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What's for Dinner #276 - After the Loving Edition [Through February 20, 2014]

Not that we're all done loving after Valentine's day... (and, coincidentally, "love" is another four-letter word), and this is NOT an adjunct to that "whaddaya wanna eat after making whoopie" thread.... but what are you loving to cook this week? i know most of you still have another month or more of hellish cold... we here in CA have a drought we still don't realize how bad it will be... as steve h. says, weather happens, and we keep on cooking.

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  1. and of course i'm reposting my post from the last thread - because i looooooved that peanut sauce soooo much.

    many thanks to THewat for posting the David Liebowitz peanut sauce recipe - it completely ROCKED. i could and did indeed treat myself to spoonfuls of it. I can think of many things it would be delicious on - including, funnily enough, boiled potatoes - there is a Bolivian dish called Papa a la Huancayna that uses a spicy peanut sauce (the Peruvian version of the same dish is a cheese sauce, which i actually like better, but this peanut sauce is above and beyond good) over cold boiled potatoes, with sliced hard boiled eggs, a couple of olives, and maybe a wedge of cold corn on the cob. tonight i did the sauce with BLSL chicken breast i boiled with some ginger and garlic, cooled and shredded, and thinly sliced red cabbage, iceberg, scallions and chopped cilantro. The sauce is truly drinkable - i could definitely taste the sichuan peppercorns and would even add more next time. couldn't really taste the tea, even though i stopped at a fancy tea-house to buy some. i balked at the $16 for 2 oz stuff that i originally wanted to get, got the $9 for 2 oz instead. (i'm not a tea drinker so this felt like quite a splurge.) anyway, the sichuan peppercorns, the lime juice, and ginger were the dominant tastes (plus a bit of heat from a big fat red jalapeno), and it was just excellent. i froze half the sauce - the recipe makes a lot. i think it would be delicious on cold tofu, on just a wedge of iceberg, or over shrimp. yum. make this, people! http://www.davidlebovitz.com/2011/01/...

    thank god it's another "Saturday" tonight. going out later for cocktails and pool with the BF (and leftover cold chicken and peanut sauce as a late night snack!), and besides taking the Oldster for an appt., have the whole day to myself to putter around the apartment and work on the short ribs.

    11 Replies
    1. re: mariacarmen

      I'm going to have to try that recipe- the man loves peanut sauce!

      1. re: mariacarmen

        I adore a good peanut sauce.

        Did you thin it?

        1. re: sedimental

          i did, but it could have used more. i ended up using 2 cups of tea, and it still could have been a bit thinner. however, my blender is old so maybe it just wasn't liquefying properly.

          1. re: mariacarmen

            Ty for this mariacarmen. I used 1 C. tea for a half-recipe in my new, very effective, blender. So I think there may be a typo in his orginal at the link.

            Fun as it was to make once from roasted peanuts, I'll be going back to a modified version of my tried & true hot peanut sauce that uses peanut butter. But I will start using hot black tea & lime in place of water & lemon in it.

              1. re: mariacarmen

                Sounds fantastic! Did you use lemon or lime juice? My mind immediately goes to lime for peanut sauce, but I only have lemons on the counter right now.

                  1. re: mariacarmen

                    Thank you! I'm definitely giving this one a try this week.

                1. re: mariacarmen

                  Thanks for the link. This looks amazing (and it seems I missed it the first time around)

                2. I thawed a jar of my big batch Sunday gravy tonight. Mmmmm. Made some Gnudi (Pecorino parsley) and some meatballs from ground chicken and a very herby fresh bread panade with buttermilk. I have been really liking buttermilk in things lately.

                  It was very filling with only 2 gnudi and 2 meatballs per plate.

                  1. The store had great looking ribeyes. Surly teenager suggests frozen pizza, so that's how it went down. She ate pasta alla Norma last night so I figure take a little leave a little.

                    After she left I caught up with what others did last week: chicken with mustard cream and tarragon. Paired up with steamed and then roasted baby red potatoes. This makes for a very moist result.

                    Sorry for my poor plating skills by the way.

                     
                    17 Replies
                    1. re: ChrisOfStumptown

                      That sounds like a great technique for whole potatoes. How long do you steam them for?

                      1. re: sedimental

                        The technique is peel off a strip of skin all the way around the potato. You can see the strip in the photo. Steam until the potato is tender but not done when pierced by a knife, which should be 15-20 mins. Coat with fat of your choice and finish at 425F for 40 mins or until done. I used a small cast iron skillet. When done, toss with S&P and herbs of your choice.

                        The recipe is in "Vegetarian Cooking for Everyone". To be clear, the times are for baby size potatoes.

                        1. re: ChrisOfStumptown

                          Interesting. Thank you for sharing! Will be trying this week.

                          1. re: ChrisOfStumptown

                            Why the peeling off a strip of the skin?

                              1. re: linguafood

                                I'm not sure - I would expect it helps the potatoes absorb water during steaming. The potatoes remain moist despite the long roast.

                              2. re: ChrisOfStumptown

                                The potatoes Do sound delicious, and your photo proves it. I have that book BTW and there's small red potatoes in the pantry... so... any night now. Thanks, COS.

                            1. re: ChrisOfStumptown

                              Aw, man. Those taters look freaking perfect. I echo sedi's question -- how long do you steam & then how long do you roast? High temp briefly to finish, I guess?

                                  1. re: ChrisOfStumptown

                                    Poor plating? I think most of us are drooling over that plate.

                                    1. re: suzigirl

                                      thanks for saying so. Some of the people on these threads really impress me with their ability to present food. Not to mention the regular display of breathtaking tableware. I know it is not a contest but I confess to sometimes feeling a bit of pressure to keep up.

                                      1. re: ChrisOfStumptown

                                        My dinners are usually thrown on the plate. That's why I don't post pictures :)

                                          1. re: weezieduzzit

                                            I'm exaggerating somewhat. But here's the thing: I think we all would like the food to look nice, or we wouldn't bother. When I'm happy with the presentation, I'm quite excited to post pics. And I'm happy to see what other people are doing too. But if I'm just going through the motions, it's not a satisfying feeling. I'm glad it got a good response, but I'm not thrilled with it.

                                          2. re: ChrisOfStumptown

                                            please do not feel that way! we're all just sharing.

                                            1. re: ChrisOfStumptown

                                              I can only tell you about what I think but I LOVE it when people post their food pics on here. In fact I actually got my camera out and set it in my kitchen so I could start doing food pics of my creations.

                                        1. Dinner was strange. My man ended up getting some pork tenderloin at the supermarket nearby for The Main.

                                          I cut it up into bite-size pieces and tossed in seasoned flour (cayenne, hot paprika, s&p) and fried it up in butter. The pieces started leaking this revolting white gunk (I am guessing or rather *hoping* that this was merely protein like you sometimes get with wild salmon). I found it really off-putting so shoved my nose in there to see if maybe it smelled bad. Nope. It didn't smell bad raw when I cut it up either, so I'm kinda mystified as to what that icky shit was.... seriously, despite the lack of bad smell I was *this* close to tossing the whole freaking mess and heating up TJ's Alsatian tart for dinner instead. >sigh<

                                          I took the meat out when it had a nice sear on all sides and tried a piece to make sure it was ok to eat. Deglazed the pan with white wine and pretty much poured out the wine along with the white gunk into a bowl. Cleaned out the pan (which I generally wouldn't do), added more butter, sautéed 1/2 onion, baby bellas, a red pepper and half a green pepper, added more wine, some crème fraîche, some more cayenne. Added the pork tenderloin back in and tossed around to heat through.

                                          It was ok -- tasty enough & we didn't die or have any bad after-effects. But.... ick. It all just left a bad taste in my mouth so we didn't keep the leftovers.

                                          The Greek salad and roasted cauli on the side were definitely the better part of the meal.

                                          22 Replies
                                          1. re: linguafood

                                            Yuck. Meat does some funky things sometimes!

                                            1. re: nothingswrong

                                              The thing is - the dish was perfectly fine: the meat didn't taste "off", the mushroom flavor really came through, the peppers were cooked perfectly.... it was just the process that *really* turned me off.

                                              Seriously, if someone had served this to me and I hadn't seen what I saw, I probably would've enjoyed it. But making it -- blurgh.

                                              I had a similar experience with soaking fresh (and very expensive) morels in water and basically having an ant farm in a bowl.

                                              Some things are better unseen :-)

                                              1. re: linguafood

                                                Lol @ the shrooms.

                                                I completely understand, believe me. I will handle meat and serve it to others, but often when I crave it for myself, I become so repulsed at the process that I no longer want it when it's done.

                                                Also reminds me of the first time I picked up an organic head of lettuce from WF years ago. I was breaking it up into a colander in the sink and it was full of random dead bugs. I was vegan at the time and found the whole thing kind of ironic.

                                                1. re: nothingswrong

                                                  Yes, but those bugs proved you actually bought Organic lettuce. To guard against having some of those bugs in your finished dish, wash the lettuce in a bowl of salted water. Lift out, repeat, put into colander to drain.

                                                2. re: linguafood

                                                  The ants in the bowl are straight up out of a horror flick:) I have eaten them as a curious child they bite your tongue!

                                              2. re: linguafood

                                                A lot of grocery store pork tenderloin is injected with a salt solution, so I wonder if that was the "leakage"?

                                                  1. re: TorontoJo

                                                    That is my guess. And yet another reason to do the grocery shopping myself. Gah.

                                                  2. re: linguafood

                                                    I've had that happen to me with both chicken and pork (and salmon). Not sure what it is, but it can definitely be off putting.

                                                    1. re: ludmilasdaughter

                                                      It really messes with my sense of esthetics and also fucks up the sauce. Ick. Never again.

                                                      1. re: linguafood

                                                        I am not sure about this but I think sometimes there is an infusion of some type of sodium/saline solution injected into some pork. I have experienced that same *syndrome* with very lean pork a few times.

                                                          1. re: fldhkybnva

                                                            Kind of like Botox - too much and it just becomes very wrong!

                                                            1. re: meatn3

                                                              My momentary visual of a Juva Dermed Botoxed pork tenderloin just cracked me up in an uneasy sort of way.

