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What's for Dinner #316 - the Hot August Night edition [through August 4, 2014]

There's a little something for your Wayback Machine, folks. ;-)

While it's actually quite pleasant in my area, I do know that many are dealing with scorching heat - hopefully you're making something nice and cool for your meals as we enter the dog days of summah. What's cooking?

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  1. As for me - I think there's a surprise 40th birthday gathering for a co-worker tonight at the restaurant next to my workplace. So I'm assuming libations will be drunk and various Scooby Snacks will be et. I don't, however, plan to stay long.

    1. There were great looking green beans at the grocery store yesterday, and I have most of a can of coconut milk open in the fridge, so I'm going with Thai curry (probably green). Also in the mix will be firm tofu cubes, red bell pepper, and possibly potato. I used to put the kitchen sink (er, crisper drawer) in my curries but have learned the value of restraint, especially for optimal veggie texture.

      I could use some advice for tomorrow night's dinner; friends of ours are coming over. I'd like to do fried chicken as the main, and this recipe was recommended: http://abc.go.com/shows/the-chew/vide...

      A bit skeptical that such a brief soak in spiced milk and eggs is sufficiently flavorful. Does anyone have a favorite recipe? Suggestions for the breading? We like a thick, crispy, crunchy crust a la Popeyes. I'm nervous about brining or overmarinating the meat -- don't want that springy, hammy, texture.

      16 Replies
      1. re: ChristinaMason

        Christina, if I remember correctly, I think rjbh20 has an excellent fried chicken method/recipe. Maybe roxlet can nudge him for the buttermilk soak ingredients?

        1. re: ChristinaMason

          Green bean green curry (GBGC?) is a good thought. I was thinking of stir frying green beans with ground pork but I did that recently so maybe curry. Over rice for the fam, over zucchini noodles for me.

          I also want to make these baby stuffed eggplant but that is probably a weekend project:


          1. re: tcamp

            Isnt the green bean & pork thing a classic Sichuan dish? I'm sure I've had that in a restaurant.

            1. re: Harters

              Yes, mine is loose interpretation.

            1. re: rjbh20

              I'm not sure if that's helping or gloating ;)

              I think I'll combine ATK and Keller's recipes and see how it goes. I've read the CH threads and feel reasonably comfortable.

              1. re: ChristinaMason

                IIRC, Keller's calls for garlic powder, which is a travesty. Don't know about ATK but they probably overcomplicate it like everything else. Here's what you do:

                Cut up a fryer. If it's a typically large supermarket bird, whomp the breast in two. Make stock out of the back, neck & wing tips -- you'll need it for the gravy.

                Cover the chicken in buttermilk to which you have added plenty of salt -- think of this as the brine. Also many grindings of black pepper, a dose of cayenne and a generous pinch of dried thyme. The latter is mostly for appearance. If you get the urge to add garlic powder, onion powder, MSG or anything else, stop now and get a bucket from the Colonel.

                Let it sit for 15 minutes to 4 hours. Don't think the buttermilk will "soak into" the chix -- it doesn't. The reason you use buttermilk is (a) its thick, so it holds more flour, making a better crust and (b) historically it was cheap and available.

                Make a dredge of equal parts rice flour and AP flour. Admittedly this is a departure from tradition, but it works. All AP is OK, but doesn't get as crisp. Also season the flour with table salt (not coarse), black pepper and a little cayenne.

                Fry in about an inch of peanut oil in a cast iron skillet at about 320 entry temp. The chix should sit on the bottom of the pan, not float. Pay attention to the heat and turn the pieces several times (carefully so you don't knock off the crust). Oil temp will drop when you first add the chicken but will rise as it cooks off the water, so you need to keep an eye on it.

                When it looks like it needs another few minutes, take it out, put on a cooling rack on a sheet pan and put in a 150-200 degree oven to rest for about 10 minutes. You'll see a puddle of oil in the pan and the skin will be fabulously crisp.

                Use a couple of spoonfuls of the cooking fat and the stock you made earlier to make gravy for your rice, mashed or biscuit. If anyone puts it on the chicken, don't invite them back.

                1. re: rjbh20

                  I want to have chicken and biscuits at *your* house!

                  1. re: mcsheridan

                    Excellent choice. The pole beans, squash casserole & macaroni & cheese at good too...

                  2. re: rjbh20

                    When is dinner? I'll bring the wine (or beer-your choice).

                    1. re: gourmanda

                      Right behind ya. I'll bring dessert.

              2. re: ChristinaMason

                Don't trust anyone who throws out the chicken gizzards when there's batter around! Go with Keller. If you like a thick, crunchy crust on your fried chicken, double dip in seasoned flour and buttermilk. Tossing some bacon ends or country ham into the oil prior to frying your chicken guarantees success. You can also fry the chicken until golden, hold and then fry the chicken again before serving for double fried crunch.

                If you use Keller's brine, 12 hours is plenty of time. I've had a couple extra-salty dinners after leaving my chicken in the brine too long.

                1. re: JungMann

                  where you been, JM?
                  hope your employment issues are clearing up for you.
                  missing your food!

                  1. re: mariacarmen

                    I actually was away on my first-ever leisure vacation so I had limited internet access. Now I'm back, with a healthy bit poutine and foie gras weight as a souvenir of my trip to Montreal so salad is in order.

                    Tonight I defrosted the pulled pork I made right before leaving, crisped it up in a pan and tossed it with Boston lettuce, Vidalia onions, tomatoes, avocado and kimchi. Dressed with chipotle dressing and lao gan ma. Some yogurt swirled with tahini would have been nice here, but alas, there was none to be found. I did, however, nab some avocado-coconut sorbet from the freezer for dessert.

                    1. re: JungMann

                      well, you did Montreal right! i only had the poutine there, not the foie gras...

                  2. re: JungMann

                    Lots of ways to fry chicken and they all work. I'm a big fan of Keller's Ad Hoc fried chicken, Emeril Lagasse's buttermilk fried chicken and so many more. The LA board has a great thread on fried chicken going on now (DOTM). Maybe check it out.

                    Frying in Crisco appeals to me but your tastes may vary.

                2. Hot August Night is right! Our lows have been in the 90's. How people lived before AC is something I'll never wrap my head around. Tonight is going to be empanadas with ground beef and veg. Rice and red beans on the side. Tomorrow, Pap, the hound and I are headed to a little town called Bisbee for the weekend. We're both fans of crime novels set in this tiny western town, it's about 10 degrees cooler, and the food looks promising! http://caferoka.com/

                  1 Reply
                  1. re: alliegator

                    It is sooo hot. I feel ya on the AC thing.

                    Bisbee looks very cool. Wish we had places like that around here!

                  2. I'm baaaaaaack. What a month it has been. Thank you to those who checked in on me.

                    It all started with the bf getting a virus. I caught it a few days in despite our best efforts at quarantining it and ended up in the hospital. After a week recuperating I was back on my feet but had lost so much weight that I ended up back in the ER after fainting and had an emergency central line inserted.

                    Then, my little pup (an 8 lb terrier mutt like Toto) was mauled by another (much larger) dog. It was terrifying. She had an overnight stay in the hospital, some jaw surgery, and lost a bunch of teeth, but thank the lord, she's all better. Her dinners are being cooked daily now--rice, poached chicken breast, and various veggies. She's a happy camper!

                    Speaking of food... there have been lots of homemade pizzas on the menu. The bf has gone freezer diving numerous times for sweet potato/black bean burritos and breakfast burritos (eggs, turkey bacon, peppers, shrooms, cheese) that I make in bulk. He texted me a photo in the hospital of an individual sized chicken pot pie I made and froze a while back.

                    Despite all the chaos we had two beautiful weekend jaunts to Malibu. We stayed on the beach one time, which was glorious, and the second time in the bf's bosses guest house just up the hill from Zuma. Utter heaven!

                    This week: We had pizza on Monday. Tuesday I grilled some BLSL chicken breasts with Sweet Baby Ray's BBQ sauce, sweet corn on the cob, roasted potato wedges, and David Lebovitz's carrot salad http://www.davidlebovitz.com/2008/07/... with cilantro in place of the parsley, which worked very well. Last night I grilled up some chicken I'd marinated overnight in olive oil, lemon juice, oregano, and sliced garlic. On the side was penne tossed with a roasted red pepper/walnut/garlic/basil/pecorino sauce which was delicious.

                    Tonight no plans as of yet. Will crawl into the fridge and see what needs using.

                    Nice to be back, and I like having so much food to catch up on.

                    Gratuitous shots of L.A. sunsets and our stay on the beach, my 3-months-too-early garden pumpkin harvest, plus our new rescue pup napping at the cabin in Malibu.

                    12 Replies
                    1. re: nothingswrong

                      Nice to see you back, and sorry you had a tough go with your health. It all looks lovely!

                      1. re: nothingswrong

                        wow, nw, you've been put through the ringer, for sure. amazing how you always rally. love the pics, especially that cute pup! hope it's mostly smooth sailing for you and your little mauled boy from here on out....

                        1. re: nothingswrong

                          Oooh, the poor puppy! She looks very happy now, though. Mine is a tiny chiweenie and I've had to pull her up by the harness a couple times when we've been charged by a much larger dog during a walk.

                          And I'm sorry to hear abut the virus and hospital stays. Sounds like a rough month -- although you've been making up for it beautifully with all that wonderful food and sunsets and beaches... Hope this month is a bit more quiet for you.

                          1. re: BananaBirkLarsen

                            That's our new pup, a pit that my bf rescued. He is sweet as could be!

                            The dog that got bit was my other dog, a tiny chi mix whom I've had for over 10 years. She was pretty shaken and in pain for a few days but she's back to her old youthful self now.

                            Thanks for the good wishes!

