HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #313 - There's a Summer Place Edition! [through July 21, 2014]

For each of us, there exists a summer place that's the ideal summer place. It might be a place from your childhood, a place you go to every summer, or a place you dream about. That summer place is the spot where the weather is always perfectly warm, the corn is sweet, the peaches ripe, and the days as long and unburdened as those in childhood. In that summer place, the food is simple and delicious, enhanced by the tang of salt air or the calm simplicity of a mountain retreat.

What's your summer place, and what delicious meals will you serving?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Aside from eating watermelon - what I consider to be the quintessential summer fruit - I made a porchetta di testa with charred cauliflower/parsley/cornichon salad, poached egg, toast, with a veloute ravigote sauce, a sauce gribiche and a sprinkle of alderwood smoked fleur de sel.

     
    2 Replies
    1. re: Cynic2701

      Ohhhhh La La! Porchetta di Testa Fanceee. Great plate of food.

      1. re: Gio

        Haha, thanks. After all the work that went into the dish, I'm not sure I'd call it fancy, since I know what it is made out of and all...

    2. When I was a kid, it was Beach Haven Inlet on Long Beach Island, NJ, at the "Dew Drop Inn" (right next to the bird sanctuary on the island). Long days at the beach, or going down to the arcade on rainy days. When we'd go out to eat, shrimp, scallops, and whatever fresh seafood that had just come in on the boat were our favored meals. I do miss the corn from my childhood - full of corn flavor vs. overly sweet as it is now.

      Now, I don't have an ideal summer place. :-(

      Dinner tonight - not sure. Invited to a gathering in the city (which means "dinner" will be drinks and a bar app), but I will be seeing 90% of these folks on Saturday at a party on the Cape. Even though I got what I think was a good night's sleep, I woke up feeling godawfully tired, and still feel that way. So most likely I'll be going home after work and figure it out then.

      2 Replies
      1. re: LindaWhit

        Completely stunned at the Malaysian passenger jet flight from Amsterdam being shot down with a surface-to-air missile...from where? TBD. 295 souls lost. My heartfelt sympathies to the families of those lost.

        Lamb burger sliders seasoned liberally with za'atar and ground sumac, and topped with feta. Potato chips alongside. Wine. Something mindless on the tube.

        1. re: LindaWhit

          I know. Should we stop the world and get off. Pax.
          The lamb sliders sound extra special. Love lamb in any configuration.

      2. Hmmm. As for my yout' -- I'd probably have to say the Greek isles, where I spent many summers swimming and playing on the beach, with evenings at some beachside taverna over Greek salad, mezze and whole grilled lamb or octopus.

        Or the softball field, playing double-headers in the August heat and replenishing my energy with crappy hot dogs and ice cream sammiches. Or spending entire days at the pool.... or spending an hour or two on top of a cherry tree picking and munching away.... ah, yout'.

        In my heart, only a beach & the ocean will ever be the perfect summer setting.... but given our financial situation, I've now resigned myself to calling the outdoor pool down the street my 'summer place'.

        As for WFD tonight: our first Sichuan jour fixe since our return. Very much looking forward, as I've been craving & missing the ma la. It'll be nice to hang out with some friends we haven't seen for a while, too.

        1 Reply
        1. re: linguafood

          Those were some nice mental images, lingua...

        2. Last night I wanted something different from salad (surprise!) and since the AC could be off for a bit since it wasn't so blastedly hot, I went for chicken + veggies with a green curry sauce. Easy peasy!

          1. You know, this is slightly off topic, but even though I never would want to live there again, one summer food I miss is watermelon. Real, sweet, cold watermelon like they used to grow in Texas (I lived there most of the first 10 years of my life). My dad used to search out the best watermelons from a certain town there, and now I can't even remember the name of the town (maybe my sister will read this and remember...). I really haven't eaten watermelon in years that was that good. In fact, I've almost stopped eating it because it just doesn't taste that good to me anymore. I was beginning to think that my memories were exaggerated, but DH is currently traveling through Texas on business (poor man), and texted me to tell me that I was right: the watermelons there ARE better. So I guess my summer place is under a shade tree, eating a slice of perfect watermelon. Or maybe on Galveston Beach, doing the same...

            In the meantime, I have watermelon growing in my back yard. Real ones, with seeds, Not near ripe yet, but I am hoping they help me reach that place.....

            1. My family's summer place has always been Chincoteague Island. We went every summer until I graduated high school but haven't been since :( (stomps foot, calls parents to inquire about this lapse in vacation traditions).

              WFD - It's grocery shopping day so now I have proliferated my options and don't know what to eat. Grass fed sirloin will be the star of dinner and it will either be paired with an irresistible garlic cheese butter I spotted at Wegmans in a scampi-inspired dish or with TJs Brie with mushrooms in a Stroganoff-inspired dish. I hope one day my decisive gene will activate but for now...

              6 Replies
                  1. re: fldhkybnva

                    Duh...dinner decided! Garlic cheese butter for dinner, Brie for dessert!

                  2. My summer place would be my parents home. My sister and I spent endless hours in the backyard pool, so long most days that we came in with blood blisters on the bottoms of each toe. We both had blond hair tinted a horrible shade of green from the chlorine.

                    No cooking again tonight. I'm meeting an old partner for drinks and dinner at a favorite bar. I'm thinking pulled pork dumplings for apps, and a repeat of last weeks wedge salad and fries.

                    3 Replies
                    1. re: Aussieshepsx2

                      LOL, this reminded me of the pool we belonged to when I was growing up - it was plastered with a horrible, rough stucco-type material, and the tiles around the edge were covered with what looked like poppy seeds, only harder. Anyway, we spent so much time in that pool that our knees, elbows and bottoms of our feet got rubbed raw - we coined the term "Chipwood Toe" for this ailment (Chipwood was the name of the pool). I had white blond hair as a child and it was ALWAYS pale green from June -August. I miss it!

                      Anyway, your dinner sounds great. Care to share a recipe for the pulled pork dumplings?

                      1. re: biondanonima

                        The worst part of the green hair was the "green-out" shampoo my mom doused us in every few weeks. It was brown nastiness!

                        I can't share a recipe because they are made at a local bar. Wish I could. It appears they use their standard pulled pork, encased in a wonton wrapper, steam, and served in a spicy bbq sauce on top of a chopped cabbage/dill slaw.

                    2. One of the best things to look forward to in the summer... Mussel season has officially started this week and they're on sale everywhere. And I shall eat them as often as possible.

                      Simply steamed with celery, garlic and white wine. Washed down with the rest of the wine and nothing else.

                      FYI, mussel aqua culture is a massive business where I am, actually amongst the very top producers in terms of capacity. The bivale molluscs are exported to mostly France and especially Belgium. Yes, and you know the names those popular classic mussel dishes in these 2 countries.

                      3 Replies
                      1. re: Pata_Negra

                        Any frites with your moules? Either way, delish!

                        1. re: linguafood

                          No, because there's only room for mussels and wine :)

                          I got new aluminium pans for cooking shellfish on the Weber but unfortunately it's so hot these days to eat outside (late 20C, this weekend over the 30C mark!). I notice the trend of temperature fluctuation this summer is an increment of almost 10 degrees, i.e. last week it was 20C, this week 28C etc. Too bad it was wet when you were on this side of the pond.

                          1. re: Pata_Negra

                            Yes, of course summer has finally arrived in Berlin: we are gone, after all!

                            The rain has followed us home for the most part, tho the last couple days were better.

                      2. Summers at a cabin on Doe Lake in Ocala Fl. Volleyball until the sun went down, big bon fires, swimming in a lake so clear you could watch the fish swim under your inner tube, chasing my brother and sister in the woods, the smell of kerosene in the lanterns, the smell of bacon and fried potatoes on the fire and toasted marshmallows. Glorious memories. Thanks for the jog down memory lane.

                        Tonight is still up in the air. Night before last James made burgers and fries and I have about a pound of ground beef left from that dinner. Maybe chili or cottage pie. Maybe meatballs in brown gravy served over leftover jasmine rice. I haven't decided.

                        3 Replies
                        1. re: suzigirl

                          Chili wins by a nose. It still uses up the jasmine rice and will make good leftovers in some configuration for us while my sweets is still on staycation. Maybe chili cheeses fries or nachos or chili cheese taters. Less obvious suggestions are appreciated.

                        2. My Summer Place? There several places that to me were very special as I was growing up. However, when G & I were first married, right when we came back from our honeymoon, we moved into the sweetest cottage directly across the street from a private beach. One large room, a fully screened patio attached, one bath. We spent two months digging clams for lunch, swimming, just about living like beach bums having the time of our lives. Then September arrived and with it Reality.

                          WFD: Dinner Salad topped with slightly seasoned tuna salad. Grilled rustic bread w salted butter, warm mashed yellow-eyed peas, and minced fresh herbs.

