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What's for Dinner #224 - The Calm Before the Storm Edition (through Jun 15, 2013)

Gorgeous weather here today, but more chilly, torrential rains forcast for Thursday and Friday. Seems like that will be a good time to the rest of the wintery meats (stew and osso buco) out of the freezer.

Last night was a first for me -- my classic meatballs, but made with turkey this time. They were a big hit, though everyone was in 3 directions and we never sat down to dinner together. There are enough meatballs left for heros today.

Tonight's dinner will be my son's choice--he leaves first thing tomorrow morning for a week to tour of Hawaii with his glee club. His glee club director us Don Ho's nephew, so I'm sure that they will see an interesting side of Oahu! And I'm sure he's going to love poké!

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  1. Last night, I got home at a reasonable 930pm and had more energy than expected so dropped my bag and headed straight to the kitchen to cook dinner! We used to have chicken cordon bleu weekly, but it fell off the weekly menu plan some months ago. I am in a current state of disinfatuation with chicken breast, but we had a pork tenderloin in the fridge and I figured it'd be a nice substitute. I usually use a combination of Muenster and Provolone but used the inspiration of a spin of cordon bleu to peruse the cheese counter a few days ago to find a new cheese to perk up the dish and settled on Sottocenere black truffles cheese. This was quite the elevated cordon bleu and sooooo delicious! The stuffed pork tenderloin was by far easier than the stuffed chicken breasts which is another reason I prefer it to the good ol' bird and the cheese was just outstanding. I didn't get around to a pan sauce but I think mushroom flavored wine sauce would be great with this dish.

     
    19 Replies
    1. re: fldhkybnva

      What a clever interpretation of a Cordon Bleu fid and how decadent it sounds with that fabulous cheese! I couldn't agree more about the mushroom wine sauce, especially with your truffle cheese. This is a Tuscan-sounding variation...oh to get your hands on some fresh porcini!! The escape me here in Toronto.

      1. re: Breadcrumbs

        Yea, my local Whole Foods only has them dried. I planned to grab some dried morels this weekend to try them for the first time and if so will definitely use the the rehydration liquid in a sauce.

        1. re: fldhkybnva

          Great idea fid. I love morels with asparagus. We're fortunate enough to have both in season about now. The mushroom farmer at my market didn't have them last week so fingers crossed for this week!

          1. re: Breadcrumbs

            After my last fresh morel experience (an expensive one at that), I don't think I'll ever buy them again. The image of 100+ dead ants is a tough one to shake, and the shrooms just weren't flavorful enough -- at least not discernibly more flavorful than the dried morels I've had -- to justify price and ant-o-cide.

            1. re: linguafood

              Oh yes, I do remember this which might be the voice in the back of my head which stopped me from buying them last week. Do you enjoy dried morels? It's only worth it to me really if they are flavorful.

              1. re: fldhkybnva

                I found the dried & reconstituted morels to be more flavorful than their fresh counterparts.

                1. re: linguafood

                  OK, perhaps I'll give them a try. I'll probably saute and to serve with some form of meat, perhaps steak. Do you have any idea the dry to wet yield? I never know how many oz to buy dry which I think is also why I've avoided them

                  1. re: fldhkybnva

                    Depends on how much you're willing to spend. The package I bought cost $8.99 for 1/2 oz or 14 grams.

                    It's likely enough for a pasta dish, especially if you add other 'shrooms to the mix. And it would also be enough to top a steak.

                    1. re: linguafood

                      Great, thanks. Yea, I think it's in that price range at my local store.

                      1. re: fldhkybnva

                        If you find that you fall in love with dried mushrooms, you might want to look into ordering them from Amazon or another online retailer - you can get much better prices and higher quality that way. Several reputable sellers have them for closer to $10 per ounce. I order dried porcinis in 1-lb bags - it's a huge savings over what you pay in the grocery, and they last forever in the pantry.

                        1. re: biondanonima

                          Great, thanks for the tip. I usually buy fresh but of course can only get a few varieties, namely Shiitake, Maitake, Crimini, and Oyster, easily in my area so online would be a great option. I always forget utilize 21st century conveniences. Do you need to just cover them with water or a larger volume?

              2. re: linguafood

                I can certainly empathize lingua, if I'd experienced that I think I'd be turned off as well!!

                1. re: fldhkybnva

                  Yes fid. I also like that combo sauteed in a little butter then I add in a splash of cream and toss in some pasta. So wonderful w a little grated Parm atop. I make this every year.

          2. re: fldhkybnva

            Wow, it looks soooo good. And very innovative. After the long days you've been having, you deserve a dinner like this!

            1. re: fldhkybnva

              That pork sounds delicious. Nice work!

              1. re: fldhkybnva

                Wow. That pork looks wonderful. I have never thought of stuffing it cordon bleu style.

                1. A new shift rotation at work means I cook supper in the morning and take it along to work with me and eat it there. So my meals have to be good cold or be able to re-heat decently in a microwave.

                  Monday was spring pig pasta, a favourite of mine. Just a simple tasty sauce of blended peas, asparagus, mint, scallions and milk. It also reheats great, so was perfect to take to work.

                  Tuesday was lobster potato salad. I got the recipe off the SK website, but it is a barely altered recipe by Ina Garten. It was so delicious. I had homemade bread to go with. Plus there is plenty extra for my lunch today.

                  http://smittenkitchen.com/blog/2013/0...

                   
                  9 Replies
                  1. re: Musie

                    Musie I'm so glad to read your post about that lobster potato salad. I just gave Ina's Foolproof cookbook to a friend of mine on Saturday and she'd flagged that recipe to make this week. She's an Eastcoaster so all things lobster appeal to her! It's good to know you enjoyed it. That's the thing about Ina, you can really count on her recipes.

                    Your bread looks sensational!

                    1. re: Breadcrumbs

                      I think the simplicity and balance makes her recipes so successful. Although, this recipe was a little time consuming due to having to crack the lobsters, but it's good practice!

                      1. re: Musie

                        I'm lazy Musie. My fish counter will steam them for you while you shop then they crack them so all you need to do when you get home is extract the meat.

                    2. re: Musie

                      Hello, that lobster salad looks great as does the bread!

                      1. re: Musie

                        Your bread looks wonderful! What is that 6 braids? Impressive!

                        1. re: acssss

                          Yup, 6 braids. This is my second braided loaf and I found that braiding isn't as scary as many recipes make it out to be.

                          1. re: Musie

                            Not scary, but difficult - and you were a master at it - congrats!

                        2. re: Musie

                          Good lord, Musie - that bread AND lobster salad looks amazing!

                          1. re: Musie

                            That bread is making my mouth water

                          2. Poke is the best ever! I make it quite often, it's either poke or seared tuna but on a hot summer day it's fabulous with a sprinkle of furikake.

                            1 Reply
                            1. re: fldhkybnva

                              Poke and other raw applications can be fantastics

                            2. Dinner was OUT last night with several friends. A fine grilled salmon with a lemon butter on top; rice pilaf, and beans. And white wine. :-)

                              Tonight, I dig into the CSA veg. I'm going to start with the bok choy - stir-fried with garlic and ginger and dry sherry. I'll probably make rice, and I'm hankering for more seafood - so I'll probably stop at WF on the way home to see what they have in their seafood case. No idea how I'll do that - I'll update later this evening once I've purchased something and figured out what to do with it!

                              9 Replies
                              1. re: LindaWhit

                                Garlic and ginger - ooh I love the smell it makes in the kitchen!

                                1. re: LindaWhit

                                  Keen to hear what inspires you from the seafood case Linda. I so wish we had a WF nearby!

                                  1. re: LindaWhit

                                    Ginger, garlic and dry sherry are an oft flavor choice in my kitchen, it's great with nearly everything.

                                    1. re: LindaWhit

                                      OK, I ended up with wild caught mahi mahi. I saw some wild caught Alaskan King salmon, but at $29.99/lb, that was a major "No Freakin' Way!". I ended up just drizzling it with olive oil, and seasoning it with a blend of a vegetable rub - sea salt, basil, marjoram, parsley, rosemary, garlic, celery seed, red chile, and lemon peel. Pan seared it and finished it with about a Tbsp. of lemon juice for a bit of "sauce".

                                      The bok choy was done with said garlic and ginger and a healthy pinch of Aleppo pepper. I used 1 Tbsp. of grated ginger - why wasn't it gingery enough for me?

                                      So the meal was good but not stellar.

                                      1. re: LindaWhit

                                        Nice.

                                        Baby bok choy in garlic sauce is one of life's great pleasures.

                                        1. re: steve h.

