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What's for Dinner #301 - The Memorial Day Edition! [through May 27, 2014]

The Memorial Day weekend is upon us, and here in the NE, so is rain. The only promise for sun is for actual Memorial Day on Monday. So get those grills out, fire up those smokers, the season for cook-outs is upon us!

What do you have planned for this holiday weekend?

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  1. It's a holiday?!? Shoot!

    I actually bought a rack of ribs for this weekend. I acquired an electric smoker this Christmas, and haven't tried it out on ribs yet...so here we go!

    For the sides, I am going to make a pasta salad that includes some of the homemade feta I just canned... hearts of palm, tomatoes, and olives.

    I will also be broiling up some asparagus with olive oil and garlic and sautéing some brussels sprouts.

    I'm not big on dessert, so I will leave that in the relatives hands....

    www.grieftrip.com

    1 Reply
    1. Gearing up to host BIL's graduation cookout, which will be burgers, brats with austrian style potato salad, quinoa chick pea salad, with munchies, and a chocolate strawberry trifle and olive oil cake for desert.

      Tomorrow will be take out as I will be prepping like crazy.

      Otherwise, hoping to smoke some ribs at some point as well

      1. Only plans ahead are at a friend's place Saturday afternoon. He's grilling for the gang, I'm bringing 3 lbs. of my Potato Salad, and perhaps Mother Nature will be kind and only drizzle on us a little. :)

        It would be nice to hang out on the deck to start the season right.

        1. We're going to do the chicken w/ nectarine sauce (found on Chow's website} on the grill along with grilled corn, mushrooms and potatoes.

          SO needs to eat bananas for leg cramps - I guess it's a potassium thing - and seriously dislikes bananas. We'll grill them in their skin w/ some chocolate chips - I promised ice cream as a pseudo banana split.

          Tonite is tater tots and fish sticks cuz' I'm cleaning out the freezer.

          Weather is beyond awesome - AC's still not on.

          6 Replies
          1. re: JerryMe

            Just FYI, there's more potassium in a potato than a banana. Maybe baked 'taters would be more enjoyable for him.

            1. re: JerryMe

              I've read that portobella mushrooms are also a good source of potassium thing. But also that the tie between potassium and leg cramps is not clear--it could be dehydration or other factors. I get them and hate them, so sympathies. I can't have bananas but get plenty of potassium in other ways!

              1. re: SarahCW

                Mushrooms are a great source. I have to watch my potassium intake because it helps with occasional water retention. I load up on mushrooms, avocados, tomatoes.

              2. re: JerryMe

                Kiwi and dried apricots are also much much higher in potassium than a banana

                -another banana hater-

              3. No *real* grilling for me. :-( But I'm planning on making my Dad's satay with chicken and vegetables some time this weekend. It'll have to be done on the grill pan. THIS is when I really really really miss having a grill. I might just have to break down and buy an electric one. Even if I use it 3-4x a year, it'll still be worth slugging the stuff downstairs and out through the garage to grill on my driveway.

                I also am hoping to meet up with friends on Sunday afternoon in Boston. We'll see how that goes, what with uncertain weather.

                6 Replies
                1. re: LindaWhit

                  Check out craigslist- seriously. My favorite used appliance shopping

                  http://boston.craigslist.org/search/s...

                  1. re: Berheenia

                    Interesting. Found exactly what I would buy @ Home Depot for only $75. Like new condition. I'm wondering why they're selling it....

                    1. re: LindaWhit

                      As far as selling appliances goes, people don't use them anymore, are moving, somebody gave them/they bought a new one or they never wanted it in the first place- Mom sent it and now they are moving. It is the big move time of year at most colleges. Boston is probably wall to wall U Hauls this weekend- that I don't miss!

                      1. re: Berheenia

                        They've been going on for several weeks, Berheenia. BostonZest, a CH poster, put something up last November. :-) 5/17 through 5/19 seem to be the major dates, and Harvard is next Thursday. But yeah, I'm sure there's a lot of things that'll be left behind.

                  2. re: LindaWhit

                    LindaWhit, I use one of these tabletop gas grills when only cooking for one or two in the summer or in the cold season.

                    http://www.amazon.com/Char-Broil-4651...

                    Mine too is a ChraBroil about two decades old. Efficient as ^%$#.

                    Just need to buy a small Propane camping gas cylinder ( my Walmart carries them for $2.99 ea.) and a long lighter,

                    Done.

                    Move up to the Grillmark if you wnat to spend a little more.
                    http://www.amazon.com/Grillmark-Table...

                    Cylinder screws right into the grill side integrated regulator. No hoses or adaptors.
                    Remove when done cooking and store.
                    I keep it in the basement when not in use.

                    3 minutes to set up and I;ve cooked so many meals on it I;ve lost track including using it as a stove for my goetta camping riff on McMuffins at a campsite.

                    Cheap, well built and portable.
                    I'd buy a second one in a heartbeat.

                    I'll prolly do a hanger steak on it thiss weekend and did hambures and brats on it just for lunch today since I was off.
                    Best of all worlds. It's a baby gass grill with a real burner and lava rock and none of the charcoal mess.

                    I'll take a pic of mine in use.

                    1. re: jjjrfoodie

                      jjjrfoodie, we're not allowed ANY propane gas or charcoal grills in my condo complex. Charcoal was just banned last summer.

                      Electric only, I'm afraid (which is totally useless if the power goes out!)

                    1. Dag it's hard to keep up with the goodness these days.

                      Yesterday I scored (slashed the fat, not "illicitly secured") and rubbed a couple duck breasts with freshly ground five-spice powder and a little salt and brown sugar. Smoked the duck today with some vanilla rooibos tea and then seared it until medium-rare. Sliced the meat, then served it up on arugula with grapefruit wedges and roasted skinned hazelnuts in a grapefruit-sesame vinaigrette.

                      4 Replies
                            1. re: eight_inch_pestle

                              dag yourself, EIP - that whole dinner sounds crazy good.

                            2. Tonight I went to a cafe that's associated with Lake Champlain Chocolates. They have a pork mole, of course, but I had shrimp lettuce wraps "Vietnamese glaze, maifun, herbs, and house-made kimchi" as described on the menu. And because I am kind of a carb queen, I also had a side of crispy smashed potatoes. The whole thing was delicious.

                              Like roxlet said, it's going to be a rainy long weekend. I kind of need a low activity break, so it's fine with me :)

                              1 Reply
                              1. re: gemvt

                                I *love* Lake Champlain Chocolates. And those lettuce wraps sound good too! (Crispy smashed potatoes are a given as "good".)

                              2. I was back to work yesterday while DH was off, so he made dinner. It was great, even if he destroyed the kitchen in the process.

                                We had a microgreens salad with a sort of green-goddess dressing, crispy bacon, peppered goat cheese, and strips of proscuitto, bourbon-glazed carrots and beets (using a recipe from our cooking class in Charleston), and cornmeal-crusted pan-fried catfish (I made a dredge with finely ground cornmeal, Old Bay blackening seasoning, hot paprika, granulated garlic and onion, thyme, and some leftover wing rub). It was all great!

                                3 Replies
                                1. re: ChristinaMason

                                  Yowzah! So is it up to you to restore the kitchen? :-)

                                  1. re: ChristinaMason

                                    SO loves to cook, but, boy, does he make a mess.

                                  2. No big plans this weekend other than a few walks to enjoy the weather and soaking up the last few days of my vacation. I have another scheduled in July so hopefully the end-of-vacation blues on Monday night won't be so bad. Oh wait, I do have plans, I'm selling Astro (my good ol' Beetle) tomorrow morning! I cleaned him this morning which was kind of sad but I found a few interesting things that apparently I thought were cool when I was 16. We've been together for a long time, but it's time to move on. He's served me well and kept me very safe, a reliable old friend. I like the new wheels and even though I thought I would feel odd driving my grandmother's car, in a way I feel like she's with me all the time now looking out for me.

                                    There will be plenty of holiday-appropriate meat heavy meals later this weekend but tonight WFD is a shrimp sauteed with olive oil, chorizo, butter, garlic finished with white wine and herbs and served with green beans.

                                    2 Replies
                                    1. re: fldhkybnva

                                      Congratulations on the new to you car. And I am absolutely sure you grandmother checks in on you from time to time.

                                    2. Rumors abound and I'm hoping to get out of work early. We'll see.

                                      Tonight's dinner will be homemade pizza. Toppings will be chopped up chicken, onions and asparagus tossed with olive oil and herbs and roasted, and the sauce will be garlic-herb sauce. Goat cheese and grated Parm-Reg, and onto the pizza stone to cook.

                                      The lone side dish? Wine. Absolutamente!

                                      1 Reply
                                      1. Friday night is cheeseburger night with a small bagged salad and some white wine! Beer and a bourbon for hubs.

                                        1. I don't even know what, if anything, we're doing for Memorial Day. For the past few years, it seems to have been ignored by my family.

                                          Tonight is up in the air. I was planning on steaks, and they are in the fridge, but I had a tooth pulled today and I'm not sure that's a good idea. If I DO do the steaks, I'll also do either roasted asparagus or something with zucchini.

                                          If I don't do steaks, maybe cream of asparagus soup, as was recommended to me in the last thread. I'm not sure. I'm actually not too fond of thick smooth soups, so I'll have to think about that.

                                          All I really want right now is a milkshake.

