So...whats for dinner?
Comments
-
Minus, sorry if I’m being rude but “3 weeks?!”, that sounds very suspicious and just in poor taste.
Tonight was spaghetti and salad.
0 -
You're not being rude. And check this - he said he met her on line in those three weeks between his wife's death and the memorial service, & dated two other women in that same time period & picked this one to spend the rest of his life with. BS. It so obviously was a long term clandestine relationship. I just feel sorry that he was & is so blind to his grown children's need to grieve for their Mom. I'm glad I can be a sounding board for the kids. But 6 months down the road, I guess I should quit calling her his "squeeze". (he's approaching 70 and she's probably just under 65)
Oh - and thanks for verifying that i'm not crazy.
0 -
Yikes! There is no scenario where 3 weeks is enough time to start dating other people, let alone several. I can’t imagine what the kids must be feeling.
0 -
I empathize with your shock and disapproval, Minus. My BIL (dh's brother) behaved in a similar fashion after the death of his wife some years ago and his grown children were hurt and openly critical.
Dinner last night was modified meatloaf. Thick slices covered in tomato sauce and heated in the oven, then sprinkled with cheese and back in the oven for the cheese to melt. Side was butternut squash mash with a little brown sugar and butter.
0 -
GRRRR---my computer just locked up, after I wasted 90 min. of my life on trying to play a "Mindfulness & Stress Reduction for Lawyers" CLE webinar that wouldn't load and wouldn't play after reloading numerous times. Tech support was nothing more than a voicemail, e-mail and reporting form. I think Mindfully enduring the Stress Induction should be worth the 1CLE credit. I just lost a LONG post about my weekend when the cursor disappeared (likely thanks to the plug-ins the webinar site kept insisting I update) and my computer had to be rebooted. Not worth re-posting now, and I simply don't have the time.
All I can say is never order fish & chips at Bennigan's. NEVER. (Unless you like grease, mush, and bizarre prefab coleslaw & gelatinous yellow "tartar" sauce, so named because it will give your teeth tartar).
At least we had a nice lunch at Pop's (f/k/a The Pit) BBQ in Iowa City en route home yesterday: yummy brisket "burnt ends" sandwich on brioche bun, and a mountain of roasted Brussels sprouts, half of which I brought home. Dinner was a leftover roast duck breast from Thurs. night and the leftover sprouts.
0 -
leftovers
0 -
Pasta Rosa with left over turkey slivers on penne pasta. Every time I make a Rosa sauce it turns out a little different. Eventually maybe I'll decide on a "standard". This time I used most of the tomato juices so less cream. Oh, and I forgot the cayanne.
0 -
I have flank steak left from the carne asada, the steak and cheese quesadilla sounds like a good option this week. Thanks SpecialK!
But tonight is bratwurst on our new Weber gas grill, something I've wanted for a long time.(the Weber, not the bratwurst). It cooks like a dream. I also have a lot of Mexican street corn left, so we'll have that as a side.
Today was the second day in a row of no rain, so DH mowed and I cleaned out the garden beds. The only vegetable this year is green beans, so I planted the other beds with sunflowers, zinnias, dinner plate dahlias, begonias and a climbing mandevilla. It will make the hummingbirds and finches happy, if not the deer and rabbits. Oh my aching back! My porch garden only has a few herbs left to put in the ground. Rain is expected every day this week so I have no idea when that will get done.
Minus, what a tough situation for the kids. SIL's family deserves better. You'd think he might at the very least be discreet about it.
0 -
Brisket, Mac n cheese and veggies
0 -
Frozen dim sum (steamed BBQ chicken bao, chicken potstickers, & an egg roll baked in the toaster-oven). Earlier, at the CBA meeting, crudites, cheese, fruit, a pita chip & hummus. (After Israeli hummus, I am so spoiled...).
0 -
Lupper was the remaining leftover turkey breast. The freezer has not been particularly kind to it so I sliced it fairly thin covered it with TJ's Portobello Mushroom soup and served with 1/2 a baked potato. Two oatmeal-raisin cookies for desert.
0 -
DH recreated the lobster risotto and seared scallops and I made the asparagus side. It was all delicious 😋
0 -
Chipotle bowl - steak. No time to cook tonight. I’ve been eating quinoa bowls a lot recently, which are healthy. I just discovered this thread and I need dinner ideas, cooking is not my favorite activity. I do not like fish and how much chicken can one eat! I try to balance between beef, but they say to limit red meat.
0 -
Last night was turkey breast with gravy, baked potatoes, green beans, green salad. Tonight was some of the turkey cubed and lightly browned, stirred into stir fry vegetables with brown rice and orange ginger sauce. Will need to be creative with the turkey for several more meals, any suggestions???
0 -
Brunch was avocado toast: sourdough slice, plain guac. mixed with chopped tomato, jalapeno, & cilantro; then chopped shallot and pea shoots, with an olive-oli-fried egg on top. Mid-aft., a breve cappuccino with a date and a mini-biscotti (using up the gluten-free Passover stuff). Dinner was a small Caesar salad with homemade croutons, Buffalo wings (4), celery sticks & blue cheese, followed by pistachio gelato for dessert. (Yup--I was a brushing, flossing fool). Managed to keep total time with the Invisalign off to 2 hrs.
