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What's for Dinner #242 -- The end of summer edition [through Sep 7 2013]

I don't know about anyone else, but I always think of September as the new year. It must be a holdover from school days, when things always began anew in September.

Though the light has begun to change here, the farmer's markets still say summer with overflowing bins of vegetables and fruit.

How are your menus changing as the season begins to?

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  1. Last night, rjbh20 made BBQ for us and for a bunch of neighbors, who came to pick up their food and stayed for white peach frozen daiquiris. Ribs, chicken and salmon were on everyone's menus, but rjbh20 also made some incredibly delicious sausage for some other friends, which he put on the smoker to cook. Fortunately, there was some for us to try as well. His best ever!

    1. Great lead in Rox! My husband and I were just talking about fall menu planning now that we will back on a regular schedule. Our son is the least scheduled kid we know (he plays one sport per season and thats is it) but even so life is hectic.

      So the biggest change for our WFD is getting back into regular meal planning and "nights". Weds are almost always mexican nights and Fridays are make your pizza. The crock pot will get more regular use as will the bread machine. The oven will be on more.

      I am also taking advantage of the end of season tomatoes, zukes, eggplant and other farm share goodies and putting up sauce, freezing bags of veggies and fruits for those mid winter doldrum.

      But this weekend is still pure summer. We will be grilling burgers, steaming corn, slicing tomatoes! Lets hope this torrential rain stops soon.

      5 Replies
        1. re: foodieX2

          For some reason, in colder weather we also seem to quickly develop a weekly plan of regulars. It must be the lack of fresh ingredients to stimulate my creativity.

          1. re: fldhkybnva

            yes that! Also longer/darker days keep us inside more so I start reading more cook books and putzing in the kitchen more. In the summer I am all out being outside, day trips, etc. WInter I am a total homebody.

          2. re: foodieX2

            We're back on the school schedule this week too. There is plenty of room for variation but if no one has a better idea, then we have: Monday, stir fry or something prepped over the weekend; Tuesday Mexican; Wednesday soup and salad; Thursday leftovers or salad; Friday pizza.

            1. re: tcamp

              Love our Friday night pizzas!

              I do think having a general schedule makes our lives easier overall. Shopping is easier and it helps eliminate some of that budget-busting dining out.

          3. For starters I blanched 2 bunches of basil for 15 seconds, plunged them in an ice bath and proceeded to make some gorgeous pesto. Still bright green and delicious! But an act of faith as it's counter intuitive (trite saying) to trust the slimy results enough to waste good olive oil and garlic. But after a few paper towels were used in an attempt to dry the basil I went for it. Thanks.
            Then I sat on the porch with my husband and a big glass of wine and watched an awesome thunder storm as our ratatouille wanna be and barbequed show girl chicken breasts baked in the oven. We knew we wouldn't get a cookout in.

            1 Reply
            1. re: Berheenia

              And I'm here to report that after several days in the refrigerator, my pesto is still bright green!!

            2. You are very eloquent roxlet and what great introductory comments for this edition of WFD. I am going to follow your lead and consider this a new year.

              1 Reply
              1. No cooking change quite yet for me. Although I am very much looking forward to the slow braises and stews that come with autumnal cool days and evenings. :-)

                Today will be the last of a piece of beef tenderloin - about 1-1/4 lbs. I'll go with a simple herb-pepper rub: minced fresh rosemary, some dried thyme, salt, and lots of freshly cracked pepper, mixed with a bit of olive oil and schmeared over the beef, and then roasted to medium-rare.

                Sides will be peewee potatoes -- baby red, yellow and purple potatoes - probably simply roasted with olive oil, minced garlic, salt, pepper and some herbs -- and steamed green beans.

                I picked up some local peaches yesterday at a local farm stand, so I'm thinking a Peach Crisp will be in order for dessert.

                http://centercutcook.com/fresh-peach-...

                1 Reply
                1. re: LindaWhit

                  Good point, LW. And there are few things as nice as slow braises, stews, cool days/evenings and also robust red wines.

                  It is a comforting time of the year.

                2. 20 days left to summer, let's not get depressed too early! Keep grill'in!

                  1. For those of you holding on to summer I thought this had some good recipes. I love the sound of the pistachio pesto and the potato chip/chorizo cod.

                    http://www.boston.com/lifestyle/food/...

                    1 Reply
                    1. re: foodieX2

                      Hah! I had already bookmarked that pasta, pea, and radish salad with pistachio pesto recipe, foodie! GMTA. :-)

                    2. It is Man Night here tonight. Making grilled shrimp and clams casino as appetizers and then brontosaurus steaks (HUGE ribeyes) and twice-baked potatoes for dinner. Bouchon Bakery Chocolate Chunk and Chip cookies for dessert. I don't bother making a salad or vegetable for them because they never eat it.

                      I'm making the tomatillo-sauced swiss chard and mushroom enchiladas for my practically-vegetarian sister and, luckily for her, there is already a green salad made in the fridge from the other night. She'll also join in on the clams, shrimp, and cookies.

                      4 Replies
                      1. re: Njchicaa

                        You'r dinner sounds great. I can't wait for our brontosaurus ribeyes with baked potato tomorrow night. I'm not sure which I'm more excited for. Enjoy!

                        1. re: fldhkybnva

                          Thanks. I woke up late and have been going going going ever since. It is always worth it, though, when everyone sits back after eating a meal I made and looks so satisfied.

                          Can't believe the Bouchon chocolate chunk/chip cookie recipe only makes 6 cookies. I missed that as I was making the dough. Next time I will double the recipe!

                        2. re: Njchicaa

                          I'm an almost-vegetarian, too, and those enchiladas sound delicious. What type of cheese do you use?

                          1. re: anakalia

                            Tonight I used cojita as a replacement for queso fresco. My guests didn't know the difference.

                          1. Relaxing, having one of my favorite beverages! WFD? Discussing it right now.

                             
                            1. Last night, it was grilled colossal shrimp on the BBQ, on the side burner was steamed fresh green beans and a pasta salad. Was so good. And being able to sit outside to eat and drink wine was just divine.

                              Tonight will be teriyaki sesame chicken skewers on the grill, sticky rice and a steamed california style veggie medley in the rice cooker.

                              5 Replies
                              1. re: boyzoma

                                I took out the chicken I had to freeze when my oven went on the fritz last week, so if it's thawed in time, I'll roast it tonight. I don't recall ever roasting a thawed chicken, but my mum used to do it so I'm hoping it'll be okay. Any suggestions gratefully accepted!

                                ETA: also going to prep a bunch of late-season rhubarb Mum gave me, with one crisp for tonight and one or two for the freezer!

                                1. re: grayelf

                                  Try Steven Raichlen's Beer-Can Chicken. We make this all the time and it is so good and moist. http://www.mensjournal.com/food-drink...

                                  1. re: boyzoma

                                    Whee! Does it work on gas grills? We haven't had much luck grilling skin-on chix on ours... too many flareups and "gassy" flavour...

                                    1. re: grayelf

                                      Absolutely. That's what we have! If you want, you can also put it in a shallow pan to catch all the drippings. Makes some great gravy. We have a "beer can rack" now, but didn't always. I included a couple of pix of our last shot at it. Since you cook on indirect heat, it is perfect.

                                       
                                       
                                2. re: boyzoma

                                  Very little beats grilled shrimp in my book :D

                                3. Well, it's not supposed to be real hot today, with thunderstorms later, so I'm going to try my hand at oven fried chicken with corn flake crust. Still deciding on sides... maybe some good ol velveeta mac n cheese with some broccoli?

                                  Tomorrow we have some friends coming over so I'm going to grill up 2 tritips and some corn on the cob and.... still figuring out the rest.

                                  2 Replies
                                  1. re: juliejulez

                                    Well I ended up doing real mac n cheese, not with velveeta. Just that plus the oven fried chicken made for a delicious dinner, and SO was quite pleased.

                                  2. I feel as though between the never-ending virus I had and then a horrendous last 2 or 3 weeks of work (too many 12 hour days), I have been living in the Land of Sandwiches and Takeout, not territory I am happy inhabiting. There were a couple of composed salad oases that probably saved my sanity. For tonight I have a very nice-looking ribeye which I hope to grill, weather permitting, and plan to make a Caesar salad heavy on the anchovies to go alongside. Also making a batch of roxlet's Green Goddess dressing for salads this week. Will probably need to test it with some nice farmstand radishes during dinner prep. :) I have missed you all!

                                    17 Replies
                                    1. re: GretchenS

                                      Glad to see you back and feeling better. Love a Caesar salad with extra anchovies. I haven't had one in a really long time. Need to get one in my tummy soon. Enjoy the ribeye.

                                      1. re: GretchenS

                                        Hope you are past your sandwich days, Gretchen! If it's not too much trouble, could you or some other helpful soul link to roxlet's GG dressing recipe? I have radishes galore!

                                        1. re: GretchenS

                                          Glad you're back, and we're making the Green Goddess tonight too -- to go with the hot smoked salmon my husband made yesterday.

                                          1. re: roxlet

                                            roxlet, few thing are more highly praised on this board than your Green Goddess but every time I have done a search for it I come up with dozens of recipes provided by others but not your recipe.

                                            I am not being lazy and have searched, but may I ask that you repost your specific recipe so I may try it

                                            1. re: Fowler

                                              Google search brought it up third in the Googlelist:

                                              Green Goddess Dressing Roxlet Chowhound

                                              http://chowhound.chow.com/topics/720736

                                              1. re: LindaWhit

                                                You youngsters are so good with that interwebnet searching stuff. I was using Chowhound's search tool to find the recipe and that was what provided all of the other recipes.

                                                Thanks for the link, Linda.

                                                1. re: Fowler

                                                  May be worth pasting here again...

                                                  Green Goddess Dressing

                                                  1 cup mayonnaise (reduced fat is OK)
                                                  1 tablespoon fresh lemon juice
                                                  1 clove of garlic finely chopped
                                                  1 tablesppon tarragon vinegar (or use white wine vinegar with a tiny dash of taragon)
                                                  1/4 cup finely chopped green onions
                                                  1/4 cup chopped parsley
                                                  1/2 cup sour cream (low fat is ok)
                                                  4 anchovies, chopped
                                                  freshly ground black pepper

                                                  Put all the ingredients except the sour cream into a blender. Blend until all ingredients are well amalgamated. Remove to a bowl and stir in the sour cream. Do not blend with the sour cream!

