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What's for Dinner #249- Columbus Day Edition [Through Oct 15, 2013]

A somewhat dreary day here, and a promise of crappy weather in the NY Metro area for the entire weekend. That's OK for us -- we'll be indoors all weekend at a squash tournament in Philadelphia, but I hope it's lovely where you are, and you can enjoy the long weekend.

What's up for your holiday weekend dining plans?

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  1. Holiday weekend? Not for me. And right now, we have some glorious sunshine. And the weekend will be "Cloud limiting sun".

    I'm craving a hamburger, but have nothing taken out. Depending on the time I get out of work tonight (probably later than I'd like), I suspect it'll be something from the chest freezer when I pull into the garage...there's BJ's Mandarin Orange chicken that will work nicely.

    I *am* hoping to remember to pull out the whole chicken to defrost for a proper Sunday dinner. We'll see how that goes.

    2 Replies
    1. re: LindaWhit

      I just made hamburgers for dinner last night...mmmm... I just love a nice sloppy burger! Served it with those Trader Joe's Sweet potato tots ( they were a bit mushy, actually, might not do those again).

      1. re: LindaWhit

        After an interminably long week and what seems to be a longer Friday, a change of plans tonight,

        Severe arm twisting forced me to have drinks and homemade potato chips and chipotle dip at the bar/restaurant next to work with 5 coworkers. I had no choice. I was beaten and dragged there and forced to drink. Promise.

        I'll cook tomorrow.

      2. No long weekend for me :( it's rainy and dreary here so comfort food is on the mind. For tonight flank steak seasoned with shallot pepper served with mushrooms sauteed in thyme, garlic and white wine.

        1. Holy crap, my dinner pals are already on #249?! Hope you all had a wonderful week.
          Weather here is as I left it, clear and sunny, it would be a good day for grilling. But I'm tired and jetlagged, so dinner will be... pizza! From my favorite New York style pizzeria nearby.
          Portugal was so, so perfect. All meals were so fresh and full of bright and clean flavors.
          My favorite overall dish was a simple clam dish, I'm not even going to try to butcher the name of it, but I kept track of my meals in a little notebook and found a recipe here:
          http://www.williams-sonoma.com/recipe...
          Over the weekend, I'll organize my pics and notes and make a full trip report.
          Good to be back at the table!

          7 Replies
            1. re: alliegator

              Welcome back. Can't wait to read all about it.

              1. re: suzigirl

                Second that! Bomvenido or however you say that shit in Portuguese '-)

                Can't wait to read about your culinary exploits! Did you grampa love it, too?

              2. re: alliegator

                Portugal is the only country in Western Europe I have never been to. Why, I've even been to Andorra and San Remo, but Portugal is very, very high on my list of must-visit places.

                1. re: alliegator

                  SO glad you had a good time, allie, welcome back!

                  1. re: alliegator

                    welcome back, allie, can't wait to hear about it all!!

                    1. re: alliegator

                      Obrigado, everyone! That's one of my 4 or 5 words. I used to think that the only way to get me to shut up was to dump me in a French speaking country--I was wrong.
                      A little bit of change up in my dinner plans. I have to pick up steam as the day went on, and it feels like 3:30, so I'm good to cook up a no-brainer. I had to go out for some detergent and crap like that and stopped at the "good" food shop nearby. They had lovely smoked beef sausages, so it'll be that, red and green bell peppers and onions with roasted baby potatoes.
                      A little more about the trip: Pap did extremely well! It was actually good to have a slower moving companion because I took more in. And not a bad meal, ever.
                      Cookbooks of the month are Portuguese this month, and I can't wait to start cooking from them.

                    2. Last night I was feeling stewy, so we had a duck and vegetable panang curry.

                      Tonight I feel like using stuff up in my house:
                      zucchini, eggplant, sausage curry somehow, or maybe a stew? We'll find out soon.

                      1 Reply
                      1. re: gini

                        Ok, it ended up being a zucchini, carrot, sausage stir fry in red chile paste. Delicious and easy fridge cleaning out.

                      2. TGIF!!! And its is a long weekend for me so can I get a Woot! Woot!

                        Dinner tonight is the last of the ground beef from our cow. I am planning on big thick burgers on my pizza rolls. I have sautéed 'shrooms and onions to top them with along with the last of our farm share tomatoes and some Cabot aged cheddar for those who want cheese burgers. Got a bag of steak fries in the freezer too. So the big question is: red or white?

                        I am hoping to make a batch of Portuguese kale soup on Sunday. I haven't made my grandmothers recipe in forever and the kale for this weeks farm share is over taking my fridge!

                        2 Replies
                          1. re: foodieX2

                            Woot, woot! Shroomies, onions and cheddar make for a mighty fine burger.

                          2. Last night we had burgers & fries from a local take out. Tonight I'm making chicken fried steak w/onions & gravy. I have leftover white rice & leftover greens from earlier in the week that'll be sides.

                            It's been raining for the last couple of days; we're expecting more rain for the next three days. My daughter sent me a bag of Hatch chiles that arrived this afternoon. They're roasting now and house smells soo sooo good! They'll be going into the freezer. A pan of gingerbread in going in the oven "afters" to ward off the dreary day...

                            1. My man's making pizza for us tonight -- though most definitely *not* to celebrate Columbus Day. Good lord: http://theoatmeal.com/comics/columbus...

                              The dough's courtesy of TJ's, the sawce courtesy of yours truly (pretty much just blended San Marzano's, a few spices and herbs, nothing to overwhelm the other ingredients), shredded mozza -- also courtesy of TJ's, and the toppings are traditional casa lingua toppings: shrooms, red onion, green pepper, Genoa salami.

                              Vegging on the couch tonight recovering from a very, very early morning.

                              1 Reply
                              1. re: linguafood

                                Fascinating. I'm sure I'd picked up some of this knowledge along the way, but this is quite informative.
                                And the Columbus Day thing is interesting, too ;)

                              2. I'm making a "Use up the rest of the CSA box, before we have to pick up more at the farm tomorrow" curry.

                                This includes some zucchini, some patty pan squash, green peppers, a small head of cabbage, some plum tomatoes, and some carrots.

                                Along with that, I'll throw in some browned ground lamb, fried onions, a box of curry spice mix from the local Indian market, a can of coconut milk and let it simmer for a bit and serve over brown basmati rice.

                                1. It's beautiful in the Berkshires with a promise of three days of sun and clouds with temps in the high 60's. Tonight's cheeseburgers may be cooked out. There is a nice Pinot Gris. Bulleit returns. We hit the last farmer's market for this year in the next town and bought eggs, fennel and some other autumn produce. Looking forward to lots of cooking tomorrow so keeping it simple tonight.

                                  1. Wow, I have missed a lot over the past 4 weeks, only able to duck in briefly here and there! After my 2 week business trip, highlights of which were dinner with mc and a couple of meals I cooked in my hotel room kitchen with farmers market produce, I spent a few days with family on the Oregon Coast. We "shopped the farm" at the organic farm where they volunteer a day a week. We went on a day that the farm was closed and harvested our own produce -- such fun for this city slicker! The salmon were running and the local halibut was wonderful and we ate very well indeed! Then I came home and came down with the most awful cold and have been living on spicy noodle soups from my local Taiwanese restaurant, which makes fabulous ones. Finally restored to health I cannot wait to get into my kitchen this weekend. I think I will ease in tonight with something -- whatever looks good at the store -- on the grill and a big salad.

                                     
                                     
                                    6 Replies
                                    1. re: GretchenS

                                      Spicy noodle soups are the cure-all for many ailments. Colds, hangovers, and all that jazz.....

                                      1. re: linguafood

                                        I second this. Head all blocked up? Then melt that crud away.
                                        Glad your feeling better! That's some pretty veg you've got there :)

                                        1. re: GretchenS

                                          What fun to pick your own veggies - glad you're feeling better, Gretchen.

                                            1. re: GretchenS

                                              Welcome back, And I agree, those veggies look fantastic. I'm jealous. Please enjoy!

                                            2. I was going to make a steak for dinner, but since I had bought some peppers, I stopped in at a local Italian market and got some sausages. So, tonight's meal will be sausages (both hot and sweet), onions and peppers with some very crusty bread. I bought some stuffed mushrooms at Trader Joe's today, and I may bake those to have on the side.

                                              20 Replies
                                              1. re: roxlet

                                                That's a great start to a weekend that will take you to Philly! I almost always have to go to some Italian place while I'm there.

                                                And your snausages have *got* to be better than the ones we got recently.

                                                1. re: linguafood

                                                  I have sat on my rear in the heap of crap that Philly calls an airport approximately 1 gajillion times and have only been in the city twice. On my next trip back, I need to just rent a car for the last leg, and spend a few days in the city eating and shopping for goodies.

