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What's for Dinner #299 - The One Before the 300th! [Through May 19,2014]

Can you believe how long we've been at this? no signs of slowing down any time soon, thank goodness!

What's going on in your kitchens tonight?

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  1. as for me, as stated in the last thread, it'll be Niçoise. I've been looking at recipes, tho it seems like such a non-recipe dish. but I got some good ideas online, and I think anchovy will play a role in my salad tonight. Olives will have to be other than Niçoise (dammit) because I don't think i'll find them in my neighborhood.

    and I think there'll be some chilled rosé ...

    1 Reply
    1. re: mariacarmen

      I love a good Niçoise. I wish the fish hater in the household could grow his palate just that little bit more. Enjoy!

    2. I'm having a virtual dinner with steve h. and Deb tonight. They are supplying the food and I'm supplying some extra wine.

      http://chowhound.chow.com/topics/9754...

      6 Replies
      1. re: boyzoma

        Back at you.

        Club steak seared in a cast iron skillet, baked potato, chives from the garden, creamed spinach.

         
        1. re: steve h.

          That looks most excellent.

          By the by, I picked up a chive plant today at the garden store after that whole "zombie chives" bit in the other thread.

          1. re: steve h.

            Wow. That was extremely good. Steak done exactly the way I love it. Same with the topped potato and the spinach!

            1. re: boyzoma

              I forgot to mention the company and wine was excellent as well. :-)

                1. re: boyzoma

                  Company, food, wine and music!

                  I'm a big fan of Ella Fitzgerald (Verve collection).

          2. Bison burgers with bacon, pepper chevre, avocado, tomato and lettuce. Homemade thick-cut fries on the side along with some home-pickled asparagus spears.

            1. It's decidedly NOT braised food weather in my neck of the U.S. But......I had pork ribs to use up, a couple of aging sweet potatoes, and had some unpasteurized apple cider in the downstairs freezer, and wanted to add to the Mom Meals.

              So apple cider pork and sweet potato stew is WFD. About 1-1/2 lbs. of pork cut off the bones (I kept the bones and refroze them for pork stock later), cut into chunks and tossed with 1/3 cup flour, 1 tsp. salt, 1/2 tsp. freshly ground pepper, and 1/2 tsp. dried thyme. Browned in hot oil in a dutch oven, adding some minced garlic towards the end of browning, and then 2 cups of apple cider, 1 cup of pork stock, and 2 Tbsp. of apple cider vinegar were added to the stockpot.

              Two large sweet potatoes were peeled, cut into large chunks, and tossed into the liquid. Cover went on; it will simmer away until the pork and sweet potatoes are done and gravy is made. (If the liquid is too thin, I've got a slurry of flour of water to add to thicken it.)

              The "side" will be boiled carrots. Very orange with sweets and carrots, but I'm OK with that.

              Oh. Yes. There's wine. It's almost Friday, after all. I expect to be watching a rerun of the first episode of Penny Dreadful on Showtime tonight, as I've heard rave reviews.

              1. Hmmm... caponata is made and flank steak is marinated but I'm not sure if chewing the steak is going to be too much for my sore mouth (I had an allergic reaction to a new-to-me mouthwash yesterday- how weird is that?!!? My gums got so swollen they turned blue but they're fine now other than still sore.) So...... I may whine for something soft like Chinese food and turn the steak into lunch tomorrow.

                6 Replies
                1. re: weezieduzzit

                  Jiminy Crickets, weezie! That is a very strange allergic reaction - I do hope it subsides very soon!

                  1. re: LindaWhit

                    Fortunately, it didn't last long and wasn't scary- just very strange.

                    1. re: weezieduzzit

                      What on earth could have caused that? Did you figure it out? So bizarre, hope the booze has helped :)

                  2. re: weezieduzzit

                    Sorry about the mouthwash fiasco. Hope it gets better soon. Whine(and wine) away.

                    1. re: suzigirl

                      I got a milkshake out of it last night. :) I do have a cold bottle of Prosecco in the fridge.... I bet it would help!

                      1. re: weezieduzzit

                        Holy crap, how unique ;) Wine will help and I hope your Chinese is delightfully soft and yummy.

                  3. Yeah 300!!!

                    Hot and muggy tonight. Dinner plans had been spaghetti with meat sauce but decided to skip that for sandwiches. Nothing special-tuna salad, chips and pickles.

                    Tomorrow is Friday!!! Which means dinner with friends. Just an easy meal of burgers, steak fries and salad. I am picking up a blueberry pie but will make some ginger ice cream to go with it.

                    1. So tonight was a bit of a mish mash kind of dinner. James has bought three tubs of whipped cream cheese to eat with salami and opened them all. I boiled up some pasta and mixed the cream cheese, some pasta water, half a jar of pesto, some sautéed mushrooms and chicken breast cooked with Badia and popped in into a baking dish with some cheddar and panko topping. A cabbage and carrot slaw with an oregano vinaigrette to go with to use up some cabbage. I told you, mish mash dinner but it was good.

                      2 Replies
                      1. re: suzigirl

                        "James has bought three tubs of whipped cream cheese to eat with salami and opened them all."

                        Kind of like my bf buying 16 very ripe nectarines the other day, insisting he'd be able to eat them before they went bad. WHY?!

                        1. re: nothingswrong

                          I believe they are trying to make us grey. I know it's working on me, anyway.
                          I foresee a nectarine cobbler in your near future.

                      2. Tonight I made the most boring, uninteresting dinner ever, but despite that, it was tasty. Rice in the rice cooker, and salmon seared in the cast iron skillet followed by a green salad. I thought it was going to be just me and the Egyptian, but the husband decided to skip his squash night. The fish was tasty, but the preparation was only something to confess and nothing to brag about!

                        3 Replies
                          1. re: GretchenS

                            My husband did say that he thought it was very good and that, "Not everything has to be fancy." Amen to that!

                            1. re: roxlet

                              I have to remind myself of this all the time. The least expected of meals can be the best sometimes.

                        1. I am the 13th poster on this thread...387 to go...let's bring it on real fast!
                          What number are you?
                          13 is one of my license numbers and I consider it to be lucky for me.

                          13 Replies
                          1. re: PHREDDY

                            My FIL had a tattoo that was a black cat with the words lucky thirteen!

                            1. re: foodieX2

                              Lucky 13 is a bar here in San Francisco, with a black cat logo!

                              1. re: mariacarmen

                                Do you know if they have Tshirt??? My husband collects funky tees and that one would a great remembrance of his dad.

                                1. re: foodieX2

                                  ooh, I don't know, but here's their FB page so you can call them - I haven't been in a long time since it's not walking distance from us - and we only go to bars we can walk to.

                                  https://www.facebook.com/Lucky13SF?rf...

                                  good luck!

                                  ETA - and if you find out they have them, i'd be happy to mail it to you, if you just buy it over the phone from them.

                                  1. re: mariacarmen

                                    You are so sweet! Ill give them a call tomorrow.

                                    1. re: mariacarmen

                                      I used to live around the corner from that bar 20 years ago and they had t-shirts then. First thing I thought of when I saw foodiex's descrip of her FIL's tattoo :)

                                      1. re: mariacarmen

                                        I called twiceand got a very grumpy bartender who thought I was crazy. They do have tees so that's good. I'm going to call tomorrow, Monday, during the day to see if I can get an owner/manager.

                                2. re: PHREDDY

                                  I loved baseball growing up, still do. I was an infielder, third base. 13 was my number.

                                  1. re: steve h.

                                    Funny I played 2nd base...don't remember my number...but I still have a soft touch and good hands!

                                    1. re: PHREDDY

                                      Have the feeling a good thing is coming.
                                      Last night simple BS chick Milanese, with greens on top dressed very simple, oven roasted red potatoes and steamed broccoli.

                                  2. re: PHREDDY

                                    82 is my current post number, but 13 is my lucky number too! I was born on the 13th!

                                  3. Well last night I had Strawberry Shortcake for dinner. My market got in some berries that had a wonderful aroma and flavor. Needless to say the berries were not Driscoll's.
                                    I used Nathalie Dupree's simple recipe for biscuits with self rising flour and heavy cream. I just added sugar to the recipe. It was divine. I may not make it again this year but it certainly hit the spot. I use Oberweis cream. It has not been ultra pasteurized and has great flavor. If I can get local strawberries this weekend at our local farmer's market I may just have to make more.

                                    1 Reply
                                    1. re: Candy

                                      Absolutely Love strawberry shortcake especially fresh picked berries, freshly made biscuits, and fresh whipped cream are on hand.

                                    2. I felt lazy and blissed out today and when my friend wanted a return trip to a new spanish food restaurant for an early dinner I jumped at the chance.
                                      He had baked chicken and rice and beans and I had a chicken and a beef empanada, a fried stuffed sweet potato ball and some sweet fried plantains. We shared and I liked the chicken empanada better but he preferred the beef one. We also split a tamarind beverage.
                                      Later we hit the new waffle and ice cream place for a freshly made waffle sundae with pastry cream whipped cream and hot fudge and vanilla ice cream.
                                      I guess the spaghetti with meaty tomato sauce, salad and garlic bread will just have to wait until tomorrow.

                                      1. Picked up this weeks fish shares - shrimp and black sea bass! So dinner was steamed shrimp with cocktail sauce. I had sides planned but the shrimp got all my attention...Will probably steam more later. The CSF said there may be shrimp roe - I've never encountered that. Didn't see any in my dinner portion but I'll keep watching.

