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What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

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The deadline fast approaches for us lagabouts who haven't yet filed. So us lagabouts are stuck inside gathering paperwork instead of being outside enjoying the nice weather - but at least my windows are open (and the cats think I'm the best cat Mom ever for opening them!)

So - are you into the weekend picnics yet? Or out enjoying the sunshine and working up an appetite? What's on your dining room table tonight?

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  1. As for me - yup. I'm a lagabout. It's a gorgeous day - and I've mostly been inside gathering up all the paperwork necessary for doing taxes. Why I've waited this long, who knows? Procrastinator Extraordinaire, I yam.

    I did get out to the stupidmarket to stock up on ingredients for Mom Meals, as she informed me her freezer was empty last weekend. :-) So, while it's not really stew weather, that's what I made this afternoon - beef stew. She doesn't mind the heavier meals in early Spring; she'll forego them for easier salads once it gets into the really hot weather in summertime. I've also got chicken corn chowder, mac and ham and cheese, and pork and sweet potato stew on the cooking agenda - we'll see how much else gets cooked this weekend.

    The stew was a chuck roast I cut up, tossed with flour, salt, pepper, dried marjoram and dried thyme, and browned in the fat left from frying up 3 slices of bacon. Removed the beef from the dutch oven, and added a handful of peeled and halved cippollini onions to the oil with some minced garlic and sauteed that a bit. In went 1 cup of beef stock and about a half a bottle of red wine and stirred to get the tasty bits off the bottom of the pot. Put the browned meat back into the liquid, added the cooked bacon, covered it, and it went into a 350°F. oven for a bit over 2 hours. I tipped the lid a few minutes ago to let off some of the steam while the taters and carrots boiled on the stovetop.

    Wine alongside.

    And taxes tomorrow. Lucky, lucky me!

    2 Replies
    1. re: LindaWhit

      You are so good to your mom LW!!!

      1. re: LindaWhit

        Love the meal, hate the taxes.

      2. Tonight's dinner was a stupid, simple, plate-lickin' delight. Thanks to several mentions by linguafood, I finally picked up a chuck eye from Wegmans. It was the star of dinner, super simple seasoned with salt and pepper and finished with a dollop of porcini red wine butter. The accompanying side was a new idea for me - diced Romaine hearts sauteed with olive oil, a minced anchovy and garlic.

        For dessert, I'll be following Take's lead...on the couch, remote in hand.

         
         
        6 Replies
        1. re: fldhkybnva

          <..."diced Romaine hearts sauteed with olive oil, a minced anchovy and garlic.">

          That is the classic way to cook any green leafy. Delicious to the Nth. I add a 1/4 - 1/2 teaspoon crushed red pepper flakes, peperoncino.

          1. re: Gio

            I wish I could dive into that photo. And kitty looks relaxed :-)

            1. re: thymetobake

              He was knocked out for a good hour. I guess a few oz of steak is like a kitty feast.

          2. re: fldhkybnva

            That chuck-eye cut is really a fabulous deal. Looks great, too! Mmmmmporcini red wine butter.....

            1. re: linguafood

              I can't take credit for the butter, it was whole foods idea. I borrowed the inspiration and copied it. Does your store sell it labeled as steak? I could only find it labeled as chuck eye roast, but they were in pretty varying sizes.

              1. re: fldhkybnva

                I think it just says "chuck-eye", not roast or steak.

          3. With rjbh20 in New Orleans Wednesday and Thursday, and with him and my son at a tournament in Philly this weekend, not a lot of exciting cooking going on here. Tonight I made my Chipotle burrito bowl hack for me and our visiting Egyptian, and I almost blew his head off. What seemed like a pretty mild Serrano to me, was super hot to him. Half was in the guacamole, and the other half was in the black beans. I wound up putting a ton of sour cream on his plate, and he ate it, but I can't say that he was loving it. Oh, well you get what you pay for, I guess! Can't wait until the guys are home tomorrow night,

            2 Replies
            1. re: roxlet

              He'd never make it at my house!

              1. re: thymetobake

                Yes, I love spicy food! I even put more jalapeños on mine!

            2. Tonight I made pan-seared salmon with horseradish-sour cream sauce, baked potatoes, and roasted cabbage with a mustard vinaigrette following a recipe in the March/April issue of Eating Well. I would have roasted it a little longer but will definitely try it again.

              1. This morning was crab eggs benedict and O'Brien potatoes with the leftover crab. I had a couple of shrimp that I snacked on with cocktail sauce this afternoon. Continuing the gluttony at James request, porterhouse steaks, new potatoes and spinach. That means omlettes tomorrow with my leftover steak( I eat the tenderloin and save the strip for brekkie). MMMM MMMM.

                2 Replies
                1. re: suzigirl

                  Lol. I read that you were eating crab eggs. Oh, yum.

                  1. re: roxlet

                    Hehe. No crab eggs here but if I had the chance I would try them.

                2. Taxes are done and I wrote big checks to the Man last week. Two more next week for estimateds. Boo. Last night was girls night at a friends country club. Fun to be with good people but the food was nothing special. Tonight my sister and her husband are bringing a delicious Greek feast they just picked up! We are supplying the cocktails, beer, wine, and dessert (mini ding dong bites from our local bakery).

                  2 Replies
                  1. re: Aussieshepsx2

                    Yum. What did you guys end up having for Greek dinner?

                    1. re: nothingswrong

                      Two gyros plates, two veggie plates (spanakopita, grape leaves, hummus, tatziki, tabouli) plenty of pita and veggie salad. Delicious.

                  2. Thankfully my stomach has snapped out of its funk, and since i did taxes a few weeks ago i got out biking around in the first gorgeous day nyc has had since......um........october?

                    I bought some gorgeous purple asparagus this afternoon (photo) and just steamed them. Dinner was a huge salad with thinly sliced massaged kale, fennel, green apple and celery done on the mandoline, roasted spiced chickpeas, the steamed asparagus and a figgy basalmic vinegrette heavy on the black pepper.

                    A mug of dk chocolate coconut bliss ice cream is in my near future
                    http://coconutbliss.com/coconut-bliss...

                    2 Replies
                    1. re: Ttrockwood

                      Glad you are feeling better. Your dinner sounds like a nice, healthy re-boot.

                      There's no photo of your purple asparagus, but it sounds purdy.

                      1. re: Ttrockwood

                        Oops! Here's the photo...

                         
                      2. Taxes filed and refunds in the account already! Yippie! Debate on which home improvement project to use it to fund continues over dinner. Which happened to be:

                        Scallops seared unilaterally with a Thai style red coconut curry with diced red peppers served over rice. Also sautéed up some sliced tofu for the leftover rice and sauce for lunch this week.

                        Tomorrow is probably home made pizzas. Really should have started the dough tonight, but the kiddo's sleeping and I don't want to risk it

                        1. I owe, I owe, so off to Mickey Dees I go...

                          2 Replies
                          1. re: Veggo

                            Bummer on owing and Mickey D's.

                            1. re: Veggo

                              Not sure that cooking isn't cheaper than Mickey Dees almost any time.

                            2. First homecooked meal in a while. Capellini with marinara topped with grilled spicy chicken Italian sausages and grated Parm. As a side we had a slaw of fennel, Belgian endive, clementines, walnuts, scallion, a touch of shaved aged gouda, and citrus-mustard dressing. Ribiera in our glasses.

                              P.s. Great mobile fixes on Android by the CH web team!

                              2 Replies
                              1. re: ChristinaMason

                                Some mandoline-d persian cucumber went into the slaw, too. it was tasty...going on the repeat list. dried cherries or cranberries would be a nice addition.

                                1. re: ChristinaMason

                                  That sounds like a great mix of ingredients in the salad!! I forget about endive....

                                2. I'm going to have a try at a version of the Sichuan classic of green beans & pork mince. It's herself's normal order when we go to a restaurant.

                                  Green beans are boiled until nearly done. Pork gets something of a seeing-to in the wok, then soy, rice wine and sugar goes in, then more stir-fryin till its done. It comes out and in goes ground Sichuan pepper, chilli, garlic, ginger and chopped spring onions. That fries for a couple of minutes, then in go the beans to heat through and, finally, the mince goes back in. A little more soy and sesame oil finishes it. Plain boiled rice to accompany.

                                  Fuchsia Dunlop's more authentic version uses dried Sichuan chilli, rather than fresh but I don't think I've got any (and couldn't be bothered going into the city just to get some).

                                  8 Replies
                                  1. re: Harters

                                    Yum. I love that dish. Buttertart gave a great tip about blistering the beans by roasting in the oven at very high heat instead of woking. Less smoke.

                                    1. re: Harters

                                      so you have fresh sichuan chilis?

                                      1. re: mariacarmen

                                        No, just fresh birdseye ones. Don't think I've ever seen fresh Sichuan ones.

                                        1. re: Harters

                                          Ooooh, that's gonna be a spicy dish. Have a fire extinguisher nearby '-)

                                          1. re: Harters

                                            ah, i was wondering.

                                            1. re: mariacarmen

                                              Ohhhh - it was good. Very good.

                                          2. re: mariacarmen

                                            Is that the actual name?

                                          3. re: Harters

                                            Oooh, that's a favorite of mine. Hope you enjoyed.

                                          4. My taxes are completed and filed-
                                            Yesterday, I enjoyed a walking tour of art deco South Beach.
                                            Today, I am picking up ground fish for gefilte fish and preparing it for Pesach.
                                            Happy Passover-sezon Pesach to all who celebrate

                                            1. Filed taxed before we left the country. Lunch today in Budapest was steak tartare and seared duck liver! Oh, and, of course, a couple of glasses of Hungarian red wine. steve h. is right. They DO know their way around liver :)

                                              3 Replies
                                              1. re: c oliver

                                                Ah, Budapest. The coffee, the pastries, the wines, the liver!

                                                One of my favorite places. Enjoy your trip.

                                                1. re: steve h.

                                                  If wishes were horses, I'd be having it twice a day for the next four days!!! Dinner at Borkonyha on Tuesday thanks to your and others recs.

                                                  1. re: c oliver

                                                    The Wine Kitchen is outstanding. Excellent choice.

                                              2. I love the smell of lardons in the morning! <grin>

                                                Got word our share of a this years cow will be ready in the next week or two so I started cleaning out the chest freezer. All we have left from last years is a single roast. But way down on the bottom I found a package of lardons from our local pig farm. They are about 6 months old but vacusealed so good as new. Now I need to build a meal around them. I am thinking wedge salad. What would you do with them?

                                                 
                                                4 Replies
                                                1. re: foodieX2

                                                  Meal? I'd have a hard time not just pulling them right out of the pan!

                                                  1. re: roxlet

                                                    I was just coming back to post that when I got back from taking the dogs out my son and husband had polished off more that half, lol! They couldn't resist. There will be no wedge salads for lunch.

                                                    1. re: foodieX2

                                                      lol. I knew it!

                                                  2. re: foodieX2

                                                    well i would have been torn between making a frisee salad with the lardons, a poached egg, and teeny diced fried potatoes in a dijon vinaigrette, or doing as your hubby and son did!

                                                  3. Last night was a perfect spring evening here in Philly - took a bike ride out to Fairmount Park down Boathouse Row with the visitors (my bike hoarding finally justified) - a few "specials" at the local bar on the way back and then improvised shish kabobs on the Weber - made pork and beef ones with sweet chili sauce marinade potatoes, onions, carrots and bell peppers - they were devoured and pretty impressive looking for a meal made of freezer scraps and assorted on hand veggies

                                                    Today we have Phillis Tix so I will make sandwiches for the game - no $tadium food - maybe kielbasy for dinner

                                                    4 Replies
                                                    1. re: JTPhilly

                                                      I've been biking everywhere in this great weather myself! Great idea to bring your own sandwiches to the stadium, sounds like a fun night

                                                      1. re: Ttrockwood

                                                        bringing sandwiches and waters and some adult beverages to "tailgate" definitely saved a lot of dough $6 for a water at the stadium. 17 mile round trip along the Delaware going and down Broad coming back was a nice ride - stop in a dive bar to refuel on the way home.

                                                        home and exhausted watching movies and dinner is baked mac and cheese - swiss mornay - turkey bacon - panko and a salad with homemade vinaigrette

                                                        1. re: JTPhilly

                                                          The whole day + dinner sound lovely!

                                                          1. re: nothingswrong

                                                            every so often you just get a perfect day, this was one. now for Monday ugh.

                                                    2. WFD: Sante Fe Chicken is in the slow-cooker as I type. I plan to serve it over white basmati rice with a choice of toppings: chopped scallions, chopped cilantro, yogurt, and shaved cheddar. Taco chips on the side. Steamed green beans will also be served. Our daughter is coming to visit so we'll be able to spend all our time with her instead of having to prep and cook dinner, etc.

                                                      3 Replies
                                                      1. re: Gio

                                                        Gio, when Galen is gone, could/would you elaborate on that please?

                                                        1. re: c oliver

                                                          Of course, CO! She hasn't arrived yet. I add 1 scant teaspoon of crushed red pepper flakes. G adds 1 chopped yellow onion. Right now the aroma coming from the kitchen is intoxicating.

                                                          http://www.skinnytaste.com/2009/02/cr...

                                                          1. re: Gio

                                                            THAT just got saved. Thanks and y'all have fun.

