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

roxlet Sep 1, 2013 06:22 AM

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. roxlet RE: roxlet Sep 1, 2013 06:27 AM

    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. foodieX2 RE: roxlet Sep 1, 2013 06:32 AM

      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
        roxlet RE: foodieX2 Sep 1, 2013 06:36 AM

        Sounds wonderful foodieX2!

        1. re: foodieX2
          fldhkybnva RE: foodieX2 Sep 1, 2013 08:52 AM

          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
            foodieX2 RE: fldhkybnva Sep 1, 2013 08:57 AM

            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
            tcamp RE: foodieX2 Sep 4, 2013 07:13 AM

            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
              foodieX2 RE: tcamp Sep 4, 2013 08:17 AM

              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. Berheenia RE: roxlet Sep 1, 2013 06:32 AM

            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
              roxlet RE: Berheenia Sep 1, 2013 06:37 AM

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

            2. Fowler RE: roxlet Sep 1, 2013 06:50 AM

              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. re: Fowler
                roxlet RE: Fowler Sep 1, 2013 06:52 AM

                Why, thank you Fowler!

              2. LindaWhit RE: roxlet Sep 1, 2013 07:28 AM

                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.


                1 Reply
                1. re: LindaWhit
                  Fowler RE: LindaWhit Sep 1, 2013 07:39 AM

                  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. c
                  cstr RE: roxlet Sep 1, 2013 08:55 AM

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

                  1. foodieX2 RE: roxlet Sep 1, 2013 08:59 AM

                    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.


                    1 Reply
                    1. re: foodieX2
                      LindaWhit RE: foodieX2 Sep 1, 2013 09:05 AM

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

                    2. Njchicaa RE: roxlet Sep 1, 2013 09:20 AM

                      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
                        fldhkybnva RE: Njchicaa Sep 1, 2013 12:21 PM

                        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
                          Njchicaa RE: fldhkybnva Sep 1, 2013 01:20 PM

                          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
                          anakalia RE: Njchicaa Sep 1, 2013 03:31 PM

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

                          1. re: anakalia
                            Njchicaa RE: anakalia Sep 1, 2013 08:38 PM

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

                        3. PHREDDY RE: roxlet Sep 1, 2013 09:41 AM

                          Last trip to the beach

                          1. PHREDDY RE: roxlet Sep 1, 2013 09:46 AM

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

                            1. boyzoma RE: roxlet Sep 1, 2013 10:25 AM

                              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
                                grayelf RE: boyzoma Sep 1, 2013 10:53 AM

                                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
                                  boyzoma RE: grayelf Sep 1, 2013 12:23 PM

                                  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
                                    grayelf RE: boyzoma Sep 1, 2013 12:26 PM

                                    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
                                      boyzoma RE: grayelf Sep 1, 2013 12:48 PM

                                      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
                                  alliegator RE: boyzoma Sep 3, 2013 04:24 PM

                                  Very little beats grilled shrimp in my book :D

                                3. juliejulez RE: roxlet Sep 1, 2013 11:10 AM

                                  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
                                    juliejulez RE: juliejulez Sep 1, 2013 07:50 PM

                                    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.

                                    1. re: juliejulez
                                      PHREDDY RE: juliejulez Sep 2, 2013 06:20 AM

                                      So would I!

                                  2. GretchenS RE: roxlet Sep 1, 2013 01:57 PM

                                    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
                                      suzigirl RE: GretchenS Sep 1, 2013 02:13 PM

                                      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
                                        grayelf RE: GretchenS Sep 1, 2013 02:56 PM

                                        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
                                          roxlet RE: GretchenS Sep 1, 2013 03:02 PM

                                          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
                                            Fowler RE: roxlet Sep 1, 2013 04:18 PM

                                            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
                                              LindaWhit RE: Fowler Sep 1, 2013 04:22 PM

                                              Google search brought it up third in the Googlelist:

                                              Green Goddess Dressing Roxlet Chowhound


                                              1. re: LindaWhit
                                                Fowler RE: LindaWhit Sep 1, 2013 04:34 PM

                                                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.

                                              2. re: Fowler
                                                GretchenS RE: Fowler Sep 1, 2013 04:31 PM

                                                Here it is: http://chowhound.chow.com/topics/9004...

                                                1. re: GretchenS
                                                  Fowler RE: GretchenS Sep 1, 2013 04:44 PM


                                                2. re: Fowler
                                                  roxlet RE: Fowler Sep 1, 2013 05:58 PM

                                                  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
                                                    grayelf RE: roxlet Sep 1, 2013 07:47 PM

                                                    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
                                                      rjbh20 RE: roxlet Sep 2, 2013 07:01 AM

                                                      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: rjbh20
                                                        roxlet RE: rjbh20 Sep 2, 2013 07:10 AM

                                                        You forgot to add "these days."

                                                      2. re: roxlet
                                                        linguafood RE: roxlet Sep 2, 2013 09:33 AM

                                                        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
                                                    LindaWhit RE: GretchenS Sep 1, 2013 04:13 PM

                                                    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
                                                      PHREDDY RE: GretchenS Sep 1, 2013 06:28 PM

                                                      Good to see you as always!

                                                      1. re: GretchenS
                                                        mariacarmen RE: GretchenS Sep 1, 2013 08:01 PM

                                                        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
                                                          foodieX2 RE: GretchenS Sep 2, 2013 06:30 AM

                                                          Welcome back! So glad you are on the mend.

                                                        2. a
                                                          anakalia RE: roxlet Sep 1, 2013 03:26 PM

                                                          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. weezieduzzit RE: roxlet Sep 1, 2013 04:36 PM

                                                            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
                                                              weezieduzzit RE: weezieduzzit Sep 1, 2013 08:14 PM

                                                              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. Breadcrumbs RE: roxlet Sep 1, 2013 04:41 PM

                                                              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. fldhkybnva RE: roxlet Sep 1, 2013 05:38 PM

                                                                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. r
                                                                  rjbh20 RE: roxlet Sep 1, 2013 05:51 PM

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

                                                                  5 Replies
                                                                  1. re: rjbh20
                                                                    steve h. RE: rjbh20 Sep 1, 2013 06:49 PM

                                                                    There is simplicity and elegance in your meal.

                                                                    Well done.

                                                                    1. re: steve h.
                                                                      rjbh20 RE: steve h. Sep 2, 2013 09:33 AM

                                                                      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
                                                                        Fowler RE: rjbh20 Sep 2, 2013 10:43 AM

                                                                        "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
                                                                          steve h. RE: rjbh20 Sep 2, 2013 11:46 AM

                                                                          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
                                                                        alliegator RE: rjbh20 Sep 3, 2013 04:26 PM

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

                                                                      3. PHREDDY RE: roxlet Sep 1, 2013 06:49 PM

                                                                        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. mariacarmen RE: roxlet Sep 1, 2013 08:07 PM

                                                                          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.


                                                                          8 Replies
                                                                          1. re: mariacarmen
                                                                            suzigirl RE: mariacarmen Sep 2, 2013 10:28 AM

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

                                                                            1. re: suzigirl
                                                                              LindaWhit RE: suzigirl Sep 2, 2013 11:08 AM

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

                                                                              1. re: LindaWhit
                                                                                mariacarmen RE: LindaWhit Sep 3, 2013 01:02 PM

                                                                                ahahahaha! sorry linda, for the scary picture.

                                                                              2. re: suzigirl
                                                                                mariacarmen RE: suzigirl Sep 3, 2013 01:02 PM


                                                                              3. re: mariacarmen
                                                                                GretchenS RE: mariacarmen Sep 2, 2013 11:04 AM

                                                                                So pretty and looks so refreshing!

                                                                                1. re: mariacarmen
                                                                                  boyzoma RE: mariacarmen Sep 3, 2013 10:10 AM

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

                                                                                  1. re: boyzoma
                                                                                    mariacarmen RE: boyzoma Sep 3, 2013 01:03 PM

                                                                                    thanks, all!

                                                                                  2. re: mariacarmen
                                                                                    alliegator RE: mariacarmen Sep 3, 2013 04:27 PM

                                                                                    Oh my god YUM!

                                                                                  3. f
                                                                                    Frizzle RE: roxlet Sep 1, 2013 08:32 PM

                                                                                    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
                                                                                      PHREDDY RE: Frizzle Sep 2, 2013 06:26 AM

                                                                                      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
                                                                                        LindaWhit RE: PHREDDY Sep 2, 2013 06:48 AM

                                                                                        It's the British word for arugula.

                                                                                    2. Berheenia RE: roxlet Sep 2, 2013 06:12 AM

                                                                                      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. foodieX2 RE: roxlet Sep 2, 2013 06:54 AM

                                                                                        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
                                                                                          Berheenia RE: foodieX2 Sep 2, 2013 08:06 AM

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

                                                                                          1. re: foodieX2
                                                                                            GretchenS RE: foodieX2 Sep 2, 2013 09:01 AM

                                                                                            That is one impressive "slacker" menu!!