                                                  1. re: roxlet

                                                    Woot, thanks! The radishes are going to meet up with roxlet's receipt pronto.

                                                    BTW roasting the thawed chix the usual way worked but weirdly the internal temp came up to 170 way too quickly (like after half an hour). Had to wing it a bit and I think overcooked it ever so slightly. Nothing a little butter and mustard couldn't fix ;-). Just boiled some new spuds to go with (which also weirdly took forever to cook through) and my fake Caesar salad. Will dig into the rhubarb crisp shortly...

                                                    1. re: roxlet

                                                      As the one who actually does the making of this, you can forget all the finely chopping. Just throw it all in the Vitamix & let it rip.

                                                      1. re: roxlet

                                                        Thx for reposting, rox! We're having a few friends over tonight for a casual cookout, and I might just finally have to make this :-)

                                                  2. re: GretchenS

                                                    We've missed you as well, Gretchen! Sorry about that never-ending virus. If it was an everlasting Gobstopper, different story, of course!

                                                    Enjoy the steak and salad - perfect end of summertime meal!

                                                      1. re: GretchenS

                                                        so glad to hear you're feeling a bit better? a steak and caesar sound like just the ticket. we miss you too!

                                                        1. re: GretchenS

                                                          Welcome back! So glad you are on the mend.

                                                        2. I still have some frozen meals in our freezer that my mom made while I was in labor, so I wouldn't have to cook much afterwards. Tonight, we are eating one that has a very autumn feel to it, actually - it's a "Moroccan vegetable stew" (possibly from an old Moosewood cookbook?) that includes eggplant, squash, carrots, chickpeas, etc., and smells of cinnamon when I reheat it on the stovetop!

                                                          1. Braised short ribs are in the fridge chilling now so I can defat the top, cooking them today was insane with the heat and humidity we're having. The ground is still so wet from the storm a few days ago and the rain we've had since then. Just the same, short ribs sounded good. When I rewarm them I will toss in additional veggies and serve cauliflower "rice" and asparagus on the side.

                                                            Being SoCal and not having kids, September doesn't signal anything for us. We have months of summer left. We're having the longest stretch of extreme heat we've had all year. The forecast is calling for 100 to 105 through next weekend. The eggplants and all of the peppers in the garden are loving the heat and kicking out veggies that need to be harvested daily at this point. The tomatoes have ramped back up but it will be a while before they are red. The cucumbers look like they're going to explode from all of the rain. I'm thinking I need to stock up on charcoal during all of these great holiday weekend sales since I'm seeing a lot of grilling coming up!

                                                            1 Reply
                                                            1. re: weezieduzzit

                                                              Change of plans! A friend we love called and is in town so its off to our neighborhood Mexican hole in the wall for for Cadillac margaritas and excellent food.

                                                              Short ribs are always better the next day anyhow. :)

                                                            2. I miss you guys too! Thanks for that great lead in roxlet. I feel a little like summer has been a moving sidewalk and try as I might, I haven't been able to slow it down to a pace that would allow me to sit back and just take it all in.

                                                              For me the Labour Day weekend means a trip to the CNE ("Canadian National Exhibition") a tradition from my grade school days and I haven't missed a year since. After indulging in fair food on Friday we settled into something soul soothing on Saturday and despite the heat, had some corn chowder with lobster tails that mr bc grilled.

                                                              This afternoon we managed to steal away some time to relax on the deck. For me that meant working my way through a stack of magazines, cookbooks and other miscellaneous articles I'd bookmarked. A little white wine to make it really feel like a vacation and a selection of dips and spreads with grilled pita. One of my favourites was a Roasted Eggplant-Garlic Spread.

                                                              The grand finale to our leisurely day of grazing will be grilled wings, two ways. I've made up a batch of Anchor Bar Buffalo Sauce and a new-to-me recipe for "Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze"

                                                              We can hear thunder in the distance so I'm hoping mr bc's charcoal holds up if the rain gets here before they're done!!

                                                               
                                                               
                                                              1. I checked in my Chow badge for the night. In honor of the holiday and an 8 month long stint without greasy crusty chicken and bowls upon bowls of carbs, the usual less than 50 g low carby SO and I are anxiously waiting for the Chinese food delivery to arrive - General Tso's, fried chicken wings, hot and sour soup, lo mein and of course my favorite takeaway fries. I finally found a great movie to go along with dinner - The Intouchables, the reviews are quite good if anyone needs a new flick.

                                                                1. End of summer corn soup follows by cold smoke-roasted steelhead with sauce verte.

                                                                   
                                                                   
                                                                  5 Replies
                                                                  1. re: rjbh20

                                                                    There is simplicity and elegance in your meal.

                                                                    Well done.

                                                                    1. re: steve h.

                                                                      Thanks. Unfortunately, the farmer's market corn was the ultra super sweet variety that I detest and it made for a less than perfect soup. This soup, when made with real corn, is great example of how one simple flavor -- pure essence of sweet corn -- can be transcendent. Not every dish has to have multiple, complex flavors. Hear that, all you TV chefs and self-important restaurant cooks??

                                                                      1. re: rjbh20

                                                                        "Not every dish has to have multiple, complex flavors. Hear that, all you TV chefs and self-important restaurant cooks??"

                                                                        Well said. If you have a great ingredient let it sing and do not bury it under 15 inferior ingredients in the name of flavor complexity. There is a time for complexity, but I have noticed many restaurant chefs going overboard with it these days.

                                                                        1. re: rjbh20

                                                                          I hear you. There's a little French restaurant we go to in Sausalito that features a soup of the day. I usually order it. The soups are not encumbered by layers of flavor. Rather, they are true to the primary ingredient. The taste is shockingly pure.

                                                                          Northern California is blessed with great produce.

                                                                      2. re: rjbh20

                                                                        The pics are so beautiful, I feel satisfied without even eating it!!
                                                                        Very lovely meal.

                                                                      3. Mussels, Clams, Shrimp, in white wine, garlic, yellow onion, a dash of red pepper flakes, some EVOO over some linguini, a chunk of crusty bread to sop up the jucies!

                                                                        1. we're just getting into our summer here in San Francisco, so not looking forward to moving on yet! it took long enough to get here...

                                                                          tonight i made a pork & leek stir fry, using the Ottolenghi lamb marinade from last week on the pork, adding fish sauce to asian it up a bit more. over cold Vietnamese rice noodles, which were dressed with rice wine vinegar, a friend's homemade really hot chili sauce, dark soy, sesame oil, scallions and cilantro, and topped with more scallions and cilantro.

                                                                          simples.

                                                                           
                                                                           
                                                                          8 Replies
                                                                          1. re: mariacarmen

                                                                            Not only does that look and around lovely, it is making me drool. Wowza on the cilantro leaves. They are huge

                                                                            1. re: suzigirl

                                                                              ::::shuddering at the huge cilantro leaves:::: ;-)

                                                                              1. re: LindaWhit

                                                                                ahahahaha! sorry linda, for the scary picture.

                                                                                1. re: mariacarmen

                                                                                  That looks wonderful! I'd be eating that in a hot minute. I certainly would like to be at your table.

                                                                                  1. We've been a bit uninspired in the kitchen for the last couple of days. Last night we had insalata caprese. The mozzarella was average so it wasn't outstanding.

                                                                                    Tonight I'm digging into the pantry vegetable drawer and cleaning it out by doing roast vegetables. Pumpkin, kumara (NZ sweet potato), parsnips, yams onions and potatoes will get roasted. I might pick a few rocket leaves and do a small salad. Hopefully my cooking mojo will return after a few more days of vegetarian comfort food.

                                                                                    2 Replies
                                                                                    1. re: Frizzle

                                                                                      I've in that "funk" as most of us here have been....
                                                                                      When that happens to me, I go to my recipe file and follow it to a tee...after some good old tried and true meals, my "mojo" somehow finds it' way back..
                                                                                      PS ...What are rocket leaves?

                                                                                      1. re: PHREDDY

                                                                                        It's the British word for arugula.

                                                                                    2. Last night we snuck in a cookout before the thunderstorms. Lamb burgers were excellent. They were pre-made by the pricey butcher store with mint and rosemary. Served on an olive rosemary ciabatta with feta and red onion. The less adventurous had cheeseboigahs- also delicious on a fresh herb parmesan ciabatta. Corn is still good and plentiful here- huge ears of tiny but not too sweet kernels. Made Pioneer Woman's crash potatoes and left them in the oven a tad too long but they held up. Too full for the desserts we bought so we had mini Blue Bunny caramel cones on the porch for afters.
                                                                                      Grandkid is a chow baby- wolfed down meatballs, cottage cheese and some applesauce from the Farmers Market.

                                                                                      1. Change of plans for me too last night. Still feeling overwhelmed from the post vacation chaos I threw the idea of a summer BBQ out the window. I didn’t have it in me and the weather was not looking good so I asked my friends if they were ok with a no cook/nibble dinner. Of course they said yes, as good friends will do. While at the store I ran into another good friend so we asked them to come too. So dinner ended being assorted nuts and olives, sliced tomatoes with fresh mozz drizzled with pesto, sliced ciabatta, grilled german sausages with mustard dipping sauce, shrimp cocktail with spicy cocktail sauce and, what turned out to be the hit of the night-“goodness bowl”. A gal was sampling this at whole foods and it was so good I had to make it. A total keeper and I can see us eating this often. The recipe call for pre-cooked and frozen things which made it perfect for a no cook night however I can see making it with leftovers and/or fresh. Kids rounded out their meal with frozen WF pizza. I am total slacker, LOL

                                                                                        Goodness Bowl
                                                                                        I package of frozen/precooked brown rice
                                                                                        Precooked beets-finely chopped, to taste. I used a whole container of ginger honey LoveBeets.
                                                                                        Cup shredded carrots
                                                                                        Cup Tamari almonds-roughly chopped
                                                                                        Cup frozen corn. I used 365 brand fire roasted corn
                                                                                        A small bunch of kale, finely chopped
                                                                                        Any kind of Tahini Dressing-I used 365 brand of Ginger Tahini dressing

                                                                                        Put all the veggies in a bowl and toss. Cook frozen rice per package instructions. Add hot rice to bowl along with dressing and toss until well blended. I served it room temp but would be good at any temp.

                                                                                        2 Replies
                                                                                        1. re: foodieX2

                                                                                          Love frozen rice from Trader Joe's- perfect slacker food. Call me slacker Berheenia.

