http://www.recfoodcooking.com

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy said...

> http://www.recfoodcooking.com


Monthly (should've been weekly)

Even with diabetes, I refuse to give up my 85% cocoa dark chocolate.

Just a little goes a long way and satisfaction is guaranteed.

It's not dessert, it's a TREAT! Like celery!!!

Best,

Andy

On Thu, 24 Apr 2008 11:37:08 -0500, Andy wrote:

> ChattyCathy said...
>
>> http://www.recfoodcooking.com
>
>
> Monthly (should've been weekly)
>
> Even with diabetes, I refuse to give up my 85% cocoa dark chocolate.

LOL! You make your own dark chocolate? <sorry, couldn't resist>
>
> Just a little goes a long way and satisfaction is guaranteed.
>
> It's not dessert, it's a TREAT! Like celery!!!

<snork> Celery *is* a treat 'round here - DH hates it...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy said...

> On Thu, 24 Apr 2008 11:37:08 -0500, Andy wrote:
>
>> ChattyCathy said...
>>
>>> http://www.recfoodcooking.com
>>
>>
>> Monthly (should've been weekly)
>>
>> Even with diabetes, I refuse to give up my 85% cocoa dark chocolate.
>
> LOL! You make your own dark chocolate? <sorry, couldn't resist>

<VBG>


>> Just a little goes a long way and satisfaction is guaranteed.
>>
>> It's not dessert, it's a TREAT! Like celery!!!
>
> <snork> Celery *is* a treat 'round here - DH hates it...

That's 2D Jack for ya! The BUM!!! Maybe load up his plate with celery until
he finally caves in and rolls out some 3-D vote result charts, LIKE I'VE
BEEN ASKING FOR, FOR A YEAR OR MORE?!!

Best,

Andy

On Thu, 24 Apr 2008 11:52:14 -0500, Andy wrote:

> ChattyCathy said...

>>
>> <snork> Celery *is* a treat 'round here - DH hates it...
>
> That's 2D Jack for ya! The BUM!!! Maybe load up his plate with celery until
> he finally caves in and rolls out some 3-D vote result charts, LIKE I'VE
> BEEN ASKING FOR, FOR A YEAR OR MORE?!!

Trust me, loading his plate with celery is not gonna get you those 3-D
charts...

;-)

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy said...

> On Thu, 24 Apr 2008 11:52:14 -0500, Andy wrote:
>
>> ChattyCathy said...
>
>>>
>>> <snork> Celery *is* a treat 'round here - DH hates it...
>>
>> That's 2D Jack for ya! The BUM!!! Maybe load up his plate with celery
>> until he finally caves in and rolls out some 3-D vote result charts,
>> LIKE I'VE BEEN ASKING FOR, FOR A YEAR OR MORE?!!
>
> Trust me, loading his plate with celery is not gonna get you those 3-D
> charts...
>
> ;-)


Cathy,

Would the summer lineup of "Fashions by Andy" help? Coming soon!!!

Best,

Andy

Andy wrote:

> > http://www.recfoodcooking.com
>
> Monthly (should've been weekly)
>
> Even with diabetes, I refuse to give up my 85% cocoa dark chocolate.
>
> Just a little goes a long way and satisfaction is guaranteed.
>
> It's not dessert, it's a TREAT! Like celery!!!

That is the neat think about dark chocolate. a little goes a long way. I
am not crazy about m ilk chocolate but I find that if I have some I want
more. I usually have some nice dark bittersweet chocolate in the house
and find just one square quite satisfying.

I was surprised to see the results so far. Out of the 30 respondents to
date, I was the only one who has home made dessert every day. I would
have thought that people in this group would all have all sorts of home
made goodies on hand and finish at least one meal with a good dessert.

"Dave Smith" > wrote in message
...
>
> I was surprised to see the results so far. Out of the 30 respondents to
> date, I was the only one who has home made dessert every day. I would
> have thought that people in this group would all have all sorts of home
> made goodies on hand and finish at least one meal with a good dessert.

I have tons of recipes in my files for all sorts of yummy-looking treats,
and I would love nothing more than to make a homemade dessert everyday.
Unfortunately, there aren't enough hours in the day for all the extra time I
would have to spend on my stairclimber to make up for eating all of that!

Mary

On Apr 24, 12:25*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> --
> Cheers
> Chatty Cathy
>
> Is that chip on your shoulder edible?

Not very often. I bake bread all the time but I am not a great
patissier-type baker. Also, I have too many very good bakeries within
10 minutes walking distance to justify doing many desserts. Anything
from baklava to weinerbrød to nanaimo bars and creme brulêe.