                                                  1. re: alliegator

                                                    Oh, we avoid that airport like the plague -- too many freakin' delays, lost luggage, etc. Same goes for US Air, actually.

                                                    But it's a relatively short drive (as you might remember from your own PA days), and I just love the restaurant & bar scene there -- the BYOBs especially.

                                                    1. re: linguafood

                                                      Which just shows you is more smarter than me. One time I seriously lost my shit on the customer service chick in the Valley of Happiness once. One connection, 3 hour layover, no bag.
                                                      I must improve my outlook of this city through the fine food and beverage options. I will.

                                                      1. re: alliegator

                                                        And I would be delighted to take you out to some of my favorite places, allie -- not in the Pulp Fiction sense of the term, of course '-)

                                                        1. re: linguafood

                                                          I will be happy to hold you to it! After winter, of course ;) I asked pap a few months ago if he wanted to go for Christmas. His exact response: "fuck, no!
                                                          There is so much more there now than when I left almost 20 years ago.
                                                          And the opinion improvement went for Philly, I've always held SC in high esteem, but when you speak of all this Sichuan, etc... wow!

                                                          1. re: alliegator

                                                            The Sichuan of which she speaks is in Happy Valley, not Philly...

                                                            1. re: roxlet

                                                              I think allie knows. I believe she's a former HV resident, aincha?

                                                              1. re: linguafood

                                                                Yuppers!
                                                                We got all discombobulated.
                                                                I need to visit Philly for a few days to check out food, but the big destination on such a trip will be HV, for family and such.
                                                                I haven't been in a while. Now that papster and I are in Arizona, people tend to want to come to us. But a trip up there is warranted for the April-ish time frame.
                                                                Lots of food to discover all over the keystone state :)

                                                  2. re: linguafood

                                                    Given the nature of the tournament my son is playing in, there will be very little free time inbetween matches, so not a lot of time for exploration. Also, meals are carefully constructed so that nothing too difficult to digest is eaten between matches. It's not about Philly and exciting dining options, unfortunately; it's all about my son.

                                                    1. re: roxlet

                                                      Aw, shame. Well, fingers crossed for a successful tournament and easily digestible food, then '-)

                                                      You could always swing by diBruno's on your way out, I s'pose.

                                                      1. re: linguafood

                                                        But I have Sal at Biancardi's on Arthur Avenue. What's diBruno got that Sal ain't?

                                                        1. re: roxlet

                                                          Not having been to Biancardi's, I can't be sure. But if it's just a meat & sausage store, diBruno's got LOTS more stuff. It's basically the Dean & DeLuca of Philly. I want to be locked up in that store for a weekend some time.

                                                          Unfuckingbelievable.

                                                          1. re: linguafood

                                                            Meh. We have ALL of Arthur Avenue! Casa di Mozzarella, Calabria Pork Store, numerous bakeries, pasta shops, and dry goods. Italian RECORD stores. Yes, as in music.

                                                            1. re: roxlet

                                                              Yah, but here it's all in one place.

                                                              1. re: linguafood

                                                                Yeah, but Arthur Avenue is little more than a block long.

                                                  3. Tonight will be bean with bacon soup. I haven't had it in decades :/ I need to use up some mayacoba (canary) beans that have been sitting around a year.

                                                    Big pizza party in the outdoor kitchen tomorrow night (YAY) for an important "meet the soon to be in-laws"....another one of my daughters will be married off next summer. I must be on my best behavior, that translates into "just one glass of wine till they leave" :)

                                                    I will be busy with dough making and prep work tonight!

                                                              1. re: scubadoo97

                                                                Are they bay scallops? They look excellent.

                                                                1. re: gini

                                                                  Thanks, they were tasty.

                                                                  Patagonian scallops. Yes small like bay scallops

                                                                  Had leftover black beans from a previous meal, soooo.........
                                                                  re-purpose where you can right? Open faced tacos. Not a fold em and eat em type taco.

                                                              2. Leftovers and re-runs seem to be the theme tonight.

                                                                Deb is re-heating the Zuni chicken remains and has already dialed in the last two episodes of Top Chef. House red to wash it down.

                                                                2 Replies
                                                                1. Pizza makes everything good.

                                                                  The dough was a little bland this time around (I gather from the TJ thread that their items can be rather inconsistent -- this one definitely was lacking salt), but the sauce was nice & the TJ mozza a keeper for pizza, for sure.

                                                                  Adding a little of that crack-I-mean scotch bonnet sauce didn't hurt, either.

                                                                   
                                                                  5 Replies
                                                                  1. re: linguafood

                                                                    Looks terrific, but that's me over there surreptitiously picking off the green peppers.

                                                                    1. re: roxlet

                                                                      Yes, green peppers are a common dislike on these boards.

                                                                      For me, fresh mushrooms, red onion & green pepper are kinda the trifecta for homemade pizza. I don't even really need the salami.

                                                                      1. re: linguafood

                                                                        I'm not a huge fan of green peppers in general but I do like them on a "supreme" pizza - there's something about that vegetal bitterness that really works well to offset the other rich flavors. But I most definitely need the salami (or other pork product).

                                                                    2. re: linguafood

                                                                      Save me a slice. That looks delish.

                                                                      1. re: linguafood

                                                                        Lookin' mighty fine. I need to seriously hurry up with FoodShooter.

                                                                      2. Snow crabs were on sale here so we are feasting on crabs and drawn butter and lemons. Campari tomatoes with Danesland Danablu cheese stuffed inside atop butter lettuce for James, no lettuce for me. That's enough super rich food for one night.

                                                                        9 Replies
                                                                          1. re: suzigirl

                                                                            Excellent. Stone crab season starts next week.

                                                                            1. re: steve h.

                                                                              My favorite crab of all time. Hands down. And to think I never tried crabs til I was in my early twenties. What was I missing? My moms bad cooking made me fear all seafood. Glad I remedied that aversion. Can't wait til stone crab season.

                                                                              1. re: suzigirl

                                                                                Aren't you in Fla?
                                                                                Seafood reigns supreme

                                                                                1. re: scubadoo97

                                                                                  Yes it does. But sadly it can be very pricey here to get good quality. I live near the water but its not a fishing community anymore.

                                                                                  1. re: suzigirl

                                                                                    Sadly there are few true fishing communities in Florida these days but quality seafood can be found at reasonable prices. Just don't buy it at the grocery stores

                                                                              2. re: steve h.

                                                                                Is that why red crab legs were all over today?

                                                                              3. re: suzigirl

                                                                                Oh, my! A delicious embarrassment of richness! Well chosen.

                                                                              4. Leftover pasta. Tomorrow is chicken cordon blue wraps for Mr. Speak (he's trying to lose weight) and roasted acorn squash stuffed with wild rice for me. :)

                                                                                1 Reply
                                                                                1. re: speakhandsforme

                                                                                  It's also cordon blue lunch for me as well - I'm planning to switch it up and use roasted turkey to stuff instead of ham.

                                                                                2. Dang! One of my friends just gave me 10 lbs of fresh picked chanterelles! Woot!
                                                                                  I am having a pizza party tomorrow....but 10 lbs!

                                                                                  Any great ideas?

                                                                                  4 Replies
                                                                                  1. re: sedimental

                                                                                    Wow, that's a lot!! But I love chanterelles.
                                                                                    I've been hanging on to this recipe for a roasted cauliflower and 'shroom side dish--looks good for fall.
                                                                                    http://www.earthy.com/Roasted-Caulifl...

                                                                                    1. re: sedimental

                                                                                      Oddly you are not the first chowhound with this dilemma. Voila!
                                                                                      http://chowhound.chow.com/topics/446512

                                                                                      1. re: sedimental

                                                                                        OMG. So, so jealous. I usually get my chanterelle fix during my Berlin summers.... which didn't happen this year.

                                                                                        They are forbiddingly expensive at Wegmans, and I haven't seen any at the farmers market, which is strange, since I supposedly live in the "mushroom state".

                                                                                        They are fantastic on their own, sautéed in bacon fat & butter with onions, lots of fresh parsley and a sploosh of white wine.

                                                                                        Fab tossed with pasta (pretty much the same prep, tho I do like to add some cream).

                                                                                        1. I'm going to make myself an eastern Mediterranean mezze. Chicken thighs have been marinating overnight in yoghurt, garlicand paprika. They'll get cooked in the oven.

                                                                                          I've got some leftiover runner beans. They'll get warmed through with garlic and chopped tomato. There'll be some assorted torshi from the stash of jars in the fridge. And lavash bread as the carb

                                                                                          11 Replies
                                                                                          1. re: Harters

                                                                                            Sounds like you're doing a good job of eating solo! When will the Missus be home?

                                                                                            1. re: roxlet

                                                                                              Back lunchtime tomorrow.

