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

roxlet Oct 11, 2013 08:49 AM

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?

  1. LindaWhit Oct 11, 2013 09:24 AM

    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
      sedimental Oct 11, 2013 04:32 PM

      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
        LindaWhit Oct 11, 2013 05:49 PM

        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. fldhkybnva Oct 11, 2013 09:49 AM

        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. alliegator Oct 11, 2013 10:11 AM

          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:
          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
            foodieX2 Oct 11, 2013 10:54 AM

            can't wait to read all about it!

            1. re: alliegator
              suzigirl Oct 11, 2013 11:03 AM

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

              1. re: suzigirl
                linguafood Oct 11, 2013 01:32 PM

                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
                roxlet Oct 11, 2013 11:21 AM

                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
                  LindaWhit Oct 11, 2013 01:09 PM

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

                  1. re: alliegator
                    GretchenS Oct 11, 2013 01:44 PM

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

                    1. re: alliegator
                      alliegator Oct 11, 2013 03:33 PM

                      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. gini Oct 11, 2013 10:51 AM

                      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
                        gini Oct 13, 2013 02:14 PM

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

                      2. f
                        foodieX2 Oct 11, 2013 11:03 AM

                        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
                          roxlet Oct 11, 2013 11:22 AM

                          Woot! Woot!

                          1. re: foodieX2
                            alliegator Oct 11, 2013 03:52 PM

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

                          2. Cherylptw Oct 11, 2013 12:53 PM

                            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. linguafood Oct 11, 2013 01:26 PM

                              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
                                alliegator Oct 11, 2013 03:41 PM

                                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. m
                                mwk Oct 11, 2013 01:35 PM

                                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. Berheenia Oct 11, 2013 01:37 PM

                                  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. GretchenS Oct 11, 2013 02:09 PM

                                    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
                                      linguafood Oct 11, 2013 02:14 PM

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

                                      1. re: linguafood
                                        alliegator Oct 11, 2013 03:54 PM

                                        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 :)

                                      2. re: GretchenS
                                        suzigirl Oct 11, 2013 02:23 PM

                                        That's alot of good looking food.

                                        1. re: GretchenS
                                          LindaWhit Oct 11, 2013 02:38 PM

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

                                          1. re: GretchenS
                                            Berheenia Oct 11, 2013 03:34 PM

                                            Welcome back!

                                            1. re: GretchenS
                                              boyzoma Oct 12, 2013 05:14 PM

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

                                            2. roxlet Oct 11, 2013 02:23 PM

                                              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
                                                linguafood Oct 11, 2013 02:28 PM

                                                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
                                                  alliegator Oct 11, 2013 03:48 PM

                                                  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
                                                    linguafood Oct 11, 2013 04:00 PM

                                                    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
                                                      alliegator Oct 11, 2013 04:25 PM

                                                      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
                                                        linguafood Oct 11, 2013 04:59 PM

                                                        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
                                                          alliegator Oct 11, 2013 05:13 PM

                                                          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
                                                            roxlet Oct 11, 2013 05:34 PM

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

                                                            1. re: roxlet
                                                              linguafood Oct 11, 2013 05:39 PM

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

                                                              1. re: linguafood
                                                                alliegator Oct 11, 2013 05:59 PM

                                                                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
                                                    roxlet Oct 11, 2013 04:01 PM

                                                    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
                                                      linguafood Oct 11, 2013 04:07 PM

                                                      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
                                                        roxlet Oct 11, 2013 04:10 PM

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

                                                        1. re: roxlet
                                                          linguafood Oct 11, 2013 04:58 PM

                                                          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.


                                                          1. re: linguafood
                                                            roxlet Oct 11, 2013 05:06 PM

                                                            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
                                                              linguafood Oct 11, 2013 05:13 PM

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

                                                              1. re: linguafood
                                                                roxlet Oct 11, 2013 05:34 PM

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

                                                                1. re: roxlet
                                                                  linguafood Oct 11, 2013 05:38 PM

                                                                  Take me next time I'm near!

                                                                  1. re: linguafood
                                                                    roxlet Oct 11, 2013 06:19 PM

                                                                    You bet.

                                                      2. re: roxlet
                                                        alliegator Oct 11, 2013 04:27 PM

                                                        Best of luck to him!!

                                                        1. re: alliegator
                                                          roxlet Oct 11, 2013 04:31 PM

                                                          Thank you, allie!

                                                  3. s
                                                    sedimental Oct 11, 2013 04:39 PM

                                                    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. scubadoo97 Oct 11, 2013 05:05 PM

                                                      Tonight it was scallop tacos

                                                      6 Replies
                                                      1. re: scubadoo97
                                                        roxlet Oct 11, 2013 05:09 PM

                                                        Whoa! What an idea!

                                                        1. re: scubadoo97
                                                          LindaWhit Oct 11, 2013 05:57 PM


                                                          1. re: scubadoo97
                                                            Fowler Oct 12, 2013 06:08 AM

                                                            Excellent idea!

                                                            1. re: scubadoo97
                                                              alliegator Oct 12, 2013 01:03 PM


                                                              1. re: scubadoo97
                                                                gini Oct 13, 2013 02:15 PM

                                                                Are they bay scallops? They look excellent.

                                                                1. re: gini
                                                                  scubadoo97 Oct 13, 2013 02:38 PM

                                                                  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. steve h. Oct 11, 2013 05:07 PM

                                                                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. re: steve h.
                                                                  steve h. Oct 11, 2013 05:27 PM


                                                                  1. re: steve h.
                                                                    scubadoo97 Oct 11, 2013 06:16 PM

                                                                    Nice leftovers

                                                                2. linguafood Oct 11, 2013 05:18 PM

                                                                  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
                                                                    roxlet Oct 11, 2013 05:33 PM

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

                                                                    1. re: roxlet
                                                                      linguafood Oct 11, 2013 05:38 PM

                                                                      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
                                                                        biondanonima Oct 12, 2013 09:59 AM

                                                                        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
                                                                      suzigirl Oct 11, 2013 05:40 PM

                                                                      Save me a slice. That looks delish.

                                                                      1. re: linguafood
                                                                        alliegator Oct 11, 2013 06:00 PM

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

                                                                      2. suzigirl Oct 11, 2013 05:26 PM

                                                                        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
                                                                          linguafood Oct 11, 2013 05:29 PM

                                                                          Mmmmmmsnow crabs.

                                                                          1. re: suzigirl
                                                                            steve h. Oct 11, 2013 05:48 PM

                                                                            Excellent. Stone crab season starts next week.

                                                                            1. re: steve h.
                                                                              suzigirl Oct 11, 2013 06:06 PM

                                                                              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
                                                                                scubadoo97 Oct 11, 2013 06:23 PM

                                                                                Aren't you in Fla?
                                                                                Seafood reigns supreme

                                                                                1. re: scubadoo97
                                                                                  suzigirl Oct 11, 2013 06:27 PM

                                                                                  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
                                                                                    scubadoo97 Oct 11, 2013 06:51 PM

                                                                                    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.
                                                                                fldhkybnva Oct 11, 2013 06:49 PM

                                                                                Is that why red crab legs were all over today?

                                                                              3. re: suzigirl
                                                                                alliegator Oct 11, 2013 06:02 PM

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

                                                                                1. re: alliegator
                                                                                  suzigirl Oct 11, 2013 06:12 PM


                                                                              4. s
                                                                                speakhandsforme Oct 11, 2013 06:07 PM

                                                                                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
                                                                                  fldhkybnva Oct 11, 2013 06:50 PM

                                                                                  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. s
                                                                                  sedimental Oct 11, 2013 07:30 PM

                                                                                  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
                                                                                    alliegator Oct 12, 2013 07:37 AM

                                                                                    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.

                                                                                    1. re: sedimental
                                                                                      Berheenia Oct 12, 2013 08:15 AM

                                                                                      Oddly you are not the first chowhound with this dilemma. Voila!

                                                                                      1. re: sedimental
                                                                                        linguafood Oct 12, 2013 10:57 AM

                                                                                        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. re: sedimental
                                                                                          gini Oct 13, 2013 02:16 PM


                                                                                        2. h
                                                                                          Harters Oct 12, 2013 05:05 AM

                                                                                          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
                                                                                            roxlet Oct 12, 2013 05:32 AM

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

                                                                                            1. re: roxlet
                                                                                              Harters Oct 12, 2013 08:09 AM

                                                                                              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
                                                                                                Fowler Oct 12, 2013 08:37 AM

                                                                                                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: Harters
                                                                                                  foodieX2 Oct 12, 2013 09:10 AM

                                                                                                  My condolences Harters. <hug>

                                                                                                  1. re: foodieX2
                                                                                                    alliegator Oct 12, 2013 01:04 PM

                                                                                                    Condolences to you and your family.