                          2. re: nothingswrong

                            I have been wondering where you were. Sorry about yet another hospital stay. Glad to see you back. Looks like you are making up for time lost with the cooking though.

                            Another puppy? O my, what a sweetie. Can you handle three? That is a big chore. I have my hands full with two cats and they do the hard part like baths and most entertaining.

                            What cute pumpkins. Whatcha making?

                            1. re: suzigirl

                              Yes, another puppy! The bf's boss adopted him from a rescue; he was about to be euthanized. Unfortunately, her 3 year old daughter was scared of him upon first sight so the bf was ordered to take the dog back. Apparently, in that 45 minute car ride, the bf (who has never had or wanted a dog in his life) fell madly in love and brought the pup home.

                              It is an animal farm over here now. Unfortunately my pit doesn't get along with the new one. So we have to keep them separated, with my little dog running amok. This new boy is just sweet as could be. He makes us laugh nonstop. If Chow let us post videos, I guarantee everyone here would fall in love with him too.

                              Pumpkins are sitting sad and unused on the kitchen table. No idea what to do with them!

                              1. re: nothingswrong

                                Glad to have you back, sorry it was such a rough month!

                                1. re: nothingswrong

                                  My little daschund was charged by a huge dog who wouldn't back off. Luckily there were two of us and my friend scooped up the doxie fast but the big dog kept jumping at her. I screamed and the owner came out of the pizza shop, the dog had escaped from a rear door, and finally got the big white dog under control. The owner scolded me twice for screaming and said his dog only wanted to play. I liked the pepperoni rolls from that place but we are NEVER going back.
                                  I bought some grass fed beef hamburger the other day and fried up hamburgers a couple of times but saved the grease. I made meatloaf from the rest of the meat and used the grease and some beef stock to make a mushroom gravy for the loaf. Organic mashed potatoes, corn on the cob and stewed tomatoes and zucchini for sides. I'm grateful that it was cool enough to use the convection oven.

                                  1. re: givemecarbs

                                    That is so scary. I'll never look at a larger "playing" dog the same again after what we've been through. It only takes one violent incident to get me super paranoid about my baby girl interacting with big dogs. And btw, the owner's nonchalance about what I'm sure was a scary exchange is really rude as a dog owner.

                                    Your meatloaf dinner sounds delicious. I forget to make gravies too often--the bf would love the mushroom one you made.

                                    1. re: nothingswrong

                                      Thanks nothingiswrong! I like a nice catsup bark as my friend John calls it on my meatloaf but gravy too. Leftover meatloaf tonite! My friend said that the dog had it's jaw right over my doxie's neck. It can happen so fast. The owner of the pizzeria came out too to see the commotion. I assume he let that dog owner keep his dog in the back of the pizzeria. No apology or anything from him. He did pick up my pocketbook that I had dropped and hand it to me.
                                      I live in the land of suvs and my friend has a theory that the suvs enable dog owners to bring their large dogs more places rather than leaving them at home. Don't even get me started on the telescoping leashes.
                                      Going to make corn and zucchini to go with the leftover meatloaf. There is only a little organic mashed potatoes left and I am out of spuds so I am going to make hot meatloaf sandwiches with leftover gravy over bread.

                                2. It's been so cool here recently at night, I woke up shivering this morning. I guess the hot day/cold night is a typical desert thing, but the summer rain has been happening in the evening instead of the afternoon this year and it cools things off right before it gets dark, and it stays cool until the sun's high the next day. Trust me, I'm not complaining.

                                  We went thrift storing and crabapple picking yesterday and we were so hungry when we got home that I whipped up a quick salsa fresca using some overripe tomatoes from the fridge and a variety of chiles (ranging from mild to scorching hot) from the garden, along with a bit of minced onion, crushed garlic and some lime. We ate it with blue corn tortilla chips as a very late snack, along with a cup of coffee. Neither of us was really hungry for dinner until late, and then we both just scrounged something up from the kitchen. I had frozen fish sticks and a salad.

                                  In the interest of cleaning out the freezer (which is currently packed so full that things fall out every time I open it), I'm thinking of a quick chicken braciole for dinner tonight, stuffed with spinach, lime basil and mozarella. Some homemade sweet potato ravioli on the side (dressed in olive oil and garlic) and, I think, a cucumber salad. I discovered yesterday that the gallon of off apple cider I poured into a growler last fall and stuck in a cupboard actually did turn into apple cider vinegar, so I've got loads of acidic salads and quick pickles in my future.

                                  3 Replies
                                  1. re: BananaBirkLarsen

                                    Here's the braciole, still in pan. It turned out delicious, although the ravioli must have thawed at some point, because they were frozen into a block and kind of fell apart when I cooked them. Also, I made some sauteed zephyr squash instead of the cucumber salad. The last of the gin (1 strong drink each, with tonic and lime) and the last of some vodka I bought to make crabapple liqueur (another drink each, with tonic and lemon) on the side. Nick's supernatural brownies, with dulce de leche swirled in, for dessert.

                                    Tomorrow I'm planning some purple potato pierogies with dilled goat cheese filling (which I made today), to be served with brats, homemade sauerkraut and the cucumber salad I skipped tonight.

                                    Saturday will be a recipe I found for "slow cooked Korean beef" -- I'm using shanks instead of the listed chuck. My first ever batch of kimchi should be ready by then. Rice and stir fried broccoli and cauliflower will be the other sides.

                                      1. re: BananaBirkLarsen

                                        Everything sounds, and looks, delicious! Love braciole.

                                    1. Billy!!! Talk about hot, phew!

                                      Dinner tonight is out. Bonus is it's my Friday so cocktails will be in order. We are trying a new place but are expectations are pretty low. Looks they are trying to a Boston steak house with Boston prices. But we were all up to trying something new plus with good go company is there really ever a bad meal?

                                      10 Replies
                                      1. re: foodieX2

                                        Billy? aren't we talking about Neil??

                                        1. re: mariacarmen

                                          I was thinking "Who's Billy?" LOL

                                          We are talking Neil Diamond.

                                          But I definitely like foodie's night out - both dinner and cocktails!

                                          1. re: LindaWhit

                                            maybe she's thinking "Hot in the City" - Billy Idol!

                                          2. re: foodieX2

                                            For those located south of Boston here is my review of a new place in Hingham/Weymouth


                                              1. re: foodieX2

                                                Agree with Gio - you hit on lots of good points in your review.

                                                1. re: LindaWhit

                                                  Thanks guys. It's so nice to see new places open, especially ones where you can tell great thought and attention was paid to the details. However I keep thinking location, location location. It's off the beaten track so its has to be a destination. You are not going stumble upon it and its just far enough away from Derby St and Scarlet Oak that they really aren't going to get any overflow.

                                                  1. re: foodieX2

                                                    Loved the review and agree about the location.

                                            1. It took me a while to make the connection to Neil Diamond. In the meantime, I mentally transposed it to "On a hot summer night, would you offer your throat to the wolf with the red roses?"

                                              Dinner tonight is not Wolf-approved, nor is it Meat Loaf; instead, it's last night's Konriko rice encored as stir-fried rice, sans green peas. I hate when I'm in the middle of throwing together something like this to find out I *don't* have the little green vegetable I wanted (and thought I had.) Also reprised, two gently reheated Asian pork burgers from last night. Change-up from hoisin sauce tonight; instead, I used duck sauce on the burgers.

                                              "I really thought I had green peas in the freezer!"
                                              "I'll bet you say that to *all* the boys."

                                              9 Replies
                                              1. re: mcsheridan

                                                Nice meal.

                                                Neil Diamond was a Tin Pan Alley guy. He, Carole King, lots others used to work out of Manhattan's Brill Building where they churned out tons of music.

                                                My tastes run toward Sly: Hot Fun in the Summertime. But I respect the writers who worked out of the Brill.

                                                1. re: steve h.

                                                  My musical tastes run all over the map; but I'm still a sucker for a song with a good "hook", no matter how lame some people I know might think it.

                                                    1. re: mcsheridan


                                                      Change-up from hoisin sauce tonight; instead, I used duck sauce on the burgers.


                                                      mcsheridan, could you please give me a quick lesson re:YOUR differences between hoisin and duck sauce where you live.

                                                      I keep hoisin around all day long. Brands vary a little but not mcuh.

                                                      Duck sauce, on the other hand , I find like plumb sauce. Not a given taste code or type that I know of so what I get when I order it is all over the place. Especially in the USA. ALL over teh place. Good. Bad. And Ugly. usually bad and ugly. LOL.

                                                      I;m doing a moo shu chicken test run at home tonite for me thus why it peaked my interest.

                                                      TIA. :-)

                                                      1. re: jjjrfoodie

                                                        Hoisin sauce: thick, brown and great on Peking Duck or Mu Shu Pork. I always have a jar of Lee Kum Kee around. I use it straight as a spread or mixed with other Chinese condiments for thinner, more complex sauces. I couldn't even tell you what brands I bought before; when I found LKK, I stopped looking.

                                                        Duck sauce when it's not so hot is that orange, sweet stuff in bowls at the Chinese restaurant for dipping crispy noodles and egg rolls, and in cello packs for takeout. Some is passable, some dreadful. Saucy Susan is an abomination still on the shelves in supermarkets.

                                                        When duck sauce is really good, it's Lee Kum Kee's Plum Sauce. I still call it duck sauce, though. If I can't find Lee Kum Kee, I pass on the other brands on the shelf. I'd rather do without.

                                                        1. re: mcsheridan

                                                          You rock!!!!!!!!!!!

                                                          I keep the Lee Kum kee Hoisin around daily including the super secret back up jar (just like my Mae Ploy Sweet chili sauce-LOL), but have never had the Plumb Sauce.

                                                          I have to do a Chinese mkt run for sushi rice this weekend so that's on my list.