                                                                                          2. Njchicaa RE: roxlet Sep 2, 2013 06:55 AM

                                                                                            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
                                                                                              Frizzle RE: Njchicaa Sep 2, 2013 12:37 PM

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

                                                                                            2. fldhkybnva RE: roxlet Sep 2, 2013 07:53 AM

                                                                                              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. juliejulez RE: roxlet Sep 2, 2013 08:17 AM

                                                                                                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
                                                                                                  suzigirl RE: juliejulez Sep 2, 2013 10:37 AM

                                                                                                  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
                                                                                                    LindaWhit RE: suzigirl Sep 2, 2013 11:09 AM

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

                                                                                                    1. re: LindaWhit
                                                                                                      suzigirl RE: LindaWhit Sep 2, 2013 11:25 AM

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

                                                                                                      1. re: suzigirl
                                                                                                        Frizzle RE: suzigirl Sep 2, 2013 12:31 PM

                                                                                                        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
                                                                                                          alliegator RE: suzigirl Sep 3, 2013 04:29 PM

                                                                                                          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
                                                                                                        juliejulez RE: suzigirl Sep 2, 2013 12:41 PM

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

                                                                                                        1. re: juliejulez
                                                                                                          fldhkybnva RE: juliejulez Sep 2, 2013 12:49 PM

                                                                                                          Always a winner in my book, Utz if possible.

                                                                                                    2. linguafood RE: roxlet Sep 2, 2013 10:45 AM

                                                                                                      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
                                                                                                        foodieX2 RE: linguafood Sep 2, 2013 10:48 AM

                                                                                                        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
                                                                                                          linguafood RE: foodieX2 Sep 2, 2013 10:52 AM

                                                                                                          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
                                                                                                            roxlet RE: linguafood Sep 2, 2013 10:59 AM


                                                                                                            1. re: linguafood
                                                                                                              GretchenS RE: linguafood Sep 2, 2013 11:03 AM

                                                                                                              chortling here....

                                                                                                              1. re: linguafood
                                                                                                                LindaWhit RE: linguafood Sep 2, 2013 11:10 AM

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

                                                                                                                1. re: LindaWhit
                                                                                                                  boyzoma RE: LindaWhit Sep 3, 2013 10:32 AM

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

                                                                                                                  1. re: boyzoma
                                                                                                                    linguafood RE: boyzoma Sep 3, 2013 10:49 AM

                                                                                                                    Or bottle.

                                                                                                                2. re: linguafood
                                                                                                                  alliegator RE: linguafood Sep 3, 2013 04:32 PM

                                                                                                                  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
                                                                                                                suzigirl RE: linguafood Sep 2, 2013 11:17 AM

                                                                                                                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
                                                                                                                  linguafood RE: suzigirl Sep 2, 2013 11:24 AM

                                                                                                                  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
                                                                                                                    fldhkybnva RE: linguafood Sep 2, 2013 12:49 PM

                                                                                                                    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
                                                                                                                      roxlet RE: linguafood Sep 2, 2013 12:52 PM

                                                                                                                      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
                                                                                                                        fldhkybnva RE: roxlet Sep 2, 2013 01:11 PM

                                                                                                                        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
                                                                                                                        tcamp RE: linguafood Sep 4, 2013 07:17 AM

                                                                                                                        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: suzigirl
                                                                                                                        alliegator RE: suzigirl Sep 3, 2013 04:33 PM


                                                                                                                      4. re: linguafood
                                                                                                                        weezieduzzit RE: linguafood Sep 2, 2013 02:16 PM

                                                                                                                        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
                                                                                                                          Fowler RE: weezieduzzit Sep 2, 2013 02:51 PM

                                                                                                                          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
                                                                                                                            suzigirl RE: Fowler Sep 2, 2013 02:54 PM

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

                                                                                                                        2. re: linguafood
                                                                                                                          mariacarmen RE: linguafood Sep 3, 2013 01:27 PM

                                                                                                                          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
                                                                                                                            linguafood RE: mariacarmen Sep 3, 2013 01:43 PM

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

                                                                                                                            1. re: mariacarmen
                                                                                                                              grayelf RE: mariacarmen Sep 3, 2013 05:44 PM

                                                                                                                              *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. gini RE: roxlet Sep 2, 2013 01:44 PM

                                                                                                                            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
                                                                                                                              roxlet RE: gini Sep 2, 2013 02:40 PM

                                                                                                                              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. steve h. RE: roxlet Sep 2, 2013 02:55 PM

                                                                                                                              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.
                                                                                                                                steve h. RE: steve h. Sep 2, 2013 06:00 PM


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

                                                                                                                              2. Candy RE: roxlet Sep 2, 2013 03:12 PM

                                                                                                                                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. gini RE: roxlet Sep 2, 2013 04:30 PM

                                                                                                                                  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. t
                                                                                                                                    tfallath RE: roxlet Sep 2, 2013 06:35 PM

                                                                                                                                    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. hannaone RE: roxlet Sep 2, 2013 07:35 PM

                                                                                                                                      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
                                                                                                                                        hannaone RE: hannaone Sep 2, 2013 07:38 PM

                                                                                                                                        Try again with the photos

                                                                                                                                        1. re: hannaone
                                                                                                                                          Frizzle RE: hannaone Sep 3, 2013 02:22 PM

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

                                                                                                                                          1. re: hannaone
                                                                                                                                            alliegator RE: hannaone Sep 3, 2013 04:35 PM


                                                                                                                                          2. re: hannaone
                                                                                                                                            GretchenS RE: hannaone Sep 3, 2013 02:14 PM

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

                                                                                                                                          3. weezieduzzit RE: roxlet Sep 2, 2013 07:59 PM

                                                                                                                                            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. JungMann RE: roxlet Sep 3, 2013 11:29 AM

                                                                                                                                              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
                                                                                                                                                fldhkybnva RE: JungMann Sep 3, 2013 11:55 AM

                                                                                                                                                I love this phrase "mounted with bacon fat."

                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                  grayelf RE: fldhkybnva Sep 3, 2013 05:49 PM

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

                                                                                                                                              2. mariacarmen RE: roxlet Sep 3, 2013 01:43 PM

                                                                                                                                                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
                                                                                                                                                  alliegator RE: mariacarmen Sep 3, 2013 04:36 PM

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

                                                                                                                                                2. linguafood RE: roxlet Sep 3, 2013 01:48 PM

                                                                                                                                                  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. iowagirl RE: roxlet Sep 3, 2013 02:22 PM

                                                                                                                                                    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. re: iowagirl
                                                                                                                                                      GretchenS RE: iowagirl Sep 4, 2013 05:24 AM

                                                                                                                                                      yum! it all sounds wonderful...

                                                                                                                                                    2. suzigirl RE: roxlet Sep 3, 2013 02:23 PM

                                                                                                                                                      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
                                                                                                                                                        linguafood RE: suzigirl Sep 3, 2013 02:30 PM

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

                                                                                                                                                        1. re: linguafood
                                                                                                                                                          suzigirl RE: linguafood Sep 3, 2013 02:57 PM

                                                                                                                                                          Hell no. I made a vodka, club soda and lime to cool down.

                                                                                                                                                          1. re: suzigirl
                                                                                                                                                            alliegator RE: suzigirl Sep 3, 2013 04:37 PM

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

                                                                                                                                                            1. re: alliegator
                                                                                                                                                              suzigirl RE: alliegator Sep 3, 2013 05:22 PM

                                                                                                                                                              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.

                                                                                                                                                        2. re: suzigirl
                                                                                                                                                          roxlet RE: suzigirl Sep 3, 2013 03:02 PM

                                                                                                                                                          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
                                                                                                                                                            suzigirl RE: roxlet Sep 3, 2013 03:13 PM

                                                                                                                                                            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
                                                                                                                                                            suzigirl RE: suzigirl Sep 4, 2013 02:55 PM

                                                                                                                                                            In love with red spinach. Pretty and delish.

                                                                                                                                                            1. re: suzigirl
                                                                                                                                                              fldhkybnva RE: suzigirl Sep 4, 2013 03:03 PM

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

                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                suzigirl RE: fldhkybnva Sep 4, 2013 04:05 PM

                                                                                                                                                                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. l
                                                                                                                                                            littleflower RE: roxlet Sep 3, 2013 02:51 PM

                                                                                                                                                            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! :-)


                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: littleflower
                                                                                                                                                              suzigirl RE: littleflower Sep 3, 2013 03:04 PM

                                                                                                                                                              Thanks for the heads up.

                                                                                                                                                            2. PornCorporation RE: roxlet Sep 3, 2013 03:10 PM

                                                                                                                                                              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. re: PornCorporation
                                                                                                                                                                linguafood RE: PornCorporation Sep 3, 2013 03:12 PM

                                                                                                                                                                So -- what's for dinner *tonight*?

                                                                                                                                                              2. foodieX2 RE: roxlet Sep 3, 2013 03:22 PM

                                                                                                                                                                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
                                                                                                                                                                  Berheenia RE: foodieX2 Sep 3, 2013 04:13 PM

                                                                                                                                                                  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
                                                                                                                                                                    foodieX2 RE: Berheenia Sep 3, 2013 04:15 PM

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

                                                                                                                                                                    Now tell me about this peruvian rotisserie chicken…

                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                      Berheenia RE: foodieX2 Sep 4, 2013 05:48 AM

                                                                                                                                                                      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
                                                                                                                                                                        foodieX2 RE: Berheenia Sep 4, 2013 08:18 AM

                                                                                                                                                                        A bad day is special occasion enough in my book!

