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What's for Dinner? #216 - The Mother's Day and After Edition [Old]

Happy Mother's Day to all who are Moms, Grandmoms, Stepmoms, Kitty and Puppy Moms, and anyone who has cared for another. {{{Hugs}}} to those who are missing their mothers - Moms are special people - and I love mine!

So are you going out for Mother's Day brunch/lunch/dinner? Or are you staying in and waiting on her (or being waited on, if you are the Mom in question)?

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  1. Making dinner for the outlaws today. Roasted chicken, mashed potatoes, roasted carrots with thyme, biscuits, and a big salad. Ad Hoc brownies and strawberries with fresh whipped cream for dessert.

    3 Replies
      1. re: ChristinaMason

        I've spent the past several days making food for a friend's party plus working so I'm exhausted. I wanted to do something easy. I feel like a right slacker... salsa from a jar and canned biscuits. =) They will appreciate it though bc my easy day is still a lot better than what they usually have.

      2. re: Njchicaa

        All of that sounds delicious...they are sure to appreciate the effort your putting in to prepare such a great dinner for them!

      3. Missing my mom today!

        Was served breakfast in bed by my son-bacon, eggs, toast and coffee along with some freshly picked lilacs. My sweet pom snuggled up too but I think she just wanted the bacon!

        Dinner still undecided. We have to head to Andover for a LAX tournie and then make what sounds to be a long drive home. Got some great tips on here for where to eat on the way home but now the guys are saying lets eat closer to home.

        Open table is showing spots at Steel and Rye and Abby Park during our time slot but not sure since we will be ultra casual. My next thought was Pho Countryside near the Kam Am market but was told it would be standing room only around 5.

        Might be take Thai after all. Still I have nothing to complain about!

        Happy mothers day!

        5 Replies
        1. re: foodieX2

          You'll be in my neck of the Boston area, foodie - hopefully the rain lets up! And almost any place you go for Mom's Day is going to be crazy-busy - perhaps takeout Thai is the way to go!

          1. re: LindaWhit

            Thats what we were thinking too-take out look like the way to go. Decidedly not moms who planned the game schedule. What is worse is that we are playing another South Shore team! Not like there aren't plenty of fields around here!

            1. re: foodieX2

              OK, now that's poor planning if you're coming all the way up here to play another SoShore team!

          2. re: foodieX2

            Happy Mother's Day, foodie! That was sweet of your son to bring you breakfast in bed along with those beautiful flowers. :-)

          3. As for me, I already took Mom out for Mother's Day lunch last weekend, so I'm on my own.

            Friday night, I made a dry rub of:

            2-1/2 Tbsp. paprika
            1 Tbsp. garlic powder
            2 Tbsp. turbinado sugar
            1 tsp. kosher salt
            3/4 tsp. freshly ground pepper
            1/4 tsp. cayenne

            and rubbed it all over a 6 lb. pork butt. Let that sit overnight, and Saturday morning, before I headed out for my non-antiquing day, I put it into a crockpot (had to cut it up to make it fit) along with 1-1/2 chopped onions. Poured a bottle of Reed's Jamaican ginger beer over it all, and let that go until I got home from dinner last night around midnight (although I did turn the big chunk of pork once before I went out for dinner). Before I went to bed, I removed the now falling-apart pork from the crockpot and put it all in the fridge, along with the "pork stock" to let the fat separate.

            A bit later today, I'll remove the fat, shred the pork, and put it back into the crockpot withwith my last bottle of non-HFCS Bullseye BBQ sauce blended with some of the pork stock and freshly grated ginger and powdered ginger. Will let that go for about 4-6 hours on low.

            I'll make a quick creamy coleslaw to go on top of the BBQ pork piled onto small rolls, and I'm going to make a pickled cucumber, red onion and cherry tomato salad to go alongside as a "veggie".

            14 Replies
            1. re: LindaWhit

              Ummm- maybe we can just come to YOUR house for dinner? Sounds wonderful.

              1. re: foodieX2

                I'll make extra coleslaw and pickled veggies. :-)

                I found a recipe last summer/fall that used ginger ale and thought the Jamaican ginger beer would be a good braising liquid. Doesn't really add a whole lot to the braise, but using the pork stock blended with the BBQ sauce and adding the two gingers gives it a nice flavor.

                1. re: LindaWhit

                  I'll take the pickled veggies, I recently accepted that I'm addicted to vinegar. I just can't get enough of it! Some days I have to hold myself back from drinking the bottle of vinegar or chugging the pickle juice.

                  1. re: fldhkybnva

                    I don't think you're much of a drinker, but there's a thing called a pickleback. Could be your next bar order?

                1. re: LindaWhit

                  Ain't nothin' more luscious than a slow-roasted pork butt.

                  The ginger beer idea is very interesting!! Can't wait to hear how it turns out.

                  1. re: linguafood

                    The ginger beer actually doesn't add a lot of flavor to the plain pulled pork pre-saucing. I was hoping it would the first time I made it, but it's a good way to use up the bottles I had in my fridge. Perhaps it would have a more gingery taste if I added ground ginger to the dry rub, but adding the freshly grated ginger and ground ginger to the BBQ sauce amps it up a bit.

                    The house is smelling good. :-)

                    1. re: LindaWhit

                      LW, next time, just mix the ginger beer (love Reeds!) with some rum and a lime wedge, and drink it while the pork cooks :)

                      1. re: gingershelley

                        gingershel with a very good plan! Except that the pork cooks for 12 hours +. I'm gonna be a mess. :-D

                  2. re: LindaWhit

                    I may have to try that with the pork I'm cooking this week too. Sounds simple yet awesome.

                    1. re: LindaWhit

                      What a great idea of thinking to combine the pork juices with the bbq sauce to infuse the flavor! I'll glady take any leftovers you may offer up of that pulled pork and salad. :-)

                      1. re: littleflower

                        Yeah, the pork "stock" is actually very flavorful! I got to freeze about 2 cups worth in addition to the 1 cup I used to thin out the sauce.

                    2. Happy Mother's Day everyone! My first American one! My husband is back in the UK (for 2 weeks!) but my little boy helped make breakfast for me, Bill Granger's baked eggs with spinach and parmesan and toast made from polaine-ish bread from Wholefoods. Coffee in my favourite cup and blood orange juice. Delicious and all the better for the proud look on his face for having helped.

                      5 Replies
                      1. re: helen_m

                        Happy Mother's Day, helen_m! I hope DC treats you well today.

                        We should grab a coffee sometime to put faces with our CH handles :)

                        1. re: ChristinaMason

                          It looks like it's going to be a lovely sunny day in DC (about time after all the rain)

                          I would love to get coffee sometime!

                        2. re: helen_m

                          What a delicious breakfast!! Enjoy the rest of your first Mother's Day here in the States :-).

                          1. re: helen_m

                            Not sure how little that boy is but my son (5) thinks blood oranges are the best ever. You look like a vampire when you eat them. They are all in the range in his K classroom after a kid missing a bunch of teeth came up with the joke.

                          2. Happy Mother's Day, ladies!
                            I wanted to report back on Friday night's butter chicken from this recipe:
                            http://mounaskitchen.blogspot.com/201...
                            It was fantabulous! I followed the recipe exactly and topped with tons of chopped cilantro. It's will be a regular thing around here.
                            Last night was my first DOTM. I made crunchy fish soft tacos. Strips of tilapia in seasoned panko breading with slaw and cotija. Not bad.

                            3 Replies
                            1. re: alliegator

                              I'm so glad you reported back, I'm looking for a good recipe to get started with!

                              1. re: alliegator

                                Happy to hear the butter chicken recipe turned out to be a success! Sounds delicious, and it's making me crave some butter chicken right now...my FAVORITE Indian dish (this and aloo mataar).

                                1. re: alliegator

                                  Thanks for sharing the link to the butter chicken recipe. It looks great.

                                2. Unfortunately, I came down with a nasty cold, so will not be going out today. I did have to drive my husband to the airport this morning for a business trip, my son is still sleeping, and my daughter stayed over at a friend's house last night. Dinner will be take-out Chinese, unless Njchicaa is willing to send me some of that roasted chicken dinner.

                                  2 Replies
                                    1. re: Isolda

                                      Happy Mother's Day, Isolda! Be sure to get an order of hot soup with your Chinese take out to help you feel better!

                                    2. One of our friends from brunch yesterday invited us to a barbecue, so I've decided to marinate those lamb shoulder chops I keep talking about and bring them to toss on the grill. This recipe looked good and simple, I thought: http://www.splendidtable.org/recipes/...

                                      I'm also thinking about bringing some veggies and spinach dip, which judging by the messy state of my kitchen right now, I'll probably purchase.

                                      7 Replies
                                      1. re: ChristinaMason

                                        Lamb shoulder chops are next on my to-eat lamb list. I eat a lot of leg and shanks. I love lamb and unlike many Americans, I eat it fairly frequently. It's so delicious and usually less expensive than the beef cuts. I have no clue why the rest of the continent hasn't realized this! I look forward to hearing how the chops turn out.

                                        1. re: fldhkybnva

                                          I was discouraged to see large bands of fat throughout the chops, which I thought would be kind of disgusting to have to pick around after just a few minutes on the grill. So instead, I rubbed the chops with dried rosemary, toasted onion powder, garlic granules, and s&p and sprinkled them with fresh oregano, wrapped them in foil with a scant amount of water, and baked low and slow for about 3 1/2 hrs. Most of the fat rendered, leaving meltingly tender, juicy lamb. I made a marinade of lemon juice and zest, olive oil, more fresh oregano, a little fresh garlic, and fresh parsley. The chops soaked in that for a few hours in the fridge, then went on the hot grill to get nice and smoky. We sliced them up and folded 'em into corn tortillas, finished off with a spritz of lime juice. Heavenly!

                                            1. re: ChristinaMason

                                              Indeed, it sounds great. I always shy away from the shoulder chops as the bones seem like an eating-annoyance.

                                              1. re: ChristinaMason

                                                Yum freakin' yum - smart thinking to bake them L&S then finish them off on the grill. Those lamb tacos sound incredible...I might try this soon with the four little lamb "t-bone" chops I have left in my freezer that I am not sure what to do with. :-)

                                                1. re: littleflower

                                                  I think those would work out great. Yum. I guess I'm late to the party but I'm on a lamb kick now :)

                                                  1. re: ChristinaMason

                                                    Heck, better late than never!! :-) As it's been said here a few times lately on this board, there are many who never develop an appreciation for eating lamb - and what a tasty protein it is!!! Applause for your creative "thinking outside the box" in turning lamb shoulder chops into a great lamb taco dinner.

