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What's for Dinner #303 - School's Out for Summer! Edition [through June 3, 2014]

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:::Cue Alice Cooper::: :-)

Depending on the area of the U.S. you are, some kids have been out of school for several weeks, some are just getting out, and here in the Northeast, some won't be out until much later in June as they make up snow days! But it's happening.

Vacations, kid camps, and cookouts. - it's the thing for many families. So - what's cooking on your grills, on your stoves, or in your ovens? (for those in the rainy climes where summer seems far away or those in the southern hemisphere and summer is a thing of the past!)

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  1. Got my post in on the last thread just under the wire, and reposting here to bookmark:

    Last night was another concert---amazing soulful singer-songwriter, Justin Jones: https://www.youtube.com/user/justinjo...

    We had semi-crappy bar food at the venue: a quatro formaggio pizza with way too much fresh rosemary(!?!) and an OK double-stack burger and chips. Meh.

    Took the day off to chill with the fam and cooked brunch and a late lunch after a trip to the zoo. Brunch was scrambled eggs with goat cheese and chives, fruit salad, bacon, and cinnamon rolls griddled in the waffle iron (LOL...I blame Pinterest). Strong coffee. Lunch was a quickie veg. lasagna with chopped up leftover kale from the last dinner party. I made a salad of grape tomatoes, Persian cukes, and avocado cubes with balsamic vinaigrette to go along with.

    WFD? Well, we're hitting another show tonight (Human Country Jukebox again--a house party debuting their new album!), and pork bbq has been promised. I think it will be a mostly liquid dinner though.

    19 Replies
    1. re: ChristinaMason

      It's Friday. Liquid dinners work (provided there's a designated driver! LOL)

      1. re: LindaWhit

        One of the perks of living in the city...no car needed. :)

        1. re: ChristinaMason

          Ahhh, yes. Little ol' me in the 'burbs who has to drive to everywhere forgets that. :-D

        2. re: LindaWhit

          I "cooked" - strawberry-basil G&T:

           
          1. re: LindaWhit

            Since it is after 5 pm here, raising a glass to Veggo. Might have to raise several.

            1. re: boyzoma

              Veggo would expect nothing less, boyzoma. :-)

          2. re: ChristinaMason

            Mmmm, cinnamon buns in the waffle iron could be attributed to Kenji from Serious Eats (his pizza in a waffle iron post made me add one to my Amazon wish list).

            BBQ and a liquid dinner sound great!

            Today was Mom's 67th birthday so prime rib and baked potatoes with sour cream were WFD. Flintstonian prime ribs were pan-seared in olive oil and butter until medium-rare and served with salt-crusted baked potatoes and a bottle of Barolo. Thought about other vegetables but the plates were already full....

            1. re: FlyerFan

              Yum, lucky mom!

              1. re: FlyerFan

                The cinnamon swirl made a big mess in my waffle iron (despite spraying with cooking spray). Never again.

                1. re: ChristinaMason

                  Sort of like the satay sauce did on my skewers I cooked on the grill pan last weekend. I fear my non-stick grill pan is a goner. I've been able to soak (using boiling water) most of it off, but there's still a lot on there. I'm going to try boiling water in the shallow pan tonight to see if it'll boil off the encrusted gunk. Otherwise, it's a goner and I'll be shopping this weekend for a new one.

                  1. re: LindaWhit

                    LW try soaking in a solution of hot water and dishwasher detergent. Something they put in dishwasher detergent magically dissolves burnt-on goo.

                    1. re: GretchenS

                      Unfortunately, I use the Finish All-In-Dishwasher Tabs, so that won't work. *Unless* I crush up one of the blocks in a ziploc bag and sprinkle it into the grill pan before pouring on the boiling water. Will try that tonight - thanks!

                      1. re: GretchenS

                        I think dishwasher detergent has TSP (trisodium phosphate) in it, something we can no longer buy here in NY.

                        1. re: roxlet

                          Except you can buy it online and add it to dishwashers and washing machines.

                          1. re: LindaWhit

                            I never tried!

                            1. re: roxlet

                              I wouldn't have thought to do so either, except Amazon was the first thing that came up when I Googled "trisodium phosphate" to see what it was. :-)

                              1. re: LindaWhit

                                It's also in wet scallops, wring a lb and an oz or so might come out :)

                                1. re: fldhkybnva

                                  Yuck.

                    2. re: ChristinaMason

                      Bummer! I wondered about that happening when I've seen similar recipes.

                2. As for me? I thought I had some b/s chicken breasts in my downstairs freezer, but I may not - WHAT? How is that possible? So I took out a half pork tenderloin last night to defrost. I'm going to slice it in 1" slices and press them down with the heel of my hand. They'll be dusted and seasoned with flour, salt, pepper, dried thyme, and cooked until done in some olive oil, and then removed and kept warm.

                  A sauce - there's gotta be a pan sauce. Some minced garlic and ginger will be sauteed in a bit of olive oil, then adding some orange juice, and reducing it. A 1/2 cup of small-diced Ataulfo mango will be added towards the end.

                  Steamed broccoli and leftover basmati rice alongside. The wine was poured when I got home - before the cats were fed. :D

                  3 Replies
                  1. re: LindaWhit

                    <he wine was poured when I got home - before the cats were fed. :D>

                    at least your priorities are in the right place ;) secure your own mask before attempting to help others... ;)

                    1. re: ChristinaMason

                      HAH! I'd bet that Alfie and Buster would very much disagree with that sentiment! :D

                    2. re: LindaWhit

                      Dinner sounds good, LW. And love your pan sauce! Cheers!

                    3. dinner out tonight, and tomorrow night. but Sunday i'm thinking Trini Chinese chicken. Or maybe gringo tacos with fried shells - they just came up on an old thread of DOTM and they looked amazing. but I do have chicken in the fridge... we'll see.

                      *sob*. I wish I was still camping....

                      4 Replies
                      1. re: mariacarmen

                        TWO nights out for dinner? You're still on vacation, mc!

                        1. re: LindaWhit

                          my charmed life, and all....

                          dinner with sis tonight as I haven't seen her in over a week now. tomorrow I get to go see baby goats!! http://www.harleyfarms.com/tours.php their goat cheese is divine, but the real draw for me is petting goats.

                          and then dinner with friends AND a show after with sister. yep, i'm booked.

                          1. re: mariacarmen

                            AHHHHHHH! I LOVE BABY GOATS! I also love goat cheese. :) Sounds like a good weekend- have fun!

                            1. re: weezieduzzit

                              Love the "Call if you get lost" exhortation on their website.

                              WFD ended up simples: oven-grilled snausages (Merguez for the man, Russian chubby wieneresque for me), half a monster baked spud and some zesty tri-colour slaw (green and red cabbage plus carrost) with a made up lime based dressing, some cilantro (sorry Linda) and the very last of my chive flowers.

                      2. Grilled bluefish, grilled sweet potatoes, arugula and avocado salad.

                        2 Replies
                        1. re: magiesmom

                          what a great mix of flavors and colors

                          1. re: magiesmom

                            Yes.
                            I do find I am the most satisfied when I eat a range of colors.

                          2. I did the Serious Eats butter paneer http://www.seriouseats.com/recipes/20... last night, but I was too lazy to make paneer and subbed in firm tofu. Damned if it wasn't tasty as all get out! I cut down on the amount of fresh ginger (not the SO's fave) and the amount of honey (by a third) and it was still too sweet, so needs a bit of tweaking but deffo going into the rotation. I'll used frozen spinach next time too for ease and speed.

                            Tonight is up in the air still and I need to get it together since the SO has hockey at 9:30 so no late meal (like swimming, you need to eat at least an hour before playing hockey, if you are over 40!).

                            2 Replies
                            1. re: grayelf

                              I've done that with subbing tofu, too! It's great. They make the same sometimes in my office cafeteria.

                              Here's a recipe for palak/saag paneer that I love, in case you want to try it with the tofu swap:

                              http://www.nandyala.org/mahanandi/arc...

                              1. re: ChristinaMason

                                That looks good and I may try it but without the dhana jeera. Chow confession time: I really don't like cumin. I know, I know, but I've tried, and we just don't get along.

                                WFD tomorrow will be delivery from a former fave Chinese resto that jumped the shark a bit after a visit from DDD. Hoping it will be okay.

                                I got a tub of sour tamarind soup base in Portland from a Thai market. It says it's also good for drinks (hello cocktails) but I'm wondering if anyone else has made use of it. Pretty much no instructions...

                            2. The river bottom not far from here is on fire and the sky is thick with smoke and ash so we're stuck inside with the windows closed and the AC off. :) Thinking good thoughts for the fire fighters, my neighbor's sister drives the big engine.

                              We'll spend the evening with cold cocktails in front of the big fan. :) Dinner will be a quick and easy one skillet meal of chicken, prosciutto, eggplant, zucchini, garlic and fresh herbs. There are no words to describe how much I love my garden this time of year. :)

                              11 Replies
                              1. re: weezieduzzit

                                YIKES, weezie! A river bottom on fire? Not good - also not good with just a fan in hot weather!

                                1. re: weezieduzzit

                                  What on earth is going over where you are, WD? Stay safe and cool. Dinner sounds delicious!

                                  1. re: Gio

                                    Its going to be a bad fire season. Its soooooooo dry here and the river bottom is full of palm trees, which are super flammable (they explode, the tops blow off of them, it's wild.)

                                    I think I'll make it policy to have lots of antipasto type ingredients stashed this summer for just such occasions.

                                    1. re: weezieduzzit

                                      Wow, weezie, please stay safe. That's really scary. I'm seeing so many horror stories on the news. What area do you live in? Sending good thoughts your way. Make sure to wash all that smoke off those lovely veggies! Sounds like a good idea on those antipasto goodies!

                                      1. re: weezieduzzit

                                        Well all that sounds super scary. I hope your house is not imminently threatened. Antipasti prep is perfect in this situation. (Italian) bread in the freezer too.

                                        1. re: Gio

                                          Oh, we're totally safe where we are, LW, Boyz and LW (as long as we watch those ashes- it's windy and they're traveling. I think we're between 2 and 3 miles from the river bottom.) There are a lot of homeless people living in the canyons and river bottoms throughout Southern California and cooking fires get out of hand quickly when it's so dry. But thank you for the well wishes!

                                    2. re: weezieduzzit

                                      OMG! Stay safe, and hope your lungs don't get too weezy (ha, ha). No but seriously I got stuck in some of that awful smoke from a huge brush fire once years ago and it hurt to breathe for days afterward.

                                      Your dinner sounds amazing. Hope you guys enjoyed.

                                      1. re: nothingswrong

                                        We woke up to a clear blue sky so the windows are open once again. :) Dinner was fantastic. I was low on olive oil so I added a big splash of concentrated home made chicken stock to loosen things up when I added the fresh oregano and let it simmer. It was topped with basil and cheese. So freaking good, can't wait to make it again! I told the man, while we were still eating, that I'll be using the leftovers for my breakfast/ lunch while he's gone. I plan on cracking a couple of eggs over the top and baking it.

                                        Fermented chilis, fermented ginger carrots, Indian carrot pickles, prepping the remaining peaches and finishing the jalapeno peach glaze are on the agenda today!

                                        1. re: weezieduzzit

                                          Sounds great! Ack - you just reminded me about my chilies! Haven't checked on them since before vacay!

                                          1. re: mariacarmen

                                            I was wondering about your batch!

                                            1. re: weezieduzzit

                                              And I STILL forgot to check it! Been out all day. Tomorrow...

                                    3. Well, had some thinly sliced roast beef left from the nacho's, so will have french dip tonight. Great way to use up leftover beef and the last 2 sour dough rolls we had on hand. Probably some cottage cheese that is in the spare fridge, too.

                                      1. Made a massive strata with leftover frozen bread and what was left of my weekly bake. It also had broccoli, ricotta, and cheddar. I naturally ate too much, because I love bread.

                                        1. OMG so much fun tonight!
                                          I made a chicken dish with leftover rotisserie chicken, with fermented tofu and hot chili oil (hot,) and shiso....veggies Chinese broccoli, daikon, carrot, shallot with black soybean....ramen noodles with spicy laksa sauce and coconut milk.....oh...fun.

                                           
                                          1 Reply
                                          1. re: sedimental

                                            That looks delicious. Comfort food!

                                          2. I wanted to do the "what's on your toast" response in another post, and well, it was icebox cleaning time too. :)

                                            Fried Goetta on "toast" tonite, which was really a toasted hotdog bun because I m up to my "buns' in buns--get it--buns-in-buns due to the Holiday weekend... nevrmind. I didn't think you would. LOLZ.
                                            Hahahahahaha.