                                          1 Reply
                                          1. Well, the results of the "scientific experiment" are that all day in yogurt makes lambs kebabs more tender and juicy and does not make them mushy. But when they got on my plate I realized that (due to my buying frenzy last Saturday) this was the 6th night in a row of meat, which I had not consciously realized I never, ever do anymore, and it simply did not appeal. So I had a little bit and ate my veggies and froze all the rest of the meat. Tonight will either be fresh ricotta-asparagus ravioli with grilled asparagus, roasted grape tomatoes and snipped herbs, or it will be out as my favorite almost-nabe is featuring bluefish which I adore and I have not been there lately. No doubt I will have a LW-like conversation with myself on the way home and figure it out. Have a terrific weekend everybody!

                                            8 Replies
                                            1. re: GretchenS

                                              The ravioli sounds delicious! I vote for that :)

                                              1. re: GretchenS

                                                Oh great. Now I'm known for recapping Top Chef, always drinking wine and talking to myself. Oh well. I suppose there are worse things I could be known for. :-P

                                                And I agree - go for the ravioli.

                                                1. re: LindaWhit

                                                  I came out of the womb talking to myself. I'll have to work on the rest to achieve your greatness :)

                                                  1. re: LindaWhit

                                                    At least when you talk to yourself you get the answers that you want.

                                                      1. re: fldhkybnva

                                                        I never said they were the right answers. Just the ones I wanna hear. ;-)

                                                        1. re: suzigirl

                                                          Well, my issue is knowing what I want lol.

                                                      2. re: suzigirl

                                                        suzi, you wouldn't BELIEVE how I talk myself out of things sometimes. So no, I don't always get the answer I want.

                                                  2. Tonight I am heading out with a friend. The sommelier at our favorite restaurant is leaving after 17 years and heading to the run the front of the house at another place. I picked a really nice bottle of wine from my (very modest) cellar that we are going to drop off for him as a goodbye gift. For those who like wine it's a 2010 Alpha Omega Cabernet Sauvignon Beckstoffer Missouri Hopper Vineyard. We will stay for nibbles at the bar.

                                                    Tomorrow we head to Rhode Island for our nephews graduation dinner and then the ceremony will eat up most of Sunday.

                                                    On Monday, after honoring those who died in service, we will have the traditional BBQ. Narrowed down the menu to:
                                                    rib eye steaks
                                                    assorted sausages
                                                    potato salad
                                                    green salad
                                                    Sichuan green beans

                                                    For dessert I am going to try my hand at cognac ice cream. I'll serve that with fresh berries.

                                                    There will be pitchers of minted vodka lemonade, virgin lemonade and beer!

                                                    3 Replies
                                                    1. re: foodieX2

                                                      Excellent menu for Monday. Enjoy the farewell nibbles @ your fave restaurant!

                                                        1. re: foodieX2

                                                          Sounds wonderful and any Cab from one of the Beckstoffer vineyards is always a great bottle of wine. Good choice, foodieX2!

                                                        2. It's Friday, it's gorgeous out and that means it's time for the Friday Night Concert Series held in our town's pedestrian mall from mid-May through early Sept. And that means beers and snacks from our favorite market/restaurant while we sit on their patio and revel in the fact that it's finally nice out!

                                                          Tomoroow we are making another trip to St. Louis to move oldest SD out of her apartment. Smart kid - she's in Israel, and we're moving her out! :) May have to make one last stop at Pappy's for BBQ before we leave. I wonder if they have U-Haul parking!

                                                          No clue for the rest of the long weekend (and I have Tues off too!) but there will be gardening, grilling and gin involved!

                                                          1. There will be just the two of this long weekend. Saturday will be Parsi burgers from the current COTM, cole slaw, and anything else we can't live without; Sunday I'm going to try to get in a few more COTM recipes; then on Monday we will remember my father who was a radar specialist just after WWI and during early days of WWII spent 2 weeks aboard a submarine out of the Charlestown Navy Yard in MA, He was charged with finding a German Uboat that had been submerged somewhere near the entrance to Boston Harbor. He found it and received a commendation from the President.

                                                            Also, I had a cousin who perished aboard a battleship during WWII. I forget where now but we found his name, along w all the other sailors, on a plaque that commemorates the sad event at Battleship Cove in New Bedford MA.

                                                            WFD: Tonight will be Warm Fingerling and Tuna Salad. It involves steamed potatoes, steamed asparagus, tomatoes, Italian tuna in EVOO, anchovies, mixed salad leaves (romaine, iceberg, spinach, parsley), homemade red wine vinaigrette w a pinch of red pepper flakes.

                                                            The tuna is plated on top of the lettuce leaves so the vinaigrette will dress them as well as the tuna and potatoes. It will be served with whole fresh radishes w their leaves, a few inner celery stalks, a couple of dill pickle spears.

                                                            2 Replies
                                                            1. re: Gio

                                                              Your dinner sounds lovely and springy.

                                                              Bless your father and cousin!

                                                              1. re: Gio

                                                                correction : I meant to say Sonar specialist not radar.

                                                              2. This weekend is going to be a treat for me. James wants to grill and that means side dishes and a cocktail will be my responsibility. Tonight I am in charge but after this I am off til Tuesday. Woot!!

                                                                Aurora sauce was pulled from the freezer and will become twice baked spaghetti. Garlic bread and a spinach salad with ginger dressing. I could only eat the one tiny slice of tomato and two slices of cuke on the ginger salad last night, I got a stash of dressing to go to satisfy that craving. I could have licked it off the lettuce leaves, it was that good. I know it doesn't go with spaghetti but I don't care. James can have either blue cheese or vinaigrette with lemon or vinegar. I will let him decide.

                                                                15 Replies
                                                                1. re: suzigirl

                                                                  What's Aurora sauce? I hope you take your cocktail responsibility very seriously :)

                                                                  1. re: fldhkybnva

                                                                    Aurora sauce is best explained as an alfredo meets marinara hybrid. Parmesan and heavy cream are mixed into marinara to make a blush pink sauce. Delicious but not diet friendly.

                                                                    I promise to take my responsibility very seriously.

                                                                    1. re: suzigirl

                                                                      Ohhhh, I *must* make Aurora sauce very soon! LOL

                                                                      1. re: LindaWhit

                                                                        Me too, that sounds great! I think in our less fancy house we called it "pink sauce" :)

                                                                        1. re: fldhkybnva

                                                                          I never had it growing up. I first had it in a restaurant in my 20's. I thought it was made up but it is a real thing.

                                                                        2. re: LindaWhit

                                                                          Yes you must. It is so good and prettyiok(the iok is Romo's contribution to the conversation. He has a big paw).

                                                                          1. re: suzigirl

                                                                            Hello there, Romo! ::::pat, pat, pat:::: Alfie and Buster say "Whassup? Keepin' chill in the Florida zone?" ;-)

                                                                              1. re: LindaWhit

                                                                                I think he said he's okay(iok). His "elevator"(tushy) went up from the pats. He said to Alfie and Buster "It's easy to stay chill when you are a cool cat like me. How you doin'?"

                                                                              2. re: suzigirl

                                                                                I'm typing around kitty paws right now too :) Take likes the caps lock key.

                                                                                  1. re: fldhkybnva

                                                                                    Yes, it does especially if one uses the Dorot frozen bubbles that we have started to use lately for the immediate result in a cooked recipe.

                                                                                  2. re: Gio

                                                                                    I make mine with things more like the first one I had that was more herb heavy but that is a very classic recipe.

                                                                                    1. re: Gio

                                                                                      It's got garlic, it's got cream - what's NOT to like? :D Interesting that it uses tomato paste instead of tomato sauce, but it makes total sense. You don't dilute the creaminess, but add a powerful "oomph" of tomato taste. Thanks ,Gio!

                                                                            1. Last night was our first real salmon dinner of the season. My parents brought us fresh fig leaves from their tree this week, so I splurged on two pounds of local salmon and slow roasted it with olive oil, lemon and chiles.
                                                                              A quick stir fry of snap peas, spring onion, asparagus and spinach made a nice bed for the salmon.
                                                                              Tonight I'm hoping to stir fry some filet "trim" with more of the same veg. Got to use up our older market purchases so we can hit the Sunday morning market again. Great stone fruit is finally materializing. Still looking for good cherries.
                                                                              I got a wok for my birthday and am finally putting it to use a month later. It's a scan pan wok (Gio, I think you reccomended this one? If so, thanks, I'm loving it!).
                                                                              Not as traditional as my mothers (she's a hard core stir fry queen) but exactly suits my needs for this decade.
                                                                              I'm thinking about throwing it on the grill to avoid a mess on my range, but I can't decide if this is a really bad idea or not.

                                                                              2 Replies
                                                                              1. re: rabaja

                                                                                OH you can definitely wok on the grill. Grace Young gave me a woktip when using a wok with a wooden handle: wrap the handle in AL foil. And there you go!.... Goodly Luck.
                                                                                But do pay attention to the temperature.

                                                                                1. re: Gio

                                                                                  Thanks, I will give it a go!
                                                                                  It'll be perfect because my sad, little grill has like, one hot spot.

                                                                              2. Tonight I made my mother's German-style sweet-and-sour green beans. I hadn't made them in years; they were great sidled up against a thick slice of gently-warmed (last night's) pork roast.

                                                                                3 Replies
                                                                                1. re: mcsheridan

                                                                                  Oooh, nice. Care to share the beans recipe?

                                                                                  1. re: ChristinaMason

                                                                                    My mother almost always made these when we had roast loin of pork or Fresh Ham. She never wrote anything down, so I had to work this out from memory. Your request meant I had to write this down (never a bad thing) and figure out exactly which quantities are used; so now I have learned that the small cap on the Heinz vinegar bottle holds three quarters of a teaspoon, and I got to use my new Oxo kitchen scale again (to figure out how much of the bag of green beans I'd used on Friday.)