                                                    2. re: linguafood

                                                      Gosh, that's ugly! We buy and cook pork tenderloin regularly and have never encountered that. I'd have screamed for sure. Molly Stevens and Jacques Pepin have some really very tasty and simple recipes for the tenderloin. Worth a look maybe? It's a nice lean and tender cut I think.

                                                      1. re: Gio

                                                        The lack of recipes isn't the issue, tho. I just need to make sure I get better quality meat next time.

                                                        And I've never experienced this revolting leakage with pork tenderloin before. Just thinking about it makes me queasy again '-(

                                                          1. re: linguafood

                                                            What can I say... we buy from the farm or WF. I hate that it happened to you.

                                                            1. re: Gio

                                                              I usually get it from the farmers market or the "organic" pork from Wegmans. This was a Weis market factory meat purchase by my dear, dear husband.

                                                              Bless his heart.

                                                              1. re: linguafood

                                                                I was going to suggest Wegmans, that's usually where I buy pork tenderloin if not Whole Foods. Even the non-organic at Wegmans has been un-enhanced.

                                                      2. I turned some gorgeous full cream milk into cheat ricotta today. It's going to be served on top of a lentil and mizuna salad.

                                                        3 Replies
                                                        1. re: Frizzle

                                                          "cheat ricotta". OK... now I'm intrigued. I know it's a simple matter to make homemade ricotta but these days I need all the help I can get.

                                                          1. re: Gio

                                                            What I make is from milk not whey, so technically not ricotta. It is better than the awful 'ricotta' we get in New Zealand though.
                                                            1 litre of milk, a teaspoon of salt and a couple of tablespoons of cream are heated to between 165 and 185f. 30 ml of white vinegar is added off heat and stirred. I then let it sit for half an hour before lifting out the curds with a slotted spoon into a cheesecloth lined sieve.

                                                            1. re: Frizzle

                                                              Thanks very much, Frizzle. Sounds easy.

                                                        2. All I know is that tonight will involve mushrooms. I have a pound of oyster mushrooms and then some creminis that my fiance bought and never used.... Maybe pasta of some kind?

                                                          EDIT: Looking at pasta with mushrooms a la creme or a kale (collard, in this case) and mushroom stroganoff. Leaning towards the latter right now, as it doesn't require a stop at the grocery store on the way home.

                                                          1 Reply
                                                          1. re: Kontxesi

                                                            A day late, but this mushroom ragu is wonderful- i usually have it over polenta but it would be great on pasta too
                                                            http://www.nytimes.com/recipes/101519...

                                                          2. Missed the new thread, so I'll repost from the old one:

                                                            My loaded mac and cheese was awesome. The beer, cheese and the sausage totally complimented each other and the broccoli and cauliflower made me feel like I wasn't being totally gluttonous. I ended doing a quick sauteed spinach and served my mac and cheese on top of that to up my greens content a bit more. Of course, I didn't bother with the spinach for the second and third helpings...burp.

                                                            I love how using sodium citrate lets me use beer or even just water to melt the cheese and still get a super creamy end result. It's also super fast and mindless -- I don't have to worry about making a good bechamel for those quick fix mac and cheese cravings. Hooray for science!

                                                            The leftovers are about to be breakfast.

                                                            4 Replies
                                                            1. re: TorontoJo

                                                              Apparently my google skills are worse than even I imagined. I can't find anything useful on how sodium nitrate works in the way you are suggesting, Jo. Do you have time for a quick primer?

                                                              1. re: grayelf

                                                                Citrate, not nitrate. Here's a link to a mac and cheese recipe http://cookingmadly.com/modernist-mac...

                                                                1. re: grayelf

                                                                  Well, if you were googling sodium nitrate, then you were definitely out of luck since it's sodium citrate. :0)

                                                                  Sodium citrate is an emulsifier and allows even the hardest, driest, sharpest of cheeses to melt into any liquid and stay creamy without breaking. It eliminates the need to make a custard or a bechamel when making mac and cheese. It's also how you make "american cheese slices" if you are so inclined. A couple of useful links:

                                                                  http://modernistcuisine.com/2013/05/s...

                                                                  http://www.saveur.com/article/Recipes...

                                                                  1. re: TorontoJo

                                                                    LOL, I am officially the worst researcher in the world! Thanks to both of you for the corrective steering. V. cool product.

                                                              2. Since today is a holiday, I'll be heading up to Mom's to take her mattress and button shopping (don't ask! LOL). I'm also stocking her fridge with small containers of beef stew; pork & sweet potato stew; chicken corn chowder, and mac & ham & cheese.

                                                                Since she's getting my freezer stew, I thought I'd make some more for me. Sirloin tips were taken out of the freezer to defrost. I'll wallop them around in some flour, salt and pepper and whatever spices strikes my fancy later this afternoon, brown the tips in oil, and then add red wine, beef stock, Worcestershire sauce, and mushrooms, and maybe some dried thyme. Sides will be my standard boiled potatoes and carrots.

                                                                And more snow tomorrow. ::::Sigh:::: I really really really really REALLY wish we could send this precipitation to southern CA so you could get a respite from your drought, mariacarmen!

                                                                5 Replies
                                                                1. re: LindaWhit

                                                                  i don't want your snow! send us rain!

                                                                  1. re: mariacarmen

                                                                    It would melt don't worry = rain equivalent...win/win for all :)

                                                                  2. re: LindaWhit

                                                                    Button shopping! I have to ask.

                                                                    Are you literally shopping for buttons?

                                                                    Who knew this was such a task, but I had to pick up some plain white buttons to sew onto a homemade baby-shower gift last week and it proved to be the biggest PITA ever. Hope you two have fun and find what you're looking for!

                                                                    1. re: nothingswrong

                                                                      But I *told* you not to ask! LOL

                                                                      Yes, we were literally shopping for replacement buttons for the cuffs and collar of a nice blouse she's going to wear to one of my step-niece's weddings in late March. The ones on the blouse she chose (brought to her by one of my step-SILs) were just slightly too large for the buttonholes and her fingers were unable to button the blouse. So we found some that are dressy but a tiny smidge smaller. Jo-Ann's Fabrics to the rescue. :-)

                                                                      1. re: LindaWhit

                                                                        I had to ask because you said not to!!!

                                                                        JoAnn's is great. I should've just gone there first for mine. Glad you guys got some without too much hassle.

                                                                  3. I have 20 lbs of basmati rice to use up, that the significant other just had to buy at Costco. I told him to get ready for a whole lot of Indian food. His request was for country captain chicken (not Indian but oh well). The inspiration for this was an MRE he had eaten a few years ago when we were winter camping! It was astoundingly good, the MRE that is.

                                                                    The one I made last night was decent. I cobbled a few internet recipes together. It just needed way more depth of flavor. I'll have the leftovers today and see how much the flavor deepened after sitting in the fridge. I had to use BLSL breasts, as they were seriously cheap. I think next time I'll use a cut up chicken. Had an $8 bottle of Chardonnay with it, which was nice, serviceable.

                                                                    Next up, chicken johl, vegetable biryani, and maybe butter chicken.

                                                                    33 Replies
                                                                    1. re: charlesbois

                                                                      Uncooked rice keeps very well. In our house a 10 pound Costco bag took almost a year to deplete. Just portion into 2 pound bags for storage/resupply at the back of the pantry and enjoy the "wealth" for a year.

                                                                      1. re: charlesbois

                                                                        When I was growing up, we always had a 100-lb bag of rice in the house. Imagine my surprise when I first went rice shopping as a young adult in a regular grocery store and saw all these itty bitty 1-lb bags! :o)

                                                                        1. re: charlesbois

                                                                          I agree with the others and bulk rices keeps a long time.
                                                                          I buy my sushi and long grain white rices in bulk as well.

                                                                          Due to past experiences with flour moths and wheat beetle/weevils, both of which can easy get into or pincer their way into plastic bags no matter the guage, I use 32 oz/2 lb glass mason ball jars for storage.
                                                                          I buy them at the summer flea mkts and garage sales for way cheap and then just buy the new lid insert discs at the grocery. Clean, wash, rinse jars and lid rings (or boil if you are a germ phobe), then dry.

                                                                          Keeps the rice fresher , longer since glass does not allow gas permeation as opposed to plastic and it keeps the critters and bugs of all sizes out like a charm.

                                                                          Just an idea.

                                                                          1. re: jjjrfoodie

                                                                            Yes, my main concern is pests more so than the rice going bad. I wouldn't mind investing in some large mason jars. Thanks for the tip!

                                                                            1. re: charlesbois

                                                                              Amazon carries them at a good price with free shipping if you have Prime http://www.amazon.com/Ball-Wide-Mouth...

                                                                              The biggest plus being they're shipped to you so you don't have to lug them around.

                                                                              I recently bought several dozen in varying sizes and completely organized the pantry and cupboards. It's made things so much easier.

                                                                              1. re: nothingswrong

                                                                                I started ordering all of my cat products and household items online too. I figured out that in order to get a 40 lb. box of cat litter out of the grocery or pet store and into my home it involved at least 8 *lifts* in/out cart/into/automobile/out of automobile into house!!! Ain't nobody got time for that! This way I press a few buttons online....pay with PayPal....Fed Ex leaves it on my front porch 1 lift to get it in the house and free shipping!!!!!

                                                                                1. re: MamasCooking

                                                                                  I'm quite sure by now that my UPS driver HATES me.

                                                                                  I've become addicted to Amazon Prime...

                                                                                  1. re: nothingswrong

                                                                                    LOL and yes it is addicting but there are so many good deals to be found:) I also went online to Penzey's for spices because everyone on here recommends them. I had to force myself to just stop. I will go back when I can stay focused. Have you ordered any food products from Amazon?

                                                                                    1. re: MamasCooking

                                                                                      I went to the store this week and told myself to focus and my credit card can testify that I failed in that goal.

                                                                                      1. re: fldhkybnva

                                                                                        I went online to go to Amazon to scout out some decent truffle oil, truffle salt and scotch bonnet hot sauce. Somehow I ended up at Annie's Linen's online store ordering two gorgeous 12 piece comforter sets for my bedrooms. I swear I was in a psychic fugue state:) Heading to both Penzey's and Amazon in a second and loving every minute of it!