                                            Stonewall Kitchen Roasted Garlic and Onion Jam was the "Schmear" on the bun and two gently fried eggs as the topping.

                                            http://www.stonewallkitchen.com/shop/...

                                            I"m a very very bad boy.

                                            Next time I'm doing it over French Toast and using maple syrup as well.

                                            I;m not really a "breakfast for dinner" person, but I can do it.
                                            Chocolate Chip ice cream for dessert, but I really really really need some veggies for dinner tommorow to make up for this. BIG time. :-)

                                             
                                            1. Well, so much for resting my poor arm. I'm a horrible patient.

                                              I got very bored after a couple hours of laying on the couch so I got up to make some pound cake. Used the mini loaf pan and did half the batter plain, then stirred in some lemon zest and wild blueberries in the remaining half. Mom is coming to nurse me tomorrow so she will get one of each.

                                              Naturally then I started rummaging around looking at what needed to be eaten soon and took inspiration from the tapas dinners and blackened zucchini from the last thread. So, for the boyfriend tonight:

                                              --Deviled eggs
                                              -Mini loaded potatoes
                                              -Blackened zucchini (from an Epicurious recipe: http://www.epicurious.com/recipes/foo... but I let mine char a bit
                                              )-Roasted pepper and olive salad
                                              -Not pictured: a couple slices of homemade baguette from the freezer

                                              WFD for me was a grand old standby of quesadillas. Flowers from the bf on the table!

                                               
                                               
                                               
                                              5 Replies
                                              1. re: nothingswrong

                                                Glad your feeling well enough to do all of this!

                                                That's a good sign, especially so soon after your awful procedure!!

                                                1. re: nothingswrong

                                                  You're unstoppable!

                                                  1. re: nothingswrong

                                                    Have mercy. Does anything slow you down? That plate looks like something I could really tuck into.

                                                    1. re: nothingswrong

                                                      that looks great, I LOVE the idea of mini loaded potatoes, I am so stealing that one!!

                                                      1. re: GretchenS

                                                        They weren't nearly as fussy as I expected and a perfect one-biter. I'm already wanting to make them again with a variety of fillings. I think a dollop of romesco would be great for a party app. I just baked, sliced in half, then scooped out a bit of the insides. Stuffed with a little piece of bacon, a cube of cheese, and then the sour cream and some chives.

                                                        The boyfriend giggled at my little finger food spread but gave it a big thumbs up after eating.

                                                    2. Wow, don't American kids get long summer school holidays? In the UK, my local schools don't close until 22 July and reopen at the beginning of September.

                                                      As for dinner at Casa Harters, it's very much Italian night.

                                                      We kick off with a ham & cheese risotto - a Claudia Roden recipe from "The Food of Italy". Followed by a chicken dish taken from Valentina Harris' "Italian Regional Cookery. The chicken is one we do quite often - chicken browned...white wine vinegar.....chopped garlic & rosemary.....white wine.....lid on....30 minutes.

                                                      5 Replies
                                                      1. re: Harters

                                                        In my olden days, Harters, it was so. We'd have all of June, July, and August off. Oh to be that child again...

                                                        1. re: Harters

                                                          They do, Harters, but it varies depending on where in the country you are. I believe in the South, they start in mid-August and get out mid to late May. Whereas where I've grown up, school always started on the Wednesday after Labor Day (first Monday in September) and usually ended early to mid-June, depending on snow day makeups.

                                                          Federal law is the kids have to go to school for 180 days (public school - not sure about private school or homeschooling) - which means when the snow days are used, those days have to be made up in the summer or on some of the winter/spring holidays. I know that in Europe and Asia, kids go for much longer - upwards of 196 days. It's been proposed to extend the school year, but I believe the teacher's unions fight the extension every time it's brought up. (Don't quote me on that, however.)

                                                          1. re: LindaWhit

                                                            I just lurve this board. I learn so much "stuff" and not just food stuff. Most UK schools are open 190 days but there's several one & two week breaks through the year, as well as the six in summer. Some schools are government funded but outside the normal school system - they can set their own school year and, indeed, vary the teachers pay & conditions form national agreements - it's one of those political issues that not everyone agrees with.

                                                            1. re: Harters

                                                              Here, we also get time off around Christmas and in the spring.

                                                              I went to private school and we started in the last week of August, 2 weeks off for Christmas, 2 weeks off in March, and school ended the last week of May/first week of June.

                                                              And then the dreaded summer school started immediately so some of us got no break at all.

                                                            2. re: LindaWhit

                                                              Private school (or public school where Harters comes from) has no specified number of days that the kids have to be in school. The only thing that is mandated by law (I'm not sure if it's a NY law or a federal one) is that they must take at least one course in American History, and they must take gym each semester. Basically, we're mandating jocks who only know American history!

                                                          2. OUT.

                                                            A late afternoon viewing of the new movie "Chef" with some friends, and then to Dali. I've been told on the thread I started on the Food Media board to NOT watch this movie hungry, as you'll just get even hungrier. So I'm wading into dangerous territory, as I expect we'll be stahving when the movie is done!

                                                            11 Replies
                                                            1. re: LindaWhit

                                                              Like said on the other thread, bring snacks!

                                                              1. re: foodieX2

                                                                I think the Somerville Theater sells snacks. If not, there's a convenience store across the street.

                                                                (And I *LOVE* that the theater only charges $6.00 for movies before 6pm!)

                                                              2. re: LindaWhit

                                                                Glad you will have a fun weekend! Still trying not to give you "back" advise after the lousy one you had last weekend- I'm sure you got a lot. At least you got a cane out of it! And the Somerville Theater has great vibes if you're a U2 fan- Bono was there.

                                                                1. re: LindaWhit

                                                                  I really want to hear this review.

                                                                  1. re: steve h.

                                                                    LOVED IT. I think *all* of the actors fit their roles perfectly, except Scarlett Johansson, who seemed a bit unnecessary in a "are they romantic?" role. John Leguizamo and the boy who played the son were great. All three (Favreau and the other two) had a great rapport. There's a bit of reality stretching, but hey - it's a movie - when isn't there?

                                                                    As for the food prep - Total food porn, steve. Glistening, crispy pork belly searing on a flattop, then cut into small pieces and plated. Baby octopus in a wok and carefully scooped into a bowl. Cubanos, Po'boys, beignets - I wanted to eat the screen! LOL I think Roy Choi did a great job of preparing Favreau for the role.

                                                                    I'll buy the DVD when it comes out and will be buying the CD of the music.

                                                                    We headed straight to Dali after the movie. :D

                                                                    1. re: LindaWhit

                                                                      Sounds like a must-see movie. Thanks for the review.

                                                                      1. re: LindaWhit

                                                                        ok LW, i'm going to have to see it now... i hope the "feel good movie of the year" designation isn't true! that is a sure sign of a bad movie to me.

                                                                        1. re: mariacarmen

                                                                          I guess it all depends on what you're looking for. I was fascinated with the kitchen scenes, knowing Favreau knew *nothing* about cooking when he started out, and realizing he learned a lot. I've read the ending isn't much liked by those who run food trucks, but it's what I expected, based on the rest of the movie.

                                                                          Just know it's a cute movie - doesn't take a lot of brain power, like "Inception". If that's not your cup of tea, you might not like it - except for the gorgeous cinematography of the food porn. :-)

                                                                          1. re: LindaWhit

                                                                            i do love me some food porn! thanks LW!

                                                                            1. re: mariacarmen

                                                                              You are very good at posting food porn yourself on the WFD thread, Miss mc. :-)

                                                                              1. re: LindaWhit

                                                                                aw, thanks LW.

                                                                  2. Finally the weekend! If only I didn't have so many chores to do, LOL.

                                                                    On the agenda is grocery shopping, our seasonal BJ's run and making hummingbird food. Since hummingbird nectar is really just a diluted simple syrup I will make my first batch of ginger mint simple syrup for cocktails. So after a days work is done there will be cocktails on the porch!

                                                                    The lamb burgers were such a hit that the men have asked for a repeat so thats WFD. Along side will be an arugula salad and steak fries. And of course tzatziki. After dinner I promised my son that I would preview "Attack of Titan" to see if its OK for him to watch. Any anime fans out there?

                                                                    1. I never got around to posting last night. Tee many martoonis(too many martinis in sober English)

                                                                      Chicken alfredo with broccoli on egg noodles because the package had just enough noodles left that needed using up. Garlic bread to go with.

                                                                      1. WFD: will be an authentic Cantonese recipe from Grace Young, "Cashew Chicken". Not the Westernized ooey gooey gloppy deep fried chicken pieces in a heavy sauce. Grace's recipe focuses on boneless chicken thighs quickly stir-fried with garlic, minced ginger, fresh sugar snap peas, carrots, celery in a very light sauce that barely clings to the chicken. Although there's lots of garlic and ginger I think it will be more a comfort food type dish with no heat so I'll either make a spicy salad or some sort of relish. Fuchsia Dunlop has a couple of salads with smashed cucumbers and radishes that may be a pleasant fit. There should be steamed rice as well.

                                                                        It's still rather chilly here, sunny though so that helps. Still, I feel as if we're stuck in some sort of weather rut. Tomorrow appears to be offering some warmth. We'll see. Have a Great week-end everyone.

                                                                        5 Replies
                                                                        1. re: Gio

                                                                          It's strangely chilly! After all, it's June 1st tomorrow!

                                                                          1. re: roxlet

                                                                            How was Perry Street?

                                                                            1. re: steve h.

                                                                              http://chowhound.chow.com/topics/977447

                                                                              We had a lovely meal.

                                                                              1. re: roxlet

                                                                                Nice. I enjoyed your review.

                                                                                1. re: steve h.

                                                                                  Thanks, Steve. We enjoyed the meal!

                                                                        2. Let's see about last night.....

                                                                          went to beer garden for a respectable amount of beers √
                                                                          stopped by the lil French bistro just in case √
                                                                          French bistro of course fully booked on a Friday night √
                                                                          hopped on train for one stop to catch best pizza in town √
                                                                          had some wine √
                                                                          had some more wine √
                                                                          went to a friend's place where we had some scotch √
                                                                          very tipsy man √ and √

                                                                          Glad I got everyone home safely, myself included.

                                                                          Today was gloriously sunny and much warmer than expected, so we scooted over to one of the hipstery parts of town for the first "Beef & Beer Festival". Shared a slightly dryish wild boar burger with port wine shallots & Swiss cheese & fries, which were very good, despite their anemic appearance. Shprinkled with rosemary and served with a lovely lemony mayonnaise. We also had a couple skewers of very tasty, fatty lamb.

                                                                          Sadly, we could only try one lovely, unfiltered beer from Potsdam since we took my vespa (which thankfully seems to be done being a cranky little bitch), so we're thinking of perhaps returning later this afternoon.... or after dinner.

                                                                          We had such a good time with my man's cousin & his partner last night that we are meeting up again with them for some Tyrolean grub at one of our favorite places.

                                                                          Great start into the weekend, for sure. Something makes me think there might be Thai food in our future tomorrow afternoon, should the weather continue its awesomeness.

                                                                           
                                                                           
                                                                          1 Reply
                                                                          1. re: linguafood

                                                                            VERY nice start to the weekend, lingua! And that burger with port wine shallots and Swiss sounds heavenly!

                                                                          2. Tonight, the fridge/freezer cleanout continues with stuffed eggplant. The leftover meatball mix from two nights ago has been cooked up with the eggplant innards as well as some fresh tarragon and a squeeze of orange juice. Crushed tomatoes are being simmered into a sauce with garlic and bay. Eggplant halves will be stuffed with the meat mixture and drenched in tomato sauce, then topped off with a sprinkle of mozzarella and left for the BF to put into the oven this evening before I get home. Served with a simple salad of lettuce, tomatoes and grated carrot.

                                                                            Tomorrow will definitely be saag paneer made from my homemade paneer and some mixed baby greens. I'm using a Saveur recipe for guidance. Sides will be a sort of generic "flatbread" I got as a freebie from work and a little mango-apple salad based on the peach salad from At Home with Madhur Jaffrey, with toasted cumin and fresh mint.

                                                                            1. I'll be venturing to Poland tonight. It's one of those dreaded glucose-loaded days and the pierogi that I bought at the church sale a few weeks ago are a perfect fit. Nothing too fancy - potato and onion pierogi with steamed broccoli and a yogurt sauce. I can only imagine that anything the Polish grannies down the street make is delicious so I'm looking forward to it. The requisite carb up day dessert will be popcorn of course, with hefty sprinkle of nutritional yeast.

                                                                              5 Replies
                                                                              1. re: fldhkybnva

                                                                                Pierogi! Yogurt sauce! Popcorn with nutritional yeast!

