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What's for Dinner #259 - the I'm Sick of Turkey By Now Edition [through December 7, 2013]

LindaWhit Dec 1, 2013 10:23 AM

I'm almost there. Still working on a few repurposing meals. Have made turkey-noodle soup; have made turkey salad. I don't want to make turkey tetrazzini, curried turkey anything, turkey and pasta anything. Was debating making a couple of turkey pot pies with a biscuit topping; that's still in the running for tonight.

But I also thought about the possibility of making turkey egg rolls. I have CSA cabbage to use up, could shred a carrot and some of the turkey, maybe some finely minced celery and grated fresh ginger. Not sure what else could go into the filling - finely chopped water chestnuts? I wouldn't fry the egg rolls, but was thinking about baking them.

Anyone ever try that?

  1. f
    foodieX2 Dec 1, 2013 10:51 AM

    I have never done that but sounds like it has potential, especially with ginger! Most creative leftover idea I have seen this T-day. While I am partial to potpie I might have to try this idea. Please report back!

    3 Replies
    1. re: foodieX2
      roxlet Dec 1, 2013 02:06 PM

      I saw a turkey biryani on the NY Times web site. That sounded good to me!

      1. re: roxlet
        MAH Dec 1, 2013 03:27 PM

        saw that. It looks interesting and has my interest. I only have breast meat to use up though, dark would be better for biryani. Maybe a version of spicy Tom kha gai with turkey using my turkey stock.

        1. re: roxlet
          mchametzky Dec 5, 2013 01:13 PM

          This is somewhat along the lines of a biryani,albeit from a diferent culture.
          Last Friday,I bought 2 jars of freshly shucked oysters, (reasonably fresh, at least-the jar said they had been opened the previous day)and I made a turkey-smoked sausage-oyster jambalaya.I was able to use up almost all of our left over turkey in the jambalaya (3 or 4 pounds, I would estimate).

          As a former New Orleanian, I recall that most jambalayas use chicken, seafood, and/or sausage, but, to me, it's really the seasoning that counts. Anyway,I don't that substituting turkey for the chicken broke any rules.

          FWIW, my 16 year old son (and his pal) ate several large bowls each (my wife and I had more modest amounts, but it turned out very well. I had had my doubts about how they'd react to something other than pizza, hamburgers, or tacos.

          In case anyone is interested, I first cubed the left over turkey, peeled and de-veined the shrimp while sauteeing the onion, turkey, and andouille together. When all that had been mixed into the beans and rice, and sufficiently reduced, I added the raw shrimp and (also raw) oysters, until the shrimp were pink and nearly bursting.

          The only thing I would do differently (and I will make it again, even without turkey) is hold the oysters back even longer to prevent them from shrinking.

          Anyway, it's a fairly easy and satisfying way to use up lots of left over turkey.

      2. f
        foodieX2 Dec 1, 2013 10:54 AM

        My T-day is just beginning. I have a 13lb heritage, free range bird in a low and slow and oven. The bacon has been crisped for the brussel sprouts, chestnut stuffing is ready to go in the oven when the turkey comes out. Potatoes have been scrubbed and will go on the stove top when the turkey comes out for its rest. My tummy is grumbling!

        Now I just have to decant the wine…

        14 Replies
        1. re: foodieX2
          rjbh20 Dec 1, 2013 01:40 PM

          What breed is your bird?

          1. re: rjbh20
            foodieX2 Dec 1, 2013 02:59 PM

            I believe it was a bourbon red

            1. re: foodieX2
              rjbh20 Dec 1, 2013 03:05 PM

              Those are good. Tough to pony up that much for a bird when every supermarket uses them as a loss leader, but absolutely worth it in terms of flavor and texture. Good for you for supporting the heritage food scene -- much more sensible that the organic scam.

          2. re: foodieX2
            fldhkybnva Dec 1, 2013 01:44 PM

            I decided on an heirloom crossbred bird this year I think next year I'll finally try the full-on heritage

            1. re: foodieX2
              foodieX2 Dec 1, 2013 03:27 PM

              Photos! Slow roasted turkey,bacon braised sprouts, chestnut stuffing, mashed taters and our friends brought creamed spinach. Forgot to take pics of the apple pie!

              1. re: foodieX2
                steve h. Dec 1, 2013 03:29 PM


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

                  Double "Nice!"

                2. re: foodieX2
                  foodieX2 Dec 1, 2013 03:31 PM

                  Weird the stuffing photo won't loads. Oh well, it was good!

                  1. re: foodieX2
                    breadchick Dec 1, 2013 04:30 PM

                    Picture perfect bird! Everything looks so good.

                    So, are we all invited next year?

                    1. re: breadchick
                      foodieX2 Dec 1, 2013 04:47 PM

                      of course!

                    2. re: foodieX2
                      GretchenS Dec 1, 2013 04:42 PM


                      1. re: foodieX2
                        mariacarmen Dec 2, 2013 05:13 PM

                        really superb bird! i'm embarrassed now to post a pic of mine, but I will, later, when I get home - I think it's only fair to show my not-so-pretties too!

                        1. re: mariacarmen
                          foodieX2 Dec 2, 2013 05:16 PM

                          Pshaw, I bet it's gorgeous (in other words they all look good to me!)

                        2. re: foodieX2
                          gingershelley Dec 3, 2013 01:47 PM

                          Beautiful birdie!

                      2. linguafood Dec 1, 2013 10:56 AM

                        Ha! Speak for yerself. The dwellers at casa lingua are *very* much looking forward to their first turkey dish of the year, since we never had any on thxgiving.

                        Honey-brined turkey breast with gravy, roasted cauli & a simple salad of CSA greens in mustard vinaigrette.

                        I can almost smell the turkey roasting :-D

                        3 Replies
                        1. re: linguafood
                          Berheenia Dec 1, 2013 11:05 AM

                          Sounds fabulous. mmmm. I can almost smell it too.

                          1. re: linguafood
                            LindaWhit Dec 1, 2013 01:53 PM

                            Enjoy your first turkey birdie of the season. :-)

                            1. re: LindaWhit
                              linguafood Dec 1, 2013 02:04 PM

                              I'm really excited.

                              Especially after learning, much to my disappointment, that the local Wegmans *completely* sold out of fresh turkeys, so -- no abundance of livers, hearts & necks on the shelves for dirt cheap.... that was my lunch for about a week after thanksgiving last year. Wah.

                              But the breast is already 'de-brined' and drying in the fridge right now. I'll definitely smoosh some herbed butter under the skin, and then... let it roast, let it roast, let it roast. Woot!

                          2. Njchicaa Dec 1, 2013 10:56 AM

                            I've never tried either making or baking egg rolls but turkey egg rolls sounds good to me!

                            As I posted on the other thread this morning, it is pasta pomodoro from the Carmine's cookbook, salad, and homemade ciabatta for dinner tonight here. It is just the 2 of us today which is a nice change from our usual Sunday craziness. I am drinking some of the leftover mulled cider sangria from Friday (hey, it isn't going to drink itself and it doesn't last for long) and putting out the Christmas decorations.

                            I also plan to make a pear tart with almond pastry cream from the Bouchon Bakery cookbook. The recipe is for a plum tart but I have a gazillion pears in the fridge from the organic produce delivery so that's what I am going to use.

                            1. fldhkybnva Dec 1, 2013 10:57 AM

                              The egg rolls sound great. It look like they'd bake up well userealbutter.com/2013/05/19/baked-egg-rolls-recipe/ or perhaps you could steam

                              1 Reply
                              1. re: fldhkybnva
                                LindaWhit Dec 1, 2013 02:07 PM

                                Ooh - lots of good ideas in her blog recipe - garlic (of course, how could I forget?) and mushrooms and green onions

                                And I don't have spring roll wrappers as she does - I have egg roll wrappers, which are definitely thicker.

                                And I *do* have some peanut oil. Hmm....if they go into a deep enough pot, I might be able to do this. Just have to see if I have a thermometer so I can get the oil to the right temperature.

                              2. rabaja Dec 1, 2013 10:58 AM

                                I like your egg roll idea. My mom made Vietnamese egg rolls when we were growing up (often requested for our birthday dinners) and would you a combo of cabbage, carrot, wood ear mushrooms, garlic, ginger and those thin rice or mung bean noodles.
                                We started baking them when we got older and more health conscious. I loved them.
                                With a lettuce leaf, fresh herbs and more pickled veg if you like, they were delicious. Especially with a little nuoc cham dipping sauce.

                                4 Replies
                                1. re: rabaja
                                  Gio Dec 1, 2013 01:57 PM

                                  That sounds wonderful, Rabaja. I've save it. Thank you very much.
                                  Lurker, Gio

                                  1. re: rabaja
                                    LindaWhit Dec 1, 2013 02:09 PM

                                    rabaja, does baking them give them the same overall crispy brown exterior? I'm thinking no, but figured I'd ask since you've done the baked version.

                                    1. re: LindaWhit
                                      rabaja Dec 1, 2013 03:58 PM

                                      They get crispy and brown yes, not quite as delectable as the fried version.
                                      I keep her recipe for these in my short pile so I will go have a look-see and let you know if there are any pointers.
                                      She may have brushed them with something (beaten egg white/wash?) to get the golden color.

                                      1. re: rabaja
                                        LindaWhit Dec 1, 2013 04:47 PM

                                        Yup, exactly right (I'm having a couple right now). I'll review what I did below in a little bit. :-)

                                  2. Berheenia Dec 1, 2013 11:03 AM

                                    Today is the first Sunday in Advent so if you have an Advent Calendar, hope yours is the kind with 24 pieces of chocolate.
                                    I miss buying them at Trader Joe's.
                                    I made a kielbasi and longhorn cheddar jack strata for coffee hour after church so that was lunch. Home in time for the game.
                                    WFD- back by popular demand, more meatballs and spaghetti.

                                    8 Replies
                                    1. re: Berheenia
                                      foodieX2 Dec 1, 2013 11:24 AM

                                      We love our advent calendars in this house! I send those chocolate ones to all the nieces and nephews every year.

                                      My sister gave me a handmade felt one with little pockets when our son was born. Each year I fill it was special chocolates, treats and coupons. This year is has his favorite-dark chocolate salted caramels and lindsor white chocolate truffles. The coupons give him a day off from chores, dinner and movie of his choice, stay up late on school night and christmas cookie bake-off with a friend. He gets to open this calendar after dinner each day.

                                      In addition I give him a Lego advent calendar for him to keep in his room that he opens every morning. One way to get him out of bed!

                                      1. re: foodieX2
                                        rabaja Dec 1, 2013 11:32 AM

                                        Such cute ideas!
                                        We have some vintage advent calendars,but won't bring them out until next year when our son can enjoy them too.
                                        I've been eyeing some fabric ones to put in his room now, though. Love what you filled yours with.

                                        1. re: foodieX2
                                          mebby Dec 1, 2013 01:11 PM

                                          Love your advent calendar treats! And we're huge Lego advent calendar fans -- but we have to get both the regular and Star Wars versions (card-carrying geeks).

                                          1. re: foodieX2
                                            roxlet Dec 1, 2013 02:08 PM

                                            I remember those Lego advent calendars! So cute. My son used to also have a little tree with sports ornaments in his room. Now I'm going to start to cry!

                                            1. re: foodieX2
                                              gingershelley Dec 3, 2013 02:14 PM

                                              That is so precious, foodiex2; growing up, we had an advent calendar - made of felt - that my mom made... I remember taking turns with my sister pulling each item out of the little pockets on the bottom. Very much like you do, she had some days, be a tiny ornament for a little tree on a sideboard, sometimes it was a candy treat, and sometimes it was something most special, like a daddy-daughter date, or baking time with mom. Best memories!

                                            2. re: Berheenia
                                              fldhkybnva Dec 1, 2013 12:39 PM

                                              Advent! I loved the Advent Calendar as a kid, but my family hasn't had one in a few years. I think I should change that and bring it back.

                                              1. re: fldhkybnva
                                                foodieX2 Dec 1, 2013 12:43 PM

                                                Do it!

                                              2. re: Berheenia
                                                Gio Dec 1, 2013 02:03 PM

                                                And that's precisely why we're having a roast pork tenderloin from All About Braising, the COTM for Dec., instead of yet more L/O turkey. Enough already!

                                                What a game it was!

                                              3. rabaja Dec 1, 2013 11:12 AM

                                                We are finally roasting our turkey today. The task was too much for me to face yesterday, but today is the day! Plus, we will have great leftovers all week. -which is a good thing as we both will be burning the candle at both ends starting tomorrow and through the 16th, when we get to get on a plane and head east/escape reality for a week.

                                                As soon as the babe lets me put him down I'm going to go roast sweet potatoes, finish my stuffing, prep the pancetta and sprouts and get our 13 pound bird in the oven. Debating on the low and slow...read so many good things about it here.

                                                Last night we grabbed two crabs, threw together an arugula, escarole and fennel salad and warmed up a thin-crust marguerite pizza from a place two towns over. With some wine, it was heaven after a crazy day running errands and trying to find new tax deductions.
                                                We decided a Vitamix was the right choice, candy apple red. Not just for work purposes, but also to make baby food. Solids, here we come!
                                                Now I just need to find a place for this beast to sit.

                                                5 Replies
                                                1. re: rabaja
                                                  fldhkybnva Dec 1, 2013 12:40 PM

                                                  Low and slow, go for it! I'm glad to hear you like the Vitamix. They were showcasing it in Whole Foods last week and I've always overlooked it but that day spent time getting to know it better and it seems really useful. I don't think I'd use it much however my mom has end-stage multiple sclerosis and is now on a soft-food diet. As a Chowhound herself, she's having a tough time with it but the Vitamix seems like an easy way to make delicious meals that would work for her.

                                                  1. re: rabaja
                                                    rabaja Dec 2, 2013 07:07 AM

                                                    I don't know what happened, but my turkey went from 142F in the thigh, to 160F pretty darn fast. And that point the breast gave me a 200F reading. Eep.
                                                    It looked great, and the skin and crispy bits were delicious to snack on, but the white meat had that seperated, cut wood like quality. Once cold you could chew on it for hours.
                                                    I started this dinner with high hopes. Lots of sides, early dinner plans followed by sandwiches later if we wanted.
                                                    In the end we ditched the gravy (i will make that today, saved the good stuff) prep, and ate at 9pm after fighting with an exhausted five month old.
                                                    I'm blaming him, btw. It's totally the shorties fault.

                                                    1. re: rabaja
                                                      LindaWhit Dec 2, 2013 09:37 AM

                                                      Awww, sorry the white meat was so overcooked. It *does* look good in your picture!

                                                      Poor Shortie. Maybe he's teething - you could give him some of the white meat to gum. ;-)

                                                    2. re: rabaja
                                                      rabaja Dec 2, 2013 07:10 AM

                                                      It looks moist, doesn't it?

                                                      1. re: rabaja
                                                        roxlet Dec 2, 2013 10:46 AM

                                                        Weirdly, my turkey's white meat was perfect and moist, while the dark meat was dry! How does THAT happen?

                                                    3. MidwesternerTT Dec 1, 2013 11:19 AM

                                                      Linda - If you haven't made your egg rolls yet, consider a slightly different direction - baked turkey chimichangas. Since we're hot-pepper-wimps I omit the adobo sauce, substitute salsa instead, but basically use this recipe http://www.foodnetwork.com/recipes/ra...

                                                      Our repurposed lunch was from leftovers generously sent home with us by our Thanksgiving hostess. The ground meat stuffing -- not either of our family's tradition, but we respect that it is her's -- made fine meat patties with the addition of ketchup & mustard to the mixture before frying. The roasted squash/carrot/ (too much) garlic mixture got mashed and reheated with brown sugar & butter.

                                                      We still have a small amount of turkey, mashed potatoes and gravy which will become hot turkey open-faced sandwiches tonight.

                                                      1 Reply
                                                      1. re: MidwesternerTT
                                                        LindaWhit Dec 1, 2013 02:14 PM

                                                        Hmmm, I have all of the ingredients, but I'm not in the mood for them. But thanks for the idea - would be easy enough to do with chicken as well.

                                                        And I *love* your re-purposed lunch - well done!

                                                      2. Cherylptw Dec 1, 2013 11:41 AM

                                                        I like the idea of eggrolls; I think scallions or thinly sliced onions need to be here. About a month ago, I made potstickers with cabbage, celery, carrot, scallions, mushrooms, sesame oil, soy sauce and venison. They were really good and I have some in the freezer for what I call "hard times" which means when I don't want to cook. In fact, they may be pulled out sometime this week. Eggrolls pretty much can be made with similar ingredients. Good call!

                                                        Well, I'm not tired of turkey because we didn't cook one, although there was one where we had turkey day dinner. I ate a small piece there and brought home enough to make a sandwich, which is still in the fridge. DF (fiancé) didn't eat any and didn't want any; he's of the thought that turkey only needs to make an appearance once a year and not eaten more than twice. We do not agree. I have a turkey still in the freezer from last year and it will be cooked on the grill sometime next month.

                                                        So, last night we went out to the movies and stopped to eat first at...drum roll...Golden Corral! I know, it's not chow worthy but it was comfort food. We have leftover bbq ribs from turkey day so they'll be finished up tonight. We also have mixed greens with pigtails and potato salad so those will be sides. Tomorrow, it's back to the stove.

                                                        3 Replies
                                                        1. re: Cherylptw
                                                          JerryMe Dec 1, 2013 02:36 PM

                                                          Cheryl - Turkey can be done in so many ways, please forge ahead. DF will come around once it's grilled.

                                                          Golden Corral can be good - it's been on our rotation before. The nearest Golden has been replaced by a "Best" Chinese Buffet that SO wants to try for their five cent beers. . . .Ain't gonna happen anytime soon.

                                                          1. re: JerryMe
                                                            fldhkybnva Dec 1, 2013 02:42 PM

                                                            My parents would never let us go to Golden Corral, but my friends' parents took my friends all the time so I'd tag along. I'd just sit there eating those giant rolls.

                                                            1. re: JerryMe
                                                              Cherylptw Dec 1, 2013 06:33 PM

                                                              Five cent beers?? That place has got to be packed on a regular basis! I don't drink and DF used to be a regular beer drinker before we met, now he only has a wine cooler once in a while...but as far as the turkey, if I cook one, he will eat off it a couple times before he doesn't want it anymore, which is why I sometimes cut one in half before cooking. I, on the other hand, can eat it every week. Anything one can do with chicken can be done with turkey and I've used it in a lot of applications.

                                                          2. Berheenia Dec 1, 2013 12:10 PM

                                                            Why not? When we had a Colombian family for neighbors they sent us some empanadas they had made with the leftover turkey. Delicious.

                                                            1. s
                                                              Springhaze2 Dec 1, 2013 01:28 PM

                                                              Turkey eggs rolls sound like a great idea. I did a google search and found this recipe for baked egg rolls made with cooked chicken. http://www.tasteofhome.com/recipes/ba.... Using your cabbage, carrot, turkey, fresh ginger and scalions or onions. I think they sound really good!

                                                              I wonder if I can get away with using shredded fresh brussel sprouts instead of cabbage? Has anybody tried subbing sliced brussel sprouts to replace cabbage in a dish. My husband "hates" brussel sprouts, but loves cabbage. I have about 10 ounces of fresh brussel sprouts leftover from what I bought for T-day that I need to use up.

                                                              For tonight, we are NOT having anything turkey. I took some homemade venison meatballs and sauage in a red sauce out of the freezer. Serving with locally made frozen ravolli. Have a Cuban style bread in the bread machine.

                                                              Keeping with the goal of trying to use up T-day leftovers, I did a quick tomato sauce with onions and garlic in the Cuisinart Soup Maker/Blender. Used the extra grape tomatoes, from the appetizer part of Thursday's feast. Used this to extend the sauce on the meatballs and sausage.

