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BS: What've You Been Cooking Lately?

GUEST,CS 16 Apr 13 - 11:26 AM
MMario 16 Apr 13 - 11:34 AM
catspaw49 16 Apr 13 - 11:37 AM
GUEST,CS 16 Apr 13 - 11:38 AM
GUEST,Eliza 16 Apr 13 - 11:40 AM
Charmion 16 Apr 13 - 12:10 PM
catspaw49 16 Apr 13 - 12:26 PM
GUEST,CS 16 Apr 13 - 01:52 PM
GUEST,LynnT 16 Apr 13 - 04:09 PM
gnu 16 Apr 13 - 05:02 PM
GUEST,sciencegeek 17 Apr 13 - 03:01 PM
Dorothy Parshall 17 Apr 13 - 04:43 PM
GUEST,leeneia 17 Apr 13 - 06:09 PM
michaelr 18 Apr 13 - 12:08 AM
alanabit 18 Apr 13 - 04:52 AM
GUEST,leeneia 18 Apr 13 - 08:00 AM
GUEST,CS 18 Apr 13 - 08:31 AM
alanabit 18 Apr 13 - 08:53 AM
GUEST,Pete Jennings sans cookie 18 Apr 13 - 01:42 PM
John MacKenzie 18 Apr 13 - 02:21 PM
LilyFestre 18 Apr 13 - 02:30 PM
Dorothy Parshall 18 Apr 13 - 05:17 PM
GUEST,Spleen Cringe 18 Apr 13 - 06:40 PM
GUEST,leeneia 18 Apr 13 - 09:48 PM
kendall 19 Apr 13 - 08:05 PM
GUEST,leeneia 19 Apr 13 - 08:33 PM
Jeri 19 Apr 13 - 10:47 PM
Max Johnson 20 Apr 13 - 04:58 AM
Charmion 20 Apr 13 - 07:10 AM
Pete Jennings 20 Apr 13 - 07:22 AM
GUEST,CS 20 Apr 13 - 07:59 AM
Mrrzy 20 Apr 13 - 07:23 PM
gnu 20 Apr 13 - 10:17 PM
KT 20 Apr 13 - 11:55 PM
GUEST,CS 21 Apr 13 - 03:25 AM
kendall 21 Apr 13 - 06:35 AM
Max Johnson 21 Apr 13 - 06:55 AM
Joe_F 21 Apr 13 - 01:21 PM
GUEST,CS 21 Apr 13 - 01:32 PM
GUEST,olddude 21 Apr 13 - 01:37 PM
gnu 21 Apr 13 - 03:21 PM
gnu 21 Apr 13 - 03:32 PM
Stilly River Sage 21 Apr 13 - 03:48 PM
GUEST,CS 22 Apr 13 - 03:59 AM
Ebbie 22 Apr 13 - 10:04 PM
Bobert 22 Apr 13 - 10:09 PM
Dorothy Parshall 23 Apr 13 - 09:13 AM
GUEST,CS 26 Apr 13 - 02:55 PM
Max Johnson 27 Apr 13 - 06:26 AM
GUEST,CS 27 Apr 13 - 06:41 AM
Max Johnson 27 Apr 13 - 02:25 PM
GUEST,CS 28 Apr 13 - 11:08 AM
Stilly River Sage 28 Apr 13 - 11:23 AM
GUEST,CS 30 Apr 13 - 01:37 PM
John MacKenzie 30 Apr 13 - 02:41 PM
GUEST,CS 01 May 13 - 08:13 AM
GUEST,leeneia 01 May 13 - 10:26 AM
GUEST,leeneia 01 May 13 - 10:36 AM
Stilly River Sage 12 May 13 - 06:08 PM
Green Man 13 May 13 - 09:11 AM
Max Johnson 13 May 13 - 12:07 PM
Max Johnson 13 May 13 - 12:10 PM
gnu 13 May 13 - 01:19 PM
Joe_F 13 May 13 - 08:30 PM
Bobert 13 May 13 - 09:02 PM
gnu 14 May 13 - 05:01 AM
GUEST,CS 03 Jun 13 - 02:28 PM
Charmion 04 Jun 13 - 06:56 AM
LilyFestre 04 Jun 13 - 02:57 PM
GUEST,CS 04 Jun 13 - 03:29 PM
GUEST,Charmion's brother Andrew 05 Jun 13 - 12:24 PM
Bat Goddess 06 Jun 13 - 09:09 AM
GUEST,CS 06 Jun 13 - 11:42 AM
Rapparee 06 Jun 13 - 11:44 AM
GUEST,CS 07 Jun 13 - 09:32 AM
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Subject: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 16 Apr 13 - 11:26 AM

I've been enjoying cooking and baking quite a bit lately, it's so grounding and comforting - until it comes to washing up anyway!

This afternoon I baked a Wholemeal Sunflower Seed and Honey Loaf using this Recipe , it smells pretty inviting right now, but no snaffling till it's cooled! I've got some soft blue cheese that's going to go amazingly on it later..

What have you been cooking?


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Subject: RE: BS: What've You Been Cooking Lately?
From: MMario
Date: 16 Apr 13 - 11:34 AM

soup.

latest was Roasted Garlic soup.