                                                                                              Her sister and husband are probably staying a while longer to sort out the father's effects. It's been a peculiar time - the second wife has been most unpleasant towards them, prior to the death and since.

                                                                                              Herself said yesterday was surreal. They did the burial in the morning - its custom for only very close family to attend this. Then there was a church service in the evening to which Jan did go. She found that odd on two counts - first she isnt a Catholic so didnt know the procedures (like me, she has no religious beliefs) and, second, the service was conducted in a language generally foreign to her. So, she really had no sense at all of what was going on. To keep this on topic, she did tell me that she had some wonderful prawns for dinner afterwards - fished that day from the bay.

                                                                                              1. re: Harters

                                                                                                My condolences to you and your family, Harters.

                                                                                                And while I cannot speak for anyone else here, please never feel that in situations like this you have to add something to "keep this on topic" as you said. I consider this a big dinner table where we all sit around and discuss food and the other things that are going on in our lives. That is one of the many things that makes WFD great.

                                                                                                  1. re: foodieX2

                                                                                                    Condolences to you and your family.

                                                                                                  2. re: Harters

                                                                                                    Deepest condolences to all of you.

                                                                                                    1. re: Harters

                                                                                                      My sincerest condolences, Harters, to you and your extended family. And hope the SIL finds out soon her ailment and it's something minor!

                                                                                                      1. re: Harters

                                                                                                        Very sorry to hear this, it's always a terribly difficult time and does NOT bring out the best in people.

                                                                                                        1. re: buttertart

                                                                                                          You are absolutely right about it not bringing out the best in people. The SiL and husband are still in Spain trying to sort things out and are having a terrible time with his father's widow (second wife, not his mother).

                                                                                                          1. re: Harters

                                                                                                            SO sorry Harters, that that is happening. Our collective thoughts are with them, for sure... I think it's ok to assert this:)

                                                                                                    2. re: Harters

                                                                                                      I love doing Mezze plates for myself. It is easy as I have two Middle Eastern markets in my neighborhood, so I have add ons to my home cooked stuff.

                                                                                                    3. Thursday night was supposed to be our *special dinner night out* but those plans went downhill without brakes when it turned out I had promised to be done with work around 2:00 PM and was actually not able to finish up with work until 8:30 PM!

                                                                                                      No problem though. Between verbal flogging from my SO and non-stop business calls coming in, I managed to make a pizza for us with a white sauce, roasted garlic, caramelized onions, basil, prosciutto and gorgonzola.

                                                                                                      It is amazing how a simple pizza can smooth things over.

                                                                                                      1. Sausages from last night turned out to be pretty good. Not a spectacular dinner, but one I made in my kitchen, which was nice. Dinner tonight will probably be something easy, and I'll draw inspiration from one of 3 cooking magazines that showed up during my absence. Pool day today, so flipping through pages of yummy dishes sounds great.
                                                                                                        Then tomorrow, it'll be time to start with some Portuguese food. I plan to sit and organize pictures then, so I know I'll be hungry for it!

                                                                                                        1 Reply
                                                                                                        1. re: alliegator

                                                                                                          Okeydoke, inspired by what was at the store, chicken Marsala will be on the menu. With green beans (I feel like an ass saying haricots verts) and wild rice.

                                                                                                        2. Tonight's dinner will be roasted pepper basil pesto with smoked gouda over chicken breasts, I'm excited for this random combination I mixed up mostly as a way to use the smoked gouda

                                                                                                          29 Replies
                                                                                                          1. re: fldhkybnva

                                                                                                            I would love to try your recipe if you have the time to share it, field hockey. Those are many of my most favorite ingredients. Which brand of smoked gouda do you prefer?

                                                                                                            Enjoy!

                                                                                                            1. re: Fowler

                                                                                                              Well, not really a recipe. It was of boredom and the need for something to do as a result of a marathon running right outside of my front door leaving me stuck inside combined with a TV/internet outage. I sauteed garlic and roasted peppers in a little olive oil, tossed them into the processor and added nuts (I used cashews, but I think any would be good here), shredded Gouda, basil and garlic and whizzed it up adding oil as needed. I probably will add more cheese when I reheat it tonight. I'd love to also use this sauce with some cream or yogurt mixed in.

                                                                                                              I use a local Gouda - Calkins Smoke Signal from Pennsylvania. It was a toss up between that and the Uniekaas smoked Gouda. I've had both and the Calkins is stronger which I think works better when the cheese is melted, the Uniekaas has Maple which I don't particularly like but SO loves the maple smokey taste.

                                                                                                              1. re: fldhkybnva

                                                                                                                Thanks for the details, fldhkybnva. Quite frankly I would have guessed that considering your bionic, super energetic nature that you would have jumped right out and into that marathon. :-)!

                                                                                                                This week I purchased a hunk of apple wood smoked gouda so I am going to try what you described. Thanks again.

                                                                                                                1. re: Fowler

                                                                                                                  I am known for being quite bouncy and uncomfortable when not in motion, but despite my gym enthusiasm my body lacks slow twitch/long distance muscle fibers. I'm more the fast twitch/short sport athlete, weightlifting, sprinting and I are great friends :) It was really fun to watch it right from the window with kitty in tow. He loves to gaze at the passer-bys.

                                                                                                                  Let me know what you think. I rarely buy smoked Gouda, for some unknown reason but this week they were out of my regular Gouda so the idea popped into my head.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    We could be the twitchy sisters! I'm the same when inactive, making last month's broken foot a living hell.
                                                                                                                    The not-a-recipe recipe sounds quite good. I may have to steal it, I'm a smoked gouda freak.

                                                                                                            2. re: fldhkybnva

                                                                                                              Your dinner sounds great; smoked gouda is my favorite cheese. Enjoy!

                                                                                                              1. re: Cherylptw

                                                                                                                Thanks. It took me a while to find a smoked Gouda that was balanced, but as soon as I did I was hooked.

                                                                                                              2. re: fldhkybnva

                                                                                                                That sounds really good. I found the Yancy's Fancy finally but only in the horseradish cheddar and champagne cheddar. I went for the horseradish. I'll let you know when i try it.

                                                                                                                1. re: suzigirl

                                                                                                                  Great, I'd be interested to hear. The onion cheese and I actually aren't as close of friends as we were. It now reminds me of really cloyingly sweet onion dip but I feel that way about a lot of caramelized onion things. You know, me and sweet, don't jive so well. The cheese lady at Wegmans recommended the champagne cheddar to me so it's on my list. Perhaps it's a bad sign the store employees know my preferences. Funny, last week at Whole Foods I mentioned tto the cheese guy I bought some cheese elsewhere and he responded "hmm, that's not your style, surprised you bought that" and he was right, I didn't like the cheese at all. Enjoy the sharpy sharp cheddar.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    If its a bad sign when the know you that well then I am in trouble. Most stores I go to know my preferences, especially my butcher. The scratch and dent store puts things aside for me that they think I will like.

                                                                                                                    1. re: suzigirl

                                                                                                                      No, that's a good thing when it comes to food. I'm trying to break myself of being on call lists for crap like shoes.
                                                                                                                      Food=good
                                                                                                                      Shoes=bad

                                                                                                                      1. re: alliegator

                                                                                                                        No, no. You misspoke. You should have said
                                                                                                                        Food=good
                                                                                                                        Shoes=very good.

                                                                                                                        1. re: suzigirl

                                                                                                                          Alright. If your precious piggies are crammed in to ugly pieces of crud, then is tough to enjoy your dinner.
                                                                                                                          Equally good. In moderation.

                                                                                                                          1. re: alliegator

                                                                                                                            Considering you were robbed of anything shoetastic last month I am shocked you aren't double timing it at the shoe dept. :-)

                                                                                                                            1. re: suzigirl

                                                                                                                              Eh, no heels for another 4 weeks :( But my flats wardrobe is rapidly expanding.

                                                                                                                      2. re: suzigirl

                                                                                                                        It's the best, great feeling to hear "hey, your (fill in favorite item) is here today."

                                                                                                                        1. re: fldhkybnva

                                                                                                                          I am awaiting that line coming from my butcher on a few items I have cleaned him out of.

                                                                                                                  2. re: fldhkybnva

                                                                                                                    I should mention the veggie side, in case Linguafood fears I'm missing out on some vital nutrients. I was planning to pick up some more zucchini and to my surprise, there was a bin of fresh green beans. I love them and rarely use them so decided it'd be a good choice. Now, I have no idea what to do with them. I love suzigirl/my grandmother's braised approach, but was trying to come up with other ideas. Any thoughts WFDers?

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Green beans and stewed tomatoes? I use canned tomatoes with low sodium.