                                                          Thank you thank you thank you so much.

                                                          The duck sauce packets I no longer take at the take-away counter or sadly pitch out.More bad than ever good over the years.

                                                          Saturday Morn. = Plumb Sauce Road Trip. Booyah!!!!
                                                          (20 minutes away, so not really a road trip. Hahaha.) LOLZ...

                                                          1. re: jjjrfoodie

                                                            Okay, so...do you use Oyster sauce? If so, whose? I haven't gone there yet, not sure I want or have to.

                                                            1. re: mcsheridan

                                                              I use LKK for oyster sauce oddly.
                                                              Not heavily used item for me but I do like to toss some in Szechuan green beans at times.

                                                              I just checked the fridge and Koon Chun is the Hoisin sauce I've been using of late. Huh. I've still got LKK in the door.
                                                              Both darn near the same as what I get in the restaurants. Koon Chun especiaially.

                                                              I;ll report back re: the plumb sauce.

                                                              Many Thanks.

                                                    2. Temperatures continue to be wonderfully mild here on the Sou'west Shore of Connecticut. Supper will be Deb's spicy, heart-clogging chicken wings and corn on the cob. Beer and wine will be on the counter.

                                                      I continue to wrangle with prospective contractors re: the second floor reno. It's a pain in the ass but a necessary one. In the short term, Deb will treat me to a fancy lunch next week. That should restore a measure of order and harmony to my day.

                                                      4 Replies
                                                      1. re: steve h.

                                                        Tell the contractors to pound sand & do it yourself. I'm redoing the dining room.

                                                        1. re: rjbh20

                                                          Plumbing (big time), electrical: two trades beyond my competency

                                                          Best of luck on the dining room reno. Are you doing the floors, messing with structural details? Keep us posted as things develop.

                                                          Monterey in two weeks then up to Tomales Bay for two days of r&r.

                                                          1. re: steve h.

                                                            Floors, moulding & paint; nothing structural. I have a certain obsession with hand scraped floors with tung oil finish. A lost art I'm trying to keep alive.

                                                            Hope to be done by next weekend.

                                                            1. re: rjbh20

                                                              rjbh, you're giving me flashbacks to handscraping our master bedroom floor 8 years ago -- some eedjet had painted the beautiful 1910s fir flooring, not just once but a bunch of times. That was a back breaker! But it's all gorgey now, as are the den, hallway and kitchen.

                                                              Speaking of gorgey, just came back from gorging ourselves at L'abbatoir, perhaps my favourite fancier resto in Vancouver. That is WWFD :-).

                                                      2. Taking a page from steve h.'s playbook and am making picatta. Chicken for me because the veal at the butchers looked a bit dry. I am sure we ate having peas but haven't decided on jasmine rice or angel hair pasta with pesto. James gets to decide. If it is rice, the picatta will be extra saucy so some can go on top of both

                                                        17 Replies
                                                        1. re: suzigirl

                                                          Oh sure...*you've* got the Green Peas! <razzzzzzz>

                                                          1. re: mcsheridan

                                                            (Whistles and scuffs shoe gently on the floor) Who me?

                                                          2. re: suzigirl

                                                            One can never, ever go wrong with picatta. Enjoy!

                                                            1. re: alliegator

                                                              It is one of our favorites. James decided on pesto pasta so pasta it is.

                                                              A bit of drama here. James whacked his finger on his right hand pretty bad cleaning a tile saw and barely got his ring off before it swelled so much we needed to hit the E.R. It's a balloon and I want to at least go to a walk in but he is being a guy and says no.

                                                              1. re: suzigirl

                                                                Jeebus! Being an avoider of all things that involve a doctor, I vote for advil and an ice pack overnight.
                                                                The hearty meal will send him on his way to feeling better. Please let us know tomorrow!

                                                                  1. re: Uncle Bob

                                                                    I need the bourbon. He'll tough it out. I can't see him in pain. I am a wuss unless it is me. And trust me Bob, Suzi TLC is in his future.

                                                                  2. re: alliegator

                                                                    An ice pack is in the mix and an ibuprofen(or three) are in the mix. And of course the required beer(or six)and he will be right as rain.

                                                                  3. re: suzigirl


                                                                    guys! the bf sawed off the top of his thumb once and never went to a dr. comes from a mom who had four children and a root canal (separate occasions, of course) with no drugs.

                                                                    give me the drugs.

                                                                    1. re: mariacarmen

                                                                      I know, right? I thought that getting legal drugs was the one upside to a serious injury... Bourbon and TLC on the side.

                                                                      1. re: mariacarmen

                                                                        When I was in my teens, my dad lost his job. So, I had to rip out his bad molar with pliers. He had a big slug of whiskey before and after.
                                                                        I only later found out that these measures were taken because I needed a new dance costume at the time.
                                                                        Home medical care rules! If common sense is used.
                                                                        And I learned to make a mean veggie and rice soup then :)

                                                                        1. re: alliegator

                                                                          That sounds traumatic... for both of you!

                                                                          1. re: nothingswrong

                                                                            Heh, it got the job done and my disclaimer is that I'd been interning at a dentist's office. My dad is tough as nails.
                                                                            Suz, hope the man's hand is showing improvement with a good night's sleep :)

                                                                            1. re: alliegator

                                                                              allie, you do have the most entertaining stories!

                                                                              suzi, hope James is much better today!

                                                                          2. re: suzigirl

                                                                            Ugh, poor guy. I hope the swelling has gone down today. If not tell him you're taking him somewhere great and then lock the doors and drive him to urgent care. Like you do with your dog when you take them to the vet :)

                                                                            I once had to have a ring sawed off my finger in the hospital from swelling. Not comfortable.

                                                                        2. re: suzigirl

                                                                          Thanks everyone. James is still a bit swollen but leaps and bounds better than yesterday. FYI, the fire dept. will cut a ring off for you and they are super close to me.

                                                                          Allie, I am scarred just reading that you pulled your dad's tooth. You are quite the character. Nerves of steel. I am endlessly fascinated by your layers and resiliency. Ya snap back like spandex, girl.

                                                                          Nothingswrong, I ain't fooling him just like I ain't fooling the cats. They can smell Dr visit like a bloodhound can smell a scent trail. Can you say busted?

                                                                          Bless your hearts for asking, all of you.

                                                                        3. Supper tonight was mostly "refrigerator scraps". Known in some circles as left overs. Consisting of the following.

                                                                          Pink-eye purple hull peas with snaps.
                                                                          Yellow squash with Vidalia onions.
                                                                          Fresh Boiled Okra.
                                                                          Chicken Piccata.
                                                                          Pork Chop in gravy.
                                                                          Fresh slices of tomato, and cucumber.
                                                                          Pods of Cayenne Pepper.

                                                                          And if that wasn't enough...Fried green tomatoes.

                                                                          I'm stuffed!!

                                                                          7 Replies
                                                                            1. re: steve h.

                                                                              No. However I did drive the chuck wagon today. We made 14 miles.

                                                                            2. re: Uncle Bob

                                                                              No wonder you're stuffed!! Yum all around. Do you stew the yellow squash and Vidalias or saute them? In bacon drippings, I'm guessing. I have a few from the Farmers' Market yesterday, and I know from experience if they aren't cooked immediately they'll languish in the fridge for days.

                                                                              1. re: Gio

                                                                                Re: Yellow Squash

                                                                                I think you would call it a stew of sorts. Everything is soft, but not mushy. Cooked in butter 99% of the time. Bacon drippings are good....just a different flavor. ~ Another method is to continue to slowly cook for a long period of time until the squash/onions are a very dark yellow orange. Sugar is often added when using this method. It's very tasty, but not something we do here at Twin Oaks that often. Another method used on occasion is cook them till they are soft....mash the daylights out of them ;) ... mix with corn meal to make a batter of sorts...pat them out and fry in a small amount of oil and you have squash patties. ~~ A quick saute of yellow, and zucchini with onion and mushrooms is delicious as well.

                                                                                1. re: Uncle Bob

                                                                                  You're so generous Uncle Bob. Four recipes for the asking. Thanks very much. I think I'll go with ghee and proceed as per Recipe 1.

                                                                                  1. re: Gio

                                                                                    Will be delicious! I usually saute/caramelize the onions a bit before adding the squash...and as much water as you need to stew/steam to your satisfaction.

                                                                            3. Tonight was kind of a scrounge meal. My son had his wisdom teeth pulled today, and he finally became hungry at about 7PM. He wanted ramen noodles with hard boiled eggs, which I made for him and had myself. Then rjbh20 comes wandering into the kitchen and cooks up a package of pork shu mai that were purchased at H Mart, and have been in the freezer for quite some time. He had most of them, but my son and I snagged a few each. Then he finished off the rest of the guinea hen from last night. I will be taking my son out to Hagen Daaz for a milk shake shortly.

                                                                              12 Replies
                                                                              1. re: roxlet

                                                                                UUUGGGHH to the wisdom teeth. Something I never had to endure. I am one of the weirdos who never got them. Lucky me. Hope he heals quickly.

                                                                                1. re: suzigirl

                                                                                  Thanks. He seems to be doing very well, considering. We'll have to see how he feels in the morning though.

                                                                                  1. re: suzigirl

                                                                                    I got my wisdom teeth, but have had more than one dentist tell me that I "have a big mouth" and therefor don't need to have them removed. Hope the milkshake helps (really, what doesn't ice cream help?)

                                                                                  2. re: roxlet

                                                                                    Hope son recovers quickly. I took my oldest for a consult and he needs his out but probably won't happen until marching band season is over in November.