                                                                                                  2. re: Harters
                                                                                                    GretchenS Oct 13, 2013 02:28 PM

                                                                                                    Deepest condolences to all of you.

                                                                                                    1. re: Harters
                                                                                                      gingershelley Oct 14, 2013 12:10 PM

                                                                                                      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
                                                                                                        buttertart Oct 14, 2013 04:40 PM

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

                                                                                                        1. re: buttertart
                                                                                                          Harters Oct 15, 2013 05:37 AM

                                                                                                          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
                                                                                                            gingershelley Oct 15, 2013 07:27 PM

                                                                                                            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
                                                                                                      free sample addict aka Tracy L Oct 13, 2013 08:54 PM

                                                                                                      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. Fowler Oct 12, 2013 06:50 AM

                                                                                                      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. alliegator Oct 12, 2013 08:31 AM

                                                                                                        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
                                                                                                          alliegator Oct 12, 2013 01:14 PM

                                                                                                          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. fldhkybnva Oct 12, 2013 08:47 AM

                                                                                                          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
                                                                                                            Fowler Oct 12, 2013 09:03 AM

                                                                                                            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?


                                                                                                            1. re: Fowler
                                                                                                              fldhkybnva Oct 12, 2013 09:48 AM

                                                                                                              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
                                                                                                                Fowler Oct 12, 2013 10:30 AM

                                                                                                                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
                                                                                                                  fldhkybnva Oct 12, 2013 12:13 PM

                                                                                                                  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
                                                                                                                    alliegator Oct 12, 2013 01:06 PM

                                                                                                                    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
                                                                                                              Cherylptw Oct 12, 2013 11:53 AM

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

                                                                                                              1. re: Cherylptw
                                                                                                                fldhkybnva Oct 12, 2013 12:14 PM

                                                                                                                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
                                                                                                                suzigirl Oct 12, 2013 01:06 PM

                                                                                                                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
                                                                                                                  fldhkybnva Oct 12, 2013 01:10 PM

                                                                                                                  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
                                                                                                                    suzigirl Oct 12, 2013 01:24 PM

                                                                                                                    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
                                                                                                                      alliegator Oct 12, 2013 01:42 PM

                                                                                                                      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.

                                                                                                                      1. re: alliegator
                                                                                                                        suzigirl Oct 12, 2013 01:47 PM

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

                                                                                                                        1. re: suzigirl
                                                                                                                          alliegator Oct 12, 2013 01:50 PM

                                                                                                                          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
                                                                                                                            suzigirl Oct 12, 2013 01:53 PM

                                                                                                                            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
                                                                                                                              alliegator Oct 12, 2013 01:57 PM

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

                                                                                                                      2. re: suzigirl
                                                                                                                        fldhkybnva Oct 12, 2013 01:58 PM

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

                                                                                                                        1. re: fldhkybnva
                                                                                                                          suzigirl Oct 12, 2013 02:01 PM

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

                                                                                                                  2. re: fldhkybnva
                                                                                                                    fldhkybnva Oct 12, 2013 02:21 PM

                                                                                                                    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
                                                                                                                      suzigirl Oct 12, 2013 02:31 PM

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

                                                                                                                      1. re: suzigirl
                                                                                                                        fldhkybnva Oct 12, 2013 02:36 PM

                                                                                                                        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
                                                                                                                          suzigirl Oct 12, 2013 02:40 PM

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

                                                                                                                          1. re: suzigirl
                                                                                                                            fldhkybnva Oct 12, 2013 02:45 PM

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

                                                                                                                            1. re: fldhkybnva
                                                                                                                              suzigirl Oct 12, 2013 02:52 PM

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

                                                                                                                      2. re: fldhkybnva
                                                                                                                        Pwmfan Oct 13, 2013 08:20 AM

                                                                                                                        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: Pwmfan
                                                                                                                          fldhkybnva Oct 13, 2013 08:57 AM

                                                                                                                          What temperature, for how long?

                                                                                                                          1. re: fldhkybnva
                                                                                                                            Pwmfan Oct 13, 2013 09:10 AM

                                                                                                                            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
                                                                                                                              linguafood Oct 13, 2013 10:38 AM

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

                                                                                                                          2. re: fldhkybnva
                                                                                                                            fldhkybnva Oct 13, 2013 12:06 PM

                                                                                                                            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
                                                                                                                              Pwmfan Oct 13, 2013 02:35 PM

                                                                                                                              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.

                                                                                                                        2. juliejulez Oct 12, 2013 09:08 AM

                                                                                                                          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
                                                                                                                            SaraAshley Oct 12, 2013 10:00 AM

                                                                                                                            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
                                                                                                                              alliegator Oct 12, 2013 01:08 PM

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

                                                                                                                              1. re: alliegator
                                                                                                                                juliejulez Oct 12, 2013 01:58 PM

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

                                                                                                                                1. re: alliegator
                                                                                                                                  alliegator Oct 13, 2013 10:44 AM

                                                                                                                                  Oh, I misread! Hope you enjoyed!

                                                                                                                              2. m
                                                                                                                                madmaya Oct 12, 2013 09:22 AM

                                                                                                                                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
                                                                                                                                  foodieX2 Oct 12, 2013 09:39 AM


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

                                                                                                                                  1. re: foodieX2
                                                                                                                                    madmaya Oct 12, 2013 10:01 PM

                                                                                                                                    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
                                                                                                                                      foodieX2 Oct 13, 2013 05:26 AM

                                                                                                                                      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
                                                                                                                                    Fowler Oct 12, 2013 09:43 AM

                                                                                                                                    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
                                                                                                                                      madmaya Oct 12, 2013 10:08 PM

                                                                                                                                      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
                                                                                                                                      LindaWhit Oct 12, 2013 01:02 PM

                                                                                                                                      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
                                                                                                                                        madmaya Oct 12, 2013 10:11 PM

                                                                                                                                        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
                                                                                                                                        alliegator Oct 12, 2013 01:09 PM

                                                                                                                                        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
                                                                                                                                          madmaya Oct 12, 2013 10:13 PM

                                                                                                                                          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
                                                                                                                                            alliegator Oct 13, 2013 10:45 AM

                                                                                                                                            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.

                                                                                                                                        2. re: madmaya
                                                                                                                                          suzigirl Oct 12, 2013 01:25 PM

                                                                                                                                          Welcome to the table!

                                                                                                                                          1. re: suzigirl
                                                                                                                                            madmaya Oct 12, 2013 10:14 PM

                                                                                                                                            Thank you! I'm ready to eat..!

                                                                                                                                          2. re: madmaya
                                                                                                                                            boyzoma Oct 12, 2013 05:08 PM

                                                                                                                                            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
                                                                                                                                              madmaya Oct 12, 2013 10:19 PM

                                                                                                                                              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
                                                                                                                                                boyzoma Oct 13, 2013 06:18 AM

                                                                                                                                                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.

                                                                                                                                          3. f
                                                                                                                                            foodieX2 Oct 12, 2013 09:55 AM

                                                                                                                                            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
                                                                                                                                              LindaWhit Oct 12, 2013 01:03 PM

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

                                                                                                                                              1. re: LindaWhit
                                                                                                                                                foodieX2 Oct 13, 2013 05:27 AM

                                                                                                                                                thanks Linda. Nice night all around.

                                                                                                                                            2. linguafood Oct 12, 2013 11:02 AM

                                                                                                                                              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
                                                                                                                                                LindaWhit Oct 12, 2013 01:04 PM

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

                                                                                                                                                1. re: linguafood
                                                                                                                                                  alliegator Oct 12, 2013 01:10 PM

                                                                                                                                                  Ain't no harm in mixed grill and cocktails!

                                                                                                                                                  1. re: linguafood
                                                                                                                                                    suzigirl Oct 12, 2013 01:12 PM

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

                                                                                                                                                    1. re: linguafood
                                                                                                                                                      boyzoma Oct 12, 2013 05:03 PM

                                                                                                                                                      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
                                                                                                                                                        linguafood Oct 13, 2013 11:03 AM

                                                                                                                                                        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. boyzoma Oct 12, 2013 11:23 AM

                                                                                                                                                      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
                                                                                                                                                        linguafood Oct 12, 2013 11:31 AM

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

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

                                                                                                                                                        1. re: boyzoma
                                                                                                                                                          Cherylptw Oct 12, 2013 11:57 AM

                                                                                                                                                          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
                                                                                                                                                            Berheenia Oct 12, 2013 12:37 PM

                                                                                                                                                            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
                                                                                                                                                              LindaWhit Oct 12, 2013 01:05 PM

                                                                                                                                                              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
                                                                                                                                                                alliegator Oct 12, 2013 01:11 PM

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

                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                  suzigirl Oct 12, 2013 01:16 PM

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

                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                    fldhkybnva Oct 12, 2013 01:59 PM

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

                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                      Fowler Oct 13, 2013 07:19 AM

                                                                                                                                                                      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
                                                                                                                                                                        gingershelley Oct 14, 2013 12:11 PM

                                                                                                                                                                        Happy Bday Boyzoma!

