So...whats for dinner?
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I'm like apple. I buy it in big cans and keep a bottle with a liquor bottle type dispenser cork by the stove.
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Thanks everyone for your replies.I never did put it in the refrigerator,but someone told me you should.......I thought maybe I was wrong.Glad i wasn't,Thanks ladies....!
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Hi everyone! Joyce is right, I spent the day on the beach. I came back to the hotel and ate lunch at the pool bar and grill - a fabulous ahi tuna salad with jicama, edamame, red peppers, slivered pea pods and scallions. Really, really delicious! And I had an adult beverage - don't remember the name of it - but it was made with clementine vodka, cointreau, a splash of vodka and a couple other yummy liquids. Very refreshing! Then I went back to the beach until the cool breezes got the better of me. I transferred to the pool area, where it is a little more sheltered. Now I am waiting for DH to get back - he left at 9 a.m. Those boys must have had a good day of golf.
I keep my oiive oil by the stove, too.
Debbie - I am not a fan of cottage cheese, but those pancakes do sound yummy. They are really a high protein thing that would probably be a good option for me. Yes I would have to substitute the sugar and corn syrup. Splenda and a couple tablespoons of sugar-free pancake syrup might do the trick.
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Michelle- your day sounds wonderful. I'm glad the weather finally turned for you.
Joyce- I'm glad the heart situation with your Dad is not immediate, but it still sounds scary, I hope everything works out ok. I'm glad you got a break form the hospital stuff too, we all need to get away sometimes, you deserve it! I hope the weather stays nice down there for you ladies and DH's to enjoy.
I too, keep me evoo by the stove in a bottle with a pour top.
Debbie I thought of you last night as I met girlfriends for some margaritas! They were delish and so was the girl time!
Tonight is baked stuffed haddock and scallops with zucchini and cous cous with steamers for an appetizer. We haven't done fish for a few weeks I need to get back on the fish thing, it's healthy and a break from all the chicken we eat.
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Michelle- Glad the weather was nice enough to lay out and enjoy a coctail pool side- It dosn't get any better than that.
Joyce- Hope your dad is going to be ok. Glad you are getting a much deserved break from the hospital.
Lauire- LOL! Thanks, I appreciate that! Sometimes i ask for a shot of Grand Marnier to put in the marg, i used to ask for a cadillac marg but didnt always taste the GM so now i get a shot of it, try it next time you have one its pretty darn good. Glad you had a good time last night.
Our friends are leaving tomorrow (smiles) I love them dearly but tired. Having them over for appetizers and drinks tonight, and play some poker. I was able to make everything pretty much ahead of time so it will be easy when they arrive this evening. Made some chicken wings with a Franks chili sauce. stuffed mushrooms with crab. fresh fruit with a yummy fruit dip. artuchoke dip with baquette bread. assortment of cheeses and meat. Mini Fillo shells baked with tomato, red onion, basil, topped with mozzerella cheese mixed with mayo. Ahi tune blackend with a shoyu mustard sauce. And, last but not least, store bought miniture assortments of cakes. It all came together pretty easy and fast. Prep time was only about 45 minutes. There will be 7 of us but think that will be plenty of food. LOL!
Everyone have a good evening!
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Debbie- Your food spread sounds AMAZING have a blast!!
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Add me to the list of people who do not refrigerate my olive oil... But we do go through it pretty quickly....
I was curious so googled a bit to see what others do.... Sounds like, if you don't go through the oil quickly that the best solution may be to refrigerate the large bottle and keep a smaller bottle out to use, refilling as needed..... The refrigerated oil becomes thick and cloudy and needs to come to room temp before using.... Who knew?
What's for dinner tonight was roast beef ( a sirloin tip roast for 2.99 per lb), mashed potatoes w/gravy and brussel sprouts.... I was worried that the beef would be tough but found this cooking method from Cooks Illustrated Test Kitchen. We like our roast beef on the rare side and this method rsulted in almost the entire roast being the same degree of doneness rather than well done ends and a pink middle.... If you like it more done, just cook to the higher temp...
It took a pretty inexpensive cut of meat (It cost less per lb than the brussell sprouts...lol) and mde it soooo tender and juicy! I am sold and plan to use this low and slow method when I make our usual standing rib roast at Christmas.... I did use half the amount of salt that they called for even though I did use Kosher salt...
The Method...Taken from... http://chowhound.chow.com/topics/608907
"The recipe online is from America's Test Kitchen, so you should only need to register with an email address, no subscription or trial.
For a 3 1/2- 4 1/2 lb roast, they suggested 4 tsp of kosher salt and for a 2-2 1/2 lb roast 3 tsp. They give a conversion to table salt of 1 1/2 tsp and in my quick glance, I accidentally used the 1 1/2 tsp even though I use kosher salt.
