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What's for Dinner #231 - the Dog Days of Summer (#1) Edition [Through Jul 15, 2013]

It's hot and humid across a lot of the United States - and even England is getting into some proper summer weather!

So - how are you beating the heat? Grilling? Chilled salads? Saying "forget YOU, hot weather - I'm having whatever I want...after I turn the A/C on High!"?

What's cooking in your neck of the woods?

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  1. As for me? It was an attempt to use up some of the CSA veg. Didn't do as good of a job as I would have liked, but....

    CSA garlic scapes, homegrown marjoram, basil and flat-leaf parsley, olive oil, salt, pepper, a smidge of Dijon mustard were all processed in a food processor. Into a sauce pan, and chicken stock was added, then some heavy cream and Parm-Reg. :::Whisk, whisk, whisk:::: until it thickened.

    Meanwhile, corn pasta fusilli was boiled.

    Second meanwhile, some asparagus, red bell pepper, a carrot sliced on the bias, and the rest of some mushrooms I had in my crisper drawer were sauteed.

    Pasta was drained; veggies were added, then the slightly green sauce, and into a bowl with some additional Parm-Reg sprinkled on top.

    A club roll turned into an open-faced garlic bread, and it was dinner. Not bad, not too garlickly (like that could be a problem with me!) and it removes the scapes from the crisper.

    (And yup, it's Hump Day - there WAS wine!)

    18 Replies
        1. re: LindaWhit

          Linda, next time you get scapes turn them into a pesto and freeze in ice cube trays or jars to enjoy in the dead of winter - into bean soup, pasta sauce, with fried eggs, on a toast - the uses are endless. Just put six jars of "scape pesto" into the freezer for my daughter and family (if she will share!).

          1. re: herby

            THAT'S what i'm going to do with my scape pesto! brilliant!

          2. re: LindaWhit

            I do wish you ladies would stop referring to "hump day". I don't know if "hump" has the same connotations on the western side of the atlantic as the eastern but, whenever I read your posts, I can't help but giggle.

            1. re: Harters

              LMAO Harters!! Is does have the same connotations here in the US but not when used as above. It

              1. re: Harters

                :-D It has that EXACT same meaning in the States when used alone.

                But when called "Hump Day", it means getting over the hump of the middle of the work week, and it's all a slide downhill from here to the weekend.

                It's a muchly anticipated weekly event, Harters. Hey - we take what we can get sometimes, you know? ;-)

                1. re: LindaWhit

                  Have you seen the very funny commercial (for what I couldn't tell you!) with the camel in the office bugging everyone, asking, "What's today? Huh? Huh? What's today?" Finally, one woman replies, resignedly, "Hump day." The camel gets all excited.

                    1. re: LindaWhit

                      Right. I remembered after I posted.

                    2. re: roxlet

                      That's funny roxlet, I haven't seen it up here in the great white north but it sounds hilarious!

                  1. re: Harters

                    there is nothing better than imagining Mr. H. giggling. unless it's imagining Mr. H. giggling in a jumper. The American version, of course.

                  2. re: LindaWhit

                    Your sauce sounds good Linda. If you get scapes again, another use that we've come to really enjoy is to steam them along with some fresh or frozen peas then puree them in the blender or food processor with a little bit of broth or cream to loosen the mixture. If we're using it as a sauce, I toss in some fresh basil or whatever herb goes best with the meal. I add less liquid and we've used the puree as a spread for crostini too.

                    1. re: Breadcrumbs

                      Bc, my next CSA is tomorrow, so we'll see what I get. Everything I've seen about a sauce made with peas leads me to believe I'd like it. Peas, scapes, and some mint or basil, along with the broth and/or cream. Sounds perfect! I was watching "Food for Thought" in the nail salon yesterday while getting a pedicure, and the pea puree (with mint) was used on a crostini as well (didn't have scapes, however).

                      1. re: LindaWhit

                        I so need a pedicure Linda! I'm envious!!

                        You've reminded me that I've also added freshly grated parm to my pea puree when using it for crostini. It's amazing!

                        1. re: LindaWhit

                          I like the idea LW, of watching a food show while getting a pedi - awesome way to roll....

                          and the pea/mint/scape pesto sounds good on crostini - now, if we could only get some fava beans around here in the PNW, that would really rock that out!

                    2. Wow, it's been an unexpectedly long day. It was all going well until I arrived home to a lovely letter from Mr. IRS likely pointing out a dumb error that I made 2 years ago. I am hoping, praying, fingers crossed, ritualizing that it wasn't my error and it's just a mistake. In my mad dash to find the tax returns, I discovered a lovely family of flies which were having a wonderful party on the window of the back door. I can't figure out where they are from or if they were coming or going but I literally had to take out 30 or so flies just resting on the window panes. Now my mind is pretty much occupied with all of that madness and I wasn't too motivated to cook dinner, so it's an omelet for me tonight which actually is a great dinner since I love omelets - tonight's combination was black forest ham, Canadian bacon, regular bacon (I went a little crazy with the piggy products), Shiitake mushrooms and a mix of Asiago and Fontina cheese. It was a perfect dinner for a night like tonight and now I hope I can get some rest with my mind which is now running a mile a minute worrying about flies and taxes. The best news of today is that my instrument cluster which pooped out 2 weeks ago has finally been delivered to the dealer so I my speedometer and gas gauge will be back in action :)

                      4 Replies
                      1. re: fldhkybnva

                        I feel your pain when it comes to horrible letters like that. My best advice is to CALL and just explain, as kindly and calmly as possible, what happened and how much you wish to right things ASAP. G'luck!

                        That omelet , meanwhile, sounds very soothing!

                        1. re: ChristinaMason

                          yea, it's in reference to a form for education credits. I was definitely enrolled that year and so I'm going to start with the financial aid office here and see if there is some quick fix, otherwise it's to the IRS I go. I called tonight and it took me 10 calls to figure out how to speak with a real person. I finally gave up and Googled "how to speak with a real person at the IRS" and got great advice - FYI if anyone needs it and I hope you don't, you call and then press your language selection and then continually press 0 even if the voice repeatedly tells you to choose an option. I finally was put on hold but then of course the phone call got disconnected after 30 minutes of waiting so I will attempt perhaps tomorrow morning. Thanks for the advice, and I definitely think that's the way to go as I am a complete idiot with these kinds of things so of course no harm was meant by my possible checking "no" instead of "yes." Thanks for the well wishes, hopefully it'll be sorted out tomorrow one way or another and I can at least stop worrying about the outcome.

                          The omelet was a soothing, massive protein mess, just like I like it.

                        2. re: fldhkybnva

                          I have been on the reciving end of one of those letters. Ugh! Hope it goes well.

                          That omelet sounds heavenly.

                          1. re: fldhkybnva

                            Sounds like a nice comforting meal on the heals of some distressing news fldhky. I'm just catching up on this thread so I'll keep my fingers crossed that you have this sorted by the time I get to the end of the page!!

                          2. Thai take out for me!!! The Kentucky hot brown from last night was a very, um, warm experience, so there will be no cooking tonight. And it was a long errand day. Took pap to get a new and valid passport for our trip to Prague this winter. That place was a zoo!
                            I've tried to post pics and a write up of the KHB, but my net connection is being a turd and it's not posting--I'll try later :)
                            As long as we don't get the haboob (dust storm) that's a possibility. But it's fun to say haboob.

                            7 Replies
                            1. re: alliegator

                              Good luck avoiding the dust and Thai sounds wonderful. I also agree, haboob is a great word but not a great occurrence I imagine. I look forward to hearing about the KHB which I keep reading as KGB...I hope you don't have information on the KGB, but that might be interesting as well.

                              1. re: fldhkybnva

                                No, no intel on the KGB :) But I have plenty to say about the KHB.
                                And haboob is not that big of a deal for me, because my car is black, I get the garage. Magator and his neutralmobile will be the busy ones tomorrow am.

                              2. re: alliegator

                                I am curious... how did you like the hot brown? I am a huge fan and I think i may be making them soon. That will bulk up my calorie count in a damn tasty way.

                                1. re: alliegator

                                  Ok, The interwebs are more cooperative today, so on with Tuesday's hot brown. I mostly used this recipe with a few tweaks.
                                  http://www.foodnetwork.com/recipes/bo...
                                  It was good, but it didn't blow me away. I think because I was dripping in sweat from making the thing. Bacon, the sauce, broiling, ugh. Much better suited to a winter's day.
                                  I did find the French toast-like egg bread to be a good touch, it made it hold up under the cheese sauce. And I use gruyere for that. Photos below...
                                  Argh! no photos, I can't get them to post for some unknown reason.

                                  1. re: alliegator

                                    This looks like the ideal couple-days-after-Thanksgiving-and-we-need-to-use-up-the-turkey meal :) I think suzigirl mentioned she did that last year.

                                    1. re: alliegator

                                      I had to google what a hot brown was--I've never heard of it before! Sounds like a pretty good diner fare....though for rare occasions only!

                                      1. re: alliegator

                                        The best part of Thanksgiving is the Hot Brown which comes a day or two after. Definitely a cool-weather food for me and worth the wait.

                                    2. I'm still craving food from home, and tonight it's busaba eathai I'm missing. I've made pumpkin curry and a cucumber relish. I left them both to sit whilst I took my toddler to try and catch fireflies in the woods behind our house. We got home just before a massive storm, thunder, lightening, huge bouncing raindrops! I think the weather is better at home than it is in DC!

                                      1 Reply
                                      1. re: helen_m

                                        I had to look up busaba eathai, but it looks like it's a restaurant? Either way, pumpking curry sounds wonderful.