                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                          mariacarmen Oct 14, 2013 12:37 PM

                                                                                                                                                                          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. Cherylptw Oct 12, 2013 12:06 PM

                                                                                                                                                                          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. LindaWhit Oct 12, 2013 01:09 PM

                                                                                                                                                                            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. :-)


                                                                                                                                                                            1. x
                                                                                                                                                                              Xine Oct 12, 2013 01:14 PM

                                                                                                                                                                              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
                                                                                                                                                                                LindaWhit Oct 12, 2013 01:30 PM

                                                                                                                                                                                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
                                                                                                                                                                                  Xine Oct 13, 2013 10:26 AM

                                                                                                                                                                                  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
                                                                                                                                                                                  boyzoma Oct 12, 2013 05:00 PM

                                                                                                                                                                                  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. scubadoo97 Oct 12, 2013 03:52 PM

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

                                                                                                                                                                                  1. biondanonima Oct 12, 2013 04:49 PM

                                                                                                                                                                                    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
                                                                                                                                                                                      boyzoma Oct 12, 2013 04:57 PM

                                                                                                                                                                                      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
                                                                                                                                                                                        biondanonima Oct 12, 2013 05:08 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          boyzoma Oct 12, 2013 05:26 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            biondanonima Oct 12, 2013 05:29 PM

                                                                                                                                                                                            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!

                                                                                                                                                                                      2. re: biondanonima
                                                                                                                                                                                        scubadoo97 Oct 12, 2013 05:43 PM


                                                                                                                                                                                        1. re: biondanonima
                                                                                                                                                                                          alliegator Oct 13, 2013 10:52 AM

                                                                                                                                                                                          Wow, that looks outstanding!

                                                                                                                                                                                          1. re: biondanonima
                                                                                                                                                                                            GretchenS Oct 13, 2013 04:12 PM

                                                                                                                                                                                            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. suzigirl Oct 12, 2013 05:17 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              boyzoma Oct 12, 2013 05:34 PM

                                                                                                                                                                                              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
                                                                                                                                                                                                suzigirl Oct 12, 2013 05:37 PM

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

                                                                                                                                                                                            2. scubadoo97 Oct 12, 2013 05:45 PM

                                                                                                                                                                                              Spares off the smoker, with coleslaw and potato salad

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: scubadoo97
                                                                                                                                                                                                suzigirl Oct 12, 2013 05:48 PM

                                                                                                                                                                                                Wife has no idea what she is missing. Yum.

                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                  scubadoo97 Oct 13, 2013 07:23 AM

                                                                                                                                                                                                  Thanks Suzigirl.

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

                                                                                                                                                                                              2. m
                                                                                                                                                                                                madmaya Oct 12, 2013 09:37 PM

                                                                                                                                                                                                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
                                                                                                                                                                                                  Harters Oct 13, 2013 02:30 AM

                                                                                                                                                                                                  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
                                                                                                                                                                                                    alliegator Oct 13, 2013 10:49 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      madmaya Oct 13, 2013 05:50 PM

                                                                                                                                                                                                      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. h
                                                                                                                                                                                                    Harters Oct 13, 2013 04:40 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      LindaWhit Oct 13, 2013 06:34 AM

                                                                                                                                                                                                      Dinner sounds wonderful, Harters!

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


                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                        Harters Oct 13, 2013 06:36 AM

                                                                                                                                                                                                        Good link. Thanks.

                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                          Fowler Oct 13, 2013 06:51 AM

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

                                                                                                                                                                                                    2. fldhkybnva Oct 13, 2013 05:46 AM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        LindaWhit Oct 13, 2013 06:37 AM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          fldhkybnva Oct 13, 2013 08:29 AM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            LindaWhit Oct 13, 2013 08:34 AM

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

                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                            gingershelley Oct 13, 2013 04:31 PM

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

                                                                                                                                                                                                          3. re: fldhkybnva
                                                                                                                                                                                                            alliegator Oct 13, 2013 10:54 AM

                                                                                                                                                                                                            I really like the deconstructed Hollaindaise idea!

                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                              fldhkybnva Oct 13, 2013 12:07 PM

                                                                                                                                                                                                              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
                                                                                                                                                                                                              fldhkybnva Oct 14, 2013 10:47 AM

                                                                                                                                                                                                              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. MidwesternerTT Oct 13, 2013 06:59 AM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                fldhkybnva Oct 13, 2013 08:30 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  MidwesternerTT Oct 13, 2013 09:41 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    MidwesternerTT Oct 13, 2013 11:36 AM

                                                                                                                                                                                                                    Cashew chicken salad with grapes on a bed of fresh spinach.

                                                                                                                                                                                                                    1. re: MidwesternerTT
                                                                                                                                                                                                                      fldhkybnva Oct 13, 2013 12:08 PM

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

                                                                                                                                                                                                              2. l
                                                                                                                                                                                                                Londonlinda Oct 13, 2013 07:44 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  GretchenS Oct 13, 2013 04:17 PM

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

                                                                                                                                                                                                                2. juliejulez Oct 13, 2013 09:22 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    Berheenia Oct 13, 2013 11:10 AM

                                                                                                                                                                                                                    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. linguafood Oct 13, 2013 11:05 AM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                      alliegator Oct 13, 2013 11:32 AM

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

                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                        linguafood Oct 13, 2013 11:35 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          Fowler Oct 13, 2013 02:15 PM

                                                                                                                                                                                                                          I do not think she lives in CO though.

                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                            linguafood Oct 13, 2013 04:06 PM

                                                                                                                                                                                                                            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....


                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                              alliegator Oct 13, 2013 04:15 PM

                                                                                                                                                                                                                              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. alliegator Oct 13, 2013 11:20 AM

                                                                                                                                                                                                                        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: alliegator
                                                                                                                                                                                                                          linguafood Oct 13, 2013 11:22 AM


                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                            alliegator Oct 13, 2013 11:27 AM

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

                                                                                                                                                                                                                          2. re: alliegator
                                                                                                                                                                                                                            suzigirl Oct 13, 2013 12:10 PM

                                                                                                                                                                                                                            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
                                                                                                                                                                                                                              alliegator Oct 13, 2013 04:17 PM

                                                                                                                                                                                                                              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 ;)

                                                                                                                                                                                                                            2. re: alliegator
                                                                                                                                                                                                                              GretchenS Oct 13, 2013 04:19 PM

                                                                                                                                                                                                                              awwww, allie!

                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                alliegator Oct 13, 2013 04:25 PM

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

                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                  Fowler Oct 13, 2013 04:27 PM

                                                                                                                                                                                                                                  ROTFLOL. :-)

                                                                                                                                                                                                                              2. fldhkybnva Oct 13, 2013 12:11 PM

                                                                                                                                                                                                                                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: fldhkybnva
                                                                                                                                                                                                                                  suzigirl Oct 13, 2013 12:15 PM

                                                                                                                                                                                                                                  Aleppo pepper herion? Must call Penzey's

                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                    fldhkybnva Oct 13, 2013 12:21 PM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      suzigirl Oct 13, 2013 12:28 PM

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

                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                        fldhkybnva Oct 13, 2013 12:46 PM

                                                                                                                                                                                                                                        Just a minor inconvenience :)

                                                                                                                                                                                                                                2. c
                                                                                                                                                                                                                                  ChiliDude Oct 13, 2013 12:26 PM

                                                                                                                                                                                                                                  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. Cherylptw Oct 13, 2013 12:43 PM

                                                                                                                                                                                                                                    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. gini Oct 13, 2013 02:25 PM

                                                                                                                                                                                                                                      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. re: gini
                                                                                                                                                                                                                                        GretchenS Oct 13, 2013 04:22 PM

                                                                                                                                                                                                                                        life is good at casa gini....

                                                                                                                                                                                                                                      2. steve h. Oct 13, 2013 03:07 PM

                                                                                                                                                                                                                                        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:


                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                          LindaWhit Oct 13, 2013 03:20 PM


                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                            steve h. Oct 13, 2013 03:31 PM

                                                                                                                                                                                                                                            Every fall day is to be cherished.

                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                              steve h. Oct 13, 2013 06:14 PM


                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                rjbh20 Oct 13, 2013 08:21 PM

                                                                                                                                                                                                                                                Very nice.

                                                                                                                                                                                                                                                1. re: rjbh20
                                                                                                                                                                                                                                                  scubadoo97 Oct 13, 2013 10:12 PM

                                                                                                                                                                                                                                                  Very nice indeed

                                                                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                                                                  linguafood Oct 13, 2013 09:30 PM

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

                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                    steve h. Oct 14, 2013 08:37 AM

                                                                                                                                                                                                                                                    Sure do. It's all about the skin.