                          This is the salad that was on my Iffy List last night, and once again himself choose. He's at the Farmers' Market so I'll wait to see what he comes home with. We still have bok choy and butter lettuce in very good condition. They will be used before anything new. I'm hoping for radishes, cucumbers, scallions and loads of fresh herbs. Everything will be tossed in that ubiquitous vinaigrette but I intend to add minced shallot. The tuna will have a very light dressing of lemon-mayo. As for the bruschetta, reheated beans will be mashed and topped with fresh herbs then a small drizzle of EVOO will finish. One of the farmers is bringing the season's first sweet corn. One can only hope.

                          13 Replies
                            1. re: linguafood

                              Thanks dearie, and our first corn of the season. Mid July and so much more to look forward to. Cheers Lingua!

                            2. re: Gio

                              I had to look up butter lettuce.

                              1. re: Pata_Negra

                                It's not buttery per se, PN, but delicate almost fragile leaves that can take a light dressing very well. OTOH the leaves are very sturdy for wraps or scoops into which a sir-fry or similar can be piled. Quite a tasty conveyer of deliciousness.

                                    1. re: betsydiver

                                      Look just a few posts below yours '-)

                                  1. re: Gio

                                    Thanks, Gio. Sounds yummy! I'm not sure if we have it here but I shall look out for it at the (super)market.

                                    My favourite is an extreemly common salad green which is called 'corn salad' in America. Also 'buttery' soft.

                                    1. re: Pata_Negra

                                      "Corn salad", also called Mâche and Lamb's lettuce. I Love mache. One little one is a serving. I used to grow it and was so pleased at how tasty it is.

                                      1. re: Pata_Negra

                                        Butter lettuce, bibb, Boston lettuce.... aren't they all the same animal?

                                        Known in the fatherland as the ubiquitous Kopfsalat. Pretty sure you've seen it, PN. It's the standard lettuce in most German supermarkets.

                                        1. re: linguafood

                                          Bibb, Boston, and Butter lettuce are one and the same. It depends on where you are at the time.

                                          1. re: linguafood

                                            Yes, Kopfsalat! LOL... I thought as much. Pix on the interwebz look very much like Kopfsalat here but then it seems to be very small like the size of 'little gem' which is baby romaine. Kopfsalat here is the same size as a normal head of iceberg!

                                            I have something planned for butter lettuce. Soon.

                                            Thanks!

                                            1. re: Pata_Negra

                                              It is faboski with April Bloomfield's lemon & caper dressing! You need a rich, fatty main tho to balance out this seriously acidic dressing.

                                  2. Summer place is my hope here in Florida.

                                    I love fish tacos and recently just had one at one of the local food trucks and thought. Dang I need to make a home made version again.

                                    1. My summer place is the town I grew up in - long lazy days at the community pool (and then when we were older, in our backyard pool), family bike rides to Kone Korner for their homemade softserve of the day (peach and lemon were my faves!), softball practice and games with treats at the Tastee Freeze after, my Dad's BBQ chicken, mom's potato salad ... ahhhhhh summer!

                                      We are taking my 6 yo niece into Chicago this weekend to the American Girl store for the show and lunch. We'll also let her pick one of the other museums to see - she's leaning toward the planetarium. Also plan to introduce her to Chicago pizza, hot dogs, corned beef and Walker Brother's Original Pancake House! So excited!! And hungry!

                                      2 Replies
                                      1. re: iowagirl

                                        Ooh American Girl...I was formerly obsessed! Enjoy the trip!

                                        1. re: iowagirl

                                          That is quite the store! That location is my only American Girl experience. I was in Chicago with friends several years ago. One of the friends is an AG corporate of some sort and wanted to stop in to see the store. It was amazing watching the kids taking it all in. Simply amazing.

                                        2. Ah, easy. My summer place is any of the creeks of northern Florida, along the state line with Alabama. Cool, crystal-clear water, shallow white-sand bottoms that make the water sparkle yellow. Where my mom taught me to fish for bream and bluegill - if we were lucky maybe a bass - and to swim with my cousins. Many many days spent floating down the creek in my hometown, which had a boardwalk alongside so that you could get out at the bottom before it flowed into the bayou, run back up the boardwalk and do it all over again. You just had to be careful of the snakes.

                                          Dinner tonight is, I think, stuffed pork chops three ways.

                                          #1: Duxelles, blue cheese, panko
                                          #2: Smoked gouda on the inside, with green apple slices on top, wrapped in bacon.
                                          #3: Peach chunks tossed in a bit of Coleman's mustard, perhaps with a bit of the crockpot caramelized onions I made on top.

                                          All under the broiler in my cast-iron skillet. Any suggestions for tweaking greatly welcomed.

                                          3 Replies
                                          1. re: speakhandsforme

                                            Dunno.... sounds to me like there's no tweaking necessary. Love both #s 1 & 2.

                                            1. re: speakhandsforme

                                              I lied. My kitchen is already filthy from the huge batches of caramelized onions and cold-brewed coffee I made this afternoon. Those pork chops can wait, I'm going to the bar.

                                              1. re: speakhandsforme

                                                Ha, my kitchen looks like hell too from the cold brew I inexpertly strained out yesterday! Stray coffee grounds are just NOT attractive on the floors and counters :-).

                                            2. Hi WFD!
                                              Just returned from my trip to Prague, where I was a total internet neglector. More on dinners there in the appropriate place later :)
                                              Summer place for me growing up was my house as we were lucky enough to have a pool. The cuisine was mostly hot dogs, carrot sticks and chips. I can't complain.
                                              Dinner tonight is going to be pork larb. I plan to go fairly heavy on the heat, it's just what I'm feeling today. Pineapple sorbet for dessert.
                                              Hoping the sun is out in force tomorrow so I can dry a batch of bird chilies for future larb (and other) dinners.
                                              Off to review the last thread.

                                              7 Replies
                                              1. re: alliegator

                                                Welcome back. I hope your trip was fantastic.

                                                1. re: alliegator

                                                  Yes, welcome back, allie! Missed yer posts here :-)

                                                    1. re: alliegator

                                                      Hey Allie, welcome back! can't wait to hear all about it!

                                                      1. re: alliegator

                                                        Thanks, ladies :) The trip was sheer fabulosity. The high point, of course, was enjoying the World Cup games (congrats lingua) in real pubs with great beer and fried cheese :D

                                                        1. re: alliegator

                                                          Being an Internet neglector means you had a WONDERFUL time! Can't wait to hear all about it, allie!

                                                        2. I grew up in California ranch country. Every summer one of the ranchers would host a pot luck BBQ, providing the beef, open pit over oak. Neighbors would provide the sides. My dad would make a big pot of beans and mother would make lemon meringue pies. One of my favorites was the big bowl of salsa one lady always brought. There were galvanized wash tubs full of ice with beer, soft drinks and watermelon.

                                                          I also have fond memories of clamming at Pismo Beach or Morro Bay. I now live on the on the Pacific coast, my year round summer place.

                                                          WFD is Salade Niçoise, tomatoes from the garden, little red potatoes & French green beans from the farmers market. And a gin & tonic, or two.

                                                          6 Replies
                                                            1. re: rjbh20

                                                              You took the words out of my mouth!

                                                              1. grew up in what is now West Hollywood, apartment building, and summers meant trips to the public pool, to Santa Monica Beach for long days in the sun, to the Boys & Girls Club of America for all-day activities when my mom began working, but more often, playing with neighborhood kids in our concrete jungle. bikes, tether ball, jump rope, hopscotch on the sidewalk in front of our building, and generally running our asses off - you know, kid stuff. all I really remember from summer are peaches - golden, sweet, juicy, purple-tasting peaches - ate tons of them. oh yeah, and sandy tuna sandwiches at the beach, with Laura Scudder potato chips. and then we moved to the suburbs. bleah.

                                                                still planning on the Vietnamese TJ's pork belly, which shall take the form of lettuce wraps - butter lettuce, as it's what I have, with some leftover cold Vietnamese vermicelli, basil, mint, shiso, quick-pickled carrots, and jalapeno slices. nuoc cham on the side for dipping. and jasmine rice. this is the plan, anyway, as i'm told we may be working late tonight...

                                                                3 Replies
                                                                1. re: mariacarmen

                                                                  Laura Scudder potato chips! I can picture the bag. <3

                                                                  1. re: mariacarmen

                                                                    all good plans...

                                                                    8:00 p.m. and still at work! at least they fed me - really, really well. we order in from a great Italian place (Barbaco). I had piastra-seared squid, with fennel, chili, and lemon, and I shared an order of my favorite brussels sprouts fried in duck fat with capers & anchovy in a red wine vinaigrette. SO GOOD. Poor BF. i'm not sure what he's eating. Vietnamese pork for dinner tomorrow.

                                                                    1. re: mariacarmen

                                                                      Ack I got stuck at work till 8 too but no Barbacco for me (remember our lunch there?). I snagged sushi takeaway as I headed home. But it was tasty!

                                                                  2. Summers of my youth. I grew up in the city in the days before cable, video games, computers, etc. I was the tail end of the baby boom and so there were dozens of kids in my age range in a two block radius. You left the house in the morning, played in the streets and small backyards until groups headed off to lunch. Then back out to the streets. A good bath before mom even allowed you at the dinner table. Then back out until the sun went down. A few mornings a week at the local city pool. Oh, and the Good Humor truck--everyone ran home then to beg a quarter from mom & dad. And Uncle red barbecuing chicken and corn on the cob with watermelon for dessert.