                                          1. With all the comings and goings of friends picking up their BBQ, and maragaritas and guacamole and chips, we actually never had dinner last night! By the time everyone had left, I was full up from BLTs -- bites, licks and tastes. So tonight will be smoke roasted prime rib with herbs de Provence. What with, I'm not sure yet, but for Mother's Day, we are going for lunch at our club as we have done for lo these many years. I am most looking forward to the raw bar, which is one of my favorite things there. And depending on what and how much we eat, tomorrow's dinner might become smoke roasted prime rib with herbs de Provence!

                                            4 Replies
                                            1. re: roxlet

                                              It all sounds wonderful, rox, all those BLTs sounded fab on the last thread!

                                              1. re: roxlet

                                                OK, taste tests are now and forever more going to be called BLTs. :D

                                                Have a great day today, rox!

                                                1. re: roxlet

                                                  The prime rib sounds delicious, it's a rib eye cut in our house tonight as well but pan seared vs roasted prime rib style. I have never made prime rib, but I love rib eye and really should add it to the list of things to make.

                                                  1. re: roxlet

                                                    sounds DIVINE - both the smoke-roasted prime rib, and the raw bar! Happy mom's day!

                                                  2. Happy Day to all the mamas out there! My mom is coming to visit in a little over 2 weeks so we will celebrate then. I'm taking the SO to the airport in a few, and plan on having a day of mostly slothness. Ended up having a friend over for our little BBQ last night and consumed a few too many beers.

                                                    Dinner tonight is the Red Chile enchiladas and the mexican rice from the COTM. I visited the mexican supermarket yesterday and got a few goodies to use, including some lovely chihuahua cheese to top the enchiladas with. It's a big hunk so I think a quesadilla is in the cards for lunch too.

                                                    1. Thought I'd check in here today to say hi and wish all of the mothers a happy one. -we are having a mellow day today, no big festivities as I don't consider myself a mother until the kid actually comes out of the womb. Our baby shower was yesterday, so I got to see my mother then, and sent big wishes all around to the awesome moms in our family. Today is for rest and relaxation, and at 33 weeks pregnant I couldn't ask for a nicer Sunday.
                                                      Tonight we'll have slow roasted salmon on fig leaves, grilled asparagus and some sort of bulgur/quinoa/pasta medley. Maybe with pesto and some more veggies snuck in there too.
                                                      Dessert will be leftover cake (three different kinds!:) from the shower, and as good as homemade ice cream from this little treasure of a shop we found in Fairfax.
                                                      I hope everyone is enjoying this Spring season and is well, healthy and happy. Happy Mother's Day!

                                                      2 Replies
                                                      1. re: rabaja

                                                        Woo hoo! You're so close, rabaja! Perhaps an Independence Day baby? :-)

                                                        Sounds like a great almost-Mother's Day dinner tonight - enjoy!

                                                        1. re: rabaja

                                                          Nice to "see" you rabaja! So soon you will be a mom.... Dinner sounds relish!

                                                        2. Ham is in the oven. Spinach and roasted potatoes will be the sides. A quality red will wash it all down.

                                                          Earlier, Deb and I shared a lovely brut rose.

                                                          I like LW's intro to this thread.

                                                          Here's a virtual ::clink:: of the wine glasses to you good folk.

                                                          2 Replies
                                                          1. re: steve h.

                                                            Just out of curiosity, how are you all preparing the ham? Any special glaze on it? We usually just buy a ham that's already cooked (with an accompanying packet of glaze) and reheat it.

                                                            1. re: littleflower

                                                              The ham is a small, smoked pork butt called Porkette from Freirich. East Coasters (New York, New Jersey, lower Connecticut) are familiar with the product.

                                                              We bake it in a pan with some water at the bottom, almost, but not quite, a braise. No glaze is required.

                                                              Porkette is versatile: leftovers are moist and lend themselves to killer mac&cheese recipes as well as fancy tarts and so on. Shaved slices on hot biscuits with butter put a smile on my face, cold slices on Stoned Wheat Thins with a slice of good cheddar do the same. It's the Swiss Army Knife of ham.

                                                          2. First of all, Happy Mother's Day to all the moms here. There is no more difficult or more important job in the world.

                                                            It it looking like burgers on the grill tonight with sides to be determined. Possibly a crab bisque.

                                                            Burgers will be grilled medium and topped with bacon jam, arugula, asiago cheese and placed on buttery grilled onion brioche buns.

                                                            5 Replies
                                                            1. re: Fowler

                                                              Bacon jam...mmmmm.... homemade or store?

                                                              1. re: Musie

                                                                The bacon jam is homemade. It is easier to make than people think.

                                                                1. re: Fowler

                                                                  Do you have a good recipe you could share?

                                                                  1. re: Fowler

                                                                    Wow...have seen it sold in a jar at the store but can only imagine how much better it would taste if it was homemade. Yum to the burger, bacon jam, and the sound of those buttery grilled onion brioche buns!

                                                                2. re: Fowler

                                                                  OMG, I just started salivating reading about your burger and its toppings.....

                                                                3. What a strange week. I haven't cooked since Wedsnesday! And after a call in to work for 3 hours this afternoon, I won't be cooking tonight either, instead it will be re-heated singapore noodles from the freezer.

                                                                  I will however be knocking out a quick couple loaves of bread.

                                                                  2 Replies
                                                                  1. re: Musie

                                                                    I could practically make a meal out of fresh homemade bread and good butter. What kind of breads are you planning on making?

                                                                    1. re: littleflower

                                                                      I made a couple loaves of white sandwich bread, with some ground flax seed thrown in for good luck. Thinking of making potato rolls on Wednesday to go with some pulled pork.

                                                                  2. My mom's back in Germany, so we just had a little skype date to catch up on things. Also, we've never celebrated Mother's Day, as my mom was of the humble opinion that *every* day should be Mother's Day :-)

                                                                    She obviously doesn't give two shakes about the flower/brunch industry.

                                                                    So it's 'just' my man and I after another festive weekend (poker Friday w/Thai take-out and some nice cash winnings; bowling yesterday w/crappy bowling alley pizza).

                                                                    Dinner will be pan-seared kosher chicken breasts with shrooms, pan-sauce consisting of a splash of marsala & some cream, and a side of romaine, grape tomatoes and feta with Greek dressing.

                                                                    Blues jam for dessert, Mad Men for afters '-)

                                                                    1. I got a gorgeous Vermont ham steak at the farm store, very well marbled, so will briefly grill part of that for dinner. To go with, a warm salad of grilled asparagus and yellow fingerlings with a lemon-caper-shallot-mustard vinaigrette, probably over some inner escarole leaves, maybe radicchio too. Also a gin and tonic spiked with the lovely rhubarb juice I made today, inspired by the rhubarb and rhubarb juice threads.

                                                                      25 Replies
                                                                      1. re: GretchenS

                                                                        All this talk about ham today has provided inspiration for tonight's dinner...a ham omelette! I have quite a bit of Trader Joe's ham leftover from Easter, and an omelette will be just right considering I am still full from my lunch of leftovers from last night's Chicken Philly sandwich. I am missing my Mom a lot today here on Mother's Day, she is still here with us but not really "here" anymore (she suffered a pretty traumatic stroke and subsequent dementia fairly recently and is just not all there anymore). Our ritual on Mother's Day was always going out to lunch and clothes shopping where we splurged on both! :-) Anyways, hope all of the mothers on this board have a wonderful rest of the day filled with good eats!

                                                                          1. re: littleflower

                                                                            Omelets for dinner are always a good idea in my book :) Sorry to hear about your mom, dementia is beyond hard to deal with. Glad you have the good memories of Mother's Days past.

                                                                            1. re: alliegator

                                                                              I agree, I am quite infatuated with omelets although am looking for some new combinations.

                                                                              1. re: alliegator

                                                                                Yes they are, and so versatile, too! Easy to make and a great vehicle for leftovers. Thank you for your comments...she was always sharp as a tack, and now has stroke-induced dementia. You are so right that I am very, very thankful to have as many Mother's Days as I had to share with her to look back on.

                                                                                1. re: littleflower

                                                                                  I love my usual omelet but I'm trying to think of new combinations as I think I'm tiring of it but just know that with a new ingredient I"m back on my omelet game.

                                                                              2. re: littleflower

                                                                                I am sorry to hear about your mother. My mother is quite sick as well and while still physically here, she has MS and has recently had a significant decline in cognitive function which can be quite difficult for her and the rest of the family. The omelet sounds great and a warm omelet always brings a little bit of warmth to my heart.

                                                                                1. re: fldhkybnva

                                                                                  I can definitely relate with how hard it is to witness anyone (especially our mothers) having their cognitive function impaired. I am so sorry that your mother is suffering from MS...that "family" of autoimmune disorders (along with rhumatoid arthritis, etc.) is particularly difficult to deal with.

                                                                                  Yes, hooray for the omelette!! A warm omellette with a piece of good toast and butter ranks very high in my book. :-)

                                                                                  1. re: littleflower

                                                                                    Yea, it's incredible what the body can do to itself. We're a small, tight-knit bunch of a family so I think that really helps her and she has been sick most of my life so I'm "used to it" but the times I sit back to think about the whole situation are often very sad. Nevertheless, I am grateful that we all still have each other and can count on each other for support.

                                                                                2. re: littleflower

                                                                                  oh lf, so sorry to hear this. we lost my mom a couple years ago, and it's horrible not to be able to share with them anymore. i feel for you - having her in that condition must be so painful to you all. xoxo

                                                                                  1. re: mariacarmen

                                                                                    thanks so much for your kind words maria, and for expressing your understanding of how it feels...it is still painful to see her this way, but at least the "shock" of it all has worn off to a large degree. So very sorry to hear about your mother passing away as well...hopefully she was not sick for very long.

                                                                                3. re: GretchenS

                                                                                  I never thought of rhubarb infused G&T. That is pure genius.

