-
Archives
- February 2013 (1)
- January 2013 (1)
- December 2012 (2)
- January 2012 (4)
- November 2011 (1)
- September 2011 (4)
- July 2011 (5)
- June 2011 (10)
- May 2011 (12)
- April 2011 (9)
- March 2011 (10)
- February 2011 (9)
- January 2011 (9)
- December 2010 (15)
- November 2010 (10)
- October 2010 (13)
- September 2010 (15)
- August 2010 (19)
- July 2010 (16)
- June 2010 (10)
- May 2010 (14)
- April 2010 (18)
- March 2010 (19)
- February 2010 (13)
- January 2010 (7)
- December 2009 (7)
- November 2009 (5)
- October 2009 (6)
- September 2009 (4)
- August 2009 (3)
- July 2009 (5)
- February 2009 (9)
-
Categories
- baby food (1)
- Baking (5)
- beef (29)
- Environment (1)
- Grocery (3)
- Home Cooking (199)
- lamb (8)
- Meatless Monday (36)
- poultry (44)
- Restaurant (81)
- seafood (50)
- Sweets (7)
- swine (44)
- Uncategorized (3)
- Vegetarian (5)
-
Pages
Looks great! Good job…
Hi Dan!
Kari & I will be in Chicago, along with our daughter Samantha & her friend Grace, this weekend for the Jimmy Buffet concert Saturday night. We are taking the Chicago Food tour Sunday.
How would you like to play tour guide for us on Saturday afternoon.
We should be in town around noon.
Hi Stacy! I think Yuki and I are free Saturday afternoon. I just sent you an e-mail.
Dan:
I think schmaltz is the magic ingrediant that is missing.
I’m full of schmaltz! I just need the grill to slowly melt it throughout my tender, juicy, well-marbled meat.
Dan,
Nice pick up on the Roots< they cant quite make a Harris! A few things missing!! Anyway have any plans to come back to the QC for the Real thing? My treat! A real 16" sausage "pizza"
do you know where i can buy natto or miso in merida yucatan? Thanks, Yvonne