flour and wheat flour with some asparagus and parmesan filling

I've been craving protein, and though usually vegetarian, I eat a lot of hamburgers. Eggs and beans have none of their usual appeal, so I eat TONS of cheese and yogurt. I also prepare more protein-y desserts which hit the sugar and the protein cravings/needs:
- clafoutis
- chocolate clementine cake (that claudia roden/nigella lawson one with almond flour)
- have not yet tried Mark Bittman's chocolate mousse that uses tofu, but will one day soon.
- peanut butter cup eggs (i buy and eat these, dont bother making from scratch)

Have a lovely evening, even if dinner doesn't go according to plan!

I'm in the midst of my first pregnancy and am now a cautious eater.

I have noticed that some menu items have * that indicates something like "Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness." Often this is on some seafood dishes, eggs, and burgers. BUT I have seen many menus where dishes are not starred but following conversation really ought to be.

I feel like such a jerk asking things like "Is your deviled egg made with aioli with raw egg in it? Is that raw egg pasturized?" or "Do you make your caesar salad dressing from scratch or from a bottle?" or "The toasted meringue on top of that s'mores tart sounds delicious; does it have raw egg in it?"

I hate being so obnoxious, but at the same time, would rather not consume things that are potentially hazardous. What is best way to deal with this? It is only my knowledge of recipes and cooking that has prompted me to ask these questions, and I'm sure there are people with compromised immune systems who don't know that housemade pepperoni that rests on top of an artisnal pizza rather than being baked in could be on their verboten list.

I adore that recipe. It has been a long time staple for me. This might be crazy, but ask your vegetarians if they do gelatin. I know several who aren't dogmatic about it.

When I first started dating my husband, one of his flat mates had a Donna Hay cookbook that she approached as a decorative coffee table book, rather than a cook book.

There was a very simple recipe for saffron baked ricotta with fennel that has been a staple in our home for years now. Basically, you sprinkle an oiled baking sheet with some saffron, salt and pepper and smear ricotta over it and pour olive oil over. Then you bake it until a little brown on top. Delicious with thinly shaved fennel and mache on a salad or sandwich. I think I will revisit it as a filling for crepes for easter brunch tomorrow.

Over 5 years! We don't eat that much cooked spinach, or if we do, I usually cook a small amount fresh.

He knows that this is a myth, and assumed it dated to the previous century. But I was shocked to hear this. Apparently the internet is full of this, but rarely in the English language.

We had a very simple dinner tonite of basmati rice and warmed up cans of jyoti saag and chickpeas. There were leftovers and I asked my husband to put saran wrap over the bowl of spinach and I'd reheat it for lunch tomorrow. He gasped and said "I'm a German; we don't reheat spinach." He said this philosophy also applies to mushrooms. Where did he get this crazy idea? Or rather, why do Germans think this?

This sounds great! I'll give it a whirl in the next few days.

My husband bought a growler of a very nice stout a few days ago. It is now pretty much flat. There is about a pint of it to use up.

1. Do you know of a stout cake recipe that uses so 1pt of beer?

2. How do you increase levinging agents as beer is flat?

We ended up doing the drive in 2 days, both directions.

Abeline: La Fiesta Mexican Restaurant: lackluster at best. Not vegetarian, but my pork tamale was the best of the bunch. The still frozen slice of flan smothered in hershey syrup was the lowest point.

Hays: Gella's Dinner/ LB Brewing: A very pleasant surprise. We stopped here for lunch on the way out, and were thrilled. Husband had a veggie burger that was one of the best he's had in midwest. French fried green beans were quite satisfying. My bratwurst was pretty good. Great kettle chips with horseradish dip. Husband enjoyed their beer immensely. We stopped her for late dinner on way back, and acquired a growler of their prize winning oatmeal stout.

I often make cornbread in my skillet. I use this recipe:
http://chowhound.chow.com/topics/497756
I preheat my skillet on the stove before adding the batter.