On February 8, 2008, 11:09 am peggy said Considering the price of crab meat, it's good to have a reasonable alternative for weeknight dinners. These are really quite good--somewhat reminiscent of the salmon croquettes lots of moms used to make. Serving the patties on baby greens lends a modern twist, as does the lemony mayonnaise sauce. (The mayonnaise is fine as is, but can easily be tweaked to suit your mood by adding more lemon or a touch of garlic.) Paired with a loaf of crusty artisan bread and a dry white, you've got yourself a rather memorable dinner. Dessert is optional, of course, but you really can't miss with good-quality store-bought brownies.

On February 20, 2008, 12:23 pm foodieprincess said When I lived in New York City, I very happily discovered the joys of Thai cuisine. My favorite take out items were the cold noodles with that great peanut sauce. Since leaving New York and returning back to my childhood hometown I'm sorry to say that the nearest Thai restaurant is a good hour away, but when I get nostalgic for cold sesame noodles this recipe can't be beat. Just a few tips, sometimes I actually double the recipe for the sauce or at the very least increase the amount of peanut butter and rice vinegar. Try garnishing it with dry roasted peanuts, thinly sliced cucumber or even thin slices of green cabbage.

On February 20, 2008, 12:22 pm foodieprincess said One of my New Year's goals was to bake more (I really want to be that Mom, who always has home bake goodies in the house), but so many dessert recipes just seem to be so complicated and have way too many steps. This one is a definite winner, the cake was moist with such a great lemon flavor that it has now become a go to dessert for something quick and delicious. If you have a quick and easy glaze that you like to make this cake would be perfect for it.

On February 20, 2008, 12:20 pm foodieprincess said You will have to forgive me if my food selections of late seem a little un-foodie like. I find myself feeling a bit nostalgic in the kitchen these days longing to re-create some of the more familiar meals of my youth. Maybe it's because I have young children and I want them to have the same good wholesome meals that I grew up with. Last week I found myself cleaning out my overstocked pantry that seemed on the verge of avalanche and found that I had way too many unopened bags of white rice, not knowing what to do I decided to make one of my favorite childhood treats, rice pudding. I immediately called up my grandfather to get his recipe and after being told that he was napping and didn't want to be interrupted (according to my six year old cousin), I searched the archives here at Project Foodie until I found a recipe that was comparable. This recipe definitely comes awfully close to grandpop's. I omitted the orange peel, used a 1/2 teaspoon of vanilla extract in place of the real vanilla bean and garnished with a just a light dusting of cinnamon. I like mine plain although I did cut up some fresh mango for my husband. Great recipe and the eggs really give it that great custard like consistency that I love.