So...whats for dinner?
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minus - no, you are not mistaken! Just one daughter, but you're right, she absolutely was a dolphin trainer, at Clearwater Marine Aquarium with the dolphins in the Dolphin Tale movies, at Theater of the Sea in the FL Keys, and then for the US Navy where they are used, along with sea lions, for port and submarine security. Unfortunately, this is an underpaid profession - many of the trainers hold second jobs - so she decided to pursue a more lucrative line of work a couple of years ago. Marine mammals are her first love though! She is also a US Coast Guard certified charter Captain and takes people inshore fishing here in Tampa, and just recently qualified to be part of the Sheriff's Mounted Posse with her horse, helping with crowd security, parades, etc. She is a busy girl!
On the subject of convalescing men - I am a waaayyy better (low maintenance) patient than my DH, but I've also had waaayyy more practice, lol!
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Thanks Special. Talented & interesting young lady. Sounds like she'd be lots of fun to hang with - if she ever had time.
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I don't remember if I have mentioned that the supply of Gulf oysters is severely limited thanks to damage to the oyster beds by river flooding. Even Drago's restaurant, renowned for its grilled oysters, has stopped serving oysters other than the grilled oysters. I especially liked the oysters and pasta at Drago's. Of course, I love the grilled oysters, too. They were pricey at about $18 a dozen before the oyster shortage. No telling what the price is now.
Sandy, I admire your adherence to your diet and the resulting lost weight.
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I baked some more sourdough last night.
We have been eating a late "dunch" and dinners have been kind of ignored, so there isn't much on that front.
Today and the next few days, we're doing a kitchen "very very deep clean" in preparation for Thanksgiving....anything that doesn't move is getting cleaned...tops of cabinets, cabinet shelves, refrigerator shelves, dishes, silverware, cookware and so on.
DD may have to work on Thanksgiving, so we will work around her schedule.
My problem with being sick/hurt is that I'm easily bored and the daytime TV programs only make it worse! :-)
My mom died three years ago today. I have no idea where the time went.
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Eric - it really doesn't seem like 3 years. She was such an amazing lady & I know you have many good memories to ponder. I'll keep you in my thoughts today.
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Sloppy Joes and onion rings!
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Last night ended up being linguini with clams for me, carryout pizza for DH.
Tonight will be a reverse seared bone in ribeye with a baked potato - russet for dh, sweet for me - and a simple salad. I have a pork roast in the fridge that is destined for souvlaki, but not tonight.
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Hi to all. Just reading through and catching up. About the cataracts - agree with observations about liking the more blurred vision of my face pre-cataracts. My sister cautioned me that I would be surprised about the "clarity". Yup, did not know I had some of those wrinkles. Also chiming in about the GYN. My first appointment since seeing my old GYN to receive news of cancer diagnosis in 2016 was yesterday. New GYN was great. Of course she asked about things like vaginal dryness & I told her since "my kitchen is no longer cooking" I would have no idea. She used a warmed instrument, so was in & out in no time & did not feel anything when she did the pap smear. She advised this is the last one of those, as after 65 they are no longer standardly done. (Apologies to Eric for the "female" discussion.) Will probably have a salad of chopped tomatoes, cucumber, shrooms, avocado, with roast chicken for dinner. Need those veggies.
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My grocery store has a sushi bar and often has samples. I liked the one so much yesterday that I bought a roll. Double Crab Roll. It's spicy with cream cheese, avocado, crab & pollock, seaweed, Shircha, eel sauce - rice of course - and fried onions around the outside.
Half of the roll was tonight's dunch. I may have popcorn for desert around 9pm.
Oops - I forgot that I have fresh raspberries ($0.99) so those will be desert, drenched in heavy cream. No calories though.
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Made turkey sausage and Italian seasoned turkey to make meat sauce as needed tonight; kept enough ground turkey out for dinner of cheeseburgers, finger potatoes and a mixed green salad with tomatoes and oil and vinegar dressing. Finger potatoes are what my mother called them-- nuke potato(es) to about half done, cut in wedges of desired size, season and brown in a lightly greased skillet. Easy to pick up with your fingers!!
