Serious Eats - seriouseats.com

i think it's fixed, i'm signed in again..... whew.... i couldn't wait.

i wish i had a fig tree.... i could think of nothing more beautiful than to watch a fig develop over the season..... up here in apple country the fig is a mystery fruit.

transport them in a cooler -- if you're headed towards an air conditioned space.....

sorry, that's just too hot! i know it's probably "dry" heat -- but heat is heat.
you must be in arizona .... my good friend moved there and he's always telling me how hot it is but it doesn't feel that hot because it's dry!

what an art form -- they make it look so simple. the food of the people is always made with love.....

they're also good for men's prostates.... i never knew about the intestinal parasite thing. i remember as a kid eating pumpkin and sunflower seeds all of the time. they were just part of our snacks. (fruit, carrots as well)
occasionally we'd get a hostess cupcake or a devil dog.

@cary - i'm going to try it with the low heat for 45 minutes.... it may work out better.... mine are really toasted which is okay, but i bet yours have a better texture. thanks....

maybe you're not meant to be 200.... those charts are not perfect..... maybe you have dense bones. if you look better and feel good, i'd say just maintain where you are..... it might be a more realistic place to be.

i say quit while you're ahead - ed. that rhymes!

i've been roasting acorn squash seeds and they're good, you can eat the whole seed.... i pull the seeds away from the guts, as much as possible... this stuff kind of dehydrates when you bake them anyway. i spray them with olive oil (i keep a spray bottle full of olive oil in the kitchen for everything).... salt them and you can add a pinch of whatever seasonings you like.... i like chipotle powder. and then bake them about 10-15 minutes or SO, in a 375 oven. you've got to watch them, though, because they can burn in an instant.

@betterirene - i've got to try soaking the pumpkin seeds.... makes sense. haven't roasted a pumpkin as yet. you're just full of information!

what a great comparison - achovies to ricotta salata. we grew up eating ricotta salata and always used it with rigatoni, sauce and ricotta salata...it's got great flavor and it's not costing an arm and a leg either.

well

@betterirene - that sounds good, i never had a sandwich like that.... i love hearing about regional cooking and the method you use to cook the beef. pretty smart. did you learn this one at the truck stop?

@jo_wang - my heart goes out to the college crowd, when my step daughter went away to college, she missed our food-driven household....
love your analogy of always eating lunch (wraps, etc).... well, study hard and time goes fast, before you know it you'll be cooking your own dinners!

tonite i'm making my own special recipe: grilled chix breast, grilled eggplant - layered with ricotta and fresh mozzarella - baked in the oven. kind of like a lasagna but without the noodles. lots of fresh basil - or whatever is left in the garden. sauteed escarole on the side with lots of garlic. not sure if i'm going to make pasta on the side to sop of the juices or maybe just a nice hunk of bread. don't want to overstuff the company.
haven't figured out dessert yet. maybe some baked apples.

hey guys, glad you liked the recipe (of sorts).... you can also throw in a couple of pigs feet (split in half, par-boiled first) and some pork neckbones (browned) .... very, very tasty stuff. just don't plan to drive or operate heavy equipment afterwards... you won't be able to move.
don't forget the glass of red wine with this meal... it may save your life.

wow, it all sounds great.... everybody! we had a salad of the last of the cucumbers and tomatoes from the garden, some cauliflower with garlic and olive oil and a piece of steak that was grilled.... a few blue italian plums for dessert .... hate to see all these goodies go....