                                                                                    German-style Green Beans

                                                                                    1 slice bacon
                                                                                    1/2 small onion, sliced thin
                                                                                    3 oz. French-style green beans (frozen)
                                                                                    3/4 t. Sugar
                                                                                    3/4 t. Cider vinegar
                                                                                    1 t. Brown mustard
                                                                                    Freshly-ground black pepper, to taste

                                                                                    In a skillet set over medium-low heat, cook the bacon until nearly crisp. Remove to paper towels to drain. Crumble the bacon and set aside. Raise the heat to medium and add the onions to the pan. Sauté just until limp, then add the green beans to the pan. Cook, stirring, until the beans release their water and become bright green. Add the sugar, vinegar, brown mustard and crumbled bacon, stirring until the beans are thoroughly sauced and hot. Add pepper and serve.

                                                                                    Cook's Note: if scaling this up for additional servings, be conservative on increasing the bacon, unless, like me, you really, really like bacon!

                                                                                2. I think dinner will happen early tonight- the smell of the corned beef in the crock pot and some chicken stock in a pot on the stove has had my tummy growling all day! Some fresh green beans will be blistered and garlic added near the end for one side and I'll dig around in the crisper drawers for another veggie. The man probably wants a break from all of the zucchini and squash (you know how it is if you have grown it....)

                                                                                  We're looking forward to a weekend of whatever the heck we feel like with no obligations. There will be grilling and there will be cocktails, a friend of the man's will come over at some point for something or another (I wasn't really listening...) and I plan on spending a lot of time in the garden working on my super duper new 3 bay compost bin but other than that there are no plans. :)

                                                                                  2 Replies
                                                                                  1. re: weezieduzzit

                                                                                    I stashed a well-priced piece of corned beef in the freezer at St. Patty's Day, and have been wondering when to do it now that the temps are in the 80's. Thanks for reminding me of my crock pot!

                                                                                    1. re: Terrie H.

                                                                                      I hope you enjoy it as much as we did tonight, YUM!

                                                                                  2. After we get back from paying respects to friends and family at the Florida National cemetery in Bushnell, we're doing a fish fry/potluck at my place.

                                                                                    I've got a few lbs of catfish and crappie, plus a couple of lbs of grits ready to cook. My wife is cooking a mess of mixed greens, and our friends are bringing what they're going to bring, plus plenty of libations.

                                                                                    1 Reply
                                                                                    1. Nibbles are WFD. Salad of endive, butter lettuce, and arugula with a bacon fat/red wine vinaigrette. One of those chorizo/pepperonicini/mozzarella roll-up things Boar's Head makes on crackers alongside. And a big ol' glass of whole milk, because I'm 21 and determined to ignore the looming threat of heart disease via all the saturated fat I consume.

                                                                                      4 Replies
                                                                                      1. re: speakhandsforme

                                                                                        A glass of red could help with that.

                                                                                        1. re: speakhandsforme

                                                                                          The salad counteracts the milk, speakhands. :-)

                                                                                          I've cut back to organic 1%, and like it just fine. I find it has a nice "mouthfeel"...so maybe an organic 2% would work for you?

                                                                                          1. re: LindaWhit

                                                                                            Hmm, haven't considered organic milk. Thanks for the tip, LW! Will have to check on prices for that after the move to Alabama. Wonder if it would be cheaper there than here in the big city.

                                                                                          2. WFD was a Tex-Mex Summer Squash Chicken Skillet from a cookbook I picked up at the beginning of the year--The Classic Zucchini cookbook. It feels so much like summer here that I wanted to embrace the summer squash. Unfortunately I had to go to two different stores to find any half way edible squash--I didn't want to go to another store, but what I bought was iffy. It cooked up delicious, but I can't wait for summer squash season to really get here!

                                                                                            It wasn't fancy, but was delish anyways!

                                                                                             
                                                                                            4 Replies
                                                                                            1. re: SarahCW

                                                                                              The Classic Zucchini cookbook sounds like my kind of cookbook and the library in the next town has a copy. WOOT!

                                                                                              1. re: Berheenia

                                                                                                This was the first thing I made out of it, except some muffins that didn't turn out great. I didn't follow the directions well on the muffins, so that was probably user error, but it called for a tablespoon of baking powder for 12 muffins, which seemed high.

                                                                                                1. re: SarahCW

                                                                                                  Well a zucchini cookbook pushes all my buttons. I'm on a diet, the stuff is already cheap and plentiful here and my husband loves zucchini!

                                                                                              2. re: SarahCW

                                                                                                Would you share the ingredients and preparation for the Tex-Mex Summer Squash Chicken Skillet? It looks fresh and delicious. Thank you!

                                                                                              3. Thunder and rain all day around here -- I got positively drenched walking home from work. Seemed like a good night for roast chicken. Two BISO breasts, cut away from the bone just enough to insert a sprig of rosemary into each, baked over a mix of butternut squash, thinly sliced fennel and smashed garlic cloves, seasoned with s&p, fresh marjoram, a sprinkle of sugar and the bottom of an old bottle of beer. Steamed brussels sprouts with butter and balsamic on the side, and boiled red potatoes tossed with sour cream. Trail mix cookies and mandarin tea for dessert.

                                                                                                1. My laptop seems to be on it's last leg. Fortunately I have the desktop as a backup but it isn't the same!

                                                                                                  Ended up with an extra half share of seafood. Last night had clams steamed in sake over noodles with sugar snap peas on the side. Today was pan fried soft shells, with corn on the cob and a vinegar slaw.

                                                                                                  I miss my laptop!

                                                                                                  1. We are cooking up some frozen burgers tonight. I imagine there will be mushrooms, cheese and onions. Lazy meal tonight.

                                                                                                    But later tonight, I'll be whipping together Ina Garten's greek salad for a friend's barbecue tomorrow. I haven't tried that recipe yet, but I'm sure it'll be great!

                                                                                                    By the way, I have a sad story. Last night, I tried to make homemade yogurt for the second time and it failed again. I woke up to find milk that has been sitting on the counter all night. No sign of yogurt. It is a waste of another four cups of milk, but I have to remind myself "no use crying over spilled milk"...

                                                                                                    1 Reply
                                                                                                    1. re: NancyChin

                                                                                                      Poor you! I've had good luck with this homemade yogurt recipe--maybe give it a shot?

                                                                                                      Heat 8 cups whole milk to 180F (basically just at a simmer, but it's best to measure; do not boil) and transfer to a large container you've just cleaned with very hot water and dish soap.

                                                                                                      Cover with plastic wrap and monitor the temperature until it drops to around 110-115F (you can use ice packs or a water bath under your container to cool down the milk faster). When the milk hits about 115F, whisk in 2-3 Tbsp. of your favorite yogurt that contains live cultures (we like using Liberte vanilla/lemon or Stoneyfield organic plain). Whisk well. If you like really thick yogurt, this is the point to whisk in a few Tbsp. of powdered dried milk.

                                                                                                      Cover your container with its lid (discard the plastic wrap), wrap it in a towel, and stick it in an oven that you have very briefly preheated to warm it up slightly and turned off (like you might for proofing bread dough). Turn the oven light on. Note the time---your yogurt will be ready in 18-24 hrs. Every 6-8 hrs., if you can remember, it's helpful to very briefly turn your oven back on just to warm it slightly (just don't forget or you'll overheat and kill your yogurt). At the end you'll have a tart, thick yogurt---almost Greek yogurt style. It will also firm up further once you refrigerate it.

                                                                                                    2. The ol' stomach's still killing me. My boyfriend has noticed a pattern: 2 or 3 good days followed by 2 weeks (never more, never less) of misery.

                                                                                                      So it is all carbs in small quantities until the belly's healed. WFD for me: pita chips with zucchini butter I made late last night: https://food52.com/blog/7500-jennie-c... I cooked it extra-long and let it get some golden brown bits as F52 recommends. Delicious.

                                                                                                      Next up were some braised golden potatoes sprinkled with seasoned salt.

                                                                                                      To finish, a few little slices of some fresh French bread I baked for the freezer.

                                                                                                      For the bf: I made LW's Thai peanut noodle salad on a whim. Used a handful of angel hair I had left in the cabinets, broccoli, red bell pepper, and carrots. Tossed in the sauce which is made with peanut butter, rice vinegar, soy sauce, sesame oil, garlic, ginger, cilantro. There is a grilled chicken breast in the fridge if he wants to add it. Smells delicious.

                                                                                                       
                                                                                                       
                                                                                                       
                                                                                                      14 Replies
                                                                                                      1. re: nothingswrong

                                                                                                        I lovvveeee zucchini butter. I keep some in the freezer at all times. Everything looks delicious as usual. :)

                                                                                                        1. re: fldhkybnva

                                                                                                          How do you eat it from frozen? Just thaw it or nuke it? F52 says it will keep for weeks in the fridge, but that seems kinda gross.

                                                                                                          I quite liked it cold from the fridge, just left it on the plate for a few to warm to room temp.

                                                                                                          I added in some yellow summer squash, and a pinch each of leftover chopped red onion and garlic. I've been making something similar for years to add to quesadillas, often adding shredded carrots and just cooking it all together. It makes a really tasty filling.

                                                                                                          1. re: nothingswrong

                                                                                                            I've kept it in the fridge and it's fine but judging from the "food safety" threads around here recently clearly I don't usually abide by all the rules :) From the freezer, I like to freeze it flat then it defrosts quickly on the counter or you can nuke it on low power until it defrosts.

                                                                                                            I usually use it with some sort of meat - favorite is spread in pork tenderloin or chicken.

                                                                                                            1. re: fldhkybnva

                                                                                                              Yes I am obviously the worst offender on the food safety threads, but I wouldn't keep, say, grilled or roasted zucchini for "weeks," would you? The zucchini butter seems no different... If it were pickled or contained some sugar or vinegar, I'd understand. Just can't fathom it won't get moldy or something.