                                                                    Always barefoot, so by this point in the summer, the soles of my feet were hardened enough to walk over glass and cross boiling asphalt.

                                                                    Two weeks every August in Cape May with the extended family. I got the fair gene that skipped every other family member, so I spent very limited time on the beach. More likely hanging out in the arcade, hanging at the outdoor mall area with grandmom or biking/visiting points of interest with dad. A few lunches at The Ugly Mug, a few dinners at the Lafayette, my introduction to gazpacho at the Virginian. Other meals were prepared in one of the kitchens of the house on Jackson Street followed by pinochle or a stroll on the boards visiting the arcade and the candy/nut house. Late night card games with fudge and warm roasted peanuts.

                                                                    WFD? Sliders, local corn and a salad of romaine, local tomatoes and local cukes with a herby Italian-type dressing. A bit of local chocolate almond ice cream.

                                                                    8 Replies
                                                                    1. re: gaffk

                                                                      Playing outside until one of the fathers (usually mine) sent out a loud whistle (or a boat horn) calling us home. Kick The Can, Red Rover, and all sorts of outside games.

                                                                      A different time.

                                                                      1. re: LindaWhit

                                                                        Yes, and for us urban dwellers, stoop ball!

                                                                        1. re: LindaWhit

                                                                          Oooooohhhh...I forgot about the whistle. The rule was to be within earshot of the whistle or be restricted. I failed the whistle test a few times. Lol.

                                                                          1. re: suzigirl

                                                                            My dad's whistle carried pretty far. But if not, the boat horn blast could be heard a half mile away. I lived behind my high school, and we could be playing on the practice soccer field below the football field, and we'd all hear that boat horn. :-)

                                                                          2. re: LindaWhit

                                                                            Streetball, stickball, kickball, freedom . . . I can't even remember them all.

                                                                            ETA: And several kids had baskets in the driveway, so Horse was always a good option.

                                                                            No bells or whistles. Dinner was 6 pm for me, so I knew 5:45 was my deadline (to dunk in the tub and remove the gooey stickiness). We didn't all have the same dinner time, but there were enough of us to cover all daytime hours.

                                                                          3. re: gaffk

                                                                            I've got the same coal-walking feet, gaffk!

                                                                          4. I'm from NY; my grandparent's farmhouse in North Carolina is where I would spend most of my summers. Picking fresh blackberries to eat by the handfuls without shoes and while walking in red clay dirt or sitting on the porch swing on a hot day with a slice of cold watermelon. Ahhh...memories!

                                                                            Dinner today is grilled pork chops; sides are parmesan angel hair pasta and green peas. Simple & good!

                                                                            1. Interesting that nobody mentions sitting in front of a screen playing video games or watching TV. Different world back in the day.

                                                                              2 Replies
                                                                              1. re: rjbh20

                                                                                I was born in 1992 but wasn't allowed video games at home except on weekends. Too many neighborhood kids to all crowd into one person's living room for TV unless it was raining... we got kicked outside.

                                                                                1. re: rjbh20

                                                                                  Probably why we could all wander down to the 7-11 for a candy bar and hit up Good Humor without a childhood obesity epidemic?

                                                                                2. Thanks to you roxlet for opening such a fun WFD. I am reminded with every post of more fun things from my summers.... Grandpa teaching me to salt watermelon, Grandma adding a big scoop of wild blackberry jam to her ice cream base and Grandpa duct taping it shut in a coffee can and putting it in a bigger can with rock salt and ice and duct taping that to roll with your feet to make your own soft serve. Helping Grandma with candling eggs for breakfast and swamp cabbage for lunch. This thread is plucking my heartstrings with every post. ;-)

                                                                                  1 Reply
                                                                                  1. re: suzigirl

                                                                                    And thank you for sharing such great summer memories!

                                                                                  2. My summer place was the public library, several times a week, where I could check out as many books as I could carry then walk home to read them late into the night - which for me was about 10 PM. Days were spent at swimming lessons at the public pool and early afternoon day-camp activities at the town park. I kept track of each book read on an index card, which in my late teens got turned over and became recipe cards. I still have many of those dual-use cards in the box.

                                                                                    In late afternoon, just before Dad came home, we'd walk a block to buy sweet corn from a local farmer's truck on the corner - a solo "farmer's market" - while Mom heated the water on the stove. Shucked outside on the porch steps, then cooked immediately.

                                                                                    2 Replies
                                                                                    1. re: MidwesternerTT

                                                                                      The Farmer's truck reminds me . . . In the days before farmers' markets, trucks used to make their way slowly through the driveways. "Jersey corn! Jersey tomatoes! Fresh peaches!" Our moms would grab their bills and run out to the truck.

                                                                                      Probably the source of my love for fresh summer produce.

                                                                                      1. re: MidwesternerTT

                                                                                        Ahhh, the library. I was also a frequent visitor.

                                                                                      2. Nothing to do with a special summer place (mine's Highfields in Union ME). Rather a nod to my Middle West ancestors and a tippo to the new arrivals. Grilled bratwurst on corn-potato-bacon hash with Vietnamese chiles, cumin, cilantro & a touch of hot sauce. All out of the icebox & a remarkably copacetic combination.

                                                                                         
                                                                                         
                                                                                        2 Replies
                                                                                        1. re: rjbh20

                                                                                          Beautiful plating! Sounds scrumptious.

                                                                                          1. Simple and quick tonight - Aidell's Caramelized Onion Chicken Meatballs in a glaze of soy sauce, hoisin, honey, and sesame oil, over the remainder of last night's yellow rice.

                                                                                            1. I have two summer places.

                                                                                              One is Mineral King, which is up in Sequoia National Park in the mountains near where I grew up in central CA. We always did a summertime camping trip up there when I was younger. I don't remember a lot about what we ate, but I have memories of my mom heating up water over the fire to wash her hair LOL! It's a truly beautiful place though: http://en.wikipedia.org/wiki/Mineral_...

                                                                                              My other is the same as Beefeater Rocks... central coast of CA. When I was a kid, we would rent a house every year with another family in Cayucos, which is just north of Morro Bay. Me and my dad both had a sweet tooth so we'd walk down to a salt water taffy shop. We also would go fishing off the pier, although never caught much of anything. As I got older I started going with my best friend's family to go four wheeling and camping out in the dunes by Pismo Beach. My dad worked a lot at that point, and my mom had some emotional problems when I was that age, so it was nice to be included with someone elses family. I'd come home full of sand and smelling like campfire smoke, and it was great.

                                                                                              Oh yeah, dinner. Another brat.

                                                                                              3 Replies
                                                                                                1. Last night's proposed wine turned into gin and tonics (heavy on the gin and lime to overpower the taste of crap tonic), so hangover food was in order today. We had a late lunch out of hangover-fighting tamales and posole (for the BF) and red chile tamale pie (for me). And since it was a very late lunch, we're just doing salad for dinner tonight. Romaine hearts, avocado, tomato, hard boiled egg, the rest of the pancetta, see what else is in the fridge. Chipotle thousand island on top.

                                                                                                  As a side note, I'm making a melding of this roscon de arequipe (http://www.mycolombianrecipes.com/ros... ) and yeasted banana bread to have for breakfast this week (and also to use up both the blackened bananas that were living in the fridge and the massive amount of dulce de leche I made yesterday). We may sample some for dessert, along with a few episodes of Broad City and some mango-lemongrass iced tea.

                                                                                                  Also, my summer place will always be the campground we went to every year with my best friend's family. Lots of great memories of eating chips and watermelon on the beach, swimming in the lake, making obstacle courses on the playground (even when we were way too old for the playground...) and scouting out cute boys we were inevitably too shy to talk to.

                                                                                                  8 Replies
                                                                                                  1. re: BananaBirkLarsen

                                                                                                    I'd like to turn my wine into gin. Maybe the next messiah will work on that.
                                                                                                    I hear you about crumby tonic water- why do bars stock quality gins and then squirt in the cheap tonic water? Whole Foods actually sells a quality store brand can of tonic water made with cane sugar that won't break the bank but usually it is out of stock.

                                                                                                    1. re: Berheenia

                                                                                                      Berheenia, how does WF tonic water compare to Fever Tree?

                                                                                                      1. re: Gio

                                                                                                        Haven't tried Fever Tree. Thought it was too pricey. Maybe I will as I see the local place sells it and I want to patronize the business.

                                                                                                        1. re: Berheenia

                                                                                                          Life's too short to put up with crappy tonic. Fever Tree is good: Q Tonic is better. But both will spoil you.

                                                                                                      2. re: Berheenia

                                                                                                        I usually go for the Hansen's, which is reasonably priced at Trader Joe's. This was a freebie from work, however. To make it worse, it was free because it was expired (although does tonic really expire?) Fever Tree is next on my list to try. I've also thought about making my own, but haven't started looking into the details.

                                                                                                        1. re: BananaBirkLarsen

                                                                                                          We like Hansens to top off the drink. I find it a little on the sweet side as the solo mixer.

