So...whats for dinner?
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I am delighted with my Breville SmartOven Air--it's three years old. Its air-fry feature works better than my air-fryer did. It reheats, broils, bakes & roasts evenly too. Its toast won't win any beauty contests, but so what?
Tonight Bob got home about 5:30, bearing 30 rolls of TP from the Costco near Union Health. He was just so happy to find it (and a 2-liter bottle of vodka) that he forgot to look for bleach or disinfectant, and a rotisserie chicken. I had preheated the grill for a grass-fed sirloin I had defrosted, so no harm, no foul. He also picked up my alprazolam from CVS (it's controlled, so by law ineligible for delivery). Dinner was an insalata Caprese (yellow heirloom+red grape tomatoes, buffalo mozzarella, and home-grown basil), cauliflower mash (Green Giant frozen) and the aforementioned grilled steak. We drank Casanova 2011 Chianti Riserva (which we bought in Tuscany in 2016). Dessert was blood orange sorbet for Bob, and keto "ice cream" (mint chip & vanilla fudge) for me. No way to make sorbet w/o sugar, alas. Granita, maybe.
Tomorrow night I will sous-vide and then sear Pacific salmon. Green stuff will be whatever I have on hand. Will probably pick out a good pinot noir, but Bob is adamant we open, rather than Coravin, it.
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One of my projects while confined has been organizing the plethora of recipes I’ve torn out of various magazines and printed from online searches. I made binders for all the loose recipes and am now down to the last two years of old Bon Appetit magazines. I had a binder specifically devoted to the recipes I had saved from the previous years and as I went through it was interesting to see what I had saved - boy was I ambitious! Some of the recipes I saved I know I will never make, so I tossed at least half of them. In the April 2001 issue (yes, I have 20 year old magazines, lol!) I came across this in the wine section and thought it apropos since we had been discussing Paso Robles wines! I looked up all of the vineyard/wineries and they all seem to still be going.
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Betty Crocker was back in the kitchen last night. We had a hot dish/casserole that was a repeat of one prepared recently. Cooked chicken out of the freezer from a rotisserie chicken, a Cracker Barrel mac and cheese (white cheddar) kit, a can of cream of chicken soup, a cup of frozen green peas. The salad was sliced peeled cucumber. Sweet onion on dh's. We each "dressed" our salads to individual tastes.
I went grocery shopping at Winn Dixie yesterday and am loaded up on fresh veggies, including asparagus and artichokes. The latter were on sale for 49 cents. They were smallish and had been picked a while ago but I bought three. Also 4 avocados. Tonight will be Atlantic salmon with a yogurt dill sauce and the asparagus. The store has installed plexiglass shields at the checkout stations to protect the employee and the customers. A great idea.
We are having a lovely day, possibly our last cool day of so-called spring which feels like summer. I wish we would have a hard rain to wash the pollen out of the air.
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Special - I too had a TON of clipped recipes. I agree about my past ambitions and tossed things that I'll never make. I managed to get the hoard down to my double recipe box (the size of a shoe box) where everything is filed on recipe card stock, and one other packed shoe box with things just tossed in. I need to do a second run through.
I spent yesterday in the yard after walking - digging, pruning, heavy work. Since I never know when to stop, I worked straight through - 5 hours and have lots of sore areas letting me know I over did it.
Chillly here this morning. 57 when I went for my morning 3 mile walk. I have a sweat shirt on so I decided to turn on the oven. Just baked a Simple Truth organic sourdough boule. Now cooking a Jennie-O Homestyle Boneless Turkey Breast. Several friends cooking for one or two people said this was great when they roasted at Christmas. Oven ready - direct from freezer to oven. I'm interested to see how this turns out.
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Made Bob French toast this a.m. (with the stash of leftover takeout baguette slices from the fridge). I gave him real maple syrup, which I miss terribly. My brunch was half a tuna salad sandwich on low-carb bread with lettuce, tomato, onion and a side of takeout coleslaw. Ate half the sandwich, put away the other half for when Bob makes his inevitable wee-hours snack trek downstairs. Might do the carciofi alla Giudia (air-fried) as tonight's app. May also try cedar-planking the salmon on the grill--no matter how well I clean and oil the grids, fish still sticks to them. Veg. will be zoodles aglio e olio. If Bob wants starch, it'll have to be bread or matzo.