                                          Not baby bok choy. This was a very large head of full-sized boy choy from the CSA. It was good - I've got a mild after-burn going with the Aleppo pepper and ginger. Although the ginger still wasn't quite enough. :-)

                                        2. re: LindaWhit

                                          Hi Linda, I love ginger as well. One suggestion for you is to crush some ginger and pour some evoo atop then refrigerate for a couple of days. Strain out the ginger then just keep your oil in the fridge - or I even freeze it (and don't bother draining) in a ziplock then break off pieces as I need them. That way you'll always have ginger oil on hand. It really does help layer the flavour.

                                          1. re: Breadcrumbs

                                            ginger oil is a good idea.... you know, we've been cutting open fresh ginger, using what we need, and then leaving the rest out, on the counter in a bowl, uncovered, and the cut end dries up and the rest of it stays fresh and usable for weeks and weeks on end, retaining the same texture and juiciness.

                                            1. re: mariacarmen

                                              Oh geez - I *have* some ginger oil in my pie safe pantry that I bought at Home Goods - that would have helped a LOT!

                                      2. Our antipasti dinner on Monday was lovely. I wish we could have dined al fresco but alas "June-uary" continues and it was damp and cold.

                                        I'm very excited about WFD tonight. I could not resist a stunning piece of Patagonian Sea Bass I spotted at the market though my wallet wept a little on the way home! Much as I love this fish I tend to avoid purchasing it as it's classed as "Not Recommended" by the Vancouver aquarium's Ocean Wise program. Interestingly though it is recommended as a "Best Choice" by the Monterey Bay Aquarium's Seafood Watch program. I'll take comfort in the latter as we dine this evening. Fingers crossed it stays sunny and warm as I'd love to grill it.

                                         
                                         
                                         
                                        19 Replies
                                        1. re: Breadcrumbs

                                          Are these antipasti fromCarmine's too? They look lovely. June-uary returns for us tomorrow. I love that word to describe it!

                                          1. re: roxlet

                                            Thanks roxlet. The first antipasti is from a wonderful cookbook by Rick Tramonto called Fantastico! - the book focuses on little Italian plates and antipasti. This was a Crostini with Chopped Egg and Asparagus. We love poached or fried eggs atop roasted asparagus but I'd never thought to combine asparagus with egg salad for some reason. What a revelation! They were the first to go. The middle dish is just my usual roasted Campari tomatoes and garlic. I got some beautiful local garlic at the farmer's market...the cloves were almost as big as the tomatoes!! I drizzled them with a balsamic glaze and served atop a platter of torn bufala mozzarella. The third plate is from a book called panini, bruschetta crostini by Viana La Place. It's a Crostini with Savory Mushroom Topping which really amounts to a hearty mushroom ragu. It was my first time using that book and it looks promising. I was re-arranging my cookbooks on Sunday and that's how I re-discovered these two books. I couldn't resist flipping through them and found a number of delicious-sounding dishes that will be perfect for the summer months when we tend to eat lighter meals in the evening (if it warms up that is!!).

                                              1. re: Breadcrumbs

                                                My stomach just growled seeing your antipasti.

                                                  1. re: Breadcrumbs

                                                    Great pictures. Great call on the Patagonian Tooth Fish, too. That's one ugly critter but it tastes so good.

                                                    1. re: Breadcrumbs

                                                      Those are fantastic pictures. What camera are you using?

                                                      1. re: JungMann

                                                        Thank JM, that's very kind of you. The camera is mr bc's, it's a Nikon D50.

                                                        I'm embarrassed to admit this because undoubtedly the camera can take much better pictures but I have zero understanding of how it works. I basically just turn it on and twist the lens until everything comes into focus. I actually just purchased an e-book on photography in the hopes I might be inspired to read it during my commute home. I do enjoy taking photos and I'd like to get my own camera with a special lens for close-up photos (which we don't have for the Nikon) but given the investment I thought it made sense to read about how much work it would be first.

                                                        1. re: Breadcrumbs

                                                          They are wonderful photos. What's the name of the e-book? I would like to upgrade my equipment from a standard iPhone/point and shoot camera and start to get into better food photography.

                                                            1. re: fldhkybnva

                                                              This is a link to an e-book put out by a food blogger that focuses on food photography http://pinchofyum.com/tasty-food-phot...

                                                                1. re: Breadcrumbs

                                                                  Jj finds the best stuff. And she's fast too

                                                          1. re: Breadcrumbs

                                                            Re the Patagonian Sea Bass: Monterey Seafood Watch just recently updated their recommendations and now does include Chilean Sea Bass among it's best choices, but only if it's from the Heard and McDonald Islands, Falkland Islands, or Macquarie Island. It's still to be avoided if it comes from Chile or a number of other places. See details here: http://www.montereybayaquarium.org/cr...

                                                            1. re: JoanN

                                                              Thanks Joan. That makes sense, I'd never seen it referred to as Patagonian before but I suspect it's to ensure folks know it wasn't from Chile. I was surprised to see it at my market as they only carry sustaiable fish and when I asked I was told they use the Monteray info.

                                                          2. I have way too much pasta in my cabinets so I pulled out some frozen marinara sauce (Carmine's) and some frozen meatballs to have tonight

                                                            1 Reply
                                                            1. re: Njchicaa

                                                              "I have way too much pasta in my cabinets"

                                                              ...isn't that a happy problem to have Njchicaa and a great excuse to enjoy that amazing marinara!!

                                                              Buon appetito!

                                                            2. Tonight for dinner I am in the mood for some Lebanese food... I think it will be my homemade Labneh with za'atar and olive oil and Lubya b'zeit (sauteed green beans with tomatoes and onions, cayenne, turmeric and cinnamon) with rice.

                                                              15 Replies
                                                              1. re: acssss

                                                                I am always in the mood for Lebanese food! Your dinner sounds great!

                                                                1. re: alliegator

                                                                  "I am always in the mood... for Lebanese food"
                                                                  Great lyrics for a jingle!

                                                                2. re: acssss

                                                                  That sounds like a lovely meal. I love lubya b'zeit.

                                                                  1. re: Frizzle

                                                                    Thanks frizzle! Me too. I eat a ton of this stuff.

                                                                  2. re: acssss

                                                                    Oooh, homemade Labneh! I'm impressed acssss! I feel very fortunate to have a Persian grocer close by who gets it in daily. Is it difficult or time-consuming to make at home?

                                                                    1. re: Breadcrumbs

                                                                      It's very very easy and not time consuming at all.
                                                                      It takes three minutes of work, 12 hours of waiting, and then three minutes of work.
                                                                      Open a container of yogurt. Add a pinch of salt and mix.
                                                                      Take a glass bowl, put a plastic colander inside the bowl (same one you'd use to drain your pasta).
                                                                      Pour the yogurt into a small cotton muslin bag (or cheese cloth) - twist the bag/cloth - tie with a rubber band - set it on the colander and cover the entire thing with a tea towel.
                                                                      Let it sit in a dry cool place on your counter for 12 hours or overnight (unless it's too hot inside your house, in which case, it may be better in the fridge).
                                                                      After 12 hours, take a clean bowl and take the muslin bag, turn it inside out and pour the creamy, delicious labneh into the bowl - smother the labneh with olive oil and add a lot of za'atar!
                                                                      You will have the Whey from the yogurt left over in the bowl - I know people who use this in their energy drinks or smoothies or drink it as is. I sometimes drink a bit, but usually just throw it away.

                                                                      Oh, and by the way, IMO TJ Whole Milk European yoghurt is the best - others will disagree and say that Greek Yoghurt is better - but, of course, they are wrong :)

                                                                      1. re: acssss

                                                                        Well, Greek yogurt is basically the same as labneh, no? I mean, it's yogurt that has been drained which is why it's so rich.

                                                                        Would there even be any drippage from full-fat Fage if left over night?

                                                                        1. re: linguafood

                                                                          Labneh is thicker than Greek yogurt, almost the consistency of cream cheese. Some varieties are strained even longer so that they have a firm enough texture that they can be rolled into balls and coated with spices or stored in olive oil.

                                                                        2. re: acssss

                                                                          acssss thank-you so much for these amazing instructions. I've actually pasted them into a Word doc so I don't lose them. I will most definitely give this a try.

                                                                          Sadly, no TJ's here in Canada so I'll have to find my yogurt of choice. I'll take your tip and look for a European style though. Thanks again!

                                                                      2. re: acssss

                                                                        The green beans sound very good!

                                                                        1. re: LindaWhit

                                                                          I put lots of cilantro in it (just kidding)

                                                                          1. re: acssss

                                                                            ::::ack!::::: My cilantro hatred reputation precedes me. :-)

                                                                            1. re: LindaWhit

                                                                              it totally does. you don't know how many times i think about posting something and then think, "LW won't like this"!!