                                                      2. It's Sunday. Deb prepped the mid-day meal and I popped the cork on an upscale Italian sparkling wine.

                                                        Deb roasted a chicken in the convection oven, sautéed potatoes and threw together a veg mix of fresh peas, artichoke, spring onion, guanciale. She sautéed the veg in the residual guanciale fat. Lemon and herbs came from our terrace garden.We washed it all down with the house red.

                                                        Later, we strolled by the Piazza dei Martini (think Rodeo Drive) up to the Via dei Mille for gelato at Gay Odin (for the record, Gay Odin has moved from its old location and it IS open Sunday until 5). Gay Odin has the best chocolate and gelato in town: Pistachio/lemon cream for me; a lemon cream cone for Deb. Yum.

                                                        Late night nibbles will be at home. We may stroll over to the Excelsior for a nightcap.

                                                         
                                                        17 Replies
                                                        1. re: steve h.

                                                          How is the Italian pollo?

                                                          1. re: roxlet

                                                            Significantly tastier than any supermarket chicken you get in the states. I don't know why that is. Today's bird was a fraction over two pounds and yet it packed a ton of flavor into its petite form factor.

                                                            1. re: steve h.

                                                              I remember that the chickens in Egypt were really small too.

                                                              1. re: steve h.

                                                                Don't forget the Zuni chickens are small unlike those injected monsters from the US factories :(

                                                                1. re: c oliver

                                                                  Judy Rodgers is/was the best. We cook her Zuni chicken with great regularity.

                                                                  1. re: steve h.

                                                                    It's the only roast chicken I do.

                                                                    1. re: c oliver

                                                                      It's always a toss-up whether we hit Zuni or Yank Sing immediately after landing at SFO. Depends on the day.

                                                                      1. re: steve h.

                                                                        We have our fave place for dim sum in the Inner Richmond. BTW, had really super Chinese food in Prague the other day. XLB, har gao and mapo tofu. Go figure :)

                                                            2. re: steve h.

                                                              Do they sell fresh peas in Napoli shelled or was that up to you?

                                                              It must be a lot warmer down there then it is up here by the sea. I'm drinking hot chocolate today -- not eating gelato!

                                                              1. re: barberinibee

                                                                We shelled them. They were very sweet. So sweet that I kept stealing them from the bowl.

                                                              2. re: steve h.

                                                                Deb and I strolled along the Bay this evening. We ended up at the Excelsior Hotel bar on the seventh floor. Martini for me, Maker's Mark for Deb. They know us there. Later, we walked to the Penny Black for an Oyster Stout. First time here. We sat at the tiny bar (the place is huge). They have a nice selection of beers/craft beers on tap.

                                                                There was a full moon. We walked home happy.

                                                                1. re: steve h.

                                                                  Ah, the Excelsior! It brings back such memories of ... Tony Soprano! I've never been but long to go.

                                                                  By next week up here the sweet peas now piling up in the market stalls will be irresistible, and I'll be hauling home tons, but right now we are making our last goodbyes to the artichokes. Doing peas and artichokes in the same meal is more labor than I generally commit to supper. My hats off to Deb and you.

                                                                  1. re: barberinibee

                                                                    Peas, artichokes, favas, guanciale are soul mates. They need to be together.

                                                                    1. re: steve h.

                                                                      Up here we eat peas with cuttlefish. Nobody raises pigs, and I can't think of a single Ligurian dish with port fat. When fave arrive, they get eaten raw with wild boar salume (enough of those stomping about in these hills). But that won't be til next month.

                                                                      We ate 10 artichokes for dinner, alongside egg-lemon-garlic soup and bread, but once easter is gone, I won't see an artichoke again until October.

                                                                      1. re: barberinibee

                                                                        Wow, 10 artichokes! Enjoy them while you can.

                                                                        When I was a kid, every spring my mother would buy a dozen artichokes from the farmer's market most Sundays. She'd set up little stations for us kids with our own dish of melted butter and gigantic steamed 'chokes... Between the 6 of us, we'd eat the dozen no problem, and just want more.

                                                                        What a nice memory.

                                                                        1. re: nothingswrong

                                                                          The artichoke we get here is spinoso -- very, very spiny. They are smaller than globes to begin with -- more like the size of goose eggs -- and you need to peel away a lot of the tough outside leaves. They have long legs, which are also edible, but once you strip them, toss out most of the leaves, chop off the spines and pull out the chokes, it is easy to eat 10 -- and that is how they were being sold: 10 for 4 euros.

                                                                          You don't eat them like globe artichokes, dragging them through your teeth or stuffing them. You eat them for the heart and the legs, and what's left of the inner leaves. Most people quarter them, chop up the legs, and serve them plain tossed with olive oil and lemon, or over pasta.

                                                                          For Easter there will be a special local pie that is baked with artichokes and eggs and layers of pasta. Uses up the last of the season's artichokes. It might be a dish ancient Greeks brought to this part of Italy along with their olives.

                                                                           
                                                                           
                                                                          1. re: barberinibee

                                                                            Those are beautiful and sound delicious. I am indeed more used to the globe artichokes here in the US.

                                                                            That pie sounds very Greek; my yiayia's specialty were similar pies. With all the Greek baking my mother and I will do around Christmas, we have never had a set Easter tradition, aside from mass at Greek Orthodox church. I wish we baked some of the traditional Greek breads and pastries for this holiday.

                                                              3. Usually I do something big for Sunday lunch. But hubby is out all day so tonight we'll have pan seared new york strip drizzled with a garlic/rosemary butter. Probably just a baked potato and salad on the side.

                                                                Our taxes were done in Feb.

                                                                1. Taxes were done a month (and paid boohoo) a month ago here! I will say it's the first time ever as a 1099 that I've actually had all the money saved up in my account to pay them!

                                                                  Let's see, I'm a few days behind. Friday night we went to a bar downtown to watch the Avalanche away hockey game, and it turns out they had the TV cameras there, and we were on TV about 10 times as the reporting station was right behind our table. I had a very delicious bacon cheeseburger and tater tots. And beer.

                                                                  Last night I met up w/ the BFF for a trunk show from Mondo Guerra, who has been on Project Runway a few times We've gone to a few of his events and he's a very nice person. There was wine there. After that we went to Panzano restaurant to get a few bites at the bar... lamb shanks and gnocchi, a little pizza, and fried brussels sprouts. Wine of course. Then, we headed over to another bar, who also hosts crafts for a friend's birthday. I made a beaded bracelet and drank wine. After that we were hungry so we went next door to The Squeaky Bean, and had some more bites at the bar... meat and cheese board, chicken liver pate (which I found was bitter, but friend liked it), and some popcorn with miso caramel and peanuts. No more wine there since we were there to sober up enough to drive home.

                                                                  Today is more house-selling prep, and it's cold and gloomy and rainy outside. I'm going to try out the slow cooker yet again, to make smothered pork chops, to use up the chops I have in the freezer. I'll serve that on top of mashed taters and some asparagus.

                                                                  2 Replies
                                                                  1. re: juliejulez

                                                                    Andddd change of plans for tonight. No smothered pork chops (thankfully hadn't started them yet). We're going to the bar to watch a hockey game (I'm sensing a theme here this weekend).

                                                                    1. re: juliejulez

                                                                      Oh how interesting to attend the trunk show! At first I thought Mondo Guerra was a little "off" on his season, but he quickly grew on me. And the win *should* have been his...as is evident by him designing several lines since then, and the winner is....dunno where or who she is. :-)

                                                                      ALL of your Saturday eats and drinks sound wonderful - my goodness, what a busy day/night!

                                                                    2. Taxes? I don't pay no stinkin' taxes :-)

                                                                      The "advantage" of not making enough money to be taxed. Ha.

                                                                      Yesterday was great fun: my friends came over around 4:30, and we sat outside (!) in the sun (!!) without freezing our faces off (!!!). Woot. I'd made a big caraffe with some punch (frozen berries, sparkling wine, riesling, OJ) that started off the festivities, and then we indulged in the truffles. It put a nice spin on our bocce game and overall silliness ensued.

                                                                      A sunny afternoon brain spa: heaven.

                                                                      We had prosciutto-wrapped cantaloup, spicy hummus, various Spanish meats & some cheese, and ended up ordering some Thai food mid evening. It was an early night which is nice for a chance.

                                                                      My dear man returns today from his brief Berlin stint, where apparently he had many chances to sample the local beer & foods :-)

                                                                      I think we might go out for some bbq, depending on how jet-lagged/hungry he is, as there is a local place with a nice patio.... or I could pick up some stuff myself and grill -- it's a nice warm day again.

                                                                      Wednesday, temps will be below freezing.

                                                                      "Spring".

                                                                      4 Replies
                                                                      1. re: linguafood

                                                                        happy homecoming to Herr Lingua!

                                                                        1. re: linguafood

                                                                          Punch and Truffles and Silliness. Why, of course - what else? :-) A perfect brain spa. Welcome home to Mr. Lingua!

                                                                          1. re: LindaWhit

                                                                            I always forget how great those truffles are. It's like a Thai massage on your brain/mind.

                                                                            Glad I saved some for my darling :-)

                                                                          2. re: linguafood

                                                                            Can you tell me more about your punch? Is it just the frozen berries, sparking wine, riesling and OJ mixed?

                                                                            TIA!

                                                                          3. taxes done last weekend and already one nice refund in the bank. BF changed our plans for today entirely. if he gets his cute little ass out of bed, we will go to a local marshlands/bird sanctuary and have a bbq on this beautiful springy day - they have paved little parklets with grills onsite! if he ends up going to work, i did buy the fixings for canneloni.

                                                                            1 Reply
                                                                            1. re: mariacarmen

                                                                              update on the 'cue ... he bought grass-fed tri-tip AND rib-eyes! yum! plus shrooms, zukes, and other things for skewers. i made a tater salad of minced shallots, fresh minced oregano and cured black olives, halved cherry toms, my favorite grassy Spanish olive oil, a splash of Jerez sherry vinegar, s&p. i'm hongry now, hope we get to leave soon before the day starts to cloud up.

                                                                              i've a feeling this will be WFD as we'll not have time to eat before the show tonight. maybe noshes afterwards.

                                                                            2. Taxes were submitted in February, refund resting nicely in the bank, still waiting on a refund from last year owed to me after a correction for which I sent payment at the same time that they deducted it from this year's refund..not sure I'll ever see that money again. It's a nice chunk of change for a lowly 3rd year resident like me, so I'll attempt to call again after the mad rush to submit this week.

                                                                              I enjoyed the lovely weather this morning at the market. Again, not much exciting fresh produce but worth the trip. Tonight's dinner will be ricotta and pepperoni topped chicken breast with sauteed Swiss Chard. It's Sunday which usually means popcorn for dessert. In my current Michelin woman state it's hard to justify my once a week indulgence, but gotta keep on livin' despite the mysterious powers that happen to take control of your body.

                                                                              1. A glorious sunny day out in town soaking up the Marathon atmosphere, and watching some of the stragglers come in. Tonight, a menu using things that need using up. Barley risotto with chorizo and mushrooms, and fruit salad. Made a simnel cake this afternoon. Life is good.

                                                                                1. My friend just delivered more yummy pork products from the pig farm, yeah! Another package of lardons, 2 packages of sandwich bacon (sometimes called cottage bacon), a package of bacon ends, 2lbs regular bacon and two nice sized pork loins that are just under 3lbs each. All that for $66, which is a bargain in my book. The pork loins have such good pork flavor that you don't find in most commercial pork these days.

                                                                                  So WFD? Pork loin that will coat with a dry rub and then sear in a screaming hot CI pan. I'll then transfer the pan to the oven to finish cooking. My husband just headed to the store and bring home what veggies look good for sides. I'll probably make some wild rice as another side.

                                                                                  Rather fitting that I am watch Tony Maws and Ming Tsai cook up all kinds of offal where bacon is playing a major role.

                                                                                  Oink!

                                                                                  2 Replies
                                                                                  1. re: foodieX2

                                                                                    Piggy-pink with envy here.

                                                                                    1. re: foodieX2

                                                                                      I need to hunt you down and steal the pigginess within your freezer. :-P

                                                                                    2. Not going to let the Taxman ruin this beautiful day! Sunshine and a gorgeous 85. Irrigation's coming in and the birds are happy!

                                                                                      Grilling burgers, small sourdough rolls, first corn of the season! CH's coleslaw on the side.

                                                                                      1. Thanks to AMT, I'll be drinking my dinner tonight. :o(

                                                                                        4 Replies
                                                                                        1. re: Christina D

                                                                                          Ok, whats AMT-I assume it has something to do with taxes??

                                                                                          In any event sorry you will be drinking your dinner but not a bad to way dine! <wink>

                                                                                          1. re: foodieX2

                                                                                            Alternative Minimum Tax. Another way for the government to squeeze even more $ out of us.

                                                                                            1. re: LindaWhit

                                                                                              Ugh! These days I know little about the tax laws. My taxes are unfortunately so convoluted and complicated I pay a professional to do them, which pains me to no end. However he paid for himself when he pretty much doubled my refund that first year. In two years I should be able to go back to doing them myself, finger crossed. And no they are not filed yet….