He's picking up my inherited mink today--too early for cold storage. When it's safe to do so, I will take it back to the furrier for that. Meanwhile, will follow their advice to remove the zipper bag and hang the coat in the closet and let air circulate. Tomorrow he's staying over at the Oak Lawn Hilton (still operating as a hotel) for an early day at Christ & Little Company tomorrow.
Gonna try to get a couple of masks over to Gordy & Leslie today--either drop them off or have Leslie pick them up from my porch on one of her shopping forays (she's the driver for them). Will have her call so we don't have to get w/in 6' of each other.
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Advice needed please...
I know you're not supposed to store potatoes in the fridge, BUT - I don't have a "well ventilated, cool, dark place". Dark I might do, but not cool. In Houston we've already been over 90 several times and my house is rarely cooler than 76 degrees. I might use one potato a week - or sometimes none. Example - when I bake a potato, I eat 1/2 and save half for another day. In normal times, I only buy one potato every two weeks. I scored a four pack of russets for baking and I really don't want them to go bad. What do you all think about potatoes the fridge???
Headed out for day four of my 3 mile walks. I've done 1/3 again longer the last two days. Not sure if this could be called a power walk, although I keep a good pace. From previous experience on a treadmill, I now walk about one mile in 20 minutes - so 3 miles is an hour. (I know, I know, Eric - it's OK to laugh - just keep it down to a respectful chuckle for your elders).
Will report on the turkey later today.
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No opinion on refrigerating potatoes.
Last night's dinner was excellent. Baked salmon topped with yogurt/dill sauce. Steamed asparagus flavored with butter and lemon juice. Romaine salad with additions. One addition a perfectly ripened avocado.
I cooked extra salmon so have leftovers for salmon sandwiches for lunch.
The news on the virus is so alarming. I am 30 to 40 minutes from the hospitals in New Orleans where the doctors and nurses are treating sick and dying people. With all this talk about wear a mask versus don't wear a mask out shopping I will probably start wearing the dust mask in my car on infrequent trips to the supermarket.
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MinusTwo - Please see info on potato refrigeration below. Yes, you can put them in fridge!
Refrigerating potatoes will cause some of the starch to turn into sugar, resulting in a sweeter potato. ... If you are boiling, steaming, baking, roasting potatoes, refrigeration is perfectly fine. DO keep potatoes in plastic bag perforated with lots of little holes (the bag potatoes come in). Bag keeps humidity. (The thought of keeping humidity since you are in Houston is probably a laugh.)
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Minus, I pretty much keep most vegetable in the fridge, not tomatoes or unripe avocados... but including potatoes and onions, which I know are supposed to be in cool dark bins. Never noticed a problem with taste or texture. I keep potatoes in a vegetable drawer at bottom of fridge. Be interested to read who actually keeps theirs in a cool dark place!
For the past two nights, I have been derelict about meal making since I've been glued to my sewing machine creating masks for local food stores and nursing homes, and improvising with materials due to shortages in all the online fabric stores. A slow process for this sometimes seamstress!
So two nights ago we decided to order take out from Sweet Basil, a popular chef owned spot in our town. We ordered a spicy lentil soup, an always delicious braised lamb shank with vegetables and polenta, and a greek salad. It was tasty, but too heavy on the salt.Last night it was already dinner hour when I knew I was not about to cook the chicken breasts waiting their turn in the refridge. So we ordered dinner from Hearth Pizza. They feature sort of healthier pizza with whole wheat crust, fresh sauces, cheeses and veggies. We had their version of mushroom/onion, and really enjoyed it. While DH picked up the pie, I threw together my standard salad. Ate pretty quickly and returned to the sewing (dining room) table for rest of night.
DS2 called yesterday to ask us to make a shopping list, which he'll complete and deliver to our front porch on Saturday. At first, we thought we'd say we were fine, but then realized that we should probably be even more rigid about our distancing over this next two week period. So we are taking him up on his offer. I only wish he could drop that baby off here while he is in town...but not gonna happen! 😕
Hope everyone is staying home as much as possible! We do appreciate our daily walks, barring cold rainy weather, and one of our lake neighbors is organizing a Zoom cocktail party for late Friday afternoon....replicating a summer ritual at our beach. DH is going to do some “DJing" for background music.
