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What's for Dinner #232-The Dog Days of Summer Edition #2 (Through Jul 18, 2013)

Despite the heat and humidity that have had our part of the country in a death grip, this thread is flying by as usual. And here's a little background on the term:

The Romans referred to the dog days as diēs caniculārēs, and associated the hot weather with the star Sirius. They considered Sirius to be the "Dog Star" because it is the brightest star in the constellation Canis Major (Large Dog). Sirius is also the brightest star in the night sky.

So there you have it. Not even fit for dogs, in my opinion! What cool and lovely foods are you enjoying these days?

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  1. It could very well be cold chicken wings and coleslaw leftovers for tonight. Well, maybe I'll gently warm the foil packet of wings in the convection oven. That would add a lot of heat to the kitchen.

    ETA: Oh damn. Today is CSA Day. And I still have sugar snap peas, beets, and Swiss chard from last week. AND I'm going away this weekend.

    Looks like it'll be lots of veggies this week for dinner!

    5 Replies
    1. re: LindaWhit

      Giant omelet, maybe? I'm trying to not use my kitchen much either. Even chopping is too much to bear.

      1. re: gini

        I've got central A/C, plus a ceiling fan in the kitchen, so I can keep relatively cool.

        The omelet or a quiche might be the way to go, depending on the veggies I get today (although I just finished the small amount of gruyere in a 2nd BLT&C for lunch). I'll be asking for ideas either here or on a CSA thread I started a few weeks back. :-)

        1. re: LindaWhit

          I vote for a frittata or quiche as they keep well and can be frozen if you can't finish it.

          1. re: foodieX2

            I vote for all of the above, I love all egg dishes.

      2. re: LindaWhit

        Dinner was the leftover chicken wings and coleslaw. HOWEVER, I did get an overflowing bounty of CSA veg. And with me not being here this coming weekend (on the Cape for a party) I knew I needed to use some stuff up.

        This post on my CSA box uses thread explains all. And I have several days' of lunch!

        http://chowhound.chow.com/topics/9076...

      3. We still have a lot of food left from last night's dinner (shredded pork in ancho-citrus sauce, refried beans, green rice) so that will probably be what we have tonight as well. I'm trying to be better about using leftovers. There are only 2 of us here and I obviously like to cook so unfortunately leftovers get tossed too often.

        2 Replies
        1. re: Njchicaa

          Changed my mind. I remembered that I sent some of the pork in with my husband today for his lunch and he really doesn't like to have the same thing for lunch and dinner.

          I have some ground turkey in the fridge. It was going to be used to make chipotle meatballs, but he made a comment about "Mexican AGAIN?" last night. So I'll just make regular meatballs in marinara sauce and serve that over some kind of pasta. Maybe angel hair.

          1. re: Njchicaa

            Sounds good, you can never go wrong with simple and yummy.

        2. Tonight is an easy and light meal courtesy of Donna Hay. I'm doing the chicken simmered in a tomato basil sauce. I need to pick my basil so it will grow more, so this is a good way to use some of it. It's also not even going to hit 80 degrees here today so it's a good meal for the not so hot weather. Sides will be some steamed fresh green beans, and depending on how much sauce there actually is once I go to make it, I might do a bit of pasta. If there's only a little sauce, I'll just do rolls. This will also be my lunch for the next 3 days too, I think it'll be great as leftovers.

          1. My what's for dinner will span 3 days, as I generally try to stay off the net over the weekends.
            Friday: glass noodles stir fried with shrimp and snap peas, with a spicy sauce of Asian black vinegar, sambal oelek, soy sauce, and sesame oil.
            Saturday: AMY'S BAKING COMPANY was... closed when it was supposed to be open. That's my review. The correct hours are not posted online. We decided on a late lunch instead of dinner, and well, had a great one at a very cool pizza place down the street from it. Chicago style thin crust and garlic bread--yum. Collage below.
            Sunday: Parmesan and saffron rice, Italian sausage and green peppers.
            Good eatin' all weekend long, just have to give ABC another try...

            edit--grrr, it's not letting me post pictures, I'll try that part later.

            3 Replies
            1. re: alliegator

              "AMY'S BAKING COMPANY was... closed when it was supposed to be open. That's my review. The correct hours are not posted online."

              Why does that not surprise me. You still get credit for trying to take one for the team.

              1. re: Fowler

                Like the Terminator, I'll be back.
                To be fair, I realize now that I got the hours from Yelp, not ABC's site. Because that was not working properly :/

              2. re: alliegator

                pics of the ABC experience...
                Oh, for the love of all that's holy, it wouldn't post.
                Goodbye, peacock shelled Dell. You are done.
                Too bad I can't repurpose you to be eaten.

              3. I'm solo this week so I'm subsisting on my CSA stuff, plus a protein pulled from the freezer. Squash stuffed with turkey, pinenuts, etc., steamed corn, tomato salad last night. Curried quinoa salad tonight with pan fried tofu and more tomatoes.

                I'm finding solo dining very relaxing at the moment. May start missing them later in the week...

                1. Pork souvlaki tonight. Boneless "country-style" ribs get their 2-3 hr. bath in olive oil, rwv, oregano, s&p, paprika & garlic powder later this afternoon (between pool time and kickboxing :-D), and will be threaded on skewers and grilled.

                  Side is Greek salad -- tomatoes (they're good, too!!), cuke, green pepper, feta, red onion.

                  Lazy people food.

                  21 Replies
                  1. re: linguafood

                    That sounds crazy good. I need to Greek up my kitchen more often.

                    1. re: alliegator

                      It's so damn easy, and we are big fans of Greek flavors.

                      Good tomatoes (and good Greek feta, for that matter) are pretty essential for a good Greek salad. Tomatoes especially.

                      Wow. I just re-read that sentence. Words of wisdom.... after too many hours in the heat & hot gym.

                      I'll shaddup now '-)

                      1. re: linguafood

                        So... I shouldn't choose the shitty tomatoes? Hmmm....
                        I plan to Greek out soon, maybe tomorrow.

                        In the meantime, here's some food advice I can offer after my workout at senior walking time at the mall: Marie Callendar's frozen mac n cheese is apparently way superior to Stouffers O_o

                            1. re: linguafood

                              I'd say that all looks anything but shitty! Omnomnom...

                            2. re: alliegator

                              too funny, allie, my father had to regain a bunch of weight last winter and he also concluded that Marie Callendar's mac n cheese was the best -- he'd never, to my knowledge, eaten mac n cheese before in his life...

                              1. re: GretchenS

                                I love a good homemade mac and cheese but when I need to get my fix quickly Whole Foods mac and cheese is A-mazing!

                          1. re: alliegator

                            Me too. Every week, I have this simple Greek marinade in my mind for some sort of protein but never get around to it. The plan is a Greek style marinade with Toum. Perhaps, this weekend.

                          2. re: linguafood

                            Made the same meal last week. It's a good combo!

                            1. re: twodales

                              It is. And we had a big fat ear of corn to split between the two of us, which was nice on the side.

                              Gotta get me some more of those maters at the market tomorrow :-)

                            2. re: linguafood

                              Do you have a favorite Feta? I must admit that the only Feta I seem to enjoy are the plastic ones in the regular store. I've tried a few in brine at Whole Foods and I can't seem to find what I'm looking for.

                              1. re: fldhkybnva

                                I'm partial to French or Bulgarian when I eat it "as is", but the TJ's Greek feta is saltier and crumblier, so it works better for salads. I'm really liking that one these days, but I don't know if you have a TJ's in your neck of the woods....

                                1. re: linguafood

                                  French is my fav as well. Valbreso is my top brand

                                  1. re: linguafood

                                    I tried an Israeli feta recently. I never even knew they made it. It was from Costco and I have to say, I really liked it. It has a bit of a creamier quality and a very nice flavor. Not sour like some fetas. enjoy it while I can. You know Costco. Find something you like and it will not be there next time you look for it.

                                    1. re: twodales

                                      I devoted a few weeks to blue cheese sampling so perhaps I'll have a summer feta taste test and see if I can find what I like.

                                      1. re: fldhkybnva

                                        Oh, you'll really enjoy that. I find that I don't really have a favorite feta, but it's rather what my mood is at the moment. I pretty much like them all, but they do have different flavor and texture profiles.

                                    2. re: linguafood

                                      I really liked TJ's brined feta...I think it's Israeli? Not sure. It's great and reasonably priced, too.

                                      1. re: girlwonder88

                                        I think they might have both. The one I tried is the TJ brand and comes two big slices in brine. I think the Israeli one is packed without brine?

                                    3. re: fldhkybnva

                                      Field Hockey, Feta is the Chowhound Cheese of the Month and there is some very good info in this thread. Especially in the link byrd posted.

                                      http://chowhound.chow.com/topics/907440

                                      1. re: Fowler

                                        Ooh, thanks I do remember spotting that earlier this month. Thanks.

                                  2. i have the space heater on under my desk at work today. wore a scarf and fuzzy beanie on my way in. so much for summer. it'll change in a few days....

                                    we're doing leftovers from the chicken last night, and there's some rice from a dinner last week, as well as some pasta dish the BF made himself one night when i was out. may saute up the rest of the wood ears, although i'd like to save them and try my hand at making mu shu pork with them...

                                    17 Replies
                                    1. re: mariacarmen

                                      I *so* wish I could ship some of our 90° weather your way, mc.

                                      1. re: LindaWhit

                                        just send me the 72° degree stuff, LW - i'd be happy with that!

                                        1. re: mariacarmen

                                          No. That I won't give up. Should I ever see it again. :-P

                                          OMG, it really IS cold there - it's 56°!!!

                                          http://www.weather.com/weather/today/...