1/4 cup roasted garlic cloves
1/4 cup flour

whizzed in food processor until a smooth paste

heat 1/4 cup oil in a heavy pan; add paste and cook a wee bit to get some of the "raw" taste out of the flour.

gradually whisk in 4 cups beef broth

simmer 15 minutes with 2 sprigs of thyme.

Spread toast points with a cheese spread and broil until the cheese is melted
float those on the soup.

yummy!


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Subject: RE: BS: What've You Been Cooking Lately?
From: catspaw49
Date: 16 Apr 13 - 11:37 AM

Good thread! I'll visit this on more than once.

This AM I made Shirred Eggs. Chives are growing nicely and we had a bit of cream leftover from something else so.....Whipped my whites and included a LOT of fresh chives , a sweet Reisling, some Parmesan, and hand ground pepper. Cream in the bottom and a heavy layer of shredded sharp cheddar atop and gently baked for around 20 minutes provided a breakfast that seemed quite wonderful. I do shirred maybe twice a month and Karen and I eat slowly talking about last night's work. It sends her off to bed fulfilled but not overfilled and she sleeps better that way.

Spaw


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 16 Apr 13 - 11:38 AM

That sounds pretty good MMario, I love garlic and I love soup.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Eliza
Date: 16 Apr 13 - 11:40 AM

Delicious CS, wish I could hop into the computer and 'snaffle' some of it right now! Today I made lunch of smoked hadddock in milk, leeks, broccoli and shredded spring greens, with sauted spuds. Then I did a home-made strawberry trifle for pudding. Husband is fast asleep on the sofa as he's stuffed full. (We don't eat an evening meal if we have a cooked lunch) Just like you, I find home-cooking very satisfying and as you say, 'grounding'. I don't even own a microwave and would never ever buy ready-made meals, 'cos all the pleasure is in doing it yourself.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Charmion
Date: 16 Apr 13 - 12:10 PM

Cockaleekie soup, made in a slow cooker using chicken thigh meat, leeks (that would be the cock and the leekie), whole barley from the health food store and chicken stock from the weekend's roast bird, seasoned with thyme and black pepper.

Best lunch ever, with a slice of whole-wheat toast slathered with goat cheese.

I think I shall have some right now!


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Subject: RE: BS: What've You Been Cooking Lately?
From: catspaw49
Date: 16 Apr 13 - 12:26 PM

I enjoy Cockaleekie soup too. Frankly, you can't go wrong doing anything with leeks. I add leeks to a lot of dishes and people ask, what is that wonderful taste? They are the "just right" member of the family.......GREAT with eggs and Crimini mushrooms plus your favorite cheese.


Spaw


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 16 Apr 13 - 01:52 PM

Gosh I'm so hungry!

Got a couple of lovely big baking potatoes the oven, a pan of rich beany chilli to go over them on the hob and a pile of grated cheddar cheese to top it all with. Bonfire night fare for us this evening.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,LynnT
Date: 16 Apr 13 - 04:09 PM

I was out in California visiting my Mom, and I came back with a refreshing appetizer courtesy of a restaurant "Urban Solace" in San Diego. They mixed curry spices and chunks of roasted butternut squash into creme fraiche and, since Passover meant we weren't eating bread, served it on quarter-inch slices of English cucumber. Yum! When I came back I took 3 cups of plain greek yoghurt, stirred in about 1 cup of steamed diced butternut, 1 teaspoon curry powder, a sprinkling of dark-brown sugar, a pinch of five-spice powder and 1/2 tsp black caraway (nigella) seeds, and served it on sliced cucumbers.

There was about a cup left over, so while a diced onion was gently cooking I sliced a pork chop into strips, then added the meat. When it was nearly cooked through I stirred in the leftover yoghurt mixture and some cooked egg noodles. Curry stroganoff, anyone?

Lynn


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Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 16 Apr 13 - 05:02 PM

Turkey. I cooked a turkey and there is only two of us. That's a lotta turkey! Hash, soup.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,sciencegeek
Date: 17 Apr 13 - 03:01 PM

let's hear it for leeks! LOL

followed by the rest of the allium family. if it ever warms up, the ramps ( wild leeks) will start emerging in the woods & I will try & beat the cows to them. I usually pick one or two of the three leaves (leaving a leaf or two to support the bulb) & steam them... hmmmm heaven

with the cool spring, it's mostly soups - ramen noodles in chicken broth with nappa cabbage & scallions, a little soy sauce & toasted sesame oil. warm & filling...


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Subject: RE: BS: What've You Been Cooking Lately?
From: Dorothy Parshall
Date: 17 Apr 13 - 04:43 PM

Cauliflower Cheddar soup solves the "He loves cauliflower and I don't care for it" problem. Very nice. I add in some extra herbs and seasonings as they occur to me - a little jalapeno or "Seven spices" or curry or....