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Lacey - I'm impressed with your masks, and like the different fabrics!
We just received an official extension of our shelter-in-place order extending it to May 3. So I revoked my vacation request for later this month and am now waiting to see if our airline will respond to Kamala Harris and Bernie Sanders' demands that they actually refund money rather than merely offering credits to those who can't travel. Our flight has not yet been cancelled but if I were to buy the tickets today they'd be about $400 less than what we paid. I expect flights will be cheap for a while even once travel becomes possible again.
The roasted cauliflower with tahini & lemon dressing that I made a couple of nights ago was quite tasty. Had leftover dressing that I used on a salad for lunch the next day. I'd forgotten how much I like those flavors and will definitely be making the dressing again for other purposes.
Yesterday afternoon we took a walk over to a neighborhood bar that has set up a take-out window. Got a growler sanitized and filled with a local IPA and bought one of their bottles of freshly made, pre-mixed cocktails - we chose the Last Word (gin, chartreuse, lime and maraschino liqueur.) And picked up dinner from a new-ish Turkish restaurant that has opened nearby. We'd heard good things but hadn't tried it before, so got the mixed appetizer and mixed grill plates. Everything was truly delicious and we had enough to have the leftovers for lunch today. I hope the family running it are able to survive the next month or so and remain in business.
Tonight I plan to do something simple. Probably a sheet pan dinner with a mix of Italian sausages, kale, carrots and maybe potatoes. This article gave me the idea, and several others I plan to use (lots of which are vegetarian-friendly): https://www.epicurious.com/recipes-menus/cooking-through-it-10-day-meal-plan-article
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Love the masks Lacey! If we are told to wear them I’ll have to be researching a pattern myself. Since our governor has his head stuck in the sand (or elsewhere) and is in complete denial about COVID19 it’s doubtful any leadership will be coming from that direction anytime soon.
Last night we carried out from our local diner. Good food as usual and they were so appreciative of the business. Today I ventured out to the ALDI 25 miles away for produce and some other things and I was so stressed about it. I can’t begin to imagine how hard it is for our medical providers and their families to face this every day. Cheers and hugs to you and Bob Sandy.
Tonight is tamales from the freezer and seasoned pinto beans. The only other side will be a fruit sala.
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Hi everyone tonight I made easy beef enchiladas from Holly Clegg's cookbook "Eating well through cancer". They were wonderful. I got the book during treatment and love it for the easy recipes and also because it sorts recipes by the kinds of issues you may experience during treatment like constipation. Ingenious.
Lacey I love your masks. My niece is a nurse at a major medical center in Philadelphia and needs scrub hats to put over their sterile bouffants. So as soon as I get a pattern I'm going to start sewing again. Stay well everyone. These are times of stress indeed. 🙏♥️
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Lovely masks, Lacey! I have no idea where in the basement or attic snake pits my sewing machine lurks--haven't used it in 45 years. So I thought I'd try making one of those no-sew bandanna-and-ponytail-elastics featured in YouTube tutorials. To my chagrin, every scarf in my drawer is poly or silk, designer or knockoff--"yes, we have no bandannas." No way I'm sneeezing into an Hermes. So I will take the surgical mask I have and tie a faux-designer scarf around it--I'll look like a fashionista bank robber. Anyway, a neighborhood guy makes really nice washable ones and they're fairly reasonable. I should have them (a navy blue "starry night" and brown foulard print) in a few days. (Could've picked it up today at his building, but I'm trying to keep personal contact to a minimum).
Ilona, pot pie is a major milestone, even though it still feels like two steps up and one step back. Your docs'll figure out how to keep that peristalsis at bay.
