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

roxlet Jul 15, 2013 06:05 AM

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?

  1. LindaWhit Jul 15, 2013 07:57 AM

    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
      gini Jul 15, 2013 09:36 AM

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

      1. re: gini
        LindaWhit Jul 15, 2013 09:39 AM

        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
          foodieX2 Jul 15, 2013 05:22 PM

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

          1. re: foodieX2
            fldhkybnva Jul 16, 2013 06:01 AM

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

      2. re: LindaWhit
        LindaWhit Jul 15, 2013 05:49 PM

        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!


      3. Njchicaa Jul 15, 2013 08:00 AM

        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
          Njchicaa Jul 15, 2013 12:57 PM

          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
            alliegator Jul 15, 2013 02:47 PM

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

        2. juliejulez Jul 15, 2013 09:35 AM

          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. alliegator Jul 15, 2013 09:54 AM

            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
              Fowler Jul 15, 2013 10:39 AM

              "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
                alliegator Jul 15, 2013 12:54 PM

                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
                alliegator Jul 16, 2013 04:00 PM

                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. tcamp Jul 15, 2013 10:32 AM

                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. linguafood Jul 15, 2013 10:35 AM

                  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
                    alliegator Jul 15, 2013 02:49 PM

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

                    1. re: alliegator
                      linguafood Jul 15, 2013 03:25 PM

                      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
                        alliegator Jul 15, 2013 04:18 PM

                        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: alliegator
                          linguafood Jul 15, 2013 05:17 PM

                          No shitty tomatoes :-)

                          1. re: linguafood
                            fldhkybnva Jul 16, 2013 06:05 AM


                            1. re: linguafood
                              alliegator Jul 16, 2013 08:35 AM

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

                            2. re: alliegator
                              GretchenS Jul 18, 2013 09:58 AM

                              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
                                fldhkybnva Jul 20, 2013 12:07 PM

                                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!

                          2. re: alliegator
                            fldhkybnva Jul 16, 2013 06:02 AM

                            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.

                          3. re: linguafood
                            twodales Jul 15, 2013 05:20 PM

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

                            1. re: twodales
                              linguafood Jul 15, 2013 05:24 PM

                              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
                              fldhkybnva Jul 16, 2013 06:03 AM

                              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
                                linguafood Jul 16, 2013 08:38 AM

                                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
                                  scubadoo97 Jul 16, 2013 11:06 AM

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

                                  1. re: linguafood
                                    twodales Jul 16, 2013 04:17 PM

                                    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
                                      fldhkybnva Jul 16, 2013 04:24 PM

                                      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
                                        ludmilasdaughter Jul 17, 2013 06:30 AM

                                        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
                                      girlwonder88 Jul 17, 2013 03:12 PM

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

                                      1. re: girlwonder88
                                        linguafood Jul 17, 2013 03:15 PM

                                        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
                                      Fowler Jul 16, 2013 11:22 AM

                                      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.


                                      1. re: Fowler
                                        fldhkybnva Jul 16, 2013 11:30 AM

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

                                  2. mariacarmen Jul 15, 2013 10:37 AM

                                    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
                                      LindaWhit Jul 15, 2013 11:15 AM

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

                                      1. re: LindaWhit
                                        mariacarmen Jul 15, 2013 11:16 AM

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

                                        1. re: mariacarmen
                                          LindaWhit Jul 15, 2013 11:17 AM

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

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


                                          1. re: LindaWhit
                                            mariacarmen Jul 15, 2013 11:57 AM

                                            i know!!

                                            1. re: LindaWhit
                                              Frizzle Jul 15, 2013 12:38 PM

                                              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
                                                mariacarmen Jul 15, 2013 01:34 PM

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

                                                1. re: mariacarmen
                                                  LindaWhit Jul 15, 2013 04:26 PM

                                                  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
                                                    mariacarmen Jul 15, 2013 04:38 PM

                                                    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
                                                  alliegator Jul 15, 2013 02:51 PM

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

                                            2. re: LindaWhit
                                              Njchicaa Jul 15, 2013 12:54 PM

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

                                              1. re: Njchicaa
                                                fldhkybnva Jul 15, 2013 01:33 PM

                                                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
                                              Fowler Jul 15, 2013 11:17 AM

                                              "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
                                                mariacarmen Jul 15, 2013 12:04 PM

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

                                                1. re: mariacarmen
                                                  Berheenia Jul 15, 2013 03:35 PM

                                                  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
                                                  tcamp Jul 15, 2013 12:48 PM

                                                  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
                                                  suzigirl Jul 15, 2013 11:18 AM

                                                  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
                                                    fldhkybnva Jul 15, 2013 11:40 AM

                                                    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. JungMann Jul 15, 2013 10:54 AM

                                                    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
                                                      Frizzle Jul 15, 2013 12:43 PM

                                                      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
                                                        JungMann Jul 15, 2013 12:58 PM

                                                        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. Fowler Jul 15, 2013 11:07 AM

                                                      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
                                                        LindaWhit Jul 15, 2013 11:17 AM

                                                        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
                                                          Fowler Jul 15, 2013 11:37 AM

                                                          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
                                                            fldhkybnva Jul 15, 2013 01:34 PM

                                                            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
                                                              juliejulez Jul 15, 2013 01:41 PM

                                                              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
                                                              alliegator Jul 15, 2013 01:37 PM

                                                              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: alliegator
                                                                fldhkybnva Jul 15, 2013 01:52 PM

                                                                Tartare "roasted" :)

                                                                1. re: fldhkybnva
                                                                  alliegator Jul 15, 2013 01:55 PM

                                                                  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: alliegator
                                                                    suzigirl Jul 15, 2013 02:24 PM

                                                                    Your pap is a freakin' hoot.

                                                                    1. re: suzigirl
                                                                      foodieX2 Jul 15, 2013 05:29 PM


                                                                      1. re: suzigirl
                                                                        alliegator Jul 16, 2013 09:55 AM

                                                                        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
                                                                          suzigirl Jul 16, 2013 04:35 PM

                                                                          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
                                                                            alliegator Jul 16, 2013 05:09 PM

                                                                            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
                                                                              suzigirl Jul 16, 2013 05:25 PM

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

                                                                              1. re: suzigirl
                                                                                alliegator Jul 16, 2013 05:29 PM

                                                                                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
                                                                                  suzigirl Jul 16, 2013 05:36 PM

                                                                                  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: suzigirl
                                                                                    alliegator Jul 16, 2013 05:43 PM

                                                                                    You are so sweet!!

                                                                              2. re: alliegator
                                                                                LindaWhit Jul 16, 2013 05:30 PM

                                                                                Could you give your pap a hug from me? :-)

                                                                                1. re: LindaWhit
                                                                                  alliegator Jul 16, 2013 05:32 PM

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

                                                                                2. re: alliegator
                                                                                  mariacarmen Jul 16, 2013 05:56 PM

                                                                                  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
                                                                                    alliegator Jul 16, 2013 06:01 PM

                                                                                    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
                                                                                      weezieduzzit Jul 16, 2013 06:19 PM

                                                                                      :( 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
                                                                                        suzigirl Jul 16, 2013 06:27 PM

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

                                                              2. ItalGreyHound Jul 15, 2013 12:27 PM

                                                                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:
                                                                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
                                                                  GretchenS Jul 15, 2013 03:50 PM

                                                                  The pork looks great, thanks for linking it!