                                                                                  1. re: GretchenS

                                                                                    You know those dinners where everything comes out just the way you envisioned it? Everything is ready at the same time and just works right? Tonight was one of those, all the different flavors and textures just sang together. That salad dressing is fabulous, grilled ham steak is a new revelation, and the rhubarb-spiked G&T has spoiled me for regular ones forever. <very contented sigh>

                                                                                     
                                                                                      1. re: GretchenS

                                                                                        Try a G&T with Q tonic and Thai basil.

                                                                                        1. re: rjbh20

                                                                                          I have tried Q, still too sweet for me, that is why the rhubarb juice makes me so happy (balances out the sugar, which I hate) . But I will try Thai basil sometime soon, thanks.

                                                                                          1. re: GretchenS

                                                                                            Interesting -- i like Q precisely because i find it much less sweet than the cloying commercial brands.

                                                                                            1. re: rjbh20

                                                                                              Agree, it is far less sweet but still too sweet for me. FeverTree I think is still less sweet but I have always wondered if I could get some quinine to up the bitter quotient. The rhubarb juice does just that and is pretty to boot.

                                                                                          2. re: rjbh20

                                                                                            I'm still getting to grips with US brands and have been sticking to fever tree which I'm used to from home but I will try Q, thanks for the rec! I adore Thai basil (but even regular basil here has a slight aniseedy thai basil taste, not like European basil I'm used too)

                                                                                          3. re: GretchenS

                                                                                            Indeed, I love that feeling. it's like "YES!!"...not that I've ever shouted that in the kitchen...ever :)

                                                                                            1. re: GretchenS

                                                                                              Please set me a place at the table next time!

                                                                                              1. re: GretchenS

                                                                                                That looks like a picture from a food magazine! I need to grill some ham steak very soon!

                                                                                                1. re: alliegator

                                                                                                  It really was a revelation, how the grilling complemented the smokiness that was already in the ham...

                                                                                              2. re: GretchenS

                                                                                                Your salad sounds awesome. I must steal.

                                                                                              3. Happy Mother's -and others - Day to all!

                                                                                                As LW said so nicely in her intro...we certainly all have someone to appreciate for mothering us, or that we have loved like a mom.

                                                                                                Mine passed away when I was 20, so it is a bittersweet day for me - often I go out and put flowers on her grave on this day, but am waiting for my sister to come to town in a couple of days, and this year we will go together and do that, and have a nice reminisce about her then:)

                                                                                                My stepmom and dad are flying home from Poland today, so we are having dinner tomorrow to celebrate (she is a great almost mom to me), so I am free to REST today after the 3-day cook-a-thon my housemate and I did to cater her friend's event yesterday.

                                                                                                We put out quite the Mexican spread; chili con queso, homemade guac, chips, smoked salmon & accompaniments, both red and green homemade salsas. That was the starters.

                                                                                                Buffet; Pollo Colorado, Pork Chili Verde, Homemade refried beans (Carolyn made - divine!), mexican confetti rice, fruit platter, veggie tray with cilantro/ lime cream dip, all the condiments, fresh corn and flour tortillas, more guac.

                                                                                                Dessert; mexican brownies with cinnamon & chili, plain fudgy brownies, blondies with Dulce de Lece topping, and grilled pineapple with rum/cinnamon glaze.

                                                                                                We did good; we got a standing ovation from the 60+ guests - it has been years since that happened when I did a catering! SUCH nice people... and a great party.

                                                                                                Today, I shall rest, after unloading all the gear from the car.... sigh.

                                                                                                There will be noshing from the leftover bits we did bring home (mostly left for the host, of course,who is paying the bill).

                                                                                                Later I shall rustle up a BIG cheeseboiger for myself, and deservedly drink the rose I have on ice.

                                                                                                Craving beef infusion after all that work. Wishing Roxlet could just send over a smoke-roasted prime rib, and I wouldn't have to cook a thing!

                                                                                                8 Replies
                                                                                                1. re: gingershelley

                                                                                                  Yum yum yum to that Mexican-inspired buffet that you all put on...especially for that many people! Better yet there were a few leftovers for you to enjoy.

                                                                                                  I am so sorry to hear that lost your mother at 20, GS...my mom was my best friend in the world, we were super close until she had her stroke a few years ago. She still recognizes me but really is not too coherent anymore. It was the hardest thing that I have ever had to deal with, so I can relate.

                                                                                                  I too wish roxlet could express mail even one piece of that prime rib :-) ...it has been ages since I have eaten it, and it used to be one of my favorite dishes to order whenever I went out to eat.

                                                                                                  1. re: littleflower

                                                                                                    Thank you Littleflower. I feel for you 'missing' your mom too. It has been 26 years for me, but I still miss her - and the adult relationship we never got to have. She was an awesome mom tho all the time I got to have here here!

                                                                                                    1. re: weezieduzzit

                                                                                                      Weezie - I did - on Wednesday - which was shopping/planning day for the party - and have been so busy since I haven't done anything but put it in the fridge!

                                                                                                      Thank you; today we should be able to get busy with it ;) Thank you sooooooo much!

                                                                                                      My mailman looked at me funny when he gave it to me; it was kind of damp on one side and smelled like vinegar. Hehee. At first I was like ' what IS this?", then as I walked up the driveway, I figured out what was probably inside.... :)

                                                                                                      1. re: gingershelley

                                                                                                        Yikes! Be sure to get those little guys in sugar water as soon as you can! They like to eat. :) If they won't ferment for you let me know and I can send more- they grow really fast.

                                                                                                        1. re: weezieduzzit

                                                                                                          Ok - I didn't mean to neglect them - my lack of experience.... will find the thread on them and get on it right away!

                                                                                                      2. re: weezieduzzit

                                                                                                        Happy to say I promptly headed to the kitchen and pulled out the 'package'; fed the water kefir some purified water/sugar, and the dairy ones some milk, labeled containers and left on the counter..... a few hours later, both seem to be 'growing' just fine and culturing away!

                                                                                                        THANK YOU again Weezie;) will keep u up to date on what I do with it. Right now thinking Rhubarb water kefir first, and melon-raspberry milk kefir!

                                                                                                        1. re: gingershelley

                                                                                                          I'm excited to see what you come up with! Ginger is my favorite for the water kefir and I use the milk kefir for a million different things. :)

                                                                                                    2. Happy Mother's Day to all! I, unfortunately, am on call and unable to spend Mother's Day with my mom and grandmothers but we had a lovely chat this morning and it seems that they have themsevles a lovely day planned. It's been an interesting weekend for me - quite exhausted and sleeping very well which is unusual for me as I usually have insomnia at least 5 nights a week. I am welcoming the rest. After a 4 week break, I went back to the gym and alas my back screeched in pain with my first exercise so I just called it quits and took the hint and now SO and I are enjoying a lovely Sunday on the couch relaxing before another long week.

                                                                                                      Breakfast was another amazing warm bacon vinaigrette salad this time with shrimp, shiitake mushrooms, blue cheese and aged Gouda. I love these salads!

                                                                                                      For supper today we had stuffed turkey boobs with prosciutto, Raclette cheese and Sherry wine and garlic sauteed onions alongside the requisite asparagus. It's my favorite vegetable and I think I eat it at least once if not twice a day on most days.

                                                                                                      Dinner tonight will be a rib eye (mini Frankensteak, to us at least, since we usually go for the ginormous bone in but tonight's is a very dainty boneless which is still probably massive to most of the rest of the world who eat normal servings of meat) :) Not only am I looking forward to the steak, but the side veg will be smothered green beans courtesy of a suzigirl mini-how to.

                                                                                                       
                                                                                                      3 Replies
                                                                                                      1. re: fldhkybnva

                                                                                                        " I went back to the gym and alas my back screeched in pain with my first exercise so I just called it quits "

                                                                                                        I would never say "I told you so", but I told you to give up those 400 pound Romanian dead lifts at the gym when you hurt your back the last time.

                                                                                                        Gosh, I almost sound like a physician preaching to a patient. :-)

                                                                                                        1. re: Fowler

                                                                                                          £400 sounds like a decent night out.

                                                                                                          1. re: Fowler

                                                                                                            I know seriously, what was I thinking? Actually the first response of many was "uh, why don't you take off a few plates?" but I've been lifting that heavy for a while so doesn't make sense that it's just too heavy. Oh well...I'm the worst patient ever, might have to attend a few sermons :)

                                                                                                        2. Dinner is going to be another big salad and some matzoh ball soup. I'm itching to replace the lettuce on my deck with peppers and tomatoes so we're in full salad mode these days. Soup was left over from Friday night and is being repurposed with new balls.

                                                                                                          1. We saw 101 degrees for a high today so sirloin and chicken kabobs with red pepper, red onion, mushrooms, zucchini and grape tomatoes will be on the grill once everything is well marinaded. A big cranberry, walnut, beet, and goat cheese topped green salad may make an appearance. I'm not sure if that'll be too much food but if I don't assemble or dress the salad, just in case, I'll have the makings of tomorrow's lunch ready. (Tomorrow is promising the same heat.)

                                                                                                            The next door neighbor is churning home made vanilla ice cream that will have Speculoos swirled in just before freezing it (at least our portion of it will!)

                                                                                                            1. Happy Mother's Day to all the CH mothers! My mother lives half a continent away, so I'm one of those who is missing her mother and not able to cook for her today. I'll have to make up for it when I see her again (probably over the holidays) with a huge meal!

                                                                                                              Today, however, I'm making pizza for two. Whole wheat flatbread crust (doesn't look great, but it was free from work and I'm not one to turn down free food), topped with fairly standard (bottled) sauce and mozzarella, with bacon, fresh pineapple, fresh artichoke hearts, sauteed mushrooms and sweet peppers. Good parm and cheap hotsauce to serve.

                                                                                                              1. It's fiddlehead season. I am so happy right now. The farm down the street from my mom's house has a giant cooler filled with fiddleheads. You take 1/2 a pound, you put some money in a box - donc voila. They're also selling asparagus and rhubarb the same way. Life if good. Also, the egg lady accidentally dropped off two dozen eggs instead of one at mom's this week, so we're the winners of farm fresh eggs with the most orange yolks I've ever seen.

                                                                                                                So far, we've only dealt with the fiddleheads in one iteration: we roasted up some chicken and sauteed some blanched fiddleheads. Looking forward to many more to come this week.