                                                                                                              That sounds like a good idea for the chicken. I always have an abundance of zucchini and squash in the spring and summer... The other night's batch used up 6 old ones from the crisper and yielded 1/2 cup of butter, which we ate easily in one sitting.

                                                                                                        2. re: nothingswrong

                                                                                                          Question about zucchini "butter"........ other than the size of the pieces of zucchini isn't this just sauteed zucchini with garlic? Believe me, I'm not dissing it because I love zukes and sautee them in butter with garlic until they have brown sides and the garlic is toasty a couple of days a week- just wondering what is different about this, if anything.

                                                                                                          1. re: weezieduzzit

                                                                                                            Yup, pretty much. I think the butter reference is related to the final texture since it's cooked so long. I guess the novelty of the idea is cooking zucchini for much longer than most cook it. You're just ahead of the curve :)

                                                                                                            1. re: fldhkybnva

                                                                                                              When you grow it you're forced to be creative. :)

                                                                                                            2. re: weezieduzzit

                                                                                                              Yeah, I had the same thought once I tasted the final product... Basically been doing this for years with grated zucchini, especially to use up the loads of it coming from the garden.

                                                                                                              I'd never just spread it on some toasted bread though, so at least it expanded my horizons in terms of how to use it.

                                                                                                            3. re: nothingswrong

                                                                                                              Sorry you are still having a hard time. I am just glad you can eat something. I am surprised when I hear how well you eat when you are sick. I can't even smell food. I keep hoping that your attacks will lessen someday.

                                                                                                              That noodle salad looks amazing. I need to try something like that some night on James. I am not sure how he will like it.

                                                                                                              1. re: suzigirl

                                                                                                                Well, they aren't full on attacks, this is just my new normal. On the real bad days I am in the ER and will go a day or two with no food or liquids. My picc line has migrated halfway out of my arm and the tip is up in my shoulder instead of my heart so I am not allowed to use TPN for the time being. I got pushed back to May 30th for my new one to be placed. So in the meantime I am just using IV saline (no calories) and have to keep my weight above 80 lbs. Trying my best to eat and keep it down, but by night time I am just too nauseous to turn my head. I get IV nausea meds now which is good but I'm not supposed to use them daily.

                                                                                                                The noodles went over well with the bf last night, but that steamed broccoli was especially pungent for some reason (just bought it yesterday) and the smell this morning through the Tupperware when packing his lunch was horrific. He chased me around with it for 10 minutes.

                                                                                                                  1. re: nothingswrong

                                                                                                                    Oof. All the way to the 30th for a picc line. That is not good. I hope you don't need the TPN between now and then. I wasn't given any restrictions on my anti nausea meds. Every 4-6 hours as needed but they rarely work and render me useless for a day so I don't usually bother.

                                                                                                                    Just when I was thinking bf was a real sweetie he chases you around with the farty veg. Shame shame.

                                                                                                                    1. re: suzigirl

                                                                                                                      The IV meds work wonders! Wish I could use them twice a day, but I'm limited to about once a week. The oral pills don't do a damn thing.

                                                                                                                      He is a sweetie! He reverts to juvenile behavior to make me laugh whenever he can. Yesterday he made me watch this video: http://www.youtube.com/watch?v=B8ISzf... and I laughed til I was crying.

                                                                                                                      1. re: nothingswrong

                                                                                                                        That is so cute. I must have missed this post yesterday.

                                                                                                              2. No cooking Thursday; it was too hot and we were too tired, just nibbled some fruit and the DF's mother's famous chocolate cake. I took some fish out of the freezer this afternoon (Friday) to thaw then the DF came home with two dinner plates he bought tickets for a few weeks ago..I'd forgotten today was the day so dinner was fried chicken/bbq pork with boiled potatoes, green beans and hushpuppies.

                                                                                                                We've been invited to three bbq's this weekend but I know we are not attending one of them. Saturday, we're driving to VA to pick up the glasses I ordered and I have to start shopping for a wedding rehearsal dinner I'm cooking for 48 next Friday.

                                                                                                                The DF's uncle is getting married next Sat (he's not who I'm cooking for, btw) and DF is best man so he has to find a suit (don't know why in the H E double hockey sticks, he waited til now to try to find one) so while out, we'll look. Then in the afternoon, we'll go to a bbq one of his trucker friend's is throwing. It's my no cook day anyway.

                                                                                                                1. Totally unhealthy but we are grilling all weekend. Pool day today with smoked ribs, corn on the cob, slaw and fries today. Watermelon soaked in vodka. Sunday-canoe trip and once home, grilled chicken quarters and jalapeno cheese grits, homemade mac and cheese and whatever anyone wants to contribute. Monday it is supposed to rain, but if not it is a patio at the local Mexican restaurant with a pitcher of margaritas. Love summer and and holidays that go with it!

                                                                                                                  4 Replies
                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                      :) This is one thing that brings me back to the summer's of being in college. No recipe, there are different methods that you can google. We just cut the top off, scoop/slice the water melon, pour in drink of choice and let soak. Can use vodka, rum ect.

                                                                                                                    2. re: hheath9h

                                                                                                                      You've nailed every delicious BBQ food there is. Sounds awesome.

                                                                                                                      1. re: nothingswrong

                                                                                                                        Don't you just love summer and what comes off the grill?!

                                                                                                                    3. It looks like the stormy weather will continue through the week, so it's back to warming meals, at least for the time being. Tonight will be "braised" (crock potted) pork shanks in a soy-ginger-star anise sauce with mushrooms and spring onions. This will be served over rice with stir fried broccoli and carrots. Tomorrow I'm thinking mac and cheese. As for Memorial Day itself, I'm working and it's probably raining, I doubt we'll be grilling. But we'll see.

                                                                                                                      2 Replies
                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                        Sounds fantastic...all of it. I especially like that Asian-y braising liquid.

                                                                                                                        1. re: ChristinaMason

                                                                                                                          It turned out really, really good. The pork was so tender it fell off the bone, so I shredded it and did sort of an Asian pulled pork.

                                                                                                                      2. Made what has become our standard Saturday breakfast. Egg McMuffin or my version with Bay's English muffin, local egg cooked in the poaching ring in a non-stick pan, Canadian bacon and reduced fat cheese. Bacon and cheese are Trader Joe's and this cheese is real cheese- just fewer calories and it melts nicely. Ketchup is the vegetable. Moving on to lunch there are more Trader Joe's goodies so we settled on Vegetable Gyoza dipped in Tamari. All A Cappella radio brightens every Saturday and Sunday afternoon. Dinner will be another freezer ramble- we are overstocked with Trader Joe's and other supermarket frozen nibbles. Thinking Chinese and wine. We are looking into buying a small chest freezer for the basement so this is a passive aggressive way of moving forward. Plus reading other Chow posts about the various pro's and con's of chest freezers.

                                                                                                                        7 Replies
                                                                                                                          1. re: Berheenia

                                                                                                                            All a Cappella - is that on WERS, the Emerson College station?

                                                                                                                            And ***thumbs up*** on getting a chest freezer. DOOOOOO EEEEETTTTT! :-D

                                                                                                                            1. re: LindaWhit

                                                                                                                              I agree...dooooooo iiiiiitttttttttttttt!!! I love my chest freezer.

                                                                                                                              1. re: LindaWhit

                                                                                                                                We have to stream WERS now- some other station has the band in the Berkshires.
                                                                                                                                What size is your freezer?

                                                                                                                                1. re: Berheenia

                                                                                                                                  I have 7 cu ft and it's plenty big for 2, if I had more room I'd go bigger

                                                                                                                                  1. re: Berheenia

                                                                                                                                    Don't know - got it from Mom when she moved to MA. I'm sure she gave me the booklet for it, but I went and checked, and it says "Kenmore 5" on an insignia on the front. So I'm assuming it's a 5.1 cu ft, similar to this one (although I don't have a temperature knob on the outside - and mine is NOT a self-defrost, unfortunately. I think Mom and my stepfather had it for about 10+ years, and I've had it ever since Mom moved here in 1997 or so.

                                                                                                                                    http://www.kenmore.com/kenmore-5.1-cu...

                                                                                                                                    1. re: Berheenia

                                                                                                                                      I actually have a 16 cu.ft. standup , in the utility room, and it is great. If you have the room a stand up is great.

                                                                                                                                2. We've been over in North Wales for a couple of days. The weather wasnt too kind but we enjoyed ourselves anyway. We ate well, of course. In fact, the two planned dinners were the main reason for the trip. So, we've over eaten - including the big hotel breakfast each morning.

                                                                                                                                  It's the SiL's birthday on Monday (she's flying to NYC tomorrow with a friend to celebrate) so we had a family gathering today for "afternoon tea". And, yes, we've over eaten again.

                                                                                                                                  Dinner may be a bowl of cereal much later this evening, if ever we feel hungry again.

                                                                                                                                  By the by, it's a holiday weekend also in the UK. Monday is the "Spring Bank Holiday". When we were a much more religious society than we now are, it used to be be called "Whit Monday" - a time when church congregations would hold processions. There used to be a large one in Manchester (the city at the centre of our metro area) - here's a video from 1924 - http://www.britishpathe.com/video/whi... My mum used to talk of them fondly as it was a time when girls could be guaranteed a new dress.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: Harters

                                                                                                                                    In the US Whit Monday is called Pentecost Monday, the day after Pentecost Sunday. The procession video was marvelous. Wasn't it huge!

                                                                                                                                    1. re: Gio

                                                                                                                                      Huge. And possibly had Mum in there somewhere - she'd have been 8 in 1924. She was raised in the Swedenborg (?sp) Church and I'm not sure if these small groups participated in the processions.