                                                                  1. re: GretchenS
                                                                    ItalGreyHound Jul 16, 2013 07:26 AM

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

                                                                  2. re: ItalGreyHound
                                                                    fldhkybnva Jul 16, 2013 06:08 AM

                                                                    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
                                                                      Bob Loblaw Jul 16, 2013 06:47 AM

                                                                      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
                                                                        ItalGreyHound Jul 16, 2013 07:28 AM

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

                                                                    2. w
                                                                      wyogal Jul 15, 2013 02:15 PM

                                                                      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. l
                                                                        ludmilasdaughter Jul 15, 2013 03:00 PM

                                                                        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
                                                                          fldhkybnva Jul 16, 2013 06:11 AM

                                                                          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. weezieduzzit Jul 15, 2013 03:13 PM

                                                                          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
                                                                            fldhkybnva Jul 16, 2013 06:12 AM

                                                                            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
                                                                              ItalGreyHound Jul 16, 2013 07:30 AM

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

                                                                              1. re: fldhkybnva
                                                                                weezieduzzit Jul 16, 2013 08:28 AM

                                                                                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
                                                                                  fldhkybnva Jul 16, 2013 09:44 AM

                                                                                  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
                                                                                    mariacarmen Jul 16, 2013 03:42 PM

                                                                                    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
                                                                                      twodales Jul 16, 2013 04:21 PM

                                                                                      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
                                                                                        roxlet Jul 16, 2013 06:32 PM

                                                                                        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
                                                                                          mariacarmen Jul 16, 2013 10:07 PM

                                                                                          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
                                                                                            roxlet Jul 17, 2013 05:39 AM

                                                                                            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
                                                                                            Berheenia Jul 17, 2013 06:12 AM

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

                                                                                  2. Berheenia Jul 15, 2013 03:45 PM

                                                                                    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
                                                                                      GretchenS Jul 15, 2013 03:55 PM

                                                                                      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
                                                                                        Berheenia Jul 16, 2013 03:58 AM

                                                                                        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
                                                                                          LindaWhit Jul 16, 2013 05:29 AM

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


                                                                                          1. re: LindaWhit
                                                                                            Berheenia Jul 16, 2013 06:12 AM

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

                                                                                      2. re: Berheenia
                                                                                        LindaWhit Jul 15, 2013 04:30 PM

                                                                                        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
                                                                                          Berheenia Jul 16, 2013 04:01 AM

                                                                                          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. steve h. Jul 15, 2013 04:20 PM

                                                                                        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.
                                                                                          mariacarmen Jul 15, 2013 04:27 PM

                                                                                          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
                                                                                            steve h. Jul 15, 2013 04:35 PM

                                                                                            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.
                                                                                              twodales Jul 15, 2013 05:22 PM

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

                                                                                              1. re: twodales
                                                                                                steve h. Jul 15, 2013 05:36 PM

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

                                                                                                How did that sailboat race go? :-)

                                                                                                1. re: steve h.
                                                                                                  twodales Jul 16, 2013 04:27 PM

                                                                                                  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
                                                                                                    steve h. Jul 16, 2013 08:22 PM

                                                                                                    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.
                                                                                                      twodales Jul 18, 2013 08:55 AM

                                                                                                      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
                                                                                                        steve h. Jul 18, 2013 02:56 PM

                                                                                                        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.
                                                                                                          twodales Jul 18, 2013 07:29 PM

                                                                                                          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.
                                                                                                fldhkybnva Jul 16, 2013 06:13 AM

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

                                                                                                1. re: steve h.
                                                                                                  girlwonder88 Jul 17, 2013 03:16 PM

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

                                                                                              3. re: steve h.
                                                                                                ludmilasdaughter Jul 16, 2013 06:42 AM

                                                                                                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
                                                                                                  roxlet Jul 16, 2013 09:24 AM

                                                                                                  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
                                                                                                    linguafood Jul 16, 2013 09:27 AM

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

                                                                                                    1. re: linguafood
                                                                                                      roxlet Jul 16, 2013 10:02 AM

                                                                                                      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
                                                                                                    biondanonima Jul 16, 2013 11:10 AM

                                                                                                    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/421120#5891055

                                                                                                    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.
                                                                                                    scubadoo97 Jul 17, 2013 04:14 PM

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

                                                                                                    1. re: scubadoo97
                                                                                                      ChristinaMason Jul 17, 2013 06:34 PM

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

                                                                                                      1. re: ChristinaMason
                                                                                                        steve h. Jul 17, 2013 06:50 PM

                                                                                                        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.

                                                                                                        1. re: steve h.
                                                                                                          ChristinaMason Jul 18, 2013 06:07 PM


                                                                                                  4. suzigirl Jul 15, 2013 04:28 PM

                                                                                                    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
                                                                                                      gini Jul 16, 2013 07:25 AM

                                                                                                      I love the idea of smoked mullet dip!

                                                                                                      1. re: gini
                                                                                                        suzigirl Jul 16, 2013 04:41 PM

                                                                                                        Its delicious. Redneck fruit of the gods :-)

                                                                                                    2. m
                                                                                                      miss_belle Jul 15, 2013 04:40 PM

                                                                                                      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
                                                                                                        helen_m Jul 15, 2013 05:53 PM

                                                                                                        Hope your caramel apple pie is ok!

                                                                                                        1. re: helen_m
                                                                                                          miss_belle Jul 15, 2013 06:45 PM

                                                                                                          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. alliegator Jul 15, 2013 04:43 PM

                                                                                                        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
                                                                                                          alliegator Jul 15, 2013 05:03 PM

                                                                                                          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
                                                                                                            fldhkybnva Jul 16, 2013 06:14 AM

                                                                                                            Cheers to stroganoff!

                                                                                                            1. re: fldhkybnva
                                                                                                              ludmilasdaughter Jul 16, 2013 06:44 AM

                                                                                                              Cheers to beer!

                                                                                                            2. re: alliegator
                                                                                                              alliegator Jul 16, 2013 09:37 AM

                                                                                                              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.

                                                                                                          2. helen_m Jul 15, 2013 05:02 PM

                                                                                                            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
                                                                                                              helen_m Jul 15, 2013 05:51 PM

                                                                                                              Raspberry and pistachio friands plus really purple potato salad

                                                                                                              1. re: helen_m
                                                                                                                mariacarmen Jul 15, 2013 09:24 PM

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

                                                                                                                love those little purple potatoes.

                                                                                                                1. re: mariacarmen
                                                                                                                  helen_m Jul 16, 2013 06:13 AM

                                                                                                                  I used pistachio flour instead of almond.

                                                                                                            2. f
                                                                                                              foodieX2 Jul 15, 2013 05:27 PM

                                                                                                              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: foodieX2
                                                                                                                twodales Jul 16, 2013 04:30 PM

                                                                                                                Rugby lovers here too!