                                            1. re: LindaWhit

                                              I'm with MC in the cold climate. 37 here right now but at least my side of the world is supposed to be cold at present. I hope it warms up for you MC.

                                              1. re: Frizzle

                                                37 degrees! yikes - winter! i'll stop bitching now - i have 20 degrees on you!

                                                1. re: mariacarmen

                                                  Well, to be fair, Frizzle DOES live in New Zealand - where it IS winter. :-D My CEO just got back from there and said "Yup - it's cold there!" LOL

                                                  1. re: LindaWhit

                                                    yep. no such excuse for this little city by the bay. except of course, that it's a little city by the bay!

                                                2. re: Frizzle

                                                  What the heck is up with that cold?!?! I've got 25 extra degrees for any takers.

                                            2. re: LindaWhit

                                              Agreed. It is currently 96 here with a heat index of 105.

                                              1. re: Njchicaa

                                                The forecast for Wednesday just popped up on my toolbar and well it seems it beats Tuesday - a whopping 102F with a few extra exclamation marks. I hope everyone stays cool and hydrated.

                                            3. re: mariacarmen

                                              "i have the space heater on under my desk at work today. wore a scarf and fuzzy beanie on my way in. so much for summer. it'll change in a few days...."

                                              I think someone once said something along the lines of that the coldest winter they ever endured was a summer in San Francisco!

                                              Enjoy your dinner and if you make the mu shu pork in the future I would enjoy hearing your tips.

                                              1. re: Fowler

                                                Mark Twain is the bloke who apparently said that.
                                                Thanks, will do!

                                                1. re: mariacarmen

                                                  How true. I once spent the entire month of August in SF and froze. I had one pair of long pants and one jacket and wore them constantly. They were wearing parkas on the beach! But oh the food... the food...

                                                2. re: Fowler

                                                  I remember coming out of my apt on Fulton Street in a down jacket (June) and being enveloped by a big chilly fog bank rolling down the hill from USF. I hated it. Today, 93 outside and HUMID, that fog sounds mighty nice.

                                                3. re: mariacarmen

                                                  Mu shu pork, mu shu pork, mu shu pork. (Chanting with fork and knife in hand. Or should that be chop sticks?)

                                                  1. re: mariacarmen

                                                    Wow! I am always freezing but read your statement and I think my jaw dropped as it's so scorching hot here that even I've demanded the A/C stay on. The forecast on my toolbar for tomorrow of "Tue: 98F+ HOT!!" keeps taunting me. Stay warm! the pasta with wood ears sounds great. I don't think I've seen wood ears around here, but would love to find them.

                                                  2. I had the very odd experience of running into a perky young tour guide dressed like Lena Dunham leading a group of twentysomethings through my Middle Eastern grocery store in Brooklyn this past Saturday. By now I have become accustomed to the tourists who come to Chinatown to gawk at Asian groceries and squeal at our live fishmarkets, but I am not yet used to overly-friendly vegans in skinny jeans reaching into my canvas bag to ask me what interesting-looking vegetables I am carrying. I worried that carrying my groceries in a Jack Spade bag, the locals might mistake me for this new breed of Brooklyn tourist, but with the heat and humidity turning my curly hair into the type of Semitic 'fro that has united Arabs and Jews through the centuries, I think I got a pass. Thank goodness for mixed genes.

                                                    On to dinner: inspired by DOTM, I pureed cilantro and parsley with spices to make chermoula for mahi mahi kabobs, which constituted our main dish. The excess cilantro went into a bowl of vinegar with garlic and shallots to garnish the molokhia I was hydrating in chicken broth with cinnamon and cardamom. Whole wheat pita chips were the carb of choice and dessert was a generous slice of sour cherry pie with pistachio-rose water ice cream.

                                                    Tonight I have a very sad-looking avocado that needs using, so I think we’ll go with a salad with some sort of avocado cilantro dressing.

                                                    2 Replies
                                                    1. re: JungMann

                                                      I like the sound of your molokhia garnish. I'm still waiting for my dad to give me cooking lesson for his version but it will have to wait until after Ramadan.

                                                      I don't think I would ever get used to over-friendly vegans rummaging in shopping bag. What a strange thing to do.

                                                      1. re: Frizzle

                                                        To be fair, I did have purslane hanging out of my bag, but it was very off-putting to have him tugging on the leaves asking me if they were any one of a vaguely racially insensitive list of "exotic" vegetables. There is a point where enthusiasm for other cultures turns into stereotyping other cultures.

                                                        I remember your Dad's molokhia is heavy on the garlic. I tried to tone mine down because I am bringing it to work for lunch this week and don't want to scare away my coworkers with garlic-scented slime, but it's rather bland without the vinegar.

                                                    2. Linda, thanks for the background. For some reason I mistakenly thought they were called The Dog Days of Summer because it was too hot to do things so people just laid around like dogs. I had no idea the term was actually tied to astronomy.

                                                      Hot and very, very humid here so I am making an all cold, non-cooked dinner. Venison sausage and cheese sandwiches. The sausage is a hard rather than soft sausage. If you know what Summer Sausage is, it is like that but made with venison instead of pork or beef and is served cold. Side dish will be a salad comprised of black beans, corn, red onion, red pepper, avocado and dressed with a simple Riesling vinaigrette. Maybe gelato for dessert if we still have room.

                                                      22 Replies
                                                      1. re: Fowler

                                                        That was roxlet that gave the background on the "dog days of summer", Fowler. I would have guessed the same as you as to the origin. :-)

                                                        1. re: LindaWhit

                                                          Good Lord. The early signs of dementia are manifesting themselves. Next thing I know I will be looking for my glasses only to realize after an exhaustive search that I am wearing them.

                                                          Sorry about that roxlet. Thank you for the background.

                                                          1. re: Fowler

                                                            Don't worry, I do that with a lot of things. Where is my pencil? Oh, there are 4 in your hair. Where is my cell phone? Hmm, it's in your hand.

                                                            1. re: fldhkybnva

                                                              I do the cell phone thing all the friggen time. And the sunglasses on top of my head thing.

                                                              And yes, thanks roxlet, for the history lesson. It also explains why the Sirius XM satellite radio logo is a dog :)

                                                            2. re: Fowler

                                                              I did that once with a pair of earrings. Just about made me lose my mind.
                                                              Currently losing my mind trying to figure out how I'd like to prepare some steak without roasting myself on this very hot day.

                                                                1. re: fldhkybnva

                                                                  Haha, my pap just told me to throw it on the hood of my car!
                                                                  I think I'm going to go with some sort of steak salad, though. Not seared on motor vehicle.

                                                                      1. re: suzigirl

                                                                        That he is. He got a new passport delivered yesterday, and he's sitting there thinking and busts out with "does this mean I can go to Bali?"
                                                                        The food is lovely there, but that'll require some thought...

                                                                        1. re: alliegator

                                                                          Bali? I want to box him up and put him in my pocket. I hope that he gets a trip there if time and finances permits. He is getting a lovely trip to prague though. :-)

                                                                          1. re: suzigirl

                                                                            I plan to discuss it with his doctor on his next check up. He's always wanted to go to Ubud for the artistic and laid back atmosphere. If he does okay with Prague, and his doctor gives a green light, I'll be happy to escort him there. His finances easily permit, and I want him to see what he wants to.
                                                                            He always delighted in the mini photo albums I would make for him of every trip I took and he keeps the Bali one in his room. If we CAN do it, we will. It's important to me.
                                                                            And oh, the seafood, the spices, the drinks.... His mind is so open to new foods and I didn't expect it! But he had always eaten what was placed in front of him. I would love to have some Balinese cuisine on my WFD.

                                                                            1. re: alliegator

                                                                              You, miss alliegator are an exemplary grandaughter and woman all around. Kudos

                                                                              1. re: suzigirl

                                                                                Thank you suzi, that is exceedingly kind. I think if you knew me IRL and saw the dog hair under my couches, frizzy ends, and miss-matched indoor summer sweats, you might think otherwise.
                                                                                But your kind comment is deeply appreciated.

                                                                                1. re: alliegator

                                                                                  Sweetie, I own a cleaning business and have bunnies on top of bunnies under my couch. My mind is made up you are a doll. Lucky paps.

                                                                                1. re: LindaWhit

                                                                                  I will right now, courtesy of one of my recipe friends in the computer :D

                                                                                2. re: alliegator

                                                                                  that is SO GREAT. i really hope you get to go - the sooner the better! and so as not to upset delicate Mod sensibilities, we'll form a Facebook chat group just for people who want to see Allie's papgator in Bali!!

                                                                                  1. re: mariacarmen

                                                                                    All in favor of an FB group, but let us get through Prague first. Good health and sound mind is one thing, but patience for mind numbingly long flights may be another thing, haha!!
                                                                                    All up in the air...
                                                                                    Kinda like my dinner. Mangator was going to pick up some Greek, but he's running waaaay behind.
                                                                                    A bit of ice cream is in order now :)

                                                                                    1. re: alliegator

                                                                                      :( Some of us don't, and won't, Facebook so maybe you can take some pictures of y'all eating to post here.

                                                                                      1. re: weezieduzzit

                                                                                        +1. I don't Facebook either but would love to be privy to the yummies.

                                                              1. Roxlet, I feel for you. There is nothing like days and days of oppressive heat to just zap the energy right out of you. Thanks for the great info about such an oft-used phrase - I never knew! Cool!
                                                                Our WFD last night was definitely not cool - but did utilize the good ole' crockpot, which I suppose you *could* place in other locations than the kitchen if you wanted! It was this recipe for BBQ pulled pork from F&W:
                                                                http://www.foodandwine.com/recipes/sl...
                                                                Wish I had had the foresight to do the Overnight Slaw recipe that accompanied it - would have really been a nice crisp addition. As it was, the pork was amazing (even at room temp - MIL came over for some Mac help after my husband had shredded it - good thing, though, as she ended up taking some home to enjoy as well).
                                                                I am craving some gazpacho for dinner tonight! (Sadly, won't have the time, I am sure - another day this week, I hope!)