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Carole, Gordy & his girlfriend had the grilled oysters at Drago's last week, but went to a little hole-in-the-wall in the Marigny for fried oyster po'boys. I really miss that, but it's raw oyster season in Chicago seafood joints & steakhouses--I love being able to get all kinds of East & West Coast oysters. (My faves are Naked Cowboy & Island Creek for Eastern, and Fanny Bay and Kumamoto for Pacific). Long Island bluepoints are so yesterday.
My Whole Foods' sushi bar isn't custom--so I can't get sashimi except in a combo "bowl" with edamame & rice. And it's just salmon...ho-hum. Tonight I went to the hot bar for a dark roast chicken quarter, Italian veg. mix, and sauteed kale. Dessert was a small square of 85% dark chocolate and a decaf breve cappuccino (my machine is down, so I kicked it old-school with boiling water and a pour-over manual ROK espresso maker and electric frother). Not bad for relatively primitive equipment. Still waiting for Cora Italian Specialties to pick up my machine (needs at least a new water sensor, thermostat, gaskets, and deep cleaning). I'd take it out there (to the west suburbs) myself, but it weighs more than I can handle.
After watching America's Test Kitchen today, I ordered a sous vide circulator, which is coming tomorrow. Gonna try sockeye salmon in it--then reverse-sear in the skillet. I like the fact that I can set the water temp and know that the food will never exceed it. Wild Pacific salmon is unforgiving temp-wise--when it's too rare it's raw and when it's the slightest bit overdone it's dry. Farmed Atlantic is easier, with greater leeway, but not as healthful (fewer Omega-3 and more Omega-6).
Mon. night I might try sous-viding & reverse-searing a bison filet, with roasted Brussels sprouts and a Caesar salad.
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Last night was a "hot dish" with cabbage, potatoes and carrots providing the bulk of the dish. I seasoned 8 oz. of ground turkey with Italian sausage additions (fennel, pepper flakes, onion and garlic power, a grind of Italian herbs). I sautéed the meat in olive olive and then created the sauce in the same pot, a can of cream of celery soup and equal amount of chicken broth. Next added the veggies and stirred all together. Another ingredient was grated bagged cheese mixture, not too much.
I transferred the mixture to a baking dish and cooked at 350 for an hour plus. The finished casserole looked appetizing and tasted good. The last 10 minutes in the oven was uncovered.
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Tell "Happy Birthday" to any US Marines that you may know. :-)
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My sous vide circulator (Anova) arrived today---now waiting for the plastic container. In the meantime, it's clamped to my 7-qt. pasta pot. Downloaded the app, but will likely go manual first to get used to the controls. The ATK winner, Joule, had some dicey reviews on Amazon--a high rate of defective units; it also is app-only, a dealbreaker for me. Gonna try doing the salmon in an hour or two; will microwave-steam the asparagus (kickin' it old-school).
Happy Birthday, Marines!
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Hope you like the sous vide Sandy, I love mine.
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So, I am baaack. Have enjoyed reading a few months of your discussions, family news and food over the past week or two! We are keeping on keeping on after my bone marrow transplant mid-August. I am doing really well. Home, cooking, painting, some household chores, walking about 1.5 miles a day in the neighborhood, enjoying my family and trying to make each day count! Our youngest, a chef, has been home since returning from his internship at NOMA in Copenhagen in June. He was a huge help us while I was hospitalized and then he has been schlepping me back and forth to Winston Salem (Baptist Hospital- 2 hours away from home) to see the doc/PA/labs/electrolyte infusions, etc. twice weekly. Thank goodness for this so that DH hasn't had to take even more time off from work than he has.
DS is working in Charlotte helping out The Indigo Road Group as they open another restaurant there while he is here with us. It has been a JOY to have him here. Adult children are just wonderful- or at least this one is- he is precious, so so funny, caring/giving and there is none of the parent/child tension.
We will miss him terrriby when he heads to Nashville in January to work with Sean Brock at his new venture, Audrey. Very exciting for him and we are planning on being able to go and see him and try out the new place next spring!!! It has been a very stressful time but made so sweet with this unexpected time with him. For about 6 weeks I was in Hickory at my sister's as it was an hour away from the hospital and that was as far as they would let me be away. Now, I am home and we go once a week and soon it should be every other week if things continue as they have been. Still have lots of restrictions- just close family and a few very close friends are around and I do go places- just can't get out of the car, haha. It gets me out of the house and neighborhood.
