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scrub then cube potatoes into roughly 1 1/2 inch cubes, leaving skins on. toss with olive oil, a splash of balsamic vinegar, basil, garlic, oregano, pepper, and coarse salt. place on a cookie sheet or in a roaster. (the more 'room' you give the potatoes, the less they steam from resting...

Seems an autolatching mechanism would be a wise investment. I intend to put one on my back gate... the kids are constantly leaving the back yard open.

Nah... living in this city, the dust needs washing before the fingerprints do. No need to get too stressed about it.

I am now driving my first new car EVER. A black 09 Mazda 3, sunroof, leather interior... her name is Maisy.

yummy! that sounds delish

It would have been good with that too yeah.

Tonight's supper is garden potatoes, onions, carrots, and fresh Taber corn, all chopped up and tossed with some coarse salt, pepper, and chopped bacon, then roasted until the bacon is cooked and the potatoes are soft. Yum. Not the healthiest meal I've ever made, but it smells DELISH. I'm off...

His meal is ready in about 10 mins as well when you're talking actual prep time. The only difference seems to be when you prepare it... before you leave for work, and leave it simmer in the slow cooker all day, or after a day of work.

that's handy to have. We end up eating all our tomatoes fresh (and then we're off tomatoes for the first month or two of winter... lol), so I haven't had to start canning yet, but, if I ever have a larger tomatoe garden I'm sure I'll need to start.

allrecipes.com will likely have some good recipes that you can apply to the pizza sauce you want to make.

well, with fresh tomatoes it gets trickier.... I think you'd need to look at how to make a proper tomatoe paste if you want a proper pizza sauce consistency. And, frankly, no one I know really takes the time to do that because, well, when you factor in your time it's cheaper to buy the canned...

Personally, if you're not going to make it with fresh tomatoes, I'd either halve the spices and add them to 1 can each of tomatoe sauce and paste, or, keep them at the volume they're at, and use 2 cans each.

Rufus, are you wanting to make this fresh with garden tomatoes? Or are you going to use canned tomatoes?

rufus pretty clearly said the spicing was why this recipe was the one she wanted to use.... what she needs to know is how to make a thicker tomatoe base, not YOUR tastes when it comes to spices, no?

can you steam those dumplings instead of boiling them?

perhaps I will have to attempt dumplings soon. I suspect that a lot of dumplings get cooked 'incorrectly' though. lol.

Well, tastes can be pretty different, so I wasn't too sure. lol.

cabbage bean sprouts green onions sunflower seeds red pepper sliced or slivered almonds, toasted sesame seeds, toasted asian salad dressing... my 'recipe' resembles this one... but with freshly minced ginger and garlic, and a bit of chili paste if I'm not feeding kids. 5 tablespoons...

It sounds like that salad would also go well, with a cream dressing IN the French bread and sliced up as a quick lunch for guests.

geez Yukon, it sounded like she was just cracking a joke about what you'd cook with on a desert island.