Recipes

[mustang66lady]

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@momtochloe wrote:

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@ChiliPepper wrote:

@momtochloe

mtc, is that wine for drinking or cooking?

Geeez, I don't remember seeing wine at any of our stores. I wonder if ours sell it.

Oh gesh, never mind - I'm thinking Aldis not TJ's.

Duh Chili!

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Hmmmm @ChiliPepper . . . this is kind of a trick question as for people like me that aren't exactly wine people I love TJ's wine but I know my friend that really knows her way around a vineyard may not agree with me.

I think for cooking absolutelyI would recommend it but I also enjoy the leftovers with my dinner . . .

And ps, Aldi's has some lovely wines too!  I bought one of those huge bottles of some kind of a red wine (maybe a cab?) and I loved it and the price was so reasonable (apologies in advance to those that actually know what they are doing when it comes to wine).

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mtc,

I sometimes purchase wine at Aldi's as well as some other spirits.  Wine is what you make it; if you like it or love it, that is all that matters!  Ignore the wine experts unless you are trying to make one of them welcome in your home!  I do prefer to cook with drier wines because I don't want the sweet flavor from a sweet wine in my food but that is me.  Wave your own flag-don't worry about anyone else's!  Take the path less traveled-it's more interesting!

[momtochloe]

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@mustang66lady wrote:

mtc,

You are the bravest friend I have!  And I think you are going to OWN that job!  Take it easy on yourself and give things time-it will work out.  Your Dad and your Father in Heaven are looking out for you. 

I think a lot of younger people feel they are entitled to more than this job offers and give up.  Older people may feel they are going backwards at a time when they should be on top of their game.  Maybe they view this job as embarrassing.  I will tell you this; DH hires and lays off people as necessary but he always says it is easier to hire someone who is working.  This may not be the job for you, but it may be easier to get another job as you work this one.  And as one extremely wise preacher's wife told our ladies group, it is your job to bloom where you are planted.  God has a job for you to do at FTD.  Someone needs a friend, someone needs leadership, there is something you only you can provide.  Throw yourself into this job.  Bloom there-something good is going to happen or come from this job.  It is your duty to be ready for this.  In the meantime, we are here to cheer you on or up, to sound off to-whatever you need. 

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Oh my friend @mustang66lady . . . I truly do think that hopefully I have a place at FTD as I recognize turmoil and there is no better foundation than starting at said foundation.

I think everyone is doing the best job they can but of course there are times that are circumvented by the daily politics of running a company.

I almost leapt out of my skin when one of the trainers made a comment about the way a screen was designed as that was what IT wanted and I couldn't have agreed more that for practical purposes that didn't make sense.  I used to corral those IT guys into working directly (and I mean directly) with the folks that actually do the work to have a mutual respect and better outcome for all.

I don't know, maybe this will be a six week job or maybe this will be my career (and I so hope so!).  

And please know I am still  thrilled I am up $5.03!

[mustang66lady]

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@ChiliPepper wrote:

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@mustang66lady wrote:

Hello Chili!

Thank you for your kind words. 

I had to jump over to the Kitchen boards to see what was going on there-I didn't get the feeling that they were upset about us and I do understand that they may not be seeing the recipes as we post them.  Honestly, the way a lot of the recipes come up that we post, it is the result of a conversation or event happening in our lives.  Example, the tree frog cocktail you posted when I commented about our pool being a lab experiment for tree frog reproduction!  You probably would not have posted that had the topic of tree frogs came up.  To start a new post on every recipe one of us posts as a result of a silly topic we may be discussing would probably overwhelm the boards and be impossible for us to keep up with. 

@mustang66lady

Exactly!!!! That would have made no sense to anyone except us. I would have looked crazy!!!

But, I sincerely feel that we welcome any newbies that show up. People are busy, sometimes they come back, sometimes they don't.

Once in a while late at night I read some of the other threads if I have a few minutes. There is definitely a different atmosphere in some of them than here. Of course its not nearly as bad as before the change because the mods close the thread if it gets nasty. 