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      gingershelley Oct 14, 2013 12:22 PM

                                                                                                                                                                                                                                                      Run that skin up the poultry flagpole and salute!

                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                    alliegator Oct 14, 2013 03:36 PM

                                                                                                                                                                                                                                                    It's very screen-lick worthy!!

                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                      gingershelley Oct 14, 2013 06:11 PM

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

                                                                                                                                                                                                                                            2. buttertart Oct 13, 2013 03:18 PM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                steve h. Oct 13, 2013 03:21 PM

                                                                                                                                                                                                                                                Raising a glass to Milan.

                                                                                                                                                                                                                                                Supper sounds great.

                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                  buttertart Oct 13, 2013 03:21 PM

                                                                                                                                                                                                                                                  :) back atcha.

                                                                                                                                                                                                                                                2. re: buttertart
                                                                                                                                                                                                                                                  suzigirl Oct 13, 2013 03:47 PM

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

                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                    fldhkybnva Oct 13, 2013 03:58 PM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                      buttertart Oct 13, 2013 04:43 PM

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

                                                                                                                                                                                                                                                    2. re: buttertart
                                                                                                                                                                                                                                                      roxlet Oct 13, 2013 06:55 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        suzigirl Oct 13, 2013 07:16 PM

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

                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                          foodieX2 Oct 14, 2013 04:47 AM

                                                                                                                                                                                                                                                          Awww. Happy Birthday poochies.

                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                            roxlet Oct 14, 2013 06:56 AM

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

                                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                                              foodieX2 Oct 14, 2013 07:41 AM

                                                                                                                                                                                                                                                              Oops! Sorry!

                                                                                                                                                                                                                                                        2. re: buttertart
                                                                                                                                                                                                                                                          JungMann Oct 14, 2013 07:03 AM

                                                                                                                                                                                                                                                          That is a lovely and fitting Sunday supper!

                                                                                                                                                                                                                                                        3. LindaWhit Oct 13, 2013 03:47 PM

                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                            steve h. Oct 13, 2013 03:55 PM


                                                                                                                                                                                                                                                            There's just something about duck fat.

                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                              alliegator Oct 13, 2013 04:31 PM

                                                                                                                                                                                                                                                              Very nice, indeed!

                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                LindaWhit Oct 13, 2013 04:50 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                  ludmilasdaughter Oct 15, 2013 01:23 PM

                                                                                                                                                                                                                                                                  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. suzigirl Oct 13, 2013 04:30 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                  GretchenS Oct 13, 2013 06:14 PM

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

                                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                                    suzigirl Oct 13, 2013 06:19 PM

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

                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                      fldhkybnva Oct 14, 2013 07:52 AM

                                                                                                                                                                                                                                                                      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. GretchenS Oct 13, 2013 04:33 PM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    GretchenS Oct 13, 2013 06:20 PM

                                                                                                                                                                                                                                                                    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. alliegator Oct 13, 2013 04:36 PM

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

                                                                                                                                                                                                                                                                    15 Replies
                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                      Fowler Oct 13, 2013 04:48 PM

                                                                                                                                                                                                                                                                      Cities in Dust, she said, :-)

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

                                                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                                                        alliegator Oct 13, 2013 04:57 PM

                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                          alliegator Oct 13, 2013 05:40 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            Fowler Oct 14, 2013 07:54 AM

                                                                                                                                                                                                                                                                            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...


                                                                                                                                                                                                                                                                            Talk about "crackhead-lookin" eyes!

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

                                                                                                                                                                                                                                                                            1. re: Fowler
                                                                                                                                                                                                                                                                              alliegator Oct 14, 2013 08:22 AM

                                                                                                                                                                                                                                                                              Oh yeah, duh!!!

                                                                                                                                                                                                                                                                        2. re: alliegator
                                                                                                                                                                                                                                                                          suzigirl Oct 13, 2013 05:11 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            LindaWhit Oct 13, 2013 05:20 PM

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


                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                              suzigirl Oct 13, 2013 05:30 PM

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

                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                LindaWhit Oct 13, 2013 05:56 PM

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

                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  suzigirl Oct 13, 2013 06:04 PM

                                                                                                                                                                                                                                                                                  Okay. Cool. I will listen to it shortly.

                                                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                                                GretchenS Oct 13, 2013 06:22 PM

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

                                                                                                                                                                                                                                                                              3. re: suzigirl
                                                                                                                                                                                                                                                                                Fowler Oct 14, 2013 08:03 AM

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

                                                                                                                                                                                                                                                                                1. re: Fowler
                                                                                                                                                                                                                                                                                  suzigirl Oct 16, 2013 12:50 PM

                                                                                                                                                                                                                                                                                  Especially if i am being a floozy. :-)

                                                                                                                                                                                                                                                                                2. re: suzigirl
                                                                                                                                                                                                                                                                                  ludmilasdaughter Oct 15, 2013 01:29 PM

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

                                                                                                                                                                                                                                                                                  1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                    suzigirl Oct 16, 2013 12:56 PM

                                                                                                                                                                                                                                                                                    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. biondanonima Oct 13, 2013 05:19 PM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                  LindaWhit Oct 13, 2013 05:26 PM

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

                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                    foodieX2 Oct 14, 2013 04:48 AM

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

                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                      LindaWhit Oct 14, 2013 05:17 AM

                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                        biondanonima Oct 14, 2013 08:25 AM

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

                                                                                                                                                                                                                                                                                  2. re: biondanonima
                                                                                                                                                                                                                                                                                    fldhkybnva Oct 14, 2013 07:53 AM

                                                                                                                                                                                                                                                                                    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. free sample addict aka Tracy L Oct 13, 2013 09:56 PM

                                                                                                                                                                                                                                                                                    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.


                                                                                                                                                                                                                                                                                    1. k
                                                                                                                                                                                                                                                                                      Kontxesi Oct 14, 2013 03:26 AM

                                                                                                                                                                                                                                                                                      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.


                                                                                                                                                                                                                                                                                      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. ChristinaMason Oct 14, 2013 06:45 AM

                                                                                                                                                                                                                                                                                        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. linguafood Oct 14, 2013 08:20 AM

                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                            alliegator Oct 14, 2013 03:38 PM

                                                                                                                                                                                                                                                                                            All looks fantabulous, especially the stew!

                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                              buttertart Oct 14, 2013 04:44 PM

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

                                                                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                                                                linguafood Oct 14, 2013 06:06 PM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                ChristinaMason Oct 14, 2013 05:03 PM

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

                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                  linguafood Oct 14, 2013 06:04 PM

                                                                                                                                                                                                                                                                                                  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. Fowler Oct 14, 2013 08:42 AM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 14, 2013 10:00 AM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    Fowler Oct 14, 2013 02:23 PM

                                                                                                                                                                                                                                                                                                    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. fldhkybnva Oct 14, 2013 10:52 AM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    tiffeecanoe Oct 14, 2013 01:38 PM

                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                      fldhkybnva Oct 14, 2013 01:58 PM

                                                                                                                                                                                                                                                                                                      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.

                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                        gingershelley Oct 14, 2013 06:15 PM

                                                                                                                                                                                                                                                                                                        Wow, thanks for the Penzey's CM report, Field Hawk.... I have so far avoided the outfit, as I have my Big John's PFI, with all of their bulk spices (including 3 kinds of Zat'aar, Urfa Beiber pepper - with a pic of Justin Beiber pasted on the jar - Aleppo, Greek seasoning, Cajun, etc. But there aren't all those 'blends' that Penzey's makes.

                                                                                                                                                                                                                                                                                                        Perhaps I may have to ask for a gift certificate for my birthday in December!

                                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                                          fldhkybnva Oct 15, 2013 03:18 AM

                                                                                                                                                                                                                                                                                                          Ooh good idea, that's a great present and I might steal the idea. I'm very fortunate and have most everything I need and also a no frills low maintenance type so that's not much. My family hates gifting money but really that's all I can ever think of, all of which goes straight to the bank, but they are ok with gift cards and spices are things I'll spend some money on. Who needs a new car anyway? It sounds like you have a great source, but since my basic spice bottles are pretty full I've been exploring Penzey's mixes until I need other things, they are great and tons of variety, order ship. Super fast too, my order from yesterday already shipped. Now I sound like LindaWhit, do I work for them?

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                            gingershelley Oct 15, 2013 07:29 PM

                                                                                                                                                                                                                                                                                                            dWe trade names in the fam for the adults for Christmas (my Bday is only 2 days before, so get's kind of mixed up in it all, no matter how I try) - and this year, the confab set a $25 gift price limit.... pretty small! But a Penzey's gift card would be something you could use at that price:).

                                                                                                                                                                                                                                                                                                          2. re: gingershelley
                                                                                                                                                                                                                                                                                                            LindaWhit Oct 15, 2013 05:54 AM

                                                                                                                                                                                                                                                                                                            They also have premade gift boxes - perhaps one (or more) of these would work for you, gingershel.