                                        I made a quick lemon cake earlier. A wonderfully simple recipe in Mariam Ungerer's Summertime Food cookbook. As I was juicing the lemon the cats came excitedly running in to see what was cooking! So odd. They have never had that reaction to citrus before and there weren't any of the usual cat-approved ingredients being used.

                                        Maybe I just looked particularly fetching today? Yes, I think I'll just go with this explanation!

                                        11 Replies
                                        1. re: meatn3

                                          those fish shares always sound so amazing

                                          maybe the cats think lemon=fish being served - my dogs HATE citrus I can chase them upstairs by just holding up a lemon LOL

                                          1. re: JTPhilly

                                            Agreed on the fish shares! And I've got to try the lemon trick.

                                            1. re: JTPhilly

                                              Funnily the cat's have not been particularly interested in the fish. They love lamb, chicken and cheese though.

                                              I have an embarrassment of riches this week. Several people didn't pick up their shares and there is no option to arrange alternative delivery. So I came home with 3 lbs. each of shrimp and bass. I have several people I pass the excess on to but none are options this week. I'll freeze the fish and concentrate on the shrimp.

                                              Tonight will be either something scampi-ish or shrimp creole since I have some nice bell peppers. I think I'll pickle some - having trouble locating the recipe I liked. Never made (or ate) potted shrimp but now seems like an opportune time to remedy that. Ended up eating about 3/4 of a pound over two meals last night.

                                              A little research gleaned the info that the roe is atop the shrimp by the head. These are shell on/head removed. I think they mentioned the roe just in case some remained after the beheading. Interestingly shrimp are male first then get the good sense to switch to the other team. I guess they realize the accessories are better! All those pearls and lost pirates treasure hidden beneath the sea...

                                                1. re: JTPhilly

                                                  My dog is fascinated by citrus. She'll smell citrusy hands obsessively, take a taste, turn away in utter disgust, and then repeat the whole thing.

                                                2. re: meatn3

                                                  I love our CSF. We started our Spring season 2 weeks ago and so far we've had scallops and black-back flounder with more flounder in the freezer. Both have been sweet and perfectly delicious!

                                                  1. re: Gio

                                                    Even though I lived on the coast for years I have seldom had seafood this fresh. I'm so happy CSF's are growing! It's a great way to be introduced to varieties seldom found at markets.

                                                    1. re: meatn3

                                                      Meatn3, several Chowhounds from the Greater Boston board were inaugural members of the Cape Ann Fresh Catch in June 2009, including me. During that year I learned how to gut and clean whole large and small fish and to cut fillets. It was a huge exciting experience for my husband and me. Yes, I was the one who did the deed. Since then they have grown stronger each year. We can now buy shares of fillets and are presented with a variety of special sales. We even know now what the boat's name is and out of what coastal town harbor it sails from. It's such a pleasure to support our local fisher people. Fun all around!

                                                      1. re: Gio

                                                        What a great experience to be part of the start of this!

                                                        Some students at Duke started our area's first CSF - Walking Fish. I monitored it enviously for several years. Eventually they offered Raleigh pick-up but the timing and location never worked for me. Now we have several area CSF's all of which focus on NC seafood. It is such a win-win idea. We get super fresh fish, everyone benefits from harvesting some of the less mainstream varieties in a responsible manner, and the fisherfolks, living in some hard scrabble areas, have another revenue source.

                                                        The one I'm in gives details on the fisherman and the methods used. We have option of special orders weekly. I've been tempted by them but simply can't consume any extra seafood! I bought several pounds of meaty trimmings for stock to take advantage of my new big pressure canner. Now I just need to find a place to store the monster...

                                                        1. re: meatn3

                                                          I forgot to mention that at first we had to travel through 6 towns and drive 45 minutes to pick up the share. Now it takes us all of 5 minutes to drive to Main St. in our town and the distributor is a fabulous fine dining seafood restaurant. Which I think is hilarious. Your share sounds marvelous. Happy Eating !!

                                                3. Good, I love this thread! Even for the months I read it and didn't contribute, it's a nice time killer to read through all these different meals. I hope this thread doesn't ever die out.

                                                  Well, tonight I cooked my second piece of fish ever. I was less nervous than I was with the salmon. The bf had picked up this beautiful piece of ahi tuna which I stuck in the freezer a few days ago. Took it out to thaw last night, having learned my lesson yesterday with those damn frozen bricks of chicken :/

                                                  Diet book called for "tuna with bottled teriyaki sauce." I got lazy and followed those instructions. Marinated it in a pineapple-honey teriyaki for an hour or two, then seared in a hot pan, then basted with more sauce before going into the oven. After a few minutes, I told the bf I didn't think we should cook it to "well done" as he had requested. He said he didn't remember saying that, so tuna was removed and was nice and raw in the center. Excuse the plating, I just cut it in half to see how raw it was.

                                                  He said it was "perfectly cooked" for his liking. I have to say this was the ONLY piece of fish I've ever been around that didn't disgust the shit out of me. It was beautiful looking raw, with nary a scent of the ocean.

                                                  Sides were quinoa cooked in chicken stock, mixed greens with veggies and balsamic vinaigrette, and the bf's second experience with roasted broccoli and first with roasted cauliflower. His comments: "This is not my favorite thing I've ever eaten." He says broccoli should only be allowed to be eaten raw. Ditto for cauli. Though he enjoyed the "burnt pieces" and asked if I could possibly roast another tray, but "burn all of it."

                                                   
                                                   
                                                  6 Replies
                                                  1. re: nothingswrong

                                                    NW....
                                                    As you move forward you will love fish, more and more. My kids were raised on fish like tuna, salmon, swordfish, tilapia, & flounder to name a few. They do request it frequently when they come over, perhaps more than beef.
                                                    Fell good and try all different preparations. You will enjoy the results.

                                                    1. re: nothingswrong

                                                      I always purposely "burn" my roasted cauliflower - the brown, crispy bits are the best. I try to cut it into fairly small pieces and don't over crowd the tray - this generally results in a ton of crispies.

                                                      1. re: biondanonima

                                                        I prefer it that way too, but wasn't sure he'd like them. Next time!

                                                      2. re: nothingswrong

                                                        That looks absolutely gorgeous! Love the request to "burn all of it."

                                                        1. i'd forgotten how much i love Niçoise! by the time i got home i was not even really in the mood for it anymore, but i was determined.

                                                          first, tho, i had an aperitif of extra dry fino sherry with toasted rounds of baguette topped with herbed goat cheese, and blue cheese-stuffed olives. oh yes, when the BF is away, mariacarmen doth play. with her food.

                                                          for the Niçoise, cobbling together a few recipes online, i made this one with boiled potatoes, steamed green beans, hard boiled eggs (i toyed briefly with the idea of poached, but that seemed a tad recherché), some lovely Italian oil-packed tuna, hard boiled eggs, salt-packed & rinsed anchovy curls, all over red leaf lettuce, with a dijon/red wine vinegar vinaigrette. snippets of basil, thyme and chives were strewn over.

                                                          so fresh and flavorful! in every bite you got a taste of the salty anchovy and rich tuna, the earthy potatoes, the freshness of the herbs, the creaminess of the eggs, the tart dressing, the bite of the olives. i'd really forgotten what complex flavors there were to be found in such a simple dish. and yes, i had my rosé with it.

                                                          as for the BF, as promised, he worked 'til late and so i had started his slow-cooked, smoked paprika pork, but then something told me it might not be ready by the time he got home, so i also picked up a nice organic chicken, heavily kosher-salted it, and roasted it at 450 degrees for 1.5 hours. crispy-as-hell-skin. as luck would have it, he called saying he was on his way home just as i pulled it out of the oven. luck because that would have been one nekkid bird if he'd arrived any later. i rolled some of the extra boiled potatoes i had in a pan of butter and chives, and made him a salad of the lettuce, green beans, olives, basil, and the dressing.

                                                          he's got another late night tomorrow night, so he'll have the smokey paprika pork then over buttered egg noodles, and some more salad.

                                                          not sure what i'll have yet.... seems like i should be having more fish..... or lamb...

                                                           
                                                           
                                                           
                                                           
                                                          9 Replies
                                                          1. re: mariacarmen

                                                            i'd forgotten how much i love Niçoise!

                                                            me too! It's been a long time..

                                                            However roast chicken is always on my mind ......

                                                            1. re: mariacarmen

                                                              I forgot how much I love it, too. Until now. This looks gorgeous.

                                                              1. re: mariacarmen

                                                                I keep toggling back and forth between the Niçoise close-up and the chicken, while drooling into my keyboard. IT is gonna hate me for this.... I hope the bf shared that gorgeous skin!

                                                                1. re: GretchenS

                                                                  He's so sweet, i caught him going in for a midnight snack of the chicken in the fridge, and he said, you'll notice i'm eating UNDER the skin"!

                                                                  1. re: mariacarmen

                                                                    That looks so good...I haven't made Nicoise since last summer; I'm going to have to do it soon!

                                                                    1. re: mariacarmen

                                                                      Oh drool, drool, drool. My word that looks good.

                                                                    2. I think I woke up on the wrong side of the bed. The pouring down rain and the cat who refuses to take his medicine is not helping. I'm looking forward to getting home and curling up on the couch with a good book or a movie. No big plans for me tonight, I'm going to take it easy on myself and enjoy brinner - scrambled eggs with TJs Korean BBQ inspired chicken sausage.