                                                                                                                      1. re: suzigirl

                                                                                                                        OH yea, I've loaded up on low and no sodium tomatoes. They aren't too hard to find which is nice. Do you ever roast them? I love roasted asparagus and have heard greens beans do well too

                                                                                                                        1. re: fldhkybnva

                                                                                                                          I haven't but have heard good things about them. It sure sounds good.

                                                                                                                          1. re: suzigirl

                                                                                                                            I'm thinking that Aleppo pepper staring me in the face would make them shine.

                                                                                                                            1. re: fldhkybnva

                                                                                                                              Mmm. I haven't tried it but i bet it would be good.

                                                                                                                      2. re: fldhkybnva

                                                                                                                        I'm not a big green bean fan but I can consume an entire baking sheet of high-heat roasted beans. Coated with olive oil and your choice of salts and peppers and roasted until they start to blacken, the flavor of the beans changes dramatically and they become an irresitable snack.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            450 oven. Time depends on the size of the beans. I just stir them a couple of times until they look evenly dark. Also, lining the pan with foil really helps with clean up.

                                                                                                                            1. re: fldhkybnva

                                                                                                                              I think i've done 425 for 15-20 minutes. Just take 'em out when they're to your liking.

                                                                                                                          2. re: fldhkybnva

                                                                                                                            I actually never made the beans last night and since I hadn't planned on a veggie for dinner tonight I decided to test out the roasted beans as a snack. I think I just am not a fan of many roasted vegetables - it appealed to me like roasted broccoli which is to say not very much. Thanks for your tips though I might try them for SO. I'll stick to my roasted asparagus, green beans back in the pot with the bacon :)

                                                                                                                            1. re: fldhkybnva

                                                                                                                              Please do give them a try sometime. I too am not a fan of roasted broccoli (although I really like it prepared other ways). The green beans were a real surprise to me.

                                                                                                                        1. No cooking yesterday or today. Unless you count heating up a frozen pizza last night :) Today we're headed to the bar to watching the Wyoming football game at 1, followed up by the Avalanche vs Capitals hockey game at 5. I'm hoping the Avs can keep up their undefeated streak. I'm looking forward to my favorite "honey turkey bavarian" sandwich... roasted turkey, honey mustard, bacon, cheddar, on a pretzel bun. Yum!

                                                                                                                          4 Replies
                                                                                                                          1. re: juliejulez

                                                                                                                            Just wanted to chime in to say that sandwich sounds delicious! I use to work at Uno's Chicago Grill in high school (yeah yeah crap chain food) but damn it if to this day they still don't have one of my favorite sandwiches ever! It is exactly what you describe, except the cheese is melted Swiss and the bread is just toasted ciabatta, I believe. Anyways, enjoy! The Caps are my home team, so I'll be watching the game, as well! :)

                                                                                                                            1. re: juliejulez

                                                                                                                              Sounds like your arena has upped it's food game! Hope you have a fun day :D

                                                                                                                              1. re: alliegator

                                                                                                                                I wish... We are watching the game at "Our" bar. Arena food still mostly sucks.

                                                                                                                              2. Hi all! Am one of "those"......lurkers, is that the term? But have to tell you that half the fun is reading the dishes ...mmmmmm... the rest? the camaraderie going on!
                                                                                                                                of course, there's always something new to wonder about/learn.... what is "drawn" butter? Glad I'm having some good hand made pizza & a glass of decent red while reading about crabs & sausages et al...

                                                                                                                                15 Replies
                                                                                                                                1. re: madmaya

                                                                                                                                  Welcome!!!

                                                                                                                                  Drawn butter is basically just melted butter, often with the milk solids skimmed/removed.

                                                                                                                                  1. re: foodieX2

                                                                                                                                    Thanks,foodiex2! Sounds a few minutes away from ghee/clarified butter? There one waits till the liquid butter smells nutty glorious & golden, with the milk solids roasted into a crisp at the bottom. Here, melt & skim for liquid gold stage right?

                                                                                                                                    1. re: madmaya

                                                                                                                                      correct, you don't even have to skim if you don't want to but its a nicer presentation when you do

                                                                                                                                  2. re: madmaya

                                                                                                                                    Hello and welcome to WFD, madmaya! Pull up a chair, pour yourself a glass of wine and let us know what you are up to in the kitchen anytime.

                                                                                                                                    1. re: Fowler

                                                                                                                                      Hi Fowler! Today will be chicken Biriyani with maybe the last bit of yesterday's wine..or a gin n tonic..not sure yet.. Now this will sound pretentious..but I have a part time cook who made the above. She does a great job, earns desperately needed income, I save time that I need with my kids - win-win.
                                                                                                                                      Will tell you how it was and how's its done too if you want?
                                                                                                                                      A one dish meal sort of.....

                                                                                                                                    2. re: madmaya

                                                                                                                                      Rules are that once you've posted, you're not allowed to lurk anymore, madmaya. Not really, but it keeps you posting, right? ;-)

                                                                                                                                      And a good handmade pizza and a glass of wine is the stuff some dreams are made of! Welcome to WFD!

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        ah yes...."a glass of wine, a good pizza in hand and thou beside me in the wilderness" sort of dream... ;)
                                                                                                                                        Will be here more often..at least will try me best!

                                                                                                                                      2. re: madmaya

                                                                                                                                        Welcome to the dinner table!
                                                                                                                                        And please tell more about your pizza. While I'm an avid consumer of pizza, I've yet to make one from scratch that I've been truly happy with.

                                                                                                                                        1. re: alliegator

                                                                                                                                          Why alliegator? I mean the dissatisfaction part? I wonder if context makes a difference when making it? I know I don't make it often enough so that it consistently comes out well..mea culpa.

                                                                                                                                          1. re: madmaya

                                                                                                                                            It always just turns out to thick for my liking, but I'll admit to not putting a ton of focus on pizza making. There are some wonderful pizza places in my neighborhood.

                                                                                                                                          1. re: madmaya

                                                                                                                                            Glad you are here to join us. As you have obviously noted, this is a great group of people. I have learned so much on this board, and nothing is a bad question as someone is always willing to help. I agree with LindaWhit - you have to join in now. Things you share will always help someone else. Look forward to hearing from you.

                                                                                                                                            1. re: boyzoma

                                                                                                                                              Thank you. I love food but even more the history, culture & sociological aspects etc of it all. So reading posts here is so enlightening mostly. What is frustrating is when one reads of dishes but the ingredients are not available to me..aaagh! So read & drool! Am always happy if there's anything I can contribute to such a vibrant group of people :)

                                                                                                                                              1. re: madmaya

                                                                                                                                                Don't let it be frustrating. Just ask for the recipe. We all do it to each other. And 99.99% are more than happy to do so.

                                                                                                                                          2. Last minute invite tonight so WFD is actually WFL.

                                                                                                                                            I had planned on my pizza dough rolls for our burgers last night and then forgot to actually turn the GD machine on so I get home there is no dough. Ugh!

                                                                                                                                            So we used martins potato rolls for the burgers and I let the machine do its work while we ate thinking it would be homemade pizza or calzones for dinner today. Instead it became lunch. I had a pizza with spinach, mushrooms, artichoke hearts and fontina. The man had hamburger pizza with marinara and mozzarella and the boy had a margarita with farm share tomatoes.

                                                                                                                                            I have some hamburger rolls baking now that will go into freezer for next time…

                                                                                                                                            2 Replies
                                                                                                                                            1. re: foodieX2

                                                                                                                                              All three of your lunch pizzas sound great, foodie - enjoy the night out on this gloomy day/evening.

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                thanks Linda. Nice night all around.

                                                                                                                                            2. Well, well. Our "duck, duck...... pork" buddy has invited us and a few friends to another cooking extravaganza -- this time, it's a mixed grill of lamb, beef, pork and fish.

                                                                                                                                              Bocce was on the 'menu', too, but his backyard has turned into a swamp over the last couple days, so we'll have to just make do with cocktails instead. What a horrible, horrible tragedy '-D

                                                                                                                                              5 Replies
                                                                                                                                              1. re: linguafood

                                                                                                                                                lingua, you suffer so, but I'm sure you'll all muddle through. :-P

                                                                                                                                                1. re: linguafood

                                                                                                                                                  Ain't no harm in mixed grill and cocktails!

                                                                                                                                                  1. re: linguafood

                                                                                                                                                    Sounds like you'll be roughing it with those cocktails. What an awful trade off. ;-D

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      So sorry to hear about the terrible weather to ruin Bocce Ball. But - alas - you are able to drown your sorrows. Blessed be those powers that allow you to do that. But the dinner and company sound wonderful. Enjoy.

                                                                                                                                                      1. re: boyzoma

                                                                                                                                                        Ha! The lack of bocce didn't dampen our spirits nearly as much as the lawn '-)

                                                                                                                                                        In any event, I'm not supposed to lift anything heavy for a week, so this was a-ok with me.