                                      2. Tonight we're having turkey paprikas, which DH prepared while I was stuck late at work. Sides will be rice and some pickled cucumbers.

                                        7 Replies
                                        1. re: ChristinaMason

                                          S is stuck at work still! Glad I made something that gets better for sitting...

                                          1. re: helen_m

                                            That kind of week. Hang in there!

                                            Dinner was great. I should "let" him cook more often.

                                          2. re: ChristinaMason

                                            Sounds great. I love paprika and for some reason never get along to the poultry paprika. I do use it often with shrimp.

                                            1. re: fldhkybnva

                                              One of my favorite dishes. Give it a try! You don't need a lot of carb to eat it with, necessarily, either.

                                                1. re: fldhkybnva

                                                  It's more stew-like, with sour cream, onions, garlic, and more. Check out this thread: http://chowhound.chow.com/topics/743235

                                          3. Made a BANGING Chicken Tinga on Tostadas from Pati's Mexican Table. My husband ate 3 servings and then asked me to pack up 2 more for him to take to lunch tomorrow.

                                            I was going to make green rice as well but there just wasn't enough time to do that as well which was fine. We had lettuce, tomatoes, and avocado on top of the tostadas.

                                            Tomorrow I plan to finish the strawberry-rhuarb pie I started today (don't ask) and try a tequila-shrimp-crema dish I saw on Pati Jinich's blog. The plan is to serve that over green or white rice. We shall see!

                                            5 Replies
                                            1. re: Njchicaa

                                              First someone is talking about hump day and now you are speaking of banging.

                                              Could we please keep this thread at least PG-13 people?!?!

                                              Totally kidding. :-)

                                              1. re: Fowler

                                                Hahaha It was totally unintentional. =)

                                                1. re: Njchicaa

                                                  Mmm Tinga....sounds great Nj. Is this the recipe you used:

                                                  http://www.patismexicantable.com/2010...

                                                  If so, I'll bookmark it.

                                                2. Baked wild salmon with a fresh home-grown basil sauce, roasted asparagus, and quinoa pilaf with spinach, Swiss chard (baby chard from my garden), collards (a few leaves from my garden- the bugs have been feasting on my collards, so most has gone to the bugs), chevre and garlic. Raspberries for dessert.

                                                  14 Replies
                                                  1. re: prima

                                                    Baked wild salmon with basil sauce sounds fantastic - pesto sauce?

                                                    1. re: fldhkybnva

                                                      More of a fresh basil sauce, to serve with salmon that's already cooked. I cut a couple dozen basil leaves into a chiffonade, then added the basil to a quick sauce made of mayo (around 1 tbsp),sour cream (around 2 tbsp), 1 tsp lemon juice, splash of white balsamic, splash of Jamaican hot sauce, and a dash of cayenne. Made sauce for a pound of salmon filets, with a little left to dip of the asparagus.

                                                        1. re: prima

                                                          Ah, I now see I should have read ahead. That's what you get for falling behind on these threads!! Pls ignore my earlier question prima, I see you've answered it here. Your sauce sounds lovely, and I love the kick from the hot sauce & cayenne.

                                                      1. re: prima

                                                        Nice to have basil and chard from your garden prima. How did you prepare your basil sauce?

                                                        In our case it's been the rabbits and the gopher that have been wreaking havoc on the garden. I put out veggie scraps to distract them but they seem to think of my fennel castoffs as antipasti and still feast from my garden when I'm not looking!!

                                                        Here's mr gopher enjoying his antipasti of fennel this morning. He then raced over to my veggie patch and finished off my last lettuce before I could dash out the door to chase him off.

                                                         
                                                        1. re: Breadcrumbs

                                                          I am going to stop complaining about my pesky garden invaders. That's one fat and sassy little critter there. He is cute though

                                                            1. re: Breadcrumbs

                                                              You are too funny BC and I can relate to your problem. My yard is filled with more animals than the average zoo. Everything from badgers to deer and they treat my garden as if it were some type of free grocery store. I planted red onions this year and figured they would go untouched. Um, wrong. Something actually dug them up and ate them. And the animals know they have been naughty because when I go out to the garden to see what they have devoured the animals suddenly have very guilty looks on their otherwise happy faces.

                                                              1. re: Fowler

                                                                Okay, that just made me snort-laugh. Very guilty looks on otherwise happy faces. I swear that the birds watch me to see how I wrapped the tomatoes so they can undo it

                                                                1. re: Fowler

                                                                  Love it Fowler! Too bad we're not neighbours...perhaps you could distract them from my garden!! Like you we too have deer. Also, coyote and foxes.

                                                                  1. re: eight_inch_pestle

                                                                    OMG, too funny eip!! mr bc almost passed wine through his nose when I read your post aloud!!

                                                                2. Not summery in San Francisco. It's cool and foggy, so tonight I made mini frittatas, which I had never tried before.

                                                                  I sauteed 1 chopped onion in some olive oil, then added spinach, dried thyme, salt and pepper. Meanwhile, I beat 4 eggs, and added about 1/4 cup of milk. I also cut some nice feta cheese into small cubes.

                                                                  I greased a muffin tin with cooking spray, then ladled in the egg mixture into each of the tins. It filled 11 of the 12 (which is like the story of my baking life). Next, I added the pieces of feta, and then the spinach/onion mixture. I baked them for about 12 minutes at 375 degrees, until the tops had just set. I let them cool for about 15 minutes, and then they came easily out of the muffin tin.

                                                                  They tasted good (probably thanks to the good quality feta), and had a light fluffy texture. I ate them at room temperature, and I'll probably try them either cold or reheated tomorrow at breakfast!

                                                                   
                                                                   
                                                                  9 Replies
                                                                  1. re: Dave MP

                                                                    Those sound awesome! If I could stand to turn on the oven, I'd be making those right now!

                                                                    1. re: Dave MP

                                                                      They're perfect for breakfast bites, Dave. Did you sauté the spinach before adding to the egg mixture?

                                                                      1. re: LindaWhit

                                                                        Just ate one cold for breakfast and it was great!

                                                                        And yes, I sautéed the spinach with the onions (and thyme, pepper, salt) and then added the cooked mixture to the tins w/ the egg and cheese.

                                                                          1. re: LindaWhit

                                                                            Well, I did eat 4 last night. Plus a salad and a pasta dish.

                                                                          2. re: Dave MP

                                                                            I make a very similar recipe Dave but mine includes mushrooms and green onions. For anyone interested, here's a link to the recipe for Mini Spinach and Feta Frittatas...you can adapt the veggies to your taste:

                                                                            http://www.canadianliving.com/food/mi...

                                                                            I had a chuckle about your 11 vs 12 comment Dave. I suffer the same challenge w baking as well!!

                                                                        1. re: Dave MP

                                                                          I love the mini-ness of them. Makes for tidy leftovers! what a great idea.

                                                                          1. re: Dave MP

                                                                            Another delicious meal on the WFD!

                                                                            1. The basil plants are growing about 1cm a day, so last night we had salmon (grilled) with pesto, home grown potatoes and broad beans (last of the beans - sob!). Followed by the Ottolenghi (am having a bit of an Ottolenghi moment!) ricotta pancakes from the Guardian last weekend with mixed fruit compote. Yum!

                                                                              http://www.guardian.co.uk/lifeandstyl...

                                                                              And it's still hot and sunny in UK!

                                                                              1. Last night, it was summer simplicity itself: a grilled T-Bone steak and a lemony arugula salad. Husband also had a "baked" potato which he cooked in the microwave and finished on the grill.

                                                                                Today, my son leaves for Poland where he will be representing the US in the World Junior Squash tournament with more than 37 countries sending players. So, that means that the next 11 days will be an empty nest preview featuring dinners for 2. That will be interesting...

                                                                                10 Replies
                                                                                1. re: roxlet

                                                                                  Party @ roxlet's and rjbh's! CANNONBALL!!!! :-D

                                                                                  Congrats to your son and good luck to him in the tournament - what an accomplishment!

                                                                                  1. re: LindaWhit

                                                                                    CANNONBALL. lol!

                                                                                    "It's a little harsh, but here...cannonball it..." :-)

                                                                                    http://www.youtube.com/watch?v=Amxcmp...

                                                                                  2. re: roxlet

                                                                                    That's awesome Rox! Good luck to him!

                                                                                    1. re: roxlet

                                                                                      Sound like a great stick to your ribs dinner to send your son of on a long trip with in his belly.
                                                                                      Congrats on his accomplishment. I wish him safe travels and the best of luck in the tourney!

                                                                                      1. re: alliegator

                                                                                        Only he was working, and then playing squash, and I didn't pick him up until 10:15. He had already eaten at the courts--pasta--so he didn't have our dinner!

                                                                                        1. re: roxlet

                                                                                          Love the sound of your salad roxlet and very best wishes to your talented son. Let us know how he makes out in Poland.

                                                                                          1. re: Breadcrumbs

                                                                                            Oh, we know he won't do that well -- the American boys never do. He is a HS student who plays squash, and many of the international players (Egyptians in particular) are full-time squash players who mainly do a correspondent HS course. So far, he hasn't had any Polish food, so I'm looking forward to that report from him!

                                                                                            1. re: roxlet

                                                                                              It sounds as though it will be an incredible experience for him roxlet. Let us know what he thinks of the Polish food when you get a report!!

                                                                                        2. Dinner tonight will be grilled salmon served over a bed of sautéed spring onions, kale and rainbow chard. It’s nice to back in the kitchen after a crazy week/weekend. Just wish this NE weather would cooperate. Rain rain go away!