                                                                                You're making me want to sing, fldhkybnva... "These are a few of my favourite things..."

                                                                                1. re: BananaBirkLarsen

                                                                                  I'll join you, one of my favorite movies of all time.

                                                                                2. re: fldhkybnva

                                                                                  My favorite popcorn is with some Bragg's aminos and nutritional yeast. Yummmm.

                                                                                  1. re: sedimental

                                                                                    So delicious. I sprinkle the yeast on the popcorn and bring the spray bottle of Bragg's with me to the couch.

                                                                                  2. re: fldhkybnva

                                                                                    Lucky you, fldhkybnva! Or is that fldhkybnvaski? :-) I had a friend in grad school who's family was Polish. They invited me over for Easter and one of the things they served were pierogi. I had never had them before but it was love at first bite.

                                                                                  3. DH picked up large Italian coldcut sandwiches last night and we each ate half while watching the Kings loose again. This hockey is getting too stressful. Game 7 tomorrow.

                                                                                    Lunch today will be left over sammies. I need to make a few appetizers and a coctktail for this evenings guests. After hanging out at the house for a bit, we are heading to our local Italian restaurant. I always seem to order the osso bucco with saffron risotto, so that's probably what's for dinner.

                                                                                    1. Veal parm was up last night with a pesto pasta side. House red was on the counter, Out of Africa, a beautifully photographed movie, was on the plasma.

                                                                                      Saturday afternoon was spent in Mamaroneck reviewing final design/materials for the master bath renovation. Next steps include interviewing contractors, finalizing master bedroom specs and coordinating the timely delivery of products. Project management is both an art and a science.

                                                                                      A bottle of J (brut rose') when we returned home was in order. Late lunch/early supper will be sausage and peppers. I'll pluck something from the archives to watch on the plasma. Mr. Blandings (Cary Grant) may be a little too much on point tonight.

                                                                                      6 Replies
                                                                                      1. re: steve h.

                                                                                        That is a wonderful wine! Enjoy your evening

                                                                                        1. re: foodieX2

                                                                                          It sure is. Weigelas are in full flower, peonies are starting to open. This is the best time of year on the Sou'west Shore. No AC required, the windows will be open.

                                                                                          1. re: steve h.

                                                                                            Agreed, its pretty nice here in Southern Mass too. Love this time of year.

                                                                                            Some peonies are in full bloom and others have a few more weeks to go.

                                                                                             
                                                                                             
                                                                                            1. re: foodieX2

                                                                                              I am jealous. Here in W MA the peonies are a full two weeks later than usual.
                                                                                              But at least we are finally having grilling weather. I am making pork chops with a cider syrup/ mustard glaze, sautéed wild mushrooms with garlic, and the avocado arugula salad we now seem to eat every day.
                                                                                              Rhubarb crisp for dessert.

                                                                                              1. re: magiesmom

                                                                                                Where exactly are you in Western Mass? I thought you moved from the Berkshires?

                                                                                                1. re: Berheenia

                                                                                                  Nope, I live in Cummington for the last decade.

                                                                                      2. Last night we had friends over, they're in the middle of kitchen renovations and have been living on take-outs for a month or so.

                                                                                        Pre-dinner nibbles were olives, meatballs, fries chorizo chunks and some of my Italian aubergine preserves.

                                                                                        As they have a child they had to get home to bed at a reasonable hour we kept the evening short went straight from nibbles into the main menu. Dishes mainly came from or were inspired by Rick Stein's Spain.
                                                                                        Chicken picada
                                                                                        Patata bravas
                                                                                        Hot Cabbage and chorizo salad
                                                                                        Green beans and mustard (from River Cafe)

                                                                                        All good, although I over cooked the chicken a bit.

                                                                                        It's a long weekend (Queen's Birthday Weekend - we share Harter's Queen and it's not even her actual birthday) so more folk are due to visit for dinner. The bloke has requested BBQ. So he's making the decisions while I help out.

                                                                                        5 Replies
                                                                                        1. re: Frizzle

                                                                                          Gosh, and I thought we had ritual celebrations.

                                                                                          1. re: Frizzle

                                                                                            Interesting that you have a holiday weekend for the Queen's birthday. We don't have one in the UK. Nor, for that matter, is it her official birthday here - that'll be on 14/6.

                                                                                            As for dinner, we've got as far as defrosting some lamb chops. Nice big chops, with a big bone to gnaw on. There's spuds and courgettes in so I suppose they'll put in an appearance.

                                                                                            It's a nice day here in North Cheshire and we plan to visit a private garden that opens now and again under the National Gardens Scheme. Always fun to wander round someone else's place. I'll be trying out my new knee brace for the first time - the arthritis has returned with a vengeance over recent weeks and I think I'm fast heading for knee replacement surgery but the surgeon wants me to try this for a little while to see if it helps.

                                                                                            1. re: Harters

                                                                                              Ouch on the knee brace..... hope it alleviates some of the pain so you can enjoy the garden full throttle :-)

                                                                                              1. re: Harters

                                                                                                Ay ay ay.... sorry about the knee pain. pain in the arse. hopefully the brace will do the trick for as long as possible.

                                                                                                1. re: Harters

                                                                                                  Awww, Harters, I feel for you. I was getting cortisone shots in my knees for a while, but they are no longer working. Looks like I'm in your boat and that may be my next stop. I am trying to avoid surgery, but I certainly feel your pain. Good luck with that and let me know how it goes. Hope you can enjoy the gardens.

                                                                                              2. We've only got 2 nights left to grill on the deck. Starting Monday, the old deck starts getting torn down and over the next several weeks the new one will be built. I'm so happy to be getting a new one, just sad for not being able to grill for a while. It's a long way down from the sliding glass doors to the yard!

                                                                                                So tonight, we will be grilling up a london broil, bbq baby potatoes (some fingerlings and baby reds) and on the side burner I will steam some mixed veggies that will be topped with cheese sauce. (I made extra sauce the other night when we did the nachos)

                                                                                                Tomorrow DH will grill some burgers and some corn on the cob with pepper butter (I saw PW do that this morning). I will make some Mac & Cheese (maybe).

                                                                                                1. Mr. Speak is in Miami with his best friend at some sort of car racing event, so it's a solo dinner for me, which means nibbles yet again. "Starter" has been ricotta put through the food processor with sugar, topped with raspberries, and blueberry Red Bull to drink. Later I'll likely move on to leftover German food and the rest of my roasted beet salad.

                                                                                                  1. Fishy tapas from last night: cuke slices with cream cheese, smoked salmon and chives; lettuce cups with wonderful silky smoked mackeral; garlic-rubbed crostini with "antipasto" -- my Great-Aunt Esther taught me this one: chopped giardineira (the pickly kind), sliced pimento-stuffed olives, Italian tuna, olive oil. Let mellow together for a bit. If you have some marinated artichokes they are a great addition.

                                                                                                    Today stunk. I went to the police station in my oldster's town to file a report about the caregiver. I had 5 months of Visa bills and all the info. They were very nice but the fact is, she stole so much it is a felony (grand larceny). She has really ruined her life. I keep picturing her in handcuffs. My father is so sad I cannot stand it. Feh.

                                                                                                    No idea WFD. :(

                                                                                                     
                                                                                                    8 Replies
                                                                                                    1. re: GretchenS

                                                                                                      Rats. Sometimes life sucks. Hope your father perks up and you do too. Have a nice glass of wine with dinner. :)

                                                                                                      1. re: GretchenS

                                                                                                        That is a stinky day. I am sorry. <hugs>

                                                                                                        1. re: GretchenS

                                                                                                          So sorry Gretchen. I'm sure the oldster is very upset. Hope you get what you need from the PD. Your Tapas look great. Happy dinner hunting :).

                                                                                                          1. re: GretchenS

                                                                                                            Sorry about the stinky day. I feel for your father but she needs to learn a lesson. What if she has done this before?

                                                                                                            1. re: suzigirl

                                                                                                              Sh*t. Felony, grand larceny is no nickle-dime misdemeanor.

                                                                                                              Good on you, Gretchen for catching a career criminal. You've probably saved a bunch of other folk from a similar scam. Go out and grab a good meal and some booze. You were the victim here. Be proud.

                                                                                                            2. re: GretchenS

                                                                                                              Gretchen, I know this is difficult for your family but... The woman stole from all of you. She needs to rectify that. Let the justice system work through it, and rely on your lawyer to guide you along.

                                                                                                              1. re: GretchenS

                                                                                                                Oh Gretchen, I'm sorry about the caregiver. I hate that you and your father have to go through this. :-( BUT...remember that she brought this upon herself.

                                                                                                                Your fishy tapas look very good! I hope you had some wine with dinner.

                                                                                                                1. re: GretchenS

                                                                                                                  I love your empathy, GS. But this may help her in the end. She was headed toward much worse, and she's lucky she did it to someone so full of compassion. I'm so sorry for you and your papa. Xoxo.

                                                                                                                2. Spent most of the afternoon leisurely making five pounds of chicken salad for a luncheon tomorrow after church with A Capella on the stream for company. Our favorite deacon is moving on to becoming an ordained Episcopal priest. She is a southerner and this parish is known for their cooking so tomorrow will be a really great pot luck meal.
                                                                                                                  Tonight WFD is a leftover penne melange that should be even better leftover. NZ Savignon blanc for me and some Woodford reserve on the rocks for my husband.

                                                                                                                  1 Reply
                                                                                                                  1. re: Berheenia

                                                                                                                    Sorry you are losing your favorite deacon. But love that you are having such a blow-out pot luck. I absolutely love chicken salad! It's one of my summer favorites. Love chicken salad sliders, too!

                                                                                                                  2. Charter
                                                                                                                    Catfish
                                                                                                                    Collards
                                                                                                                    Cornbread
                                                                                                                    Chocolate Cream

                                                                                                                    4 Replies
                                                                                                                    1. re: Uncle Bob

                                                                                                                      Would that be Old Charter?

                                                                                                                      cheers...

                                                                                                                      1. re: steve h.

                                                                                                                        It would. ~ Charter 101 Expression.

                                                                                                                        1. re: Uncle Bob

                                                                                                                          Nice.

                                                                                                                      2. re: Uncle Bob

                                                                                                                        All things that start with c! Well done.

                                                                                                                      3. Ham steak, mac and cheese and smothered green beans. Can't get enough piggy in one meal, can you?

                                                                                                                        4 Replies
                                                                                                                        1. re: suzigirl

                                                                                                                          Note to self: more ham, mac and cheese in your diet.

                                                                                                                          1. re: steve h.

                                                                                                                            It's such a happy marriage.

                                                                                                                          2. re: suzigirl

                                                                                                                            Never!

                                                                                                                            1. re: suzigirl

                                                                                                                              words to live by suzi!

                                                                                                                            2. Saturday nite dinner out of the icebox. Grilled sous-vide swordfish, chorizo fried corn, grilled scallions, chive blossoms.

                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                              3 Replies
                                                                                                                              1. re: rjbh20

                                                                                                                                Delicious! And the chorizo was so nice and spicy!

                                                                                                                                1. re: roxlet

                                                                                                                                  Damn!! I get such great inspiration with plates like yours...(and a notch up on my belt.)
                                                                                                                                  Always chorizo in the freezer and never thought to do it up with some corn...

                                                                                                                                2. re: rjbh20

                                                                                                                                  chorizo fried corn is ingenious! a must-try this summer.

                                                                                                                                3. Well, still nowhere near settled but we at least procured a propane tank for the grill, so flat iron steak is WFD. Sides will be baked potato (done in microwave) and salad. Steak is marinating in a store-bought marinade. One of these days I'll start making interesting food again... but tonight? Our main task is to get the washer and dryer up and running. The plug on our dryer doesn't fit the plug in the rental, so we bought a new plug and we have to attempt to do the swap. This should be interesting.

                                                                                                                                  Also mini-rant. I now understand why some people hate grocery shopping. The King Soopers (Kroger) store nearest to the new place is small, crowded, and is out of a lot of things. It's not enjoyable to shop there. I miss my big store out by my old house (yup, it's officially the old house, closing was Friday). I did catch the meat department girl putting out the reduced meats today though... landed some lamb shanks, 4 for under $10. I tossed in the freezer but I see some Ina Garten lamb shanks with orzo in my future.

                                                                                                                                  4 Replies
                                                                                                                                  1. re: juliejulez

                                                                                                                                    Careful with the electric...the plugs on appliances are different for a reason...consult a professional.
                                                                                                                                    My mom told me not play with water, fire or electric!

                                                                                                                                    1. re: PHREDDY

                                                                                                                                      Oh it worked out fine. Our plug on the dryer was 4 prongs and the outlet was 3 prongs. The guy at Home Depot said it happens all the time. The hardest part was actually getting the stupid dryer vent to attach to the dryer haha!