                                                                                          1. re: foodieX2

                                                                                            That is one impressive "slacker" menu!!

                                                                                          2. It is pretty gross here today: cloudy, 80 degrees and about 500% humidity. I plan to hide inside all day.

                                                                                            Dinner will be Pati Jinich's Shredded Pork in Ancho-Orange Sauce served in flour tortillas with avocado slices and probably Gulf-Coast White Rice from Everyday Mexican. We have plenty of salad left over from yesterday to go with.

                                                                                            I start work AND coaching this week so I figure the pork is something good to make a big batch of. Then we'll have it for dinner one or two nights during the week.

                                                                                            1 Reply
                                                                                            1. re: Njchicaa

                                                                                              I've noticed you mention the ancho orange pork a couple of times. Is this the right recipe? http://mobile.seriouseats.com/recipes...

                                                                                            2. Happy Labor Day to all of the WFD laborers! I am so grateful to be off work today. I haven't had a vacation in quite a while so it's nice to have a day of respite.

                                                                                              Dinner will be what SO and I like to call "steakhouse at home" - I am currently dry brining 2 Frankenribeyes in the fridge which will accompany a loaded baked potato for SO and simple butter, chives and pepper potato for me. We used to have ribeyes quite often but ever since I discovered hanger and flatiron, it makes a rare appearance on the menu. I figured an American holiday would be a great time to reacquaint myself with an old favorite. And, SO found the most perfect steaks - huge ribeye cap with the tiniest fat glob beneath so hopefully won't be cutting around that annoying piece of lard. Dessert will be my new favorite Skyr yogurt with apples, cinnamon and some Kashi Go Lean for a lot of crunch.

                                                                                              1. We are having a little last minute gettogether with some friends at our house. Since it's a bit last minute and my budget was rather tight, I'm keeping it simple. Starters are just chips and store-bought salsa that I already had, onion dip (of course), and some sundried tomato tapenade type thing that I had all the ingredients for. For the main, I'll be grilling up two tri-tips that I already had in the freezer that I'll thinly slice for sandwiches. I'm also grilling up corn on the cob, and zucchini wedges. Dessert is brownies. From a box mix, and I have no shame about it.

                                                                                                7 Replies
                                                                                                1. re: juliejulez

                                                                                                  It sounds like a good time to me. Please tell me you made the "good" onion dip with the sour cream and dry packet. The best IMHO. Have a great party.

                                                                                                  1. re: suzigirl

                                                                                                    If there's any other, suzi, I've not heard of it. :-)

                                                                                                    1. re: LindaWhit

                                                                                                      I have had the homemade caramelized onion and creme fraiche. Good but not what i grew up on. Trashy dip please.

                                                                                                      1. re: suzigirl

                                                                                                        I grew up on a similar sounding trashy dip here in NZ too. It must be a global thing. I love the stuff.

                                                                                                        1. re: suzigirl

                                                                                                          If it's dip, it gets extra point for it's trashy rating. Just sayin'. I ain't never met me no dip I'm too good fer.

                                                                                                      2. re: suzigirl

                                                                                                        Even better, I bought the pre-made kind. The store sells it for $1.

                                                                                                    2. After a brief family visit near Utica over the weekend, we're happy to be back home. The marinated lamb we brought over was a huge success, and we left the remaining tender chunks there.

                                                                                                      An unexpected event was my locking myself out of the house after my BIL and his wife, as well as my dear man, had gone to sleep. I was torn between not wanting to wake people up, but of course had to make a racket to finally be noticed -- my man let me back in, so I didn't have to crash in the garage. Nice.

                                                                                                      Today we're hosting a very low-key cookout: cheeborgerz, snausages, corn, Greek salad and rox's GG dressing with crudités are provided by us, our friends are bringing a bunch of sides.

                                                                                                      I think I might make a white sangria with frozen berries & peaches and a generous splash of sparkling wine. It's a scorcher out there.

                                                                                                      21 Replies
                                                                                                      1. re: linguafood

                                                                                                        Is it terrible that I giggled imagining having to sleep in the garage and the shock your family would have had in the AM? In the moment I am sure it was awful, but I imagined myself in my skivvies banging on the door and laughed!

                                                                                                        ENjoy your cookout. And I say go for it re: sangria!!

                                                                                                        1. re: foodieX2

                                                                                                          It was really funny. I'd knock, then wait, looking through the glass window to see if anyone was coming down the stairs.

                                                                                                          Then knock again, louder. At some point I whistled very loudly (our secret whistle, hoping my man would WAKE UP!!!), and at another point, I mistook the door bell for the garage door opener, which of course was pretty loud, too.

                                                                                                          It was pretty hilarious. Helped that I wasn't all that sober, otherwise it wouldn't nearly have been as funny.

                                                                                                              1. re: linguafood

                                                                                                                I just busted out laughing at your last sentence. :D

                                                                                                                1. re: LindaWhit

                                                                                                                  Sometimes it pays to have that extra glass of wine, don't you think??? ;-)

                                                                                                                2. re: linguafood

                                                                                                                  Hehe, it happens to us all. Mangator slept on a lawn lounger one night... What can I say? I was jetlagged and a sleep pill would set me right.

                                                                                                              2. re: linguafood

                                                                                                                I feel your pain on locking yourself out. I did that in the early ninties. Had a party and hubs got drunk and went to bed. I stayed up and later, let my guests out to leave. Chatted at the driveway, waved goodbye, politely watched them drive away and went inside... wait, hmmm... door is locked. Damn, ill try the side door. Nope. Locked. Ring, ring, ring.... crickets. Bang, bang, bang!! Nothin'! To the bedroom window. Still nothing. I even walked two streets over to his aunts house but didn't have the heart to wake her. I went home and "slept" in my car. A BLACK CAR..VINYL SEATS.. IN FLORIDA.. IN SUMMER. How I wished I had drank more. The sleep would have been easier. I am glad you got in. Sleeping in the garage would have sucked. Lucky for me I was in my twenties and shit like that happened to me.
                                                                                                                Sounds like a great party. I would be happy just to have what you are making. I don't need anything more than your yummy spread.

                                                                                                                1. re: suzigirl

                                                                                                                  Ha, OMG, suzi, that sounds awful.

                                                                                                                  The soothing powers of booze can (and do) work wonders, even if yer an old fart like myself.

                                                                                                                  We had a similar situation one summer in Berlin when my man had gone to bed early with The Only Key to the pad in which we were staying, so...... I was banging on our door for quite some time.

                                                                                                                  I think I've learned my lesson not to stay up without him anymore. Well, maybe *inside* the house.

                                                                                                                  And thanks for your kind words about the party spread! I'm stoked to finally try the famous GG dressing, and to see what goodies our friend have in store for us :-)

                                                                                                                  Have a great labor day!

                                                                                                                  1. re: linguafood

                                                                                                                    GG is a Goddess! I too have locked myself out in quite awkward circumstances. I think I remember being quite tipsy one night in college and woke up with a demanding urge to empty my bladder. Well, I ran to the hallway bathroom in less than the ideal amount of clothing though I figured it was 4 am and it was just a quick trip, right? Well, I managed to meet a locked door a few minutes later. I was right that the hallway was deserted at 4am, I finally just laid in the hallway for 2 hours until I was woken up quite embarrassingly by an early bird leaving for a jog.

                                                                                                                    1. re: linguafood

                                                                                                                      My husband was taking out the recycling, and I came out of the garage door to take the newspaper in. My husband gets in his car, closes the garage door, and drives away. I am in my robe, and it's 9AM. I go over to my neighbor's house. She has the key. Ring, ring. No answer. No cell phone, nothing. Pondering my next move, my neighbor's husband comes to the door, and I get my key. Being outside in a robe and slippers in the late fall was not my idea of a good time!

                                                                                                                      1. re: roxlet

                                                                                                                        Eeek, I can imagine not. It reminds me of the winter finals my junior year of college. Even though I'm always cold, I absolutely hate shoes so wear sandals whenever I can 24/7. I packed up and carted myself off to the student center to study all day in a room with no windows. When I emerged 12 hours later, there were 8 inches of snow on the ground. All I can say is I'm glad my toes are still attached but at the time I would have gladly chopped them off.

                                                                                                                      2. re: linguafood

                                                                                                                        The key stashed out in the back patio has saved us many, many times. Me, spouse, kids; we've all managed to lock ourselves out.

                                                                                                                      3. re: linguafood

                                                                                                                        I'm sorry I couldn't help but laugh, Lingua. Just yesterday I had a set of keys made to stash at a neighbor's house "just in case" since our house is Fort Knox and the only people who have a key to our place have moved away for school recently- HOURS away.

                                                                                                                        Be glad you weren't stuck like someone on a different message board I read... they were traveling for business and went out on the hotel room balcony to have a cigarette. The door locked behind them. Fortunately she had taken her ipad out with her (but not her phone,) she had to post on the message board that she was trapped and ask that someone call the hotel and tell them that she was stuck out there. I guess it took several calls before the hotel took them seriously, they thought it was a prank.

                                                                                                                        1. re: weezieduzzit

                                                                                                                          She is lucky she did not post her plea for help on Chowhound. It would have been promptly deleted for not being food related and she would still be stuck out on that balcony. :-)

                                                                                                                          1. re: Fowler

                                                                                                                            Love it! Now lets see how long the lock out posts last. ;-p

                                                                                                                        2. re: linguafood

                                                                                                                          TOTALLY LAUGHING. my BF locked himself out of our b&b two new year's eves ago (i was completely crashed, naturally - it WAS NYE, after all) - in his SOCKS, and had to sleep in the freezing car for a couple hours before the owners opened up and saw him.

                                                                                                                          glad you were spared such extremes.

                                                                                                                          1. re: mariacarmen

                                                                                                                            Oy. Yes, definitely lucky. My man's a pretty deep sleeper....

                                                                                                                            1. re: mariacarmen

                                                                                                                              *Just* his socks?-- if so, an intriguing take on the New Year's baby look ;-).

                                                                                                                              Tonight M. grayelf is off to hockey so I'm going to either make myself a chicken tostada or a chicken salad sandwich with the leftover roast chicken from Sunday... assuming it is still edible!

                                                                                                                          2. September is the new year - it's Rosh Hashana. It's very natural to think of it as the time when things begin anew - they do for us Jews.