                                                                      I nearly completely forgot that my vacation starts at 5pm. It's something to be excited about but right now I'm a frustrated kitty mom.

                                                                      11 Replies
                                                                      1. re: fldhkybnva

                                                                        "Take, let's have a private little, chat...kitty to LindaWhit.

                                                                        Mom's tired. And she's really worried about you. You need to take your medicine, OK? Come on, be a good little kitteh. I promise, she'll give you scritch-scratches under the chinny-chin-chin, and cuddle with you while you both watch National Geographic shows about your cousins, the Lions of the Serengeti. She *might* even watch "The Aristocats" with you!"

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

                                                                        1. re: LindaWhit

                                                                          I know what movie we're watching tonight! :)

                                                                          1. re: LindaWhit

                                                                            My sons favorite movie when he was little!! I swear we watched it 3-4 times a week for years! Thanks for the reminder.

                                                                            1. re: LindaWhit

                                                                              The three year old and I watched that (again) yesterday. She chortles at the dogs and sings and dance with the cats.

                                                                              1. re: Frizzle

                                                                                I *love* the kittens, Thomas O'Malley, the Siamese, the dogs....oh heck, I love the entire movie! Such an amazing cast doing the voices.

                                                                            2. re: fldhkybnva

                                                                              I hate when they refuse their medicine. Hopefully you can get it in him and both stop stressing. Be a good boy Take. Mommy is doing this for your own good.

                                                                              1. re: suzigirl

                                                                                Tonight he was wrapped in a "purrito" and he accepted the medicine. Well, not really, but it went in which is the ultimate goal. He sulked for a while but I think he's over it.

                                                                                1. re: fldhkybnva

                                                                                  Purrito- I may try that one. When I need to give Cashmere her Frontline, if she is on to me she runs, winces and drools. I sneak up on her when she sleeps but she has gotten wise and bolts mid application. It is a day or two hatefest against me. Lucky he is over it.

                                                                              2. re: fldhkybnva

                                                                                Change of plans - I completly forgot I ran out of eggs yesterday and didn't want to go back out. Instead I had a super quick skillet meal - ground turkey, shirataki noodles, heavy cream, bacon and Parmesan. Great plan B!

                                                                                He eats!! I heard the jingle of a collar bell on the food dish and discovered Take nibbling. Baby steps! Thanks for that private chat LindaWhit. Hopefully, this is the beginning of a full recovery.

                                                                                1. re: fldhkybnva

                                                                                  YAY, Take! I hope you both enjoyed the snuggle time during whatever movie you watched as well. :D

                                                                                  1. re: LindaWhit

                                                                                    Uh...the aristocats of course!! I think we both enjoyed, perhaps me more than him.

                                                                              3. WFD: Green Peas and Sugar Snap Peas in Sesame Dressing, Wok-Scrambled Eggs with Smoked Bacon, Bruschetta.

                                                                                The peas are blanched; the dressing consists of rice vinegar, soy sauce (I use low sodium Tamari for this) dark sesame oil, and S & P (I use Kosher salt & freshly ground Tellicherry pepper). The bruschetta will be toasted, shmeared with a bit of minced garlic, and topped with a combo of diced tomato and julienned basil, then drizzled with EVOO. That ought to carry us over to prma colazione. Have a super great week-end everyone!

                                                                                6 Replies
                                                                                1. re: Gio

                                                                                  I couldn't think of what to eat tonight, and now I think I have an inkling... I may tinker, but some of these things will be on my plate tonight. thanks!

                                                                                  ETA: also, never got to making those fermented chilis, even though I bought the chilis, that weezie turned me onto, but that'll happen tonight.

                                                                                  1. re: Gio

                                                                                    Thank you MC! I didn't know what to make either but I fiddled around with EYB and found the peas recipe.

                                                                                    http://www.seriouseats.com/recipes/20...

                                                                                    The eggs DH knows how to make on his own. It's usually a breakfast for us each week. The bruschetta is just something everyone knows about, I hope. I think it will all go together.

                                                                                    1. re: Gio

                                                                                      What I learned from tonight's dinner:
                                                                                      1.) Who ever thought teensy weensy peas could compete with great big strapping snap peas?
                                                                                      2) Bacon was unnecessary
                                                                                      3.) Toast was unnecessary. Pico de gallo would have done the job alone. Or salsa.
                                                                                      4.) My husband plates way too much food for me. Bless his heart. Someone tell him.
                                                                                      5.) Next time mix and match using my adjustments.
                                                                                      6.) Everything tasted pretty damn delicious.

                                                                                        1. re: rjbh20

                                                                                          Thank you, rjbh. I believe Gio actually temporarily crossed to The Dark Side with that statement. Hopefully, she was pulled back.

                                                                                          1. re: LindaWhit

                                                                                            All right you two. Very funny! In this instance bacon was overkill. I'll concede just a smidge by saying if... If the bacon had been crisper then crumbled over, say, the eggs which were perfectly cooked BTW then it would have been fine. However here there were just too many rashers. And peas. And eggs. And crostini. I ended up eating just a quarter of everything, and just the topping of one crostino.

                                                                                            I do appreciate everything he does, though. When we got married all he did in the kitchen was run in to grab a cup of coffee and run out again. Over the last five years or so he's become quite a good cook, especially with the wok. Now he's being a really good sport about this phase of our life.

                                                                                    2. Heading to Wichita, KS tonight to buy a new car from my sister who works at a dealership there. Turns out it is also Wichita Rib Fest tonight so barbecue and beer for me! Should be excellent people-watching too :) Can't wait!

                                                                                      5 Replies
                                                                                      1. re: bustlingswan

                                                                                        Just don't eat the ribs in the new car. Gotta keep that new car smell for a little while! :-)

                                                                                        Enjoy both - ribs and new car.

                                                                                        1. re: bustlingswan

                                                                                          Enjoy the new ride! I have a semi new car waiting for me at my parents' house so I'm being forced to get rid of my 12 year long friend. I'm headed to carmax today to see what I can possibly get for a 15 year old car. Enjoy the ribs too!

                                                                                          1. re: fldhkybnva

                                                                                            Congrats on the new car, Field Hockey. If you have not, be sure to check KBB.com to see what your current car is worth so you have a reference point when negotiating with Carmax.

                                                                                            1. re: Fowler

                                                                                              Thanks for the suggestion, my dad I think checks it all the time as if it will change that much. I have an idea of what it's worth. It's an old car but it runs like a champ. If not for the new car, I wouldn't be getting rid of my love bug (literally, it's a Beetle).

                                                                                              1. re: fldhkybnva

                                                                                                I am in love with the Beetle so much that I have a model car collection. I bet I have 50 or more. Punch bug!! ;-) I hope you love your new car as much as tour love bug.

                                                                                        2. I am back from San Francisco! But not before I ate a sformata and some rabbit pasta at Cotogna.

                                                                                          2 Replies
                                                                                          1. re: gini

                                                                                            love cotogna! i'm glad you had good meals here. hard not to, really....

                                                                                            1. re: mariacarmen

                                                                                              I know this thread is done (I was in Pdx with lousy wifi) but I just have to chime in with full green envy over sformato at Cotogna. That may be my desert island dish...

                                                                                          2. I have been trying to lose a bit of weight lately, or at least telling myself that's what I'm doing when I bake "fried" fish. But my friend's wedding is in two weeks and I still can't button my summer suit, so F it. I'm getting out the cast iron skillet for a real Friday fish fry.

                                                                                            Beer-battered haddock cries out for French fries, but I still must resist full-blown carbicide. I have a bit of the spicy-sweet currywurst sauce I made with banana ketchup and Sriracha from sausage night so perhaps I can make that the basis of a dressing for cast iron-seared okra and corn. That's sort of like low-carb fries and ketchup (if you close your eyes and hold your breath). The CI skillet will reprise its role in my one-pot dinner by frying up the haddock and some hush puppies while I whip together a runnily-dressed coleslaw to moisten the plate.

                                                                                            4 Replies
                                                                                            1. re: JungMann

                                                                                              LOVE okra in any form; perfect with fish! Enjoy your dinner!

                                                                                              1. re: Cherylptw

                                                                                                I opted for fried tomatoes instead, since I needed to use up some ripe Camparis. Dusted in cornmeal and herbs, they absolutely hit the spot, but my favorite part of fish and chips is still the super crunchy bits of shaggy batter that are left in the pot after frying. I can't help chomping on these shattery bits for my dessert once all the fish and bobs are gone, although in this case we may have ended up with spotted dick as it turns out.

                                                                                                 
                                                                                                1. re: JungMann

                                                                                                  Nice lean to the left there, JungMann. ;-)

                                                                                              2. We've been out for the day so an easy dinner was planned - a brown gloop meal from the freezer, in the form of aubergine & chickpea curry.

                                                                                                One of the benefits of living on a small island is that you are never far from the sea - and, in the UK, we're all less than 70 miles away. Our trip today was to the town of Fleetwood - not our nearest bit of coast, but the place that was once the home of the north west's thriving fishing fleet. The plan was a bit of shopping at the smallish outlet mall, followed by a fish & chip lunch at a place that won the regional final in this years national Chip Shop of the Year competition - http://chowhound.chow.com/topics/975904

                                                                                                Well, just as we left the chippy, we spotted a fishmonger across the road. Really good selection of both fresh and frozen stuff and, amongst the fresh, some hot smoked salmon with "Mumbai seasoning" (paprika, chilli, coriander). So we bought a single fillet. It'll act as a starter with a little cucumber salad and a big squeeze of lemon.