Though I had low-carb French toast for breakfast, I ordered out for dinner even though I was alone (Bob's down in Oak Lawn for an early morning echo-reading session). I got bored this afternoon after dumping kitty litter (and then plunging the toilet), and gathering & taking out the trash & recycling), so I decided to get creative (hadn't written any songs since Dec.). I suggested a different way of coping with being cooped up--and an additional weapon against the "bug" (in Yiddish & Italian). Here it is:
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Wonderful Sandy, applause! 👏
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chisandy - you have spoken often about being a musician, what a pleasure to actually see your talent! Excellent!
Dinner last night was chicken and pinto bean tostadas, corn, and a quinoa/brown rice combo and a little organic salsa added. DH had to leave the home office today for his office on base for meetings and some other stuff - he is not happy about it, but is happy to have a job! He sits on the Covid-19 task force and asked about scrubbing the building (in which 3,000 people normally work) now that the majority are teleworking. The response of commanders was since there are no positive cases, no need to scrub the building. WTF??? His immediate boss will be there today, he has to sit in his chair and do some stuff on his computer, and his college daughter just came off confinement in Connecticut with two positive sick folks. She is now here in FL in his house. Eeeks!
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Dinner tonight was from Cellars again--we want to keep it afloat. I had the other half of last night's Caesar, roast chicken (dark 1/4), peas & grilled sweet potatoes. Bob ordered fish & chips, but it came with sweet potato fries instead (guess they thought that we were sharing it, and that I don't eat regular potatoes). Apps were beer-battered brussels sprouts and crab cakes over mesclun. Tomorrow night we may drive down to the Palm and pick up the 26-oz. prime rib carryout special...or I might just supplement the leftovers (not the fish--Bob ate all four pieces).
Been putting it off but...change sheets & laundry tomorrow. (King size memory-foam mattress and duvet, so those fitted sheets & duvet cover are a real bear). Tried to make a bandanna mask today, but after rummaging through my scarf drawer....yes, we have no bandannas (sorry, it was just too easy). Just silk and faux-silk scarves (and wool-or-acrylic shawls). Found one white silk 12" square, but it was too slippery. No elastic hair ties either: just elastic straps from "convertible" bras. Did use a surgical mask on my walk today, but it was way too big for my small face. It does its job, though--keeps the pollen out and any sneezes (which fortunately, I didn't do) in. Tree pollen count was off the charts today, but it affected mostly my throat and eyes. When I returned, the envelope with the handmade cloth masks I ordered Wed. night had arrived. (Made one neighborhood over). I may have to shorten the elastics, but for now they'll be fine--double thickness of tightly-woven cotton.
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My project today is making cloth masks. I watched numerous videos yesterday. The pleated version looks easy to make. After I make some of those, I will do more research into a fitted version. DH has put in an order for masks with a pocket for inserting filter material. I don't have any elastic for the ear loops but I have a stretchy cord that should work. We should be wearing a mask for only a short time during trips for prescriptions or groceries. I see no need to wear a mask when I go for exercise walks in the neighborhood.
DH printed out a recipe for chicken curry yesterday and cooked it last night. It was a simple recipe and we had most of the ingredients. He did have to substitute sour cream for yogurt and had to omit the fresh cilantro. We ate the curry over brown rice. Our salad was pineapple slices on romaine topped with mayo and grated cheddar.
It was nice to turn the cooking over to him for a change.
Now the daily question: what's for dinner tonight?
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Carole - A nurse on another thread (Native Mainer) recommended people make masks with ties and not elastics. She said the elastics really pull after an hour or so and also the ties allow people to get a better fit.
I bought several "Buffs" to wear during chemo when I had no hair. They were easier for me than scarves. Five years down the road, I often tie one to my purse strap since my neck &/or head gets cold. And now they are perfect for masks. Looks like the company is also now making a version specifically as a mask too. Scroll down just a bit to see "how to wear the original multi functional headwear". I originally got mine at Academy & REI. Disclaimer - I have no connection to the company although I wish I had some stock.
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I can attest to the elastic mask bands becoming uncomfortable after a few hours. :-)
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Fun song, Sandi! And you are looking quite slim and trim in that video!
Spent the better part of yesterday e-mailing and on phone calls with colleagues and our supervisor re the fact that we are now being asked to go into the office for work on an "as-needed" basis. Even though we could be working remotely if the office had provided us with the tools to do so, and our work is not "essential, IMO. I believe it's in violation of the even more stringent shelter-in-place order that was just put into place. It was very stressful and I'm completely infuriated.