                                                                5 Replies
                                                                1. re: ItalGreyHound

                                                                  The pork looks great, thanks for linking it!

                                                                  1. re: GretchenS

                                                                    It's fantastic, Gretchen. Such great flavor. Can't wait to try that slaw!

                                                                  2. re: ItalGreyHound

                                                                    You are so right! I feel like I have no energy whatsoever and can't figure out what's going on but I guess it must be the weather. The pork sounds fantastic!

                                                                    1. re: ItalGreyHound

                                                                      We have an enclosed porch that we don't use that much. In the summer I have the crockpot set up there. It's not really summer-style food, but it tastes good and doesn't heat up the house. works out great.

                                                                      1. re: Bob Loblaw

                                                                        Even in the winter, we have put ours in the garage before...weird, I know...works great though!

                                                                    2. We've been enjoying new patio spaces with the addition of a great privacy fence my husband built last week. We've grilled some simple things (like hot dogs), and some yogurt marinated pork on skewers...
                                                                      Tonight he wants pizza. I didn't want to make crusts, so picked up some Mamamarys or something like that flatbread crusts, we'll do one red meat (sausage, pepperoni, salami), and one white chicken (asiago/romano alfredo sauce, chicken tenders, chopped, spinach), a bit of diced green pepper and onion on both, maybe sweet onion on the red meat and green onion on the chicken.
                                                                      and cheese.

                                                                      1. Holy Moses. Somebody turn this f'ing heat down! Oye. Yesterday was way too hot to cook, so we decided to let someone else sweat our dinner, takeout Chinese.

                                                                        We did manage to grill up a sirloin steak on Saturday, and have some leftovers which I'll turn into a steak salad, loaded with all sorts of veggies, topped up with blue cheese dressing.

                                                                        Tomorrow will probably be dinner out somewhere due to this oppressive heat, but Wednesday, sweet Wednesday. We decided to bite the bullet and purchase central air conditioning. It's being installed on Wednesday. I think I'm going to make a friggin meatloaf or something in celebration.

                                                                        1 Reply
                                                                        1. re: ludmilasdaughter

                                                                          Hallelujah for central A/C. I don't usually feel the need to turn on the A/C for much of the summer, but in this heat it's a must. Your dinner sounds great and is exactly what we had for dinner last night - skirt steak with blue cheese vinaigrette. It was quite refreshing in this weather although I feared turning on the oven to sear it, it cooks so quickly that it didn't make the house too hot.

                                                                        2. I *finally* got the ceviche made and it's a great night for it- hot and I'm swamped with work. A dinner that can be grazed on is perfect. I use halved baby peppers for "scoops" and butter lettuce leaves. There will be chips for the man.

                                                                          10 Replies
                                                                          1. re: weezieduzzit

                                                                            The baby pepper scoops are a great idea! I usually eat my ceviche with avocado bowls but the scoops sound like a lower calorie solution for other times and better than the approach I often take which is to just grab a spoon or fork which can ruin the spirit of the mea.

                                                                            1. re: fldhkybnva

                                                                              Yum...I would love to be able to make a great ceviche and eat it straight out of an avocado!

                                                                              1. re: fldhkybnva

                                                                                I love love love avocados but have eaten so many recently since they're 2 or 3 for a dollar this time of year and the warm weather makes them ripen so fast that I diced the last 3 on the counter and put them IN the ceviche instead of on top or under. I eat Skagenrora in an avocado half for lunch at least a couple times a week in the summer.

                                                                                1. re: weezieduzzit

                                                                                  I want to love avocado. I thought I had finally grown to love it when I had a couple a few weeks ago which were the best tasting things ever but since then it seems I buy soft and what seem like ripe avocados but they don't taste like anything at all.

                                                                                  1. re: weezieduzzit

                                                                                    i'm a huge fan too. usually just plain with salt, but sometimes with sriracha. by my house, they have these teeny ones - the size of an egg, 8 for a dollar!

                                                                                    1. re: weezieduzzit

                                                                                      Oh! One of my faves if I can get the North Sea shrimps. IKEA has frozen ones which is handy. I love the Skagen toast too. We have a Swedish restaurant close by that makes lovely Skagen toast. Brings back wonderful, cozy memories of Goteborg.

                                                                                      1. re: twodales

                                                                                        How are the frozen avocados? The Restaurant Depot sells them, and I always thought that they would be great for a party when you're making tons of guacamole.

                                                                                        1. re: roxlet

                                                                                          didn't she mean frozen north sea shrimps? i've never heard of frozen avocados!

                                                                                          does that mean i can stick some avos in my own freezer and pull them out when i want to use them, and they should be ok? this would be too good to be true...

                                                                                          1. re: mariacarmen

                                                                                            Sorry, I must have misread. The avocados at the Restaurant Depot are peeled and halved. Your avocados are so inexpensive that it's certainly worth an experiment! Please report if you do!

                                                                                          2. re: roxlet

                                                                                            Trader Joe's had bags of frozen avocado halves a while ago. I thought they were disgusting.

                                                                                  2. Even too hot on the tip of Cape Cod to do much. Went to the most disappointing farmers market this morning, Unfriendly natives selling obscenely overpriced goods. Lots of zucchini but not a lot of produce or any eggs.
                                                                                    Went to the pricey local store and got some veg for a hasty pasta primavera which is WFD. We did score a good loaf of french bread and there are chicken sausages from TJ's and wine.

                                                                                    6 Replies
                                                                                    1. re: Berheenia

                                                                                      wow, that farmers market story is surprising! go to mid-coast maine next summer, the farmers there are all very nice and had amazing produce, cheeses, meat, fish and poultry and eggs (chicken and duck) week before last.

                                                                                      1. re: GretchenS

                                                                                        Living in Western Mass has spoiled us. Everyone is so friendly and the 3 Farmers Markets we have tried are reasonably priced and have a good selection- urban, small town and in the giant mall parking lot.. I am going to visit some more established Markets on the upper Cape to see if it wasn't just that particular group. I have a lot more dinners to make!

                                                                                        1. re: Berheenia

                                                                                          I vaguely remember a farmers market in Chatham - ooh! It's today!

                                                                                          http://ediblecapecod.com/farmers-mark...

                                                                                          1. re: LindaWhit

                                                                                            Hope to get there as it was terrific last summer. Pan D'Avignon Bakery is there.

                                                                                      2. re: Berheenia

                                                                                        Oh damn, sorry about the farmers market being a bust. As well as the surly natives. Real good way to get tourists to come back. I mean, it's hot out - we all know it! But don't drive away the business with attitude!

                                                                                        1. re: LindaWhit

                                                                                          What I said to Gretchen and I suppose the heat isn't helping people with attitude. It's usually much cooler in this neck of the woods than it has been for the last few summers. Bar stool time tonight!

                                                                                      3. Pasta Bolognese tonight.

                                                                                        Deb made the sauce over the weekend from chuck I previously ground and froze (still freezer diving). I can't say enough good things about the slow Bolognese process. The kitchen smelled good.

                                                                                        Pasta, the delivery mechanism, will be a fusilli col buco. Pasta and sauce were made for each other. House red to wash it all down. Maybe a cheese board and Porto for afters if necessary. We'll see.

                                                                                        20 Replies
                                                                                        1. re: steve h.

                                                                                          there you go again, making me hungry.
                                                                                          Did you use Hazan's Bolognese recipe? Have only done it once, and it was wonderful. That's a great pasta you chose for it, too. nice tooth.

                                                                                          1. re: mariacarmen

                                                                                            Of course, Marcella rules.

                                                                                            My take is that the pasta is key to this sauce. The fusilli col buco works for us tonight but other (house made) pastas are pretty good, too.

                                                                                            1. re: steve h.

                                                                                              Is that the recipe where you "cook" the meat in milk?

                                                                                              1. re: twodales

                                                                                                Yep. Milk is a key ingredient. I like the way it all comes together.

                                                                                                How did that sailboat race go? :-)

                                                                                                1. re: steve h.

                                                                                                  They just finished today. The wind was under 1 knot for the last 2 days. I bet the insects were not fun.

                                                                                                  One of the slower races. Sat-Tues but not bad for the first go. One doesn't want too much excitement the first time out! Bet their legs are all wobbly. :-P

                                                                                                  2 years ago two sailors were lost in a storm. The first such loss in 103 years. Must give respect to Mother Nature.

                                                                                                  Last I heard, bevvies were being had on the grounds of the Grand Hotel. Thanks for asking

                                                                                                  1. re: twodales

                                                                                                    Much appreciated.

                                                                                                    That would be the Grand Hotel on Mackinac Island? The place goes back more than 120 years. I hear the grog is good.

                                                                                                    I'll be a spectator at the Louis Vuitton Cup next month. I'll be hosting a number of house guests for much of the series (no rest for the wicked). I'll keep the board posted vis-a-vis food and grog.

                                                                                                    1. re: steve h.

                                                                                                      Lucky house guests! That would be a nice event for the hub.
                                                                                                      Maybe if I can get you my email you could advise me on best viewing spots etc. I think he would enjoy the "Flying on Water" exhibit. All depending on if I can drag him away from work for a few days.

                                                                                                      1. re: twodales

                                                                                                        That's the $64,000 question.

                                                                                                        I won't have a solid answer until I've tried a few venues. A lot depends on sight lines, ambience and crowd enthusiasm. Ellison understands digital presentation and showmanship so this race has the potential to be pretty special.

                                                                                                        I'll post on the San Francisco board as I sort through the excruciating details. Emphasis will be on food and drink but I'll backfill with details.