                                                                                                1 Reply
                                                                                                1. re: Harters

                                                                                                  that sounds like a lovely starter.

                                                                                                2. In response to mariacarmen's query, NOTHING is going on in my kitchen tonight. Except for the CDOotCs'D.

                                                                                                  In other words, the "Ceremonial Dishing Out of the Cats' Dinner".

                                                                                                  After said Dishing Ceremony, the human servant will escape the expected rain and walk into some indoor sunshine, smiles, hugs, and enjoy a lovely red-hued libation (or three). A friend will partake of and enjoy a sunshiny yellow mango-hued libation (or two - maybe three), and we both enjoy some noshes while we let the week's "stuff" wash away with the rain outside.

                                                                                                  Can't wait.

                                                                                                  1 Reply
                                                                                                  1. re: LindaWhit

                                                                                                    A votre sante, LW. Have a happy time!

                                                                                                  2. Last night's fish turned out quite nice, and I love that I didn't have to keep the oven on for long at all.
                                                                                                    Inspired by a thread on roasting chicken in hot weather, I've decided the way around it is to do it in the morning. I got to the market early and got a great little chicken that's roasting now in herbes de Provence.
                                                                                                    I'll carve it up and serve it cold tonight with some sort of French type salad yet to be determined.
                                                                                                    ETA: just found out that My Paris Kitchen is in stock at the B&N around the corner, so pap and I will enjoy lunch out, and I'll pick up a copy and pull a side dish from that :)

                                                                                                    1 Reply
                                                                                                    1. re: alliegator

                                                                                                      That was my cooking style when I lived in Puerto Rico. There was air conditioning in the bedroom but not downstairs.

                                                                                                      I found I really enjoyed having dinner largely finished and the cleaning up done by noon. Made for a very relaxed evening meal!

                                                                                                    2. Not much cooking going on here for the last week; last weekend, we went out for dinner on Saturday and had take out on Sunday. Monday, we had leftover grilled porterhouses. Tuesday, I put a piece of pork loin into the slowcooker; it was served with fried cabbbage and leftover potatoes & onions. Last night, I made the DF a pot of chicken & rice, he turned down the offer of me preparing a second side to go with it. Tonight I'm making a beef stir fry with bell peppers, onions, broccoli, carrots and whatever other veggies look good; some steamed rice to go with and I don't know what else to go with.

                                                                                                      Tomorrow is my no cooking day; DF is going to be in VA helping his family move so if he doesn't eat while out, there is still some pork loin leftover. I'll be starting a three day cleanse so it'll be fruit & veggie based smoothies tomorrow through Monday...keep your fingers crossed I can make it through without falling off the wagon!

                                                                                                      3 Replies
                                                                                                      1. re: Cherylptw

                                                                                                        Change of dish...I had a rare porterhouse leftover, which I was going to slice up for my stir fry but instead, I threw it back on the grill for a few minutes to reheat.

                                                                                                        I had some cherry tomatoes, red onions, cauliflower, and anaheim chiles that I oven roasted with some tandoori spice and crushed mustard seed; made a glaze with a bit of lemon grass, whole grain mustard and beef stock with pureed roasted onion for a thickened sauce under the bed of veggies. A simple spinach & iceberg salad for a side accompanied.

                                                                                                         
                                                                                                        1. re: Cherylptw

                                                                                                          that looks SO GOOD. now I want steak!

                                                                                                          1. re: Cherylptw

                                                                                                            Drooling again, this is getting to be a habit....

                                                                                                        2. Well, as hellish Day 5 of my work-week from hell starts to wind down it is looking increasingly like pizza will be WFD. Especially since, due to the joys of working for a CA company when I live on the East Coast, my evening will not really be my own until 9:00 or so, and it makes me crabby as hell to have my cooking interrupted but somehow much less so if I am just noshing something evil I have procured. So evil procurement is on the cards....

                                                                                                          1 Reply
                                                                                                          1. Roasted spare ribs, kraut and mashed potatoes. I know it is May 16th. and that is cold weather food but we might have gotten up to 50 F. today.

                                                                                                            1. I rubbed some NY strip steaks with salt, pepper, smoked salt, ancho and chipotle chili powders, and a wing rub I made previously (mostly paprika, garlic, onion powder, and various types of sugars). Those are air-chilling in the fridge and will be seared and served wit this chimichurri sauce: http://www.epicurious.com/recipes/foo...

                                                                                                              Sides TBD

                                                                                                              8 Replies
                                                                                                              1. re: ChristinaMason

                                                                                                                Chimichurri is officially my favorite sauce/relish for summer! I didn't have a chance to get cilantro, so this one was parsley, mint, a little bit of basil, garlic, shallot, red wine vinegar, and good olive oil. Drool.

                                                                                                                The steaks themselves were not great cuts of meat, but between the rub and the chimichurri, I couldn't stop eating them. DH cooked them to a perfect medium rare.

                                                                                                                Sides were boiled fingerlings lightly smashed and tossed with a little butter, sour cream, grated parm, and chives, and sauteed haricots verts.

                                                                                                                Charleston, SC, here we come! See y'all later next week.

                                                                                                                1. re: ChristinaMason

                                                                                                                  I bookmarked the chimi for my party next week. Thanks for the positive review.

                                                                                                                  Also have fun in SC!

                                                                                                                  1. re: ChristinaMason

                                                                                                                    Safe travels. Don't have to wish you good eats since they are hard to avoid in Charleston!

                                                                                                                      1. re: mariacarmen

                                                                                                                        seriously. i liked this one i ad-libbed so well, i don't think i'll risk messing it up with a "recipe"!

                                                                                                                      2. re: ChristinaMason

                                                                                                                        Enjoy Charleston!! Such a beautiful and friendly city. Happy Eating :) And shopping.

                                                                                                                        1. Stuck with the plan for take out last night and it's looking like a repeat tonight. Still a bit low energy and there is Kings v. Ducks, game 7, that will require our full attention. Last night we had gyros/rice/salad. Maybe Friday night pizza night!

                                                                                                                          1. It's been drizzle and rain all day so comfort food will be featured tonight.

                                                                                                                            Deb has expertly prepared a sauce Bolognese (recipe courtesy of Marcella Hazan). The pasta comes from Tuscany. It's a tagliatelle from the Val d'Orcia. The manufacturer draws the pasta through a bronze form. It makes a difference.

                                                                                                                            House red to wash things down. The Yankees are rained out so I'll thumb through the movie archives for inspiration.

                                                                                                                            Round two with the designer of the master bath tomorrow. Wish me luck.

                                                                                                                            2 Replies
                                                                                                                            1. re: steve h.

                                                                                                                              Luck to You! Extruded pasta. Fabuloso!

                                                                                                                              1. re: Gio

                                                                                                                                So kind.

                                                                                                                                You're right, the bronze seems to scuff up the exterior of the pasta a bit so sauce clings to it. Consequently, we use less sauce and can focus more on the mouth-feel and taste of the pasta.

                                                                                                                                Bronze dyes make a difference.

                                                                                                                            2. Tonight is going to be broiled t-bone steaks with a soy-mustard sauce, asparagus (either roasted with Parmesan or steamed and tossed with garlic, still not sure), mashed potatoes, and probably a quick fruit salad of mangos and strawberries.

                                                                                                                              This is my first time actually cooking real food in... maybe 3 weeks? My brother is about to stage a mutiny. But we finally got a new stove and I'm not practically bed-ridden with stress, so steak it is!

                                                                                                                              I'm a little bummed that right when steak season starts, I suddenly don't have a grill. It went with my boyfriend when I kicked him out last week, so I'm doing the broiler thing for the first time. We'll see how it goes.

                                                                                                                              6 Replies
                                                                                                                              1. re: Kontxesi

                                                                                                                                Perfect excuse to upgrade and treat yourself to a nice grill. Congrats on losing the dead weight :)

                                                                                                                                1. re: Kontxesi

                                                                                                                                  Sounds like a GREAT dinner, Kontxesi! And buy yourself a grill pan - while not perfect, they do the trick for me! (not allowed to have a grill)

                                                                                                                                  1. re: Kontxesi

                                                                                                                                    A grill pan or standard sound like the perfect way to celebrate your freedom!

                                                                                                                                    1. re: Kontxesi

                                                                                                                                      Get a gas grill from somewhere they will assemble and deliver it -- I got mine from Ace Hardware and have been loving it! Congrats!

                                                                                                                                      1. re: Kontxesi

                                                                                                                                        I think I'll definitely be getting a grill pan, as the broiler method didn't work out well for me. I couldn't get it as close to the element as the recipe wanted.

                                                                                                                                        I would definitely love to run out and get my own grill, but losing about 45% of the household income plus aging off of my dad's insurance next month is putting me in a bit of a pickle. A pan will have to do for now!

                                                                                                                                        Also... the asparagus was AWESOME. I went the roasted with Parmesan route, but I probably could have just steamed it and eaten it plain. It was the best asparagus I've ever had. And cheap, too, as far as the local stuff goes!

                                                                                                                                        1. re: Kontxesi

                                                                                                                                          Have you tried the pan roasting method?

                                                                                                                                      2. Holy mother, it is hot here again today. Even at full blast, the A/C at best just makes it warm in here. I picked a great week to re-paint the interior of the house... But I'm hosting a party next week and will also be getting a new picc line inserted, so I have to do all my arm-stretching, cleaning, and heavy-lifting before then.