Cauliflower Soup
2 tablespoons butter_
1/2 cup chopped onion_
3 cups coarsely chopped fresh cauliflower_
1 - 10 ounce can condensed chicken broth (or vegetable broth)_
1/4 cup all purpose flour_
2 1/2 cups milk_
1 1/2 cups shredded Cheddar cheese_
salt and pepper_buttered croutons_
chopped parsley
Melt butter in large saucepan. Sauté onion until tender. Stir in cauliflower and condensed chicken broth. Bring to a boil. Cover, reduce heat and simmer 12 to 15 minutes or until the cauliflower is tender.
Smoothly combine flour and milk. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat. Add cheese and stir until melted. Add salt and pepper to taste. Ladle into soup bowls. Sprinkle with buttered croutons and parsley.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 17 Apr 13 - 06:09 PM

It is clear that I need to check out leeks, which I have never actually cooked with. Thanks.


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Subject: RE: BS: What've You Been Cooking Lately?
From: michaelr
Date: 18 Apr 13 - 12:08 AM

Leeneia, you must. Leeks are delicious. I recently slow-cooked some leeks cut into 3/4" thick coins in a bit of water, with butter, salt and a sprinkle of sugar. Served drained with a pan-fried salmon filet. Yum!


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Subject: RE: BS: What've You Been Cooking Lately?
From: alanabit
Date: 18 Apr 13 - 04:52 AM

I am a veggie. Unfortunately my love affair with cheese, which I have cheerfully been using as a protein source for many years, has now developed into a permanent honeymoon. I discovered this week that my weight (I am less than 164cm tall) has gone up to over seventy-five kilos, which means I comfortably (sic) qualify for the UK government's description of "obese" (20% over the correct weight).
Last night I made a chick pea and mushroom curry, which came out surprisingly well. The doc already has me off beer for six weeks, but it looks like many months ahead of no chocolate, biscuits, cake, desserts or cheese. I am going to have to think this cooking thing through again... Today I am soaking some red lentils. Any suggestions?


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 18 Apr 13 - 08:00 AM

The docs and the criticizers think they can pester people into losing weight. They really believe people can get healthy by denying themselves what they enjoy. Good luck with that!

Why don't you get yourself a bicycle (maybe an Electra Townie)
or join a hiking club
or a get a swim membership
or take up dancing
or start a garden

and see if you can't lose weight by having fun? Whatever you choose, it should be something you like to do.

I visualize the criticizers regarding one another with wild eyes. "Fun? Fun!" they cry. "We weren't put here to have Fun!"


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 18 Apr 13 - 08:31 AM

I know what you mean about cheese alanabit, it's like crack for most vegetarians. I went dairy free last year for a few months and it did me a lot of good on a few levels but it wasn't something I felt like keeping at!

"Today I am soaking some red lentils. Any suggestions?"

Red lentils are great but you might be pleased to know that unlike most beans, you don't actually need to soak lentils. I make a red lentil and tomato soup with red split lentils that always goes down well, it's here on my blog in case you're interested:

Red Lentil and Tomato Soup


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Subject: RE: BS: What've You Been Cooking Lately?
From: alanabit
Date: 18 Apr 13 - 08:53 AM

I do a seventy-five minute fitness routine most days. I have to anyway, because I have a crushed vertebrae in my neck - and I quickly get backaches and extreme headaches if I let the fitness slide. I walk a few kilometres most days and the bike will be repaired and used more over the coming days. However, I am probably still not burning up anything like the amount of calories which I did when I was one man banding full time. The doc doesn't have to pester me on this one at all. I am shocked and ashamed that I have allowed myself to get into this state! I think you are right about the fun though leenia. Cycling is probably the best idea for right now. It's cheap and easy to park.
Thanks for the recipe CS. I'll look that one up. I love nearly all vegetables, so anything with vegetables and pulses is probably the way to go now!


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Pete Jennings sans cookie
Date: 18 Apr 13 - 01:42 PM

Beefburgers. Minced braising steak from the village butcher, finely-chopped onion, an egg, mixed herbs and my secret ingredient: Daddy's Sauce (or HP if you prefer). Mix everything together and, with wet hands, form into burgers. Put them into the fridge for an hour before grilling on a high-ish heat, turning once, for about 12 minutes.

Delicious.

For leek fans, try them roasted. Same applies for broccoli. Lovely.


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Subject: RE: BS: What've You Been Cooking Lately?
From: John MacKenzie
Date: 18 Apr 13 - 02:21 PM

Today I made, venison stew, lamb casserole, and chicken curry. Hopefully when split into portions for the freezer, it will provide, ten or twelve, meals for two.


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Subject: RE: BS: What've You Been Cooking Lately?
From: LilyFestre
Date: 18 Apr 13 - 02:30 PM

I am just about done cooking up a storm for my 90 year old Nana who is now home, living alone, after a little over a year in the nursing home. She is doing ok on her own but she doesn't like to cook for herself and is living on sodium laden premade tv dinners. I am going to visit her for a few days and have decided to take as many homemade frozen meals as I can for her. I have 15 containers of food for her, each holding 2 servings of food that she will be able to unthaw and toss in the microwave (I prefer the oven and stove but she won't use them so this will work for her). I made Beef BBQ, Shepherd's Pie, Chicken Casserole, Turkey Soup (her favorite), Beef Stew and Stuffed Shells. I am working on something sweet (she always has dessert after her breakfast) that will freeze and keep nicely. :) Freezer space is limited (in fact, either her neighbor or my aunt will be keeping all but 3 containers and deliver the others to her as needed).

If you have any classic homemade meals that freeze nicely and you'd like to share...I'll be listening!!!