                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              boyzoma Oct 16, 2013 08:56 AM

                                                                                                                                                                                                                                                                                                              I use the gift boxes at Christmas. Gave all the "guys" the BBQ box last year. Parents got the "salt free" stuff. Also have sent them as thank you gifts. Love them.

                                                                                                                                                                                                                                                                                                        2. re: tiffeecanoe
                                                                                                                                                                                                                                                                                                          Fowler Oct 14, 2013 02:09 PM

                                                                                                                                                                                                                                                                                                          Hi tiffeecanoe, Is their Greek seasoning anything like the Cavender's Greek seasoning?

                                                                                                                                                                                                                                                                                                          I chuckled when you mentioned living about 15 minutes from a shop and it being dangerous. My primary residence is very close to the Delafield location and I can relate to what you said because it is very dangerous to my source of income! :-)

                                                                                                                                                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 14, 2013 03:09 PM

                                                                                                                                                                                                                                                                                                            Good question, I love that Cavendar's!

                                                                                                                                                                                                                                                                                                            1. re: Fowler
                                                                                                                                                                                                                                                                                                              tiffeecanoe Oct 15, 2013 09:45 AM

                                                                                                                                                                                                                                                                                                              MY primary residence is about 15 minutes from the Delafield shop! :)

                                                                                                                                                                                                                                                                                                              I don't know about the Cavender's Greek, I haven't had it. I used to just do my own Greek seasoning and just fell in love with the aroma of the little jar of Greek Seasoning. I've since purchased a larger amount.

                                                                                                                                                                                                                                                                                                              1. re: tiffeecanoe
                                                                                                                                                                                                                                                                                                                Fowler Oct 15, 2013 10:04 AM

                                                                                                                                                                                                                                                                                                                If you like Greek style seasoning I think you would like Cavender's. They now even make it in a salt-free version and it is very inexpensive. I think the Sentry in Delafield has it from time to time, but I am certain the Greek market on Cleveland has it all of the time.

                                                                                                                                                                                                                                                                                                                1. re: Fowler
                                                                                                                                                                                                                                                                                                                  tiffeecanoe Oct 15, 2013 10:08 AM

                                                                                                                                                                                                                                                                                                                  Will give it a whirl! Thanks!

                                                                                                                                                                                                                                                                                                                  1. re: Fowler
                                                                                                                                                                                                                                                                                                                    fldhkybnva Oct 21, 2013 04:38 PM

                                                                                                                                                                                                                                                                                                                    btw Fowler, I'm sticking with you in the Cavendar's Greek seasoning club. I tried a mini shake of the Penzey's version and alas like all of the other salt-free mixes it was way too salty for me just on taste, then I glanced at the label and it's a whopping 18% per 1/4 tsp which is 8% more than even the regular Cavendar's which is pretty darn salty. No loss, I found a friend who loves it.

                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                      LindaWhit Oct 21, 2013 06:45 PM

                                                                                                                                                                                                                                                                                                                      Wait - you mean NON-salt-free, right?

                                                                                                                                                                                                                                                                                                                      Hand-mixed from: coarse salt, garlic, lemon, black pepper, Turkish oregano, marjoram.


                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 21, 2013 07:10 PM

                                                                                                                                                                                                                                                                                                                        Yea, I apologize NOT salt-free. It definitely has salt and not a pinch seasoning. I'm trying to figure out how it's being used or many of the others, it just seems like that dominates the flavor.

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          LindaWhit Oct 21, 2013 07:36 PM

                                                                                                                                                                                                                                                                                                                          I haven't tried Penzey's Greek seasoning mix, specifically because the first ingredient was salt. I usually find them overly salty as well.

                                                                                                                                                                                                                                                                                                                          Based on the ingredient list, you might want to play around with making your own Greek seasoning mix. That way, you can control the salt content.

                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 22, 2013 03:28 AM

                                                                                                                                                                                                                                                                                                                            That's the plan. Either salt free cavendars or homemade. I can't seem to learn the lesson that homemade things just always seem to work out better for me nearly 9/10.

                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                MidwesternerTT Oct 14, 2013 01:54 PM

                                                                                                                                                                                                                                                                                                                Been there, done that - at the Penzey's shop in St. Paul. A dangerous destination for me. The last time I was shopping for powdered lemon peel and walked out with a half-dozen blends (and the lemon peel).

                                                                                                                                                                                                                                                                                                                1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 14, 2013 02:00 PM

                                                                                                                                                                                                                                                                                                                  Better than me, I usually do that and forget what I originally came for. Happens all the time at the grocery store.

                                                                                                                                                                                                                                                                                                                  1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                    alliegator Oct 14, 2013 03:40 PM

                                                                                                                                                                                                                                                                                                                    The cruel money grubbers in my neck of the woods put the Penzy's near the Sur La Table in my neck of the woods. I really need to take cash only on that little afternoon out.

                                                                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                                                                      gingershelley Oct 14, 2013 06:17 PM

                                                                                                                                                                                                                                                                                                                      Allie, Sur Le Table has a big sale going on right now, Just an FYI to seperate you from your cash.... if your on the mailing list, there was a $10 gift certificate for in-store shopping that expired just about now. I avoided the - original - store like the plague today. I can always find something I 'need' there. Sigh.

                                                                                                                                                                                                                                                                                                                2. JungMann Oct 14, 2013 11:02 AM

                                                                                                                                                                                                                                                                                                                  I planned on a nice, slow-cooked Southern dinner last night with pulled pork and squeaky Southern green beans, but as usual, the market had already run out of the groceries they advertised in their Friday circular. They did, however, have good prices on chicken and with Southern food on my mind, I fried chicken sounded as good as anything.

                                                                                                                                                                                                                                                                                                                  Rather than traditional buttermilk fried chicken, I opted for the Trini-Chinese marinade everyone here so loves, though with a few tweaks from my background that made this more of a Trini-Fili chicken. The calamansi I used in the oyster sauce glaze was a particularly interesting pairing with the Scotch bonnet sauce; both the chilies and the calamansi have some floral, fruity notes that go well together. Green beans with bacon and onions were seasoned with Penzey's Sunny Spain to cut back on salt, along with a triple hit of Aleppo, Urfa and red pepper flakes for multiple layers of heat. Calamansi citrus Tom Collins cooled the burn and while I didn't have a dessert planned, I did help myself to the crispy parson's noses from the chicken thighs as I packed up the leftovers.

                                                                                                                                                                                                                                                                                                                  26 Replies
                                                                                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                                                                                    linguafood Oct 14, 2013 11:05 AM

                                                                                                                                                                                                                                                                                                                    I love those parson's noses. I tend to eat those first or pick them off before anyone can see me....

                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                      gingershelley Oct 14, 2013 12:31 PM

                                                                                                                                                                                                                                                                                                                      Parsons nose? Please explain where on the chicken thigh this is... love the expression - never heard that before!

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                                        mariacarmen Oct 14, 2013 12:38 PM

                                                                                                                                                                                                                                                                                                                        it's the tail - also known as the pope's nose, that fatty crispy-skinned bit. mmmmm....

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          linguafood Oct 14, 2013 12:54 PM

                                                                                                                                                                                                                                                                                                                          No, the pope's nose is the tail. The parson's nose is a little noblet on the thigh.

                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                            mariacarmen Oct 14, 2013 01:32 PM

                                                                                                                                                                                                                                                                                                                            what? noblet?? where?? i googled, it said parson's nose was the same as the pope's.... is it the extra skin?

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                              linguafood Oct 14, 2013 01:34 PM

                                                                                                                                                                                                                                                                                                                              OK, honestly I have no clue what it's called, but it's a noblet of meat that kinda sticks out from the thigh. I don't even know if it has an official name.

                                                                                                                                                                                                                                                                                                                              But it's like bigotry -- you know it when you see it '-D

                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                biondanonima Oct 14, 2013 01:52 PM

                                                                                                                                                                                                                                                                                                                                I think lingua is referring to the bit you see in the photo below - the thigh on the right has it, but the thigh on the left doesn't.

                                                                                                                                                                                                                                                                                                                                1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                  linguafood Oct 14, 2013 03:40 PM

                                                                                                                                                                                                                                                                                                                                  Zackly. Those are lovely little noblets of chickeny goodness.

                                                                                                                                                                                                                                                                                                                                  1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                    gingershelley Oct 14, 2013 06:19 PM

                                                                                                                                                                                                                                                                                                                                    But then, is that the parson or the pope? And is there 'another bit' that would be the other?

                                                                                                                                                                                                                                                                                                                                    Just askin'.... now this is dinner table conversation at my house for sure. Must make a note to bring up next time I serve chicken thighs to guests:)

                                                                                                                                                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                                                                                                                                                    steve h. Oct 14, 2013 02:11 PM

                                                                                                                                                                                                                                                                                                                                    Ah, the pope's nose/parson's nose and so on.