                                                                              1. re: mariacarmen

                                                                                Yup, I'm also aware. We're a big ol' family here at the dinner table, and if someone has an aversion, we know it ;)

                                                                      3. made Mahi tacos last night. Pretty simple fare.

                                                                        A couple of fillets seared with a bit of cumin and ground chiles on them in addition to the normal s/p

                                                                        Instead of cubing them as I often do I left them whole and then cut into logs after cooking

                                                                        A big bowl of guacamole was made as well as the usual shredded lettuce, radish, tomatoes, fresh chiles and cilantro. Well what I had on hand

                                                                        All served on corn tortillas toasted on the comal

                                                                        1. Reading through these post you gotta say, Chowhounds eat well!

                                                                          Great dishes everyone

                                                                          1. I'm going to buy some halloumi cheese and fresh pita breads a lunch time. Dinner will be a huge but simple salad of (last week's CSA) lettuce and napa cabbage shredded, chickpeas, artichoke hearts, hearts of palm, and grilled halloumi. It is in the mid 90s here, and standing and cookign is the last thing this pregnant lady wants to do.

                                                                            1 Reply
                                                                            1. re: relizabeth

                                                                              Stay cool relizabeth! I love grilled halloumi, it's been ages since we've had some and I need to rectify that!

                                                                            2. There's some good sounding meals going on here.

                                                                              Last night was bounty from my parents again. I love the doggy bags I get when I visit them. They made a big batch if molokhia, which is a soupy kind of dish very popular in Egypt. It's made from a green leaf commonly known as Jews mallow (dried in this case) and in a meaty broth with bone and meat. We had lamb with ours but chicken is perhaps more common. Lots of coriander and a frightening amount of garlic is included. For me it's comfort food. Many people however find the greens too slimy and sometimes they can be especially using frozen leaves I've found.

                                                                              18 Replies
                                                                              1. re: Frizzle

                                                                                I love mlokhia... it's one of those dishes that taste much better than it looks :)
                                                                                and for me, there is no such thing as too much garlic!

                                                                                1. re: acssss

                                                                                  Lol. I HATE molokhia! When we lived in Egypt, everyone would say that his or her mother made the absolutel BEST molokhia. To me, it always tasted like slime soup, and I am happy to not have to face it anymore.

                                                                                  1. re: roxlet

                                                                                    The bloke dislikes it too. He'll have the broth but won't touch the leaves. I was researching it on the Internet yesterday and read somewhere that Lebanese people fry the leaves first to reduce the slime factor. My dad also says the older the dry leaves are the less slimy they are.

                                                                                    1. re: Frizzle

                                                                                      Lucky you!
                                                                                      When I make Swiss chard soup - my husband hates the leaves, and I love them. That's what is great about opposites - if we both liked the same things, then what?

                                                                                      I also love bamya - which is very similar to molokhia.

                                                                                2. re: Frizzle

                                                                                  I have two bags of molokhia and a box of lamb bones calling my name from the freezer... How do you spice your broth? Do you add any condiments at the table?

                                                                                  1. re: JungMann

                                                                                    I was supposed to get a cooking lesson from dad yesterday but he forgot I guess and it was already cooked when I arrived. All I know is that three bulbs of garlic went into it. I guess he's using chinese garlic which is milder than local stuff. I'll have to give him a call to get his spices - I'll shoot you an email if this threads long dead before I get around to it.

                                                                                    We just have lemons on the table to squeeze in it. I read yesterday that vinegar soaked onion slices are common so next time I'll try that.

                                                                                    1. re: Frizzle

                                                                                      I'm in the vinegar and onion camp. I also like to add minced cilantro to the mixture if there's not already cilantro in the molokhia itself.

                                                                                      1. re: JungMann

                                                                                        What sort of vinegar do you use? The cilantro sounds like it would be a perfect addition.

                                                                                        Slightly off topic but yesterday dad was fondly remembering chapli kebabs. Have you made them? Dad was saying they have pomegranate seeds in them. Do you know if fresh seeds are ok or should they be dried?

                                                                                        1. re: Frizzle

                                                                                          You are lucky to have your father around to inspire your eats! Pakistani recipes are hard to find online unless you speak Urdu it seems. As far as the kebabs, you can use the dried pomegranate seed, which is called anardana, in place of lime or tomatoes. For my molokhia, I use white vinegar or red wine vinegar.

                                                                                          1. re: JungMann

                                                                                            Thanks JM. Yes, I'm very lucky. My project this year while I'm home with the toddler is to spend time with all the grandparents and collect family recipes. Yesterday I managed to get some wonderful video of dad and the two year old making fattoush together.
                                                                                            I think dad's Urdu is very rusty but I'll suggest he try searching online in Urdu for recipes.

                                                                                  2. re: Frizzle

                                                                                    I've never met a dish that's too garlicky!! Yum to your soup Frizzle!

                                                                                    1. re: Breadcrumbs

                                                                                      Me neither. I just heard of Toum, the lebanese garlic sauce, today and I can't wait to try it.

                                                                                        1. re: Frizzle

                                                                                          Is there any particular way you make the chicken? I know that most times it's grilled skewers but I thought even simple seared and baked or stuffed would be good!

                                                                                          1. re: fldhkybnva

                                                                                            Toum tastes like the heat of garlic in cream form so while it's delicious with shish taouk or shawarma, no reason a pungent dollop of whipped garlic couldn't enliven a plate of french fries, crispy rotisserie chicken or even toasted pitas and cheese for a Middle Eastern take on garlic bread. I usually eat it with kibbeh nayyeh, a lamb steak tartare, or rice, but then I love any garlic sauce with rice.

                                                                                        2. re: fldhkybnva

                                                                                          I found this recipe for Toum on the Food52 website:

                                                                                          http://food52.com/recipes/5032-shish-...

                                                                                          If someone is familiar with the sauce could you comment on how authentic this version is?

                                                                                          1. re: Breadcrumbs

                                                                                            The recipe as written offers tips on how to adulterate the flavor of toum. I'd avoid anything with added mayonnaise; what you want is an emulsion of garlic with oil. Maureen Abood has good tips on making toum on her website. Others might recommend adding an egg white to help the emulsion come together: Choosy Beggars is pretty explicit about why they turn to this trick to solve their toum nightmares.
                                                                                            http://www.maureenabood.com/2012/06/1...
                                                                                            http://www.choosy-beggars.com/index.p...

                                                                                            1. re: JungMann

                                                                                              JungMan thank-you so much for those two excellent resources. Choosy beggars experience and determination in the face of adversity has me even more keen to try this.

                                                                                    2. Wow, some great sounding dinners. I'm feeling rather incompetent with my dinner tonight.... I'm throwing a cheddar brat on the grill, along with some corn on the cob. I soak the corn with husk on in water and then throw on the top rack in the grill and it always turns out nice. I'll eat the brat on a bun, with mustard. My aunt posted on facebook the other day about how she mixed chili pepper flakes, mustard, and lime zest in with the butter for the corn, and it was good, so I think I'll try that for the corn on the cob.

                                                                                      Also just found out that SO's new gig in San Diego will last at least 9 months! Poor him, being forced to hang out in San Diego every week for that long. Hopefully I can go visit a few times instead of him having to come back every weekend, especially since my grandparents and one of my aunts lives there. He's going to rack up some serious Kimpton Hotel points too. I also hope I can start getting some good inspiration for meals for one... I was doing OK for awhile but it's starting to fizzle out....hence my very uncreative bratwurst dinner.

                                                                                      4 Replies
                                                                                        1. re: juliejulez

                                                                                          Julie your dinner sounds scrumptious to me. I love brats though I've never had a cheddar version and your chili-lime corn....I'm drooling!!

                                                                                          1. re: juliejulez

                                                                                            There might be something simple in your brat dinner, but simplicity is a thing of beauty! I'm a big fan of uncomplicated, delicious food. Also, I had brat for dinner on Sunday, so I'm right there with you.

                                                                                            1. re: juliejulez

                                                                                              Thanks folks, it turns out a simple dinner was what I needed. Have a pretty massive headache from all the smoke in the air that's blown up from the Colorado Springs wildfires. The best part of all is, the only dishes to wash are the plate I ate off of, the corn cob holder thingies, and a fork I used to put the butter mix on the corn. Oh and I guess the bowl I did the butter mixture in but it's going in the fridge :)

                                                                                            2. Didn't grill my wings yesterday as planned. Got busy turning my extra bedroom from a pink, red and purple palace for 20 year old princesses into a cozy place for my grandfather. The wings never made it out of the freezer. So, Chinese takeout to the rescue. BBQ spare rib combo from a great local place. Bright red in color and deliciously inauthentic.
                                                                                              Tonight, I'm feeling Italian. Probably chicken Milanese or something similar.