                                                                                                                1. re: twodales
                                                                                                                  foodieX2 Jul 16, 2013 04:47 PM

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

                                                                                                                  1. re: foodieX2
                                                                                                                    twodales Jul 17, 2013 07:16 AM

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

                                                                                                                2. re: foodieX2
                                                                                                                  Harters Jul 17, 2013 08:13 AM

                                                                                                                  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
                                                                                                                    foodieX2 Jul 17, 2013 08:43 AM

                                                                                                                    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
                                                                                                                      Harters Jul 17, 2013 11:10 AM

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

                                                                                                                3. Breadcrumbs Jul 15, 2013 05:46 PM

                                                                                                                  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
                                                                                                                    suzigirl Jul 15, 2013 06:06 PM

                                                                                                                    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
                                                                                                                      Breadcrumbs Jul 26, 2013 11:03 AM

                                                                                                                      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
                                                                                                                      helen_m Jul 15, 2013 06:19 PM

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

                                                                                                                      1. re: Breadcrumbs
                                                                                                                        mariacarmen Jul 15, 2013 09:31 PM

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

                                                                                                                        1. re: mariacarmen
                                                                                                                          Breadcrumbs Jul 26, 2013 11:07 AM

                                                                                                                          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
                                                                                                                            mariacarmen Jul 26, 2013 12:12 PM

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

                                                                                                                        2. re: Breadcrumbs
                                                                                                                          fldhkybnva Jul 16, 2013 06:16 AM

                                                                                                                          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
                                                                                                                            Breadcrumbs Jul 26, 2013 11:11 AM

                                                                                                                            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
                                                                                                                              fldhkybnva Jul 26, 2013 11:57 AM

                                                                                                                              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
                                                                                                                                Breadcrumbs Jul 26, 2013 12:09 PM

                                                                                                                                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
                                                                                                                                  fldhkybnva Jul 26, 2013 02:08 PM

                                                                                                                                  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
                                                                                                                                    Breadcrumbs Jul 26, 2013 02:16 PM

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

                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                      fldhkybnva Jul 28, 2013 12:37 PM

                                                                                                                                      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
                                                                                                                                        Breadcrumbs Jul 28, 2013 12:39 PM

                                                                                                                                        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
                                                                                                                                          fldhkybnva Jul 28, 2013 12:43 PM

                                                                                                                                          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. ChristinaMason Jul 15, 2013 06:17 PM

                                                                                                                          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
                                                                                                                            ChristinaMason Jul 15, 2013 08:42 PM

                                                                                                                            er, parsnip, not turnip :)

                                                                                                                            1. re: ChristinaMason
                                                                                                                              mariacarmen Jul 15, 2013 09:32 PM

                                                                                                                              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
                                                                                                                                ChristinaMason Jul 16, 2013 07:18 PM

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

                                                                                                                                1. re: ChristinaMason
                                                                                                                                  linguafood Jul 17, 2013 12:01 PM

                                                                                                                                  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
                                                                                                                                    JungMann Jul 17, 2013 12:08 PM

                                                                                                                                    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
                                                                                                                                      linguafood Jul 17, 2013 12:12 PM

                                                                                                                                      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.

                                                                                                                          2. s
                                                                                                                            sedimental Jul 15, 2013 07:51 PM

                                                                                                                            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
                                                                                                                              ChristinaMason Jul 15, 2013 08:43 PM

                                                                                                                              sounds great!

                                                                                                                              1. re: sedimental
                                                                                                                                Frizzle Jul 15, 2013 10:03 PM

                                                                                                                                Great sounding meal.

                                                                                                                                1. re: sedimental
                                                                                                                                  LindaWhit Jul 16, 2013 05:36 AM

                                                                                                                                  That salad sounds amazing, sedi!

                                                                                                                                  1. re: sedimental
                                                                                                                                    helen_m Jul 16, 2013 03:34 PM

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

                                                                                                                                  2. rainbowbrown Jul 15, 2013 08:38 PM

                                                                                                                                    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. musictheory Jul 15, 2013 09:14 PM

                                                                                                                                      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: musictheory
                                                                                                                                        mariacarmen Jul 15, 2013 09:34 PM

                                                                                                                                        wow. that ice cream sounds AH-MAZING.

                                                                                                                                        1. re: mariacarmen
                                                                                                                                          LindaWhit Jul 16, 2013 05:37 AM

                                                                                                                                          :::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
                                                                                                                                            alliegator Jul 16, 2013 09:07 AM

                                                                                                                                            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!

                                                                                                                                      2. mariacarmen Jul 15, 2013 09:18 PM

                                                                                                                                        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
                                                                                                                                          Frizzle Jul 15, 2013 10:01 PM

                                                                                                                                          Love the name of the chicken. Nice meal!

                                                                                                                                        2. f
                                                                                                                                          Frizzle Jul 15, 2013 10:21 PM

                                                                                                                                          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
                                                                                                                                            fldhkybnva Jul 16, 2013 06:18 AM

                                                                                                                                            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
                                                                                                                                              Frizzle Jul 16, 2013 10:19 PM

                                                                                                                                              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
                                                                                                                                                fldhkybnva Jul 17, 2013 08:17 AM

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

                                                                                                                                            2. re: Frizzle
                                                                                                                                              sedimental Jul 16, 2013 06:39 AM

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

                                                                                                                                            3. scubadoo97 Jul 16, 2013 04:11 AM

                                                                                                                                              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. JungMann Jul 16, 2013 08:12 AM

                                                                                                                                                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
                                                                                                                                                  linguafood Jul 16, 2013 08:35 AM

                                                                                                                                                  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
                                                                                                                                                    JungMann Jul 16, 2013 09:10 AM

                                                                                                                                                    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
                                                                                                                                                    alliegator Jul 16, 2013 11:39 AM

                                                                                                                                                    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:

                                                                                                                                                    1. re: alliegator
                                                                                                                                                      JungMann Jul 16, 2013 11:58 AM

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

                                                                                                                                                  3. juliejulez Jul 16, 2013 08:27 AM

                                                                                                                                                    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
                                                                                                                                                      weezieduzzit Jul 16, 2013 08:49 AM

                                                                                                                                                      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
                                                                                                                                                        juliejulez Jul 16, 2013 08:57 AM

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

                                                                                                                                                      2. re: juliejulez
                                                                                                                                                        fldhkybnva Jul 16, 2013 09:44 AM

                                                                                                                                                        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
                                                                                                                                                          alliegator Jul 16, 2013 09:49 AM

                                                                                                                                                          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
                                                                                                                                                            LindaWhit Jul 16, 2013 10:07 AM

                                                                                                                                                            Good luck with the job search!

                                                                                                                                                            1. re: juliejulez
                                                                                                                                                              suzigirl Jul 16, 2013 04:55 PM

                                                                                                                                                              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
                                                                                                                                                                juliejulez Jul 16, 2013 06:19 PM

                                                                                                                                                                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
                                                                                                                                                                  suzigirl Jul 16, 2013 07:11 PM

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

                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                    mariacarmen Jul 16, 2013 10:12 PM

                                                                                                                                                                    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
                                                                                                                                                                      roxlet Jul 17, 2013 05:40 AM

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

                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                        foodieX2 Jul 17, 2013 07:44 AM

                                                                                                                                                                        Good luck JJ!! Hope it all works out!

                                                                                                                                                                  2. Berheenia Jul 16, 2013 09:30 AM

                                                                                                                                                                    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
                                                                                                                                                                      LindaWhit Jul 16, 2013 10:08 AM

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

                                                                                                                                                                    2. fldhkybnva Jul 16, 2013 09:48 AM

                                                                                                                                                                      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
                                                                                                                                                                        ludmilasdaughter Jul 17, 2013 06:49 AM

                                                                                                                                                                        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
                                                                                                                                                                          fldhkybnva Jul 17, 2013 08:17 AM

                                                                                                                                                                          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. Fowler Jul 16, 2013 10:45 AM

                                                                                                                                                                        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. re: Fowler
                                                                                                                                                                          fldhkybnva Jul 16, 2013 10:50 AM

                                                                                                                                                                          Enjoy, sounds like a great time!