                                                                                                                                                        The meat platter was insane: ham steak, pork chops, lamb chops, and two kinds of beef steaks in a lovely marinade. Several sauces, a quinoa "power" salad that is quite nice, roasted peppers and potatoes.

                                                                                                                                                        The local football team clinched a win in the last seconds of the game, so everyone was happy. Well, save for myself since I really don't give two shits about football or the local team :-D

                                                                                                                                                    2. I'm so glad our plans can be flexible. I am supposed to be taking care of DH after his surgery. He is up and about and doing really well. And fortunately, its a good thing. Yesterday morning I took a bad fall in the kitchen (tripped over the dog). Luckily nothing broke, but messed up my knee pretty bad, my elbow and a couple of ribs. I'm using his cane to walk now! I think I need his pain meds more than he does.

                                                                                                                                                      So, luckily I had a bag of vacuum sealed chicken spaghetti in the freezer which is now thawing on the counter. Between us, I think we'll be able to put something on the table. Tomorrow is my birthday and we were supposed to go out to dinner. But because of his surgery and my fall, now we're not going anywhere. I get to cook my own for the big 60! Oh well. Life's a Bi**h and I'll just get over it. But I can sure gripe while I'm at it.

                                                                                                                                                      10 Replies
                                                                                                                                                      1. re: boyzoma

                                                                                                                                                        Oh, man. When it rains it pours, huh?

                                                                                                                                                        Here's hoping for a much better day tomorrow!!!

                                                                                                                                                        1. re: boyzoma

                                                                                                                                                          Ouch! Good thing the hubby is on the mend, now he can take care of you...feel better and Happy early Birthday!

                                                                                                                                                          1. re: boyzoma

                                                                                                                                                            A bad fall the day before your 60th? Good Lord I think you should be proud of yourself that you're not half in the bag right now! Of course pain meds and alcohol don't mix so I suppose you have to choose. Call the birthday restaurant and have a cab pick up your dinner tomorrow! Expensive take-out is nice- you can light candles- just not all 60 of them. Happy Birthday!

                                                                                                                                                            1. re: boyzoma

                                                                                                                                                              Ohhhhh nooooo!

                                                                                                                                                              And I say order a fancy meal IN for your birthday rather than cooking - but I hope you have a Happy 6-0, whatever you do!

                                                                                                                                                              ETA: I see Berheenia and I had the same great idea. We're wicked smaht!

                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                Oooh, feel better soon! Funny how our doggy pals can be the cause of the nastiest ouchies.

                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                  I am so sorry you fell. And worse, right before your birthday. Try and make the best of it. Happy birthday.

                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                    Ouchies, feel better and have a wonderful birthday, hopefully relaxing!

                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                      I never would have guessed you were 60 boyzoma, because you exude such a youthful attitude within your posts on the board.

                                                                                                                                                                      By the way, may I borrow that cane when you are done with it? :-)

                                                                                                                                                                      I hope you heal quickly.

                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                          poor baby! not a good bday week for you - totally relating on the fall...the aftermath sucks! hope next week works out better for you all...

                                                                                                                                                                        2. Saturday is usually my no cooking day, we normally either go out or order to pick up but I'm not feeling up to going out and I can't think of anything I want to have picked up.

                                                                                                                                                                          Our back up for times like these is tuna fish so that's WFD. I'm getting ready to make up the dough for sub rolls. We'll have them simply with shredded lettuce, bell peppers & onions (for me). Extra mayo for the BF; garlic vinaigrette on mine and some potato chips on the side. BF's mother called to say she made a cake so that'll be WFDessert.

                                                                                                                                                                          Half of the dough recipe will be made into rolls for tomorrow's dinner

                                                                                                                                                                          1. A gray, gloomy, misty rainy day today. I got my hair cut (all of 'em!) and errands done. Before I left the house this morning, I decided to switch up my plan from earlier on this thread to have a roast chicken *tomorrow* and have a pot roast *today*. I took out a 2.25 lb. boneless chuck roast and let it defrost while I was out erranding.

                                                                                                                                                                            Mom's Lemon Pot Roast is WFD tonight, along with boiled/fork mashed Yukon Gold potatoes and CSA carrots. There's wine in the pot roast, and there will be additional wine in me. :-)

                                                                                                                                                                            http://chowhound.chow.com/topics/2796...

                                                                                                                                                                            1. Friends are coming over. My husband has been smoking a brisket since 7 am, and just finished making a hot sauce and a vinegar sauce. I've made honey- sage cornbread and bought the cole slaw, will also make sweet potatoes mashed with ginger paste. And brownies I made for desert.

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: Xine

                                                                                                                                                                                Sounds amazing, Xine - welcome to you as well (I don't think I've seen you post on the WFD thread yet, but I could be wrong).

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Thanks Linda, I've used the boards for research for a while, but haven't posted much before. Starting to change that . . .

                                                                                                                                                                                2. re: Xine

                                                                                                                                                                                  Sounds wonderful, Xine. I love brisket and coleslaw. I had mashed sweet potatoes the other day with a dash of cinnamon added. It was also a nice touch. Not so much the taste, but the smell was heavenly.

                                                                                                                                                                                3. Wifey is away (non pork eater). So it's St. Louis Spares on the smoker

                                                                                                                                                                                  1. Tonight I broke out the deep-fry oil and made a new-to-me recipe called beignets de Vinzel. I used a recipe from Saveur that isn't available online yet, but it was the same as the recipe found here: http://fxcuisine.com/Default.asp?lang... with just a 1/4 c. of white wine and another tablespoon of flour added. INSANELY good little deep fried bombs of fondue heaven. See photo below.

                                                                                                                                                                                    After eating two of those I am stuffed, but since I had the deep fryer out I made apple fritters for dessert. Our main course was supposed to have been cavatappi in a spicy beef and green olive tomato sauce, but we're both so full that we're going to skip the pasta and maybe just have the sauce.

                                                                                                                                                                                     
                                                                                                                                                                                    7 Replies
                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                      Wow. That looks fantastic! I would love to join you next time. Did you use any kind of dipping sauce? They look melt-in-your-mouth INSANELY good, with just enough crunch on the outside. Oh, heaven.

                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                        We didn't use a dipping sauce but we agreed that they would be delicious with something a little acidic or spicy, to cut all the richness. I think they're normally served with a salad with vinaigrette in Switzerland, which would be a lovely accompaniment. However, they were perfectly FABULOUS on their own. The bread on the bottom got SUPER crunchy and the cheesy crust on top was that amazing blend of crispy and chewy that only melted cheese can achieve. So, SO good.

                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                          The ones you are showing is almost like you rolled the mixture in a panko mixture to get the round crunchy ball mixture. If not, I wonder if that would work? Maybe a little lemon cream dip? I know - I always overthink. They just look so darned good!

                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                            I didn't roll them in anything - the cheese mixture just forms that fabulous crust on its own. You could definitely coat it in breadcrumbs if you wanted to, but I think the cheese crust is more delicious than breadcrumbs ever could be. A lemony creamy dip would be great - maybe with a little anchovy. Mmmm. I just ate two and now I want more!

                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                            wow, that looks amazing!!! I can never decide if I'm glad or sorry that I am too chicken to deep fry. If anything got me over the fear it would be those gorgeous things. Bravissimo!

                                                                                                                                                                                          2. Margartia chicken with cheese tonight with black beans, rice and flour tortillas. An actual margarita to sip while I cook because the stuff was out already(sheepish grin).

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              Well of course! Besides, you have to make sure the tequila is up to par for your chicken. Any good cook knows to taste first! How else would you judge the quality???? Good on ya. Enjoy the chicken. Sounds wonderful.

                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                Exactly. It is quality control. That's what it is.

                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                Wife has no idea what she is missing. Yum.

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  Thanks Suzigirl.

                                                                                                                                                                                                  Wifey doesn't eat pork and is not hot on eating meat in general these days. Oh well

                                                                                                                                                                                              2. Thanks so much for for the welcomes! Am moderately addicted to Chowhound as it is...it's going to be worse I foretell!
                                                                                                                                                                                                Ok a quick bio... am posting from my home in Kochi, Kerala, South India. My other home is St.Louis , MO, US. Sounds fancy right?! Reality is - unable to let go of two loves, so hop back n forth, great/maddening/expensive..but amazing!
                                                                                                                                                                                                I do make pizza fairly well, in fact teach whatever little I know in cooking classes at my own place. But this was hand made(not tossed about though!) at this lovely little place in Fort Kochi (anyone been to this part of the world?), good sauce etc, mmmm ambience and entirely worth the 25 minute drive. Brought a few pizzas home since I'm always trying to keep my kids eat better and these pizzas are way better than the Dominos or Pizza Hut...which has found its way here..ugh :(
                                                                                                                                                                                                Dear Lindawhit, lurker I am, poster I will be as often as possible! I haven't lurked with any regularity for ages now.....kids are in throes of 10th n 11th grade finals right now..:/

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: madmaya

                                                                                                                                                                                                  Oh, what a great part of the world for food.