                                                                                              23 Replies
                                                                                              1. re: alliegator

                                                                                                I think that's wonderful about your grandfather! Is he coming to live with you or does he just visit often?

                                                                                                1. re: acssss

                                                                                                  Thank you :) He's coming for good. He's 91 and my grandmother died last year. It took that whole year for him and me to convince the rest of the family that he'd be happier with me than an apartment for retirees---and success!!
                                                                                                  I may have to steer away from some of my more adventurous cooking habits, but it's well worth it :)

                                                                                                  1. re: alliegator

                                                                                                    It will be worth it. It is very nice of you to take him in.

                                                                                                    1. re: suzigirl

                                                                                                      Thanks, Suz. He and my grandmother raised me to the age of 5 and we've always been so close. I'm just returning the favor as the circle of life goes on.
                                                                                                      On his list of favorites and things I've not mastered: fried chicken and waffles, meatloaf, and mac & cheese with the crusty stuff on top. Bread pudding for dessert.
                                                                                                      So, I do have some cooking projects coming my way once the room décor is finished.

                                                                                                      1. re: alliegator

                                                                                                        Yum. It seems like mastering these things can only benifit you both. I have never had chicken and waffles but i bet it is fantastic together. It sounds like your grandfather likes good homey food. He'll fit right in

                                                                                                        1. re: alliegator

                                                                                                          You'll get lots of help from your friends on this board. We love all that stuff ...
                                                                                                          fried chicken and waffles, meatloaf, and mac & cheese with the crusty stuff on top. Bread pudding for dessert.

                                                                                                          1. re: Berheenia

                                                                                                            Thank you, and I know the bunch is always eager to help!
                                                                                                            I've got some of his other favorites down as I stayed with him for a few months last year, and I've introduced him to some of my likes.
                                                                                                            I'm going to stick to the comfort food basics for a bit when he arrives next week as Pennsylvania--Phoenix is a big change. I've already got pretty sound advice rolling in on the meatloaf!
                                                                                                            Burgers and dogs on the grill always do the trick, too :) And I'll never go wrong with a kielbasa or the fried cheese from a few threads back, the foods of his original homeland.

                                                                                                        1. re: acssss

                                                                                                          Thanks :)
                                                                                                          I did order one of these thingies to help my meatloaf efforts, I like the whole fat draining away thing.
                                                                                                          http://www.williams-sonoma.com/produc...

                                                                                                          1. re: alliegator

                                                                                                            I go old school and put two slices of bread on the bottom of the meatloaf pan to catch the drippings. I'm cheap, what can I say?

                                                                                                            1. re: suzigirl

                                                                                                              Suzi, I pour it into a skillet, add heavy cream, season it and reduce it to make sauce for the meatloaf. :) Yum!

                                                                                                        2. re: alliegator

                                                                                                          Allie, that is so incredibly kind of you to take in your Grandfather. I am sure he would much rather live with you than be stuck in some nursing home.

                                                                                                          Cheers to you and I wish we had more people like you in this world.

                                                                                                          1. re: Fowler

                                                                                                            Thank you so much for your kind words. But it's win-win, I love his company.
                                                                                                            Now I have to learn to love his food, haha!

                                                                                                      2. re: alliegator

                                                                                                        allie how sweet of you. May this transition be as seamless as possible for all of you.

                                                                                                        1. re: Breadcrumbs

                                                                                                          Thank you kindly, Breadcrumbs. I've worked hard on my preparations, I'm feeling good about it going smoothly. My kind mangator is the real hero here, with his "whatever he needs, do it, get it, and never apologize to me for a second".

                                                                                                          Dinner tonight is taking a little detour. I'll do chicken piccata. A neighbor of mine loves it, and just returned from a long trip. She dropped in to borrow some ice, and I know she loves it, so she'll be over. Not much of a change up from Milanese.

                                                                                                          1. re: alliegator

                                                                                                            I love Chicken Piccata too and I'm now finding myself truly wishing you were my neighbour!! Enjoy!!

                                                                                                            1. re: alliegator

                                                                                                              LOVE piccata! Can't believe I haven't made it in a while.... guess all the grilling and such distracted me from one of my favorite pan-roasted dishes :-)

                                                                                                              Lemon & capers, one of my favorite flavor combos.

                                                                                                              1. re: linguafood

                                                                                                                Too bad I don't need to head to the valley of happiness to collect Pap, we could have enjoyed some together.
                                                                                                                But the nice folks at USAir will give him a hand.
                                                                                                                And yeah, lemon and capers? Tangy heaven . Like, my eyes could almost roll back in my head...

                                                                                                                1. re: alliegator

                                                                                                                  US Air? Oy. G'luck to your grampa. We've managed to avoid both US Air and flying out of or thru Philly for the last few years.

                                                                                                                  1. re: linguafood

                                                                                                                    Well, he's sure not to make it on time, may never see his bags again, but they generally do get people from point A to point B. Knock on wood.

                                                                                                          2. turned out the BF had a different, less invasive dental procedure yesterday, so all my purees were for naught. off to the freezer they go. they'd go to the Oldster's but i'm afraid they have too much "flavor" for him. But we did have a cup each of the corn soup last night, along with boiguhs - on rye toast (i cannot find hamburger buns within walking distance of mi casa!), with crumbled blue cheese, avocado, lettuce, cornichons on the side, fried potatoes too.

                                                                                                            and i brought some of the cauliflower soup for lunch today, which i'm currently sipping like vichyssoise.

                                                                                                            4 Replies
                                                                                                            1. re: mariacarmen

                                                                                                              So glad he didn't have to have anything invasive. I'm sure your hard work will still be a treat for you on a lazy night when you can pull those soups from the freezer and prop your feet up.

                                                                                                              1. re: mariacarmen

                                                                                                                You are such a good friend!
                                                                                                                You got me craving cauliflower soup - I may just make me a batch with leftover cauliflower from yesterday - thank you so much for the idea Maria!

                                                                                                                1. re: acssss

                                                                                                                  you're welcome! i am now full of cauli-blue cheese soup and it's not even 11:00 a.m.

                                                                                                                  1. re: mariacarmen

                                                                                                                    Oh doesn't cauli-blue cheese soup sound outstanding!!

                                                                                                              2. Wow! A Hawai'i trip with the glee club. The boy sure gets around :-)

                                                                                                                Given the weather forecast, I wish I were part of that glee club right now, too.... >sigh<

                                                                                                                Last night was another wonderful dinner at the local cocktail/sushi place which has a new menu with all kinds of Sichuan dishes, which makes it the 3rd place in town to get yer peppercorn & oil fix on: pork dumplings in chili oil, spinach with ginger sauce, cumin beef. Bunch of 1940s Mai Tais as well. Still in a bit of a recovery mode...

                                                                                                                Tonight it's looking like take-out chicken noodle soup (braised beef soup for me), as my man is feeling under the weather. There's a *really* nasty cold going around (at least according to christinamason) the east coast, so I'm hoping he's got something else. Too damn late in the year to be having a cold.

                                                                                                                Hope to get back to cookin' again tomorrow.

                                                                                                                5 Replies
                                                                                                                1. re: linguafood

                                                                                                                  Sounds like last night was great!
                                                                                                                  Sorry about your man's cold. He's not been having the best go of it lately :/ If that is what it turns out to be, some of that Sichuan deliciousness should at least clear out his head a bit.
                                                                                                                  And @roxlet, I agree, that is a fantastic trip!

                                                                                                                  1. re: linguafood

                                                                                                                    I'll bet 'Tiny Bubbles' means nothing to you, lingua!

                                                                                                                    1. re: roxlet

                                                                                                                      :-) That's the first thing I thought of when I saw "Hawaii" and "glee club" in the same sentence.

                                                                                                                      And then the late Bruddah Iz (Israel Kamakawiwo'ole) and his version of "Over the Rainbow".

                                                                                                                      1. re: LindaWhit

                                                                                                                        I love that rendition of Over the Rainbow. It was part of my music mix when I would do my walk in Cairo, so it doesn't remind me of Hawai'i, it reminds me of Cairo!

                                                                                                                      2. re: roxlet

                                                                                                                        Sure does. Reminds me to practice my uke more!!

                                                                                                                    2. There should be a law against what I had to endure for dinner last night. My SO's colleague invited us over for dinner. A very nice single woman probably in her early 60's and it was a pleasure to meet her.

                                                                                                                      BUT, she made a casserole out of elbow macaroni, ground beef, canned tuna fish, mayonnaise and topped with those super cheap and greasy types of anchovies.

                                                                                                                      I took a few bites and like a 4 year old pushed it around on my plate for as long as I could. Then I got what I refer to as The Look from my SO. And that look said I had better eat every bite of it and start raving about how good it is.