                                                                                                                                                                2. alliegator RE: roxlet Sep 3, 2013 04:22 PM

                                                                                                                                                                  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:
                                                                                                                                                                  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
                                                                                                                                                                    suzigirl RE: alliegator Sep 3, 2013 05:26 PM

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

                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                      alliegator RE: suzigirl Sep 3, 2013 05:46 PM

                                                                                                                                                                      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. LindaWhit RE: roxlet Sep 3, 2013 04:32 PM

                                                                                                                                                                    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
                                                                                                                                                                      alliegator RE: LindaWhit Sep 3, 2013 04:41 PM

                                                                                                                                                                      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
                                                                                                                                                                        suzigirl RE: alliegator Sep 3, 2013 05:31 PM

                                                                                                                                                                        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
                                                                                                                                                                          alliegator RE: suzigirl Sep 3, 2013 05:47 PM

                                                                                                                                                                          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.

                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                        steve h. RE: LindaWhit Sep 3, 2013 04:55 PM

                                                                                                                                                                        Extra credit for the potato chips.

                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                          LindaWhit RE: steve h. Sep 3, 2013 05:18 PM

                                                                                                                                                                          Utz rippled. Not homemade. :-)

                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                          MidwesternerTT RE: LindaWhit Sep 4, 2013 05:51 AM

                                                                                                                                                                          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.

                                                                                                                                                                        3. steve h. RE: roxlet Sep 3, 2013 04:53 PM

                                                                                                                                                                          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.
                                                                                                                                                                            alliegator RE: steve h. Sep 3, 2013 04:56 PM

                                                                                                                                                                            Classic and delish. Enjoy!

                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                              suzigirl RE: steve h. Sep 3, 2013 05:34 PM

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

                                                                                                                                                                            2. s
                                                                                                                                                                              speakhandsforme RE: roxlet Sep 3, 2013 04:55 PM

                                                                                                                                                                              Tonight is app for dinner night!

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

                                                                                                                                                                              1. OliviaPacific RE: roxlet Sep 3, 2013 05:06 PM

                                                                                                                                                                                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. juliejulez RE: roxlet Sep 3, 2013 05:06 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    roxlet RE: juliejulez Sep 3, 2013 05:09 PM

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

                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                      LindaWhit RE: juliejulez Sep 3, 2013 05:21 PM

                                                                                                                                                                                      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
                                                                                                                                                                                        suzigirl RE: juliejulez Sep 3, 2013 05:40 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          juliejulez RE: juliejulez Sep 3, 2013 06:12 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            alliegator RE: juliejulez Sep 3, 2013 06:42 PM

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

                                                                                                                                                                                          2. re: juliejulez
                                                                                                                                                                                            fldhkybnva RE: juliejulez Sep 3, 2013 06:39 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              weezieduzzit RE: juliejulez Sep 3, 2013 06:52 PM

                                                                                                                                                                                              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
                                                                                                                                                                                                juliejulez RE: weezieduzzit Sep 3, 2013 07:31 PM

                                                                                                                                                                                                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
                                                                                                                                                                                                  roxlet RE: juliejulez Sep 4, 2013 09:22 AM

                                                                                                                                                                                                  Good on him!

                                                                                                                                                                                                2. re: weezieduzzit
                                                                                                                                                                                                  fldhkybnva RE: weezieduzzit Sep 3, 2013 08:40 PM

                                                                                                                                                                                                  Giada on YouTube... :)

                                                                                                                                                                                                3. re: juliejulez
                                                                                                                                                                                                  mariacarmen RE: juliejulez Sep 3, 2013 08:47 PM

                                                                                                                                                                                                  very nice!

                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                    GretchenS RE: juliejulez Sep 4, 2013 05:32 AM

                                                                                                                                                                                                    woo hoo!!! totally awesome!

                                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                                      iowagirl RE: juliejulez Sep 4, 2013 07:55 AM

                                                                                                                                                                                                      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. weezieduzzit RE: roxlet Sep 3, 2013 05:45 PM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        suzigirl RE: weezieduzzit Sep 3, 2013 05:59 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          weezieduzzit RE: suzigirl Sep 3, 2013 06:04 PM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            GretchenS RE: weezieduzzit Sep 4, 2013 05:33 AM

                                                                                                                                                                                                            what a clever idea for raised beds weezie!

                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                              suzigirl RE: weezieduzzit Sep 4, 2013 03:03 PM

                                                                                                                                                                                                              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. fldhkybnva RE: roxlet Sep 3, 2013 06:47 PM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            fldhkybnva RE: fldhkybnva Sep 3, 2013 06:55 PM

                                                                                                                                                                                                            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
                                                                                                                                                                                                              mariacarmen RE: fldhkybnva Sep 3, 2013 08:49 PM

                                                                                                                                                                                                              now THAT'S a ribeye!

                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                foodieX2 RE: mariacarmen Sep 4, 2013 08:20 AM


                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                suzigirl RE: fldhkybnva Sep 4, 2013 03:09 PM

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

                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                  grayelf RE: fldhkybnva Sep 4, 2013 10:59 PM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    PHREDDY RE: grayelf Sep 5, 2013 03:12 AM

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

                                                                                                                                                                                                                    1. re: PHREDDY
                                                                                                                                                                                                                      grayelf RE: PHREDDY Sep 5, 2013 11:09 AM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        mariacarmen RE: grayelf Sep 5, 2013 12:36 PM

                                                                                                                                                                                                                        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


                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                          grayelf RE: mariacarmen Sep 5, 2013 10:36 PM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                      Berheenia RE: grayelf Sep 5, 2013 05:57 AM

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

                                                                                                                                                                                                                      1. re: grayelf
                                                                                                                                                                                                                        LindaWhit RE: grayelf Sep 5, 2013 07:07 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          mariacarmen RE: grayelf Sep 5, 2013 10:06 AM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            PHREDDY RE: mariacarmen Sep 5, 2013 10:21 AM

                                                                                                                                                                                                                            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. hannaone RE: roxlet Sep 3, 2013 08:04 PM

                                                                                                                                                                                                                      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. mariacarmen RE: roxlet Sep 3, 2013 08:23 PM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          linguafood RE: mariacarmen Sep 3, 2013 08:32 PM

                                                                                                                                                                                                                          my kinda meal, mc.

                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                            mariacarmen RE: linguafood Sep 3, 2013 08:50 PM

                                                                                                                                                                                                                            ( :

                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                            fldhkybnva RE: mariacarmen Sep 3, 2013 08:41 PM

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

                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                              mariacarmen RE: fldhkybnva Sep 3, 2013 08:51 PM

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

                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                fldhkybnva RE: mariacarmen Sep 3, 2013 08:54 PM

                                                                                                                                                                                                                                Anything tangy, and I'm in :)

                                                                                                                                                                                                                            2. re: mariacarmen
                                                                                                                                                                                                                              GretchenS RE: mariacarmen Sep 4, 2013 05:37 AM

                                                                                                                                                                                                                              gorgeous and yummy-sounding!

                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                boyzoma RE: mariacarmen Sep 4, 2013 07:53 AM

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

                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                  alliegator RE: mariacarmen Sep 4, 2013 11:32 AM

                                                                                                                                                                                                                                  Oooh, that looks wonderful!

                                                                                                                                                                                                                                2. alliegator RE: roxlet Sep 3, 2013 09:06 PM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    suzigirl RE: alliegator Sep 4, 2013 03:59 PM

                                                                                                                                                                                                                                    That looks really yummy. Hail to the cheeseSTEAK.

                                                                                                                                                                                                                                  2. Berheenia RE: roxlet Sep 4, 2013 05:55 AM

                                                                                                                                                                                                                                    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. tcamp RE: roxlet Sep 4, 2013 07:27 AM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        fldhkybnva RE: tcamp Sep 4, 2013 08:25 AM

                                                                                                                                                                                                                                        Is your turkey soup like a chicken noodle?

                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                          tcamp RE: fldhkybnva Sep 4, 2013 08:54 AM

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

                                                                                                                                                                                                                                          1. re: tcamp
                                                                                                                                                                                                                                            fldhkybnva RE: tcamp Sep 4, 2013 10:26 AM

                                                                                                                                                                                                                                            Ooh that sounds wonderful.

                                                                                                                                                                                                                                      2. JungMann RE: roxlet Sep 4, 2013 07:53 AM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          mariacarmen RE: JungMann Sep 4, 2013 10:06 AM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            linguafood RE: mariacarmen Sep 4, 2013 10:25 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              mariacarmen RE: linguafood Sep 4, 2013 11:17 AM

                                                                                                                                                                                                                                              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!

                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                linguafood RE: mariacarmen Sep 4, 2013 11:30 AM

                                                                                                                                                                                                                                                No biggie. I love it all.

                                                                                                                                                                                                                                            2. re: mariacarmen
                                                                                                                                                                                                                                              JungMann RE: mariacarmen Sep 4, 2013 05:22 PM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                mariacarmen RE: JungMann Sep 4, 2013 10:58 PM

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

                                                                                                                                                                                                                                          2. juliejulez RE: roxlet Sep 4, 2013 08:07 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              roxlet RE: juliejulez Sep 4, 2013 09:23 AM


                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                juliejulez RE: roxlet Sep 4, 2013 09:25 AM

                                                                                                                                                                                                                                                Here you go: http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                                                                                I use only 1tbsp of oil instead of 2.

                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                  roxlet RE: juliejulez Sep 4, 2013 09:53 AM

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

                                                                                                                                                                                                                                              2. re: juliejulez
                                                                                                                                                                                                                                                mariacarmen RE: juliejulez Sep 4, 2013 11:20 AM

                                                                                                                                                                                                                                                did i miss it? how did he do?