John Kane Kingston ON Canada

ChattyCathy > wrote in message
.. .
> http://www.recfoodcooking.com

"Whenever we go out to eat at a special occasion restaurant"
would be my choice. Daughter-units Alpha and Beta enjoy it more
frequently. Spawn also enjoys a good dessert but a ripe Bosc
pear or red pepper fit her needs as easily as a Dove Bar or NY
cheese cake. SWMBO refuses to allow me to answer for her (on
the grounds it'll be more painful for me than if I simply don't
type anything...)

The Ranger

The Ranger wrote:
> ChattyCathy > wrote in message
> .. .
>> http://www.recfoodcooking.com
>
> "Whenever we go out to eat at a special occasion restaurant"
> would be my choice.

You eat homemade dessert when you go out to a restaurant? ;-)

Serene

Serene > wrote in message
...
> The Ranger wrote:
>> ChattyCathy > wrote in message
>> .. .
>>> http://www.recfoodcooking.com
>>
>> "Whenever we go out to eat at a special occasion restaurant"
>> would be my choice.
>
> You eat homemade dessert when you go out to a restaurant? ;-)
>
They ain't store-bought...

To me, "home-made" means "from scratch." So any "special
occasion restaurant" we frequent has a pastry chef on staff.

The Ranger

On Thu, 24 Apr 2008 10:24:09 -0700, The Ranger wrote:

> Serene > wrote in message
> ...
>> The Ranger wrote:
>>> ChattyCathy > wrote in message
>>> .. .
>>>> http://www.recfoodcooking.com
>>>
>>> "Whenever we go out to eat at a special occasion restaurant"
>>> would be my choice.
>>
>> You eat homemade dessert when you go out to a restaurant? ;-)
>>
> They ain't store-bought...
>
> To me, "home-made" means "from scratch." So any "special
> occasion restaurant" we frequent has a pastry chef on staff.
>
> The Ranger

Nice try <lol>

From M-W

http://www.merriam-webster.com/cgi-b...ry&va=homemade

va=homemade
One entry found.

homemade

Main Entry:
home·made
Function:
adjective
Date:
circa 1659

1 : made in the home, on the premises, or by one's own efforts
2 : of domestic manufacture

I suppose <being generous here> if the chef lives 'on the premises' you
have a point LOL!

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:
>
> On Thu, 24 Apr 2008 10:24:09 -0700, The Ranger wrote:
>
> > Serene > wrote in message
> > ...
> >> The Ranger wrote:
> >>> ChattyCathy > wrote in message
> >>> .. .
> >>>> http://www.recfoodcooking.com
> >>>
> >>> "Whenever we go out to eat at a special occasion restaurant"
> >>> would be my choice.
> >>
> >> You eat homemade dessert when you go out to a restaurant? ;-)
> >>
> > They ain't store-bought...
> >
> > To me, "home-made" means "from scratch." So any "special
> > occasion restaurant" we frequent has a pastry chef on staff.
> >
> > The Ranger
>
> Nice try <lol>
>
> From M-W
>
> http://www.merriam-webster.com/cgi-b...ry&va=homemade
>
> va=homemade
> One entry found.
>
> homemade
>
> Main Entry:
> home·made
> Function:
> adjective
> Date:
> circa 1659
>
> 1 : made in the home, on the premises, or by one's own efforts
> 2 : of domestic manufacture
>
> I suppose <being generous here> if the chef lives 'on the premises' you
> have a point LOL!

If the dessert was made in the restaurant's kitchen, regardless of where
the chef lives, it does indeed meet the "made on the premises"
definition. If the dessert came from the pastry shop down the street
then it does not meet that definition when served in the restaurant. It
would however qualify if served at the pastry shop.

ChattyCathy > wrote in message
.. .
> On Thu, 24 Apr 2008 10:24:09 -0700, The Ranger wrote:
>> Serene > wrote in message
>> ...
>>> The Ranger wrote:
>>>> ChattyCathy > wrote in message
>>>> .. .
>>>>> http://www.recfoodcooking.com
>>>>
>>>> "Whenever we go out to eat at a special occasion
>>>> restaurant" would be my choice.
>>>
>>> You eat homemade dessert when you go out to a
>>> restaurant? ;-)
>>>
>> They ain't store-bought...
>>
>> To me, "home-made" means "from scratch." So any
>> "special occasion restaurant" we frequent has a pastry
>> chef on staff.
>>
> Nice try <lol>
>
> From M-W
>
> http://www.merriam-webster.com/cgi-b...ry&va=homemade
>
> va=homemade
> One entry found.
>
> homemade
>
> Main Entry:
> home·made
> Function:
> adjective
> Date:
> circa 1659
>
> 1 : made in the home, on the premises, or by one's own
> efforts
> 2 : of domestic manufacture
>
> I suppose <being generous here> if the chef lives 'on the
> premises' you have a point LOL!

