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All I know is that there will be peace and quiet. My 7 houseguests just left...one has been here for a month and a half. He'll be back this weekend for another month but at least tonight my husband and my daughter and I can have a nice quiet dinner and watch my Giants beat the Mets.
I'll probably grill a tri-tip and make a big salad.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Stephen...before you throw out those shells, make a stock with them first!
A bit of celery, onion, garlic, water and boil.
Freeze for soup stock next time you make a chowder or fish soup.
I'm stewing left over bone-in pork roast in the crock pot with green chiles, onions, menudo seasoning and Tony Chachere's till it's falling apart done....then making pork filled tomales with the meat, and green chile with the scraps and juice.(Inspired by Monte's Chile Verde)
Maybe I'll mke a pina colada cream pie for dessert....!
Take that lobster and fry up some bread crumbs, salt, pepper, the roe, and coral in some butter and stuff it, along with some fresh lemon juice...and bake it!
Yuuuuuuummmmmmyyyy!
-------------------- Si Allen #562 La Mirada, CA. USA
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Brushasaurus on Chat Posts: 8831 | From: La Mirada, CA, USA | Registered: Nov 1998
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We have a good garden right now. Broccoli, tomatoes, onions, English peas, snap beans, fordhook limas, yellow squash, potatoes, garlic, collard greens, mustard greens, romaine lettuce, cabbages, corn and peanuts.
We also raised our own pork this year. My son put a nice fat cowhorn spike in the freezer this winter (whitetail deer) and he also brings home rabbits, squirrels, turtles, quail, dove, catfish, bass, stumpknockers........
A country boy won't go hungry!
-------------------- Wayne Webb Webb Signworks Chipley, FL 850.638.9329 wayne@webbsignworks.com Posts: 7404 | From: Chipley,Florida,United States | Registered: Oct 1999
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-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Hey guys...I found this recipe for Piña Colada Pie. Sounds great. I've copied it as it was originally published but here's what I would change about it... Instead of the pineapple sorbet which would be impossible to find - Hagen Dazs makes a Piña Colada sorbet which is coconut/pineapple flavored. Substitute REAL vanilla extract for the imitation coconut extract - don't use fake stuff if you can avoid it. You'll have plenty of coconut flavor in this. Use vanilla ice cream instead of the frozen yogurt (I'd rather have my teeth drilled than eat yogurt). Soften it a bit so you can fold it in. Also, don't put the pie plate directly from the oven to the freezer. That's the way this recipe looks but you'll shatter it if you do that. Let it coool down first.
PINA COLADA PIE
CRUST 1 7-ounce jar roasted macadamia nuts 3/4 cup sweetened shredded coconut 3 tablespoons brown sugar 1 tablespoon unsalted butter, melted
FILLING 1 1/2 pints pineapple sorbet, softened
1 cup canned sweetened cream of coconut (such as Coco Lopez) 4 teaspoons dark rum 1/2 teaspoon imitation coconut extract 3/4 cup (packed) sweetened shredded coconut 2 pints vanilla frozen yogurt, softened
1/2 large pineapple, trimmed, cored, thinly sliced Toasted sweetened shredded coconut Fresh mint sprigs
For Crust: Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes.
For Filling: Spread sorbet in crust; smooth top. Place in freezer.
Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight. (Can be prepared 2 weeks ahead.)
Turn out pie onto platter. peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut. Garnish with mint.
Serves 10.
Bon Appétit August 1992
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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steven...thats a MAINE LOB-STA....i know i used ta live up thera.....so you canadians are buyin imported food!!!!!
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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Got me about two pounds 'o fresh picked morel mushrooms. 'Gonna stuff 'em with lobster (lobsta?) and dungeness crab and serve 'em with a cognac and jus sauce. Heaven doth come into thy house .
-------------------- Jon Androsky Posts: 438 | From: Williamsport, PA | Registered: Mar 2002
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I don't know about heaven but can I come!?!?!?!?! PLEASE????? God, that sounds good.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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