                                                                                    1. re: tcamp

                                                                                      Keeping my fingers crossed that it stays the course. There's this thing called "dry socket" that his friend had, and if you get that, it takes weeks to recover. His dentist said it's totally random. In the meantime, eating is somewhat of a challenge. I made him a breakfast burrito with cheese and avocado, and he could really only eat the eggs and avocado. Just came from TJ's with some chocolate pudding and arancini. Tonight will likely be pasta.

                                                                                      1. re: roxlet

                                                                                        Dry socket IS THE WORST. BTDT, never ever EVER want it to happen again! Keep any and all solid food away from the holes.

                                                                                        But I'm going to just make a suggestion - the rice in the arancini *might* be a problem. Rice, while soft and easier to "chew", can also get stuck, causing dry socket.

                                                                                        1. re: LindaWhit

                                                                                          My dentist said that getting a dry socket has nothing to do with what you eat. He said that it is something that just happens, and dentists are at a loss to prevent or predict when it happens. In any event, my son's not happy chewing, so I'm just looking for food to slide down his throat...

                                                                                          1. re: roxlet

                                                                                            Really? I always heard not to eat certain things and especially not to use straws (or smoke, or anything that involves sucking through the mouth).

                                                                                            1. re: nothingswrong

                                                                                              Yes, definitely, no straws, no spitting, But he was quite clear on the eating and dry socket. He also teaches at NYU Dental School, and he seems to be up on all the latest..

                                                                                          2. re: LindaWhit

                                                                                            Dry socket sucks SO MUCH. I spent two days in agony trying every prescription painkiller they could throw at me, until I finally got desperate and took 1200mg of Advil, which worked like a charm! I also lived on baked brie, eaten with a spoon, for about a week. Could have been worse ;)

                                                                                    2. Hi all! Been a bit busy around here, pretty stressful. End of month usually is. And well, it's not hot here in CO. It barely got to 60 yesterday, with lots of rain. Today it's a really nice 70.

                                                                                      Let's see... what have I cooked. Sunday night I did a chicken enchilada pasta casserole thing, since I knew I had a busy week ahead of me. It served me for 6 different lunches/dinners. Tuesday night I made some BBQ chicken drumsticks (in the oven since it started raining quite badly), and a BBQ pasta salad. I volunteered through an online group to bring a meal to a new momma and her family, so I figured those two things would go over ok with her and her other 3 kids. After eating the drumsticks after cooking them I realized it would be way too messy for her to clean, so I took all the meat off the bones and bought some hamburger buns. Voila, bbq pulled chicken sandwiches!

                                                                                      Tomorrow I pick up SO from the airport and we are heading straight up to Pinedale, Wyoming (about an hour from Jackson) for SO's dad's annual pig roast at their cabin. I always help butcher the pig, which is my favorite part of the weekend. My other contribution is bringing up 50 ears of Olathe corn on the cob. My fridge is bursting with corn. Apparently about 60 people are coming so we'll cut the cobs in half.

                                                                                      And, new house update. We have a hole in the ground. Although after all the rain it's probably a swimming pool.

                                                                                      1. WFD was an entree-sized Sweet & Savory Tri-tip Salad w/ Raspberry Vinaigrette utilizing left-over tri-tip from yesterday. Used a 50/50 mix of kale and spring mix for the greens base. Next came the diced tri-tip, sliced strawberries and gala apples, a handful of blueberries, and pulled chunks of a domestic blue cheese. Hubs had chopped walnuts on his for that extra crunch.

                                                                                        Our found dove gave my husband quite a start this afternoon. Apparently the little bird decided to give his wings a try and was not in it's carrier when Hubs stopped home for lunch. It appears to be getting stronger with each passing day although we're continuing to feed it by hand to supplement the little bites of seed it has now, and then. At some point we're hoping to join it together with the companion bird in the same cage. We're grateful for the slight improvements every day.

                                                                                        1 Reply
                                                                                        1. oddly cool here - cusp of August in the Philly swamps is usually horribly opressive

                                                                                          tonight a sort it Italian Shepherds Pie - ground beef & veg in a red wine gravy topped in smashed red potatoes, grana and butter - worked well.

                                                                                          edit - there was bacon in there too LOL

                                                                                          1. Got invited out to the local craft brewery by a future classmate to socialize.

                                                                                            Three drinks - two porters and one IPA. Their porter tastes like coffee. At 9% ABV, nothing to mess around with, so I ended up mopping the floor for the bartender/friend to bide my time before driving home.

                                                                                            Dinner was a bowl of lentil salad. Surprisingly tasty post-drunk.


                                                                                            1. A breast of local lamb defrosts. I can't tell yet if it's still boned so that could be an interesting piece of butchery if not.

                                                                                              There's to be a stuffing of ancovies, garlic, chilli flakes, fennel fronds, mint and lemon zest. It then gets rolled, tied and roasted. I'll roast it on top of the bones if they are there; carrots and onions if not. It's going to need about 2.5 hours in the oven.

                                                                                              For carbs, small (1.5cm) cubes of spuds, roasted till crisp. And the supermarket had some good looking peas for the contribution to the five-a-day. I love fresh peas - one of my earliest memories in the kitchen was helping Mum to pod them.

                                                                                              And, for dessert, a spin on Eton Mess. Raspberries rather than strawberries. And, yes, I'm using bought meringues (life being far too short to make them myself).

                                                                                              7 Replies
                                                                                              1. re: Harters

                                                                                                Wow delicious!! I might have to borrow this prep for that goat breast hanging out in the freezer.

                                                                                                  1. re: Harters

                                                                                                    domestic sluttery! love it! I thought I'd been engaged in that for many years now...

                                                                                                    1. re: Harters

                                                                                                      Lovely dinner sir. I too love fresh peas.

                                                                                                      1. re: Harters

                                                                                                        That sounds so good and love teh blog you linked to!

                                                                                                      2. Making chicken soup in my slow cooker for shabbos this evening-
                                                                                                        I use a quarter of a pullet-today white meat and three chicken feet. I add salt/pepper(long pepper and black peppercorns), lots of vegetables including celeriac,celery,onion,leek,parsnip, (didn't have parsley root)carrots, plum tomato,white turnip plus parsley and dill and a tsp of dried vegetables.
                                                                                                        I will also make some matzo balls from scratch for the soup.
                                                                                                        soup chicken will be eaten for main course-plus greenbeans and watercress salad.
                                                                                                        and of course challah(not homemade, unfortunately)

                                                                                                        4 Replies
                                                                                                        1. re: jpr54_1

                                                                                                          Matzo balls and homemade soup sound really good right now.

                                                                                                          1. re: tcamp

                                                                                                            invitation for dinner is always open to you and family-
                                                                                                            i will send you a virtual bowl-sorry that I don't have a camera for a pic.

                                                                                                          2. re: jpr54_1

                                                                                                            Oh that sounds so delicious. I keep forgetting to ask for chicken feet at the market. Going on the shopping list right now.

                                                                                                            1. re: Gio

                                                                                                              I like using them bcz they they add something to the taste and body of the soup

                                                                                                          3. The clarion call came from on high at sunrise.
                                                                                                            It was heralded that the work week's end and the new month's beginning be declared
                                                                                                            The Day Of The Burger.
                                                                                                            Tonight there shall be rejoicing throughout the home.
                                                                                                            So let it be written. So let it be done.

                                                                                                            I'm going to nosh on A LAMB BURGER.

                                                                                                            Minced parsley, garlic, ground sumac, and lemon zest will be mixed in with some feta cheese to be sprinkled on top of the medium lamb burger with some baby lettuces from my "garden", and caramelized onions on the bottom.

                                                                                                            The conveyor from plate to mouth (other than my hands) will probably be what I have available at home vs. stopping at a store on the way home from work - a burger-sized English muffin.

                                                                                                            I think I'll have roasted potatoes alongside, cut into French fry shape, dipped in a ketchup/chili sauce/horseradish concoction.

                                                                                                            There WILL be libations. Oh yes. There WILL be libations. Whatever strikes the cook's fancy.

                                                                                                            9 Replies
                                                                                                                  1. re: Gio

                                                                                                                    This is strange. I have a Black heart. Everyone else has a Blue heart. I used to have a Blue heart, now I wonder is revenge of some kind of revenge. LOL

                                                                                                                    1. re: Gio

                                                                                                                      I think it's a filled in blue when you have recommended a post; a black "empty" heart when others have reco'd a post.

                                                                                                                      1. re: LindaWhit

                                                                                                                        My hearts are all blue, either solid or filled in. Haven't seen a black heart yet (well, except for at the museum's pirate exhibit).

                                                                                                                        WFD tonight is going to be Thai out. Soon I will have to get back to cooking at home, but not tonight as it is going to hit 30 degrees here, which is 'way warmer than we usually get.

                                                                                                                        I did manage to clean the fridge today which was much less grungy than I had anticipated, and only a couple of things had to be tossed, woot!

                                                                                                                        1. re: LindaWhit

                                                                                                                          I know... when I was hearting (barf) my heart was filled in blue. Now that I'm not ... hearting... it's Black, Black, Black. This is OT so I'll not comment again here.

                                                                                                                    2. re: LindaWhit

                                                                                                                      And there was great joy throughout the land.

                                                                                                                    3. I got nothin' planned for tonight. Probably pizza for the fam and a farmers market beef burger for me. Incredibly, during the drying out of my house due to water damage, two other pipes started leaking so we're still knee-deep in repairs. I have to go pick out tile for the master bath at lunch as old stuff was torn up due to water in the subfloor. Did I mention that I am decorating-impaired? Seriously, choosing a paint color gives me hives.

                                                                                                                      3 Replies
                                                                                                                        1. re: tcamp

                                                                                                                          I feel for you on the water damage. Ugh.