                                                                                                          1. re: Berheenia

                                                                                                            Yeah, I'm with you, Hansen's is not bitter or bite-y enough for my tastes. I do like Fever Tree and will have to splurge on a bottle of Q tonic next. Homemade tonic water should really be on my "to-do" list. I like our ginger beer better than anything I can buy (she said, modestly, channeling Harters).

                                                                                                            1. re: Berheenia

                                                                                                              I solve the sweet problem by juicing an entire lime into each drink. And adding extra gin. ;)

                                                                                                      3. While my perfect summer place will always be at the beach, I'm afraid I don't get to visit as often as I'd like. So, I have been enjoying summer through the farmers' markets and eating and cooking with some great produce that you only get in summer.

                                                                                                        I'm just getting back to cooking more due to a bit of an illness that makes standing on my feet difficult, so we've been doing a lot of very basic dishes for a while.

                                                                                                        Tonight, in honor of company (and a day off to fix it), I made Cajun stuffed turkey wings that I saw on a Bourdain show. Took a bit (LOT) longer to fix than I thought due to all the prep, but it turned out great. Ground up red, green and hot peppers, onions, celery, stuffed into slits, nooks and crannies of turkey wings and roasted. Google NuNu's turkey wings to get the idea. This is just so good!

                                                                                                        Served with the requested potato salad and yellow squash and onions, and deviled eggs.

                                                                                                        I'm embracing this Southern thing, now that I'm here!

                                                                                                        2 Replies
                                                                                                          1. re: Terrie H.

                                                                                                            Yum! Glad you're feeling a bit better and back in the kitchen. Welcome back.

                                                                                                          2. A week or so back, the supermarket had some thin free range pork escalopes going cheap (yes, I know that it's normally chicken that goes cheap). They've been in the freezer while I came up with a "good idea".

                                                                                                            Well, I have. Pork olives - like the traditional beef olives but more piggy orientated. They'll need beating out a little. And a stuffing made - I see breadcrumbs, onion,garlic, sage & thyme. Browned in the pan and then braised in something or other - cider or white wine probably. A little splash of cream into the braising liquid at the end.

                                                                                                            Tenderstem broccoli and mashed spuds seem right as accompaniments.

                                                                                                            13 Replies
                                                                                                            1. re: Harters

                                                                                                              A Braciole by any other name, especially in another country. My mother used to make braceole and I have done a few times. Stuffing usually is breadcrumbs, garlic, Romano, parsley, EVOO, pepper, raisins. They're really awfully delicious. Cooked in a marinara but once in a while in a wine sauce. Buon appetito, Harters !

                                                                                                              1. re: Gio

                                                                                                                And there was me, thinking I might have invented something new. DOH!

                                                                                                                I had to look up "braciole" as I'd never heard the word. Google tells me it's an American term for what the Italians call involtini. And I know involtini but had thought of them only being done with aubergine.

                                                                                                                But I like the idea of adding raisins to the stuffing for sweetness. I wonder if a little grated apple might work instead and be more north European than raisins?

                                                                                                                1. re: Harters

                                                                                                                  Frankly, I think anything one wants can go into the stuffing mix.
                                                                                                                  And, please be advised it's pronounced bra-ZHUL-eeee. Not bra-zhul.

                                                                                                                  1. re: Gio

                                                                                                                    Huh. I always called it "BRAH-see-ohl". Oh well. At least I can spell it correctly. ;-)

                                                                                                                    1. re: LindaWhit

                                                                                                                      Thanks for that, Eagle Eye. Pfffft. (I noticed I misspelled brasiole the too late to edit on line two.)

                                                                                                                      1. re: Gio

                                                                                                                        OMG!!! Noooo, Gio, I wasn't teasing you about that! ROFL! I was just thinking it was a word that many people wouldn't know how to spell, but at least I did!

                                                                                                                        Mea culpa, mea culpa! I meant nothing by it, honest. :-)

                                                                                                                        1. re: LindaWhit

                                                                                                                          Hahahahaaaaa.... Don't apologize, please! No Need. I'm the world's worst typist and I know it. . I have to reread, edit, reread, edit ad nauseum. Funny though because I used to be pretty good at it. Now-a-days I blame the smaller keyboard. hahaha. See, I even made a mistake on my post to you. I'm really bad. When I hit Post it looks like I'm typing in red. Just for fun some day I'll post a completely unedited reply then probably be BFL* from CH.

                                                                                                                          *Banned for life.

                                                                                                                  2. re: Harters

                                                                                                                    ---

                                                                                                                    But I like the idea of adding raisins to the stuffing for sweetness. I wonder if a little grated apple might work instead and be more north European than raisins?

                                                                                                                    ========

                                                                                                                    I almost alawys add yellow currants and crushed nuts to my braciole fillings. Nicce combo for teh salty, sweet, spicey blance just like those two things are used in Indian cooking and curries.

                                                                                                                    The apples may work, but for long cooking times they can go soft or get mealy where the raisins/currants may plump but still hold their texture very well. Especeially in a stuffing.

                                                                                                                  3. re: Gio

                                                                                                                    The raisins are particularly Sicilian, I think. My mother used to make them that way for my father, and she would also put raisins in meatballs for him. Even then I hated sweet things with protein, and she would make the meatballs a football shape to distinguish them.

                                                                                                                    1. re: roxlet

                                                                                                                      IIRC, the raisins were included randomly. I remember them in her calzone, and sometimes in stuffed peppers, but never in artichokes for example. But that stuffing seems to be her standard for stuffed squid, and a few other things.

                                                                                                                      1. re: roxlet

                                                                                                                        With you on the no-sweet-things with protein, roxlet.

                                                                                                                        I gots nothing for dinner ideas, feeling a bit brain dead today. Maybe a snausage from my favourite Russian store, mit the rest of the broccoli? I'm so boring cooking-wise when the SO is travelling for work.

                                                                                                                        Off to stock up on some more of the duck confit!

                                                                                                                    2. re: Harters

                                                                                                                      Here 'tenderstem' is called 'bimi' :( ????!!!!!
                                                                                                                      I know it as tenderstem and broccolini from British and Australian cookery mags/programmes.

                                                                                                                      I used to bring a chart to the butcher to make sure I get the correct cuts of meat. The situation with names of meat bits being called something else is so very frustrating here.

                                                                                                                      1. re: Pata_Negra

                                                                                                                        I feel you on that. A butcher in Berlin openly laughed at me and complimented my "art of speaking" when I once tried to order a "half kilo" of some meat or other. It's the little things linguistically that trip one up!

                                                                                                                    3. My summer place today is the pool! My tan is more like a pale at the moment.
                                                                                                                      Tonight's dinner will be had out with a pal. I haven't seen my friend in over a month, so she and I will take cabs and meet up at a place that serves all manner of bratwursts and other delicious tube meats. Several fun bars are nearby ;)
                                                                                                                      Last night's larb hit the spot!

                                                                                                                       
                                                                                                                      2 Replies
                                                                                                                      1. re: alliegator

                                                                                                                        Bootiful pic of the laarb. Was it niiice and spiiicy (she asks in a Borat voice)?

                                                                                                                        1. re: linguafood

                                                                                                                          Haha! Thank you and it was. I dished out pap's first and then put some chopped bird chili in mine on top of the Serrano that was already there. Some bird, serrano, and habanero chilies are out drying in Beef Box 3000 as we type :D

                                                                                                                      2. WFD: Pork burgers with spicy aioli on rye, Sauteed mixed Chinese leafy greens, Small salad of sugar snap peas/radishes/cucumber/scallion with a bagna cauda vinaigrette.

                                                                                                                        As I over-think the prep for the seasoned burgers I think I smear a dollop of goat cheese on the bread then place the burger on that and ladle the aioli over top. We're not using burger rolls but a most wonderful rye from a local bakery that has a booth at the FM. I love their breads and wish they had a brick & mortar but they're only at FMs.

                                                                                                                        Although the greens came from the Hmong farmers they look to be a melange of several various leafy vegetables so they'll take to a simple saute of EVOO/garlic/RPF/a smidge of anchovies/a soupçon of broth. My recent fave non-leafy salad has been blanched sugar snap pea/sliced radishes/chopped cucumber/chopped scallion. Tonight the dressing will be a bagna cauda with lemon juice/anchovies/capers/garlic/EVOO/chopped parsley/FGBpepper & RPF.

                                                                                                                        6 Replies
                                                                                                                        1. re: Gio

                                                                                                                          bagna cauda vinaigrette!! yes please! but what is FGBpepper & RPF?

                                                                                                                          love the sound of all of this. but especially that vinaigrette.

                                                                                                                          1. re: mariacarmen

                                                                                                                            I'm going to guess fresh ground black pepper and red pepper flakes. I also love bagna cauda.

                                                                                                                            1. re: mariacarmen

                                                                                                                              I am sticking my nose in here but it is fresh ground black pepper and red pepper flakes, I believe.

                                                                                                                              1. re: suzigirl

                                                                                                                                Yes, you're both correct. See my post above for the state of my typing prowess. The less typing I have to do the better for all of you.

                                                                                                                                1. re: suzigirl

                                                                                                                                  thanks to both of you. this old brain doesn't work as well as it used to.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Oh girl, I hear you. My over 40 brain is ridiculous.