                                                                                          1. Tonight will be leftover spring pea soup w/ croutons and leftover paprikas and rice, unless we go out.

                                                                                            2 Replies
                                                                                            1. re: ChristinaMason

                                                                                              CM, you're soup sounds terrific and you've reminded me that I'd clipped a recipe for pea soup with lobster that I must dig out. I picked up some peas at the farmer's market yesterday and we must be getting very close to the end of the season so I really should make this dish. Thanks for the inspiration!

                                                                                              1. re: Breadcrumbs

                                                                                                I found it! This will definitely be on the menu soon!

                                                                                            2. I think tonight we are going to have the leftover barbeque chicken sliced over a bag of Caesar salad. We are off for lunch to pick-up what is described as the best meatball sub (or grinder is what they say here) in the area.

                                                                                              1. Tonight is a chicken stir fry since I'm picking SO up at the airport and we won't get home til late. I already mixed up the sauce (half I am using as a marinade for the chicken) which has about every basic asian ingredient under the sun in it... rice vinegar, hoisin, soy sauce, fish sauce, fresh ginger, garlic, and sesame oil. Oh and some honey. Veggies are carrots that I already have chopped up and some sugar snap peas. Stir fry it all up and serve w/ udon noodles. Fast and easy.

                                                                                                12 Replies
                                                                                                1. re: juliejulez

                                                                                                  That sounds really good to me right now. And i have to say not much has sounded good lately.

                                                                                                  1. re: suzigirl

                                                                                                    You can add peanut butter and peanuts to it to it to bulk up the calories :) This is the recipe I'm going off of. I've made it with pork before too. http://pinchofyum.com/hoisin-pork-wit...

                                                                                                    1. re: juliejulez

                                                                                                      That recipe looks delicious. I think it would benefit with the peanut butter for me. I am desperate to bulk up. I am lingering way to close to the double digits on the scale lately. I am sucking down Ensure drinks and eating cubes of cheese for snacks. Yes, it got nasty

                                                                                                      1. re: suzigirl

                                                                                                        Uh, so, on the 4th of july I cubed up a pound of pepper jack to use in a pasta salad but only used about half of it. The rest of it was gone by Sunday :-/

                                                                                                        Maybe making milkshakes would be better than that nasty ensure :)

                                                                                                        1. re: juliejulez

                                                                                                          A milkshake would be nice on my sore throat. Good idea. I have two bananas in the freezer that are calling me now

                                                                                                          1. re: suzigirl

                                                                                                            Have you tried the frozen banana soft serve "ice cream?"

                                                                                                            1. re: fldhkybnva

                                                                                                              If i had ever seen it I would have tried it. I wonder if anyone around me makes it. I would love that.

                                                                                                              1. re: suzigirl

                                                                                                                Here's a link but basically you just throw them in the food processor or blender and let it go http://www.choosingraw.com/banana-sof...

                                                                                                                1. re: fldhkybnva

                                                                                                                  Damn, that sounds super good and simple. Thanks

                                                                                                                  1. re: fldhkybnva

                                                                                                                    OK, my computer must be malfunctioning. I was just reading your comment about getting a cat. Then I did a refresh to see if there were new responses and saw the one about about how one should just throw them in the food processor or blender.

                                                                                                                    I thought what a horrible idea to get a cat and throw it in a food processor or blender.

                                                                                                    2. re: juliejulez

                                                                                                      That sounds really tasty. I have to pick up hubby from the airport tonight as well, but it's pretty early if his flight is on time (7ish).

                                                                                                      1. re: ludmilasdaughter

                                                                                                        Yeah his flight gets in around 630 but by the time he gets through the airport (DIA is huge!) and gets his bag, it's usually like 730 before I can actually get him.

                                                                                                    3. Well today has been another whirlwind, my oh my I'm not having good luck this week. I am still waiting to hear about the tax madness, but in the midst of that this morning as I reached into the couch to grab the remote a lovely mouse decided to climb out! I nearly lost it, well if you ask SO I did lose it. I am at my wits end but not sure what else there is to do. It's an old house so there are holes all over, but it's not fun to live with critters, however cute they may be. Fortunately, I woke up early and was hungry so whipped up dinner for later. I am certainly looking forward to it although very afraid to go home. Dinner will be grass fed sirloin with spinach and artichoke stuffed portabello caps. The spinach stuffing is already made and stuffed so I'll just need to throw the shrooms in the stove and sear the steak so should be a quick and easy dinner. The mushrooms are a favorite recipe of Rachael Ray's which I think I posted about a few WFDs ago. Now if only I could get rid of the mice. I think I would rather pay the IRS than deal with mice.

                                                                                                      21 Replies
                                                                                                      1. re: fldhkybnva

                                                                                                        Ugh on the mice! I totally sympathize. We live in an antique farmhouse and mice are just a way life. There is no way to plug up all the holes! Thankfully they stay mostly in the basement but I freak every times I actually spot one.

                                                                                                        I must have missed the RR stuffed mushroom recipe. Sounds wonderful, off to search….

                                                                                                        1. re: foodieX2

                                                                                                          My landlord has been responsive but that's kind of her take on the isuse as well. I live in a historical rowhouse so I'm not sure there's much to be done and at this point I leave nothing out - all dishes cleaned and put away before and after eating, no trash left overnight. Have you ever had them creep onto furniture? I could perhaps deal with them in the kitchen or on the floor, but now I'm afraid to sit on my favorite couch. I imagine you'd take the risk :) Here is the Rachael Ray recipe, it's pretty similar to others I've found online but works well as a stuffing rather than just spinach artichoke dip stuffed in a mushroom http://www.foodnetwork.com/recipes/ra.... I don't usually use all of the bread or even any sometimes and it still works out well.

                                                                                                          1. re: fldhkybnva

                                                                                                            Ugh, so sorry about your mice! That would really freak me out. My dad has them in his cabin sometimes and leaves little poison snack things for them under sinks, etc... Not terribly humane, but it seems to work pretty well.
                                                                                                            I live with cockroach invasions in S. Carolina, so I know the feeling of just wanting them gone.
                                                                                                            The stuffed 'shroom recipe looks yummy, thanks for sharing.

                                                                                                            1. re: alliegator

                                                                                                              Yea, they are smart critters. Steal the bait from traps, eat the poison bait and just get loopy and a little slow but nothing else, run right over sticky traps. I have to admit they are quite brilliant for such small mammals.

                                                                                                            2. re: fldhkybnva

                                                                                                              The furniture is warm and cozy, so no surprise it was tucked in there. Try a cotton ball soaked in peppermint oil.

                                                                                                              http://www.grandmashomeremedies.com/h...

                                                                                                              And one of the replies on ^that^ thread said "I read somewhere that you can add ½ cup of soap detergent and one tablespoon of Tabasco sauce to one gallon of water. Put the mixture into a spray bottle and spritz this home repellent around the home, as well as nooks and crannies. This is a much desirable alternative to laying down toxic poisons in your home."

                                                                                                              Or get a cat. :-D

                                                                                                              1. re: LindaWhit

                                                                                                                Yeah, a cat! Much better than the poison cakes. I would love to have a kitteh and doggy home, but this just would not work with my wacky dog.

                                                                                                                1. re: alliegator

                                                                                                                  My 125lb lab is petrified of them! My 9lb pom on the other hand is all "come and get me". She stalks the edges of the basement door all winter!

                                                                                                                  1. re: alliegator

                                                                                                                    My terriers (they live w/ my mom) LOVE hunting mice/rats. One found one in her yard and brought it to her LOL. I think you said your pup is a dalmation though so I'm not sure they're hunt and kill types. I know our basset hound would be useless, he'd just want to play with it, he likes anything that moves.

                                                                                                                    1. re: juliejulez

                                                                                                                      Haha, funny about the hunting terriers. I love that breed. Desi is not a hunt/kill type of girl, but she just wants to play. and that could get destructive. Luckily, her brother is an almost 16 year old pug, so my home remains largely intact.

                                                                                                                  2. re: LindaWhit

                                                                                                                    Hmm, that sounds like it's worth a try. Thanks for the link. Actually that's been the recommendation by all of the locals here. Apparently the smell keeps them away even if the cat doesn't grab them. I actually am pondering a trip to the SPCA tonight to investigate. I grew up with a cat so I'm quite familiar and it might be nice to have one around. There are a lot on the site which I'm sure would love a nice warm home.

                                                                                                                    1. re: fldhkybnva

                                                                                                                      I don't know how I would survive without my furry friends. I think looking into adopting is a fantastic idea. You will both benefit

                                                                                                                      1. re: fldhkybnva

                                                                                                                        A nice safe warm home with meat eaters is heaven for kittehs. :)

                                                                                                                    2. re: fldhkybnva

                                                                                                                      thanks for the link! appreciate it. They are on my list once I turn on the oven again!

                                                                                                                      The first winter we were in the house and discovered we had mice we had an exterminator come over to give us an assessment on how to plug up the holes. Not only did he say there really wasn’t an way to do it due to the nature of our natural stone foundation, he also told us we had BATS(!!!) In the basement too. He plugged up what he could and recommended a tight seal on the basement door. We still get them in the main part of the house but have learned to live with them like you have-sealed garbage, all pantry items in tight containers, hospital clean counters (ok sometimes!) and the like. Thankfully they seem to move out in warmer months…

                                                                                                                      1. re: fldhkybnva

                                                                                                                        Oh yikes. I can imagine how frustrating having mice can be. I guess its the trade off for a lovely historical home.
                                                                                                                        Thanks for the link to the mushrooms. They sound good without being over creamy or cheesy

                                                                                                                    3. re: fldhkybnva

                                                                                                                      Oh my. First flies, now mice! At least dinner will be good.