                                                                                                                                        I just enjoyed a very late lunch/early dinner of slow roasted tomatoes, mozz, fresh basil from the garden, and balsamic reduction. Roasted baby potatoes on the side.

                                                                                                                                        Lunch for the bf's diet was sliced turkey, roasted red peppers, spinach/arugula, and a spread made with feta/olives/oregano/thyme slathered on sprouted bread. Tonight the recipe book calls for rice and veggies. I have a dish in mind; half my basil plant now resides in a jar in the fridge, in the form of fresh walnut pesto.

                                                                                                                                        12 Replies
                                                                                                                                        1. re: nothingswrong

                                                                                                                                          Everything sounds wonderful NW so far. You may just need another few basil plants. J/S. LOL

                                                                                                                                          1. re: nothingswrong

                                                                                                                                            MMMmmmm... pesto sounds good. Yesterday I picked basil, put it in the container I took out to the garden with me, picked flat leaf parsley and by the time I got to the container the basil was completely limp and dark. Next time I need to pick it earlier in the morning..... :)

                                                                                                                                            1. re: weezieduzzit

                                                                                                                                              Hmm, you must be in SoCal too. I went to the store and bought a big bunch of cilantro yesterday. Drove home with it on the passenger seat and made a quick stop at the post office. By the time I got home, it was completely wilted. Used it anyway, but by today the entire thing is mush.

                                                                                                                                              Just to spite mother nature, I went and bought a cilantro plant, and planted it on the porch. I'll have cilantro whenever I damn well please, thank you very much!

                                                                                                                                              1. re: nothingswrong

                                                                                                                                                Next time just plunk the bunch in cool water and leave it there to revive. It will eventually. Spin dry before storing it though.

                                                                                                                                                1. re: Gio

                                                                                                                                                  I tried that yesterday... no luck. It's over 100 here, windy and about 4% humidity. The poor herbs don't stand a chance.

                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                    I did too. The cilantro was completely inedible by this AM. It's 103 F.

                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                      Nothingswrong and weezie--I'm in dead herb zone, too. I bring my containers inside for the mid day, from like 11-5. I've turned my very sunny dining room into a greenhouse. They get the light, but the a/c is running and I've got two humidifiers going. It seems to help a lot.
                                                                                                                                                      I had my own basil (though I didn't need much) for this salad, and it tasted nice and fresh.
                                                                                                                                                      http://www.savoringthethyme.com/2013/...
                                                                                                                                                      Good luck!

                                                                                                                                                      1. re: alliegator

                                                                                                                                                        Yes, I think the only herb that can stand that kind of heat you three are having is rosemary. I'm in the eastern part of Massachusetts, north of Boston, three-ish miles from the coast. The only herb that gives up in mid Summer is cilantro and we rarely get into the 100s.

                                                                                                                                                        1. re: Gio

                                                                                                                                                          My landlord landscaped my back yard, and it is at least 50% rosemary bushes. They really thrive in the direct sun and they make it through the relentlessly hot summers no problem, only being watered for a few minutes at night.

                                                                                                                                                          I also get a kick out of my dogs coming in reeking of rosemary all the time. They seem to like to lay behind the bushes in the shade and roll around. Also the lavender plants. People often ask me if I put perfume on them.

                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                            The first time I was in LA, I got a real kick out of how many of my houseplants at the time were outside bushes!

                                                                                                                                                        2. re: alliegator

                                                                                                                                                          Interesting setup you've got! Strangely enough, the last few years my basil has done fine in the summer heat, as long as I remember to prune, and water religiously (at least twice a day). 2 years ago I grew 3 plants from seed and they each got to be over 3 feet tall in their pots before I gave up and let them die (I couldn't keep up with all the basil). Pruning basil is the bane of my existence, especially once they get HUGE. But they made it well into the fall.

                                                                                                                                                          Summers here on the north end of L.A. are regularly in the low 100s, with temps in August/Sept reaching up to 110. My backyard is all direct sun, so I keep my herbs and sprouting plants on the front porch in partial shade and they do very well.

                                                                                                                                                          I love recipes like that btw. Simply prepared produce, always with a hit of fresh basil. I eat basil on sandwiches like they're lettuce leaves. Love the stuff.

                                                                                                                                                  2. re: nothingswrong

                                                                                                                                                    Hey :) I started a thread on herb gardening in unfriendly climates in gardening so we can discuss at length without getting in trouble :)
                                                                                                                                                    http://chowhound.chow.com/topics/976069

                                                                                                                                              2. Last night I had the urge for sausages so we had some a butcher friend of the bloke's made. Pork siu mai flavour. They're very good, succulent with a nice crunch from water chestnuts.

                                                                                                                                                I served them in chunks on top of buckwheat noodles that were doused in soy sauce, black vinegar and chilli oil. The noodle recipe is Fuchsia Dunlop's. We had her stir-fried edamame beans alongside. A great meal for a chilly night.

                                                                                                                                                Tonight's dinner is up in the air. I did see people buying Mexican costumes while I was out running errands today. That made me hungry for Mexican so that's perhaps what we'll have unless the bloke has a different suggestion.

                                                                                                                                                1. Cheesesteak sandwiches to use up the rolls from Salisbury steak meatball subs night. More Cheetos. Food of the Gods right, Lingua?

                                                                                                                                                  7 Replies
                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Methinks the Cheetos and cheesesteak sammies should cuddle together... Kinda like French fries or potato chips in a burger.

                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                      Methinks you are onto something. Cuddling like your pup pups in that blue blanket.

                                                                                                                                                      1. re: suzigirl

                                                                                                                                                        Mmm, Cheetos in a fluffy roll and steak and veggie and cheese blanket... Is it weird that this now has me wondering how to really seriously make a grilled cheese with Cheetos in it? On a whim, I bought this a month ago and it has been occupying valuable real estate in my cabinets without being opened: http://www.amazon.com/gp/product/B008...

                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                          I bought some cheese powder like that but I could only think of using it on popcorn and now I can't eat it. WAH.

                                                                                                                                                      2. re: nothingswrong

                                                                                                                                                        Please, be kind to Cheetos! The thought of them getting soggy make me teary eyed ;)

                                                                                                                                                      3. re: suzigirl

                                                                                                                                                        You got that right, missy :-)

                                                                                                                                                        (A few days late, but in total agreement!).

                                                                                                                                                      4. Successful dinner with friends tonight! It ended up being adults only which was a welcome surprise. Lots of good conversation! The only negative was our 100 lb squirrel (aka black lab) escaped out of an unlatched door. He was AWOL for a good 1/2 hour which was very scary. He is home safe and sound, as is my sweet child. The company just left and I am enjoying the last of the wine on the porch, listening to the rain. It's nights like tonight that make you appreciate how wonderful life can be.

                                                                                                                                                        Now to plan tomorrow's meals...

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: foodieX2

                                                                                                                                                          I love rainy nights. Sounds like a perfect night!

                                                                                                                                                          1. re: foodieX2

                                                                                                                                                            Sounds like a wonderful evening! Sometimes you need a grown ups only night. We had a lab growing up who was an escape artist too....

                                                                                                                                                          2. The BF changed my plans because he came home early. i was getting my hair trimmed when he called on his way home. rushed home, didn't buy myself any fish or eggs or tomatoes or any of the things i was going to make myself for dinner. but i actually wasn't that hungry. so i made pasta for him, heated the pork, chopped some chives, and made a salad. noodles were buttered and tossed with dill, then plated. as for me, the other day i picked up a jar of Pork Truffled Butter from 4505 meats. that's right, PORK TRUFFLED BUTTER. so dinner for me was toasted baguette slices with PORK TRUFFLED BUTTER, goat cheese, some olives, and a glass of fino sherry. we were both happy. although i do think that pork must have been a tenderloin and not shoulder because the texture was more like chicken breast than pork. dammit. still tasty though.

                                                                                                                                                            and now my hands are burrrrrning from the thai chiles i stemmed, chopped, salted, and packed into a jar with more salt. thanks weezie, can't wait to taste them! hey, if you look at the pic and see i've done it wrong, let me know.

                                                                                                                                                            tomorrow night's my sister's and my big fancy dinner out - can't wait. the boyfriend has leftover roast chicken, WITH all the skin intact.

                                                                                                                                                            happy friday everyone!

                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              Looks great, MC! Each day for the first few pack it down to make sure there isn't any air and then be patient!

                                                                                                                                                            2. I was able to score the perfect piece of meat for chicken fried steak, top round, little fat, not too thin, Angus a plus. I was pounding away and frying simultaneously when there was a knock on the door. The downstairs neighbor heard all the racket and feared I may be in peril, knowing I've had a recent hip replacement. After assuring her all was well, I enjoyed one of the best I've had in a while, mind you the stars have to align for me to find the right meat so I don't make it but every 6 months or so.

                                                                                                                                                              2 Replies
                                                                                                                                                                1. re: gini

                                                                                                                                                                  It's really easy. Get a lean top round steak, not too thin, and cut away all fat. I pound it twice, first with the big side of a cleaver, dip in flour with salt and pepper. Pound the floured steak with the small side, dip in egg and milk, flour again and fry quickly, no more than five minutes total. Enjoy my grandmother's recipe, an old Texas favorite.

                                                                                                                                                              1. Boyfriend's diet book called for "rice and vegetables" for dinner. He worked late and dinner had to come together quickly; the brown rice takes 50 minutes, so quinoa it was.