                                                                                                        I'll be headquartered in Sausalito. I rented a modest houseboat for the month of August over a year ago. If you're going, maybe get your reservations in now.

                                                                                                        1. re: steve h.

                                                                                                          Will do as soon as I get off the conveyor belt I seem to be running on lately. Life is crazy...people are crazier! Will have 14 days straight of challenging work. Trying to get stuff done in the middle of all of that. Not much time for food either. Have a great time!

                                                                                              2. re: steve h.

                                                                                                I'm glad to hear that you like the Bolognese recipe. It's on my list and looks delicious.

                                                                                                1. re: steve h.

                                                                                                  My favorite pasta sauce ever...totally worth the time.

                                                                                              3. re: steve h.

                                                                                                Do you make any tweaks to Hazan's recipe? I notice that it does not contain any garlic, and the garlic lover in me just can't picture a red sauce without garlic. However, I want to try the recipe and don't want to screw it up if it's good as is.

                                                                                                1. re: ludmilasdaughter

                                                                                                  Classic Bolognese never has garlic in it, though Americanized Bolognese does. It's a fabulous recipe, and I urge you to try it as written!

                                                                                                  1. re: roxlet

                                                                                                    It's also really not much of a "red" sauce.

                                                                                                    1. re: linguafood

                                                                                                      You're right. People often refer to red sauce with chopped meat in it as Bolognese. Obviously, it's not, but it's a shorthand, I guess.

                                                                                                  2. re: ludmilasdaughter

                                                                                                    Plenty of classic Bolognese recipes use garlic, although usually not very much. I use a Mario Batali recipe that calls for just one clove of garlic. I made it side-by-side with the Hazan recipe a few years ago - here's the write-up: http://chowhound.chow.com/topics/4211...

                                                                                                    Long story short, they're both good, but DH and I preferred the Batali version (specifically the one at this link: http://www.foodnetwork.com/recipes/ma... ) It's a bit richer and meatier than the Hazan, which has a much higher tomato-to-meat ratio and therefore a brighter, more acidic flavor.

                                                                                                  3. re: steve h.

                                                                                                    I made this a couple of nights ago. Used Barilla spaghetti regati. It's wonderful

                                                                                                    1. re: scubadoo97

                                                                                                      Hey steve_h, a friend of mine is headed to Rome shortly. What's the restaurant with the great Carbonara?

                                                                                                      1. re: ChristinaMason

                                                                                                        Roscioli. It's off the Campo de' Fiori.

                                                                                                        Word is out on this purveyor of high-end cheeses, meats and wines so reservations are a good idea. Insist on the back room, not the front or the basement. You'll sit cheek-to-jowl so go in knowing what to expect. Start with the burrata, it's the best in town. The wine list is excellent. They take credit cards but I pay in cash.

                                                                                                  4. Tonight is leftover BBQ. The only effort besides reheating is that i turned the leftover smoked mullet into dip. Saltines and smoked mullet dip, Florida Cracker heaven.

                                                                                                    2 Replies
                                                                                                    1. re: suzigirl

                                                                                                      I love the idea of smoked mullet dip!

                                                                                                      1. re: gini

                                                                                                        Its delicious. Redneck fruit of the gods :-)

                                                                                                    2. My husband was off today and fixed a calzone & antipasto( well what we call antipasto anyways) julienned pepperoni, hard salami, provolone, green & black olives, slivered peppers all doused in a bottled Tuscan type dressing. BUT I think I really screwed up with my first ever caramel apple pie. I cheated and used Smuckers instead of making homemade and I can tell it's gonna be way too sweet. But we'll see. It hasn't bubbled over yet. Covered with foil 20 minutes ago and still a ways to go.

                                                                                                      2 Replies
                                                                                                      1. re: miss_belle

                                                                                                        Hope your caramel apple pie is ok!

                                                                                                        1. re: helen_m

                                                                                                          Well, it didn't turn out too bad. Not particularly juicy like I expected and caramely either even though I used extra . But he can't stay out of it. To me it's just a glorified apple pie with not much glory. I really should have known better than to take shortcuts..lol

                                                                                                      2. Well, dinner's been decided and it'll be a bit heavy. I'm doing stroganoff with mushroom gravy over egg noodles and dilled cucumber salad on the side.
                                                                                                        I wanted to do a nice steak salad, but the approaching haboob is keeping me in casa and not at the store for stuff to make the salad.
                                                                                                        I don't care if I get dusty, but the almobile just had a wash n wax. Harumph.

                                                                                                        4 Replies
                                                                                                        1. re: alliegator

                                                                                                          Turned out to be a good choice, all that dust and now it's raining sideways!! Monsoon season is here!
                                                                                                          Bring on the stroganoff, and beer! This is to be celebrated :D

                                                                                                            1. re: alliegator

                                                                                                              Turned out to be a really good choice, as anything that remotely resembles pap's beloved Česká kuchyně makes for good moods all around. Coupled with the rain, open windows and plenty of beer, it was a fun evening.
                                                                                                              Completely undecided for tonight. We plan to head out for lunch and to the bookstore in a bit, so I'm going to pick through the cookbooks. Maybe something will inspire me.
                                                                                                              As with yesterday's posts, I'd love to post a picture, but my laptop is being a complete turd. Mangator and I will discuss tonight if a professional cleaning or a new one is in order. Fun.

                                                                                                          1. It's not rained all day in DC! So that means grilling... Chicken thighs and drumsticks, and corn plus I've made a potato salad with purple potatoes (they really are purple!) and slaw.

                                                                                                            Leftover raspberry and pistachio friands (my autocorrect wants to correct that to friends, awwww) for dessert.

                                                                                                            3 Replies
                                                                                                            1. re: helen_m

                                                                                                              Raspberry and pistachio friands plus really purple potato salad

                                                                                                               
                                                                                                               
                                                                                                              1. re: helen_m

                                                                                                                ooh, i looked up friand - did you use almond flour in yours?

                                                                                                                love those little purple potatoes.

                                                                                                                1. re: mariacarmen

                                                                                                                  I used pistachio flour instead of almond.

                                                                                                            2. Dinner tonight was at a faux Irish Pub thats tries very hard to be authentic. Locally owned and operated it is also a huge supporter of the local rugby team so we try to support them when we can. Personally I find the food mediocre at best but my husband and son love the wings and my husband is partial to their irish speciality items (and the beer!).

                                                                                                              It was just too damn hot to cook! I am picking up a friends CSA tomorrow since she is on vacation so hoping dinner tomorrow will be something cool and fresh and full of veggies…

                                                                                                              6 Replies
                                                                                                                1. re: twodales

                                                                                                                  my 11 year old is Rugby player. I break out in a sweat before every game!

                                                                                                                  1. re: foodieX2

                                                                                                                    It is such a terrific game. The social aspect is a big part of it too. Great camaraderie!

                                                                                                                2. re: foodieX2

                                                                                                                  By the by, there's two codes for rugby. The original game for amateurs which is the one widely played as Rugby Union - in the British Isles, it's the game generally played everywhere except Northern England. There is also Rugby League which broke away from the original sport in 1895 in England and, a few years later in Australia & New Zealand. League has always been a professional sport and, to my mind, is a faster, more enjoyable game to watch.

                                                                                                                  In both codes, beer features significantly.

                                                                                                                  1. re: Harters

                                                                                                                    Very interesting Harters, I had no idea nor do I have a clue what version my son plays. All we know is that if he makes the team next year we will travel to Wales for a tournament! I have been to London proper buts that is it.

                                                                                                                    Of course now you have reminded me that I have Wales cake in my freezer. They are leftovers from my son's big presentation at school. I do have to say they came out great, I was very proud of him. I think they will be my pre-WFD snack tonight.

                                                                                                                    1. re: foodieX2

                                                                                                                      If the torunament's in Wales, then it's almost a given that it's Union, not League. Good luck to him.

                                                                                                                3. Wow you guys...who cooks more than the WFD gang? Nooo-body!! I swear it was just last night I posted and you're already 61 posts into a new thread!!

                                                                                                                  I love roxlet's backgrounder on the dog days of summer...who knew? Looking forward to reading all about your meals, looks like I have some catching up to do!

                                                                                                                  It's hot hot hot here in TO today so we ditched our dinner plans in favour of take-out and the pleasures of no muss, no fuss.

                                                                                                                  Last night's meal really celebrated summer. We dined al fresco. Kicked things off with some fennel-crusted roasted cauliflower with lemon infused evoo drizzled atop. For our main, mr bc grilled some amazing provimi veal chops that had been marinated in a balsamic vinaigrette. The veggies were so amazing. I stopped at a farm stand and picked up local potatoes, green beans and tomatoes with a recipe from Carmine's in mind. I'd never thought of combining these things but together they were so delicious.

                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                  15 Replies
                                                                                                                  1. re: Breadcrumbs

                                                                                                                    Are you sure you aren't a food stylist? I don't just want to lick the screen, I want to eat my tablet. Amazing looking meal.

                                                                                                                    1. re: suzigirl

                                                                                                                      suzi thank-you so much. I'm just catching up reading some posts. That's very kind of you! I was just lucky the food landed well on the plates that day. mr bc is always anxious to eat so I'm always racing to snap a few shots before he digs in!!

                                                                                                                    2. re: Breadcrumbs

                                                                                                                      Yum! I love the sound of fennel crusted cauliflower in particular.

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        bc, that cauli looks DIVINE. details, please? was it dried fennel, as in a jar, rather than fresh?