So by last night I was exhausted. Made myself a pre-mixed Last Word, with an extra shot of gin added. And made a spinach and goat cheese omelet with a pear and arugula salad and a few slices of country sourdough on the side.
It's raining today, which will apparently continue for the next few days. So I've got a batch of split pea soup working in my Instant Pot, which will be lunch with plenty of leftovers.
Have not yet made the shwarma-style tofu that I mentioned a couple of days ago, so I think that will be dinner.
Re masks: I attempted the pleated type yesterday but my ancient sewing machine balked at going through the thickness of the pleat folds. Found instructions for a butterfly shaped type that I think will be easier for me to sew with my machine and am going to try to make a few of those this afternoon, since the updated health order for SF mandates face coverings whenever one leaves the house now. I plan to use fabric ties instead of elastic though, since I don't have the former and want to be able to wash and dry the masks anyway. http://blog.japanesecreations.com/how-to-sew-a-simple-fabric-face-mask
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I don't plan to wear a mask for longer than 30 minutes, maybe not that long. Just for trips into the supermarket and into the pharmacy. I made four pleated masks yesterday. That's one each with a couple of spares. In our summer climate, masks will not go well with shorts and tee shirts.
Last night's dinner started with taking 8 oz of frozen ground lamb out of the freezer. If nothing else, I could always make lamb burgers. After a little searching on Google I found a skillet dish with ground lamb and potatoes that sounded good and fit the ingredients on hand. I added mushrooms to the mix. Seasonings were onion, garlic, rosemary, turmeric, paprika. I did not have a fresh chili pepper so I subbed pepper flakes which pretty much go into most dishes I cook.
The dish was a little overcooked since I made it before my martini cocktail and reheated it. Since it looked a lot like a good hash, I served it with fried eggs on top. DH made a really good signature salad. Dinner was served and enjoyed.
Afterwards we watched three segments of Season One of Killing Eve. We have one month's free membership of Hula to watch season one.
Dinner tonight will be catfish fillets and either cauliflower or broccoli.
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Day #8 walking 3-4 miles every morning. Whew, I wasn't sure I'd make it past day 2 so maybe I will keep on.
I did cook the Jenny-O turkey breast - freezer to oven & done in less than 2 hours. My opinion - it was only OK. My Mother didn't rub any spices on our turkey. The stuffing (dressing) inside had onion & sage, but the meat itself was only basted with Wesson Oil. This turkey had spices or rubs or brining - and I prefer "plain" meat. In spite of the fact that it's super easy & great to keep on hand for emergency company, I probably won't buy it again. I'm using leftovers cut up in big green salads and will probably make a turkey noodle casserole. Freezing the rest for eventual soup.
I stopped to visit with a young neighbor during my walk (well he's probably 50 but young to me). He and his wife were going to Kroger & offered to get anything I wanted. Really all I "needed" was milk. When they left the bag on my porch they had included a soft pretzel. I didn't know Kroger baked those fresh. It was spiked with cinnamon & still warm. What a nice morning treat.
Baked potato & sauteed spinach tonight. Have to find something to do with my batch of boiled purple potatoes tomorrow. I have a Dole "bacon & bleu" salad kit that need to be eaten. I like the Pomegranate, Sunflower Crunch & Asian kits but haven't tried this combo yet. Lots of eggs waiting for omelettes or egg salad. I can't seem to fit in salmon patties w/o other food spoiling.
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carole - I feel ya on the masks in a hot climate. I'm sure a photo will surface in the not too distant future of someone in a bathing suit with a mask on...
