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Monday, July 20, 2009

new week


A
re you as glad as I am to be done posting about the cruise? I didnt think I would ever wrap it up and I gave you the sweetened and condensed version. Problem here now is I need material, I hear the culinary gears churnin' but nothing is moving down the assembly line. We have way too much of everything right now and it is staggering. Way too many cherries, peaches that I cant keep up with, avocados coming out of our ears, salmon, and halibut and dungeness crab and crawfish all impregnating my fridge and freezer - time to take charge.



There were barbecue ribs that were so dang good I dont even want to tell you about them.



Smoothies of every berry and fruit variety that will have to remain a secret.



Southwestern chile foods that you wouldnt know what they were even if I told you.



Eggs so simple even a 'chef' could make them.



The never ending knife purchase - another bread knife, now I have 3 - I have way too many knives.

http://wexfordgirl.typepad.com/photos/2007_gallery/merde.jpg

Let me get my merde together and I will post more substance as the week progresses.

19 comments:

Marjie said...

I have a favorite bread knife, a favorite big knife, and assorted little knives I like. I never buy new ones. Other stuff in plentitude does join my kitchen, however; I do love my "kitchen crap".

Gina said...

Hmmm....excess knives?

Perhaps you should enter the sport of knife throwing (honestly there are web sites devoted to this "sport") then you can decoratively pin a banana to the wall with a petite blade...or skewer a melon with a machete-type knife...

kids and cats though should not be practiced on....lol.

Harmony said...

I always think that there is room for more knives. Or maybe it's just that there is room for better knives. *shrugs* It's a toss up.

Your eggs and taters made my eyes pop open. Yummmm

Jenn said...

That reminds me I need a ew bread knife!! lol.

I'm sure you'll pull some magic out of your culinary hat and wow us all.

Pooja said...

Seeing the bread knife made me remind that I badly need one! The ribs look so good. So are the smoothie, chile, and egg dishes! Esp loved the look of chile dish and smoothie! Wish I could have some right now!

The Diva on a Diet said...

I laughed, I cried, I lusted after your chiles ... what more could I want? (Except some leftovers, of course!)

Katherine Aucoin said...

I am very particular about my knives and only want certain knives to be used for certain chores. My husband mouths OCD, but I think NOT. LOL

Teresa Cordero Cordell said...

DB, you are such a tease. Love the look of those ribs and smoothies.

TavoLini said...

lol, get your merde together! The chile dish looks good--we've been on a chilaquile kick over in these parts. We also have too much fruit. Dice and freeze to the point of ridiculousness.

Knives? I actually only use one of them, recently. I rip into the bread like an animal ;)

My Carolina Kitchen said...

It's time for my breakfast and I want to dive into those eggs and home fries. You're making me hungry DB.

Can't have enough good knives and I emphasize good. Cheap knives are just that - cheap. When we went to France for two months several years ago, I took two of my favorite knives with me in my checked luggage because we intended to cook a lot while we were there. Now that's devotion or crazy, one of the other.
Sam

snowelf said...

I'll take some of those avacados off of your hands. ;) We LOVE them up here at the Igloo.

But seriously, I'm excited to see all the "coming soons"!!

--snow

♥peachkins♥ said...

I would love to see those smoothies!

T.W. Barritt at Culinary Types said...

They may be simple, but those eggs are a thing of beauty - particularly on a gloomy day like today.

buffalodick said...

As the tool steel/knife guy, your bread knife has an interesting chemistry. The Moly and Vanadium would make it hardenable(yet still tough!) to the 55Rc, which is a great hardness for holding an edge, but still being very friendly to resharpening! I see nothing in the chemistry to make it corrosion resistant like a "stainless"(chromium and nickel), so keep it clean and dry when storing. You can never have too many knives, but I think you know how I feel about that! Oh yeah, did you par boil those ribs?

girlichef said...

Whoa! Those ribs are insane!

pigpigscorner said...

3 bread knifes?? I don't even have 1!

doggybloggy said...

marjie: I have knives I use everyday and knives I save for special occasions that never arrive

gina: swell idea

harmony: agreed

jenn: all I pull out lately are bunnies

pooja: bread knives are so good for slicing ripe tomatoes

diva: wow you turned it into a mini melodrama - cool

katherine: I am the same way - and I am super particular about finding them in the bottom of the sink - my biggest peeve is a wet knife

TCC: teasing is a good thing

tavolini: I use the bread knife and a long paring knife and a two 8-10 inch chefs knives regularly

my carolina: that sounds like me - I travel with knives as well

snow: ok then sit tight

peachkins: I will post a couple

TW: add a little red chile to the eggs and you made some liquid sunshine

buff: I am totally impressed with your dissection of my knife composition...well done! It does say 'chroma' on it so perhaps there is some 'stainless' aspect

girli: parboiled and it isnt a method I usually do but it worked great...

pigpig: I have four actually two like the one pictured - a crappy one that I take camping and an average one I use constantly but I am giving one of the yakitoris to a friend to give to his daughter who is studying the culinary arts...

Bina said...

Berry smoothies? And the recipe is remaining secret? BUT I LOVE THOSE!!! and I KNOW what they are! LOL

Beth said...

"even a 'chef' could do it" HAHAHAHAHAHAHAHAHA!!!!!!!!!!!!!

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