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Aug 18, 2014 10:39 AM

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

As summer begins winding down, things end, and others begin. For us here at casa roxlet/rjbh20, it means the end of having our son live at home, and the beginning of college for him. Many CHers experience the start of a new school year, a new job, or just a new season.

What's beginning or ending for you as this summer draws to its inevitable close?

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  1. For one thing - mostly important to meeeee!!! - the pool season is nearing its end, so I plan to take advantage of every single sunny day before Labor Day puts a lid on it for this year.

    This also means the beginning of the fall semester, with the pest that is the students (no offense to your dear son, rox) returning in throngs, ruining the town for the civilized rest of us, who've been mightily enjoying their absence and the resulting peace and quiet all summer :-)

    For my (mostly) academic friends & my dear man, this means having to deal with said pest full-on. They are not amused.

    For us musicians, it means gigs will pick up = more cashola in the bank for Ms. Lingua and her culinary exploits. In fact, we just got offered a regular Friday late night slot at one of the local eateries.

    As for WFD, it'll likely be a meal out. We're invited to a late afternoon housewarming party of our summer tenant, who's found housing in a cute little town nearby. I don't look forward to sharing the news of the dude's demise, lest he blame himself, but it's doubtful the topic can be entirely avoided.

    Since we won't know anyone else, we likely won't stay long and plant to meet up with my man's grad school buddy afterwards. This generally means a lot of reminiscing about bitchin' cold winters on the Chicago south side & late night drunk visits at the local Polish sausage purveyor. Fun times.

    Dinner locash TBD.

    2 Replies
    1. re: linguafood

      Congrats on the new regular friday gig!
      Luckily I swim, steam, get underwater massages, workout indoors so weather doesn't affect me too much unless it's icy or if they don't clear the snow on the bike paths. Unfortunately that happens all too often as the government doesn't care if you slip and fall, or die. They've already got your tax $$$ in the bank!

      WFD today: first steaks in over 2 weeks. At the end of the day I'm still a 'Urmensch'/cave woman! Also, it's the first time I tested my new steak knives. Cut the Uruguayan steaks like butter! Me likes!

      1. re: linguafood

        Congratulations on the regular gig, lingua!

      2. ending job, beginning travels.... nervous/excited about both!

        tonight will probably be some form of chicken tacos, since we have so much big-ass chicken leftover from last night. although, I have to go to the hospital to visit friends and their new baby straight after work, so not sure when/what i'll be eating....

        13 Replies
            1. re: tcamp

              oh for sure! i'll link my blog on my profile here if people want to read.... not yet been ho.

              1. re: mariacarmen

                Please do! It will be fun to follow your travels.

                1. re: mariacarmen

                  If people want to read it? Of Course we want to read your blog!

                  1. re: mariacarmen

                    MC's Culinary Travels With Sister.

                    I'm SO all over that blog, especially if Sis chimes in on occasion. :D

                    1. re: LindaWhit

                      hah! not bloody likely. she keeps her gems for FB. but I may quote her from time to time.

                2. re: mariacarmen

                  Safe travels! Looking forward to your culinary adventures :)

                  1. re: mariacarmen

                    Very exciting - can't wait to read all about it!

                    1. re: mariacarmen

                      I'm excited too. Some of us will be traveling vicariously through you :D

                      1. re: mariacarmen

                        "The beginning of the beginning of the end of the beginning."

                        That's what Robbie Robertson told Martin Scorsese at the the top of the The Last Waltz, The Band's final concert. It was filmed at Graham's Winterland Ballroom in San Francisco. Maybe the best concert movie ever.

                        Looking forward to your blog.

                        1. re: steve h.

                          Not maybe, Steve... The best. Love The Band, madly !

                          1. re: Gio

                            Play It Loud!

                            Best intro to a concert DVD ever.

                      2. I was gonna post earlier but a meeting got in the way, otherwise I would have likely been a WFD "thread killer" once more.

                        Last night was a copykat of a local reastuarant's "Greek spaghetti both" dish. Been on their menu since the late 50's early 60's.

                        Linguini tossed in a sauted buter garlic sauce that also includes sauted green and black olives and crumbled cooked bacon. Grated romano (and I do a small touch of feta as well) on top.
                        It's really that simple. $14.95 out or 1/10th that cost if made at home.

                        They do a similar dish but along with the bacon and olives use sauteed mushrooms, grilled onions , tomatoes and sweet hungarian peppers. To me, that gets too cluttered.

                        Side of cabbage and carrot vinegar slaw to cut the fat is mandatory. I make the pasta kopycat about once every other month as there is WAAAY too many calories and fat to make it regularly.