                                                                                                                                                                                                  Kerala, I mean. Not MO :-)

                                                                                                                                                                                                  Never been there (and probably never will) but I enjoy the offerings at local South Indian restaurants. Such a change from the more usual Punjabi and Kashmiri food.

                                                                                                                                                                                                  1. re: madmaya

                                                                                                                                                                                                    Wow, fascinating! My friends were just in Kerala, so I have so great spices and pastes to start making Indian at home. I was supposed to be on that trip, but some things came up---I will get there someday!
                                                                                                                                                                                                    Can't wait to get your input when I take a crack at some vindaloo!

                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                      eeks! Now you scared me alliegator! With vindaloo I mean... It's a very Portuguese/Christian dish so not being either have eaten it but not made it :p. But I will find out and let you know?
                                                                                                                                                                                                      I do know it involves vinegar and peppercorns lavishly....
                                                                                                                                                                                                      Do try to get here someday...hopefully when I'm here?!

                                                                                                                                                                                                  2. I'm braising a lamb shoulder, along with shallots, carrots, garlic, butter beans, peas, wine and a tin of chopped tomatoes. New potatoes to accompany.

                                                                                                                                                                                                    And a strawberry and rhubarb crisp for afters. I've never made a crisp before - as far as I can see from the recipe the only difference between it and our usual crumble is a breadcrumb, rather than flour, mix with sugar and butter for the topping.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      Dinner sounds wonderful, Harters!

                                                                                                                                                                                                      And this is the best explanation of a crisp, crumble, cobbler, grunt, betty, and buckle:

                                                                                                                                                                                                      http://chowhound.chow.com/topics/2878...

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          Good link indeed. When I saw the "according to Pam Anderson" part I thought of this photo.

                                                                                                                                                                                                           
                                                                                                                                                                                                    2. Steak night!! Flap meat uncovered in the fridge for 2 days, to be sprinkled with Badia and spread with shallot-chive butter, topped with a poached egg...deconstructed Hollaindaise, if you will

                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        fieldhawk, you're using Badia Complete, right? I'll have to check the Latino section of my stupidmarket to see if they have it (provided it's not too heavy on the salt, which tends to be the first or second ingredient in many spice/herb blends).

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Yup, the Complete Seasoning. I found it at H mart. It has 3% sodium per 1/4 tsp but is quite flavorful so a little can go a long way. Just FYI it has MSG or at least my version does.

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Ahh, thanks. Not a fan of MSG, so I'll pass.

                                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                                            If you have Big Lots! near you LW, they often have BAdia seasonings on offer.

                                                                                                                                                                                                          3. re: fldhkybnva

                                                                                                                                                                                                            I really like the deconstructed Hollaindaise idea!

                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                              Given that I'm not too into the mouthfeel of straight-up butter I'm thinking Hollaindaise and I wouldn't really get along so to save myself calories and greasy lips I thought of the deconstructed idea.

                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                              Woohoo, last night's dinner rocked! I actually decided to skip the butter and sprinkle chives on top with the random "onion crunch" I bought on Saturday sprinkled with some Badia and served with two eggs over easy and Aleppo pepper!

                                                                                                                                                                                                               
                                                                                                                                                                                                            3. Colder and blustery Saturday, so I made oven beef stew, using farmers market tomatoes, potatoes and onions. The carrots in my veggie bin turned out to be ancient (how did that happen?) - NOT useable. A bag of frozen green beans got added, along with bay leaf for flavoring. The leftovers will be WFD tonight & Monday.

                                                                                                                                                                                                              Today for lunch I'll make a cashew & chicken salad with the remains of Friday's roasted chicken.

                                                                                                                                                                                                              I''m enjoying the cook once for many meals approach this weekend -- it frees up time for reading.

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                Cashew chicken salad has been on my mind for a while, do you use a particular dressing or is it more a mayo-chicken salad?

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  I was planning a very-little-mayo/mustard/pickle relish dressing, but your question got me thinking. I could experiment using our favorite bottled creamy poppyseed dressing, which is sweeter and would contrast with the cashews. And maybe some red grape halves. Then serve on a bed of spinach rather than spread on wheat bread. That's not too much extra prep time (away from reading).

                                                                                                                                                                                                                  ETA picture below - looks pretty but I should have stuck with the original plan. Ah, well, no guts no glory. The pita chips were very nice.

                                                                                                                                                                                                                    1. re: MidwesternerTT

                                                                                                                                                                                                                      Looks great and that mustard pickle relish dressing sounds right up my alley.

                                                                                                                                                                                                              2. First weekend back from a wonderful and delicious two weeks in NY/Vermont/Boston reported on relevant boards. And it's just so cold here in UK! So, warming food. Last night, thanks to reminder from Harters, had the Gary Rhodes duck with spiced plums recipe, on a bed of roasted root veg (roasted root veg being one of the things that makes the onset of colder weather bearable). Tonight it's Nigel Slater's spiced chick pea casserole. Plums in some form for pudding - there are still lovely UK plums in the shops and markets.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: Londonlinda

                                                                                                                                                                                                                  hope you had a good time in New England and NY!

                                                                                                                                                                                                                2. Tonight I'm making the enchilada pasta casserole that we were all discussing a few threads back. It's been awhile since I've made it, and SO liked it, so I'm trying it out again to see what tweaks I can make. Plus it makes for good leftovers and since he's home he can munch on them for lunches.

                                                                                                                                                                                                                  I also have the fun task today or reorganizing the freezer. I keep a pretty good inventory but I'm sure there's some things missing from my list, plus it starts to get a little crowded in there unless I keep up with the organization of it, which I haven't been. Our icemaker is also not working so we're wondering if de-crowding the area around the maker/sensor will help it get up and running again.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    It's so beautiful here today that we are going for a ride. The game starts after 4 so I will throw together a chicken pot pie with leftover white meat and a Pillsbury pie crust on top and put it in the oven at half time. Go Pats!

                                                                                                                                                                                                                  2. We'll be joining our generous hosts from yesterday's meat fest to check out a new Cantonese chef who's been hired by one of our favorite Chinese/cocktail haunts.

                                                                                                                                                                                                                    Nothing at home for dinner, anyway, and too lazy to cook.

                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                      I need to make friends that have meat fests and sniff out new Sichuan chefs :/

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        Fb might be a start? Then again... there *have* to be meat fests aplenty in CO, and likely a few good Sichuan restos, no?

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          I do not think she lives in CO though.

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Whoops. I think I meant to say AZ. Why is it I always confuse CO and AZ?? One is such a great state to live in, and the other....

                                                                                                                                                                                                                            :-D

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              Because they're huge and square shaped? Both meat festing and Sichaun are available, I just need to get me bum to more of both :)And getting the lay of land takes a bit of time.
                                                                                                                                                                                                                              I will say, though, the Asian offerings around here are a delight! A nice, spicy one.

                                                                                                                                                                                                                      2. You'd think it's lobster day in my house based on my appearance. In a state of delayed jetlag or something I fell asleep on my belly sunbathing yesterday and am living proof that the mid October sun is still pretty strong. And also that it takes about 2 hours to get balled up t-shirt as pillow prints outta yo face.
                                                                                                                                                                                                                        I had originally planned to do Portuguese tonight, but the man wants to bbq and beer it, so I'll run to the store and see what appeals for that.
                                                                                                                                                                                                                        Tomorrow will be green olive dip with crusty bread and lemon mint chicken soup from COTM.

                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            I shoulda known what it was before I even clicked :D

                                                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                                                            My sister did that the first time she wore a thong bikini. She was tortured for days. Enjoy the beer and bbq.

                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              Beer is going down well and 'Q will be pork with a TBD sauce. In fact the beer is alleviating the pain that comes from wearing proper undergarments :( Thank gawd I wasn't wearing a thong! Never had the desire to expose my boney cheeks to the public ;)

                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                Thanks :) I'm sure I'll live. I usually do.

                                                                                                                                                                                                                              2. WFL - what's for lunch - I just wanted to report on lunch to recommend the Aleppo pepper to anyone who doesn't yet have it. I marinated a turkey tenderloin in lemon zest, minced garlic, Mexican oregano and Aleppo pepper which was then topped with smoked Gouda cheese and served with a heap of Chipotle hummus. This stuff is delicious! Badia = crack, Aleppo = heroin?

                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                    Uh oh I hope I don't start doing the Baltimore heroin lean...I was stunned by this phenomenon until I realized it was drug-induced.