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  juliejulez RE: mariacarmen Sep 4, 2013 12:46 PM

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

                                                                                                                                                                                                                                              3. linguafood RE: roxlet Sep 4, 2013 08:38 AM

                                                                                                                                                                                                                                                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. alliegator RE: roxlet Sep 4, 2013 08:44 AM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                    linguafood RE: alliegator Sep 4, 2013 08:51 AM

                                                                                                                                                                                                                                                    Oy. A hug for your pug! And you, of course.

                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                      GretchenS RE: linguafood Sep 4, 2013 09:40 AM

                                                                                                                                                                                                                                                      what lingua said. let us know.

                                                                                                                                                                                                                                                    2. re: alliegator
                                                                                                                                                                                                                                                      iowagirl RE: alliegator Sep 4, 2013 09:07 AM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        alliegator RE: alliegator Sep 4, 2013 09:12 AM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          roxlet RE: alliegator Sep 4, 2013 09:24 AM

                                                                                                                                                                                                                                                          I feel your anxiety. I hope all is well!

                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                            mariacarmen RE: alliegator Sep 4, 2013 10:07 AM

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

                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                              foodieX2 RE: alliegator Sep 4, 2013 12:02 PM

                                                                                                                                                                                                                                                              Yes, hugs to the pug. Good luck!

                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                suzigirl RE: alliegator Sep 4, 2013 03:20 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                  alliegator RE: alliegator Sep 4, 2013 06:34 PM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    roxlet RE: alliegator Sep 4, 2013 06:35 PM

                                                                                                                                                                                                                                                                    So happy for you, allegator

                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                      foodieX2 RE: alliegator Sep 4, 2013 06:38 PM

                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                        suzigirl RE: alliegator Sep 4, 2013 06:45 PM

                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                          alliegator RE: suzigirl Sep 4, 2013 06:56 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                          alliegator RE: alliegator Sep 4, 2013 06:52 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            foodieX2 RE: alliegator Sep 4, 2013 06:55 PM

                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                              suzigirl RE: alliegator Sep 4, 2013 07:15 PM

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

                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                alliegator RE: suzigirl Sep 4, 2013 07:38 PM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                  fldhkybnva RE: alliegator Sep 4, 2013 08:36 PM

                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                    alliegator RE: fldhkybnva Sep 4, 2013 09:15 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                    alliegator RE: alliegator Sep 4, 2013 09:19 PM

                                                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                                      fldhkybnva RE: alliegator Sep 5, 2013 09:50 AM

                                                                                                                                                                                                                                                                                      Wow, that looks delicious!

                                                                                                                                                                                                                                                                          2. iowagirl RE: roxlet Sep 4, 2013 08:56 AM

                                                                                                                                                                                                                                                                            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. fldhkybnva RE: roxlet Sep 4, 2013 02:17 PM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                weezieduzzit RE: fldhkybnva Sep 4, 2013 02:33 PM

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

                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                  fldhkybnva RE: weezieduzzit Sep 4, 2013 02:38 PM

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

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    linguafood RE: fldhkybnva Sep 4, 2013 03:19 PM

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

                                                                                                                                                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                                                                                                                                                  LindaWhit RE: fldhkybnva Sep 4, 2013 03:48 PM

                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                    fldhkybnva RE: LindaWhit Sep 4, 2013 04:52 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      suzigirl RE: fldhkybnva Sep 4, 2013 05:15 PM

                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                        fldhkybnva RE: suzigirl Sep 4, 2013 05:25 PM

                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                          MidwesternerTT RE: fldhkybnva Sep 4, 2013 07:13 PM

                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                    suzigirl RE: fldhkybnva Sep 4, 2013 03:56 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      alliegator RE: fldhkybnva Sep 4, 2013 07:08 PM

                                                                                                                                                                                                                                                                                      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. Dave MP RE: roxlet Sep 4, 2013 02:59 PM

                                                                                                                                                                                                                                                                                      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. LindaWhit RE: roxlet Sep 4, 2013 04:01 PM

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


                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                          linguafood RE: LindaWhit Sep 4, 2013 04:47 PM

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

                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                            biondanonima RE: linguafood Sep 5, 2013 07:13 PM

                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                            fldhkybnva RE: LindaWhit Sep 4, 2013 04:54 PM

                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                              LindaWhit RE: fldhkybnva Sep 4, 2013 05:18 PM

                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                fldhkybnva RE: LindaWhit Sep 4, 2013 05:26 PM

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

                                                                                                                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                                                                                                                              suzigirl RE: LindaWhit Sep 4, 2013 05:19 PM

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

                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                LindaWhit RE: suzigirl Sep 4, 2013 05:54 PM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                GretchenS RE: LindaWhit Sep 4, 2013 06:13 PM

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

                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                  LindaWhit RE: GretchenS Sep 4, 2013 06:55 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    Berheenia RE: GretchenS Sep 5, 2013 05:19 AM

                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                    alliegator RE: LindaWhit Sep 4, 2013 07:09 PM

                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                      LindaWhit RE: alliegator Sep 4, 2013 09:00 PM

                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                        alliegator RE: LindaWhit Sep 4, 2013 09:10 PM

                                                                                                                                                                                                                                                                                                        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. s
                                                                                                                                                                                                                                                                                                    speakhandsforme RE: roxlet Sep 4, 2013 04:12 PM

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

                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                      suzigirl RE: speakhandsforme Sep 4, 2013 05:23 PM

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

                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                        speakhandsforme RE: suzigirl Sep 4, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                        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. juliejulez RE: roxlet Sep 4, 2013 04:39 PM

                                                                                                                                                                                                                                                                                                      *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
                                                                                                                                                                                                                                                                                                        mariacarmen RE: juliejulez Sep 4, 2013 04:52 PM

                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                          grayelf RE: mariacarmen Sep 4, 2013 11:11 PM

                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                            juliejulez RE: mariacarmen Sep 5, 2013 05:50 AM

                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                            fldhkybnva RE: juliejulez Sep 4, 2013 04:56 PM

                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                              foodieX2 RE: fldhkybnva Sep 4, 2013 04:59 PM

                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                fldhkybnva RE: foodieX2 Sep 4, 2013 05:13 PM

                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                  foodieX2 RE: fldhkybnva Sep 4, 2013 05:18 PM

                                                                                                                                                                                                                                                                                                                  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!


                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                    juliejulez RE: foodieX2 Sep 4, 2013 05:49 PM

                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                      LindaWhit RE: foodieX2 Sep 4, 2013 06:25 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                  Berheenia RE: fldhkybnva Sep 6, 2013 05:45 AM

                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                    tcamp RE: Berheenia Sep 6, 2013 06:40 AM

                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                      MidwesternerTT RE: Berheenia Sep 6, 2013 01:12 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                    MidwesternerTT RE: juliejulez Sep 4, 2013 05:21 PM

                                                                                                                                                                                                                                                                                                                    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. re: juliejulez
                                                                                                                                                                                                                                                                                                                      roxlet RE: juliejulez Sep 4, 2013 05:36 PM


                                                                                                                                                                                                                                                                                                                    2. weezieduzzit RE: roxlet Sep 4, 2013 04:44 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                        suzigirl RE: weezieduzzit Sep 4, 2013 05:38 PM

                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                          weezieduzzit RE: suzigirl Sep 4, 2013 05:58 PM

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

                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                            juliejulez RE: weezieduzzit Sep 4, 2013 06:11 PM

                                                                                                                                                                                                                                                                                                                            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 :-/

                                                                                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                                                                                              weezieduzzit RE: juliejulez Sep 4, 2013 06:18 PM

                                                                                                                                                                                                                                                                                                                              Its really cute, Julie! My poblanos are small, too. I think the insane eggplants crowded their roots. They still taste good, though!

                                                                                                                                                                                                                                                                                                                          2. re: suzigirl
                                                                                                                                                                                                                                                                                                                            alliegator RE: suzigirl Sep 4, 2013 07:13 PM

                                                                                                                                                                                                                                                                                                                            By all means, do this thing! I will absolutely never have a stuffed pepper the traditional way again. I takes it form a blah-ish thing to something to be excited about. Actually, I should make this tomorrow.

                                                                                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                                                                                              suzigirl RE: alliegator Sep 4, 2013 07:31 PM

                                                                                                                                                                                                                                                                                                                              Thanks Allie.

                                                                                                                                                                                                                                                                                                                            2. re: suzigirl
                                                                                                                                                                                                                                                                                                                              Berheenia RE: suzigirl Sep 5, 2013 06:02 AM

                                                                                                                                                                                                                                                                                                                              I want to make these! mmmm.. Stick in the mud hubby "likes mine just the way they are" but I think I'll overrule him. I have a pound of ground pork that I need to use. I actually am a little hamburged out- never though that was possible. Should be fine tomorrow.

                                                                                                                                                                                                                                                                                                                          3. suzigirl RE: roxlet Sep 4, 2013 05:02 PM

                                                                                                                                                                                                                                                                                                                            Dinner is going to make the bf very happy(and I ain't unhappy since i picked it). Bacon, chicken, cheddar sandwiches. Amish bacon made locally, chicken breast, split and pounded, cheddar cheese,ranch and Dat'l Do It Minorcan Mustard on Martin's Big sesame rolls. Oven fries to go with I am going to fry the bacon first and then fry the chichen breasts in that(seasoned with Badia). Idaho potatoes cut into eighths and seasoned with Weber Chicago Steak grinder seasonings(kind of like Montreal Steak seasoning, but you grind it. Kick ass on oven fries and beef) and baked til crispy. Sliced tomatoes either dressed on the side w/ balsamic and oo or on the sandwiches TBD. Dinner is simple and the bacon smells amazing.