Sooo, tonight for supper, we/they had Mississipi roast with added carrots, parsnips and onions, and fresh collards that our friend grew at his farm which Robert cooked with smoked bacon, a ham hock, soy sauce, apple cider vinegar, hot sauce, a little onion and fresh lemon juice, s & p. They are good and DH has had 2 helpings! (I still cannot taste things exactly as they are- the big chemos and now the meds I am on are the culprits but that should continue to improve. I am still drinking 2-3 Boosts a day and eating reg food as I can. I have lost a good bit of weight during all of this and have had to work on getting an entirely new wardrobe. Not as easy when doing it all online but DH helps with taking things back and that is great!
Looking forward to trying to keep up with all of you!
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Oh, HH, I had no I idea that's why we hadn't heard from you in ages. BC seems to be "the gift that keeps on giving" (thanks but no thanks), but glad to hear you're on the upswing. May your immune system continue to strengthen to the point where you can socialize once again without a second thought. Miss you!!!!
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Update: my first sous vide attempt was a qualified success. The only flaw was that I set the circulator to 120F for 30 min., which is the doneness temp ATK recommended for Pacific salmon (farmed Atlantic should be at 125F). The recipe on Anova's site called for 130F for 30-60 min,, but for 1" thick fillets--mine was 1/2" at its thickest. I should have set it to 115F, because of the subsequent pan-sear; I could have used more olive oil, grated ginger and scallions in the bag, and distributed it more evenly. So it came out a bit firmer than I'd have liked, but not tough or dry--it still cleaved apart in slabs with a fork, albeit not as silky as Atlantic salmon. (Hence the need for more oil). Accompanied it with sauteed snap peas & sesame seeds, and steamed asparagus finished in the still-hot snap-pea pan with butter, lemon & sea salt.
Tomorrow, the bison filet--but if it's still frozen, the other dark roast chicken quarter (unless Bob eats it for a midnight nosh).
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Hammer - welcome back. So glad to hear from you. Sorry about all the nasty treatment, but sounds like your dealing & moving forward. What is a Mississippi roast?
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HappyHammer, so glad you're doing well. Your son sounds like a special guy.
My little used multicooker has a sous vide function. Unused to date. Stovetop and oven cooking serve my purposes well.
Last night it was stovetop. The prep required more time than the cooking. Peel and devein large shrimp thawed from the freezer. Peel garlic and use garlic press. Zest lemon and juice lemon. Grate romano cheese. Get out box of linguine.
Dinner was shrimp, cooked in skillet skampi style. Mixed with cooked linguine. DH put together a large tossed salad.
Tonight may be leftover rotisserie chicken put to good use in chicken enchiladas.
A hard freeze in the forecast for tomorrow morning.
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eric - Happy B-Day to the Marines! Your mom was a woman ahead of her time, I know you miss her.
Happy - so good to hear from you and it sounds like you’re doing well, that’s great! So glad you got to spend some quality time with your son, sounds like it was perfect for all of you.
Everyone's meals sound delish! Yesterday was stadium food at the Buc’s game, day before I put a chuck roast in the crock pot with onion and mushrooms, some beef stock, and a package of dry onion soup mix. Didn’t salt since the dry soup is usually salty. I usually add mushroom soup but didn’t have any, so when the cooking time was up I removed the roast and added sour cream to the leftover liquid. Served with buttered wide eggnoodles and sautéed zucchini.
minus - sending you a PM
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Two inches of wretched snow today, so it's pot roast with vegetables tonight.
Eric, SK and all the other military families out there, thank you for your service.
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auntie - thanks, that’s so nice of you to remember. I will pass on your thanks to my DH. He is currently at the car dealership turning in his leased vehicle and getting a new one - not usually a fun time, so a sweet thank you will be just the thing!
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My thanks today to all who are active duty military, veterans or family/supporters of those who are either.