                                                                                                                2 Replies
                                                                                                                1. re: gini

                                                                                                                  I tried fiddleheads for the first time last year, considering giving them a go again this year. If there any other way to cook them besides blanching?

                                                                                                                  1. re: Musie

                                                                                                                    Blanche, sautee, roast, pickle. Basically, treat them as you would asparagus, but just don't eat them raw.

                                                                                                                2. Happy Mother's Day to all. I hope you are/had a wonderful day.

                                                                                                                  Last night, we changed up our menu and decided to have some shrimp on the BBQ since the rest of the week is rain. So in that direction, we were craving Shrimp again. And, since I also needed leftover chicken for later in the week, we did grilled B/S chicken breasts, marinated in a tequila lime bath, colossal shrimp dipped in melted butter, then grilled and drizzled with fresh lemon. Next we did a Caesar salad and added some thinly sliced chicken. DH had cocktail sauce for his shrimp and I had a Chinese mustard soy dip for my shrimp. And there was wine! After dinner was chocolate pot de creme. We were in heaven!

                                                                                                                  Today we took my beloved and adorable MIL out for brunch which was also wonderful (she has a personality that makes you giggle and laugh almost the whole time you are with her). What a great weekend we had for eats!

                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                  2 Replies
                                                                                                                  1. re: boyzoma

                                                                                                                    This looks like a wonderful spring dinner. I have become a salad freak and homemade Caesar dressing is on my list to add to the repertoire of dressings. I've never liked or disliked it but I think homemade might be the key.

                                                                                                                    1. re: boyzoma

                                                                                                                      That dinner looks GREAT! And glad you had a good time taking your MIL out to eat. :-)

                                                                                                                    2. I am an Alton Brown believer! I was recently introduced to the rib eye via a ginormous double cut steak and so feel most comfortable with that whomper and couldn't seem to figure out the thinner boneless cuts even though I can cook other steaks of the same size fine. I decided to give up on my usual method and go with this highly-rated tried and true method and it was a true success! Aside from a smokey kitchen for a few minutes, this method resulted in one of the best steaks we've had in a very long time - perfect seared crust and rare/medium rare doneness. I think this will be my go-to for thick cut steaks from now on.

                                                                                                                      The Southern green beans were delicious as well. Tonight I added a mix of apple cider and malt vinegar alongside a bottle of hot sauce for occasional shakes. My grandmother was appalled when she learned I throw out the pot liquor, but tonight I remembered to save it. I wasn't sure what to do with it, but after a spoonful I couldn't resist and poured it into a mason jar for a dose of nutrients and ions which should be a good homemade Gatorade substitute to cure the muscle cramps I've been getting in my toes all day.

                                                                                                                       
                                                                                                                       
                                                                                                                       
                                                                                                                      7 Replies
                                                                                                                      1. re: fldhkybnva

                                                                                                                        I think cornbread is the best way to sop up that pot liquor! Wish I were eating it...

                                                                                                                        1. re: ChristinaMason

                                                                                                                          Yea, that seems to be a favorite way to use it although I'm not a soggy bread fan but I'm sure it'd be delicious given that the liquid itself was so great.

                                                                                                                        2. re: fldhkybnva

                                                                                                                          Ribeye to me is the tastiest of all steak cuts due to the marbling. AB is awesome - wish that they still were producing his show "Good Eats" on a regular basis!

                                                                                                                          1. re: littleflower

                                                                                                                            Yea, I love meat and can't believe I only joined the ribeye club recently. It's my go to steak now for a juicy steak dinner although I do eat a lot of other cuts which are grass fed, leaner and thus good daily steaks.

                                                                                                                          2. re: fldhkybnva

                                                                                                                            Pot likker is necter of the gods

                                                                                                                            1. re: LaLa

                                                                                                                              That could be a saying on a T-shirt.

                                                                                                                              1. re: LaLa

                                                                                                                                Indeed. I was so hyped up on my pot likker drink last night that I mentioned it a few times at work and met literal blank stares of "what's wrong with that girl? who does that?" Even with my Google supported articles about drinking broth from boiled vegetables and the historical significance of collard green pot likker I think I still have a few people worried about my sanity. As I sit here after a long day with my feet propped up, all I want is another glass...it really was like a warm bowl of comfort.

                                                                                                                            2. I'm going to marinate a slab of tuna in some east asian flavours - mirin, soy - that sort of thing. And then cook it under the grill so the marinade bakes on. It'll need a couple of minutes or so each side as I am not a fan of the modern way with tuna, that just sears it and leaves the inside raw.

                                                                                                                              Thinly sliced cucumber gets a brief marination in bottled teriyaki sauce and is eaten as an accompaniment to the fish. There'll be jarred sushi ginger as well. And some noodles which I'll soften and then toss around in the wok with some spring onions.

                                                                                                                              3 Replies
                                                                                                                              1. re: Harters

                                                                                                                                Sounds very good! I love cucumbers with fish.

                                                                                                                                1. re: alliegator

                                                                                                                                  I remember, years back, we catered a family gathering where we'd poached a whole salmon. And, in classic style, decorated it with thinly sliced cucumber to sort of resemble the fish scales. That was a lot of slicing and very careful positioning - a complete ball-ache, indeed. Never again!

                                                                                                                                  1. re: Harters

                                                                                                                                    I've seen a picture of this dish. And I wondered at the time "who the hell does all that?" Now I know. You do :)

                                                                                                                              2. Mother's Day for me was supposed to be the cabbage and bread soup but after a nephew's birthday and then a soak in a thermal hot pool lethargy set in and Indian food was ordered.

                                                                                                                                Tonight the cabbage soup escaped the pot once more and we had a simple dish of butter beans with Moroccan seasonings, cherry tomatoes and a bunch of parsley mixed through. Tomorrow the poor cabbage will get the attention it deserves.

                                                                                                                                1. Dinner last night: Grilled chicken and tofu with a spicy mango sauce, cilantro rice, grilled zucchini, guacamole, green beans (they needed to be used), and strawberry shortcake for dessert.

                                                                                                                                  1. Calling steve h:

                                                                                                                                    I have guanciale.

                                                                                                                                    I have fancy handmade papardelle.

                                                                                                                                    I have farm-fresh, free-range eggs ($5/doz.!).

                                                                                                                                    I have fresh cracked black pepper.

                                                                                                                                    In short order, I'll have a wedge of crumbly Parm. Regg.

                                                                                                                                    I await your guidance in making the heavenly pasta carbonara you mention so often!

                                                                                                                                    54 Replies
                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      Howdy,

                                                                                                                                      Here's a link to a carbonara thread. I give a little background to Roscioli-style carbonara and also give a link to a video showing proper technique.

                                                                                                                                      http://chowhound.chow.com/topics/897690

                                                                                                                                      You're going to have too much fun!

                                                                                                                                        1. re: steve h.

                                                                                                                                          You mention "cheeses"---are you using Parm. Regg. and Pecorino Romano? And in what quantities?

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            We used to use a Parmagiano and Pecorino mix (1:1) but we seem to have evolved to just using Parmagiano Reggiano.

                                                                                                                                            1. re: steve h.

                                                                                                                                              Wouldn't it be extremely unusual to have a carbonara in Rome made with Parmigiano only? I thought it was more usual to have all Pecorino!

                                                                                                                                              1. re: roxlet

                                                                                                                                                So it would seem. Roscioli uses a mix. Deb and I prefer the taste of Parmigiano Reggiano to the point where we reduced the ratio bit-by-bit to where we seldom use it in the dish anymore.

                                                                                                                                              2. re: steve h.

                                                                                                                                                I hope I did you proud. We both thought it was great. Next time, I'll salt the pasta water a tad less, as it was a bit on the salty side with the cured pork. Dinner was on the table in under 15 minutes, including time to make a side (wilted spinach w/ orange zest, sauteed shallot, and balsamic vinegar)

                                                                                                                                                My DH insisted on documenting the process, so to give you all a laugh, I thought I'd share:

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    There is a waterfall in my mouth. I have made this once and it wasn't authentic but my ex husband loved it

                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      Speaking of inauthentic, we agreed we're going to try this dish with "crap" ingredients, just to see the difference! I imagine it would still be good with cheap bacon, supermarket eggs, regular ol' spaghetti, and American "Parmesan." Not as good, but still tasty. And the guanciale is really intense, so you have to be committed to deep porky flavor.

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        I cannot get guanciale around here but the deep Porky flavor has my attention. I like wild pig that tastes like pig. The way you described the inauthentic was almost exactly the one I made. I did have good parm though. I thought it was pretty darn good. Elevated must be a thing of beauty.

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          I wouldn't use the stuff in the green can, although that would be funny. We actually got an American aged Parmesan the other day that had some nice crumbly graininess to it. I also think this would be really good with an aged gouda in place of the Italian cheeses. A friend once brought us back a massive wedge of the stuff from Amsterdam, and I nearly died of happiness. Best hostess gift EVER. We ate it on everything, including an amazing pasta with asparagus. Time to reprise that one.

                                                                                                                                                          Whereabouts are you, suzigirl?

                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            There is an American aged Parmesan I recently picked up at Whole Foods and I love it. It's Stravecchio Parmesan by Sartori.

                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              I am in Sarasota FL. Lots of good stuff here but no piggy jaw.

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                Same here suzigirl...my search for guanciale has not panned out too well. If anyone knows of a reputable carrier of guanciale online, please do advise!!

                                                                                                                                                                1. re: littleflower

                                                                                                                                                                  The Norwalk, IA company La Quercia meats offers guanciale and other pork products via two fullfilment companies. Their ordering page is here

                                                                                                                                                                  http://laquercia.us/order_cured_la_qu...

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Yay for an Iowa product! They really do have wonderful stuff. I love the piccante prosciutto and they also carry pancetta and guanciale! We're lucky to be able to get it in our local co-op, but you can order on line as well!

                                                                                                                                                                      1. re: iowagirl

                                                                                                                                                                        Boo, my local WF only carries the prosciutto. They do sell another brand of pancetta which I can't remember at this time "Colanon" or something like that. They dont' sell guanciale though.

                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                          Can't hurt to ask your WF manager to order the guanciale.

                                                                                                                                                                    2. re: MidwesternerTT

                                                                                                                                                                      That's the company that made the guanciale I used. :)

                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        CM...was it called Guanciale Americano? I just want to make sure that the product whenever I do order it (considering how pricey it is with S&H added on) is a quality one!