                                                                                                                                                                                                                                                                                                                                    The butt end of a duck has this nub that cooks like to break off and pop into their mouths. It's a tiny, finger-nail sized juicy nugget of goodness.

                                                                                                                                                                                                                                                                                                                                    The cool thing is that when you field strip your basic M1 duck, there are similar nuggets of goodness near the thighs and on the oft-overlooked reverse side of said duck.

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                      buttertart Oct 14, 2013 04:46 PM

                                                                                                                                                                                                                                                                                                                                      Is there a word for it in Churman?

                                                                                                                                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                                                                                                                                        linguafood Oct 14, 2013 06:03 PM

                                                                                                                                                                                                                                                                                                                                        Keine Ahnung. We don't do the thigh thing, it's usually a whole leg, so..... um, I wouldn't know where that noblet would be.

                                                                                                                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                      gingershelley Oct 14, 2013 01:50 PM

                                                                                                                                                                                                                                                                                                                                      Dilemmas, dilemma; I think I might prefer a parson to a pope, so whatever bit it is... I think I will think 'parson' when I find crispy bits sticking out of my chix thighs:)

                                                                                                                                                                                                                                                                                                                                    3. re: linguafood
                                                                                                                                                                                                                                                                                                                                      Harters Oct 14, 2013 02:20 PM

                                                                                                                                                                                                                                                                                                                                      In the UK, the parson's nose is the tail bit. Never heard of the pope's nose.

                                                                                                                                                                                                                                                                                                                                      Presumably its origin is some inter-religion derofatory remark - with it being close to the chicken's arse?

                                                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                                                        mariacarmen Oct 14, 2013 02:36 PM

                                                                                                                                                                                                                                                                                                                                        here are two pics, one i googled pope's nose (the first), the second parson's nose. they both appear to be the tail end. they are both making me hungry! i always thought they were just referring to the shape - an old man's nose?

                                                                                                                                                                                                                                                                                                                                        that bit biondanonima posted a picture of - i'm sure i've eaten it - i'm known for sucking the very marrow out of chicken bones, even - but never noticed it as "a thing"....

                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                          alliegator Oct 14, 2013 03:42 PM

                                                                                                                                                                                                                                                                                                                                          Thank goodness it has a name of any kind! I always called it the ass chunk.

                                                                                                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                                                                                                            linguafood Oct 14, 2013 03:59 PM

                                                                                                                                                                                                                                                                                                                                            Nose splort.

                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                              gingershelley Oct 14, 2013 06:26 PM

                                                                                                                                                                                                                                                                                                                                              Now THIS topic tangent of WFD needs to show up on the CH feed for the week....

                                                                                                                                                                                                                                                                                                                                              'What do you call the bit at the tail of a thigh? Some folks on WFD debate if it is Pope's Nose, Parson's Nose or Ass Chunk? What did you call it in your house?"


                                                                                                                                                                                                                                                                                                                                            2. re: alliegator
                                                                                                                                                                                                                                                                                                                                              fldhkybnva Oct 14, 2013 04:02 PM

                                                                                                                                                                                                                                                                                                                                              It will now be called "ass chunk" in this house!

                                                                                                                                                                                                                                                                                                                                          2. re: Harters
                                                                                                                                                                                                                                                                                                                                            mariacarmen Oct 14, 2013 02:37 PM

                                                                                                                                                                                                                                                                                                                                            aaaand the actual pics.

                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                              gingershelley Oct 14, 2013 06:23 PM

                                                                                                                                                                                                                                                                                                                                              Now that is one finely folded chicken! And a delightfull 'ass-chunk as well.....

                                                                                                                                                                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                                                                                                                                                                              gingershelley Oct 14, 2013 06:22 PM

                                                                                                                                                                                                                                                                                                                                              Makes sense, Harter's - in UK it would be a parson, as you would have those since the reformation, and less inclined to name a tasty bit after the Pope instead.

                                                                                                                                                                                                                                                                                                                                              And your take on it as being near the chicken arse is surely right on - perfect British humor!

                                                                                                                                                                                                                                                                                                                                              I call this one; Brit's vs. EU& across the pond lingo!

                                                                                                                                                                                                                                                                                                                                          3. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                            JungMann Oct 14, 2013 12:55 PM

                                                                                                                                                                                                                                                                                                                                            The worst is when you purchase butchered thighs only to find that the butcher has hacked off the tail because that bit, when fried, is the crunchiest, most addictive bit of the bird. They're basically meat Pringles! You can't eat just one.

                                                                                                                                                                                                                                                                                                                                        2. re: linguafood
                                                                                                                                                                                                                                                                                                                                          buttertart Oct 14, 2013 04:45 PM

                                                                                                                                                                                                                                                                                                                                          Was my dad's fave part too.

                                                                                                                                                                                                                                                                                                                                        3. re: JungMann
                                                                                                                                                                                                                                                                                                                                          mariacarmen Oct 14, 2013 11:32 AM

                                                                                                                                                                                                                                                                                                                                          calamansi sounds like a great addition.

                                                                                                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                                                                                                            ChristinaMason Oct 14, 2013 05:07 PM

                                                                                                                                                                                                                                                                                                                                            Love it.

                                                                                                                                                                                                                                                                                                                                          2. linguafood Oct 14, 2013 11:40 AM

                                                                                                                                                                                                                                                                                                                                            For some reason, I've been having Austrian on my brains lately. Not entirely sure why.... but visions of savory, creamy Kalbsgeschnetzeltes (sliced veal in cream sauce over egg noodles) keep appearing in my mind.

                                                                                                                                                                                                                                                                                                                                            Watching the recent ICA battle "Oktoberfest" didn't help much, either :-D

                                                                                                                                                                                                                                                                                                                                            However, given the current state of, um, internal affairs at casa lingua, something less challenging will be on the menu tonight.

                                                                                                                                                                                                                                                                                                                                            I'm not entirely sure yet what that will be, but a trip to Wegmans and/or TJ's will hopefully inspire me.

                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                              buttertart Oct 14, 2013 04:47 PM

                                                                                                                                                                                                                                                                                                                                              I think of that as Swiss. We have it quite often in the winter, sometimes with venison.

                                                                                                                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                                                                                                                linguafood Oct 14, 2013 06:02 PM

                                                                                                                                                                                                                                                                                                                                                Yes, the famous Zürcher-style. There are plenty of German versions of it, too.

                                                                                                                                                                                                                                                                                                                                                Let's compromise on pan-Germanic geschnetzeltes? :-)

                                                                                                                                                                                                                                                                                                                                            2. mariacarmen Oct 14, 2013 12:18 PM

                                                                                                                                                                                                                                                                                                                                              just catching up with all your delicious posts. my weekend of overeating and drinking (splendidly) is thankfully over and i'm back to veggies for lunch. our first night in Sonoma we stayed in and noshed on duck mousse paté, cheeses, olives, and bread, and lots of Spanish cava, my fave French rosé, and a really good Sauvignon Blanc by local producer Beringer, of all things (i usually prefer New Zealand sauv b's to California ones.) i'll report on at least one spectucular meal we had in Healdsburg, if anyone's interested, later. the cottage we got, however, in the Russian River, was so lovely that next time we hope to go an extra day so we can all cook (i'm lucky to be surrounded by girlfrieds who all cook very well) at least one meal together.

                                                                                                                                                                                                                                                                                                                                              Tonight the BF's doing something with chicken. all i know is it'll probably be good!

                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                linguafood Oct 14, 2013 12:21 PM

                                                                                                                                                                                                                                                                                                                                                Your BF's got a pretty decent track record. If I didn't work from home, I would *love* to return from a long day at the office with dinner just waiting for me....

                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                  GretchenS Oct 14, 2013 01:54 PM

                                                                                                                                                                                                                                                                                                                                                  sounds fantastic, definitely want to hear about the spectacular Healdsburg meal!!!

                                                                                                                                                                                                                                                                                                                                                2. tiffeecanoe Oct 14, 2013 01:42 PM

                                                                                                                                                                                                                                                                                                                                                  Hmmm. Something that requires very little effort. I'm thinking pepper and egg sandwiches. I craved them throughout my entire pregnancy and baby boy is 5 weeks old and the craving hasn't left, lol. I would usually eat them for lunch much to husbands dismay. So I'll be kind and wait and make them for dinner. Pretty sure I'll make up some potato pancakes on the side with the left over mashed potatoes. Quite the combo, but it'll surely be delicious! :)

                                                                                                                                                                                                                                                                                                                                                  1. gingershelley Oct 14, 2013 01:47 PM

                                                                                                                                                                                                                                                                                                                                                    Hi all! You have been cooking up some goodies, from all reports. Managing to keep - sort of - up on your posts with quick skim reading, but not much time to post last few days.