                                                                                                                                                                Baby yellow, red, and blue potatoes were cooked in a bit of olive oil with onions and garlic, then corn was added for a brief sauté at the end. Meanwhile, quinoa was rinsed, toasted, and simmered in broth. Off heat, a handful of greens, chopped red peppers, and slow roasted tomatoes were added to the taters/corn. Everything was topped with a dollop of the pesto I made earlier.

                                                                                                                                                                The bf scarfed it down, said he wants this meal again soon.

                                                                                                                                                                The produce here is beautiful right now.

                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                13 Replies
                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                  Ask bf to buy a rice cooker - it keeps rice hot until needed.

                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                    We were just talking about it the other night, but I decided I can't spare the counter space. Which somehow sparked a convo about us getting a (bigger) house together...!

                                                                                                                                                                    But really--how do you all fit your gadgets in your kitchen? Mine is decently sized, but what with my stand mixer, microwave, espresso machine, bf's coffee machine, dish rack, toaster, knives, and balsamic collection... there is no room for anything else.

                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                      Everything has a place. I am the only one who is allowed to rummage because things fall out if you're not expecting it.

                                                                                                                                                                      Wow, so many new houses around here these days...

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        "I am the only one who is allowed to rummage because things fall out if you're not expecting it."

                                                                                                                                                                        This made me laugh out loud. Can't tell you how many times I've had to stop people from trying to get some gadget from the cabinets. If it's not removed *just so* there will be an avalanche.

                                                                                                                                                                      2. re: nothingswrong

                                                                                                                                                                        The laundry room got a makeover to put in more cabinets to house my kitchen gadgets. It's a sickness.

                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          Okay, I know my next project now. Didn't even occur to me...

                                                                                                                                                                        2. re: nothingswrong

                                                                                                                                                                          I know the feeling. I even have pots and pans stored in the bathroom closet.

                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                            I had to buy something to put next to the wall oven in our last place (it was no where near any counter space or safe surface for resting a hot dish). So I bough a 3 tiered rolling cart at Kmart and the bottom 2 shelves became home for appliances that only came out for a specific task, i.e. rice cooker, standing mixer. It was cheap too- the rolling things that William Sonoma and the Pottery Barn were selling cost hundreds. I found it - see link - it still functions after 10 years.
                                                                                                                                                                            http://www.kmart.com/essential-home-3...

                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                              I have an extra table I wasn't using that I sanded and refinished in white (to match the kitchen), then moved it against my big open wall where I have a rail system to hold spices, aprons, potholders, etc. The table's great--I store my flours along the back in airtight containers and use the large surface as a prep area (it's almost 60" long, but kind of narrow).

                                                                                                                                                                              But some storage/shelving underneath would be great. Right now, there are cases of water and soda tucked under there. I'm envisioning something more organized but will need something larger than that cart... Hmm, I will start searching. Thanks for the idea!

                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                Have you looked for idea's on Pinterest? I've found some great storage solutions there!

                                                                                                                                                                                1. re: meatn3

                                                                                                                                                                                  Not for this particular project, but I will now. Thanks!

                                                                                                                                                                        3. re: nothingswrong

                                                                                                                                                                          Gorgeous!
                                                                                                                                                                          And fyi the frozen already cooked indiv size brown rice from TJs is awesome- not mooshy and works great for a rice salad or quick stirfry.

                                                                                                                                                                          1. re: Ttrockwood

                                                                                                                                                                            Oh, thanks for reminding me!! I used to buy that rice years ago but forgot about it. Will pick some up this week!

                                                                                                                                                                        4. To start.....Morecambe Bay brown shrimps, salad lead, dollop of mayo, squeeze of lemon

                                                                                                                                                                          To continue....lamb casserole. Recipe called for neck fillet I couldnt get this week, so I'm using shoulder. Meat gets chunked and browned and goes in the pot, along with onion, celery, white wine, chicken stock, tinned tomatoes, garlic, thyme, fennel seeds & smoked paprika. Cooks in the oven for 2.5 hrs at 160. Alongside, Jersey Royals and whatever green leafy veg looks good in the supermarket.

                                                                                                                                                                          To finish.....cheese...specifically Fowlers Warwickshire Truckle. One we bought when in Warwickshire last week. And, no, I've no idea what it tastes like either. Apparently matured for 7 months and quite mild in flavour

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            All sounds lovely, especially today. Not sure what it's like in your neck of the woods but it's lovely and sunny in South London. Never heard of the cheese before , be interested to know what it's like.
                                                                                                                                                                            Round the in laws today for MIL's birthday. Not sure what we are having but can guarantee large hunks of meat on the BBQ, that's a given.

                                                                                                                                                                            1. re: Paprikaboy

                                                                                                                                                                              Lovely, sunny day here in North Cheshire. We stopped at a couple of farmshops on our way back from Stratford last week and saw the cheese- the only local one on sale. Had to snap it up.

                                                                                                                                                                          2. Rain rain go away! Come back another day. I hate it when my weekends plans were all outdoors and it rains. Even worse, it appears that it will rain all weekend. <stamps foot>

                                                                                                                                                                            So instead of weeding and gardening I plan on hitting the nursery to start my herb garden. The plan is a few types of basil, rosemary, chives, dill and fennel. Ill also plant some chili peppers.

                                                                                                                                                                            Dinner tonight is still up in the air. I am craving middle eastern food. Most likely Ill make some kind of lamb burgers with tzatziki and whip up some spicy hummus to start.

                                                                                                                                                                            9 Replies
                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                              Exactly what my plans are, foodie - going to Mahoney's just down the street to get my starter herbs. I'll go for basil, thyme, rosemary, chives (from seed), parsley. I've got seeds for baby lettuce as well, so I might start that up again.

                                                                                                                                                                              But I *think* we're supposed to have some clearing this afternoon - and it now looks like tomorrow may be the worse weather day. (Figures, I was supposed to take Mom shopping.)

                                                                                                                                                                              Enjoy your day and your lamb burgers. Sounds good.

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Great minds! Fingers crossed the weather clears-I just might weed after all.

                                                                                                                                                                                Hadn't heard about tomorrow-phooey! Guess I should turn on the weather.

                                                                                                                                                                                Enjoy your planting and hope you have fun with mom-rain or no.

                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                  Turned out to be a drop-dead GORGEOUS day, foodie! And now it sounds like tomorrow will be slightly cooler, with only "spot showers" - so we finally finally finally FINALLY have an all-sun weekend! Woo hoo!!!

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    It was gorgeous today! And in its honor I am having MY first vodka lemonade. The zombie apocalypse resistant mint is back so there are few sprigs in there too. Cheers!

                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                      Oooh - mint! I forgot to get some mint in my herb purchases today. Perhaps on the way home from Mom's tomorrow. :-)

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Gah, come visit me! It has taken over. It now grows wild all over. When we bought the house 14 years ago I planted mint that spring and haven't planted it since!

                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                          LOL! You didn't container plant it? Oops. :D

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            I did! i think it must have seeded

                                                                                                                                                                              2. re: foodieX2

                                                                                                                                                                                Change of plans! The skies have cleared and the sun is out. Our son needs a scrum cap for his next match so we are road tripping to Springfield ma. It will be BTs smokehouse for lunch. Woot!

                                                                                                                                                                                I'll post in the new Englaf board but if you know of any good food destinations out that way let me know. Was thinking about heading to Spencer for the Trappist ale but that's an hour in the wrong direction.

                                                                                                                                                                              3. My kid is back in action!!! For the past week, he has completely ignored the the opportunity to attack the swinging jump rope during my morning workout, but today...he was ready to play! I was getting used to the efficient jumping sessions. Today it was back to the usual length because I have to distract Take between sets. I'll sign up for a longer workout if he's feeling better.

                                                                                                                                                                                I've been trying to conserve, especially now with gigantic vet bills having eaten into my bank account but I was so thrilled that he's feeling good that on the way back from getting coffee, I popped into Whole Foods and left with a lb of U12 shrimp! WFD will be shrimp scampi with Wegmans Bearnaise butter instead of the regular ol' buttah served with steamed broccoli.

                                                                                                                                                                                Dessert - Macadamia nuts and TJs dark chocolate lovers' chocolate with a side of Preakness on the big screen.

                                                                                                                                                                                14 Replies
                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  Hooray! What a wonderful start of the day.

                                                                                                                                                                                  Obviously LindaWhit will forever be renown as the Kitty Whisperer!

                                                                                                                                                                                  1. re: meatn3

                                                                                                                                                                                    I hope I won't need her services again but if so, I know who to call.

                                                                                                                                                                                    1. re: meatn3

                                                                                                                                                                                      And I am THRILLED our private convo worked for Take. :D You get that rope, Take!

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        He's resting right here on my lap, just read your post. Take: Thanks Auntie Linda!

                                                                                                                                                                                        I am still surprised that the rope doesn't scare him.

                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                        It is good to hear Mr. Shiitake is starting to feel better. Your dinner sounds great and enjoy your week of vacation.

                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                          I just assembled his birthday present - 7 foot tall, three-tiered tree house and he's having a ball. He has my full permission to run amock 24 hours a day. So much better than last week.

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            Yay to your baby feeling better. Hope he continues to improve. James got the kids a nice big cat tree when they were babies and they still play on it three plus years later. He will get alot of mileage out of it.

                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              I hope so. He already has one (spoiled much?) but I thought he'd like an upgrade because he loooooveess the original one.

                                                                                                                                                                                                  1. re: meatn3

                                                                                                                                                                                                    And I thought my cats were living the dream. I refuse to show them that video.

