Dinner 4-4-2011

In article ,
Lou Decruss wrote:


I think they are well on their way. Our oldest two can cook enough
to make every meal of the day, if necessary. Our oldest son enjoys
experimenting with recipes and food ideas. All of them know quite a bit
more about food than we did at their ages.


That's the way. There are amazing meals at great restaurants, and
you pay for the service, the food, all of it. However, most restaurants
are not those incredible places.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Thu, 07 Apr 2011 01:25:59 GMT, "I'm back."
wrote:


Most of the meals you show us are restaurant quality, so I'd agree -
but sometimes it's worth the money to not have to think about what to
cook and to be served.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 4/5/2011 12:18 AM, Omelet wrote:

That sounds like a wonderful meal. I agree with you, Om, some
restaurants use too much salt. With the baby boomers growing older, it
seems like we would have lower sodium food in restaurants.

Becca
 
On Wed, 06 Apr 2011 21:08:29 -0700, Ranee at Arabian Knits
wrote:


I knew little about cooking until I was in my 30's. My son could care
less. The girls are Louise's and neither had any interest until they
moved out and had to feed themselves. It's funny to see them post
foodie stuff on facebook. She was cute as hell when she threw her
first family dinner party. She did much better than I could have done
at 26. We've downsized drastically here and she's had first crack at
the extra kitchen stuff we had and is happy as hell to have it.

Lou
 
On Thu, 7 Apr 2011 11:20:24 +0100, "Ophelia"
wrote:


What a pampered little prince! At least you get a break every so
often. ;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 07 Apr 2011 09:10:31 -0500, Ema Nymton
wrote:


I wonder if *asking* would help. Fortunately, there are few places
here that I think over salt. It's a different story when we're out of
the country. Although they still over salt (IMO) in the kitchen, it's
a huge relief for my body in the salt department to get onboard a ship
that caters to Americans because we don't cook with as much salt as
other cultures apparently do.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 07 Apr 2011 13:09:43 -0500, Omelet
wrote:


*Tell* them you don't want your food pre-salted in the kitchen. Maybe
the message will be heard eventually.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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