                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: suzigirl Sep 4, 2013 05:15 PM

                                                                                                                                                                                                                                                                                                                              I'm happy just thinking about that meal! It sounds great! This combination would be great with the new cheese I picked up from the cheese ends - Cabot Catamount. I think you might like it if you ever spot it and want to give it a try.

                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                suzigirl RE: fldhkybnva Sep 4, 2013 06:25 PM

                                                                                                                                                                                                                                                                                                                                Cabot's extra sharp is my cheese of choice tonight.:-) I must look for Catamount.

                                                                                                                                                                                                                                                                                                                            2. steve h. RE: roxlet Sep 4, 2013 05:04 PM

                                                                                                                                                                                                                                                                                                                              Veal piccata was on the menu. I sourced the veal, Deb pounded it into submission. There was spinach on the side plus egg noodles dressed with sour cream and home-grown chives. House red for me, house white for Deb.

                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                mariacarmen RE: steve h. Sep 4, 2013 11:00 PM

                                                                                                                                                                                                                                                                                                                                Mmmm, another egg noodle/sour cream dinner!

                                                                                                                                                                                                                                                                                                                              2. GretchenS RE: roxlet Sep 4, 2013 06:11 PM

                                                                                                                                                                                                                                                                                                                                Tonight was an astoundingly wonderful and porkalicious dinner out with a friend at a favorite fabulous local place, reported on here: http://chowhound.chow.com/topics/8980...

                                                                                                                                                                                                                                                                                                                                I have lots of leftover fatty, porky deliciousness to repurpose tomorrow night....

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                  mariacarmen RE: GretchenS Sep 4, 2013 11:03 PM

                                                                                                                                                                                                                                                                                                                                  Yum! Lucky you! Just like me (and the BF) when we get your leftovers when you come here!

                                                                                                                                                                                                                                                                                                                                2. m
                                                                                                                                                                                                                                                                                                                                  MAH RE: roxlet Sep 4, 2013 08:23 PM

                                                                                                                                                                                                                                                                                                                                  I made a version of the now famous Trini Chinese Chicken. It marinated overnight. Since I planned to oven roast rather than fry, I added a dash of sesame oil to the standard marinade. I roasted the bone in skin on breasts at 425 for about 40-45 mins. They were moist and delicious. I then removed the skin and slathered the bare breasts with the addictive sauce. It's not the same as the fried version, but I hate frying and the flavors are still wonderful in the modified version. I made some quick fried rice to go along with -- bacon, diced TJ's baked tofu, garlic, peas, onions and whatever was left of the baby spinach. Looking forward to leftovers for lunch at work tomorrow.

                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: MAH
                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: MAH Sep 4, 2013 10:49 PM

                                                                                                                                                                                                                                                                                                                                    ack! Send me the skin!!!

                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                      grayelf RE: mariacarmen Sep 4, 2013 11:14 PM

                                                                                                                                                                                                                                                                                                                                      A cousin who's a pilot for Air Canada got the TO/Vancouver route and was overnighting, an excuse to go out to our favourite Japanese restaurant tonight. It was spot on as usual. Aki-tako sunomono was a standout. Haven't had white rice in ages so that was a treat too.

                                                                                                                                                                                                                                                                                                                                    2. re: MAH
                                                                                                                                                                                                                                                                                                                                      linguafood RE: MAH Sep 5, 2013 03:41 PM

                                                                                                                                                                                                                                                                                                                                      That recipe is so freaking awesome, and I've yet to fry the SOBI thighs -- I've only grilled them (oh, about 7 times or so since the recipe came out), and they are just fab.

                                                                                                                                                                                                                                                                                                                                      Hmmm... it's been at least 2 weeks since the last TC chicken night :-)

                                                                                                                                                                                                                                                                                                                                    3. k
                                                                                                                                                                                                                                                                                                                                      Kontxesi RE: roxlet Sep 5, 2013 04:31 AM

                                                                                                                                                                                                                                                                                                                                      Tonight is just going to be a veggie stir-fry served over some left over quinoa. I've got a long list of recipes I want to try, but I can't get passed the tupperware staring at me from the fridge....

                                                                                                                                                                                                                                                                                                                                      1. tcamp RE: roxlet Sep 5, 2013 07:48 AM

                                                                                                                                                                                                                                                                                                                                        Getting to the end of the week so I'm focused on clearing out the veggie bins for Saturday's CSA pickup. Tonight, most likely grilled brats, steamed new potatoes with herbs, and something with romano beans - maybe braise them in tomato sauce?

                                                                                                                                                                                                                                                                                                                                        1. fldhkybnva RE: roxlet Sep 5, 2013 09:54 AM

                                                                                                                                                                                                                                                                                                                                          Woohoo, I can stand longer than 5 minutes without serious aching in my knees!! I guess that means the water is slowly subsiding although I still feel like a whale and my fever has decided it's staying put for now. I'm still craving simple food, but I have to say that while I'm always trying to think of something creative for dinner, last night's simple baked chicken was a delight. Tonight will be a variation on the theme - I plopped a few chicken breasts in Italian dressing to marinate which I'll probably eat with some sauteed spinach and artichokes. I've never tried this but I hear it's always a hit.

                                                                                                                                                                                                                                                                                                                                          My lovely grandmother was so worried about me that she had a friend drive her down for the morning and while here she plopped a heap of beans and turkey into the slow cooker for a big batch of chili I can eat through the weekend. (apparently, beans are some of the highest potassium foods which is not only good to fight viruses but water retention as well). Slowly but surely I think I'm getting better. I guess it's good SO is out of town, I don't think he wants to be anywhere near this illness.

                                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                            PHREDDY RE: fldhkybnva Sep 5, 2013 10:27 AM

                                                                                                                                                                                                                                                                                                                                            I hope you gave your Grandma a BIG and I mean a BIG hug , smouchy kiss and a hug like she never had....
                                                                                                                                                                                                                                                                                                                                            This week is "grandparents week"
                                                                                                                                                                                                                                                                                                                                            You so need to tell grandma, how much you love her...
                                                                                                                                                                                                                                                                                                                                            I tell my grandma's every night how much I love them...even though they have not been with me for almost 40 years...
                                                                                                                                                                                                                                                                                                                                            I miss them...
                                                                                                                                                                                                                                                                                                                                            Especially today , the Jewish New year and the special dinners we had..

                                                                                                                                                                                                                                                                                                                                            1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: PHREDDY Sep 5, 2013 06:48 PM

                                                                                                                                                                                                                                                                                                                                              Of course, grandma is the best! She actually called 5 times this morning because "I hadn't heard from you and I just felt like something was wrong." She always seems to know these things. She's 85 and every year on her birthday I remind her that she's not going anywhere anytime soon. Oooh, I had no idea it's grandparents week, how fitting.

                                                                                                                                                                                                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: fldhkybnva Sep 5, 2013 06:52 PM

                                                                                                                                                                                                                                                                                                                                              Dinner tonight was super quick, easy and just the comfort food I needed. I baked the chicken breasts and had an idea for some complicated side dish but not enough energy so I mixed up a quick Neufchatel/yogurt spinach artichoke dip and baked it with the chicken. The dip was a grab whatever throw together but worked out quite well and gave me a healthy dose of some needed veggies. Thanks again to Granny, who blanched the spinach for me since I dread spinach teeth and would never have expended the time or energy to do it myself today.

                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                MidwesternerTT RE: fldhkybnva Sep 5, 2013 07:54 PM

                                                                                                                                                                                                                                                                                                                                                Read this too quickly first time through and thought you'd made a Nutella/yogurt/spinach artichoke dip! Hmmm - wonder how the chocolate/hazlenut combo would work in there....?

                                                                                                                                                                                                                                                                                                                                                1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                                                  fldhkybnva RE: MidwesternerTT Sep 5, 2013 08:37 PM

                                                                                                                                                                                                                                                                                                                                                  I know more than a few Nutella-obsessed who might find that appetizing :)

                                                                                                                                                                                                                                                                                                                                            3. PHREDDY RE: roxlet Sep 5, 2013 10:33 AM

                                                                                                                                                                                                                                                                                                                                              Grandma's chopped liver,,with a side of chopped yellow onion, some fresh rye bread, and a shot of Seagram's with my grandfather....all this at 17 years old....absolutely one of the top ten recollections of my life.

                                                                                                                                                                                                                                                                                                                                              41 years ago!

                                                                                                                                                                                                                                                                                                                                              1. alliegator RE: roxlet Sep 5, 2013 10:50 AM

                                                                                                                                                                                                                                                                                                                                                Tonight, I'm busting out the clay pots and doing goong ob woonsen instead of last night's planned pad woonsen. It's the shrimp baked with noodles dish I did sometime last month. It's really one of my favorites, and I'm going to try the sauce a little heavy one the peppercorns this time.
                                                                                                                                                                                                                                                                                                                                                a refresher on what the heck it is:

                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                  Frizzle RE: alliegator Sep 5, 2013 01:10 PM

                                                                                                                                                                                                                                                                                                                                                  That looks fantastic. Are there versions of this dish that are seafood free? Curse the bloke and his seafood aversion.

                                                                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                    alliegator RE: Frizzle Sep 5, 2013 03:19 PM

                                                                                                                                                                                                                                                                                                                                                    Hmmm, the shrimpless version I've seen has crab, so that won't work. Not sure how it would work with chicken or pork.
                                                                                                                                                                                                                                                                                                                                                    Maybe you can make a pot with some sturdy Asian veggies as a side dish to the meat of your choice?