                                                              3 Replies
                                                              1. re: Springhaze2
                                                                biondanonima Dec 1, 2013 02:07 PM

                                                                I have used shredded Brussels in place of cabbage in recipes - sometimes it works, sometimes not so much (and I love Brussels sprouts, so it's not a matter of disguising the flavor). I tried them once in an Asian sate' salad type thing and was not a big fan - the flavor was much too assertive. Give it a try, though, and see what you think!

                                                                1. re: biondanonima
                                                                  Springhaze2 Dec 1, 2013 03:13 PM

                                                                  Maybe I'll cut with some regular cabbage and do a mix. I have been thinking of using the Brussels sprouts shredded in a slaw with cabbage as well. Shred up the cabbage and sprouts and use for the egg rolls and some slaw. Just might work.

                                                                2. re: Springhaze2
                                                                  LindaWhit Dec 1, 2013 02:17 PM

                                                                  That was one of the recipes I bookmarked, Springhaze! And shredding Brussels sprouts would absolutely work as well.

                                                                3. p
                                                                  pine time Dec 1, 2013 01:48 PM

                                                                  Turkey egg rolls sound good to me, and may be cousins of my leftover turkey samosas. I added a tiny touch of stuffing to the turkey and served the samosas with some cranberry/orange chutney. Surprisingly good!

                                                                  1. JerryMe Dec 1, 2013 01:55 PM

                                                                    Sorry, Linda - I am SOOO not over turkey yet, but SO is starting to revolt. Dinner is turkey sandwiches on Hawaiian rolls along with the rest of the mashed potatoes and green been casseroles. Luscious cranberry alongside. SO will probably have a green salad with his. I'm happy with all of the carbs!

                                                                    Pecan pie is gone but there's ice cream for dessert.

                                                                    Later in the week will be turkey enchiladas and then turkey soup. Supposed to be wet and cold by Thursday so I think that's going to be soup day.

                                                                    1 Reply
                                                                    1. re: JerryMe
                                                                      JerryMe Dec 7, 2013 03:14 PM

                                                                      DS and his girlfriend invited us over for meatloaf and twice baked potatoes and something else that I forgot, for dinner. SO was hooked as soon as he heard meatloaf (his favorite!). They're 1/4 mile from the start of the Electric Light Parade http://phoenix.gov/parks/elp.html and we walk down with all of their kids. It is a great parade but it'll be cold with a chance of rain - I'm currently at many layers anyway because of the cold and we'll add garbage bags in the mix in case of the rain.

                                                                      Haven't cooked much for dinner since T-Day - we're finishing the turkey noodles soup that I made from the turkey stock tips I got here on CH. Stay warm everyone!

                                                                    2. janetofreno Dec 1, 2013 01:56 PM

                                                                      DH doesn't eat turkey (he's pescatarian) so I'm saving the little bit of leftover turkey I still have left (snuck from my sister's fridge:-) for my lunch sandwich tomorrow. And for our "nice weekend dinner" last night we had a lovely roasted salmon with a cauliflower/potato mash and a salad. Plenty of salmon left, so we had salmon omelets and mimosas for brunch, and tonight is salmon chowder (keeping with our "soup Sunday" theme for football season...). Probably another salad and some interesting looking bread (sort of like a King's bread) that I picked up from the local panaderia to go with it. And DH is regretting that there is no leftover pumpkin pie, so I just might make him one this afternoon!

                                                                      1 Reply
                                                                      1. re: janetofreno
                                                                        grayelf Dec 1, 2013 02:26 PM

                                                                        I bought a can of Bicol Express sauce http://www.amazon.com/Bicol-Express-P... which I did NOT pay $2.99 for. I'm going to use either pork tenderloin or prawns (!) instead of pork belly and do a quick-and-dirty, bastardized version of this Pinoy classic. Wish me luck!

                                                                      2. biondanonima Dec 1, 2013 02:08 PM

                                                                        We're back home and the leftover turkey is still at my mom's house, thank goodness! Mapo tofu is on the menu tonight - I haven't had a good spicy meal in well over a week and I need a fix!

                                                                        1. roxlet Dec 1, 2013 02:11 PM

                                                                          We're not over turkey yet, but that will definitely be in the cards. Tonight we'll be having turkey soup with noodles for dinner. The husband promises a frisee salad to start, and threatens fries for after. Weird dinner combination, for sure.

                                                                          10 Replies
                                                                          1. re: roxlet
                                                                            linguafood Dec 1, 2013 02:19 PM

                                                                            Fries with turkey noodle soup? Hmmmm.

                                                                            Love the sound of the frisée, tho. One of my faves.

                                                                            1. re: linguafood
                                                                              rjbh20 Dec 1, 2013 02:36 PM

                                                                              Fries with anything.

                                                                              1. re: rjbh20
                                                                                linguafood Dec 1, 2013 02:40 PM

                                                                                Eh. They better be fantastic. Of course, knowing your skillz, I am sure they are '-)

                                                                                1. re: rjbh20
                                                                                  mariacarmen Dec 2, 2013 05:21 PM

                                                                                  i'm with you. fries with anything and everything.

                                                                              2. re: roxlet
                                                                                steve h. Dec 1, 2013 02:39 PM

                                                                                That's a bold threat. Let us know if the "weird dinner combination" works.

                                                                                1. re: steve h.
                                                                                  roxlet Dec 1, 2013 04:22 PM

                                                                                  The weird dinner combination didn't happen. The frisee salad was abandoned in favor of, "a salad like you always used to make, Mom." So, that's what I made -- rub the bowl with garlic, toss with olive oil, coarse salt, and then red wine vinegar. Finish with a couple of drops of balsamic. Pepper optional, and up to the individual. And there were no fries tonight.

                                                                                  1. re: roxlet
                                                                                    steve h. Dec 1, 2013 04:50 PM

                                                                                    That's cool. I had a hard time reconciling quality fries: crisp on the outside, creamy on the inside, with the meal. I thought maybe crunchy string fries with herb seasonings in the style of Zuni Cafe could work. But that's for another day.

                                                                                    1. re: steve h.
                                                                                      rjbh20 Dec 1, 2013 05:01 PM

                                                                                      Watch this space -- tomorrow is another day & I have a 20 lb sack of gigantic Russets ready to meet their fate.

                                                                                      1. re: rjbh20
                                                                                        steve h. Dec 1, 2013 05:02 PM

                                                                                        Man on a mission!

                                                                                        1. re: steve h.
                                                                                          roxlet Dec 2, 2013 04:51 AM

                                                                                          Woman on a diet. (sigh)

                                                                              3. steve h. Dec 1, 2013 02:22 PM

                                                                                Deb's answer to turkey fatigue is Marcella Hazan's lasagna.

                                                                                She made the Bolognese sauce yesterday and completed the process today. We'll eat late tonight because it takes quite a bit of time to bake and another measure of time to set. I'll open a Chianti Classico to wash it all down.

                                                                                Marcella would be proud.

                                                                                3 Replies
                                                                                1. re: steve h.
                                                                                  Njchicaa Dec 1, 2013 02:24 PM

                                                                                  That sounds wonderful. Lasagna is total comfort food for me.

                                                                                  1. re: Njchicaa
                                                                                    steve h. Dec 1, 2013 03:10 PM

                                                                                    Me, too. Warms the house, smells great, looks great, tastes great and demands a decent bottle of wine. It's also a stick in the eye to old man winter.

                                                                                    1. re: steve h.
                                                                                      steve h. Dec 1, 2013 06:17 PM

                                                                                      Update: It did taste good.

                                                                                      It takes a bit of time but it is worth the effort.

                                                                                2. m
                                                                                  MAH Dec 1, 2013 03:13 PM

                                                                                  Not quite plagued with turkey fatigue yet. We had a small gathering and roasted not a whole bird, but an 8 lb breast. So leftovers are of a manageable quantity. Tonight I've got turkey green chile enchiladas baking (including a small second pan for lunch). Turkey stock is simmering in the slow cooker. Leftover creamed spinach and the rolls (purchased as a backup if the no knead homemade one flopped) will be repurposed into spinach and gruyere strata.

                                                                                  1. weezieduzzit Dec 1, 2013 03:17 PM

                                                                                    It's the beginning of the man's birthday week so it's his choice for dinners.... tonight will be tacos. Classic ground beef Mom tacos. :) The grass fed ground beef I've been buying is really rich and tasty. I'm thankful for such an easy request since I've had a really busy weekend (which is a great thing when you're self employed!)

                                                                                    4 Replies
                                                                                    1. re: weezieduzzit
                                                                                      fldhkybnva Dec 1, 2013 03:40 PM

                                                                                      Woohoo taco night here too, classic Mom tacos! Send along a Happy Birthday to the man. I love "birthday week" that's how we do it here too.

                                                                                      1. re: fldhkybnva
                                                                                        weezieduzzit Dec 1, 2013 03:50 PM

                                                                                        Sunday taco night doesn't have the same ring to it as Sunday Steak night but they sure do sound good. :) I'll pass along the message, his actual day is Tuesday. I think I'm going to offer braised short ribs and really cheesy polenta for then, he was talking about missing polenta since I stopped making grains.

                                                                                        ETA: WooHoo! We still have kimchi for the tacos and I think I'll open a jar of the cherry peppers from the garden that I pickled a few months back. :)

                                                                                        1. re: weezieduzzit
                                                                                          mariacarmen Dec 2, 2013 05:23 PM

                                                                                          yum, kimchi tacos!

                                                                                      2. re: weezieduzzit
                                                                                        GretchenS Dec 1, 2013 04:45 PM

                                                                                        Birthday week is a wonderful thing, so is being busy when you're self-employed! Classic tacos jazzed up with kimchee is pure genius...

                                                                                      3. b
                                                                                        BangorDin Dec 1, 2013 03:48 PM

                                                                                        The phrase "sick of turkey" caught my eye!
                                                                                        I made meatballs to go with tomato sauce (frozen). Sorry I added the *cinnamon* called for in the meatball recipe, it was just a little odd. Next time it'll be garlic or oregano. I've heard of nutmeg in meatballs, but this was my first with cinnamon.

                                                                                        1. t
                                                                                          tvchick Dec 1, 2013 03:53 PM

                                                                                          I didn't get the turkey carcass from The Dinner and I wasn't overloaded on turkey meat yet, so I bought a package of turkey thighs Friday and made stock. Today I made Emeril's Turkey Bone Gumbo using the stock and the meat from the thighs, and I'm dying here waiting for it to finish.

                                                                                          1. GretchenS Dec 1, 2013 04:48 PM

                                                                                            Lunch was suzi's trademarked big ass salad in preparation for tonight's indulgent dinner: SK's garlic butter roasted mushrooms are in the oven and will be served with steak and crusty bread. The house smells so good between the roasting mushrooms and the turkey stock that I am making in my slow cooker. I worked Friday so I have tomorrow off, not a "school night" for me tonight, so there is wine...

                                                                                            1. LindaWhit Dec 1, 2013 05:13 PM

                                                                                              OK, for Re-Purposing #3, a.k.a., the baked egg rolls, here's what I did:

                                                                                              Enough leftover turkey was shredded in a food processor (too finely, unfortunately) to result in 2 cups.

                                                                                              2 carrots, shredded on a grater
                                                                                              about 2 cups of thinly sliced cabbage, then chopped even more to make small enough pieces
                                                                                              1/3 cup of finely chopped red bell pepper
                                                                                              1/3 cup thinly sliced green onion
                                                                                              1-1/2 tsp. grated ginger
                                                                                              1-1/2 tsp. minced garlic
                                                                                              salt and pepper to taste
                                                                                              grapeseed oil
                                                                                              1 Tbsp. flour
                                                                                              1/2 Tbsp. (or a bit more) water

                                                                                              Oven preheated to 400°. Mix the flour and water to make a slurry. Set aside.

                                                                                              Heated the oil in a pan, added the garlic, ginger and green onion and sauteed for about 30 seconds. Added the red bell pepper and continued to sauté for about 30-45 more seconds. Then added the shredded carrots and cabbage. Sauteed for another couple of minutes, added the turkey, and combined until the shredded turkey was combined. Sprinkled with salt and pepper, stirred in, and pulled it off the head.

                                                                                              The egg roll wrappers were placed so a corner was pointed towards me. Added 1/3 cup of turkey/veg mixture in *almost* the middle, spreading it out. Folded up the bottom end and tucked it just barely under the filling, then folded the left and right side towards the center, trying to make it snug, but not so much as to tear the wrapper. Carefully rolled it towards the final point, leaving about 1". Dipped my finger into the flour/water slurry, and spread it on the open point. Rolled the rest of the egg roll up, and placed it on a foil-lined baking sheet that has been swiped with some of the oil.

                                                                                              Brushed on some more oil to the top of the egg rolls. Baked for 10 minutes; removed from oven and turned them over. Brushed with more oil, finished in the oven for another 10 minutes.

                                                                                              I served it with duck sauce, but it definitely needed some more oomph - perhaps something with hoisin or some sourness.

                                                                                              I ate 4 of them (the recipe made 10), and that was dinner with a small salad. The rest will be stored either in the fridge to eat in a day or two, or frozen to eat later.

                                                                                              So - overall, the baked were good - I got a nice brown on them, but definitely NOT the same as fried. But I've now made egg rolls. I'll try frying them in some peanut oil the next time.

                                                                                              13 Replies
                                                                                              1. re: LindaWhit
                                                                                                GretchenS Dec 1, 2013 05:43 PM

                                                                                                Yay, what a yummy thing to have conquered, egg rolls are so good. Not a bridge I have crossed myself, I am impressed, they sound so good.

                                                                                                1. re: GretchenS
                                                                                                  LindaWhit Dec 1, 2013 05:55 PM

                                                                                                  I have to admit, I was rather pleased with myself that they worked out. Next up? Frying those suckers. ;-)

                                                                                                  1. re: LindaWhit
                                                                                                    linguafood Dec 1, 2013 05:57 PM

                                                                                                    Frying is da way to go for egg rolls! I still have the occasional dirty dream of a deep-frying party..... egg rolls, calamari, fries, stuffed zucchini blossoms, chicken, fish & chips.

                                                                                                    Just not in my house, and I want someone else to do all the work!

                                                                                                    1. re: linguafood
                                                                                                      LindaWhit Dec 1, 2013 07:01 PM

                                                                                                      The whole "just not in MY house" (and someone else to clean up!) is my reticence to frying, lingua. :-)

                                                                                                      1. re: linguafood
                                                                                                        roxlet Dec 2, 2013 04:51 AM

                                                                                                        Come here. rjbh20 lives to deep fry. And if we turn the range hood up all the way, we have to put a lead collar on the dog. However, no frying smells anywhere.

                                                                                                        1. re: roxlet
                                                                                                          linguafood Dec 2, 2013 08:18 AM

                                                                                                          On my way.

                                                                                                          But seriously -- when we deep-fry, we usually do it outside, because our range hood sucks.

                                                                                                          Not sure I can wait till spring.....

                                                                                                          1. re: linguafood
                                                                                                            roxlet Dec 2, 2013 10:46 AM

                                                                                                            Why wait? :)

                                                                                                            1. re: roxlet
                                                                                                              linguafood Dec 2, 2013 10:47 AM

                                                                                                              Wish I could. It's looking like this year won't happen after all.


                                                                                                              1. re: linguafood
                                                                                                                roxlet Dec 2, 2013 10:49 AM

                                                                                                                Not if you want to me 'murican?

                                                                                                                1. re: roxlet
                                                                                                                  linguafood Dec 2, 2013 10:53 AM

                                                                                                                  Well.... 'want'. After 12 years in this silly country -- might as well.

                                                                                                  2. re: LindaWhit
                                                                                                    foodieX2 Dec 1, 2013 05:59 PM

                                                                                                    Wow! Good for you! They sound like they turned out great.

                                                                                                    1. re: LindaWhit
                                                                                                      Cherylptw Dec 1, 2013 06:41 PM

                                                                                                      Sound good; maybe it needed a kick like minced jalapeno or a sprinkle of crushed red pepper? Here's a thought that just came to me. What if you just brown them in a non stick skillet with a tiny bit of oil the next time then finish them in a hot oven so they get cooked inside and crispy outside? I'll have to try that myself!

                                                                                                      1. re: Cherylptw
                                                                                                        LindaWhit Dec 1, 2013 07:03 PM

                                                                                                        That's what I was thinking Cheryl. I have a deep, straight-sided skillet that I might be able to put about a half-inch of peanut oil in which to cook the egg rolls to brown them, blot them on paper towels, and finish in the oven.

                                                                                                        And next time, I'd like to use ground pork instead of the turkey. But this was a good way to go through some of the leftover turkey.

                                                                                                    2. h
                                                                                                      Harters Dec 2, 2013 03:53 AM

                                                                                                      Dinner starts off as Delia Smith recipe for "potatoes Nicoise" - basically a fry-up of spuds, onion, garlic, green pepper, tomatoes and chopped rosemary, scattered with sliced black olives.

                                                                                                      She says it's also good to throw in some chopped bacon - so I will. She also says that its good topped with fried eggs - so it will be.

                                                                                                      1. tcamp Dec 2, 2013 06:39 AM

                                                                                                        Most of the leftovers are gone but some turkey remains. That is why tonight's dinner will be turkey tacos: Saute an onion, throw in bite sized turkey pieces and brown with a chile and taco seasoning. Serve in heated corn tortillas with black beans, rice, and cabbage slaw.

                                                                                                        1 Reply
                                                                                                        1. re: tcamp
                                                                                                          roxlet Dec 2, 2013 10:47 AM

                                                                                                          Good idea!

                                                                                                        2. w
                                                                                                          Westy Dec 2, 2013 07:32 AM

                                                                                                          Egyptian fava bean soup from the classic Sundays at Mossewood.

                                                                                                          Tomorrow: Salmon with a quick rub (I like Paul Prudhomme's Salmon Magic).

                                                                                                          1 Reply
                                                                                                          1. re: Westy
                                                                                                            roxlet Dec 2, 2013 10:48 AM

                                                                                                            Really? What's in it? I lived in Egypt and never encountered fava bean soup. Lentil seems to be the big soup there. They use favas for fuul, but I never saw a soup!

                                                                                                          2. linguafood Dec 2, 2013 09:42 AM

                                                                                                            Aw, man. That turkey breast & gravy *really* hit the spot :-)

                                                                                                            The cooking instructions as per Wegmans are fool-proof, so it came out nice and juicy, and I even got a few crispy skin bits! Yay. There's about 6 oz. of breast leftover, as well as quite a bit of cauli (it was a huge head for two, but if I'm gonna spend $3.49 on cauli, it better be big!). I also didn't manage to use up all of the excellent CSA lettuce mix, so I'm not quite sure WFD tonight....

                                                                                                            It's obviously not enough for two, and I still have that Frizzle tofu recipe calling my name.

                                                                                                            But then I'm also busy all afternoon with my nazi 'bud', and won't have time to finally buy those damn preserved veggies and the black vinegar I'd need.

                                                                                                            #tough life

                                                                                                            1. Njchicaa Dec 2, 2013 12:35 PM

                                                                                                              Roasted chicken to go with the leftover potatoes, stuffing, and gravy from Friday's Thanksgiving dinner... and some kind of vegetable because I'm pretty sure all my nephew ate over the weekend was bacon sandwiches and other such crap.

                                                                                                              1. linguafood Dec 2, 2013 12:43 PM

                                                                                                                Well, the turkey breast & gravy are now gone, thanks to yours truly -- 'twas my lunch >burp<

                                                                                                                Back to the drawing board for post-workout dinner!

                                                                                                                1 Reply
                                                                                                                1. re: linguafood
                                                                                                                  acssss Dec 2, 2013 03:21 PM

                                                                                                                  Bless you!

                                                                                                                2. f
                                                                                                                  foodieX2 Dec 2, 2013 12:51 PM

                                                                                                                  WFD? Leftovers! We will be having cold turkey sandwiches with all the fixings. Very excited. Afterwards I plan on throwing the carcass into my crock-pot with some carrots, onions, ginger and other spices as the basis for a future soup.

                                                                                                                  The residual turkey meat was going to go into a pot pie but I am still intrigued by Linda W’s eggrolls. Will have to wait and see how the work schedule pans out this week.