                                                                                                                      And I could not even wash it down with something strong because our hostess does not believe in drinking/serving alcohol.

                                                                                                                      It was a very, very long dinner.

                                                                                                                      46 Replies
                                                                                                                      1. re: Fowler

                                                                                                                        ((Fowler))
                                                                                                                        I'm not normally a cyber hugger, but you really need it.
                                                                                                                        Other than that, I don't really know what to say. At least it's over now, and you're safe here with us.

                                                                                                                            1. re: Fowler

                                                                                                                              Oh you poor baby. What a horror story. I would have really had a struggle with getting that dinner down. Sounds like she got cooking lessons from my mom

                                                                                                                              1. re: Fowler

                                                                                                                                What no sardines! I'm gagging thinking about this. You poor baby is right!

                                                                                                                                1. re: Fowler

                                                                                                                                  Wow, that is some combination of ingredients.

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    That was my thought too. Casserole with ground beef and mayonnaise? OK, doable...sorta like a hamburger. Casserole with tuna and mayonnaise, OK, doable....sort of like the ubiquitous tuna noodle casserole. But Casserole with ground beef AND tuna and mayonnaise? No.

                                                                                                                                  2. re: Fowler

                                                                                                                                    Thank the powers that be that you struggled through it. My face will always betray what I'm thinking, and I don't think I could have done it.
                                                                                                                                    Really, what was she thinking?

                                                                                                                                    1. re: alliegator

                                                                                                                                      "Really, what was she thinking?"

                                                                                                                                      That ran through my mind as well. Serving us that kind of food and refusing to serve alcohol? :-)

                                                                                                                                      1. re: Fowler

                                                                                                                                        The whole thing is like something outta my worst nightmare. I need to go wander around the grocery store now in hopes of purging the thought of that gloop from my grey matter.

                                                                                                                                    2. re: Fowler

                                                                                                                                      What about the ol' cough in the paper napkin and/or excuse me I have to use the bathroom (with my mouth full)?

                                                                                                                                      1. re: Fowler

                                                                                                                                        Confession: today, I had tuna melt that I made on my own accord and ate it. Canned tuna, mayonnaise, fresh herbs (basil, parsley, thyme, chives), green onion, red pepper, lemon juice, and apple topped with 2-year cheddar.

                                                                                                                                            1. re: aasg

                                                                                                                                              That sounds delicious. If you had added anchovies and ground beef it would not sound delicious :)

                                                                                                                                              This reminds me how good canned tuna is for single person meals.

                                                                                                                                              1. re: aasg

                                                                                                                                                A tuna melt is WAY WAY WAY WAY WAY WAY WAAAAAAYYYYYYYYY different than what Fowler was forced to eat.

                                                                                                                                                1. re: aasg

                                                                                                                                                  No need to confess. A good tuna melt with great cheese and great bread is absolutely one of my favorite things. As a lapsed Catholic with lenten memories...it was always a go to.

                                                                                                                                                  I find I make a better one that I can get at a restaurant.

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Yes! there is no way I could have coped with that. I honestly would have had to feign some allergy to get out of eating it.

                                                                                                                                                  2. re: Fowler

                                                                                                                                                    OMG Fowler, I actually gagged when I read your post. I'm horrified.

                                                                                                                                                    Did she have a name for that putrid mess?

                                                                                                                                                      1. re: suzigirl

                                                                                                                                                        Welcome to my home! Here's a nice glass of Sprite for you. The putrid mess will be out of the oven shortly!
                                                                                                                                                        :P

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          Good to know I'm not the only WFD lady in possession of a flask.

                                                                                                                                                          1. re: alliegator

                                                                                                                                                            My friend got me mine for my birthday. It is inscribed "shut up and be pretty"

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Haha! They have a ton of silly ones at Urban Outfitters. My best friend got me one years ago that says "It'll all feel better in just a minute..."
                                                                                                                                                              And at many functions with bad food and no alcohol, it did get all better.

                                                                                                                                                              1. re: alliegator

                                                                                                                                                                Mine hasnt seen a wedding yet but it would feel better if i had one at a function

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Mine gets to go on an awesome trip to North Dakota this August for the in-laws' 50th anniversary! Yay!
                                                                                                                                                                  I can't even begin to imagine what the hell will be served at that event :/
                                                                                                                                                                  But it will probably taste salty with my tears of despair ;P

                                                                                                                                                            2. re: alliegator

                                                                                                                                                              We have a collection at our house :)

                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                The professional drinkers are coming out of the woodwork

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  We keep it classy too... we also have a large collection of beer coozies. Mine is black with sparkles.

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    Fancy! Mine is hello kitty and one that says i am just peachy and it has a fuzzy peach. I am such a child.

                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                      While glam and cute are good, I like to go "designer" with my coozie.
                                                                                                                                                                      I have no idea how this thing came to be in my possession. It was just in my beach bag pile of crap one day. At least it's the worst thing I've ever brought home when I was drunk.

                                                                                                                                                                       
                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        Oh my god that was funny. That's the worst thing you brought home while drunk. Lucky you. It is a pretty cool coozie

                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                          " At least it's the worst thing I've ever brought home when I was drunk."

                                                                                                                                                                          If that is the worst thing you have ever brought home when drunk you are alright. In my younger days, I brought home much worse things when I was drunk but thankfully they went back to their own home when they woke up the next morning.

                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                              I was 19 when I got married. While I do not advise this for 99% of the population, it helped me avoid raccoon arm many times.
                                                                                                                                                                              And now, after some thought, it's not the worst thing I ever brought back. That was actually a pizza from some non descript 24 hour pizza joint in Hungary. It said "spicy ham". My friend and I assumed this would be pepperoni. It had ketchup, rubbery cheese, ham, and various pickled peppers all over the thing. I shiver at the memory. But we ate it.

                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                'I shiver at the memory. But we ate it."
                                                                                                                                                                                Priceless. I can admit to having 7-11 frozen hamburgers in the nuker back in the day. As bad as that pizza, I'm sure.

                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  I'm familiar with 7-11 death dogs, but never had the burger. Probably equally suitable for the situation.
                                                                                                                                                                                  I've got to find the drive that has pics of that trip, it was truly a hideous pizza. Oddly enough, aside form that pizza, I found Budapest to be a fun food city.

                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                          Oh I definitely have a flask or two. I was even given one of those fillable, furry animal hide bags with the screw top and shoulder strap just in case I need to keep an entire bottle of booze on me for things such as snow skiing or late season football games.

                                                                                                                                                                          Leave it to friends to come up with the most thoughtful and useful gifts.

                                                                                                                                                                  1. I don't often do posts like this, but tonight DW and I collaborated on an interesting menu.

                                                                                                                                                                    Sauteed chicken breast and sweet potato in peach salsa atop jasmine rice. Chef salad with arugula and pepper dew.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: DonShirer

                                                                                                                                                                      There is not one thing I would change about that meal!
                                                                                                                                                                      Perfetto!

                                                                                                                                                                      1. re: DonShirer

                                                                                                                                                                        Don what a lovely meal! As acssss said, perfect!

                                                                                                                                                                        1. re: DonShirer

                                                                                                                                                                          Oh, PLEASE continue to do posts like that! This sounds amazing!

                                                                                                                                                                        2. Ham is creeping into the menu tonight. Tonight is a bean and ham soup with lovely little diced carrots and celery and leeks and both great northern and cannalleni beans in a nice ham broth. A nice big salad with red leaf lettuce, purple peppers, yellow pear tomatoes, Kirby cukes, green beans, celery, carrots and blue cheese crumbles. Balsamic viniagrette for the salad and a semolina sesame boule to toast in the oven and slather with butter and dip in the soup and mop up the salad dressing. Lots of chopping but I am happy for a nice bowl of soup and bread. I know it isn't summery but summer really never ends here so I am not a seasonal eater. I have a/c :-)

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                            You had me with mopping and slathering suzi!! Though I did feel a little sad when I read "summer really never ends here"...I wish I could say the same!!

                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                              I am in FL and the temps don't change much in my part. Besides the heavy rains and occasional hurricanes that have never hit where I live directly in hmm hmm something years... since I was born anyway.

                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                              This is totally my kind of meal! Oh, ham... divine and versatile ham...
                                                                                                                                                                              And it's amazing what blasting the aircon can do for one's appetite. Enjoy with gusto!

                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                I still have enough for one more meal and i think the ham is hitting the freezer and coming out for its last meal in an omlette on Saturday or sunday

                                                                                                                                                                            3. Tonight's dinner was a stir fry with bok choy, mizuna, and garlic chives from the first week of the CSA, along with some beef, carrots, and a bell pepper that needed be used up. Delicious!

