b is for by the bottle c could be for chiffonade………I could play this game all night. But I won’t. I have a 1am cutoff for work on the computer. It’s a self imposed cutoff because I’m smart enough to figure out that sleep is vital to good mental health. So, tonight I started the layout for my fine dining menu and I also began studying for my mid term on Wed. The terms I used above are terms I wouldn’t have been familiar with several quarters ago but that I should probably keep in my vocab for at least a few more quarters.

If you are in need of cucumber recipes that has nothing to do with pickling, I have several posted over on Kansas Preppers Network. The Cucumber Czar Howling Duck Ranch asked if I had any goat meat recipes, and I do! Teriyaki 2 lbs boneless chevon 1/4 cup sherry wine 1/3 cup soy sauce 1/3 cup canned chicken broth 1 Tbs sugar 2 tsp cornstarch 1 Tbs cold water 8 Bamboo skewers Trim meat of excess fat (there won’t be much) and cut into 12 pieces. Pound meat slightly with a meat tenderizer.

Posted by: AM on: July 26, 2009 In: Recipes| SaladsComment! Same story with the salad recipes from here. I’ll never remember to look for them when they’re buried in a list of a hundred, so here are the ones that caught my eye.37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.41. Halve avocados and scoop out some but not all of their flesh.

July 25, 2009 in Best Recipes, Chicken Recipes, Main Dish, Quick Cooking 4 skinless, boneless chicken breast halves – cut in half lengthwise so they are evenly thick 1 Tbsp butter 2 Tbsp olive oil 1/2 cup sauce, any kind (see below)In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces. Pour in sauce. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Just for you, Judie!  (and anyone else who cares to give it a whirl) Tuna Steaks (noodles will be enough for 4) About 1/4 cup of fresh ginger, peeled and diced 1 head garlic, peeled and minced 1 bunch green onions about 3-4 cups of fresh broccoli florets, blanched 1 large mango, peeled and diced For the sauce: 4 Tablespoons dark soy sauce 2 Tablespoons dry sherry or dry marsala wine 1 1/2 cups water 1 Tablespoon cornstarch 2 small bundles of soba noodles, cooked as directed

(NaturalNews) Flavonoids are compounds found in fruits, vegetables, and certain beverages (including tea, coffee, fruit juices and wine) that have aroused scientific interest in recent years because they seem to benefit the human body in a host of ways — from fighting viruses to preventing inflammation and infections. Research has found certain flavonoids have anti-tumor and anti-stroke properties, too. Now weight control can be added to the list of remarkable ways flavonoids can help promote good health naturally.

That’s Beast , a blood-red doll-house of a restaurant, snuggled between two much larger buildings in northeast Portland. Getting a reservation at Beast can be murder, as one would expect at a restaurant whose chef just landed a Food & Wine Magazine Best New Chef 2009 award. Pomeroy took some heat recently in cyberspace from a food writer (who defies her self-written “all around nice girl” bio by brutally lambasting Pomeroy), about a quote she made in the Food & Wine article.