                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                            suzigirl Jul 16, 2013 05:09 PM

                                                                                                                                                                            Jealous. Have a great time.

                                                                                                                                                                          2. k
                                                                                                                                                                            KrumTx Jul 16, 2013 02:15 PM

                                                                                                                                                                            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. linguafood Jul 16, 2013 02:31 PM

                                                                                                                                                                              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
                                                                                                                                                                                alliegator Jul 16, 2013 03:43 PM

                                                                                                                                                                                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
                                                                                                                                                                                  linguafood Jul 16, 2013 04:21 PM

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

                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                    alliegator Jul 16, 2013 04:56 PM

                                                                                                                                                                                    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. helen_m Jul 16, 2013 03:23 PM

                                                                                                                                                                                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
                                                                                                                                                                                  alliegator Jul 16, 2013 03:59 PM

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

                                                                                                                                                                                2. Njchicaa Jul 16, 2013 03:32 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    ChristinaMason Jul 16, 2013 07:27 PM

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

                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                      ludmilasdaughter Jul 17, 2013 06:56 AM

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

                                                                                                                                                                                    2. alliegator Jul 16, 2013 03:46 PM

                                                                                                                                                                                      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. w
                                                                                                                                                                                        wyogal Jul 16, 2013 03:50 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          wyogal Jul 16, 2013 05:49 PM

                                                                                                                                                                                          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. fldhkybnva Jul 16, 2013 04:49 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            fldhkybnva Jul 16, 2013 04:51 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              mariacarmen Jul 16, 2013 10:15 PM

                                                                                                                                                                                              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
                                                                                                                                                                                                fldhkybnva Jul 17, 2013 08:15 AM

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

                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                  mariacarmen Jul 17, 2013 12:53 PM

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

                                                                                                                                                                                          2. f
                                                                                                                                                                                            foodieX2 Jul 16, 2013 04:51 PM

                                                                                                                                                                                            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. prima Jul 16, 2013 05:15 PM

                                                                                                                                                                                              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. re: prima
                                                                                                                                                                                                ChristinaMason Jul 16, 2013 07:29 PM

                                                                                                                                                                                                very nice! thanks for the link.

                                                                                                                                                                                              2. steve h. Jul 16, 2013 05:17 PM

                                                                                                                                                                                                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.
                                                                                                                                                                                                  fldhkybnva Jul 16, 2013 05:32 PM

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

                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                    steve h. Jul 16, 2013 06:12 PM

                                                                                                                                                                                                    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.
                                                                                                                                                                                                    LindaWhit Jul 16, 2013 06:00 PM

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

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      steve h. Jul 16, 2013 06:14 PM

                                                                                                                                                                                                      Rule 38!

                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                        LindaWhit Jul 16, 2013 08:10 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          steve h. Jul 16, 2013 08:34 PM

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

                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                            LindaWhit Jul 17, 2013 09:00 AM

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

                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                      mariacarmen Jul 16, 2013 06:31 PM

                                                                                                                                                                                                      you just make EVERYTHING sound SO GOOD.

                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        steve h. Jul 16, 2013 06:58 PM

                                                                                                                                                                                                        You are waay too kind.

                                                                                                                                                                                                    3. suzigirl Jul 16, 2013 05:52 PM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        fldhkybnva Jul 16, 2013 06:24 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          suzigirl Jul 16, 2013 06:34 PM

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

                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                            fldhkybnva Jul 16, 2013 06:41 PM

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

                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                              suzigirl Jul 16, 2013 07:13 PM

                                                                                                                                                                                                              Shudder. And maybe a side of goosebumps

                                                                                                                                                                                                      2. ChristinaMason Jul 16, 2013 07:10 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          suzigirl Jul 16, 2013 07:30 PM

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

                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                            ChristinaMason Jul 16, 2013 07:31 PM

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

                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                              JungMann Jul 16, 2013 08:04 PM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                suzigirl Jul 17, 2013 02:52 PM

                                                                                                                                                                                                                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

                                                                                                                                                                                                            2. re: ChristinaMason
                                                                                                                                                                                                              scubadoo97 Jul 17, 2013 12:05 AM

                                                                                                                                                                                                              One of my favs

                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                Berheenia Jul 17, 2013 06:23 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  fldhkybnva Jul 17, 2013 08:13 AM

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

                                                                                                                                                                                                                2. alliegator Jul 16, 2013 07:35 PM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    fldhkybnva Jul 17, 2013 08:13 AM

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

                                                                                                                                                                                                                  2. w
                                                                                                                                                                                                                    wyogal Jul 16, 2013 08:17 PM

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

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: wyogal
                                                                                                                                                                                                                      helen_m Jul 17, 2013 05:38 AM

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

                                                                                                                                                                                                                      1. re: helen_m
                                                                                                                                                                                                                        wyogal Jul 17, 2013 06:56 AM

                                                                                                                                                                                                                        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. re: wyogal
                                                                                                                                                                                                                        Njchicaa Jul 17, 2013 05:52 AM


                                                                                                                                                                                                                      3. h
                                                                                                                                                                                                                        Harters Jul 17, 2013 01:23 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          Frizzle Jul 17, 2013 03:20 AM

                                                                                                                                                                                                                          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. l
                                                                                                                                                                                                                          Londonlinda Jul 17, 2013 02:35 AM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            helen_m Jul 17, 2013 05:34 AM

                                                                                                                                                                                                                            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
                                                                                                                                                                                                                              Harters Jul 17, 2013 05:51 AM

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

                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                helen_m Jul 17, 2013 06:33 AM

                                                                                                                                                                                                                                Neither have I. Love summer pudding!

                                                                                                                                                                                                                            2. boyzoma Jul 17, 2013 05:11 AM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                fldhkybnva Jul 17, 2013 08:14 AM

                                                                                                                                                                                                                                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. roxlet Jul 17, 2013 06:12 AM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  PHREDDY Jul 17, 2013 08:53 AM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    ludmilasdaughter Jul 17, 2013 12:30 PM

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

                                                                                                                                                                                                                                2. JungMann Jul 17, 2013 06:50 AM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    Frizzle Jul 17, 2013 12:43 PM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      mariacarmen Jul 17, 2013 12:55 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        JungMann Jul 17, 2013 01:13 PM

                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                          mariacarmen Jul 17, 2013 03:38 PM


                                                                                                                                                                                                                                    2. juliejulez Jul 17, 2013 08:19 AM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        boyzoma Jul 17, 2013 08:43 AM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          foodieX2 Jul 17, 2013 08:47 AM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            alliegator Jul 17, 2013 08:53 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              roxlet Jul 17, 2013 09:30 AM

                                                                                                                                                                                                                                              Good luck, JJ!

                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                LindaWhit Jul 17, 2013 09:34 AM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  juliejulez Jul 17, 2013 09:59 AM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                    wyogal Jul 17, 2013 12:40 PM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                      juliejulez Jul 17, 2013 12:57 PM

                                                                                                                                                                                                                                                      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 :)

                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                        wyogal Jul 17, 2013 12:59 PM


                                                                                                                                                                                                                                                    2. re: juliejulez
                                                                                                                                                                                                                                                      suzigirl Jul 17, 2013 03:04 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        gini Jul 17, 2013 04:55 PM

                                                                                                                                                                                                                                                        Enjoy your biscuits! And best of luck to you.