                                                                                                                                    2. re: Harters

                                                                                                                                      We have very fond memories of hotel breakfasts in England and Scotland. Not so much of Whit Sunday and Monday when we picked that weekend to visit Paris- The Louvre and the other large museums were closed.

                                                                                                                                    3. My beloved car is officially gone!! It was quite painless aside from my OCD father cleaning it excessively and making sure that every identifying feature inside, outside, and underneath was removed. We had a good run so I hope he goes on to another good home.

                                                                                                                                      WFD will be Halal cart style chicken, salad style. The weather is gorgeous and it's a good day for a salad.

                                                                                                                                      And, Take...let's just not go there. I am at a loss of what to do with this little one. Three steps forward, one step backwards. He has 2 days to pull it together or he's going in for surgery and biopsies.

                                                                                                                                      17 Replies
                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        Oh I am so sorry about Take. Not knowing is the worst-stressful and scary at the same time. <hug> Fingers crossed he has a big turnaround.

                                                                                                                                        Try and enjoy the day and that chicken. I have only made it once but it is so good!

                                                                                                                                        1. re: foodieX2

                                                                                                                                          Thanks, right now I just want to sleep and not have to think about it. I kept waking up last night going over the differential diagnosis in my head as if I was going to miraculously come up with the answer. I'm just really frustrated and wish that he would just feel better.

                                                                                                                                          I made the chicken probably 4 times last year and then forgot about it. So it's about time to put it back in the rotation.

                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            Best o' luck with kitty. Hopefully things start looking up!

                                                                                                                                        2. re: fldhkybnva

                                                                                                                                          You've probably tried it but maybe hairball medicine would help lube things for expelling...One of my cats religiously licks everything. Remote, but could Take be licking carpet fuzz from the new tower? Seems like it arrived just after the cricket incident. Might be worthwhile to give it a good vacuum just in case.

                                                                                                                                          *sigh* grasping straws. Hope he improves.

                                                                                                                                          Once I'm done with weekly seafood I must try this Halal cart chicken!

                                                                                                                                          1. re: meatn3

                                                                                                                                            Oh things are coming out juuuusttt fine. He was doing great for 2 days so I gave him some of his usual food. He inhaled it, walked away from the bowl and puked it all up. I thought perhaps he's just so hungry that he's eating too fast so I just tried a small tbsp of food and same result. Good thought on the tower, he does like to chew on them but it arrived after his symptoms. I'll vacuum it either way. I just wish I knew what was wrong with him, it's really really really frustrating.

                                                                                                                                            Halal cart is delicious and super easy!

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Have you tried feeding him pumpkin? It can help make things right in the tummy. Has your vet checked for obstructions/ string?

                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                He's had two x-rays which were both normal. He is known for eating anything and everything but his abdomen is always soft and nontender so the vet doesn't think it's an obstruction. We have both palpated his abdomen and he doesn't wince at all which would be unusual if he were obstructed. He has an appetite and has energy, the issue now is that feeding him I think that he's so ravenously hungry that he's inhaling the food too quickly but the vet thinks that there's still something wrong - IBD, pancreatitis or something else. It just seems odd to me that he's so active between vomiting episodes.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Similar scare with our beloved 12 year old kitty. Decided finally the issue was bad batch of food/poultry sensitivity and also dehydration so vet did sub-cu. hydration, gave one dose of anti-nausea med and we switched to a fish-based canned food. The combo worked.

                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                    The vet did suggest trying out a different brand of food. He's had two rounds of sub-cu fluids, injected anti-nausea meds and a course of double-antibiotic parasite therapy. The TJs tuna has been the culprit in the repeated vomiting so it's out for now. These kitties are quite challenging :)

                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                Pumpkin is a good idea, as well as some Petromalt. That seems to help Buster a LOT - squish out about 1" on your finger. Buster usually laps it up, but if he doesn't, I hold him and wipe it on the roof of his mouth. Both pumpkin and Petromalt are to help with moving things through the system, but I'm wondering if there's a blockage of hairballs that forces things back up. Do you brush him regularly? ETA: Just read the X-rays don't show a blockage. Hmmm....

                                                                                                                                            2. re: fldhkybnva

                                                                                                                                              He needs another Aunt Linda pet whispering. I hope it doesn't have to be surgery to get answers. Poor baby(both of you).

                                                                                                                                              1. re: suzigirl

                                                                                                                                                Yea, where is that LindaWhit? Work your magic. Me too, I really really want to avoid surgery. I inquired as to the details and since they don't know what's wrong surgery will involve a full abdominal open procedure...not something I want to happen.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Stitches and jumping cats(and licking) don't mix. Cashmere kept licking and jumping until I was forced to get the dreaded kitty cone and clear a room of everything but a mattress. I slept with her in her "isolation chamber " for a week. Man was that drama. She scratched and cried every time I left the room and Romo joined in on the other side. Fingers crossed you don't have to resort to the knife.

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Oh my, I'm an idiot I didn't even think about that part of the aftermath. That would be a nightmare.

                                                                                                                                                    Perhaps I'm an idiot mother but I think I'm on to something. The first meal he had in a few days was part of a steak he stole. He was fine, no vomiting. With that, I decided to feed him the usual canned food and he has vomited three times with canned food. SO had a great idea - why don't you just feed him the food that he tolerated again and see what happens. The kid just inhaled chicken and is sleeping soundly. I'm convinced it's a rapid eating issue at this point. With the meat, he has to chew so he's forced to eat slower.

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      Its certainly possible. Our little one was a stray and I used to have to feed her a tablespoon at a time so she didn't inhale it and then barf. It took a while for her to learn that there is plenty of food here for her.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        You could also get one of those thingamajiggies you can put in the bowl that the kitty has to eat around -- also slows them down.

                                                                                                                                                        The dude has had IBS for ever, with things having gotten worse in the last 3 years -- he's on a monthly steroid shot.

                                                                                                                                                        He usually starts barfing more when he's ready for his next shot. Nothing life-threatening, 'cept the steroids will eventually giving him diabetes, but for now, it really manages his issues well.

                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                  Awww, poor Take! I do hope he improves over the rest of the weekend! It hurts so much for ones who can't tell you what's wrong. :-(

                                                                                                                                                3. Oops. I did it again. :-( My back spasmed on me this morning when I leaned down to pick up a rubber band that Alfie was playing with and chewing on. I was immobilized for about 5 minutes - unable to sit down, unable to move without holding on to the wall, bawling my eyes out from the pain. I hate getting old!

                                                                                                                                                  I was somehow able to make it up the stairs and into the hottest shower I could stand That and a handful of Advil seemed to help a lot more than I expected (perhaps because I got some heat on it soon after the spasm happened?), so I ventured out to the stupidmarket for veggies and the local butcher for some sirloin tips. Took me about 3 hours to get it all done and back into the house, but I did it. Advil and Thermacare will continue to be my friends over the new few days.

                                                                                                                                                  Dinner is in, obviously. Greek-marinated sirloin tips, baked potato with butter and sour cream, and salad with CHOW's basic Ranch (and Herb) Dressing (which was a bit thinner I'd like, even with additional sour cream).

                                                                                                                                                  The marinade could have used more lemon - it tasted lemony when I shook it all together, but ended up being not so much when the tips were cooked.

                                                                                                                                                  1/4 cup olive oil
                                                                                                                                                  1 teaspoon finely shredded lemon peel
                                                                                                                                                  1/4 cup lemon juice
                                                                                                                                                  1 tablespoon minced fresh oregano leaves
                                                                                                                                                  2 tsp. minced fresh thyme leaves
                                                                                                                                                  2 teaspoons minced garlic
                                                                                                                                                  1/2 teaspoon coarsely ground black pepper
                                                                                                                                                  1/2 teaspoon kosher salt

                                                                                                                                                  I peeled the lemon peel using a vegetable peeler, and then finely julienned it into small 3/4" pieces. All of the above were shaken together in a jar and poured over a couple of sirloin tips. Grilled on the grill pan, then finished in the oven, and topped with a sprinkling of feta crumbles.

                                                                                                                                                  Oh yeah. There was wine. Yet another muscle relaxer. There might even be some Cuarenta y Tres in a snifter as dessert. An even better muscle relaxer.

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    What a crappy time for your back to go out. Did you mention it is a holiday weekend? Feel better, Linda. Dinner sounds great.

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      So sorry about the back, I hope you feel better soon. I've heard wine is great for muscle spasms.

                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                        Sorry to hear about the back again. Hope it passes quickly.

                                                                                                                                                        Your dinner sounds really good though. Drink up.

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Time to get yourself a REAL muscle relaxant. I mean, I'm all for booze as the solve-it-all remedy '-D..... but, really --
                                                                                                                                                          sometimes, you need what the *doctor* ordered.

                                                                                                                                                          Take care of yourself!!

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            Ouch! You just can't get a break. Take care there!

                                                                                                                                                            I wonder if yoga or some core-strengthening exercises might help? In any case, dinner sounded delicious.

                                                                                                                                                          2. Apparently I'm having a spicy grilled shrimp burrito for dinner. The man is bringing it home for me. It's easier for me to eat it at home anyhow since I open it up and only eat the insides anyhow. That's alright though, their burritos are good.

                                                                                                                                                            What I AM excited about is that my awesome neighbors with a peach tree just brought me a box full of them and they smell so good!!! I always make them a peach pie and then I make peach chutney, peach syrup, cut a bunch up to freeze for smoothies, etc. and still have more than enough to eat out of hand. YAY PEACHES!

                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                            17 Replies
                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                              Holy SMOKES, weezie! That's a lot of peaches - lucky you! They look amazing - I'm super jealous!