                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                            Such great news that 'take is back to doing his thing. So happy for you!

                                                                                                                                                                                          3. Real creative meals going on around here.... Thursday night: Grilled elk steaks with grilled zucchini and baked potatoes done in microwave. Friday night: Grilled flat iron steak with grilled asparagus and baked potatoes done in the microwave. LOL! SO enjoyed both meals, and well, so did I... super easy.

                                                                                                                                                                                            It's rather rainy today and we're heading out to the cabinet show room for the new house (we probably should be packing but meh, we're excited).

                                                                                                                                                                                            Dinner tonight will either be the enchiladas gringas (ground beef enchiladas with canned sauce and flour tortillas) and Mexican Rice a Roni, or the pesto-stuffed chicken from Kalyn's Kitchen... the one where you stuff with a mixture of pesto, cheese, and sour cream. Side salad with that.

                                                                                                                                                                                            Tomorrow we are headed to the Rockies day game, they play the Padres. It's supposed to be about 80 degrees and partly cloudy, so perfect. It's the tickets I got SO for his birthday, even though it was last month, so we'll be behind home plate.

                                                                                                                                                                                            Moving day is next Saturday...

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                              I think that was the fastest house sale & purchase, and move I've ever heard of. Congratulations!!

                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                Thanks... it did go kind of fast. Thankfully I'm a moving pro (I've moved probably at least 15 times since leaving my parents house at 18) so I know how to pack properly.... and, after the move into the new house once it's done (right now its' just to a rental), that will be the last move for hopefully a very very long time! I plan on gleefully throwing out my hoard of cardboard boxes I keep around.

                                                                                                                                                                                              2. re: juliejulez

                                                                                                                                                                                                You better get cracking on that packing or you will be cursing while packing the kitchen and bathroom in the same box.
                                                                                                                                                                                                Yummy to the elk. What a treat.

                                                                                                                                                                                              3. Last night it was cold roasted chicken that I'd made in the morning, haricots verts and cherry tomato salad, and baguette. Black cherry gelato for desert.
                                                                                                                                                                                                I'm doing a grilled steak with mushroom sauce found here that I mentioned in the last thread for a heavy lunch:
                                                                                                                                                                                                http://www.cookingchanneltv.com/recip...
                                                                                                                                                                                                It's just too hot to grill at dinner. Arugula with balsamic vinaigrette and the rest of last night's baguette to go with.
                                                                                                                                                                                                Dinner will probably just be bar snacks, meeting up with some friends this evening at the local brewpub.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                  Some good hot weather meals there, Allie. BTW I posted the recipe for that lime dipping sauce in the previous thread, if you're still interested.
                                                                                                                                                                                                  http://chowhound.chow.com/topics/9754...

                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                    Thanks so much, Gio! looks quite tasty, I'll have to give it a try soon :)

                                                                                                                                                                                                2. Last night ended up being one of those mix and match type dinners. First course was a few slices of ham with mustard drizzled on top. Second course was some salt and pepper potato chips. Third course was some freezer egg rolls with spicy dipping sauce. Fourth course was most of a bag of baby carrots dipped in vinaigrette for me, popcorn for him. Actually quite satisfying.

                                                                                                                                                                                                  Tonight, I am finally making the curry I've been talking about for days. Chicken drumsticks (which is the only chicken I've been able to find on sale recently), homemade green curry paste, home-"squeezed" coconut milk, chicken stock, baby bok choy, bell peppers, basil. Over rice. With sriracha. Lime-thyme-coconut sorbet if we feel like dessert.

                                                                                                                                                                                                    1. re: Cynic2701

                                                                                                                                                                                                      Oh, my word. That looks delicious! You're right!

                                                                                                                                                                                                    2. A rather large piece of tuna was up for grabs after a work event thursdsy night and no one even wanted to split it with me so I took it and ran! I've been craving poke for months and this was a large enough piece, that even after I removed the blood line and skin I had four nice steaks and a small mountain of cubed fish.
                                                                                                                                                                                                      Last night we had poke rabaja style. A little olive oil, soy, sesame-chile oil, cilantro, green onion and many shakes of shichimi togarashi.
                                                                                                                                                                                                      Oven udon with some blanched asparagus, snap peas and spinach, it really satisfied my craving.
                                                                                                                                                                                                      We have the steaks to grill tonight and then we should be done eating mercury for another month or so.
                                                                                                                                                                                                      We have so much tuna that my husband kept saying we should invite people over. The only problem with that is we'd either have to eat at five and brave a screaming child mid-way through the meal, or have people come at 8:30 to watch the lumps we turn into once the baby's down and we can finally eat dinner.
                                                                                                                                                                                                      We will figure out this baby/meal time/normal life thing eventually. I think.

                                                                                                                                                                                                       
                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                        What? Who turns down tuna? Who are these people? The dish looks great! I looovee poke! I think we ate it at least once if not twice a day most days in Hawaii.

                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                          Seriously! I would love to meet people like this!

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            I know, right? I love getting something, that would hurt my pocket book otherwise, free and clear. We grilled the steaks last night and had them with sautéed zucchini, asparagus and spinach. We are so low carb these days.

                                                                                                                                                                                                            I was also lucky enough to bring home a small bag of ripe apricots and two duck breast halves. We are eating like kings and queens this weekend.

                                                                                                                                                                                                          2. re: rabaja

                                                                                                                                                                                                            Nice. That looks and sounds better than even some on the Poke we had on Maui.

                                                                                                                                                                                                              1. re: JanineL

                                                                                                                                                                                                                Thank you! We started enjoying poke like this while on the Big Island after we eloped. I have to say, most poke I buy/order has too much on it, wether it be soy or seasoning. I like the lightness the olive oil gives it with a liiiitle bit of other stuff.
                                                                                                                                                                                                                Tobiko would have been a nice addition, but hard to find where I am in Marin.

                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                  SO also loves poke but I must admit I prefer to make it when he's gone - he loooveess sesame oil. I usually have to make two batches because the love of sesame is just a bit over the top. Now I feel the need for Poke. I have a few avocados on their way to ripe so perhaps a bowl is in the works.

                                                                                                                                                                                                            1. Tonight will be using something from the freezer. I have a half batch of Chicken Spaghetti from a while back that was vacuum sealed. It bakes up so nicely. It's thawing on the counter as I type. Poached chicken breasts, diced. Added to that are diced red and green peppers, sliced mushrooms, diced celery & onions, cheddar cheese and mixed together with some good old cream of mushroom soup. More cheese on top and baked. Garlic cheese bread and a small salad will round out the meal. A nice white wine will also be served. Will probably see if there is something on the DVR to watch as we call Saturdays "crap TV night".

                                                                                                                                                                                                              1. It was a beautiful day on the Sou'west Shore of Connecticut. About time.

                                                                                                                                                                                                                No breakfast, no brunch. We spent the better part of the afternoon fleshing out the details of the master bath renovation with the designer. We're almost there.

                                                                                                                                                                                                                Prosecco when we returned to alleviate the stress, burgers later (house grind) for an early supper. Chips on the side, beer and wine on the counter. The Preakness will be on the plasma.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Thanks!

                                                                                                                                                                                                                    It was both juicy and tasty.

                                                                                                                                                                                                                1. we got some nice green beans from our garden and decided to make a stir fry :)

                                                                                                                                                                                                                   
                                                                                                                                                                                                                  1. Today is James' birthday so I took a request for pork chops puttanesca, jasmine rice and spinach salad with bacon, blue cheese crumbles, hard boiled eggs, cucumbers, and blue cheese dressing. It would also include a tomato from the garden in the salad but instead there is one very satisfied bird in my neighborhood(the bastard).

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                      You and the feathered felons once again -- weren't you threatening birdicide last year??

                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                        I believe a shotgun and a roasting pan was mentioned. The idea is still on the table. It WAS my first tomato this season.

                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                        Oh, I love the idea of pork chops with a puttanesca sauce. Do you use anchovies in your sauce?

                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                          Yes. I use a good squirt of anchovy paste. I never seem to finish a tin before I am to nervous to eat it.

                                                                                                                                                                                                                      3. Started out cloudy, but turned into an absolutely glorious Spring day - FINALLY!

                                                                                                                                                                                                                        Herbs were bought and repotted - rosemary, thyme, Italian flat-leaf parsley, oregano, and sweet basil. The Zombie chives were picked through and augmented with more seeds to hopefully grow in. New from seed plantings were heirloom Touchon carrots, French Breakfast radishes, and arugula. We'll see how I do with the carrots and radishes! Still have to plant some mesclun mix from last year as well. Also potted some salvia and verbena flowers for color on the deck railing.

                                                                                                                                                                                                                        Tonight's dinner is roasted b/s chicken that was marinated in olive oil, the zest of one lemon, some salt, pepper, minced garlic, and a tsp. or so of Dijon mustard. Roasted in the convection oven, basting a lot.

                                                                                                                                                                                                                        Sides are steamed asparagus and Israeli couscous with rice, roasted garlic, and sun-dried tomatoes (Side Mates - got it at OSJL - http://www.sidemates.com/canisters/pe...)

                                                                                                                                                                                                                        There is vodka and lemonade. Welcome to Spring!

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Amen, sister.

                                                                                                                                                                                                                          Sunday is herb day here. We're following in your footsteps.

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Never got my herbs today. Tomorrow it will have to be!