                                                                                                                                      1. re: juliejulez

                                                                                                                                        Glad you can at least have some clean clothes!!!

                                                                                                                                        1. re: juliejulez

                                                                                                                                          Here ya go for the future juliejulez...
                                                                                                                                          LOLZ.

                                                                                                                                          "Samurai's 12th Law of Appliance Repair: Neutral is not ground; ground is not neutral.

                                                                                                                                          Under normal circumstances, neutral and ground should have the same, or close to the same, electrical potential. But, electrically, neutral and ground are not the same thing and serve entirely different purposes. Back in the old days, they were often used interchangeably, as with the old three-wire dryer and range cords. But, after lots of people got themselves fried or burned their houses down due to a ground fault, "They" decided it would be a good idea to respect the distinction between ground and neutral. Hence the new four-wire dryer and range connections. "

                                                                                                                                          Very helpful link:
                                                                                                                                          http://fixitnow.com/2005/09/samurais-...

                                                                                                                                          And make sure you keep that dryer vent clean. MAJOR source of fires. And use a metal drier vent hose.
                                                                                                                                          MY drier/washer is in my basement with sidewalk level vent so I won't EVEN go into mice getting into my drier via the flapper vent and then the lovely stench that results due to thier demise due to the heat. Did I say "lovely?" NOT.
                                                                                                                                          Keep on cookin'. :-)

                                                                                                                                    2. Just a snack tonight, some untraditional maki. Smoked salmon rolls with avocado, persian cucumber and cauliflower rice.

                                                                                                                                      1. Today is our 23 wedding anniversary. Pretty terrible that I don't really feel anything nor feel the need to celebrate.

                                                                                                                                        That said I will do what I usually do for a celebration and cook a kick ass meal.

                                                                                                                                        Our cow provided us with a rib eye roast so it will be sliced in to thick cut steaks, well salted and left to rest while I prepare the rest of the meal. At our son's requests we will have crash potatoes with lots of garlic and rosemary. I picked up some gorgeous purple asparagus again that will be served with hollandaise. I will search the cellar for an appropriate red. Dessert is up for debate, leaning to blueberry pie and ginger ice cream.

                                                                                                                                        It's a gorgeous day here so most of the day will be spent hanging laundry on the line, planting flowers and getting some tomatoes into pots. Even though it's chilly this am it really looks like spring!

                                                                                                                                        14 Replies
                                                                                                                                        1. re: foodieX2

                                                                                                                                          Hey, congrats, and celebrate!

                                                                                                                                          1. re: foodieX2

                                                                                                                                            Congratulations! Sounds like a delicious feast.

                                                                                                                                            1. re: foodieX2

                                                                                                                                              Happy anniversary - enjoy the gorgeous day, and enjoy that roast, taters and asparagus, and pie. Perfect Sunday dinner. :-)

                                                                                                                                              1. re: foodieX2

                                                                                                                                                Congrats! Enjoy this gorgeous day, that is a fabulous dinner to look forward to!

                                                                                                                                                1. re: foodieX2

                                                                                                                                                  Lovely dinner. And hey -- any reason to celebrate is a good one :-)

                                                                                                                                                  1. re: foodieX2

                                                                                                                                                    Sounds like a wonderful meal.

                                                                                                                                                    1. re: foodieX2

                                                                                                                                                      Mazel tov!

                                                                                                                                                      1. re: foodieX2

                                                                                                                                                        Happy Anniversary. Hope it is a lovely day.

                                                                                                                                                        1. re: foodieX2

                                                                                                                                                          Two more years until the 25th! For our 25th we went to New Zealand. We only sweat the 0's and the 5's these days. Cook ass home cooking and some good booze is the way to go. Congrats!

                                                                                                                                                          1. re: foodieX2

                                                                                                                                                            Happy anniversary. Perfect meal!

                                                                                                                                                            1. re: foodieX2

                                                                                                                                                              23 years - congrats! that meal sounds like a true celebration. especially that ginger ice cream!

                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                Happy anniversary! Essentially it's just another day, but hopefully you will enjoy dinner and the day nonetheless.

                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                  Dinner success. Opened a '91 Phelps Insignia in honor of our son. Leftovers will make a wonderful steak salad lunch.

                                                                                                                                                                   
                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                    Superb.

                                                                                                                                                                2. Mixed grill cooked over pecan wood. Shown right to left...peppered Elk loin, sausages I made out of ground lamb, Cavender's seasoning, spinach, roasted garlic and Asiago cheese and last but not least Grade Prime New York strip. Wine was a bottle of 1999 Grand Puy Lacoste Bordeaux.

                                                                                                                                                                   
                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                    Wow! Looovee Cavendar's! Thanks for reminding me, I ran out a few months ago and completely forgot to restock.

                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                      That looks and sounds devine Fowler! How was the Bordeaux? I have had a few Grand-Puy-Lacoste but none were that well aged.

                                                                                                                                                                      1. re: JanineL

                                                                                                                                                                        Thank you very much, JanineL. You are always so nice. Re: the Bordeaux, My SO has very new world taste in wine and I have very old world taste but this seemed to have the perfect balance and we both loved it. It was surprisingly youthful for being 15 years old, but it has been my experience that this chateau builds wines for the long-haul. The tannins had mostly integrated and the fruit was still vibrant. Lots of cassis, blackberry, plum, cigar box, violets and raspberry.

                                                                                                                                                                        Thanks for asking.

                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                          Fowler, thx for the excellent review.

                                                                                                                                                                    2. It is a beautiful day here at the Jersey Shore. I'm planning to do some gardening and then lounge in the hammock for awhile. Dinner tonight will be Pesto Lasagna from the Extra Virgin cookbook. I made it last weekend for friends and they raved about it. So I'm making it again tonight and will serve with a big side salad. I'm also craving a mango margarita so I may need to do something about that.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                        I'm going to have to make that since my husband pointed out that we have no shortage of no-bake lasagna down in the store room/wine cellar!

                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          Just a heads up: I needed to make a second batch of besciamella sauce to finish the dish. I don't usually use no-boil noodles so I used loads of sauce to thoroughly cover them. I also snuck in a layer of ricotta too because in my mind you can't have lasagna without ricotta so that's another reason why I didn't have enough white sauce.

                                                                                                                                                                      2. Thanks everyone for your kind words and support. I woke up this morning and decided that the pity party is officially over, it's time to move on. There are surely more bad days to come but that is life, ain't it? And as the nice policeman told me, she dug her own grave...

                                                                                                                                                                        Last night I made the pork kimchee burgers I had been pondering for a few days. Drained and finely minced some kimchee, added that, some minced fresh ginger (which I now never use without thinking of you LW) and some Korean red pepper flakes to some ground pork and formed it into two small patties to fit the small rolls I was using. Planned to grill them but had only enough propane for the flame to run once around the burner. They were very good sauteed and put on the rolls with thinly sliced salted cucumber slices. The second one was even better after I added some miso mayo to the roll. Next time will add a small clove of minced garlic and more of the RPF. A gin and Fever Tree bitter lemon worked well to wash them down.

                                                                                                                                                                         
                                                                                                                                                                        9 Replies
                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                          Your burgers look wonderful, Gretchen!

                                                                                                                                                                          And I guess I'm known around these parts for my love of ginger - and my distaste of cilantro. And my fervent, unabashed love of Bourdain and Ripert. ;-)

                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            and wine. don't forget wine.

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              That's a given. ::::as I take a sip of the Wohlers Bridge Chardonnay I'm having with dinner tonight:::

                                                                                                                                                                          2. re: GretchenS

                                                                                                                                                                            That is a great idea I will be stealing. Yum.

                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                              I'm stealing, er,,, I mean using your kimchi burger recipe, GS. All the ingredients are in the larder and it fills a gap in my weekly planner. [Great decision, and good for the "nice policeman".]

                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                oh MAN! i have to make these with my kimchi! like, this week! i don't have the korean pepper flakes tho.... i think the nearest asian market sells them but in a super giant bag that i would probably not go through... although i do have a friend of friend who is Korean... maybe i can share with her. but, my kimchi was made with regular old red pepper flakes so i'm sure i could just sub. ground pork just went on today's grocery list.

                                                                                                                                                                                good for you! you are recovering nicely.

                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  I just bought the giant bag of K. pepper flakes. Only size. Don't care. So good! Sprinkled them on a baked spud half with butter the other day. Nom.

                                                                                                                                                                                  WFD tonight was 1.1 kg of AAA beef tenderloin steaks on the bbq, woohoo! Also the first corn on the cob this season. And some doctored Ziggy's potato salad (added chopped chives, radishes and pickled green beans) because it was on a crazy good sale. Macaroni salad and cole slaw plus butter buns to round it out. And a taste-off between two brands of ice cream sandwiches for dessert (my six year old niece was the excuse for that last.

                                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                                    as if one needs an excuse...

                                                                                                                                                                                    ok, you've convinced me - the super duper bag of korean pepper it is!

                                                                                                                                                                                2. re: GretchenS

                                                                                                                                                                                  Gretchen, glad you are moving on. It's hard when your trust is deeply betrayed. Your burgers sound fantastic! I happen to have a new package of bun, miso mayo, and some spicy pickled stuff so maybe I'll do this with ground turkey. Thanks for the inspiration.

                                                                                                                                                                                3. Tonight I'm doing a sort of white lasagna... chicken, with a garlicky white sauce, topped w/ breadcrumbs. It'll be nice to have leftovers for lunches... I never thought I'd get tired of eating out, but I'm there.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    Its no fun when you HAVE TO eat out. It sounds like you've been doing a darn good job on your home cooked meals for someone living out of boxes.

                                                                                                                                                                                  2. WFD - I'm on call again so it'll be a repeat of a dinner from last week that I loooveed - chicken cordon bleu skillet meal. Tonight's mix will include ground veal (oops, I popped into Whole Foods to pick up fresh beef for little Take and left with something for myself too), AppleGate slow cooked ham, cream cheese and TJs Cheddar-Gruyere Melange. A boring repeat, but a guaranteed delicious plate of food. I'm not sure I've ever had ground veal so that will be a treat as well.

                                                                                                                                                                                    1. I emptied out and dug and dug and dug to the very bottom. I had NO CHICKEN in my chest freezer, save chicken wings (which I didn't want) and cat chicken tenderloins (and Buster would be very upset at me eating HIS chicken!)

                                                                                                                                                                                      So off to the market I went. BISO chicken breasts with ribs were on sale, so I got two packages (along with a whole small young chicken and a package of pork loin ribs of some sort, which all went into the freezer). One package will be roasted in the oven (it's gorgeous days like today that I *really* miss having a grill!) I'll probably just season it with some TJ's garlic butter mixed with some fresh minced herbs (thyme, rosemary and maybe oregano) tucked under the skin, and the outside will have a schmear of the same thing.

                                                                                                                                                                                      Sides will be Asparagus with Orange Sauce. The DOTM ended up *not* being sauced asparagus dishes (pickled veg won, and I'm not overly fond of pickled things). So at Berheenia's suggestion, I've started a "sauce with/on asparagus" thread for those of us who wanted to go that route.

                                                                                                                                                                                      Here's the recipe I'm going to try:

                                                                                                                                                                                      http://www.cookingchanneltv.com/recip...

                                                                                                                                                                                      5 Replies
                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        ooh, i'm going to have to check out the pickled things thread. thx for the heads-up. also the asparagus sauce one. have a good Sunday, LW!

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          I figured the pickled veg DOTM would be right up your alley, mc. :-D

                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                          Ohhhh... asparagus is in the fridge and it's on the menu for Tuesday! The recipe looks great. I'll have to check both threads now.

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Just picked up some asparagus too. Not so into pickling, though I will probably try one or two things just to contribute to DOTM.

                                                                                                                                                                                            Asparagus is on the menu tomorrow night and I will report to your thread.

                                                                                                                                                                                            Looking forward to seeing yours with orange sauce.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Dinner. A *wee* bit too orangey - I actually think this sauce would be very good on chicken or pork instead of asparagus. But still very good!

                                                                                                                                                                                               
                                                                                                                                                                                            2. WFD: Lazy lazy simply beautiful day with no thought about dinner. However, we have all the fixin's for Italian cold cut subs. Sooo... Prosciutto, Genoa salami, Provoloni, hot cherry peppers, sweet onion, sliced tomatoes, and maybe a few lettuce leaves if they'll fit in the Scali. TJ's honey BBQ chips and dill pickles on the side. Talk about brainless.

                                                                                                                                                                                              10 Replies
                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                Simple is good, Gio.

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  I agree LW, and it relieves G from having to concentrate on a recipe.