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                I would make you a bellini for your back if you were here.

                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                  THAT would be a great muscle relaxer, weezie. :D

                                                                                                                                                              2. re: weezieduzzit

                                                                                                                                                                Holy peach overload. Now I want a peach.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  I literally squealed when I looked out the window and saw them walking up with the box knowing what would be in it!

                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                    I'm so jealous. Peaches are one of my favorite fruits, second to blackberries and I've pretty much given up on finding a tasty peach without having to visit a farm.

                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                  I'm jealous too! So very good. Love, love, love peaches!

                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                    Lucky, lucky you! Peaches are my favorite and I can't wait for the local stuff. Rjbh20 always makes frozen peach dacquris, and man, are those good! We're very far away from local peaches.

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      You need to time your California visits to when certain foods are in season!

                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                        You are right about that! Years ago, my SIL had an apricot tree, and she sent me perfect apricots in an egg carton. That was such a treat, but she has since moved, but I have never been in CA when someone handed me a crate a fruit. I used to go to LA on business a couple of times a month, and all my friends had were lemon and orange trees.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Hey, CM! How long do you keep your simple syrups in the fridge? I was thinking of peach sage and peach lavender with the peach skins I'll have leftover.

                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                            Mmm, that sounds tasty! I really don't know---I haven't done flavored syrups often. I would guess it would keep at least two weeks, especially if you add a squeeze of lemon juice.

                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                              That sounds like a fabulous combination! If you make it let us know how it turns out, and share the recipe!

                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                            Those look so delicious; a nice peach salad with arugula, shaved red onion, crumbled blue or feta cheese and lightly grilled peaches (and I mean 1-2 minutes per side is all) and a simple lemony mint vinaigrette would be in my future. Enjoy your bounty!

                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                              Wow! bellinis all round!

                                                                                                                                                                              I'd make a peach, parma ham salad with arugula and rocket, and a peach tart. Enjoy your peach haul!

                                                                                                                                                                            2. Sunny in MN (at last) so we had grilled burgers tonight with grilled fresh mushrooms. Served with all the fixings, including homemade (by BIL) pickle relish. Our family recipe, which made the burgers "just right".

                                                                                                                                                                              We will do chicken thighs (marinade TBD) and Italian-seasoned chicken sausages for other meals. I get out the meat & side dishes, and set the table. All actual cooking is done by my husband. Ahhh.

                                                                                                                                                                              Showers Sunday overnight and early Monday will take care of watering the newly-planted containers of flowers.

                                                                                                                                                                              Summertime, and the livin' is easy.

                                                                                                                                                                              1. It is night one of the grillapalooza. Grilled salmon that was marinated in olive oil , lemon, badia and garlic. Jasmine rice and broccoli on the side.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. Dinner's going to be a couple of tapas and a bag of supermarket salad leaf. Tapas recipes taken from "Moro - the cookbook" for pinchitos morunos and patatas bravas.

                                                                                                                                                                                  5 Replies
                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    Those are two of my most cooked recipes. Really fabulous.

                                                                                                                                                                                    Have you seen their newbook - Morito?

                                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                                      Nope, not seen the book but will look out for it.

                                                                                                                                                                                      We had leftover bravas sauce that I've frozen. It'll go well with sausages or, even, as a pasta sauce. Leftover pinchitos were sliced and scattered over the leftover salad for yesterday's lunch. Both excellent recipes, IMO.

                                                                                                                                                                                    2. re: Harters

                                                                                                                                                                                      Ooooh! Some birdie in London recommended Moro and/or Morito for tapas next week..... sounds like a "must check out", now that 2 more 'hounds have mentioned it :-)

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        Dunno about the restaurant, lingua - London's a foreign country to those of us in the north of England. A post on the UK/Ireland board should get you some responses about places to eat. Enjoy the visit.

                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                          Gotcha. I've gotten some wonderful recs from CH greedygirl (including vintage shopping tips!!!), but I need to sit down and do my homework still on the UK board before I ask any (possibly stupid) questions :-)

                                                                                                                                                                                    3. Please send California your rain. I just received Salad as a Meal by Patricia Wells. That girl loves her some avocado and luckily I do too. I made the lobster salad with green apple and avocado. I substituted shrimp for the lobster and used frozen green bean because Haricots or decent green beans weren't available. The dressing is Greek yogurt and mustard. I had honey mustard on hand. I was afraid of too much tang so I went the sweet route and it turned out very nice, just enough heat from the mustard and the sweetness worked well with the yogurt. It is a lovely salad, but needs less dressing (I am a bad judge as I like minimally dressed salads).

                                                                                                                                                                                      I made popovers to go with it. In retrospect asparagus would have made a crunchier and better alternative. I liked the granny smith apple, avocado and Greek yogurt together. It was very refreshing on this warm evening.

                                                                                                                                                                                      1. And yet another evening that ended at our favorite French place. Well, it didn't exactly *end* there, as our buddy thought it would be a "super" idea to shoot some pool after dinner.... never mind that we'd been drinking since 6:30 PM. He won. We couldn't sink a single ball :-D

                                                                                                                                                                                        Dinner, OTOH, was fab: a delightful salade Niçoise, escargots, and a nice plate of steak frites with béarnaise butter. Mmm-mm-good.

                                                                                                                                                                                        For lunch today, we're off to a park in the far west where the local Thai community gathers every sunny weekend to prepare the most fabulous, authentic (oh no!! the a-word!!!) som tam, Bangkok-style noodle soups, whole fried fish, satay, minty refreshing cocktails, etc. etc.

                                                                                                                                                                                        I will take pics. Oh, and I will get a massage. Hellz yeah.

                                                                                                                                                                                        We also have a dinner rez at our favorite fried chicken place, but might have to cancel depending on how much me stuff our pieholes in the PM :-)

                                                                                                                                                                                        Enjoy your day off tomorrow, y'all!

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        6 Replies
                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                          Deconstructed Salade Niçoise! Brilliant.

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            Lingua,
                                                                                                                                                                                            Oh man does that look delicious! I thinks that is what I am making for lunch today!!!possibly an early diner...Perhaps the steak tomorrow, although it will be the usual ribs, burgas, ribs, etc...mees thinks there is a chunk of filet in the freezer, maybe for the chef..

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              ALL three of those pictures are food I'd eat in an instant - YUM!

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                Wowza! That all looks amazing. It has been years(over 8 for sure) since I have had escargot. I need to find out if James is a fan. I doubt it.

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  Each of those little garlic butter filled dimples had not one, but TWO lil escargots in it.

                                                                                                                                                                                              2. Making Porchetta and Pesto Lasagna tonight from the Extra Virgin cookbook. There will be a big green salad and roasted garlic-rosemary potatoes to go with. Ad Hoc brownies for dessert.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Njchicaa

                                                                                                                                                                                                  I just got this book for Mother's Day from my sister, and saw that pesto lasagna. That looks fabulous! Do report!

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Everyone loved the pork and the lasagna. In fact, they were arguing over who got to take the leftovers home.

                                                                                                                                                                                                      I had some issues with the actual pesto lasagna recipe... the besciamella recipe called for 4 tbsps butter and then it said "1/4 stick". Also I had to add almost twice the amount of milk that it called for because the mixture thickened immediately but was supposed to cook for 15 minutes. When it came time to assemble the lasagna, I didn't have nearly enough white sauce so I had to make another batch of it. Also I wasn't crazy about the idea of using no-boil lasagna noodles. I'm sure that they used them to make the recipe more approachable and faster but I just don't love them. All in all, I like the idea of the lasagna but the instructions and quantities didn't work for me.

                                                                                                                                                                                                  1. Last night was grilling night. On the BBQ we made corn on the cob and grilled shrimp. On the side was my confetti pasta salad, some lemon wedges and some mustard dipping sauce for the shrimp. Everything was delicious!

                                                                                                                                                                                                     
                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                          Yummy! I've been craving corn on the cob and your photo just sealed the deal.

                                                                                                                                                                                                        2. We had a change of plans for last night's dinner and decided to cook the Parsi burgers on Monday. Instead, we made probably the quickest chicken stir-fry I've ever seen. It's called, "Oyster Sauce Chicken with Bok Choy", recipe by Ching-He Huang who I guess had or has a program on the Cooking Channel. I've never seen it, but fell into a page on that network's on-line site.

                                                                                                                                                                                                          I won't spend the time here to describe the ingredients and cooking directions, all that's in the link, but the chicken has an easy prep, the stir-fry takes mere minutes, the sauce is slightly spicy, and tasty in a Chinese-y homey comfort food sort of way. I added 3 minced garlic cloves, and additional red pepper flakes, but there's garlic chili paste/sauce in the original recipe which I included as written. We loved it and gobbled up every last bit along with steamed basmati rice
                                                                                                                                                                                                          http://www.cookingchanneltv.com/recip...

                                                                                                                                                                                                          WFD tonight will be a pork tenderloin with Ponzu dipping sauce from Nigel Slater's EAT, and Tomato Rice from the current COTM, My Bombay Kitchen.
                                                                                                                                                                                                          Happy Sunday tutti amici!

                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                            Hi Gio,

                                                                                                                                                                                                            That sounds great and the book on top of my cookbooks to read pile is Nigel Slater's "The Kitchen Diaries". It looks very interesting. I hope you will post a review of the pork tenderloin with ponzu sauce dish.

                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                              Hi Fowler, Tonight was the second time we cooked the tenderloin recipe and it was just as flavorful as the first. Here's my original report:

                                                                                                                                                                                                              http://chowhound.chow.com/topics/8049...

                                                                                                                                                                                                              Let me know if you'd like details.