                                                                                                                                                                                                                          2. Last night we went out with friends to celebrate the man's new law firm position. I had a gorgeous kale salad and he had some sort of seared tuna over white beans. We stayed out till 12:30am with the crew and even slept in this morning. Man, we rage so hard.

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                              CONGRATS on the man's new job, gini!

                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                Congratulations to your man on his new position.

                                                                                                                                                                                                                              2. Oh wait, we also ate tonight.

                                                                                                                                                                                                                                I marinated some boneless, skinless chicken thighs in some sort of pineapple chutney that renters left at the vineyard house. Grilled them up. Actually not too shabby.

                                                                                                                                                                                                                                Sliced, wilted cucumbers in a sour cream dill dressing.

                                                                                                                                                                                                                                Bicolored endive with olives, beets, and blue cheese. Simply dressed with evoo and red wine vinegar.

                                                                                                                                                                                                                                Pineapple for dessert, but if we're feeling adventurous we may take the tandem bicycle to get ice cream. Yes, we are annoying hipsters.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                1. Somewhere on Home Cooking recently -- was it here? -- there was talk about grilling beef short ribs and someone mentioned a childhood which featured grilled cross-cut short ribs (aka flanken-style with the 3 bits of bone). Bless that person, whoever it was. Shopping today in a market that caters to a diverse population and always as a result has interestingly different cuts of meat, I saw thin-cut cross-cut short ribs and pounced on them. Holy cow those were fabulous cooked briefly on a red-hot grill. To go with, grilled local asparagus. Heaven on a gorgeous sunny evening after an unexpectedly gorgeous day, as already told by LW and foodieX2.

                                                                                                                                                                                                                                  1. WFD was a galette, my very first time making or eating one, also my first time making pastry crust. It was an adventure all around. I made a zucchini and riccotta cheese filling with an olive oil whole wheat crust. It was inspired by this smitten kitchen recipe http://smittenkitchen.com/blog/2010/0...

                                                                                                                                                                                                                                    It turned out delicious! I did add different seasoning--rosemary and thyme, red pepper, and lemon zest. Also used some yogurt cheese I made a while ago.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: SarahCW

                                                                                                                                                                                                                                      Wow, how pretty! Looks like a great recipe.

                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                        It actually held up much better the next day and the cheese kept the crust from getting too soggy! The crust was actually better the next day too. I'm trying three different crusts this weekend to see which I like!

                                                                                                                                                                                                                                    2. An Aegean theme: grilled lamb sausage & rotisserie chicken with artichoke & potato ragout. Best lamb sausage I've ever made -- lamb neck & pork fat. Served with sliced tomatoes & onions and an outstanding tzatziki (not shown)

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                        This sausage was incredibly delicious. Also served with pita, tzatziki, sliced tomatoes and shaved onions, it was like the best Greek souvlaki I've had in a long time!

                                                                                                                                                                                                                                      2. I haven't actual had a proper dinner yet.

                                                                                                                                                                                                                                        Decided to tackle the shrimp today. The recipe for potted shrimp called for Gentleman's Relish. I found a copycat recipe and tackled that first. Oh my - this stuff is divine!
                                                                                                                                                                                                                                        After I filled two little jars with it I tore a chunk of a baguette and thoroughly wiped the mortar clean. And the pestle. And the the spatula.

                                                                                                                                                                                                                                        Next prepped the brine for pickled shrimp, heated and let cool. Realized I had no ice so grabbed a bowl and went next door. Which led to a nice half hour catch-up session.

                                                                                                                                                                                                                                        Gave the shrimp a quick cook in Old Bay and tucked them into their ice bath. Took a little break.

                                                                                                                                                                                                                                        Peeled and de-veined the shrimp and discovered the image I had seen of the roe wasn't like what I was finding.
                                                                                                                                                                                                                                        Perhaps 6 of 1.5 lbs. had (what I think is) roe. It was just beneath the skin and apparent once I slit the back. The texture was very different from the body of the shrimp. Not too attractive for serving. So, naturally, I ate them. The roes flavor was like a mild shadow of a lobsters tomalley.

                                                                                                                                                                                                                                        The shrimp varied wildly in size - anywhere from popcorn to large with most about an inch. Sorted the larger ones for pickling and the small for potting. A few I just couldn't decide which stack they belonged in. So I ate them.

                                                                                                                                                                                                                                        Poured the brine over the big boys. Began clarifying butter for the potted shrimp. Strained it. Recipe said to wipe the pan before the next step. So I used another chunk of bread. Panned wiped, clarified butter returned to it with spices, lemon juice and Gentleman's Relish. So good! Had to lick the spoon. And so it went.

                                                                                                                                                                                                                                        Ended up with an asparagus style canning jar of pickled shrimp, 2 squat little preserve jars of Gentleman's Relish and three squat jars of potted shrimp. Plus about a 1/3 of a cup of leftover seasoned clarified butter which I think will go into tomorrows scampi-ish shrimp.

                                                                                                                                                                                                                                        My nibbling left me not particularly hungry. My taste of the pickled shrimp brine seemed intense. I'll give it a few days and see how it mellows. I feel very optimistic about the potted shrimp. And I can't believe I went over half a century without ever having experienced Gentleman's Relish!

                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: meatn3

                                                                                                                                                                                                                                          I'm a Gentlemen's Relish fan too. Perfect on toast for breakfast.
                                                                                                                                                                                                                                          I love your account of all day nibbling. It sounds like a perfect day.

                                                                                                                                                                                                                                          1. re: meatn3

                                                                                                                                                                                                                                            What copycat recipe did you use? I've pondered ordering it but would love to just make it at home.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              This is the link!

                                                                                                                                                                                                                                              http://www.food.com/recipe/patum-pepe...

                                                                                                                                                                                                                                              I've never tried the original. But this stuff is absolutely delicious! I would love to hear how this compares to the real thing from someone who has tried both.

                                                                                                                                                                                                                                              I used Kerrygold unsalted butter from TJ's. I think I'll try the food processor next time. I have hand issues and the amount of pounding in mortar was a bit more than my hand can do these days. With cooperative hands it would be relatively simple. Sometimes I push it - I get a lot of enjoyment from using hand tools and being able to see the ingredients transform.

                                                                                                                                                                                                                                            2. re: meatn3

                                                                                                                                                                                                                                              That sounds like you had a great time all day long! I love your preparations and nibbling. What a fun day!

                                                                                                                                                                                                                                            3. Bad photo, great dinner. Pesto chicken a la Kalyn's Kitchen: http://www.kalynskitchen.com/2005/04/... (Thanks juliejulez for the rec) since it fit into the bf's diet and I had pesto to use up.

                                                                                                                                                                                                                                              Big salad on the side with greens, herbs, mushrooms, carrots, peppers, and olives.

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              1. Last night the idea of Mexican was rejected by the bloke and three year old. Both requested noodles for a second night in a row. We had dan dan noodles and dry fried green beans.

                                                                                                                                                                                                                                                Tonight the bloke requested the fermented tofu marinated chicken pieces. We used chicken nibbles so they would cook quickly and I made a simple salad of lettuce, celery, cucumber and red capsicum with realtors' buttermilk dressing to go with them.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                  Frizzle, do you use a recipe for that chicken? It looks wonderful! I have seen some recipes for foo yu chicken, but they always involve so much breading. Yours looks great!

                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                    Thanks Sedimental. Gio put me in to this recipe. It's from Asian Tofu by Andrea Nguyen. You just mix fermented tofu, five spice a little honey and oil and marinate your chicken for a few hours. Last night we were running late so it only had a couple of hours. You then roast it in the oven (on a rack) until it's cooked through.

                                                                                                                                                                                                                                                    After a bit of experimentation we've decided we prefer the white tofu to the red for this. I also like to give them a squeeze of lime and dip them in some Singaporean chilli sauce.

                                                                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                                                                      Yeah I've come back to look at them a few times. In an ideal world, I'd eat those with a platter (yes, a PLATTER) of French fries and some cold beers.

                                                                                                                                                                                                                                                  2. I don't think this thread is going to last long enough for me to post all the food I'm making for my grandson, who arrives this afternoon with his dad, our baby, for a few days. His mom is almost 7 months pregnant with his sister and is going to enjoy a few days at home without a 22 month toddler. He's a handful. So far I've made some low sugar rhubarb and strawberry muffins and a mini chicken meatball and ditalini soup. Mr Berheenia, aka Mr. Picky, was quite surprised that the meatballs 'are really good and don't even taste like chicken'. The secret ingredients are garlic and Romano cheese. I bought some native asparagus and eggs at the farmer's market yesterday- so happy they are opening again. I may make a vegetarian soup with roasted cauliflower but am waiting until we all get together. We all like to cook and dinner will be a group choice, interesting as the young parents are currently embracing a pescatarian vegetarian diet, grandpa and baby are total carnivores, no fish please, and I am on a low calorie diet, with allowance for wine I'll eat just about anything.
                                                                                                                                                                                                                                                    It's a beautiful but slightly chilly day here. Get out and garden if you can! Happy Sunday!

                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                        What a great grandma! Enjoy your time together.

                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                          If you get out and garden check for ticks afterwards! I just found one after showering that must have spent the night with us. YUCKIES!! It was a wood tick but still ..

                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                            Good reminder! My husband found 2 deer ticks on him last night after walking the dog.

                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                              Good advice! I brought a tick home from the vet last week!

                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                I found my first tick ever last week hanging around in a shopping bag I left on the counter overnight. We don't seem to get them here in SoCal so I was a bit taken aback. Those are nasty little suckers.