                                                                                                                      1. re: ludmilasdaughter

                                                                                                                        Dont forget the IRS. Fldhwkybnva is having a rough couple of days

                                                                                                                        1. re: suzigirl

                                                                                                                          Yea, let's let it stop now. Also bad news on the car today as well. The dealer didn't call to let me know the part was finally in but that the part is no longer made so now they are scavenging salvage yards to hopefully find a part which of course might not work. At least tomorrow is Friday!

                                                                                                                          1. re: fldhkybnva

                                                                                                                            You poor girl. You just can't catch a break. Jeez!

                                                                                                                      2. re: fldhkybnva

                                                                                                                        Sorry to hear about the mice now fldhky...what a week! I hope you have some wine on the menu for the weekend, it sounds like you could use some R&R.

                                                                                                                        1. re: Breadcrumbs

                                                                                                                          Thanks, I have been resting as much as I can with the new family member prancing around all over. I hope that next week will be a bit better.

                                                                                                                      3. I have a 3:00 PM appointment with the sadist, um I mean dentist, to have two fillings replaced so dinner tonight will be something easy to make and gentle on the teeth. Maybe a double gin & tonic or something along those lines.

                                                                                                                        12 Replies
                                                                                                                          1. re: LindaWhit

                                                                                                                            Linda, you just made not only my day but my week. Thanks for the laughs.

                                                                                                                            1. re: LindaWhit

                                                                                                                              Holy crap, that's funny!!
                                                                                                                              Good luck Fowler, and don't forget some Kleenex to mop the drool off your face when he's done.
                                                                                                                              Healthy chompers lead to more eatin'!

                                                                                                                            2. re: Fowler

                                                                                                                              Your dinner plans sound perfect. Maybe firsts will be so good that you must go back for seconds.

                                                                                                                                  1. re: roxlet

                                                                                                                                    Thanks roxlet for making me feel less apprehensive. LOL. :-)

                                                                                                                                    It could be worse...

                                                                                                                                    http://www.youtube.com/watch?v=WR8tIj...

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Linda, Thankfully I viewed your link AFTER I returned from the dentist.-)

                                                                                                                                          I am glad that you and roxlet know you can post links like that and I will laugh with you. Some of the people here take themselves so unbelievably seriously that one cannot even joke around with them. Not me. I am the first to laugh at myself and always appreciate the humor others bestow.

                                                                                                                                          1. re: Fowler

                                                                                                                                            oh, now, i've found most people on WFD to have a great sense of humor! some are just drier than others, which i appreciate. thank goodness, not like on some other threads!

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              I agree that *most* people that participate in WFD threads have a great sense of humor. There are just some, however, that take themselves intensely seriously.

                                                                                                                                  2. The Thai larb I had last night was absolutely fantastic. The lady that runs the restaurant we favor really knows how to get all her flavors in balance. And, a very pleasant surprise came of it all--I gave some to pap and he liked it! I almost fell off the chair.
                                                                                                                                    So tonight, we're going somewhat Asian again. I've got glass noodles and some beautiful shrimp, I thing I'm going to piece together some sort of cool salad with that and mango, some cilantro and other herbs and veg. I think the way to do Asian with pap is to lay out each ingredient individually, and do the "do you like this?" test.
                                                                                                                                    I'm sure we'll come up with something :)

                                                                                                                                    1 Reply
                                                                                                                                    1. re: alliegator

                                                                                                                                      Wow, very impressive he likes larb. Good luck with tonight's salad.

                                                                                                                                    2. The hubby returns today. He's not a huge mushroom fan so I typically only make them when he's not at home, but I bought some with the intent of making them earlier in the week and that never happened. I really don't want them to go to waste, so I think I'm going to make a mushroom strogonoff. I'll probably grab a rotisserie chicken to go with it. I'm hoping that the fact that there's pasta involved will appease him somewhat.

                                                                                                                                      1. My husband has to be up in NYC at 10pm tonight for work. I'm not sure if he is coming home (1 hour east) and then going to NYC (1.25 hours north) or if he is just heading straight there.

                                                                                                                                        Sooooo.... I pulled a bag of homemade ravioli, a container of marinara sauce, and a couple of breaded chicken cutlets from the freezer. It will be either dinner for both of us or dinner for me and lunch for him. Either way it will be easy which was the plan.

                                                                                                                                        1. Indulged in yet another food orgy at our local Sichuan & cocktail haunt while watching the world go under (yes, another massive thunderstorm.... more like *fish* days of summer). Came home to find the garage door not opening and general darkness. Took us a few to realize the power had gone out on our entire block.

                                                                                                                                          Our friends, who will be spending the next couple weeks scuba-diving in the Caribbean, came over with some candles and we hung out in the semi-dark for a few hours being silly and drinking wine until the power finally came on again.

                                                                                                                                          It ended up being another crazy late night, so tonight will and has to be mellow -- I have a guest gig with my keyboarder in the early afternoon (decidedly not my favorite time for singing) at the local Arts Fest, and thus need to be a good girl tonight.

                                                                                                                                          This will involve having a buddy of ours over for homemade pizza with mozzarella, shiitakes, prosciutto and ..... drum roll.... squash blossoms :-)

                                                                                                                                          I got those at the farmers market on Tuesday, and don't feel like stuffing and frying them today. If we have any leftover, I might try my hand at that on Saturday or something.

                                                                                                                                          Side will be a simple tossed salad with vinaigrette.

                                                                                                                                          World War Z for dessert. Our friend's buying. Nice.

                                                                                                                                          12 Replies
                                                                                                                                          1. re: linguafood

                                                                                                                                            Enjoy the dinner and movie. Will be interested to hear what you think of it (the movie).

                                                                                                                                            1. re: linguafood

                                                                                                                                              Enjoy the dinner and movie, and the pizza! The toppings are a sure winner.

                                                                                                                                              1. re: linguafood

                                                                                                                                                I'm so jealous you have a place that serves Sichuan and cocktails. What a fabulous combination.
                                                                                                                                                Enjoy those squash blossoms.

                                                                                                                                                1. re: Frizzle

                                                                                                                                                  We now have 3 (!) places in a town of just over 100,000 people that prepare very good Sichuan food.

                                                                                                                                                  The cocktail place also serves sushi, hibachi and American-Chinese, and used to have abysmal service, which is why we avoided it for a while. But both barkeepers are brilliant and really know their shit. The sushi is also by far the best in town.

                                                                                                                                                  The Sichuan menu at this place is fairly new, and my friends keep claiming that it's *all* my "fault" this is happening... I have my doubts, but I love it anyway.

                                                                                                                                                2. re: linguafood

                                                                                                                                                  My son loved the movie, my husband did not. I chose not to go to enjoy the peace and quiet. Let me know us know what you thought of it!

                                                                                                                                                  Stuffed squash blossoms are my absolute favorite thing but I have never tried my hand at them. Do you have a good recipe?

                                                                                                                                                  1. re: foodieX2

                                                                                                                                                    I liked it. The zombies were positively creepy, it had a good pace, wasn't too melodramatic and it had some great scenes (on the plane and at the WHO health unit); also, for once people didn't all turn into selfish assholes, as they tend to in most zombie flicks. I am also glad they reworked some of the very, very obvious CGI from the trailers, which looked ridiculously fake.

                                                                                                                                                    I was worried about the running time, but it was entertaining enough that I didn't look at my watch once, which is generally a good sign for me.

                                                                                                                                                    As for the squash blossoms, I do not. They are also one of my favorite appetizers, but I've only had them in restaurants and I am positively intimidated by the idea. I think ChristinaMason made them recently.... I might have to pick her brain or search the interwebs.

                                                                                                                                                    Unless someone here will speak up. Now's yer chance, 'hounds!!!

                                                                                                                                                    They were just ok on the pizza, perhaps too mild to really shine. And maybe splooshing Grace's scotch bonnet sauce generously all over the slices might have had something to do with it :-)

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      I like squash blossoms stuffed with a soft goat or ricotta cheese that is spiked with something stringy like mozzarella. For seasonings, I like the usual: lemon zest, parsley, basil, oregano, though a combination of dill and cilantro is nice with goat and feta and served with a spicy tomato sauce.

                                                                                                                                                      If you don't want to bother with the frying, quesadillas of lightly sauteed squash blossoms are a quick meal I can't get enough of.

                                                                                                                                                      1. re: JungMann

                                                                                                                                                        How do you manage the stuffing not coming out? And when you fry, do you flour, egg wash, flour (or panko) again?

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          I use a piping bag to fill the blossom upwards, pressing the petals against the filling and leaving the last couple centimeters unfilled so I can twist that portion shut. The petals generally stick to the cheese so if you press down on the twisted tops, you shouldn't have much of a leakage problem. Dip in batter (flour, cornstarch, seasoning, soda), fry for a couple minutes to brown and melt the cheese and you're done before the filling has had a chance to escape (though I've had one or two poppers, when I've accidentally broken a damaged petal)

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            I make little balls out of the ricotta/mozzarella/parmesan mix wrap them in basil leaves and pop those in the courgette flower. It really helps to stop cheese leakage.

                                                                                                                                                          2. re: JungMann

                                                                                                                                                            i think the spicy tomato sauce is key actually - my sister and i recently made them with flowers from her garden and while they were good and we had no spillage/breakage, they needed something tart/spicy to counter the fried/cheesy. they have a nice light texture, though, and i'm always bummed i didn't make these while living in Italy. The 2 or 3 times i actually bought some from a veg stand, by the time I'd get them home (it was hot as blazes and i depended on a 2x a day bus) they'd be completely wilted and unusable

                                                                                                                                                          3. re: linguafood

                                                                                                                                                            Thanks for the update. Will add to my netflix list when it comes out on DVD.

