Recent content by simplicity

Prayers for both you and James. "This too shall pass". Hang in there!

Hi and welcome to DC. I had to google this as I didn't have a clue. Interesting, but I don't think I want to try them.

Wishing you the best.

For me it's shrimp-based. It is plentiful. I've only met one person who doesn't eat it. Shrimp salads in summer, something scampi-like in colder weather. Always serve with special bread. We have 3 nearby bakeries. I only need a couple of sides. roasted corn, cole slaw, rice, etc. It's...

Chopstix, looking at your post it must be Julia! :smile: "It is only from the heart that one can see rightly; what is essential is invisible to the eye." ---another fan of Le Petit Prince---

I read "Confederacy" sometime in the 80's. It is a memorable book. I loaned it to a friend who had previously lived in New Orleans, knowing she'd identify with part of it, but not knowing what she'd think of the book as a whole. That book got passed around to half the people in my neighborhood...

You might take the top off the carrier, swaddle the cat in a towel and put it in from the top. You have to be quick about it. I learned this method of control from my vet. You'll figure something out. Good luck.

You might make them crispy again with a little olive oil and a saute pan. That's what I do. I like those leftover roasted vegetables for breakfast, sometimes with an egg or a bit of sausage.

I'm also a cat owner, very attached to mine, an ally cat who's a dead ringer for a Turkish Angora. I've been following this thread although I've written nothing. I named my beautiful cat Savannah. She brings me hours of joy and is content with a bowl of food, fresh water and a clean litter...

I don't know if they're called Tiger Shrimp here. I buy them count per pound but I think I know what you mean...those bigger than jumbo ones. Asian markets are easy to find. I'm going to try them out. Thanks.

So now I'm interested. We can buy sugar cane now and then. It is much too thick to thread shrimp on. Is there a special kind I can get? And why won't they melt or burn when I put them on the grill? I'd like to try these.

I enjoy shrimp bisque now and then - cream, onion, a bit of celery and garlic. I put some Creole seasoning and cayenne in mine. Garnish with fresh shrimp and parsley to make it more attractive.

Dave, I'm praying for you.

Happy Birthday! Have a wonderful day.

It didn't change my cooking habits, but I'm also voting for sharp knives. Even when someone else is in charge and I've been asked to bring something, if it needs cutting I'll take my own knife.