                                                                                                                            2. I was really pleased with the way dinner turned out last night- and the man was happy to eat it. :)

                                                                                                                              I made very thick cauliflower fauxtatoes and stirred a couple of ounces of goat cheese through them as well as seasoning them well with salt. I topped them with some BLSL chicken thighs that I had seasoned with TJ Everyday Seasoning (grinder,) which I browned in a skillet and then added a glug of chicken stock to before putting a lid on and turning the flame down to low to cook through. I topped this stack of food with a poblano cream sauce I made by charring and peeling the peppers (mostly poblano, a few anaheim to round out the flavor,) adding them to a sauce pan with 4 big cloves of garlic and about a cup of chicken stock. I let this simmer until the liquid was reduced by about 2/3 and the peppers and garlic were very soft. I buzzed it with the immersion blender, seasoned it with some cumin, Badia and a little granulated garlic and then drizzled in a little heavy whipping cream. I allowed that to reduce a bit more while I blistered some green beans in a hot pan. I added a fan of sliced ripe avocado to each plate, completely forgot the tomatoes and was out of cilantro. It was VERY good and will happen again sooner than later. (We're buried in peppers! Its a good place to be.)

                                                                                                                              I really wanted to add a Fresno for some heat but was concerned that adding red pepper would make the sauce unattractive (It was a beautiful deep rich dark green.)

                                                                                                                              On the subject of peppers... the Ghost Pepper I'm growing is not a Ghost Pepper. It appears to be a Trinidad Scorpion or 7 Pot. Good lord, what am I gonna make with *that* kind of heat?!!?

                                                                                                                              3 Replies
                                                                                                                              1. re: weezieduzzit

                                                                                                                                sounds really great, especially the pepper cream sauce. Trinidad Scorpion cream sauce next?

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Possibly! I was thinking of making a sauce of them and using that for the Trini-Chinese chicken since it would be appropriate. I think dehydrating some and turning them into powder will be good, too- for situations just like last night where I wanted to add some heat but not volume or too much color.

                                                                                                                                  Wahhhhh! No eggs in the house and I'm going to miss the farmers market today since I'm chained to the house waiting for FedEx. :( My plan was to top some of the leftover goat-cheesy fauxtatoes with a couple of poached eggs and then the poblano sauce for lunch.

                                                                                                                                  1. re: weezieduzzit

                                                                                                                                    OHHHHH i haz sadz for you.... that sounds like it would have been delish.

                                                                                                                              2. We're checking out a brand-new local distillery (for vodka only so far) for happy hour cocktails tonight, followed by a poker game hosted by.... not us, for a change :-D

                                                                                                                                Dinner will likely be delivery. Not DiGiorno. Happy weekend, y'all!

                                                                                                                                1. My summer place is right here where we live: the Jersey Shore. (and no, we don't hang out with people like Snooki and J-Woww) I'm so lucky to live here.

                                                                                                                                  WFD is probably going to be leftover spaghetti and homemade meat sauce. If not that, then Fettuccini Alfredo. I don't go crazy with dinners on Friday night.

                                                                                                                                  1. Last nite was another one of these indecisive dinner nites, and LindaWhit's breakfast for dinner moment when she had the meh feeling lead me to do breakfast quesedilla;s with crisy bacon, double boiler cooked soft curd scrambled eggs and cream cheese and a bit of cheddar as the filling before pan grilling.

                                                                                                                                    Some homemade creamy black beans I make in batches and freeze as a side along with peach salsa I whipped up due to having a peach ready to go bad.

                                                                                                                                    Kep in mind I seldom eat "breakfast" for breakfast (usually a quick bowl of cereal, granoloa , quick oats or yogurt and coffee) much less for dinner as almost all of my mornings except Sunday start off early, fast and furious.

                                                                                                                                    Lot of clean up for a supposedly "quick" meal but again, breakfst for dinner is almost never on my radar.

                                                                                                                                    Tonite is a one pound tub of my smoked pulled pork to make room for a 8 lb butt I plan to smoke over teh weekend so I need to make room. I also wanna do some hot somked salmon .

                                                                                                                                    Sides of creamed spinach and mac and cheese. Maybe a couple of vine tomatoes. I will take a pic for tonite LOL..

                                                                                                                                    I've had a hankering for moo shu pork or chicken lately and the baby tortillas I used for quesadillas last night made me think, hmmm, moo shu chicken quesadillas.

                                                                                                                                    Slow cook chicken in 5-spice and pull, add in hoisin sauce and the usuals and spices, chow fry veggies and fold in the mix.
                                                                                                                                    Spread on tortilla and griddle fry.

                                                                                                                                    Asian slaw for crunch and sour cream with green onions, Lime juice, fresh grated ginger and a bit of sesame oil added as a cool dipper.

                                                                                                                                    I'll get moo shu when dining out Sat as a taste refresher and then give it a shot. Hmmm....

                                                                                                                                    Happy Friday!

                                                                                                                                    3 Replies
                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Two favorites but an unusual fusion! Ditto yum.

                                                                                                                                      2. My Summer Place was the back of an Itasca motor home, sandwiched between two older sissters that were alternatively grudgingly tolerant or gleefully harassing and pinching me.
                                                                                                                                        Every summer we loaded up the camper and took off for 4-6 weeks. It was my fathers dream to hit all 50 states. We almost made it, but the final trip through the south was just my dad and my oldest sister. Vacationing like this year after year can take it's toll on a marriage, lol.
                                                                                                                                        Remarkably, they are still married.

                                                                                                                                        I'd love to pick a vacation spot to return to year after year with our son. I think that kind of tradition can provide such strong, supportive childhood memories. As opposed to say, getting the shit kicked out of you all night while your parents are driving up front just trying to get through Nevada.
                                                                                                                                        I joke about getting a camper now with my husband. A rental. For small, weekend getaways.

                                                                                                                                        Last night wfd was Dunlops mapo dofu. Always a lifesaver.

                                                                                                                                        1. 'Asian style' ceviche of cod loin. I 'cooked' it in lime juice as usual but the dipping sauce made it 'Asian': lot of grated ginger, garlic and fish sauce. Bit into a ginger end bit and my head exploded!

                                                                                                                                          It's 33C today and no way i'm cooking anything with fire.

                                                                                                                                          Gonna make more ceviche with other seafood this weekend and make photos! :)

                                                                                                                                          1. We're living the dream here on the outer Cape. I grew up spending summers in Narragansett Bay and my husband's family rented all over southeast New England for two weeks at a time. We're on the bayside and it's our perfect fit. We tried going back to Rhode Island but it is a small state with a housing boom that has taken over many old cottage strewn beach towns. The Cape Cod National Seashore is a real blessing. We just had a sandwich lunch at a gorgeous ocean side beach with a challenging dune walk but we follow the high tide and swim on the bay side. We have a short walk and 200 steps down to the sea and Provincetown is a ten minute drive with wonderful restaurants, cool bars and the open culture that makes it a special place.
                                                                                                                                            The weather has turned officially gorgeous and Trader Joe's easy meals, farmers market veggies and Whole food meat are WFD. Tonight is steak and ready assembled TJ veg kebabs. We keep debating what restaurant we want to go to next but they all involve shirts and shoes. sigh. Maybe it'll cloud up next week.

                                                                                                                                             
                                                                                                                                            1. My home town was/is everyones else's summer place. I was townie so many of my summer memories was going to work when every one else was going to the beach. But that hasn't stopped me from still considering to be one of the best places on earth except for 2-3 months out of the year. I try to stay away mid June thru mid Sept.

                                                                                                                                              Lately our true summer place has been home-hanging out by the pool, relaxing on the porch or packing a picnic and going to a near by beach. Heaven.

                                                                                                                                              So WFD? It's a friends b-day and as her husband is not the birthday celebration kind of guy I invited them and another couple over for dinner to celebrate. The menu is:

                                                                                                                                              Apps-
                                                                                                                                              pesto dip with crackers
                                                                                                                                              olives
                                                                                                                                              assorted charcuterie

                                                                                                                                              Main-
                                                                                                                                              steak tips
                                                                                                                                              black bean and corn salad
                                                                                                                                              crusty bread

                                                                                                                                              Fo dessert I am trying my hand at dark chocolate pudding. I am not a sweet eater and I rarely make them but she is a death-by-chocolate kind of gal. Since I didn't want turn on the oven I thought this might satisfy. They are resting in the fridge now and I haven't dared to look and see if they are setting. It never got "quite thick" as the recipe stated so fingers crossed. The plan is to top with whip cream and raspberries but if it doesn't set do you think I can call it chocolate soup?? :)

                                                                                                                                              4 Replies
                                                                                                                                              1. re: foodieX2

                                                                                                                                                I think you can call it anything you want. Happy Birthday to your friend and What A Nice Friend You Are.

                                                                                                                                                1. re: foodieX2

                                                                                                                                                  Dark chocolate pudding with whipped cream and raspberries? You are a good friend.

