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Old 07-17-2011, 09:43 AM   #481
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They look very skimpy on the guacamole don't they?
But they broiled it so it's extra yummy looking.
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Old 07-17-2011, 11:21 PM   #482
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We ate our crappy poutine in the rain storm. At least one damn "FanJam" food truck was still open. It paled compared to yours^ but was delicious at the time.
Post-show food is alllways delish.

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Nachos from Sneaky Dee's in Toronto

OMG, remind me to go there next time I'm in TO.
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Old 07-19-2011, 10:39 PM   #483
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I made burnt peanut butter oatmeal cookies last night. I didn't notice until after the first batch in the oven that I had the temperature set to 450 degrees instead of 350.



Mmm, crunchy.
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Old 07-20-2011, 12:33 AM   #484
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Albacore and Unagi sashimi tonight.
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Old 07-21-2011, 06:09 AM   #485
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yeah, those nachos look pretty awesome. and i don't even like guacamole.



my alltime favorite nachos/burritos/tacos:
Mexican Restaurant | Northampton Amherst Springfield MA | Burlington
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Old 07-22-2011, 11:07 PM   #486
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Albacore and Unagi sashimi tonight.
Careful with the mercury.
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Old 07-23-2011, 12:17 AM   #487
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I can't believe I forgot to take a picture of my food from Kuma's Corner last week .


About to make a garlic chicken pizza. If there are pictures, you'll know it turned out alright.
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Old 07-23-2011, 10:57 AM   #488
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Careful with the mercury.
No doubt. I only each a few ounces of fish per week. I wish I could eat more, but price, PCBs and Mercury all factor in. So, it's fish oil supplements for me.

That reminds me... The Monterey Bay Aquarium has a nice site for fish safety and sustainability info:

Seafood Watch Program | A Consumer's Guide to Sustainable Seafood | Monterey Bay Aquarium
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Old 07-24-2011, 11:29 AM   #489
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made cupcakes for Kellyahern and Bonocomet...they brought bootlegs, I brought them cupcakes





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Old 07-24-2011, 07:39 PM   #490
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Old 07-31-2011, 03:42 PM   #491
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my neighbor wanted cupcakes for her mom's 80th birthday. So after spending 8 hours yesterday making 950 cupcakes for work, I came home and made 90 more Baking at home takes hours longer than at work but at least I get to do things my way. These are just marble (from a box ) with swiss vanilla or chocolate buttercream and carrot with cream cheese icing.

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Old 07-31-2011, 05:36 PM   #492
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2/3 c. oil, prefer virgin olive oil, vegetable oil, 3 to 1
2 cloves garlic, pressed or minced
1 lb. spaghetti, prefer Lupini brand or other Italian brand
1 1/2 tbsp. basil, dried
1 tbsp. oregano
2 tsp. salt
1 tbsp. coarsely ground pepper, or just regular pepper
1/2 c. (about 1/2 bunch) fresh parsley snipped or chopped
1 green pepper (average size or better), cut julienne 1 1/2" - 2"
1 red pepper (average size or better), cut julienne 1 1/2" - 2"
2/3 lb. Jarlesberg or hard Swiss cheese, cut julienne
1/2 c. half and half or whole milk
3/4 c. (1/4 lb.) grated Parmesan cheese (Kraft's in the can okay)
1/2 c. chopped pecans, prefer raw nuts that you've toasted in 400 degree oven 10 to 15 minutes & let cool
16 oz. can whole ripe olives, drained
Red wine vinegar, or other vinegar probably okay
1. Put the oil and garlic in 1 1/2 cups (or larger) container and let set. Add other spices while spaghetti boils.
2. Break spaghetti into 3 1/2" lengths and drop into LOTS of salted water and boil hard for 6 minutes, or until al dente. Strain it and put in BIG pan. While still hot, toss with 2 tablespoons of the oil-garlic mixture.

3. Pour half and half into oil/spice mixture, whisking at the same time. Toss with spaghetti after it's cooled down some.

4. Toss in julienne cut cheese and peppers and parsley.

5. Mix in 2/3 of the Parmesan cheese and 2/3 of the pecans and all of the olives. Add red wine vinegar and maybe more salt to taste.

6. Turn into serving bowl and sprinkle top with the rest of the Parmesan cheese. Serve at room temperature or just barely chilled.

this is sort of the recipe I used. Mine book is a little different, I don't use the half and half/milk or the parmesan, but everything else is the same. Very tasty.

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Old 08-03-2011, 02:09 PM   #493
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Lobster Roll at the Daily Scoop in Kennebunk, Maine on the way to Moncton



Damn it was good. $11.95 which I thought was a good price.
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Old 08-03-2011, 02:31 PM   #494
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(Kraft's in the can okay)
Under absolutely NO circumstances is Kraft parmesan okay.
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Old 08-03-2011, 02:57 PM   #495
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Under absolutely NO circumstances is Kraft parmesan okay.


Fight! Fight! Fight!

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