                                                                                                                                                                      2. re: MidwesternerTT

                                                                                                                                                                        Thanks so much...I did see the information re: the Guanciale Americano on the Zingerman's website, and the price isn't too bad for 1/2 pd (17.99) but cringe at the thought that the total cost of 1/2 pd. will end up being 30.00 once S&H costs are applied. I guess it's a small price to pay if I want to make authentic carbonara!

                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                          "Piggy Paradise" indeed!!! I want THIS!

                                                                                                                                                                          http://www.murrayscheese.com/charcute...

                                                                                                                                                                          **DROOL**...even includes lardo!!!!

                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                              I have only one word to utter...WOW. No other sounds can come out of my mouth for drooling has ensued.

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                Gosh, I love proper carbonara, it looks delicious.

                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    Nice.

                                                                                                                                                                    Modest dishes, simply prepared with top-notch ingredients, are the best. The photos are great, too.

                                                                                                                                                                    You guys hit it out of the park!

                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      One of my very Italian clients years ago taught me a recipe for pasta ala guitarra(spelling?). It was a simple spaghetti, fresh mozzarella and fresh tomato sauce and basil. The mozz and pasta were supposed to resemble guitar strings. Simple and outstanding if the ingredients are top notch

                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        Ah, guitar spaghetti. Good stuff. They roll a wooden dowl over the flattened pasta on a wooden box with "guitar strings" on the top. The metal wires slice the pasta to the correct width. Spaghetti chitarra is really cool.

                                                                                                                                                                        Top-notch ingredients make simple dishes really special. A good red helps, too.

                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                      Wow, just wow and double wow! I love photos in the kitchen, but clearly I need a camera assistant, the photos are wonderful.

                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        Random question what's the model of your camera? I'm looking for a new one since I've become quite obsessed with food photography in the past year.

                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                          Mine's just a point-and-shoot: Canon PowerShot SD790 IS, 10 megapixels. The photos are OK, but I'm not super happy with it (I adjust the saturation and balance in Microsoft Picture Manager). If I ever give food blogging a go again, I'm going to upgrade to something with a better lens and manual option. Right now I just abuse the heck out of the macro setting.

                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                            Yea, the macro setting is great. Actually, I'm interested as I am really falling in love with the kitchen or already fell or head over heels or something like that. I've never been creative or thought I was and this has been the best creative outlet ever with such great rewards which when I say that to other people sounds like crazy speak. Anyway, I am pondering a food blog or at least a website or log online.

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              I have the same, only the SD1400IS, it's 14 megapixels. I think my pictures turn out relatively ok when I make an effort. I think the biggest key is to do it in natural light. Hard to do when you only cook at night but it gets easier this time of year... Looks like that's what you did in those last 3 photos :). I did see an online tutorial of how to use white foam core boards and a construction lamp (the clip on kind) to mimic daylight at night.

                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                Yea, this is mostly my problem. My kitchen sits in shade and it's nearly impossible to get any natural light.

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  I actually laughed when I saw a post on Joy the Baker's blog, which has great photos. She sets up a little folding table and a background right in front of her open front door to take her final photos since that's where the best light in her apartment is.

                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                            Within the past 5 minutes, this post has resulted in me sending an email to a coworker who I overheard has fresh free-range eggs on her farmer. I have been meaning to send this email for week, but now it's game time!

                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                              :) I don't know whether to say I'm sorry or you're
                                                                                                                                                                              welcome ;)

                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                The latter :) Eggs on the way, and for an omelet maniac this should be great.

                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                I won't tell you about the Gerhard's dark chocolate-dipped pistachio toffee I had for dessert, then.

                                                                                                                                                                                Tomorrow: back to the low-carbing.

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Yes, it's a good idea not to tell me about that either.

                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                OMG I am drooling. I am so hungry now. Those photos look fantastic. I feel like I should be eating my screen. I could swear I can smell it. Great job with the photos.

                                                                                                                                                                          3. re: steve h.

                                                                                                                                                                            Perfect timing. I have guanciale ready to pick up this week. I was going to ask for the method too.

                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                              In case it helps: I used 1 lb. fresh pasta, 4 beaten egg yolks, 2 oz. ea. of grated Pecorino Romano and Parm. Reggiano, lots of tri-colored ground pepper, and about 4 oz. of guanciale. I diced the guanciale, rendered it til crispy in a big cast iron skillet (12"), turned off the heat. Meanwhile my pasta boiled for about 2 min., strained, then into the skillet with the pork and drippings, stirred in the cheeses, mixing in reserved hot pasta water as needed. Then most of the egg yolks, keeping them moving in the still-hot skillet, adding more hot water to keep it loose, then the last of the yolks. Pepper to taste, plate, a little parsley if you're feeling rebellious. Really easy.

                                                                                                                                                                              ETA: I added hot pasta water by the 1/4 c., about 1 - 1 1/4 c. in total.

                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                It really is amazing how easy and simple this dish is. I like to mix the parsley in with the cheeses but we really like parsley in this house.

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Thank you! Your photos look incredible. If mine comes out even half as good as yours looks I'll be thrilled.

                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                    Good luck! I'm sure it will be great. Many of my meals don't turn out looking so presentable but are still deliciously tasty.

                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                    Thanks for posting your measurements. I am going to try this version next time.

                                                                                                                                                                                    1. re: EM23

                                                                                                                                                                                      Sure, let me know how it goes for you. I imagine the amount of water could vary quiet a bit. And I forgot to mention, I kept my water at a bare simmer after straining the pasta, because I noticed in the video that steve h posted that the chef pulled his right out of the pasta cook station.

                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                Best of luck, I'm sure this will be a fantastic dish. Right before I read this thread, I emailed a coworker on the hunt for fresh eggs mostly with carbonara in mind.

                                                                                                                                                                              3. It's all of a sudden quite warm here, close to 90 for the next few days. My house faces south and west with no houses or trees around so it gets pretty warm inside. I don't want to turn on the AC yet. So tonight is grilling. Just doing a chicken breast with an ancho chile rub from the COTM. I'll also make the green bean and red onion salad from COTM as it's good cold, I made it last week too. I planned to also have leftover Mexican rice but it wasn't that good so I might just have chips and salsa.

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                  Sounds like a good dinner for a hot night. I admire your willpower with the AC.

                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                    Ha well I should say, I did set the upstairs one (thankfully our 2 story house has 2 ACs) for 82 when I left for work today, just so the dog doesn't overheat :) The downstairs should still stay cool, plus he can lay on the cool wood floors down there.

                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      Ha, just like me, I never had an AC until I had a dog who couldn't take the heat, just wilted in it. So I bought him one and he parked himself in front of it, and then I had to buy another.... ;) Sounds like a perfect hot-night dinner plan!

                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                    Dinner turned into a nice lil meal for one :) I went w/ the chips and salsa, these chips I got from a local company are quite tasty. And, I broke down and turned on the AC, although my plans for this evening involve going down to the basement and attempting to organize all my crap that's been strewn about since last fall.

                                                                                                                                                                                     
                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      Wow, that looks quite tasty. I applaud your organization attempts, my list of "things to be organized" continues to grow and grow.

                                                                                                                                                                                  3. Last night, I got a very nice treat as the Thai houseguest that was my exchange student considers me a mom---a night off and pizza! We have a wonderful New York style pizzeria nearby so I got a delicious pie, some wings and a six pack of my favorite local brew. Tonight is the guests' last home cooked meal from me, and the request was a crab stuffed tilapia dish that I used to pick up from the seafood counter at a store that is now a thousand miles away. So I'll make a nice fish fillet and crab cake combo meal with meuniere sauce and call it close enough.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                      I have had tilapia in teh freezer for months. SO bought it on a whim when it was on sale but as fans of wild fish that tastes like fish, we just never got around to it and then I read the feedback on this site about tilapia and never found the motivation to use it. Last night actually, while cleaning out the freezer, I figured I might as well use it since it's been in there a while. The crab stuffed version seems like a great idea similar to crab-stuffed sole. Do you find anything "off" about the texture or flavor?

                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                        Usually, I cut out the middle line from the filets (no idea what that thing is called) and end up more with fish fingers. That part tastes muddy to me. But for the most part, I find it to be a serviceable enough cheap fish with breading or a sauce.

                                                                                                                                                                                    2. Well it is a Monday and once again back in the 50'S so comfort food with zero nutritional value is on the menu this evening. Corn Dogs with a wasabi aioli.

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                        Corn dogs are one of my favorite foods.

                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                          a guilty pleasure a couple times a year.... wasabi aioli would be awesome with a good corndog.

                                                                                                                                                                                          Fowler - do you make your own?

                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                            Usually I make my own (definitely hit or miss), but tonight will be store purchased corn dogs. I will make the wasabi aioli from scratch though. :-)

                                                                                                                                                                                        2. re: Fowler

                                                                                                                                                                                          I love this description of comfort food and it's quite cold here again too. This past Saturday it was so warm outside and now I had to dig out my light jackets again.

                                                                                                                                                                                        3. I haven't been here in a couple of days so here's the update. Saturday night was a small tomato salad and a ham and cheese (cheddar) omlette made by my darling bf. Last night was burritos- lazy style, made into Mexican lasagne. Lettuce and tomato salad on the side.

                                                                                                                                                                                          1. I am always so impressed by the food photos posted here. Quite honestly, I am like that old Aunt that snapped photos while the cap was still on the camera lens.

                                                                                                                                                                                            How would I go about posting photos of my food? I have pictures of my food saved on my computer but do I need to establish some type of "link" so people can see them in one of my posts?

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                              It's super easy. At the bottom of the message box is "upload a photo." If you click on the camera icon to the right it will open your computer and you can select an image from there. I'm sure we'd all love to see your images. The food photos in our house are quite hilarious as I need to upgrade my equipment and so have to reposition with lighting and everything multiple times to get the best shot I can with my usual everyday camera. I really do enjoy it though and it's useful to keep a catalog of dishes.

                                                                                                                                                                                              SO loves to mock me and stand there patiently/not-really-so-patiently waiting. He sent me this cartoon a few months ago in the the middle of the day when he knew I'd probably have my camera pulled out trying to take a picture of lunch without looking 1) crazy and 2) the food getting cold.