                                                                                        1. re: MamasCooking

                                                                                          I just did that last night!!! Ended up *almost* ordering a side table I have no use for, and several blankets even though it's 80 degrees out.

                                                                                          I then realized it was 2 AM, I was on my second slice of cake with whipped cream, and it was just time to close the internets and go to bed.

                                                                                          1. re: nothingswrong

                                                                                            You are hilarious. Live it up!!! I like the sliced cake with whip cream decadence. It falls into my luxury foods category:)

                                                                                      2. re: MamasCooking

                                                                                        I understand about Penzey's. I ordered a bunch for a Christmas gift for my good friends, and made them a gorgeous gift "basket" of herbs, spices, peppers, etc. in a Le Creuset baking dish with some other kitchen knickknacks. I was selfless and didn't order anything for myself, though Penzey's added a free gift jar of Italian herbs, which I kept.

                                                                                        So last month I went back to just look (ahem) for myself and ended up with a cart FULL of stuff I "really need." It wasn't good. I had to close the browser and just push it out of my mind. I have yet to revisit the site. I could easily drop a few hundred dollars.

                                                                                        1. re: MamasCooking

                                                                                          Oh forgot to answer your question!

                                                                                          Yes, I have ordered food products from Amazon recently. First some finely ground almond flour to experiment with some GF and low-carb recipes for friends. I was really pleased with the quality, and the things I baked were amazing.

                                                                                          I've also ordered hard-to-find snacks. Most recently, a giant box of Pocky sticks, since my local grocery store stopped carrying them (they are such a good snack, shh!). Was worried about them arriving melted, since it's been over 80 degrees here in L.A. but they were perfect and intact.

                                                                                          Ordered chocolates once and it was a disaster. All melted.

                                                                                          My boyfriend is a personal assistant to a celebrity and has to constantly keep her multiple homes stocked with hard-to-find organic products. I turned him onto Amazon's Subscribe and Save service and he's used it several times to order drinks in bulk (like Kombucha, teas, waters, "health" sodas, etc.) and organic dog food. He loved that he didn't have to drive all over town looking for the stuff, let alone do the multiple pick up/put down thing you described.

                                                                                          Can't remember what else I've ordered off Amazon... Oh, bread flour once. That was great. Ordered 15 lbs (UPS hates me for this reason). And a few bottled products--hot sauce, vinegar, etc. Always came on time, sealed, and intact.

                                                                                          Sometimes I wonder if Amazon employees know me by name.

                                                                                          1. re: nothingswrong

                                                                                            I am going to order from Amazon in a minute. You made it sound easy.

                                                                                            1. re: MamasCooking

                                                                                              It IS easy. Too easy. Amazon has taken over. I actually had a dream about it last night, that I was working for them, only it was this sci-fi like futuristic warehouse dungeon thingamajig.

                                                                                              But I got to carry a lightsaber and wear a leather catsuit which was pretty cool.

                                                                                          2. re: MamasCooking

                                                                                            Love my prime time - I just got a message that my can of Dulce De Leche is in transit. I'm snowed in (can't get up the driveway) so UPS to the rescue. At least I can bake now.

                                                                                            1. re: Berheenia

                                                                                              That will be lovely! What are you going to make with it?

                                                                                        2. re: MamasCooking

                                                                                          I also order cat food online. Unfortunately I can't get packages at home since I'm usually not here to receive them. The first time I ordered 24-12 oz cans of cat food, I quickly realized just how far the parking garage is from my desk :)

                                                                                          1. re: fldhkybnva

                                                                                            They make you sign for them? I've never had to sign for anything from Amazon. They just leave it all in front of the door. They're the best!!

                                                                                            They even drop packages off on Sundays sometimes.

                                                                                            1. re: nothingswrong

                                                                                              This is Baltimore. Packages left outside cease to exist within minutes.

                                                                                              1. re: fldhkybnva

                                                                                                I just semi retired in 2013 so I am usually here during delivery hours or I would not order and have it delivered. Our *Neighborhood Watch* captain always sends emails about packages being snatched.

                                                                                                1. re: fldhkybnva

                                                                                                  Ohh gotcha. I should have remembered that part. I think I shared my uncle's story about his TVs getting stolen several times in college.

                                                                                                  What a bummer!

                                                                                                  Although Amazon now has Amazon Locker, where they leave your packages in P.O. Box type lockers around the city for you to pick up at your convenience. Don't know if there's one conveniently located near you, but just saying.

                                                                                                  I sound like I'm being paid by Amazon, but I really am not. Just obsessed.

                                                                                                  1. re: nothingswrong

                                                                                                    Wow the locker idea sounds useful when the crazy old lady down the street isn't home. She gathers most packages in the sunmer.

                                                                                        3. re: charlesbois

                                                                                          In addition to Mason jars, think about large storage containers like Click-Clacks (found at Bed Bath & Beyond) or airtight seal containers that have a latch-top (found at Home Goods). That's how most of my dry goods are stored in my kitchen - pasta, oatmeal, rice, flour, sugar, etc.

                                                                                          1. re: LindaWhit

                                                                                            I'm a big fan of these Oxo containers:

                                                                                            http://www.crateandbarrel.com/search?...

                                                                                            The pop top seals the container nicely and the big container fits a bag of flour or sugar. The plastic means they are nice and light, too.

                                                                                            1. re: TorontoJo

                                                                                              The OXO and Snapware would definitely work like my in-cabinet Click-Clacks. Can't find the names of the smoky gray hinged lid storage containers I use for my counter flour, sugar and trail mix Scooby snack mix. But I got them at Home Goods for short money.

                                                                                              1. re: TorontoJo

                                                                                                I have a couple of those, they're great. I espied a few more on sale at Marshall's I may have to snatch up.

                                                                                              2. re: LindaWhit

                                                                                                I use Snapware for my various flours. I love them. I've even dropped an entire 5 lb's worth of flour in one of those things and it didn't pop open.

                                                                                                I keep the lesser-used, more perishable flours in the freezer. Love the Snapware because they stack nicely.

                                                                                          2. re: charlesbois

                                                                                            I'm telling you, rice will keep for quite some time. I think I said on another WFD thread that I buy rice in 15 lb. sacks at BJ's Wholesale Club, and it's perfectly fine when I get to the bottom of the sack.

                                                                                            1. re: LindaWhit

                                                                                              Oh I know, I remember. And the husband even sent me links documenting how long it lasts. Still, we don't go through it very fast, and with me having gestational diabetes last year and being warned to cut back on "white" foods, the 20 lb bag had me shaking my head.

                                                                                              1. re: charlesbois

                                                                                                Ahhhh - well, yes - the cutting back on "white foods" is a definite issue. Looks like he'll be eating a lot of rice this next year. :-)

                                                                                            2. re: charlesbois

                                                                                              The Lee Bros have my fave country capt recipe!

                                                                                            3. Gained close to six pounds on my NYC weekend. Almost entirely worth it.
                                                                                              Very healthy eating this week, starting with steamed cod.

                                                                                              1 Reply
                                                                                              1. re: melpy

                                                                                                The steamed cod was great.

                                                                                                http://allrecipes.asia/recipe/793/ste...

                                                                                                The brown rice I tried to make with it took way longer than the 45 minutes listed on the bag, this is probably why I almost never make rice, especially brown. Along with the cod I steamed snow peas, yellow bell pepper and carrots all julienned. Then I noticed we had some of those crispy noodles that go in soup from the chinese resturant getting stale in the cupboard so we each had a few of those with duck sauce on the side.

                                                                                                Tonight I was going to make acorn squash soup and a carrot sandwich with olive spread and goat cheese.

                                                                                                http://www.marthastewart.com/336548/a...

                                                                                                http://www.loveandoliveoil.com/2010/0...

                                                                                                The problem is that I have salmon that needs to be cooked. I might just cook it and save for the wheatberry salad on Thursday. Yes, that sounds like a good plan now that I have typed it out.

                                                                                              2. I have no idea what's for dinner. I have chicken thighs and crimini in mind but no clue what to do with them. Any ideas?

                                                                                                9 Replies
                                                                                                1. re: fldhkybnva

                                                                                                  Change of plans. I couldn't resist playing with the new food saver. I sealed the thighs and will use them later for some sort of braised dish. I bought a 3 lb pork loin roast a few days ago and so I figured I'd figure out a different plan before freezing part of it. The plan is to brine in buttermilk for a few hours and then braise a la Hazan with milk.

                                                                                                  1. re: fldhkybnva

                                                                                                    Wow, buttermilk works chemical magic, the chops were great! The chicken thighs and crimini managed to end up in a pot of coq au riesling which I'll enjoy sometime this week or freeze for later.

                                                                                                    1. re: fldhkybnva

                                                                                                      Look at you talking about freezing for later. New freezeritis. It is a progressive disease. ;-)

                                                                                                      1. re: suzigirl

                                                                                                        I know I've lost my mind already. And....Whole Foods just informed me whole chickens are on sale this Friday. Fortunately, I woke up at the butt crack of dawn on Sunday and spent an hour at Target loading up on different sized compartments and I spent a very productive vacation afternoon at home today making a Google Doc drawing outline...OCD, much? It's not my fault, I blame my parents :) I must admit it's been super convenient already. Just today after I made the chicken dish, I realized I had 2 extra leeks that were starting to look sad so I chopped them and plopped them in the freezer. I would have loved to do that before but there was never enough room.

                                                                                                  2. re: fldhkybnva

                                                                                                    For the mushrooms, what I've been doing lately is sautéing them in butter, then when most of the water is out of the mushrooms, I add some soy sauce and when the soy sauce is absorbed, I add some dry sherry and cook until that is absorbed. It's hard to go wrong with butter, soy sauce and sherry. :)

                                                                                                    1. re: TorontoJo

                                                                                                      I basically have mushrooms that way at least every other day. It's so great, but I thought I should branch out but perhaps stick with what works :)

                                                                                                      1. re: fldhkybnva

                                                                                                        Add a little chopped garlic:
                                                                                                        Heat EVOO in a saute pan, add chopped garlic and cook till just pale golden, add sliced mushrooms, S & P. Let the resulting liquid reduce, splash in a little white wine, continue cooking about a minute or so. Taste for seasoning then add a sprinkle of minced parsley.