                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      I think you are safe from the lean. You have to wait for your "drugs" to get shipped

                                                                                                                                                                                                                                1. Columbus Day is being celebrated today in the Philadelphia area with a parade. My wife is not feeling well, and only has an appetite for soup. So I may be having some chili that I made last weekend. The chili is stored in single meal containers in the freezer.

                                                                                                                                                                                                                                  1. I have an almost 8 pound oven stuffer roaster that will be rubbed down under the skin & out with chopped garlic, onion, rosemary, salt free seasoning, pepper & a bit of kosher salt and olive oil. It'll be roasted for a couple of hours then I'll let the drippings separate and make gravy.

                                                                                                                                                                                                                                    Peeled & quartered potatoes will be drizzled with olive oil and roasted; finished with chopped scallions at the end. Leftover green beans will be the second side. I have the taste for biscuits, so I'm going to make a few of those to sop up the gravy.

                                                                                                                                                                                                                                    Gingerbread from Friday and the BF's mother's six layer chocolate cake are on standby for dessert....maybe some ice cream. I'll be re-purposing chicken quite a bit this week....

                                                                                                                                                                                                                                    1. After a nice long day of climbing yesterday, we ate up all the leftovers in the fridge:
                                                                                                                                                                                                                                      duck penang curry with rice and veggies
                                                                                                                                                                                                                                      beanless chili (really the only way to go) with greek yogurt
                                                                                                                                                                                                                                      sausage, zucchini, carrot stir fry
                                                                                                                                                                                                                                      a couple of rice noodles with veggies

                                                                                                                                                                                                                                      Now that the fridge is empty, I'm back to filling it. Tonight we shall have:
                                                                                                                                                                                                                                      duck pate with little rosemary olive oil crackers and some lemon cured olives while we have a cocktail
                                                                                                                                                                                                                                      then we can move onto Cabernet braised short ribs with gremolata and mushroom risotto

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. It's been a stunning fall day here on the Sou'west shore of Connecticut: warm temperatures, blue skies, colorful leaves, that low-angle light that makes everything beautiful.

                                                                                                                                                                                                                                        Brunch was tomato soup with grilled cheese sammiches - classic American comfort food. Deb made the soup from scratch. The grilled cheese sammiches were fortified with Land O' Lakes white American cheese from the deli, bacon and a thin slice of end-of-season tomato. We washed it all down with a California sparkling wine.

                                                                                                                                                                                                                                        Sunday supper will be roast duck. Both potatoes and carrots will be roasted in the duck fat, a sprig of Rosemary from the garden to make the house smell good. There will be a cranberry compote to cut the richness. A California red will be paroled from the wine jail.

                                                                                                                                                                                                                                        Inspiration for the duck came from this recipe:

                                                                                                                                                                                                                                        http://www.thehungrymouse.com/2009/02...

                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Every fall day is to be cherished.

                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                  Do I see a little extra.... flag of duck skin???

                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                      I wonder if there is a special screen-cleaner for all you screen-lickers here on WFD...... perhaps something food flavored?

                                                                                                                                                                                                                                            1. Tonight is the first (sort of) proper English dinner in a long time: soup (a cream of broccoli, leeks, and whatnot else); roast beast; Yorkshire pud; salad. Celery rémoulade as a side. Corn off the cob if I get industrious.
                                                                                                                                                                                                                                              The Kirsch poundcake with frozen sour cherries for dessert, in honour of the birthday of dear departed Milan, gentleman scholar and kitty extraordinaire.

                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                Raising a glass to Milan.

                                                                                                                                                                                                                                                Supper sounds great.

                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  I am sorry that you lost Milan. What a wonderful noble name.
                                                                                                                                                                                                                                                  Please enjoy that lovely meal.

                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    I'm sorry to hear about Milan. As a new cat mommy, I can only imagine what it'd be like if my little guy weren't here (I'm ignoring the fact that he's currently in kitty time out for hopping on the table with reckless abandon :), a roll of toilet paper has probably been sacrificed for his misbehavior. Your dinner sounds like a wonderful tribute.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      Our now boy Liam (as a lad in my avatar) loves roast beef, so he's getting some.

                                                                                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                                                                                      Your dinner sounds fabulous. I'm raising a bottle of water in my hotel room to Milan, and one also to our darling Dixie Doodle Doggie who would have been 10 today. RIP Milan and Dixie.

                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        Happy past birthday to Milan and Dixie. Bless their little loving hearts

                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                            Poochie (Dixie) and kitty-cat (Milan).

                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                          That is a lovely and fitting Sunday supper!

                                                                                                                                                                                                                                                        2. A Frankenchicken breast was split in half lengthwise and seasoned with salt and pepper. Some duck fat was melted in a hot pan, chicken was seared on both sides in the duck fat and removed.

                                                                                                                                                                                                                                                          Added 1/2 cup of chicken stock and about 1/3 cup of white wine to the pan, let it reduce a smidge, and then I added a couple of Tbsp. of previously caramelized onions that were stirred into the liquid. Chicken added back into the pan, heat was lowered to simmer, and pan was covered with the lid slightly tipped to allow steam to be released. The liquid will reduce to about 1/4 the original amount, and then I'll add a bit of heavy cream with a sprinkling of lemon zest.

                                                                                                                                                                                                                                                          Sides will be basmati rice and sauteed CSA collard greens (also in duck fat) with minced garlic.

                                                                                                                                                                                                                                                          There's wine in the chicken; there's wine in me.

                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                Jiminy Crickets, the Patriots need to stop these types of last second wins! This old heart can't take it anymore! LOL

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  I'm a Saints girl LW, but I'll forgive you your transgression due to all of the yummy meals that you post about.

                                                                                                                                                                                                                                                              2. Here at the suzimatoozie household I am making one of my favorites. Pork loin roast, sauerkraut and red potatoes. Salad for James and the veggies sans lettuce for me. Blue cheese dressing from the chunk of Danish blue I got the other day.

                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                  I am full but I want that NOW! Sounds so good.

                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                    Thanks. Hoping to dive in shortly. Must distract the man from football with food. :-)

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      It sometimes works, although usually SO goes for the gaze and eat approach it's like he doesn't even have to look down to find the plate.

                                                                                                                                                                                                                                                                2. A spatchcocked cornish hen has been marinating all day in a harissa, garlic, sherry vinegar, olive oil and kosher salt marinade. It is about to go on the grill and will be served with rice and sautéed lemony spinach.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                    The grilled hen was wonderful if I do say so myself. If you like chicken and especially crispy skin and "gnawin' on the bones-oh", I cannot recommend too much getting as many cornish hens as people you are feeding, spatchcocking them, and either high heat roasting or grilling them. They are a fabulous small splurge.

                                                                                                                                                                                                                                                                    ETA: made all the better by the Patriots' improbable last-minute victory.

                                                                                                                                                                                                                                                                  2. Gretchen and Suzimatoozie (Siouxsie and the Banshees just came to mind for some reason) looking good with dreamy eats!

                                                                                                                                                                                                                                                                    15 Replies
                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      Cities in Dust, she said, :-)

                                                                                                                                                                                                                                                                      Have you started building your home yet, Allie? I am looking forward to the status reports.

                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                        No, clearing and leveling begin next week. Turns out it was timed well because they prefer to disturb the ground Oct-Nov.
                                                                                                                                                                                                                                                                        And a city in the dust is a good description. Pap's arthritis is good, mangator's allergies are clear, and I just sweep everything, everyday with my crackhead-lookin' eyes!

                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                          I'm trying to post pics of kitchen stuff, CH not being my friend on the matter. I choose Kitchenaid appliances, (budget friendly) double fridge, five burner gas stove, and dishwasher and a neat-o obsidian and silver marble countertop from a local place so far. Guessing at this point, I'll need to go with black lacquered cabinetry with glass fronts. I like a very sleek and streamlined place to cook, so trying to do what I can with the budget I have.
                                                                                                                                                                                                                                                                          And that's where dinner will come from.

                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                            Sounds good. Just so you and I are on the same page, when I mentioned Cities in Dust, this is what I was referring to...

                                                                                                                                                                                                                                                                            http://www.youtube.com/watch?v=lLP35S...

                                                                                                                                                                                                                                                                            Talk about "crackhead-lookin" eyes!

                                                                                                                                                                                                                                                                            You totally make me laugh out loud, Allie. :-)

                                                                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                                                                          My friend lovingly gave me that nickname. The whole name is suzimatoozie loozie in the jaccuzi with an Uzi. And yes he was drunk. And second yes, damn it, it stuck with all my friends. It was pretty clever considering how hammered he was.

                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                            Sounds like the Peter Wolf rap when he's singing "Musta Got Lost" about Rapunzel. :-)

                                                                                                                                                                                                                                                                            http://www.youtube.com/watch?v=x0kszc...

