So...whats for dinner?
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Carole, I envy you your greens. Growing up with southern cooks, they were a staple at my grandmother's house. Sadly, I've never been able to replicate them. How do you cook yours? The closest I've come to my grandmother's is at a bbq restaurant a couple of towns away from me. The bbq is good but I go for the greens.
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Last night was blackened tilapia, potato crisps, and roasted vegs (zucchini, yellow squash, red and green bell pepper and carrots). Pleasing to the eye and palate. Tonight will be my "world famous" chili as a cold front moved through last night and it is in the forties, feels like thirties, today. Probably have cornbread with it, comfort food!
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I am relieved to report that my mammogram was okay after several additional images. While I was a bit nervous this time about the call backs (I get them read the same day), the woman sitting next to me practically became apoplectic with my return calls, so I was busy reassuring her! That was probably a good distraction.
I have a love/worry relationship with greens....have them daily but have to be careful about things like dandelions, and any related kind since I would break out in hives were I to ingest them. So my selection can be a bit repetitive. Isn’t it fortunate that I can eat kale?!
The chicken baked with the caponata sauce was really good, and we were going to have leftovers tonight but decided to switch out the Celtics tickets we can’t use next week (day after DH’s surger) to go to the first home game tonight, so will eat at a TD Garden restaurant....hopefully one that has some decent food. The food on the concourse is generally all fats and grease.
Sending along some salad eye candy....
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In honor of our first home game, I must share the pic DDIL2 sent us....and she’s not even from Boston and DS2 is away for work. Very sweet gesture...
My two passions beyond food....
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Why does salad always look and taste so much better when someone else makes it? I would definitely eat that. And good news on the test Lacey. The call backs are nerve wracking
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Carole - I love that your DH is willing to make suggestions for dinner - not to mention his buying the ingredients.
Lacey - adorable picture. Thanks for sharing. Unfortunately I don't care for kale, so I sub spinach. Salad looks delicious. Just got home from a quick grocery run & realized when I saw your picture that I forgot to buy mushrooms. Darn.
Beaver - oh yes for the cold front. I think you're a little further north than I am. We got to 53 last night and it's hanging in at 56 today. Supposed to be 49 tonight. I bought a pork loin on sale since I'm willing to turn on the oven with those temperatures. Of course I probably have pork in the freezer, but the price was unbelievable - $0.99/lb instead of $3.99/lb - so $3.50 for a $15 dollar roast. May go back the first of the week & buy more once I check the freezer status.
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Minus, currently we are at 60 with wind chill in the 50s. Without the wind it would be a lovely day!
Great deal on the pork loin!
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Had originally planned for soup and sandwich dinner. Even made a huge pot of soup, but after picking up a few groceries and putting everything away, we decided on a pizza as we are both tired. Put the soup in a couple of containers, one went into the fridge for Sunday night when we are supposed to have rain all dayand the other in the freezer for a later date.
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Pork roast w/leftover mini new Rosemary potatoes tossed in the pan towards the end. That will likely be all. I love pork roast, so that will take the place of a salad & a green vegetable & a desert & a roll.
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Last night we went out to an Irish pub next door to the Old Town School of Folk Music (which isn't in "Old Town") after seeing Tom Paxton & the Don Juans in concert. I stayed low-carb, with a grilled-shrimp & avocado salad; but Bob went whole-hog with the Irish breakfast (2 fried eggs, fried ham, white & black "puddings," bacon, pork sausage, toast & fries. (My long-absent gallbladder is aching as I type this). Made truffled soft-scrambled eggs this morning with half an heirloom tomato; late lunch was leftover sea bass with three shishito peppers. Dinner will be cast-iron-seared grass-fed ribeye with roasted Brussels sprouts. (No grilling, alas--too rainy & windy out).
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Tonight granddaughter is visiting so we had a fave of hers, sweet chili chicken fajitas with the fixins.
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Chorizo sausages and Beef sausages, served with Sweet Potato mash, and Spinach/Beetroot/Feta salad, plus some chargrilled asparagus.
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All the meals are appetizing. Beautiful salad, Lacey, and adorable baby picture. I like "watch me dribble." How do people come up with such clever sayings?
Minus, how do you season your pork roast?
Nance, I think the secret to delicious cooked greens is the quality of the fresh greens. I'm lucky enough to buy some not long out of the garden. I wash the greens two of three times, first filling one sink with water, submerge the greens and wash them leaf by leaf, transfer to the other sink. Refill the sink with water and do over. If there isn't sand or dirt at the bottom of the water, washing twice is probably enough.
Then I tear the veins out of the leaves. You could chop the veins and cook them along with the greens but I don't. Next I stack piles of leaves and cut them into strips. Heat some water in a pot or substitute chicken broth for water. Add diced pickled pork. Add greens and season with s & p. Simmer for about an hour. Or more or less! Just until the greens are tender. Serve and sprinkle on pepper vinegar. Butter a piece of cornbread!
That's how I like my mustard greens cooked. Many people cook with diced onion. And some people add a spoon of sugar.
We are having ribeye steak and potatoes, maybe baked potatoes, for dinner. I will cook the steak inside using a cast iron skillet. I'm toying with giving the reverse sear a try. I don't mind cooking a steak inside when the temperature is cool as it is now. DH informs me that the grill is too dirty to use. I'll have to check for myself and see if cleaning is a possibility. It's not the right time of year to buy a grill.
