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Submitted 10 months, 1 week ago. 
1 comments.
1 comments. 
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About me
I'm a 55 year old bachelor, one of the ones that got away. Would never be so bold to label myself as a chef. I follow instructions well and have a need to know the whys behind what I do when I do it. I am the most humble grasshopper but do have opinions. My kitchen library is filled with 10 years worth of cookinglight annual cookbooks.
I'm a 55 year old bachelor, one of the ones that got away. Would never be so bold to label myself as a chef. I follow instructions well and have a need to know the whys behind what I do when I do it. I am the most humble grasshopper but do have opinions. My kitchen library is filled with 10 years worth of cookinglight annual cookbooks.
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Tnacndn 2 days, 21 hours ago said:
Hey Points, I'm running behind these days so I just now saw your comment. I only made the Orange balls 1 time and they didn't have time to make it to the fridge but I guess I would refridgerate any leftovers. Your picture looks great, thanks!
Gem
Borinda 1 week ago said:
Good to know the tomato sauce recipe held up to a slotted spoon and appealed to you as it does to us. I truly could down that sauce by the mugful, I love it. I really enjoyed your updates, too, and was only sorry I wasn't online while you were cooking.
Thanks for the comments, updates, and enthusiasm!
Mangia!!
Paintgirl 1 week, 2 days ago said:
Hey sorry to hear that your store moved out of town. There are a couple really good on line sources for Bison for about 5 dollars a pound. I started to not eat beef anymore after the Mad cow and e-coli out breaks. I am glad you liked the recipes. Thanks you!
Desertgal 1 week, 3 days ago said:
Thanks for your help with can not post a recipe. I will give the hints a try. Have a great day!
Greekgirrrl 1 week, 3 days ago said:
Point, you're really on the ball these past couple of days!! Thanks for the smiles...some people here are way too serious for my "brackish" tastes. Have a good one.
Greekgirrrl 1 week, 3 days ago said:
Point, you're really on the ball these past couple of days!! Thanks for the smiles...some people here are way too serious for my "brackish" tastes. Have a good one.
Mystic_river1 1 week, 3 days ago said:
Loved your post about the sauce..your points were valid and should not have been mocked or miscontrued. But as you said: sweet or brackish water is an individual's choice. I will take the sweet. I also was thinking about it and then thought I can't make a sauce if I know nothing about the dish as to taste and consistency. You sure did some research on the sauces...great job. I do not fault her for asking. Maybe she did not know how to research. I always like to give the benefit of the doubt. Have a great day.
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Beginners Bread
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Posted by Auntybea about Hearty Salmon Strudel Wit
Love this, and love that it's from Cooking Light! I can eat this right now even on Weight Watchers! Thank you!
Posted by Waterlily about Broiled Flounder With Pin
Sounds simple, healthful, and delicious! Thanks!
Posted by Mellian about Chunky Potato-crab Chowde
The freshly grated nutmeg would be excellent. I must try this!
Posted by Trigger about Angel Hair Pasta With Cla
This is a good start. If you want to be a little more daring use fresh clams or muscles. Steam them in a pot and use that broth.
Posted by Mellian about Sauteed Apples
It's not "light" cooking, but if you want a very rich flavor, saute the apples in bacon fat instead of butter. Yummmm....
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Zena824 4 days, 22 hours ago said:
Sorry the Corals Chicken didnt turn out for you....Thanks for letting me know..