                                                                                                                        1. re: mariacarmen

                                                                                                                          Hi mc, sorry to be so late responding...I had a lot of catching up to do!! It was a layering of fennel. I toasted some fennel seeds in a pan then poured the evoo over top so it became infused w the oil from the fennel seeds. I tossed the cauliflower in this oil w the seeds then sprinkled in some ground fennel I'd whizzed up in my spice grinder (old coffee grinder). Finally I finished the dish with a drizzle of lemon-infused evoo and a dusting o fennel pollen which is my guilty pleasure due to the cost. A little goes a long way though and if you're a fennel lover then it really is a must.

                                                                                                                          1. re: Breadcrumbs

                                                                                                                            thanks BC! that sounds divine. ooh... i haven't splurged on fennel pollen... yet.

                                                                                                                        2. re: Breadcrumbs

                                                                                                                          As usual, gorgeous! What kind of camera do you use? Also, I often see veal in my store but have only had it Wienerschnitzel style where the crusty coating is the highlight. When it's on sale I often question buying it, how would you describe the flavor? I've only read that it's quite mild so never knew if it was a good buy vs. say just buying chicken which is also pretty mild and takes on whatever flavor you add.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            Apologies for the late response fldhky, just catching up on old threads. First of all, thank-you!

                                                                                                                            As for veal, the flavour is indeed quite mild and that' actually why I prefer it to beef (and mr bc prefers beef for the stronger flavour). I particularly like provimi veal because it has a delicate, sweet flavour. Also appealing is the texture of veal, it's very tender and juicy. If you do have an interest in trying veal, I'd say a bone-in chop is a great way to start since you'll get some nice flavour from the bone as well.

                                                                                                                            1. re: Breadcrumbs

                                                                                                                              Wow, you have marvelous timing. I was just Google searching as I'm planning to go Wegmans tonight and they have an assortment of veal - cutlets, rib chops and loin chops and I was pondering if it would be worth the price. I'd love to try it but I am often disappointed by really mild meats. I do enjoy chicken breasts actually but really mild white fish is not really worth it for me. If it's got more flavor than say something like cod than I think I might enjoy it.

                                                                                                                              1. re: fldhkybnva

                                                                                                                                Please report back if you do try a chop fldhky. I particularly like the chops grilled. They were wonderful marinated in the balsamic vinaigrette as I did above but my absolute favourite way to enjoy them is to simply rub them with garlic (a clove cut in half) then brush w evoo and give them a dusting of S&P as you would a steak.

                                                                                                                                They're also great when dusted with porcini powder prior to grilling but then you don't taste all the subtleties of the natural flavour of the meat.

                                                                                                                                1. re: Breadcrumbs

                                                                                                                                  I will do, now the decision is loin or rib. Do you have a preference? Unfortunately my Wegmans has both...decisions, decisions.

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    I do like both but I think the loin (t-bone) is my favourite.

                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                      The veal chops were outstanding! I usually keep it simple with steaks and chops and really wanted to taste the flavor of the meat so I kept is simple with salt and pepper, sprinkle of garlic powder, seared and finished in the oven and topped with herb butter. Wow, thanks for the recommendation! They were deliciously tender and juicy and gnawing on the bone was a lovely treat.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        fldhky I'm so happy you enjoyed them!! Thanks so much for reporting back and I'm delighted you didn't find them bland or too mild. They really can be quite delicious!

                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                          They were mild but for some reason I didn't get the feeling of mild in that "not worth eating/no flavor" sort of mild which is my usual feeling about other mild meats like white fish. It was a mild, hmm, ponder...that mild is subtly brilliant.

                                                                                                                        3. DH made dinner: breaded pork chops w/ cauliflower-turnip puree, creamy crimini sauce, and buttered corn on the cob. It was delicious.

                                                                                                                          6 Replies
                                                                                                                            1. re: ChristinaMason

                                                                                                                              really, how dare you!

                                                                                                                              :) it sounds really good. i am craving buttered & salted corn on the cob - no matter that the corn now is already good enough to eat plain.

                                                                                                                              1. re: mariacarmen

                                                                                                                                To me, it's almost too sweet without the salt for counter-balance. Must be that newfangled GMO corn. Harrumph.

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  I know what you're saying. I love cotc, but it's been too sweet for me as well. Only ample amounts of butter & salt can save it.

                                                                                                                                  1. re: linguafood

                                                                                                                                    Just butter, no heat? Add some parmesan cheese, chile, lime juice and cilantro and you have a serious sweet and spicy snack. I've also had corn with sambal mayo and shredded coconut that capitalized on truly sweet corn.

                                                                                                                                    1. re: JungMann

                                                                                                                                      I'm pretty conservative when it comes to corn. I know of the whole lime, crema, etc. thing, but for me it's butter & salt.

                                                                                                                                      Perhaps one of the very few things about which I consider myself conservative :-)

                                                                                                                                      Well, corn .... and cheeseburgers.

                                                                                                                          1. Tonight was a bit carb heavy for me. But I have been eating mostly vegetarian for the past week just to switch things up.

                                                                                                                            I made some thin pasta and topped it with roasted eggplant, tomato, mushroom, olive and a fresh, thin sliced new garlic bulb from the garden. Parm and fresh basil all over the top. Glorious.

                                                                                                                            The side salad was greens with figs, walnuts and bleu cheese with a simple walnut oils and pear vinegar dressing. I haven't had a fully loaded Mediterranean meal in months (i usually cook Asian) it was tasty!

                                                                                                                            4 Replies
                                                                                                                                  1. re: sedimental

                                                                                                                                    The salad sounds especially delicious! Worth all those carbs ;)

                                                                                                                                  2. Last night was a big pot of refried beans with rice and tomatillo salsa made into burritos. Tonight was leftovers made in to burritos. Tomorrow? Maybe nachos.

                                                                                                                                    1. I just bought an ice cream maker, after wanting and wanting for aaaages. So dinner will be perfunctory, but dessert is going to be ginger and honey ice cream with black pepper and balsamic roasted cherries. :D

                                                                                                                                       
                                                                                                                                      3 Replies
                                                                                                                                        1. re: mariacarmen

                                                                                                                                          :::shoving mariacarmen aside to get some of that ice cream::::

                                                                                                                                          I don't know you, musictheory, but I think I love you. LOL!

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            And I outrun you all, grab the ice cream, and my Inspector Gadget helicopter thing comes out of my head and flies me away with it!
                                                                                                                                            That looks supa-fabulous!

                                                                                                                                      1. The boyfriend is calling this "reclaimed chicken" and insisted i post the pic because he'd made it all new(even though it's leftovers from last night!) funny boy...

                                                                                                                                        so he simply reheated the chicken but of course plated it much more prettily than i did, and set it on a puddle of the sauce that came in a can of garbanzos he opened last night to make hummus - it's just called "sauce" on the can, and he bought it by accident, thinking it was just plain garbanzos. turns out it's a mixture of pumpkin(!), tomato sauce, bell pepper, spices, etc. it's actually really pretty tasty. he also took his leftover pasta dish and turned it into a frittata, with those wonderfully sweet cherry tomatoes and kalamatas. and then a salad with more of the beautimous watermelon radish, and he copied my version of tahini dressing, which was just tahini, lemon juice, olive oil and salt. everything was extra delicious. (of course, i was extra hungry having just come from the gym.)

                                                                                                                                        that salad - i hate when i can't get a photo to rotate and stay.

                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                        1 Reply
                                                                                                                                        1. re: mariacarmen

                                                                                                                                          Love the name of the chicken. Nice meal!

                                                                                                                                        2. Inspired by last night's mash-up meal I'm going with another 'fusion' dish tonight.

                                                                                                                                          It's what I call mutant miso. I add lime and ginger to my soup (a Sam F tip) and then I throw in some fresh coriander and sweetcorn. It's one of my favourite soups especially if I'm feeling a bit run down. The bonus is that it's one of our meals the toddler eats so for a change I don't need to cook two meals.

                                                                                                                                          I also always leave a bit of soup in the pot after dinner and cook more sweetcorn in it, then add more small tofu cubes. That sits overnight and I drain off the soup the next day and make miso marinated tofu and sweetcorn fritters with the leftovers. They are darn tasty and almost better than the soup.

                                                                                                                                          4 Replies
                                                                                                                                          1. re: Frizzle

                                                                                                                                            Oooh miso soup! I have had a jar of miso for months and apparently SO used it for lunch a few days ago to make miso salmon. Of course, he tried it when I wasn't around :) I'd love to make miso soup. Do you have a good recipe? I have no idea on proportions but I'm sure I could google something but thought I'd ask.

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              I do it by taste at the moment as I'm getting used to new brands. I cheat by using dashi in a sachet. I dissolve this in hot water in a bowl and in a separate bowl I stir red miso paste with water (it's easier to get it to a paste in a small container than try and dissolve the miso in the pot of soup). I then heat water in my soup pot and add some of the miso and dashi and keep tasting it and adjusting it as I go. Dried wakame and sweetcorn is added and cooked for a while, then I add cubed soft tofu, grated ginger and finely chopped coriander stalks. That gets another five minutes before coriander leaves, sliced spring onions and lime juice is added right before eating. I never boil the soup during cooking btw, I read somewhere you shouldn't but I can't recall why.

                                                                                                                                              1. re: Frizzle

                                                                                                                                                wow, this sounds great. I might make a pot for lunches next week.

                                                                                                                                            2. re: Frizzle

                                                                                                                                              I eat miso soup all the time and I never thought to put lime in it! Wonderful ideas there, Frizzle!

                                                                                                                                            3. The other night I grilled some shrimp to serve over black beans and rice. The marinade consisted of chopped garlic, the juice of a half an orange, evoo, oregano, powdered bay leaf and gujillo pepper,

                                                                                                                                               
                                                                                                                                              1. After the all the talk of squash blossoms last week, I left my home Saturday morning to wait in a line of locavores, foodies and one man in a kilt at the Union Square Greenmarket for 30 minutes in 90+ temperatures for my share of these delicious blooms.