                                                                                                                                                                              1. The emphasis here this week is on comfort and simplicity. (The man's foot and all of the projects and work I have going on this week...)

                                                                                                                                                                                Last night while the oven was on anyhow I spied 2 pounds of ground beef in the frige that I had defrosted so I whipped up a meatloaf with a bunch of grated zucchini in it, well seasoned with fennel, red pepper flakes, sea salt, black pepper, garlic powder, a pinch of dry mustard, finely diced onions and a couple of those delicious farm eggs. It will be sliced and pan fried. We're still swimming in salad greens (a 50/50 mix of baby spinach and spring mix,) so there will be another big green salad with red, yellow and orange peppers, cherry tomatoes from the patio (the BEST cherry tomatoes.... Sweet Millions,) and a persian cucumber at the very least, anything I find in there while I'm collecting veggies to take to the counter is bound to wind up in the salad. Maybe another green side as well.

                                                                                                                                                                                11 Replies
                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                  hey weezie - so is that sliced while raw, in loaf form, and then fried, like a rectangle burger? it sounds great. does the zucchini just give it moisture, or help bind? (i can't imagine it helps bind, but i know you don't use breadcrumbs....)

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    I cooked it last night while the oven was on for the enchiladas- it will make for a nice quick dinner tonight since I'll only really be reheating. The zucchini adds moisture like you figured. :) Then it doesn't dry out on the re-heat while you're getting that nice crust on the edges. I just use the eggs for binder and don't worry about replacing the breadcrumbs anymore, I used to add almond meal but it adds a lot of calories and I haven't found it really necessary. It maybe a little more fragile than when you use a bread binder but not so much so that you can't slice it neatly.

                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                    Maybe you will introduce me around, Weezie? I just finished eating a huge plate of arroz con pollo, made from scratch, scratch, scratch: made chicken stock, made sofrito, "made" alcaparrado, "made" achiote oil, and! Used my brand new 10 Qt Lodge Dutch Oven discovered in pristine, never used condition at the Goodwill for $9.95!

                                                                                                                                                                                    1. re: PesachBenSchlomo

                                                                                                                                                                                      Its about time you joined this thread! :) Don't worry, only a few bite and not too often.

                                                                                                                                                                                      Nice score on the dutch oven, that's a great piece of equipment to have!

                                                                                                                                                                                      1. re: PesachBenSchlomo

                                                                                                                                                                                        10 qt Lodge at Goodwill. Color me jealous. Dang. Your meal sounds so delicious.

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          Seriously, I'd be visiting that store as often as possible....

                                                                                                                                                                                        2. re: PesachBenSchlomo

                                                                                                                                                                                          Welcome to the party! Like weezie said, only a few bite :) Just don't mention potatoes... ;)

                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                              "only a few bite"

                                                                                                                                                                                              I can assure you that my bark is way worse than my bite, :-)

                                                                                                                                                                                              The WFD threads are actually very nice and civil IMHO.

                                                                                                                                                                                            2. re: PesachBenSchlomo

                                                                                                                                                                                              bienvenido, pesach!

                                                                                                                                                                                              some of us may bite, as weezie said, but others merely nibble.

                                                                                                                                                                                          1. Chicken and rice casserole using the white meat from Sunday and a bunch of mushrooms that were ready to eat. I went to the "Flash" sale of bulk goods at WF and there wasn't much in our tiny store but I needed some white rice and I got a cup of basmati. I cooked the rice with sauteed onions and some chicken stock I found in the freezer and now WFD is doing nicely in the oven, having benefited from the last of the gravy and generous amounts of cream and dry sherry. Obligatory peas are mixed in for the green veg. part. There is a parmesan dusting on top.

                                                                                                                                                                                            1. Oh we are soooooo full. In a happy way! So, the weather co-operated and we were able to grill the fish. Fresh from the farmer's market I had peas (a pain to shell on a work night but worth it!), zucchini, green garlic and baby onions. All those ingredients were diced or sliced then stir-fried into some steamed basmati rice. I picked up some mangoes, mr bc grilled me a red pepper and:

                                                                                                                                                                                              WFD = Grilled Sea Bass with Mango-Grilled Red Pepper Relish served with Basmati and spring vegetable stir fry

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                  If you could just make your pictures look a lot less appetizing, I would feel a lot better about myself. (kidding)

                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                      Yeah, well if i could stop licking my tablet every time she posts I would feel better about myself too.

                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                        That looks GREAT! Very well done. Bet it tastes as good as it looked

                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                            Wow, Breadcrumbs---fabulous. I need to wipe the drool off my chin.

                                                                                                                                                                                                            1. going to the Oldster's tonight, and my sister tells me he has leftover pasta he didn't eat last night. if he doesn't want that, i'll take over some corn soup just in case, and also saute him up some Brats and make mashed potatoes. then, of course, i'll have to sneak a brat for myself, you know, to stave off starvation, because i'm probably going out for sushi with my sister later in the evening.

                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                I knew that soup would get used up. Sushi....mmm. my bf won't do sushi or Japanese. Not his bag. Enjoy.

                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                  hah - he didn't like it, as expected! this is a typical conversation with the Oldster:

                                                                                                                                                                                                                  mc: do you want last night's leftovers for lunch today?
                                                                                                                                                                                                                  O: yes, but heat up the tomatoes, cilantro and onions too, because hot meat and potatoes with cold tomatoes is no good.

                                                                                                                                                                                                                  he was referring to the salad. all of sudden, hot salad.

                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                          OLD men. 84. he was always bad, but not THIS bad.

                                                                                                                                                                                                                          the other day it was:

                                                                                                                                                                                                                          O: "this needs something - salt, or ketchup...." pointing at buttered broccoli.
                                                                                                                                                                                                                          me: how about some lemon?
                                                                                                                                                                                                                          O: ok.
                                                                                                                                                                                                                          me: is that better?
                                                                                                                                                                                                                          O: too much lemon.

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        oh, and the sushi was delish! (we brought it home.)

                                                                                                                                                                                                                         
                                                                                                                                                                                                                    1. It''s a week of special restaurant lunches with friends and a very chicken week for dinners. Some of the leftover pacific lime chicken from Sunday was reheated for Monday supper with rice. More was thin-sliced and mixed with salad greens, cucumbers, peanuts and peanut-dressing for Tuesday supper. And the last was lunch for one today (I was out, again), just in time to clear that spot in the fridge for a rotisserie chicken & sweetcorn from Costco - WFD tonight. Remains will be WFD Thursday & Friday.

                                                                                                                                                                                                                      It's been lots of fun catching up on news with folks who are all in town AND available for lunches this week. The weekly menu plan I made last weekend and the associated kitchen recreation (i.e., cooking) will just happen next week instead -- this week it's all about small and quick evening meals.

                                                                                                                                                                                                                      1. The in-laws also left a nice batch of radishes one of their neighbors had given them from the garden. I love raw radishes, but was intrigued by this recipe: Spring Radishes Braised with Shallots and Vinegar - http://www.thekitchn.com/recipe-sprin.... Always one to forget things on the shopping list/try to use up what I have/plain old forget to add in ingredients, here are my substitutions for tonight:
                                                                                                                                                                                                                        bacon in place of salt pork
                                                                                                                                                                                                                        chicken stock in place of water
                                                                                                                                                                                                                        plumb forgot about the vinegar - oops
                                                                                                                                                                                                                        dill for parsley
                                                                                                                                                                                                                        Final product: totally delicious. I can see how the acid would work well here and will add in next time.
                                                                                                                                                                                                                        Baked salmon steaks to go along with.
                                                                                                                                                                                                                        Mango with lime whipped cream for dessert.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: gini

                                                                                                                                                                                                                          Sounds great and I love that dinner plate.

                                                                                                                                                                                                                        2. I felt like a zombie tonight after getting home from work. Don't know why--was a fairly uneventful work day. Fired up the grill and cued the Jimmy Buffet music; temps in the 90s. Didn't cut the zombie-ness but at least I had a delicious dinner of

                                                                                                                                                                                                                          Grilled chicken thighs with ancho chile glaze (a Steven raichlen recipe. Love him. I've been a fan of every recipe of his that I've tried with the exception of just one)

                                                                                                                                                                                                                          Grilled corn, poblano, and black bean salad--this was good, but I think I prefer my less work-intensive corn and black bean salad

                                                                                                                                                                                                                          corn tortillas

                                                                                                                                                                                                                          fruit salad of cantaloupe, white peach, blueberries and strawberries

                                                                                                                                                                                                                          Now that my tummy is full, an early bedtime is in store

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: bblonde

                                                                                                                                                                                                                            Your fruit salad sounds very refreshing, bblonde!

                                                                                                                                                                                                                            1. re: bblonde

                                                                                                                                                                                                                              Can I have your less work intensive recipe? I can't have corn but my bf loves it.