                                                                                                                                                                                                2. re: Gio

                                                                                                                                                                                                  Yes! Italian cold cut subs/wedges/hoagies/grinders.

                                                                                                                                                                                                  Good call on the chips.

                                                                                                                                                                                                  Not brainless, more like a no-brainer.

                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                    Italian cold cut subs - guaranteed winner! My favorite "sandwich" of all time.

                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                      sounds really really good, actually....

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        Boccalone at the Ferry Plaza makes a tasty muffuletta (sp?) sandwich with all the usual fixings. It's not old school/traditional like you would get at Central Grocery in New Orleans but a pretty damn good interpretation by Cosentino and company.

                                                                                                                                                                                                        One can never have too many interpretations of a good Italian sub.

                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                          agreed. and i love boccalone - usually when i'm there tho, i'm picking up a cone of meat!

                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            And bringing it over to the Wine Merchants I hope.

                                                                                                                                                                                                      2. re: Gio

                                                                                                                                                                                                        Nothing like an Italian sub. "Brainless" or not, delicious.

                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                          love an Italian sub - especially with hot cherry peppers YUM.

                                                                                                                                                                                                        2. goat day yesterday was fantastic! gorgeous day, gorgeous drive, gorgeous baby goats! a gratuitous pic, if you please.

                                                                                                                                                                                                          dinner out was wonderful too, 6 of us at our local french bistro. the sweetbreads with shrooms were a standout. followed up by a show for my sister and me (Luscious Jackson - those gals still rock!).

                                                                                                                                                                                                          while in Pescadero (goat farm town), we stopped at a farmers' market and i picked up some fresh favas. those will be featured in tonight's dinner with some chicken. not entirely sure of prep yet, but something springy. maybe i'll pick up some asparagus too. if i ever decide to get out of bed. hey, yesterday was jam packed! the house doesn't look like it'll get cleaned today after all....

                                                                                                                                                                                                          oh, and for weezie: my salted thai bird chiles!! delicious! they were super salty, but after a couple bites the heat overwhelmed the salt (in a very, very good way), and luckily i hadn't salted the eggs at all. so glad i made these!

                                                                                                                                                                                                          eta - oops, i have to share the llama pic too! they protect the goats.

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            In the interest of continuity I give you this:
                                                                                                                                                                                                            http://www.wimp.com/sheepresponds/
                                                                                                                                                                                                            Turn on your speakers.

                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                              OH MY GOD - I totally laughed out loud throughout that! thanks Gio! will repost that on FB. too hilarious!

                                                                                                                                                                                                              (see, LW. i'm not all that heady!)

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                Isn't that the craziest? I laugh every time I see it. Frankly I think it's so silly it is like medicine. I'm laughing as I try to type. Laughter Is the best medicine, so I've been told. I'm trying to make it work. LOL

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  I saw when Gio posted that yesterday on FB. I watched it four times in a row. I cracked up every. single. time. :D

                                                                                                                                                                                                                2. re: Gio

                                                                                                                                                                                                                  Just reposted on FB. That made me inexplicably happy!! :)

                                                                                                                                                                                                                3. re: mariacarmen

                                                                                                                                                                                                                  Sweetbreads... I can never get enough.

                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    they were like butter. here's the menu description:

                                                                                                                                                                                                                    veal sweetbreads, grilled mushrooms, pomme puree, capers, lemon-brown butter

                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                    Yay! I'm glad you like the chilis, I don't think I can enjoy eggs without them any more. :) You can always give them a quick rinse to reduce some of the salt before you put them in something.

                                                                                                                                                                                                                    Too cute with the goat and llama!

                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                      I think I missed the original conversation -- would you mind filling me in? Salted thai chiles sound delicious and I just planted 8 thai chile plants!

                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                        This is the original, original thread. :)

                                                                                                                                                                                                                        http://chowhound.chow.com/topics/4273...

                                                                                                                                                                                                                        Thai chilis produce like mad!

                                                                                                                                                                                                                  3. Today is the boyfriend's birthday. He loathes birthdays and has never let me throw him a party or even go out to eat.

                                                                                                                                                                                                                    After badgering him for 2 days about what he wants for dinner, he finally said he wanted bacon-and-cheese stuffed dinner rolls with salad. He'd like me to serve him as many rolls as he can eat. Done.

                                                                                                                                                                                                                    For dessert, he wants a mixed berry pie in lieu of cake. It's baking now.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                      He's getting all of the food groups - meat, dairy, grain, veg and fruit. Nicely done! And happy birthday to him. :D

                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                        What happened to the diet, lol! But of course, everyone's entitled to a day -- or two -- off for one's birthday!

                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          Lol roxlet! The diet is no longer spoken of... Last week, I forgot to pack him a lunch ONE time. So his buddy suggested they go grab burgers at lunch, and the bf said "Well I'm on this diet so it has to be somewhere healthy." They ended up going to some "gourmet" grilled cheese bar.

                                                                                                                                                                                                                          The boyfriend came home that night saying he needed an antacid. I said "What did you have for lunch?" He says his buddy told him "Hey, it's just cheese... and bread... cheese and bread. That's healthy."

                                                                                                                                                                                                                          What did they order? Grilled cheese with macaroni and cheese (with bacon) in the middle. Nice and "healthy."

                                                                                                                                                                                                                          The diet is off. The bf says he'd still like for me to cook for him and pack his lunches, but to cut some slack with the carbs and sugar. He's lost 5 lbs so far so he figures he's on the right track. Still eliminating soda, pastries/donuts for breakfast, fast food, and toning down his serving sizes on sweets. We shall see!

                                                                                                                                                                                                                        2. re: nothingswrong

                                                                                                                                                                                                                          Happy birthday to your bf.

                                                                                                                                                                                                                        3. Its Sunday steak night with two large grass fed sirloins. Hopefully there will be leftovers for the man's lunch. There most likely will be, we're still full from a huge late breakfast I made. I'll make zucchini noodles with my fun little julienne peeler, drain them well and sautee them with garlic and butter. Herb compound butter for the steaks. I'm not sure about the second side- I'm looking around the kitchen for something red or orange that isn't a hot chili.

                                                                                                                                                                                                                          The neighbors brought me a second bushel box full of peaches from their tree!!! So I'll be back in the kitchen tomorrow for a few hours prepping this box. I think I'm going to dehydrate some and try the "fruit leather" insert for the dehydrator, too, with some pureed peach with vanilla in it. The man is forever digging through the kitchen for snacks and I rarely buy any- I'll do a trial run and if he likes it I'll make a bunch of 'em.

                                                                                                                                                                                                                          14 Replies
                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                            I always try to have leftover steak but the term has no meaning in this house. Cold steak sandwiches on day 2 are the perfect lunch.

                                                                                                                                                                                                                            The peach leather sounds delicious. Hope the experiment goes well!

                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                              I love zucchini, but DH - meh! Sounds delicious. I would love to try that but have no idea about the "peeler". Can you send me a link?

                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                I imagine the peeler will be something like this - http://www.completecareshop.co.uk/kit...

                                                                                                                                                                                                                                Like a standard "Y" peeler but with a serrated blade. I mainly use mine on carrots for salad - where I want more texture than grated carrot

                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                  If you don't have a peeler you can use a garnish peeler. It works similarly just not as fast. http://www.amazon.com/Kinbar%C2%AEspi...

                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                    Here are a few more examples...
                                                                                                                                                                                                                                    I just bought this one, it should arrive this week:
                                                                                                                                                                                                                                    http://www.amazon.com/gp/product/B00I...

                                                                                                                                                                                                                                    I have two others that we were using for Chinese preparations:
                                                                                                                                                                                                                                    http://www.amazon.com/Kuhn-Rikon-Juli...

                                                                                                                                                                                                                                    http://www.amazon.com/Amico-Kitchen-S...

                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                      Its actually not as fancy as any of the ones posted, it just looks like a regular veggie peeler with the teeth cut in the blade, but any of those would work. I found mine at Marshall's in the kitchen section while we were killing time waiting between having lunch and a movie last weekend. It was $3.

                                                                                                                                                                                                                                      Its a great way to use the zucchini that grow fast and hide under the leaves and are the size of your arm before you find them.

                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                        Drat, another kitchen gadget Ima hafta get! What's the waste on these peelers, anybody? I'm not very handy so I'm wondering particularly about carrots.

                                                                                                                                                                                                                                        1. re: grayelf

                                                                                                                                                                                                                                          In my case, when I use the peelers I have I save what ever is left, like the core of a carrot for example, in a freezer bag for stock.

                                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                                            Good idea. I have to confess that for several years I've been doing my stock plain, no onions, celery or carrots. Partly laziness, partly because I use stock for Asian preps a fair bit that don't need the "mirepoix effect" in my tiny mind.

                                                                                                                                                                                                                                            1. re: grayelf

                                                                                                                                                                                                                                              The bag in the freezer holds much more than carrots/onions/celery. I've been saving the green parts of leeks & scallions, Shiitake mushroom stems, and other vegetables I think will add flavor but not interfere with chicken, or pork bones. Also, I don't dice but cut the vegetables in a large rough chop. Don't peel the onions either.

                                                                                                                                                                                                                                          2. re: grayelf

                                                                                                                                                                                                                                            I bokashi compost so we have zero food waste these days. even cooked food can go in it (including meat, bones and fat.) If we don't eat it, it turns into compost and goes back in the garden.

                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                              We have "everything" composting through the city now which is great. I think I'm just going to get over my waste-phobia which I will lay at the feet of my Depression-era mum :-).

                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                We compost too, the old fashioned way in a bin. (Started way back in the '90s when we also bought a rain barrel.) In goes all the extra peelings and skins I definitely do not want in the stock.

                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                  Another composter here - we have two bins into which go kitchen peelings, grass cuttings, weeds, etc go.

                                                                                                                                                                                                                                                  The local council also provide a compost bin which they collect weekly (they also give us a bin for recycling glass/plastic/cans and another for paper). I use this for hard to compost stuff, like twigs. It's a useful service - the nature of the recycling means any food waste can go, not just the "usual suspects" for compost - so meat scraps, bones, etc.

                                                                                                                                                                                                                                      2. Our resident Egyptian is heading back to Alexandria this week, so a send off dinner of his favorites -- fried chicken & macaroni. We will miss this young man.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                          This is sinfully delicious.

                                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                                            That looks fabulous.

                                                                                                                                                                                                                                            My man wants to make some fried chicken--could you share your recipe/tips?

                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                              I'll remind him, Christina. He just left and will be out of town until Wednesday night, but which time we'll likely be on a new thread!

                                                                                                                                                                                                                                              Here's what I know. Cut the chicken up, and soak in buttermilk. Let excess drip off as you flour each piece in seasoned flour. He uses a combo of flour and rice flour which makes for an extra-crispy coating. He fries in a cast iron skillet using peanut oil. He will let the chicken continue to crisp by placing on a rack in a very low oven as he fries the other pieces.

                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                Close enough. The details are proprietary to Whole Hog Productions.

                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                  I always think one of the great pleasures in life is making and sharing good food, recipes included :)

                                                                                                                                                                                                                                          2. Grilled bone in rib eyes that have been resting for 24 hours in their s&p rub
                                                                                                                                                                                                                                            Sautéed fiddleheads with onion, garlic, lemon, red pepper flakes
                                                                                                                                                                                                                                            Salad my garden mostly provided: spinach, green leaf, red leaf, parsley, basil, tomatoes and a ranch dressing
                                                                                                                                                                                                                                            A slice of strawberry basil icebox pie for dessert

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                              Ooh. Strawberry basil icebox pie!!!!

                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                That seriously sounds amazing.

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  Thank you!

                                                                                                                                                                                                                                                  It's just a regular old strawberry icebox pie that i add basil to. Basil in the corn starch mixture, fresh basil mixed it before going in to set up. It's pretty awesome.

                                                                                                                                                                                                                                            2. Country boneless pork ribs, rubbed with Colombo spice (Raichlen BBQ bible) grilled and served with BBQ sauce at the table, corn on the cob, watermelon/mint/lavender/ feta salad. Almost Summer!

                                                                                                                                                                                                                                              Oh...dessert was "cowboy candy" with goat cheese on a cracker! Dang..that stuff is addicting!

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                Nice-sounding salad---and dessert!

                                                                                                                                                                                                                                              2. Saved by the rhubarb upside down cake for dessert. Dinner was the last of the leftover - a smorgasbord of mis-match flavors & textures, small spoonful of this, quarter-serving of that. Nutritious by sheer variety.

                                                                                                                                                                                                                                                Menu planning WILL be done and (mostly) followed this week. BLSL chicken is thawing for one-dish chicken & cheesy rise, recommend here a while back.