                                                                                                                                                            I have been way too intimidated myself so if you do make them let me know and takes lots of pics!

                                                                                                                                                      2. We've had company, been traveling, then came home and husband built a fence. Whew. It is supposed to be 100F here today. We are in the house, with air on, fan going, windows closed up, he has finished his project and is taking a nap.
                                                                                                                                                        I took a couple of boneless pork loin chops out of the freezer, trimmed them (what little there was to trim), and sliced them, not too thin, into strips. I have them marinating in a yogurt-based sauce: yogurt, sweet onion, garlic, paprika, turmeric, cardamom, cinnamon, ancho chile powder, s&p, lemon juice (from my MIL's tree in AZ, I froze the juice), olive oil.
                                                                                                                                                        We'll grill, and serve with plain, brown basmati (Lundberg), and a chopped romaine salad.

                                                                                                                                                        1. dinner out last, dinner out tonight, but i'm looking at this really simple "thai" sausage salad for the weekend, using chinese sausages, as we have all the ingredients on hand: http://eatingasia.typepad.com/eatinga...

                                                                                                                                                          lurrrrvvvvve chinese sausages...

                                                                                                                                                          5 Replies
                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            That looks good! I also love Chinese sausage, but I never know how long I am supposed to cook them for before it's OK to eat them.

                                                                                                                                                            1. re: Dave MP

                                                                                                                                                              i don't think it's very long... we usually chop them up and pan fried, but sometimes chop and mix them into the water when making jasmine rice, so the flavor permeates the rice. great to use the leftovers for fried rice.

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                I love the sweetness of Chinese sausage in fried rice. If I don't use Chinese sausage, I sometimes use chicken-apple sausages, which are pre-cooked and also have the nice sweet/salty flavor.

                                                                                                                                                                1. re: Dave MP

                                                                                                                                                                  Good to know about the chicken apple sausages! I love lap cheong in fried rice, but am not always able to get my hands on some.

                                                                                                                                                              2. re: Dave MP

                                                                                                                                                                The lap cheong are usually already hot smoked so you don't need to worry about cooking them. Just long enough to get some caramelization on the outside is long enough for me.

                                                                                                                                                            2. Tonight will be my first night cooking anything in a few weeks, since I've been honeymooning in Italy and just got home. For about a week while traveling I ate pesto and anchovies every single day. I miss it so much that tonight I'm making pesto with pasta and peas - and mushroom and tomato bruschetta. Also because when we got home the basil and peas had taken over the garden. I sure do wish I could get some fresh anchovies though.

                                                                                                                                                              6 Replies
                                                                                                                                                              1. re: rainbowbrown

                                                                                                                                                                congrats, rainbowbrown! honeymooning in Italy sounds fab. as does your dinner.

                                                                                                                                                                1. re: rainbowbrown

                                                                                                                                                                  Congratulations! I've only had canned anchovies but I hear the fresh and jarred are well worth seeking out.

                                                                                                                                                                  1. re: rainbowbrown

                                                                                                                                                                    What a wonderful place to honeymoon - and welcome to the WFD thread!

                                                                                                                                                                    1. re: rainbowbrown

                                                                                                                                                                      Nice to have you here. Congratulations on your wedding. Lucky you ...three weeks in Italy. Enjoy that meal it sounds nice and fresh

                                                                                                                                                                      1. re: rainbowbrown

                                                                                                                                                                        Mazel Tov!

                                                                                                                                                                        I spent my Luna di Miele in Italy as well, 22 years ago! Still one of the best vacations I ever had. :)

                                                                                                                                                                        1. re: rainbowbrown

                                                                                                                                                                          Congratulations and your dinner sounds wonderful btw. mr bc and I are huge fans of Italy and Italian food.

                                                                                                                                                                        2. The man requested something "fajita like" and since it is National Mojito Day..... there will be mojo chicken and I'm afraid carne asada may have to sub for the usual churrasco since this wasn't planned ahead of time. I took a big stainless bowl out to the garden and filled it with various chilis and peppers. There might be a few skewers of shrimp while I'm at it. The usual veggies will be grilled because that's what happens when you grow them. It took every fiber of my being to NOT pick the eggplants that look ready.... but there has to be something for tomorrow! All will be served with warmed tortillas, crema mexicana, cheese, etc. to be "fajita like."

                                                                                                                                                                          There will be a large pitcher of Mojitos with mint from the garden (I swear it's the best mint for Mojitos EVER.) A stack of Cheap Trick records is ready next to the turntable. It's the man's Friday since he doesn't work tomorrow and it's looking like its going to be a good night.....

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                            "There will be a large pitcher of Mojitos with mint from the garden (I swear it's the best mint for Mojitos EVER.) A stack of Cheap Trick records is ready next to the turntable."

                                                                                                                                                                            Throw in some chocolate and that basically sounds like the ideal night. Have fun!

                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                              I'm one of the few people on the planet that doesn't like chocolate but we do have pistachio gelato in the freezer...

                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                              Mojitos and Cheap Trick...now that sounds like a fun evening weezie!! I won't be able to get "I want you to want me" out of my head now!! Love Cheap Trick!

                                                                                                                                                                            3. Roasted rosemary and thyme chicken, roasted beets, Caesar salad, a new potato salad with radishes, basil and celery, cherries.

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: prima

                                                                                                                                                                                How do the radishes play with the potato salad? I'm intrigued.

                                                                                                                                                                                1. re: gini

                                                                                                                                                                                  I'm sure the radishes and potatoes are very well behaved in the same salad sandbox, gini.

                                                                                                                                                                                  :-P

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    You sure? Those radishes sure to have a peppery temperament.

                                                                                                                                                                              2. I'm using up my two CSA pattypan squash in a "zucchini pizza bite" dinner. Got the link from a friend of mine, and thought it was a great way to use up the squash.

                                                                                                                                                                                I was going to make a salad, but thought a plate of pizza bites would make a nice, light dinner all by itself. (Well, yeah, there IS wine! It is, after, the day after Hump Day and less than 24 hours to the weekend!)

                                                                                                                                                                                My changes (of course I did some tweaking - it IS me, after all!):

                                                                                                                                                                                I added some Aleppo pepper to the tomato sauce (maybe 1/4 tsp. to the 1/3 cup of sauce) to give it a bit of a bite.

                                                                                                                                                                                I minced up some of the mozzarella pearls I had for a salad last week instead of shredded mozz, and chopped up some CSA green onions and sprinkled that on top with some of the homegrown basil. Note - I also ended up cooking for about 5 minutes on each side, as I cut the pattypan squash a bit thicker than 1/4".

                                                                                                                                                                                Quite a very nice, easy, vegetarian meal! (That's two in a row for me, which is unusual! LOL)

                                                                                                                                                                                I'm not as adept at taking photos as Christina and Breadcrumbs, and others are, especially with my old cell phone's camera. But this will give an idea of how they came out.

                                                                                                                                                                                http://www.theironyou.com/2013/07/zuc...

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                3 Replies
                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    aw, shucks. thanks for the photo shout-out. dinner looks mighty tasty.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      Linda I love this idea of making pizza bites with zucchini and yours look fabulous. I'm also very impressed with your camera photos. I'm absolutely horrible with my phone camera and if you looked in my photo file on the phone you'd laugh because I have more photos of feet and nothing (from mistakenly pressing the button) than of anything else. I also prefer looking through a view finder and get messed up if I don't have one so the non-feet photos on my phone tend to be of people without heads or appendages!!

                                                                                                                                                                                    2. Tonight the piggy gets it. Someone "squealed" on him. A nice well trimmed one and a half pound center cut loin filet went into a mixture of olive oil,garlic cloves, rosemary, oregano, basil, onion powder, smidge of brown sugar, rwv, and half a lemon, salt and pepper. I am par boiling red new potatoes and dressing them with maranade and roasting them in the oven. Quicky creamed spinach and dinner is done.

                                                                                                                                                                                      8 Replies
                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        I love that your back with your piggy meals! I hope the meal sits well tonight and that you're officially on the road to recovery. What do you put in your creamed spinach?

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          My quicky version is one box of frozen chopped spinach well squeezed, a very large soup spoon of cream cheese and a heavy glug(1/4 cup) of milk and a half teaspoon of minced dried onion and some badia complete.cooked til cream cheese and milk make a creamy sauce and the onions are hydrated. Go easy on the onion. It goes a long way
                                                                                                                                                                                          Not cheating version
                                                                                                                                                                                          One minced shallot and a minced clove of garlic sauted in butter, a bag of washed baby greens or a bunch of spinach(usually a pound) stemed and thrown into the shallot mix and stirred to start to wilt. A heavy handed splash of cream to cover and reduce on a simmer til thichened. Salt and pepper to taste

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            Thanks! I'm still on the hunt for that Badia, I might have to buy it online.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              You might want to look for it in the Latin section of your grocery store. Not WF though. Pretty sure they won't carry it. Good luck.

                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                              Thanks for both versions, suzigirl! glad you have your mojo back!