                                                                                                                            Last night we grilled up some lovely steaks, boiled corn from the local farm (hooray for Maine!), and made the zucchini tian from the NYT. The tian is fantastic, in case you've been looking for an excuse to try it.

                                                                                                                            1 Reply
                                                                                                                            1. re: gini

                                                                                                                              Well, I'm not Jewish, but I always did think that Jews have it right with the new year beginning in September instead of January.

                                                                                                                            2. Ah, back home in Connecticut.

                                                                                                                              Deb and I returned last night after a month on a houseboat in Sausalito. First impressions? Our modest house is a mansion with floors that don't move! Second impressions? We will miss our Northern California adventure.

                                                                                                                              Brunch was a bottle of J, scrambled eggs and breakfast sausage. Later, I went shopping at my local market. I scored all I needed but it wasn't the same: the produce on the left coast is stellar.

                                                                                                                              Supper will be crab cakes, farm corn and a wine TBD. Ghiradelli chocolate, an intense dark, for afters.

                                                                                                                              "Moments of timeless pleasure."

                                                                                                                              1 Reply
                                                                                                                              1. re: steve h.

                                                                                                                                supper.

                                                                                                                                Edited to add: I found an unopened bag of crisps in the cupboard.

                                                                                                                                 
                                                                                                                              2. Summer has a little over 2 more weeks to go. In Indiana it will probably last (temps/weather) into October. I have noticed a light shift.

                                                                                                                                Tonight hot wings, tomorrow fried chicken skins.

                                                                                                                                1. Leftover night!

                                                                                                                                  Leftover steak
                                                                                                                                  zucchini tian
                                                                                                                                  grilled corn has been turned into corn and tomato salad
                                                                                                                                  steamed green beans

                                                                                                                                  Also, much cribbage playing (it finally started raining up here).

                                                                                                                                  1. Excellent topic! This is my favorite time of the food year, except maybe the holiday season. The one big dilemma is what to to with all the produce that comes from the garden. Nothing better than fresh tomatoes, basil, corn on the cob, etc. But by this time of year I'm looking for some new preparations. Here in New Mexico, we've had a late harvest, so good, fresh summer veggies should continue for another month.
                                                                                                                                    Tonight we're having some leftover smoked brisket, fresh tomatoes caprese and grilled corn.

                                                                                                                                    1. Stuffed to the gills after dinner tonight (and all the menu testing for the past weeks), but my mouth is starting to water from all the great meals going on here.

                                                                                                                                      Last night was a salute to summer with an ice cold Naengmyeon (Buckwheat noodle soup)

                                                                                                                                      Tonight was thin sliced pork quickly grilled then served with loose leaf lettuce, a pepper assortment, and fresh cucumbers, and steamed rice. (All the produce from our garden) No pics of tonight's meal, but a few from the testing phase.

                                                                                                                                      Bulgogi Sandwich
                                                                                                                                      Spicy Squid
                                                                                                                                      Teriyaki Chicken Sandwich
                                                                                                                                      Jap jae (Sweet potato noodle stir fry)
                                                                                                                                      Spicy Pork
                                                                                                                                      Mushroom and Swiss Burger

                                                                                                                                      4 Replies
                                                                                                                                        1. re: hannaone

                                                                                                                                          Everything looks wonderful. I'm particularly jealous of the buckwheat noodle soup. It's nice to see you posting here again.

                                                                                                                                          1. re: hannaone

                                                                                                                                            Based on those pictures, the restaurant should be a roaring success!

                                                                                                                                          2. The braised short ribs (made yesterday, reheated today,) were outstanding! I served them on cauliflower "rice" that I panfried to quite dry. It handled the reduced braising liquid with the veggie puree in it very well. I added carrot and celery slices as it reheated. Buttery roasted asparagus on the side. Delicious. I look forward to making them again and when it is a whole lot cooler than it is right now.

                                                                                                                                            1. I've been out of school long enough that my years seem to just blur together (how I long for summer and spring breaks again!), but September has always held an element of being the Changing Time, when seasons fade, children disappear from the streets and life in its inevitable way just moves. I'm a Virgo so my birthday is always on the horizon, but September cookery seems so especially susceptible to seasonality and the gravitational pull of the Fall and its heartier fare with each passing day.

                                                                                                                                              But so long as I can resist the admission that summer is at its end, I will do so. Friday's supper was a quick denial in the form of steamed lobster, mushroom pizelles and gazpacho. Labor Day, I used my time off to fix a holiday supper much like I would have had back home in the Midwest: slow cooked spare ribs with a modified Kansas City rub, broccoli salad in a tangy and smoky yogurt dressing mounted with bacon fat and for dessert coffee and donuts frozen custard using fresh New York apple cider donuts. With margaritas free-flowing throughout the evening, it was a perfect end to summer decadence.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: JungMann

                                                                                                                                                I love this phrase "mounted with bacon fat."

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Second only to "monté au beurre" in my (cook)book!

                                                                                                                                              2. yesterday i picked up the Oldster from the airport - he was no worse the wear for his travels to see family down south and had a nice time - so much so that he stayed an extra day! we bought take-out food on the way home (In-and-Out) and i was too full from that to eat dinner. for him, however, i panfried some bockwursts and thinly sliced potatoes fried in butter and olive oil.

                                                                                                                                                tonight: another go at thin-cut ribeyes. i vow to merely SHOW the screeching hot cast iron pan to them - we'll not overcook these babies!!

                                                                                                                                                not sure about sides yet, but all this talk of corn....

                                                                                                                                                1 Reply
                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  You're so good to the Oldster, karma will reward you with perfect steak...

                                                                                                                                                2. The GG dressing was a great success, and I look forward to having the leftovers tonight with broiled salmon filets, tomato & feta salad and corn on the side.

                                                                                                                                                  I think chopped capers would be a great addition to the GG, so next time I'll give that a shot.

                                                                                                                                                  It's a quiet night at casa lingua after much socializing the last few days. Even party animals such as we are need the occasional break.

                                                                                                                                                  I foresee vegging on the couch in front of the tube post dinner, and not a very late night.

                                                                                                                                                  1. After a crazy week of work travel, it was nice to be home for a long weekend. Tried to use up lots of our CSA veggies and eggs so ...

                                                                                                                                                    Sunday was blackened salmon, sauteed green, yellow and purple beans, and a big mixed green salad with balsamic. Outside on the porch.

                                                                                                                                                    Yesterday, we smoked a couple racks of ribs, a few hot sausages and had a friend over to help with the eating. Rick Bayless' raw tomatillo salsa and guacamole were the munchies while waiting for the meat. Sides were grilled peppers, summer squash and eggplant, grilled corn and cole slaw. Lots of beer and prosecco. Perfect Labor Day!

                                                                                                                                                    Tonight is our first attempt at shakshuka - have several romas, lots of peppers and CSA eggs to use up and thought this would be perfect after all the pork from yesterday.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. What a day. Did my errands today, running all around. Last stop is the grocery store and then home to a cool dip in the pool, a beer and then a shower and start dinner. Go out to the car and turn the key...click. Nothing. Turn again, nothing. I popped the hood and my terminal was corroded. I wiggled it to try and loosen it to no avail. I wasn't that far from my mechanic so i walked over and played my damsel in distress(I was in distress , it was 89 degrees out and i was in black with long brown hair. You could roast marshmallows off my head). The mechanic walked back over with me and gave it a jump. At the shop he replaced the terminals for free and told me it was the battery not holding a charge. So, off to Autozone for a battery. It still had two plus years in warrenty so I got it cheap. Turned out to be a good day for discounts but I tipped the mechanic 20 and the parts guy ten for hooking me up. I got a terminal kit so the corrosion doesn't happen again. The salt air is a bitch down here. So now my college kid is back up and running(yes, my car is that old). Woo hoo!
                                                                                                                                                      Tonight is sweet and sour meatball with pineapples and peppers. Going to have jasmine rice and sauted red spinach with garlic and sesame seeds and oil as the sides. Rainbow sherbet for a treat if I feel like a sweet after.

                                                                                                                                                      9 Replies
                                                                                                                                                      1. re: suzigirl

                                                                                                                                                        And at least another couple beers, no? Whattabitch of an afternoon....

                                                                                                                                                          1. re: suzigirl

                                                                                                                                                            That's mah girl! Now, maybe you can reward yourself with a new vehicle?

                                                                                                                                                            1. re: alliegator

                                                                                                                                                              Not yet. This one was a gift from the man several years ago and i never rid myself of a gift until it has completely outlived its usefulness or has died. This car isn't there yet. She is just a smidge less pretty than others.

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          That exact thing happened to me last year. At first, my mechanic insisted that I wasn't depressing my clutch far enough, but in the end, it was the terminals not e battery or the clutch. Of course, I was about to leave for a rare dinner in the city when it happened. That's what the train is for, I suppose!

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            At least it was a cheap repair. And here, sadly, trains transport things, not people. I was on foot or not at all. Well, I guess a tow truck. But it was like a mile, so i hoofed it.

                                                                                                                                                          2. re: suzigirl

                                                                                                                                                            In love with red spinach. Pretty and delish.

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Wow, red spinach. I need to keep my eye out for that. Does it taste similar to its green friend?

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                It is similar but not as mild and a bit more texture, like a lettuce. Alot tougher steam too. They need to be removed. Give it a try if out run into it

                                                                                                                                                          3. Hey All - Thought you may like to know that Sirloin Steaks and Pork Tenderloins are on sale at Fresh Market Buy One Get One Free every Tuesday in September. This is a pretty decent deal for those of you who live within driving distance of a Fresh Market!

                                                                                                                                                            Here's the link...scroll down a bit to the September flyer - I think it is on Page 4 if my memory serves me correctly! :-)

                                                                                                                                                            http://www.thefreshmarket.com/view-sp...

                                                                                                                                                            1 Reply
                                                                                                                                                            1. Eating fresh local as much as possible as it is brought to market, lots of vegetable heavy dishes and seafood to see summer out and bring in autumn.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. Having a punky day today. It started bad and got progressively worse. I was in no mood to cook so it was chicken and cheese enchiladas with salsa, sour cream and sliced avocados. The chicken was a couple of TJ's chili/lime burgers that thankfully cook up in minutes and then cut into strips. Easy peasy.

                                                                                                                                                                Now I need to decide-wine and then bed or just straight to bed. The men have hockey tonight, looking forward to the quiet.