                                                                                                                                                                                                                                                                                                                                                    Had a painting party Saturday to re-paint one wall of my office; had a couple GF's over for "brunch and brushes'... made a nice goat cheese and leek stratta, a fall fruit salad with apples, pears, figs and walnuts with a honey/orange/hazelnut oil dressing, and Gini's apple cake (lot's of tweeking to that recipe - way more apples, less sugar in the cake, and demerra sugar sanding on top - VERY good!).

                                                                                                                                                                                                                                                                                                                                                    Out with a friend in the evening for some very non-French dips, wine and gossip at a local pub.

                                                                                                                                                                                                                                                                                                                                                    Yesterday, up to Leavenworth for the annual traditional Okctoberfest; beer steins, accordian music, and 'wursts were had. A lovely day in the mountains, including a nice walk along Icicle Creek with more dark beers cooled in the icy stream. Awesome time:). Defrosted beef bourgoignon last night from the freezer. that was great too!

                                                                                                                                                                                                                                                                                                                                                    I think tonight will be something with cabbage, pork leg steak, and apples - but I haven't quite decided. Pork defrosting, apples and cabbage from farm stand in Wenatchee on the way back home. Squashes also purchased, but I have to figure out what they are first... from a pile of 'variety squash' with no labels.

                                                                                                                                                                                                                                                                                                                                                    We shall see. More later.

                                                                                                                                                                                                                                                                                                                                                    Happy Columbus Day (not!), now that I read Lingua's link to the Onion article. Happy Bartolomé de le Casas Day!

                                                                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                      steve h. Oct 14, 2013 01:53 PM

                                                                                                                                                                                                                                                                                                                                                      "Brunch and brushes."


                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                        gingershelley Oct 14, 2013 06:29 PM

                                                                                                                                                                                                                                                                                                                                                        Well, my friends know I can cook; I got a couple hours of work out 'em for the spread:). Works nearly every time when it's not high summer. I was pretty happy I got a few snagged with fall kid's soccer and football games, etc. that always mess with day plans this time of year!

                                                                                                                                                                                                                                                                                                                                                        My soft gold Ralph Lauren paint wall looks wonderful behind my desk, and is a good canvas for art, notes, and my new bookcases for my cookbooks. Worth the cost of figs:)

                                                                                                                                                                                                                                                                                                                                                      2. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                        gini Oct 15, 2013 06:47 AM

                                                                                                                                                                                                                                                                                                                                                        I'm glad the apple cake came out well!

                                                                                                                                                                                                                                                                                                                                                        1. re: gini
                                                                                                                                                                                                                                                                                                                                                          gingershelley Oct 15, 2013 07:33 PM

                                                                                                                                                                                                                                                                                                                                                          Gini, it was just LUSCIOUS...... very full of apples. I used 5, and they were non-descript apples from a case I bought from my favorite farmer's market guy, who is hispanic, and - as is the case often at my 'low-rent' (which I love!) farmer's market, he didn't seem to know what the varieties were. Looked like Jonagold and golden delicious, but who knows. Not known to be awesome baking apples... but it was a good 'keeping' cake, and I will make it again. Proly' more tweeks. More fresh ginger in the 'sauté part. Sanding sugar on top stays for texture.

                                                                                                                                                                                                                                                                                                                                                          Very, very good! Thank you!

                                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                            gini Oct 16, 2013 01:21 PM


                                                                                                                                                                                                                                                                                                                                                      3. iowagirl Oct 14, 2013 02:50 PM

                                                                                                                                                                                                                                                                                                                                                        After a long weekend of IP conferencing with not so good food, and a long day of playing catch up at work, tonight will be an easy no fuss dinner, thanks to TJ's. Black bean soup simmered with a couple of habaneros, chimichurri rice added to the soup and corn bread, all courtesy of TJ's. I will make a salad though. And all of that helps further operation clean out the pantry!

                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                        1. re: iowagirl
                                                                                                                                                                                                                                                                                                                                                          gingershelley Oct 14, 2013 06:35 PM

                                                                                                                                                                                                                                                                                                                                                          Sounds really good - black bean soup is a great idea. Must make some soon:) - with a habanero added, like you did. YUM.

                                                                                                                                                                                                                                                                                                                                                          I want your dinner now, not what I planned. Damn this thread:)

                                                                                                                                                                                                                                                                                                                                                        2. f
                                                                                                                                                                                                                                                                                                                                                          foodieX2 Oct 14, 2013 03:08 PM

                                                                                                                                                                                                                                                                                                                                                          Hey Fldhkybnva- you were the number one poster last week!

                                                                                                                                                                                                                                                                                                                                                          C Oliver, Lingua and Linda W you are not too far behind!

                                                                                                                                                                                                                                                                                                                                                          Gotta love the things you can find on the web. It even pointed me to a thread I missed that go me thinking about WFD-Pho!


                                                                                                                                                                                                                                                                                                                                                          Top authors during last week:

                                                                                                                                                                                                                                                                                                                                                          Name Posts
                                                                                                                                                                                                                                                                                                                                                          fldhkybnva 329
                                                                                                                                                                                                                                                                                                                                                          c oliver 270
                                                                                                                                                                                                                                                                                                                                                          HillJ 176
                                                                                                                                                                                                                                                                                                                                                          Monica 133
                                                                                                                                                                                                                                                                                                                                                          coll 126
                                                                                                                                                                                                                                                                                                                                                          LindaWhit 120
                                                                                                                                                                                                                                                                                                                                                          ipsedixit 118
                                                                                                                                                                                                                                                                                                                                                          Chemicalkinetics 115
                                                                                                                                                                                                                                                                                                                                                          Veggo 113

                                                                                                                                                                                                                                                                                                                                                          30 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 14, 2013 03:12 PM

                                                                                                                                                                                                                                                                                                                                                            This is always so embarrassing to me :) I've had this information shared with me several times over the past year, and while there is some selection bias since I'm only aware when someone presents my award, perhaps I should get a life?

                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                              foodieX2 Oct 14, 2013 03:15 PM

                                                                                                                                                                                                                                                                                                                                                              No I love it! You do have a life and a passionate one at that. Your threads inspire me.

                                                                                                                                                                                                                                                                                                                                                              I was just giggling that there is a website that tracks activity on other websites! Maybe I need to get out more? LOL!

                                                                                                                                                                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Oct 14, 2013 03:27 PM

                                                                                                                                                                                                                                                                                                                                                                Aww, thanks. When I first learned about it, I was fascinated too, in fact I still am lol. Let's be real, I totally have a screenshot image saved of the first time someone pointed it out to me. I felt legit as a food-obsessed freak.

                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                  gingershelley Oct 14, 2013 06:40 PM

                                                                                                                                                                                                                                                                                                                                                                  Welcome to the club to which you were allready a member..... it's just embarassing - or, illuninating - to realize that all the world can find out you are a 'secret' (not!) member of CH.

                                                                                                                                                                                                                                                                                                                                                                  The Knights of Columbus, this is NOT!

                                                                                                                                                                                                                                                                                                                                                                2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                  alliegator Oct 14, 2013 03:34 PM

                                                                                                                                                                                                                                                                                                                                                                  I had no idea there was such a thing. Ahhhh... the too much information age ;)

                                                                                                                                                                                                                                                                                                                                                              2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                mariacarmen Oct 14, 2013 03:19 PM

                                                                                                                                                                                                                                                                                                                                                                wow!! that's so interesting!
                                                                                                                                                                                                                                                                                                                                                                i know i'd fallen off quite a bit since they changed the format a few months ago....tho i have no idea if i was even in the top 50.

                                                                                                                                                                                                                                                                                                                                                                i now feel personally responsible for bringing up the numbers for the San Francisco/Bay Area board!

                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                  gingershelley Oct 14, 2013 06:43 PM

                                                                                                                                                                                                                                                                                                                                                                  I am not sure that is the approach to feel, MC. I think it is important to be reading information about the increasing reach of advertiser's and trackers-of-app-use-info (I don't know a term for that).... the new age of 'knowing about you' is upon us, and it behooves everyone to figure out where, and how, you should hide your stuff and be known.

                                                                                                                                                                                                                                                                                                                                                                  What I make for dinner is so far being widely tracked by VacuVita, since I visited their website to check it out.... now, daily, they appear in my CH website, and on FB. Like I can afford a VacuVita.

                                                                                                                                                                                                                                                                                                                                                                  Hey - VacuVita! If your listening - you can send me one for product testing!!!!!!!! :)

                                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                    mariacarmen Oct 14, 2013 06:55 PM

                                                                                                                                                                                                                                                                                                                                                                    i was only kidding, really. i'm really not too worried about the reach of advertisers since i don't click on things that are advertised to me, at all. i've noticed, of course, no matter what i talk about on here or on other sites soon shows up in the margins of my computer, thinking i must want to buy it. I just ignore it. i'm not concerned about hiding myself.