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Well it was juicy and tasty to me but my bf said the pork was a bit aggressive in seasonings. I do have a cold so the taste was probably off. My peanutbutter on a spoon for calories and protein tasted a bit flat so, I admit the faux pas on the pork was my fault. I went easy on the oil in the marinade for my tummy and that must be the cause. At least I feel like cooking again

                                                                                                                                                                                          2. Tonight's dinner was all CSA produce - zucchini pancakes with a spinach and heirloom cucumber salad. Delicious!

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                  1. re: whitneybee

                                                                                                                                                                                                    Thanks, all! I've enjoyed lurking on these threads but have never really posted so I'm looking forward to sharing more.

                                                                                                                                                                                                    1. re: whitneybee

                                                                                                                                                                                                      Welcome whitney, nice to have you here. Your zucchini pancakes sound wonderful. We love them, especially with some tzatziki to serve alongside.

                                                                                                                                                                                                  2. Tuesday night, we had a family meal at a local pub to celebrate the nephew's graduation from university (food lousy). Last night, herself & I went in to the city for Cantonese (food good).

                                                                                                                                                                                                    Tonight, a Nigel Slater recipe from Kitchen Diaries 2 - pork chops & gooseberry sauce. Chops are fried in butter, according to the recipe, but I think we'll finish in the oven as they are quite thick. A couple of splashes of cider go in the pan, along with 250g of gooseberries, a little sugar and a few sprigs of oregano (I'm growing that for the first time this year), Lid goes on and it cooks for 15 minutes or so, until the berries collapse and make a sort of lumpy sauce.

                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      I love how you're 'growing oregano for the first time this year.'

                                                                                                                                                                                                      We have oregano up the wazoo in our frontyard, not ever having done anything to make it so. It's taking over....

                                                                                                                                                                                                      8 bushes, easily. Want some? :-)

                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        Nah, the plant is doing OK in a pot and will feed us. I've grown marjoram for years as it's hardy for us but I thought I'd give this a try and see if it comes through the winter.

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          I have oregano in a pot on the windowsill that I couldn't kill if I wanted to. It goes dormant in the winter, but comes blazing back in the spring. I wish I had as much success with other herbs; my DH doesn't care for oregano, so I don't use much of it.

                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                            I have it in a pot in my backyard and I leave it outside all winter. It has been covered in feet of snow and that thing comes back every single year. I almost never use fresh oregano but I have it every spring, summer, and fall!

                                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                                              i first read this as "I have pot in my backyard" and thought "Shhhh, Njchicaa! Don't let the NSA know - they're probably reading us!" ;-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                When the brother in law lived in Mallorca, he had a small construction company. He and his two guys were doing major renovations on a near derelict house. Then the cops turned up and arrested them for growing pot in the garden. Well, someone had planted about half a dozen plants but it wasnt them. Still spent a night in the cells till it got sorted out.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  And here I thought Spain was one of the countries with a more reasonable approach to drugs.... guess Portugal has them beat.

                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                    They moved to the UK getting on 20 years back, so the Spanish approach may be more liberal now. I have it mind that possession of pot for personal use is not an offence (as in the Netherlands) but production and "dealing" is.

                                                                                                                                                                                                              2. re: Njchicaa

                                                                                                                                                                                                                Apparently, it's the wet winters we have that kills it off, not the cold (which surprises me as North American winters are sooooo much colder than ours).

                                                                                                                                                                                                      2. Tonight was adobo chicken - leftovers from last night. A friend of my parents passed the recipe along and the ingredient quantities and process were quite different to the recipe I've used so I gave it a go. It was very light on soy and vinegar and fried the chicken first. Water made up most of the sauce. The chicken was tender but the dish lacked the punch that our usual recipe has.

                                                                                                                                                                                                        Most of the day was spent cooking for the bloke's birthday family dinner tomorrow night. He requested a grilled Vietnamese pork rib dish so the menu became all Vietnamese. Let's just say I've squeezed a LOT of limes and chopped a lot of shallots today in preparation.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                          I've seen adobo recipes that are light on the soy, but this is the first time I've seen one that is light on the vinegar.

                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                            I don't want to be mean about the recipe I was given but there is probably a good reason for that.

                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                            oooh, can hardly wait to hear about the bloke's birthday dinner!

                                                                                                                                                                                                          3. Italian roast pork sandwiches with greens and provolone a la DiNics in Philly. I deviated a bit because I smoked the pork for a few hours before braising.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                              1. re: sbp

                                                                                                                                                                                                                I agree with CM, your meal sounds wonderful.

                                                                                                                                                                                                              2. It finally cooled off enough to garden here yesterday so we bagged the light meal we had planned as pulling weeds and digging holes works up an appetite. I dug out a beef kielbasi from the freezer and made a zucchini casserole with squash and scraps left over from the squash and bell pepper kabobs as it was cool enough to turn on the oven. There was potato salad on the side. Maybe tonight will be the chicken and caesar salad or an omelet. Tomorrow we head to the outer cape and beach and bars in Ptown. Can't wait!

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                  Wild time in those bars in P-town! :-D

                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                    One of my favorite places. We usually go in the off-season but summer can be quite the wild time! Wnjoy!

                                                                                                                                                                                                                  2. Still trying to figure out WFD tonight. I am craving bun so might try to talk my husband into heading over to our favorite Vietnamese place. The boy loves pho so I am sure he will be up for it.

                                                                                                                                                                                                                    I did pull out some of our cow this morning so back up dinner will be steaks. Just hope the rain clears!

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Very jealous. We ended up an asian fusion place last night. I am still craving bun!!

                                                                                                                                                                                                                    1. Woohoo Friday! It's been such a long week for me! I have decided that people and food win over mice so I will be in the kitchen all weekend as usual and will promptly plop on that couch when I get home eek...I have been so occupied that I've failed to plan what is usually a busy cooking weekend. For tonight, I am in the mood for steak but since I haven't been doing much cooking recently there are so many different dishes spinning around in my head. So many good dishes, so little time. Anyone else ever feel that way?

                                                                                                                                                                                                                      I couldn't stop thinking about that little kitten all night. I think I have decided to get it although I am waiting to hear from the landlord for a written letter to bring to the SPCA. Unfortunately they are assured the cat will go either today or this weekend so hopefully I"ll hear from her promptly sometime this afternoon and then kitty can enjoy a fun Friday night at home while SO and I cook away in the kitchen and hopefully find a good movie to watch and toys to play with.

                                                                                                                                                                                                                      1. Some local friends are coming over for dinner and I am using duck that I smoked over apple wood to make quesadillas tonight.

                                                                                                                                                                                                                        Guacamole, chips and salsa for an appetizer and Rioja sangrias for the beverages.

                                                                                                                                                                                                                        Have a great weekend everyone!

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                          Wow. Smoked duck quesadillas. Nice.

                                                                                                                                                                                                                          1. Tonight I'm going to freezer drive and will probably have the last of the chicken and fresh pasta with pesto sauce that I made last weekend. SO is taking a class tonight so he won't be home.

                                                                                                                                                                                                                            We're also heading out early tomorrow morning to Wyoming to go camping with friends, just for one night though. Since we're not really sure what the cooking situation will be, I am going to grill up a couple small steaks tonight and will thinly slice and make steak sandwiches out of them. Mine will have a chimichurri spread, and his will probably have a horseradish mayo. They'll keep nicely in our cooler. I'm home from work today too so I think I might try out these to take for snacks/lunch too http://www.thekitchn.com/recipe-whole...

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                              Those little snacks look very good. I want to try those with some pb&j and some with cream cheese and jelly. I think that would be good

                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                Oh I bet cream cheese and jelly would be good! Or brie... mmmm

                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                  Now you've got me thinking. I have some killer raspberry habanero jam. I bet that with brie would rock this.

                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                    I have to try these NOW! Brie or pepper jelly. The possabilities are endless

                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                  Those sandwiches sound really good. Enjoy the camping.

                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                    They're empanadas without the meat! Love this idea!

                                                                                                                                                                                                                                  2. Last night's dinner took a little detour as we lost power in the early evening. Rather than sit around and wait, we tried a new sports bar. And it was fab! A nice, varied menu, and one of my favorite things: grilled wings. I got the teriyaki variety and they were crispy outside, juicy inside. Just perfect. I picture us there quite a bit in the future. Last night's cool salad plan become the plan for tonight.

                                                                                                                                                                                                                                    1. Surprisingly, while I wasn't a huge fan of the mushroom stroganoff that I made last night, hubby (mushroom hater) actually claimed that he liked it. I felt like it was lacking something. I used half baby bella and half shitake mushrooms (about a pound), onion, garlic, s&p, all sauteed for a bit until the mushrooms were soft, added white wine and let it reduce, and added two tablespoons of sour cream at the end. It was kind of flat. Maybe it needed a bit of stock or something. Oh well.

                                                                                                                                                                                                                                      Dinner tonight is out celebrating one of my friend's birthday. It's at one of my favorite restaurants in town: http://www.gentilesrestaurant.com/Syr.... I'm torn between the linguine with shrimp in a spicy peanut sauce, or the Langoustine Stuffed Chicken. Either way it will be delicious. Lots of friends, food, wine, and laughter.

                                                                                                                                                                                                                                      Happy Friday all!

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                                                                                                                        That is a wonderful sounding menu. Not that my vote counts but the langoustine stuffed chicken breast sounds outstanding

                                                                                                                                                                                                                                        1. re: ludmilasdaughter

                                                                                                                                                                                                                                          I sometimes add a few dashes of Worcestershire to the stroganoff so maybe that might provide the umami you're looking for.

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            exactly what I was thinking: Worcestershire

                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                Oh, that sounds like it might give it the "umph" that it needed. Thanks guys.

                                                                                                                                                                                                                                          2. Yahoo! It's Friday! Looks like I have a whole thread to catch up on over the weekend too!! Can't wait to read about what you've all been cooking.