                                                                                                                                                                                                                                                                                                                                                2. juliejulez RE: roxlet Sep 5, 2013 10:53 AM

                                                                                                                                                                                                                                                                                                                                                  Tonight is the first "real" football game, and it's the Broncos. So, that's what we'll be watching. SO has a friend coming over so I'm just going to grill up some brats I bought for our little gettogether on Monday but didn't cook. Sides will be the leftovers of all the chips and dips I bought/made. More onion dip, yay!

                                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                    juliejulez RE: juliejulez Sep 5, 2013 06:05 PM

                                                                                                                                                                                                                                                                                                                                                    So I'm not grilling as it appears it might rain. I'm using Chow's Beer-Braised Bratwurst recipe... softened up some onions for about 45 minutes, now the brats are braising in with the onions with a bottle of Guinness. Sides are a can of baked beans per SO's request. Oh and the onion dip with chips :)

                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                      suzigirl RE: juliejulez Sep 5, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                                                                      Yummy. You can find me face down in the onion dip.

                                                                                                                                                                                                                                                                                                                                                  2. Fowler RE: roxlet Sep 5, 2013 12:19 PM

                                                                                                                                                                                                                                                                                                                                                    Tonight is my first meal at home with my SO after 3 weeks in Napa, Sonoma and San Francisco. My friends, family and I had extraordinary meals during my visit. Everything from Peruvian to Czech cuisine and many in between.

                                                                                                                                                                                                                                                                                                                                                    We had a fantastic time sailing, mountain biking/hiking, visiting many museums, playing golf and tennis, antique shopping and watching some of the Louis Vuitton Cup races.

                                                                                                                                                                                                                                                                                                                                                    We really enjoyed the Sonoma County Cheese Trail where we visited several excellent cheese producers (I will post details on the cheese part of the board) and of course wine tasting at many vineyards in Napa and Sonoma. Luckily, many of the wineries were hosting mini wine, food and music events at their estates. It was great to meet people at these events who were from literally all corners of the world and shared a love of food, wine and music.

                                                                                                                                                                                                                                                                                                                                                    WFD...I am going to try and recreate a dinner I had while in CA. A grilled lamb loin stuffed with eggplant, garlic, onions, currants, pine nuts and feta cheese.

                                                                                                                                                                                                                                                                                                                                                    1. linguafood RE: roxlet Sep 5, 2013 02:20 PM

                                                                                                                                                                                                                                                                                                                                                      The weekly Sichuan jour fixe this semester continues to be on Thursdays, so that's what'll be FD tonight.

                                                                                                                                                                                                                                                                                                                                                      Our group of chile heads reached a new record number of participants for today -- we will be 20. I wonder if they might not just gonna close the place up for us, it's a small place and we may have taken over this time. The Chinese students will be *pissed* :-)

                                                                                                                                                                                                                                                                                                                                                      I also heard that yet *another* Sichuan place is opening up soon, which elevates the count to 5 (five!) -- in our tiny, podunk town. Not that I'm complaining.... but I actually wouldn't mind a decent dim sum place or one that makes great Cantonese roast pork/duck. Or hand-pulled noodles. Or dumplings.

                                                                                                                                                                                                                                                                                                                                                      Oh well, ya can't have it all.

                                                                                                                                                                                                                                                                                                                                                      Better than being stuck with PF Chang's, I s'pose.

                                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                        alliegator RE: linguafood Sep 5, 2013 03:22 PM


                                                                                                                                                                                                                                                                                                                                                      2. ChristinaMason RE: roxlet Sep 5, 2013 02:49 PM

                                                                                                                                                                                                                                                                                                                                                        Still trying to figure out dinner. The office AC and post-travel tiredness are making me crave something rich, homey, carby, and cheesy (like a casserole), but the scale protests.

                                                                                                                                                                                                                                                                                                                                                        Let's see what looks inspiring at the store.

                                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: ChristinaMason Sep 5, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                                                                          Decided to make the casserole after all, but tried to "elevate" it (to borrow from Master Chef). DH and I put it together in just a few minutes: lightly cooked some seasoned chicken tender chunks, then browned a bunch of diced white mushrooms and a little garlic, sauteed a small minced onion in butter, made a white roux-based sauce w/ milk, chicken broth, a little cheese (full disclosure: American), hot paprika, nutmeg, parsley, Maggi, and bay leaf. Stirred in a heaping spoonful of sour cream for flavor. Par-boiled some white rice until al dente and blanched some broccoli spears. Folded everything together and stirred in some shredded monterey jack blend, more cheese over top, and baked until bubbly. We enjoyed it a lot, and I used a light hand with the flour and rice and incorporated a lot of veggies, so overall, mission accomplished.

                                                                                                                                                                                                                                                                                                                                                          One major annoyance: had to redo my sauce when it turned out the milk in the fridge had gone...chunky (to put it nicely). Ugh! Traveling...

                                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                            LindaWhit RE: ChristinaMason Sep 5, 2013 08:09 PM

                                                                                                                                                                                                                                                                                                                                                            Chunky milk is the WORST.

                                                                                                                                                                                                                                                                                                                                                            Glad dinner turned out well!

                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                              ChristinaMason RE: LindaWhit Sep 6, 2013 06:49 AM

                                                                                                                                                                                                                                                                                                                                                              Thanks! Yeah, it was pretty horrific when the milk plopped out into the hot pan. Gag-worthy.

                                                                                                                                                                                                                                                                                                                                                              Casserole was good, and good thing, too: it's what's for lunch.

                                                                                                                                                                                                                                                                                                                                                        2. suzigirl RE: roxlet Sep 5, 2013 03:04 PM

                                                                                                                                                                                                                                                                                                                                                          Completely out of season but the butcher gave me a good deal on a chuck roast. Pot roast is WFD. New potatoes, celery, baby carrots, turnips and pearl onions.Chicago hard rolls for sopping. I seared the roast in bacon fat and seasoned it with Weber Chicago steak seasoning. It is braising in beef broth and beer with bay leaves nd garlic cloves.

                                                                                                                                                                                                                                                                                                                                                          22 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                            foodieX2 RE: suzigirl Sep 5, 2013 03:12 PM

                                                                                                                                                                                                                                                                                                                                                            There is actually a nip in the air tonight so your dinner sounds perfect!

                                                                                                                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                              LindaWhit RE: foodieX2 Sep 5, 2013 03:20 PM

                                                                                                                                                                                                                                                                                                                                                              It's supposed to get down to frost warning temps in northern New England and definitely chilly-willy in the regular New England area, so yes - dinner sounds perfect!

                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                suzigirl RE: LindaWhit Sep 5, 2013 03:22 PM

                                                                                                                                                                                                                                                                                                                                                                Its nippy here too. 79° ;-)

                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                  alliegator RE: suzigirl Sep 5, 2013 03:37 PM

                                                                                                                                                                                                                                                                                                                                                                  Hope you have a cozy sweater nearby! You're clocking in at a solid 30 degrees less than me.
                                                                                                                                                                                                                                                                                                                                                                  Your dinner sounds hearty and fab. Good at any temp.

                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                    suzigirl RE: alliegator Sep 5, 2013 04:34 PM

                                                                                                                                                                                                                                                                                                                                                                    Holy cow. That is freakin' hot.
                                                                                                                                                                                                                                                                                                                                                                    Thanks. The house smells fab. And the leftovers will be hash or BBQ beef sammies. Yummy.

                                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                      mariacarmen RE: alliegator Sep 5, 2013 04:43 PM

                                                                                                                                                                                                                                                                                                                                                                      holeeee hell! i thought our 70 degrees at 4:45 p.m. here was bad!

                                                                                                                                                                                                                                                                                                                                                                      (i didn't really think it was bad. just of note.)

                                                                                                                                                                                                                                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                    foodieX2 RE: LindaWhit Sep 5, 2013 03:23 PM

                                                                                                                                                                                                                                                                                                                                                                    Linda- just saw the frost warning on Boston.com! That's NE for you, tomorrow is supposed to be in the '80s.

                                                                                                                                                                                                                                                                                                                                                                    It farm share nibbles for dinner tonight, Id rather have pot roast, lol!

                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                      Berheenia RE: LindaWhit Sep 6, 2013 05:27 AM

                                                                                                                                                                                                                                                                                                                                                                      43F here... brrrr. I watched Pioneer Woman make a pot roast yesterday while I was having a glass of wine. Now everyone is talking pot roast! I need to find a good chuck roast out here. What temp do you use or do you use a slow cooker? PW went with 275 for 3 plus hours.

                                                                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: Berheenia Sep 6, 2013 06:49 AM

                                                                                                                                                                                                                                                                                                                                                                        Agree, pot roast is sounding really good now!

                                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                          foodieX2 RE: Berheenia Sep 6, 2013 08:26 AM

                                                                                                                                                                                                                                                                                                                                                                          Weekdays I use the crock so they dinner is ready and all I need to do is cook up some egg noodles but I have to say I really prefer the low/slow method. PW recipe quite good!

                                                                                                                                                                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                            suzigirl RE: Berheenia Sep 6, 2013 03:24 PM

                                                                                                                                                                                                                                                                                                                                                                            I went with the oven at 325 for two and a half hours.