To paraphrase the rest of the recipe;
1. Salt the roast, wrap in saran wrap and refrigerate 18-24 hours.
2. Pat dry the roast, rub with 2 tsp of vegetable oil (i used olive oil) and some freshly cracked pepper. Sear in hot skillet on all sides. This took me about 3 minutes per side in a hot cast iron skillet so it was deeply brown.
3. Add to wire rack in rimmed baking sheet and put in preheated 225 degree oven. Roast until thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours. Since my roast was smaller and i like my meat closer to rare, I took it out at 112 degrees which took about an hour.
4. Turn oven off, leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. As I said, I took it out at 125 degrees which took about 20 minutes.
5. Rest for 15 min and slice thinly. Since I dont have a carving knife, I used an electric knife which worked perfectly.
This was my first attempt at using an eye of round roast. I had walked by it for years and was always curious but never bought it. I was skeptical using such a (relatively) inexpensive roast until I saw the episode of ATK. But it turned out beautifully, was a breeze to cook, taking nothing but time. Plus, the size, shape and uniformity made cooking and carving easy. Plus leftovers make great sandwiches!!!"0 -
Joyce and Michelle, it sounds like you are having a great time! Wish I were there, sunny FL sounds nice. Joyce, hope your dad is okay. Now whenever you mention him, I will think of the missing sock. LOL Glad to hear it's not an emergency, but sounds scarey none the less. My thoughts are with you.
Debbie, that sounds like partay. Sounds delish, enjoy your last night with your friends.
Had a roast chicken tonight with sweet potatoes, broccoli and a salad. DD's friend was over and everyone liked it. Yay!
Have a nice evening everyone.
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OK... One more thing to chalk up to... who knew???
Found an article today that discusses salt...
I did know that there is a difference in the 'saltiness' of table salt vs kosher salt vs sea salt but, i did not know that all kosher salts are not the same... This article explains why, sometimes even though you follow the directions, things come out way too salty...
http://smittenkitchen.com/tips/not-all-salts-are-created-equally/0 -
Debbie....
Wish I lived closer and could be there for that spread!!!! It all sounds so good!
My favorite mexican restaurant closed this summer so I am going through extreme withdrawals!! '
They had the best margaritas but many times I would order mine with an extra shot of tequila on the side.... It took a great thing and made it even better!
Joyce and Michelle,
Glad to hear you are havin a good time in FL....
Kay, Anytime everyone agrees it was a good dinner is a GREAT day indeed... Doesn't happen too often in my house!!0 -
Had a really great time tonight and believe it or not, i didnt have any leftovers, which is good because i think starting saturday ( we are going to dinner tomorrow night) i will try to lose about 5 pounds. My pants are tight LOL! We had some great coctails tonight. one we named "Dick in the dirt" or if we are being good its called "richard in the mud" LOL! I only had 2 drinks tonight, so i was a good girl.
Joyce- When do you have to leave there? Hope you get a least a few more good days in
Kay- Your dinner sounds good, i can eat sweet potatoes 7 days a week and right now they are getting even better since its fall.
Seaside- Well, if you lived closer you certainly would of been invited. I never thought about putting my evoo in the fridge, like you i go through it pretty fast. I use mortons kosher salt, just seems to be less salty than table salt, I have sea salt (fluer de sel) its so expensive though. Very interesting article on the salts, thanks.
Your roast sounds really good, i will make that, now that winter is here i will be making things in the oven more.
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my kids have adopted all these big chef gestures when cooking.. thumbs over the olive oil bottle, flaming the contents of sautee pans.. it's a bit scary. my daughter cooked dinner for me and her friend the other nite. sauteed oriental veggies and noodles.. so awesome - i couldn't believe it. I asked her where she learned to cook, and said "hello!!! i've been watching you for 12 years (she is twelve).
I kind of got burnt out on salmon.. we were having it all the time.. i need to make a delicious cioppino soup.. there are a million recipes out there, and this one is not special, but here you go.. it is so good.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe/index.html
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WOW on the food Debbie, no wonder everything was gone....sounds yummy.
I like the recipe for the roast, never thought to do that even though that is how we do our prime rib at christmas time. Never had the courage to do a cheaper cut.
Apple funny how some kids pick it up and some dont...my daughter could never stand still long enough to learn anything in the kitchen, she always said she was going to be rich enough to hire a chef ha ha....she is doing well for herself but not rich...yet....she is very lucky though that her boyfriend worked in the restaraunt industry for awhile and can cook. My son on the other hand loves to cook.
Off to a party tonight, need to make an appetizer to take, maybe some honey bbq mini meatballs.
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anyone ever make sourdough bread.. I am attempting my first loaves tomorrow.
You can get starter for free at this site.
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apple, I used to make sourdough bread a lot. For the last few years I've just been doing the pancake and waffle batters and the biscuits for our weekly Sunday morning breakfasts.