                                                                                              1. re: foodieX2

                                                                                                I ignored TurboTax when it asked if I wanted to see if I should go the AMT route. I'm pretty sure I don't make enough to have to deal with that crap. I'll just be an ostrich with my head in the sand this year. :-)

                                                                                        2. They guys are home from Philly, and my son has played his final junior squash match -- brilliantly from all accounts. On to college squash next year. After a quick forage in the freezer, rjbh20 has decided that tonight will be a mixed grill, with steak, lamb chops, sausage, and back bacon (ay?) on the menu.

                                                                                          1 Reply
                                                                                          1. re: roxlet

                                                                                            Excellent.

                                                                                          2. I'm getting a kick out of everyone answering when/if their taxes were filed. :-) You're all MUCH better at that than I.

                                                                                            TAXES: Finally done. Very pleased with the expected refund. And this is why I ask myself every year "Linda, WHY didn't you do your taxes earlier instead of waiting until the last moment?" :-/ And even more pleased I didn't have to pay to the Commonwealth of MA for state taxes, as I have done the past two years. I broke even on the nose. So I just had to pay to e-file MA taxes.

                                                                                            MASTERCOOK: Bought the latest version 14, downloaded it on the desktop computer, converted my MC9 files and brought them into the new software. Now I just need to set up my laptop to be able to access the computer and its software upstairs, and I'm golden! I think I can do that. I hope I can do that. :-)

                                                                                            MOM MEAL: Chicken Corn Chowder is done simmering on the stove. And by using my homemade chicken stock and corn stock, it freed up a lot of 1-cup containers in which I can pack up Mom's beef stew from last night.

                                                                                            SANGRIA: quick version made and is being sipped. Yum.

                                                                                            DINNER: Country-Style Pork Ribs are baking, tightly covered, in a 275°F. oven with a seasoning rub of homemade baharat. I'll be making a BBQ slather of a combination of apricot preserves, tamarind paste, coconut milk, and sriracha. I just tasted the thin "sauce" - not bad. I'll mop that on the ribs and finish baking at a higher heat to finish.

                                                                                            The side will be baby bok choy that I'll halve and roast in the convection oven after tossing with some grapeseed oil, garlic, salt, and pepper. I'll finish it with a squeeze of lemon juice over the veg.

                                                                                            10 Replies
                                                                                            1. re: LindaWhit

                                                                                              i'm loving the sound of the BBQ slather. did you find the sriracha too hot?

                                                                                              1. re: mariacarmen

                                                                                                Nope, it was just right for me (although I probably didn't use as much of the sriracha as you might, maria!). The mix was 1/4 cup apricot preserves (maybe a little less), about a Tbsp. of tamarind concentrate, 1/4 cup coconut milk, and a tsp. of sriracha.

                                                                                                I just wish I had made *more* of the slather. I had enough coconut milk to do so; just didn't use all of it. I threw the little bit left of it out. Darn it. Always make more than you think you'll need, Linda, because you will need it. :-)

                                                                                                1. re: LindaWhit

                                                                                                  yep, probably would have added more sriracha, but it sounds really, really good! and hah - i have the opposite problem - i always make too much and then we have a myriad of little plastic tubs of sauces the BF wants me to go through and throw out after a few months.

                                                                                              2. re: LindaWhit

                                                                                                Tax returns filed with three states plus the federal government. It's a maze of twisty little passages. We have an accountant to do the heavy lifting but it's always a chore.

                                                                                                Like you, it's a relief to us when it's over.

                                                                                                I like the looks of your dance card mentioned above. Big wine glass clink. ;-)

                                                                                                1. re: steve h.

                                                                                                  We got a VERY small refund for the first time in memory. We prefer to keep our money til the last minute, thank you very much. Refunds would not be welcome in our family :(

                                                                                                  More goose liver for lunch today. Even better than yesterday. Bob did a reconnaissance this afternoon while I was resting (recently diagnosed with rheumatoid arthritis) and has found a whole street of possibilities!!! Just a few Metro stops away.

                                                                                                  1. re: c oliver

                                                                                                    Ick on the diagnosis, c o.

                                                                                                    And like you, I've always tried to break even with the taxes, or come as close as possible. The condo purchase a few years ago allows for deductions I've not usually been able to take advantage of, hence the larger refund.

                                                                                                    1. re: LindaWhit

                                                                                                      Congrats! Our SF kids just bought their first home and will be adjusting their withholdings accordingly.

                                                                                                      Thanks for the sympathy :)
                                                                                                      PS: Adjusted typo to rheumatOID.

                                                                                                    2. re: c oliver

                                                                                                      So sorry to hear about the RA but hopefully that means more targeted treatment options.

                                                                                                      1. re: fldhkybnva

                                                                                                        That's what I'm hoping, fld. I couldn't get into a rheumatologist before leaving on this trip. Eating lots of tartare and goose liver in hopes that's the cure :)

                                                                                                      2. re: c oliver

                                                                                                        Hi c,

                                                                                                        Sorry about the ra but I'm really glad you're rocking Budapest. Keep us posted.

                                                                                                  2. I filed our Federal taxes (for the refund, naturally!) back in February but I owed a bit to two states, so I waited until last week. Got them in the mail on Friday, though, and celebrated this weekend with a fabulous dinner last night - nut-crusted cod (a mix of almonds, pecans and walnuts) with a tomato-fennel sauce and basmati rice.

                                                                                                    Today was DH's "cheat" day, where he can eat whatever he likes, so we went with homemade pizza! I started the dough on Thursday and it has been percolating in the fridge ever since - tons of flavor. I made three pies, one with a creamy caramelized onion sauce, homemade ricotta and chile braised short ribs, one with pepperoni, green olives and onions (plus mozzarella and fontina), and one with sausage, cherry peppers and pineapple. The pepperoni one also used the leftover tomato-fennel sauce and was the hands down winner, but really, they were all good. Contemplating ice cream with sour cherry sauce for dessert!

                                                                                                    8 Replies
                                                                                                    1. re: biondanonima

                                                                                                      I hope I can get my man to make that dough recipe I saved -- it rests for 73 hours and sounds really great. We won't be doing much cooking in Berlin, and here we have a good pizza stone :-)

                                                                                                      1. re: linguafood

                                                                                                        I made mine using levain - 150g levain plus enough flour, water and salt to make just short of a kilo of dough, at 72% hydration. I think I will reduce the hydration just a bit next time, as my oven only goes to 550, and I think the really high hydration stuff is best baked at higher temps. Still, for a home oven, it's some damn fine pizza! The long rise creates incredible flavor and texture.

                                                                                                        1. re: biondanonima

                                                                                                          And a pic of the short rib pie...

                                                                                                           
                                                                                                      2. re: biondanonima

                                                                                                        I always just rest my pizza dough for a couple hours. One time, I left it overnight and it had grown and oozed out of the bowl. That was the best pizza dough we've ever made and I always suspected it was from the accidental long rise. Maybe I will do it on purpose next time!

                                                                                                        Sounds like yours was in the fridge for 3-4 days. I'm surprised to hear it can last so long. I always figured the yeast would die away or become less effective if I waited too long.

                                                                                                        1. re: NancyChin

                                                                                                          When you make no-knead bread, the dough can go up to a week in the fridge.

                                                                                                          1. re: NancyChin

                                                                                                            If you want to do a long rise in the fridge, you should significantly cut back on the amount of yeast you use. For instance, the Jim Lahey no-knead bread uses only a 1/4 teaspoon, for an overnight, room-temp rise. I used levain, which is slower-acting than commercial yeast, but if I were going to use regular yeast I'd probably use no more than a 1/2 teaspoon for a kilo of dough.

                                                                                                            1. re: biondanonima

                                                                                                              Thanks for the info, roxlet & biondanonima! I'm very excited to retry a long-rise. My boyfriend will be happy because that was the best crust I've made and have not been able to replicate the flavour since!

                                                                                                              1. re: NancyChin

                                                                                                                thanks from me too! my fresh deli-purchased dough (don't know how much yeast was used, but it's kind of bubbly now) has been sitting in the fridge since Sat. morning. i'm going to have the BF pull it out at 5:00 p.m. and let it sit until 7:00 - I hope that's enough!

                                                                                                        2. Here I am on Cozumel, Mexico. Last night was shrimp ceviche and grilled garlic fish with rice. It was sooooo good!

                                                                                                          We were headed out to a waterfront bar and I was looking forward to more shrimp ceviche but one of the group has a major headache so I think we may wind up staying here in the condo and just ordering pizza from next door. I know it sounds strange but the pizza there is actually outstanding. My favorite is the Che pizza: tomato sauce, cheese, gorgonzola chunks, and loads of oregano.

                                                                                                          2 Replies
                                                                                                          1. re: Njchicaa

                                                                                                            Oooh!

                                                                                                            1. re: Njchicaa

                                                                                                              Is the major headache related to the waterfront bar....;) ??
                                                                                                              A night in on vaca is a good idea, no need to put on "real clothes"!

                                                                                                            2. I flew back from San Francisco (where I ate my bodyweight in egg tarts from Golden Gate Bakery one morning) and my mom came down for an extended weekend for Passover. What we've been eating:

                                                                                                              Friday night: roasted coho salmon with a dill dressing (this dressing was fab: fennel, chives, mayo, sour cream, pepper), steamed asparagus, and fennel & grapefruit salad. Two different types of cheese for dessert.

                                                                                                              Saturday night: grilled a marinated flank steak (garlic, siracha, worcestershire sauce, thyme); a tossed green salad with tomatoes, avocado, beet, olives; a kale & chickpea salad. Various types of macarons for dessert.

                                                                                                              1 Reply
                                                                                                              1. re: gini

                                                                                                                love those egg tarts. i work very near there - i stay away mostly because i don't need to double my bodyweight! one of the relatively few sweets i crave.

                                                                                                              2. Vine-ripened tomatoes along side some deli salads were WFD. So glad I splurged on the tomatoes -- actual flavor!

                                                                                                                We E-filed our taxes during (yet another) snowstorm a week ago, and due to the blizzard-like conditions missed having our traditional celebration meal, take-out pizza. My plan is to order one when the tiny refund arrives.

                                                                                                                1. Quick picnic - it got windy - was enjoyable nonetheless. Even tho the BF overcooked the tri-tip slightly (grrrrr...), it had great flavor. the ribeyes were perfect, dotted with composed butter, and accompanied by potato salad as described earlier, grilled veggie skewers & scallions. and these tiny little bottles of Carol Shelton zin came along with us, but didn't make it back. now i have to find the grown-up sized bottles - really good stuff.

                                                                                                                  plenty of meat leftover for tacos should we want them later, post show, or for tomorrow's dinner. i have a feeling it won't see the dawn.

                                                                                                                   
                                                                                                                   
                                                                                                                  1 Reply
                                                                                                                  1. re: mariacarmen

                                                                                                                    Looks lovely. Glad you enjoyed it.

                                                                                                                  2. Thai green curry with red peppers, zucchini, green peas and chicken. Jasmine rice along side. Poor James is going back to work tomorrow after busting his ass all week on the laundry room. Not much of a relaxing vacation.

                                                                                                                    7 Replies
                                                                                                                    1. re: suzigirl

                                                                                                                      Can you give a quick primer on your curry approach? I'm lost in the world of curry but have several tubs of different kinds ready to go.

                                                                                                                      1. re: fldhkybnva

                                                                                                                        I am equally lost. I use canned Maesri. It's wonderful.

                                                                                                                        1. re: suzigirl

                                                                                                                          Yup, that's what I have I think on recommendation from you I just didn't know what to do. I figure just saute the paste, add meat and veggies, finish with coconut milk?

                                                                                                                          1. re: fldhkybnva

                                                                                                                            The first place I ever had it poached the meat and veg in the milk so that is what I do. Sautee the paste in the solid fat from the top of the can and then add in the liquid. Add in the meat next and then add the vegetables last. Cook til tender crisp. One of my favorite meals ever. Hope that is helpful.

                                                                                                                            1. re: suzigirl

                                                                                                                              Thanks, indeed! It's always on my list of dinner ideas but I have some sort of inherent fear.

                                                                                                                              1. re: fldhkybnva

                                                                                                                                It is dead simple and freaking delicious. Death row meal for me.

                                                                                                                        2. re: fldhkybnva

                                                                                                                          This is a really good recipe if you want to give your own paste a go.
                                                                                                                          Love me some green curry!
                                                                                                                          http://www.theguardian.com/lifeandsty...

                                                                                                                      2. I did my taxes a while ago--I am excited for tax day because I work at the library, so with taxes over I can pull the display and stop getting yelled at by patrons angry about the state no longer printing tax forms.

                                                                                                                        Today i have a cold, but I'm still cooking my planned Italian American feast--briciole, polenta, and roasted asparagus. Nothing tastes quite right with a cold, so I'm sure I'm over seasoning everything. The beef is taking forever to get tender--I used the crockpot, so it will be an hour or more before it is ready. I may just have sides and have the beef next week!

                                                                                                                        3 Replies
                                                                                                                        1. re: SarahCW

                                                                                                                          So sorry you don't feel good. I hope that yummy sounding meal makes you feel better.

                                                                                                                          1. re: SarahCW

                                                                                                                            I love braciole, and with the polenta and roasted asparagus, sounds like a perfect meal, Sarah!

