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Healthy & Delicious: Marcella Hazan’s Lemon Roasted Chicken with Carrots and Potatoes
Sounds good. But I prefer to slice the lemons and slip them under the skin with the herbs. The flavors seem to permeate the meat better. I also agree about the veggies absorbing the fat. Why not roast them in a separate pan while the chicken cooks? Adding parsnips to the mix sweetens up the combo and adds another dimension of flavor too.
It's not worth it to make _______ when I could just buy it
egg rolls - way too time intensive
bagels - you'd have to make them often to get the technique down
pumpkin puree
puff pastry
Thanksgiving Foods We Love to Hate
The green bean casserole is awful. I can't even eat it to be polite. I'll take a little and hide it under some other food. The green beans are mushy and the onions are disgusting. I do understand, though, that for many it's an easy-to-prepare comfort food. I just can't go there.
But why anyone eats the so called cranberry "sauce" is a real mystery to me. It's so simple to throw a bag of cranberries in a saucepan with a cup of water and a cup of sugar. Boil until the little darlins pop open. And if you've got 60 seconds to spare, add the zest from an orange. Yum. Guaranteed wonderful flavor and texture.
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3 parts Riesling wine
2 parts orange juice
1 part Campari
Mix ingredients together and pour over ice.
Don't know what it's called, but it's awesome. Refreshing and clean.