                                                                                                                                                                ETA- when rummaging in the freezer I came across two packages of Karl's garlic sausages. They are a pork and beef blend. They look like good grilling sausages but anyone have an other ideas? Cooked in a red sauce maybe, over hearty pasta?

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                  Same here. Nobody except the baby wanted to eat the great breakfast I had planned so we did coffee and TJ's british muffins. Went to the fab Peruvian place for lunch and the teen waiter didn't mention that they weren't offering the signature Peruvian rotisserie chicken which is why we were there until we were into drinks and so it went way downhill and we made do and next time will question extensively before we go- we had called ahead about bringing a stroller, Lunch basically sucked except for the drinks.

                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                    Ugh! Misery loves company. Hope your night brightens up. <hug>

                                                                                                                                                                    Now tell me about this peruvian rotisserie chicken…

                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                      It makes you want to lick your plate. This luncheon was planned a month ago ... sniff. Drowned my sorrows in a bottle of excellent Vinha de Monte that was being saved for a special occasion.

                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                        A bad day is special occasion enough in my book!

                                                                                                                                                                2. Wow, do I ever have some catching up to do!
                                                                                                                                                                  Roxlet, I feel the same about September as you. It must be a holdover from my days as a student, everything is fresh and new in September.
                                                                                                                                                                  My menu won't be changing much yet, as our temps here are still pretty high. But I can look forward to grilling a bit more as the evenings cool more quickly.
                                                                                                                                                                  There was a ton of dining out this weekend as the weekend was largely a "we all need new stuff" shopping binge. The best meal I had was a chicken chili relleno with mild but flavorful cheeses at this place:
                                                                                                                                                                  http://www.tripadvisor.com/Restaurant...
                                                                                                                                                                  The boys split fajitas and queso fundido. Fine Mexican grub was enjoyed by all.
                                                                                                                                                                  We also checked out a newly opened brew pub that offered decent burgers, and a food truck event where I had a serviceable if not memorable banh mi. Yesterday, we barbequed with neighbors, and my contribution was sweet chili spiced chicken drumsticks. I dried the chilis myself in Beef Box 3000.
                                                                                                                                                                  Tonight, I'm just going to grill and thinly slice some eye of round and serve it on a bun with peppers and onions and diced and roasted taters.
                                                                                                                                                                  Just pap and me tonight, mangator is working late to prepare for a surprise trip to Taipei that was sprung on him. I'm all sorts of jealous :/

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                    Do dish about the sweet chili spiced chicken. That sounds so good.

                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                      Alrighty :) I'm an eyeballer, so I can not make promises on measurement. I sundried 4 serranos, chopped and used seeds, then 5 minced shallots, a large half cup of cilantro, a grated 3 inch(ish) nub of finely grated ginger, 3 cloves finely minced garlic, 3 small tablespoons of palm sugar, about 1/2 cup of fish sauce, juice of 2 limes, and a healthy glug of rice wine vinegar and a big shake of white pepper. I used 3 lbs of legs and had to add a bit of boxed stock to get it to loosen and be enough. Let sauce sit for about 5 hrs, marinated 2.
                                                                                                                                                                      All in all, it was quite good, but oil down your grill grates!!

                                                                                                                                                                  2. Spending over 2-1/2 hours on the phone this morning with the MA Dept. of Unemployment Assistance [DUA] (mostly while on hold with 3 different departments) for a work-related issue WHILE I'M ON VACATION did not start today off well.

                                                                                                                                                                    But it got resolved (and I'll be taking back a half day PTO, having spent about 3-1/2 to 4 hours total on this issue while on vacation!), and went to get a pedicure.

                                                                                                                                                                    Dinner was some of the leftover beef tenderloin thinly sliced and layered on a lightly toasted sub roll with garlic & herb cheese, CSA lettuce, and slices of CSA roma tomato. Potato chips alongside, and I also made a fruit salad of peaches, black plums, kiwis, cantaloupe, honeydew, and blueberries.

                                                                                                                                                                    And yes. There's wine. Because....well, you know....

                                                                                                                                                                    6 Replies
                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Drink it up! I'm going to go mix me a vodka tonic to take the edge off my feelings about my too ashy new 'do. Because it is the end of the world, of course.

                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        We are girls. Of course its the end of the world. A few washings and some sun will probably tone it down a bit. Ashy in my world of brunette means bad tones of grey. Or more like bad tones to highlight the grey.

                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          It'll be fine after a few washes, I think, and if not, I can go have it corrected. Only hair. And I'm happy with the cut, so that's good.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Having to spend a half day working IN THE MIDDLE OF BEING ON VACATION *should* give you PTO restored credit for the entire week, not just 4 hours, in my book. Blows the whole getting-fully-relaxed vibe of taking 7 - 10 days off in a row.

                                                                                                                                                                          Ah, well. There's wine.

                                                                                                                                                                        2. Deb's buttermilk fried chicken is on the menu tonight.

                                                                                                                                                                          Chicken thighs have been hanging out in a buttermilk bath for 24 hours. Salt, paprika, thyme, pepper, garlic powder, onion powder, other stuff, seasoned the mix.

                                                                                                                                                                          There will be corn and cole slaw on the side. Beer for me, wine for Deb.

                                                                                                                                                                          2 Replies
                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                              I had fried chix, blue cheese slaw and mac salad last week. Yummy. Yours sounds great.

                                                                                                                                                                            2. Tonight is app for dinner night!

                                                                                                                                                                              Smoked salmon dip from Whole Foods with crackers
                                                                                                                                                                              Shrimp scampi
                                                                                                                                                                              Salami and cheese (cheddar, gouda, chevre w/cranberry)
                                                                                                                                                                              Olives
                                                                                                                                                                              Bruschetta with cherry tomatoes, basil, garlic sauteed in oil, balsamic

                                                                                                                                                                              1. I'm with you! The weather doesn't ever change much here in LA, but it feels like the start of a new year to me as well. I'm starting to roast more meats (chicken, because it's cheap and light, pork loin because I have love for it,) and I'm grilling a little less, but that's largely because the grills in our condo complex are out of order.

                                                                                                                                                                                Switching from fruity icey cocktails to beer as well.

                                                                                                                                                                                1. Tonight SO and I have reached a milestone in our relationship.

                                                                                                                                                                                  He is cooking me dinner. For the first time ever. He's making some sort of "mexican lasagna" thing that was a favorite of his in the pre-juliejulez days. I really don't care what he's making, just the fact he's making dinner is awesome :)

                                                                                                                                                                                  13 Replies
                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    Enjoy it no matter what it turns out to be! That way, he'll be brave and do it again!

                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      Awww! I'm sure it'll be great. And now that the ice has been broken, perhaps he can make dinners more often. ;-)

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        Color me jealous. I love my Mexican lasagne but must say I would tuck into most renditions offered to me. Enjoy the night off and eat like a fool even if it ain't your thing. He may cook more. :-) Tell him he can cook that for me anytime.

                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                          Heh he already "yelled" at me to get out of the kitchen. I was asking him if he needed this or that or to get the skillet out and he said "I know where shit is, go sit down!" hahaha

                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                            Wow! Good for SO. I hope the dinner is an enjoyable one :D

                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                            Wow, enjoy! SO was not much of a cook when I met him and offered the same once. I was hesitant but I'm glad I gave over some of my space in the kitchen, he's a a great chef.

                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                              I'm seriously impressed. Nowhere in your post did you mention Giada. Anything the man decides to make here usually starts with him saying "I saw Giada make this...." (keep in mind we don't have a television so I guess he's watching it on his lunch break at work.)

                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                Ha! He loves Giada but I don't think he'd take it as far as looking up her recipes.

                                                                                                                                                                                                Dinner was a success, it was actually good!

                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                      Yay Julie! I love it when hubby cooks for me too! Doesn't happen often, and it's likely to be breakfast food, but it tastes great and I know is done with love! Hope you enjoyed your night off!!

                                                                                                                                                                                                    2. I let the man choose tonight and he picked eggplant parmesan. It'll be a stovetop version where I slice the Ichiban and Little Fingers eggplants from the garden lengthwise and cook them cut side down in a wide frying pan with a little oil until almost done, flip them and add the home made tomato sauce (will be using some I canned from garden tomatoes a few weeks back,) and when the eggplant is done I add the sliced fresh mozzarella to the top and put the lid on to melt. Fresh parmesan is grated over the top and then fresh basil to finish it. A raw kale salad with red onion, slivered carrots, garden cucumbers, etc. for a side tonight.

                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                        I am forever jealous of your garden. My much smaller garden is gone except herbs and bell peppers. Enjoy the bounty. It always sounds delicious.

                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          I recall some pretty delicious meals that came out of yours in the early part of the summer!

                                                                                                                                                                                                          I just bought 4 baby pools to use as temporary raised beds this fall until I can get the rest of my more permanent ones built. We are very lucky to have a large back yard since we have such a small house! Now I just need the weather to cooperate so I can plant greens and brassicas.

                                                                                                                                                                                                          How long does it take for bell peppers to turn red? (Other than seeming like forever...)

                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                            what a clever idea for raised beds weezie!

                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                              It seems to me that it was around eighty days that mine started to turn. I still have peppers coming from the plants. They are smaller but taste fine.

                                                                                                                                                                                                        2. I have designated tonight "saved by the freezer night." Last night SO and I enjoyed a quite lovely cowboy steak and loaded potatoes, but unfortunately I awoke in the middle of the night with something worse than pleasant and spent the night in the bathroom. When I woke up to move the car just in time before the ticket monster came to ticket everyone parked in the street cleaning zone on a street where street cleaning never happens, I realized I didn't really have much strength to do much. Nevertheless, I got dressed and tried to make it anyway but my boss demanded I stay home. I'm glad I did because I've been semi unconscious with a massive headache, odd full body swelling and pain and a crazy appetite for a sick person. Although I only want particular things - lunch was a quart of egg drop soup and a quart of hot and sour soup. I hoped to sleep through the night but woke up of course at 9pm still feeling awful but really needing more soup and of all things a Chef's salad. Apparently, the pickins are slim in Baltimore if you're on the hunt for those two items and so I resigned to just go back to bed. Of course, SO left town early this morning on a business trip so I'm on my own and became the helpless girl wishing she had someone around to help her. If it were earlier I would have gone out but at 9pm, parking would be a hassle I didn't want to deal with.

