Cookaholics Bulletin Board

Mary
Your wrapping and labels are beautiful. Lucky folks who will get these gifts.
ilene

Becky,

Coarse-ground bulgur should keep for up to 2 years. So my suggestion is when you make your next trip, buy 5 or 10lbs.

Thanks Ilene. Our printer died a couple days ago so I had to go old school and get out the pens and glue stick.
Now I just have to make the time to deliver them.

Mary

If I wasn't returning to Chicago in March, and if my brother's family ate the stuff when I didn't cook it for them I just might.

PARSE ERROR

Abort, retry, fail?

That's about the geekiest way to request some extra commas.

What, a few unclosed clauses give you trouble?
If I cook bulgar the family may eat it. If I do not cook it, they will not. They had never heard of it before I made it for them last week. I doubt it will make it's way onto their menus when I am gone. I could be wrong.
So my bringing 5# back from Chicago would be a waste of good bulgar.

Well, Becky, itdoes appear that you are aiming for a Supreme Court confirmation:

Just wanted to pat myself on the back a little 'cause I really loved the dinner I just made for my husband's birthday. First was mache with hard boiled eggs and a balsamic/maple dressing (dressing from Raising the Salad Bar). Then US rib eye steak with an olive sauce from epicurious. Very simple but very tasty: sliver garlic and start to brown in olive oil, add chopped black olives for a couple minutes and then, off heat, chopped parsley. I love the toasty garlic taste with the olives (AND I did not burn it which is always a plus). As a side I made a veggie stew with onions, eggplant, pepper, fennel, tomato puree, blood orange juice and peel, cumin and ground chipotle. I make this in the microwave and it the veggies all cook without mushing together. No cake as we are making up for the holidays but I did make a nice fruit salad and put a good shot of amaretto in it so it wouldn't be all too healthy.

I could eat it all again now...

Mary

Last night we had turkey thigh confit (just tossed with a little duck fat in a frying pan), small new potatoes tossed with butter, shallot and parsley, and a funny little side salad of cherry tomatoes, red onion and red pepper (both slice 3mm thin) marinated in some Balsamic vinegar and olive oil and a tiny bit of goat cheese. Turned out to be better then expected (better then last nights on-the-spot arugula salad, the arugula was sub par quality, and my choices were weak...)

Dessert, i've been exercising my ISI whip I got for christmas and trying my hand at dessert....