                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                Thank you for the link, Gio! It looks like everything I love in that type of sauce.

                                                                                                                                                                                                          2. Had a surprisingly good graduation meal at Davios at Patriot Place last night. It's a local chain-kind of an Italian steak house. The burrata app was outstanding. I had the lamb chop special and while the mashed taters were obviously pre plated and cold around the edges the lamb was a perfect med rare, well seasoned with good crust.

                                                                                                                                                                                                            Afterward we went back to our house and stayed up way to late drinking and playing cards. Ouch my head.

                                                                                                                                                                                                            Now I am sitting in the car missing the ceremony because our son also had a late night sleepover. We barely left his friends house when the boy started snoring. He slept all the way to Providence and when we tried to wake him we couldn't, he is OUT!

                                                                                                                                                                                                            So the man is at ceremony and afterwards we will head to Federal Hill and pick up pizza and pasta for dinner.

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                              Davio's AND Federal Hill for pizza.. I am totally jealous. Davio's opened in Brookline Village when our son was still in daycare and we loved the Park Square restaurant too. And I grew up on square pizza in Providence.

                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                Berth-was it Casertas? We can't go thru Providence with out stopping. One to eat in the car and two for the freezer!

                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                  Probably was Casertas- our Italian American coach fed it to us after every swim meet back in the 60's but Caserta's still works for me! Don't get down there anymore but I miss that pizza!

                                                                                                                                                                                                            2. Aw, man. This afternoon was simply heaven: gorgeous blue skies, the mellow vibe of all the folks in the park.... not to mention a *very* spicy som tam and a steaming bowl of kuay tiew rua, which tastes exactly like the soups I remember from Bangkok.

                                                                                                                                                                                                              I can see myself returning here every Sunday this summer. Yowzah.

                                                                                                                                                                                                              Now to mentally prepare for the best fried chicken in town.... it's hard work '-P

                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                  It was, and we didn't even scratch the surface.

                                                                                                                                                                                                                  I think the next time we're there, we won't make any dinner plans and just spend the entire day there.... have a nice lunch around 1 PM and then an early dinner there, too, so we can sample more stuff :-)

                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                    If I ever come to Berlin, I am tucking you in my pocket so I can eat and party like a rock star.

                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                      It would be my pleasure to take you around and feed the city to you :-)

                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        Miss, Miss, PLEASE MISS - may I come as well?

                                                                                                                                                                                                                        Mrs H has been to the city more than once when she was working as part of a Europe wide team. Me? I rarely got as far as Bolton when I was working.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          Oh, alright. If you must.

                                                                                                                                                                                                                          And you and the missus MUST visit the city. Pronto.

                                                                                                                                                                                                              1. Early Sunday dinner for me today. Italian sausage with potatoes and peppers. Not a dish I've had often at restaurants, and had never made at home. I had a Duh! moment last night while driving home and realized I had all the makings in-house. The sausages were already cooked, besides. (Not the perfect way to make this dish, certainly, but it worked.) Gilroy garlic went in early, Turkish oregano while the dish was cooking, and finished with a light sprinkle of red wine vinegar. Delish, if I do say so myself.

                                                                                                                                                                                                                A portioned preparation, there were no leftovers. That's okay, though, as I'm putting this in the rotation.

                                                                                                                                                                                                                1. Yesterday I made a special trip to Fairway to buy soft shell crabs. My husband doesn't care for them, but he was up in New Haven for his reunion with my son, so they were to be mine, mine, mine. However, a friend stopped by (her husband and kids were out too), and we wound up finishing off a pitcher of frozen margaritas that was in the freezer from last weekend. With that were chips and salsa, and by the time she left at 10PM, I wasn't hungry or in the mood to cook soft shell crabs. I made them for lunch today, and they were super -- dusted with flour, then a quick sauté in a hot pan with a little olive oil, then I deglazed the pan with some lemon juice and a little butter. Heaven on a plate! Coming up for tonight: lobsters and corn! The unexpectedly sunny weather has made this suddenly feel like summer, and tonight's meal couldn't be any more summery!

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      Yum to the soft shell crabs, And the lobsters!

                                                                                                                                                                                                                    2. Yesterday we went over friends' place to hang out by the pool, drink NattyBoh and vodka lemonades, and play bocce. So much fun.

                                                                                                                                                                                                                      They put out chips and guacamole and assorted cheeses, Italian dried sausage, and water crackers for snacks. For the meal we had different types of fish fillets simply seasoned and cooked en papillote, sauteed Brussels sprouts, and cooked spinach. I made a salad with two kinds of lettuce from the farmer's market, yellow grape tomatoes, raspberries, chevre, honey-candied almonds, avocado, pita chips, and balsamic-mustard vinaigrette.

                                                                                                                                                                                                                      Today, I made dinner for my SIL, her hubby, and two little ones who are visiting DC and staying around the block. Grilled chicken Caesar salad wraps with avocado and tomato, lentil soup, baby carrots and homemade hummus, and chocolatey French cookies for dessert. A good local beer and Aranciata sodas to drink.

                                                                                                                                                                                                                      No clue what we'll have for dinner ourselves!

                                                                                                                                                                                                                      1. I'm not much in the mood to cook today. (ETA - well, I did make cream cheese-scrambled eggs, bacon and toast for a late brunch.)

                                                                                                                                                                                                                        Was supposed to have gone into Boston's SOWA market with a couple of friends, but due to my hobbling ability (or lack thereof) and the expected downpours (which looks like we missed but central MA got some hail), we cancelled. Of course, it turned out to be a really nice afternoon. Oh well.

                                                                                                                                                                                                                        I ended up napping for several hours and was awoken by a fire truck, 3 cop cars, and an ambulance pulling into my spoke road to enter the condo two down from me - one that had been recently sold to a young couple. I hope they're OK.

                                                                                                                                                                                                                        So there's leftover steak from last night - maybe a steak sandwich with lettuce and garlic herb cheese. Or maybe just last night's dinner redux - steak, half a baked potato, and a salad. We'll see when I get hungry.

                                                                                                                                                                                                                        Hope everyone's cookouts are going smoothly!

                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Love ya sweetie, hope that back is feeling better!

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Hey there LW. Sending you good wishes and hope you get better soon. Just take it slow and easy. Sending good thoughts your way. Sandwich or redux - either one sounds good.

                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                              Thanks all. I ended up going with the sandwich. And some chips. And a glass of 1% milk.

                                                                                                                                                                                                                              And as I noted in my "ETA" in my original post, I *did sort of cook today - an easy-peasy brunch. A fully tummy probably helped that nap to happen.

                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                The weather is nuts here too. Whatever they predict the opposite happens. Hail! Wow.

                                                                                                                                                                                                                              2. My first dinner at home after my return from a week long trip to Copenhagen. Business went much better than anticipated and I had some time to also explore the city. A very nice city and I would return anytime for business or pleasure.

                                                                                                                                                                                                                                WFD - Curry, coconut chicken salad with stuffed grape leaves and strawberries on the side. Terrible picture (that is actually my SO's portion and mine looked even worse). It tasted great though and my SO was happy not to be the cook after a week of me being in Europe. :-)

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                1. Grillapalooza continues. Porterhouse steaks, rosemary and garlic roasted potatoes and spinach. Lets hope James' head doesn't explode over the potato choice. He is in the boiled or baked camp with steak. This means omelets with the leftovers. Yummy.

                                                                                                                                                                                                                                  1. Last minute change of plans. With the craziness of graduation we offered to take SIL to the airport so the grads dad didn't have to rush off. Alas that meant no time for our detour to get pizza. Instead we thought "it's such a nice day, let's go to the Seaport" um yeah, we were not the only ones who thought that. It was a zoo! So we hightailed back towards home and went to a Vietnamese place on the beach. Good food, good drinks and we are now home all zonked out.

                                                                                                                                                                                                                                    1. Asparagus is in season, so it was asparagus risotto and a salad for dinner.

                                                                                                                                                                                                                                      Rhubarb is also in season, so I made the rhubarb hyssop fruit cooler from the Saltie cookbook. It's really, really nice. The rhubarb blends with a subtle anise flavour from steeped anise hyssop. I bet this would make a killer daiqirie if you added some crushed ice and a splash of vokda.

                                                                                                                                                                                                                                      1. Another steak and asparagus night, and another let down. :( I really need to just do steaks every night until I can get it down....

                                                                                                                                                                                                                                        I was following instructions for 8-oz ribeyes. Mine were closer to 10-11, so I increased the time. They came out very, very rare. My brother ate his, but I had to put mine back on for a bit to get medium-rare.

                                                                                                                                                                                                                                        I need to learn how to check for doneness by poking it, but reading it and seeing/feeling it are very different. I wish I had someone who could show me in person!

                                                                                                                                                                                                                                        It tasted okay once it was all said and done, though.

                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                          Do you have a meat thermometer? It removes all of the guesswork.

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            I was going to say the same thing. Once you have used a thermometer for a while you start getting the sense of what a steak looks/feels like at the different levels.

                                                                                                                                                                                                                                            Kontxesi- don't forget the importance of a good rest too. Take the steaks off a good 10-20 degrees before your desired temp. The temp will keep rising during the rest and you are going to get tender, juicy results.

                                                                                                                                                                                                                                          2. re: Kontxesi

                                                                                                                                                                                                                                            Have you tried the finger gauge? Thumb to index finger = rare and as you move your thumb toward your pinkie finger and touch the area bellow your thumb joint the meat is more well done. I hope that helps.

                                                                                                                                                                                                                                          3. So much for a relaxing holiday (and bday) weekend. I decided we needed to get the entry and hallways in our house painted so we started Friday and it is all finally done. Looks awesome, but as DH just said, we are too old for this much work. Ugh. We still have to move back the furniture and decide where and how to put up all the art and photos but that will be Monday's project. Advil on board and the hot tub is warming up.