                                                                                                                                                                                                                            2. We are waiting to see whether the derecho will hit DC tonight so it really is the calm before the storm! But today was a gloriously hot sunny day so we fired up the grill for the second time. I used Mark Bittman's perfect grilled chicken method (when in Rome, right?) and it was so good! I served it with grilled zucchini ribbon, spinach, feta and pine nut salad, corn and couscous and we had more key lime pie ice cream for dessert. A glass of icy fume blanc too - perfect.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                               
                                                                                                                                                                                                                               
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                                                                                                                                                                                                                              1. re: helen_m

                                                                                                                                                                                                                                Love the zucchini-feta salad! I have been hankering to make something similar, but hadn't thought to add spinach. Well done.

                                                                                                                                                                                                                              2. Stopped by my fish guy and picked up a pound of Cobia
                                                                                                                                                                                                                                Nice thick firm fish with enough oil to keep it moist

                                                                                                                                                                                                                                Served it on a smear of red pepper purée and guacamole with a relish of pineapple, mango, multicolored peppers and tomatoes with a shaved asparagus salad

                                                                                                                                                                                                                                 
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                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                  REALLY nice, scubadoo! Everyone's fish tonight turned out much better than mine!

                                                                                                                                                                                                                                2. Midweek dinner out of the icebox. Reprise of pork rib chops Marsala, this time with sage & pancetta. Sort of a Saltimbala concept. Turned potatoes with sage butter & local asparagus Parmigiano on the side. Chops could have used more braising time, but the natives were restless.

                                                                                                                                                                                                                                   
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                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                      I love sage and pancetta in Marsala and ever since I happened upon this combination I don't think we do it any other way. How long do you normally braise? I see to be the worst pork chop braiser ever..

                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        Hard to say how long other than until they're at the right texture. Probably about 30 minutes.

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            More or less, depending on how much sauce you want. I put most of the shrooms on top of the chops so the stay firmer. And a touch of potato starch dissolved in cold water added at the end gives a nice texture. Don't use cornstarch -- makes it too slick.

                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                              Great, thanks for the tip about the potato starch. And, I too prefer mushrooms more firm which is why I sometimes just saute them separately and add them later in dishes which simmer for a while.

                                                                                                                                                                                                                                    2. The korean pot roast came our great. The flavors really came together and it made a for nice twist. Knowing my audience I kept the sides simple-mashed taters and green beans. All and all a success.

                                                                                                                                                                                                                                      I have GOT to remember my camera!

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                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                        Mmm. That sounds great. I am glad it got to marinade longer. I bet it was even better.

                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                          It was really flavorful and thankfully the texture didn't suffer. I was afraid it might have gotten mushy but not at all. If you like pot roast you should try it!

                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                            Which cut of roast did you use? I like seven bone myself.

                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                              it was a chuck steak roast. Our cows alway seem to have way too many of these, LOL, and I find braising or slow cooking give me the best results.

                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                Mmm. I have to remember to try this.

                                                                                                                                                                                                                                        2. re: foodieX2

                                                                                                                                                                                                                                          Sounds like a perfect meat-'n-potato kinda meal!

                                                                                                                                                                                                                                        3. Last night was pan fried scallops served with broccoli and Parmesan fritters. Quite nice. Although, the meal needed some kind of sauce or dip to go with it.

                                                                                                                                                                                                                                          Tonight is another eat at work night, so I'm gonna pop my zuni chicken in the oven this morning after my yoga workout, and make some dressing and some mushrooms to go on the side.

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                                                                                                                                                                                                                                          1. re: Musie

                                                                                                                                                                                                                                            Delicious...!! I love Zuni and it's been a while since I've had it. What kind of dressing are you planning?

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              It's been a while since I made one too. I used tarragon as the herb this time, but felt it didn't leave a big enough flavour impact. The dressing was a mix of potato, onion, celery, mushroom, garlic and bread flavoured with a little mustard seed, rosemary, thyme and sage. I never got to a mushroom sauce since the hubby was home at 9am from work (too windy to fish I guess) and I opted to spend some time with him.

                                                                                                                                                                                                                                          2. Tortilla-wrapped striped bass and rice pilaf with chick peas is WFD tonight, assuming these storms don't knock the power out. Both recipes are from Mary Sue Milliken and Susan Feniger.

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                                                                                                                                                                                                                                            1. Tonight will be my version of Chicken Marsala with Penne Pasta and mixed petite veggies on the side. Lots of mushrooms in the sauce, which will be poured over both the chicken and the pasta. DH is leaving tomorrow afternoon for Seattle and won't be home till Sunday afternoon so I probably will just be eating leftovers from the fridge. He's taking his Mother up to see his niece's graduation. And I'm staying home with the dog. Definitely going to be quiet around here.

                                                                                                                                                                                                                                              1. Tonight is just some chicken fajitas, with ONLY red peppers, no green, blech. I was originally going to attempt to grill everything but it's very smoky here due to the fires down south, so it's best I stay indoors as much as possible. The cast iron new grill pan SO got me for my birthday will be put to good use.

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                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                  There is nothin' like cookin' in cast iron!

                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                      Love cast iron. I have restrain myself from buying every pan I can get my hands on.

                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                        I am with you on the green peppers. While I know I am not "allergic" they do NOT agree with me. Even the smallest amount give me the worst acid stomach/heartburn and I can taste the darn things for days.

                                                                                                                                                                                                                                                        Ae you loving your grill pan??

                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                          Yeah I just hate the taste of them... bitter to me.

                                                                                                                                                                                                                                                          I love the grill pan, especially when I plan to grill something and then our crazy weather brings me rain, right at dinner time, or like the day I got it, the grill ran out of propane. And, it's generally more efficient for one person than firing up the big gas grill to cook up one burger or whatever.

                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                            Yup, our burgers are being done in the grill pan. Darn weather!!

                                                                                                                                                                                                                                                        2. re: juliejulez

                                                                                                                                                                                                                                                          I love fajitas. And I also on the cast iron band-wagon here too. When I acquired my MIL's old oven she sent her oh so wonderful cast iron skillet with it too, it gets used for a lot of on top or in oven dishes.

                                                                                                                                                                                                                                                        3. Last day I had to lecture.... yay!!! I feel more or less twenty-something (y'know - young at heart yada yada yada), but until I have to spend time with a large group of people of that age, only then do I realize oy, how I've changed!
                                                                                                                                                                                                                                                          WFD???
                                                                                                                                                                                                                                                          This chilly/dreary day calls for some good chinese food!
                                                                                                                                                                                                                                                          We'll start out with some wonton soup (which I don't fill with anything)
                                                                                                                                                                                                                                                          then... a Hong Kong radish salad a friend of mine taught me how to make - and it's amazing - (it is dented radishes soaked for a few hours in a soy/vinegar/garlic sauce)
                                                                                                                                                                                                                                                          then... some Liang ban huang gua - a spicy cucumber salad in a soy/vinegar/sesame oil/chili/ginger sauce...
                                                                                                                                                                                                                                                          and all this will accompany the main dish... (wait for it, wait for it)
                                                                                                                                                                                                                                                          Fun sze (bean vermicelli)! which I make in a garlic/chili/soy/vinegar sauce with lots of veggies.
                                                                                                                                                                                                                                                          Can't wait for dinner!

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                                                                                                                                                                                                                                                          1. Chicken piccata turned out well last night. I made an Ina recipe risotto and had cherry tomato and arugula salad on the side.
                                                                                                                                                                                                                                                            Was just informed I'll be on my own tonight for dinner, so it can go anywhere. I'm kind of in a fishy mood. I'll have to see what grabs my attention at the store.

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                                                                                                                                                                                                                                                            1. My poor man is hacking away, so I have lemons on my brain. Yeah, yeah, I know. Once you got the cold, no amount of vitamin C is gonna do diddly-squat.

                                                                                                                                                                                                                                                              BUT..... I can't even remember the last time we had chicken piccata @casa lingua (what with all the grilling going on lately), and that's unacceptable, I say.

                                                                                                                                                                                                                                                              So, unless Wegmans or TJ's dictates otherwise -- as in seeing something we'd rather have tonight -- piccata it is.

                                                                                                                                                                                                                                                              Haven't quite decided on a side. Still have a big ball of bufflo mozz from TJ's that would make a fab app, but my man wouldn't be able to taste it, so there's no point. We needz flavahs that'll punch him right in the sinuses. Sini? Whatevs.

                                                                                                                                                                                                                                                              Rain here. Wah. Shit summer so far.

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                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Oh, no. Sorry your man is having such a hard time. I sure hope he feels better soon (and I hope it is not taking a hard toll on you, as well). And I agree about the rain. Wah as well (It's raining here too)!