                                                                                                                  1. weezieduzzit Dec 2, 2013 12:58 PM

                                                                                                                    The last of the lamb from Thanksgiving is being restyled into a fauxtato topped shepherds pie. I'll use a crust (so I'm not denying the man during his birthday week....) and I'll just scoop my portion out. :) I'm going to roast the cauliflower and see if that helps the liquid issue.

                                                                                                                    I'll also be braising short ribs in red wine and beef stock for tomorrow night's dinner.

                                                                                                                    1. juliejulez Dec 2, 2013 01:21 PM

                                                                                                                      Tonight I'm taking a pork tenderloin that I cut in half (so it's 2 servings), and am going to give it a rub down with one of the rubs I made way back in May during the Mexican Everyday COTM. I'll grill it in my cast iron grill pan then finish in the oven. Sides will be some cilantro lime rice, and probably a spinach salad.

                                                                                                                      I've been wayyy over indulging the past few weeks, and my pants are tighter as a result, so trying to keep it light until Christmas!

                                                                                                                      1. iowagirl Dec 2, 2013 01:27 PM

                                                                                                                        EJ left for his solo part of our Caribbean vacation on Saturday, so best friend and I made a cooking date! We picked a time-consuming but delicious sounding recipe that neither of us had ever made, along with an app and a salad. I got to his house at around 1:30 and we started in! We made Braised Lamb Shank Shepherd's Pie from the epicurious site - it has the lamb, a really rich gravy, carrots and creamed spinach, then topped with mashed potatoes. It was SO good. We had brussels sprouts au gratin for an app, kale salad as the side. I made a chocolate pound cake (thanks again for that recipe, Candy!) and we drank wine. Lots of wine. Excuse the sloppy plate, but it does show off the gravy!!

                                                                                                                        3 Replies
                                                                                                                        1. re: iowagirl
                                                                                                                          steve h. Dec 2, 2013 01:38 PM

                                                                                                                          Great looking meal.

                                                                                                                          1. re: iowagirl
                                                                                                                            acssss Dec 2, 2013 03:21 PM

                                                                                                                            Not sloppy at all - looks wonderful

                                                                                                                            1. re: iowagirl
                                                                                                                              mariacarmen Dec 2, 2013 05:28 PM

                                                                                                                              wow - really impressive - sounds wonderful. love the idea of the creamed spinach inside!

                                                                                                                            2. fldhkybnva Dec 2, 2013 02:19 PM

                                                                                                                              LindaWhit said it best in WFD #258 - "tomorrow's going to be hellacious." Work wasn't too bad, but not sure my body was prepared to be upright for most of the day given that it's been horizontal for nearly 2 weeks. I powered through with a lot of fluids, but I'm so glad to be home somewhat early and back to horizontal. The turkey has disappeared, the gravy has been stashed in the freezer and after 2 weeks of not ingesting a green vegetable, I'm craving a salad. To keep it simple and easy, I picked up a giant salad at work from Balducci's dressed with the remainder of a mason jar of sesame ginger vinaigrette.

                                                                                                                              I hope to finally go to the grocery store tomorrow and cook a real meal. There's a veal chop in the freezer which is begging to be used.

                                                                                                                              4 Replies
                                                                                                                              1. re: fldhkybnva
                                                                                                                                acssss Dec 2, 2013 03:45 PM

                                                                                                                                2 weeks?! That must've been one helluva bug!
                                                                                                                                Love sesame-ginger vinaigrette - I was planning for a regular olive oil/lemon tonight, but maybe I'll make that one instead :-)

                                                                                                                                1. re: acssss
                                                                                                                                  fldhkybnva Dec 2, 2013 03:59 PM

                                                                                                                                  Indeed, and still recovering day by day. This monster can go away any day now :) I love the dressing and love a version that's pretty ginger heavy. The other option in the fridge was a lemon parmesan so sounds like we're on the same page :)

                                                                                                                                  1. re: fldhkybnva
                                                                                                                                    acssss Dec 2, 2013 04:05 PM

                                                                                                                                    "Ginger heavy" is VERY good for your stomach!
                                                                                                                                    I make everything with ginger - especially tea and when I make stir fry, I do so with large chunks of ginger, because husband likes the flavor but doesn't like getting a piece of actual ginger in his mouth... so I cut it up large and put all of the chunks on my plate and eat them like candy.

                                                                                                                                    1. re: acssss
                                                                                                                                      fldhkybnva Dec 2, 2013 04:30 PM

                                                                                                                                      Great idea! I don't use it much in dishes when so is sharing because he hates discovering pieces of ginger while chewing too. Never thought to just make the pieces bigger like my mom used to do with carrots in soup because I like to pick them out.

                                                                                                                              2. Cherylptw Dec 2, 2013 02:45 PM

                                                                                                                                By now DF is tired of leftover turkey day fare so tonight he's getting a porterhouse; the one I grilled for him last Wednesday while also grilling Thanksgiving ribs went to his mother's house (He decided he wasn't really that hungry) and neither was I. The steak will be blackened, seared & finished in the oven; sides will be rice pilaf and I don't know what else yet.

                                                                                                                                I don't want steak, so I'll be having a simple salad of mixed lettuces, cukes, caramelized onions and spicy ranch, along with a bowl of Tandoori spiced butterbean soup I have in the freezer. I have a rabbit defrosting for tomorrow....

                                                                                                                                1. Berheenia Dec 2, 2013 03:13 PM

                                                                                                                                  WFD was a toss up until we saw the TJ's enchilada sauce in the fridge. So two boneless chicken breasts will be pounded out and sauteed with some minced onion and bell pepper and doused with said sauce. There will be some slices of fontina on top and when it the cheese has melted it will be served over white rice (ready made TJ's jasmine from the freezer to the rescue), with a green salad. Optional sides are cheddar scallion corn bread or cottage cheese.

                                                                                                                                  1. a
                                                                                                                                    acssss Dec 2, 2013 03:19 PM

                                                                                                                                    Today, finally, our four days of festivities have come to a close - everyone traveled back to their homes last night and in our house, everyone is back to school/work. It was fun, but as my good friend says "Both fish and guests, after three days, begin to stink" - it was wonderful, but it is also wonderful that it has ended and life is back to normal :-)
                                                                                                                                    I don't have any leftovers and now it is time to spend a week eating very light to get our weight back to normal.

                                                                                                                                    So.. dinner tonight is just a simple lentil soup with vegetables and insalata verde - with lemon/olive oil dressing. No bread, no dessert, no meat.

                                                                                                                                    I hope everyone had a great weekend... those interested in college football sure did :-)

                                                                                                                                    1. steve h. Dec 2, 2013 03:49 PM

                                                                                                                                      Turkey is on the menu tonight (yell, but don't hit!).

                                                                                                                                      Yep, reprising the fowl with all the trimmings: mashed potatoes; cornbread stuffing; homemade cranberry sauce; gravy. Green beans will sub for the chive carrots. There will be leftover red wine. The last of the apple tart has been targeted.

                                                                                                                                      Deb's brine made for a moist and flavorful Thanksgiving bird. I field stripped the bird that night after a successful meal and extracted a whole lobe of breastmeat plus other good stuff.

                                                                                                                                      I'm going to miss this turkey.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: steve h.
                                                                                                                                        LindaWhit Dec 2, 2013 04:09 PM

                                                                                                                                        Other than the turkey egg rolls, mine is ALL gone as of tonight. Cooked some extra green beans in the microwave and had the turkey, gravy, mashed potatoes, and green beans with some cran-orange relish.

                                                                                                                                        Done and done. :-)

                                                                                                                                        1. re: LindaWhit
                                                                                                                                          steve h. Dec 2, 2013 04:21 PM

                                                                                                                                          Your egg rolls were brilliant. Bonus points for clearing out the coolerator.

                                                                                                                                          Brady has been impressive this season.

                                                                                                                                          1. re: steve h.
                                                                                                                                            LindaWhit Dec 2, 2013 06:20 PM

                                                                                                                                            For the first part, coming from you, I'm honored.

                                                                                                                                            And the 2nd half was definitely amazing, despite the sour grapes allegation by a disgruntled Houston player last night vs. looking at his team's 10th loss of the season as the fact that his team sucks.

                                                                                                                                        2. re: steve h.
                                                                                                                                          steve h. Dec 2, 2013 04:54 PM


                                                                                                                                        3. suzigirl Dec 2, 2013 04:11 PM

                                                                                                                                          I am back amongst the eating. Sorry I haven't been at the dinner table. Thanksgiving and the afternoons leading up weren't kind and it culminated in a tummy disaster area for a few days. after a pick me up of chicken noodle and popcicles I feel like me again(sort of. Still babying the tummy).
                                                                                                                                          Tonight is beer brats, peppers, onions and potatoes for the man along with a ham, cheese and iceburg salad w/ italian dressing by request for the man. I am having Kedem brand split pea soup mix. It is kosher so I added a ham hock and some celery and onion to the peas and cooked them for the hour the package requires. It need about thirty minutes more and some more water. I am serving that with a toasted hard roll and butter. Dinner, done.

                                                                                                                                          18 Replies
                                                                                                                                          1. re: suzigirl
                                                                                                                                            roxlet Dec 2, 2013 04:26 PM

                                                                                                                                            Hope you're 100% soon!

                                                                                                                                            1. re: roxlet
                                                                                                                                              suzigirl Dec 2, 2013 04:44 PM

                                                                                                                                              :-) Working on it. Thanks.

                                                                                                                                            2. re: suzigirl
                                                                                                                                              fldhkybnva Dec 2, 2013 04:31 PM

                                                                                                                                              Glad to hear you're feeling better, I'm still on the roller coaster :) Your comfort food dinner sounds like a nice introduction back to the yummy goodies.

                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                suzigirl Dec 2, 2013 04:48 PM

                                                                                                                                                I feel like a big lump when you go to work when you have grumpy belly. At least you get off your tush, unlike me. I don't even want to read about food. I hope you enjoy your big salad.

                                                                                                                                                1. re: suzigirl
                                                                                                                                                  fldhkybnva Dec 2, 2013 04:54 PM

                                                                                                                                                  If I could wish anything now it'd be to not go in tomorrow but alas...not sure how much longer I can stay out :( I've been out 2 weeks and while it's better I'm really not anywhere back to usual. Today was a struggle. Sip up the yummy warm and cozy soup, heck slurp if you want. Your thoughts keep resonating with me, salad was the choice as it was the only thing other than soup that wasn't completely repulsing when I pondered it. We gotta get back in action for holiday round #2 in a month.

                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                    suzigirl Dec 2, 2013 05:09 PM

                                                                                                                                                    Not that i want to nag again but two weeks in such pain needs a second opinion. It just seems that you need some better answers. If you don't get over it soon see someone so you can enjoy round two holiday. The food is the main even this time of year.

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      fldhkybnva Dec 2, 2013 06:12 PM

                                                                                                                                                      I'd hate to be one of those live to eat people but I am :) I do have an appointment but not for 2 weeks! I'm on the wait list if anyone cancels. The double edged sword of access to a tertiary care center.

                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                        steve h. Dec 2, 2013 06:16 PM

                                                                                                                                                        You live to eat people?

                                                                                                                                                        No wonder your tummy hurts. ;-)

                                                                                                                                                        1. re: steve h.
                                                                                                                                                          fldhkybnva Dec 2, 2013 06:26 PM

                                                                                                                                                          Seemed like a good source of protein :)

                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                            LindaWhit Dec 2, 2013 07:06 PM

                                                                                                                                                            Soylent Green....

                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                              mariacarmen Dec 2, 2013 07:50 PM

                                                                                                                                                              IT'S PEOPLE!!!!!

                                                                                                                                                        2. re: fldhkybnva
                                                                                                                                                          mariacarmen Dec 2, 2013 07:51 PM

                                                                                                                                                          how in hell is a doctor-in-training not able to get a faster appt. than the rest of us slobs? girl, go make a stink!

                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                            fldhkybnva Dec 2, 2013 08:34 PM

                                                                                                                                                            I'm no different than the rest of you slobs, I'm not big on using the letters behind my name to get an advantage. I'll stand in line with everyone else :) They are usually accommodating of my schedule which I do appreciate.

                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                              mariacarmen Dec 2, 2013 09:03 PM

                                                                                                                                                              i meant nothing by it. i just thought you'd been suffering far too long and you should be able to get in a little sooner...

                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                MamasCooking Dec 2, 2013 09:31 PM

                                                                                                                                                                Plus physicians are ummm stoic:) Says the recently retired RN:)

                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                  fldhkybnva Dec 3, 2013 02:56 PM

                                                                                                                                                                  The worst patients.

                                                                                                                                                  2. re: suzigirl
                                                                                                                                                    linguafood Dec 2, 2013 04:37 PM

                                                                                                                                                    Ack, sorry about the crappy (NPI) tummy over the holiday… that sucks big time!

                                                                                                                                                    Hope the split pea soup sits ok with you. Legumes would not be my first choice after tummy troubles, but you know yourself best!

                                                                                                                                                    1. re: linguafood
                                                                                                                                                      suzigirl Dec 2, 2013 04:52 PM

                                                                                                                                                      Well, I haven't tried pea soup before so here is to a happy tummy. :-)

                                                                                                                                                  3. m
                                                                                                                                                    MAH Dec 2, 2013 06:27 PM

                                                                                                                                                    Tonight I'm turning most of the leftover turkey into jambalaya, which will also feature a good amount of andouille. The whole spicy mess is simmering away in the oven now. I used some of the lovely turkey stock that simmered for 16 hrs in the slow cooker.

                                                                                                                                                    The remaining turkey may be saved for sandwiches or will be turned into a filling for lasagna or cannelloni along with spinach, artichoke and ricotta. That may be WFD tomorrow or be put into the freezer for later use.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: MAH
                                                                                                                                                      fldhkybnva Dec 2, 2013 06:30 PM

                                                                                                                                                      Great idea!

                                                                                                                                                    2. r
                                                                                                                                                      rjbh20 Dec 2, 2013 06:40 PM

                                                                                                                                                      Back to bistro fare. Frisée salade with lardons, Roquefort & a fried egg followed by grilled lamb loin chops & pommes frites. No Bearnaise sauce, regrettably.

                                                                                                                                                      8 Replies
                                                                                                                                                      1. re: rjbh20
                                                                                                                                                        steve h. Dec 2, 2013 06:45 PM

                                                                                                                                                        That's a lovely meal. Fries look good, too. Were they double fried?

                                                                                                                                                        1. re: steve h.
                                                                                                                                                          rjbh20 Dec 2, 2013 06:56 PM

                                                                                                                                                          Gotta double fry fries. Particularly with new crop spuds like these. Exceptionally potato-y.

                                                                                                                                                          1. re: rjbh20
                                                                                                                                                            steve h. Dec 2, 2013 06:59 PM


                                                                                                                                                        2. re: rjbh20
                                                                                                                                                          MAH Dec 2, 2013 06:46 PM

                                                                                                                                                          Looks spectacular!

                                                                                                                                                          1. re: rjbh20
                                                                                                                                                            mariacarmen Dec 2, 2013 07:52 PM

                                                                                                                                                            my favorite kind of meal.

                                                                                                                                                            1. re: rjbh20
                                                                                                                                                              MamasCooking Dec 2, 2013 09:01 PM

                                                                                                                                                              Works of art:)

                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                acssss Dec 3, 2013 09:33 AM


                                                                                                                                                                1. re: rjbh20
                                                                                                                                                                  iowagirl Dec 3, 2013 06:44 PM

                                                                                                                                                                  Mmmmmmm. Fries. And lamb.

                                                                                                                                                                2. f
                                                                                                                                                                  Frizzle Dec 2, 2013 08:14 PM

                                                                                                                                                                  Last night was some gorgeous pici (fat spaghetti) the in-laws brought back from Italy for us. I tossed it with lightly fried very fresh garlic slivers, baby spinach and oodles of olive oil.

                                                                                                                                                                  We ate it with roast tomatoes and some dry fried asparagus. All delicious. Lots of Sauvignon blanc to wash it down.

                                                                                                                                                                  Tonight it's back to the hot and sour tofu again. It's a bit of an addiction at present.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                    fldhkybnva Dec 2, 2013 08:31 PM

                                                                                                                                                                    Sounds like a delicious treat of a dinner :)

                                                                                                                                                                  2. s
                                                                                                                                                                    Springhaze2 Dec 2, 2013 08:43 PM

                                                                                                                                                                    I love turkey, but I think I'm done for now. Made a really good turkey pot pie tonight with turkey, leftover gravy and stuffing, some fresh potatoes, carrots, peas, parsnips and green beans, topped with a pie crust.

                                                                                                                                                                    Turned the last of the turkey stock into a turkey/veggie/wild rice soup. The soup will go into the freezer. My husband will eat one more day of turkey pot pie for lunch.

                                                                                                                                                                    The last cup or so of the turkey will get mixed into the dry food for the dogs. The last of the squash casserole and mashed sweet potatoes are going out to our pet pig, tomorrow.

                                                                                                                                                                    Now I need an inspiration for something totally different for tomorrow night's dinner.

                                                                                                                                                                    1. mariacarmen Dec 2, 2013 08:46 PM

                                                                                                                                                                      man, i've finally caught up with youse guys! now, my turn. sorry, this'll be long.

                                                                                                                                                                      so, Thxgiving day i took the oldster to the restaurant with friends and we had a lovely meal that he actually enjoyed. and no muss no fuss. they picked us up and dropped us off. i have to say One Market is a lovely place and the meal was very good but not outstanding. i think that anytime a place does mass-food some things will suffer a tad. however, my girlfriend's spit-roasted pork was the best thing on the table and i should have gotten that; i had mahi mahi in a misguided effort to be somewhat healthy, and i didn't want the turkey - but since when do i not order pork?? moral: to thine own piggy self be true.

                                                                                                                                                                      Friday was Healdsburg day - and what a gorgeous day it was. wine tasting and tapas and not having to drive. i have excellent friends. wonderful time.

                                                                                                                                                                      Saturday i was back at the oldster's and made a proper, tho basic, thxgiving dinner for he and my sister and her partner. early afternoon we snacked on some truffled brie, some TJs' weirdly named Spanish Brand Deli Selection - by Daniele, Inc. - but they're my favorite cured meats right now - jamon serrano, chorizo cantimpalo, and salchichon. also some of TJs' rosemary crackers and some very fancy smoked sturgeon and really lovely crab dip i bought at a new gourmet market by my house. and TJs' chocolate covered potato chips.

                                                                                                                                                                      for dinner - many hours later, i promise - we'd ordered a turkey from D'Artagnan, but unbeknownst to me i ordered the WILD turkey as opposed to the organic. a scrawny little thing he was, too, and an odd gray color - of course, it was just us not being used to what "real" birds look like. undaunted, i took gingershelley's advice and dry brined it for two days - coarse gray salt, brown sugar, orange zest, and fresh thyme. the day of i rinsed him and stuck some confitted garlic in him and a couple of orange halves. I did the high heat, fast cooking time - 500 degrees for the first 30 minutes and then down to 325 for about an hour - this bird was only 6-8 lbs. he was actually over-temp when we checked and we'd pulled him out early - we were quite surprised at how fast he cooked, and thought he would be ruined. He didn't look a bit pretty, poor little gaunt thing, but he was truly delicious. the white meat was super, super juicy, and while the legs were a bit dense, the whole Boid was extremely flavorful - very turkey-like. he was a good splurge.