Michelle


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Subject: RE: BS: What've You Been Cooking Lately?
From: Dorothy Parshall
Date: 18 Apr 13 - 05:17 PM

Very yummy vegan chili:

Vegetarian Chili
Ingredients
                1 tablespoon vegetable oil
                3 cloves garlic, minced
                1 cup chopped onion
                1 cup chopped carrots
                1 cup chopped green bell pepper
                1 cup chopped red bell pepper
                2 tablespoons chili powder
                1 1/2 cups chopped fresh mushrooms
                1 (28 ounce) can whole peeled tomatoes with liquid, chopped
                1 (15 ounce) can black beans, undrained
                1 (15 ounce) can kidney beans, undrained
                1 (15 ounce) can pinto beans, undrained
                1 (15 ounce) can whole kernel corn, drained
                1 tablespoon cumin
                1 1/2 tablespoons dried oregano
                1 1/2 tablespoons dried basil
. 1/2 tablespoon garlic powder

Directions
. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Spleen Cringe
Date: 18 Apr 13 - 06:40 PM

I got a Yotam Ottolenghi cookbook for Christmas and I've been working my way through it. He is the bees knees! The chicken marinated in home made harissa with grapefruit and maple syrup sauce on a bed of grapefruit segments and rocket was OBSCENELY nice.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 18 Apr 13 - 09:48 PM

Oh good.

Here's what we had tonight. Pasta with fennel-flavored meatballs
Mix:
2 Tbsp fennel seed
one package of ground pork
a third cup oatmeal
lemon peel if it appeals to you

Form into little meatballs and fry or bake for 22 mins in a 350 oven. Parchment paper on the sheet pan makes for easy cleanup.

Just before dinner

Cook some pasta and drain it
heat a little healthful veg oil in a skillet
saute 2 cloves of minced garlic
add the meatballs and the pasta and heat gently
add lemon juice, white wine and water to taste, just so it's not all dry
splat on a little olive oil just before supper.

peas, sugar snap peas or diced carrot may be added for color and to make Uncle Sam happy

I used to buy fennel seed in an expensive little package in the supermarket, but now I buy it in an Indian grocery store in glass jars.


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Subject: RE: BS: What've You Been Cooking Lately?
From: kendall
Date: 19 Apr 13 - 08:05 PM

I made my relatively world famous Yankee pot roast for dinner. Everyone who ate it declared it excellent.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 19 Apr 13 - 08:33 PM

What makes it world famous, Kendall? Any secret ingredients?


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Subject: RE: BS: What've You Been Cooking Lately?
From: Jeri
Date: 19 Apr 13 - 10:47 PM

Pot.
Kendall, it's a good thing you told people about making it after it was et. I had to work, but I still might have buggered off up there.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 20 Apr 13 - 04:58 AM

I cooked a Steak and Ale pie from a recipe that I saw on the Guardian blogs. Steak and Ale pie is a very easy thing to cook, but I was intrigued by the fact that this one has a tbsp of cocoa in it and I wondered if it would make a difference. The pie was sensationally good.
I don't like Guiness for cooking, or indeed most stouts as they are just too bitter. I tried Jennings dark ale which is from Aldi and the cheapest on the market and it seemed perfect. I used beef skirt and cooked it at 150C for three and a half hours.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Charmion
Date: 20 Apr 13 - 07:10 AM

Max, that sounds delicious. If I go to the Guardian site, where will I find the recipe?


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Subject: RE: BS: What've You Been Cooking Lately?
From: Pete Jennings
Date: 20 Apr 13 - 07:22 AM

Here it is, Charmion.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 20 Apr 13 - 07:59 AM

"this one has a tbsp of cocoa in it and I wondered if it would make a difference. The pie was sensationally good."

I don't cook beef but I do put cocoa in red kidney bean chilli, so I can certainly see how it would add a rich satisfying note to any 'dark' savoury dish. I like the idea and will experiment with it.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Mrrzy
Date: 20 Apr 13 - 07:23 PM

Love leeks - cooked, cold, with vinaigrette best, but as an ingredient in anything.

West Africans cook with cocoa kind of the way North Africans do with cinnamon, in savory rather than sweet dishes. Yum.


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Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 20 Apr 13 - 10:17 PM

Nothing special except to say that Fryday yesterday was graced with "Round Smelts", locally known as jack smelts BUT one smelt was, from nose to tailfin, about 14" long! THAT there is some good eatin!


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Subject: RE: BS: What've You Been Cooking Lately?
From: KT
Date: 20 Apr 13 - 11:55 PM

Last night it was Baked Halibut Caddy Ganty with a side of rice and a tossed green salad, loaded with fresh veggies like broccoli, carrots, lettuce, tomatoes, - The night before was a big ol' pot of Spaghetti with a simmer-all-day meat sauce, along with garlic bread and a tossed green salad.

Tonight it was Murgh Kari (Indian Curry Chicken) over rice-hoping this one will cure the sniffles. Tried a wonderful, new Apple Cake recipe the other day - Surprisingly very moist, considering it has only 2 tablespoons of butter! Bon appetit, everyone!


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 21 Apr 13 - 03:25 AM

For today's dinner I'm cooking a lentil and vegetable pie in shortcrust pastry, just like a minced meat pie but without the meat in it. We'll have that with mash, green beans and gravy.