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Carole - this was lazy, traditional loin like my Mother used to make. My dad liked everything extra PLAIN - no spices, no gravy - and eventually Mother stopped using even salt due to her high BP. I only seasoned this one with minced dill weed. Unfortunately the roast was cooked a bit more than I wanted because of a phone call, but I still managed to eat 6 pieces. And that was before I remembered the applesauce.
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Try the reverse sear Carole, you'll like it. Perfect most every time!
I don't think I've seen pickled pork around here. I'll have to pay more attention.
Vegetable soup and yesst rolls tonight.
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Nance - makes me think of pickled pigs feet?
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I don't think it's necessarily the same thing Minus (Carole can tell us), I think it's used in cajun cooking a lot. Might have to do it myself. Carole, do you use hocks or another part?
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Part 1 of the work is done and there should be a part 2 coming up early next year.
For those that haven't done it before, staying in the Grand Canyon is different from modern life.. After sunset, outside lighting is very discouraged and, if lights are on inside the ranger cabins, the heavy shades must be drawn closed. There is no TV. There is no internet. There is one landline telephone. There is no cell service. The magazines are all older than 6 months. There is little FM radio and little AM radio.
Since it gets dark around 6:30pm, unless there is some compelling reason to be awake, everyone is asleep by 7:30pm.
The first day we hiked about 4-1/2 miles from the top to Indian Gardens and did a few hours of testing. We didn't eat much the first nigh--just some nuts and some summer sausage.
The 2nd day was another almost 5 mile walk from Indian Gardens to Phantom Ranch. We had chicken and rice.
The 3rd day was a 9 mile walk and some more testing at the end of the 9 miles.
The 3rd night was pretty special. The folks at the ranger station don't get much company and we got "all you can eat" trout fish cakes. In this place, the trout are displacing the endangered native fish and they are doing their best to reduce the trout population using nets and electro-shock fishing.... They vacuum seal and freeze the trout they have caught and what they don't eat is flown out by helicopter. It's expensive to fly in there to collect trout, so the rangers are encouraged to eat as much trout as they can stand. It's obvious they have a lot of experience making meals from trout
The next morning we then hiked out.....5-1/2 miles and gaining about 5,000 feet in the process....We were picked up and driven 5 hours back to civilization.
My pack weighed 42 pounds and Sharon's pack weighed about 30 pounds....with most of the weight being radio test equipment.
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Awesome, Eric.
I do remember staying at the Grand Canyon many years ago when the limits on electronic resources were not so dramatically different from every day life. We had elementary age children at the time and early bedtime was a good thing!
Welcome back.
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It's (for desert dwellers) a bit chilly today, so I think it's going to be a pumpkin soup day. I also have some sourdough bread rising in the warm oven.
I was at GoodWill to look for a dish to replace a chipped one. I got both the dish and a covered soup serving bowl to match the pattern of the dishes we have in the cupboard, so that trip was a success.
Sharon and I have been going over to MIL to get her out and walking and I think she appreciates both the company and the opportunity to get stronger. I think it scared her a bit when, on the Ohio trip, it took two people to help (lift) her onto the shuttle bus to the car rental place.
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Tonight is planned to be a rerun of chili and cornbread. Will be running out of planned overs soon and have to get creative again.
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Thinking of making Bolognese sauce today and serving it with Fusilli pasta.
I had hoped to make a few meals to put in the fridge for my son for while we are away next week, but I'm so tired since having flu like symptoms yesterday, will see how I go.0 -
Last night's dinner was shrimp fried rice. Shrimp, leftover brown rice, chopped broccoli and cauliflower, sauce made with fish sauce, chili sauce, soy sauce, sesame oil and brown sugar. DH liked it and I ate it. Not my favorite kind of flavor. I'm a lemon, olive oil and good Italian cheese fan.
Tonight may be some kind of fish if I get to the supermarket.
DH and I did yard work yesterday, including picking up many limbs blown down by the wind storm on Saturday morning. My back reminded me all the bending last night.
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I had taken the sourdough starter out to feed it and decided to make three loaves of sourdough bread. So, tonight will likely be the leftover pumpkin soup and some of the bread.
It's 70F degrees in the house and I'm going to go in and put on a long sleeved shirt....
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Tonight I had a Pesto flatbread that I thought would be bland but was actually very nice. It was flatbread topped with pesto, mozzarella, Parmesan, arugula salad (arugula with balsamic vinegar and evoo), walnuts and a drizzle of basil oil.
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That looks good!!!!!
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Sounds good too!
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Eric - sourdough bread...YUM.
Dunch was sliced pork loin on dark pumpernickel bread.
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Busy week here but I cooked tonight. Thick bone-in pork chops in a sauce (crockpot) with mashed potatos and sauted spinach in EVOO and garlic. DH was not inclined to eat the spinach and so pulled out a jar of saurkraut.
Homemade sourdough bread sounds devine about now. And those flatbread pictures...yum!
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I ended up making a vegetarian bolognese last night, tasted very good surprisingly! Dinner tonight will be leftovers as I'm not feeling well to cook.
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