                                                                                                                                                                      on the side were old-stand-bys: mashed golden potatoes with goat cheese and chives, garnet yams pureed with brown sugar, butter and sherry, dressing - oh, the dressing was new this year, and my first attempt at a "minimal" dressing. usually i have ground sausage, rice pilaf, currants, nuts, etc. in mine, but i wanted to go a bit lighter and simpler this time. so it was just dried corn bread, celery, leeks, shallots, freshly minced herbs (cue Simon & Garfunkel), and turkey stock. and eggs! i'd never put eggs my dressign before. and i'd purchased some turkey necks from the stupidmarket and roasted those to make stock so i had plenty of very flavorful stock, and made shallot turkey gravy too. also these Trader Joe's haricort verts that you make by simply snipping the corner of the bag and microwaving for 4 minutes - simply dressed in butter they were sweet and utterly fresh tasting. i bought extra. i also made cranberry sauce with a bit of Makers Mark (kopy-katting erstwhile CHer kattyeyes), mandarin zest and juice, brown sugar, and Morello cherries (more TJs' product) - which surprisingly, the oldster liked, even though we had his favorite ridged stuff on the table. and last but not least was the ultimate in trailer-trash food - corn pudding, using jiffy cornbread mix, canned corn (regular and creamed) a boatload of butter and sour cream. to. die. for.

                                                                                                                                                                      and to top it off, a bottle of Kirkland champagne! i'd sneer at myself but it was really too tasty and all i could do was sit and sip happily, with a silly grin on my face.

                                                                                                                                                                      there was not terribly much left of the bird, but i split it with my sister, and went home with that and half of the carbs. the BF is again (still) having dental probs, so i made him a lot of mush piles - including food processing some of the turkey for him into a pate of sorts - or turkey salad, more like - mixed with more of the dressing herbs. he's had mush in one form or another for 2 nights. last night, after a lovely pre-sunset walk along Ocean Beach (where, don't hate me, it was warm enough for me to walk barefoot in the wet sand), we found a new-to-me Russian deli and i scored some extremely yummy taramasalata (which i'm so very sad to say is almost gone), German wide egg noodles, Russian candies for the oldster, smoked butterfish, and a creamy chopped chicken liver pate. snacked on that myself last night, with some more of the rosemary crackers.

                                                                                                                                                                      which brings us to tonight. mush for the BF, but i made myself a very light soup (in keeping with the apparent theme of this thread) with the turkey stock and those egg noodles, and wonderful gai choi (a form of mustard greens), which i just discovered at a farmers' market (described to me as more flavorful than bok choi - and they were so right) sauteed with some minced up TJs' Japanese fermented black garlic - really great stuff, that, and if it wasn't so pricey (can't remember how much now, but you get two measly heads in a pack) i'd buy it all the time. the garlic has a very pungent aroma but is actually sweet and just slightly sour, with a hint of deep garlic - really went wonderfully with the greens. i threw an egg in for some protein. went great with the last slice of toasted rye smeared with the taramasalata. great simple dinner.

                                                                                                                                                                      Aaand my waistline (if that's what we're calling it) is not speaking to me again, so i'll be having more of those greens for lunch tomorrow.

                                                                                                                                                                      good to be back!

                                                                                                                                                                      12 Replies
                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                        mariacarmen Dec 2, 2013 09:04 PM

                                                                                                                                                                        oops, here's tonight's soup. the egg hadn't "set up" yet when i took the pic.

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          roxlet Dec 3, 2013 04:41 AM

                                                                                                                                                                          Lots of good eating there, mc!

                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                            Berheenia Dec 3, 2013 06:23 AM

                                                                                                                                                                            mc you are the energizer bunny! What a great post! I'm trying to absorb some of your TJ tips as I only get there once every six weeks and get overwhelmed without a list. I forgot how happy I was with those green beans. Gonna hunt down that black garlic and the cured meat "by Daniele".

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              LindaWhit Dec 3, 2013 06:27 AM

                                                                                                                                                                              I loved reading ALL of this! Your dinners sound wonderful. :-)

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                acssss Dec 3, 2013 09:32 AM

                                                                                                                                                                                What a great story and everything looks wonderful!

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  steve h. Dec 3, 2013 09:57 AM

                                                                                                                                                                                  What a frenzy of activity.

                                                                                                                                                                                  Well done!

                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                    mariacarmen Dec 3, 2013 10:25 AM

                                                                                                                                                                                    thanks, all!

                                                                                                                                                                                  2. re: mariacarmen
                                                                                                                                                                                    gingershelley Dec 4, 2013 11:48 AM

                                                                                                                                                                                    Everything sounds great MC; esp. glad your bird turned out (the 2 day dry brine I swear by).

                                                                                                                                                                                    Love the score at the Russian deli! Smoked butterfish and chicken liver.... sigh.

                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                      mariacarmen Dec 4, 2013 01:04 PM

                                                                                                                                                                                      thanks gs! you were very helpful!

                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        gingershelley Dec 4, 2013 04:52 PM

                                                                                                                                                                                        Happy to be:) It elevated my ordinary supermarket 'fresh turkey' - I didn't make a fancy one, but at least from a small producer with no hormones or injection. "Northwest Fresh' from a small farm in Oregon.

                                                                                                                                                                                        I settled on making 1/2 a bird. The other 1/2 is in the freezer for another time - glad I didn't make any more as I am getting sick of it just about now:0}

                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                      GretchenS Dec 4, 2013 01:04 PM

                                                                                                                                                                                      Fabulous all and I want to climb right into that bowl of soup, it looks like heaven!!!

                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                        mariacarmen Dec 4, 2013 04:58 PM

                                                                                                                                                                                        aw, thanks, GS!

                                                                                                                                                                                    3. MamasCooking Dec 2, 2013 08:58 PM

                                                                                                                                                                                      Turkey soup is being brewed. I am adding a wild rice mix. French bread that is whole wheat with rosemary will be heated also and served with butter. A crisp Fuji apple for dessert. N California is freezing at a measly 55 degrees so I am drinking copious amounts of steaming hot Good Earth tea. Planning to bake some no knead bread tomorrow and maybe some banana nut bread with the desolate looking bananas in my kitchen:) I detest this cold weather!

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: MamasCooking
                                                                                                                                                                                        grayelf Dec 2, 2013 11:33 PM

                                                                                                                                                                                        Tonight was Thai coconut chicken soup (I'm not dealing with leftover Tom here in Vancouver) to which I added broccoli and konyaku noodles. I cut back a little on the coconut milk but used chicken stock instead of water to give it some depth. The bird chile I put in didn't seem to have much snoose so I took a little bite -- whoops, lots of snoose after all :-).

                                                                                                                                                                                      2. eight_inch_pestle Dec 3, 2013 02:00 AM

                                                                                                                                                                                        I've been terrible about getting in the kitchen lately. Been both swamped and unmotivated. Finally got around to rendering some lard the other day, though, so last night I made buttermilk biscuits with an herby salmon gravy. Really hit the spot. Simple mesclun salad for something fresh and green. IPAs before, during, and after.

                                                                                                                                                                                        1. tcamp Dec 3, 2013 08:03 AM

                                                                                                                                                                                          Tonight is going to be an 'odds and ends' dinner. Turkey burritos for one kid and spouse before basketball; shrimp and veggie fried rice for me and the other kid. I'm in the mood to bake so I might make oatmeal cookies or something. TBD.

                                                                                                                                                                                          1. linguafood Dec 3, 2013 08:58 AM

                                                                                                                                                                                            Last night ended up being a nice plate of sashimi 'for one': 3 fat slices each of salmon, tuna, hamachi, escolar, red snapper and wonderful mackerel…. not sure how one person on their own could eat all of this, but we always share.

                                                                                                                                                                                            Miso soup and Chengdu edamame as well as a Zen Saketini hit the spot.

                                                                                                                                                                                            Tonight ….drum roll…. FISH STICKS! We have an early invitation to a friend's house who is retired, and festivities generally run from 7-9, so I was looking for something simple & fast to make to eat beforehand.

                                                                                                                                                                                            Side will be lovely CSA baby spinach just quickly sautéed with some garlic slivers, and tartar sauce. Homemade if I feel like it.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                              mariacarmen Dec 3, 2013 09:21 AM

                                                                                                                                                                                              yeah, I was going to say I could eat that much, but 18 pieces? that's a lot.

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                linguafood Dec 3, 2013 09:32 AM

                                                                                                                                                                                                They're generously large cuts, too. Sometimes we can't even finish the plate together -- of course, we often have a veggies on the side side like stir-fried gai lan or water spinach or pea shoots.

                                                                                                                                                                                            2. mariacarmen Dec 3, 2013 09:20 AM

                                                                                                                                                                                              so many people on this thread make the Zuni chicken with regularity, I thought i'd post this: http://www.davidlebovitz.com/2013/12/...

                                                                                                                                                                                              so young, yet very accomplished. RIP, Chef Rodgers.

                                                                                                                                                                                              3 Replies
                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                weezieduzzit Dec 3, 2013 09:24 AM

                                                                                                                                                                                                Oh, wow, I didn't know. So sad to lose so many talented chefs lately. :(

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  steve h. Dec 3, 2013 09:54 AM

                                                                                                                                                                                                  A trip to San Francisco is never complete until Deb and I share a meal at Zuni Cafe.


                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                    fldhkybnva Dec 3, 2013 03:04 PM

                                                                                                                                                                                                    Wow, thanks for sharing the link. I love the Zuni chicken and I'm sure she was a wonderful woman and clearly an accomplished chef.

                                                                                                                                                                                                  2. Candy Dec 3, 2013 01:50 PM

                                                                                                                                                                                                    Tonight it is Shrimp de Johng. We only bought an 8 lb. turkey but it seems to get larger each day.

                                                                                                                                                                                                    1. juliejulez Dec 3, 2013 01:58 PM

                                                                                                                                                                                                      Tonight I'm trying out a new Cooking Light recipe... grilled chicken with a mustard cream... made from mayonnaise? We shall see how it turns out. Sides will either be sauteed green beans, or a spinach salad, and I'll roast up a little red skin potato with some rosemary.

                                                                                                                                                                                                      Supposedly tomorrow we're supposed to get a foot of snow. The idea of potty training the puppy in a foot of snow does not sound fun, but the snow is always pretty.

                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                        linguafood Dec 3, 2013 02:01 PM

                                                                                                                                                                                                        That, and puppies are the cutest in their first snow!

                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                          juliejulez Dec 3, 2013 02:07 PM

                                                                                                                                                                                                          Yeah we had a little snow a few weeks ago and at first she hated it then she went and ran around in it. But, it wasn't much snow so I want to see her in a lot of it. Her little legs are so short and her ears almost touch the ground when standing up straight, she may not be into it. Our old guy is OK with it though so he's a good influence.

                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                            acssss Dec 3, 2013 03:03 PM

                                                                                                                                                                                                            Our Golden was born in August 2000, so he was still a little guy still during his first snow - and he loved it - and still does. I hope yours enjoys it as well! This is last year :-)

                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                              roxlet Dec 3, 2013 03:13 PM

                                                                                                                                                                                                              Awww! I can't wait to see our puppy when it snows. Actually, I can wait for the snow, but as bouncy as she is, she's bound to be adorable in it!

                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                acssss Dec 4, 2013 12:08 PM

                                                                                                                                                                                                                He's still bouncy and he's 13! But yes, a little puppy is so very cute in snow - send pics when it starts coming down (hopefully soon!)

                                                                                                                                                                                                              2. re: acssss
                                                                                                                                                                                                                MamasCooking Dec 3, 2013 07:36 PM

                                                                                                                                                                                                                That does not look like an * I LOVE this* facial expression....he appears a bit disgruntled:):) J/K that
                                                                                                                                                                                                                is super cute!

                                                                                                                                                                                                                1. re: MamasCooking
                                                                                                                                                                                                                  acssss Dec 4, 2013 12:06 PM

                                                                                                                                                                                                                  Not only is he not disgruntled, but he'll go out there and only when he is in the snow does he not respond to our "come" demands. It's like, "I like it here, now leave me alone"

                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                    MamasCooking Dec 4, 2013 07:44 PM

                                                                                                                                                                                                                    So darn cute:)!

                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                      MamasCooking Dec 4, 2013 07:47 PM

                                                                                                                                                                                                                      I am as much a *push over* for cute furry animals as I am for a delicious meal. I spend was too much time giggling over cute animal pics online and lusting over food pics online.....I need to get a grip!

                                                                                                                                                                                                          2. a
                                                                                                                                                                                                            acssss Dec 3, 2013 02:05 PM

                                                                                                                                                                                                            Giant salad for dinner tonight - I say giant because I have an 18" salad bowl that I am filling up with 3 types of lettuce topped with tomatoes, cucumbers, roasted red peppers, sauteed mushrooms, deep fried sweet potato slices, carrots, celery, parsley, onions and garlic.
                                                                                                                                                                                                            I made my homemade salad dressing which is based on the Japanese Hibachi salad dressing.
                                                                                                                                                                                                            All this will be accompanied by a hearty vegetable soup.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                              LindaWhit Dec 3, 2013 02:08 PM

                                                                                                                                                                                                              That is definitely the proverbial "big-ass salad." ;-)

                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                acssss Dec 3, 2013 03:04 PM

                                                                                                                                                                                                                lol - that sounds so much better!

                                                                                                                                                                                                              2. re: acssss
                                                                                                                                                                                                                fldhkybnva Dec 3, 2013 03:05 PM

                                                                                                                                                                                                                What's your recipe for the Japanese dressing? I've tried a carrot ginger version which is pretty close but would love if there was something even closer.

                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                  acssss Dec 4, 2013 12:02 PM

                                                                                                                                                                                                                  1/2 cup peanut oil
                                                                                                                                                                                                                  1/3 cup rice vinegar
                                                                                                                                                                                                                  3 tbl fresh ginger
                                                                                                                                                                                                                  2 celery stalk
                                                                                                                                                                                                                  2 tbl ketchup
                                                                                                                                                                                                                  2 tbl soy sauce
                                                                                                                                                                                                                  2 tsp lemon juice
                                                                                                                                                                                                                  1 garlic clove

                                                                                                                                                                                                                  Put everything in the blender/food processor and blend well. It is almost identical, and you can always adjust based on your taste


                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                    fldhkybnva Dec 4, 2013 04:45 PM


                                                                                                                                                                                                              3. roxlet Dec 3, 2013 03:18 PM

                                                                                                                                                                                                                One of my son's favorite things is my hack of the Chipotle Burrito Bowl. With half of a turkey breast left, I decided to try making it with cubed turkey breast. Into my stick blender container I put some chopped onion, garlic serrano, lime juice, olive oil, salt, cumin, oregano and chile powder. After whirring that up, I warmed it in a pan and put the cubed turkey breast in to warm gently. With some cilantro-lime rice, black beans, guacamole, cheese and lettuce, it was as good as the chicken version I usually make starting with uncooked chicken. This was really satisfying, and it didn't taste like leftovers, if you know what I mean!

                                                                                                                                                                                                                1. j
                                                                                                                                                                                                                  janbee Dec 3, 2013 03:23 PM

                                                                                                                                                                                                                  A few days ago I did an internet search for ideas for baking eggs on leftovers. One of the hits was a Chowhound thread on mujadara (thanks, Chowhound!), which is a traditional Levantine dish of rice, lentils, and caramelized onions. I made mujadara for supper that night and had plenty left over (there are just two of us). Tonight I’m making a puree of baked winter squash with a little miso and a little honey. I’ll spread that in a baking dish, put a healthy layer of mujadara on top, make four wells in the surface, and break an egg into each (an egg white, actually, because we’ve essentially eliminated omega-6 fatty acids from our diet for medical reasons). It takes about half an hour at 350 F. to get egg whites to the firmness we like. Covering the dish with foil keeps the egg whites from becoming rubbery. Yes, I do miss whole eggs but it’s a sacrifice I’m happy to make for my husband’s health.

                                                                                                                                                                                                                  1. steve h. Dec 3, 2013 04:51 PM

                                                                                                                                                                                                                    Leftover lasagna is on the menu. This is Deb's interpretation of Marcella Hazan's classic recipe. House red to wash things down. NCIS will be on the plasma.

                                                                                                                                                                                                                    I'll be raising a glass to Marcella and Judy Rodgers. We'll miss you both.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                      c oliver Dec 5, 2013 08:54 PM

                                                                                                                                                                                                                      What is her interpretation. Her green lasagna ruined me for anything else. Takes all day but worth it.

                                                                                                                                                                                                                      1. re: c oliver
                                                                                                                                                                                                                        gingershelley Dec 5, 2013 10:30 PM

                                                                                                                                                                                                                        c oliver- by 'her' do you mean Deb, or Marcella's green lasagna?

                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                          c oliver Dec 6, 2013 07:52 AM

                                                                                                                                                                                                                          Oops, sorry. Deb's interpretation. Marcella leaves little to interpretation, does she? :)

                                                                                                                                                                                                                    2. suzigirl Dec 3, 2013 05:09 PM

                                                                                                                                                                                                                      Cottage pie with lumpy potatoes with to much butter, just the way I want them tonight. Peas, carrots and onions in the pie, sliced tomatoes for the side and chunks of watermelon for dessert. We will see how much I get through. I feel better today, just not hungry. And lucky me, now that my tummy is better I pulled my back out. It was harrowing... I leaned over to scratch the cat. Yes, you read that. I leaned over and...pop. I love getting older.

                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                        LindaWhit Dec 3, 2013 05:30 PM

                                                                                                                                                                                                                        I know the feeling. I wrenched my back by bending over in the shower to towel-dry my hair. I was in major pain for about a week. Get a heating pad.

                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                          fldhkybnva Dec 3, 2013 05:39 PM

                                                                                                                                                                                                                          Heating pads are a cute all, so great even if you just need some warmth

                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                            gingershelley Dec 4, 2013 04:54 PM

                                                                                                                                                                                                                            I LURVE my heating pad; keep it in the back of my comfy 'tv chair', and turn it on probably several nights a week; I can keep the thermostat down a couple degrees because of it, and the heat is just soothing on my lower back any night of the week:)!

                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                              weezieduzzit Dec 4, 2013 05:12 PM

                                                                                                                                                                                                                              I used to love my heating pad. Unfortunately for me one of the cats has taken possession of it and gets really nasty if you try to take it away from her. I'll have to buy another one for myself. Right now lots of cups of hot tea are keeping me warm.

                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                gingershelley Dec 4, 2013 06:00 PM

                                                                                                                                                                                                                                Do get another Weezie; that's what all those BedBathBeyond 20% off coupons are for. Gift for them... gift for me... gift for them... gift for me:)

                                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                                            suzigirl Dec 4, 2013 03:01 PM

                                                                                                                                                                                                                            Getting old is a bitch aint it?

                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                              fldhkybnva Dec 4, 2013 04:46 PM

                                                                                                                                                                                                                              Indeed, I nearly tweaked my back getting out of bed a few weeks ago and thought the exact same thing lol.

                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                acssss Dec 5, 2013 10:42 AM

                                                                                                                                                                                                                                Especially when your mind is still that of a 21 yo... suddenly you can't do things that you did when you were 21 - like skydive or chop firewood without having to pay for it with a week in bed afterwards!

                                                                                                                                                                                                                            2. re: suzigirl
                                                                                                                                                                                                                              fldhkybnva Dec 3, 2013 05:39 PM

                                                                                                                                                                                                                              Oh no, stay put in the bed no more health madness for you :) I'm sure kitty appreciated your efforts. I guess we're all getting old. Despite lifting pretty heavy weights multiple times a week, I managed to tear my rotator cuff not at the gym on the bench press but at home when my elbow magically slipped off the couch arm. I think I needed a good few months of physical therapy, quite embarrassing :) rest up and feel better!

                                                                                                                                                                                                                            3. jeniyo Dec 4, 2013 12:01 AM

                                                                                                                                                                                                                              I am preggers. Even though turkey and turkey related leftovers are something I pined for all year, I am strangely on the wayside of being mainly vegetarian for the last few months.
                                                                                                                                                                                                                              I made the turchetta for my family (posted on the kitchn) and was told it was awesome. It was moist and perfectly and evenly done with chestnut stuffing on the side. I took a bite from the husband's plate and it was everything I hoped for~ and exactly what I remembered as an excellent piece of turkey breast roll, but somehow my mind tells me I don't like meat anymore and I cannot continue chewing. how sad.