Tonight will be leftovers, either chili relleno and chicken burrito from lunch out yesterday or pizza from Friday. With just the two of us, we do lots of repeats! That will be changing as DS with his wife and one daughter will arrive the end of next week and plans currently are that they will be here until January with their other two daughters arriving as their fall terms in college are completed. At least some members of DDIL's family will also be here Christmas week.
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Oh goodness Beaver. I know you're excited to have them but I do hope you'll let them jump in and do most of the work.
Lacey - worried about you girl. How are you? Yes, OK, I know, how is DH, but I'm mostly worried about his caregiver - and we all know who that is.
I almost had a heart attack this afternoon when I was checking ingredients for Lacey's Tomato Cod. Panic City - I couldn't find the recipe. Turns out it was in the middle of the cupboard with a can of artichokes on top so I wouldn't forget to add those when I make this delicious dish. Whew.
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3+" of sticking snow here today--going down to 10F overnight, high of 22 and low of 6 (!) tomorrow. Nothing above freezing till Thursday...but it'll come with more snow. Lived here 41 years, and have never had winter weather THIS early before. Climate change is messing with jet stream patterns--CA burns while the Midwest freezes.
Will sous-vide a bison filet mignon tonight, then cast-iron sear top & bottom to finish it. Path of least resistance for the veggies: reheat kale and a broccoli/cauliflower "Italian" blend from Whole Foods' hot bar.
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87F degrees here. I just ran 6 miles and "killed" my appetite.
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Our temps dropped from 75 at 4pm to 55 at 6pm. Supposed to keep going down to 33 tonight & 29 tomorrow night. Like Eric, we have WIDE temperature swings.
For all you veterans - our paper had a really nice special section. As part, they re-printed various front pages for surrenders or armistices or peace treaties. I wanted to share this .
The first was Nov 11th 2018 when Germany surrendered. The "home edition" of the paper was a total of 12 pages and cost $0.03.
The second was May 7th & May 9th, 1945 for VE Day. The price had risen to $0.05 and the special edition was 44 pages.
Then July 27,1953 - "Korean Battle Fronts Stilled" - 38 pages and no price
Followed by January 27, 1973 - "Peace Treaty signed in Paris" - don't know how many pages but $0.15.
And finally February 28, 1991 - "Iraq's Army is defeated: Bush orders an end to fighting" - up to $0.25.
As everyone else has said, thank you all for your service - and your parents & spouses & children.
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Thank you to all who have served! Happy Veteran's Day!
Minus- The Mississippi roast is the latest thing in our area.
All done in crock pot unless you decide to sear first. I did not and it was still delish.. There are several variations on Pinterest.
Here is the one I used and adjusted to our tastes.
Ingredients:
- Pot Roast–chuck or round or bottom roast (I use chuck usually about 3 lbs.)
- Ranch Seasoning Mix- 1 packet.
- Au Jus Mix- 1 packet.
- Pepperocini Peppers– These don't add spice, fear not! ( I put about 5-6 on top of the roast and add about a cup to the bottom of the crock pot.)
- Butter- Consider unsalted for lower sodium content. (I used butter the first time but not the second. The roast has plenty of fat IMHO!!!)
- I also add about a cup of veg broth and carrots, onions and parsnips like a reg pot roast.
- This makes a nice brown gravy so I made mashed potatoes one time and rice the other. Served with a big tossed salad.
Directions:
- Sear the roast and transfer to the Crock Pot.
- Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
- Top with cubed butter and pepperoncini peppers.
- Cook on low for 8-10 hours, or on high for 5-6.
Please let me know what you think if you try it.
It is going to be freezing here for the next few days so I have vegetable soup and taco soup from our freezer thawing.Supper tonight was a "sort of" Thai seasoned pork tenderloin and salad of mixed greens, red onion, walnuts, avacado and balsamic vinagrette.
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Minus, I'm surprised they didn't include VJ Day. VE day was a *HUGE*. VJ day was when everyone could finally breath a sigh of relief that WW2 was completely over.
Dad, US Marine major. Mom, US Navy lieutenant. Sharon, US Navy lieutenant.
Thank you to all the veterans...words can not express my gratitude.
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