                                                                                                                                                                                                                                            Yesterday we finally enjoyed a rain and humidity-free day so mr bc was happily back on the grill. Grilled Trout with a Lemon Caper Mayo with a salad on the side really hit the spot. The mayo was delicious (doctored Hellman's olive oil mayo). It's used to coat the fish prior to grilling and then the remainder is served alongside as a condiment. Really yummy.

                                                                                                                                                                                                                                            Tonight it's mr bc's fave - spaghetti and meatballs. Carmine's mb's and sauce pulled from the freezer. I've been craving hummus lately so if time permits I plan to make two different versions. I found a recipe for one where green olives are added and that's really calling to me. Of course the house version too for my change-averse mr bc!!

                                                                                                                                                                                                                                            Happy Friday all!

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                              Yup. Bc's pics are WAY better than mind - so is her dinner last night! :-) Enjoy the catch-up reading, Breadcrumbs!

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                Hah Linda, I've just worked my way down the thread and I thought your pizza photos were terrific. I'm enjoying the thread and as I near the bottom, I'm hoping to find that fldhky has rec'd good news from the IRS. Fingers crossed.

                                                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                                                Breadcrumbs, your meals always look spectacular.

                                                                                                                                                                                                                                                I have noted that you have mentioned "Carmine's" before. If you have read any of my posts you know that I am a hick of sorts so it would most likely not surprise you if I asked if Carmine's is a restaurant or a chef or the name of a book?

                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                  Thanks Fowler, that's kind of you.

                                                                                                                                                                                                                                                  Up to about a month ago I wouldn't of known what Carmine's was either. It's actually a cookbook that I'm referring to and as it turns out, it's a cookbook from a famous NYC Italian American restaurant. I purchased the book on the recommendation of someone here on CH and I've been smitten with it ever since. I can't seem to put it down and have likely made almost 20 recipes from it by now!

                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      Thanks. If both you and roxlet like it, it must be good.

                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                    Carmine's is an Italian-American restaurant chain. There are 2 locations in NYC, 1 in Atlantic City, 1 in the Bahamas, and there's a new one opening any day now in Las Vegas.

                                                                                                                                                                                                                                                    My family loves Carmine's. We go to the NYC Theater District and AC locations a couple of times per year. (1.5 and 1 hours away from here respectively)

                                                                                                                                                                                                                                                      1. The bloke's birthday dinner tonight is for seven adults and two toddlers. The bloke requested a Vietnamese style BBQ pork rib so most of the meal is coming from the same book the pork rib recipe: Vietnamese Street Food. We don't have enough room to sit nine at the table so small eats should work better.

                                                                                                                                                                                                                                                        Apps are:
                                                                                                                                                                                                                                                        Roasted rice and tofu rice paper rolls
                                                                                                                                                                                                                                                        Pork filled deep fried rice paper rolls
                                                                                                                                                                                                                                                        Fried pork and quail egg dumplings (I might steam half and fry half)

                                                                                                                                                                                                                                                        The mains are:
                                                                                                                                                                                                                                                        A mountain of BBQ pork ribs (3kg/6.5lbs)
                                                                                                                                                                                                                                                        Bahn mi - baguettes filled with a Vietnamese style pulled pork (purists forgive me - I had a pork shoulder that needed to be used), pâté, carrot and daikon pickle, fresh coriander, cucumber, red chillies and mayo. These will be a construct your own affair.
                                                                                                                                                                                                                                                        I'm thinking I might need another salad to balance the meat factor.

                                                                                                                                                                                                                                                        Dessert is being brought by the father in law - sticky banana and rice.

                                                                                                                                                                                                                                                        Finally there will be two cakes. I made an orange cake from this thread : http://chowhound.chow.com/topics/415619 but as I am a shocking baker I needed a back up plan and the mother in law is bringing a yoghurt cake which apparently is the bloke's favourite cake.

                                                                                                                                                                                                                                                        There will also be a truckload of wine and even a few beers. Tomorrow which is his actual birthday will no doubt be spent nursing a hangover and grazing on leftovers. Despite his assertion that all the ribs will be eaten on the night I just can't see it happening.

                                                                                                                                                                                                                                                        9 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            Thanks lingua - I'm using your method for cooking the pork shoulder but I changed the dry rub out for a five spice, coriander and brown sugar rub. I'm thinking I'll do the 'BBQ sauce' from this recipe: http://www.closetcooking.com/2010/12/... and decide when I taste it whether it needs the sauce.

                                                                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                                                                            Wow. You have been a busy Frizzle. Happy birthday in advance to the bloke. Enjoy that wonderful sounding meal

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Thanks Suzugirl. I hope it all comes together. Cooking for the in laws is always stressful.

                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                Sounds amazing, you will blow them away!

                                                                                                                                                                                                                                                            2. re: Frizzle

                                                                                                                                                                                                                                                              Great meal! Happy birthday to the bloke!

                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                Friz, that all sounds amazing, lucky bloke and lucky in laws!!! Happy birthday to the bloke!

                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                  The apps were a hit, as were the ribs. The banh mi was a bit average and eyes started glazing over at this point. I think I should have omitted it and just done a salad with the ribs. Everyone squeezed around the table anyway so my standing food idea was a bit pointless. We had the yoghurt cake but skipped dessert. My orange cake didn't make it out of the cupboard.

                                                                                                                                                                                                                                                                  Today we think we might invite some of his friends over for a leftover party.

                                                                                                                                                                                                                                                                  The dish of the night was the quail egg dumplings. Surprisingly good. Hard boiled quail egg surrounded with a pork mince and vermicelli mix and encased in a bread dumpling and deep fried. A little dusting of salt and white pepper to serve.

                                                                                                                                                                                                                                                                2. woohoo we made it! It's finally Friday! I heard potentially good news about the IRS so at least 1hiccup might be over (fingers crossed). No word from the landlord today so unfortunately no little kitten is running around right now. I am courageously sitting on my favorite couch although not very comfortably yet and quite afraid. I'm not sure how long I'll last here but I can't avoid it forever. The week is looking up this afternoon perhaps :)

                                                                                                                                                                                                                                                                  I spent a lovely afternoon browsing aimlessly at the store today and discovered a buffalo ribeye. My favorite Whole Foods always has a random selection of grass fed steak and I usually get a sirloin for Friday dinner but of course they were out today. I spotted the ribeye and couldn't resist. I also couldn't resist the sea scallops which were on sale so I think dinner will be a surf and turf of seared buffalo ribeye and scallops alongside roasted Parmesan and/or Gouda asparagus. I've never had buffalo ribeye but I'm looking forward to it.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    So happy to read about your positive news from the IRS fldhky and I must say, your scallops sound incredible.

                                                                                                                                                                                                                                                                  2. It's FRIDAY!!! FRIDAY!!! FRIDAY!!!

                                                                                                                                                                                                                                                                    :::::::::::::::::klaxon horn:::::::::::::::::
                                                                                                                                                                                                                                                                    **************fireworks****************

                                                                                                                                                                                                                                                                    and the ceremonial pouring of wine. Natch. Like DUH! Would you expect anything less from me? Of course not!

                                                                                                                                                                                                                                                                    A Frankenchicken BISO chicken boobarino was seasoned with olive oil and Williams-Sonoma Meyer lemon & pepper rub. Into a 375°F. oven to roast.

                                                                                                                                                                                                                                                                    Sides were basmati rice, and sauteed CSA Swiss chard with garlic, salt, pepper, and a smidge of lemon juice added at the end. Lemon and pepper was the theme of the night, I guess.

                                                                                                                                                                                                                                                                    Yup. There was wine while prepping dinner. And there was another glass during dinner. It *is* Friday, after all!

                                                                                                                                                                                                                                                                    And then there's I Scream, You Scream, We All Scream for Ice Scream should I want dessert.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Ah, here's the Friday post I always look forward too!! Cheers to you and your Friday wine Linda!! Funny we too were screaming for ice cream and I made a special trip to Baskin Robbins yesterday to pick up a pint of vanilla to enjoy with our fresh berries. YUM!

                                                                                                                                                                                                                                                                    2. I am off the hook tonight. Weeeeee!! My wonderful man has taken pity on my weary virus-dipped ass and went to the store and got dinner provisions. He is at the helm making his version of grilled chicken that he won't give me the recipe for or even the seasonings for. I just know par boiling is involved and that totally freaked me out the first time he made it but hey, a man was cooking... for me. :-) It was totally delicious. So, grilled chicken drumsticks are on the menu along with a small sweet potato for me and a baker for him nuked and finished on the grill and smothered green beans (cheaters version for the man to be able to pull it off simply). He bought a package of cooked bacon when i was really ill and it needs used so smothered green beans it is.
                                                                                                                                                                                                                                                                      Cheaters version-
                                                                                                                                                                                                                                                                      Two guy handfuls of green beans minus the ugly ones that got mixed in there, stemed and snapped(my big contribution)
                                                                                                                                                                                                                                                                      Three slices bacon, chopped
                                                                                                                                                                                                                                                                      Water to cover the beans
                                                                                                                                                                                                                                                                      One chicken bouillon cube or a small tsp of better than bouillon paste
                                                                                                                                                                                                                                                                      Minced dried onions to taste, maybe a tsp
                                                                                                                                                                                                                                                                      Simmer half an hour

                                                                                                                                                                                                                                                                      Butter and sour cream and bacon for his baker. Butter, salt and pepper for my sweet tater.
                                                                                                                                                                                                                                                                      Being sick with a cold ain't half bad when your man is on the ball. I wish this type of lover on everyone here. Kisses to my James.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        Awww, suze, I *LOVE* this post! <3 <3 <3 Can you please clone James for me? And probably make the clone a bit older, so I don't feel like I'm robbing the cradle? Mmmmkay, thanks! :-)

                                                                                                                                                                                                                                                                        Enjoy your dinner.