There are just some people that like to fight & carry on & I am not one of them. I like it here where we are  relatively safe from most of it.

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I know, right?  I think we are doing ok or the mods would be taking us to task.  None of us want a fight and any and all are welcome to contribute to the conversation.  I have tried thru this post to encourage anyone to linger and visit with us.  And I have tried to encourage anyone and everyone to join in; this is not an exclusive club and all are welcome.  I am more than happy that all have decided to keep this a positive thread.  And I am thankful the mods have been kind to allow this thread to continue.

[Writer with Flair]

Dear mtc,

     I loved hearing about the $5 bill and the additional two pennies from your father.  How cool was that?

     Have a wonderful third day and know that we are all praying for your success.  Enjoy your day!

                                                                                                                                      

[momtochloe]

Good morning Kitchenettes and welcome to Wonderful Wednesday!

Well I got some decent sleep last night (it's so different to be up and about at 9pm!) so today will be a better day.

I did read that thread you ladies were discussing and I think we all agree the changes that were made to the board had a negative impact on a lot of lovely posters.  I also agree with the comments about the food police swooping in to pass judgement on a given recipe plus sometimes comments that perhaps were not meant to cause harm did by the choice of words that were used (yuck springs to mind) as many of these recipes are family heirlooms.  I was still just stalking the boards but I do remember a few years ago and that commaraderie is now missing (except for here of course).

Have a souper day my friends! 

[ChiliPepper]

@momtochloe

Good morning mtc!!!

Happy LUCKY DAY THREE!!!!!!!

I hope your spirits are up this morning & things look brighter!

It is AMAZING to me that you are making new friends there already!

YOU GO GIRL!!!!!!!!!!!!!!!!!

[RespectLife]

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@ChiliPepper wrote:

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@RespectLife wrote:

Speaking of wine!  @ChiliPepper

I meant to talk to you about Canei!  So funny you mentioned it!  In our younger days, it was our wine of choice cuz it is sweet and kinda cheap!  LOL  Sorta Boones Farmish!  LOL

I wouldn't cook with it though!  If you want...I can give you the names of the red and white I use to cook with.  Of course, you can use anything....but I buys these all the time for cooking. 

 They are reasonably priced and easy to find.  Don't ask me the names now...LOL...I can't remember!  ha ha!

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@RespectLife

OMG, Boone's Farm................

I remember that too!!!!!!!!!!!!!!!

Hahahahahahahaha.............

We are REALLY dating ourselves my friend, no doubt about it LOL!!!!!

BTW, yes I'm interested in your wine selections. Thanks!

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Dating ourselves?  Why whatever do you mean!??  I am only 39 (ish)  LOL

I will bring the names in tomorrow for you.

I wrote a big old lady note and put it in my lunch bag.

[RespectLife]

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@ChiliPepper wrote:

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@RespectLife wrote:

Speaking of wine!  @ChiliPepper

I meant to talk to you about Canei!  So funny you mentioned it!  In our younger days, it was our wine of choice cuz it is sweet and kinda cheap!  LOL  Sorta Boones Farmish!  LOL

I wouldn't cook with it though!  If you want...I can give you the names of the red and white I use to cook with.  Of course, you can use anything....but I buys these all the time for cooking. 

They are reasonably priced and easy to find.  Don't ask me the names now...LOL...I can't remember!  ha ha!

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@RespectLife

Ok, well if I can't cook with it I guess I'm gonna have to drink it!!!!

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Drink away, my friend!  A toast to you!!

Did you ever try the Peach?  DH used to love that!

[ChiliPepper]

Happy National Peach Cobbler Day Kitchenettes!!!!!!!

[ChiliPepper]

Fresh Southern Peach Cobbler

Ingredients:

8 fresh peaches - peeled, pitted and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

Mix Together:

3 tablespoons white sugar

1 teaspoon ground cinnamon

Directions:

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish.

Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them.

Sprinkle entire cobbler with the sugar and cinnamon mixture.

Bake until topping is golden, about 30 minutes.