                                                                                                                                                                                                                                                      2. re: juliejulez
                                                                                                                                                                                                                                                        fldhkybnva Jul 17, 2013 10:20 AM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          ludmilasdaughter Jul 17, 2013 12:34 PM

                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                            Frizzle Jul 17, 2013 12:44 PM

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

                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                              mariacarmen Jul 17, 2013 12:56 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                Fowler Jul 17, 2013 01:00 PM

                                                                                                                                                                                                                                                                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. alliegator Jul 17, 2013 09:03 AM

                                                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                  foodieX2 Jul 17, 2013 09:06 AM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    roxlet Jul 17, 2013 09:32 AM

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

                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                      alliegator Jul 17, 2013 09:56 AM

                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                        foodieX2 Jul 17, 2013 10:15 AM

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

                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                          alliegator Jul 17, 2013 12:06 PM

                                                                                                                                                                                                                                                                          And, that's bread. I try to avoid beads in my food :P

                                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                                            foodieX2 Jul 17, 2013 12:07 PM


                                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                                              alliegator Jul 17, 2013 12:58 PM

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

                                                                                                                                                                                                                                                                      2. re: alliegator
                                                                                                                                                                                                                                                                        weezieduzzit Jul 17, 2013 10:01 AM

                                                                                                                                                                                                                                                                        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. linguafood Jul 17, 2013 12:15 PM

                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                          foodieX2 Jul 17, 2013 12:22 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            linguafood Jul 17, 2013 03:06 PM

                                                                                                                                                                                                                                                                            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: linguafood
                                                                                                                                                                                                                                                                              mariacarmen Jul 17, 2013 03:39 PM

                                                                                                                                                                                                                                                                              hair of el perro... it's the only way...

                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                linguafood Jul 17, 2013 03:45 PM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                            alliegator Jul 17, 2013 01:02 PM

                                                                                                                                                                                                                                                                            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. f
                                                                                                                                                                                                                                                                            foodieX2 Jul 17, 2013 12:17 PM

                                                                                                                                                                                                                                                                            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. w
                                                                                                                                                                                                                                                                              wyogal Jul 17, 2013 12:30 PM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                mariacarmen Jul 17, 2013 12:59 PM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                  prima Jul 17, 2013 01:18 PM

                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                    wyogal Jul 17, 2013 01:25 PM

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

                                                                                                                                                                                                                                                                                    1. re: wyogal
                                                                                                                                                                                                                                                                                      prima Jul 17, 2013 01:34 PM

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

                                                                                                                                                                                                                                                                                      1. re: prima
                                                                                                                                                                                                                                                                                        wyogal Jul 17, 2013 01:36 PM

                                                                                                                                                                                                                                                                                        and so easy. I could eat a whole one myself.
                                                                                                                                                                                                                                                                                        Oh, wait, I have.

                                                                                                                                                                                                                                                                                        1. re: wyogal
                                                                                                                                                                                                                                                                                          mariacarmen Jul 17, 2013 03:43 PM

                                                                                                                                                                                                                                                                                          still very confused... how does one fry a wedge of camembert with a top and bottom rind, but the middle all exposed? oh, wait, are you frying up a whole wheel? duh, i've done that with Brie! i'd just never heard camembert referred to as "frying cheese" before. maintenant je comprends tout!

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            wyogal Jul 17, 2013 03:48 PM

                                                                                                                                                                                                                                                                                            Did you look at the link I provided? It is not a big piece, yes, you cook the whole thing at once.
                                                                                                                                                                                                                                                                                            I had never seen it before, either, and our grocery store (Smith's) now carries it, next to the brie. I tried it and am hooked. My husband likes it better than brie, it's mild tasting.

                                                                                                                                                                                                                                                                                            1. re: wyogal
                                                                                                                                                                                                                                                                                              mariacarmen Jul 17, 2013 03:59 PM

                                                                                                                                                                                                                                                                                              no, i don't see a link... i only see prima's link, which is the cheese cut in wedges and breaded...

                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                wyogal Jul 17, 2013 04:01 PM

                                                                                                                                                                                                                                                                                                I thought I put a link somewhere... here it is :)

                                                                                                                                                                                                                                                                                                Rougette Grill Meister Cheese, yes for grilling, but can also fry in a bit of oil in a pan, not deep fry.

                                                                                                                                                                                                                                                                                                1. re: wyogal
                                                                                                                                                                                                                                                                                                  mariacarmen Jul 17, 2013 04:04 PM

                                                                                                                                                                                                                                                                                                  sorry now i see the link, down below. but it won't open for me.

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                    wyogal Jul 17, 2013 04:06 PM

                                                                                                                                                                                                                                                                                                    just google the name, it's made just for this use. The skin is different than regular camembert or brie. You should be able to click on images and see a picture of it.

                                                                                                                                                                                                                                                                                                  2. re: wyogal
                                                                                                                                                                                                                                                                                                    suzigirl Jul 17, 2013 04:12 PM

                                                                                                                                                                                                                                                                                                    You put a link but it is gone. The cheese sounds very, very good.

                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                      wyogal Jul 17, 2013 07:44 PM

                                                                                                                                                                                                                                                                                                      It's below... depending on how you have your replies stacked. and it is. :) Not sure if we are going to do that tonight, went out for a burger, then had a mocha at the session, kinda full.

                                                                                                                                                                                                                                                                                                      1. re: wyogal
                                                                                                                                                                                                                                                                                                        suzigirl Jul 17, 2013 07:49 PM

                                                                                                                                                                                                                                                                                                        I see that now. Thanks :-)

                                                                                                                                                                                                                                                                                          2. re: prima
                                                                                                                                                                                                                                                                                            linguafood Jul 17, 2013 03:04 PM

                                                                                                                                                                                                                                                                                            Yeah, I've only had breaded camembert myself. It's a popular German appetizer with usually some cranberry jam on the side.

                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                              ChristinaMason Jul 17, 2013 06:59 PM


                                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                                        wyogal Jul 17, 2013 01:22 PM

                                                                                                                                                                                                                                                                                        Rougette Grill Meister cheese (I get them on sale, 2 for 1 or marked down)

                                                                                                                                                                                                                                                                                    2. prima Jul 17, 2013 01:00 PM

                                                                                                                                                                                                                                                                                      Rosemary lemon chicken, shredded carrot salad (maybe Moroccan-style carrot salad- haven't decided yet), a green salad, tzatziki, brown rice.

                                                                                                                                                                                                                                                                                      1. jayt90 Jul 17, 2013 01:05 PM

                                                                                                                                                                                                                                                                                        Once in awhile I find thick cut beef ribs for sale. These were $2.88/lb at Loblaw, and very filling, not to mention succulent.

                                                                                                                                                                                                                                                                                        They were slow cooked, offset in smoky walnut logs in a Weber Silver. Can't get much easier than that in a heat wave !

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: jayt90
                                                                                                                                                                                                                                                                                          boyzoma Jul 17, 2013 03:35 PM

                                                                                                                                                                                                                                                                                          Wow. Those look terrific! Makes my mouth water!