                                                                                                        1. re: fldhkybnva

                                                                                                          I just smeared some miso paste on shrooms, drizzled with a little toasted sesame oil and roasted them in the oven...... Really amazing. They let off a bit of liquid which became a delicious sauce for my seared tofu and greens.

                                                                                                      2. re: fldhkybnva

                                                                                                        I would have seasoned and seared the chicken thighs, and then sauteed the mushrooms and added marsala or madeira to the pan to deglaze, and maybe a smidge of heavy cream for a saucy-sauce. :-)

                                                                                                      3. Last night was s simple braised beef -thin chuck steaks hit with mallet and lightly floured - browned and then braised in the deglazed aromatics with green peppers and canned crushed/diced tomatoes some garlic and a bay leaf - served with white rice and green salad - cheap fairly quick meal that gave just a little of that "sunday sauce" feeling to my busy day.

                                                                                                        3 Replies
                                                                                                          1. re: ChristinaMason

                                                                                                            Ha, yeah I had to look it up but yes pretty much exactly

                                                                                                          2. re: JTPhilly

                                                                                                            Thanks for the dinner inspiration JTPhilly. I am having swiss steak tonight after I read this post this afternoon.

                                                                                                          3. Yesterday we had a huge Szechuan lunch followed by a movie and cocktails out. Dinner was just the last of the Greek meatloaf from the freezer, which my DH crisped up on both sides in bacon grease and topped with American cheese. Gilding the lily, but it tasted good.

                                                                                                            Not sure WFD tonight.

                                                                                                            1. Thanks for 'splaining.. I don't feel very romantic today. I'm calling in a national sloth day. Fried eggs for breakfast and leftover ham mac and cheese for WFD. I'm thinking frozen peas for the side. Got to head back to bed and finish my mystery.

                                                                                                              1. For the first time in awhile, I'm having dinner cooked for me! Not by SO though, but by my cousin, who is a great cook. She lives about 5 minutes from my office, but since I'm usually on puppy duty on weekdays, I've never gotten together with her for dinner at her house. Since SO is off today, he gets to be on puppy duty, and I am going to cousin's for dinner. She said she's making some kind of creamy chicken and vegetable pasta. My contribution will be wine.

                                                                                                                1. Hanging out with two of my lady friends tonight to get back into our uke groove. My little baby's been sitting around being ignored for months now.... >sigh<

                                                                                                                  I heard black bean soup and salad's on the menu, which works a-ok for me. Last week was a bit on the decadent side and I need to drop a few: I have a month of gigs coming up and need to squeeze into those vintage dresses :-)

                                                                                                                  1. We are having a local Chow-down at a Chinese place for dinner tonight. One of the Chow-pups carefully writes down our order and gives it to the waiter. She's become a real pro!

                                                                                                                    The food is always excellent and it will be nice catching up with the folks. We order *a lot* so there will probably be leftovers for tomorrows lunch!

                                                                                                                    2 Replies
                                                                                                                    1. re: meatn3

                                                                                                                      Amazingly the only dish left over was a noodle soup which arrived at the table last. Since it was ordered for the two youngest (almost one and almost 4) it seemed logical for that family to bring it home.

                                                                                                                      Perfect sized group tonight and we've done this enough that conversation rambled enthusiastically and comfortably. Got to sit next to my favorite Chowpup and exchange whispers and giggles. So a really great day!

                                                                                                                      Plus my fortune was quite favorable. Perhaps the lucky numbers will be too?!

                                                                                                                      1. re: meatn3

                                                                                                                        At most family gatherings I still sit at the kids' table. I love it.

                                                                                                                    2. One pot wonder tonight. Chickpea and tomato stew with kale and prawns (would normally use octopus but the missus aint keen),

                                                                                                                      1. I think tonight I'm going to see whatever steaks look good at the store and serve with portabella mushroom caps stuffed with gorgonzola, cream cheese, chopped spinach, onion, thyme, and garlic. Some salad greens to round things out.

                                                                                                                        51 Replies
                                                                                                                        1. re: ChristinaMason

                                                                                                                          I could make a meal out of the mushroom alone. That sounds good. I wonder if I could do that with broccoli leaves that are braised in chicken stock instead of spinach.

                                                                                                                          1. re: suzigirl

                                                                                                                            Broccoli leaves! I just planted my broccoli today and was admiring the gorgeous leaves with you in mind.

                                                                                                                            1. re: nothingswrong

                                                                                                                              You're killing me. More snow is in our Tuesday forecast. ;-)

                                                                                                                              1. re: steve h.

                                                                                                                                It is crazy to me that the weather from coast to coast is so extremely different right now! We had an overcast day on Saturday, but other than that, it's been 80 and sunny the last week.

                                                                                                                                I was at a coffee shop yesterday and overheard a bunch of L.A. strangers talking about how we haven't had one day of "winter" yet. They were kinda pissed.

                                                                                                                                1. re: nothingswrong

                                                                                                                                  This East Coast winter reminds me of the '60s. No big deal. Weather happens.

                                                                                                                                  I'm still envious you can plant right now.

                                                                                                                                  1. re: steve h.

                                                                                                                                    Weather is odd this year. We still have snow on the ground with forecast saying '70's on Wednesday!

                                                                                                                                    1. re: steve h.

                                                                                                                                      Back in the 60's and 70's I had snow tires- wish I had them this year.

                                                                                                                                2. re: nothingswrong

                                                                                                                                  Definitely try the leaves. They get so sweet when cooked. I pulled some broccoli early today and will use it tomorrow. Just a heads up... fresh from the garden turns purple when you refrigerate it. Here is the proof...

                                                                                                                                   
                                                                                                                                  1. re: suzigirl

                                                                                                                                    Lol @ the Gaviscon nearby.

                                                                                                                                    Your broccoli is gorgeous! Even more so with the purple tinge. I haven't dared try it in a while now, but it was my favorite veggie for years.

                                                                                                                                    My plant's in the ground, so come harvesting time, I'll definitely try the leaves and report back. Thanks for the tip!

                                                                                                                                    1. re: nothingswrong

                                                                                                                                      I had a giggle at the Gaviscon too. All in this together, no offense. I need to find full jackets so I can get some broccoli leaves.

                                                                                                                                      1. re: nothingswrong

                                                                                                                                        Totally snort laughing. I didn't even notice the Gaviscon in the pic. That is just one of many bullpuck attempts at wellness. I have a whole OTC drugstore.
                                                                                                                                        So far, to my good fortune it hasn't turned on me so I continue to eat broccoli. I know I shouldn't, but I do. I have to eat it very well cooked and army green.

                                                                                                                                        1. re: suzigirl

                                                                                                                                          Ha, I figured you didn't notice! I do that all the time too, I don't even notice them. I have a dedicated medication cabinet, but things make their way to the coffee table, dining table, even on the piano.

                                                                                                                                          When friends come by, they are particularly interested in fiddling with my IV equipment.

                                                                                                                                          Keep eating the broccoli! I only gave it up because my doctors told me to, even though it didn't seem to be giving me more trouble than anything else. Now I haven't had it for a few years and I'm terrified to try it again.

                                                                                                                                          IMO there's little rhyme or reason for some of the things we can or can't stomach. I was also eating an entire bag of popcorn 3 times a week with no problem, and that's a big no-no. I'd like to try that one out again; popcorn is the best snack in existence and nothing comes close as a substitute.

                                                                                                                                          1. re: nothingswrong

                                                                                                                                            OOOOOOHHHHHH POPCORN!!! I miss popcorn. You are right, there is no decent substitute for buttery popcorn. I can't eat corn either. I dream of corn on the cob and salad sometimes. It sucks. And you are so right about there being no logical reason for things I can't tolerate. Goat cheese seems harmless enough, right? One bite and I am in bed moaning in agony for hours. Same thing with beets. Those both seem so smooth and innocent. The corn I get.
                                                                                                                                            It is the fiber in broccoli that we should avoid. The dreaded bezoar is to blame. I know I eat things I shouldn't but if I can still tolerate them, I want to enjoy them while I can. I keep having to mark things off the list anyway. I want to keep as many things in the "good" category as I can for now.

                                                                                                                                            1. re: suzigirl

                                                                                                                                              I've all but given up trying to figure it out, it's so random for me.

                                                                                                                                              1. re: linguafood

                                                                                                                                                For me too. I can eat something one day and have it kick the crap out of me the next. My most random attack would have to be Gatorade. Really? And it was on a day I was doing good. Kept me in bed for two days. GI problems are a fickle bitch.

                                                                                                                                                1. re: suzigirl

                                                                                                                                                  Wow, crazy about the Gatorade! I hate that stuff. I stopped trying to drink it years ago. Vitamin Water was much better for me, but I can't handle fruity drinks anymore at all. If I drink just one sip mid-morning, I will be burping up the taste well into the night. TMI, sorry, but it ferments and tastes like crap within a few hours. Leaves me gagging.

                                                                                                                                                  Mmm, WFD. Appetizing convo for this thread, apologies.

                                                                                                                                              2. re: suzigirl

                                                                                                                                                "I know I eat things I shouldn't but if I can still tolerate them, I want to enjoy them while I can."

                                                                                                                                                Totally, I say go for it if it's not causing issues. Obviously if it makes you sick, you won't want to eat it anymore. I've had the same reaction to peanut butter as you have to goat cheese and beets. I've heard so many people with GP can eat peanut butter with no problem, drives me nuts. What I wouldn't give for a PB&J once in a while.

                                                                                                                                                And I hear you on salad and corn. I used to eat corn probably 5 times a week. Toss it into hash, on tacos, or just plain. I was eating corn until a year ago too with no problem, and then had one bad experience and it put me off.

                                                                                                                                                I spied a box of microwave popcorn in the back of my cabinet the other day that hasn't expired. I'm going to try it soon. I'm pushing my luck, but hey.

