thanks for all your comments on the lack of etiquette...I've thought about it a lot and decided
just let it go.
yep...shaking my head.
I hate confrontation...
And in my best old lady voice;
These young kids these days just dont know how to show proper respect. :-)
She's not my daughter and not my responsibility to teach manners to.
She should know better, but obviously she doesn't. *insert deep sigh*
But, if she were my daughter, she would have heard me screaming long ago at her.
I feel bad for her that she doesn't know any better, I guess and I feel bad for my brother.
I would die of embarrassment if one of my kids behaved in that way. Maybe they just don't care these days.
I know my other SIL wont let it drop...she'll say something.
That way she'll look like the bad guy instead of me ... Ha!!
Im such a coward ;-)
But Im not buying her as expensive of a gift as I would have if she had sent me a thank you for the last two gifts I've gotten for her this year! So there!
Went shopping over the weekend at one of my favorite places. Crate and Barrel.
Came home with these pretty dish towels... Such a rich dark cocoa brown with the bright embroidered veges. I couldn't resist them. Adorable no?
and these cute little soup tureens. I didn't get the larger soup pot, just the small bowls... there I go with more small bowls again :-) . . . Now I'm itching to make me some french onion soup
This is the recipe I use for French Onion Soup. Really simple and people are always impressed that its much harder than it is. Add a salad and dinner is done.
French Onion Soup
4 Tbs. unsalted butter
6 large yellow onions (about 3-1/4 lb. total), sliced about 1/8 inch thick
Salt and freshly ground black pepper
2 tsp. all-purpose flour
1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
8 cups chicken or beef broth, homemade or low-salt canned broth. I use canned beef broth.
1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine
1 baguette, cut into as many 3/8-inch slices as needed to cover six soup crocks
1-1/2 cups (about 6 oz.) grated Gruyère cheese
how to make
In a large, wide soup pot (at least 4-1/2 qt.), melt the butter over medium heat.
Add the onions and season lightly with salt and pepper. (It might seem like you have far too many onions, but they'll cook down to about one-quarter of their original volume.)
Cook the onions gently, stirring frequently over a low heat, until they're very soft and have begun to turn a dark straw color, about 35 to 45 min.
When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min.
Add the broth, toss in the tied herbs, and bring to a simmer. Season to taste with salt and pepper and simmer for 20 to 30 min. to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. The soup can be made ahead to this point and then cooled and refrigerated for a few days.
To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F. Bring the soup back to a simmer. Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min.
Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.
from Fine Cooking #47, pp. 49-51