my best friend?

Question

ok well my best friend always touches everyones food when there not looking.like yesturday she touched my other friends homemade pie.and at my birthday party she couldnt decide what piece of pizza she wanted and touched all of them and not to mantion she went and got more pizza and cake and didnt even eat it.my grandma was pissed.other times she will come over and see us eating and we are forced to feed her too.i tell her dont touch but she says she wasnt or whats the big deal.what can i do to get her to stop touching pther peoples food and eating our food?

Answer 1

This is THE answer:

The prelude: Everybody is in on the joke except your best friend. Best done with few people, maybe just your grandma ~ she'll really enjoy it.

The set-up: Both you and your grandma put lots of cayenne or Tabasco all in the 'joke food'. Stir it in so she won't know . Serve small portions - the 'real' food is served after the result.

The action: Your best friend tastes everybody else's food. Her mouth really really burns. Have some sour cream or sugar handy to take away the burn.

The 'real' meal: Everybody eats the real meal deal. Good fresh food.

The result: She stops her bad habit forever. You don't think she'll remember this to the end of her days?

Answer 2

1. Touch her food ^^
2. Slap her hand away whenever she reaches for a piece of food and yell, "That's mine!"
3. Or just don't open the door whenever she wants to come over.

Answer 3

tell her that your grandma does'nt like her to touch the food ( the old blame it on grandma trick) then say that you don't think she should either b/c it not the clean thing to do...

Answer 4

Tell her that it really bothers you or just ignore her completly

Answer 5

Slap her hand and yell "What the *$^% are you doing? That's Rude!"

Answer 6

any of this salads

Salad "Olivie"

This salad is one the favorite russian salad and easiest to make. This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivie continues to be a favorite hors d'oeuvre and side dish for entrees.

6 average potatoes 4 average carrots
4 eggs 5 pickles
1 onion 1/2 lb of cooked beef or chicken
pepper mayonaise
sour cream salt
1 can of sweet green peas (optional)

Boil potatoes,carrots, and eggs.
Peel and chop potatoes, carrots, eggs, pickles, and meat.
Slice onions and add it to the mix.
Add peas.
Season with mayonaise and sour cream.
Add salt and pepper for your taste.




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Salad "Venegret"
This salad is another very popular cooked vegetable salad. It included cooked vegetables and pickles. Russian people usually cook it in the winter because that is the time when they usually eat pickled vegetables.

6 average potatoes 4 average carrots
3 average beets 5 pickles
1 onion 1/2 lb of sour cabbage
pepper vegetable oil or Olive oil
salt 1 can of sweet green peas (optional)

Cook in boiling salted water beets, potatoes,carrots.
Peel and chop all the vegetables and mix everthing together.
Slice onions and add it to the mix.
Add sour cabbage.
Add peas (optional).
Season with vegetable or olive oil.
Add salt and pepper for your taste.


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Salad "Seledka Pod Shuboi"

This salad is one of my favorite russian salad and easiest to make. Making it might be considered time consuming but it's very delicious. The main ingredient is the herring. It can be translated to English as "Herring under the coat" It is considered a dish for any occasions.

2 thick salted herring (or 1 can of peeled herring) 4 average carrots
3 average beets 5 potatoes
5 eggs mayonnaise

Boil vegetables and eggs. Boil beets in a separate pot to avoid mixture of colors.
Peel skin from herrings, cut them along the spine. Take out all the bones.
If it's possible you can buy already cleaned herring marinated in oil.
Cut herring meat into very little pieces.
Chop all the vegetables and eggs.
Do not mix everything together!!!

Take a large dish.
Put 1/2 potatoes evenly on the bottom.
Then put 1/2 carrots as the next layer.
Next layer is 1/2 of eggs.
The next layer is 1/2 of herring meat. Put herring meat evenly on the bottom.
If you like onion, you can put sliced onions on the herring. Put 1/2 beets on top.
Then spread mayonnaise evenly (thin layer).
Make the next half of the salads creating similar layers with everything that is left.
Spread the top with the mayonaise.
This salad must look like a cake.
The number of layers depends on your taste.
The salad can be made by layering all the ingriedients only once.
Put the dish aside for few hours (1-2).




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Salad "Beets with nuts"
This salad is not actually considered one of the most popular salad in the russian cuisine. However, it is very easy and fast to make and it's delicious.

3 average beets
3 cloves of garlic
1 cup of nuts
salt
pepper
mayonaise

Cook in boiling salted water al the beets.
Peel and grind beets, nuts, and garlic all together.
Season with mayonaise.
Add salt and pepper for your taste.


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Salad "Radish Mix"
This salad is considered a Spring salad when all the new greens become available after cold winter. (not like in US when it's available almost any time) It is very easy and fast to make and it's delicious. You can also alternate it to fit your taste.

1 lb of radishes
bunch of spring onions
3 average cucumbers
3 boiled eggs
salt
pepper
sour cream (can be substituted with your favorite salad dressing)

Cleam, trim and slice radishes, spring onions, and cucumbers.
Chop the eggs.
Mix everything together and season with with sour cream.
Add salt and pepper for your taste.
You can add almost any other greens that you like.





Chicken Kiev
1 C. butter or margarine softened

2 T. snipped parsley

1 1/2 t. dried tarragon leaves

1 t. snipped chives

1/2 to 1 clove garlic, crushed

1 t. salt

1/8 t. pepper

6 whole chicken breasts, boned, split and skin removed

1/2 C. all-purpose flour

5 eggs, well beaten

2 C. dry bread crumbs

Blend butter, parsley, tarragon, chives, garlic salt and pepper. Shape into 4-inch square on aluminum foil. Wrap and freeze until firm, 30 to 40 minutes.

Place chicken breasts between two pieces waxed paper; pound to 1/4-inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece butter in the center of each chicken breast. Fold chicken over butter, making sure butter is sealed completely inside chicken. Fasten with wooden picks. Roll chicken in flour; dip in eggs and coat with bread crumbs; repeat. Shape into triangle pieces. Wrap in heavy-duty aluminum foil and label. Freeze up to 1 month.

Twenty to twenty-four hours before serving: Thaw in refrigerator. Heat vegetable oil or fat (3 to 4-inches deep) in deep fat fryer to 340 degrees. Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain. Note: Chicken can be refrigerated, covered, after frying for up to 6 hours. Forty-five minutes before serving, heat oven to 350 degrees. Cover and bake chicken 30 minutes. Uncover and bake 5 minutes.

side dish mashed potatoes

Just ordinary nice mushed potatoes.

use floury potatoes.
an egg
milk
pepper
salt
nutmeg
butter.

Boil the potatoes
Put in 50gr of butter and mash with a masher or if you have it put it trough a 'passe vite'
Ad milk, bit by bit and mash till milk is absorbed.
Ad the egg and mash.
Season with pepper, salt and freshly grated nutmeg.

You can ad some double cream to make is even tastier.


Cherry russian pie

INGREDIENTS:
CRUST
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup BUTTER
4 tablespoons cold water

FILLING 1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5 ounce) cans red tart
pitted cherries, drained
1 teaspoon grated orange peel
Milk
Sugar

DIRECTIONS:
1. Heat oven to 400 degrees F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; shape each half into ball. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough into 12-inch circle on lightly floured surface. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan. Set aside.
3. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
4. Roll out remaining pastry ball to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
5. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)