                                                                                                                                                                                                                                            Friday night we did burgers on the grill with some potato and green bean salad. Saturday night we managed to toss together some pasta with Italian sausage, Swiss chard, and lemon zest.

                                                                                                                                                                                                                                            Tonight was supposed to be bday dinner at Flemings, but we both just laughed and decided we were too tired and sore. I think we are going to get BBQ take out. Our local place has good Q and great broasted chicken. Add wine on the patio and we are happy, tired, sore campers.

                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                              1. re: Aussieshepsx2

                                                                                                                                                                                                                                                Happy birthday Aussie. Sorry you aren't going to Flemings but sometimes a good take out at home and dip the spa is just what the Dr ordered. Add wine at any time.

                                                                                                                                                                                                                                                1. re: Aussieshepsx2

                                                                                                                                                                                                                                                  I think a home dinner and wine on the patio is just as good as a dinner out - a very happy birthday!

                                                                                                                                                                                                                                                  1. re: Aussieshepsx2

                                                                                                                                                                                                                                                    Happy Birthday! SO and I no longer go out for birthdays, it's so much fun at home!

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      And the food is probably better at your home as well.

                                                                                                                                                                                                                                                  2. Well, Friday was the brisket (only the flat portion), yesterday was the surf & turf, and today were the further cooked burnt ends from the brisket point. Tomorrow will be ribs and game hens. Then off to live at the gym for a week!!!

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                      1. re: woodburner

                                                                                                                                                                                                                                                        I'll take one of each, please. Welcome to WFD.

                                                                                                                                                                                                                                                      2. Tonight will be mixed veggies on the grill in the basket (zucchini, summer squash, green/yellow/red/orange peppers, onion, mushrooms and at the end, grape tomatoes will be added). Also on the grill are chicken teriyaki skewers with toasted sesame seeds. Served with it will be rice on the side.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                                          Here's the end product right before I took it off the grill. Yum.

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                        2. Tomorrow the SIL & co. are slated to come over for lunch/dinner (TBD). We've got country cookin' on tap: bbq ribs (which I'm currently stovetop smoking), buttered corn on the cob, country green beans w/ bacon, creamy cucumber-dill salad w/ chives, jalapeno cornbread, and Watergate salad (made with whipped cream instead of CoolWhip and no marshmallows). My BIL apparently has a sensitivity to all yeast and malted barley, so I had to scrap my plan to make yellow squash casserole. I guess that means we have to drink all the bourbon ourselves, too.

                                                                                                                                                                                                                                                          I have some pea shoots I might do something with, too. It's about a quart-bag's worth. Any suggestions?

                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                            Pea shoots are great stir-fried (very briefly, at very high heat with little oil, as they can get soggy pretty fast) or tossed into a wild herb salad with a mellow vinaigrette.

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              I had to look up Watergate salad. It sounds errrrr, interesting!

                                                                                                                                                                                                                                                              TJs pea shoots? I've been buying them a lot recently. I made a nice asian-ish salad with pea shoots, fresh coconut, cucumber and a lime and red chilli dressing. I also like to top risottos with them. My favourite is courgette, pea and broad bean risotto - at the end add lots of basil, mint, parmesan, lemon juice and top with pea shoots and a drizzle of olive oil.

                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                Does your kitchen vent to the outside? I was debating getting a stovetop smoker as well, but I worry it'll just smoke the rest of the apartment since my kitchen hood vents right back into the kitchen.

                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                  No, unfortunately it doesn't vent outside. It doesn't get too smoky, but it does smell nicely aromatic for a few days.

                                                                                                                                                                                                                                                                  I have the Cameron's smoker and love it. The smoke isn't a drawback for us, really. When people come in, they remark how good it smells!

                                                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                                                      Did that thing come with a leash and papers? have mercy, that is beautiful.

                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                        Holy crap, that is HUGE. Radiation FTW :-D

                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                          And it was gooood. The first corn of the season along side.

                                                                                                                                                                                                                                                                        2. So I decided I would try and make gnocchi. It didn't work so well. The first batch I put in the water completely disintegrated. So I put them in the oven and made tater-tot gnocchi. I sauteed them with some chicken sausage and then tossed that with roasted veggies and served it with pesto I made with basil and mint. It was quite tasty, but because of the roasted beets it looked kind of terrible. My kitchen is a disaster zone now!

                                                                                                                                                                                                                                                                          Tomorrow I'm going to try the Zuni ricotta gnocchi--my ricotta is. draining. We'll see if it goes better!

                                                                                                                                                                                                                                                                          1. Tonight it's supposed to get cold. 2c / 36f which is about as nippy as it gets where we live so it's meaty comfort food for dinner.

                                                                                                                                                                                                                                                                            I'm doing a pot roast chicken from Rick Stein's Spain. The chicken is cooked with carrots, a large amount of leeks, chorizo and cider. I have squash and sweet potatoes in the pantry so I'll mash either of those or I'll do some little fried polenta cakes from one of Antonio Carluccio's books to serve with the pot roast.

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                              That sounds very good! I think I'd opt for the polenta...
                                                                                                                                                                                                                                                                              You've had some nice recipes from that cookbook.

                                                                                                                                                                                                                                                                              We actually had very low humidity - probably the last weekend before summer turns into a sauna!

                                                                                                                                                                                                                                                                              I've been having soft shell crab sandwiches for lunch and steamed clams for supper.

                                                                                                                                                                                                                                                                              1. re: meatn3

                                                                                                                                                                                                                                                                                I want your lunch and supper!

                                                                                                                                                                                                                                                                                I did go with the polenta cakes and their crunchiness was the perfect match for the saucy pot roast. Good call. This is recipe number 7 from this book so far I think, they've all been good.

                                                                                                                                                                                                                                                                              2. re: Frizzle

                                                                                                                                                                                                                                                                                How did the pot roast chicken turn out? I quite fond of cider, but I've never thought to pair it with chicken before.

                                                                                                                                                                                                                                                                              3. Tonight:

                                                                                                                                                                                                                                                                                Potatoes au gratin with gruyere, onions, and garlic.

                                                                                                                                                                                                                                                                                Slowly braised duck, finished on the grill to crisp the skin, with pan juices.

                                                                                                                                                                                                                                                                                Grilled asparagus with lemon, goat cheese, and chipotle powder.

                                                                                                                                                                                                                                                                                Chocolate cake from the freezer with vanilla Haagen Dazs.

                                                                                                                                                                                                                                                                                1. Yesterday, we had something of a tidy up of the freezer and, in particular, the brown gloop drawer. Came across a bag of roast turkey that we squirreled away at Xmas.

                                                                                                                                                                                                                                                                                  Not really sure what we'll do with it. There'll be bacon and there'll be mushrooms.And there'll probably be a gloopy winey white sauce to bind it all together. Maybe just that, or maybe other stuff will go in.

                                                                                                                                                                                                                                                                                  Jersey Royal spuds and asparagus alongside.

                                                                                                                                                                                                                                                                                  Probably potted shrimps to start, Cheese for afters.

                                                                                                                                                                                                                                                                                  Before then, it's a bright sunny day that just cries out for a bit of pottering round the garden.

                                                                                                                                                                                                                                                                                  1. Our dairy-free, kosher/vegetarian feast: Grilled portabello on ciabatta with sundried tomato-almond pesto and cashew "cheese" spread; roasted sweet potatoes, eggplant-lentil "salad" with toasted cumin seeds, mint and parsley; tembleque with strawverries and toasted coconut. Happy summering, 'Hounds!

                                                                                                                                                                                                                                                                                    1. Happy Memorial Day! Thanks to any and all on WFD who have served this country and protected our rights and freedom.

                                                                                                                                                                                                                                                                                      Tonight's dinner will be a simple American classic - steak and "potatoes." Grass fed strip steak seasoned with Badia, seared in ghee and served with sour cream and chive mashed cauliflower. I might add bacon if I'm feeling particularly festive.

                                                                                                                                                                                                                                                                                      Kitty update: He's doing great! The vet was convinced that something pathologic was still wrong but my motherly instinct seems to be leading us down the right path. He tolerated meat so it's been a weekend of small raw meat meals with the hope that adequate nutrition for a few days after not eating much for 2 weeks will decrease his appetite and he'll be less likely to hoover-vaccuum-up meals. It's working!! :) He tolerated canned food this morning though I've created a whining-for-meat monster. I'm OK with that right now.

                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        So glad to read Take is on the mend!! What a relief.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          So happy for you and Take. It's that slow progress that works. Dinner sounds good too!

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            Sounds like a wonderful dinner and I am glad to hear Mr. Shiitake is doing great.

                                                                                                                                                                                                                                                                                            I have never had mashed cauliflower. Do you boil raw cauliflower then mash? Or roast then mash?

                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                              I usually steam and then mash/whiz in the food processor. It's delicious! I imagine roasted would be even better.

                                                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                                                              I would rather him whining for meat than lethargic and ill. So glad to hear that he seem to be perking up. I hate to hear when anyone here is feeling poor. Even the four footed variety.
                                                                                                                                                                                                                                                                                              That meal sounds right up my alley. I need to make cauliflower mashed some time. I know I would love it.

                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                Hey suzigirl, Did your pet elephant get loose and end up in the ocean? Lol. It was even on the news in Europe last week. :-)

                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                  No pet elephants here. I can't seem to get the homeowners association to agree with me on pet elephants. We just can't see eye to eye.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    LOL! :-D You cannot see eye to eye with the elephant or the homeowner's association?

                                                                                                                                                                                                                                                                                                    You are too funny.