=8^þ~

If they make it from scratch, then it's home-made. That's my
story and I'm sticking to it!

The Ranger

On Thu, 24 Apr 2008 09:54:17 -0700, The Ranger wrote:

> ChattyCathy > wrote in message
> .. .
>> http://www.recfoodcooking.com
>
> "Whenever we go out to eat at a special occasion restaurant" would be my
> choice. Daughter-units Alpha and Beta enjoy it more frequently. Spawn
> also enjoys a good dessert but a ripe Bosc pear or red pepper fit her
> needs as easily as a Dove Bar or NY cheese cake. SWMBO refuses to allow
> me to answer for her (on the grounds it'll be more painful for me than
> if I simply don't type anything...)
>
> The Ranger

Heh. I did specify 'homemade' <veg> But point taken.

I seldom eat dessert (homemade or otherwise) after a meal - guess I just
don't have a 'sweet tooth'. Gimme a nice selection of 'cheese and
crackers' after my dinner and I'm happy...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:
> http://www.recfoodcooking.com
>

We eat dessert a couple times a year, on special occasions. It just
wasn't a thing growing up in my family, and I never got in the habit.

(About 10% of the time, I will order dessert after dinner in a
restaurant, but I eat out seldom enough that I still don't end up
eating dessert more than a handful of times a year.)

Serene

On Thu, 24 Apr 2008 10:03:00 -0700, Serene wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>>
> We eat dessert a couple times a year, on special occasions. It just
> wasn't a thing growing up in my family, and I never got in the habit.

Heh. My Mom always made some sort of dessert. But once I became a
teenager, I usually declined...

>
> (About 10% of the time, I will order dessert after dinner in a
> restaurant, but I eat out seldom enough that I still don't end up eating
> dessert more than a handful of times a year.)


I will order dessert at a restaurant about 1% of the times we eat out...
(and only if they have cheesecake on the menu - lol). Like I told Ranger,
I (used to) love being offered 'cheese and crackers' after a meal at a
restaurant - but unfortunately, most restaurants 'round here don't have
that on the menu anymore. Sigh.

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:

> I will order dessert at a restaurant about 1% of the times we eat out...
> (and only if they have cheesecake on the menu - lol).

For me, it's creme brulee. If they have that, they've pretty much
sold me dessert. :-)

Serene

Serene > wrote:
> ChattyCathy wrote:

> > I will order dessert at a restaurant about 1% of the times we eat out...
> > (and only if they have cheesecake on the menu - lol).

> For me, it's creme brulee. If they have that, they've pretty much
> sold me dessert. :-)

I haven't found a decent creme brulee in most restaurants I've
tried. They *claim* they have creme brulee, but what they
serve is not generally not. I had one recently at Chateau
Morrisette on the Blue Ridge Parkway that was good, but all the
other restaurants I've tried around here fail miserably at it.

The best I remember was in a restaurant in Montpelier, France.
I believe the name was L'escalier, but I might be off on that.
The price of airfare and dollar-to-euro conversion make that
an unreasonable trip for dessert, though.

Bill Ranck
Blacksburg, Va.

said...

> I haven't found a decent creme brulee in most restaurants I've
> tried. They *claim* they have creme brulee, but what they
> serve is not generally not.


Next time you're in Philadelphia, PA, swing by the Four Seasons hotel in
center city and have their version. Overpriced as it is, you will be
satisfied! Especially having breakfast in your hotel supplied bathrobe
amongst the suit and tied crowd, whilst seated at the power table! I also
highly recommend the $50 cheese omelet! ))

Andy
BTDT

Serene wrote:
> ChattyCathy wrote:
>
>> I will order dessert at a restaurant about 1% of the times we eat out...
>> (and only if they have cheesecake on the menu - lol).
>
> For me, it's creme brulee. If they have that, they've pretty much sold
> me dessert. :-)
>
> Serene


1. Tiramisu
2. Chocolate mousse
3. any ganache-type chocolate

The late Sam Arnold of The Fort restaurant in Denver served something he
called a "Negrita", a very rich, small chocolate mousse served in a
bittersweet chocolate shell with whipped cream and some shaved
chocolate. Fan-damn-tastic.

I've also tasted some wonderful bread pudding (w/o raisins, thanks)
from someone else's dessert.
\
gloria p

..com...
> Serene wrote:
>> ChattyCathy wrote:
>>
>>> I will order dessert at a restaurant about 1% of the times we eat out...
>>> (and only if they have cheesecake on the menu - lol).
>>
>> For me, it's creme brulee. If they have that, they've pretty much sold me
>> dessert. :-)
>>
>> Serene

I'm with you -- creme brulee is my default dessert. Do you peek at the
dessert menu first to see if they have it?