                                                                                                                                                                                                                                                                Do you have something to throw together that needs lots of horseradish? That would do the trick for the sinuses! Along with a hot toddy!

                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                  Great idea, boyzoma. Or anything really spicy. I mean REALLY spicy.

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    Agreed on really spicy. What about some sort of fra diavolo style pasta? It keeps the Italian thing going on.

                                                                                                                                                                                                                                                                  2. re: boyzoma

                                                                                                                                                                                                                                                                    The cough sounds brutal. Let's hope this'll pass soon.

                                                                                                                                                                                                                                                                    Thanks for all your well-wishes and food suggestions.

                                                                                                                                                                                                                                                                    My man was craving peas, so that'll be one side (with mint and aleppo pepper), and roasted cauli tossed with olive oil, dukkah, cayenne & sea salt, then served with a very generous squeeze of.... more lemon juice!

                                                                                                                                                                                                                                                                    Neither will be particularly spicy dishes, but I'll make 'em so they have at least a healthy kick to them. Just watch me.

                                                                                                                                                                                                                                                                    As for the pasta idea -- after last night's salt-in-a-bowl Chinese noodle soup, we need a bit of a pasta break. My eyes are still puffy from all the MSG. Good eats, tho.

                                                                                                                                                                                                                                                                    Maybe an arrabiata dish tomorrow!

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      The peas with mint and Aleppo sound good!

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        Aaaaand I decided to add a can of TJ's sweet corn to the peas. Why not go the whole nine yards while I'm at it :-)

                                                                                                                                                                                                                                                                  3. re: linguafood

                                                                                                                                                                                                                                                                    Who was it on this board that called this month Junuary? Roxlet maybe? It has stuck with me. I only leave the house wearing my black hoodie armed with my trusty totes umbrella these days.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      Hope he feels better soon and enjoy that piccata!

                                                                                                                                                                                                                                                                    2. The "Deracho" was a bit of a bust here in Western PA. Anyway, trying to use up my 2012 canned garden tomatoes. I grow Roma and San Marzano, so I am making pasta with Marcella Hazen's tomato, butter and onion sauce. If you haven't tried it, google it and try.

                                                                                                                                                                                                                                                                      Also, lettuce and fresh arugala are coming up nicely to make a nice garden salad with it. Easy...cheap and delicious dinner. And meat free....which is rare for me.

                                                                                                                                                                                                                                                                      1. it is FREEZING here today. If we hadn't had days of rain I would having a fire tonight. I checked but the wood is too wet.

                                                                                                                                                                                                                                                                        Dinner tonight is mexican burgers. I mixed the ground beef with my own version of taco seasoning and some shredded pepper jack cheese. They will be topped with "cowboy candy" and served on my son's favorite pizza dough rolls. Along side will be fries.

                                                                                                                                                                                                                                                                        Am I terrible mom if we just skip the veggies or do the pickled jalapeños and catsup count??

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                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                          Those rolls seem to be a real big hit. I think i am going to try these. And jalepenos and ketchup completely count

                                                                                                                                                                                                                                                                        2. Dinner will be a grilled chicken panino - probably with some garlic-herb cheese and roasted red peppers. Alongside, a salad with the CSA Boston butter lettuce, shaved carrot, goat cheese, dried cranberries, and a simple vinaigrette.

                                                                                                                                                                                                                                                                          And yeah, there's wine. It's Thursday. One day away from the weekend. Let's start it a bit earlier, mmm'kay?

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                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Mmm'kay.(holds out empty wine glass with sheepish grin)
                                                                                                                                                                                                                                                                              Your panino sounds really good. I have some semolina sesame boule leftover from last night and that is how I wanted to use it up but i made the misstep that i make often... I give the man choices. He chose chicken strips with buffalo sauce.

                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                Mine was on sourdough boule. Sometimes, a very simple dinner is the best.

                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                I'm virtually clinking wine glasses with you Linda! I got another boston butter lettuce in my veg box today - I really love them.

                                                                                                                                                                                                                                                                              3. My friend was talking about Greek food earlier at lunch and it's put me in the mood for a big, messy gyros. Having grown up on midday episodes of "The Frugal Gourmet," however, I have an insistent voice in the back of my head telling me to use up my groceries. With only lean ground pork on hand, I bolstered the flavor by browning it in a combination of tallow and olive oil. Cumin, coriander, oregano, bay leaf, garlic, black and Aleppo pepper vaguely suggested the flavor of gyros. Smoked paprika hinted at a grill and harissa rounded things out with its insistent heat. Tossed with romaine, scallions, red peppers, cucumbers and tzatziki it wasn't exactly gyros salad, but certainly hit the spot.

                                                                                                                                                                                                                                                                                1. Gyros for dinner tonight. I went over to the Greek market this morning and picked up some of the ingredients.

                                                                                                                                                                                                                                                                                  The end result is sliced seasoned/herbed rotisserie lamb, onions, feta cheese, roasted garlic and tzatziki sauce on some toasted pita bread.

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                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                    It's freaking me out a little that you and Jung Mann both posted about your gyros, 2 minutes apart. And now I want a gyro.

                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                      I know. And there wasn't even a post in between. I want one now also

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        me three! There is a great middle eastern place right down the street from me that makes great one. I see lunch in my future.

                                                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                                                        I thought it was weird as well and especially that my post has an earlier time stamp but appears "second"!

                                                                                                                                                                                                                                                                                        JM's meal actually sound much better than mine though.

                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                          I would eat them both in a minute.

                                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                                            That's uncanny! I would much have preferred your lamb. I've never actually tried to make gyros from scratch. Did the grocer have rotisserie lamb or did you make it yourself?

                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                              Dinner was just for two and a weeknight so the rotisserie lamb was from the Greek market rather than my usual home made.

                                                                                                                                                                                                                                                                                              I love the sound of the seasoning you made and will try that soon.

                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                Yum! I wish I had access to a rotisserie lamb, it sounds delicious!

                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                  I wish I had access to rotisserie lamb! The best I can do is a Costco chicken and that's even further off from the gyros of my dreams!

                                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                                    JungMann, have you tried looking for rotisserie lamb in Astoria? I would think there would be a place in that neighborhood that would sell it but maybe not.

                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                      I don't get out to Astoria very often and I mostly hit the Middle Eastern section when I'm there but I'll have to give the Greek stores a look next time.

                                                                                                                                                                                                                                                                                        2. I was ready to make panini for dinner tonight with my leftover bread from last night but when i called the man and said chicken breasts he wanted buffalo chicken sandwiches and we agreed on chicken strips that i will serve him on the bread with cheddar and blue cheese. Mine will be w/o bread and dipped in a Dijon mustard and lavender honey mixture smoothed out with a little mayo. My favorite creamed spinach and Tatar tots. It was supposed to be fries but it turned out to be a bag of tots in the freezer. That's okay, I like them better. Strange little minced potato orbs,mmmmm.

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                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                            I made creamed spinach one night last week, I had forgotten how yummy it is!

                                                                                                                                                                                                                                                                                            1. I was feeling a bit overwhelmed by veg box arriving today when I already had a bit of an excess but managed to pull together what we call "picky tea" which is basically lots of bits from the fridge that need using up.

                                                                                                                                                                                                                                                                                              Last week's tomatoes were roasted with oregano and chilli flakes, courgette griddled and made into a spinach salad (lemon and oregano dressing) feta from last night was seared with olive oil and oregano and I made a crudite style platter with leftover olives, radishes and persian cucumbers. I foraged 2 pittas from the freezer to dip in the slightly wobbly feta.

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                                                                                                                                                                                                                                                                                              1. re: helen_m

                                                                                                                                                                                                                                                                                                picky tea! much nicer sounding than fridge clean-out!

                                                                                                                                                                                                                                                                                                1. Alright, choice made. The solo dinner tonight here at La Casita Gator (not actually my last name) will be tilapia. It looked nice at the fish counter today and I'll be using weezieduzzit's method from the tilapia thread--
                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/904553
                                                                                                                                                                                                                                                                                                  And a mix of multicolored baby potatoes and carrots with dill will be on the side.

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                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                    And mangator has finished work! I'm so glad my the fish is big enough to split.
                                                                                                                                                                                                                                                                                                    He went to pick up the ring he got me for my birthday (which I <3) that needed a resize, and is on his way. Sometimes, he drives me batty, but he loves that broiler tilapia. An easy to please man that comes bearing jewelry makes me feel like a fortunate girl.

                                                                                                                                                                                                                                                                                                  2. More freezer diving this evening.

                                                                                                                                                                                                                                                                                                    I pulled out a Chicago deep-dish pizza (cheese) from Lou Malnati's. House red will be on the table, Burn Notice will be on the plasma.

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