                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                      LindaWhit Oct 14, 2013 07:43 PM

                                                                                                                                                                                                                                                                                                                                                                      " i've noticed, of course, no matter what i talk about on here or on other sites soon shows up in the margins of my computer, thinking i must want to buy it."

                                                                                                                                                                                                                                                                                                                                                                      That's what online advertising is all about. Information is scraped from what you write and picked up from cookies for pages you've visited and ads are served back to you partially based on that data.

                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                        gingershelley Oct 15, 2013 07:36 PM

                                                                                                                                                                                                                                                                                                                                                                        Yes, yes. That and more.... Minority Report here we come. I feel my retina's being read as I type.

                                                                                                                                                                                                                                                                                                                                                                        But I still go where I want, and 'like' what I like - so there crazy Silicon Valley - I only buy what IIIIIIIIIIIIII want - not what YOU want! Hah:)!

                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                          mariacarmen Oct 16, 2013 01:03 AM

                                                                                                                                                                                                                                                                                                                                                                          yes of course. which is why i don't click on them. ever.

                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Oct 16, 2013 08:29 AM

                                                                                                                                                                                                                                                                                                                                                                            Ditto that. It's part of what my company does (targeted online ads) and I myself use AdBlock. :-)

                                                                                                                                                                                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Oct 15, 2013 03:23 AM

                                                                                                                                                                                                                                                                                                                                                                          I feel watched, probably because I am. I went to amazon to order cat food yesterday and the completely unrelated Badia complete seasoning appeared at the bottom as a recommendation. Oh really? The Internet stalkers must have clued into my Badia habit, but don't forget the crying hungry kitten, let's hit her up at once :)

                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                            gingershelley Oct 15, 2013 07:34 PM

                                                                                                                                                                                                                                                                                                                                                                            And that's how it goes these days... creepy.....

                                                                                                                                                                                                                                                                                                                                                                    2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                      Berheenia Oct 14, 2013 03:24 PM

                                                                                                                                                                                                                                                                                                                                                                      Oddly I'm relieved I'm not on the list. Maybe I do have a life after retiring! I'm happy being a high number liker though. :)

                                                                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Oct 14, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                                                                                        I'm going to go with this and blame my job. What else would I want to do while at work, definitely not work. In my retirement years, I may be demoted.

                                                                                                                                                                                                                                                                                                                                                                      2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                        linguafood Oct 14, 2013 03:39 PM

                                                                                                                                                                                                                                                                                                                                                                        Good lord. No wonder I'm behind with work.

                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                          gingershelley Oct 14, 2013 06:44 PM

                                                                                                                                                                                                                                                                                                                                                                          +1, Lingua, and I don't even register. I am turning into a lurker.

                                                                                                                                                                                                                                                                                                                                                                        2. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                          Fowler Oct 14, 2013 03:46 PM

                                                                                                                                                                                                                                                                                                                                                                          I am very, very thankful I did not appear on that list. If I had been on the list, I can just hear my SO now..."FOWLER! What is this all about?!?! You told me you were hard at work last week and now I see how you were just fooling around on the internet all day long?!?!"

                                                                                                                                                                                                                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Oct 14, 2013 04:02 PM

                                                                                                                                                                                                                                                                                                                                                                            SO knows, and oft points out, that I'm a nut job though my Chow activity reflects a general obsession with all things searchable and commentable. I receive multiple emails a week from friends and family - "can you Google this, I know you'll be able to find the answer." Even if I can't, I can never resist the allure of the Internet to further enlighten me, so the challenge is always welcome.

                                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                              Fowler Oct 14, 2013 04:18 PM

                                                                                                                                                                                                                                                                                                                                                                              Keep in mind that one of the reasons why friends and family ask you a number of questions is because you are a Doctor and are highly intelligent. People just ask me about subjects such as beer and football because they realize that is the extent of my knowledge.

                                                                                                                                                                                                                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                alliegator Oct 14, 2013 04:22 PM

                                                                                                                                                                                                                                                                                                                                                                                Hey, now that's knowledge. People ask me if their bracelet goes with their outfit.
                                                                                                                                                                                                                                                                                                                                                                                FH, I learn so much from your posts! Keep it up :)

                                                                                                                                                                                                                                                                                                                                                                                1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Oct 15, 2013 03:26 AM

                                                                                                                                                                                                                                                                                                                                                                                  Haha, the medical questions are the worst! My first thought is always "uh oh" :) "Fldhkybnva, I was just wondering why my left 3rd toe turns blue-orange-green every other new moon, but then sometimes it's the 2nd toe and my foreheads twitches whenever it does it." Whaaaa??? :)

                                                                                                                                                                                                                                                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  gingershelley Oct 14, 2013 06:47 PM

                                                                                                                                                                                                                                                                                                                                                                                  Don't feel bad' when I have dinner with certain people I love - like my dad and SM, or a few foodie friends, and say something like 'last week on WFD", or 'on What are baking now" thread" so and so said this" - they look at my like I am insane, and I have imaginary voices in my head.... really?

                                                                                                                                                                                                                                                                                                                                                                                  If I hung out with online-gamers or something else that is 'someones' passion, wouldn't they have the same list of virtual friends these days? It's a changing and wild world.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                    Fowler Oct 14, 2013 08:42 PM

                                                                                                                                                                                                                                                                                                                                                                                    "If I hung out with online-gamers or something else that is 'someones' passion, wouldn't they have the same list of virtual friends these days?"

                                                                                                                                                                                                                                                                                                                                                                                    Ginger, I am literally doubled over laughing. You just described half of the guys that lived in my college dorm. And they would scratch their heads and ask me why they did not have girlfriends.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: Fowler
                                                                                                                                                                                                                                                                                                                                                                                      gingershelley Oct 15, 2013 07:41 PM

                                                                                                                                                                                                                                                                                                                                                                                      Fowler, yes. I know, it is crazy - who DOESN'T have some group they blog, or meetup, or community-site', instagram, Tumblr with every day, etc? these days?

                                                                                                                                                                                                                                                                                                                                                                                      It's all good, but a quickly changing world, which noticing that, is a good thing, and to pay attention to 'creep" of it, and how it affects things, and becomes the 'new normal' is just as important as my focusing on WFD!

                                                                                                                                                                                                                                                                                                                                                                                      BTW, I need to go cook WFD! - I love you peeps!

                                                                                                                                                                                                                                                                                                                                                                                    2. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Oct 15, 2013 03:30 AM

                                                                                                                                                                                                                                                                                                                                                                                      I hope they are used to the chow references, chow is a person to me :)

                                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                        gingershelley Oct 15, 2013 07:38 PM

                                                                                                                                                                                                                                                                                                                                                                                        Or, at least, it is a 'virtual community' that we are all close too, and passionate about. That is for me, for sure:)

                                                                                                                                                                                                                                                                                                                                                                                3. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                  buttertart Oct 14, 2013 04:49 PM

                                                                                                                                                                                                                                                                                                                                                                                  I used to be no. 1 or in the top 5 for ages, when I had a job that required minimal actual work. Sigh

                                                                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                    gingershelley Oct 14, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                                                                                                    I had no idea there was such a thing.. wow.... it's like we are all naked or something, or wearing a Gaga meat dress that counts our posts (or not).


                                                                                                                                                                                                                                                                                                                                                                                  2. Berheenia Oct 14, 2013 03:19 PM

                                                                                                                                                                                                                                                                                                                                                                                    Rooted in the freezer for some red glop. Turns out to be meatballs made with the last of the meatball mix from our favorite Italian meat store in greater Boston. This is especially a happy discovery as we made a huge pan of meatballs for a gathering on Sunday and never had a single bite. The group inhaled every one while we were still slicing buns for meatball sliders. I think the only spaghetti I have is an open box of Barilla. Will I go to hell if I use it? Wait! I found some Pastene. I don't want to mess with the Boston sports karma after yesterdays spectacular hail Mary wins.

                                                                                                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                                      linguafood Oct 14, 2013 03:38 PM

                                                                                                                                                                                                                                                                                                                                                                                      Lovely dinner! As for the pasta -- use it, I say. I found an open box of Barilla spaghetti, and I will eventually use them. It's been bought already, no point in throwing it out.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                                        gingershelley Oct 14, 2013 06:54 PM

                                                                                                                                                                                                                                                                                                                                                                                        It's OK to use Barilla - just don't buy anymore. You 'vote' with your dollars. Not with dollars allready spent. - IMHO about it... I will use my Barilla I have (I love it, sigh), but won't purchase anymore.

                                                                                                                                                                                                                                                                                                                                                                                      2. linguafood Oct 14, 2013 03:56 PM

                                                                                                                                                                                                                                                                                                                                                                                        Austrian it is. I just couldn't help myself: Kalbsgeschnetzeltes with broa