                                                                                                                          1. re: tcamp

                                                                                                                            Oh geez. I do hope a libation (or three!) are in order for you tonight! And I would love to help pick out paint colors. A patchwork quilt on the wall is always fun while you're seeing what they all look like when the paint has dried. :D

                                                                                                                          2. Excited for our little dinner party tonight. Going for a New American/New South vibe:

                                                                                                                            to start: smoked tomato gazpacho (using the most overpriced heirlooms ever, ugh!) http://www.foodandwine.com/recipes/as...

                                                                                                                            for the main: fried chicken, a hybrid of Keller and ATK's recipes, with some tips from rjbh20

                                                                                                                            sides: sourdough panzanella with FM grape tomatoes, corn, red onion, and blanched asparagus, loosely based on this recipe http://www.myrecipes.com/recipe/fresh...

                                                                                                                            and Edward Lee's spinach, bacon, and blue cheese salad with bourbon vinaigrette http://www.goop.com/recipes/lunch/spi...

                                                                                                                            drinks: sage gin sours, Devil's Backbone Vienna Lager, and a French rose

                                                                                                                            dessert: strawberry-peach shortcakes with whipped cream, from Caitlin McGrath's scone recipe http://chowhound.chow.com/topics/7153...

                                                                                                                            Wish me luck. :-D

                                                                                                                            7 Replies
                                                                                                                              1. re: ChristinaMason

                                                                                                                                Nice! Pictures, please, if you get a chance. And that sourdough panzanella sounds great!

                                                                                                                                  1. re: nothingswrong

                                                                                                                                    Here's one to get started - gazpacho veg pre smoking.

                                                                                                                                    I will spare you pics of the HAZMAT scene of my kitchen after blending in the FP. The recipe fails to mention it should be done in batches...LOL...my poor counters.

                                                                                                                                    And because I can't leave well enough alone, I made a scallion-infused olive oil to dribble over our bowls. It's a fun lurid green.

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        Veggies are just so damn beautiful in the summer.

                                                                                                                                  2. While I love Neil Diamond, I have absolutely no reference for HAN. So that just zoomed right over my head. I lead such a sheltered life...

                                                                                                                                    Last night was Spaghetti with a sauce that included tomatoes, etc., and all the rest of the roasted vegetables from the previous night, plus some cubes of L/O pork chops. I think we'll be eating it for the next six days. Each serving was topped with grated Romano and a blob of goat cheese.

                                                                                                                                    WFD: Rotisserie chicken from the market, cuz, ya know, gotta give the old boy a break. I can't remember the last time we bought pre-cooked chicken but it's time now.

                                                                                                                                    Pulled chicken will be seasoned with mock Maggi, a Chef Nguyen recipe with Bragg's aminos & sugar, and FGBP. It will be heaped on a salad of baby bok choy/tomatoes/cucumbers/scallions/shaved carrots/sliced hot cherry peppers with a drizzle of walnut oil and champagne vinegar. Grilled & buttered rustic Italian bread if he wants it. Lovely small red plums for afters.

                                                                                                                                    9 Replies
                                                                                                                                    1. re: Gio

                                                                                                                                      Well, I guess this was inevitable. :)
                                                                                                                                      Here comes today's earworm:

                                                                                                                                      "Hot August night
                                                                                                                                      And the leaves hanging down
                                                                                                                                      And the grass on the ground smellin' sweet
                                                                                                                                      Move up the road to the outside of town
                                                                                                                                      And the sound of that good gospel beat
                                                                                                                                      Sits a ragged tent
                                                                                                                                      Where there ain't no trees
                                                                                                                                      And that gospel group tellin' you and me
                                                                                                                                      It's Love, Brother Love, say
                                                                                                                                      Brother Love's Traveling Salvation Show
                                                                                                                                      Pack up the babies and grab the old ladies
                                                                                                                                      And ev'ryone goes, 'cause everyone knows
                                                                                                                                      Brother Love's show"

                                                                                                                                      Oh, and all the food sounds good, too. :)

                                                                                                                                      1. re: mcsheridan

                                                                                                                                        Hahaha... Thanks McS. Can you hum a little?

                                                                                                                                        EDIT: Found Him singing it on YouTube. I Know This Song. I didn't know the name. Love it. I'm saved, Halleluiah!

                                                                                                                                        1. re: Gio

                                                                                                                                          Well, if you found it, then you now know it's not "Hot August Night", although the album is called that.

                                                                                                                                          1. re: Gio

                                                                                                                                            YAY!!! I love Brother Love's Traveling Salvation Show. :D

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              I'd heart this, but ya know... I'm being very childish. Said someone yesterday.

                                                                                                                                              1. re: Gio

                                                                                                                                                Being childish keeps us young.
                                                                                                                                                ::::sticking my tongue out at Gio::: :-P

                                                                                                                                                  1. re: Gio

                                                                                                                                                    And didja know... I have a Black Heart! hahahha...

                                                                                                                                          2. re: mcsheridan

                                                                                                                                            I have seen him 4 times and every time some woman in the crowd has a sign that says "Top tush in Tampa Bay". And yes, it's the same blond, over quaffed chick.

                                                                                                                                            Fantastic show every time!!!

                                                                                                                                        2. We were invited to a friends yacht club for dinner tonight. Now before you think fancy this is a true yacht club that is focused on sailing. No restaurant per say though you can buy a meal. However on Friday nights most folks BYOD (dinner) along with BYOB. sit on the deck and watch the sunset.

                                                                                                                                          There will be 3 couples and my contribution is
                                                                                                                                          Mint Lemonade and Vodka
                                                                                                                                          Hummus and pita chips
                                                                                                                                          Chicken salad with walnuts
                                                                                                                                          Chocolate chip cookies

                                                                                                                                          And because they are now on sale-Lays Wasabi/Ginger chips, LOL They go with nothing.

                                                                                                                                          Not sure what everyone else is bringing but based on the past there will be way too much food.

                                                                                                                                          Fingers crossed the rain holds off!

                                                                                                                                          8 Replies
                                                                                                                                          1. re: foodieX2

                                                                                                                                            Sounds like a great Friday night!

                                                                                                                                            1. re: foodieX2

                                                                                                                                              Sounds like the Yacht Club near where we used to go on LI where the "yachts" were sunfish.

                                                                                                                                                1. re: roxlet

                                                                                                                                                  I always judge a yacht club by the quality of its youth sailing program. Big boats are nice but getting the kids on the water, teaching basic skills and getting them into dinghy racing is where it's at.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    Agreed! My brother is a member of an even smaller one than this where they take their sailing very seriously. My brother, a sailor his whole life, is very active in the youth program. He feels the exact same way.

                                                                                                                                                2. re: foodieX2

                                                                                                                                                  "And because they are now on sale-Lays Wasabi/Ginger chips, LOL They go with nothing."

                                                                                                                                                  A perfect reason to buy them then. :D We had several downpours up by me about an hour ago; hopefully it holds out for you, foodie!

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    keep that rain up north will yah? :)

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      The rain held off, yeah! And interestingly enough the chips were a huge hit with this crowd. I found them to be OK and pretty subtle the first time I tried. This bag disappeared with apps.

                                                                                                                                                  2. It's Steakhouse Night at Steve's Roadhouse.

                                                                                                                                                    Club steak will be seared on the stovetop in a cast iron pan and finished in the oven. Sides will be creamed spinach and a baked potato topped with sour cream and chives. A California pinot noir ((Le Crema) will be paroled from the wine jail.

                                                                                                                                                    This will be a sit-down meal in the dining room. Sly and the Family Stone: Greatest Hits will be on the box.

                                                                                                                                                    The weekend is here. Kick back and enjoy it.

                                                                                                                                                    9 Replies
                                                                                                                                                    1. re: steve h.

                                                                                                                                                      Isn't that Steve and Deb's Roadhouse?

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        She's both the beauty and the brains behind the operation.

                                                                                                                                                        I was going for a Raymond Chandler, 1940s, film noir type of roadhouse name. Something slightly sinister with just a hint of gambling in the back room.

                                                                                                                                                        1. re: mcsheridan

                                                                                                                                                          Thanks. It's old-school stuff but mighty tasty.

                                                                                                                                                        2. re: steve h.

                                                                                                                                                          Nothing wrong with Old School. I used to love that very combination but then I got Brother Love's Traveling Salvation in the form of my husband's triple by-pass.

                                                                                                                                                          1. re: Gio

                                                                                                                                                            Yeah, that will give you religion real fast.

                                                                                                                                                          2. re: steve h.

                                                                                                                                                            Perfect old-style steakhouse meal. The molls with perfect gams to be snapping their gum behind their card sharks. :-)

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              “I don’t mind if you don’t like my manners. They’re pretty bad. I grieve over them during the long winter evenings.”
                                                                                                                                                              ― Raymond Chandler, The Big Sleep

                                                                                                                                                              Gotta love this stuff.

                                                                                                                                                            2. re: steve h.

                                                                                                                                                              Food, wine and the music lived up to roadhouse expectations.

                                                                                                                                                              Edited to add: A Junior's cheesecake would have been a perfect ending. I forgot to pick one up. I'll do better next time.

                                                                                                                                                            3. Hmmm...let me catch up....last night was a nice steak served over salad with lime dressing....Tuesday was orange chicken served with garlickly snow peas.....Wednesday was leftover pizza :/

                                                                                                                                                              Tonight I'm going out to eat! For Thai....hope there will be some happy hour libations! I'm due....

                                                                                                                                                              1. Last night was a grilled chicken caeser salad. Made some croutons out of frozen baguette and mixed up a quick dressing. Pre-Friday Thursday cocktail was a fantastic Manhattan w/ three boozy cherries - it's like a drink followed by a fruit dessert :)

                                                                                                                                                                No ideas for tonight yet. A local place is having an IPA tasting that DH want's to do so dinner will probably be out.