                                                                                                                                                3 days on, the blossoms look immaculate, but I recall squash blossoms are delicate things and ought to be cooked within a day of picking, so that's WFD tonight. I am crunched for time as I'll be home only 30 minutes before I have to head out for a recital so I think the best I can do is saute them with a guajillo-spiked tomato sauce and stuff them into mozzarella quesadillas. Cilantro, dill and feta with a squeeze of lime will go in as well. Hopefully the herbed ricotta mixture I prepared Sunday will last until I get a new batch of squash blossoms to stuff over the weekend.

                                                                                                                                                4 Replies
                                                                                                                                                1. re: JungMann

                                                                                                                                                  I sautéed the leftover blossoms for lunch in some butter & bacon fat. Their flavor is very delicate, so I wouldn't add too much "stuff".

                                                                                                                                                  But please report on the stuffed ones this w/end!

                                                                                                                                                  1. re: linguafood

                                                                                                                                                    Maybe I'll just saute them in ramp butter then. The street cart from which I buy flores de calabaza quesadillas sautees the blossoms in a tomato sauce, which I think works well, but as I'm going to be in a rush, simpler will probably be easier.

                                                                                                                                                  2. re: JungMann

                                                                                                                                                    I'm enjoying the squash blossom banter. It's something I've yet to tackle at home.
                                                                                                                                                    I came across this squash blossom pizza earlier:
                                                                                                                                                    http://slice.seriouseats.com/archives...

                                                                                                                                                    1. re: alliegator

                                                                                                                                                      Now I want tomato sauce in my quesadilla again along with giardiniera peppers!

                                                                                                                                                  3. Tonight's another easy meal, I'm a bit stressed out these days (looking for a new job) so I'm not wanting to make anything complicated it seems. My "comfort foods" are usually just a piece of meat, a veggie, and a starch. It's called "mustard crusted" pork chops but it's really just a pork chop with whole grain mustard slathered on it, then grilled. Sides will be green beans, probably with more whole grain mustard. I was also going to do some roasted new potatoes, but I looked at them this morning and they were all kind of soft and some had sprouted. So, might do a rosemary polenta instead, we'll see what I feel like doing.

                                                                                                                                                    11 Replies
                                                                                                                                                    1. re: juliejulez

                                                                                                                                                      There is something uniquely comforting about a substantial mustard (I do that with pounded chicken breasts.)

                                                                                                                                                      Good luck with the job hunt, I know that's no fun but hopefully it will be very rewarding!

                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                        Yeah I could practically eat whole grain mustard straight out of the jar, so I like it on just about anything.

                                                                                                                                                      2. re: juliejulez

                                                                                                                                                        I love the sound of the "mustard crusted" pork chops. I do something similar with lamb chops and pork chops with Dijon mustard usually and broil them and it's always great. I wish you luck on the job earch.

                                                                                                                                                        1. re: juliejulez

                                                                                                                                                          Sounds like a very good comfort meal. Best of luck with the job search--hope you find exactly what you're looking for!

                                                                                                                                                            1. re: juliejulez

                                                                                                                                                              I am not trying to be a pill, but I thought you liked your job and boss. What changed? Hope that you find a great new job.

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                I do like it and my boss, I like him a lot actually. But lately I've had absolutely nothing to do (the entire week last week the only phone calls I got were telemarketers), and my boss actually told me today (after I posted above) that he's deciding tonight whether or not he wants to close up shop altogether. I find out tomorrow. We've only had 2 deals close in over a year, so the writing was pretty much on the wall....

                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                  I'm so sorry. I hope this job lasts until something better heads your way. Fingers crossed for you Julie.

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    oh sorry about that jj.... i hope you find something you like quickly. working somewhere where you're either bored or don't like the people you work with is the pits. i know.

                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                      I'm sorry to hear that, but best of luck in your search! Fingers crossed!

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        Good luck JJ!! Hope it all works out!

                                                                                                                                                                  2. WFD is leftover stroganoff or pasta primavera with a bagged salad. However I'm still dreaming about lunch yesterday. We went to our favorite casual seafood and sandwiches place (code for deep fried and fattening everything) and I had fish tacos. See how they dwarf hubby's giant hot pastrami! I tried to eat the whole meal but had to give up and come home for a nap.

                                                                                                                                                                     
                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                      You have SUCH a difficult life this week, Berheenia. :-P

                                                                                                                                                                    2. Monday was a blur for me. It was one of those days when I literally can't keep my eyes open for longer than a few seconds. I thought it was just the afternoon lull but it persisted into the evening and I decided to hit the sack at a wonderfully early 730pm. I had my hands full before that with unnamed feline, and so SO whipped up a delicious dinner - seared skirt steak salad with blue cheese vinaigrette. I love blue cheese and last night all I wanted was blue cheese and vinegar so of course SO ingeniously just put them together...duh! In the summer, well let's be honest, all year round I crave vinegar and some days the craving is so intense that I really will only eat something that's vinegary so this meal was perfect to fill my craving and so super quick that we all were able to get to bed early. I can't believe I slept through the night, but I guess my body is telling me it's sleepy.

                                                                                                                                                                       
                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        I've been exhausted lately as well. I think it's the constant heat. My body's just not used to it. That steak looks amazing. I also crave vinegar, especially in the summer.

                                                                                                                                                                        1. re: ludmilasdaughter

                                                                                                                                                                          It's amazing how much it wipes you out. I've been getting pretty adequate sleep, for me at least but feel insanely exhausted. Vinegar is so great especially in summer and just has a marvelous refreshing effect.

                                                                                                                                                                      2. Meeting my Aunt and a few of my friends for pizza before we head to the Paul McCartney concert. I have never seen him before live and I suspect this will be my last opportunity so I am taking advantage of it. So far this tour has received excellent critical reviews so I am optimistic about his performance.

                                                                                                                                                                        2 Replies
                                                                                                                                                                          1. Leftover jambalaya for dinner tonight. I almost tossed the whole batch on Sunday, but two days in the fridge has transformed it to good. Gotta love the melding process. Either that or my mind is tricking me because I feel like having lazy leftovers.

                                                                                                                                                                            1. Cocktails & Sichuan orgy again tonight. Maybe I can refrain from shoving random foods into my pie hole AFTER dinner for a change, since we usually return home fairly stuffed.

                                                                                                                                                                              I see spicy pork belly, pork dumplings, spinach w/ginger sauce, fish with black bean sauce, cumin beef and other delights in our future.

                                                                                                                                                                              We might have some friends bring along some of their mint & can hopefully convince the fab barkeeper to mix us some mean mojitos. Cuz the weather would be poyfect for it :-)

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                Your Sichuan orgies make my drool like a bulldog.
                                                                                                                                                                                Every year for girlfriend getaway, my China suggestion is outvoted. But I'll be damned, vacay '14 will take me there, even if I'm stuffing my face alone!
                                                                                                                                                                                I can see it now, me and my giant ass hot pot, who needs friends?
                                                                                                                                                                                Enjoy your dinner :)

                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                  Central PA is also an option if yer ever nearby '-)

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    That's terribly unlikely to happen :P
                                                                                                                                                                                    But first, I need to tackle this year's getaway to India (holy shots, batman!) and pap's request of Czech Xmas markets... phew!

                                                                                                                                                                              2. I promised to make roasted vietnamese pork ribs from Luke Nguyen's Songs of Sapa tonight completely forgetting that this involved having the oven on for several hours! Anyway they are in now (with my own blend of five spice as I didn't have any) bathing in experimental jasmine tea instead of water.

                                                                                                                                                                                We'll have them with smacked cucumber, burnt ginger beans, bok choy and steamed rice. I can't wait!

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: helen_m

                                                                                                                                                                                  I love Luke Nguyen. I think the man can do no wrong with his food <3

                                                                                                                                                                                2. I ordered pizza tonight. A white pizza with broccoli, tomatoes, and garlic and an order of sauteed broccoli rabe.

                                                                                                                                                                                  I have cubed chuck steak in the fridge that's been marinating in red wine since last night but I have been in a vile mood all day and just don't feel like cooking. I figure another night in the wine really isn't going to make much of a difference at this point.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                    feel better! just call it "aging" the beef.

                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                      Another night in the wine with me only makes me happier, I'm sure that beef is the same!

                                                                                                                                                                                    2. Inspired by lingua's Greek feast last night, we will be greeking out here this evening. But it'll be of the take out variety. I'm a little headache-y from a shift in air pressure and weather, hot and sunny became muggy and cloudy quickly.
                                                                                                                                                                                      So, gathering ingredients and getting the dinner prepared just will wait for another day. A place a bit down the road has a good rep, so we'll give it a go!

                                                                                                                                                                                      1. We just went for a great hike in the mountains, have leftovers in the fridge, pizza from last night, and some pork and rice from a couple of days ago.
                                                                                                                                                                                        I am heading off to the first farmers market and hope to find something good, but no local vendors tonight, not ready yet. There will be a farm there from Oregon.
                                                                                                                                                                                        I'll let you know how it goes...

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: wyogal

                                                                                                                                                                                          Well, that was a crappy market, the truck was late, no fresh produce, only gobs of jam, bread, other baked gods, and crafts.
                                                                                                                                                                                          I went to the grocery store, got some green beans, but will have them tomorrow. I'm having leftover pizza. (chicken, white sauce, sausage, spinach)

                                                                                                                                                                                        2. Tonight's dinner was an adventure in "where did that idea come from?" I had a few boneless pork loin chops which I wanted to use but they looked so puny because they were nearly the same width as height and my carnivorous genes only want cuts of meat that looks intimidating so I decided to butterfly and stuff them. The next thing I know we're enjoying pork loin chops stuffed with Canadian bacon, pesto and Fontina on Portabello mushroom caps. It was quite delicious if I do say so myself, but I have no idea where I got this idea from. It was one of those great nights where you just enter the kitchen and wala! out comes an amazing dinner.