                                                                                                                                                                                                          And then....I realized I had just put fresh deli cold cuts from the Italian deli in the freezer last night and the freezer saved the night. I'm currently boiling up a few super fresh pastured eggs, defrosting the meat in the safe keeping a black cast iron pan, lettuce is ready and now I'm just waiting on another influx of soup from the local Chinese takeout and will chop up the cold cuts and douse the entire thing with a load of olive oil and vinegar.

                                                                                                                                                                                                          I have to say the best part about today is the free reign to eat horrendously sodium filled soup in quart sized buckets and the quality time with the kitten who has grown like weeds and is now of 5 lb fighting weight with 4 adult teeth...and now I've become the cat lady :) He's been so great, cuddling with me all day though I truly hope I did not catch the parasite he had a few weeks ago.

                                                                                                                                                                                                          13 Replies
                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            How could I forget the highlight of the past 24 hours?

                                                                                                                                                                                                            Ribeye with the obligate pat of Kerrygold per SO

                                                                                                                                                                                                            Baked potato with Wellshire black forest bacon, Cordobes cheese, butter, chives and a dollop of Skyr at the end. I am addicted to this Skyr and I think I liked it better than sour cream - thicker with the same flavor. The vanilla is great and is now my bedtime snack. I seasoned the potatoes with Spike seasoning. Note to those in WFD #241 who were pondering trying - I bought the salt free the week after and just like many salt free seasonings it's not really the same but has a similar flavor of course but is just missing that "thing."

                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Yum, just yum. It was me for the Spike. Good to know. Thanks

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  Steak with BUTTER ON IT??? Be still my heart (or should I say, palpitate my heart, LOL). I recently discovered the joys of butter on roast chicken but the same never occurred to me for beef. Drool.

                                                                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                                                                    Ruth's Chris steakhouse has been doing it for years.

                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                      I've been known to put gorgonzola dolcelatte on my steak so I guess it's not such a big leap. Haven't ordered steak in a restaurant for years, to be honest.

                                                                                                                                                                                                                      Speaking of restaurants and getting back to WFD as I veered us off course, tonight will be our anniversary dinner at a new place called Farmer's Apprentice: http://farmersapprentice.ca/menu.php Chef Gunawan left his breakout position at Wildebeest the day before we went (doh!) so I'm looking forward to trying his stuff at his own shop.

                                                                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                                                                        Happy anniversary! oh, that menu looks fab! i'm betting the hubs will go for the grilled octopus - that would be my first choice. or either of these:

                                                                                                                                                                                                                        Chicken Liver Parfait, Cauliflower, Granola, Marmalade Poached Egg, Brandade, Pine Nuts, Black Olives

                                                                                                                                                                                                                        enjoy!

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Thanks! We had the octopus, bien sur, and it was excellent, with chorizo and tiny cubes of potato all smoky. Apparently chef has been making it that way for seven years so it should be good :-). Egg was poached perfectly though I wouldn't have minded a bit more texture overall for the dish as the brandade was actually foam. Ling cod and pork chops were standouts. The cod had "caviar" made from something a bit acidic and it was cooked just past raw ie perfectly. The pork was so tender and juicy you could cut it easily with a regular knife and it tasted like pork! Tuna tartare was well executed and very summery with the greens. Only miss was the beet salad which for some reason had sweet yogurt on it. That was weird. We'll be back.

                                                                                                                                                                                                                    2. re: grayelf

                                                                                                                                                                                                                      My Midwestern mother always put butter on the steak. Maybe I should too!

                                                                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                                                                        A perfectly done medium-rare steak with a compound butter on it is one of life's great pleasures, grayelf. Maître d'Hôtel Butter is the most common - unsalted butter, minced parsley, and lemon juice - but there are *so* many combos that would be great:

                                                                                                                                                                                                                        Blue cheese and minced caramelized shallots compound butter
                                                                                                                                                                                                                        Garlic & chive compound butter
                                                                                                                                                                                                                        Chipotle & lime compound butter

                                                                                                                                                                                                                        The combos are endless. :-)

                                                                                                                                                                                                                        1. re: grayelf

                                                                                                                                                                                                                          it's definitely a steakhouse standard - you have been missing out! i find that Ruth's Chris drowns its steaks in butter - too much so - but i love a nice pat of composed butter melting on a rare steak.... mmm... droool....

                                                                                                                                                                                                                          eta - oh yes to LW - i've made one with pinot noir, blue cheese and shallots too.

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            You guys , IMHO...are white on rice with this issue...
                                                                                                                                                                                                                            Grilled Ribeye?...Butta?...What else are u expectin'...?
                                                                                                                                                                                                                            Complete bliss in my kitchen!

                                                                                                                                                                                                                            Better than?...Lets not get off topic here!

                                                                                                                                                                                                                    3. You guys rock, so many fantastic meals.

                                                                                                                                                                                                                      That Naengmyeon the other night was so good and today so hot and muggy, so had an encore for an early snack.

                                                                                                                                                                                                                      Dinner was grilled chicken, pepper corn (sweet corn with assorted peppers, simmered in butter), rice, perilla leaves, and Korean cucumber spears. Pierced the chicken thighs and put green pepper slivers in before grilling - gave the chicken a nice, light, peppery flavor.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1. Simple, basic dinner, but every element came out just right, for a change. for a change, i didn't overcook the rib eyes. i introduced them to the ridged CI pan for a minute-and-a-half each side (they were really thin steaks) and voila! perfectly medium-rare-to-rare. Crash hot potatoes were great - finally did them right - used to not boil them enough so they were always hard to smash properly. seasoning was smoked paprika, ground fennel, granulated garlic, kosher salt, and an extra drizzle of olive oil at the table. to finish, a green salad with a creamy dressing of yogurt, sour cream, white vinegar, a little bit of milk, a little bit of olive oil, thyme, lots of cracked black pepper, and tons of freshly grated parm regg.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            Woohoo congratulations on the well cooked steaks! The yogurt dressing sounds great, I think I'll give that one a try.

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              thanks! just fyi, there was more sour cream then yogurt. but either way would work.

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                Wow. That does look stunning. OK, I'll admit it. I am now drooling like a baby. Way to go mc!

                                                                                                                                                                                                                                1. Well, here is a modification on my plan. Sort of cheesesteaks for pap and I were made and picked at over beers and convo. The picture is mangator's nukable version, he's expected at about 11 because of a big project in the workplace.
                                                                                                                                                                                                                                  The meat turned out nice, Heinz 57 was involved ;)

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    That looks really yummy. Hail to the cheeseSTEAK.

                                                                                                                                                                                                                                  2. Canadian high coming through. Thanks to the high holidays Empire chicken is on sale and it's a chicken pot pie tonight.
                                                                                                                                                                                                                                    Quiet times here without the little rug rat. He ate everything I made for him pasta, zucchini, meatballs... what a guy!

                                                                                                                                                                                                                                    1. Quite a bit of cooking the past several days for me. Monday I spent about 1/2 the day hunting for a boneless lamb shoulder to make a dish for another board's cooking challenge. I finally struck pay dirt at Whole Foods - ended up with a terrific roasted lamb shoulder with polenta and white beans.

                                                                                                                                                                                                                                      Last night, rice bowl with beef from COTM. Another big hit. And this morning, up early to prep crockpot turkey soup and realtor's buttermilk dressing for dinner. Wednesday are no-cook nights, with less than an hour between time I get home and beginning of choir practice.

                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                        Is your turkey soup like a chicken noodle?

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          No noodles. Turkey (meat from legs and wings), carmelized onions, zucchini, garlic, carrots, mushrooms, white beans, chicken stock. Rosemary, sage, fennel herb mix.

                                                                                                                                                                                                                                      2. I caught a cold so I headed to the market to pick up some soup. Little did I know that seemingly every Jewish person on the Upper East Side had the same idea at the very exact same time. When I saw that the back of the serpentine express line was about to make its way to the entrance I knew I couldn't fuss about and just picked up a container of Manischewitz chicken broth and some cilantro.

                                                                                                                                                                                                                                        Combined with ground pork, egg whites, soy sauce and rice wine, this was the easy makings of one of the most comforting soups I have ever tried: West Lake Soup. I've never had it before, so I don't know if the combination of ingredients were the magic touch or if it was the Manischewitz, but from the grandmotherly scent that filled my kitchen as I heated the broth, I wouldn't mind keeping Manischewitz on hand to test my theory next time I'm sick.

                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                          i'm curious - what makes this West Lake soup? i've had West Lake soup in sichuan places and it's usually a a white fish soup with a thousand dry chili pods floating in the fish stock.... in fact, my sister always buys some when she gets a cold, and lets the chilis steep in the broth for extra hotness - chases that cold right away. your version sound VERY good tho. hope your cold is on its way out

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Interesting. At our Sichuan places, west lake is almost always beef soup. Haven't tried it yet -- too many other delish things on the menu :-)

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              ok, maybe i got it wrong... let me check.

                                                                                                                                                                                                                                              ETA: ok, i did get it wrong. the one i'm talking about is West-Style 1000 Chili Pepper Fish Fillet in Chicken Broth. sorry about that!

                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                              I've never had West Lake Soup before so I have nothing to compare it to. From what I understand its from Zhejiang, hence its simple delicate flavor. I feel like I've seen it on Sichuan menus, but I have no idea if the Serious Eats recipe I used is comparable.

                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                I'm going to try some Westlake soup next time i see it on the menu.

                                                                                                                                                                                                                                          2. I'm back in the kitchen tonight. I'm going to make the Serious Eats Turmeric Chicken Thighs with Sumac again, so hopefully SO likes them. I think he will, they're so good I don't see how he can't :) Sides will just be some jasmine rice and sauteed zucchini. I'm sad summer is coming to an end, no more good zucchini :(

                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                  It looks really easy and good. Perfect for a weeknight. I bookmarked it.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  He did good! It was pretty tasty, and I told him it was delicious!

                                                                                                                                                                                                                                              1. Man, those salmon filets were so massive (almost 1.5 lbs), we could only finish one. They were perfectly broiled, however, wiht a nice crust on top & and very tender and juicy inside.

                                                                                                                                                                                                                                                Roxlet's GG dressing was the perfect sauce for this, and I consider myself lucky to have a teensy bit left for the remaining salmon filet..... which will be WFD for me tonight, sides TBD. I'm craving German cucumber salad, so that's looking like a contender.