                                                                                                                                                                                                                                                1. Boyfriend's birthday dinner plans changed slightly.

                                                                                                                                                                                                                                                  Around 7:30 PM it was decided that we'd have 2 friends join us. As luck would have it, I'd spent all day simmering a pot of meatballs and sauce on the stove.

                                                                                                                                                                                                                                                  I transported a very hot pan full of pasta and the balls on top, covered in foil. The bacon/cheese rolls went straight from the oven into a brown paper bag. Salad was dressed and tossed in a mixing bowl and I went driving off armed with nothing but plastic forks for serving.

                                                                                                                                                                                                                                                  At the bf's shop, 3 hungry men ate 13 bacon cheese rolls, half pound of pasta, and 3/4 pound of meatballs.

                                                                                                                                                                                                                                                  The mixed berry pie (blue/black/rasp) with vanilla bean ice cream was the hit of the night. They refused to sing happy birthday amongst men so it was just me and my not-so-beautiful voice.

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                                                    what? those men ate your wonderful food and then refused to sing? the nerve! that pie looks GORGEOUS! your BF is a lucky guy.

                                                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                                                      Looks great!

                                                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                                                        It looks delicious. He is spoiled.

                                                                                                                                                                                                                                                      2. Hubs and I have been empty-nesters for years but Sunday dinner in is something we do. Tonight was Yum Talay for 2.

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: letsindulge

                                                                                                                                                                                                                                                          Yum, indeed. :)

                                                                                                                                                                                                                                                        2. Found some fiddleheads at the grocery store... Mushroom polenta, pork picatta and lemon fiddlehead pan sauce.

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: piano boy

                                                                                                                                                                                                                                                            oh my! everything on that plate makes me drool! i haven't had fiddleheads in years - only time i ever tried them was in montreal... loved them. pork piccata is something i'll have to try. did you use a pork steak of some sort?

                                                                                                                                                                                                                                                            1. re: piano boy

                                                                                                                                                                                                                                                              That sounds seriously good!

                                                                                                                                                                                                                                                              1. re: piano boy

                                                                                                                                                                                                                                                                Yes please.

                                                                                                                                                                                                                                                              2. today was a lazy day. wonderfully so. finally got up and went to the grocery store. came home, made dinner - roasted chicken pieces that were slathered with a spiced butter - cumin, aleppo, sumac, smokey paprika, cinnamon, granulated garlic & onion. potatoes were roasted with the chicken, after being tossed with olive oil, fresh rosemary, and chives that had to be eaten. my Pescadero favas were the best - so worth the trouble. peeled them out of their pods, boiled in their skins for a minute or two, popped out of their individual little sheaths, cooled, then tossed with a Spanish fruity/grassy olive oil, some of the wonderfully salty goat feta i bought at the goat farm, and freshly cracked pepper. oh and some scallions. so Spring-y. alongside went a salad of romaine, arugula, more scallions, homemade blue cheese dressing. the potatoes were great, but the chicken was a bit overcooked - the thighs, of all things. i kept checking the thermometer, and i think it's not working. the breast was actually not as dry as the thighs - probably because it was bigger. dammit.

                                                                                                                                                                                                                                                                i had a bunch of green beans that also drhad to be eaten or thrown out, so i am taking a chance and they're in the oven as we speak, ala Gretchen S. so many of you have spoken lovingly about long-cooked green beans, and i had my doubts because i don't love overcooked beans, don't love a tomatoey-onion sauce. but i trust you all! i went with Gretchen's prep of adding an anchovy and some aleppo. they smell wonderful. and surprisingly, almost two hours later, they've held their shape remarkably well. i think some will accompany me to the office tomorrow for lunch.

                                                                                                                                                                                                                                                                also inspired by Ms. Gretchen, i prepped ground pork with my kimchi, some extra ginger, crushed red peppers, and a bit of salt. that will sit in the fridge overnight. tomorrow after work i'll make patties. i also made a miso mayo, and added a bit of gochujang. i wish i'd remembered to buy cukes... maybe on the way home.

                                                                                                                                                                                                                                                                what a nice weekend it's been. only thing that ruins it is the spectre of MONDAY. shudder.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  Niiiiice.

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    How did you like the green beans?? I freaking love those things. It's amazing how they don't lose their shape or turn to mush after such long cooking.

                                                                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                                                                      I had a tiny taste last night but haven't eaten them yet - brought a little bit for today's lunch. but that tiny taste - heaven! so sweet!! you're right, I am amazed too about how they held up. had no idea they would do that.

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        update - MMMMM! I just had a few bites - took GS's advice and added a squeeze of lemon - DELISH! super sweet and smokey, bright yet comforting... and i'm eating it at room temp. i'm a convert! I could easily see this as a pasta sauce. I think i'll add more anchovy next time - the BF need never know.

                                                                                                                                                                                                                                                                        now I have to try suzigirl's smothered green beans WITH BACON.

                                                                                                                                                                                                                                                                        See? this is why I love CH. I never thought I would like a dish like this, but I knew if enough of my fellow Ch-ers liked it, it had to be good!

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          It has bacon. what could possibly go wrong?

                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                      Was the skin crispy? <drool>

                                                                                                                                                                                                                                                                    3. There's a family pub lunch for the MiL's birthday, so dinner will be a fairly restrained meal (depending on your understanding of "restrained")

                                                                                                                                                                                                                                                                      It's a beetroot and smoked mackerel salad which may be almost as North European as you can get.

                                                                                                                                                                                                                                                                      You mix together cooked lentils, sliced spring onions and apple, some leaf and a pack of smoked mackerel.

                                                                                                                                                                                                                                                                      There's a dressing of lemon juice & zest, horseradish sauce and sour cream. Half of that gets stirred through the salad. The recipe calls for beetroots to be roasted, cooled & cut into wedges - but we're just using the packs of ready cooked from the supermarket. Everything goes onto a serving platter with the beet wedges being tucked in. Rest of the dressing goes on the top.

                                                                                                                                                                                                                                                                      Herself is making a cake for the MiL and the family will have that at our house after the pub. Hopefully we will sneak small leftovers that will do as a dinner dessert. New Gennaro Contaldo recipe for Torta di riso al profumo d'arancio .

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                        That is a really interesting and tasty sounding salad.

                                                                                                                                                                                                                                                                      2. Gorgeous day in the park with equally gorgeous Thai food: duck larb and soup from the amazing soup lady.

                                                                                                                                                                                                                                                                        A bit of a glitch was had when the Ordnungsamt showed up and fined a few of the vendors (the Sunday event is only half-legal, so occasionally, the city feels obligated to do a silly dance while ignoring it for the most part >sigh<) and "my* soup lady was too scared to continue making food.

                                                                                                                                                                                                                                                                        Dinner was bbq around the corner. Meh.

                                                                                                                                                                                                                                                                        Today we have tix for the David Bowie exhibit, which will put much focus on his Berlin years. Woot! Really excited about this!!!

                                                                                                                                                                                                                                                                        Afterwards we'll have a friend over for what will likely be an assortment of a few small bites -- both prepared and purchased, which will also make me feel more legit posting on the WFD thread, since I've pretty much only subsisted on restaurant meals lately.....

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          If it's anything near as good as the Bowie exhibiiton in London last night, you're in for a real treat.

                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            It's the same on, H. It was in Toronto after London, and is here now. Almost time to head on over!!!! LOOOOOOVE the thin white duke.

                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Look out for the video of "Boys keep Swinging". Perhaps the classiest performance on TV by, erm, pretty much anyone (IMO, of course).

                                                                                                                                                                                                                                                                              We saw both his gigs in Manchester (1987 & 1990). Fab evenings.

                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                Oh, yeah. That SNL performance with Klaus Nomi is a classic!!

                                                                                                                                                                                                                                                                                I saw him in 87, 90 and ... um, some other time in the 90s. I could easily spend a hours on youtube watching him perform.

                                                                                                                                                                                                                                                                                He kinda lost me, musically, after the 80s. Though I think I might actually get his newest album -- kind of a must, given the Berlin references, not to mention the really, really good reviews.

                                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                                            Oh yay, you ARE going to the Bowie thing!

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              I missed the Bowie exhibit in TO by mere days last December, argh, so jelly. The first album I bought (age 11) was ChangesOne. DB 4evah.

                                                                                                                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                                                                                                                I could go on (as I have already) about my favorite albums, etc. but that would be taking it too far OT.

                                                                                                                                                                                                                                                                                Funnily, can't think of any food-themed / titled Bowie songs :-D

                                                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                                                O. M. G. it was so awesome! I coulda spent a good hour in the room with clips from various concerts. He truly is a rock god.

                                                                                                                                                                                                                                                                            2. All I have to say is WOW! Eight hours of sleep, and wake up and get to work to see some AMAZING pictures of dinners made last night. Some very fine cooks in this group, I must say. :-)

                                                                                                                                                                                                                                                                              Tonight will be leftovers, which I normally don't post about because ... well, it's leftovers! But I had to tell you all that I *loved* seeing the food porn. And that my stomach is grumbling.

                                                                                                                                                                                                                                                                              Oh wait - I *can* post about what my work lunch will be for the next couple of days - some of the roasted chicken, sliced up, some provolone cheese, red leaf lettuce, and my recent favorite sandwich spread of mayo, seafood cocktail sauce (with horseradish) and some additional Sriracha for a bit more heat slathered on a bulkie roll. Potato chips alongside. No wine, of course, since I'm at lunch. :-D

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                Rock fish (or snapper as I stubbornly continue to call it) was on sale for a v. good price yesterday, so it will be fish tacos for dindin tonight. Maybe some refrieds on the side...

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  It's Macaroni Monday so you know what we're having at Casa G & G. LOL

                                                                                                                                                                                                                                                                                2. enjoyed a long grueling bike ride yesterday through the hilly main line suburbs - I was pretty destroyed when I got home (after several post ride beers) and grateful for the big batch of Bolognese I had cooked up the day before - over gnocci.

                                                                                                                                                                                                                                                                                  Tonight I am thinking a simple stir of bok choi and shrimp with rice.

                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                  1. re: JTPhilly

                                                                                                                                                                                                                                                                                    I love bok choy, and always forget to get it. Will have to remedy that once I go through the green beans, spinach and broccoli that I bought yesterday at the market.

                                                                                                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                                                                                                      change of plans - bok choi and shrimp are moved to tomorrow the bok choi will last and shrimp are frozen

                                                                                                                                                                                                                                                                                      went to market at lunch and picked up some chicken gizzards for making dog food (meat mangers special I think they were like 70 cents a pound - so time for pressure cooker bravado again

                                                                                                                                                                                                                                                                                      and for dinner some pork loin chops - I have a tub of coleslaw (southern style sweet and sour vinegar kind) that has been marinating away in the fridge - its a bit too marinated to want to east at as fresh slaw but the flavors are great and a lot of work went into it so I think it will make a great braising medium for some chops - perhaps I should have posted a "should I eat it" thread on this... but I think its going to work and I really did not want to throw out my slaw. Add some fresh corn on the cob and some potatoes on the grill and will be good to go,

                                                                                                                                                                                                                                                                                      1. re: JTPhilly

                                                                                                                                                                                                                                                                                        definitely turned into a meat and potatoes meal -browned the chops then deglazed with wine and stock and braised the cops in the slaw & cooking liquid - potatoes in a foil packet on the grill and corn on the cob also on the grill - too hot to do everything in the house - the slaw was my go to sweet/sour vinegary southern style slaw - cooking it down added savory & spicy from the meat really changed it in a good way - happy I did not toss it now

                                                                                                                                                                                                                                                                                        tonight onto the bok choi

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                    2. I've had NY strip steaks sitting in a rub of smoked salt, pepper, bbq wing rub, and Penzey's Forward! for a couple days now. Those will be seared and served with chimichurri (I'm obsessed) and stir-fried pea shoots. Maybe some asparagus if I'm feeling enterprising.

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        The chimichurri was good, but 2.5 days air-drying in a rub is too long for steaks. They were just OK. Instead of the sides I had double-creme brie and sesame rice crackers later with a cocktail. How healthful.

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          I only realised how delicious and easy chimichurri was recently too. So good!

                                                                                                                                                                                                                                                                                      2. WFD...ground goat? I have no ideas. I was on call last night so brain is running on fumes. Any ideas folks?

                                                                                                                                                                                                                                                                                        15 Replies
                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          Koftas

                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            I'm liking this idea

                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                              Further to that:
                                                                                                                                                                                                                                                                                              http://www.rd.com/slideshows/middle-e...

                                                                                                                                                                                                                                                                                              This looks great.