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            Oops, I hit send too early. The giant portabellos this time of year are so enticing that I just love to use them as a base for any sort of dish. It's also a great low carb substitute to amp up the volume of the meal.

                                                                                                                                                                                             
                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              whoa, those look pretty perfect!

                                                                                                                                                                                              (i love when people say "wala" for "voila" - makes me laugh every time for some reason! so, thanks for that.)

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                They were indeed delicious. I've never even thought of that relationship between wala and voila...duh!

                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  oh! sorry, i thought that's what you were doing!

                                                                                                                                                                                          2. still too hot to cook so it was leftover night! We had bits and pieces of ginger/soy marinated steak, chicken/cheese quesadillas, assorted CSA veggies, some potatoes I turned into a quick hash brown and…..wine. Had to have some wine.

                                                                                                                                                                                            1. Italian sausage, roasted asparagus, roasted potatoes, kale with raisins, roasted bell pepper and white balsamic, blackcurrant clafoutis (made with homegrown blackcurrants!).

                                                                                                                                                                                              I used this clafoutis recipe http://www.dailymail.co.uk/femail/foo... for the first time, and it turned out better than my previous clafoutis.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. Nasty hot here.

                                                                                                                                                                                                Chicken thighs were marinated in buttermilk with Cajun spices for eight hours. The chicken was then fried in a cast iron skillet using Canola oil. There was corn on the cob and cole slaw. Beer for me, wine for Deb. Still clearing out the coolerator. NCIS on the plasma.

                                                                                                                                                                                                Stay cool.

                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  What's your mix of Cajun spices? This sounds terrific.

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    It's Emeril Lagasse's Creole seasoning that we blend at home. It has paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and dried thyme.

                                                                                                                                                                                                    Deb also adds extra salt to the buttermilk brine but no sugar. More seasoning is added to the flour before frying.

                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                    This repeat with Ducky in the foreground on the cold case was one of my favorite NCIS episodes.

                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                        Gibbs: "Duucccky?"
                                                                                                                                                                                                        (Ducky continues to explain rather confusingly)
                                                                                                                                                                                                        Abby: (teasingly imitating Gibbs): "Duucccky?" :::Sideways look at Gibbs and a little smile from her.:::

                                                                                                                                                                                                        Love these characters.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Assembling that ensemble cast was brilliant. Pity that Ziva (Cote de Pablo) is moving on.

                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                            Wha'???? Didn't know that. Phooey.

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      you just make EVERYTHING sound SO GOOD.

                                                                                                                                                                                                    2. as per request from the man... meatballs in brown gravy, mashed red skinned potatoes and ginger, orange zest and honey baby carrots. I am going rogue and using bratwurst meat from the butcher. Fingers crossed. The last sandwich from BBQ extravaganza was at lunch today. Still delicious, but i am done for a while.

                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        Speaking of "the man," if memory serves me correctly your SO is the cheese with salmon fan right? Well, I was discussing my weekend eats with a coworker as we are oft to do and he is quite the foodie so he was showing off his culinary school knowledge when another coworker overheard the word salmon and replied "oh I made the best salmon last night, I baked it up and put some American cheese on top." I'm sure we both looked at her with quite interesting looks, but it made me think of you. I eventually responded "well, you like what you like, load up the Velveeta."

                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                          Oh my lord. I thought cheddar was a travesty, but ewwwwww. And i like american cheese

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Yea, I imagined your reaction. I just stood there grinning and she's like "what, it was damn good?"

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              Shudder. And maybe a side of goosebumps

                                                                                                                                                                                                      2. I've been craving brothy soup recently (don't ask me...100 degree weather and all!). Tonight after volunteering I made a humongous pot of Polish kielbasa, kale, and potato soup. Lots of goodies including some fresh corn off the cob and red pepper flake in there. I eat mine with a hearty splash of red wine vinegar.

                                                                                                                                                                                                        We have enough to feed us for the next month or so.

                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                          Your speaking to my portuguese soul right now. Yum to caldo verde-ish soup. Yum

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Here's a virtual bowl coming your way. I like caldo verde a lot, too!

                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                              I would love your recipe for caldo verde. I have so much vinho verde and chorizo in the summer it seems a shame not to do something Portuguese.

                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                I have a method rather than a recipe but here you go
                                                                                                                                                                                                                One medium onion, chopped
                                                                                                                                                                                                                Two cloves garlic
                                                                                                                                                                                                                Olive oil
                                                                                                                                                                                                                Two diced russet potatoes
                                                                                                                                                                                                                Half pound chorizo or linguica, sliced thin
                                                                                                                                                                                                                One lb washed, trimmed, chopped kale
                                                                                                                                                                                                                Two quarts chicken broth

                                                                                                                                                                                                                Sweat onion and garlic in olive oil in a heavy bottom pot. Add potatoes and broth and boil until tender. Meanwhile saute sliced sausage in a skillet and drain. When potatoes are tender smash slightly to thicken soup and add texture. Add sausage and kale to pot and cook until kale is bright green and has gotten somewhat tender. Five or ten minutes. You can add red pepper flakes when you add the broth if you want a kick. Bowl up and grab a hunk of buttered bread for sopping

                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                I'm craving it too because we are in Ptown, known for it's Portuguese soup so think I will buy a bowl of somebody's homemade soup today! I have some local Portuguese sausage (linguica) to add or to use in scrambled eggs.

                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  I crave soup all year round. In fact, it's chili for lunch today.

                                                                                                                                                                                                                2. And dinner was... Subway. I'm partial to the subway melt. I knew going in the mangator's new job would have some late and wonky hours. So, Greek tomorrow, but I'll make my own. For now, taking some brews out to the terrace to watch some storms roll in :)

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                    I love a good storm, sounds like a great night.

                                                                                                                                                                                                                  2. Dessert: (inspired by the ice cream cake thread, this one is lemon)

                                                                                                                                                                                                                     
                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: wyogal

                                                                                                                                                                                                                      Wow! That looks amazing. Tell me more about it - is it lemon ice cream and lemon cake?

                                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                                        lemon pound cake (I cheated and used the Duncan Hines mix, and followed the instructions for poundcake, it adds instant lemon pudding and changes amount of eggs and liquid)
                                                                                                                                                                                                                        Breyer vanilla, and for lemon, stirred in fine lemon zest, lemon extract, and yellow food coloring, topped with cool whip because I had it in the fridge.
                                                                                                                                                                                                                        You can see the discussion on the ice cream cake for 30 thread.

                                                                                                                                                                                                                      2. It's a no-cook night Chez Harters. The fridge groans under the weight of cheese we've bought recently. We'll start nibbling through that along with celery, apple, pickled onions, chutney & bread.

                                                                                                                                                                                                                        That's very much a UK pub classic meal - the "ploughman's lunch". Which sounds as though it should be as old as the hills - but the term only started to be used as a marketing tool in the 1960s, to promote cheese sales)

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          That tidbit about the ploughman's lunch is hilarious. I had always pictured a farmer type sitting down beside his Clydesdale horses and tucking into an array of cheese and pickles. That's some successful and enduring marketing genius.

                                                                                                                                                                                                                        2. And summer stills carries on in the UK (yay!) Too hot to cook much, so last night was butternut squash ravioli with sage butter, with lots of salad followed by something we call Regatta pudding because that's the name of the restaurant where we first had it. It's berries (I used redcurrants, blackcurrants & raspberries) chilled in the freezer till they are almost starting to freeze, then served with hot white chocolate sauce.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: Londonlinda

                                                                                                                                                                                                                            I always call that Le Caprice pudding, because I first had it there. It's a brilliantly easy (but yet impressive) dessert.

                                                                                                                                                                                                                            1. re: Londonlinda

                                                                                                                                                                                                                              And they're classic ingredients for summer pudding (which we havnt made yet this year)

                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                Neither have I. Love summer pudding!

                                                                                                                                                                                                                            2. Last night was steak & mushroom kebabs. The top sirloin was cubed and marinated for about an hour in EVOO, Worcestershire, season salt, garlic salt and black pepper. After an hour, the mushrooms were added and everything was marinated for another hour. Then put on skewers and grilled for about 3 minutes per side. They turned out wonderful. Not very colorful but the taste was great (we used crimini mushrooms). On the side was leftover potato salad and garlic bread. One skewer was just mushrooms since we had so many!

                                                                                                                                                                                                                              I posted pix here: http://chowhound.chow.com/topics/9076...

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                The dinner sounds great! I can imagine the brown plate of goodness. I actually had a coworker comment on my food pictures "uh, where is the color?" Well, the hearty goodness of umami from steak and mushrooms only comes in brown so I'll accept an ugly plate :)

                                                                                                                                                                                                                              2. Very simple, no-cook meals here in the last few days. Monday, we had a Greek salad with left-over rotisserie chicken rjbh20 made on Sunday, and yesterday he grilled a tritip, and I made a lemony arugula salad. I've lost the will to cook. Since we don't have central air, we rely on the very large a/c in the living room to cool the downstairs, and it does a pretty good job overall, unless you start stirring around in the kitchen! Hence, I have no desire to cook, and even less of a desire to bake!

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  On my way to west palm to my home in fla.
                                                                                                                                                                                                                                  Mom's 83rd or 84th birthday. Mom is not cooking. She made reservations!
                                                                                                                                                                                                                                  Happy birthday mom!

                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                    Happy birthday to your mom. And once you've hit 80 I think you're allowed to stop counting. Enjoy!