                                                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                              LindaWhit RE: Berheenia Sep 6, 2013 05:46 PM

                                                                                                                                                                                                                                                                                                                                                                              I do my Mom's lemon pot roast on the stovetop, Berheenia.

                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                suzigirl RE: LindaWhit Sep 6, 2013 05:51 PM

                                                                                                                                                                                                                                                                                                                                                                                Lemon pot roast? Dish please.

                                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                  LindaWhit RE: suzigirl Sep 6, 2013 05:59 PM


                                                                                                                                                                                                                                                                                                                                                                                  I usually add more ginger. No surprise there. ;-)

                                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                    suzigirl RE: LindaWhit Sep 7, 2013 08:24 AM

                                                                                                                                                                                                                                                                                                                                                                                    Ginger and lemon on a potroast. Yum yum. Thanks.

                                                                                                                                                                                                                                                                                                                                                                        2. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva RE: suzigirl Sep 5, 2013 04:42 PM

                                                                                                                                                                                                                                                                                                                                                                          It's a spring into fall kind of day around WFD - pot roast, chili, casseroles, I love it.

                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                            suzigirl RE: fldhkybnva Sep 5, 2013 04:48 PM

                                                                                                                                                                                                                                                                                                                                                                            Off topic, but i am genuinely concerned. How are you feeling sweetie?

                                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: suzigirl Sep 5, 2013 06:47 PM

                                                                                                                                                                                                                                                                                                                                                                              Better, at least. My legs are still swollen but at least I can stand for longer than 10 minutes without aching. My fever has come down so I'm sweating comfortably at 101 instead of 104F. I'm still really out of it and don't have much energy to do much. I went back to the doctor today and I'm still dehydrated but now that my appetite is back and I'm feeling a little better I can hopefully eat and drink more real food and get on the rood to health. Thanks for checking in, much appreciated :)

                                                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                alliegator RE: fldhkybnva Sep 5, 2013 07:47 PM

                                                                                                                                                                                                                                                                                                                                                                                I'm really glad to hear of some improvement! Sounds like you're on the right track.

                                                                                                                                                                                                                                                                                                                                                                          2. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                            JungMann RE: suzigirl Sep 6, 2013 07:08 AM

                                                                                                                                                                                                                                                                                                                                                                            What are Chicago hard rolls? I spent more than 18 years of my life there and never came across those rolls or the steak seasoning!

                                                                                                                                                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                              suzigirl RE: JungMann Sep 6, 2013 03:46 PM

                                                                                                                                                                                                                                                                                                                                                                              The Chicago hard rolls come from Publix supermarket if you have one near you. They are great for sopping because they are super crispy on the outside but have a nice light crumb. They are really good. I could have made a meal from the rolls and braising liquid alone. And butter.

                                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                JungMann RE: suzigirl Sep 7, 2013 10:48 PM

                                                                                                                                                                                                                                                                                                                                                                                They sound like Chicagoland Toscano rolls very vaguely. I'll have to keep an eye out next time I travel south and hit up a Publix.

                                                                                                                                                                                                                                                                                                                                                                          3. s
                                                                                                                                                                                                                                                                                                                                                                            speakhandsforme RE: roxlet Sep 5, 2013 03:08 PM

                                                                                                                                                                                                                                                                                                                                                                            Cheese fondue! The kind that comes in a squeezy pack from the cheese section of the store. Like an extremely fancy Velveeta.

                                                                                                                                                                                                                                                                                                                                                                            With cubed baguette, crudites, leftover salami, and green apples for dipping. Mushrooms, too. Maybe some blackberries if we feel crazy.

                                                                                                                                                                                                                                                                                                                                                                            And wine. :)

                                                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                                                            1. re: speakhandsforme
                                                                                                                                                                                                                                                                                                                                                                              suzigirl RE: speakhandsforme Sep 5, 2013 03:10 PM

                                                                                                                                                                                                                                                                                                                                                                              Yum. That sounds awesome.

                                                                                                                                                                                                                                                                                                                                                                            2. roxlet RE: roxlet Sep 5, 2013 03:13 PM

                                                                                                                                                                                                                                                                                                                                                                              I am home alone tonight, and though there is a part of me that wants to order some take-out Chinese food, there is the better part of a smoked chicken in the fridge, which I will probably have with rjbh20's fabulous BBQ sauce. There are skinny asparagus that I bought at the market that I will cook up to go with the chicken. It's not what I really want, but it's what I'm having. One of those nights...

                                                                                                                                                                                                                                                                                                                                                                              However, last night was the last family dinner for a while, and my husband made a rotisserie duck served with gilled polenta covered in fungi trifolati. That I lost more than 2lbs this week is a miracle!

                                                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: roxlet Sep 5, 2013 04:33 PM

                                                                                                                                                                                                                                                                                                                                                                                your body is just a losing machine!

                                                                                                                                                                                                                                                                                                                                                                              2. LindaWhit RE: roxlet Sep 5, 2013 03:24 PM


                                                                                                                                                                                                                                                                                                                                                                                Yep, having the duck breast I bought at Wegmans yesterday. Scored and seasoned with salt and pepper, it will be seared in a very hot pan until the skin is crispy, flipped for about 30 seconds over heat, and then transferred to a baking dish and into the oven to finish cooking. In the searing pan, I'll drain the fat, add some white wine, let it reduce, and add the rest of the small bit of rhubarb-ginger jam I have for a sort of drizzle sauce.

                                                                                                                                                                                                                                                                                                                                                                                Sides will be Israeli couscous and steamed CSA broccoli. I suppose not the idea green side, but I have it to use up. :-)

                                                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                  linguafood RE: LindaWhit Sep 5, 2013 03:32 PM

                                                                                                                                                                                                                                                                                                                                                                                  If it's the d'Artagnan brand, I hope you won't be too disappointed. I've found their magret breasts to have barely any ducky flavor.... and I LIKE the flavor of duck.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                    LindaWhit RE: linguafood Sep 5, 2013 03:34 PM

                                                                                                                                                                                                                                                                                                                                                                                    It is. I've found it to go both ways, lingua. But it seems to be the ONLY brand I can find in the markets.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                      LindaWhit RE: LindaWhit Sep 5, 2013 04:21 PM

                                                                                                                                                                                                                                                                                                                                                                                      Definitely not as "ducky" as they should be. Oh well.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                        foodieX2 RE: LindaWhit Sep 5, 2013 06:08 PM

                                                                                                                                                                                                                                                                                                                                                                                        sorry it was more "goose" than "duck, duck" but it sure sounded superb!

                                                                                                                                                                                                                                                                                                                                                                                2. weezieduzzit RE: roxlet Sep 5, 2013 05:24 PM

                                                                                                                                                                                                                                                                                                                                                                                  Anyone want to send some of that cold air this way? Its almost 5:30 and still over 100 here.

                                                                                                                                                                                                                                                                                                                                                                                  So... dinner won't be for a few hours so it won't be so miserable to turn the stove on. Dinner will be mahi mahi, sauteed fennel and roasted beets and some green beans. Lots and lots of butter. I'm in a buttery mood.

                                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                    suzigirl RE: weezieduzzit Sep 5, 2013 05:37 PM

                                                                                                                                                                                                                                                                                                                                                                                    Yum to the mahi mahi. And I believe more butter, more better.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                      weezieduzzit RE: suzigirl Sep 5, 2013 05:39 PM

                                                                                                                                                                                                                                                                                                                                                                                      I think you're right. :)

                                                                                                                                                                                                                                                                                                                                                                                      I'd also like to take this opportunity to publicly thank Trader Joe's for selling already roasted and peeled baby beets. They've made indulging my beet cravings possible even in the heat of summer.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                        suzigirl RE: weezieduzzit Sep 5, 2013 05:50 PM

                                                                                                                                                                                                                                                                                                                                                                                        I love beets. I have to admit that they are one of the foods that i know will make me attack. Enjoy them for me.

                                                                                                                                                                                                                                                                                                                                                                                  2. f
                                                                                                                                                                                                                                                                                                                                                                                    Frizzle RE: roxlet Sep 5, 2013 05:46 PM

                                                                                                                                                                                                                                                                                                                                                                                    The mother in law is over tonight for dinner. I've got some salmon cold smoking (my new toy a cheap adaptor that goes onto my cheap hot smoker). If the salmon is edible it will go on some rye bread the father in law made as pre dinner nibbles.

                                                                                                                                                                                                                                                                                                                                                                                    The main will either be a chickpea stew concoction or more likely broccoli and pancetta pasta. Cheese for afters.

                                                                                                                                                                                                                                                                                                                                                                                    1. s
                                                                                                                                                                                                                                                                                                                                                                                      SarachkaInBrooklyn RE: roxlet Sep 5, 2013 06:00 PM

                                                                                                                                                                                                                                                                                                                                                                                      I have just started going back to school after a two year break! This past week was my second week of classes, so I'm still getting used to having less time to make meals.

                                                                                                                                                                                                                                                                                                                                                                                      Tonight was leftover odds and ends thrown together to make a meal - leftover ham, some peas, and onions, chopped up, fried together with some garlic and salt. Then I added in some leftover cream and tossed some al dente spaghetti in the mixture. With a side salad of arugula and heirloom tomatoes, I think I've been doing okay with my newly limited schedule.

                                                                                                                                                                                                                                                                                                                                                                                      I miss having less time to browse chowhound! But my classes are very interesting and it's a lovely experience to be taking classes again.