                                                                                                                                                1. re: nothingswrong

                                                                                                                                                  Sometime one bad experience is enough. I had a very bad attack the last time I ate sauerkraut even though it has never bothered me before. It was so bad that i will likely never try it again. Same with wine. Never again. I have the same reaction to wine that you do with fruity drinks, that is if it doesn't come right up and leave me in hell for however it feels like staying.
                                                                                                                                                  I have no problem with peanut butter. I often use it to get back on track after a nasty attack to get some quick calories and protein. I seem to digest it okay. It is funny what your stomach desides is the enemy. Some things just seem so harmless, but can set me up for days of bedridden pain. I haven't had an attack that severe since Thanksgiving. I have had painful days but nothing severe like it had been. I hope i didn't just jinx it.

                                                                                                                                            2. re: suzigirl

                                                                                                                                              I've been told to really limit my fiber, but I just can't part with my beloved vegetables. I'm OK with looking 4 months pregnant at night :)

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                People with gp tend to have bloaty belly too. Something to do with the slow digestion process. One of many delightful side effects to GP.

                                                                                                                                                1. re: suzigirl

                                                                                                                                                  Yea, my "cornflake" test was pretty consistent with a mild case of gp. I could have told the doctor that without costing my insurance a few $1000.

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    They made me eat the dreaded microwavable Dinty Moore beef stew. And worse yet the pieces that they injected were the carrots. Horrid little mushballs. It sounded like gp to me too. All to familiar symptoms when you were attacking.

                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      They made you eat beef stew for your gastric emptying scan? Where did you have it done?

                                                                                                                                                      I've heard of that and it sounds AWFUL. I would've just thrown it back at them.

                                                                                                                                                      My first test was done with plain oatmeal, second with toast and grape jelly. They tried to get me to do eggs but I told them that would never happen.

                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                        It was Sarasota Memorial Hospital. I had a choice between that and an egg salad sandwich. I chose the stew thinking I could cheat and eat the potatoes and push the rest around a bit. There was no way I was eating eggs in the middle of an attack. And then she gave me the dreaded carrot news and took the potato scam off the table. :-(

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          Ha, I would've done the same with the potatoes. Yuck, that sounds totally gross!

                                                                                                                                                          You can totally taste the radioactive isotope, can't you? They tell you it's "totally" flavorless, but I could taste it subtly. The more noticeable thing was it COATED my tongue and throat. Both times I had it, I literally could feel it all over my mouth.

                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                            Yes you can taste it. They tried to feed me that same line. But I am a little sensitive to medications. I can taste a saline push. I swear they were trying to kill me when they put me on a heprin drip. It was like they were putting paint thinner in my IV. And i know you are aware of what the dreaded R drug does to your insides. Has the stomach spasms subsided yet btw?

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              I'm super sensitive to meds too. The saline taste is legit. I can't believe some people can't taste it.

                                                                                                                                                              Last month in the hospital, they put a double-lumen picc line in without telling me first, so it has two ports to clean and use and take care of. I have to flush them with 2 syringes of saline daily. So that's 4 nice pushes of saline flavor after dinner. I chew gum now when I do it because sometimes the taste just makes me nauseous.

                                                                                                                                                              I've been taking double doses of the D drug (Dom--------) 3 to 4 times per day, and one dose of the R drug at night before bed. This has been working wonders so far. I don't notice the spasms if they're still happening, since I go to sleep immediately. The best part is now when I wake up, I'm not still burping up food from the night before. It's so awesome not to feel totally nauseous every morning. Last night I actually fell asleep early without taking the R and I didn't even realize it until I felt so heavy and full and sick this AM.

                                                                                                                                                              So for now, I'll be staying on this cocktail of meds and hope it keeps working.

                                                                                                                                                              Glad to hear you haven't had a bad attack since Thanksgiving. That's a nice long streak! I'm going on a couple weeks here and it feels like an eternity in the best way possible. Just yesterday I was feeling SO INCREDIBLY amazing that I almost broke into tears as I drove around in the L.A. sunshine. It was a lazy gorgeous Sunday afternoon and I felt so damn grateful. My bf reminded me that my intense "amazing" feeling is just probably how a healthy person feels every day, and it made me all the more grateful that I get to feel like that now and then.

                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                They tried me out on the Dom for a bit but it made me sick every time I took it. So it is R 4x a day. Dr backed me down to 10MG too. I am really happy they found a drug cocktail that is working for you. I still feel like every good day is still a gift. I don't think that will go away since it is fresh in my mind how it feels.
                                                                                                                                                                I am so glad that you have two weeks of feeling good behind you. It's a good feeling. You really drink in a good day like a fine champagne.
                                                                                                                                                                Good to know I am not alone in tasting IV drugs. The first time I got an IV and she did the push I said ""what the hell?". The nurse said only about 5% of patients taste the meds. We are the minority.
                                                                                                                                                                To be honest, I am glad we both have the attitude that we have. I can't be better but I can be accepting of my illness. I will not let it rule me nor make me angry and bitter. Not that I don't get downright pissed off at this situation, I just don't stay that way and have it effect my life around me. I will always have hope for every GP sufferer.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Nicely put Suzigirl.

                                                                                                                                                                  I had no idea only 5% of people taste the IVs. That seems crazy to me! I've had a few nurses ask me recently if I could taste the saline as they injected it in the hospital. And my mom asked me too. I'd never been asked that before, and just assumed everyone could taste it.

                                                                                                                                                                  I flew too close to the sun this afternoon and ate half a PB&J on some homemade bread from yesterday. I just couldn't resist. 20 minutes later and I was writhing in pain, sweating profusely, nauseous, etc. It just subsided. That was about 6 hours of blah, but could've been worse. I'm hoping it's over for the night. Nothing worse than being up all night with the dry heaves.

                                                                                                                                                                  Feeling so grateful today. Boyfriend just left; he is so good to me when I'm sick. And for all the sh*t people give to modern Western medicine, it's truly a miracle to be on drugs which allow us to eat.

                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                    Honey don't give into temptation again. Going into shock over 1/2 of a PBJ is not good:( That is too much stress on your little body.End.Of.Story.......Nurse Ratchett:)

                                                                                                                                                                    1. re: MamasCooking

                                                                                                                                                                      Thank you Nurse Ratchett!

                                                                                                                                                                      I already told the boyfriend to stop me next time I try to eat PB. He's been trying to talk me out of it for days. I wouldn't even keep it in the house, except I use it for my homemade dog treats. I think I learned my lesson today finally.

                                                                                                                                                                    2. re: nothingswrong

                                                                                                                                                                      I totally understand the siren song of forbidden foods. I have punished myself with both lettuce and wine. Goat cheese too, I am pretty sure. You start thinking that you feel better, why not? And then the pain and retching set in and why not turns into WHY???
                                                                                                                                                                      How did we get so lucky with our boyfriends? Oh the horrors mine has seen. Between the trip to the ER for nearly stroking out with my BP,three heart attacks in one day and GP(and you know how very unflattering that can be)...it's a wonder how he can deal. Just proves there are good ones out there.
                                                                                                                                                                      I know a lot of people who are anti prescriptions, my bf included, but I can't imagine my life without them.

                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        Oh, lettuce. I totally get it.

                                                                                                                                                                        Chow has very politely reprimanded me about our chatting here. So we'll have to end it. Thanks for commiserating Suzigirl, and yes, we are lucky to have our men (and meds!).

                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                          it has been nice chatting. I am surprised the Mods let us chat so long.

                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                    Ugh, I've had total reprieve from bloating for the last couple years and now (seemingly) out of nowhere, it's baaaaaack!

                                                                                                                                                    And with a vengeance. I'm not eating any fiber so I can't figure out what's causing it.

                                                                                                                                                    I've resorted to taking selfies in the mirror to show to my doctor. They always dismiss symptoms like bloating, saying "It's not a big deal." My damn pants don't button up!!! I know it's not dangerous, but it's seriously uncomfortable.

                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                      The bloating is the worst. I hate the Ethiopian baby belly syndrome. I always have a distended belly from this. Just another charming side effect.

                                                                                                                                                      1. re: suzigirl

                                                                                                                                                        Aww, well hopefully it will go away someday. Mine went away overnight almost when I started on meds. I'm still on said meds, but the belly is huge. It looks even funnier when the rest of you is like a skeleton. I convinced myself I must be pregnant last week when this all began again.

                                                                                                                                                        If anyone comments on it, I'm just going to play the pregnant card.

                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                          Im so glad you can relate. I have my tiny little sticks for arms and legs, I lost my booty entirely but the belly remains. Lets hope your Dr listens to you and gets the bloating thing worked out. It sucks when you feel like you swallowed a bus.

                                                                                                                                                          1. re: suzigirl

                                                                                                                                                            Don't even get me started on the booty. I keep telling bf that if I had a nice big butt (and boobs to match), I'd probably look pretty proportionate. Or even if I could get back to normal.

                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                              I kept the boobies. ;-) Lost the booty though. My bf teases me that my feet are so small(size 4) and my boobs are so big(DD) that I should fall over all the time.

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                Ha!

                                                                                                                                                                Isn't it crazy where the fat comes and goes?

                                                                                                                                                                My boobs were one of the first things to suffer. It was unfortunate. The butt stayed until a few months ago, which makes me think my booty was entirely muscle. It held strong through the weight loss, until the muscle wasting set in.

                                                                                                                                                                I found this "Victoria's Secret Model Workout" on Pinterest and it promises amazing butt results. Like everything else on Pinterest, I'm sure I'll get 2 minutes in and realize it's a sham, but hey.

                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                  Up until GP when I lost weight the boobs were the first to go. And unlike tour booty, my boobs have no muscle so why they stayed will remain a mystery.
                                                                                                                                                                  good luck trying the VS workout. Can't hurt, right?

                                                                                                                                              2. re: suzigirl

                                                                                                                                                Does it ever turn yellow? I've noticed often store stuff is yellow inside. With your green thumb, maybe you'd know, is that a sign of age?

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Yes it is. If it were still in the ground , it would be flowering. It can still be used for soup so it isn't wasted.... wait, inside? No, I wouldn't eat it if it is yellow inside. That is too old.

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    Yellow inside the stalks?? I've never seen that.

                                                                                                                                                    Yellow on the tips I've read is mature brocc. I used to find it like that at WF a lot and ate it anyway, sometimes with flowers even, and thought it tasted fine.