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Can't get it from my tablet. I'll check it on the PC. It reminds you of the Suzimatoozie somehow?

                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                Just the rhyming rap, that's all. When you listen to it I think you'll understand. :-)

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  Okay. Cool. I will listen to it shortly.

                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                Can't wait to watch that tomorrow on the PC. One of my all-time favorite bands.

                                                                                                                                                                                                                                                                              3. re: suzigirl

                                                                                                                                                                                                                                                                                Mental note to self...be very, very nice to suzi while she is in a jaccuzi with an Uzi. :-D

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  One of my best friend's nickname is suzigoboozie. It really fits her.

                                                                                                                                                                                                                                                                                  1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                    Oh my god. That is so good I can't show bf. I will have a new nickname. My friend used to ca.ll me the Swedish Chef from the muppets as my drunk nickname. Umm Bork, Bork, Bork. Google it if you want to hear me drunk. Okay, not that drunk, but the name was funny.

                                                                                                                                                                                                                                                                              4. Pork tenderloin, butterflied and stuffed with a mixture of freezer odds and ends (duxelles, soffrito and tapenade, sauteed together with some fresh garlic and a yellow pepper that needed using). Shredded Brussels sprouts sauteed in butter with lots of black pepper on the side. Baseball on the TV - hoping for another Tigers win tonight!!!

                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                                  I'm liking your post for the food, but I'm hoping for a Red Sox win! :-)

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    And what a win it was! Just might have to have a Fenway frank for lunch!

                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                      i went to bed, but saw the flurry of OMG OMG OMG! posts on Facebook this morning from my friends who stayed up to watch. :-)

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        Ugh, that was one of the more painful things I've had to sit though. Our bullpen is a DISASTER.

                                                                                                                                                                                                                                                                                  2. re: biondanonima

                                                                                                                                                                                                                                                                                    I love it. I have been eating a lot of pork tenderloin recently, but when am I not and while I keep telling myself to stop stuffing poor animal products, with a pork tenderloin, I just can't resist. It's size and shape make it perfect for stuffing and I much prefer stuffing it than chicken. One of my favorite stuffings is duxelles, mixed with whatever else, yours sounds great. I'm looking forward to stuffing a flank steak soon as you often do.

                                                                                                                                                                                                                                                                                  3. I made short ribs braised in wine and coffee in my pressure cooker. The recipe called for ancho chilies but I only had chipotle powder on hand. I also substituted a sweet potato for the carrots. My wine of choice was a Lodi, CA Syrah, it worked well in the braise and was great to drink with dinner. I served the ribs with couscous. It was a delicious one pot meal.

                                                                                                                                                                                                                                                                                    http://www.bitchincamero.com/2010/08/...

                                                                                                                                                                                                                                                                                    1. My phone and Chowhound don't play well together, so I can't ever post on the actual day I'm making the food. I made a new recipe for spaghetti squash lasagna last night. The first one I made was from Skinnytaste, which was just squash, sauce, and cheese. This one had sausage, onions, spinach, had you make your own sauce, etc.

                                                                                                                                                                                                                                                                                      http://ourlifeinfood.com/2009/12/14/s...

                                                                                                                                                                                                                                                                                      Review: Amounts seem to be way off. My squash was too small and I had to make it in a 9x9 pan, but even for a 9x13 this made a LOT of sauce. And a very watery sauce, at that; there was a ton of liquid in the pan after it was done cooking.

                                                                                                                                                                                                                                                                                      The squash was my fault, obviously, but the sauce needs to be cooked down for a while before using it. And they seem to skimp on the cheese.

                                                                                                                                                                                                                                                                                      Tasted great, though. :) Using the leftover sausage and sauce for pasta tonight.

                                                                                                                                                                                                                                                                                      1. I made a big pot of soup to eat during last night's football game (poor 'Skins struggled against the Cowboys), although chili would have been more traditional. I was trying to clear some space in the fridge after copious eating out and produce buying this weekend with my MIL visiting. I ended up making an Italian sausage and rainbow chard soup w/ homemade broth, tomatoes, carrots, onion, celery, and Italian flat beans, seasoned with a Parm. Regg. rind and lots of fresh herbs. I bulked it out with some leftover cooked rice. It was good, if a tad salty with extra grated Parm. on top. Soup is always better the second day, so I'm looking forward to leftovers tonight.

                                                                                                                                                                                                                                                                                        1. So... the Cantonese food was really nice! When we first arrived, we heard that the Cantonese chef was *not* in -- disappointed faces all around. But then someone apparently managed to dig him out, he and our friend conferred briefly, and we were treated to some special, off the menu goodies.

                                                                                                                                                                                                                                                                                          The first thing that arrived was salt fish & eggplant stew with chicken -- really pungent aroma from the salt fish (which is more of a flavoring here), but the flavor was more mellow, the eggplant dreamily creamy, and the chicken morsels of velvety deliciousness.

                                                                                                                                                                                                                                                                                          Another dish was cellophane noodles with baby bok choy and crab meat, also wonderful as the noodles had a bit of bite and weren't all sloppy and slippery.

                                                                                                                                                                                                                                                                                          The other two dishes were whole steamed tilapia (with the usual aromatics), which was a bit too muddy tasting to me, and hollow green vegetables, a favorite of ours.

                                                                                                                                                                                                                                                                                          All in all a very good meal, but that stew was da bomb. We hope he will put it on the menu for good!!!

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            All looks fantabulous, especially the stew!

                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                              Yinz can get kong xin cai there? Cool. Mo bettah than spinach.

                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                The guy runs a freakin' empire in town. He owns a big market, too, so he gets frequent deliveries from Chinatown. We lucky.

                                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                                Were the green veggies Chinese watercress? We ordered the same on Saturday!

                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                  I don't know -- it's always presented to us as hollow-stem vegetable... they usually have this, snow pea shoots, water spinach and Chinese broccoli.

                                                                                                                                                                                                                                                                                              3. My SO and I have a very rare day off together so WFD will be actually WFL so we can go out and enjoy the day together. I am making smoked duck quesadillas for our lunch and opening a Flowers Pinot Noir.

                                                                                                                                                                                                                                                                                                * Post edited for spelling errors! :-(

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                  Oh wow, lucky you! SO is scheduled to be back next Monday!! It's been nearly a month and I'm thrilled. Your lunch sounds great, any more details on flavors and cheeses?

                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    Thanks for asking. I used an 8-year old cheddar that I found when I was working in New York recently. The Flowers paired really well with the smoked duck. My SO and I prefer a Burgundian type of Pinot Noir and this bottle was just about perfect even though it is from Sonoma and not Burgundy.

                                                                                                                                                                                                                                                                                                2. Why didn't anyone warn me of the Penzey's addiction? Tonight's dinner is another dish inspired by one of their wonderful spice blends - Sunny Paris. I discovered a favorite new blue cheese this weekend so used it in a blue cheese buttermilk dressing - mix of Greek yogurt, buttermilk, blue cheese, garlic, anchovies seasoned with Sunny Paris and peppercorns. For tonight's dinner, the plan is to mix up a salad with baked chicken breasts, tomatoes, bacon and a hefty pour of the dressing. The tiny container of this wonderful herb mix is nearly empty so in a moment of impulsiveness and a need to have it in the house at all times, I splurged even though I probably shouldn't have and bought a bunch of the blends and spices which were on my list to try.

                                                                                                                                                                                                                                                                                                  21 Replies
                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    Ha! I hear ya. I'm currently addicted to their Greek seasoning. It's been a delicious addition not only to proteins but I'm loving it in my vinaigrette! I'll have to check out the Sunny Paris, I live about 15 min from a shop. Dangerous.

                                                                                                                                                                                                                                                                                                    1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                      I'm lucky my shop is an hour away, and I'm not going anywhere near it!! The Greek seasoning was on the list and I'm looking forward to it. I bought mostly plain spices or salt-free blends, I'm hoping that it's not too salty. Last week, I bought two which included salt - Northwoods and the Sandwich Sprinkle and both were just too salty for me, though I admittedly have a low taste threshold for salt. My mom never used much of it so my taste buds are super sensitive which is probably good since I retain water...hmm, perhaps my body chemistry actually knows what it's doing :) Also, an A+ for the customer service. I called to inquire about shipping speed before placing my order today and the wonderful lady on the phone asked if I enjoyed my first purchase. I mentioned that I found a few of them too salty and she immediately demanded to give me a refund. I asked for an address to send them back and she quickly responded "absolutely not, that would be more expense to you, find a friend who might want them." So far, I'm satisfied.

                                                                                                                                                                                                                                                                                                      The Sunny Paris is great and described as a salt-free version of Foxpoint if you've tried that. I actually bought that this time as well since the ingredients are actually somewhat different.