                                                                                                                                                                                                                                                                                                                                                                                      1. c
                                                                                                                                                                                                                                                                                                                                                                                        chocchic RE: roxlet Sep 5, 2013 06:31 PM

                                                                                                                                                                                                                                                                                                                                                                                        We grew up eating homemade (as in not canned) hash. It was made with left over roast beef, potatoes and onions all pushed thru a food grinder and then cooked in cast iron skillet until it had a nice brown crust. It was heaven. I'm sure we ate it year round but i always associate it with a bowl of sliced from-the-garden tomatoes and a bowl of fresh cucumber with a vinegar dressing. Well I havent had my hash with garden vegies yet this summer so I'm not considering any fall menus until I get that out of the way. It's on the schedule for this weekend.

                                                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                                                        1. re: chocchic
                                                                                                                                                                                                                                                                                                                                                                                          Fowler RE: chocchic Sep 6, 2013 09:28 AM

                                                                                                                                                                                                                                                                                                                                                                                          Thanks for the reminder that I really need to make hash soon. Growing up we had something very similar to what you had but my Dad used corned beef instead of roast beef with the potatoes and onions. I think he also put a splash of cream in it before cooking it just as you describe.

                                                                                                                                                                                                                                                                                                                                                                                          Was hash typically served as a dinner meal in your house? We usually, but not always, had it for brunch rather than dinner. But I think it is wonderful any time of the day.

                                                                                                                                                                                                                                                                                                                                                                                        2. alliegator RE: roxlet Sep 5, 2013 07:43 PM

                                                                                                                                                                                                                                                                                                                                                                                          Dinner completed at a decent hour thanks to mangator's working through 9ish. Since the clay pot shrimp was more of a special thing to send the man off to Taiwan, we just decided to go with a version of pad woonsen, pictured below. Plus, it hit 110 here today, and I was not interested in firing up the oven. Ugh.
                                                                                                                                                                                                                                                                                                                                                                                          It came out quite tasty and satisfying.
                                                                                                                                                                                                                                                                                                                                                                                          I've been inspired by a lot of the nibbles meals you all have been having lately, and think I'll make tomorrow a cheese and meats seeking day, so we have a little something to nibble off of for the coming weekend.
                                                                                                                                                                                                                                                                                                                                                                                          And I picked up the new Lucky Peach today, so maybe something there will inspire a weekend meal :)

                                                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                                            GretchenS RE: alliegator Sep 7, 2013 05:26 AM

                                                                                                                                                                                                                                                                                                                                                                                            gorgeous allie!

                                                                                                                                                                                                                                                                                                                                                                                          2. Berheenia RE: roxlet Sep 6, 2013 05:38 AM

                                                                                                                                                                                                                                                                                                                                                                                            WFD was the rest of the veggies. I par boiled two small cauliflowers whole and baked them with a thick coating of Hellmans and yellow mustard, dusted one with parm and the other with Penzey's Southwest seasoning. Guess which one Mr. Berheenia ate? The parm. He has a fear of red powder. There was some sweet red banana pepper and fresh garlic so I thawed out some pork Italian sausages and chopped and sauteed everything and added some white wine and leftover TJ's organic marinara sauce. I dumped this over some basil fettucini. Have to find more of this pasta- we inhaled it. Going to try a smaller Farmers Market that's closer to home. Hope they have some fennel. I feel like roasting it for soup.

                                                                                                                                                                                                                                                                                                                                                                                            1. tcamp RE: roxlet Sep 6, 2013 06:47 AM

                                                                                                                                                                                                                                                                                                                                                                                              I'm pretty pleased with myself that I managed to use up ALL of my CSA veggies by last night, in time for tomorrow's pick up of a new batch.

                                                                                                                                                                                                                                                                                                                                                                                              Tonight, WFD is not my responsibility. One son is off with the marching band to play at an away football game, I've got an HOA finance meeting, so DH and other son are in charge. Pizza, probably.

                                                                                                                                                                                                                                                                                                                                                                                              1. boyzoma RE: roxlet Sep 6, 2013 10:05 AM

                                                                                                                                                                                                                                                                                                                                                                                                Last night was a dinner sized Caesar Salad with Blackened Chicken. Turned out perfect and the chicken breast was definitely moist and juicy. Tonight we are just going to clean out the fridge and make some room for next week.

                                                                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                                                                                  linguafood RE: boyzoma Sep 6, 2013 10:25 AM

                                                                                                                                                                                                                                                                                                                                                                                                  I love a good Caesar! Perfect entree salad, especially with chicken on top.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                                                                                    fldhkybnva RE: boyzoma Sep 6, 2013 10:57 AM

                                                                                                                                                                                                                                                                                                                                                                                                    I've been trying to find a Blackened seasoning or homemade mix that I like. Do you have a favorite?

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                                      boyzoma RE: fldhkybnva Sep 7, 2013 10:00 AM

                                                                                                                                                                                                                                                                                                                                                                                                      I used McCormick's Bayou Cajun Seasoning this time. I also have some Penzey's I use occasionally. Both work equally well.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: boyzoma Sep 7, 2013 10:20 AM

                                                                                                                                                                                                                                                                                                                                                                                                        I need to get my Tookus to Penzey's or to the Internet :)

                                                                                                                                                                                                                                                                                                                                                                                                  2. linguafood RE: roxlet Sep 6, 2013 10:26 AM

                                                                                                                                                                                                                                                                                                                                                                                                    Another "meal" out tonight.... that is, if you can call the infamous cheeseburger-club a meal.

                                                                                                                                                                                                                                                                                                                                                                                                    I think you can. And I will. There will be beer and blues.

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                                                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                      boyzoma RE: linguafood Sep 6, 2013 10:30 AM

                                                                                                                                                                                                                                                                                                                                                                                                      Sounds like a perfect meal. And the beer and blues are a perfect compliment. Enjoy!

                                                                                                                                                                                                                                                                                                                                                                                                    2. juliejulez RE: roxlet Sep 6, 2013 10:47 AM

                                                                                                                                                                                                                                                                                                                                                                                                      Tonight I'm trying out "jalapeno popper chicken". Basically chicken breast stuffed with some cream cheese, shredded cheddar, and chopped up jalapeno. Then breaded and baked. Not sure on sides yet, something with zucchini I'm sure.

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                                                                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                                                                        weezieduzzit RE: juliejulez Sep 6, 2013 12:30 PM

                                                                                                                                                                                                                                                                                                                                                                                                        oooohhh... please do report back.....

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: weezieduzzit Sep 6, 2013 12:41 PM

                                                                                                                                                                                                                                                                                                                                                                                                          How could it not be good? :)

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                                                                                                                                                                                                                                                                                                                                                                                                          foodieX2 RE: juliejulez Sep 6, 2013 01:05 PM

                                                                                                                                                                                                                                                                                                                                                                                                          That sounds amazing!

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                                                                                                                                                                                                                                                                                                                                                                                                            juliejulez RE: juliejulez Sep 6, 2013 07:46 PM

                                                                                                                                                                                                                                                                                                                                                                                                            The chicken was pretty good... I think I left it in the oven too long because it was a bit stringy... or maybe it was just bad chicken? Anyway, the filling was good and the breading was really good. Recipe here: http://ellysaysopa.com/2012/07/24/jal...

                                                                                                                                                                                                                                                                                                                                                                                                            When I was making it I was thinking "hmm, bacon would be good with this". Then I realized the cheese ball I make for parties is pretty much the stuffing ingredients in different ratios, with bacon too.

                                                                                                                                                                                                                                                                                                                                                                                                          2. Berheenia RE: roxlet Sep 6, 2013 11:29 AM

                                                                                                                                                                                                                                                                                                                                                                                                            Went to the Farmers Market today and a photographer from the newspaper took a picture of my produce- I had it in a wooden box at the time. So here you are- I need to share. Not shown is a large head of fennel and a bag of green beans.

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                                                                                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                                                              alliegator RE: Berheenia Sep 6, 2013 12:06 PM

                                                                                                                                                                                                                                                                                                                                                                                                              What a beautiful photo! Hope you get a good copy to display.

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                                                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva RE: Berheenia Sep 6, 2013 01:16 PM

                                                                                                                                                                                                                                                                                                                                                                                                                Gorgeous! I just had fresh fennel for the first time, and I love it!

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                                                  linguafood RE: fldhkybnva Sep 6, 2013 01:24 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  I'm a fennel lover myself. Sadly, my man not so much. I like it raw, roasted, braised, grilled..... any ol' way. >sigh<

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                    fldhkybnva RE: linguafood Sep 6, 2013 01:28 PM

                                                                                                                                                                                                                                                                                                                                                                                                                    I had a nibble before I sauteed it and liked it raw and cooked. I don't even like licorice so I find that interesting.

                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                      Fowler RE: linguafood Sep 6, 2013 03:09 PM

                                                                                                                                                                                                                                                                                                                                                                                                                      Your man would get along well with my SO. Like you, I love fennel and will eat it in various forms/preparations but my SO has a strong dislike no matter how it is prepared. I have tried to even sneak a tiny amount of it into complex dishes but I always get caught when the dish is tasted.

                                                                                                                                                                                                                                                                                                                                                                                                                      Fennel is probably one of those things like cilantro. Polarizing, but I can understand completely why people would not like either even though I am a lover of both.

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                                        LindaWhit RE: linguafood Sep 6, 2013 05:48 PM

                                                                                                                                                                                                                                                                                                                                                                                                                        With all that I got in my CSA, I just couldn't get into it. And I *do* like licorice.