                                                                                                                                                  1. re: foodieX2

                                                                                                                                                    The birthday celebration was a success but alas the pudding was not, it never set. I still topped it with whipped cream and raspberries and our guests were very gracious. The birthday girl polished hers off declaring it "very excellent soup" LOL. Not sure what I did wrong….

                                                                                                                                                  2. Last night was thinly sliced leftover London Broil, sliced red/green/orange peppers and sliced onion made into a beef fajita, topped with sour cream and homemade guacamole with minced onion and tomatoes and on the side was brown rice flavored with beef consume'.

                                                                                                                                                    1. Blargh, my appetite has been awful recently so it's hard to make decisions about dinner. I attempted to do some work today but that was vetoed by a little someone who plopped his head on the article I was reviewing (insert shameless cat photo)...

                                                                                                                                                      WFD will be a guaranteed favorite with the hope of encourage me to eat and enjoy dinner - cauliflower casserole with ground turkey, pepperoni, and Gruyere.

                                                                                                                                                       
                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Ain't it funny how they zoom in on something important and usurp it with cuteness? How can you get mad at that?

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          Seriously! I decided to give in. Fine little Take, no work for me today! It was a bit more subtle then when he just takes over the laptop keyboard and refuses to move.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            He just loves his mommy and is trying to look out for you so you will not get stressed and over worked. What a love Take is. I guess you could say Take is Giving :-)

                                                                                                                                                            1. re: boyzoma

                                                                                                                                                              Haha :) Yes, he takes little, gives much.

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              You're SUPPOSED to be on vacation! So Take has it right. Enjoy the last few days.

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                I'm so bad at vacation...working on that :)

                                                                                                                                                        2. My summer place as a kid was always the local pool (frozen Snickers bars!!) and the beach...good times!

                                                                                                                                                          WFD tonight is not home cooked as it's Take Out Friday.....getting some potsickers, spicy green beans and sushi! Just need some sort of adult beverage for later - possibly lemonade mixed with cherry vodka.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: jenscats5

                                                                                                                                                            I'm all for the take out (except the sushi - never could make myself like it). And am really onboard with the drink! Sounds good. (We lost our local chinese place a while back and have not been able to find another one we like). So lucky you.

                                                                                                                                                            1. re: jenscats5

                                                                                                                                                              Ya Know... one of these weeks we have to re-instate "Take Out Friday". Like Next week. I Love sushi/sashimi. But I'll take anything at this point.

                                                                                                                                                            2. Calling all WFD diners. I am over my head. James, AKA the fish hater got an itch to branch out and took me to a fish market. Yep, you read that right... fish is WFD. We got a 3/4 lb chunk of king fish and a 1 1/4 lb swordfish steak that need cooking and a smoked mullet. Any tips to make them delicious? I was going with a pan sear for the swordfish and maybe a broil for the king fish. I am completely out of my element here because the only fish that has graced our plates in 9 years is salmon. HELP!!!! I am going to surf for tips but I would love a WFD diner to chime in.

                                                                                                                                                              26 Replies
                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                I've never done king fish, but we did grill the swordfish and it was fantastic. You might give that a whirl.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Wow, James!!! No salmon and cheese anymore? I love broiled or grilled swordfish delicious with just salt and pepper and a squeeze of lemon or a pat of garlic herb butter.

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Do you flip it when you broil it? I am going in this blind. Most recipes say to grill it but "Mr. I want fish" doesn't to grill and I am not a griller at all.

                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                      Yup, I flip and broil pretty close to the flame usually top rack. It's my preferred method since I'm awful at grilling. I bring to room temperature and then give it 4-5 minutes a side.

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        I am still FISHING(damn, I am funny) for tips but I think I may broil them both. I am going to make a caper,anchovy, parsley, dill garlic butter to go with either way.

                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                          Capers, anchovies, and dill garlic butter seems a bit overwhelming in overall flavors, suzi. But that's just my opinion.

                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            I agree, let the fish shine! Argg, now I want swordfish.

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              Since I am not familiar with this fish at all I will take your opinion and cool my jets and go simple. Lemon squeezed at the end.

                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                Lemon squeeze is always good for fish.

                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  Probably too late now but in the future try adding a jerk seasoning (if you like those flavors) to the Kingfish & grill it or pan sear and finish in the oven.

                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                        Don't know king fish, but for the swordfish steak, I'd keep it simple. Lightly oiled, seasoned with salt, pepper, and maybe some minced herbs, and grilled or pan-cooked.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Simple fresh herb scattered over a piece of beautiful fish is my favorite way to go. The fish stands out while the herbs bring freshness.

                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                          OK... the next time you and James go shopping for fish to cook, buy what you want to cook & eat that night. Or, buy fish you want to cook the next night. Fish, or any seafood, is better cooked the day you buy it. Here's a page that will give you some sample recipes for Kingfish.
                                                                                                                                                                          http://www.livestrong.com/article/466...

                                                                                                                                                                          We Love Seafood and have been cooking any and all since we were married 54 years ago. LOL. So we know.

                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              We went to a very reputable fish market and I was totally planning on leaving if it smelled fishy at all. It did not at all. They even let me smell the fish. We plan on cooking everything tonight and James can munch on the mullet this weekend. Thanks for the link.

                                                                                                                                                                              Congrats on 54 years. I think you win the longest marriage on WFD. I could be wrong but either way, wow.

                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                              Just eat the mullet as a snack.

                                                                                                                                                                              Mmm, smoked mullet... I'm jealous.

                                                                                                                                                                              1. re: speakhandsforme

                                                                                                                                                                                James is having it for lunch. I am not a fan. I was a good girl and tried it again to be sure I still disliked it and I am sure...it's still yukky. You can have mine.

                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  Smoked mullet makes a great spread for crackers if you don't like it plain.

                                                                                                                                                                                  1. re: meatn3

                                                                                                                                                                                    I actually like smoked mullet dip. It tames the oiliness.

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  I broiled them both together. I picked swordfish because I figured the meaty texture wouldn't put James off too much. He picked the kingfish because it was the first fish he ever caught as a child. Both came out excellent I am happy to say. Looks like fish may be on the future menu. I am glad about that. And no cheese was harmed in the making of this fish. LOL

                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                    Swordfish is my favorite. They say it's "the meat lover's fish" but my meat eater won't even try it. So more for me I say.

                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                      Me too, looooveee it! I had to go on a break to spare my neurons.

                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                        I love a nice meaty fish like that. I was quite surprised that my fish adverse bf suggested it last night and even more surprised that he likes mullet. Even I don't care for that fishy of a fish.

                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                        Yay!! So great, glad it worked out. Kraft cheese slices are crying in their cellophane wrappers.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Let them weep. Cheese has it's place, but broiled fish ain't it!!

                                                                                                                                                                                  2. Totally classin' up the joint with my dinner tonight..........

                                                                                                                                                                                    Grilled cheese and potato chips. Wine.

                                                                                                                                                                                    I'm heading to the Cape tomorrow for a party, so didn't want any leftovers in the fridge. This fits the bill.

                                                                                                                                                                                    Besides, two gallons of sangria needs to be made, and laundry needs to be done.

                                                                                                                                                                                    7 Replies
                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      Throw a celery stick in there someplace, would you, just for old times sake. Good times ahead, though, I predict.

                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                        I ate the rest of the lemondrop melon, Gio. That was my healthy item. :-) And yes, very much looking forward to the party tomorrow night - especially with the expected REALLY nice weather on the Cape.

                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                        Have a blast LW! The weather is looking perfect.

                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                          We had a spit-spot of rain last night during the party, but I was warned by the host to NEVER mention that four letter word....and it stopped. :-D There was also some actual rain this morning when we left the hotel and headed to the diner, but otherwise, it was a PERFECT temp - everyone was very comfortable at the party.

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            have so much fun tonight! can't wait to hear about the good eats!

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Forgot to put that on my dinner post tonight, but there was a phenomenally great Asian cabbage salad - it seemed a bit sweet, a bit tangy, some dried ramen noodle soup mix was in there - very good!; a sausage risotto type of side dish, what ended up being an eggplant parmesan (and I don't *like* eggplant, but this was great!), there were spicy wings (didn't have), grilled burgers/cheeseburgers, hot dogs, sausages, green salad, potato chips, and I can't recall what else. The hostess made chocolate iced brownies (holy frijoles, Batman - THESE were amazing!), and there was birthday cake - not sure for whom, but it was pronounced very good by those who had it.

                                                                                                                                                                                              And the libations were more than covered - pretty much anything you want, you could have. :-)

                                                                                                                                                                                          2. I bought a skirt steak today as well as some fresh corn. Deb's been busy rubbing the meat with spices and prepping for a hearty dish of black beans and rice (lengthy process). The steak will be cooked on a stove-top griddle. Beer and wine will be on the counter, Lawrence of Arabia on the plasma.

                                                                                                                                                                                            Summer was always special. Growing up in the hills of Oakland, most of us kids turned feral and hung out in tents and tree houses until called back by yells/bells. We all knew how to fish, hunt and amuse ourselves so parents were never too concerned. Later, my folks liked staying at a Victorian inn in Spring Lake, New Jersey. We'd stay there for a month and I was gifted with the tower room at the Normandy on Tuttle Avenue. Good times.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                              Oakland, NJ?
                                                                                                                                                                                              As in Indian Hills High School?
                                                                                                                                                                                              The rival to Ramapo Regional High School?
                                                                                                                                                                                              MY high school? ;-)

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                Yep.