Despite limiting salt and taking a 20mg Lasix in the a.m. (in addition to the diuretic in my ARB), I'm still get ankle swelling by bedtime and deep ridges in my lower calves from the tops of my socks. Bob said to add a Lasix at bedtime and try support socks. I bought some toeless ones (the closed-toe ones hurt my big toe like crazy and cause ingrown nails), but they're too long and the tops roll down and cut tightly into the calf behind the knee. Might actually have to be custom-fitted for them the way I was for my compression sleeve. Wonder if LympheDivas makes hose?
On the bright side, I'm down >9 lbs. since I weighed myself in Jerusalem. (Using home/hotel room weigh-ins--not dr's ofc.--as my benchmark because I can do them naked).
0 -
Welcome InTheGrey. Food ideas & cooking here run the gamut from homemade bread to instant pots gorgeous deserts to outdoor grills. Fun things if you read back - but jump in & join us anytime.
0 -
Roasted bone-in skin on chicken thighs, squash steamed in chicken broth and sprinkled with romano cheese, and salad with cucumber, locally grown. The squash was really good.
Tonight will be eggplant dish made with Rao's and grated Italian cheese and mozzarella. Side will be salad.
0 -
Beaverntx, if you have turkey breast, I like to make Kentucky hot browns.
Here's a version:
Traditional Kentucky Hot Browns
A delicious open face sandwich with turkey, tomatoes, bacon, and Mornay sauce.
Ingredients
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp flour
- 1 1/2 C heavy cream
- 1 C Parmesan cheese (separate 1/4 C)
- 1/4 C Sharp white cheddar
- Pinch of ground nutmeg
- Salt and pepper
- 1 lb. sliced roasted turkey breast, thickly sliced
- 8-10 slices of thinly sliced sourdough bread (Bread slices should also be small in size. Either use a small loaf or cut large slices in half for an hor d'oeuvre size serving)
- 12 or so pieces thick sliced bacon
- 8-10 Caprese tomatoes, sliced
- Paprika
- Chives
Instructions
- In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.
- Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
- Remove sauce from heat and slowly whisk in the 1/4 C Parmesan and cheddar cheeses until smooth.
- Add nutmeg, salt and pepper to taste.
- Butter both sides of the slices of sour dough and toast.
- Fry the bacon and rough chop it.
- For each Hot Brown, place one slice of toast in 13x9 baking dish (I use two dishes to hold all of the hot browns). Layer turkey then 2-3 slices of tomato.
- For each Hot Brown, place one slice of toast in 13x9 baking dish (I use two dishes to hold all of the hot browns). Layer turkey then 2-3 slices of tomato.
- Spoon the sauce over the tomatoes. You should use about 1/2 of the sauce. Sprinkle with additional cheese.
- Place baking dishes under a broiler until cheese begins to brown and bubble.
- Remove. Add bacon and chives. Sprinkle with paprika and serve immediately.
0 -
Thanks, Nance! Sounds delicious. Does look like a trip to the store is needed before making it, though. I've used a different recipe for hot browns before but had not thought of them this time.
0 -
Dinner here has been "shopping the refrigerator and pantry". We've been painting and the "the no effort needed" meals are useful, even if not terribly inspiring.
The trim on the house is Valspar Paint's Poseidon's Castle and the remaining color is Valspar's biscuit crumbs DD and Sharon thought that would make a nice combination.
Has anyone figured out how the color names were chosen? :-)
0 -
Eric, re paint color names, I've often wondered if there is a bonus for creativity for those who come up with those fantasy names which don't usually give any hint to which co!or family is involved!
0 -
Nance - the 'hot browns' sound delicious. I have never heard of this concoction.
0 -
They are delicious but very rich.
Tonight is reverse seared ribeye, baked potatoes and sauteed asparagus.
0 -
Tonight was grilled bone-in chicken breast, corn on the cob and boiled broccoli/cauliflower. It was all good but I’m too stuffed to finish the chicken, I’ll probably put it in a salad tomorrow.
0 -
Tonight for myself and DGD it was chef's salad with, you guessed it, turkey! DH had the other half of the chicken dinner he brought home after his "Men's NightOut" dinner last night.
0 -
The menu for last night didn't happen. After playing golf in the heat and humidity, I was too tired to labor in the kitchen. So thawed some pork chops to cook in the oven and also thawed some pickled pork to season a pot of speckled butterbeans, which were delicious.
Dh made a tossed salad, which was enough for four. He can't seem to make a salad for two.
Maybe the eggplant meal will be on for tonight.
0 -
Tonight, will pan-sear wild salmon fillet over sauteed kale (anyone know how to "massage" it?) with either freekeh, farro or fregola sardo on the side.
0 -
Early afternoon meal (hot meal so it's dunch?) was 1/2 a baked potato and a big bowl of warmed over zucchini sauteed with onions & dill.
I have tickets to a wine & cheese pairing class tomorrow evening. Hope we don't get more of the wild weather & floods that are predicted.
Illimae - My thoughts are with you for good reports from this next scan.
0 -
Tonight was leftovers-- each plate was a little different depending on who was finishing what.
0 -
I had leftovers too from this weeks side dishes. Oven roasted squash/zucchini/asparagus/ red onion, broccoli/cauliflower and a corn on the cob.
Minus, thanks for thoughts, I appreciate it 😀
0
