jjhunter: Drawing of human J.J. in red and brown inks with steampunk goggle glasses (red J.J. inked)
[personal profile] jjhunter
I'm trying to figure out my menu for a small dinner party I'm hosting tomorrow (7 people total), where two of the guests will be showing up late. If I'm planning on serving a light appetizer of basil, mozzarella, and tomato on thinly sliced + toasted french bread while we wait, and peach-blueberry crumble for desert, what kinds of dishes would people recommend for the actual dinner? Keep in mind that a.) the weather will be warm, b.) all my guests are omnivores (i.e. eat meat & have no dietary restrictions), and c.) I'd like to showcase the lovely fresh herbs I have growing on the back porch (mint, thyme, basil, rosemary). Also, I have access to good produce & other ingredients at the local grocery store.

(Help me, obi-[community profile] boilingwater-kenobi!)

ETA: Okay, I'm all set for my menu - thank you all for your various suggestions! The ones I'm not using tonight I plan on trying out in the next two weeks or so.
tamouse: (Default)
[personal profile] tamouse
The great Garrison Keillor opines that no one should buy potato salad from the store -- everyone should know how to make it. And he's right, potato salad is so dead easy that it can be done by anyone.


  • 2 large potatoes, peeled, 1/2 inch cubes

  • 2 jumbo eggs, hard boiled*

  • 1/4 cup diced celery

  • 2 tbsp sweet pickle relish

  • 1-2 tbsp yellow mustard

  • 4 tbsp mayo or Miracle Whip

  • salt & pepper to taste

  • a dash of paprika

  • a dash of curry powder


  1. boil potatoes until soft but firm (about 20 minutes). Rinse in cool water.

  2. mash eggs

  3. Drain potatoes (they should be no more than room temperature)

  4. Combine all ingredients in a bowl and thoroughly mix together. Cover and refridgerate until ready to use (at least 2 hours).

* I hope someone has told everyone how to hard boil an egg!

azurelunatic: A glittery black pin badge with a blue holographic star in the middle. (Default)
[personal profile] azurelunatic
This is the artichoke. It is equally useful as a weapon and a food.

1 large pot, with or without a lid, for holding boiling water and hapless artichokes.
Tough sharp knife for cutting tough sharp leaves.
Cutting board, for cutting tough sharp leaves with a tough sharp knife.
Kitchen scissors, for forcibly de-spining the sucker.
Fork, for stabbing it to see when it's done.
Tongs or a colander, to separate the artichoke and the boiling water.
Spoon, to scoop spiky bits from heart.
Plate or bowl, to set artichoke on while eating.
Small bowl for butter.
Plate, bowl, or trash receptacle, for the gnawed-on leaves.

One or more artichokes.
(optional) Butter.
(optional) Salt.
(optional) Lemon juice or vinegar.

The artichoke is a horrible, spiky, dangerous, vegetable in the thistle family. It has spines, and it's not afraid to use them. It can also be used as a spiked club, if you're stuck in a grocery store fending off zombies. It's also utterly delicious, good with or without scary amounts of tasty, tasty butter. They're incredibly intimidating if you don't know what to do with them, but once you do know, they're just a bit fussy.

Pick your artichoke. Don't pet it. )


Boiling water without burning it

November 2014

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