                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                My favorite Middle Eastern spot in Brooklyn! I bought her cookbook the week it came out.

                                                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Goat tacos?
                                                                                                                                                                                                                                                                                              Goat meatballs?
                                                                                                                                                                                                                                                                                              Goat meatloaf or hamburger?

                                                                                                                                                                                                                                                                                              I'd say anything you use ground beef for, you could use ground goat - just perhaps change up the flavorings and/or sauce.

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                Yup, that's how I usually approach it but even those ideas weren't coming to mind :)

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  Old school crunchy tacos with goat, iceberg lettuce, sour cream and green salsa could be the Next Big Thing!

                                                                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  It would be a perfect sub for ground lamb (or beef) in just about anything. I'd do something with curry!

                                                                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                                                                    Along those lines... Growing up my Greek mother always made lamb meatballs. I believe they were made with just some minced onion, garlic, a pinch of cinnamon, and mint/parsley and then served with a cucumber yogurt sauce. She let us kids stuff them in pita, but my parents ate them plain or on top of greens.

                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    How about a keema?

                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                      I would send out for pizza ..:)
                                                                                                                                                                                                                                                                                                      But my goat eating friends seem to use it in any recipe that calls for lamb.

                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                        How about goat curry?

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          All I can think about is sour cream so the plan is goat stroganoff enhanced with the powers of bacon. It's June and I'm still craving winter food...what is wrong with me? I'm definitely keeping the other ideas in mind.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                            How was it? I sometimes find goat a bit too strong tasting. Depends on the preparation.

                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                              It was delicious! I can't believe I only recently discovered goat. It's become a weekly staple. I'm thinking of trying leg of goat next.

                                                                                                                                                                                                                                                                                                        2. Since I opened a pound of bacon to make smothered green beans the other night we used up the rest yesterday for lunch and dinner. BLT's with spinach for lunch and bacon cheeseburgers on Marty's rolls with French fries for dinner. I have two slices leftover(leftover bacon???????) that will be crumbled along with half a hamburger into baked beans this week some time. It makes the best baked beans ever.

                                                                                                                                                                                                                                                                                                          Dinner is TBD at the butcher later. Whatever looks good.

                                                                                                                                                                                                                                                                                                          1. Yesterday morning was a long overdue trip to the grocery story. Sometimes we hit the farmer's market for weeks and only make it to the store with the dry goods and panty staples are gone. So, we had a lot of choices for dinner. Ended up using a package of tikka masala sauce over cooked chicken breasts, cauliflower, and a few tiny new potatoes. Made some saffron rice and naan. It was all delicious and there was plenty left for today's lunch.

                                                                                                                                                                                                                                                                                                            And that was all accompanied with a HUGE KINGS WIN and much dancing around the living room. The dogs thought we were nuts, but what do they know.

                                                                                                                                                                                                                                                                                                            Tonight will be turkey burgers with bacon, avocado, and tomato. Side of spicy sweet potato oven baked fries.

                                                                                                                                                                                                                                                                                                            1. Easy comfort food! Meatloaf muffins, sweet caramelized carrots, green salad, & apple crisp!

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: ginaeats

                                                                                                                                                                                                                                                                                                                Oh, I love the sound of that dinner.

                                                                                                                                                                                                                                                                                                              2. We are having baked ziti with a garden salad for early dinner then going to a baseball game. I am going to save a little room so I can have one of those hot pretzels with that cheese sauce (cheez whiz?). I would never cook with it but I love it at the stadium with those huge hot and salty chewy pretzels. I'm sure my husband will save room for beer. :-)

                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                1. re: JanineL

                                                                                                                                                                                                                                                                                                                  Cheez Whiz and Velveeta have a special place in my trashy heart.

                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                    And jarred queso dip. Things that dreams are made of.

                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                      Yes to this, times a million.

                                                                                                                                                                                                                                                                                                                2. Tonight Mr. B and I are having separate meals ala Trader Joe's. He's having a ham steak and TJ Diner Mac and cheese and I am having the ocean cod and a rice medley. Both of us are having the chard of many colors. Sounds kind of wasteful but he hates fish and I am counting calories.
                                                                                                                                                                                                                                                                                                                  Happy Monday everyone.

                                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                                                                    Ham steak? Where? I looked last week and couldn't find one.

                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                      Not sure as we have had this for a while. Not sure if it even came from TJ's but back in the day they had Niman Ranch ham steaks. mmm.

                                                                                                                                                                                                                                                                                                                    2. re: Berheenia

                                                                                                                                                                                                                                                                                                                      About that ocean cod. Trader Joe's packaging of this product annoys me, which is why I seldom buy their fish. The frozen package was one chunk and one filet, neither enough for a real serving IMHO but in order to separate them they have to thaw out. So night one I cooked the cod in a baking dish in a 375 oven lightly frosted with mayo and a dusting of seasoned bread crumbs. Very MEH. Last night I sauteed the small fillet in butter and finished it with a mixture of white wine and lemon juice. Accompanied by asparagus this was the winner. I should probably post this on chains but they are more interested in product rather than process. You guys are good listeners.

                                                                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                                                                        I agree with you, Berheenia. That's one reason I doubt I'll buy frozen fish from TJs again. It's rare that they have a "single serving" size of white fish (and I usually only want one dinner's worth - it's not a good leftover meal!).

                                                                                                                                                                                                                                                                                                                        It's always two or three filets, which means a partial defrost to pry one off the other. A freeze/defrost/re-freeze/re-defrost changes the integrity of the fish. I'll pass.

                                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                                          By the time I get home the fish is just unfrozen enough to separate and repackage though this also frustrates me and a reason that I don't routinely by their frozen fish but when I do it's not too difficult to separate the filets especially as they are usually only slightly overlapping.

                                                                                                                                                                                                                                                                                                                      2. With rjbh20 out of town, and our Egyptian house guest returning home on Wednesday (where it is forecast to be 113 degrees), decided to give him a taste of some really good pizza, so off to Pepe's for dinner. I told him all about the clam pie, and being from Alexandria, he is a seafood fanatic, so he is psyched.

                                                                                                                                                                                                                                                                                                                        He loves tuna salad, so yesterday I gave him a lesson in making it. He loves bagels too, but I know for a fact there are none in Egypt. What a business you could have opening a chain of bagel shops in Egypt. We have not had an Egyptian guest who did not go gaga for them. His other request before he goes home? Tacos!

                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                          Cute. It's so fun hearing what others like about American food culture.

                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                            Well, he loved the pizza and the clam pie in particular, even though I warned him that they didn't have ketchup. Ketchup is ubiquitous in Egypt -- there are even little packets of ketchup in bags of potato chips. I once took another of our Egyptian visitors to Pepe's, and when I saw him looking around for the waitress, I asked him what he wanted. "Ketchup," he said. Even though I explained to him that we don't put ketchup on pizza, he persisted, and finally flagged the waitress down. Her response to him was classic:"Oh, good lord. No."

                                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                                              I have been known to dip potato chips in ketchup if served with a burger.

                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                Well, I can certainly see that more than I can see putting it on pizza. Or pasta. I once made spaghetti and meatballs for some Egyptians here, and when he asked for ketchup, it was the end of the line for me. I said we didn't have any, lol.

                                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                                  Hahaha! Fair enough.

                                                                                                                                                                                                                                                                                                                        2. Tonight's dinner could not be easier or more delicious. Swung by for my weekly dozen of eggs courtesy of a friends chickens. The men had leftovers while I had soft boiled eggs on buttered toast. Glass of rose along with while sitting on the porch. Hello summer!

                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                                            Simple and perfect!!

                                                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                                                              oh my yes, that sounds delightfully summery!

                                                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                Oh no, no I'm pondering how you peeled them :)

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  LOL! thats the wonder of soft boiled, no peeling!

                                                                                                                                                                                                                                                                                                                                  My friend thinks we are all crazy, BTW, I had her read the thread. She said "some of those posters area a little aggressive and way too invested in how I tried cooking my eggs". Alas we definitely don't have a CH convert.

                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                    I agree...some of the aggression around here these days is mind-boggling.

                                                                                                                                                                                                                                                                                                                              2. Well, somehow I packed the bacon, cheese, toppings, fries etc... for James' lunch box and forgot the hamburger. Damn 43 sucks. Poor baby had bacon and cheese on a bun. At least there was bacon.

                                                                                                                                                                                                                                                                                                                                Tonight is bratwurst, baked beans and a dill red potato salad. I am pretty jazzed about the potato salad. It came out really good.

                                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                  That made me laugh- if James and Joe worked together they could have shared and had a whole lunch. I packed the steak but none of the sides/ accompaniments. Oops!

                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                    So glad I am not flying solo here. I have never forgotten the main dish before. Sometimes I forget a side if it is cold like tonight's potato salad but this was a first.

                                                                                                                                                                                                                                                                                                                                    It was weird when he came home. He went straight to the fridge and looked in and then looked at me and said "oh good, I am not losing my mind" Of course I was confused until he explained. I made the patties, I put away the patties. Can I count?

                                                                                                                                                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                    Bacon always saves the day! And a potato salad can't hurt, either!

                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                      Hahahah!

                                                                                                                                                                                                                                                                                                                                      Tell us more about that tater salad. What was in there?

                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                        Two large red skinned potatoes, half a stick of celery, two scallions, a bit of red pepper. a ton of fresh dill and parsley, a couple of spoons of ranch powder, mayo and some sour cream, salt and pepper. It was really good.

                                                                                                                                                                                                                                                                                                                                    2. Emeril's One Pot Chicken with Cheesy Rice - hat-tip to fldhkybnva for recommending this in April WFD http://chowhound.chow.com/topics/9722...

                                                                                                                                                                                                                                                                                                                                      The cheesy rice, made with mozzarella, was terrific under the chicken mixture. But I did leave half the rice w/o cheese so will try the plainer version under the leftovers.

                                                                                                                                                                                                                                                                                                                                      Timing shown in the recipe was pretty accurate - allow about 1 1/2 hours from start to serving.

                                                                                                                                                                                                                                                                                                                                      I used only 4 slices of bacon - it was plenty. I used a mixture of chopped yellow onion and chopped yellow/ orange bell pepper in both the chicken and the rice. I used dried oregano wherever the recipes listed thyme, omitted the 1 C. of broth from the chicken (I had plenty of liquid without it), and used snipped fresh chives instead of the chopped green onions.

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                                                        Glad you liked it!

                                                                                                                                                                                                                                                                                                                                      2. Cleaning out the coolerator. Pasta Bolognese (Hazan's recipe) is up tonight. Deb will pair the sauce with the last of the rustic pasta from Tuscany. House red will be on the counter, The Beatles' Hard Day's Night, courtesy of Turner Movie Classics, will be on the plasma. Turner Movie Classics?? God, I'm old.

                                                                                                                                                                                                                                                                                                                                        LW is right, this thread is chockablock full of gorgeous photos. Keep it up.

                                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                          Thanks for the heads up on the Beatles. I am recording it now. Enjoy dinner. Sounds delicious.

                                                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                                                            Not old, steve. You're classic. Just like the movie you're watching tonight. :-)

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                              I'm black and white with a good sound track?

                                                                                                                                                                                                                                                                                                                                              I can deal with that. ;-)

                                                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                Here's a shot of tonight's supper:

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                  droooooooooooooool

                                                                                                                                                                                                                                                                                                                                          2. I came to the realization last night that my rental kitchen sucks, at least when it comes to making labor intensive things like lasagna. I know people cook in small kitchens all the time, but I'm having a rough time of it. Have about 4 linear feet of prep space versus the 15 feet I just moved from. Kept knocking things over, etc. At least it has granite? haha

                                                                                                                                                                                                                                                                                                                                            Tonight's dinner is much simpler... grilled boneless skinless chicken thighs with an asiany BBQ sauce, grilled zucchini, and some brown rice.

                                                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                              julie, can you use the dining table for some of the prep work?

                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                Oh it gets better, no dining table either. The little dining area has been taken over by the puppy and her cage and pen she lives in when we're not home since the living room is really small too. There's an extra bit of counter on the other side of the stove but that's where the silverware is, since there's only 4 drawers that are 7" wide, and where an upright rack for things like cookie sheets and cutting boards is because there's not a single lower cabinet, save for a corner one that's a lazy susan. Basically, they crammed 4 bedrooms into a 1300 sq ft house, and most of that space came from the living/kitchen area. But, I'm OK with it because my boss owns it, and I didn't have to pay a deposit or sign a lease. I'll adapt. Thankfully it's warm weather so I can do a lot of outdoor cooking.... and dream of my new kitchen that we're in the middle of designing in the new house :)

                                                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                  Ugh. The ability for outdoor cooking will definitely help. Good luck!