                                                                                                                            1. re: LindaWhit

                                                                                                                              I am bad at figuring out how long it will take beef to cook until tender. I took out the small pieces and ate them with toasted polenta and the asparagus. This was my first time making or having polenta that I can remember--it was incredible. I need to eat this more often.

                                                                                                                          2. I ended up at maison kayser late this afternoon which means i came home with a new loaf of their wonderful olive bread (the tiny buns they sell are like a tease!)
                                                                                                                            For an early-ish dinner i had a good chunk of that wonderful bread (photo), and a super springy salad of spinach and arugala, fennel and celery on the mandoline, grapefruit chunks, and lots of edamame. Quick vinegrette with lots of black pepper and some of the grapefruit juices. Small glass of moscato a la carte.

                                                                                                                            Odds are a mug of the coconut bliss will go with my sleepytime tea and new trashy murder mystery....

                                                                                                                            1. Olivey olive bread pic

                                                                                                                               
                                                                                                                              1 Reply
                                                                                                                              1. re: Ttrockwood

                                                                                                                                Love this! Did you use a recipe that's available online?

                                                                                                                              2. Hubs is checking over the forms one last time hoping to change the bottom line from owing, to refund.

                                                                                                                                Butcher shop was displaying gorgeous veal cutlets so that was Sunday dinner. Brussel sprouts, and blood oranges oven roasted in duck fat, and scallopini veal.

                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                1. I don't always procrastinate, but when I do.... it's with filing for income tax. I needed some tacos to match the 6 pack of Dos Equis I was polishing off. Baja Style Grilled Chicken Tacos. Happy Sunday, Folks!

                                                                                                                                   
                                                                                                                                  1 Reply
                                                                                                                                  1. re: simplelife

                                                                                                                                    Looks delicious, as always!

                                                                                                                                  2. The taxman cometh indeed. Between filling out forms, I managed to throw together some piri piri drumsticks, a green salad and steamed artichokes with lemon-lime-garlic butter for dipping. Brown butter caramel blondies for dessert... and now back to my forms.

                                                                                                                                    1. There's going to be some form of sausage & bean casserole. I usually broadly follow a Nigel Slater recipe which is pretty much sausage, beans, passata, mustard - but I think a little variety is called for, not least as I've got carrots & celery to use up. And I think chopped tomatoes, rather than smooth passata. And probably garlic and pimenton instead of mustard.

                                                                                                                                      By the by, I think we must have a very different income tax system in the UK. Many of us are not regularly required to complete returns to the Inland Revenue (unless self-employed) - I can't recall the last time I did one but not in the last 6 or 7 years. Obviously there's one to complete if personal circumstances change that affect tax allowances.

                                                                                                                                      3 Replies
                                                                                                                                      1. re: Harters

                                                                                                                                        I was wondering about your taxation system, Harters, and whether you had to file on an annual basis to "pay extra or get back".

                                                                                                                                        For those of us in Massachusetts, Tax Day (15 April) often falls on Patriot's Day, designated as the 3rd Monday in April and is a state holiday (although usually only those companies located in Boston give it off as a holiday). Which means we have an extra day to file our state tax returns. That happened last year; this year, Patriots Day/Marathon Monday is the 21st.

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Briefly, then - as I don't want the mods on my back for going off topic.

                                                                                                                                          Assuming you've got a very first tax form to return, you declare income (employment, interest on savings, etc). You also declare what allowances against tax you might have - everyone gets a personal allowance but, say, blind people get an additional allowance. The allowances are deducted from income and that enables the Revenue to issue a code to employers which indicates at what level of income a person starts paying tax, . That code pretty much just rolls forward from one year to the next, unless there's a change in personal circumstances. The employer then deducts tax from salary (or, in my case, pension) and forwards it the Revenue. Similar situation with onshore savings organisations - they simply deduct tax from interest, paying out the net amount. Basically, the first £10k of income is tax free, thereafter, tax is at 20% for most people, with a higher rate of 40% and 45% kicking in on income over £32k and £150k.

                                                                                                                                          By the by, I love the idea that Patriots Day is the day you confirm how much you're paying to the government.

                                                                                                                                          1. re: Harters

                                                                                                                                            Yes, I always found having Tax Day and Patriot's Day sometimes falling on the same day of the week rather ironic. :-)

                                                                                                                                            And thanks for the explanation of U.K. taxes.

                                                                                                                                      2. It's conchiglie with yoghurt, peas & chilli tonight from Jerusalem. It's a killer dish with plenty of salty tang from feta and a generous handful of fried pinenuts and chilli to finish. It also nicely uses up the last of the summer basil from the garden.

                                                                                                                                        Taxes are due here too I think. Since becoming one of those self-employed work from home types I've employed another self-employed work from home type to do mine for me. Ignorance is bliss.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: Frizzle

                                                                                                                                          Thanks for the reminder---I've been meaning to make that dish.

                                                                                                                                        2. Monday is surprisingly off to a great start - great workout and a potentially slow day at work kicked off by a lecture from Robert Gallo of HIV and "And the Band Played On" fame. For dinner, I'm hoping for a hit with Emeril's One Pot Chicken http://www.foodnetwork.com/recipes/em.... No cheesy rice for me, I'll serve it over broccoli or Shirataki or perhaps both.

                                                                                                                                          5 Replies
                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            That lecture sounds amazing! I used to work for a nonprofit based (but not associated with) a teaching hospital here in L.A. and would use my staff badge to sneak into all of the amazing medical lectures. What a job perk! Or maybe I'm just kind of a dork.

                                                                                                                                            That chicken recipe looks great; I'm bookmarking it to maybe make for the bf later this week. I will not be omitting the cheesy rice; that looks like something I would face-dive into. Let us know what you think of the dish.

                                                                                                                                            1. re: nothingswrong

                                                                                                                                              Many of the talks can be serious snore fests but even attendings who never show up filled up the room. It was a great insight into HIV and the future of a possible vaccine. I'll definitely report back. It seems so simple and easy, I imagine it will become a favorite.

                                                                                                                                              1. re: nothingswrong

                                                                                                                                                It was delicious! I really liked the spice mixture. The only change I would make next time is to thicken the sauce a bit more. Even if served over rice, it was pretty thin.

                                                                                                                                                 
                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Oh my. He would be ALL OVER that. Looks delicious.

                                                                                                                                                  Thanks for reporting back!

                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                That looks good, I've pinned it to try sometime :)

                                                                                                                                              3. My taxes were done back in February, with a bottle of port.

                                                                                                                                                Pureed roasted cauliflower with a velouté sauce, watercress, chive/truffle ash, with seared scallops and a prosciutto rose.

                                                                                                                                                 
                                                                                                                                                3 Replies
                                                                                                                                                1. re: Cynic2701

                                                                                                                                                  Wow, beautiful!

                                                                                                                                                  1. re: alliegator

                                                                                                                                                    Thank you! I'm trying to get better at plating.

                                                                                                                                                    1. re: Cynic2701

                                                                                                                                                      If you do get better, I would like to sign up for remedial lessons.

                                                                                                                                                2. I'm very excited to be going grocery shopping today after no time for anything except work, work, and more work. Dinner will very likely be grilled chicken breast (which I'll marinate beforehand in a mix of clementine juice, smoked paprika, olive oil, and seasoning) over a salad of butter lettuce, Belgian endive, toasted almonds, chevre, clementine segments, chives, and roasted garlic-shallot sherry vinaigrette. Basically this dish, deconstructed and topped with grilled chicken: http://www.foodnetwork.com/recipes/ed...

                                                                                                                                                  Side still TBD. Grilled asparagus drizzled with good olive oil and sprinkled with crunchy salt, methinks.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Welcome back. :)

                                                                                                                                                    1. re: roxlet

                                                                                                                                                      Thanks! The salad turned out delicious. I'm glad to be back in the kitchen. Things just don't feel right otherwise.

                                                                                                                                                  2. I am going to need to scrape up dinner tonight had fun all weekend and did not get it together - did not replenish the fresh veggies or defrost any meat - I have quite a bit of cabbage and some frozen salmon so I am thinking poached salmon, and a slaw maybe some potatoes

                                                                                                                                                    hungry houseguests are a game changer as leftovers are non existent - I realize how much I usually rely on them to make up meals during the week. its going to cool down later in the week so I am saving the hot weather meals I had planned for later.

                                                                                                                                                    1. It's the last warm day for a while (thanks, climate change!), so we'll be throwing some pork souvlaki on the grill: boneless country-style ribs that I cut into large chunks are currently marinating in olive oil, rwv, s&p, cayenne, lemon pepper, garlic powder, and tons of oregano, crushed rosemary and thyme. I don't have any paprika in the house, which I kinda find essential, but I just couldn't be bothered to go to yet another store after TJ's only had smoked paprika (which I have).

                                                                                                                                                      Oh well, I'm sure it'll be edible either way. The chunks will be put on skewers (dang, now I remember I shoulda gotten some bell pepper for those.... guess it'll just be onion) and grilled "to perfection" :-D

                                                                                                                                                      Side will be a salad of romaine hearts, orange grape tomatoes, feta, avocado & celery in my new obsession of soy/balsamic/oo dressing.

                                                                                                                                                      GoT on the tube.

                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: linguafood

                                                                                                                                                        Have you ever tried grilling the onions/vegetables on separate skewers than the meat? One of my problems with skewered meat/veg combos is that one of them is always either under or over done.

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          Hmm. I've been pretty happy with alternating meat/onion/meat/pepper/etc.

                                                                                                                                                          The meat's proper doneness is more important to me, of course, than the veggies -- they usually get nice and charred but aren't totally cooked.

                                                                                                                                                          Now it's pouring down like crazy. It'll be a lovely eve on the patio. Not.

                                                                                                                                                        2. re: linguafood

                                                                                                                                                          Love souvlaki. Sounds delicious.

                                                                                                                                                          What proportions do you do the soy in the dressing? Equal parts vinegar? I'd like to try something new.

                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                            I don't measure but it's probably 05./1/3 as far as soy/balsamic/olive oil go....

                                                                                                                                                            I often add a splash of either balsamic or soy after tasting until it is just right. Some people like a more acidic dressing, I like a good balance of it all. You also don't want to overdo it with the soy sauce, and I find it still needs a bit of (extra) salt.

                                                                                                                                                            Works particularly well with tomato, avocado & celery.

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              Great, thank you. I'm excited to try it, doesn't take much to get me going these days apparently.

                                                                                                                                                          2. re: linguafood

                                                                                                                                                            did the skewers like that last weekend - always comes tasty and fun to eat - and seriously wth is going on with the weather - grilling season right back to baking season

                                                                                                                                                          3. Movie night, so easy comfort food: the con queso rice with black beans from Diet for a Small Planet, and a tomato and avocado salad.

                                                                                                                                                            1. Last night we used the left over greek salad veggies combined with hardboiled eggs, arugula, and some croutons made from a slightly past its prime baguette. The big salad was accompanied by a few veggie ravioli tossed with a bit of butter, evoo, and lemon zest.

                                                                                                                                                              Tonight will be some bbq shredded beef, grilled spring onions, and some sautéed chard from the garden. Spring has definitely sprung here...chard has gone nuts (again) and the tomato plants have been in the ground for two weeks but already have a ton of blooms and about 6 baby maters! They seem to grow about an inch a day.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Aussieshepsx2

                                                                                                                                                                My tomato plant has taken over the entire veggie garden. It is--and I'm not joking--roughly 4 feet wide. I planted it from a large-ish seedling less than a month ago.

                                                                                                                                                              2. Neighborhood Seder tonight - Grilled salmon steaks, grilled asparagus, roasted potatoes, green salad.

                                                                                                                                                                Dessert is not my department.

                                                                                                                                                                1. Tonight's dinner will be grilled tuna with a wasabi aioli. Side will be a quinoa salad.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: DestinFoodie

                                                                                                                                                                    Welcome to the table.

                                                                                                                                                                    1. re: DestinFoodie

                                                                                                                                                                      Welcome!

                                                                                                                                                                      1. re: DestinFoodie

                                                                                                                                                                        Sounds good, welcome!!

                                                                                                                                                                      2. I think I did the last of the cold weather dinners this weekend. The weather called for a light springtime meal but instead I made duck ragu with homemade tagliatelle. It was very yummy. The only reason it is notable is because it was my first time making homemade pasta. I had wanted to for years but was too chicken. Silly me! It was dead simple to make and well worth having to clean up flour from all over the house.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: Fiona

                                                                                                                                                                          It makes a huge mess, that's for sure!

                                                                                                                                                                        2. Bittersweet.

                                                                                                                                                                          Today was a day of reflection. We went to the market for the last time, sat at our kitchen island, nibbled on strawberries and decent cheese. We drank quality sparkling wine. Much later, we went to a neighborhood restaurant for a late supper. I found a new best gelato place on the walk home.

                                                                                                                                                                          I'm going to miss Naples. On the plus side, we'll be back next April.

                                                                                                                                                                          Saying goodbye to the 'hood.

                                                                                                                                                                           
                                                                                                                                                                          11 Replies
                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            awww, that just flew by, didn't it?
                                                                                                                                                                            have a safe trip home.

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              Way too fast.

                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                              Steve

                                                                                                                                                                              I was intrigued when you described where you were staying as a "flat". I'd always thought as that being British English and that Americans used "apartment". Wrong again, Harters.