                                                                                                                                                                                                                              So putting all the remaining trimmings from an entire 20lb turkey away in the freezer for potential meatballs and burgers- We had a creamy wild mushroom soup finished in a vitamix, side of wild rice, lettuce cups and tabbouleh, and a hot fudge sundae.

                                                                                                                                                                                                                              Feeling much better.

                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: jeniyo
                                                                                                                                                                                                                                roxlet Dec 4, 2013 04:26 AM

                                                                                                                                                                                                                                Congrats on your upcoming big event! That is sad about the meat, particularly during pregnancy. Make sure you get all the nutrition you need!

                                                                                                                                                                                                                                1. re: jeniyo
                                                                                                                                                                                                                                  LindaWhit Dec 4, 2013 10:15 AM

                                                                                                                                                                                                                                  I do hope you can get past this time frame in your pregnancy where meat is distasteful. And congrats on the soon-to-be new baby!

                                                                                                                                                                                                                                  1. re: jeniyo
                                                                                                                                                                                                                                    acssss Dec 4, 2013 12:19 PM

                                                                                                                                                                                                                                    Tabbouleh and hot fudge sundaes - I'd say that'd be a perfect meal for a pregnant woman! Congratulations!!!

                                                                                                                                                                                                                                    1. re: jeniyo
                                                                                                                                                                                                                                      rabaja Dec 4, 2013 04:29 PM

                                                                                                                                                                                                                                      Congrats on your pregnancy!
                                                                                                                                                                                                                                      I felt the same way about meat. It was just totally appealing until maybe the third trimester. Even then, it was mostly a turnoff.
                                                                                                                                                                                                                                      Eat what sounds good, that's all you can do. It all balances out in the end, and your taste for meat will likely return.

                                                                                                                                                                                                                                      1. re: jeniyo
                                                                                                                                                                                                                                        jeniyo Dec 5, 2013 08:23 PM

                                                                                                                                                                                                                                        awh, thanks guys! I really hope this silly thing goes away. I watched the the finale of masterchef yesterday and have an idea to wrap the turkey meat in caulfat instead of it's original skin (that I no longer have).

                                                                                                                                                                                                                                        It would break my heart if my new kid writes off an entire food group though. =)

                                                                                                                                                                                                                                      2. Cherylptw Dec 4, 2013 12:02 AM

                                                                                                                                                                                                                                        Braised rabbit in red wine, chicken stock, onions, celery, garlic, carrots, thyme and other seasonings was dinner, first browned in a skillet then finished in the oven. Leftover rice pilaf accompanied.

                                                                                                                                                                                                                                        I have a fridge full of assorted leftovers I'll be working on having in the next couple of days....

                                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                                          Harters Dec 4, 2013 02:21 AM

                                                                                                                                                                                                                                          I'm truly not sure what to do for dinner. I may go down the eastern Mediterranean route, or I may stay close to home.

                                                                                                                                                                                                                                          Whichever, I have a couple of organic lamb chops looking at me saying "Stop wimping, John, just fecking cook us and eat us".

                                                                                                                                                                                                                                          I've got the necessaries for a mini-mezze - flatbreads, pickles, olives and the like. And I've got spuds in the cupboard and peas in the freezer.

                                                                                                                                                                                                                                          Either way, I'm not going to a lot of effort tonight.

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                            Harters Dec 4, 2013 03:08 PM

                                                                                                                                                                                                                                            I ended up doing the mezze. You knew I was always going to end up doing the mezze. Lamb was lovely. I made houmous (tinned chickpeas, not the overnight soak of dried ones). There was a leaf salad, sprinkled with sumac and abig squeeze of lemon. And there were the pickles and so on.

                                                                                                                                                                                                                                            And yoghurt and pomegranate seeds for afters.

                                                                                                                                                                                                                                            And so ends this short spell of "home alone". The love of my life will be home for breakfast.

                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                              LindaWhit Dec 4, 2013 03:20 PM

                                                                                                                                                                                                                                              Safe flight to the Mrs. Hope she enjoyed her stay in The Big Apple.

                                                                                                                                                                                                                                              And your meal sounds great.

                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                linguafood Dec 4, 2013 03:25 PM


                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                  weezieduzzit Dec 4, 2013 04:41 PM

                                                                                                                                                                                                                                                  He's a softie, he just doesn't want us to know it.

                                                                                                                                                                                                                                            2. f
                                                                                                                                                                                                                                              Frizzle Dec 4, 2013 02:35 AM

                                                                                                                                                                                                                                              Tonight was lazy. New potatoes were cubed and roasted with some asparagus. Chopped baby spinach was stirred through and the result was liberally sprinkled with bacon then topped with a soft-boiled egg.

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                acssss Dec 4, 2013 12:21 PM

                                                                                                                                                                                                                                                Doesn't sound too lazy frizzle - it sounds awesome!

                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                  Frizzle Dec 4, 2013 09:34 PM

                                                                                                                                                                                                                                                  Thanks Acssss.

                                                                                                                                                                                                                                              2. s
                                                                                                                                                                                                                                                sedimental Dec 4, 2013 08:48 AM

                                                                                                                                                                                                                                                Uninspired! That is me lately :(

                                                                                                                                                                                                                                                I think I will just have soup.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                                                  fldhkybnva Dec 4, 2013 04:47 PM

                                                                                                                                                                                                                                                  Me too, I haven't much felt like being creative in the kitchen

                                                                                                                                                                                                                                                2. linguafood Dec 4, 2013 08:57 AM

                                                                                                                                                                                                                                                  The fish sticks were..... well, fish sticks. Nothing to write home about.

                                                                                                                                                                                                                                                  The spinach, OTOH, was probably some of the best spinach I ever made! I often end up overcooking it, but this time it stayed brilliantly green, was just the right texture, garlicky & wonderful.

                                                                                                                                                                                                                                                  Too bad my man's not a fan, something about greens making him choke.... MEN!

                                                                                                                                                                                                                                                  Tonight? No clue. Maybe Frizzle's tofu, now that I have all the fixins. Maybe a visit to the new local brew pub if I'm lazy.

                                                                                                                                                                                                                                                  1. mariacarmen Dec 4, 2013 10:56 AM

                                                                                                                                                                                                                                                    another snackalicious night last night. smoked butterfish, from the Russian deli, which was divinely smokey and salty and buttery, with rosemary crackers, and the (sob!) rest of the taramasalata, and the chopped chicken liver pate.

                                                                                                                                                                                                                                                    I also finally did something with the quark I bought a couple weeks ago - which I first read about here. I was not particularly enamored with its flavor and especially texture (rather gritty) when I first tasted it, but a google search turned up an easy dessert that I could make for the dentally-challenged BF - Quark & mango mousse with crystallized ginger. super simple - mixed quark with sour cream and a little milk (I did not have the heavy cream called for), and powdered sugar, diced up a manila mango and layered it with the quark mixture. the ginger part was interesting, and delicious - you simply put slivers (I did really thin slices with a peeler) in a saucepan with water, sugar, and some lemon, boil, cook on low for 5, let sit for 15 minutes off heat, then put them on a microwave tray and cook on high for 4-5 mins until they turn toasty and crunchy. they were so good! i'd make those again for other dishes. the remaining syrup can be used in tea or something... the BF liked the "mousse". half a tub of quark left!

                                                                                                                                                                                                                                                    out for dinner tonight, show tomorrow, so dinner may be bypassed, out for dinner Friday night (celebratory dinner at Greens! old friends, a lesbian couple, from So.Cal. are coming up to be married here at City Hall and I'm their witness! have Friday off, can't wait.) So, i'll probably not be back in the kitchen until Sat.

                                                                                                                                                                                                                                                    1. tcamp Dec 4, 2013 11:12 AM

                                                                                                                                                                                                                                                      I'm uninspired too. I am solo tonight and had a big lunch so maybe sardines on toast? And a glass of wine to warm up my voice before chorus.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: tcamp
                                                                                                                                                                                                                                                        LindaWhit Dec 4, 2013 11:20 AM

                                                                                                                                                                                                                                                        Ditto - plus I have the annual condo association meeting tonight, so perhaps it'll just be a turkey egg roll or some cereal before I head over there.

                                                                                                                                                                                                                                                      2. a
                                                                                                                                                                                                                                                        acssss Dec 4, 2013 12:17 PM

                                                                                                                                                                                                                                                        Tonight I am cooking up a storm - all Mediterranean - and when I say that, I mean from all sides :-)
                                                                                                                                                                                                                                                        I made a huge pot of chicken/vegetable soup.
                                                                                                                                                                                                                                                        I made couscous (from scratch). The couscous, while tedious, is well worth it.
                                                                                                                                                                                                                                                        I also made a spicy tomato sauce to be slopped on the couscous (after the soup is added)
                                                                                                                                                                                                                                                        A Greek salad and... (wait for it)...
                                                                                                                                                                                                                                                        A Spanish wine we bought at TJs on sale.
                                                                                                                                                                                                                                                        I also made pitas and hummus for lunches tomorrow.

                                                                                                                                                                                                                                                        ...and I think that about covers the entire Mediterranean Sea (well, almost)

                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                                                                                          gingershelley Dec 4, 2013 04:57 PM

                                                                                                                                                                                                                                                          acssss; when you say 'couscous from scratch' do you mean you made your own tiny bits of semolina pasta? Or just used the hard-to-find old school kind that needs to steam for a long time?
                                                                                                                                                                                                                                                          Do tell more.....

                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                            acssss Dec 5, 2013 09:58 AM

                                                                                                                                                                                                                                                            I mean I put 2 pounds of pure semolina flour in a very very large bowl, I pour oil over it and rub the flour between my hands until it has soaked up the oil well, then I add (in very very small quantities at a time) salt water and rub the flour again between my hands... and rub... and rub... and then I steam the semolina for 20 minutes... then I take it out and fluff... and rub... and rub... and rub... and add some more oil... and rub... and rub... and rub... and then I add more salt water... and rub... and rub... and steam again for 20 minutes and then rub.. and rub.. and rub... and put through a special sifter... and rub and fluff and then it's done.
                                                                                                                                                                                                                                                            There is absolutely no comparison to this and store bought couscous. Try it - you'll like it :-)

                                                                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                                                                              mariacarmen Dec 5, 2013 12:28 PM

                                                                                                                                                                                                                                                              WOW. just.... WOW....

                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                acssss Dec 8, 2013 08:28 AM

                                                                                                                                                                                                                                                                Thanks MC

                                                                                                                                                                                                                                                              2. re: acssss
                                                                                                                                                                                                                                                                tcamp Dec 5, 2013 12:42 PM

                                                                                                                                                                                                                                                                Another wow from me. I....had.....no....idea....

                                                                                                                                                                                                                                                                1. re: tcamp
                                                                                                                                                                                                                                                                  acssss Dec 5, 2013 12:54 PM

                                                                                                                                                                                                                                                                  ...and very good exercise for those triceps!
                                                                                                                                                                                                                                                                  BTW, I'm going to show husband your reply - he knows how good he has it, but it's good to emphasize that fact every so often :-)

                                                                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                                                                    Harters Dec 5, 2013 01:25 PM

                                                                                                                                                                                                                                                                    Another WOW. I didnt think anyone, even most North Africans, made their own couscous

                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                      acssss Dec 5, 2013 01:50 PM

                                                                                                                                                                                                                                                                      I make my own pasta and bread (including phyllo dough) as well. Once you've tasted the "from scratch" version, there is no turning back and I love the challenge anyway. Husband wants to start his own winery - now THAT will be impressive!

                                                                                                                                                                                                                                                                  2. re: tcamp
                                                                                                                                                                                                                                                                    acssss Dec 8, 2013 08:29 AM

                                                                                                                                                                                                                                                                    Thanks tcamp

                                                                                                                                                                                                                                                                  3. re: acssss
                                                                                                                                                                                                                                                                    gingershelley Dec 5, 2013 10:34 PM

                                                                                                                                                                                                                                                                    Wow! That is so impressive acssss - I went to a seminar years ago taught by a native Moroccan woman (when I was teaching Moroccan cooking classes pretty regularly - long story about my childhood, etc. as to how that came about) and she demonstrated making real homemade couscous that I could pretty much describe as you did; at that time, for classes, I couldn't find any old-school couscous that needed long steaming in a tagine for my classes. All you could find was the just ok 'instant' stuff.... but I have never perfected making my own since it was pretty labor/time intensive.

                                                                                                                                                                                                                                                                    SO COOOOOOL!!!!!!!!!!!!!!!!!!!!!!!!!!!! I believe 150% there is no comparison. Your inspiring me to find my class notes and try it again....

                                                                                                                                                                                                                                                                    Your right, there is NO comparison. What you do tastes like what you would get from some wizened Moroccan grandma if you stayed in a private Rihad deep in a Casbah.

                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                      acssss Dec 6, 2013 09:35 AM

                                                                                                                                                                                                                                                                      I got mine from youtube :-)
                                                                                                                                                                                                                                                                      A Moroccan woman (but in English) was cooking in her kitchen - and no tagine, just a regular pot/steamer.
                                                                                                                                                                                                                                                                      To make the couscous extra fluffy, you have to put it through a sieve-type device (there is a special name for it, but I don't remember), and I didn't find one online, so I bought a mesh dirt/garden sieve and use that :-)
                                                                                                                                                                                                                                                                      My favorite recipes are from youtube, from various women around the world, cooking in their kitchens. I try them out, and if they are good, into the bookmarks folder they go.

                                                                                                                                                                                                                                                                      1. re: acssss
                                                                                                                                                                                                                                                                        gingershelley Dec 7, 2013 12:07 PM

                                                                                                                                                                                                                                                                        Very adventurous of you - and kudos again!

                                                                                                                                                                                                                                                              3. l
                                                                                                                                                                                                                                                                ludmilasdaughter Dec 4, 2013 01:10 PM

                                                                                                                                                                                                                                                                OK, it's been way to long since I posted on the WFD threads. The main culprit? The WFD threads! I get so into reading everyone's delicious posts that I don't have time to post myself. I'll remedy this by posting first, then reading. Still only about 1/4 way through 258.

                                                                                                                                                                                                                                                                Update on the last few days. Hubby had to leave for Iraq again on Sunday, so I made a special meal for him on Saturday. Veal Osso Bucco, as per Giada De Laurentiis recipe. I'm not a huge fan of hers, but I have to admit this is an excellent recipe that I've used before. Served over fresh pappardelle pasta. Roasted asparagus as a veggie.

                                                                                                                                                                                                                                                                Truly can't remember what I ate on Sunday.

                                                                                                                                                                                                                                                                Monday I made a really good Butternut squash soup with a Thai/Indian twist. Came out fabulous. Had this with a Dr. Prugger's veggie burger.

                                                                                                                                                                                                                                                                Yesterday was leftover Osso Bucco.

                                                                                                                                                                                                                                                                Tonight I'm making a pork tenderloin, pre-marinated in a Southwest marinade (I prefer making my own, but my mother bought this, so I won't turn it down). Not entirely sure what the sides will be yet, other than there will be wine! Caught up on Walking Dead and American Horror story, so not sure what's on the tube yet either.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                  gingershelley Dec 4, 2013 04:59 PM

                                                                                                                                                                                                                                                                  Nice meal for the hubby send off.

                                                                                                                                                                                                                                                                  Thanks to you for your faithful wife-ness worrying and waiting while he serves for us all in Iraq!!!!! Our thoughts and prayers are surely with you both while your apart.

                                                                                                                                                                                                                                                                  And hold onto your seat for Sunday's Walking Dead episode - what a doozy!!!!

                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                    ludmilasdaughter Dec 5, 2013 07:26 AM

                                                                                                                                                                                                                                                                    Thanks, gingershelley. My husband's not in the military, he's a civilian working on installing radar systems to protect the embassies. But yes, I really fret when he's over there.

                                                                                                                                                                                                                                                                    And OMG, that episode was CRAZY.

                                                                                                                                                                                                                                                                2. boyzoma Dec 4, 2013 02:33 PM

                                                                                                                                                                                                                                                                  Last night was a London Broil, Mushroom Marsala Cream Sauce, Linguini as a side (with some of the sauce on it too) and green beans. Think that the pasta and sauce will be what's for dinner tonight. However I'm saving the leftover London Broil to make Steak Fajitas on Saturday.

                                                                                                                                                                                                                                                                  Still working on the leftover turkey. Made a form of turkey "shepard's pie" a couple nights ago.

                                                                                                                                                                                                                                                                  1. biondanonima Dec 4, 2013 02:48 PM

                                                                                                                                                                                                                                                                    I haven't fully restocked the fridge yet after last week's vacation, so I'll be keeping it simple tonight with bunless burgers (I have a chuck roast that I'll have to grind!), caramelized onions and some sriracha green beans. I haven't had a great burger in a while so I am hoping this chuck roast delivers!

                                                                                                                                                                                                                                                                    1. MidwesternerTT Dec 4, 2013 03:28 PM

                                                                                                                                                                                                                                                                      Soup - a quick turkey/tortellini/mixed veggies/cubed sweet potatoes version. Hubby is out clearing the 5 inches of heavy wet snow from the walkway & drive and the 10 inches of plowed stuff from the end of the drive.

                                                                                                                                                                                                                                                                      Dessert will be samples of two kinds of biscotti I made today - Sliced almond, and Swedish cardamom toast. We'll be nibbling the non-giftable broken pieces. I may even have some wine as we get the (artificial) tree assembled this evening. We like to have it up, undecorated, for a day or two so the cat can get used to it again.

                                                                                                                                                                                                                                                                      1. juliejulez Dec 4, 2013 04:04 PM

                                                                                                                                                                                                                                                                        It is cold here. I think it got up to 5 degrees down by my office, and 8 degrees up here at the house. Snowed most of the day too. So, I was all set to defrost some chili from the freezer and whip up some Jiffy cornbread, when I get a text from SO "on the plane, see you in a bit". CRAP! I forgot he was coming home a day early.... and since the chili gave him stomach issues when I made it (it was too spicy for him), that's not happening.

                                                                                                                                                                                                                                                                        So I did a mad rush to clean up the house (I'm a total slob when he's not around), and threw some chicken breasts in the sink with water to defrost. I'm making what I planned for tomorrow night, tonight.... a pretty simple pesto chicken pasta with broccoli dish that Budget Bytes posted recently. The sauce is made with cream cheese.... we'll see how this goes.

                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                                                          suzigirl Dec 4, 2013 04:58 PM

                                                                                                                                                                                                                                                                          Can you post the link for the Budget Bytes meal when you can? I have pesto left and tonight i will have leftover broccoli from the head I have for dinner. It sounds like a maybe for the leftovers. Can i say "whew"? What if SO didn't text you and remind you he was on his way? That would have been bad. Now you look all prepared. We won't tell that you almost forgot him. ;-)

                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                            juliejulez Dec 4, 2013 05:24 PM

                                                                                                                                                                                                                                                                            Here you go http://www.budgetbytes.com/2013/11/cr...

                                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                                              suzigirl Dec 4, 2013 05:47 PM

                                                                                                                                                                                                                                                                              Man, you ferret out the cheap and delicious. That sounds great. Thanks alot.

                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                juliejulez Dec 4, 2013 07:52 PM

                                                                                                                                                                                                                                                                                You're welcome. Just finished eating and it was delicious! Definitely something I'd make again. Only change I made was using fresh broccoli vs frozen.

                                                                                                                                                                                                                                                                              2. re: juliejulez
                                                                                                                                                                                                                                                                                LindaWhit Dec 4, 2013 06:21 PM

                                                                                                                                                                                                                                                                                Great site!

                                                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                                                  tcamp Dec 5, 2013 06:54 AM

                                                                                                                                                                                                                                                                                  Looks great, I'm going to give that a try.

                                                                                                                                                                                                                                                                              3. re: juliejulez
                                                                                                                                                                                                                                                                                gingershelley Dec 4, 2013 05:22 PM

                                                                                                                                                                                                                                                                                JJ, I have made a broccoli chicken pesto pasta with cream cheese in the sauce before and it was great - nice and smooth sauce; hope yours turns out that way:)!