                                                                                                                                                                                                                                                My man will likely finish off some ground beef turned into a cheeseburger, maybe with some oven fries on the side.

                                                                                                                                                                                                                                                Nothing exciting, really.

                                                                                                                                                                                                                                                1. Tonight's dinner is just going to be an easy comfort meal for me, pad woonsen with shrimp and plenty of veggies. Mild for the menfolk, and I'll crank the heat for mine.
                                                                                                                                                                                                                                                  Easy and tasty is in order because I'm taking the almost 16 year old pug for a routine exam and blood panel, but at this age, you never know if something wacky will be found. Stresses me to the max :/

                                                                                                                                                                                                                                                  21 Replies
                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                      Ugh - hate that not-knowing with the senior fur friends. Good vibes to you and the pug! And comfort food is the way to go for sure!

                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                        Thanks both. I freak out every time. and every time, I'm told he's just fine. I have no reason to believe that won't be the case this time.
                                                                                                                                                                                                                                                        But, from now on, a 3 o'clock appointment is not ok. I want the first one to get in and get done!
                                                                                                                                                                                                                                                        I'll go poke around the Asian market in a bit for some stuff to throw in my noodles tonight. That'll keep me busy.

                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                          I feel your anxiety. I hope all is well!

                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            awww, poochy! hope everything turns out ok. i love pugs.

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                I bred Boston terriers and pugs for six years. Love those little flat faced buggers. :-) Hope the man comes through with flying colors

                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  Bill of health on that built tuff little bastard: so clean it squeaks. The only change is that I'll slowly introduce a prescription food that could help his arthritis.
                                                                                                                                                                                                                                                                  One of those moments where you hit the parking lot and let a few happy tears come out.
                                                                                                                                                                                                                                                                  May change plans for dinner. Pap wants to head out to celebrate as he has become attached to little dude, but waiting to hear back from mangator on his ETA.

                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      yeah for the pugster! I had a pom that was over 20 and he only passed due to attack from another dog. The small dogs seem to have long lives.

                                                                                                                                                                                                                                                                      Unless the pug can go with I say stay home and celebrate his health, lol!

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        They are little Sherman tanks... you will miss that snore when it is gone.
                                                                                                                                                                                                                                                                        Afterthought and off topic. Can you post a pic of the dude?I miss my boy.

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          Hehe, I was uploading the pic of my noodles (below) as you were typing :)
                                                                                                                                                                                                                                                                          Going to enjoy a drink and see what you all had the pleasure of dining on and get started. Cool enough to dine alfresco this evening--sweet!

                                                                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                                                                          Thanks, roxlet and fX2. FX2, so sorry you lost a furbaby in that manner. He has a special place over the rainbow bridge without a doubt.
                                                                                                                                                                                                                                                                          Since mangator has no idea when he'll be back, pap and I will continue on with shrimp and fried noodles as planned.

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                            That face!!! Love. He actually looks quite dignified in the photo. Nice work in with the food too so we don't get deleted. :)

                                                                                                                                                                                                                                                                            Enjoy your dinner!

                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                              Almost 16. That is super old in pug speak. What good pug parents.:-) . Enjoy the al fresco dinner.

                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                We will enjoy, and after discussion and a call from mangator saying he would, in fact be home by 8, the enjoyment will come in the form of take out Greek. The shrimp will be good tomorrow, and were just put on ice.
                                                                                                                                                                                                                                                                                After being introduced, pap is obsessed with Greek food. He just loves the mild-ish but clear flavors, and bright colors.
                                                                                                                                                                                                                                                                                Whoda thunk? But me likey. Watching an old man expand his palate and pin his wall map with pictures of his food is invaluable to me.

                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                  Oh my the thought of pap pinning pictures of food to his wall map brings a big smile to my infected face :) It's so wonderful to be able to have so many great times together. I wish my mom-mom would move in, she's a riot.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    I'm sorry your face is infected, but I'm glad it smiles :)
                                                                                                                                                                                                                                                                                    Food and travel were always separate things to him, and I know he only has a few years left, but my goal is to show him the way to tie it all together.
                                                                                                                                                                                                                                                                                    That map is our best friend. We prioritize future plans in pushpins and post its.
                                                                                                                                                                                                                                                                                    And YOU, miss fldhky, get yo'self better! I'm waiting to hear about it.

                                                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                                                    A pic of my greek gyro meat, veg, an fries feast. The men ate the pitas.
                                                                                                                                                                                                                                                                                    But for tomorrow, I'm inspired to find an elevated Thai shrimp and noodle dish. We'll see what happens.

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                          2. So the shakshuka experiment last night was really good! Definitely due to the quality tomatoes and eggs - very soul satisfying with some crusty bread and butter and a baby arugula and cuke salad.

                                                                                                                                                                                                                                                                            Tonight we continue the clean out the pantry/freezer effort (after paying two college tuitions this month, we need to watch our pennies!) with TJ's Thai green curry sauce, to which we will add chicken from the freezer, gifted fresh green beans, peppers and onion from the CSA. Over brown rice, cuz we have lots! A sprinkle of cilantro for me. More green salad on the side.

                                                                                                                                                                                                                                                                            1. well, I'm still laid up on the couch with Take nursing a nasty virus. There was no food in the house so after raiding the last of the bag of popcorn I gathered my-awful-looking-self and carted off to the store for some food. I guess shopping when sick is just as bad as shopping when hungry but I loaded up on fruit, veggies, eggs, chicken, hummus and soup which is all I've really been thinking about today. I a few cups of Minestrone, chowder and chili and dinner will be an easy baked chicken breast dipped in spicy garlic hummus with fruit and yogurt for dessert.

                                                                                                                                                                                                                                                                              Note to self: when sick, either make your own soup or go without - 4 quarts of egg drop and hot and sour soup will make you a Michelin woman water balloon :)

                                                                                                                                                                                                                                                                              Cheers to feeling better tomorrow, maybe a glass of vino will kill the viral particles.

                                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                Its a good thing you have that kitty, they're the best medicine ever.

                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                  He's wonderful, I'm very glad I scooped him out of that shelter and that he's a loving fella.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Cats are the cure-all. Hope you feel mo betta soon.

                                                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                                                  LOL'd at the note to self, fieldhawk. Yes, that much salty soup is gonna do that to you!

                                                                                                                                                                                                                                                                                  Hope you're feeling better soon, and that Take's purrs help the healing. :-)

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    I knew it was insanely salt but I guess I forgot about that whole cumulative effect. I'm pretty salt-sensitive but I've never had swelling like this. No kidding, I'm glad I just want to lie horizontal because walking is actually painful because my knees are so swollen. Thanks for the well wishes.

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                      Oh my. I had no idea that could happen. You are very sensitive. I hope that it gets out of your system soon. Is a natural diuretic a possibility? I know you like vinegar. Apple cider vinegar, cranberry juice,cabbage, brussel sprouts and green tea help. And cukes. :-) I know how you love them. Hope that this gets out of your system soon. Last time this happened it took a while. Sorry you are hurting.

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        When I managed to make it out today to go to the store I loaded up on some natural diuretics - pure cranberry juice, dandelion root tea, and asparagus. I usually have apple cider vinegar drink morning and night but maybe I'll add a lunch beverage. I've heard that increasing potassium helps and since I've been craving fruit and veggies will sick should be getting a good amount of that in as well.

                                                                                                                                                                                                                                                                                        Yea, I've had what I thought was really bad swelling from a few too many pickles but nothing that ever made it into my knee joints. It's funny I actually rarely eat Chinese food anymore mostly because I find I don't enjoy it as much as I did back in college and also because it used to make me hold water afterwards (not like this, but definitely still noticeable). This was my first venture to Chinese food in a very very long time and I guess it reinforces my original decision :) I'd love to be a fly in that kitchen - how do they do it?

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          fldhkybnva - any chance you got bitten by a deer tick recently and should be tested for Lyme disease? (How sure are you it's just a virus plus too much salty food?)

                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Good thing you have soup and a furry friend to stave off what ails you. Enjoy that chicken and cuddle up tight with the little Mr Take.

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                      Awww, feel better soon.
                                                                                                                                                                                                                                                                                      In your area ticks do worry me, though. You're a pathologist, right? So you would have a better knowledge of this sort of thing.
                                                                                                                                                                                                                                                                                      I just hope you get it fixed up.

                                                                                                                                                                                                                                                                                    2. A summery meal for the warm weather that's finally reaching San Francisco.

                                                                                                                                                                                                                                                                                      We made a light curry sauce w/ yellow curry paste, chicken broth, coconut milk, onions, fish sauce and sugar. Set most of it aside, and then cooked a fillet of salmon in the remaining sauce. Meanwhile, cooked some thin rice noodles. We mixed in the curry sauce with the noodles, and topped w/ peanuts and chopped scallions.

                                                                                                                                                                                                                                                                                      Meanwhile, we also made a shrimp and broccoli stir fry with a light sauce: started w/ some onions and a bit of garlic, then added the shrimp, then fish sauce, sugar, then broccoli, then black pepper.

                                                                                                                                                                                                                                                                                      This was a nice way to use Thai yellow curry paste, since it pairs well with the salmon.

                                                                                                                                                                                                                                                                                      1. I WENT TO WEGMANS!!! Holy frijoles, Batman - why did I wait so long? LOL Report is here:

                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/9137...

                                                                                                                                                                                                                                                                                        Dinner tonight is a Nibbles Night. Made up of the cheese I got at Wegmans (a triple creme brie, Challerhocker from Switzerland, and Istara P'tit Basque from France) either wrapped with prosciutto or Genoa salami or atop some Boudin's sourdough baguette slices with a schmear of homemade rhubarb ginger jam, and topped with the prosciutto and Marcona almonds tucked into the jam.

                                                                                                                                                                                                                                                                                        Yup. There's wine. :-D

                                                                                                                                                                                                                                                                                        13 Replies
                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                          Wegmans is da shizzle, Mizz Whizzle. 'bout time you got your butt there.

                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            Before you know it she'll be road-tripping to Rochester, NY just to go to the flagship store in Pittsford, AKA SuperWegs. Truly the pinnacle of all Wegmans experiences.

                                                                                                                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                                                                                                                            It's amazing, welcome to the club. Sometimes I have to hold myself back because I'll find way too many amazing things there. What'd you think of the Challerhocker? I almost bought it last time I was there but I already had 4 cheeses in the cart so I told myself "no."

