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21. Posted by Brendan (Respected Member 1824 posts) 10y

Sweet! Well that's better than a "no"... We have to sign a pre-nup though... I am very wealthy and don't want to be swindled

22. Posted by grampsgirl (Budding Member 311 posts) 10y

darn.. well thats no good .. i only work in a call center.. but sure i sign a pre-nup.. wouldnt want you to part with your money if it doesnt work out

23. Posted by Brendan (Respected Member 1824 posts) 10y

Excellent, I will have my personal team of couriers get it to you in 45 minutes.

24. Posted by james (Travel Guru 4136 posts) 10y

Quoting Isadora

James - do you get a lot of cracked eggs that way? To help avoid the shells from cracking during cooking - fill the pan with cold water, add the eggs and bring to a boil over medium heat. Also, adding a tablespoon of vinegar to the water will aid in peeling the shells off the eggs when cooled. (Also aids in the eggshells taking color well when dying them at Easter time.)

As a matter of fact I do! Thanks for the tip.

  • blimey, and there I was trying to be funny*
25. Posted by Isadora (Travel Guru 13926 posts) 10y

Quoting Brendan

Quoting babygirl01

or you can just eat the cookie dough.. either way.. its still good

now THAT is my kind of cooking!... will you marry me?

I'm not sure this marraige will last long... The cookie recipe is filled with all the things B doesn't eat anymore.

How the recipe will look when B gets done with it:

Chocolate Chip Cookies

1 1/2 Nature's Balance Buttery Spread or Grape seed oil
1 cup Raw honey
1 cup More raw honey
No eggs - apple sauce as a replacement

beat until smooth

then add 2 cups whole wheat flour -- mix until smooth as well

then add how ever many carib chips you want

26. Posted by Isadora (Travel Guru 13926 posts) 10y

Quoting james

Quoting Isadora

James - do you get a lot of cracked eggs that way? To help avoid the shells from cracking during cooking - fill the pan with cold water, add the eggs and bring to a boil over medium heat. Also, adding a tablespoon of vinegar to the water will aid in peeling the shells off the eggs when cooled. (Also aids in the eggshells taking color well when dying them at Easter time.)

As a matter of fact I do! Thanks for the tip.

*blimey, and there I was trying to be funny*

And I did get a good chuckle out of it - the humor was not lost!!!!!

Isa leaves before she ruins more good jokes...

27. Posted by Brendan (Respected Member 1824 posts) 10y

Quoting Isadora

I'm not sure this marraige will last long... The cookie recipe is filled with all the things B doesn't eat anymore.

Alas you are right... and I wouldn't put honey... there is that raw sugar with the molasses still a part of it... I forget the name. And I find ground flax and water a good eggs replacment.

28. Posted by Isadora (Travel Guru 13926 posts) 10y

Quoting Brendan

Alas you are right... and I wouldn't put honey... there is that raw sugar with the molasses still a part of it... I forget the name. And I find ground flax and water a good eggs replacment.

Are you thinking Turbinado or Demerara? Turbinado is dark brown in color, Demerara is golden yellow in color.

29. Posted by Isadora (Travel Guru 13926 posts) 10y

DOLMA

Dolma are stuffed grape leaves, and is an Armenian dish. You can substitute lightly steamed/cooked cabbage leaves for the grape leaves. (The cabbage leaves need to be wilted enough to be able to roll them without breaking apart.)

1 jar grape leaves (approx. 50 leaves/jar)
1 pound (0.5kg) ground beef - uncooked (not too lean)
0.5 cup rice (not quick rice or Arborio)
1 small can tomatoes - drain/reserve juice
1 small onion - chopped fine
2 cloves fresh garlic - minced or through a press
salt and pepper to taste

Optional Ingredients:
1-2 tablespoons curry powder
1 tablespoon fresh or dried dill weed

Substitutions:
1 pound (0.5kg) ground lamb or a 50/50 mix of ground beef and ground lamb
5-6 ripe Italian style fresh tomatoes - chopped (instead of canned)

Grape Leaves and Filling Preparation:
1) Get grape leaves out of the jar (Ha! Not as easy as it sounds!)
2) Soak grape leaves in hot water for at least 15 minutes (to remove salt)
3) While leaves soak, mix all other ingredients together in a bowl with hands (like meatloaf)
4) Add a small amount of the reserved tomato juice if mixture seems dry

Rolling Procedure:
1) Lay one grape leaf - vein side up - on a flat surface
2) Place a tablespoon of the filling at the stem end of the leaf
3) Roll once from the bottom, then fold sides of leaf over, and finish rolling upward (like an eggroll)
4) Arrange rolls, side by side and tip of leaf side down, in a large pot
5) When all leaves have been rolled and arranged, lay a dinner plate on top of them (two salad plates will work too depending on the pot size) as a weight
6) Add remaining tomato juice and continue to fill the rest of the pot with water. Leave a good half inch head space from pot rim
7) Sprinkle about 1 tablespoon of salt around the edge of the plate(s). Kosher salt is best.
8) Cover and cook on medium heat for 1.5 - 2 hours
9) Remove from heat and let rest for at least 15 minutes

Serve with prepared or homemade yogurt (madzoon) sauce

Yogurt Sauce:
1 large container of plain yogurt or 3 cups homemade (madzoon)
3-5 cloves fresh garlic - minced or pressed (preferably pressed)

Optional Ingredients:
finely chopped cucumber
fresh or dried dill weed

Mix together and serve over dolma!!!

30. Posted by Brendan (Respected Member 1824 posts) 10y

So you put the plate in the pot to keep the little fella's at the bottom?