                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                  juliejulez Dec 4, 2013 05:25 PM

                                                                                                                                                                                                                                                                                  I'm excited to try it... has many of my favorite ingredients in it :)

                                                                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                                                                    gingershelley Dec 4, 2013 06:02 PM

                                                                                                                                                                                                                                                                                    That's pretty much it! I just made it up (like I do; not much of a recipe person, except for research/reading/learning). I added a sprinkle of parm, and some chopped artichoke hearts(frozen/canned - NOT marinated) for tang.

                                                                                                                                                                                                                                                                                    Best eating's:)

                                                                                                                                                                                                                                                                                2. re: juliejulez
                                                                                                                                                                                                                                                                                  fldhkybnva Dec 4, 2013 05:54 PM

                                                                                                                                                                                                                                                                                  This sounds delicious, I've loved nearly every recipe I've tried from Budget Bytes.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    juliejulez Dec 4, 2013 07:52 PM

                                                                                                                                                                                                                                                                                    Yeah I love it since 1) I'm on a budget and 2) Most of the recipe can be easily made on a weeknight. Goes to show you don't need tons of fancy ingredients to make a delicious meal.

                                                                                                                                                                                                                                                                                  2. re: juliejulez
                                                                                                                                                                                                                                                                                    acssss Dec 5, 2013 01:55 PM

                                                                                                                                                                                                                                                                                    I love that site too. Too bad about the spicy chili - it sounds wonderful... although the pesto chicken pasta with broccoli doesn't sound too bad either! I like broccoli with anything :-)

                                                                                                                                                                                                                                                                                  3. weezieduzzit Dec 4, 2013 04:40 PM

                                                                                                                                                                                                                                                                                    After last night's birthday meal for the man (red wine braised short ribs on fried asiago polenta cakes and sauteed lacinato kale from the garden- all of which turned out *perfect* and was delicious. I really should have taken a picture, duh!) it's time for something lighter. I'll poach wild keta salmon in the last of the Trader Joe's miso ginger broth, reheat what's left of the roasted cauliflower and some Trader Joe's frozen french green beans. Easy peasy.

                                                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                      mariacarmen Dec 4, 2013 04:57 PM

                                                                                                                                                                                                                                                                                      fried asiago polenta cakes sound amazing! any details, please?

                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                        weezieduzzit Dec 4, 2013 05:10 PM

                                                                                                                                                                                                                                                                                        They were reaaallllllllllyyyyy good! I just made polenta as normal with 1c milk, 2c water and a heaping 1c of polenta, cooked as normal and stirred the asiago in when I took it off the heat (a lot... I didn't measure, tho'... maybe a cup?) and poured it into a greased parchment lined 9x13. I let it set up in the fridge for a few hours and then pulled the parchment out and set the polenta on the cutting board and used a large cookie/ biscuit cutter to make the rounds. I fried them in a pan lightly greased (I don't own any non-stick but that would really work well for this,) and cooked them on medium or so until they were pretty and crispy. They make a nice base for a lot of things but they're perfect for braised meats. I treated myself to one last night and then sent ALL of the leftovers with the man for his lunch today. I know better than to keep that in the house!

                                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                                          mariacarmen Dec 4, 2013 05:31 PM

                                                                                                                                                                                                                                                                                          mmmmm thanks!
                                                                                                                                                                                                                                                                                          I have short ribs in the freezer right now, and if the bf is ever able to chew again, I'll make these for him.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            gingershelley Dec 4, 2013 06:07 PM

                                                                                                                                                                                                                                                                                            Just say Ina (not a huge fan, but she cooks pretty well - if her format is a little repetitive...); Food Channel on in the background while I was working at my computer yesterday, and she did a Morel chicken & sauce with fried polenta triangles. Had me drooling over the polenta. Chicken was a pretty straightforward sauté, with expensive dried Morels, creme fraiche, white wine, heavy cream (what's not to like?). But the polenta! She made it in a smaller pan than I would think, (cream, parm, thyme, garlic in the polenta) so it was THICK, and she used a nice fancy scalloped square cutter, then cut the squared into 2 triangles; fried in butter. It looked so fab - I am making some dinner party menu in January with this in mind.... YUM!

                                                                                                                                                                                                                                                                                            I am thinking short ribs, or rabbit in red wine.....

                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                              weezieduzzit Dec 4, 2013 08:05 PM

                                                                                                                                                                                                                                                                                              Hey GS! *waving*

                                                                                                                                                                                                                                                                                              Chicken and a cream sauce sounds nice, I'll have to add that to the list. The weather here has just taken it's turn towards winter for the first time this season. I'm trying to balance cozy meals with waistline friendly ones. I nailed the poached salmon tonight, it was freaking delicious. Now we can have cozy tomorrow night. :)

                                                                                                                                                                                                                                                                                              We don't have a tv so no Food Network for me but polenta triangles would be cute, you could do a lot in the way of plating with them. I like some height to the plate.

                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                gingershelley Dec 8, 2013 01:52 AM

                                                                                                                                                                                                                                                                                                Waving back at you weezie, sorry I missed your 'wave" :)

                                                                                                                                                                                                                                                                                          2. re: weezieduzzit
                                                                                                                                                                                                                                                                                            LindaWhit Dec 4, 2013 06:40 PM

                                                                                                                                                                                                                                                                                            I'm going to have to buy some polenta and make this. Sounds great!

                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                              gingershelley Dec 4, 2013 06:58 PM

                                                                                                                                                                                                                                                                                              doesn't it though? Winter side on a plate.....

                                                                                                                                                                                                                                                                                            2. re: weezieduzzit
                                                                                                                                                                                                                                                                                              Frizzle Dec 4, 2013 09:40 PM

                                                                                                                                                                                                                                                                                              The sound delicious.

                                                                                                                                                                                                                                                                                          3. re: weezieduzzit
                                                                                                                                                                                                                                                                                            steve h. Dec 6, 2013 01:47 PM

                                                                                                                                                                                                                                                                                            Late to the party.

                                                                                                                                                                                                                                                                                            Braised short ribs and polenta? Killer!!

                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                              mariacarmen Dec 7, 2013 10:47 PM

                                                                                                                                                                                                                                                                                              I'm thinking of copying weezie tomorrow night.

                                                                                                                                                                                                                                                                                          4. fldhkybnva Dec 4, 2013 04:50 PM

                                                                                                                                                                                                                                                                                            I'm actually missing my turkey both the meat and the broth, but it's all long gone. I'm pondering roasting another this weekend. For now, dinner is simple and lazy again because I haven't yet put new food in the fridge after the holidays. Dinner will be a nice bland plate of scrambled eggs. There's none of my usual meat mix-ins or cheese in the house, but fortunately my cheese appetite is still low. I'm actually enjoying the eggs, they taste great even when not loaded with the kitchen sink. I'm carb-ed out from Thanksgiving so happy to be back to my usual low carb state, but on the side will likely be bread to calm the belly. I hope to join you all cooking all the wonderful meals I'm reading about here in a few days.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                              gingershelley Dec 4, 2013 06:22 PM

                                                                                                                                                                                                                                                                                              Fieldhockey; I am all for scrambled eggs - very Franchie - where all you put in is a little cream/water, cook in lot's of butter, with some fresh tarragon or a sprinkle of chives and cook very low, nearly poaching the curds.... Kind of a revelation. Eggs as eggs, rather than a vehicle for 'other stuff'. My favorite kind when I am feeling lonely or sicky. Of course, 'hung-over eggs' have all kinds of stuff in them - 'nuf' said:). But, it's worth learning to appreciate them on their own if you have good eggs.

                                                                                                                                                                                                                                                                                              Get a turkey and cut it down the middle. Cook 1/2, and save 1/2. dry brine for a day or two, and easy-peasy roast it for a couple hours (you can even put stuffing under it, or just a cut onion, lemon and orange), and you have lots of juicy meat, bones for more stock/gravy, and not overwhelming leftovers. I now swear by it!

                                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                                fldhkybnva Dec 4, 2013 06:32 PM

                                                                                                                                                                                                                                                                                                Indeed, I guess I can thank my prolonged illness for teaching me the lesson of "eggs as eggs, rather than vehicle for 'other stuff.'" I definitely, agree, I'm glad I learned this lesson and they definitely won't be reserved for sick food. Not even sure I plan to pick up much from the store intended to toss into eggs since I'm loving these eggs so much.

                                                                                                                                                                                                                                                                                                I agree, turkey is so easy! I actually don't need to muster a lot of energy to roast another one. I do low and slow at 225F so I basically do nothing and then get to enjoy the rewards a few hours later.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                  gingershelley Dec 4, 2013 07:00 PM

                                                                                                                                                                                                                                                                                                  You have seemed to learn so much since you joined us here, Fieldhockey. I am pretty impressed with your 'curve' and your willingness to roll with all the stuff going on in your life, and your interest in good food. Pretty impressive.

                                                                                                                                                                                                                                                                                                  You are girding yourself for a full life, make no mistake; a great career, wonderful food, companion, etc. kudos to you:)

                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                    fldhkybnva Dec 5, 2013 09:38 AM

                                                                                                                                                                                                                                                                                                    Haha, I have indeed. And, thanks to all of you. I'm pretty low key and grew up with a dad in the military so learned to roll with the punches and make do as best as you can. I was always sort of interested in food and cooking since all the women in my family are big cookers, but only in the past few years really spread my wings. I now feel at home in the kitchen. I just go in and tasty things emerge which is so great. I also love the creativity and it's a great way to get away from all the madness at work which right now is about to drive my bonkers. I just had a vacation but I need another one :) Good thing, my next week off is less than a week away. I like to cluster my vacation weeks at the holidays which allows me to enjoy them but then the rest of the year is a whirlwind of working nonstop.

                                                                                                                                                                                                                                                                                            2. Cherylptw Dec 4, 2013 04:52 PM

                                                                                                                                                                                                                                                                                              First night of my determination to clear the leftovers out of the fridge...for myself, I had a simple garden salad and leftover fried chicken which I crisped up in the oven. I have four whole uncooked chicken wings in the oven for DF; he'll be having smoked gouda mac & cheese as I had two individual portions in the freezer, and as a second side, simple steamed broccoli.

                                                                                                                                                                                                                                                                                              1. suzigirl Dec 4, 2013 05:33 PM

                                                                                                                                                                                                                                                                                                Tonight I am making ginger stirfry. Thin sliced sizzler steak, broccoli, zucchini, red bell pepper, button mushrooms the size of, well who knows but they are huge, onions, carrots, celery and mirliton. Lots of soy, sesame oil, sambal oelek, garlic, ginger, and teriyaki sauce. Jasmine rice for a side.
                                                                                                                                                                                                                                                                                                I have to say I had a big old bent nose about being sick on T-day and missing the leftover sandwiches. I peeked in on the carcass the other day when i was feeling better and saw that James had gone locust on it. Oh well, or so I thought. Turns out my loving man had saved me the lowest, deepest part of the breast nearest to the bone by the thigh(my favorite part for sammies) for me. I skipped the pea soup last night and had a super satisfying leftover turkey sammie with stuffing. I thought i missed out. It turns out I have the sweetest bf ever. Now I just have the meat I can scrounge from the back and the bones for broth and soup. Color me happy

                                                                                                                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                  fldhkybnva Dec 4, 2013 05:49 PM

                                                                                                                                                                                                                                                                                                  So glad SO thought of you and saved your favorite part. I'm still bitter about it too even though I enjoyed some of the treats, it was nothing like my usual holiday. Thanksgiving has been demoted on the holiday list in my infantile, child of a mind, hopefully it'll make a comeback. I'm glad you finally were able to indulge, definitely try out the stuffing bread next year. We eventually were out of stuffing but SO thought the turkey sandwich was great without it since we had the stuffing bread. I nibbled on some and it was great dipped in gravy.

                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                    suzigirl Dec 4, 2013 06:15 PM

                                                                                                                                                                                                                                                                                                    I agree. It wasn't my usual holiday but it mustn't be given any bad feelings because our tummies refused to commit. I will try the stuffing bread if i can get it here at Xmas. It sounds great, especially dipped in gravy.

                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                      fldhkybnva Dec 4, 2013 06:21 PM

                                                                                                                                                                                                                                                                                                      It's on the Christmas menu for my local ghb, so worth a check.

                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                      gingershelley Dec 4, 2013 06:29 PM

                                                                                                                                                                                                                                                                                                      Fieldhockey - can you re-post anything about stuffing bread? Sounds wonderful... and all of that is lost to me in the busyness of December and missed posts by you all... wonderful idea. My mind conjurs up all kinds of things with that idea....

                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                        fldhkybnva Dec 4, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                        The stuffing bread is a holiday offering from Great Harvest Bread Company(http://www.greatharvest.com/). They are a franchised chain with stores all over. The stuffing bread is a whole wheat loaf seasoned similarly to traditional sage stuffing seasoned with sage, thyme, salt and pepper with chunks of celery and onions mixed in. It's not you, I don't think I mentioned it here I think it was on the "favorite bread for Thanksgiving sandwiches" thread. It was really delicious and great quality as their breads usually are. I fortunately saved some in the freezer, but plan to buy another loaf for Christmas.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                          gingershelley Dec 4, 2013 07:02 PM

                                                                                                                                                                                                                                                                                                          Thank you for reprising the mention; I have a Great Harvest in the Junction neighborhood of West Seattle about 10 minutes away; will check it out! :)

                                                                                                                                                                                                                                                                                                          What a great idea!

                                                                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                                                                            fldhkybnva Dec 5, 2013 09:38 AM

                                                                                                                                                                                                                                                                                                            Let me know what you think, if you try it.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                              gingershelley Dec 5, 2013 09:50 AM

                                                                                                                                                                                                                                                                                                              Will do; it will be a few days before I get to that neighborhood, but will check it out soon!

                                                                                                                                                                                                                                                                                                    3. re: suzigirl
                                                                                                                                                                                                                                                                                                      gingershelley Dec 4, 2013 06:27 PM

                                                                                                                                                                                                                                                                                                      What a love-ing post! So glad SuziG, that you got the best part of the breast (my only fave part too!), and that your honey saved it for you. Man, that turkey sam is really some of the best of the 'thanks' day:)

                                                                                                                                                                                                                                                                                                      Glad your feeling better, and happy.

                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                        acssss Dec 5, 2013 10:19 AM

                                                                                                                                                                                                                                                                                                        What a great guy and what a great meal (ginger stirfry)! You should be happy (suzi) girl!

                                                                                                                                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                                                                                                                                          suzigirl Dec 5, 2013 12:37 PM

                                                                                                                                                                                                                                                                                                          Thanks. He is a great guy. Certainly a keeper.

                                                                                                                                                                                                                                                                                                      2. gingershelley Dec 4, 2013 05:45 PM

                                                                                                                                                                                                                                                                                                        Well hello all - so sorry to be so long away from 'our table'!

                                                                                                                                                                                                                                                                                                        Last week was a crazy blur of baking Big Bundt's; advertised and sold Spiced Pumkin Cranberry w/ candied Ginger Bundt Cakes to my private clients, my FB friends, etc. and got a bunch of orders, so I was baking up a storm and delivering to heck-and-back from Mon-Wed. evening. Little sleep, some profit:) I LIKE A BIG BUNDT AND I CANNOT LIE! Hee hee. Anyway, once project done.... just wanted to collapse thursday, but had a friend-is-family Tday to go to, so made my promised butternut squash and poblano gratin, and sallied forth mid-afternoon.

                                                                                                                                                                                                                                                                                                        A good time with great friends, and mostly good food - but, alas, dry turkey;(. Enough good gravy to cover most ill's, and enough wine to make everyone not care!

                                                                                                                                                                                                                                                                                                        I recovered Friday finally with a Hitchcock movie marathon, and roasted a 1/2 turkey I had dry brined (like MC's), and made stock for gravy. Only bothered with some masher's, and - oh - confession time - CANNED jellied cranberry sauce, which I love (right up there with olives on my fingers, - like from childhood:). Had a friend over for belated Thanks-day Saturday, where we ate all that, plus I made a simple apple-sausage stuffing with homemade whole grain bread, cornbread some chestnuts, plus turkey, cran, mashers, squash gratin, and a nice salad.

                                                                                                                                                                                                                                                                                                        Leftovers and such last couple days, but got off the turkey train and had a much-needed BURGER last night, with avocado and bacon and a tart lean salad. Hit the spot!

                                                                                                                                                                                                                                                                                                        Tonight, I am making a nice piece of wild Alaskan Rockfish, in my friends crazy sauce of blue cheese, crême fraiche, white wine, topped with thin shavings of red onion and capers. Served with tiny steamed fingerlings and another big, refreshing salad with mustard house viniagrette, pears, shaved cucumber, persimmons,avocado & walnuts.
                                                                                                                                                                                                                                                                                                        Leftover 5-spice pumpkin ice cream for dessert. Forgot to say for Saturday, I made a simple apple crostata and that ice cream for dessert. Jenny's Splendid recipep made it last year for family, and it was the hit of Tday with step-mom's secret pear pie.

                                                                                                                                                                                                                                                                                                        Glad to catch up with all'y'all's busy cooking and lives! Have been catching up on some of the thread reading, but doesn't life hurtle forward at a pace?

                                                                                                                                                                                                                                                                                                        Now to finish decorating the house for Christmas - about 1/2 done. Wreath repair in process tonight.... don't know what happened to that fabulous shiny red thing in it's container this year, but it needs some color touch up on all the shiny beads before hanging up....

                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                                          fldhkybnva Dec 4, 2013 05:50 PM

                                                                                                                                                                                                                                                                                                          I'm loving the sound of that blue cheese sauce, I might give it a try.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                            gingershelley Dec 4, 2013 06:57 PM

                                                                                                                                                                                                                                                                                                            Very simple. Heat a dish that's heat proof for the oven. Butter it. Oven at 375. Rack nearer the high up than low.

                                                                                                                                                                                                                                                                                                            This dish is best done in individual gratin dishes, or fine for 2, but if you want to make for a few, do singles - fast and quick, like you would get from a resto salamander situation.

                                                                                                                                                                                                                                                                                                            If you make the blue cheese topping ahead, leave out of fridge for 1/2 an hour so not too cold.

                                                                                                                                                                                                                                                                                                            While the gratin dish is heating,Mix up in a dish some crumbled blue cheese you love( but not over-stinky and sharp kind of toooo much - cowgirl creamery Point Reyes for example, or TJ's Cave-aged Blue - like that) - a couple of Tbsp., add a 1/4 cup créme fraiche, a little finely chopped parsley, a 1/2 minced garlic clove (go easy), a large grind of fresh pepper, a squeeze of lemon. Thin with heavy cream if needed. If you must substitute sour cream - sauce will break a bit near the end, but no matter if looks aren't important. This is what you need for every 2 persons dishes.

                                                                                                                                                                                                                                                                                                            Have ready rinsed chopped salt-brined capers, thinly sliced red onion, a little more chopped parsley for garnish, and wedges of lemon for serving.

                                                                                                                                                                                                                                                                                                            Put in a tblsp. of white wine you would drink into the hot buttered shallow gratin dishes. Put in rinsed, dried fat fish fillet of a rockfish, halibut, etc (firm white fish - sole, etc. would be lost here), perhaps 6-9 oz. per person.

                                                                                                                                                                                                                                                                                                            While the dish is sizzly and hot, top each cold fillet with the RT thick blue-cheesy sauce, dribble a bit of white wine on top, andAdd a few shaving's of red onion to the top of the fish dish(es), and put back under the moderate-hot oven.

                                                                                                                                                                                                                                                                                                            Bake for about 10 minutes, enough time for the hot dish to help the fish cook from the bottom, and the sauce to heat from the top without breaking. Check with the finger method, or with a thermometer to 155 degrees. May take as long as 5/10more minutes, depending on if you individual or a larger dish (again, don't recommend this method for anything bigger than 2 servings in a dish). The dish might get some nice browning if your oven is hot, your rack is high, but also maybe not - best to er on the side of moist fish and white top to the sauce.