                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                Hi John,

                                                                                                                                                                                I've been bouncing around so many places over the years that I've developed a mongrel vocabulary. I hope I don't offend folk.

                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  we use flat here too... perhaps not interchangeably with apartment, but we do use it.

                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    Thanks both.

                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                    Ohhhhh. I thought you stayed a month, and I'll bet you wish you did this time!

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      Hi rox,

                                                                                                                                                                                      I try to. This was new to Deb and I had to hedge my bet if things went south. Fortunately, this visit came up aces. We will be back next April so Do Not try to book my flat at the same time ;-).

                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                        Buon viaggio!

                                                                                                                                                                                        http://www.youtube.com/watch?v=VD0PRS...

                                                                                                                                                                                        1. re: barberinibee

                                                                                                                                                                                          Very cool.

                                                                                                                                                                                          1. re: barberinibee

                                                                                                                                                                                            Love this!

                                                                                                                                                                                    2. Dinner tonight is tex mex. Seasoned ground beef, pico di galo, TJs guacamole as I didn't plan ahead and the avacados were rock hard, jack cheese, sour cream and soft tortillas to wrap it all up!

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                        sounds muy delicioso!

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          Gracias, It was. Really hit the spot!

                                                                                                                                                                                      2. Last night was baked salmon with shallots and butter. To go with it was some really creamy risotto milanese (love that I had that saffron in the cupboard) and some spaghetti squash from my freezer. (Sorry - this plate of food is for eating - not looking pretty) :)

                                                                                                                                                                                         
                                                                                                                                                                                        1. We saw 90 degrees today and the sunburn I have from being outside all weekend has me extra warm so I'll poach some wild keta salmon and perch it atop a big salad of Earthbound Farms organic herb salad mix, diced avocado, campari tomatoes, red orange and yellow baby sweet peppers, some blanched broccoli and green onions. I'll blitz some preserved lemon, olive oil and fresh dill, season it and call it dressing. Its pretty much exactly what I had for breakfast except I had poached eggs instead of salmon. Works for me.

                                                                                                                                                                                          1. Lamb meatballs with cumin seeds and lots of minced garlic. Recipe was in the NY Times last year - "lamb meatballs in 20 minutes". Only changes I made were to omit the hot sauce and bake rather than broil.

                                                                                                                                                                                            Heavy, intense flavor, nearly overwhelmed the lambiness; I'd cut the cumin seeds by half next time.

                                                                                                                                                                                            1. Pleasantly warm and sunny in my corner of the desert. Just returned from an hour at the pool. All part of my little celebration. Good checkup today and my blood looks squeaky clean. I may now ramp up to eating as a I wish. An tonight: the abbondanza! Pizza! For me. I could almost cry. I'm starting with just a cheese pie from my local New York style place. And beer! Amber goodness, how I've missed thee.
                                                                                                                                                                                              Tomorrow, something from Pok Pok, finally.

                                                                                                                                                                                              6 Replies
                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                Great news! Enjoy!

                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                  Pizza!!! Soooo happy for you!

                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                    Yay. Good for you. Enjoy one of the best combos known... pizza and beer.

                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                      Excellent news, allie!!

                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                        Thanks, dinner friends. I could wait no longer, I just called it in. I last ate pizza with cheese on exactly Dec 24. I seriously think a happy tear will come to my eye.

                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                          Hooray for clean blood! enjoy!

                                                                                                                                                                                                        2. I got my first Cajun pepper from the garden today. James and I gave it a try and really liked it. Spicy but not painful.
                                                                                                                                                                                                          Tonight is going to be pesto chicken, saffron yellow rice and asparagus.

                                                                                                                                                                                                          16 Replies
                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Curious about your cajun pepper. I don't think I've seen those before and I usually grow 6 -12 types of peppers each year. Google says it is a hotter, mini bell. Tell me more!

                                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                                              Google is got it right. They are about the size of a golf ball and have thin tender flesh and have a nice mild heat. Very delicious.

                                                                                                                                                                                                               
                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                Very pretty!

                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                  I have heard they are very prolific. I plan on pickling them if they get away from me,maybe gardenaira. We shall see.

                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    That sounds fabulous. Vinegary peppers are the best.

                                                                                                                                                                                                                    Checked on my broccoli this morning and I shit you not, there are 8 new heads growing. The plant continues to spread and is fighting with the tomatoes. It's nuts, can't believe I've never stuck one of them in my garden before!

                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                      I told you it is the everlasting gobstopper of plants. You can use the leaves like collards and the stems for slaw and pickling. Worth every penny. I have some going to flower for next years seeds. Pretty yellow flowers, too. Can you believe I waded through 8 plants and saved my sanity? I have some blanched in the freezer for later.

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        I remember how much broccoli you were eating. I can't imagine having more than a couple plants between just you and James!

                                                                                                                                                                                                                        My mother came by over the weekend and was in awe of my garden. My bf built my raised beds and layered them with 2 kinds of hay and some other crap below the dirt. Don't know what magic he created, but veggies here grow beyond what I could have imagined. I'm SUPER excited for my Blue Lake green beans; should be able to pick my first handful in the next few days.

                                                                                                                                                                                                                        I also have too many strawberries.

                                                                                                                                                                                                                        Still haven't tried the broccoli leaves, but my mother wants to try them when she returns from Greece in 2 weeks.

                                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                                          I guess all the seeds he planted took and he is not one to kill a healthy plant. We survived, though a little green around the gills toward the end.
                                                                                                                                                                                                                          Too many strawberries? Never. I bet you will find someone willing to lighten your load. I haven't had luck with green beans in my garden and my cukes are floundering from dusty mold. If I had green beans they would never make it out of the garden. As a child I used to get in so much trouble for eating sweet peas and green beans before my mom could pick them for the family. I was like a bunny. Let us know what you do with the beans.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            That's funny, my cucumbers died super quickly. With everything else thriving, I'm not sure what happened.

                                                                                                                                                                                                                            I planted one each yellow and zucchini squash--they are popping. I wish someone would take the blossoms off my hands; they are perfect. I can't eat them, but am eagerly awaiting the zuch.

                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                              So wish I could get those zuke flowers from you -- one of my fave things about early summer (in BC at least) and uber-expensive to buy, alas. Love them in a frittata with actual zucchini...

                                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                                First year we planted cukes they did amazing. Zippo luck since. I love zucchini and the flowers. I could happily eat a plate of fried blossoms all by themselves sprinkled in parm.

                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                  Do you steam or stir fry the flowers first, suzi?

                                                                                                                                                                                                                                  I like the fritatta because a) it tastes good and b) I like the parent/child combo :-)

                                                                                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                                                                                    I just batter them in a thin beer batter and fry them. You can stuff them also but I have bad luck with a filling.

                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                      Gah! Wish I could give the blossoms to you and grayelf! I hate seeing them go to waste. None of my friends want them unfortunately.

                                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                                        I would happily take them.

                                                                                                                                                                                                                            2. re: nothingswrong

                                                                                                                                                                                                                              Everything looks sooo good. I could be very happy with that plate.

                                                                                                                                                                                                                              Edit- this post was to go to nothingswrong's meatball dinner. Strange

                                                                                                                                                                                                              2. Tonight we are going straight Italian, our favorite but can be time consuming. First Course is Zuppa Tuscano loaded with Kale and Roasted garlic. I always make a spice ball of minced garlic, red pepper, garlic powder, black pepper, oregano, basil, fennel and olive oil. We use this for dipping with my homemade French bread. Just use extra light virgin olive oil and drop in the spice ball. Second Course is Fungi Risotto with shaved parmesan lightly topped with fresh basil. Main Course is Fried Brussels Sprouts and Pork Loin topped with Marsala Sauce. Not a big dessert eater but hubby is so I cheated and stopped by our local Italian Restaurant and bought their Tiramisu. Add a bottle of Felsina Chianti and it is Bon Appetit

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: cissiet

                                                                                                                                                                                                                  Welcome to WFD. Dinner sounds delicious.

                                                                                                                                                                                                                  1. re: cissiet

                                                                                                                                                                                                                    Wow!! That soup and risotto sound amazing! (No pork for me)

                                                                                                                                                                                                                    1. re: cissiet

                                                                                                                                                                                                                      Sounds wonderful. Zuppa Tuscano is a favorite of mine.

                                                                                                                                                                                                                    2. The painting has commenced at my house, and it's already looking great... almost don't want to move now, it looks so nice! haha.

                                                                                                                                                                                                                      Anyway, a one pot meal for me tonight... homemade hamburger stroganoff "helper".... ground beef, egg noodles, etc etc. All done in one pot, good for when I am trying not to make a mess in the kitchen.

                                                                                                                                                                                                                      1. I do taxes, but this year referred out most of my clients (yay!) - doing other stuff more which pays better and is year-round. And less painful tbh. So today, although I did some filing and calling and last minute stuff for a few remaining clients who were trying to dig up more expenses, I was done at 8 pm and actually could make some dinner.

                                                                                                                                                                                                                        I had collards (on sale right now around here) cooked with a little no-salt Spike, a dash of vinegar. Cooked all afternoon, I put them in the pot at noon. And some frozen purple-hull peas, stewed with onion, thyme, chunk bacon and sweet paprika, a bay leaf. A sliced, not very good Mexican tomato, improved some by being sliced and sprinkled with salt and a tiny bit of sugar, and left to think about it for a while. Clearly I am ready for summer!

                                                                                                                                                                                                                        Oh yeah, and I filed my own tax extension right before knocking off work, and told Uncle Sam to draw a painful amount of money out of my bank account, just to be sure I've paid in enough.

                                                                                                                                                                                                                        1. simples - tacos made of the leftover grilled rib eye with a little paste of cayenne, s&p, white vinegar, olive oil. pico de gallo of cilantro, jalapenos and onion, queso fresco. on the side was a cherry tomato salad with diced yellow peppers and more of the queso fresco. dessert was a hunk of queso fresco. mmmm....

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            yum

                                                                                                                                                                                                                          2. It was so gorgeous today that i walked over to nish nush and picked up dinner before biking home (which was really tough with the crazy wind!)
                                                                                                                                                                                                                            I got my favorite, a fluffy pita stuffed with hummus, pickles, and israeli salad. A side of moroccan carrots.
                                                                                                                                                                                                                            Hummus and pickles were made for each other.
                                                                                                                                                                                                                            And a seperate order of their plain hummus for the week- i swear its the best in all of nyc, makes sabra taste like elmer's glue.
                                                                                                                                                                                                                            http://www.menupages.com/restaurants/...

                                                                                                                                                                                                                            1. Burger night tonight! Bison burgers stuffed with goat cheese (and a dab of chipotle BBQ), topped with lettuce, tomato, horseradish mustard, another dab of the same BBQ and some onions fried up in the burger grease, all in a seedy whole wheat bun. Homemade onion rings on the side (they turned out a little more crispy and less puffy than normal, but had a wonderful caramelized onion flavour). Bread pudding for dessert -- challah bread soaked in an orange zest-apricot jam-infused custard, dusted with cinnamon.

                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                that sounds like damned good burger.

                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                  dang...

                                                                                                                                                                                                                                2. Wow you folks are cooking up a storm. I've been eyeing the multiple carbonara that have been on display. Steve's "Roman Food" version sort of settled it.

                                                                                                                                                                                                                                  I did the Zuni Cafe version despite the unorthodox addition of peas, ricotta, and American style bacon. It was good; I'd say she knew a few things about cooking.

                                                                                                                                                                                                                                  As far as pairings, I am lucky enough to have fresh morels which ended up in a salad with spring asparagus.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                  1. re: ChrisOfStumptown

                                                                                                                                                                                                                                    delicioso!

                                                                                                                                                                                                                                    1. re: ChrisOfStumptown

                                                                                                                                                                                                                                      Wow, looks fantastic. And on a side note, I love the plates.

                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                        thanks Allie. Would you believe the plates were two bucks a piece at the thrift store?

                                                                                                                                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                                                                                                                                          Some of my best kitcheny things have come from thrift stores!

                                                                                                                                                                                                                                      2. re: ChrisOfStumptown

                                                                                                                                                                                                                                        Wow, are the morels at PDX farmers' markets, Chris?

                                                                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                                                                          That is exactly where they are from. The prime mushroom vendor has had them in reasonable quantity for several weeks now.

                                                                                                                                                                                                                                          I may buy more but I am a bit conflicted about the price. At almost $40 per pound that is about four dollars of mushrooms. On the other hand I can afford four dollars and I can imagine what it might cost at a restaurant.

                                                                                                                                                                                                                                      3. Tonight the fridge was virtually empty when my stomach started rumbling. No time for a trip to the grocery store. I ended up making a dish I'd had before, Pasta with Carrots, Risotto Style. It's a Mark Bittman recipe: http://www.saveur.com/article/Recipes...

                                                                                                                                                                                                                                        I subbed in orzo for the gemelli, as I recall not liking it in this dish. The orzo was perfect.

                                                                                                                                                                                                                                        Homemade French bread on the side.

                                                                                                                                                                                                                                        The bf and I played board games while I ate (he went freezer diving for homemade bean/rice/cheese/veg burritos). We baked cookies. He's now in bed and I'm waiting up for the lunar eclipse. One more hour to go!