                                                                                                                                                                                                I was a St. Joe's boy: jacket and tie every day. I looked good.

                                                                                                                                                                                                Ramapo was maybe the closest high school thing to a college campus. Were you a Franklin Lakes girl?

                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  Yup. Lived right on the border between Franklin Lakes and Wyckoff - right behind Ramapo HS. I got to sleep later than my classmates because my walk to school was only a couple hundred yards or so. Also got to go home for lunch at times because my Mom taught at the school - so I didn't have to eat the cafeteria food all the time. :-)

                                                                                                                                                                                            2. I had a LONG day at work, and DH surprised me with a chicken shawarma and kibbe from our local Middle Eastern joint tonight. Way more carbs than I should have had but DAMN it was good. I usually ask for no tomatoes on the sandwich but DH didn't and it was a VERY happy mistake - they must have a good source, because the tomatoes were perfectly ripe. So, so good.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                I'm convinced that having a solid Middle Eastern take out place nearby is essential to good quality of life :) Glad you enjoyed dinner.

                                                                                                                                                                                              2. Stopped at the butcher on the way home. Ended up with a huge grass fed bone in NY. It will be grilled with nothing more then some salt and pepper. DH and I will share the steak. Sides will be grilled baguette rubbed with a few grilled tomatoes. Washed down with a delicious 2009 Monument Ridge cab. Eaten on the patio since the SoCal weather is about perfect. TGIF.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. Love the song, but the movie was lame.

                                                                                                                                                                                                  1. Tonight will be Dao Hu Nhoi Thit (Vietnamese stuffed tofu in tomato sauce), but I'm using beef and turkey instead of the pork. Green beans stir fried in sesame oil, steamed rice and pickled carrots and daikon on the side. Perhaps a dulce de leche Vietnamese coffee for dessert.

                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                      Is it Vietnamese week on here? Another lovely Vietnamese meal. Although it is in Viet cookery repatoire it has Hakka origin, IIRC.

                                                                                                                                                                                                      I remember eating this squatting on the pavement in Ho Chi Minh city. It was at busy lunch time and we were surrounded by office employees.

                                                                                                                                                                                                      1. re: Pata_Negra

                                                                                                                                                                                                        Not sure about Vietnamese week -- I just had some tofu and ground beef/turkey to use up. Although I did also have duck banh mi planned for later this week, so maybe it's there's something subliminal going around...

                                                                                                                                                                                                        This sounds like a wonderful dish to eat squatting on the pavement in Ho Chi Minh city! I've never had the chance to travel anywhere in Southeast Asia, but have friends who tell me that Vietnam and Thailand are both just beautiful. Always wanted to go.

                                                                                                                                                                                                      2. re: BananaBirkLarsen

                                                                                                                                                                                                        Banana, do you have a tofu recipe you can recommend? Sounds intriguing.

                                                                                                                                                                                                      3. I made pork chops and zucchini with olives, roasted tomatoes, and feta in a balsamic citrus sauce. It was very good, but required more dishes than I would have thought for such a simple dish! I bought the wrong kind of chops for the original recipe, but they did not end up dried out like every time I cook the really thin ones!

                                                                                                                                                                                                         
                                                                                                                                                                                                        1. finally, the viet pork belly! 2 nights ago i marinated the TJs pork belly in 5-spice and fish sauce. tonight i made caramel (just sugar in water until it browned and became syrupy. i do the same thing as C. Mason and google a lot of recipes before i do certain dishes. i'd found one pork belly with 5-spice, and another one that braised the pork belly with fish sauce and caramel (and a bunch of other things), so i combined them. i seared the pork belly on all sides, brushed it with the caramel, and stuck it under the broiler for the final crisping/caramelization. on the side for wraps were butter lettuce (the perfect size - just like little cups), cilantro, scallions, mint, basil, shiso, jalapenos, and quick-pickled carrot. made nuoc cham with dried thai bird chilis and scallions, and jasmine rice.

                                                                                                                                                                                                          love that pork belly so much. believe it or not, we could easily have eaten another half of one of those. good thing i only defrosted the one. oink.

                                                                                                                                                                                                          happy friday! i am one month and 3 weeks from my big trip and getting soooooo excited!

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          20 Replies
                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            Lovely! It's one of the most well known Vietnamese dishes. The fresh greens make it lighter and more suitable for hot days.

                                                                                                                                                                                                            This one is often served with sour/pickled mustard greens/young cabbage to cut the fattiness.

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                This looks delicious, mc! And happy countdown for your big trip!

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Your food photos are cookbook ready, as far as I'm concerned. So enticing, and luscious. I notice the slices don't look too fatty. Is pork belly mostly fat? I've never had it.

                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                    grazie Gio! waaay too kind.

                                                                                                                                                                                                                    pork belly is very fatty, but the TJ's kind, pre-cooked, sometimes isn't. it varies - sometimes i'll get a piece that is, other times only little fat. i prefer the ubert fatty kind, of course. and if you buy your own PB from a butcher, it'll be fattabundant! you MUST try some! at least the TJs kind - so, so easy - just season, sear, maybe a glaze, serve.

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Still waiting for the cookbook. I may plagiarize your recipes while you and your sister are on the grand tour. I'll share the royalties with when you get back.

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        It's the fatty bits I was objecting to but that's just because I didn't want to eat plain fat. That doesn't mean I didn't gorge on pork rinds as a teen. I'll have to give it a go if you and most of the rest of the world say so. Thanks MC!

                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                          If you ever watched "All Creatures Great and Small" on PBS, you may remember an early episode in which James is invited to stay for dinner at a farm. The sole menu item (of which the hosts were extremely proud) was "bacon," AKA very fatty pork belly. James lost it, as I nearly did just watching it. Unless I carve the fat off, can't eat it.

                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                            oh it's never plain fat. and yes, the TJ has less fat than just buying some from the butcher.

                                                                                                                                                                                                                            i'm a fat eater, what i can i say.
                                                                                                                                                                                                                            when i was a kid my parents would cut the fat off their steaks and leave it in the frying pan, and i'd polish those fatty pieces off. now the bf cuts his fat off his meat and hands it over to me! true love.

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              <now the bf cuts his fat off his meat and hands it over to me! true love.>

                                                                                                                                                                                                                              A match made in heaven...or nursery rhymes.

                                                                                                                                                                                                                        2. re: Gio

                                                                                                                                                                                                                          Definitely try it. I actually prefer the cuts that are a good mix of lean and fat, but that's why it's great as you can decide which you like. The TJs kind is also super easy and now that you've reminded me I should pull it out of the freezer for a dinner this week.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Thank you fldhky. It's on next week's shopping list.

                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                              and if you really do object to the amount of fat the TJs PB has, just make sure to sear it extra well, and even a turn under the broiler.

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                You're a doll. I need you to hold my hand while I taste test this. You see, I'm a product of my upbringing where my dear sainted mother forbade me from eating cake frosting, pizza crusts, bread crusts, and godforbid FAT! Her motto: "You are what you eat."

                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                              I definitely need to make a trip to TJs. I've got a haircut next weekend in the general area of a former TJs I used to shop at; will have to remember to pick one up.

                                                                                                                                                                                                                          2. When it gets above 95 degrees in Sacramento I head for the bay area and last weekend was no exception. I had Banh Xeo (Vietnamese crepe filled with pork and shrimp served in a lettuce wrap with herbs and a tangy dipping sauce) and loved it so much I bought all the ingredients and made it for dinner tonight. I need to work on the crepe a little bit, but it was really good anyway. I used chicken thigh instead of pork and cobbled together a dipping sauce using the sweet and hot chili sauce I had on hand. This is definitely going to be on the regular summer rotation. Refreshing and light yet very filling.

                                                                                                                                                                                                                             
                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                            1. re: free sample addict aka Tracy L

                                                                                                                                                                                                                              I love Banh Xeo! *groan* The nearest place I can go for good Vietnamese food is Paris.

                                                                                                                                                                                                                              Good effort. I have never tried making it at home.

                                                                                                                                                                                                                              1. re: Pata_Negra

                                                                                                                                                                                                                                same here - love it, never tried it at home. bravo to you, free sample!

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Thanks, it is super, super easy. I bought a crepe mix at the Asian market I like to visit, but will make my own from scratch in the future. I got the midnight munchies and made myself a few pancakes. I made them a little thicker and cooked them at a higher temp and viola` I had a very crispy pancake. With so many folks going gluten free rice flour is easy to find. I am looking forward to making the batter from scratch. I used this video as my guide:
                                                                                                                                                                                                                                  https://www.youtube.com/watch?v=e5UlA...

                                                                                                                                                                                                                              2. re: free sample addict aka Tracy L

                                                                                                                                                                                                                                Damn, Vietnamese really is in the air this week! I've never tried this one, but it looks delicious and I may have to give it a shot some day soon.