                                                                                                                                                                                               
                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                When you make a new post in a thread, there's a small box under the "reply" box that says "Upload a photo (10 MB limit)" in gray, with a small red camera icon to the right. If you click on the camera icon, that will launch a "browse" dialogue where you can select a photo to share from where it's saved on your computer.

                                                                                                                                                                                                Hope this helps.

                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                  Thank you fldhkybnva and ChristinaMason for the tips! I appreciate your help.

                                                                                                                                                                                                2. Monday night leftovers after this weekend's barbecue extravaganza. Smoke-roasted prime rib, asparagus sautéed with garlic, capers, lemon & parmiglano and a crispy baked potato.

                                                                                                                                                                                                   
                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                      Great looking plate. Was the meat served at room temperature?

                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                        Served slightly warmed -- about body temp. Everything else nicely hot.

                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                            Forgot to ask: was there a sauce for the meat?

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Nope -- just the jus, of which there was very little since it was done at a fairly low temp, so all the juice stayed inside. Notice the even coloring.

                                                                                                                                                                                                              Its actually very good with bearnaise, but i didn't feel like messing around for a simple Monday night dinner.

                                                                                                                                                                                                      2. Its 10 til 6 and it has just now dropped below 100 degrees. Tonight will be a great big salad with mixed greens, cranberries, walnuts, beets, and goat cheese topped with salmon patties. Its really easy to be skinny here in the summer time! :)

                                                                                                                                                                                                        1. I had my grandmother over for brunch yesterday. Made 3x the fanny farmer crepe recipe.

                                                                                                                                                                                                          For brunch we had:
                                                                                                                                                                                                          Crepes filled with roasted asparagus/saffron baked homemade ricotta/toasted wheat berries
                                                                                                                                                                                                          Crepes with lemon and sugar and raspberry sauce

                                                                                                                                                                                                          Took the remaining batter and had a shockingly good dinner this evening....
                                                                                                                                                                                                          Crepes filled with kale/ramps/chard/fresh peas/lots of parmaesan
                                                                                                                                                                                                          And then for dessert baked crepes that were filled lemony/nutmeg/vanilla cottage cheese and dotted with butter. More raspberry sauce. They were very, very good!

                                                                                                                                                                                                          Alas, no more crepe batter.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: relizabeth

                                                                                                                                                                                                            Wow, that sounds incredible! Nice creative fillings/toppings. Lucky grandma.

                                                                                                                                                                                                            1. re: relizabeth

                                                                                                                                                                                                              Really creative and yummy-sounding!

                                                                                                                                                                                                            2. Dinner tonight was a quick new favorite - pancetta wrapped pork tenderloin stuffed with pesto and Muenster cheese with roasted asparagus. It was delightful and warming on this surprisingly chilly night. It was just the way I like it. I have no fear of the little piglets and always cook my pork tenderloin to a lovely rosy, moist, juicy pink and it's so delicious. I just can't convince any of my family that pork can be so tender and tasty.

                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  Pork on pork, it's great! I love pancetta and really probably use it way more than I should :)

                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                  Wow does that sound and look good! Do you have to cook the pancetta separately from the pork tenderloin so it does not get overcooked before the tenderloin is done cooking?

                                                                                                                                                                                                                  Good choice of Muenster. In this dish it is perfect because it is not super hard but also not so soft that it is terribly runny.

                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                    Nope, I pan sear for a minute or so on the top and bottom then roast in the oven at 375F usually for 20-25 minutes and the pancetta is always perfectly done. I love Muenster and I thought it would pair well with the Parmesan in the pesto which it did but also provide a lovely creaminess. I tried this with prosciutto as well but prefer the pancetta by far. The prosciutto heated for so long takes on a flavor that I don't enjoy.

                                                                                                                                                                                                                3. Another no cook night for me as I had to get the groceries done after work, so I picked up some pizza from the frozen section. Spinach and provolone on a thin crust, I added some portabello mushroom.

                                                                                                                                                                                                                  I was pretty excited to see a wide selection of dried chiles in the supermarket, so I've just finished making a red chile pesto to go with tomorrow nights supper.

                                                                                                                                                                                                                  1. Doing sort of a turkey roulade-type thing tonight. B/S turkey thigh pounded flat and filled with a mix of sourdough bread crumbs, sauteed mushroom and spring onion, fresh thyme and cubed mozzarella, rolled up and tied into a messy bundle, baked. Sides are boiled new potatoes with butter, s&p and a dollop of sour cream, and asparagus roasted with olive oil, blood orange juice and a splash of apple cider vinegar (the TJ's unfiltered stuff). I wish I had a beer, but I don't. And I don't have it in me to either walk to the store or spend the money, so c'est la vie.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                      This sounds great, I wish I could find b/s turkey thigh routinely in the store.

                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        I get them from work, but we don't actually put them out for sale because we don't have enough room and they're not that popular. We cut them up for turkey stew and grind them for ground turkey, but we do sell them if you ask. If your store has ground dark meat turkey (and it looks like they may have ground it themselves), you should ask the meat dept if they'll sell you a thigh. It's really worth it!

                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                          Yea, they definitely have store-ground turkey meat so I will definitely ask. I love turkey breast and prefer it to chicken breast.

                                                                                                                                                                                                                    2. Not sure I'll feel like eating much of anything today. My man is having heart surgery as I type this, and I am worried shitless.

                                                                                                                                                                                                                      Sure, it's a "routine" thing (stent), but that doesn't make me any less worried.

                                                                                                                                                                                                                      19 Replies
                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        Good Lord. I would be eating a Xanax for dinner :/

                                                                                                                                                                                                                        He will be perfectly fine though...better than new :)
                                                                                                                                                                                                                        .......best wishes!

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          Stents are so easy peasy these days. And, yes, I know it's easy for me to sit here and say this. And, yes, I'd be worried shitless as well - even knowing that it's easy peasy.

                                                                                                                                                                                                                          Thoughts with you - and all that stuff.

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Best wishes for your husband. Be sure to take care of yourself as well.

                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                              exactly what Fowler said, both parts

                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                              Linguafood, I am so sorry to hear that and I hope that all will be OK. Routine or not, surgery is frightening. I get in a worry when my family gets on an airplane and wait anxiously for the "I'm landed" phone call. Your worry is quite justified, but maybe the fact that it's routine can help calm your nerves a wee bit.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                ((hugs)), lingua. "Routine" is a good thing, but it's natural to worry. Hope your day goes okay.

                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  darlin - hang in there; courage to you! Hope everything goes smoothly and you can get quickly back to the 'routine' routine....

                                                                                                                                                                                                                                  Good thoughts go your way. I have faith!

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    Thank you all, fellow 'hounds, for your kind & encouraging words! They were quite helpful while I was stuck in the waiting room.

                                                                                                                                                                                                                                    The surgery went well, but my sweetie will have to stay in the hospital overnight, just to be sure. I will be very happy when he returns home tomorrow.

                                                                                                                                                                                                                                    Thank you again. It really means a lot to me :-)

                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        Ditto what Julie said. After a meal in the hospital WFD tomorrow? Anything beats hospital food!

                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                          I heard rumors about a low-cholesterol diet. I guess that means more bacon for me, but not much beyond that :-)

                                                                                                                                                                                                                                          Anything will taste better tomorrow night -- to him, to me, at home or out.

                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            Told ya it'd be easy peasy!

                                                                                                                                                                                                                                            And, yes, both family members who have had stents were seriously advised to start low Cholesterol diets. Both have completely ignored advice.

                                                                                                                                                                                                                                            I had high cholesterol diagnosed years back. I now take a daily statin. And I take reasonable care of the diet (although the dispassionate reader of the last 200+ WFD threads might reasonably conclude that i do not)

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              Glad it went well - I am sure you will both be happier when your back home. Staying in the hospital overnight is worse almost than surgery!

                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                I echo GS's words about hospital stays...and very happy to hear that all went well with the surgery!!

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                Glad to hear it went well! He'll be very much looking forward to a home-cooked meal after hospital food! Besides, I'm sure he'd rather be woken up every 2 hours by you instead of Nurse Ratchett. ;-)

                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                I hope everything goes well for your man. I am thinking good thoughts

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  Oh my! My best thoughts for a successful surgery to him, lingua!

                                                                                                                                                                                                                                                2. Upcoming - Bambi burgers.

                                                                                                                                                                                                                                                  I used to buy them all the time until about 3 years back when the supermarket just stopped having them. And then, the other week, I just spotted they were back and snapped up three packs.

                                                                                                                                                                                                                                                  I've got some leftover cooked new potatoes which I'll just slice up and fry to a crispness. And a salad alongside - watercress, spring onion, red pepper, grated carrot.

                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                    Bambi burger - sign me up! I wish I had such access to the meats that you do in the UK. I can get Bambi online but would love it were more convenient locally. Do you have a recipe or just mash some ground Bambi together?

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      As I mentioned, these are ready made ones bought from the supermarket.

                                                                                                                                                                                                                                                      If I was making them, I'dwould just use minced Bambi and, probably,a little pork or bacon to add some fat.

                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                        Oh oops I missed that part. Yea, it can be quite lean so I'm sure the added fat from pork would be good.

                                                                                                                                                                                                                                                  2. Last night I made an interesting sauce for a poached chicken breast and pasta. I used whole wheat pasta and green beans together for the "healthier"factor. The sauce was a jalapeño artichoke sauce, a healthier riff on the ubiquitous dip.....sautéed onion and jalapeño, then added chicken broth, added a bit of cream cheese and whisked, then added just a tiny amount of wondra to slightly to bind it...not really thicken..., then added artichoke and parm cheese. The result was a very low carb, very thick and creamy (without the cream) sauce. It really tasted rich, calorie laden and full of fat and cream - not!

                                                                                                                                                                                                                                                    I plan to experiment with this method a bit more. I think the trick is the tiny bit of wondra, just until it binds.

                                                                                                                                                                                                                                                    1. Nuked popcorn and a glass of wine last night - it was scout night so my crew was already gone when I got home from work.

                                                                                                                                                                                                                                                      Tonight, pan grilled ham steak, steamed red potatoes with herbs, and something TBD with the ramps I bought at the FM on Saturday.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                        I am not a snack-y girl but I love love popcorn. The corn and wine sounds like a lovely dinner.