                                                                                                                                                                                                                                        1. Defrosted turkey thighs this morning thinking to make mole poblano, but switched directions at a moments notice to oven baked Kalua turkey. Mixed together standard deli potato, and macaroni salads, some steamed Calrose rice, and sliced tomatoes. Then I drizzled the entire bowl with shoyu, and sriracha, and finished with a sprinkling of nori furikake.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: letsindulge

                                                                                                                                                                                                                                            Any hints on how you made the Kalua turkey?

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              Sure...thighs on 2 pcs. Of heavy duty foil. Sprinkled with Ono seasoning (red salt mixed with granulated garlic, ginger and chili flakes) 1 scant tablespoon of liquid smoke, finished with a drizzle of shoyu. Tightly wrap in foil to fully encase the thighs then into a 250 oven for 3 hrs. I usually wrap in banana leaf underneath the foil if I have it on hand. Easy peasy meal that frees up a few hours of time!

                                                                                                                                                                                                                                          2. Tonight was creamy slow-scrambled eggs with sauteed leek whites, bay, crumbled bacon, chopped spinach, and a nice cheddar.

                                                                                                                                                                                                                                            Also smoked some black cod this morning to finish under the broiler later this week.

                                                                                                                                                                                                                                            Edit: Holy balls the pics ate their vitamins. It's been awhile since I posted one...anyone know if there's a way to fix this?

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                                                                                                              Lol! That's how the pics are now. Nice and big. Any additional photos will be displayed as thumbnails, like they used to.

                                                                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                                                                ROFL!! I *love* your Edit comment, eip!

                                                                                                                                                                                                                                                1. re: eight_inch_pestle

                                                                                                                                                                                                                                                  are you smoking that in your oven??

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    Hey, Maria,

                                                                                                                                                                                                                                                    Yeah, the GF saw me reading the CH review for the Cameron's stovetop smoker and snagged me one for my birthday a couple weeks ago. Only used it a couple times so far, but seems to work quite well, at least for hot-smoking fish for a short period.

                                                                                                                                                                                                                                                    http://www.chow.com/reviews/72-camero...

                                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                                      thanks!

                                                                                                                                                                                                                                                  2. re: eight_inch_pestle

                                                                                                                                                                                                                                                    Going to try this with a few thick tranches of cod I have in the freezer.

                                                                                                                                                                                                                                                    1. re: letsindulge

                                                                                                                                                                                                                                                      A few thick tranches? Lucky you. Here's the recipe I used. Works nicely with halibut as well.

                                                                                                                                                                                                                                                      http://www.seattleweekly.com/home/911...

                                                                                                                                                                                                                                                  3. The boyfriend cooked for me tonight because I have homework to work on.

                                                                                                                                                                                                                                                    It was a spicy mac and cheese pasta that consisted of fire roasted tomato sauce, chopped up pancetta, chopped mushrooms, red pepper flakes for heat, cubes of mozzarella melted in and finished with a good amount of heavy cream in the sauce. Everything was topped with a homemade bread crumb, parmesan cheese and butter mixture that was scattered on top and baked.

                                                                                                                                                                                                                                                    My favorite part was the breadcrumb crust on top. Delicious!

                                                                                                                                                                                                                                                    http://www.yummyreads.com

                                                                                                                                                                                                                                                    1. We have leftover conchiglie with yoghurt, peas & chilli tonight. It's not the best dish to have leftovers of but we'll douse it in olive oil and pine nuts to help it.

                                                                                                                                                                                                                                                      We've got mid-week dinner guests tomorrow night so I've got a bone-in beef shin in the oven doing a 12 hour cook in a bottle of Syrah, 30+ garlic cloves and some thyme. It's smelling wonderful. It's a River Cafe recipe that I've not tried before.

                                                                                                                                                                                                                                                      1. Grass fed ribeye which has been enjoying a 24 hour dry brine adventure in the fridge. The steak will be finished with KG garlic and herb butter and served over cauliflower rice mixed with a local washed rind hard sheep's milk cheese.

                                                                                                                                                                                                                                                        1. We're off to the city this evening to see American comedian, Rich Hall.

                                                                                                                                                                                                                                                          Dinner at French chain restaurant next door to theatre.

                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                            SNIGLETS! I used to *love* those.

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              I've just been re-reading a similar book published over here in 1983 "The meaning of liff".

                                                                                                                                                                                                                                                              As in:

                                                                                                                                                                                                                                                              Lingle - to touch battery terminals with one's tongue.

                                                                                                                                                                                                                                                              All of the words are real place names.

                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                I don't think Sniglets ever got put into the regular American lexicon. Although I still personally use these two:

                                                                                                                                                                                                                                                                "flen" - that's the dark crusty dried-up gook around the neck of the ketchup bottle.

                                                                                                                                                                                                                                                                "flopcorn" - the unpopped kernels in a bag of microwave popcorn (or back when Sniglets were around, the unpopped kernels in the bottom of the popcorn cooker)

                                                                                                                                                                                                                                                                For anyone looking for some fun reading:

                                                                                                                                                                                                                                                                http://bertc.com/subfour/truth/snigle...

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  Rich Hall was great. Dinner was shite - perhaps the worst food I've had in a while. You expect better, even from chains.

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Ahhh, sorry about the crapola dinner. Glad Rich Hall saved the night.

                                                                                                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                                                                                                    Singlets was always in mine as lil' bro wrestled, and as the household laundry wench, I learned those things get funky!
                                                                                                                                                                                                                                                                    I always knew unpopped corn as "old maids". It took me until about age 16 to get it :D

                                                                                                                                                                                                                                                            2. WFD: Les delicieaux petit restes. AKA left-overs. After reheating Sunday's remaining Santa Fe chicken will be served on warm soft pitas pretending they're tacos. That will be garnished with a bit of fresh tomato sauce, chopped cilantro, minced scallion, and chevre. There will be a side salad of grape tomatoes, sliced sweet onion, cucumber, Romaine, with an apple cider vinaigrette. Chopped fresh pineapple, and tangelo wedges will follow.

                                                                                                                                                                                                                                                              1. I volunteer tonight, so dinner is of the slow-cooker variety. I'm making kimchi jiggae with some meaty, well-marbled boneless beef short ribs that hopefully will hold up to the long cook time. Chunks of those are layered with good local kimchi (No. 1 Sons), sauted onions, garlic, and shallot, and a mix of low-sodium chicken broth, gochujang, ground red chili, soy sauce, black pepper, and sesame oil.

                                                                                                                                                                                                                                                                DH has promised to turn off the crock the moment he walks in the door. When I get home, I'll defat and stir in some cubed tofu, zucchini, and sliced mushrooms. Maybe fresh rice noodles from TJ on the side, although last time they quickly turned overcooked and too sticky to eat.

                                                                                                                                                                                                                                                                Loosely followed these recipes for the Korean stew:

                                                                                                                                                                                                                                                                http://mykoreankitchen.com/2014/02/23...

                                                                                                                                                                                                                                                                http://www.closetcooking.com/2007/08/...

                                                                                                                                                                                                                                                                http://koreanfood.about.com/od/soupsa...

                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  oooh...and rice wine. gotta have rice wine ;)

                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                    Interesting! I've never thought to make korean food in a slow cooker. I'll keep this in mind!

                                                                                                                                                                                                                                                                    1. re: NancyChin

                                                                                                                                                                                                                                                                      It was good. Short ribs were definitely the way to go, because beef has a hard time holding up to that cook time without a lot of fat and connective tissue to keep it moist.

                                                                                                                                                                                                                                                                      If I were to do it again, I would reserve a bit of fresh kimchi to add at the end. The long cooking dulled the flavors just a tad--I added a splash of soy sauce and black vinegar to our bowls.

                                                                                                                                                                                                                                                                  2. Glad we grilled last night as it is pouring right now with dropping temps.

                                                                                                                                                                                                                                                                    Today, chicken stock going in the crockpot for later in the week and thinly sliced ribeye defrosting for Asian rice bowls tonight - pickled radish, scallions, kimchi, and whatever else I dig out of the fridge this evening.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                                                                      Beef rice bowl worked out well - besides ribeye, toppings included yellow onion carmelized with butter and soy sauce, sautéed corn and hot peppers, pickled Korean radish and carrots, sautéed spinach, and kimchi. Steamed edamame on the side. Can you tell I was clearing out the veggie bins?

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                    2. Never did have to make dinner last night because I came home to a tray of Enchiladas made by the houseguest - mushrooms and carne - smothered in Oxaca - side of black beans and his GF healthed it up with some sautéed zucchini.

                                                                                                                                                                                                                                                                      I took some red sauce and meatballs out of the freezer - we will all get in late tonight that should make a good fast hearty meal and help clean out the fridge so when I visit the family for Easter I can clean out Moms LOL.

                                                                                                                                                                                                                                                                      1. What picnic---there's snow on the ground this morning in Chicago. In slow-cooker: chicken curry. A little flour mixed with curry powder, cumin, garlic powder, garam masala, and salt. Then an 8-oz can of tomato sauce and a quart of chicken stock. Boneless skinless breast cut into chunks. A bag of frozen peas. Two large onions. Half a sweet red pepper. No, not traditional method (frying spices etc). Convenient. Have other things going on today, culminating in picking up family member at airport. Hot dinner will be ready when we get home thanks to slow-cooker and Uncle Ben. And damn the snow.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: Querencia

                                                                                                                                                                                                                                                                          :::frowning at the "snow in the ground in Chicago:::::

                                                                                                                                                                                                                                                                          And convenient works. And the crockpot curry sounds tasty!

                                                                                                                                                                                                                                                                        2. What is this fresh hell outside my window? Boy, am I glad we got our grillin' on yesterday, as it's been coming down heavy since last night.

                                                                                                                                                                                                                                                                          The souvlaki was a grand success -- even without the paprika -- in fact, my dear man said it was the best I ever made. I *really* amped up the marinade ingredients this time, so that may have had something to do with it.

                                                                                                                                                                                                                                                                          Really nice, zesty and flavorful. The salad, OTOH, was a tad bit underdressed.

                                                                                                                                                                                                                                                                          Tonight's dinner is anyone's guess. Wegmans (as usual) to the rescue.... we'll see what strikes my fancy later.

                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                            We have snow in the forecast for tonight....WHAAATT!!! I hope Wegmans pulls through, it seems to always help you out! Love that place.

                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              I moved out to the Chicago area after living on the East Coast, and, aside from friends and family, I miss Wegman's the most.

                                                                                                                                                                                                                                                                              There's nothing really equivalent out here, so I have to make several trips to specialty stores to get stuff I could get at Wegman's in one trip.

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                Oh, it snowed a little while I was at the salon. Da foque!

                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                Glad dinner was so great and sorry about that shit coming out of your sky :(

                                                                                                                                                                                                                                                                              3. Last night was an unexpected "out" when a coworker twisted my arm to go next door to the local restaurant's bar. No problemo! However, I wasn't overly hungry, so a cone of freshly made french fries was dinner. Along with some libations. :-)

                                                                                                                                                                                                                                                                                Tonight, I continue making the Mom Meals to feed her freezer. It'll be baked mac & ham and cheese. I'll make three small foil containers for her to freeze sans Panko crumbs, and put the rest into a larger baking dish for myself. A spinach salad alongside with sliced mushrooms and a mustard vinaigrette.

                                                                                                                                                                                                                                                                                NCIS on the Big Butt TV. :-)

                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  I know this will sound stupid, but I've been craving mac & cheese like nobody's business... The bf will need meat to satisfy. Do you just cut up ham and mix it into the m & c before baking? I love the idea to bake him his own piggy version in a smaller baking dish, and I can just have mine plain.

                                                                                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                                                                                    nothingswrong, it most definitely is NOT stupid! There are times when I crave it as well, and while I'm not craving it now, I am making it because I'm cooking to fill Mom's freezer.

                                                                                                                                                                                                                                                                                    And yes - I usually go to the deli and ask for ONE SLICE of very thickly cut ham - about 3/4" (I hold up my fingers to show them how thick). They go over, wind up the slicer until they think it's about right and make a cut and show me. They're usually pretty good.

                                                                                                                                                                                                                                                                                    You can also buy a thinner ham slice that is pre-packaged (sometimes called "ham steaks") but because I like the maple or honey-baked ham, I go to the deli. This time, there was actually a cryovac'd package of cubed ham in the meat case that was a smidge under a pound, so I'll use that. I'll open that up tonight first thing and taste a cube. If they're extra salty, I won't add any salt to the cheese sauce.

                                                                                                                                                                                                                                                                                    And go to a dollar store and buy the mini loaf foil pans - perfect for making your BF his own personal mac & ham & cheese. :-)

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      You're awesome, thanks! I didn't know you could ask them to cut meat so thick at the deli counter. I don't eat pork, and would hate to buy a whole ham for something so little.

                                                                                                                                                                                                                                                                                      I will definitely be doing this soon. And I love those little disposable foil pans; I have a cabinet shelf dedicated to them. Perfect for gifting mini loaves of breads or baking individual sides.

                                                                                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                                                                                        Oh yea, I routinely ask them to cut the roast turkey as thick as possible up to 1 1/4 inch. At first, my request met stares but now they understand. They see me coming and cut it thick.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          I'm so happy to know this. They'll ask me if I want my turkey sliced thin, medium, or thick, and I always say thick but the slices are still less than 1/8". I didn't think they'd do it any thicker.