                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                      No, no, not the stalks. Yellow on the florets on the interior where they are adjacent to each other.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Oh, okay. Yes I used to get those all the time from the local grocery store. Sometimes I'd pull off the really yellow/white parts if there were a lot, but can't say it seemed to affect their taste negatively. Then again, maybe I just loved broccoli so much that it didn't bother me.

                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                          I haven't noticed a difference either just something I observed.

                                                                                                                                            3. re: ChristinaMason

                                                                                                                                              I never made it to the store, so this didn't happen. A friend came over and we snacked on cantaloupe chunks, buttered popcorn, snack mix, and cashews while watching the latest Downton Abbey. My DH is making fried rice with bits and bobs from the fridge, so I imagine I'll have a little bit of that as well.

                                                                                                                                            4. WFD tonight is going to be a mash up of this past weekends successes and failures.

                                                                                                                                              I took the day off on Friday, and the hubster requested meatloaf and scalloped potatoes for Vday dinner. No problem, right? Well, I decided to double the meatloaf recipe so that I could throw one in the freezer. Decided to cook that one meatloaf earlier in the day, not sure why, but good thing. I decided to take a little nap for the hour that it takes the meatloaf to cook. TWO HOURS later I wake up to the smell of the meatloaf, WAY overcooked. Luckily I didn't fall asleep for the cooking of the second one.

                                                                                                                                              Saturday I did a roast chicken on a bed of root vegetables. Came out excellent, but I have WAY to many of the roast vegetables now.

                                                                                                                                              So my idea is to make a roast vegetable meatloaf soup! The overcooked meatloaf tastes good, but is just too dry for my liking (although the hubster claims he thinks it's fine). I'm thinking about heating up some chicken stock, throwing in the root veggies and then pureeing that with my hand blender. Add in chopped up meatloaf to heat through. It'll either be splendid or down the drain. Wish me luck!

                                                                                                                                              5 Replies
                                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                                You could also use the roasted veg. and meatloaf in a shepherd's (really cottage) pie. Make a nice brown gravy, cover the crumbled meatloaf and chopped up veg., maybe some sauteed onions, peas, and thyme for good measure. Cover in (cheddar?) mashed potatoes, run the tines of of fork over the top, drizzle with melted butter and bake off until bubbly.

                                                                                                                                                I'm hungry thinking about it.

                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  Oooo...I'll have to remember that for next time. I think the hubster would approve.

                                                                                                                                                2. re: ludmilasdaughter

                                                                                                                                                  That's a perfect save, if you ask me. Last night we roasted a chicken on root vegetables!! so tonight we're heating up leftover soup with beans, cabbage, and sausages we made two days ago and adding the L/O veggies to it. With garlic bread it should be quite enough to get us through a frigid New England night.

                                                                                                                                                  1. re: ludmilasdaughter

                                                                                                                                                    Let us know how it turns out. I like your idea I think real cooks never make the same soup twice. Can't help but chime in on what I would do though. I like my meatloaf moist so I make it with a thick catsup bark but also make rich beef gravy with mushrooms, onions and garlic. I almost always make mashed potatoes and I love the way the potatoes look with a crater of brown gravy with mushroom slices.
                                                                                                                                                    I recently bought four pounds of stew beef from Costco just so I could make a beefy gravy. 'Course I used the stew beef for other things too.

                                                                                                                                                    1. re: givemecarbs

                                                                                                                                                      Oh man, I LOVE mushroom gravy, but the man does not abide by mushrooms, so I rarely make it.

                                                                                                                                                      Drumroll...the soup came out great, with one small tweak. I felt that it was a bit salty and missing "something." I then decided to add a bit of sour cream to it, and voila! You couldn't tell that the meatloaf was overcooked, and the roasted vegetable base of the soup was fantastic.

                                                                                                                                                  2. I had a huge chicken breast (bone in skin on) set aside from the Trini chicken that has been in the fridge dry brining (Zuni style). Tonight I am going to do the chicken with milk recipe. I have 1/2&1/2 instead of milk. Sides will be buttery mashed potatoes and just barely steamed super crisp asparagus. A roll to use as a mop for the milky sauce. I love this thread because I have gotten so many great recipes to try from here!

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: MamasCooking

                                                                                                                                                      The sides sound just perfect for that meal.

                                                                                                                                                    2. Tonight is a "work through dinner" night, so I'm keeping it super simple: roasted broccoli and cauliflower with a bowl of spicy hummous to dip 'em in.

                                                                                                                                                      Fortunately working from home means I can still have my glass of Cremant while I work. :0)

                                                                                                                                                      1. Leftover duck will be pulled from the coolerator (leg, thigh and a left breast). Deb will bathe some Yukon Gold potatoes, quartered, in duck fat, carrots will round out the meal. Wine will be red. Supper will be late tonight but I don't mind. Car stuff will be on the plasma.

                                                                                                                                                        1. Inspired this afternoon by JTPhilly's post I am smelling a big pot of swiss steak bubbling away on the stovetop. Cubed steaks were dredged in seasoned flour(badia, garlic powder, sunny paris and pepper) and pan fried and put aside. Part of a red pepper was diced up and sautéed in the pan and two peeled and chopped tomatoes went in along with half a can of V8 that James opened for a bloody mary yesterday, some tomato paste, beef broth, a couple of minced garlic cloves and a bay leaf. The beef was added back in and it is bloop blooping away as I type. Jasmine rice and frozen sweet peas to go with.
                                                                                                                                                          I pulled two heads of broccoli from the garden today and am contemplating what to do with them. They look so pretty. Can't wait to cook them.

                                                                                                                                                          3 Replies
                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              Thought the SO was away for dinner tonight but he is coming home so it will be prawn and cod Thai red curry over leftover quinoa with a bit of broncoli and monkey brains that need using up (not very Southeast Asian, I know, but the glugs of fish sauce will cover it up!).

                                                                                                                                                              1. re: grayelf

                                                                                                                                                                Turns out this was a happy combo, prawn and cod, and the SO has requested that it reappear in future :-).

                                                                                                                                                          1. I decided to spend some time with the pressure cooker this weekend. Dinner was braised beets in the PC, braised short ribs also in the PC, and polenta/cheesy grits. Right after I put the PC and ribs on, I had to run out to the HOA board meeting for a finance emergency so DH did the polenta. I walked in just as they were sitting down to eat.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: tcamp

                                                                                                                                                              I love my PC and use it about every other day...twice on Sunday :)
                                                                                                                                                              Very underutilized in the USA. Great piece of kitchen equipment. Oxtail will go in it tomorrow!

                                                                                                                                                            2. I had some Thanksgiving stuffing to use up & chicken breasts so that became stuffed breasts for dinner. A box of Uncle Ben's broccoli cheese rice (with some steamed broccoli added in for good measure) and the last of the refrigerated green peas. Drippings from last week's turkey wings and slurry were turned into a sauce to spoon over the top of the chicken. T'was a good meal.

                                                                                                                                                              1. I got sucked into the Jerusalem vortex today. Potato and parsnip latkes for lunch and chicken soup with kneidel for dinner, accompanied by falafel with hummus and tahini. I'm so full I feel like I'm going to platz. Mr. Jammy said it was the best chicken soup he'd ever had, Jammys junior ate latkes despite them containing weird things (parsnip) and green junk (chives), and the leftover falafel are slowly disappearing every time I open the fridge. L'chaim!

                                                                                                                                                                1 Reply
                                                                                                                                                                1. Tonight was a Cornish hen in the pressure cooker with Sweet chili sauce and soy sauce covered in chopped garlic, chinese broccoli strewn over the top for 9 minutes and quick release. Perfectly cooked and succulent. Sides of white rice and spicy eggplant topping. Very quick and easy. Start to finish was about 30 minutes. Riesling went well with it all.

                                                                                                                                                                  Dessert was hot cinnamon whiskey and fennel almond cookies. Nice and herby sweet.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. Five spice pork chop with mango salsa and coconut rice. I will need to figure out the right water level for the rice as swapping out some water for the same quantity of water left the rice a bit dry.

                                                                                                                                                                    Desert of lebovitz's blackberry lime sorbet, tangerine wedges, and pineapple run under the broiler with ginger syrup.

                                                                                                                                                                    Decided to plate well rather than grousing about not plating well.

                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                    3 Replies
                                                                                                                                                                        1. Pasta with homemade marinara sauce, tossed with shredded chicken, arugula and shaved pecorino romano.

                                                                                                                                                                          It was tasty and helped to clear out my fridge. Win win.

                                                                                                                                                                          http://www.yummyreads.com

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: NancyChin

                                                                                                                                                                            ...And it's now 1am and I've started working on a strawberry vanilla buttermilk ice cream. It will be 3am by the time it has cooled, blended and churned. Tired, but excited!

                                                                                                                                                                            1. re: NancyChin

                                                                                                                                                                              Mmm! I don't like ice creams that are too creamy and this one was perfect. Slightly tangy from the buttermilk, small chunks of strawberries and perfect texture.

                                                                                                                                                                              http://www.yummyreads.com

                                                                                                                                                                               
                                                                                                                                                                          2. Tonight's dinner will be French Onion pork tenderloin with braised kale. However, I can't stop thinking about Thursday's dinner, a Fra Diavolo sauce is "bloop blooping" (to borrow a phrase from suzigirl) on the stove in preparation for a giant birthday pot of seafood.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                              Nice birthday dinner plans. It sounds really good.Bloop bloop.

                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                Thanks. I've been craving mussels so I figured it was a good time. Now I just need to figure out what kind of seafood I want to throw in. I roasted enough animals around the holidays so though I usually have some part of a roaming beast for my birthday, I thought I'd save it for Easter.

                                                                                                                                                                            2. Tonight is an old beater recipe from Allrecipes. It involves chicken breasts marinated in Italian Salad Dressing then baked with roasted peppers (we have red) and Havarti cheese. The sauce is a hoot- a tablespoon each of Wooster, white cooking wine, butter and 1/2 teaspoon of garlic salt. Served on white rice, courtesy of TJ's. Down to my last fresh veg- a bag of TJ's chard of many colors. Tomorrow we face the driveway as we are running out of stuff.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                I love that kaleidoscope chard and I too will be hitting the pavement to replenish the kitchen tomorrow.

                                                                                                                                                                              2. Last night we ate up some leftovers: roasted salmon with herbs and asparagus with gremolata. A chocolate souffle with some vanilla ice cream rounded things out.