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Subject: RE: BS: What've You Been Cooking Lately?
From: kendall
Date: 21 Apr 13 - 06:35 AM

I said
"Relatively world famous". yes there is a secret ingredient. I start with a top quality oven roast. Pot roast tends to be stringy. 4 bits of beef bullion cubes, or Oxo cubes in the water from the start. The usual, carrots, onions and peeled potatoes.(I think of Dan Quayle every time I see that word). Simmer for an hour to the pound, then add veggies for half an hour or until tender.
Season to taste with salt and pepper.
Jeri, whenever you want to come and visit, I promise you a pot roast, a bed, a drink of Aberlour, a tune on my new banjo and witty conversation.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 21 Apr 13 - 06:55 AM

Last night I cooked another Guardian (HF-W)recipe for supper. I'm not a Graun fan and only get it for the weekend crossword (which lasts me a week), but sometimes the recipes are really worth trying. I did this because I'm very partial to devilled kidneys and I got some very good kidneys on Lancaster Farmers' Market yesterday. Dead simple, and absolutely the best devilled kidneys I've ever had. Ten minutes, start to finish.
On their website:

http://www.guardian.co.uk/lifeandstyle/2013/apr/19/offal-recipes-whittingstall

I'm not on very often and can never get the link thingy to work. Thanks for posting the previous link, Pete.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Joe_F
Date: 21 Apr 13 - 01:21 PM

This morning: Jewish french toast.
Into
an egg
stir briskly enough
milk
to make the mixture smooth. In a little
suet
brown some cut-up
onion,
mushrooms,
and something savory (in this case
pastrami).
Break into the egg mixture some
matzoh.
Pour into the frying pan & spread around. Cover with a plate, and wait till it gets hot. Drain the plate into the sink, not the pan. When the egg is firm, cut in quarters with a spatula & turn them over. Add salt & pepper. By the time you have done that, it is ready to serve.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 21 Apr 13 - 01:32 PM

Cookies! Cranberry, Oat and Almond. No dairy or eggs. Wholemeal too.

Baking in the oven right now.. (the leftover dough in the bowl is amazing!!)


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,olddude
Date: 21 Apr 13 - 01:37 PM

I whipped up a batch of some really good hot sausage that I put in my smoker ... it came out great. Old family recipie


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Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 21 Apr 13 - 03:21 PM

Cooking today is thawing out a frozen container of boilded ham dinner. An experiment to dertermine the freeze/thaw charcateristics of such, ezzzpescially the cabbage.


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Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 21 Apr 13 - 03:32 PM

The experiment, although not completely thawed just yet, is a HUGE success! Here is the resulting recipe.

1. Cook a HUGE boiled smoked ham dinner.
2. Give what you can't eat to a neighbour.
3. Cook something else on accounta freezing a boiled ham dinner was a f****** stupid idea and you knew it.

Fruit and cereal and ham for supper tonight.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Stilly River Sage
Date: 21 Apr 13 - 03:48 PM

I've concentrated on various dishes that use lots of peppers or eggplant lately. My freezer is still full from last fall.

One thing I've created is a sort of broad application taco meat - at the heart of it is a pound of pot roast that I grind myself (I no longer buy ground beef - too many horror stories about how it is handled). I brown the initial seasoning (I grow my own onions and peppers, diced and frozen on a tray then bagged) and add the browned meat into it - in this dish I prefer poblano pepper. Add some fresh garlic, a generous grind of pepper, oregano (dried, from my garden), a teaspoon or so of ground chili pepper, a tablespoon or more of cumin (I LOVE cumin!) and let it cook together a bit. To this I pour in a pint of my diced home grown canned tomatoes. Simmer some more, then either open a can of, or if I had the forethought, have soaked and cooked, black beans. When it's pretty close to finished I add some cilatro or culantro (I finally can find that culantro - a long leaf, stronger flavor than the parsley-like cilantro).

That is used to make tacos or burritos or nachos. I can use it to make a kind of fancy quesadilla on a tortilla with cheese in it to melt, though it is a bit on the lumpy side. I top it with homemade guacamole (I buy the avocados and make it then freeze it in ice cube trays and bag the cubes. If you defrost in a microwave watch it - you don't want to accidentally cook your guacamole).

Another thing I make as a small meal or a snack is babaghouj (various spellings). Eggplant was roasted last fall when it was fresh, and I peeled and mashed it and measured 12 oz at a time, to which I added 1/4 cup of fresh lemon juice. After I thaw the mix I add 1/4 cup sesame tahini, garlic press in a couple of cloves of garlic, 1 tsp salt, a dollop (maybe a tablespoon) of olive oil, and I puree it in the food processor. There is a middle eastern bakery near where I work so I regularly stop in to buy warm pita bread. It goes into the freezer and I can eat home grown eggplant all winter. I have other eggplant recipes also, but this is probably enough for now. Some of the babaghanouj is spread on a plate, topped with a little olive oil, and scooped up with chunks torn off of a warmed pita bread. (This tastes like humus, but is creamier.)