                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                    It sounds like it will make you *very* aware of the features you'll want in your new kitchen!

                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                      you'll totally adapt! i lived for years in a kitchen that had 2 feet of counterspace. after awhile, i liked it because everything was in reach - i actually had to adapt to the bigger kitchen we have now (although i don't think i have 4 linear feet here either.) and yes, just dream about your dreamy new kitchen!

                                                                                                                                                                                                                                                                                                                                                      and thank goodness for your outdoor cooking ability. totally jealous of that, especially after our camping trip.

                                                                                                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                    Ugh sorry to hear it :(

                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                      haha I can feel your pain - I have had some small kitchens in studio apartments over the years - and the orginal layout of mine in my house was entirely un managble - (you had to move the fridge to open the oven door all the way) - you get used to it - and learn how to make good food anyway - and then you appreciate much more having better. I still have a very small kitchen but at least not it is laid out in a way that makes sense - what does not kill you makes you stronger.

                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                        Sounds like the last kitchen I cooked in at my ex's. Very trying...

                                                                                                                                                                                                                                                                                                                                                        Some things that worked for me:
                                                                                                                                                                                                                                                                                                                                                        *A cutting board or cookie sheet over one side of the double sink created a temporary counter
                                                                                                                                                                                                                                                                                                                                                        *Plastic dish bins - many uses. Fill and move to another room until you need what's in it.
                                                                                                                                                                                                                                                                                                                                                        *Opened a drawer next to the stove and wedged a small cutting board over it. Served as extra counter for mise en place.

                                                                                                                                                                                                                                                                                                                                                        Ultimately I did adapt, partly by scaling back on certain types of preparation. My current kitchen with perhaps 10 linear feet of counter space feels very spacious!

                                                                                                                                                                                                                                                                                                                                                        1. re: meatn3

                                                                                                                                                                                                                                                                                                                                                          great suggestions - i did some of these very same things.

                                                                                                                                                                                                                                                                                                                                                      2. Wow, almost done with #303? Impressive!
                                                                                                                                                                                                                                                                                                                                                        I need to review what you all have been cooking up!
                                                                                                                                                                                                                                                                                                                                                        School had ended or will quite soon near my desert abode, but the heat will soon force the kiddies inside. I have no idea why the desert southwest doesn't do summer break in the spring or fall.
                                                                                                                                                                                                                                                                                                                                                        My summer cold really knocked my on my bum, so food has been mostly east dishes. Tonight I'm moving into things that require energy. Since chow recipes rarely let me down, I'm going with this: http://www.chow.com/recipes/30277-eas...
                                                                                                                                                                                                                                                                                                                                                        Pic tomorrow. Hope you all had great weekends :)

                                                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                          Sorry about your cold, allie. Did you mean to write 'easy' dishes or 'east' dishes? I could see both, as I often have a hankering for spicy soup when I'm sick (that is, if I have any appetite at all....).

                                                                                                                                                                                                                                                                                                                                                          Hope you feel better soon!

                                                                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                            I made almost exactly that same lasagna with some leftover chopped sauteed garlic kale in place of the spinach. Funny. Mine was just off the cuff, though. I have only tried one or two Chow recipes (Spanishy cous cous and sweet potato quick bread), and both were good.

                                                                                                                                                                                                                                                                                                                                                          2. Last night's saag paneer turned out excellent. Not quite sure why I don't make this more often, since it's super cheap and a good way to use up milk that's about to turn. Served with rice (the flatbreads I'd intended had gone mushy) and Madhur Jaffrey's "Peach Salad" with apple, mango and cantaloup subbed in for the peaches. The salad was amazing and will no doubt be reprised many times over the summer, with whatever fruit I have on hand.

                                                                                                                                                                                                                                                                                                                                                            Tonight is another freezer/fridge cleanout meal. I pulled some ground pork from the freezer and will be turning it into larb. It will be quickly cooked, then tossed with a dressing of lime/fish sauce/sugar and seasoned with some crushed garlic, chopped chiles (stunted babies from one of our new plants), toasted rice powder and sliced spring onions, mint and tarragon (I'm hoping the licorice flavour will replace the basil I don't have). May add cayenne or chile flakes if my chile babies aren't hot enough.

                                                                                                                                                                                                                                                                                                                                                            Sides will be a little salad of julienned carrots and cucumber with ginger/salt/sugar. And rice. And lettuce leaves for scooping. Probably sriracha.

                                                                                                                                                                                                                                                                                                                                                            Dessert will be watermelon with a sprinkle of salt. It's started to get hot this week and I've just been *craving* raw fruits and vegetables.

                                                                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                              Can you link to the peach salad? Sounds great!

                                                                                                                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                                                                                                                Here it is on google books: http://books.google.com/books?id=F9p0...

                                                                                                                                                                                                                                                                                                                                                                I used mint and lime juice. Just a perfect sweet-savory fruit salad!

                                                                                                                                                                                                                                                                                                                                                              2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                Nice, love the sound of that salad.

                                                                                                                                                                                                                                                                                                                                                              3. My man's sister and brother-in-law are in town for mit's alumni weekend, so I whipped up a quick dinner to have once they got in:
                                                                                                                                                                                                                                                                                                                                                                grilled boneless, skinless chicken thighs marinated in the the last of the pineapple marinade that I kicked up by adding spicy garlic paste.
                                                                                                                                                                                                                                                                                                                                                                A wilted cucumber salad in a dill &sour cream dressing.
                                                                                                                                                                                                                                                                                                                                                                Grilled asparagus.

                                                                                                                                                                                                                                                                                                                                                                They had the last of the strawberry-basil icebox pie for dessert and I ate a couple of chocolate dipped strawberries.

                                                                                                                                                                                                                                                                                                                                                                We ate in the backyard - it's almost as though New England has decided to have some civilized weather finally.

                                                                                                                                                                                                                                                                                                                                                                1. I let the man pick tonight and it's going to be old school Mom tacos. A Norwegian friend is on his way over to fetch something he left here since he'll be heading home for the summer. I'm making extra just in case he hasn't had dinner, it'll be the man's lunch if it ends up as leftovers. Taco salad for me.

                                                                                                                                                                                                                                                                                                                                                                  1. Tonite’s dinner was Zuppa del Giardino (Soup of the Garden), as a ‘belly-washer’ from the weekend’s eating.

                                                                                                                                                                                                                                                                                                                                                                    I got home from work and picked out some nice stuff in the garden.

                                                                                                                                                                                                                                                                                                                                                                    I pulled 3 carrots, a handful of purple new potatoes, a Red Tropea onion, a few leaves of kale, snipped a garlic clove from the braid pulled last week, and a small branch of thyme.

                                                                                                                                                                                                                                                                                                                                                                    Did the usual…sautéed the garlic, onions, and carrots in olive oil with the thyme branch. Deglazed with white wine and reduced. Added potatoes and stock, and simmered for a bit until the potatoes were almost done. Threw in the kale and covered for 5 or so minutes. Finished with cracked black pepper. Obligatory bread was still under the broiler when I snapped the pics.

                                                                                                                                                                                                                                                                                                                                                                    Popped the cork on a chilled bottle of Vermentino di Sardegna to keep things fresh.

                                                                                                                                                                                                                                                                                                                                                                    Tasty meal and dirt cheap! LOL

                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                                                                    1. re: Novelli

                                                                                                                                                                                                                                                                                                                                                                      Very jealous of all that homegrown produce!!!

                                                                                                                                                                                                                                                                                                                                                                      1. re: Novelli

                                                                                                                                                                                                                                                                                                                                                                        Gorgeous. That's exactly the kind of soup I like to make.

                                                                                                                                                                                                                                                                                                                                                                        1. re: Novelli

                                                                                                                                                                                                                                                                                                                                                                          How lovely to have a wonderful garden like that! And the soup looks delicious too!

                                                                                                                                                                                                                                                                                                                                                                          1. re: Novelli

                                                                                                                                                                                                                                                                                                                                                                            Those vegetables look absolutely perfect, Novelli. You're quite the gardener.

                                                                                                                                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                                                                                                                                              Thank you all for the kind words!!! It means a lot coming from this bunch of accomplished cooks.

                                                                                                                                                                                                                                                                                                                                                                              I've been feverishly trying to eat my way through the garden to make room for all the summer transplants I have ready to go out.

                                                                                                                                                                                                                                                                                                                                                                              These carrots and onions are the absolute sweetest I have ever grown. Like vegetable candy!

                                                                                                                                                                                                                                                                                                                                                                              1. re: Novelli

                                                                                                                                                                                                                                                                                                                                                                                My carrots have *just* started to break ground with their stalks/leaves, so I'm hoping they work out and actually grow something! LOL

                                                                                                                                                                                                                                                                                                                                                                          2. Two-egg omelette with spinach, mushroom, yellow onion, and chevre in the fold.

                                                                                                                                                                                                                                                                                                                                                                            1. Gretchen S - i owe you, big time - again! those kimchi pork sliders were CRAZY GOOD. soooo juicy and flavorful! good thing i started them last night, as i worked late, and it was a simple and quick thing to get home, form little patties, slice up the cukes and avocado, toast up these cute little honey buns (not sweet) i found at Walgreen's, of all places, pan fry the sliders (i used an olive oil cooking spray) and make a quick slaw of thinly sliced napa cabbage, scallions, and leftover pickled daikon, with a dressing of chili garlic sauce, kewpie mayo, some of the pickling liquid from the daikon, and a little brown sugar and salt. the miso/gochujang mayo was perfect with the burgers - added a nice salty/spicy tang.

                                                                                                                                                                                                                                                                                                                                                                              these little babies are definitely going into the rotation. thanks, GS!

                                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                wow!

                                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                  those look great - kimchee makes a great topper

                                                                                                                                                                                                                                                                                                                                                                                  1. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                                                                    It does, but even better mixed in, as it permeated the meat and made them super juicy!

                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                      oh I did not realize you mixed it in - that sounds great

                                                                                                                                                                                                                                                                                                                                                                                      1. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                                                                        oh yeah! per Gretchen S.'s recipe, you mince it up and then mix it right into the ground pork, adding additional minced ginger and hot pepper flakes. flavor in every bite!

                                                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                          always excited to learn new uses for kimchee!

                                                                                                                                                                                                                                                                                                                                                                                          1. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                                                                            JT, have you ever tried a kimchi grilled cheese? they're a delight! just google, you'll come up with a ton of recipes.

                                                                                                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                    what a great take!

                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                      That is a great-looking plate, mc, I absolutely LOVE the addition of avocado!! And your slaw sounds great too.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                        Can I ask for recipe specifics? :3

                                                                                                                                                                                                                                                                                                                                                                                        1. re: speakhandsforme

                                                                                                                                                                                                                                                                                                                                                                                          Per GS, just drain & chop up some kimchi into ground pork, add some extra minced fresh ginger, and some hot chili flakes - if you can find the Korean chili, so much the better, but I used regular old chili flakes - all this is just to taste, but for a lb. of pork I probably used 3/4 cup of kimchi. I added some salt, too. mix well. I let it sit in the fridge overnight, just because we weren't having it that night. roll into patties, grill or fry. for the mayo, mix some miso paste to taste into some mayo. I added gochujang too for a little heat and sweetness. you could also do a sriracha mayo. we both did thin salted slices of cucumber for under the meat. I added avocado slices.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                            Thanks!! :)

                                                                                                                                                                                                                                                                                                                                                                                      2. More pasta tonight.

                                                                                                                                                                                                                                                                                                                                                                                        A recipe I grew up on. Chicken is grilled and sliced. In a pan, lots of garlic and red pepper flakes are sautéed in olive oil. Asparagus is tossed in for a brief cook, and farfalle is tossed in once al dente. Tons of fresh torn basil before serving.

                                                                                                                                                                                                                                                                                                                                                                                        On the side, a salad of greens, shrooms, peppers, and olives. Asiago toasts from under the broiler.

                                                                                                                                                                                                                                                                                                                                                                                        Easy all around and the boyfriend loved it. Pie dough scraps tossed with cinnamon and coated in powdered sugar for dessert.

                                                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                                          nothingswrong, I am always amazed how you find the determination to make such great food despite what you are going through physically. You are a strong person.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                                            Thanks Fowler :)

                                                                                                                                                                                                                                                                                                                                                                                            Honestly I am pretty immobile during the day so getting up and making dinner is a welcome break to the monotony. And I also get to see, smell, and touch the food, which is almost as good as getting to eat it.

                                                                                                                                                                                                                                                                                                                                                                                          2. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                                            that pasta is wonderful in its simplicity! love it. do you add any parm at the table?

                                                                                                                                                                                                                                                                                                                                                                                            1. re: maria