                                                                                                                                                                                I'll either brown some sausage and throw it together with sauce tonight over kale, or we'll have chili.

                                                                                                                                                                                1. SO has a work dinner thing tonight so I get to do a little experiment in the kitchen. I guess it's not really a crazy one, but it should be interesting. I'm taking the Bayless Chipotle Meatball recipe and turning it into meatloaf, for DOTM. I'll have it with brown rice and either asparagus or broccoli since I have tons in the fridge. I can add two chiles instead of just one to the sauce since SO will not be partaking.

                                                                                                                                                                                  Also since I have some room left in my grocery budget this week, I'm going to check out the middle eastern market that is near my work. I plan on buying za'tar (sp?), harissa and some turkish chile paste since I've had some recipes I've been wanting to try for awhile that involve those ingredients. Also picking up some mint for the meatloaf. And, we'll see what else strikes my fancy!

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    You'll love your market purchases. I no longer can live without harissa and use za'tar pretty frequently too.

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      Oh it was fun. But, alas, they did not have harissa! The market is pretty small, it's actually in an old Blockbuster store. But I got something called "hot pepper paste" so I don't know if that's the same thing.

                                                                                                                                                                                      The biggest find there though was the spices. 3oz of za'atar for $1.49? OK yes please. Most of their spices were no more than $2 for the bag. They even had Saffron for 9.99/oz. The lamb looked pretty cheap at 3.99/lb for lamb shoulder but my freezer is full up at the moment. My mint was also 79 cents for a huge bunch.

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        It sounds similar, and either way I'm sure very delicious. Wow, such a great find. It's amazing how spice prices can vary even at the same store. Wegmans sells the some of the same spices in the regular spice aisle and the International aisle and the spices in the International aisle are much cheaper. I really need to find a middle Eastern market, and an Indian one as well.

                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                          Nice haul Julie. Sounds like a place that I would shop often.

                                                                                                                                                                                    2. I have a pound of cow-share ground beef defrosted and some hominy in the fridge and a block of Jack so I am thinking enchiladas or chili or some kind of casserole that is a hybrid.

                                                                                                                                                                                      1. Black bean soup and salad last night was yum, and we even got some ukin' in between shootin' the shit :-)

                                                                                                                                                                                        My man picked himself up some pulled pork and smoked thighs from a local 'cue purveyor, so we'll be having the leftovers from that. I'll augment their (too sweet) slaw with some leftover shredded cabbage & a bit of shaved red onion, and we should be good to go.

                                                                                                                                                                                        Friends coming over after dinner to watch Sunday's epis of TWD and TD. Woot.

                                                                                                                                                                                        Oh yeah, and we got another 4 inches of snow last night. Might really be time to get that sled out of the garage!!

                                                                                                                                                                                        16 Replies
                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                          Any of the bbq worth getting around here can only be had on the weekends after five when the health inspectors are off duty. the bbq trucks come out to their usual haunts and sell for the weekends only. Damn it, now I want bbq.

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            I'll soon be smoking my own again but really can't be bothered with 20 inches of snow on the patio :-)

                                                                                                                                                                                            Soon, tho. But not soon enough...

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              I lost custody of the smoker in the divorce. I miss it.

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  suzi, there's a well-rated stovetop smoker sold online for about $50. if you want, I can dig up the link. I got one for Christmas but have yet to try it.

                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                    Does it work on a ceramic cooktop? If so than yes please.

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        I will. Thanks.
                                                                                                                                                                                                        Just checked it out. I will have to check my manual first or the manufacturer. Thanks for the link.

                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                    "I lost custody of the smoker in the divorce. I miss it."

                                                                                                                                                                                                    So you are single again? Just so you know, there are approximately over 1,000,000 men that would love to be with you based upon all of your great qualities.

                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                      I lost the smoker but gained a wonderful bf that has been my friend since I was 14. We have been together 8 years now. Couldn't ask for more.

                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        Suzi, I am not surprised and that could make a great country western song. Think about this with a Tammy Wynette style southern drawl of singing..."I lost the smoker but I got me a great man..." :-)

                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                          Now you're talking. We'll ask lingua to do vocals.

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Thanks for the offer, but I really, really, *really* hate country, save for a few notable exceptions (we do a Patsy Cline tune).

                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                Suzi, Maybe if you translate the lyrics into German and you write some Oompah music to go with those lyrics she could get on board. :-)

                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                Big fan of Patsy Cline.

                                                                                                                                                                                                                Good call. What is the song?

                                                                                                                                                                                              1. Last night we had chicken tacos. I know nothing about Mexican food so used this recipe: http://thepioneerwoman.com/cooking/20...
                                                                                                                                                                                                And used guacamole instead of the lettuce as we had avocados that had to be used - and a couple of fresh tomatillos from the garden. They were very nice despite the overly enthusiastic application of sour cream by the bloke.

                                                                                                                                                                                                Tonight there's half a Savoy cabbage that needs to be dispatched. I'm thinking of turning it into an Italian soup with bread and cheese layered in.

                                                                                                                                                                                                 
                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                    I just keep looking at this photo, hoping I can will those tacos to my front door.
                                                                                                                                                                                                    Absolutely mouth-watering!

                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                      tacos are maybe my favorite food - they're so versatile - so many filling options!

                                                                                                                                                                                                      those look great!

                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                        Taco night is the best night. Nothing gets my mouth watering like pictures of fried tortillas. <3

                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                          And the cabbage and bread soup. Plenty left over for dinner tomorrow night too.

                                                                                                                                                                                                          ETA: And thanks for all the kind words about the tacos. I'm a total newbie to Mexican food so it's good to know what I'm making looks ok to those who know much more than I do.

                                                                                                                                                                                                           
                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                            The tacos seriously looked amazing. I've gone back to click on the picture 3 times.

                                                                                                                                                                                                        2. the best of plans....

                                                                                                                                                                                                          no short ribs happened. nada happened in the kitchen last night, as my Oldster fell, yet AGAIN, yesterday morning. we spent all day in the ER, got pizza delivered for him when we got home. no broken bones but a very bruised and VERY sore back/ribcage. no bueno.

                                                                                                                                                                                                          the BF treated me to a fabulous late dinner last night tho - argentinian steak place around the corner from my house - ginormous rib eye that we split, roasted small potatoes, chimichurri, a grilled artichoke, and a hearts of palm/avocado salad. big fat glass of red for me, made me feel almost human again.

                                                                                                                                                                                                          at the Oldster's again today - he really can't be left alone to do anything right now - and will roast a chicken for him tonight. my sister and i will indulge ourselves in the crispy skin he always peels off, and to-go sushi.

                                                                                                                                                                                                          short ribs are in the fridge to make tomorrow night, eat Thurs.

                                                                                                                                                                                                          19 Replies
                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                              You ladies are the best. We all get old and that's a simple fact of life. Family makes a difference. Well done.

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                I'm sorry to hear Olster had another all, but it's good that he's bumped and bruised but no other damage. Your dinner out with the BF sounds like a fantastic treat. You are such a great daughter and I really admire how devoted you are to your father's care. As someone with a very sick mother, I know that it can be very hard at times.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Dang. The falling is our biggest worry with my FIL, too.

                                                                                                                                                                                                                  Sorry for you gals and the old man. Hope he and you have a luckier run for the foreseeable future!!

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Poor him and poor you!
                                                                                                                                                                                                                    Good thoughts your way.

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Oh no. Not again. That poor man. He is very lucky to have you and your sister so close and so willing to step up when the shit hits the fan AND on a day to day basis. You and your sister have hearts of gold.
                                                                                                                                                                                                                      It was nice of the mister to treat you to steak after such a tough day. Now enjoy that chicken skin tonight. Here's to a speedy recovery for your dad.

                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          thanks, all, you're all too wonderful!

                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                          Very scary, but glad nothing is broken. It's so hard to watch our parents age and become less and less self sufficient. He is very fortunate to have his family around him!

                                                                                                                                                                                                                          And your late dinner sounds wonderful!

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            Oh no, mc, so sorry to hear about your Oldster and so glad it wasn't worse. Poor man and poor daughters!

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              I hope your father feels better soon MC. Thank goodness he has you and your sister to look after him. I hope the spare ribs are as rich and delicious as they sound on Thursday.

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                Awwww, Oldster! I hope he rests and heals quickly, mc! Enjoy your crispy chicken skin. ;-)

                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  Pobre papi, must be scary for him to be so wobbly on his pins :-(. As others have said, you are the best hija. Having my own wobbly oldster, I feel for ya.

                                                                                                                                                                                                                                  Tonight, I will toast you and he with a piece of fried chicken, if the lineup gods allow it. Trying out a newish place in town...

                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                  mc, a few years ago, my grandpa fell and broke his hip, went to rehab etc etc and about a week after he got home, he fell and broke the other one. Went through rehab again, and while it was rough there for awhile, he has gotten a lot better and at almost 94, he's doing pretty well. Plus he has two titanium hips so those can't break again! He and grandma (who is almost 89) still live independently. So, I think the Oldster will pull through just fine :)

                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                      yeah, no kidding!

                                                                                                                                                                                                                                      the thing is, he's got acute leukemia, so there's not too much chance of him pulling all the way through... but he is 85 and if he can enjoy whatever time he has left, we'll be happy with that.

                                                                                                                                                                                                                                      thanks julie!

                                                                                                                                                                                                                                      and everyone else too - kind thoughts, good wishes - all really appreciated!

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        Oh your poor pappa. He is very lucky to have you and your sister in his life.

                                                                                                                                                                                                                                        Kudos to your BF for comforting you with cow!

                                                                                                                                                                                                                                      2. Another business trip, so WFD the rest of the week is restaurant food. Tonight is Peruvian, which means I get to have lomo saltado, which makes me very happy! I hate traveling two weeks in a row, since eating out all the time makes it a challenge to maintain weight. Fortunately, back-to-back trips are not frequent. Willpower is not one of my strengths!

                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                                                                                                          That would be a fun one to try making from scratch...

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Yes, it's been on my list of "must make someday" forever!