I have made 16 masks so far - also the pleated type although I like the shaped mask magari linked. I have been experimenting with adding a pipecleaner at the top inside a small casing so the mask can be shaped over the bridge of the nose. I had a bunch of bolt end fabric (the little squares you can get in the fabric store for $1) and it happens to be the tight weave cotton that is recommended. I had 1/4 inch elastic in my sewing box, and I am also using hair elastics. It is now mandatory for my DH to wear a mask to go onto the military base, so I made him two. Made some for DD and her BFF. Her neighbors are now putting in requests because she wore hers on a neighborhood group 6 feet apart walk. Made two for my BFF in California, and her other friend there too. Made some for a family of four down the street - two each for the parents who are still working in essential jobs, one each for the children. And some for me, although I haven't left the house in weeks. Will start on two each for a good friend and her DH, their son, and their daughter who is a pediatric nurse practitioner. In her office they are completely out of sanctioned PPE. She is teleworking but there are other employees around her in the office.
minus - the bacon and blue is DH's fave salad kit. I got some last time I was out of town for him to have for a quick dinner after work. If you made a Nicoise Salad you could use the salmon, potatoes and eggs, and sub any veggies for the green beans and/or tomatoes.
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Good afternoon, all!
Made the shawarma-spiced tofu pita wraps last night and they were excellent. Very satisfying, with both crunchy and chewy bits. My husband, who isn't generally a tofu fan, gave it two thumbs up and declared it a winner. We are omnivores, but limiting our meat intake. And tofu is a good source of protein that keeps for a long time, so I like having it on hand.
It's chilly and rainy today, so we had more split peas soup and bread for lunch. Pulled some black cod from the freezer and will be cooking that for dinner with a lime/coconut milk sauce, rice and salad.
I made 5 of the shaped masks yesterday, using an old sheet for the fabric. Wore one on our walk with the dog earlier, and it is relatively comfortable and remains in place quite well.
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Not much of an appetite today--fear'll do that to me. (I don't stress-eat, just the opposite). Had some tuna salad in Little Gem lettuce leaves for brunch, and dinner was a half-portion of choucroute garnie (minus the bacon this time--Bob's gonna want bacon & eggs for breakfast in the mid-morning) with one-half each chicken bratwurst and bison hot dog. Added a little sparkling wine to it (I had "choucroute a la Champagne" at a brasserie in Montreal 15 yrs ago, and have been following a rough approximation of the recipe ever since). I use The Brinery refrigerated probiotic kraut--and add caraway seeds and a few juniper berries.
Bob saw fewer patients at Little Company of Mary today--but one shocked the hell out of him. He'd read about total heart block due to "cytokine storm" when the immune system goes postal trying to fight an infection like COVID--but today he saw a patient (who had been improving and was about to be extubated) suddenly go into total heart block right in front of his eyes (on the other side of the glass, of course), All the hospital's invasive resources have taken a back seat to the virus, so no cath lab to send the patient for a 'plasty--all the resident could do was give TpA (and pray the poor guy didn't bleed out). The PPE is getting sturdier--and now the nurses get it too, finally. He's not going back there for at least two weeks, thank goodness. Christ Hospital, OTOH, has gotten it down to a system--the top two floors are COVID wards, with negative air pressure vented up & out through the ducts & chimneys. And only the nurses can actually be in the room with the patients. (It made some national news programs).
I will wear the mask just to go out & walk. Not going inside any stores, since I fit the definition of "someone who's been exposed to someone who's been exposed," for at least the next couple of weeks. Hooray for delivery, drive-through, and doorstep drop-offs/pickups! Tomorrow should be a tad milder than today, with the rain holding off till evening. Tues. should be fantastic, in the low 70s. (Pollen, of course, is another story).
Face Timed today with my sis & niece in Arlington, VA. Hadn't seen my sister since our cousin's memorial in FL in Nov., and it's been over 2 years since I saw my niece.
Tomorrow at 5pm City Winery in NYC will be webcasting its annual "Downtown Seder" with all manner of celebrities. Yeah, it's a night early, but any port in a storm. Gordy and I went to the Chicago one a few years ago, and it was a hoot. (No, they're not making Concord grape wine, just the good stuff).
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Frequently our dinners take a surprising turn when the cooking time arrives. The package of catfish fillets yielded 4 nice fillets. I sliced them crossways into pieces, breaded in Louisiana fish fry and fried to a lovely crisp brown. DH made his favorite tartar sauce with mayo, dill relish and horseradish. The side was small red potatoes, boiled and eaten with butter and sour cream.
Yesterday's lunch was a thin bread sandwich with the last of the leftover baked salmon. I had three lunches out of the leftovers.
