kalibeck, please share your recipes! - Page 2

If/when I finally leave the Northeastern US, the ONLY thing besides my friends I will miss, is Wegman's. Ha ha ha. the lemon-caper sauce is to die for, and its the only place in the region I can get live CA dungeness crabs, and rarely at that. Like most people born and raised in the SF Bay Area, I go through severe  withdrawal symptoms if I don't get fresh-boiled snow crab, Louis sauce, authentic sourdough bread, "real" Mexican food, (NO ground beef!) and big, meaty Castroville artichokes at least once or twice a year.

Note to CA expats returning from "home:" Do NOT try to carry live crabs packed in ice or jars of Louis sauce onboard in your carry-on luggage. I almost missed the flight home, turned back at security. Live crabs do not qualify as in-cabin pets. <G>

SS

Shelley, How'd things go this w/e???? Give me a call if you're able....I just got furloughed today, so I'm headed over to my daughter's house for a quick dip in the pool, then I'm off to do my chores...seriously, as soon as all the freaking sheet rock is up and I don't have to wipe sheetrock dust off the rim of my glass between every sip, (it's damn embarassing!), then EVERYONE'S invited over, and we'll party, until then, when I'm off, I'm happy to bring the party to you! ( Can I bring my dogs, too? The dust makes them sneeze!) LOL jo

dear kalibeck, thank you so much for the recipes! although i could no (for the life of me) find lamb shanks or even veal shanks, i used lamb necks. it came out so good!! i can't wait to try it w/shaks! my husband LOVED it and said i'm the best cook in the world - i gave all credit to you!so, if he finds out where you live and shows up at your door, please give him a beer or a glass of wine and i'll come get him. our 14 yr old son even serenaded us on his acoustic guitar instead of blasting out of our house w/his electric guitar!! this could be the answer to world peace!!!!! again, thank you for sharing....k

I'm so glad you liked it! The best flavor in a recipe comes from the heart of the cook.....you take credit for it! Once it's in your kitchen, it's your creation! Bravo! jo PS, remind your husband we have GSDs, too! LOL!

Bring it on. Dogs always welcome. If there isn't enough dog hair in your meal after 5 min. here... I have a shaker of it on the counter next to the salt and pepper.

Dog hair is beneficial in wine glasses. Works as a strainer for the flying insects.

You missed a great party at Sam & Lily's Saturday. May be awhile before anyone gets another opportunity to hear me butcher the lyrics of Spanish love songs again.

:-D

SS

It's this work every other w/e thing....I miss all the good stuff....sigh!! And they had the nerve to call me back & tell me I had to come in on Monday, got the call as I was squeezing a lime into my unsipped rum & cola, bathing suit on, towel on shoulder.....I was not a happy camper that night! But I got to be the rock star at work, cruise in for 6 hours, put out fires, and---see ya! Too bad every night can't be that way...my dogs would be so much happier, too...they love Carl, but they get away with a lot more with me, so they're always glad to see the ol' softy come home! jo

9 graham crackers

1/2 cup unsalted butter melted

1/4 cup sugar

1/4 cup tequila

1/4 cup fresh lime juice

1 quart vanilla ice cream

Heat oven 350 finely grind crackersstir crackers, cugar and butter together in large bowl

Press crumb mixtire into 9inch pie pan. Bake 8 min. cool in fridge.

Electric mixer, tequila, lime juice and softened vanilla ice cream.

Spoon ice cream mixture into cooled pie crust, freeze for 2 hrs or overnight. Garnish with whipped cream, lime slices, lime curls, rasberries and mint.

OMG-that sounds outrageous! Can't wait to try it!!!! I make a frozen cheesecake, much the same, but with the oreo cookie-crumb & melted dark chocolate crust in a spring form pan...no baking required--take your softened vanilla ice cream & mix it with cheese cake filling, the kind in the tub made by Philadelphia cream cheese, with some lemon zest, after pressing the cookie-crumbs into the bottom of the springform pan and coating with melted dark chocolate,let harden, then dump the ice cream/cheesecake mix in, wrap with plastic wrap & refreeze until firm. It can be difficult to get out of the pan, if I think about it first, I line the pan with waxed paper or plastic wrap! jo