                                                                                                                                                                                                                                                      2. Still hot. Tonight's dinner is some grilled pork skewers. The pork has been marinating since last night in a mixture of soy sauce, mustard, chile garlic sauce, hot sauce, olive oil, cajun seasoning, and some garlic. An interesting combo but I've made it before and it's good. I made it extra spicy this time. Side will be my trashy macaroni salad... ditalini pasta mixed with light mayo and seasoned salt... nothing else. It's my favorite summer comfort food ever since I was a kid. Veggies will be, I don't know. I'll probably just rummage through the drawer to see what I come up with, I think there's a red bell pepper in there that I should probably do something with. Probably just eat it raw.

                                                                                                                                                                                                                                                        And, tonight I'm going to do the basement for reals. Last night my efforts were hampered by a wackadoo sprinkler system. I've never had an automatic system before and SO never showed me how to use it, so when one of the banks didn't turn off, well, our lawn got lots of water, and so did the sidewalk. SO's phone was dead but after an hour of trying to figure it out myself, my mom came to the rescue via phone and walked me through how to turn it off manually. I eventually got ahold of him and told him he is required to show me how all the fancy newfangled stuff works in the house this weekend. My previous owned properties were a condo, and a 1950s house that didn't have much updated on it, so I only know how old fashioned stuff works :)

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                          Literally laughing out loud about the sprinkler. In one of my previous homes the sprinklers got stuck in the "up" position while I was out of town on business for an extended time. My neighbor thought he would be helpful and cut my grass in my absence. He ended up cutting apart several of the sprinklers before he knew what he was doing.

                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                            You know, I remember my dad (who was a professional landscaper) always fiddling with the sprinklers at our house growing up. They seem like a pain in the ass. At my old house, I just had one of those oscillating things attached to a hose and that did the job just fine. Stupid technology ;)

                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                              That is pretty funny! The only thing I know about sprinklers is they only come on when I'm standing outside with the dog :)

                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                            If memory serves me correctly from all of your posts on the springtime snowfalls...aren't you living in Minnesota? Amazing how hot it is there today...we were in the mid-60s the past few days but your warm weather is going to be upon us starting tomorrow for at least a week. Weather in the mid-Atlantic states will be in the upper 80s - time to turn on the air conditioner!!!

                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                              I'm in Colorado. It snowed 2 weeks ago, cold and rainy almost all of last week, and this week it got close to 90. It's cooled off today though, high is only supposed to be in the low 70s, which is perfect for me. So, you're probably getting what we had a couple days ago :)

                                                                                                                                                                                                                                                          3. I got a 3# eye of round roast on sale recently and decided to try it tonight using a method I found on CH a few years back: Bake it for 5 min/lb. at 300F, then turn the heat down as low as it will go and roast low and slow for 8-10 hrs. With any luck, we'll have medium rare with a nice crispy, dark outside. If not, well, I guess I'll turn more well-done leftovers into cottage pie.

                                                                                                                                                                                                                                                            If there's time, I"ll make a gorgonzola sauce, and we'll have cauli mash and salad w/ leftover poppy seed dressing on the side.

                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                So this turned out pretty well and very tender, although it was more like medium well than medium rare. With a bigger roast and a slightly shorter bake time (maybe 7-8 hrs.), I can see this being amazing. My rub of dried thyme, rosemary, olive oil, Forward!, toasted onion powder, granulated garlic, s&p, and soy sauce gave the roast great flavor.

                                                                                                                                                                                                                                                                I took the leftovers and made a cottage pie (with white Vermont cheddar mash) for my coworker and his wife. To go with, a mixed greens salad with strawberries, feta, and balsamic-mustard vinaigrette, and a trifle with cubed (purchased) butter pound cake, sliced strawberries, blueberries, and a cheater's pastry cream of whipped cream folded together with instant vanilla pudding and vanilla extract. Hope it goes over well. DH confirmed it was appropriately bland. I made him two mini cottage pies for being taste tester and dish washer. Love that man.

                                                                                                                                                                                                                                                                Thinking of lingua and co. tonight...

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  Sounds like a fabulous meal, Christina. You are a great cook and a great friend :-)

                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                    How delicious! They are sure to enjoy that tasty meal!!

                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      Toasted onion powder, that's a great idea! Do you buy it yourself? Also is the balsamic-mustard vinaigrette just a dash of Dijon or a more mustardy flavor? Dinner sounds fabulous as well as the leftovers.

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        I get the onion powder from Penzey's. It adds a little something to many dishes coming out of my kitchen. :)

                                                                                                                                                                                                                                                                        The vinaigrette I just made up on the fly (all measurements approximate): 1/4 c. balsamic vinegar, 1/3 c. olive oil, salt and pepper to taste, maybe 1 1/2 tsp. honey, 2 tsp. spicy brown mustard (like Gulden's), and about 1/4 tsp. ea. Penzey's shallot salt and Forward!. Simple, but good.

                                                                                                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                                                                                                        I regularly roast eye of round to medium rare - in a 225 degree oven, it takes a 3 lb roast maybe two hours to get to 115. I then turn off the oven and let it sit until the roast reaches 125, about another 30 mins. 8-10 hours is WAY too long!!!!! Glad it still tasted ok, though!

                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                          Yeah, I just knew it was going to be too long and sounded too good to be true. Granted, the "recipe" on Chowhound referenced using a "giant" roast, which this one wasn't. So it was a bit much, even with my oven as low as 170F.

                                                                                                                                                                                                                                                                          Thanks for sharing your roasting guidelines :)

                                                                                                                                                                                                                                                                    2. Dinner last night was the fish and crab cake with angel hair pasta and green salad. Wasn't really hungry after and unfriendly chat with a neighbor, and didn't eat much.
                                                                                                                                                                                                                                                                      Tonight is the last night the girls from Thailand are here, so it's a farewell dinner at their favorite Thai restaurant. I love their green curry, so I'll probably go with that.

                                                                                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                        I wish I'd eaten more last night--the crab cakes came out nice. I used the chow recipe.
                                                                                                                                                                                                                                                                        http://www.chow.com/recipes/29313-cra...

                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                          Folks, we know that WFD threads get chatty, but the issue of parenting and dog behavior is a huge (and often flaming) one, and really off-topic for our site. We hope you'll let that aspect of this discussion go and focus on the chow. Thanks!

                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                No apology needed, we know these threads are chattier than usual and we're not mad or anything -- we just wanted to forestall something we saw going down a very off-topic path.

                                                                                                                                                                                                                                                                                1. re: The Chowhound Team

                                                                                                                                                                                                                                                                                  Well I, for one, am very curious as to what the Chowhound Team had for dinner last night. ;-)

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Apparently something that upset their tummy and caused a backlash today.

                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                      Well, I didn't see the part of the thread they removed, nor see how OT it got, so I'm going to have to give them the benefit of the doubt on this one. We are given LOTS of leeway on the WFD threads. I guess even here there can be a point where it goes off the rails and they need to drag us back in line a bit. ;-)

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        Agreed. I made the post, and while it was not a big deal, I do see how it strayed off the topic of the food, and I totally understand why the mods stepped in to keep it on course.
                                                                                                                                                                                                                                                                                        I appreciate the leeway we are given, and may we all sit at the same table for real someday :)

                                                                                                                                                                                                                                                                              2. re: The Chowhound Team

                                                                                                                                                                                                                                                                                As I have said many times, this is your board and you can make up the rules.

                                                                                                                                                                                                                                                                                However :-), one of the reasons why I like to read the WFD threads are because they go off topic a bit and it is like sitting around a big dinner table with nice people talking about food and perhaps what else went on during the day.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Yeah, me too. I am thankful for the considerable latitude the mods give the WFD threads and I know we musnt take advantage of that, so I'm always happy when the mods offer a guiding hand to us as this.

                                                                                                                                                                                                                                                                                    They do a good job - I recently had cause to draw their attention to language being used on another thread. At first, they were unwilling to act and make an amendment to the offending post but, in due course, they were clearly persuaded as it was changed. One of the difficulties of different cultures that occur on international boards. What might be acceptable language in one culture (and used in that way) may well be a vile racist term in another culture.

                                                                                                                                                                                                                                                                                  2. re: Fowler

                                                                                                                                                                                                                                                                                    What fowler said -

                                                                                                                                                                                                                                                                                    and what I said my #1 peeve was on the survey Mod's asked me to take - don't monitor us too closely on this thread when someone talks about their dog, neighbor or partner's surgery - that is what makes us a community - not just what is on our plates, but what makes them get there - US and what is in our lives and hearts!

                                                                                                                                                                                                                                                                            1. Okeydoke, well, I'll bring my dinner discussion back on course and talk about my findings from the Chow crabcake recipe.
                                                                                                                                                                                                                                                                              I saw in most of the reviews about the amount of panko being too much. I thought the same on the first cake, so on the subsequent ones, I just lightly pressed each side of the cake into the panko. Those ones turned out quite a bit better for anyone wanting to try the recipe. Over in general topics, there's a thread for "most overrated dish" and crabcake is mentioned. I humbly disagree with that.

                                                                                                                                                                                                                                                                              1. Deb's mac&cheese with ham is back on the menu.

                                                                                                                                                                                                                                                                                This is a very rich dish: butter, milk, heavy cream, cheddar, Dijon mustard, flour, bread crumbs and so on. Red pepper flakes are there, too.

                                                                                                                                                                                                                                                                                House red to wash it all down. We'll raise a glass to Lingua's man in anticipation of his speedy recovery from surgery.

                                                                                                                                                                                                                                                                                NCIS will be on the plasma. Deb is quite clear on this.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                  It's Tuesday. It's season end. Deb's clearness telegraphs all the way up the coastline to just north of Boston. I agree with Deb.

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Oh yeah. My games didn't stand a chance tonight and I knew it.

                                                                                                                                                                                                                                                                                    LJG got some 'splainin' to do and that's a simple fact. The writers have done themselves proud this season.

                                                                                                                                                                                                                                                                                    ::clink::

                                                                                                                                                                                                                                                                                2. I never got back around here to post my dinner. So last night was ham steak, mashed potatoes and smothered green beans. Yes, I know it is pork on pork but just say it out loud. PORK ON PORK...MMM.
                                                                                                                                                                                                                                                                                  Tonight is more pork. Pork sirloin steaks chunked up and stir fried with peppers, my last broccoli, onion, crook neck squash,carrots mushrooms and yellow grape tomatoes. Jasmine rice and a big iceberg lettuce salad with tons of veggies and balsamic vinigrette.

