SueStonebender's Page

Foodies /

Joined 1 year, 8 months ago.

From , ON CA

GroupRank 7

I'm a self proclaimed Intermediate cook.

I have 39 cooking friends

My recipes have 44785 views with a 5 average.

http://houseofserendipity.net

Currently lovin' The yummy stuff our Tryst group is sharing! Yowsah there's some decadent things in there. (~looks down at my waistline woefully~).

Tagline: I'm a "kitchen Commando", "dork With A Fork", "baron's Home Cookin'!" foodie

See my recipe honors

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About me
Soccer mum with a penchant for tossing out recipes and cooking commando. Favourite things to cook: Paella, homemade bread, seafood, things with curry, feasts. My favorite family cooking traditions: Baking Christmas cookies in the winter and canning in the summer, always together and shared. My cooking triumphs: Torta della Nonna ~mwah~ My cooking tragedies: The Christmas onion. Don't ask ... Here to connect with Baron Grayson and the people in our Second Life "Tryst" group to put our elbows on the digital table and break a little bread together. (To our group friends: give me a shout and I will add you to the group so you can start to share your recipes.)

Comment Wall

Bad_company 1 year, 7 months ago said:
Hi, your Tryst Group sounds intriguing. Wondered if I could join?

Hollymayb 1 year, 7 months ago said:
Thanks for the nice comment on my Chicken with Juniper & tarragon. I use dried juniper berries and crack them a bit between two soup spoons before using. They're hard to find, but higher end markets or spice shops will carry them. I live in a fairly big and ethnic metropolis, and I've never seen them fresh. I wonder how that would change the flavour- do you cook from fresh berries?

Canadiangirlrox 1 year, 7 months ago said:
Thanks for accepting my invite!

Lunasea 1 year, 7 months ago said:
A big thanks, too - for your wonderful ratings and comments on my basil buttermilk dressing and eggplant parmesan. And thank you for the add!

See, I really like how you envision ways of using that dressing (ciabatta with smoked salmon, bean sprouts and some raddichio)- and it makes me smile to think of it. Thank you!! I'll be trying it your way soon...

~Vickie

Lunasea 1 year, 7 months ago said:
Good morning, Suestonebender...thanks for dropping by my olive cheese bread recipe. My recipe is an adaptation of the original recipe, so feel free to mess with it all you want. I have added artichokes and bell peppers, whatever I have on hand that sounds good.

I think spinach would be a delicious addition. Since the recipe makes quite a bit of spread, maybe you could add spinach to part of it and compare it with and without. You may love it better with the spinach.

Let me know what you think when you make it and how any adaptations worked out. I'd love to know....thanks!

I hope you have a wonderful day...

Smiles,
~Vickie

Lunasea 1 year, 7 months ago said:
Good morning - and thanks for dropping by my red velvet cake recipe. I hope you give it a try - it really is delicious.

I hope you have a wonderful Sunday...

Smiles,
~Vickie

Jo_jo_ba 1 year, 7 months ago said:
Hi! I just started growing my own stevia and have some dried leaves waiting for me to do something with them, but I don't know what to do! I use the pure extract powder right now which is way sweeter and dissolves. Any ideas besides tea? Thanks!

Pleclare 1 year, 7 months ago said:
Thanks for your comment! They are yummy cookies..