                                                                                                                                                                1. Woohoo! Tomorrow starts our week long summer family vacation trip. We are going to Westchester County, New York to stay with my Husband's friend from college and his family. We have stayed with them before and my Husband and his friend quickly revert back to acting like they are 20 and back in college again. ;-)

                                                                                                                                                                  Outside of 1 or 2 dinners in NYC I probably won't have much to report because our hosts are not the best cooks and we have never been to a good restaurant in Westchester County. That's ok though because this in not indended to be some grand foodie trip.

                                                                                                                                                                  Tonight dinner is something that will be easy and not make too much of a mess. Barbeque chicken breasts on the grill, grilled veggies and some baked sweet potato wedges with Arizona Dreaming seasoning. I am thinking of a Cline Ancient Vines Zinfandel would go well with simple fare like that. And Klondike bars for dessert.

                                                                                                                                                                  I had better get back to laundry and packing. Stay cool everyone!

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: JanineL

                                                                                                                                                                    Have a lovely time Janine. We'll be right here when you return.

                                                                                                                                                                    1. re: JanineL

                                                                                                                                                                      Where in Westchester? There are some good spots...

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        Jean-Georges Vongerichten's The Inn at Pound Ridge and Mario Batali's Tarry Lodge are two nifty places in Westchester County that, depending on your wine selection, won't break the bank. Both are casual. I prefer lunch.

                                                                                                                                                                        Thomas Henkelmann's, just over the Port Chest border in Greenwich, is a splurge place. The restaurant is drop-dead gorgeous. It's business casual for lunch, jackets are requested for men at supper. This is where you take your hosts to thank them for a good time. Food is French influenced, service is outstanding. Lunch on the porch is relaxed.

                                                                                                                                                                    2. Minimalist cheeseburgers- details posted on the DOTM thread. Bag salad. Having read several remarks about omnis whose idea of a salad is to open a bag of lettuce and a bottle of store bought dressing on the V&V board I should hang my head in shame but it's our TGIF fave salad- Dole's Caesar. Wine. Twist off top. Probably in plastic wine glasses because we are cooking out. Paper plates are also being considered. The cheap kind that fit into trashy rattan plate holders. Summah!

                                                                                                                                                                      1. I just picked up 5 lbs of fresh from the Pacific snapper. WFD: Snapper piccata and Panzanella salad, tomatoes, cukes and basil from the garden.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. The pics show *part* of what I'm dealing with today before it's time to pick again tomorrow. Canning on a hot day is exhausting so dinner will be simple- lamb loin chops seasoned with an herb mix and cooked in the cast iron pan, goat cheese stuffed squash blossoms and fresh tomatoes. Fresh basil, etc. of course. The Cherokee Purple in my hand (pardon the gardener's nails, I was still in the picking and washing stage,) and a Brandywine the same size are my picks for the ones to slice and salt.

                                                                                                                                                                          13 Replies
                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                            Great Gardening! Smart to can all that goodness.
                                                                                                                                                                            Love that you lemons & limes too.

                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                              Nice. That is a great-looking harvest.

                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                YOWZA! That's an amazing day's harvest - lucky you! Jealous of the lemons and limes, too.

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  I didn't grow the lemons and limes (I do grow both but it isn't the season,) but I was in dire need or preserved lemons and limes so I added them to the pile!

                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                    Well, even without the fruit, it's still an amazing harvest!

                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                  Beautiful. That is alot of great food to can and eat. Jealous.

                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                      Ab.so.LUTEly FABULOUS!
                                                                                                                                                                                      Enjoy the harvest!

                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                        Love all those peppers! What are the red ones at lower right?

                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                          Lower right are Moruga Trinidad Scorpion. Hot shit.

                                                                                                                                                                                        2. re: weezieduzzit

                                                                                                                                                                                          Holy cow! I had no idea what you were up against. Literally thought this was a photo of the produce section at your local grocery store at first. Amazing.

                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                            That's just all I could fit in the pic while avoiding showing the chaos the kitchen has become doing all of the canning. I've been washing an awful lotta dishes! :) I now have many gorgeous pints of salsa, quarts and pints of pickled cherry peppers, charred and vac sealed poblanos and anaheims went to the freezer. Jalapeno/ carrot escabeche is up tonight and tomorrow while the man is busy working on a project I'll be back in the kitchen pickling red onions, balsamic scallions, balsamic and red wine pickled eggplant and whatever else I can manage. I love it! I'm addicted. :)

                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                              Well, my hat's off to you! It's impressive, and that esabeche sounds delicious.

                                                                                                                                                                                              Btw, there are worse addictions one could have :)

                                                                                                                                                                                        3. The young athlete is still recovering from having his choppers yanked, so steak & spuds for us while he's off in search of Asian pasta & ice cream. Grilled sousvide porterhouse with haystack potatoes. With the dining room still under construction, meals are relatively minimalist for now.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                              You need to write a cookbook titled "100 Ways With Potatoes."

                                                                                                                                                                                            2. Tonight is open faced turkey sandwiches on butter crust white bread, mashed red potatoes and turkey gravy and COTC for James and spiced apples from a new restaurant that I had lunch at with one of my clients today. Happy Friday

                                                                                                                                                                                              15 Replies
                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                  Since it is never November in Florida, I get to pick whatever I want, whenever I want. So there... Have ya been in FL in November? It is usually like August.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    I've been snowed on in FL. Twice.

                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                      So have I. '77 and '89. But can you say that it a common occurrence or an obscure event? I can as a third generation native.

                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        Hard to say. I was there for two consecutive storms of the century

                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          I slept thorough the '77 snow and it was gone once i awoke!

                                                                                                                                                                                                          1. re: meatn3

                                                                                                                                                                                                            My dad woke us in the middle of the night and we went out to watch. He was as excited as we were. He even gathered enough snow from the hood of his station wagon to make a snowball for us(me, bro and sis).

                                                                                                                                                                                                            In '89 I was taking a co-worker home(from NY) and the snow started to fall and I pulled over to watch. I remember as clear as a bell as if it were yesterday. She wanted to get home and asked me what I was doing. I said "it's snowing". She said "so?" I said "It's Florida, Karen." She was still not impressed. Lol

                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                              Sometimes it does one's brain and emotions good to just stop and admire nature.

                                                                                                                                                                                                              That includes snow in Florida. :-)

                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                        Indeed. Chili in July, Thanksgiving in August, beef stew in May. A/C is a magical thing. It can be any season you want.

                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                            Living in a climate that rarely dips below 70 is a sport in itself. Trust me. :-)

                                                                                                                                                                                                          2. re: speakhandsforme

                                                                                                                                                                                                            You said it. A/C is a magical thing indeed. Keeps me sane.

                                                                                                                                                                                                      3. re: suzigirl

                                                                                                                                                                                                        Sounds lovely. I've had pumpkin pie on my mind for weeks now, don't care that it's 100 degrees out. Which inevitably gets me craving turkey with gravy and mashed taters. That meal should be served monthly IMO.

                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                          It's a crying shame that we only serve turkey (or at least most of us only serve turkey) once or twice a year, at Thanksgiving and maybe another holiday. You're right; it really should be served once a month, every month.

                                                                                                                                                                                                          1. re: mcsheridan

                                                                                                                                                                                                            It has always been my favorite! After years and years of vegetarianism, I "relapsed" finally for mom's gorgeous turkey and gravy. I'd gladly eat it more than once a month, personally. So many things to do with the leftover meat too.

                                                                                                                                                                                                      4. Panzanella meets Greek Salad. Dictated by what needed using up but worth repeating. Cukes, cherry tomatoes, scallions, thyme, toasted bread rubbed with garlic, artichoke hearts, black olives, feta, pickled banana peppers, pickled radish. Red wine vinegar and olive oil. And yes, there was wine....

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                          Very pretty! Am going to mentally file this away for the bf's lunch sometime soon.

                                                                                                                                                                                                        2. I'll do better tomorrow, I promise. But tonight I had to finish leftovers. So I made something I'm calling, for lack of a better term, "Chop Hooey".

                                                                                                                                                                                                          Last two Asian pork burgers cut up - into the skillet, toss in some fresh pineapple chunks, and fry up a bit. Then add the last of yesterday's fried rice, a little soy sauce, and oddly enough, a splash of ginger ale. Put the cover on and steam for a while = dinner.

                                                                                                                                                                                                          1. "When I get older losing my hair,
                                                                                                                                                                                                            Many years from now,
                                                                                                                                                                                                            Will you still be sending me a valentine
                                                                                                                                                                                                            Birthday greetings bottle of wine?"

                                                                                                                                                                                                            Mrs H has baked a cake - my favourite, of course - a classic Victoria sponge. Family are coming this afternoon to eat it. We're going out for dinner - bistro a few minutes drive away that we've been to before for lunch but never been in the evening.

                                                                                                                                                                                                            As for foody presents, a bag of mixed high quality chocolates. And a cookbook - "The Gazan Kitchen" - heartbreakingly relevant when I look at the news on TV.

                                                                                                                                                                                                            13 Replies
                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              A Happy Happy Birthday To You, John!! And, Many Many More!

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                Happy Happy!! Enjoy your day and your dinner.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  Well I guess we all know how old you are today! Happy Birthday!

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    Happy birthday, Harters! And many, many more. Enjoy your Victoria sponge, your chocolates and your cookbook.

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      HAPPY BIRTHDAY, John! Enjoy your bistro birthday dinner and the chocolates and cookbook. :-)

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          Hope you have a lovely birthday.

                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              bonne anniversaire, cher Harters! enjoy hell out of it. would that we could all reach that age with such panache.

                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                    Many thanks, folks. Kind words. Appreciated.

                                                                                                                                                                                                                                    It's been a nice day.

                                                                                                                                                                                                                                    Here's WWFD - http://chowhound.chow.com/topics/984584

                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                      Belated happy birthday, John. Sounds as though you celebrated it well. And I echo mc's sentiment!