Felice

Serene > wrote in message
...
> ChattyCathy wrote:
>> I will order dessert at a restaurant about 1% of the
>> times we eat out... (and only if they have cheesecake
>> on the menu - lol).
> For me, it's creme brulee. If they have that, they've
> pretty much sold me dessert. :-)

For me the following desserts will cause me to go all
a-flutter:
1) crème brulee
2) flan
3) chocolate soufflé

These happen to be specialties at the restaurants I mentioned
were special occasion visits, too, so the quality is
spectacular and the bar I always compare others to...

The Ranger

On Apr 24, 9:25*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> --
> Cheers
> Chatty Cathy
>
> Is that chip on your shoulder edible?

In my past, I was a pastry chef, so I can't get away from it too
much!! Sometimes it's just brownies or cookies, but lately I've been
making ice cream in the hopes that it will attract spring here in the
Pacific NW!!

ChattyCathy wrote:
> http://www.recfoodcooking.com
>

When I have room in the freezer side of the refrigerator, I make granita
using Splenda instead of sugar. DH loves lemon flavor and it has only a
teeny amount of carbs.

Hey! I could use my mint for that!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Apr 24, 11:53*am, Janet Wilder > wrote:
> ChattyCathy wrote:
> >http://www.recfoodcooking.com
>
> When I have room in the freezer side of the refrigerator, I make granita
> using Splenda instead of sugar. DH loves lemon flavor and it has only a
> teeny amount of carbs.
>
> Hey! I could use my mint for that!
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

That may be nice- good idea!!

ChattyCathy wrote:
> http://www.recfoodcooking.com
>


When do we have homemade dessert?

1. When the mood strikes me and we have additional people to feed.
Dessert for two people can last forever and neither one of us needs the
calories.

2. When the rhubarb is ready and Dear Son comes to visit.

3. For holidays.


I bake birthday cakes for the people at our company so it's not like we
NEVER have sweets.

gloria p

On Thu, 24 Apr 2008 18:25:55 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com

MCINL - I will elaborate on r.f.c.

LOL! I like that. Where else would we elaborate?

--
See return address to reply by email
remove the smile first

On Thu, 24 Apr 2008 21:36:53 -0700, sf <.> wrote:

>On Thu, 24 Apr 2008 18:25:55 +0200, ChattyCathy
> wrote:
>
>>http://www.recfoodcooking.com
>
>MCINL - I will elaborate on r.f.c.
>
>LOL! I like that. Where else would we elaborate?

walking down the street, at the top of my lungs.

your pal,
blake

blake murphy > wrote in message
...
> On Thu, 24 Apr 2008 21:36:53 -0700, sf <.> wrote:
>>On Thu, 24 Apr 2008 18:25:55 +0200, ChattyCathy
> wrote:
>>
>>>http://www.recfoodcooking.com
>>
>>MCINL - I will elaborate on r.f.c.
>>
>>LOL! I like that. Where else would we elaborate?
>
> walking down the street, at the top of my lungs.

That's pontificating, not elaborating.

The Ranger

On Fri, 25 Apr 2008 08:10:58 -0700, "The Ranger"
> wrote:

>blake murphy > wrote in message
.. .
>> On Thu, 24 Apr 2008 21:36:53 -0700, sf <.> wrote:
>>>On Thu, 24 Apr 2008 18:25:55 +0200, ChattyCathy
> wrote:
>>>
>>>>http://www.recfoodcooking.com
>>>
>>>MCINL - I will elaborate on r.f.c.
>>>
>>>LOL! I like that. Where else would we elaborate?
>>
>> walking down the street, at the top of my lungs.
>
>That's pontificating, not elaborating.
>
>The Ranger
>

i thought you had to go on t.v. to pontificate. so far, i've only
been on security cameras.

your pal,
blake

blake murphy > wrote in message
...
> On Fri, 25 Apr 2008 08:10:58 -0700, "The Ranger"
> > wrote:
>>blake murphy > wrote in message
. ..
>>> On Thu, 24 Apr 2008 21:36:53 -0700, sf <.> wrote:
>>>>On Thu, 24 Apr 2008 18:25:55 +0200, ChattyCathy
> wrote:
>>>>
>>>>>http://www.recfoodcooking.com
>>>>
>>>>MCINL - I will elaborate on r.f.c.
>>>>
>>>>LOL! I like that. Where else would we elaborate?
>>>
>>> walking down the street, at the top of my lungs.
>>
>>That's pontificating, not elaborating.
>>
> i thought you had to go on t.v. to pontificate. so
> far, i've only been on security cameras.

Camera Whore! I'll look for your débute on CourtTV or Cops.

The Ranger