Comments on: You Don’t Laminate the Meat

By: Ceci

Ceci — Tue, 25 Aug 2009 12:52:33 +0000

My grandfather used to make what we called ‘rob-kabobs’ (named after my brother). It was bacon, beef, bacon, beef, bacon, beef, and maybe a ltitle tomato stuck on the end so my mom wouldn’t yell too much. Yummy!

I vaguely remember him using metal skewers….

By: Stacy

Stacy — Tue, 25 Aug 2009 02:47:16 +0000

This was fun to read!

By: ThatBobbieGirl

ThatBobbieGirl — Tue, 25 Aug 2009 01:25:16 +0000

No, no, no….you laminate the KIDS, not the meat. They stay cleaner that way. Someone tell Ivy to post a DIY Child Lamination tutorial.

You’re very brave, Kathy. I made shish kabobs exactly one time. They caught on fire. Mmmm, charcoal on a stick. Make that charcoal on a charcoal stick, because the sticks burned somewhat too. I think we made a frozen pizza instead….

By: JaxCC

JaxCC — Mon, 24 Aug 2009 23:36:05 +0000

Heather, what a great idea to have a guest blogger. Kathy, I loved reading your account of your experience cooking a Facebook-ed version of one of Heather’s recipes. The food looks like it turned out really yummy, and I had some good laughs while reading it.

By: Shak and Jill » Today’s Confession: I’m Not a Fine Chef

Shak and Jill » Today’s Confession: I’m Not a Fine Chef — Mon, 24 Aug 2009 19:54:00 +0000

[...] kabobs … both veggies AND meat. I wrote a guest post for the gals at Home Ec 101 and am posting here as proof that I do sometimes cook at home! Add to: [...]