                                                                                                                                                                                                                                                                                2. After Sunday's mixed grill, I was at a loss for yesterday's dinner. But then it occurred to me that I have some Maya Kaimal simmer sauces in the fridge. I wound up defrosting some BSCB, and cubing them. I briefly sauteed them in a pan with a little olive oil, and then threw in a container of Vindaloo sauce. About a quarter of a package of frozen peas followed the vindaloo into the pan, cooked the whole mess up, and served it with basmati rice and TJ's nan. Tasty and quick.

                                                                                                                                                                                                                                                                                  For tonight, I am defrosting what I think (and hope) is a package of osso buco. I will serve that with a risotto Milanese and a green salad. By tonight it will be cold again, so the osso buco should hit the spot. If this package doesn't have veal shanks, I'll have to do something else. I do wish everything in the freezer was marked...

                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    It was osso buco, but only 2 not the 4 I needed. However, there was another package, so I did wind up making the osso buco. It was fantastic with the risotto Milanese. Our Egyptian guest loved it too, which surprised my husband since our Egyptians in the past haven't liked it. I'll get my husband's opinion after he gets home from playing squash.

                                                                                                                                                                                                                                                                                  2. Started coming down with a cold? Flu? Last night so I made a spicy noodle soup with shiitake, chili, Choy sum. In bed today with the chills and body aches and a hacking cough. Hoping I will get the night off work. No energy to get up now, even for some crackers and cheese or something. Hopefully the boyfriend will rescue me with more soup later.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: equalibra

                                                                                                                                                                                                                                                                                      sorry to hear! your soup sounds healing...

                                                                                                                                                                                                                                                                                      1. re: equalibra

                                                                                                                                                                                                                                                                                        poor you. feel better! soup really is good for recovery.

                                                                                                                                                                                                                                                                                        1. re: equalibra

                                                                                                                                                                                                                                                                                          Get better soon. Hope they give you the night off to recuperate.

                                                                                                                                                                                                                                                                                        2. out for dinner tonight with GFs - Spanish tapas, Michael Chiarello's place - i'm rather skeptical the Southern-Italian-American can do tapas justice, but what do I know. the menu looks great. http://coquetasf.com/wp-content/uploa...

                                                                                                                                                                                                                                                                                          you KNOW i'm getting that egg sunny side up with shrimp, potatoes and chorizo dressing! damn, on second look at that menu - there are SO many things I want to try....

                                                                                                                                                                                                                                                                                          tomorrow night - PIZZA. picked up some fresh pizza dough over the weekend from our local Italian deli, Lucca's, and it's been sitting in the fridge since Sat. morning. tomorrow i'll have the bf pull it out as early as possible when he gets home. we have Lucca cold cuts and TJs' Spanish cold cuts, plus fresh mozz, and basil on our plant. we'll see how it goes.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            Ooh, that egg sounds wonderful, as does the crispy shrimp and chickpea pancake with saffon aioli, as does the grilled albondigas, as does the grilled beef shortribs, as does the tortilla, as does..... :-)

                                                                                                                                                                                                                                                                                            And I see they have Licor 43 (Cuarenta y Tres) with their drink called "The Sun Never Sets"

                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                              the Tariff (jamon IBéRICO infused GIN, ACORN & APRICOT TONIC, ORANGE, CAVA) and the Championship "Policy" (JW BLACK, CARPANO ANTICA, BARREL AGEd BITTERS, CASA PIENA BARREL SMOKE) are calling my name... but I may also have to have a glass of cava.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                Can't do gin. So if I ever get out to your coast, I'll have the Sun Never Sets, and you have the Tariff, and we'll both be happy. :D

                                                                                                                                                                                                                                                                                          2. Tonight will be spaghetti and meatballs. Trying a new recipe for "the best ever" version. How can there be so many "best ever" spaghetti and meatballs?

                                                                                                                                                                                                                                                                                            The verdict will be up to the bf. He has been eating this 4-5 times per week from various takeout joints for lunch. He's also gained a few pounds :/

                                                                                                                                                                                                                                                                                            Alongside will be a simple salad with balsamic vinaigrette.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                                                                              Sorry if I missed something here, but ..... didn't you write about breaking up with your bf fairly recently?

                                                                                                                                                                                                                                                                                              If I'm wrong, never mind -- if I'm right and you reconciled: even better. And if it's a new one.... congrats :-D

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                Ugh, yes, we reconciled. It's gotten ridiculous. I finally put on my bitch hat and he's been on his best behavior. Life's too short to put up with people's crap, so this is it, or I'll find someone else to share my cookies with.

                                                                                                                                                                                                                                                                                              2. re: nothingswrong

                                                                                                                                                                                                                                                                                                Verdict on these "best ever" pasketti and meatballs was that the meatballs were amazing but the sauce was so-so. Too acidic. The recipe called for adding a can of tomato paste at the end of cooking and I think that ruined it. The sauce smelled amazing simmering away all afternoon until the paste was added. Oh well, live and learn.

                                                                                                                                                                                                                                                                                                On the bright side, these were the best meatballs I've ever made. Very moist inside.

                                                                                                                                                                                                                                                                                                Homemade baguettes were delicious.

                                                                                                                                                                                                                                                                                                More of the Cinnamon Cloud Nine Crunchies for dessert. These things are evil in a buttery way.

                                                                                                                                                                                                                                                                                                **Bf insisted on eating salad out of the bowl I tossed it in. And he used paper plates instead of the proper dishes and silverware I set out for him. Oh well, less dishes for afters.

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                                                                  Could you share the link to the meatballs recipe?

                                                                                                                                                                                                                                                                                              3. No taxman for me, not my responsibility at the moment. But I did get my car registered before the 4/15 deadline, so whoohoo! Excitement.
                                                                                                                                                                                                                                                                                                My two slices of pizza and two beers went down last night with no ill effect whatsoever, and I swear I have more energy today!!
                                                                                                                                                                                                                                                                                                Was going to do a Pok Pok recipe tonight, but will put it off until tomorrow. Pap's been begging for some česká kuchyně, so it'll be a simple dinner of pork schnitzel with lemon and buttery mashed potatoes with dill. Probably some green beans with slivered almond on the side. And beer. Yes, definitely beer.

                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                  Ugh, thanks for reminding me.... I think 3 of our cars registration is up next month..... that means less fun money, less exciting groceries.

                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                    3 at once, yikes! My sympathies.

                                                                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                                                                    Dinner sounds poyfect, and I am glad the pizza and pívo didn't hurt ya :-)

                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                      Earlier dinner here as I'm trying to pin down the source of pap's sleeping pill failure and it may be late dinners. Hmmm. Anyhoo, all went a planned with the schnitzel and taters and he enjoyed immensely :) I'm getting better at the schnitzels, slow but sure.

                                                                                                                                                                                                                                                                                                    2. I'm baaaccckkk. After a wonderful business trip to Madrid, I returned home to find out that my husbands work trip to Iraq had been extended by three weeks. That would mark two months of him being away from home. That, coupled with still grieving over my father's death and having to deal with his estate put me into an awfully depressed funk. I barely cooked anything, subsiding mainly on takeout and alcohol. However, I tried keeping up with the WFD posts, and I have to say in a lot of ways you guys have been so therapeutic for me. So thank you!

                                                                                                                                                                                                                                                                                                      But, hubby's back home and I'm back in the groove. For his first dinner home I made pasta with bolognese sauce. Came out fabulous. I have to remember to freeze the leftovers for the future. Tonight I'm making breaded, baked pork chops. I'll give them a quick browning in the pan, and then stick them in the oven. Sides will be mashed sweet potatoes with some ginger, aleppo pepper, and garahm masala, roasted brocolli, and a spinach and blackberry salad.

                                                                                                                                                                                                                                                                                                      It's good to be back among the living, and it's nice to see Allie posting again.

                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                        Glad your husband is home, glad you're back in the cooking groove, and glad that we helped in a small part. Welcome back.

                                                                                                                                                                                                                                                                                                        And mashed sweets. Love them - I have 4 to be used in my pantry. Soon.

                                                                                                                                                                                                                                                                                                        1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                          Welcome back!

                                                                                                                                                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                            so sorry about your father- feel your pain, as we recently lost ours. how awful you had to deal without your hubby too. i'm glad to hear you're back among us!

                                                                                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                              Losing your father without your husband there to comfort you must have been devastating. Glad he is home to comfort you.

                                                                                                                                                                                                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                                Welcome back :) I'm glad to see you here again!
                                                                                                                                                                                                                                                                                                                I'm so terribly sorry about the loss of your father and the ensuing funk. I'm glad you're husband has returned and you're busy in the kitchen again.
                                                                                                                                                                                                                                                                                                                Take good care, I look forward to seeing what else you crank out soon.

                                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                                  Thanks everyone, you are tops.

                                                                                                                                                                                                                                                                                                                  Last night's pork chops were deelish. As was everything else. Never made the spinach salad as I underestimated the prep time for all of my other food, and was too hungry/exhausted to make the salad. No worries, we had plenty of food!

                                                                                                                                                                                                                                                                                                              2. Tonight is Salisbury Meatballs simmered in sliced mushroom gravy. Mac & cheese with green beans on the side. Simple and very yummy.

                                                                                                                                                                                                                                                                                                                1. Oy. My tummy et al have been rumbly all day... since I doubt the souvlaki or the salad are responsible, I guess I'm just having one of them episodes. Fun time!

                                                                                                                                                                                                                                                                                                                  As usual, I will simply try to ignore that as we bought a Wegmans roti chicken and some Dutch baby yellow taters that will be halved and roasted (a rare luxury @casa lingua), and to make the theme of "shades of brown" complete, there will be some of TJ's excellent canned corn heated up briefly and tossed with good butter & sea salt.

                                                                                                                                                                                                                                                                                                                  I'll have to stick to a small portion, but that should be doable.

                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                    Sorry about the tummy. Hope you get better soon. Oh, and save me the skin from that roti chicken! That is just 7th heaven for me! DH has now said he needs to buy 2 just so he can have some skin (which is also fine with me because I can think of so many things to make with the chicken).

                                                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                                                      What's hilarious is that we didn't buy the roti chicken for years b/c it used to not fly so well with either of us.

                                                                                                                                                                                                                                                                                                                      I am now more vigilant about removing the fat (not the skin, no way, no how!!) and will just have to keep my fingers crossed we'll both be ok.

                                                                                                                                                                                                                                                                                                                      I was not feeling well enough to actually cook anything, so this is an easy enough dinner :-)

                                                                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                                                                      Livin' by the seat of your pants again I see. Hope all stays well in tummytown. Sending good vibes to your gastro system.

                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                        Yikes, sorry about the tummy funk :( Happens to the best of us.
                                                                                                                                                                                                                                                                                                                        Small portions should smooth it all out. Never had a Weggy's roti chicken, I'm sure it was faboosh!

                                                                                                                                                                                                                                                                                                                      2. Stir fry of celery, creminis, tofu, broccoli and carrots served with peanut noodles.

                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                        1. re: gemvt

                                                                                                                                                                                                                                                                                                                          Wow, looks mighty delicious!

                                                                                                                                                                                                                                                                                                                          1. re: gemvt

                                                                                                                                                                                                                                                                                                                            Lovely plate.

                                                                                                                                                                                                                                                                                                                          2. It's GNO for me, woot! Heading to a small place the next town over with 5 friends. Leaning toward the confit and then the beet salad but who knows once I get there. There will be wine!
                                                                                                                                                                                                                                                                                                                            http://biabistro.com

                                                                                                                                                                                                                                                                                                                            Of course still had to cook dinner so I took the left over pork and made fried rice with lots of veggies along with TJ's dumplings and steamed edamame. The men will eat well too.

                                                                                                                                                                                                                                                                                                                            1. Leftover braised pork shoulder tossed with tapenade from our neighbors who had to clean out their fridge for Passover (sorry to mix pork and kosher tapenade....but not really). We'll have that over pasta. Side dish of some green veg, whatever my spouse brings home from the market. Thank goodness he did the taxes, and is today doing the shopping!

                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                              1. re: powella

                                                                                                                                                                                                                                                                                                                                Another newcomer. Good to have you here.

                                                                                                                                                                                                                                                                                                                                1. re: powella

                                                                                                                                                                                                                                                                                                                                  welcome! pork shoulder with tapenade sounds like a great combo.

                                                                                                                                                                                                                                                                                                                                  1. re: powella

                                                                                                                                                                                                                                                                                                                                    Welcome :)

                                                                                                                                                                                                                                                                                                                                  2. Doing kind of a Thai freezer-cleanout thing tonight. Drumsticks and a thigh are being marinated in something sweet and salty I had labeled as "satay marinade", then baked in the oven and basted with the leftover sauce. Green papaya salad ( with shredded carrots replacing the green beans) on the side. Rice. And a selection of beers (I'm most excited about trying the local barley wine ale!) After a rather stressful few days, the beer is particularly welcome.