                                                                                                                                                                                                                                                                                                            Pull, let stand for 4 sizzling minutes; sprinkle with chopped capers, parsley, and serve with steamed tiny fingerling potatoes, lemon wedges, and a sharp salad.

                                                                                                                                                                                                                                                                                                          2. re: gingershelley
                                                                                                                                                                                                                                                                                                            acssss Dec 5, 2013 10:04 AM

                                                                                                                                                                                                                                                                                                            "I LIKE A BIG BUNDT AND I CANNOT LIE"
                                                                                                                                                                                                                                                                                                            Hilarious... I'm going to steal that from you. My son used to laugh at that song - especially when it was on "friends". I am going to make a huge bundt cake, just so I can serve it to him and say that. Love it!

                                                                                                                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                                                                                                                              gingershelley Dec 5, 2013 10:49 PM

                                                                                                                                                                                                                                                                                                              Yes, I must say, it had an impact on my sales - that was my FB event page title for selling my Bundt's for Thanksgivikkah.

                                                                                                                                                                                                                                                                                                              I may reprise for Christmas; I am testing flavors early next week to try it again..... in the running right now are Dark Chocolate with a Peppermint 'tunnel' and bittersweet chocolate/peppermint glaze and a sprinkle, Gingerbread with dried apricots, pears and bourbon, and Cranberry-Orange swirl with Orange-Maple glaze (so far - flavor suggestions welcome).

                                                                                                                                                                                                                                                                                                          3. m
                                                                                                                                                                                                                                                                                                            MAH Dec 4, 2013 06:01 PM

                                                                                                                                                                                                                                                                                                            tonight is turkey, spinach artichoke lasagna made with sheets of fresh spinach pasta and a filling utilizing the last of my leftover turkey breast and creamed spinach. Tomorrow will be leftovers for me as hubby will be out. Looking for inspiration for normal non t-day or leftover repurposing meals for next week. Probably not much cooking this weekend given our scheduled events.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. re: MAH
                                                                                                                                                                                                                                                                                                              gingershelley Dec 4, 2013 07:03 PM

                                                                                                                                                                                                                                                                                                              That sounds phenominal! Great idea...

                                                                                                                                                                                                                                                                                                            2. f
                                                                                                                                                                                                                                                                                                              Frizzle Dec 4, 2013 10:03 PM

                                                                                                                                                                                                                                                                                                              It's been a wet stay-indoors day here. Cupcakes and cookies were baked, a blanket fort was constructed and Spirited Away was on the plasma. The toddler was involved by the way!

                                                                                                                                                                                                                                                                                                              Dinner for a wet summer's day is a vegetable stew, a concoction from last summer with aubergine, red capsicum, tomatoes, zucchini and black olives. My recipe notes are appalling. 'Roast vegetables. Peel capsicums. Simmer all with chicken stock for 20 mins.' I'm hoping that I can remember enough to replicate what I used to make.

                                                                                                                                                                                                                                                                                                              It will be served with some grilled crusty bread and a grating of parmesan.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                                                acssss Dec 5, 2013 10:11 AM

                                                                                                                                                                                                                                                                                                                Oooh, that sounds awesome Frizzle!
                                                                                                                                                                                                                                                                                                                What type of black olives do you use? Mediterranean, Middle Eastern, American??

                                                                                                                                                                                                                                                                                                              2. h
                                                                                                                                                                                                                                                                                                                Harters Dec 5, 2013 12:22 AM

                                                                                                                                                                                                                                                                                                                Herself has made an early declaration for her dinner - just cheese on toast.

                                                                                                                                                                                                                                                                                                                Equally easy, I'm now defrosting a brown gloop that's labelled that it could be used as either pasta sauce or a base for cottage pie. I'll be having having it as neither - just heated up and eaten along with a few tiny spuds and sugar snap peas.

                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                  mariacarmen Dec 5, 2013 12:36 PM

                                                                                                                                                                                                                                                                                                                  welcome home to herself!

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    gingershelley Dec 5, 2013 10:49 PM

                                                                                                                                                                                                                                                                                                                    'What MC said"

                                                                                                                                                                                                                                                                                                                2. tcamp Dec 5, 2013 07:04 AM

                                                                                                                                                                                                                                                                                                                  Tonight will be meatloaf, tater tots, and roasted broccoli. An easy dinner so we can focus on packing up the boys for their scout camping trip that starts tomorrow. I do quality control.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: tcamp
                                                                                                                                                                                                                                                                                                                    weezieduzzit Dec 5, 2013 08:16 AM

                                                                                                                                                                                                                                                                                                                    That's a good plan. My neighbors went to Zion for Thanksgiving and got several hours into their drive before they realized that one of the boys was wearing his Spiderman slippers and had neglected to bring any other shoes.

                                                                                                                                                                                                                                                                                                                  2. a
                                                                                                                                                                                                                                                                                                                    acssss Dec 5, 2013 10:16 AM

                                                                                                                                                                                                                                                                                                                    Tonight we are having leftovers (can't complain, I love couscous)... but today I bought a corned brisket and because of my huge success with my stovetop-in-a-pot smoked turkey breasts, I am going to smoke the brisket and make pastrami. I already have half-dill pickles in the fridge and hot mustard. Husband will make his famous rye bread tomorrow and we will have ourselves homemade hot pastrami sandwiches for the weekend. Can't wait.

                                                                                                                                                                                                                                                                                                                    ooh.. ooh... and it's supposed to snow :-) (that's a big smile)

                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                                                                                                                      gingershelley Dec 5, 2013 10:53 PM

                                                                                                                                                                                                                                                                                                                      Oooohh..... acsss; home smoked (stovetop) brisket-into-pastrami sounds awesome.

                                                                                                                                                                                                                                                                                                                      Can you re-share the link to how you did the stovetop smoking again?

                                                                                                                                                                                                                                                                                                                      I asked for a 'smoking gun' for christmas, but it's not cheap, and if there is an easier solution, I would love to try this. Pastrami would "kick some ass" in my fridge in my on the go times I have this time of year, where I often cook/work (which makes me not want to cook for me), and end up starving, and looking for something to grab to eat. Great sandwich fixings are a surprisingly go-to staple these days....

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                                        acssss Dec 6, 2013 09:46 AM

                                                                                                                                                                                                                                                                                                                        Take a big pot - line the bottom with foil then sprinkle on about 3 tbl of stovetop wood chips (I bought Camerons), then cover the wood chips with some more foil. Put in a steamer device and place the meat on that, then line the pot cover with a lot of foil - make sure that absolutely no smoke escapes the pot (I line the pot cover, cover the pot and then line it again on the outside). Cook on high heat for about 5 minutes and then down to medium or medium/low (cooking time depends on the type of meat).
                                                                                                                                                                                                                                                                                                                        Good luck!!

                                                                                                                                                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                                                                                                                                                          gingershelley Dec 7, 2013 12:07 PM

                                                                                                                                                                                                                                                                                                                          Thank you! If I don't get the smoking gun from Santa, I will give this a try....

                                                                                                                                                                                                                                                                                                                    2. Berheenia Dec 5, 2013 12:54 PM

                                                                                                                                                                                                                                                                                                                      WFD is a vegetarian pot pie that was a whopping success on first time out. It's a CI cooking for two recipe with a biscuit crust. Because we're having a meatless meal we are having dessert- a pot de creme for him and a creme brulee for me- both tiny and pricey but may inspire some future home cooking, especially the pot de creme.

                                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                        gingershelley Dec 5, 2013 10:55 PM

                                                                                                                                                                                                                                                                                                                        Berheenia, can you share the recipe? I would love to have a great veg pot pie in my arsenal.

                                                                                                                                                                                                                                                                                                                        And just sayin'; making creme bruleé and pot de crême homemade, are very easy, just rich ingredients mixed carefully, and baked slow and with a little love....not too expensive

                                                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                                                          Berheenia Dec 6, 2013 04:06 AM

                                                                                                                                                                                                                                                                                                                          Well it wasn't as good the second time around. Not sure why except the veggie measurements are not too exact. example: how much is half a small fennel bulb? I'll type it up after I get back from PT. I'm definitely keeping the biscuit topping!

                                                                                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                                                                                            Berheenia Dec 6, 2013 09:17 AM

                                                                                                                                                                                                                                                                                                                            Typing it was good as I can see how I veered off the original. CI is so exacting. We had too much potato and I dolloped on the biscuit topping so it dried out. Drinking wine and watching the xmas tree lighting ceremony on TV was the culprit.

                                                                                                                                                                                                                                                                                                                            Veg Pot Pie for two (CI)

                                                                                                                                                                                                                                                                                                                            1/2 cup plus 1 1/2 tbsp AP flour
                                                                                                                                                                                                                                                                                                                            2 oz shredded sharp cheddar
                                                                                                                                                                                                                                                                                                                            2 scallions chopped- whites minced, greens sliced thin
                                                                                                                                                                                                                                                                                                                            1/2 tsp baking powder
                                                                                                                                                                                                                                                                                                                            1/4 tsp baking soda
                                                                                                                                                                                                                                                                                                                            1/3 cup buttermilk chilled
                                                                                                                                                                                                                                                                                                                            2 tbsp butter melted
                                                                                                                                                                                                                                                                                                                            1 8oz sweet potatoe peeled and chopped 1/2 inch pieces
                                                                                                                                                                                                                                                                                                                            1/2 small fennel bulb cored chopped 1/2 inch pieces
                                                                                                                                                                                                                                                                                                                            4 oz cremini mushrooms stemmed and quartered
                                                                                                                                                                                                                                                                                                                            1 clove garlic minced
                                                                                                                                                                                                                                                                                                                            1/4 tsp minced fresh thyme (or 1/8 tsp dried)
                                                                                                                                                                                                                                                                                                                            1 1/3 cup veggie broth
                                                                                                                                                                                                                                                                                                                            1/3 cup frozen peas
                                                                                                                                                                                                                                                                                                                            1/2 tsp cider vinegar

                                                                                                                                                                                                                                                                                                                            Combine flour, 2 tbsp cheddar, baking powder, baking soda, 1/8 tsp salt and 1/8 tsp pepper.
                                                                                                                                                                                                                                                                                                                            Combine cold buttermilk with 1/2 the butter and stir until clumps form. Gently mix into flour.
                                                                                                                                                                                                                                                                                                                            Chill mixture until ready to bake.
                                                                                                                                                                                                                                                                                                                            Heat remaining butter on medium heat in saucepan and cook scallion whites with a pinch of salt 1 minute.
                                                                                                                                                                                                                                                                                                                            Add potato, fennel and mushrooms, cover and cook stirring occasionally 8-10 minutes.
                                                                                                                                                                                                                                                                                                                            Stir in garlic and thyme cook 30 seconds.
                                                                                                                                                                                                                                                                                                                            Stir in 1 1/2 tbsp flour and slowly stir in veggie broth, scraping bottom until sauce thickens, 1-3 minutes.
                                                                                                                                                                                                                                                                                                                            Off heat stir in remaining cheese, peas and vinegar. Adjust S&P.
                                                                                                                                                                                                                                                                                                                            Spoon veggies into 2 12 oz ramekins, and divide dough in half and place a mound in center of filling in each ramekin.
                                                                                                                                                                                                                                                                                                                            Bake at 425 F for 20-25 minutes.

                                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                                              gingershelley Dec 7, 2013 12:09 PM

                                                                                                                                                                                                                                                                                                                              Thanks Berheenia, I am going to give this a try in a week for a dinner party. will let you know how it goes - and if I make any 'riff's' on the recipe (I have a hard time leaving well enough alone :)

                                                                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                Berheenia Dec 8, 2013 10:33 AM

                                                                                                                                                                                                                                                                                                                                Leftovers made a great hash with a fried egg. The butter and the crust bumped it up several notches.

                                                                                                                                                                                                                                                                                                                        2. roxlet Dec 5, 2013 04:03 PM

                                                                                                                                                                                                                                                                                                                          The turkey is done. Today I made a turkey pot pie/stew. I think it's more of a stew than a pot pie since I never baked it in the oven. I incorporated the turkey stock that was left over from the soup I made as well as the rest of the gravy. I used onion, mushrooms, carrots, celery and peas and mostly white meat turkey. Instead of a crust, I made biscuits to have with the stew. rjbh20 usually makes the biscuit in this house, and he looked askance as I mixed the dough up with milk instead of buttermilk. They were fabulous (when is hot bread ever not fabulous?), as was the stew. This is the biscuit recipe I used even though I didn't have Bakewell Cream. You just eliminate the baking soda if you don't have the Bakewell Cream.


                                                                                                                                                                                                                                                                                                                          1. LindaWhit Dec 5, 2013 04:58 PM

                                                                                                                                                                                                                                                                                                                            LOOK MA! No more turkey! And I'm cooking! And I love when things just come together.

                                                                                                                                                                                                                                                                                                                            Insane week - I'm kind of thankful for the turkey leftovers these past few days. But tonight? Pork chops! But no applesauce.

                                                                                                                                                                                                                                                                                                                            Two bone-in pork chops were seasoned with salt, pepper and dried thyme and pan-seared in a hot pan in an olive oil/butter mixture.

                                                                                                                                                                                                                                                                                                                            Removed from the pan, added more butter, tossed in about 1-1/2 cups of sliced cremini mushrooms, sauteing until they're just barely "wilting". Added 1/4 cup of caramelized onions, then added about 1/2 cup or a bit more of mushroom stock. Simmered for a bit, put the chops back in, spooned the mushroom/onion mix, and let it simmer until the chops were done. Removed them, whisked in a dollop of sour cream into the remaining liquid for a creamy sauce.

                                                                                                                                                                                                                                                                                                                            Served a chop over leftover basmati rice, and had some peas and corn alongside. Along with wine. That was required - it IS Thursday, after all!

                                                                                                                                                                                                                                                                                                                            1. ChristinaMason Dec 5, 2013 08:04 PM

                                                                                                                                                                                                                                                                                                                              Too tired to think, much less cook recently. It's been go-go-go between holiday travel, helping out the fam, and work going full steam ahead.

                                                                                                                                                                                                                                                                                                                              We traveled to visit family over Thanksgiving and shopped for and cooked dinner after we arrived Thursday. DH and I kept it fairly simple with just the basics that say "holiday" in both families: roast turkey breast, gravy, sour cream mashed potatoes, corn pudding/souffle, dressing with onions, celery, country sausage and apples, cranberry-orange-walnut relish (my specialty), and homemade green bean casserole. We brought our own spices with us from DC to make sure we had the essentials.

                                                                                                                                                                                                                                                                                                                              Dessert was an apple streusel pie gifted to me by my head chef at volunteering (from a local fancy bakery). Vanilla Haagen Daaz made it a la mode. We were busy helping out my family for most of the trip, so we didn't cook much: I made a few crustless quiches for breakfasts and a turkey, kale, and wild rice soup, tuna salad for grandma (white albacore, mayo, a tiny bit of white onion, "and no relish thankyouverymuch."). The standout of the trip? A road trip to Asheville for amazing BBQ at 12 Bones. Fab ribs, brisket, and sides---smoky potato salad and collard greens being the standout. Drool.

                                                                                                                                                                                                                                                                                                                              Since we've been back: Ruby Tuesday (airport; thank god they serve bourbon), Vietnamese dinner out (pho and shrimp and pork crepe), and tonight I heated up some Buitoni ravioli, marinara, and made a quickie salad. Looking forward to rejoining you all in the kitchen soon!

                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                sedimental Dec 5, 2013 10:30 PM

                                                                                                                                                                                                                                                                                                                                Me too. Lots of traveling, then coming home to rotten veggies :(

                                                                                                                                                                                                                                                                                                                                Last night was "use up the rest of the" vegetable soup, antipasti with lupini beans.....mmmm.... Canadian cheeses and meats from my shopping trip over the border.

                                                                                                                                                                                                                                                                                                                                Tonight was open faced Montreal Smoked Meat sandwiches with broccoli and sharp cheese sauce on the side. Tasty, but I don't feel like I have really "cooked" for weeks.

                                                                                                                                                                                                                                                                                                                                Leaving again tomorrow but I hope to make a proper turkey dinner when I get back next week. I still haven't had my traditional thanksgiving meal yet!

                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                  Berheenia Dec 6, 2013 03:53 AM

                                                                                                                                                                                                                                                                                                                                  Buitoni raviloi is always welcome in my kitchen. Sounds like you had a great trip!

                                                                                                                                                                                                                                                                                                                                2. Cherylptw Dec 5, 2013 08:28 PM

                                                                                                                                                                                                                                                                                                                                  Today is my birthday but since it's on a weekday and DF works long hours, we decided to wait till the weekend to go out to dinner so I was planning on another night of leftovers cause I don't cook on my day...lol... but DF's uncle, whose birthday is also today invited us over to his house for dinner. We had another turkey dinner without all the other stuff from the first dinner.

                                                                                                                                                                                                                                                                                                                                  Turkey & gravy, mac & cheese, collards cooked with some kind of smoked pork (these were DELICIOUS), corn bread and sweet potato pie. I brought some homemade rolls. Everything was really good and I didn't have to clean up the kitchen.

                                                                                                                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                    Harters Dec 6, 2013 12:50 AM

                                                                                                                                                                                                                                                                                                                                    Many happies.

                                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                      roxlet Dec 6, 2013 04:29 AM

                                                                                                                                                                                                                                                                                                                                      Happy, happy!

                                                                                                                                                                                                                                                                                                                                      1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                        LindaWhit Dec 6, 2013 07:19 AM

                                                                                                                                                                                                                                                                                                                                        A belated happy birthday to you, Cheryl!

                                                                                                                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                          fldhkybnva Dec 6, 2013 09:21 AM

                                                                                                                                                                                                                                                                                                                                          Happy Birthday!

                                                                                                                                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                            GretchenS Dec 6, 2013 11:08 AM

                                                                                                                                                                                                                                                                                                                                            Happy Birthday! Sounds like a wonderful birthday dinner

                                                                                                                                                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                              weezieduzzit Dec 6, 2013 12:04 PM

                                                                                                                                                                                                                                                                                                                                              Happy Birthday fellow December baby!

                                                                                                                                                                                                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                suzigirl Dec 6, 2013 01:17 PM

                                                                                                                                                                                                                                                                                                                                                Happy birthday. The dinner at the uncle's sounds wonderful. I would eat that right up for a birthday meal.

                                                                                                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                  foodieX2 Dec 6, 2013 01:36 PM

                                                                                                                                                                                                                                                                                                                                                  Happy Happy!!!

                                                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                    Cherylptw Dec 6, 2013 05:37 PM

                                                                                                                                                                                                                                                                                                                                                    Thanks everyone for the kind wishes; I so appreciate all of you!

                                                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                      mariacarmen Dec 7, 2013 10:50 PM

                                                                                                                                                                                                                                                                                                                                                      late to the birthday party here - Happy Belated, Cheryl!!

                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                        Cherylptw Dec 8, 2013 09:45 PM

                                                                                                                                                                                                                                                                                                                                                        Thanks Maria!

                                                                                                                                                                                                                                                                                                                                                    2. linguafood Dec 6, 2013 07:21 AM

                                                                                                                                                                                                                                                                                                                                                      We've got a big storm coming in late afternoon, so my sweetie will be picking up fixins for tomato soup and salad, as we already have the fixins for a grilled cheese (tho I wish now that I hadn't dipped into the TJ's raclette yesterday & only have one slice leftover... wah!).

                                                                                                                                                                                                                                                                                                                                                      My stomach's been acting up for no damn good reason, so this dinner will hopefully appease it. Perhaps last night's Sichuan feast with all that oil and salt had *something* to do with it....

                                                                                                                                                                                                                                                                                                                                                      Another big gig tomorrow, so no cooking: I'll be eating off of the 'band menu' again. No sandy Caesar for me this time around :-)

                                                                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                        roxlet Dec 6, 2013 11:43 AM

                                                                                                                                                                                                                                                                                                                                                        Feel better lingua!