What does one do with an eye of round beef roast? I have a small one in the freezer of the outside refrigerator and can't imagine why I bought it. I know it's a tough cut of beef. Maybe google will give some inspiration.
No answer yet to What's for dinner tonight?
Today's yard task is weeding around the ten crepe myrtle trees, clipping the shoots that grow around the trunks and mulching with pine straw.
Nance, what a time to sell a house.
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https://www.foodandwine.com/recipes/stupid-simple-roast-beef-horseradish-cream
Carole, I have used this recipe for eye of round with success. Since I use a much smaller roast I usually halve the salt. I know the salt amounts are shocking but the meat is not salty and you can wipe it off before cooking.
The weather here hasn’t been conducive to working outdoors but today and tomorrow are supposed to be in the 70s. I hope to at least get the front flower bed in order. It is a terrible time to sell a house and I don’t know how all this will turn out but I have to proceed as if I’m still going to be living here. A local plant business owner is doing a marvelous job of keeping her business going on Facebook, arranging drive through pickups and remote ordering. I’ll be giving her some of my business this week.
Dinner is the eternal mystery. Like sandy, I haven't had as much appetite lately.
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My father would never eat meat that had even a hint of fat so Mother's roast of choice was Eye of the Round. She did nothing but roast it. Unfortunately he also wanted it well done so it was sort of like eating shoe leather - although we didn't know any better as kids. I buy it occasionally and also roast it plain, but only to a rare state. Yes, it's "dense" but not bad if you don't cook too well done. It does make for easy sandwiches. Usually minimal drippings so don't count on 'enhanced' gravy.
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I had wondered how folks in the warm climates were doing with this mask wearing....especially with the ones lined in flannel. I wore one this weekend with a special liner that was touted to be better at keeping viruses out. Well, for me. It felt like it also kept oxygen out, too! I could have used a snorkel tube!So I won’t be making them for any of the nursing home folks! A friend who uses this liber insisted that she found no problem with it while walking. Maybe it’s just my allergic/asthmatic lungs!
Took time out from the mask sewing to actually cook yesterday and use some chicken cutlets before their "use by" date. Made a big casserole of sautéed cutlets in evoo, with onions, garlic, mushrooms, and artichoke hearts and a splash of balsamic. Served with some delicious lemon chive "rooster comb" style pasta, (a gift from NJ crew) tossed with evoo garlic, oil, and parmesan. Salad was cukes, red onion, and grape tomatoes with my horseradish vinaigrette. Crusty bread, too....no keto here. 😏 A lot of different flavors, but it all worked, and best part.....tomorrow I'll just make a salad to go with leftovers. 😉 Oh, and we enjoyed a Sangiovese that we score from Wegman’s, for $6!!! Saturday, DS2 did a big shopping trip for us so we can really stay out of stores this next two weeks. He thoughtfully bought some of my fave wines from there, too.
Last night I was relieved to see a Facebook post showing that DS1 and his surgical team was properly outfitted with PPE before a procedure he was called in to perform. They wanted to give credit to the hospital for keeping them safe. Well, I was certainly happy about that since they are in one of the NJ hot spots. 😧
Back to the sewing table....I am confessing that I have yet to sew a mask for my family members, which I need to do now since so many more people are making them to fill local needs.
Carole, this dish reminded me of your recent pork dinner.
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Interesting "rooster comb" pasta Lacey. Your meal sounds good.
Oh Magari - Split Pea Soup, YUM.
Carole - I can imagine how conflicted you are about going North for the summer. Everything is up in the air.
Nance - are you getting any response about the house? One of my realtor neighbors is doing a good job of marketing on line & by phone, tele-sales. Then he meets the client at the property, opens the door, backs away, and the client walks through. Granted these are empty houses. Not sure how I'd feel about potential buyers tromping through my house right now.
Special - you were right - the Dole Bacon & Bleu salad kit was good. I added black olives and hard boiled eggs. But I do love the Sunflower Crunch and the Spinach Miso.
An 88 year old neighbor stopped me today during my walk to tell me she had a present for me - just because. It was a four pack of Russel Stover's chocolate marshmallow, milk chocolate flat 'eggs'. I had two for brunch.
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