OT: Sharp SU jacket at Manny's

[CuseTroop]

Ha touche. I would at least keep it below 65 as opposed to my wife cranking it up to 72 when I am not home.

Hey Marsh, come spend a week with me around February.. Let me know if you want a jacket or not, lol

 

[cusetown1]

Hey Marsh, come spend a week with me around February.. Let me know if you want a jacket or not, lol

Marsh is too pampered for that kind of lifestyle.

 

[OrangeTown]

It also helped that my mother was a professional chef so i started cooking before i had pubes.

That's the best time to start learning to cook. You don't have to worry about any of them getting into the food.

 

[IthacaMatt]

It also helped that my mother was a professional chef so i started cooking before i had pubes. My friends used to beg me to invite them over for dinner growing up as we gree up eating mostly gourmet meals

I was on the other end of the spectrum. My mom could put together a hell of a holiday meal, but on a day-to-day basis, she had very little interest or energy for cooking. So my brothers and I all become pretty good cooks, necessity being the mother of invention. The big thing for me was when I was in college, I had a work study job cooking in dining halls - making meals for 300. Ha! It taught me cooking skills, though, and being a working class (really, poor) kid, my best chance at success on a date in college was getting a girl to come over to my apartment, cooking her dinner and having a bottle of wine. I got my routine down pretty good after a while.

And it came in handy when I got out of college. Before I went off to NYC, I spent around 6 months in Syracuse after graduation, cooking first at Sutter's Mill, then at Dominick's on Burnett, and later I also cooked at Kirby's.

My specialties these days are my legendary mushroom spinach quiche (probably the best you've ever tasted), lasagna, chicken enchiladas, potato latkes, and I make a great Thanksgiving stuffing that has sweet sausage, onion, celery, red peppers and raisins in it. I used to make a great veal marsala and veal piccata, but my wife put the nix on eating veal probably 20 years ago, so I don't make it anymore.

I tried making sushi at home a few times, but I just couldn't get the seaweed paper to soften up enough. I did well with the vinegar rice, but the nori just wouldn't stay tight when I tried to cut the pieces of a roll.

 

[IthacaBarrel]

Good stuff Marsh, I keep my heat at 63, tell my kids if you are walking around in shorts and a t shirt inside the house in Januray then it's to freaking warm. 1885 farmhouse, been reinsulated, new windows, new siding, new boiler, don't care. 63 is what you get in my house. Wood Stove on the weekends, my wife gets it to about 80 in the house. Almost unbearable. My parents bring slippers and heavy sweaters when they visit

As a contractor, I don't touch anything in my house anymore, I can't freaking stand it, HATE IT, Would rather grocery shop than go into any Home Depot or Lowe's. I bought my house 14 years ago, thing has been basically rebuilt other than original hardwood floors and I am done, don't want to hear it. When my last kid graduates high school it will be put on the market that day. Just assume sell it but my wife loves that house more than... well. The property was probably worth more than the house when I bought it. Amazing what I thought was a big house seems to have shrunk with 3 kids.

 

[OburgOrange]

I was on the other end of the spectrum. My mom could put together a hell of a holiday meal, but on a day-to-day basis, she had very little interest or energy for cooking. So my brothers and I all become pretty good cooks, necessity being the mother of invention. The big thing for me was when I was in college, I had a work study job cooking in dining halls - making meals for 300. Ha! It taught me cooking skills, though, and being a working class (really, poor) kid, my best chance at success on a date in college was getting a girl to come over to my apartment, cooking her dinner and having a bottle of wine. I got my routine down pretty good after a while.

And it came in handy when I got out of college. Before I went off to NYC, I spent around 6 months in Syracuse after graduation, cooking first at Sutter's Mill, then at Dominick's on Burnett, and later I also cooked at Kirby's.

My specialties these days are my legendary mushroom spinach quiche (probably the best you've ever tasted), lasagna, chicken enchiladas, potato latkes, and I make a great Thanksgiving stuffing that has sweet sausage, onion, celery, red peppers and raisins in it. I used to make a great veal marsala and veal piccata, but my wife put the nix on eating veal probably 20 years ago, so I don't make it anymore.

I tried making sushi at home a few times, but I just couldn't get the seaweed paper to soften up enough. I did well with the vinegar rice, but the nori just wouldn't stay tight when I tried to cut the pieces of a roll.

Could you forward me your lasagna recipe?

 

[FortyFourCT]

On a serious note, that original Nike jacket that was posted...is that good for the dead of winter, 3 degrees and snow blowing in my face while i plow the driveway? I hate the cold and I am looking for something super warm to replace a heavy ski jacket I have. This just might fit the bill!

 

[FortyFourCT]

SUball