                                                                                                                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                          linguafood Dec 6, 2013 01:13 PM

                                                                                                                                                                                                                                                                                                                                                          Thanks, rox. Having had the last slice of raclette on crusty bread just now for a *very* late breakfast (along with hot Hungarian chicken livers in a soy & maple balsamic glaze - YUM!) already made my day brighter.

                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                            mariacarmen Dec 7, 2013 10:54 PM

                                                                                                                                                                                                                                                                                                                                                            what are "hot Hungarian" chicken livers? a special prep or was the chicken Hungarian?

                                                                                                                                                                                                                                                                                                                                                            glad you're feeling mo bettah.

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                              linguafood Dec 8, 2013 08:24 AM

                                                                                                                                                                                                                                                                                                                                                              Just seasoned flour with hot paprika.

                                                                                                                                                                                                                                                                                                                                                              Think I might have to make that again for brunch today.

                                                                                                                                                                                                                                                                                                                                                        2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                          suzigirl Dec 6, 2013 01:19 PM

                                                                                                                                                                                                                                                                                                                                                          I hope the yummy dinner quiets your cranky stomach. Sorry that you feel off today. Feel better soon.

                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                            linguafood Dec 6, 2013 01:39 PM

                                                                                                                                                                                                                                                                                                                                                            Thanks, suzi. As long as I'm 100% tomorrow :-)

                                                                                                                                                                                                                                                                                                                                                            I'm already feeling better after half a day of fasting.

                                                                                                                                                                                                                                                                                                                                                        3. l
                                                                                                                                                                                                                                                                                                                                                          ludmilasdaughter Dec 6, 2013 07:53 AM

                                                                                                                                                                                                                                                                                                                                                          Well, that pre-marinated pork tenderloin I made on Wednesday was just HORRID. I couldn't bring myself to eating more than a few pieces, and dumped the rest. I rarely dump food, but this was SO salty, and I'm a salt fiend. I'll have to tell my mom to not buy these anymore.

                                                                                                                                                                                                                                                                                                                                                          Last night I went out to a local Italian place with one of my girlfriends. I don't normally like their food, but my watering hole is right across the street, and all we could smell when we stepped outside was the glorious aroma of steak being cooked, so we couldn't resist. Gotta admit, they did a nice job with a huge cut of Delmonico. That came with a salad, bread, side of pasta (or potato) and steamed veggies. All for $14. Not bad.

                                                                                                                                                                                                                                                                                                                                                          Not sure what I'll be doing tonight. Going to my watering hole for happy hour, we'll see if I feel like cooking or if I'll be more in the mood to just order some pizza. However, there WILL be cooking this weekend!

                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                          1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                                                                                            juliejulez Dec 6, 2013 03:06 PM

                                                                                                                                                                                                                                                                                                                                                            I hate those pre-marinated tenderloins. They seem so convenient, but BLECH so salty! Plus not to mention they cost way more than they should.

                                                                                                                                                                                                                                                                                                                                                          2. fldhkybnva Dec 6, 2013 09:23 AM

                                                                                                                                                                                                                                                                                                                                                            I've been feeling better the past few days so the plan is to test out Friday steak night. I haven't thought much about it this week since I wasn't sure if I'd be up to it so we'll see what steak the grocery store has to offer today. Even though I've been sick, I still feel a little heavier from the holiday, but will let the festivities continue...or begin. I'll worry about it in January. Fingers crossed that my body cooperates and I can get back to the usual plan. I do miss the grocery store and cooking.

                                                                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                              suzigirl Dec 6, 2013 01:24 PM

                                                                                                                                                                                                                                                                                                                                                              So glad you have had some good days under your belt. Its about time little lady. You have had me worried. Here's to a nice cut of steak tonight for dinner.

                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Dec 6, 2013 03:34 PM

                                                                                                                                                                                                                                                                                                                                                                Thanks! It's been a hellish day but at least I'm still smiling and giggling so at least I'm not letting it get to me. My grocery shopping errands began with my car being nearly towed at Trader Joe's. Well I guess it was on the truck but I had to conveniently put the emergency brake down for him to drive me to the nearest ATM to pay him and arm and a leg for not having actually towed my car. Well, the encounter ended with me in a parking lot holding parts of my car in my hand which were ripped off as he released my car. Of course even though I paid the consequence for my parking error, the company is refusing to fix the damage. Oh well, the car will be fixed though I'm still raging with a smile on my face. The butcher happened to have a grass fed coulotte cap steak on hand which he saved for me in case I came in the store this evening because I often ask if they have any which they usually don't, so that's what's for dinner. It was a lovely surprise and I'm glad that he thought of me. Steak will be seasoned with Badia and served with mushrooms which I haven't had in 3 weeks and am so excited about. On the stove is a mix of chicken parts and reduced price turkey necks and wings simmering away for stock in case steak night goes bad and really because I just want more soup, it was so tasty.

                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                  suzigirl Dec 6, 2013 04:00 PM

                                                                                                                                                                                                                                                                                                                                                                  Sorry about your car. Are you going to take up the damages with the owner of the company? That is a real bummer. I can't believe you are still smiling. I would be hostile.
                                                                                                                                                                                                                                                                                                                                                                  I have never seen a coulotte cap steak around here. We must call it something else around here. Enjoy the steak and mushrooms tonight. It will be a well deserved treat.

                                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                    fldhkybnva Dec 6, 2013 04:11 PM

                                                                                                                                                                                                                                                                                                                                                                    I know I'm an adult but sort of borderline. As soon as the damage happened, I immediatley called my dad who has been on the phone to the company. They seem less than helpful and offered to fix it themselves...NOT!! The dealer will give me an estimate tomorrow and I hope the company cooperates. I actually am smiling becaues I'm so angry. It takes a lot to make me actually angry and to actually speak up for myself and my mind to anyone. When my mom heard my voice today she was frightened as I rarely if ever become that irate. I think I was so exhausted form anger I'm just giddy delirious now about the whole situation and now am laughing at the fact that I gave that guy the easiest time and was so nice and friendly only for it not to be reciprocated when he made an error. I get walked on a lot for this, but this time really irked me.

                                                                                                                                                                                                                                                                                                                                                                    It might be called the sirloin cap steak or perhaps they don't sell it. It's pretty rare and you probably have seen it still attached to a large sirloin, it's the separate triangular muscle at the top. The butcher can only cut me a steak if he cuts it off the sirloin subprimal before cutting it into steaks, otherwise it gets chopped into sirloin steaks with the cap attached.

                                                                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Dec 7, 2013 08:44 AM

                                                                                                                                                                                                                                                                                                                                                                I survied, I'm back!!!! My appetite is strange these days. The steak was OK but didn't hit the spot like it usually does. I'm thinking perhaps to do something else for Sunday steak night. So strange to not want to eat steak, but I guess my body is still getting back to usual. However, the accompanying mushrooms were amazing, I could have eaten them without anything else. I'm so happy even though I'm at the mechanic and just heard that the tow truck managed to rip off the entire engine cover which will be a few hundred to fix. At least the actual mechanical parts are all in good working order.

                                                                                                                                                                                                                                                                                                                                                              3. GretchenS Dec 6, 2013 11:11 AM

                                                                                                                                                                                                                                                                                                                                                                Kimchee fried rice with bok choy, sprinkled with bacon and topped with a lovely runny fried egg is WFD chez moi tonight. Next week I will be out in the Bay Area for work which means <<YAY!>> dinner with our own mc.

                                                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                                  mariacarmen Dec 7, 2013 10:59 PM

                                                                                                                                                                                                                                                                                                                                                                  that dinner sounds YUMMO, and coincidentally erstwhle CH'er Alan Barnes posted the exact same thing but for bfast today on FB!

                                                                                                                                                                                                                                                                                                                                                                  yay, can't wait to see you and dine with you!

                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                    gingershelley Dec 8, 2013 01:54 AM

                                                                                                                                                                                                                                                                                                                                                                    Jealous you ladies get to get together pretty regularly for dinner! That would be so fun to be at table with you two. I am hoping for a trip to SF in February; perhaps it will be serendipitous that we can get together then!

                                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                      mariacarmen Dec 9, 2013 08:09 AM


                                                                                                                                                                                                                                                                                                                                                                2. a
                                                                                                                                                                                                                                                                                                                                                                  acssss Dec 6, 2013 11:33 AM

                                                                                                                                                                                                                                                                                                                                                                  I am in the process of smoking my brisket and I must say, don't know how it will turn out, but the smell is friggin' amazing. I think they should invent a "smoked brisket air freshener"!!
                                                                                                                                                                                                                                                                                                                                                                  I have to finish it off in the oven (with some water) - so, corned, smoked and steam/baked... a lot of work - it better come out tasting mighty fine!!

                                                                                                                                                                                                                                                                                                                                                                  So it's snowin' outside (beautiful), and smokin' inside (scrumptious) and on the menu for tonight - hot pastrami sandwiches in front of the television (Shark Tank)

                                                                                                                                                                                                                                                                                                                                                                  Life is good! Have a great weekend everyone!

                                                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                                                                                                                                                                    linguafood Dec 6, 2013 01:11 PM

                                                                                                                                                                                                                                                                                                                                                                    I know what you mean about the air freshener. When I make pork shoulder low and slow, I usually start it the night before... and then when I wake up, I can smell the rub and all that porky goodness all the way in the bedroom :-)

                                                                                                                                                                                                                                                                                                                                                                    Not sure why it has to be "Vanilla-Orchid" or such other nonsense.

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                      MidwesternerTT Dec 7, 2013 08:54 AM

                                                                                                                                                                                                                                                                                                                                                                      Ahhh - I can only have lingering cooking smells when hubby is travelling. Otherwise it's opened windows / all vent fans at full immediately both during and after cooking. He appreciates eating it all, just doesn't enjoy the scents the way I do.

                                                                                                                                                                                                                                                                                                                                                                      1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                                                                        linguafood Dec 7, 2013 09:04 AM

                                                                                                                                                                                                                                                                                                                                                                        My man's the same way, though he can abide the pork. It just smells *that* good.

                                                                                                                                                                                                                                                                                                                                                                        But anything else? Eggs or cauliflower or other not-so-lovely smells? There will be comments, for sure. Even bacon. Bacon!!! Good thing I love him so :-D

                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                          acssss Dec 8, 2013 08:33 AM

                                                                                                                                                                                                                                                                                                                                                                          Eggs - I have to agree with him. Bacon? Sometimes I just put some in the microwave for the smell :-)

                                                                                                                                                                                                                                                                                                                                                                  2. f
                                                                                                                                                                                                                                                                                                                                                                    foodieX2 Dec 6, 2013 01:56 PM

                                                                                                                                                                                                                                                                                                                                                                    I agreed to work more hours through the budget season and am thoroughly regretting it. Dark when I leave home, dark when I leave work. I am a big bundle of stress trying to stay on top of homework/sports while getting ready for the holidays. Yeah I want some cheese to go with my whine!

                                                                                                                                                                                                                                                                                                                                                                    Needless to say I haven't cooked all week except to make a huge batch of turkey stock for soup. Except my darling husband cam home mid day and turned off the crock pot, so the crock pot basically became a bacteria bowl as it sat on my counter, covered until I got home about 9 hours later. Normally I would have shrugged it off but judging on the time he turned it off it wasn't worth the risk. More cheese please!

                                                                                                                                                                                                                                                                                                                                                                    So WFD tonight? A big old cocktail. Leaving the men at home and meeting a girlfriend for a quick drink and some nibbles.

                                                                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                      suzigirl Dec 6, 2013 02:01 PM

                                                                                                                                                                                                                                                                                                                                                                      A quick drink and some nibbles... that'll shake the stress off from the week. Enjoy.

                                                                                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                        linguafood Dec 6, 2013 02:15 PM

                                                                                                                                                                                                                                                                                                                                                                        Cocktails with a girlfriend can be the perfect dinner after a long week.

                                                                                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                          LindaWhit Dec 6, 2013 02:21 PM

                                                                                                                                                                                                                                                                                                                                                                          A fitting end to a busy week - enjoy the drinks and nibblies!

                                                                                                                                                                                                                                                                                                                                                                        2. steve h. Dec 6, 2013 03:23 PM

                                                                                                                                                                                                                                                                                                                                                                          It's been wet but not cold in our little corner of New England.

                                                                                                                                                                                                                                                                                                                                                                          Supper this evening is spaghetti and meatballs. The sauce is homemade, meatballs too. Modest stuff but tasty. Wine is from Monte Antico, a blend of Sangiovese, Cabernet Sauvignon and Merlot. The wine is far from fancy but it works well with the meal.

                                                                                                                                                                                                                                                                                                                                                                          Welcome to the weekend.

                                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                            roxlet Dec 6, 2013 03:39 PM

                                                                                                                                                                                                                                                                                                                                                                            I could go for some of that tonight! We're having steak. rjbh20 will elaborate later.

                                                                                                                                                                                                                                                                                                                                                                          2. weezieduzzit Dec 6, 2013 04:04 PM

                                                                                                                                                                                                                                                                                                                                                                            We've been building hoop houses over my garden beds today so hot and spicy to warm us up is in order for dinner. A test batch of green chili cheese tamales will be sampled to see if that's the route I want to go for Christmas tamales. Some of the turkey stock will be turned into tortilla soup to go with. It's cold (for us,) and colder and rainy tomorrow (29 for a low tomorrow night is obscene for us,) so having a nice big pot of soup to warm up for lunch tomorrow will be perfect.

                                                                                                                                                                                                                                                                                                                                                                            20 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                              fldhkybnva Dec 6, 2013 04:13 PM

                                                                                                                                                                                                                                                                                                                                                                              I think I'll finally be trying out your tortilla soup this weekend. I couldn't resist buying more chicken parts and turkey parts on sale so another pot of stuck is a simmerin'.

                                                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                weezieduzzit Dec 6, 2013 04:23 PM

                                                                                                                                                                                                                                                                                                                                                                                The weather all the way across the country looks like soup weather this weekend!

                                                                                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                  linguafood Dec 6, 2013 04:38 PM

                                                                                                                                                                                                                                                                                                                                                                                  Sure does. The rain has just turned into sleet, and it's a nasty mess out there.

                                                                                                                                                                                                                                                                                                                                                                                  Luckily, the mater soup is simmering away: I ended up adding a big ole zuke & an equally large carrot (both shredded) to add a bit more substance besides tomatoes, diced onion & garlic.

                                                                                                                                                                                                                                                                                                                                                                                  It's got a nice kick, too, thanks to the cayenne I just threw in.

                                                                                                                                                                                                                                                                                                                                                                                  My man, who is the Master Of The Grilled Cheese will commence his duties shortly. A 4-lettuce mix is tossed with walnut vinaigrette and awaits to be eaten.

                                                                                                                                                                                                                                                                                                                                                                                  Vegging on the couch will be perfect tonight :-)

                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                    fldhkybnva Dec 6, 2013 04:46 PM

                                                                                                                                                                                                                                                                                                                                                                                    I'm back on the low carb wagon but after my day today I think a grilled cheese might be in order this weekend :)

                                                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                      linguafood Dec 6, 2013 05:54 PM

                                                                                                                                                                                                                                                                                                                                                                                      I'm on the low-carb wagon 99% of the time. One grilled cheese ain't gonna kill me '-D

                                                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                        weezieduzzit Dec 6, 2013 06:14 PM

                                                                                                                                                                                                                                                                                                                                                                                        That's how I feel about a small tamale tonight, I'm still under 50g of carbs today and its a rare indulgence, I'm doing just fine.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                          rjbh20 Dec 6, 2013 06:45 PM

                                                                                                                                                                                                                                                                                                                                                                                          You'd love tonite's menu. Stay tuned.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                                                            weezieduzzit Dec 6, 2013 07:08 PM

                                                                                                                                                                                                                                                                                                                                                                                            Huh? I'm guessing you posted in the wrong spot.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                              rjbh20 Dec 6, 2013 07:12 PM

                                                                                                                                                                                                                                                                                                                                                                                              Nope. Just ignore the FF's.

                                                                                                                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                                                                weezieduzzit Dec 6, 2013 07:33 PM

                                                                                                                                                                                                                                                                                                                                                                                                I'd also have to ignore the bacon and the square dishes but the steak on a round plate and a martini would be wonderful. :)

                                                                                                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                  rjbh20 Dec 6, 2013 07:35 PM

                                                                                                                                                                                                                                                                                                                                                                                                  What's wrong with bacon and a square plate? No carbs in either.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                                                                    weezieduzzit Dec 6, 2013 07:48 PM

                                                                                                                                                                                                                                                                                                                                                                                                    I *loathe* square dishes. I don't know why but I do, I just always have.

                                                                                                                                                                                                                                                                                                                                                                                                    Bacon... there is one kind of bacon I can eat small amounts of very occasionally but I really really don't like pork. I think I'm one of those people with 2 copies of the OR7D4 gene that can smell and taste the androstenone in pork. Pork actually tastes rancid to me but occasionally cured pork items are ok in small amounts spaced very far apart. I couldn't even stomach bacon until I was in my 30s. I've tried and occasionally try a few bites here or there to see if a particular preparation will work for me (I don't want to not like something, I don't want to not have the opportunity to eat delicious, well prepared food,) but as soon as the taste of the pork is apparent I have a hard time even swallowing it. Its not just bad, it's revolting to me. Weird, Huh?

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                      Berheenia Dec 7, 2013 06:16 AM

                                                                                                                                                                                                                                                                                                                                                                                                      I have "loathed" them ever since a bad experience at a large buffet dinner when my meal kept gravitating to a corner and dribbling on the carpet.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                                                                        linguafood Dec 7, 2013 08:40 AM

                                                                                                                                                                                                                                                                                                                                                                                                        He he. Love bacon & square plates :-)

                                                                                                                                                                                                                                                                                                                                                                                                        Sorry about your pork deficiency. That's gotta be tough.

                                                                                                                                                                                                                                                                                                                                                                                              2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                                                                                linguafood Dec 7, 2013 08:39 AM

                                                                                                                                                                                                                                                                                                                                                                                                I would, for sure. Haven't had a proper steak frites in forevah.

                                                                                                                                                                                                                                                                                                                                                                                                It's even on the venue's menu we're playing tonight.... but NOT on the band menu, sadly! For shame.

                                                                                                                                                                                                                                                                                                                                                                                                OTOH: they spell it steak 'frite' --- so maybe it's better if I don't try it :-D

                                                                                                                                                                                                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                            weezieduzzit Dec 6, 2013 05:00 PM

                                                                                                                                                                                                                                                                                                                                                                                            Sounds great, lingua.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                              gingershelley Dec 7, 2013 12:17 PM

                                                                                                                                                                                                                                                                                                                                                                                              Grilled cheese and tomato soup sounds WONDERFUL right now. I am hungry, it's around noon, and 17 degrees here in SEA. At least there is bright lovely sunshine.....

                                                                                                                                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                                linguafood Dec 7, 2013 01:29 PM

                                                                                                                                                                                                                                                                                                                                                                                                Yah, I could have grilled cheese all damn day. That's the problem.

                                                                                                                                                                                                                                                                                                                                                                                                Well, one of several '-D

                                                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                                  gingershelley Dec 8, 2013 01:55 AM

                                                                                                                                                                                                                                                                                                                                                                                                  I hear yo' lips a flappin' on the grilled cheese+ problems, Lingua... sigh.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                                                    linguafood Dec 8, 2013 08:23 AM

                                                                                                                                                                                                                                                                                                                                                                                                    Ah, I wish it only were the lips, shelly :-D

                                                                                                                                                                                                                                                                                                                                                                                      2. suzigirl Dec 6, 2013 04:39 PM

                                                                                                                                                                                                                                                                                                                                                                                        Tonight is a piggy porterhouse fest. Center cut extra thick bone in loin chops stuffed with polish sausage fresh from the butcher. I mixed the sausage with panko and parmesan and stuffed the loin side and seasoned with Badia and I will sear them and finish in the oven. Sides will be broccoli au gratin and buttered fingerling potatoes

                                                                                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                          linguafood Dec 6, 2013 05:39 PM

                                                                                                                                                                                                                                                                                                                                                                                          That sounds amazing.