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              I liked it a lot, but probably didn't use it the way I should have - it was too much with the salami, as it's got a bit of saltiness to it, although it paired well with the prosciutto. But both the Challerhocker and the P'tit Basque work well with the rhubarb ginger jam and the Marcona almonds.

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                I seem to love most Basque cheeses so maybe I'll see if my local store has that one.

                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                              Rhubarb ginger jam? Damn that sounds good. So do the nibbles.

                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                Unfortunately, I cant recall where I got the recipe. It's a freezer jam, so there's no canning or jarring process. It's nice with pork as well.

                                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                                LW, loved your Wegmans report, I MUST get out there! And your nibbles dinner sounds perfect....

                                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                                  Gretchen.....ROAD TRIP! ;-)

                                                                                                                                                                                                                                                                                                  I have heard, however, that it's crazy-insane on weekends, so if you can make it on a weekday, that would be the way to go.

                                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                                    Gretchen- We went to Worcester 2 years ago right after they opened, bring your roller skates and an energy drink. The place is huge! When we went you could feel the fatigue. Badly behaved kids and whining spouses run out of steam. I hit the wall in the wine dept. and had to go sit in the car! Out of all we brought home we loved the cooked side dishes the best plus they gave us a recipe book when we walked in so we had the recipes for the Thanksgiving sides we liked.

                                                                                                                                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                                                                                                                                    So, I'm to understand you had a Wegman's in striking distance and you did not go before?
                                                                                                                                                                                                                                                                                                    Well, congrats on the discovery!
                                                                                                                                                                                                                                                                                                    Nibbles are always perfect.

                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                      It opened in 2012, I think, allie. It's about 45-50 minutes away, and I *knew* it was there; it was one of those "I'll eventually go." So I finally did! LOL

                                                                                                                                                                                                                                                                                                      One of the people working behind the cheese counter said the first month was insane there - the workers actually weren't allowed to park in the parking lot (which is HUGE)...they were bused in from about a mile away for a whole month! She said people would come in at 9:00 p.m. and be surprised at how busy it still was in the store.

                                                                                                                                                                                                                                                                                                      I assume the grand opening for the Burlington store in 2014 will be the same - I'll avoid it for awhile.

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        Glad you got to check it out!! When I did my months long PA tenure last year, it saved my sanity.
                                                                                                                                                                                                                                                                                                        You'll fall in love with it, for sure@

                                                                                                                                                                                                                                                                                                  3. Psari plaki, or Greek baked fish.

                                                                                                                                                                                                                                                                                                    Had it once a year and a half ago at the diner/cafeteria in the building where I used to work, which was run by an elderly Greek lady, and it was soooooooo good - I'm pretty sure I licked the styrofoam container. I never got the nerve to ask for the recipe, so I'm approximating it:

                                                                                                                                                                                                                                                                                                    Crushed tomatoes
                                                                                                                                                                                                                                                                                                    Onions
                                                                                                                                                                                                                                                                                                    Peanuts (!)
                                                                                                                                                                                                                                                                                                    Golden raisins - she had tiny green grapes, like champagne-sized, but I couldn't find them.
                                                                                                                                                                                                                                                                                                    Garlic, of course.
                                                                                                                                                                                                                                                                                                    Oregano

                                                                                                                                                                                                                                                                                                    This is simmered for a while and poured over wild-caught cod bought at Whole Foods, then baked for 30 minutes or so.

                                                                                                                                                                                                                                                                                                    Served with Greek roasted potatoes and a salad. I'll update when the verdict is read.

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: speakhandsforme

                                                                                                                                                                                                                                                                                                      Please update. That sounds wonderful. I hope it meets the memories.

                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                        Turned out wonderful! 25 minutes at 420F was perfect for the fish. (The oven was up that high for the potatoes.)

                                                                                                                                                                                                                                                                                                        The sauce needed just a tad more salt, but then I'm a chronic undersalter since the one time I oversalted and traumatized myself (and a whole pot of chili).

                                                                                                                                                                                                                                                                                                        The peanuts and golden raisins provided a really nice flavor to the sauce. I used 1/2c of each.

                                                                                                                                                                                                                                                                                                        The potatoes and salad were also excellent.

                                                                                                                                                                                                                                                                                                        The ingredients for the fish sound weird together, but they're really excellent if you're willing to try.

                                                                                                                                                                                                                                                                                                        Not *quite* as good as the Greek lady's fish, but it approached it. :) I'll probably go back and ask for the recipe one of these days, LOL.

                                                                                                                                                                                                                                                                                                        oh, and I forgot to say - the sauce had maybe 1/4 cup of Pinot Grigio dumped in on a impulse. It worked.

                                                                                                                                                                                                                                                                                                    2. *cries* I didn't have the bone in chicken thighs in my freezer like I thought I did. Shame on me for not keeping my google docs freezer inventory up to date. So, no turmeric chicken tonight... bummer because I was looking forward to eating it again!

                                                                                                                                                                                                                                                                                                      I think I'm going to throw something together with a pork tenderloin, and then do a mushroom and sour cream kind of thing on top, with egg noodles.

                                                                                                                                                                                                                                                                                                      I should just use up leftovers for tri tip sandwiches but I had that for lunch and since SO isn't home much during the week, I feel sort of obligated to cook at least once this week :)

                                                                                                                                                                                                                                                                                                      14 Replies
                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                        ooh i love egg noodles, and i never make them with sour cream anything, but i really want to.... also, with chicken paprikash.....cold weather, get here!

                                                                                                                                                                                                                                                                                                        sorry about your chicken.... enjoy that pork.

                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                          I've been on a pork paprikash with oyster mushrooms kick lately, as the mushroom lady at the farmers' market keeps putting them on sale. Totally works for a summer meal, trust me ;-).

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                            I used this recipe http://ellysaysopa.com/2010/01/28/por...

                                                                                                                                                                                                                                                                                                            and subbed in my 12oz half tenderloin for the chops, and herbes de provence instead of dill because I didn't have any dill. And, it was pretty good! Right up SO's alley, and I've been craving noodley/saucey cold weather dishes too lately. It's not cooling off here yet... still in the 90s every day :( I'm ready for fall!!

                                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                                            Aww, bummer. I hate when that happens. I now try to update the Freezer Stock Google Doc as soon as I put something in there. Eventually the list gets long and I start to feel like a hoarder and purge things but then there are the times I think I'm about to purge something and already have or use the last of the chicken breast and didn't realize it. Hopefully you can have the chicken soon, it sounded great, although your backup plan sounds great as well.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                              What is this google doc you all speak of? I have a white board on the inside of my basement door. I am really good at keeping it current but there are certain people in this household are not. grrrr. Would love a new idea.

                                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                                I gave up on the white board because it was getting cluttered with other random notes I would write on it. Instead I decided to utilize the many wonderful features of GMail and started a Word Doc via GoogleDocs which I can update from my phone and SO can update as well. If you have GMail it's usually listed on the side panel of the front mail page. If not, you'll have to sign up for an account. I love Google Docs - it has all the basic features of documents in Word - I also use the spreadsheets to plan meals, grocery lists, track workouts, etc.

                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  Our white board is just used for the freezer since its located on the inside of the basement door where our big freezer is but he forgets to add/delete. SInce he is also a technophobe I don't think google docs will help him do better but sounds perfect for me!

                                                                                                                                                                                                                                                                                                                  thanks!

                                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                                    The main thing I like about google docs is I can access it from anywhere... my phone, my work computer, my home computer, etc.

                                                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                                                      And I use an Excel spreadsheet to keep track of what's in the upstairs and downstairs freezers. It resides on the side of the fridge in the kitchen, and gets updated and reprinted when I can no longer find any white space to make changes. It's one of the things on my Honey Do list right now. :-)

                                                                                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  I didn't realize how disorganized I was until I read that you all have a written inventory of what's in your freezer. I need to get with the program as moving was a challenge and I am still not up to speed with my kitchenly arts. Our new freezer light is broken and it is, according to the man, a big deal to replace. I think I'll help him by emptying it and starting a list. I may just use a word doc on my desktop but that would be better than nothing.

                                                                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                                                                    I take a lower key approach. Over the weekend, I make up a list of freezer and fridge items I want to use up and clip it to the side of the fridge. That way, whomever is cooking can refer to the list and, hopefully, choose accordingly.

                                                                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                                                                      If you haven't felt a need for such a list, it's probably because you are far MORE organized in your buying, storage and use of ingredients. As I look in my fridge-top freezer space, which seem roomy when we first got it, I see that I've accumulated a 6 month supply of almost everything (cheeses, baking nuts, sliced peppers, veggies, home-baked desserts) which is why there's no space to take advantage of BOGO sales on meat and pizzas this week.

                                                                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                                                                    The inventories are "on strike" this week -- The paper inventory inside the door of my pastas/rice/cake mix/jello stockpile let me down Monday. It said I had orzo pasta and I looked more than twice, even took out half the boxes in the cupboard. I substituted acini di pepe and carried on.

                                                                                                                                                                                                                                                                                                                    1. I picked 6 large green bell peppers today, hoping to give the plants a break since they had to deal with too much rain and the heat is awful this week (106 today.)

                                                                                                                                                                                                                                                                                                                      I stuffed them full of ground beef and turkey, sauteed mushrooms onions and grated carrots as well as seasonings. They're in the crockpot on high with a can of rotel, a can of tomatoes and some chicken stock blended and brought to a boil poured over the top of them. The house smells wonderful, if they taste half as good as it smells it'll be a big success. I'll give the man the option of wild rice on the side if he would like. There is also some raw kale salad leftover from last night.

                                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                        Thank you for a new idea. Stuffed peps in the crockpot. May I offer you a new twist as well? Cut thick pepper rings, bigger the better, into thick slices and mix up raw hamburger and cooked rice with your usual stuffed pepper seasonings. Stuff the pepper rings like a burger patty and fry til golden brown. Cover in your favorite tomatoes like the Rotel you mentioned and bake for a half hour or so. The fond on the patties takes it to a new level. And they are cute.:-) Alliegator did her spin on them and gave a positive feedback. Just a thought to keep you from drowning in peppers.

                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                          Yum! Sounds good, will definitely try that (I'm about to have a whole lotta peppers.....)

                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                            So jealous. My peppers came in but they are miniature :( I think my pots were too small, which resulted in small food. The one in the photo is supposed to be a red bell :-/