                                                                                                                                                                                                                                2. Squash blossoms are on the menu again in a cheaters version of manaqish. All it takes is a pita split through the pocket. Brush the craggly sides generously with olive oil mixed with za'atar, mozzarella cheese and squash blossoms and slide it under the broiler until the bread is toasty around the edges and the cheese is thoroughly melted. Keep a bit of harissa on the side if you want a bit of spice.

                                                                                                                                                                                                                                  The purslane that is also begging for my attention will become a side salad with tomatoes, cucumber, shallots and sumac.

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                    Cheaters manaqish. Perfect, you've just solved my what to make for breakfast dilemma. I do mine with za'atar, tomato and fresh mint. A cup of black tea on the side.

                                                                                                                                                                                                                                    So jealous of your purslane. Enjoy!

                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                      JM, do you blanch the purslane? blanch and then cool, for salad? our meximart carries it. I liked it as is, but the BF thought it was too chewy.

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        I use the raw leaves and tips for salad. I don't really mind the "squeakiness" of the leaves. It's kind of like spinach salad.

                                                                                                                                                                                                                                        When I saute purslane, I will include the immature stems, but discard the thick main stem. I've never tried blanching, but I don't see why it wouldn't work.

                                                                                                                                                                                                                                    2. Well as suspected, my company is closing up shop :( So today is my last day. But, I'm getting a bit of severance and I get to keep the sweet laptop they bought me, so things will work out OK. Glad I just stocked up at Costco so I have a freezer and pantry full of lots of yummy food! Not so glad I just bought a new car 2 months ago, ugh. In the end it'll all work out though, I've definitely learned that in my rather short life. I've never been out of a job longer than a month or so so hopefully that trend will continue.

                                                                                                                                                                                                                                      I have a steak defrosting in the fridge at home so dinner will likely be a grilled steak with chimichurri and some grilled zucchini. At the moment I don't feel like eating much but hopefully once it all settles in I will have my appetite back.

                                                                                                                                                                                                                                      16 Replies
                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                        So sorry to hear about your job. Been there, done that. I'll keep my fingers crossed you come up with something soon. And BONUS on the laptop. Dinner sounds great and I hope you are hungry by the time you get home. Good thing you were thinking ahead re: Costco!

                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                          So sorry JJ. At least it sounds like your boss/company is treating you well so that is great and that they like you too, which will go a long with referances. Fingers crossed you find a job quickly!

                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                            Aww, sorry to hear it. It sure can be shocking and stressful, but I have a feeling you'll land on your feet.
                                                                                                                                                                                                                                            Dinner sounds very tasty, once that steak hits the grill, I'll bet you'll be hungry for it!

                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                Ahhh, sorry about the job. But at least the severance will help a bit - sounds like the boss took as much care of you as he could. Good luck in the job search!

                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                  Thanks all. My boss is going to continue the business working out of his home and he said if he can get things going he'll hire me back. Just not super optimistic about that :)

                                                                                                                                                                                                                                                  My BFF is taking me to lunch, and we're going here: http://www.denbisco.com/menu I'm pretty sure that DBC club will get my appetite going. Or maybe the biscuit french toast...or the Cordon Bleu. Anything biscuit like and ridiculously bad for me sounds ridiculously good right now.

                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                    Hope you get another job, soon, but maybe not too soon! Enjoy a week...
                                                                                                                                                                                                                                                    We'll be down in the area next month, going to a concert at Red Rocks, for the first time. Looking forward to it! I've not been in that area of Denver. I might drag my husband down to IKEA, just to take a couple of gag pictures, like whip on an apron and pose in a kitchen set up.
                                                                                                                                                                                                                                                    I may post in Mt. States for some dining recs, stay tuned.
                                                                                                                                                                                                                                                    Have a great week.

                                                                                                                                                                                                                                                    1. re: wyogal

                                                                                                                                                                                                                                                      I'm going to Red Rocks for the first time next week. They do movies there in the summer so a group of us are going to see The Princess Bride. That whole area is really pretty. Ikea is also very fun :)

                                                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                                                      Man, getting fired on the heels of buying a new car is just bad timing all around. I am glad the boss was good to when letting you go. So sorry.

                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                        Enjoy your biscuits! And best of luck to you.

                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                        I'm sorry to hear about your job and wish you the best of luck. I'm sure your positive attitude will get you through and it's quite inspiring.

                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                          So sorry to hear about your job. At least you still have your passion for food and cooking. Nobody can take that away from you.

                                                                                                                                                                                                                                                          Oh man, you've got me craving biscuits now. I'm all over the Franklin.

                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                            Oh dear, sorry to hear about the job. Best of luck for the job hunt.

                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                              sorry about that, jj.... bu there's hoping you get a little time off with the certainty of a new job soon.

                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                I am so sorry to hear that Juliejulez. But I suspect with your intellect and great personality you will have another job in no time at all.

                                                                                                                                                                                                                                                                While I would not advocate people trying to drink away their problems over the long-term, getting rip roaring drunk tonight might not hurt.

                                                                                                                                                                                                                                                                My best wishes to you.

                                                                                                                                                                                                                                                              2. Finally having Greek night at the casita. I was feeling shrimpy, so I googled for Greek shrimp recipes, and this one looks like the one! I'm excited to try it.
                                                                                                                                                                                                                                                                http://www.williams-sonoma.com/recipe...

                                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  That does look good! Will you serve it with bread like they reccomended? I think it would also be great over orzo or angel hair. Let me know how it turns out.

                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    I love this Greek dish, but I've never been able to convince anyone else in my family.

                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                      Really, Roxlet? Looks like a family pleaser to me, but everyone's got their own tastes.
                                                                                                                                                                                                                                                                      FX2, I'm going to do bead and a green salad, to turn on as few burners as possible!

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        LOL! Good point. It is hot as Hades here today too.

                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                              They just don't soak up the sauce very well :D

                                                                                                                                                                                                                                                                      2. re: alliegator

                                                                                                                                                                                                                                                                        That looks great- and like it would use some of the tomatoes taking over the kitchen counter. I bet I could add some eggplant, too.

                                                                                                                                                                                                                                                                      3. Dinner tonight will be grilled cheeseburgers, as we still have two patties of local beef languishing in the fridge. Sharp cheddar & possibly bacon will be topping them, more Greek-ish salad on the side because we have more of those fab tomatoes, and some corn on the cob because durr -- it's summer!

                                                                                                                                                                                                                                                                        Sharknado, sure to become an instant classic, on da tube. And catching up on Venture Bros.

                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          wait is it already released?? I caught a few minutes about it on the Today show and thought it was a new movie.

                                                                                                                                                                                                                                                                          I swear I live in a closet and never hear about anything. Might have to talk my brother into turning on the tube if we are all stuck inside anyway.

                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                            It was on Syfy (sic) recently, but now it's on demand until tomorrow, I believe.

                                                                                                                                                                                                                                                                            I also brought home some of the mint that wasn't turned into mojitos by the bartender yesterday.... to turn it into mojitos at home today.

                                                                                                                                                                                                                                                                            Though judging from this pesky hangover that's been lingering all day, I'm not so sure I want one :-)

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                That's what my man keeps saying.... gah.

                                                                                                                                                                                                                                                                                Betcha I feel better after a massive cheeborger, tho. May even be ready for a mojiiiiiiiiito.

                                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                                            Oh lordy, mangator was watching that the other day. I walked through the room and just had to wonder what the fook was going on there.
                                                                                                                                                                                                                                                                            Enjoy dinner, sounds quite tasty.

                                                                                                                                                                                                                                                                          3. Happy Hump Day (big grin)

                                                                                                                                                                                                                                                                            Well last minute decision! I am braving the heat and heading into Boston for dinner tonight with my BFF, my brother/SIL and few others. Thankfully I am taking the water shuttle and dont have too far to travel after that.

                                                                                                                                                                                                                                                                            I am told we are having GF crepes as a starter and then some kind of lobster-most likely salad. Dining will be inside with the AC as at last check my brother said his deck was 96 degrees in the shade!

                                                                                                                                                                                                                                                                            And yes there will be cocktails and wine. Thank God.

                                                                                                                                                                                                                                                                            1. Not sure yet. We have an Irish session tonight, and we usually just grab a quick taco at Taco John's on the way. But, we have more time today, might just have the pork and rice leftovers. Then, when we get back after, I picked up some sliced baguette and some of that fry-cheese, the stuff like camembert (I think that's actually what it is) with a rind, it's for grilling or pan frying... might sit out on the patio, get out the little grill, have some wine and cheese. I have some red wine to use up, folks and sister got it when they were here visiting last month, a box of red, a box of white, I'm making the red into sangria.

                                                                                                                                                                                                                                                                              17 Replies
                                                                                                                                                                                                                                                                              1. re: wyogal

                                                                                                                                                                                                                                                                                you've baffled me, wyogal - what camembert is fry-able? the only fried cheeses i know of are the haloumi and queso frescos types - not the runny ones like camembert... i'm intrigued....

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Fried camembert is delicious, mariacarmen. It's breaded or battered first, then fried. When I was growing up, the nicest restaurant in town served Camembert fritters with Cumberland sauce. Here's the general idea http://www.foodnetwork.com/recipes/fr...

                                                                                                                                                                                                                                                                                  The Czechs are also fond of fried Camembert (Smazeny syr -some are made with Camembert, others are made with Edam). A friend who lived in Prague for a few years told me that it was sold as a snack at their movie theatre snack bars.

                                                                                                                                                                                                                                                                                  1. re: prima

                                                                                                                                                                                                                                                                                    This stuff needs no coating, not breaded, no batter. Yummy stuff.

                                                                                                                                                                                                                                                                                    1. re: wyogal

                                                                                                                                                                                                                                                                                      Oh- thanks for the clarification :) I've only tried breaded or battered fried Camembert. Sounds delish!