                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                  Inspiring, Tracy L! Though I often make Vietnamese dishes, it has never occurred to me to try making bx at home. We can get it here fairly widely but the quality of the pork and shrimp can be variable which could be remedied in a home rendition.

                                                                                                                                                                                                                                  The Visa fraud dept called yesterday because some jerk tried to use my credit card on line yesterday and fortunately failed. Had to cancel that card and spent a chunk of the afternoon figuring out the many autopayments on it that will have to be corrected, so WFD yesterday was... popcorn.

                                                                                                                                                                                                                                  The SO is back now. Thinking brill aka petrale sole with sea asparagus for dinner tonight, both of which I found at Granville Island yesterday while restocking the freezer with duck confit legs.

                                                                                                                                                                                                                              3. I spent part of the day running errands and picking a five gallon bucket of Chinese long beans and a bumper crop of okra which had to be blanched and put into the freezer so I really didn't feel like making an entire meal. I pulled out and thawed ground beef from the freezer, sauteed chopped garlic & scallions, added all to a bowl with some Memphis style seasoning blend and chipotle powder and made cheeseburgers in the skillet. Topped each with a handful of shredded cheddar to melt at the end. DF had his with just iceberg and I had mine with just a slather of Vidalia onion BBQ sauce.

                                                                                                                                                                                                                                Tomorrow is my no cooking day; we're off to dinner & a movie (and shopping) in Chesapeake. "See" you Sunday...

                                                                                                                                                                                                                                1. Thick cod fillets to be dunked in egg and then coated in a breadcrumb/Parmesan mix. Yep, we're having fish fingers at Casa Harters. They'll cook in the oven.

                                                                                                                                                                                                                                  Alongside, courgettes to be fried in olive oil. When they're just about cooked, chilli, oregano leaves and lemon juice to be stirred in. New potatoes to be boiled.

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                    that courgette prep sounds really lovely.

                                                                                                                                                                                                                                  2. Linguini with clam & shrimp sauce. Lots of fresh oregano from the garden.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                      Now THAT is a TOTAL abuse of fresh basil as garnish.

                                                                                                                                                                                                                                      Poor, poor basil... LOLOLZ.

                                                                                                                                                                                                                                      Man that looks yummy.

                                                                                                                                                                                                                                      Yum.

                                                                                                                                                                                                                                      1. re: jjjrfoodie

                                                                                                                                                                                                                                        When you have basil shrubbery (to say nothing of the oregano hedge) you need to use it whenever possible.

                                                                                                                                                                                                                                        And the pasta came out well and slightly brothy.

                                                                                                                                                                                                                                      2. Collard green Saturday! Braised with a new jerk marinade I discovered at Wegmans this week served under shrimp sauteed with butter and Penzey's Cajun seasoning.

                                                                                                                                                                                                                                        My appetite was rip roaring with last night's dinner meaning I actually wanted to eat so hopefully it's on its way back.

                                                                                                                                                                                                                                        1. I can't even think about WFD because I am excited for WFL! It's finally BLT time. I have 3 slicing tomatoes ready to be picked off the vine. Once I finish my coffee I am off to the bakery to get a good loaf of bread. The pig farm bacon is defrosting on the counter. YUM!

                                                                                                                                                                                                                                          I also have at least a dozen yellow gold cherry tomatoes that are ready too so the will be incorporated into WFD. Hoping for some good swordfish but will see what the farmers markets brings.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                            I may have to get my BLAT fix on today for lunch, too.....

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              Just got my BST(bacon, spinach and tomatoes) fix on a couple of days ago. Yum.

                                                                                                                                                                                                                                          2. Last night's dinner at Brat Haus was absolutely wunderbar. My favorite thing on their menu is the spicy brat with pickled red onions. And the Belgian fries were spot on!
                                                                                                                                                                                                                                            http://www.brathausaz.com/
                                                                                                                                                                                                                                            I've got to spend today organizing and doing decorations in my treadmill room/classroom. Monday I start doing private ESL tutoring, as the kiddies start school soon. It's something that I enjoy doing, and I can be at home in case pap needs me. A win for everyone. So, an easy dinner will be in order for tonight. I'm thinking of doing Juicy Lucy type cheese stuffed burgers with chips and a mixed green salad. A nicer project type meal will come tomorrow.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                              You just reminded me that my DH tagged me in a post about Juicy Lucy burgers a few months ago...might be time to spoil him...what's your favorite combo?

                                                                                                                                                                                                                                            2. WFD: Chicken Marmalade, Steamed basmati, Salad. Short and sweet, literally.

                                                                                                                                                                                                                                              The chicken is a Nigel Slater recipe from his book EAT. Drumsticks are schmeared with a marmalade/grainy mustard/black pepper mixture. I have a jar of James Keiller Dundee Orange Marmalade which is much too sweet for my taste so I'm happy to use it in this instance hoping the mustard will cut the marmalade instead of the other way round. (groan) The drums are roasted 30 minutes at 400F on a foil lined baking sheet. That's it. Short & Sweet. The salad will be from FM an unknown variety, simply "Our Own." Included will be radishes, cucumber, scallion, and anything else I feel like throwing in, dressed with that fab Bagna Cauda vinaigrette we made last night.

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                hah!

                                                                                                                                                                                                                                                let us know how it turns out.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Drumsticks were delicious. The 30 minute roast was perfect but I thought they were a trifle sweet and wished for more spice. DH didn't though. I'll make them again, with thighs perhaps.

                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                    i make a similar prep that my daughter has recently decided is her favorite. I mix apricot preserves, a bit of dijon and soy sauce as well as some fresh garlic and ginger. Roast at 400 for 30 mins. Often I add some five spice and sesame oil as well. although I've made it without the sesame and it's still very yummy.

                                                                                                                                                                                                                                                2. re: Gio

                                                                                                                                                                                                                                                  That sounds simple and delicious. Good luck.

                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                    Gio, that mix sounds good - maybe Aleppo or cayenne added could have given it some more oomph?

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Right, Linda. That's exactly what I'll try.

                                                                                                                                                                                                                                                  2. Tonight is my late work night -- I'm usually home around 9:45 -- so quick and easy is on the menu. Hopefully, it will be hot reuben sandwiches with homemade sauerkraut and thousand island dressing. There's a chance, however, that the corned beef has turned and in that case, I will thaw some of my turkey-apple sausage and make patties for the sandwiches instead. Oven onion rings on the side.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. My pescatarian in laws are here. We are having a poached side of salmon cold with currant nectarine salsa, and man y grilled veggies featuring cauliflower steaks, rainbow carrots and cherry tomatoes.
                                                                                                                                                                                                                                                      For dessert grilled peaches with locally made strawberry ice cream.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: magiesmom

                                                                                                                                                                                                                                                        Dinner sounds great. I read "pesky in laws" at first...

                                                                                                                                                                                                                                                      2. What was supposed to be a "gorgeous" day has turned overcast and cool. I had an absolutely obscene zucchini wasting away on my counter so I opted to make these muffins.

                                                                                                                                                                                                                                                        http://relishingit.com/2013/09/13/hea...

                                                                                                                                                                                                                                                        They came out great, super moist with a nice deep chocolate flavor. The coconut oil gives them just a hint of coconut flavor which is a nice touch.

                                                                                                                                                                                                                                                        I think I will slice one in half, top with ice-cream and serve for dessert tonight.

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                          Our weather has turned gray here too and there are reports of back-ups between Hingham and Hanover on WBZ. Yikes! Hope Lindawhit beat the traffic with her annual sangria run to the cape! Need to make zucchini bread or muffins when we get back home. mmmmm

                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                            Yikes, thats slow stretch road to begin with! Hopefully LW left is the AM to beat it.

                                                                                                                                                                                                                                                            My husband has polished off 3 muffins, he loves them. I think they could have used more zuccini then called for so next time I would add another 1/2 cup or so.

                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                              We left the Arlington area at noon; got to Falmouth at 3:20. Not *too* bad. Typical slowdown at the Sagamore.

                                                                                                                                                                                                                                                        2. The BLAT for lunch was just ok. We had to take the dude in again today, as his last steroid shot didn't seem to have much effect... he's barely eating (save for his absolute favorite treat: freeze-dried chicken breast) and lost another quarter pound since our last vet visit a couple weeks ago. We got some appetite increasing pills, of which he only needs to take a quarter every 72 hours, but that little asshole wouldn't even eat the tuna I had mixed the crushed 1/4 pill into. So we're down to brute force I guess.

                                                                                                                                                                                                                                                          As you can imagine, the kitty troubles have spoiled my appetite, so I don't really care WFD tonight. My man's gotta eat & I need some sustenance before a late-ish gig this evening, so we will be eating something. Whatever.

                                                                                                                                                                                                                                                          13 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            Sorry about the kitteh troubles. :( Hope he is on the mend soon. Sounds like you need something for your appetite too.

                                                                                                                                                                                                                                                            Question- does the A stand for avocado in your "BLAT"? I added some slices to my BLT today and it was SO good!!

                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                              Yes, avocado.

                                                                                                                                                                                                                                                              He's either got IBS (like his mommy) or lymphoma. The treatment (monthly steroid shots) is the same in e