I'm not eating as much meat as I used to, and I'm losing weight now because I'm doing a method of fasting every other day. If anyone has seen the documentary Food, Inc. this is referenced in there. You can research "fasting diet" and find information. The best part of this is that because it means you're not eating as much beef (I am a meat eater) it lowers the blood serum levels of one of the hormones that can spur the growth of cancer cells. In the program the narrator followed this and found it successfully lowered the levels, and he lost weight. I'm not diabetic or no health problems. This isn't a true fast, there is one meal on the fasting day - in the middle of the day I eat up to 500 calories of fresh fruit.

SRS


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 22 Apr 13 - 03:59 AM

Thanks for recommending Food Inc. I found it here on a documentary video site:

http://documentaryaddict.com/Food+Inc-2174-documentary.html


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Subject: RE: BS: What've You Been Cooking Lately?
From: Ebbie
Date: 22 Apr 13 - 10:04 PM

Man. I don't like to cook- but some of these recipes sound interesting. One of these times I'm going to print out this thread and put it into my cabinet.

Today I made some oven-fried chicken, skinless and with spices; had some with coleslaw. Tasted pretty good, but not astonishingly so. Tonight I'll make up a fruit smoothie.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Bobert
Date: 22 Apr 13 - 10:09 PM

I'm the "sauce man"...

I make Cole slaw dressing... I make BBQ sauce... Hot wings sauce... Tartar sauce... Salad dressings...

Okay, I can cook, too...

Don't tell the P-Vine or she'll have me doing that, too...

B;~)


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Subject: RE: BS: What've You Been Cooking Lately?
From: Dorothy Parshall
Date: 23 Apr 13 - 09:13 AM

So quick and easy but different:

Turn on cast iron frying pan - med heat - and throw in some thinly sliced or grated cheddar or other cheese. When it is melting, but don't let it get crunchy, (but that's ok if you like it) scramble in eggs (you are choosing the amounts according to your needs). When the eggs are sufficiently cooked to suit you, add a quantity of apple sauce. Yep!

The friend who first cooked this for me, for supper, told me it was Swiss. We had it with green beans. Today R and I had it for breakfast in apple cinnamon pita! (Something I stumbled over at the store the other day.)


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 26 Apr 13 - 02:55 PM

Not much, I had a hangover today - have mostly quit booze since new year bar a couple of folk do's, but had a bottle of wine last night. Ugh, bad move!

Today I cooked one plain baked potato with salt and a little butter. It was just about all I could stomach! He had a big juicy steak (so much for going veggie!) and chips.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 27 Apr 13 - 06:26 AM

Mushroom Omelette last night. A Normandy version from zabeth David's French Country Cooking.

Lightly beat and season 3 eggs.
Chop some mushrooms (and ham if you like)
Saute the mushrooms in butter and season.
Start the ommelette.
Pour a tablespoon of cream into the mushrooms and heat but don't let the cream reduce.
Add a grating of fresh nutmeg.
Add to the omelette while the omelette is still creamy.
Fold the omelette.   

I had mine with a rocket salad, some oven chips and a glass of red.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 27 Apr 13 - 06:41 AM

Sounds perfect Max! I've always cooked the mushrooms *in* the omelette, never before considered adding them as a filling *to* the omelette! Always nice to have some piquent salad leaves to go with rich egg dishes too.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 27 Apr 13 - 02:25 PM

CS - It was Elizabeth David's of course; I don't know what happened to poor old Eli. You're supposed to use wild mushrooms, but a) it's the wrong time of year and b)I wouldn't know where to get them anyway.
And you obviously don't have to use 3 eggs! I agree about sharp leaves. I grow my own rocket and last night made a lemon and mustard dressing. The joy of the ommo (apart from the flavour) is it's creamy creaminess!


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 28 Apr 13 - 11:08 AM

Simple late lunch / early dinner of macaroni cheese with steamed spinach and whole tinned plum tomatoes (because I'm out of fresh - though I did want to do stuffed toms till I realised the salad drawer was bare) to go with.

I use wholewheat macaroni which has a nice chunky texture and the strongest cheddar for the sauce.

The secret to a good cheese sauce IMO: salt the bechamel well and add a teaspoon or two of mustard for bite *before* adding the grated cheese, then use the most flavour packed strong cheddar (I use vintage these days) - you shouldn't need quite so much cheese if the sauce has been well seasoned first and you use a pungent cheddar.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Stilly River Sage
Date: 28 Apr 13 - 11:23 AM

That omelet sounds delicious!

I find that on the days that I do eat I need to get a well-balanced mix. If I didn't eat as much on the dining day, or if I didn't get as many veggies versus more carbs, I feel kind of tired on the fasting day.

This time of year I am able to start harvesting in the garden, and though it was put in late, I still have some stuff that wintered over well. I'm eating Swiss chard now, and it versatile. It has a flavor and consistency like spinach if it is cut up and steamed, but it is sturdy enough that I can cut it into strip and add it to vegetable soups near the end of cooking, or use the stems in stir fry. For tomorrow I'm planning to make a batch of rice (in the steamer) and then use chard and the usual vegetables, plus some cut up pork or chicken, to make a batch of stir fry rice. It reheats well for lunch or can have other things spooned over (beef and broccoli, etc.).