                                                                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                    You temptress, you. I have ham steak and asparagus for tonight, now I want mashed potatoes to go with them. I already have to stop on the way home for dog food and a lottery ticket (jackpot is $170 million tonight for Mega Millions, and you know, that could really come in handy, worth a buck anyway), so maybe I will stop for some Yukon Golds as well. Hmmmm.

                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                      I know how to throw the idea of potatoes around little missy. Seriously, Yukon golds sound perfect

                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                        GS; that would be ALOT of pork if'n u win! $170 MiL of winning....

                                                                                                                                                                                                                                                                                        I want to switch back to PFD (pork for dinner), enough with the mexi-leftovers from the party (no pork, sigh). I left all the Pork chili Verde with the hostess....

                                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                                        Sounds absolutely porkalicious!! Tonight's plan sounds equally yum.

                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                          Sometimes, all I want is PORKY goodness... u go girl while the tummy is saying 'yes!"

                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                            Tummy is saying yes. Thank you baby girl.

                                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                                            I "porked" out tonight too. The porkiness is in the CH air.

                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                              You can never have too much pork.

                                                                                                                                                                                                                                                                                              I for one really hope that the price of pork does not drastically increase like they were predicting last year would happen for this year! I eat way too much pork for this to happen!!

                                                                                                                                                                                                                                                                                            2. Inspired by all your well wishes, I've decided to take advantage of my man's absence in the house and prepare something he would not mind missing at all: sautéed calf's liver Berlin-style (with caramelized onions & usually apple, but I might forego the apple and just sploosh the pan with maple balsamic for that touch o'sweetness) and German cucumber salad -- decidedly two of his least favorite dishes :-)

                                                                                                                                                                                                                                                                                              So I can convince myself that I'm being good to myself and him!

                                                                                                                                                                                                                                                                                              I'll raise a glass to his health tonight and to all you 'hounds out there & your loved ones' health as well.

                                                                                                                                                                                                                                                                                              May we all live to eat forever.

                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                The dish sounds great. I've always been a fan of liver in all of its manifestations but I never found a hot bed of liver love as intense as Budapest. Is Berlin similar?

                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                  Yes, "Berliner Leber" is one of the regional specialties.

                                                                                                                                                                                                                                                                                                  I put my own spin on it by seasoning the flour with paprika & a good dash of cayenne.

                                                                                                                                                                                                                                                                                                  Sautéed in rendered bacon & butter after the onions had melted and the bacon was nice and brown. Deglazed with marsala & a shot of the maple balsamic. It was a good thing the flour had some bite to offset the sweetness of the glaze.

                                                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                                                  Here is to having your man healthy and home soon. Speaking as a girl that had three heart attacks in one day last year I am just glad for he both of you they caught it early.
                                                                                                                                                                                                                                                                                                  Can you tell me if the German cucumber salad is the vinegar/sour cream version? If it is can you tell me how you make it? My grandma made a version that i remember fondly and would love to try and replicate. Thanks and good thoughts to your man.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Oh my, suzigirl! 3 heart attacks in one day. I can't imagine how scary that must have been!!

                                                                                                                                                                                                                                                                                                    For 'my' cucumber salad, I generally do the following: a splash of apple cider vinegar, LOTS of dill (usually dried), a glug of neutral oil, though sometimes I don't use oil at all.

                                                                                                                                                                                                                                                                                                    I slice the cuke on a mandoline, then salt the slices and let them drain in a colander for a good 20-30 min., then rinse off.

                                                                                                                                                                                                                                                                                                    Then I add a mix of Greek yogurt and crème fraîche or sour cream in with the dill-vinegar mix, sometimes a squeeze of mustard if I'm in the mood. Then toss it all with the cucumber slices. Even tho one rinses off most of the salt, they are often still salty enough that the salad doesn't need any extra.

                                                                                                                                                                                                                                                                                                    A few grinds of pepper and you're done.

                                                                                                                                                                                                                                                                                                    Guten Appetit :-)

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      I think it sounds like a great place to start. My grandma was a "forget an ingredient girl" so it never tasted as good as hers when I made anything she gave me the recipes for.
                                                                                                                                                                                                                                                                                                      I had a heart attack in the bank parkinglot and was lucky I had two more in the hospital as they were going to release me due to the history of heartburn and ulcers. Lucky and unlucky me I had two more heart attacks prompting them to check my heart enzymes. What a scary day. I hope his bruising from the heart cath is minimum

                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                        So SO sorry to hear that happened to you, suzigirl...those who have their health don't sometimes realize how lucky they are. I hope that it was an isolated incident and they can keep it (the best that they can) under control. You have been through too much.

                                                                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                                                                    And while not making light of the situation, perhaps play "Give Me Back My Man" by the B-52's really loud.

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      Sounds like an awesome plan Lingua!

                                                                                                                                                                                                                                                                                                      I am sheepish to say I have never had calf's liver (what defines a calf anyhoo? Like 'veal'... elusive...). But I likey myself some caremlized liver w/ deglazing and perhaps some apple (add cream = my liver mousse if pureéd!).

                                                                                                                                                                                                                                                                                                      A great idea to give you some sustenance and courage while you wait for him to come back home - and awesome you are eating YOUR heart out with food s you love:)

                                                                                                                                                                                                                                                                                                    2. Been MIA for a couple of day! Just caught up with teh posts. Phew! thats a lot of good food.

                                                                                                                                                                                                                                                                                                      My Mother Days plans fell apart, long story, but the good news is my husband pulled some strings and got us into our favorite local place. We had a great meal and it topped off an other wise mundane day.

                                                                                                                                                                                                                                                                                                      Been living off leftovers until today. Used some of the cow to make chipotle spiced burritos along with all the fixings, some dirty rice and a couple of tecates. Now I am stuffed and ready to Mad Men marathon since I missed the last two….

                                                                                                                                                                                                                                                                                                      1. Tonight I cooked from Bobby Flay's Mesa Grill - Steamed mussels in a red chile pesto broth. It was sooooo good.

                                                                                                                                                                                                                                                                                                        I made the pesto last night. I lightly toasted 2 dried new mexico chiles and 2 ancho chiles, then I soaked them for half an hour in hot water. I rough chopped them and used a stick blender to blend together garlic, cilantro, almonds (as I couldn't justify the extortionate price of pine nuts at the grocery store) and the chiles with some of the tasty soaking liquid and some EVOO. All I had to do tonight was steam the mussels in 2 cups of white wine (I used a citrus-y white), remove the mussels, reduce the wine by half and then mix in the pesto and some honey.

                                                                                                                                                                                                                                                                                                        I had a little sauce left over, which I've bagged and froze and will use as the sauce for a clam spaghetti dish one night.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: Musie

                                                                                                                                                                                                                                                                                                          That sounds delicious, I adore mussels. I have a bag of TJs pine nuts to use up ( you're right they are expensive so I want to make something super delicious with them!)

                                                                                                                                                                                                                                                                                                        2. Alliegator has inspired tonight's dinner. I love crab and fresh lump seems to be creeping into stores here recently in Maryland so tonight was a surf and turf of crab cakes with grass fed NY strip steak and roasted mushrooms and asparagus with Parmesan. I rarely roast mushrooms as I love them sauteed, but since the asparagus was in the oven and I hadn't had my dose of fungus for the day yet I figured I'd save myself an extra pan as they are delicious roasted as well. SO was on steak duty tonight so they met a few pats of butter which is nice but I really do prefer my steak simple salt and pepper, not that added butter hurts it much but I just don't like the "mouthfeel" :) It is quite chilly here and I'm looking forward to warmer weather on the horizon.

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                            I too do not particularly enjoy butter on my steaks. Brings back memories of how my father when grilling out would finish off the steaks with a little shmearing of butter. The only things that go on my steaks now are S&P and occasionally a few dashes of worcestershire sauce.

                                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                                              The worcestershire is a good idea. I did a few porcini crusted steaks last week which were also a nice variation.

                                                                                                                                                                                                                                                                                                          2. WFD tonight was a salad sampler "Smorgasbord" from the local high-end grocery. Great sales idea on their part to offer a divided container of four 1/4 pound (approx) salads that you chose from their deli case at a special price this week. I got two of those, i.e, eight salads. Plenty for both of us to have a taste of each one for dinner, and leftovers for tomorrow's lunch. Some very nice combinations -- broccoli, kale & apricot; sweet potato & black bean with a spicy dressing; curry chicken; chicken with artichokes, spinach & red peppers. Some combinations that were just OK, but still fun to try - zucchini, red pepper & olives in vinaigrette; pepperoni, pasta & olives with a cream tomato-based dressing.

                                                                                                                                                                                                                                                                                                            1. Myself and all of yu'all have had a bit of a busy time last couple of days!

                                                                                                                                                                                                                                                                                                              Last nights' WFD was all of a nice salad and a delivery pizza, after all that cater-cooking for days.... it was GREAT:)

                                                                                                                                                                                                                                                                                                              Tonight, I am marinating (worshestchire/garlic/black pepper/ red wine/ OO/ fresh thyme) and soon-grilling a large ribeye; this will be served with a large portion of sauteed spinach, done on a base of butter & OO w/ garlic mince and gr. onion mince, gotten fragrant, a tiny knob of fresh ginger micropaned-in, and all done till wilty and tasty with the grilled steak. Steak will have a pat of blue cheese up top, and a few mushrooms on a skewer grilled up.

                                                                                                                                                                                                                                                                                                              Peace to dinner. Afters is pistachio gelato....

                                                                                                                                                                                                                                                                                                              Excited that NO ONE needs me to cook for them till tomorrow's next test recipe..... n' tunite, it's all about my own appetites. Hope U all don't think I am selfish. Just sometimes = solo dinner is peace and love.

                                                                                                                                                                                                                                                                                                              19 Replies
                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                Like I mentioned last week, I've really been enjoying my solo dinners these days. It's nice to just cook for your own tastes.

                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                  Can I come? Do you marinate the grilled mushrooms at all? How long?

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    I just put the mushrooms in a small ziplock with a sploosh of my 'house viniagrette', and marinate for at least 1/2 an hour before skewering up.

                                                                                                                                                                                                                                                                                                                    Note; mushrooms take as long or longer than steak to cook; I put them on the cooler part of the grill when I put the steak on :)