If you are looking for that special sourdough tang in your bread it can take a little experimenting to get the right fermentation period to suit your taste. If your recipe dosen't just PM me and I'll send instructions.
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Debbie: OK I'll bite - metaphorically. Since I'm sober I'll use the polite name - what is 'richard in the mud'? Must involve chocolate.
Speaking of chocolate & alcohol - for those of you who occasionally imbibe, try ChocoVine. It's dutch chocolate and fine red wine in one lovely bottle, imported from Holland. Really nice after dinner or by the fireplace once winter arrives.
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Kudos to you bread makers! I am a horrible baker, yet I would love home made bread.
Last night we had friends over that are moving away this week, I am so sad that they will not be right down the road. It;s my best friend from the last 17 years we lost our moms 6 months apart form BC to boot. Sigh. But I roasted a chicken and did mashed potatoes etc and made her m & m brownies for dessert,she has a wicked sweet tooth
Today we have been doing yard work all day and getting ready for winter with cord wood etc so I did a pulled pork in the crock pot because I knew I wouldn't feel like cooking now. Kids are in the bath and I am about to shred it all up and enjoy an easy dinner.
I hope everyone is enjoying the weekend!
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I have never made bread from scratch. I have a bread machine and would buy the mix for the machines at the grocery store but I can't seem to find them anymore. Some times I will by the frozen dough and bake it that way and also with that dough I make Monkey Bread. YUM
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Minustwo- That chocovine sounds really delicious, Monday I will go to the liquor store and see if they carry it. Yes, you are right, the "Richard in the dirt" does have chocolate in it, Here is what i put in it, it has a lot of liquors in it. 1/2 shot each of vodka, malibu rum, peach snapps, amaretto, grand mariner, and about 1 1/2 shots of dark cream de cocoa, a little oj, and cream, put in blender with ice and blend. I have a little mini bar so usually have all the liquors on hand plus when people come over they leave there bottles of stuff. Sometimes i leave out the vodka and run but the other stuff is key to the flavor. enjoy!!
Laurie-Awww so sorry your bf is moving, My Bf/s are in Hawaii and kentucky and it is hard, i know, but i love taking that fun vacation to go see them, but still not the same (((((((hugs))))))
I love making bread, the kneeding is fun, you get to take all your aggrssions out LOL!
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Minustwo- Would that be at a liquor or wine store?
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Debbie: Actually I found it at one of our premier grocery stores - HEB. But I expect since HEB is based in Tx you don't have such a thing in OR. It's only 14% alcohol so more in the wine category. Do you have BevMo? Maybe there?
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Minustwo- We dont have bevmo, but looks like they carry it at world market in portland, (about 2 hours away) I asked DH if he served it at the casino, he said no but could get it from one of his vendors, (yay) will let you know once i get it, love this kind of stuff, thanks!!
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minustwo
I have seen the chocolate wine at the store.Was tempted to try it.Didn't know what it would taste like.I think I will try it.Have a wonderful day!
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Michelle and Joyce- Are you girls still in Florida? Havn't heard from you two in awhile, hope you are having fun and the weather is great. Or if you are home, you are resting from your vacation!
Made a pumpkin french toast for breakfast, eggs with sausage, and fresh squeezed OJ- Bout to go take a nap now LOL!
Hope everyone had a good weekend
Wally- will let you know how it is when i get it.
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Debbie what is the time difference from where you are and the East coast? Your breakfast sounds wonderful!
Tonight is left over chicken, when I was growing up we called them Poor Boys. Chicken and gravy on toast aka- hot open faced sandwiches with fries. Another easy night of cooking for me! Last nights pulled pork was yummy, we had the left overs for lunch today. It was a weekend filled with getting ready for winter while chasing the boys. We have a long way to go but we got a good start of it. Hope everyone had a great weekend!
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minustwo,
I have had the chocovine..... Delicious!
To me I'm going to say it really didn't taste like a wine but more along the lines of a mild Bailey's Irish Cream.... kind of chocolatey with a kick....
I think each state is different in where they may carry it.... In NY, no alcohol, other than beer is carried in the grocery stores. All other alcoholic beverages are sold through a liquor store.
When we go to the beach in NC, beer and wine are available in the grocery store and the rest must be purchased at an ABC store....0 -
Dinner tonight was eggs and toast...
My husband and son are sick with a pretty yucky cold so didn't feel much like eating... I am hoping that it is the same yuck that I just got done with last week or, at the very least, that I don't catch it....0 -
We are still here having a great time. But, alas, all good things must end. We fly home early tomorrow morning. Joyce flies home later this week. I will write more when we get back to NH.
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Seaside- I hope everyone feels better soon and that it doesn't get you! Breakfast at anytime is wonderful in my opinion.
Michelle- Have a safe trip home in the morning!
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Debbie,
Would you mind sharing the pumpkin french toast recipe? That sounds really good!0