                                                                                                                                                                                                                                  2. Fried chicken dinner was really nice. The chicken came out very juicy, flavorful, and crispy. Next time I would probably try to fry everything before people arrive and just hold it in the oven. We started with cocktails and nibbles (nuts and churritos), then sat down for gazpacho and baguette. Took a break to assemble the salads and fry the chicken. We stuffed ourselves and could only find room for half a shortcake each. (Sorry for the messy plate! It wasn't mine...I would never let all my foods touch like that ;-) )

                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      Gorgeous salad CM! The whole meal looks great.

                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                          They are these addictive little fried corn snacks with spicy seasoning. http://www.photo-dictionary.com/phras...

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            You buy them from the store then? I was all excited to try and make something new. I had no idea what a churrito could be, but by the name I figured I'd like it.

                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                stunning! chicken looks perfect. I love those watermelon radishes, haven't seen any at my meximart in a long time...

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  The salad looks gorgeous, and all of the food looks great!

                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                    So beautiful, all of it! Very summery. I'm now craving strawberry shortcake...

                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                      As always, CM, your dinner party food looks and sounds fantastic! The chicken looks so good and love the salad with the watermelon radishes, they are so pretty!

                                                                                                                                                                                                                                                    2. Every picture taken in my kitchen comes out in shades of brown, and all the food looks like it's made of wax. Just trust me that the cucumber salad was a properly vibrant green and the grainy mustard was indeed the yellow one expects, and that the pierogies were, in fact, a delicious combination of dough and potato. The sauerkraut was homemade and the cucumbers had a sharp sour cream and apple cider vinegar dressing, with sliced lime basil. Delicious, and perfect for the fall-like weather we've been having.

                                                                                                                                                                                                                                                      Tonight is this slow-cooked Korean beef (http://www.food.com/recipe/slow-cooke...), using beef shanks, skipping the onions (I realised this morning that I'm out), and adding a handful of pepper flakes. Homemade kimchi on the side, along with rice and this broccoli banchan (http://www.noobcook.com/broccoli-banc...) using broccoli and cauliflower florets.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                          Yum BBL, I can practically taste those pierogies!

                                                                                                                                                                                                                                                        2. At the market today,I bought shishito peppers,corn,zucchini and kirby cukes. For dinner, I am going to grill steak, shishito peppers and corn. I am going to use the squash for a quick bread during the week. With kirby's I am also going to prepare some quick pickles. For dessert,I bought some Spanish limes and longans. They also had epozote-I bought a small bunch of it-not sure what I am going to do with it.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: jpr54_1

                                                                                                                                                                                                                                                            I had to Google for a definition of Longan fruit. I've never heard of them. How will you use this Superfood JPR?

                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                              I just peel skin and eat them-they taste very much like lychee's and rambutan's

                                                                                                                                                                                                                                                              they are usually sold on small branches and are brown outside
                                                                                                                                                                                                                                                              with cream color skin around large pit-they have come down in price to $3lb.

                                                                                                                                                                                                                                                              1. re: jpr54_1

                                                                                                                                                                                                                                                                Thanks very much. I learn quite a lot from you. Thank you.

                                                                                                                                                                                                                                                          2. I have been eating leftovers and some things not too interesting/simple. But the pork rind shreds are finally gone! phew... It was 3 times as much after opening the package.

                                                                                                                                                                                                                                                            My 2 recent meals.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: Pata_Negra

                                                                                                                                                                                                                                                              gorgeos photos. I am planning on going to uruguay in early 2015, can't wait to try the steak. so close to argentina, must be good!

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                Uruguayan is fine, and cheaper than Argentinian. Oneday I want to visit all of Uruguay, too. The president, José Mujica, impresses me. He donates 90% of his monthly salary to charities!

                                                                                                                                                                                                                                                                1. re: Pata_Negra

                                                                                                                                                                                                                                                                  i know! that's why we're going! he also legalized pot, gay marriage, and each school-aged child has a laptop computer!

                                                                                                                                                                                                                                                            2. Lovely, PN, and Yay for the Banh Mi!

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                Thanks, Gio! I have made scallion oil so looks like there's at least one more Vietnamese meal on the horizon.

                                                                                                                                                                                                                                                              2. The weather forecast for rain was wrong so another cookout- yippee! Boneless chicken breasts will be grilled and basted with Italian dressing and after a dip into some store bought barbeque sauce get a few more flips on the gas grill. This is the first year we have used a full size gas tank (this is a portable city dwellers Weber grill) and it works so much better than with the small bottles. They never got the grill hot enough. Leftover yellow rice and a zucchini and tomato casserole for sides. Wine.

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                  A shout out for Trader Joe's Carolina Gold barbeque sauce. Very affordable too.

                                                                                                                                                                                                                                                                2. Dinner is now becoming a regular since my sungold tomato bush is basically on steroids. I am getting at least a dozen if not more every couple of days! Add to that I got their slightly bigger cousin in farm share this week. its is pretty much a farm share dinner all around

                                                                                                                                                                                                                                                                  Onions and garlic will be sautéed, a couple of handfuls of chopped kale will be added and cooked until soft. A heavy dose of fresh cracked pepper, a couple pinches of salt and a generous shake of red pepper flakes will get tossed in. Add the tomatoes, halved, let cook just until they barely start to break down. Push the whole thing to side, add shrimp and white wine and cook until the shrimp is cooked thru and toss it all together. Serve the whole thing over fettucini.

                                                                                                                                                                                                                                                                  A nice chardonnay will wash it all down.

                                                                                                                                                                                                                                                                  1. Errands – check.
                                                                                                                                                                                                                                                                    Farmers Market – check.
                                                                                                                                                                                                                                                                    Knives sharpened at the farmers market – check.
                                                                                                                                                                                                                                                                    Toilet flapper replaced – check-check. (Got one that decided not to flap shut; had to go back and get one that did).
                                                                                                                                                                                                                                                                    Laundry – check.
                                                                                                                                                                                                                                                                    General straightening up – check-check-check.

                                                                                                                                                                                                                                                                    The temps went WAY down with a bit of rain yesterday and this morning, so A/C was turned off and windows were opened. A good day for this meal.

                                                                                                                                                                                                                                                                    A single package of mega-beef short ribs (ended up being 2 large ribs) went into the baby slow cooker for dinner. It was seasoned with salt and pepper and browned in some hot oil on all sides. That got tucked into the slow cooker; then some chopped celery and onions were sauteed in the oil. I added 1/2 cup of homemade beef stock and 1 heaping Tbsp. of tomato paste to the veggies and blended it all together. Brought that to a high simmer, and added 1 Tbsp. of Worcestershire sauce, 1/2 Tbsp. red wine vinegar, and 3/4 cup of red wine. Once hot, I carefully poured it over the short ribs, added a bay leaf, and let it cook away (single temperature type on the baby slow cooker, and this has always cooked higher than my older large crockpot, so I'm assuming it's on HIGH). If it hasn't thickened to a sauce of sorts by the time the ribs are done, I'll reduce the liquid on the stove.

                                                                                                                                                                                                                                                                    Sides will be steamed and fork-mashed baby potatoes and sauteed Swiss chard. And wine.

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Sounds wonderful! Enjoy

                                                                                                                                                                                                                                                                      Very cool here today too, feels good.

                                                                                                                                                                                                                                                                        1. Not so hot here either...rained today.

                                                                                                                                                                                                                                                                          Wild salmon, mashed golden potato, garden raised broccoli and salad (cuke, tomato, lettuce).

                                                                                                                                                                                                                                                                          1. The young athlete is recovering nicely from his wisdom teeth removal, but soft food is still the order of the day. Fish followed by fish tonite.

                                                                                                                                                                                                                                                                            Southeast Asian tuna tartare on avocado followed by grilled Italian Branzino on a tomato, red onion & garlic confit.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                                              No one makes better tartar than you, and the fish was none too shabby either. Delicious meal.

                                                                                                                                                                                                                                                                            2. Feeling like a slacker among you!! Well, here goes. Right now, there's about a quart of zucchini rice soup simmering on the stove [in fact, the timer's going off]. Tonight, will add lots of percorino romano and call it dinner. Tomorrow, will probably toss some chick peas in there.

                                                                                                                                                                                                                                                                              'Appetizers' were a small protein shake [don't hate - it's a medical issue] and a bowl of watermelon from the farmers market [where i also picked up zucchini, corn, tomatoes, sugar plums, celery, and a couple of other things].

                                                                                                                                                                                                                                                                              Dessert - root beer ice!!! this is Joisey, after all!

                                                                                                                                                                                                                                                                              1. Ranch and panko coated pork loin chops, fried okra and mashed potatoes with cheddar cheese.

                                                                                                                                                                                                                                                                                1. It's a return trip for the pork & chorizo burgers we did a week or so back. 500g minced organic piggy (from "Duchy Originals" - a company owned by the Prince of Wales); half a dozen small cooking chorizo - they get whizzed together in the processor and formed into patties. The usual accompaniments will apply. Quick and easy.

                                                                                                                                                                                                                                                                                  It's about to be a hectic couple of days for military historians in the UK. This afternoon, I'm giving a talk at the village hall about a few of the men remembered on our war memorial. Tomorrow morning ( at the ungodly hour of 7am), I'm being interviewed by local radio about the same sort of thing. The afternoon sees me travel to the other side of the metro area to support a friend who is launching his book which has researched the men on his local memorial. Then it's back to the village for a remembrance event at the war memorial. Later in the evening, I'm going into town for another remembrance ceremony - the organisers have produced a banner taking the 2800 names from my website of men from the borough who were killed in the war. The mayor is opening the ceremony. Candlelit procession round the Memorial Park with all candles blown out at 11pm, representing to the minute the time we declared war 100 years ago.