                                                                                                                                                                                                                                                                                        2. l
                                                                                                                                                                                                                                                                                          ludmilasdaughter Jul 17, 2013 01:34 PM

                                                                                                                                                                                                                                                                                          It still feels like the devil has sat his butt crack down on this part of the world. HOT. It's been too hot to cook all week. Well, I did manage a steak salad on Monday with leftover sirloin. Last night was takeout pizza, tonight will likely be going out somewhere.

                                                                                                                                                                                                                                                                                          The central AC that was supposed to be installed today has been moved to tomorrow. There shall be homemade food on our table tomorrow. I can't wait to get back in the kitchen!

                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                          1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                            fldhkybnva Jul 17, 2013 02:02 PM

                                                                                                                                                                                                                                                                                            Wow I literally just laughed out loud and can't stop chuckling, what a great description of the weather. The AC is blasting at my office so I actually enjoyed the blast of heat on my way home but I'm sure I'll be over it in a few minutes. I agree! Too many days without enough time in the kitchen and I start feeling a little off.

                                                                                                                                                                                                                                                                                            1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                              LindaWhit Jul 17, 2013 05:01 PM

                                                                                                                                                                                                                                                                                              I cannot imagine being without A/C and attempting to cook anything - indoor or out! Enjoy the cool when it arrives.

                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                jayt90 Jul 17, 2013 05:12 PM

                                                                                                                                                                                                                                                                                                We are not all there.

                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                  fldhkybnva Jul 17, 2013 05:24 PM

                                                                                                                                                                                                                                                                                                  Oh there is A/C at home just not at the Antarctic temperatures they keep it at work.

                                                                                                                                                                                                                                                                                              2. a
                                                                                                                                                                                                                                                                                                acssss Jul 17, 2013 02:37 PM

                                                                                                                                                                                                                                                                                                Back from a beautiful, romantic vacation with husband (to celebrate our 29th anniversary), which he alone organized - you have to know husband in order to understand the significance of this. In short - he does not organize vacations. It has taken him 29 years, so it was all the more surprising!
                                                                                                                                                                                                                                                                                                Spent most of the day today reading over some of the entries only to be saddened that Ziva David is leaving NCIS. I like all the characters but Ziva... Oh, my - what is Tony going to do now??? Cote De Pablo said she based the character on an Israeli woman she once knew, and through my work as a SW engineer, I was lucky enough to make a few trips there (there are not many High Tech companies in the Silicon Valley that don't have a branch in Israel)... anyway - all the woman there reminded me of her... kind, strong, tough - it will be very sad to see her go. I read that there is a petition which began in Australia to convince Hollywood to keep her. Hope it helps.

                                                                                                                                                                                                                                                                                                Back to the issue at hand... WFD? Lemon/rosemary herbed chicken thighs (with my own rosemary that I was successful at growing myself), twice baked potatoes, tomato/basil bruschetta (with my own basil that I was FINALLY able to grow after many unsuccessful tries) and cool (very cool) limoncello.

                                                                                                                                                                                                                                                                                                Have a great evening everyone!

                                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                                                                  steve h. Jul 17, 2013 02:57 PM

                                                                                                                                                                                                                                                                                                  Happy 29th!

                                                                                                                                                                                                                                                                                                  I like the supper.

                                                                                                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                                                                                                    suzigirl Jul 17, 2013 03:17 PM

                                                                                                                                                                                                                                                                                                    Good of the hubs to plan for you. Happy anniversary. Lemon rosemary chicken sounds lovely

                                                                                                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                                                                                                      boyzoma Jul 17, 2013 03:40 PM

                                                                                                                                                                                                                                                                                                      Happy, happy anniversary! How wonderful of the DH to plan something for you. We celebrate 28 next month so I get it.

                                                                                                                                                                                                                                                                                                      Lovely dinner too. I love home grown rosemary and other herbs. Don't have much room for them but do have some "railing" pots that I plant in.

                                                                                                                                                                                                                                                                                                      1. re: acssss
                                                                                                                                                                                                                                                                                                        fldhkybnva Jul 17, 2013 03:56 PM

                                                                                                                                                                                                                                                                                                        Congratulations on the anniversary and the unusual husband-planned vacation. Your dinner sounds fantastic! I'm quite jealous of your fabulous herb success, I have a brown thumb.

                                                                                                                                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                                                                                                                                          alliegator Jul 17, 2013 04:00 PM

                                                                                                                                                                                                                                                                                                          Happy anniversary!
                                                                                                                                                                                                                                                                                                          Sounds like a lovely dinner to enjoying while resting up after trip.
                                                                                                                                                                                                                                                                                                          I must admit, if my husband planned a trip, I would be quite scared...

                                                                                                                                                                                                                                                                                                          1. re: acssss
                                                                                                                                                                                                                                                                                                            LindaWhit Jul 17, 2013 05:02 PM

                                                                                                                                                                                                                                                                                                            A very happy 29th anniversary and enjoy your dinner - sounds great!

                                                                                                                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                                                                                                                              helen_m Jul 17, 2013 05:07 PM

                                                                                                                                                                                                                                                                                                              Wow 29 years! Happy anniversary!

                                                                                                                                                                                                                                                                                                              Jealous of your home grown herbs. Enjoy your limoncello.

                                                                                                                                                                                                                                                                                                              1. re: acssss
                                                                                                                                                                                                                                                                                                                rainbowbrown Jul 17, 2013 09:18 PM

                                                                                                                                                                                                                                                                                                                Limoncello. Fantastic.

                                                                                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                                                                                  foodieX2 Jul 18, 2013 05:22 AM

                                                                                                                                                                                                                                                                                                                  Happy Happy!!

                                                                                                                                                                                                                                                                                                                2. weezieduzzit Jul 17, 2013 03:10 PM

                                                                                                                                                                                                                                                                                                                  .... hot..... hot..... hot...... as usual. Also, as usual, I picked a bunch of tomatoes, cucumbers and eggplants this morning. I think tonight will be turkey, feta and mint burgers (bunless,) with a tomato, cuke, mint salad and Japanese eggplant sliced in half lengthwise and grilled alongside the burgers. If all of the kefir doesn't get turned into smoothies I'll consider making some kind of tangy dressing or dipping sauce.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                    ludmilasdaughter Jul 18, 2013 06:34 AM

                                                                                                                                                                                                                                                                                                                    Brilliant. I never thought of using kefir for a dressing. Thanks for the great idea.

                                                                                                                                                                                                                                                                                                                  2. suzigirl Jul 17, 2013 03:49 PM

                                                                                                                                                                                                                                                                                                                    The bratwurst meat balls last night we're different and very tasty. I will do them again. Tonight I am making oven roasted teriyaki chicken wings, jasmine rice and a purple pepper and tomato salad(cuz its what I have) with a lime, rice wine vinegar, soy, sesame oil, pinch of sugar and canola oil and black and white toasted sesame seed dressing. Simple. Hope the dressing flies with my man. It is tasty to me.

                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                      alliegator Jul 17, 2013 03:54 PM

                                                                                                                                                                                                                                                                                                                      I doubt that's a dressing that would be unable to fly with almost anyone!

                                                                                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                                                                                        suzigirl Jul 17, 2013 04:00 PM

                                                                                                                                                                                                                                                                                                                        Why thank you.