                                                                                                                                                                                                                                                                                                                                    1. Have been having some blood pressure issues lately and went to the Dr on Friday. I thought it was odd that he decided to switch my meds rather than tinker with my rx cocktail that has been working for years. Needless to say, it culminated in almost hospital worthy bp today. Whoopie me. I prefer not to add a stroke to my heart and gastro issues. The Dr took me right in and hopefully this cocktail resolves it. Time will tell.
                                                                                                                                                                                                                                                                                                                                      Tonight is beef stroganoff with sliced tri tip (the butcher called it sizzler steaks), crimini, onions garlic etc. Buttered noodles and blistered green beans. I had sour cream in the fridge to use up and James wanted traditional stroganoff vs the pork experiment from last week-ish.

                                                                                                                                                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                        jeez, hope that's the end of the BP issues! scary stuff....

                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                          Holy crud, that's scary stuff. I really hope your new pills work properly with no side effects. Please keep us posted.
                                                                                                                                                                                                                                                                                                                                          Dinner sounds very good and should be nice and comforting.

                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                            Whoa. Hope the doc got it right in the end! That's scary!

                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                              I hope he figures it out quickly. Take it easy at work. Dinner sounds great!

                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                Scary! I hope you're feeling much, much better!!

                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                  Thanks you guys. My bp got up to 176/112. Scary stuff. It is gotten back to almost normal and I feel better. Looks like the new recipe is working. I was freaking out for the last few days which I am sure didn't help.

                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                    Yikes. Hope you have good luck getting that under control. By the way, here's a recipe that you might like to check out http://www.culturedfoodlife.com/kefir...

                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                      Super helpful. Thanks alot Christina. I would rather kefir over drugs. Too many side effects.

                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                        I don't think store bought kefir is going to have the right strains in it, if you want some kefir grains to make home made kefir lemme know and we'll figure out mailing you some. I know the grains I have produce what is mentioned in that article (I looked it up.)

                                                                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                          I have a bunch, too, although I'm not totally sure how to mail them without killing them. Happy to share if weezie wants to 'splain...

                                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                            Mine were originally shipped to me in a vacuum sealed bag with some milk in it (not with all of the air sucked out because of the liquid but with it pressed out so there is room for expansion when the fermentation causes gasses that expand it.) They arrived safely and are super healthy a few years later so I was thinking that was the best way to go. :) Priority mail in a small flat rate box sent on a Monday so it doesn't get stuck sitting anywhere over the weekend is best for perishable items.

                                                                                                                                                                                                                                                                                                                                                            ETA: I just read on the cardamom thread that it is good for lowering blood pressure too- you could make cardamom kefir smoothies! Or... you could make them taste like pista kulfi or kesar pista! YUM! Oh, now I have to do that.....

                                                                                                                                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                            My email is on my profile if you want to drop me a line.

                                                                                                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                        Holy smokes, girl! I'm so glad that number came down. Hope you're able to get that rest and the new drugz continue their magic!

                                                                                                                                                                                                                                                                                                                                                    2. Maybe back to our old standard, no cook taco Tuesday? Total funk after a long day and a few long work weeks coming up. Trying to figure out what to pick up for dinner since the house was cleaned today and I don't want to dirty it up. :)

                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                                                                        Was the housekeeper there today? Since I clean houses I find it sweet that you don't want to mess up a nice clean house.

                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                          She was. I love her dearly and the thought of messing up the cook top kills me.

                                                                                                                                                                                                                                                                                                                                                          1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                                                                            The best thing about being a housekeeper is no one is ever unhappy to have me come. Great for my ego. :-)

                                                                                                                                                                                                                                                                                                                                                      2. Before I realized what I was committing to, I volunteered to bring the "meat" for a ladies luncheon at work on Thursday. We've started doing a monthly potluck lunch with a theme, this time it's taco salad (which is probably one of my least favorite things to eat). So tonight's dinner is going to be grilled chicken breasts, seasoned with the seasonings from Rick Bayless' Roadside Chicken. I'm grilling up 5 breasts that I plan on butterflying, so the leftovers will be diced up and saved for Thursday.

                                                                                                                                                                                                                                                                                                                                                        I'll also probably grill up some asparagus, and make some white rice with some lime juice squirted in as a side... no cilantro as it messes up SO's belly. I'll save some of the rice to have with chicken and some of the toppings for the salads that I do like.

                                                                                                                                                                                                                                                                                                                                                        We aren't listing the house in the MLS til Monday, but I put the sign in the yard today. Sort of made me sad... I wonder if anybody will call on it.

                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                          I feel your sadness in a silly way. James has lived here 20 years and is ready to move on. I, however have been here 8 years with the man who has changed my life and want to keep that nostalgia even though we have outgrown this house. Bittersweet. However, I think we will stay while he upgrades and maybe grows to love it again.

                                                                                                                                                                                                                                                                                                                                                        2. Beef-ricotta meatballs with braised greens from Food & Wine: http://www.foodandwine.com/recipes/be...

                                                                                                                                                                                                                                                                                                                                                          The meatballs were spectacular - fantastic tender texture from the ricotta. The greens (I used chard instead of the beet greens called for) were good, but not great - I would maybe use cavolo nero next time. Also, I needed to add some liquid to the greens to actually get them to braise - a little water and white wine did the trick. Really nice dish. We ate it straight but it would have been good over rice, pasta or with some crusty bread.

                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                                            Looks great and I happen to have nearly all of these ingredients. One question: the recipe says "ground fennel", whic I suppose means seeds. Is that how you interpret it?

                                                                                                                                                                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                                                                                              That's what I did - I ground up fennel seeds in my mortar. I tossed the crushed pepper in there too, which made them evenly spicy throughout (which I liked).

                                                                                                                                                                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                                                Great, thanks

                                                                                                                                                                                                                                                                                                                                                            2. re: biondanonima

                                                                                                                                                                                                                                                                                                                                                              They look really good.

                                                                                                                                                                                                                                                                                                                                                            3. Guests from Australia tonight. An ex-workmate of the blokes and her husband who is on a wine buying trip in New Zealand for his work. What a job.

                                                                                                                                                                                                                                                                                                                                                              Pre dinner nibbles are olives and preserved items I made a month or so ago. One is an anchovy fillet, a sliver of garlic and some fresh chilli rolled up in a thin slice of aubergine. The other is a very chunky paste of red capsicum, green tomatoes, zucchini, aubergine, capers, green olives and chilli that is wonderful spread on bread. I'll have a loaf, steaming fresh from the oven to accompany.

                                                                                                                                                                                                                                                                                                                                                              Entree is a mussel, nduja & fennel soup.

                                                                                                                                                                                                                                                                                                                                                              The main is 12 hour beef shin served on a cannellini bean mash and with a salad of shredded Savoy cabbage, parsley and capers.

                                                                                                                                                                                                                                                                                                                                                              Dessert is homemade feijoa (a South American fruit that's common in NZ) sorbet.

                                                                                                                                                                                                                                                                                                                                                              There's a few New Zealand cheeses for after if people want and grapes for the lactose intolerant guest to nibble on.

                                                                                                                                                                                                                                                                                                                                                              Reading it all now it sounds like a heavy meal but it's a blustery, rainy day here so I think it will be ok as long as I keep the entree portion sizes small.

                                                                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                That anchovy, garlic, chilli and aubergine appetizer sounds amazing!

                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                  I agree! Would love to know more about how it is preserved.

                                                                                                                                                                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                                                                                                                                                                    It's a bit of a process. Peeled aubergine are sliced lengthways as thinly as possible. They are layered with salt in a straight sided container and a weight is placed on top (about 10 kg) for 24 hours. They are drained (loosen them a bit with your fingers) and white wine vinegar is poured over them. You let them sit like that for an hour and then put the weight back on for 12 hours. Drain them again and then assemble. Half a fillet of anchovy, a caper, a sliver of garlic and a slice of hot chilli go on the slice and it's rolled. Place the rolls in a sterilized jar with a few tablespoons of olive oil in the bottom. Top with more olive oil (and some fresh oregano leaves if you want) and top up again after three days if needed so the rolls are completely covered. Store for three months before opening (I opened these early). They're perfect with red wine.

                                                                                                                                                                                                                                                                                                                                                                2. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                  I believe we know feijoa as pineapple guava.

                                                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                    Ahh, checked google images, that's it. It seems like every second house here has a couple of trees in their garden and for a month every year we're inundated with them.
                                                                                                                                                                                                                                                                                                                                                                    Are they common in the US?

                                                                                                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                      Not common, they're considered an "exotic" fruit here.

                                                                                                                                                                                                                                                                                                                                                                3. We went to The Lobster House here in Cozumel last night. I had a ginormous lobster tail with clarified butter. It came with garlic rice (just like the Gulf Coast Style White Rice from Mexican Everyday) and sauteed vegetables but I didn't touch either of those things because I was too busy working on the lobster. Soooooo delicious.

                                                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                                                                                                                                                    Oops forgot to attach the picture

                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                                                                                                                                                                                                      That was a HUGE lobster!

                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                        a huge and very tasty one!

                                                                                                                                                                                                                                                                                                                                                                      2. re: Njchicaa

                                                                                                                                                                                                                                                                                                                                                                        Really large!

                                                                                                                                                                                                                                                                                                                                                                    2. Last night was Mongolian lamb, stir-fried snap peas, and rice. Most delicious, even though I somehow missed the Sichuan peppercorns in the recipe. I'll have to make it again once I've bought some. I have a picture, but I don't have time to get it up here right this second.... I'll come back and post it later.

                                                                                                                                                                                                                                                                                                                                                                      Tonight we're grilling 5 lbs of chicken thighs. I'll probably be using up some of the instant mashed potatoes that showed up in my pantry, maybe some steamed broccoli or a random veggie stir-fry to use up what's in the crisper.

                                                                                                                                                                                                                                                                                                                                                                      Tomorrow night I've got a sleep study, so the boys will be on their own. I imagine they'll finish up what's left of the chicken. Hopefully there will be some left to shred and freeze, but I doubt it!

                                                                                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                                                        Works been crazy so not much interesting cooking going on. Did get taken for a belated b-day lunch at a local resto that I've been wanting to try for the midday meal -- outstanding beef brisket (!). Also managed our first bbq/grilling attempt of the year: slightly overcooked arctic char filets and steamed asparagus which wasn't as delectable as it usually is this time of year, alas. Also had a lovely Monday dimsum lunch with a Bay Area Hound who was in town for a conference -- haven't had time to get my ds on during the weekends lately so that hit the spot. Speaking of SF, we're off there tonight so will be hanging with WFD's own mariacarmen, if all goes as planned, plus some other BA Hounds. Lucky me!

                                                                                                                                                                                                                                                                                                                                                                        1. re: grayelf

                                                                                                                                                                                                                                                                                                                                                                          d'oh! happy belated birthday, grayelf!

                                                                                                                                                                                                                                                                                                                                                                          looking forward to our day of eating Saturday!

                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                            Thanks, m'dear, no d'ohs required. Seeing you will be another b'day pressie :-). And eating my way through Oaktown with three Bay Area Hounds will be the icing on the cake that will start on Thursday and Friday with two other lovely CHers. My cup runneth over with tasty food and great company. I'll post a pointer to the food adventures report when I'm back in case anyone wants to see what we get up to.

                                                                                                                                                                                                                                                                                                                                                                            And to BBL below, HBD, and I'm intrigued by your Lithuanian parmesan. How does it differ from Italian?

                                                                                                                                                                                                                                                                                                                                                                          2. re: grayelf

                                                                                                                                                                                                                                                                                                                                                                            Happy birthday. Hope it was a great day.

                                                                                                                                                                                                                                                                                                                                                                            1. re: grayelf

                                                                                                                                                                                                                                                                                                                                                                              Happy belated!
                                                                                                                                                                                                                                                                                                                                                                              :)

                                                                                                                                                                                                                                                                                                                                                                            2. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                                                              Mongolian lamb with snap peas, grilled chicken with mashed potatoes and stir-fried veg. (I wouldn't have taken a picture of the chicken plate, but my boyfriend spent 45 minutes outside in the cold and wanted his work documented. He was laying on top of the grill to keep warm....)

                                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                                                                                Both of those look amazing.

                                                                                                                                                                                                                                                                                                                                                                            3. WFD: Chicken burgers (cilantro/ginger/garlic/scallions/S & P) on warm naan with Sriracha mayo and lettuce, Stir-fried bean sprouts, Steamed green beans. Since we have some tomato/cucumber/onion salad left from last night we'll finish it tonight. I like a bit of salad at the end of a meal.

                                                                                                                                                                                                                                                                                                                                                                              Our evening meals are slowly getting more and more uncomplicated, for which my husband is eternally grateful. So am I, as a matter of fact. There are quite robust flavors in the dishes which helps to fully satisfy.

                                                                                                                                                                                                                                                                                                                                                                              We woke to an ever so beautiful 2 inch overnight snow fall, and now the temperature is a balmy 33F so there's ice on the walkways and outdoor stairs. It just may get up to 41F later.
                                                                                                                                                                                                                                                                                                                                                                              "Oh joy, oh rapture unforeseen,
                                                                                                                                                                                                                                                                                                                                                                              The clouded sky is now serene,
                                                                                                                                                                                                                                                                                                                                                                              The god of day — the orb of love,
                                                                                                                                                                                                                                                                                                                                                                              Has hung his ensign high above,
                                                                                                                                                                                                                                                                                                                                                                              The sky is all ablaze."
                                                                                                                                                                                                                                                                                                                                                                              (HMS Pinafore, Gilbert and Sullivan)

                                                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: Gio