SRS


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 30 Apr 13 - 01:37 PM

Swiss Chard is a fabulous veggie SRS, and a great alternative to spinach like you say. Allotments are the place to get it if you happen to know anyone who grows it, or of course grow it oneself. Rainbow chard, being (unsurprisingly) a more colourful alternative to the silver stemmed Swiss is worth it for the bright stems in orange, yellow, white and red, as well as for use in the kitchen.

Today I cooked up a pan of Pepperonata (simple Italian vegetable stew of ..peppers - surprise -and a few tomatoes), using up a bunch of sweet peppers which were on the way to going soft. I didn't have any olive oil in though, and it really lacked that rich satisfying thing that vegetables slowly cooked in olive oil inevitably have. Still, OK on some pasta for tea, plus a sprinkling of olives and a hearty grating of hard cheese.


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Subject: RE: BS: What've You Been Cooking Lately?
From: John MacKenzie
Date: 30 Apr 13 - 02:41 PM

Yesterday I made Lamb casserole, Tarka Dal, and Dry vegetable curry. Another batch of meals for the freezer.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 01 May 13 - 08:13 AM

Good idea to have the dahl with a drier vegetable curry. We had a vegetarian takeout from a curry house the other night, as there wasn't much of interest in the mains, it was composed of multiple side dishes.

We ended up with a couple of tablespoons of each thing, including sag aloo (spinach and potato), stuffed paratha (like a naan but filled with spiced greens), a dry chickpea dahl, a dish of mixed veg in a sweet and spicy coconut sauce, and a vegetable pilau rice.

Next time I'm going to bypass the curry house and cook and freeze Indian dishes ahead to serve like that when we fancy a curry. A portion of vegetable curry and a portion of dahl both from the freezer then some fresh made pilau rice or bought naan - plus a couple of jars of pickle to serve - would make a fabulous feast. Quick too.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 01 May 13 - 10:26 AM

I just invented this. It is great for snacks and sandwiches.

One piece beef arm roast or chuck roast.

If it's arm roast, pierce it in many places (about a one-inch grid) with a potato-baking nail to tenderize it.

Put a slow cooker liner in a slow cooker. (The liner reduces clean-up time.) Add the meat, pressing it against the crock.

Place about 1/2 cup raspberries on top of the meat.

Cook on low all day. Remove, slice the beef when cool enough to handle, put it in a bowl, pour juice over, refrigerate. Next day, discard the fat.

Delicious


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 01 May 13 - 10:36 AM

Hi, CS. I have read that there are two reasons for a hangover. One is the 'congeners,' the rich-tasting ingredients that give liquor its special taste. Sometimes the congeners cause headaches, etc.

The other reason is that you're dehydrated. As soon as you can stand it, start trying to drink water. Better yet, drink water the night before.

Surprisingly, alcohol itself doesn't cause the hangover.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Stilly River Sage
Date: 12 May 13 - 06:08 PM

CS, your link was great, and I realize just now that I conflated two different programs that played on the same night on my PBS station. The one with the fasting that I mentioned was actually Eat, Fast, and Live Longer with Michael Mosley http://video.kera.org/video/2363127955

It isn't streaming from my PBS station any more, but it may well be other places. Here are results from a YouTube search on Michael Mosley: http://bit.ly/10CkNaG and here is a search on the program name: http://bit.ly/13RGoPM

SRS


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Subject: RE: BS: What've You Been Cooking Lately?
From: Green Man
Date: 13 May 13 - 09:11 AM

Guernsey Gache'

A kind of bread made with butter (lots) dired fruit and peel and allspice.

Great for Breaksafst with salted butter and some nice french blend coffee.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 13 May 13 - 12:07 PM

Chicken Tikka.
Make a marinade with Yoghurt, Chilli powder, Turmeric, Ginger, Garlic, a green birds-eye chilli, fennel seed, lemon juice, salt and a spoonful of oil. Add chicken. I use filleted thighs, each cut into 4 peces and put it all into a freezer bag. Leave to marinate in the fridge for at least 8 hours. Grill (same thing as broil). Serve with salad, raw onion and (important) lime wedges. Use some of the marinade from the grill as a dressing for the salad,. but don't put too much marinade under the grill with the chicken or else it will steam instead of grilling, which is not what we want.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Max Johnson
Date: 13 May 13 - 12:10 PM

Sorry, for got to include chopped fresh corriander (cilantro) in the marinade.


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Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 13 May 13 - 01:19 PM

Macaroni, lean ground beef and diced Roma tomatoes*. My back is killin me so slaving over a stove is not an option.

* Sounds fancier than macaroni, hamburger and canned maters.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Joe_F
Date: 13 May 13 - 08:30 PM

Lamb chop, salad, turnip, wine, candied grapefruit peel.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Bobert
Date: 13 May 13 - 09:02 PM

I ain't allowed to cook so...

...I am the sauce man... I make cocktail sauce, buffalo chicken sauce, tartar sauce, cole slaw sauce...

That's my job...

B~


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Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 14 May 13 - 05:01 AM

Sooo... yer on the sauce again eh?


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 03 Jun 13 - 02:28 PM

Tonight I made a pasta bake. It was YUM!

1/2lb wholemeal penne - boiled 10 mins. After 5 mins add 1 cup frozen sweetcorn and return to fast simmer. drain.

