Humor will not be tolerated!! -Portia

Most of my cooking is pretty inexact, as well, so that works for me! And I do love squash.

I discovered that my lentil curry was a whole lot better when I ate it as leftovers with a whole lot more salt. I think part of the problem was that I didn't saute the spices first. I'll do that next time.

My aunt made shrimp tacos. Toast some corn tortillas so they're soft. Fry up red onion, shrimp, and frozen corn. Add in cilantro and mango.

We haven't eaten yet, but Sauron's in charge of dinner tonight. He made a chicken pot pie layer topped by a layer of prepared macaroni and cheese topped by a layer of actual cheese topped by a Bisquick crust. It's in the oven right now, and I'm legitimately excited about it.

Our neighbors invited us over for homemade pizza.

Tonight I made my twenty-minute stand-by, whole-wheat pasta with vegetables. Just saute some onions and Italian spices, add some chopped tomatoes, and simmer for awhile. Cook the pasta, mix it all together, and top with Parmesan cheese (or jack, since that's all we happened to have on hand). My meat-eating roomie added some leftover rotisserie chicken to hers.

I had mango salsa last night. It was divine.

Katya wrote:I had mango salsa last night. It was divine.

This is not a meal.

Marduk wrote:

Katya wrote:I had mango salsa last night. It was divine.

This is not a meal.

It is if you eat enough of it!

Marduk, I don't know you, but I've seen a lot of your posts about your skill and love of cooking. Here's the 2011 casting schedule for Food Network's The Next Food Network Star. It looks like the closest auditions to Utah are Sunday, August 22nd from 10am to 3pm at the Magnolia Hotel in Denver.

Uh..... I don't have a face for T.V.

I don't think this guy does either

We're having basic spaghetti tonight. I was gonna do chicken stroganoff, but we don't have enough time before scouts.

I've always thought dinner should be an educational experience. This is a small part of what I learned tonight:

1. Mango seeds are black. (The white hard bit you usually cut to is more akin to a peach pit)
2. A Black & Decker ProBlend BL630 can blend a mango pit and seed down to sub-centimeter bits in less than 2 minutes.
3. Mango pit bits are bitter.
4. A 5 cm² peice of athletic pre-wrap, applied to the business end of a Western Family Premium Maple Syrup bottle can pass appx. 0.02-0.04 fl oz. of mango smoothy before being plugged by mango pit bits.
5. At a rate of .04-.12 fl oz. per minute, it can take just over an hour to fill 3/4 of a cup.
6. Over an hour of light kitchen work burns more calories than contained in one mango.
7. Mmmmmm. Mangos.

I love how the things you learned tell the story of what happened.

I love mangos more than I can possibly say. We had a mango tree in our backyard in Uganda that produced bucketfuls this past spring.

I have officially started posting on my recipe blog: http://glutenfreewolf.blogspot.com/

Nice, Nerdgirl. I might pass that on to my celiac roommate.

Wisteria wrote:Nice, Nerdgirl. I might pass that on to my celiac roommate.

Thanks! Soon I will be posting my pizza crust/flatbread/focaccia recipe.

Pizza!! http://glutenfreewolf.blogspot.com/2011 ... ad-or.html

I wanted to make something with beans that didn't take three hours. So I found this recipe for beans with macaroni? It's a kind of stew in chicken broth with some onions, celery, and carrot. Now if I could figure out how to spice it up it might taste good. But I actually cooked something!