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          I doubt we are far off in age but I would clone him for you. I just get to keep the original just in case the clone has a glitch. :-)

                                                                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                                                                          Your post is so timely, with the chilly rainy I was just thinking about the smothered green beans that you brought to my life a few months ago. It sounds like a great meal especially as you're getting better and what a catch you have there on your hands! Hold on tight!

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Aside from caughing myself hoarse and having a raw sneezy nose, my tummy is on the mend. And frankly, a good tummy here is a plus. As for the green beans, now you have my cheaters version. But i must add my recipes are by eye. And trust me, I am keeping this man near and dear.

                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                            Nice to be treated to such a lovely meal suzi. Both the meal and mr suzi sound wonderful!

                                                                                                                                                                                                                                                                            I picked up our first green beans of the season at a farm stand yesterday so they'll definitely be part of WFD here at cucina bc this evening.

                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                              It really was a nice treat. He always treats me good when i am ill. Enjoy those green beans. They are one of my favorite veggies.

                                                                                                                                                                                                                                                                          3. Just the oldest boy and I so I made a veggie burger topped with lettuce, home grown tomatoes (yay), avocado, and bean salad. He had spaghettios and a white bagel with butter. We are yin and yang.

                                                                                                                                                                                                                                                                            1. well, the chinese "thai" sausage salad was good, but not great. it just tasted very basic, lacked oomph. the BF followed the recipe exactly; i think we could have made a tastier dressing on our own. i would have liked it hotter, too. the sausage itself was good, of course

                                                                                                                                                                                                                                                                              alongside he made a trumpet mushroom dish with rice noodles, which i thought was better.

                                                                                                                                                                                                                                                                              and at my request, this beautiful watermelon radish showed up mushroom dish. it tasted just like a regular radish, but it's just so purty.

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                Awww, I'm sorry it didn't taste like you wanted it to, it certainly looks delicious!

                                                                                                                                                                                                                                                                                I finally found seeds for those radishes. I like to grow pretty produce, even if it tastes the same.

                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                  thanks!
                                                                                                                                                                                                                                                                                  and i think that's a totally worthy endeavor!

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    mc your photos are lovely. I've never seen a watermelon radish before. How beautiful. Are they huge or do they just have the colour of watermelon?

                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                      thanks BC! They're about the size of a large orange. Pretty huge, compared to regular radish.

                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        Wow, that's amazing mc. I'm going to ask around at our Farmer's Market to see if anyone has tried them. There's one farmer in particular that's always keen to try to grow new thinks we ask for. That's how I can now get my purple potatoes! Hey...wouldn't purple potatoes look nice with those beautiful radishes!

                                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                                  Great presentation and it sounds wonderful.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    Looks fantastic! LOVE watermelon radishes, have only seen them in Oregon and Florida farmers markets, hope they show up here this summer. They make nice bases for canapes and a change from cuke slices for that purpose if you are avoiding crackers and bread.

                                                                                                                                                                                                                                                                                  2. You can tell that summer has arrived in the UK without even looking outside. After only three days of decent weather, the "heatwave" is now a subject for mention in the press with my newspaper this morning running a front page headline "Britons keep cool as temperatures soar". Should get to around 27 here in Cheshire.

                                                                                                                                                                                                                                                                                    I'll be making lamb koftas. Not sure what I'll add to the lamb but probably grated onion and za'atar. We'll eat them wrapped in khobez, with a dollop of houmous (supermarket) and a yoghurt/garlic/mint affair to dunk them in. Alongside, radish also for dipping and we've got jars of mixed torshi, pickled turnips, olives and chilli peppers.

                                                                                                                                                                                                                                                                                    For afters, I've discovered a tin of figs that I've no recollection of buying. We'll have them probably with a dollop of yoghurt.

                                                                                                                                                                                                                                                                                    Needless to say, this is going to get eaten at the table on the back patio.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      Yeah, how long do you think it will be before we're told it's a bad thing?
                                                                                                                                                                                                                                                                                      Tonight we're leaving cycling to allotment to water till as late a possible, then just having cold stuff like smoked fish and cheese with salad. And lots of strawberries and cream. Hopefully also, a chance to do my favourite type of gardening, wandering the garden with the secaturs in one hand and a glass of chilled rose in the other.

                                                                                                                                                                                                                                                                                      1. re: Londonlinda

                                                                                                                                                                                                                                                                                        Have to agree. Nothing better than wandering round the garden in the evening doing a bit of dead-heading

                                                                                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                                                                                        The lamb kofta spices that made the rounds last month were superb I thought, in case you're thinking of trying something new.
                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/9061...

                                                                                                                                                                                                                                                                                      3. Woke up this am feeling the effects of last nights Asian dinner extravaganza. Gyoza, chicken and pine nut lettuce wraps, fried rice and spicy tuna rolls have left me bloated and puffy. Breakfast will be washed down with lots of green tea!

                                                                                                                                                                                                                                                                                        My first tomato looks like it almost ready to eat. Hoping the sun comes out so it can be part of WFD tonight along with our monster steaks and some almost local corn.

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                                          change of plans! A friend and her son are coming for dinner so thought I would upgrade the meal plan.

                                                                                                                                                                                                                                                                                          Starter will be local burrata with roasted balsamic cherry tomatoes

                                                                                                                                                                                                                                                                                          Main will be ginger/soy marinated top round steaks

                                                                                                                                                                                                                                                                                          Sides will be salt potatoes, grilled corn and farm stand salad-hoping to find some interesting lettuce and greens along with some radishes and cucumbers.

                                                                                                                                                                                                                                                                                          Ill make a batch mint lemonade/vodka/st germaine cocktails to start and then open nice red to have with dinner.

                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                            Sounds like a perfect summer evening dinner, foodie - enjoy! Hopefully the weather will hold out. The skies have threatened up by me, but then change their minds.

                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                              How gorgeous do these tomatoes look? Just need a drizzle balsamic which I'll do right before serving.

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                          2. Probably just a veggie stir fry. My first order of business today though is trying to remove a huge vintage port wine stain from my off-white carpeting which I think will be as easy as trying to remove motor oil from the carpet. As I mentioned yesterday, I had some local friends over last evening. I went to bed early because it had been a long week but told them they were welcome to stay and enjoy themselves at a reasonable volume. Which they did and this morning I see why they suddenly became so quiet and quickly fled for the hills. I am still trying to piece together what happened, but it appears that after I went to bed they got into the port and one of them spilled it on my carpeting.

                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                              Won't white wine get red out? It may have to be fresh. Or salt? Motor oil I can handle, that one I'm used to (and thankful we don't have carpet.)

                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                Was it still damp? If it is blot it dry with paper towels and then pour salt over the stain and leave it alone. The salt will soak up the wine. Then mix oxi-clean powder with hot hot water, soak a wash cloth in the solution, ring out and lay that over the stain, blotting gently.

                                                                                                                                                                                                                                                                                                If all else fails, rearrange the furniture? <wink>

                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                  Hi foodieX2, those are great ideas. I am now soaking it with oxi-clean, sprayed it with something called Spot Shot and put some pieces of Italian bread over it to hopefully soak up the stain.

                                                                                                                                                                                                                                                                                                  I was rather upset about this, but your comment to consider rearranging the furniture really gave me a laugh. Thanks. :-)

                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                    Let us know how it comes out!! :)

                                                                                                                                                                                                                                                                                                  2. re: foodieX2

                                                                                                                                                                                                                                                                                                    Yeah, salt while it's still wet/damp (might be too late) and/or club soda.

                                                                                                                                                                                                                                                                                                    Great friends.

                                                                                                                                                                                                                                                                                                  3. re: Fowler

                                                                                                                                                                                                                                                                                                    Try club soda, Fowler. (And major booooo! on the friends who spilled the vintage port and didn't say anything!)

                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                      We've been known to have a wine spill or two here at cucina bc (I'm just sayin'). So much so in fact that we keep a pre-mixed spray bottle of oxyclean powder and water in the cleaning cabinet. It works like a charm. Just spray, let sit for a minute or two then blot up with paper towel. Or an item of the offending guest's clothing!! ; - )

                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                        I think this particular offender needs to offer up his hide to blot up the spill. I'm just sayin'

                                                                                                                                                                                                                                                                                                    2. Well, I guess I should introduce the newest family member - Mr. Kitten. He's currently nameless so hopefully he'll reveal himself in a few days. I learned more about him when I went to pick him up - poor kitty was found 10 days ago all by himself in an alley. He is quite boisterous and comfortable exploring all over the house so far and I imagine he's thrilled to experience a house for the first time.

                                                                                                                                                                                                                                                                                                      I think tonight's dinner will be a swordfish with a tarragon and mustard sauce alongside sauteed spinach.

                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                        Wow. So literally an alley cat. You are a nice person to take him in and care for him.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          I see a chow kitty. He has wishbones on his forehead. What a precious boy. Love that he has swirls instead of stripes.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                            Congrats on the cat, I hope he eradicates those mice for you. He's awfully cute.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                              Sweet kitteh! Great green eyes. So glad it worked out with your landlord.

                                                                                                                                                                                                                                                                                                              I have a feeling your feline friend will go crazy when he smells fresh fish, LOL

                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                AH! He's adorable! (I looooooovvvveeeee kittehs!)