Dalai Mama Dishes

Comments

Dale_in_Denver says
December 02, 2008
This was a big hit at our Thanksgiving. Refrigerating overnight helped it to mellow and taste less parsley-like - yum. Thanks to GeenyBeeny for the suggestion because I made your dip too with Tobasco because I had no red pepper flakes. Delish.
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KeneeHouser says
November 30, 2008
As soon as I read this one, I emailed the family and told them that I was bringing the appetizer to Thanksgiving. We were all cooking in the same kitchen, so everyone observed while I sliced, trimmed, & steamed the veggies. It took forever. At the end, I told my mom, "Not bad for 3 hours!" She replied, "Well, you didn't have to make every single vegetable that she recommended ... and then some." True. Oh, but it was such a hit ... and soo beautiful. I added cherry tomatoes and red and yellow bell pepper for extra color. I will make it again and again
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mthicks75 says
November 27, 2008
Yum! I love the idea of sneaking the fish sauce in (shhh!). Thanks for the cutting and slicing instructions. I still can't make deviled eggs without my cheat sheet!
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girlprof says
November 21, 2008
We had the tofu for dinner tonight with gingerbread for dessert. Yummy! But, my son thwarted your 10-minutes-to-gingerbread plan. First, we had the added step of washing the 10x14 inch pan to get rid of the mouse poop. Eeeew. Then, we both had to put on chef hats. Then, we had to address each other in the following manner: "Chef Number Two, please lift the mixer bowl up. Lift the mixer bowl up." Tends to slow progress right down, especially when this whole Chef Number One/Chef Number Two thing has to be explained several times. But I thought of you, Catherine, and your efforts to "enjoy the now" of parenthood and we did. When we got to the baking soda part, my son voluntarily explained the chemistry part (courtesy of our Foamy Science Fun kit): Huh, boiling water must be an acid.
Thanks for the recipes!
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GeenyBeeny says
November 19, 2008
I love crudite and do a very similar tray whenever we entertain or are going somewhere - I especially love to include boiled baby new potatoes tossed with a little olive oil and kosher salt. This is the dip I always make - equal parts mayo and sour cream (about 1 cup each) combined with a well drained can of Rotel tomatoes and a small bag of Real Bacon (the kind you toss on salad). Depending on who is eating it I might also add a shake or two of red pepper to make it really spicy. It ROCKS - YUM!
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amyjay1107 says
November 19, 2008
I cannot wait to try your dip recipe! Sounds so yummy. And in my family, the veggie tray is always the 1st appetizer gone. I think it's a perfect way to start the Thanksgiving meal. I don't want to spoil my appetite by filling up on the heavy snacks!
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Kasheri-in-CA says
November 19, 2008
Sorry, C., but there is just now way that at this time of year I could possibly come up with an hour to spend preparing veggies that no one is going to eat because someone else had the sense to bring a bag of potato chips and drop them in a bowl next to sourcream and dry onion soup mixed together. No one of my acquaintance bothers themselves with what they "should" be eating on Thanksgiving of all days.
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