                                                                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                    Such are the wages of historical fame, Harters! Enjoy these events.

                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      Hi John,

                                                                                                                                                                                                                                                                                      It's good to hear that those men are remembered and honored for their contributions. It's also a hoot to hear how your research and works will help current generations understand their history.

                                                                                                                                                                                                                                                                                      Clink of the snifter from one Leo to another.

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          Happy birthday, mc!

                                                                                                                                                                                                                                                                                          I was going to give you a special shout-out.

                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                            thanks steve! not quite there yet, however. it's Wed. don't further age me before my time!

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              I know. I was holding fire.

                                                                                                                                                                                                                                                                                              Tuesday for me.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                Wednesday for me too, mc :) Happy Birthday, Leo's!

                                                                                                                                                                                                                                                                                                1. re: gourmanda

                                                                                                                                                                                                                                                                                                  Indeed! Happy Early Birthday to you too, Gourmanda!

                                                                                                                                                                                                                                                                                      1. WFD: Roast pork tenderloin served on a bed of arugula, Sauteed bok choy and leeks, COTC.

                                                                                                                                                                                                                                                                                        The tenderloin has an Asian seasoning that includes honey, 5-spice powder, and hoisin sauce so I think it's going to be better to stir-fry the bok choy and leeks. Just simply with garlic, ginger, RPF, FGBP in peanut oil. A bit of chicken broth will be added, and the vegetables will cook till liquid has evaporated. As for the COTC we're staring down 4 more ears so 2 will be tonight. Plunged into the boiling water then straight out. It's all been fab so far.

                                                                                                                                                                                                                                                                                        Is it September already? The temperature is only 64F @ 1:04PM. I'm wearing a sweatshirt. Brrrr. But Love that fresh air!

                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                            Just mentioned pork tenderloin to Mr. B. and he's getting in the car to go buy one! Guess the grilled dinner I had planned can hold off another day or 3. Going with a garlic herby roast and mashed potatoes a la champ. Swiss Chard. Wine.
                                                                                                                                                                                                                                                                                            thanks for the inspiration!

                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                              Awww... You're welcome. Buon appetito. Or in Cantonese, "sihk faahn".

                                                                                                                                                                                                                                                                                          2. re: Gio

                                                                                                                                                                                                                                                                                            And it's reading 80° in my area at 6:00 p.m. - it definitely warmed up this afternoon!

                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                              Too Funny... 64F here @ 6:52PM. What are we? 45 minutes away?

                                                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                                                Yup. And it's down to 70° in my area right now (7:20 p.m.).

                                                                                                                                                                                                                                                                                          3. I've got a batch of bacon jam simmering now but that will likely be reserved for breakfasts this week. Flank steak and salmon filets thawing - I'm thinking the flank steak will get cooked tomorrow and the salmon will be WFD tonight, with some roasted broccoli. I also have a VERY ripe avocado in the fridge so I might put together an avocado-based topping for the salmon, or perhaps try an avocado soup recipe from last month's COTM.

                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                                                                                              So, I went with the avocado soup - interesting. The two main ingredients were avocado and buttermilk, and it tasted like...avocado and buttermilk. It's tasty enough but not something that I want to eat a huge bowl of, so hopefully it keeps for a few days.

                                                                                                                                                                                                                                                                                              Tonight's winner, however, was roasted green beans in browned butter and sour orange. The sweet-sour flavor of the orange with the nutty butter was just delicious! Some slivered almonds will definitely be included next time.

                                                                                                                                                                                                                                                                                            2. Last night was meat sauce made from freezer finds - ground beef, beef short ribs, and a chunk of pork. All day in the slow cooker, then served with pasta for the fam, zucchini noodles for me.

                                                                                                                                                                                                                                                                                              Tonight, green thai curry with green beans, potatoes, peppers, and other farm share items, TBD. I am prepping a beef tongue to go in the slow cooker overnight so tacos de lengua tomorrow night. This is the time of year I really enjoy using the slow cooker.

                                                                                                                                                                                                                                                                                              1. Well I finally figured out the camera on my new Kindle (dropped the old one) but I was happier with the old Samsung phone pix. Too bad the carrier sucked. Anyway this is the squash casserole from last night. I have never used a recipe for this- just layers of squash, tomatoes and other herbs and seasoning. It has always been a bubbly dish until I stupidly used panko instead of Italian Bread Crumbs out of a carton. The panko sucked up all the juices! I tried to save it with chicken broth but it isn't the same- more of a pudding.
                                                                                                                                                                                                                                                                                                This morning I did use a recipe for another summer vegetable casserole for a pot luck and I'm glad I did. I missed the beginning of the lunch and when I got there it was gone and people were asking who made it. I was bombarded with requests for the recipe! I found this on line after abandoning a plan to make an eggplant and ricotta dish and I needed to use up 2 huge eggplants and the zucchini that keeps multiplying over night in the refrigerator and I found some crumbled feta I didn't really care for and single giant shallot. And the basil is going to seed in the garden so this was true refrigerator clean-out that worked.

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                  Looks delicious, and nice and simple recipe.

                                                                                                                                                                                                                                                                                                  I love when guests go crazy over veggie side dishes. People are so happy to find new ways to prep healthy foods.

                                                                                                                                                                                                                                                                                                2. Steak tips are marinating in harissa, olive oil, garlic, sherry vinegar and salt. They will be grilled to juicy medium-rare. There will be rice with lots of chopped fresh herbs to use up all those juices and a salad with lots of cherry tomatoes and a bit of avocado and whatever else I find with lemon-Dijon-caper vinaigrette. I am about 200 posts behind, time to catch up!!

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                                      Well, not my best effort. It turned out there was no rice in the pantry. Even though I was really looking forward to it I was perversely pleased that my eat-down-the-pantry campaign is yielding results. So I made some quinoa and used it to make a salad with cherry tomatoes, Persian cukes, avocado and a lot of garden herbs. Been too long since I made quinoa, it's really tasty. But I got distracted while cooking the steak tips and there was only a hint of pink in them. :( It is a testament to the quality of the steak tips from my small neighborhood butcher shop that they were still juicy. But I put too much harissa in the marinade so I could only taste HOT! not beef. Ho hum C+, can't win'em all.

                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                        Too bad they were too hot but it's good they were still juicy. They sounded delicious. I love it hot, I would have probably been happy as a clam.

                                                                                                                                                                                                                                                                                                    2. It's been a lazy day today doing general puttering around stuff. While listening to my favorite Sunday morning radio music show, I made some ham and bean soup using half of the Paris Bistro blend of beans from Zürsun Idaho Heirloom Beans.


                                                                                                                                                                                                                                                                                                      Picked up the package at Home Goods a few months ago at half the price for which it retails. Used some of my homemade chicken stock, some Tetra-pak vegetable stock and water for the liquid - cubed ham from the stupidmarket, and carrots, celery and onions, with some dried thyme. Came out quite good! Mom will get five 2-cup portions and I'll keep one.

                                                                                                                                                                                                                                                                                                      Tonight's dinner will be a Frankenchicken breast split in half and marinated in 1/4 cup olive oil, 1 Tbsp. fresh lemon juice, 1 Tbsp. minced fresh thyme, 1 tsp. of minced garlic, 1/2 tsp. salt and 1/4 tsp. freshly ground pepper. I'll pan-sauté the chicken in the oil/marinade until done. ETA: Tossed in 1/4 cup of white wine at the end to make a bit of a pan sauce that reduces as the chicken finishes cooking.

                                                                                                                                                                                                                                                                                                      Sides will be Israeli couscous with minced fresh parsley and toasted pine nuts (the real Mediterranean ones that Wegmans sells, not the inferior ones from China/Russia/Vietnam that everyone else sells, as they give me pine mouth), as well as a sauté of fresh corn stripped from their cobs, sugar snap peas, and a farmers market tomato, sauteed with some minced garlic and feta cheese sprinkled over top.

                                                                                                                                                                                                                                                                                                      There's wine. I would love to have another day off, but alas...it's back to work I go.

                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        Ohhh... I usually go to the Rancho Gordo or Purcell Mountain Farms sites, but your site looks wonderful!! We made yellow-eyed beans in the slow co0ker today to have for the week.

                                                                                                                                                                                                                                                                                                        Our local TJMaxx closed and now I have no resource for that aisle of gourmet foodstuffs that was such a gold mine. I have to drag myself to the Home Goods in Woburn. Is that the one you go to?

                                                                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                                                                          No, there used to be a small Home Goods in my own town, but they moved to a HUGE store (Home Goods on one side, Marshall's on the other) in Westford, right off of 495. For me, it's about a 15-20 min. drive. Way better than Woburn.

                                                                                                                                                                                                                                                                                                        2. Temperatures are in the low (very low) 70s. It feels like fall. Are you ready for some football?!!

                                                                                                                                                                                                                                                                                                          Leftover club steak will be heated and carved, previously cooked corn will be shaved off the cob, sautéed with butter and given a new life. Old baked potatoes will be cut up into small chunks, seasoned and pan fried. Steakhouse dinner 2.0. Beer and wine will be on the counter, Bills and Giants will be on the plasma.

                                                                                                                                                                                                                                                                                                          I have cheesecake (evil grin).

                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                            I'm ready for anything after this Annus horribilis of a Red Sox season. Soccer especially.
                                                                                                                                                                                                                                                                                                            Nice relaxing dinner you're having. Buon appetito!

                                                                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                                                                              Red Sox stink this year and that's a simple fact. Yanks aren't much better. The Sox advantage is they figured things out mid-season, traded/sold players and bolstered their minor leagues with prospects. Advantage Boston. World Cup is a different story. Team USA played ok. Germany was simply way too strong.