                        Tonight will be either stuffed and baked chicken breasts with corn flake crust or that leftover hangar steak I tossed in the freezer to keep. Sides of the remaining basil, tomato, garlic and goat cheese spatzle and COTC (Corn "off" TC this time) that I did Saturday and some leftover sauteed spinach. I need veggies after bacon and olive palooza last nite. :-)

                        3 Replies
                          1. re: jjjrfoodie

                            That looks delish! I'd be eating that, please.

                            1. re: jjjrfoodie

                              I'm never giving up pasta.... NEVAH EVAH! I want some of that plate soon!

                            2. IDK - I made a gigantic mess of my kitchen yesterday installing a few new shelves to hold small appliances with the idea that if they are in reach they will get used but if they are on the counter they are in the way - between polyurethaning the shelves and scouring all the appliances (because they looked too grimy to be on display - how to people keep these things so spotless?) Also started a bit of a purge and put together a donation box by 2 Am dinner did not happen - nor did making food for this weeks lunches. Now I have a defrosted London broil, some pork ribs and a package of ground turkey along with a mountain of greens and some zucchini and a whole bunch of tomatoes from the garden

                              I am thinking to grill the steak & zuchinni for dinner to eat with the best tomato, ribs in the crock pot with the lesser tomatoes for a no effort ragu for later in the week with pasta or rice, and a turkey shepherds pie that can *disguise all that kale and beet grens somewhere (like maybe the top is colcannon?)

                              I also made pie crust yesterday so now I *have to make pie too -

                              5 Replies
                              1. re: JTPhilly

                                "so now I have to make a pie too"

                                Poor you!

                                How about a pie with the zucchini and tomatoes? I keep seeing these delicious looking pies with veggies and cheese and herbs, maybe an egg to bind. They make me drool...

                                1. re: nothingswrong

                                  UGH I did not get to the pie there hopefully the crust is ok tonight. I did manage to cook the ribs - into a nice ragu with fresh tomato sauce (loving my champion juicer right now, none of this blanching and food mill nonsense) garlic, a few chili peppers and fresh picked lavender boquet garni

                                  I should try a savory pie too - I have a terrible fear of pot pie, it is one of my only food phobias - it is one thing I need to conquer by making it myself - You give me an idea that just might work :)

                                  1. re: JTPhilly

                                    Pie crusts are totally okay overnight in the fridge. If you wrap it well, you can freeze it for longer storage. The easiest way to deal with it is to roll it out and store it that way, or press it into a pie dish and freeze like that.

                                    You typically don't need to thaw the dough this way and it can go straight into a preheated oven from the freezer. Cold pie crust bakes up better and has less tendency to shrink. If it's a bottom crust, prick it all over with a fork and blind bake it for a few minutes before adding filling. If it's a top crust, just brush with butter/cream/egg and bake.

                                    Conquer the pot pie, JT! They aren't too tough, just lots of prep, but the payoff is worth it. I'm sure whatever you make will be delicious. You seem more than competent in the kitchen, even with big multitasking jobs :)

                                    1. re: nothingswrong

                                      Haha - I am less afraid of making the pot pie than I am of EATING it - I have actually never eaten a pot pie in my life. My avoidance has probably to do with my childhood fear of all brown and white gravies along with the unappetizing frequently recurring "veggie pot pie" in the university dining hall - oh and those terrifying frozen lean cuisine ones that were always frosted over in the office fridge

                                      Like Gravy its one of those things I just need to do myself I think

                                      1. re: JTPhilly

                                        I think you are 100% right. I too was traumatized by the memories of frozen pot pies and the sludge we were fed in boarding school. Mom only made gravy once a year on Thanksgiving growing up and it was spectacular... All of my subsequent experiences with white sauces and gravies came from the freezer or that god awful cafeteria and it totally put me off of them for years.

                                        A homemade pot pie with homemade gravy from a roux and freshly made stock is a thing of glorious, creamy beauty. I'm telling you. Doooo iiiit!

                              2. I've had all the beginnings and endings I can stand for a while, thankyouverymuch. Now I'm looking forward to lovely Autumn days, colorful falling leaves that I don't have to rake, and apple cider donuts - I haven't had one for a millennium, football on the telly, the smell of a wood fire, and Thanksgiving.

                                WFD: Left-over chicken chowder supplemented with fresh off the cob kernels. Green bean salad: green beans, radishes, red bell peppers, Vidalia onions, cherry tomatoes, mint, basil. Apple cider vinaigrette.

                                1 Reply
                                1. re: Gio

                                  I'm looking forward to fall too. Can't stop thinking about red leaves, kids in Halloween costumes, Thanksgiving dinner, pumpkin-flavored everything... The anticipation is almost better than the actual event/s.