                                                                                                                                                                                                                                                                                                                      2. re: suzigirl
                                                                                                                                                                                                                                                                                                                        fldhkybnva Jul 17, 2013 03:59 PM

                                                                                                                                                                                                                                                                                                                        I love the dressing usually on seaweed salad but got some reason never make it at home although I did make a copy at Panera sesame dressing once which was fantastic. The addition of toasted sesame seeds and lime is a great idea. I might just have to have this for lunch tomorrow.

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          suzigirl Jul 17, 2013 04:08 PM

                                                                                                                                                                                                                                                                                                                          I was wishing I had cukes. It would lend well to the nice freshness of cucumber. But alas, my ass is firmly planted while the oven does the heavy lifting.

                                                                                                                                                                                                                                                                                                                      3. steve h. Jul 17, 2013 04:34 PM

                                                                                                                                                                                                                                                                                                                        Skirt steak on the stove-top grill. Black beans and rice, corn on the cob for sides. The kitchen smells great. Beer for me, wine for Deb. I'll be on KP duty.

                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                          twodales Jul 18, 2013 08:50 AM

                                                                                                                                                                                                                                                                                                                          KP duty huh? My kind of guy. ;-)

                                                                                                                                                                                                                                                                                                                        2. helen_m Jul 17, 2013 04:56 PM

                                                                                                                                                                                                                                                                                                                          I have been looking up recipes all day to do my bunch of handsome walla walla onions justice. I finally settled on grilled then roasted walla wallas with a pine nut butter - the chef (Tom Douglas) is from Seattle so I figure he knows what he's doing with Washington's finest. Alongside I've got some chicken on the grill and we'll have a rocket salad with a balsamic vinaigrette and some baguette to mop it all up.

                                                                                                                                                                                                                                                                                                                          Because I ended up in Paul for the baguette, I bought a tiny tarte au citron which we'll eat with some raspberries and creme fraiche. The small boy is already asleep so I've cracked open the pinot noir.

                                                                                                                                                                                                                                                                                                                          1. gini Jul 17, 2013 05:00 PM

                                                                                                                                                                                                                                                                                                                            Since I'm headed to NYC tomorrow, I made two salads tonight to tide the man over until he meets me for the weekend:
                                                                                                                                                                                                                                                                                                                            Salmon salad with scallions and cucumber
                                                                                                                                                                                                                                                                                                                            Andouille sausage with tomatoes and basil

                                                                                                                                                                                                                                                                                                                            I had a piece of cheese when I came home from yoga, but so far I'm not hungry enough to eat right now. Maybe I'll have an appetite later.

                                                                                                                                                                                                                                                                                                                            1. LindaWhit Jul 17, 2013 05:14 PM

                                                                                                                                                                                                                                                                                                                              Still trying to use up the CSA veg, so the sugar snap peas were my target. Plus I had some basmati rice to use up in the fridge.

                                                                                                                                                                                                                                                                                                                              Two hamburgers were taken out of the freezer and defrosted. Quick sauté and drain. A half onion was cut into large pieces, as was a red bell pepper. The sugar snap peas were stringed. They all went into the sauté pan with olive oil, some minced garlic and about a half Tbsp. of grated ginger. Cooked that up for a bit, added the cooked beef back into the pan.

                                                                                                                                                                                                                                                                                                                              Added 1/3 cup of beef stock, 1/2 Tbsp. of teriyaki sauce, and 2 tsp. of Worcestershire sauce, blended with a tsp. or so of cornstarch. Turned up the heat, let the sauce thicken, seasoned with some salt and Aleppo pepper, and served everything over the reheated rice. Not too bad and it uses up about half of the snap peas (and gives me lunch for the next two days).

                                                                                                                                                                                                                                                                                                                              There was a vodka and lemonade. It is, after all, Hump Day.

                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                alliegator Jul 18, 2013 09:30 AM

                                                                                                                                                                                                                                                                                                                                My kinda meal! I love sugar snap peas. But vodka in the middle of the week?! For shame ;)

                                                                                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                                                                                  jayt90 Jul 18, 2013 10:21 AM

                                                                                                                                                                                                                                                                                                                                  Puritan heritage! I'll have a Manhattan at noon on Monday if it fits.

                                                                                                                                                                                                                                                                                                                                  1. re: jayt90
                                                                                                                                                                                                                                                                                                                                    ChristinaMason Jul 18, 2013 06:07 PM

                                                                                                                                                                                                                                                                                                                                    I'm having one now...

                                                                                                                                                                                                                                                                                                                              2. fldhkybnva Jul 17, 2013 05:30 PM

                                                                                                                                                                                                                                                                                                                                Tonight's dinner was easy peasy, quick with minimal heat required. For some reason, I decided to clean out the car this afternoon mostly because I think I was embarrassed when the employee at the pet store had to help me load up the new kitty furniture and it was an awful mess. Well, that wasn't the smartest idea as I greeted SO a complete sweaty mess with way too many new treats for the most spoiled cat on the block. Even with the heat, I was in the mood for steak so dinner was a seared grass fed sirloin with a couple of fried eggs for good measure and a side of sauteed spinach with pancetta and spring Gouda cheese. There weren't enough to go around for both of us, but SO enjoyed his steak with sauteed Shiitake mushrooms in honor of the officially named kitten - we decided on Shiitake ('Take' for short) because of his striped brown fur and long stalky legs. It's one of both of our favorite mushrooms and a foodie name, so it seemed appropriate. Now, I hope the world doesn't call him "s*it."

                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                  Fowler Jul 17, 2013 05:39 PM

                                                                                                                                                                                                                                                                                                                                  That steak is looking at me. I can see its eyes, ears and mouth in kind of a cartoon-like way.

                                                                                                                                                                                                                                                                                                                                  1. re: Fowler
                                                                                                                                                                                                                                                                                                                                    fldhkybnva Jul 17, 2013 05:42 PM

                                                                                                                                                                                                                                                                                                                                    Yea, that's how I felt which is why I posted it. It was just a cute little steak smiling at me - "eat me!" SO didn't think it was so cute and was like "just put them on the side" but the bug eyes really just gave me a giggle for some odd reason. Also then it provides maximum yolk coverage when you break them.

                                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                    ludmilasdaughter Jul 18, 2013 07:17 AM

                                                                                                                                                                                                                                                                                                                                    Great kitty name for a foodie!

                                                                                                                                                                                                                                                                                                                                  3. PHREDDY Jul 17, 2013 06:09 PM

                                                                                                                                                                                                                                                                                                                                    Left the heat in NYC this morning to be with mom who turned either 83 or 84 today. (She won't fess up to really how old she is...doesn't really matter)
                                                                                                                                                                                                                                                                                                                                    WFD...beef...skirt steak,, fried onions, shrooms, broccoli, baked potatoes, and a bottle of Coke! that is what she wanted...My brother, sister and I did the honors!
                                                                                                                                                                                                                                                                                                                                    Desert, a cup of hot fudge, specialty store cheese cake, fresh whipped cream with strawberry coolie!
                                                                                                                                                                                                                                                                                                                                    Great day for us all! Happy Birthday Mommy!

                                                                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Jul 17, 2013 06:12 PM

                                                                                                                                                                                                                                                                                                                                      I'm sure your mother really enjoyed this meal and especially the Coke! My grandmother has been "26 and holdin' for as long as I've lived." It sounds like a wonderful day with your family and the kinds of days that are what life is all about :)

                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                        suzigirl Jul 17, 2013 06:56 PM

                                                                                                                                                                                                                                                                                                                                        I have been celebrating my anniversary of my 21st birthday for 21 years. It just feels better than 42. ;-p

                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                          LindaWhit Jul 17, 2013 07:04 PM

                                                                                                                                                                                                                                                                                                                                          But 42 is the answer to the ultimate question of life and the universe!