2 large leeks, trimmed washed and sliced.
1oz marge melted in saute pan, add leeks and cook 10 mins / till tender

2oz marge melted in large saucepan. Mix in 2oz white flour to form a roux.
Mix in 1&1/2 pints skimmed milk. Bring to boil, stirring all the time.
Turn off heat and mix in 6oz grated mature cheddar, 2tsp mustard, 1/2 ground black pepper, 1-2 tsp salt.

Mix pasta with cheese sauce and leeks. Tip into gratin dish.

In a processor, blitz the crust of a wholemeal loaf into crumbs. Mix with 2oz grated mature cheddar. Sprinkle over the pasta and sauce in gratin dish.

Bake at 200C for 25 minutes / till browned and bubbling. Serve with tomato salad and buttered bread.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Charmion
Date: 04 Jun 13 - 06:56 AM

It's asparagus time in Ontario, and I can eat the stuff until I piss green.


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Subject: RE: BS: What've You Been Cooking Lately?
From: LilyFestre
Date: 04 Jun 13 - 02:57 PM

Today I made 2 pans of meatloaf and a pineapple angel food cake (strawberries are all cleaned and cut to go on top).

:) Michelle


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 04 Jun 13 - 03:29 PM

Had the leftovers of my Cheesy Pasta Leek and Sweetcorn bake earlier, was hardly any of it left though, so in a few minutes we'll be having a simple baked potato plus small side salad for our supper!


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Charmion's brother Andrew
Date: 05 Jun 13 - 12:24 PM

But you should ease up on the sparrow-grass occasionally, Charmion, or you'll miss out on the strawberries.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Bat Goddess
Date: 06 Jun 13 - 09:09 AM

I've rather been having food adventures lately.

For the past 30+ years, Tom has been doing all the cooking and he's an incredible cook. (That's why I weigh what I do! When I met him, his favorite style was French.) But since he broke his ankle last year and can't stand for any length of time and his vision has deteriorated to where it's not safe for him to use the stove or chop thing (and can't read recipes, etcet etcet) I've been doing all the meal prep (as well as all the shopping).

Didn't take me long to get back into cookery as opposed to just eatery, but for the past year I've mostly prepared meals that I used to cook 30+ years ago (Moroccan chicken stew, my mother's chili soup with my improvements, meatloaf, Bavarian beef soup...) or found new recipes. Lately Tom and I have been collaborating and I've been learning to prepare his specialties -- chicken vindaloo, kedgeree and creamed finnan haddie, ground beef with smoked oysters (served in/on lettuce), oriental ground pork with green beans & red peppers, steak and mushroom pie, putanesca and more. I've got to schedule learning chicken marsala, risotto milanese...plus get the grill scrubbed up so he can teach me grilling (and I can teach him the joy of grilled vegetables).

Tonight's supper will be fish chowder made with cod so I'll get an early start on it. Best, of course, after it's heated up again.

Tried something new last night (well, sampled it raw the day before). Some friends gave us a CSA share in Meadow's Mirth Farm and Tuesday I picked up some eggs and greens and a bag of pea tendrils, which I'd never sampled before. Last night I sauteed a mess up in olive oil with some garlic and they were really good -- like spinach with some fresh pea flavor. I think I prefer them raw, though, in a salad. The tendrils are crisp and crunchy and have the most fresh pea flavor. The leaves are like a cross between spinach and peas and really nice mixed with other greens in a salad.

Linn


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 06 Jun 13 - 11:42 AM

"eggs and greens and a bag of pea tendrils, which I'd never sampled before. Last night I sauteed a mess up in olive oil with some garlic and they were really good -- like spinach with some fresh pea flavor. I think I prefer them raw, though, in a salad. The tendrils are crisp and crunchy and have the most fresh pea flavor. The leaves are like a cross between spinach and peas and really nice mixed with other greens in a salad.
Linn"


Pea tendrils! I've seen them on peas, but never anywhere else! Lovely idea for a salad ingredient. Be good in a stir fry too. I wonder if bean tendrils would be similar? We're only growing beans this year.

This evening a very simple root vegetable ragu with pasta.


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Subject: RE: BS: What've You Been Cooking Lately?
From: Rapparee
Date: 06 Jun 13 - 11:44 AM

Nothing...after the oral surgery on Tuesday and because of the pain meds since I'm not allowed to handle anythng sharp, hot, etc.


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Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 07 Jun 13 - 09:32 AM

The ragu I made yesterday was rich and savoury despite the fact it only had no meat and only the simplest vegetables in it - onion, carrot, celery and of course tomatoes. A healthy glug of olive oil and some balsamic made it nice and flavourful. As well as one hour of gentle simmering and reduction, a bunch of fresh homegrown oregano, and a handful of sliced green olives thrown in at the end. The only thing I miss about meat, is fish! As fish apparently cannot feel pain - at least so the scientist say - I may go pescetarian at the weekend or when out.

Today we're having mock meat. I'm not so fussed about it but Mr still enjoys his junk food experience, only now it's mushed up wheat and soya (non GM!) in the patties instead of critters. They don't really taste much of meat of course, more just savoury / umami maybe - with a bit of bite for that mouth feel thing, but then I alway thought junk food was about the dollops of sauce and mustard, greasy onions, processed cheese and other goop anyway!


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