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    NIteOwl

    Suburban New York

    Chef #912704

    Suburban New York

    Joined: Aug 04, 2008

    My Journal

    Saved Recipe The Best Rice Pudding ! by TGirl,RN

    May 9, 2013 on Food.com

    New Topic Egg Yolks in Kosher & Jewish Cooking

    "Pesach prep is well underway and I'm wondering if anyone has some good ideas for what to do with the leftover egg yolks after using only the whites in whatever recipe (2 batches of meringues, etc etc.) Hope everyone's preparations are going well.
    Shabbat Shalom"

    Mar 22, 2013 on Food.com

    Saved Recipe Crusty French Bread by PCrocker

    Dec 16, 2012 on Food.com

    Reviewed Crusty French Bread

    "Excellent bread and so easy. I actually made it for brunch, but didn't want to fuss last minute so I made the dough the night before, let it rise, then shaped the loaves, covered w/ plastic wrap and put it in the fridge overnight. In the morning I took the loaves out, let them come back to room temperature and finish the 2nd rise (about 3 - 4 hou..."

    Dec 16, 2012 on Food.com

    New Topic Thanksgiving tablescape in Table Settings and Decorating Ideas

    "Hope everyone had a great holiday. I had such fun decorating my Thanksgiving table I wanted to share.
    [http://i1036.photobucket.com/albums/a447/marlasegelman/ab71ccc1ff9baf20fe648c358ef9437e.jpgimg]
    [/http://i1036.photobucket.com/albums/a447/marlasegelman/175d812d33bed4c068ae464ddd5b5509.jpgimg]"

    Nov 24, 2012 on Food.com

    Saved Recipe Soy Glazed Tofu and Asparagus by Kelly M.

    Nov 15, 2012 on Food.com

    Saved Recipe Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas) by blucoat

    Sep 11, 2012 on Food.com

    New Topic What is this? in Table Settings and Decorating Ideas

    "I was visiting with my elderly aunt and she surprised me with a set of my grandmother's china that had been in her house for years. It is a gorgeous, ornate set of hand painted Noritake from the 1920's.
    I've posted pictures of a place setting and serving pieces, but the mystery is a 4 inch round piece of china with holes in it. It doesn't seem to..."

    Jun 6, 2012 on Food.com

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