                                                                                                                                                                                                                                            Sadly, this version wasn't that good. I did make up for it last night with some excellent Indian food. Had 6 colleagues with me, so we got to order a bit of a feast. I love having lots of little bits of different dishes! The bottle of Conundrum white was pretty nice, too...BYOB in Jersey is sometimes a hassle, but sometimes pretty handy.

                                                                                                                                                                                                                                          2. re: TorontoJo

                                                                                                                                                                                                                                            I hear you on the weight thing while traveling. I'm off to Madrid in the beginning of March and full plan on coming back at least one dress size larger.

                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                              You likely won't due to all the walking. Just stick to the ham and seafood tapas :-)

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                @ludmilasdaughter: Best pastries ever. Eat them too please.

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  But what about the suckling pig?!! And the Spanish omelette? And the sausages? And Paella? And the cheese? Not to mention the pastries that nothingswrong mentions.

                                                                                                                                                                                                                                                  I'm doomed!!! (I know, poor me, I don't expect any pity.)

                                                                                                                                                                                                                                                  1. re: ludmilasdaughter

                                                                                                                                                                                                                                                    I say eat it all. You may not get to go back for many years, or ever.

                                                                                                                                                                                                                                                    I can't imagine the regrets I'd have if I'd been "dieting" while on vacation in Europe. Food is as big a part of traveling overseas as the sights IMO.

                                                                                                                                                                                                                                                    Go and gain a few pounds; you won't regret it.

                                                                                                                                                                                                                                            2. Leftover Beef Bourguignon pulled from the freezer will be served over rice with roasted broccoli. I was exhausted all day and my nap after work didn't help the situation.

                                                                                                                                                                                                                                              1. Red beans and rice. Made over the weekend with Rancho Gordo beans cooked in a lovely ham stock made with a gorgeous ham shank, andouille and diced smoked pork shoulder. Can hardly wait!

                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                    OK if I may be immodest, I have nailed this recipe. That after an incredibly disappointing version following the normally reliable Cooks Illustrated a couple of weeks ago (which was nonetheless scarfed down at a potluck). Differences: Rancho Gordo beans, homemade ham stock (shank cost $2 or $3, big deal, plus copious aromatics), double the trinity and add it towards the end so it retains some integrity, up the amount of andouille. I will say though it is a pretty stodgy meal, would no doubt have helped if I had a sous chef to put together a nice salad but I didn't.

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Your bank balance doesn't want you to know about these 'tho your taste buds may.

                                                                                                                                                                                                                                                        http://www.ranchogordo.com/

                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                          too funny, it is a splurge but so very worth it to me...

                                                                                                                                                                                                                                                      2. re: GretchenS

                                                                                                                                                                                                                                                        You are not gonna get away with alluding to but not posting your perfect recipe :)

                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                          Here goes:

                                                                                                                                                                                                                                                          1 lb good quality red beans -- I used Rancho Gordo Sangre de Toro
                                                                                                                                                                                                                                                          kosher salt
                                                                                                                                                                                                                                                          1 meaty ham shank or hock
                                                                                                                                                                                                                                                          1 carrot
                                                                                                                                                                                                                                                          3 celery stalks (divided), 2 diced
                                                                                                                                                                                                                                                          2 bay leaves
                                                                                                                                                                                                                                                          few sprigs thyme
                                                                                                                                                                                                                                                          1 tsp Tabasco
                                                                                                                                                                                                                                                          2 small onions, diced
                                                                                                                                                                                                                                                          3 garlic, minced by hand (not through a mincer)
                                                                                                                                                                                                                                                          1 cubanelle (or green bell) pepper, diced
                                                                                                                                                                                                                                                          bacon grease or other fat of choice
                                                                                                                                                                                                                                                          12 oz andouille, cut lengthwise and sliced into 1/4 pieces
                                                                                                                                                                                                                                                          4 to 6 oz ham or smoked pork shoulder, cubed small
                                                                                                                                                                                                                                                          red wine winegar
                                                                                                                                                                                                                                                          optional: juice from jar of hot deli sliced peppers

                                                                                                                                                                                                                                                          Brine beans 12 to 24 hours (mine took 24 hours to get rid of their wrinkles) in water to cover by a couple inches plus 3 T kosher salt (Cooks Illustrated method).

                                                                                                                                                                                                                                                          Make a ham stock with your ham shank or hock, a carrot, a celery and 8 cups water.

                                                                                                                                                                                                                                                          Simmer beans in ham stock, adding bay leaves, thyme, Tabasco and a pinch more salt if needed after 30 minutes.

                                                                                                                                                                                                                                                          Sauté diced onion, celery and pepper in bacon fat till starting to brown. Add garlic and sauté till fragrant.

                                                                                                                                                                                                                                                          When beans are about done, stir in sautéed aromatics and simmer another 5 or 10 minutes (or more if too soupy).

                                                                                                                                                                                                                                                          When enough liquid is gone, add andouille, ham, 1 tsp red wine vinegar and 1 tsp hot pepper juice, simmer a few minutes and then check for seasoning and adjust to taste.

                                                                                                                                                                                                                                                          Serve with rice.

                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                            Do you use smoked andouille Gretchen?

                                                                                                                                                                                                                                                            1. re: Jeanne

                                                                                                                                                                                                                                                              yes, I do, did not realize there was any other kind, sorry would have specified if I had known

                                                                                                                                                                                                                                                        2. re: GretchenS

                                                                                                                                                                                                                                                          Ooh i love rancho gordos.... looks completely scrumptious!

                                                                                                                                                                                                                                                      3. A true C.O.R.N. night:

                                                                                                                                                                                                                                                        1 cup of coleslaw
                                                                                                                                                                                                                                                        1/2 baked potato (I'll add butter & sour cream)
                                                                                                                                                                                                                                                        1 cup of roasted broccoli

                                                                                                                                                                                                                                                        That's it.

                                                                                                                                                                                                                                                        Oh yeah. I'm SICK OF SNOW. Another 7" fell today - left work early, and it took me triple the usual time to get home. Thankfully, it'll be around 40° tomorrow and mid-50s by Friday, with some expected rain on Wednesday and Friday (and some sun on Thursday). Although the rain and warmer weather probably mean flooding, as the ground is frozen 20" below the surface so it can't absorb the melting snow. Wish we could ship some of the snowmelt to southern CA for their reservoirs as well!

                                                                                                                                                                                                                                                        1. I am positively freezing despite the warm weather- it's just me. I want something both spicy and well spiced to warm me up from the inside so I'm going to create a one dish chicken skillet with Moroccan flavors like assorted veggies and cinnamon, ginger, garlic, chiles, preserved lemon, cumin, turmeric, coriander, s&p, coriander, etc. I'll dig around in the cabinets for dried fruit and will see what kind of nuts we have in the freezer. The impending purchase of another vintage car means there will not be any extra shopping for a couple of weeks, just lots of making due but that's alright, I'll use it as an opportunity to clean things out around here. Greens from the garden will be sauteed with garlic.

                                                                                                                                                                                                                                                          I'm guessing the man will want rice so I'll toast it with some spices and cook it with the chicken stock that happens to be on the stove today. Sort of like halal cart rice but more full flavored. I can put the leftover chicken over the leftover rice for his lunch tomorrow and we'll all be happy. :)

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                            weezie, that may be a frugal meal but it sure sounds divine! my guess is you will dine better than most over the next couple of weeks, shopping or no...

                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                              Thank you, Gretchen. It should certainly get more interesting as the week progresses! Its amazing what a well stocked spice cabinet can do, though- don't you think?!!? Essential!

                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                It's amazing what I can create when I force myself to use what I have. Some of my favorite go-to meals were the result of cleaning out the fridge and cabinets.

                                                                                                                                                                                                                                                          2. Total "comfort food". Apple wood smoked and grilled venison, green beans sautéed with bacon, roasted garlic and pearl onions and a side of cheesy hash brown potatoes.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                Hi juliejulez! I was thinking of you when I was in Chicago last week. Great city, but I think you made a good decision to move out west. It is good to hear from you and I hope everything you are eating is tasty and things are going well!

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  Ha I've definitely been happy with that decision this winter! Glad to see you posting.

                                                                                                                                                                                                                                                            1. We're cleaning out the fridge. I found a duck breast, Deb discovered a bit of steak (tenderloin). We went our own ways: Deb made a sandwich on rye when the meat warmed to room temperature, I gently steamed the duck breast sufficient to render some fat and some leftover peas. House red washed it all down.

                                                                                                                                                                                                                                                              NCIS will be on the plasma tonight, Deb insists.

                                                                                                                                                                                                                                                              16 Replies
                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                Geez. Your C.O.R.N. dinner was WAY better than mine.

                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                  Cleaning out the fridge in anticipation of the annual trip to Italy? Which I seem to rememebr is not Rome this year?

                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                      No, just a routine clearing out of the coolerator. Napoli in April. I rented a nifty place with a large terrace that overlooks the bay. There's a well-equipped kitchen so we should be able to share "what's for dinner."

                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                        Do you have a particular service you use to find these gems? And do you always plan to be close to a market?

                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                          I use the interwebs to find places. Sites like VRBO in the States and Roman Reference can be helpful but broad search inquiries can work too. Due diligence is key.

                                                                                                                                                                                                                                                                          Markets are important to me because they're both fun and educational. Living on the economy, shopping every day, chatting up the locals, etc. makes me feel connected. I would be a total failure at an all-inclusive resort.

                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                            Glad to see a rec for VRBO. I've been eyeing a few rentals from there but don't know anyone who's used it personally. Thanks Steve!

                                                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                                                              VRBO can be a good reference site. I booked a houseboat in Sausalito last year for the month of August and was very happy with the results. Be aware that dealing with owners is not the same as dealing with an international hotel chain.

                                                                                                                                                                                                                                                                              Due diligence is key.

                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                Another fan of vrbo. Have found amazing homes in Hawaii we can't wait to go back to.
                                                                                                                                                                                                                                                                                Like anything, you have to do your homework, but it's a great resource.

                                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                                  ditto only local stuff (napa, sonoma) but have had great luck.

                                                                                                                                                                                                                                                                                  there's also airbnb.com, which i haven't tried yet but friends of mine have to great success.

                                                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                                                  My old boss rented an amazing condo in Maui through VRBO, he had a very good experience.