                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                            suzigirl Jul 17, 2013 07:42 PM

                                                                                                                                                                                                                                                                                                                                            Trust me, I haven't missed that in the slightest. But, I will sit back and appreciate it when it passes on to better insight

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                              PHREDDY Jul 18, 2013 02:57 PM

                                                                                                                                                                                                                                                                                                                                              Trust me I am celebrating my Sweet 16 after my 42nd!

                                                                                                                                                                                                                                                                                                                                              1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                                suzigirl Jul 18, 2013 03:07 PM

                                                                                                                                                                                                                                                                                                                                                Love it!

                                                                                                                                                                                                                                                                                                                                        2. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                          suzigirl Jul 17, 2013 06:51 PM

                                                                                                                                                                                                                                                                                                                                          Happy birthday to her. Perfect meal. She has impecable taste.

                                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                            foodieX2 Jul 18, 2013 05:28 AM

                                                                                                                                                                                                                                                                                                                                            Happy Happy Phreddy's mom!

                                                                                                                                                                                                                                                                                                                                          2. d
                                                                                                                                                                                                                                                                                                                                            delancy Jul 17, 2013 07:55 PM

                                                                                                                                                                                                                                                                                                                                            Cold whole wheat noodles cooked in sesame oil, with hardboiled eggs and coleslaw on the side.

                                                                                                                                                                                                                                                                                                                                            1. rainbowbrown Jul 17, 2013 09:49 PM

                                                                                                                                                                                                                                                                                                                                              Tonight was linguine with summer squash, garlic and lots of herbs (garlic and herbs from the garden). Also a caprese salad and toast. Nice and light with lots of white wine.

                                                                                                                                                                                                                                                                                                                                              1. h
                                                                                                                                                                                                                                                                                                                                                Harters Jul 18, 2013 01:43 AM

                                                                                                                                                                                                                                                                                                                                                We're having something of a freezer clear-out of meat that seems to have been in there for ages. I've separated out everything more than three months old and we'll concentrate on that.

                                                                                                                                                                                                                                                                                                                                                So, tonight, some braised beef. I've made no contribution to this but Jan tells me that she did this yesterday afternoon - braising it in red wine, onion and thyme. Braised steak is a bit of an autumnal dish but we'll lighten it up with just some sauteed courgettes as an accompaniment. There looks quite a bit of beef - I see some of it going back in the freezer for a future brown gloop meal.

                                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                                                  Harters Jul 18, 2013 11:14 AM

                                                                                                                                                                                                                                                                                                                                                  There's now a starter, courtesy of the "cooking the books" exercise Chez Harters. Book is English Seafood Cookery, Rick Stein, 1988. Now, much as we like Stein (of all the British celeb chefs, we reckon he's the one we'd most enjoy having round to dinner), We're not that keen on the book. The recipes are quite restauranty and we struggled to find something to cook. We'll keep the book - mainly because it's good on technique and has a wealth of informatioon about how to deal with particular fish.

                                                                                                                                                                                                                                                                                                                                                  So, scallops and bacon. The coral comes off each scallop , which is then sliced in half. Bacon is cut into about the same size of the scallop. Stein then says take a metal skewer and rub garlic up it to give a slight flavour. Then you thread the skewer - piece of scallop, piece of bacon, piece of scallop, piece of bacon, coral, piece ......etc. Brush with melted butter and cook under the grill. Squeeze of lemon.

                                                                                                                                                                                                                                                                                                                                                2. roxlet Jul 18, 2013 08:39 AM

                                                                                                                                                                                                                                                                                                                                                  Let's continue here:


                                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                    LindaWhit Jul 18, 2013 09:36 AM

                                                                                                                                                                                                                                                                                                                                                    But we still have 35 posts to go to make it to around 400! (34 after this one posts)

                                                                                                                                                                                                                                                                                                                                                  2. Berheenia Jul 18, 2013 08:43 AM

                                                                                                                                                                                                                                                                                                                                                    I hate it when the thread ends just as I reply so I'm moving to the new thread..

                                                                                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                      mariacarmen Jul 18, 2013 12:31 PM

                                                                                                                                                                                                                                                                                                                                                      me too! why so jumpy, Roxlet? :)

                                                                                                                                                                                                                                                                                                                                                      no biggee. just giving you a hard time.

                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                        PHREDDY Jul 18, 2013 03:06 PM

                                                                                                                                                                                                                                                                                                                                                        MC...fucking hot here! although I am in Fla...but cut her some slack...
                                                                                                                                                                                                                                                                                                                                                        I love , and I mean on this page I love both of you guys...

                                                                                                                                                                                                                                                                                                                                                        We all need both of you sitting on the dais of the roast of Chounder's WFD...please kiss and make up!!!

                                                                                                                                                                                                                                                                                                                                                        1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                                          steve h. Jul 18, 2013 03:22 PM

                                                                                                                                                                                                                                                                                                                                                          Hi PHREDDY,

                                                                                                                                                                                                                                                                                                                                                          mc and roxlet are buds.

                                                                                                                                                                                                                                                                                                                                                          Happy birthday to your mom. I've sailed into West Palm after getting my teeth kicked in by winds from the north that pushed the Gulf Stream current into a cement-like sine wave. I tried all night and got nowhere. Lesson learned. West Palm is a lovely place.

                                                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                                            mariacarmen Jul 18, 2013 07:05 PM

                                                                                                                                                                                                                                                                                                                                                            Phreddy, i think rox and i are just fine, she has a sense of humor. jeez louise, yer always scolding me!

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                              Berheenia Jul 19, 2013 07:07 AM

                                                                                                                                                                                                                                                                                                                                                              it was that Berheenia's fault...
                                                                                                                                                                                                                                                                                                                                                              Berheenia The Trouble Maker :)

                                                                                                                                                                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                mariacarmen Jul 19, 2013 03:01 PM

                                                                                                                                                                                                                                                                                                                                                                such a pest you are! :)

                                                                                                                                                                                                                                                                                                                                                            2. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                                              Fowler Jul 18, 2013 08:34 PM

                                                                                                                                                                                                                                                                                                                                                              The is exactly how that West Coast versus East Coast gangsta rap violence got started. Troublemakers like MC on the West Coast and the real toughs like Rox on the East Coast start mixing it up.

                                                                                                                                                                                                                                                                                                                                                              It escalates until someone gets undercooked bok choy and then it progresses until the bottle of Pinot Noir is not good enough and then the fists go a swingin' and the guns come out. :-)

                                                                                                                                                                                                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                boyzoma Jul 19, 2013 02:28 PM

                                                                                                                                                                                                                                                                                                                                                                Hey - quit mocking us West Coast folks! We are tough too! Look at how many of those poor Calif. folks are surviving all the fires and still posting on CH! Gotta love us :) (Ok, ok - still luv you east coasters too - you've survived a lot lately as well.)

                                                                                                                                                                                                                                                                                                                                                        2. h
                                                                                                                                                                                                                                                                                                                                                          Harters Jul 20, 2013 02:53 AM

                                                                                                                                                                                                                                                                                                                                                          (EDIT: Whoops - wrong thread. Reposted "over there")

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