So...whats for dinner?
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Sharon is a nuclear engineer. I remember her turning off the light and pulling the covers up before going to sleep...."Sharon, could you pull the covers back down a bit. I was trying to read." :-)
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Happy Birthday, Nance.
Yesterday I ate the best-tasting tomato I have ever eaten. It was a dark red heirloom given to me by a farmer at the farmers market. I asked him if his tomatoes were ripening. He said he had one tomato and he handed it to me. I will be looking for more of those if he has them for sale in the next few weeks. Tomatoes don't ripen here until August during a normal summer. This one has been so hot they may be ripening sooner. Cucumbers are abundant.
Last night was cauliflower mash and fried Canadian walleye. I used the burner on the outdoor grill to cook the cauliflower, used it again to fry the fish. The walleye was $15.99 a lb. We won't be eating it often.
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minus - I have a strawberry pie recipe that I like, but it has a base of a lemony cream cheese layer kind of like a no-bake cheesecake and a topping of cooked strawberries thickened with cornstarch. This is over the in-between layer of whole fresh strawberries. I would be happy to put it here if it sounds like something you would like - it is super easy and really good. The strawberries dipped in sour cream and rolled in brown sugar were often included at military parties - that was a common summer offering! I also have a Kahlua fruit dip that is creamy that you might like.
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special - although my Mom only did strawberries with whip cream on top, your recipe sounds good. Yes, please do post it. - Oops, thanks in advance.
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minus - here you go:
Combine 8oz cream cheese, 1 tsp lemon zest, 1/2 c sugar, 2 Tbsp lemon juice and beat until well mixed. Spread into a baked pie shell, either regular crust or graham cracker will work, I usually use the Pillsbury ready made ones because I can’t make a better crust than that little doughboy, lol! Once the cream cheese mixture is spread into the crust place fresh topped strawberries with points up, I put as many as will fit with the concentration of larger berries in the center of the pie. Press the berries into the cream cheese slightly to keep them in place. Put in the fridge. Meanwhile, in a pan combine 10 oz frozen strawberries that have been mashed (I use a potato masher) 1/2 c sugar, and 1/4 c cornstarch. Bring to a low boil and cook for 2 minutes until thickened. Cool completely and spoon over pie - covering as completely as possible. Chill and serve with whipped cream or vanilla ice cream
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Last night was baby back ribs finished on the grill. Side was a large romaine salad with favorite additions.
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My birthday lobster tails yielded enough meat to have a lobster roll for lunch yesterday. Yum. But last night’s dinner was chicken enchiladas made from leftover grilled chicken that I had frozen for the occasion. Sides were cucumbers and onions in seasoned rice vinegar and refried beans from a can. The beans were totally inferior to those I make myself but the lack of freezer space prevents me from making the large pressure cooker batches I used to do. I’ll have to figure out some way to make the canned stuff more palatable.
Tonight will be pepper steak using one of the flank steaks from Costco and brown rice. I’ll probably add a tomato to the remaining cucumbers for a salad.
Minus - I just came across a delicious looking strawberry pie recipe somewhere. I’ll see if I can find it.
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Nance - looking forward to interesting strawberry recipes if you find it. I found notes from my Mother scribbled on the divider page of the pie section in her Better Homes & Garden Cookbook - circa 1940s. This is what she wrote:
Strawberry Pie
1 box berries
1 cup sugar
3 T corn starch
pinch salt
Cook thick
Juice one lemon
1 cup whole berries
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minus - the beginning of that part sounds like the topping part of my recipe, so it might be similar - the cream cheese layer is what is different.
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Sauteed wild patagonian red shrimp in lemon, butter & garlic, added veggie spaghetti, a little of the pasta water, already sauteed shrooms & roasted broccoli. Will have some orange sorbet with a dab of chocolate mousse gelato for dessert, in an hour or so.
Oh, those strawberry pies sound delicious!
auntienance - Happy belated birthday! Envious of your lobster tails/lobster rolls.
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If Bob gets home too late for dinner (his practice is picking back up and he's been putting in a few 12-hr days), I will make myself equal parts spiralized zucchini, yellow squash and whole wheat spaghetti* cacio e pepe. Lunch was a small tuna salad sandwich on low-carb whole grain bread with lettuce, tomato & red onion. If he gets home in time, we may dine out on Cellars', Moody's or Indie's patio.
*Went for my weigh-in yesterday, and the NP was adamant that I transition from quasi-keto to Mediterranean maintenance so that I learn how to keep my weight steady (I'm pretty skilled at gaining & losing). But unlike my PCP (RIP), she was not pleased with my LDLs and wants me to start exercising more and eating less saturated fat, plus double up on the Crestor (which Bob had thought I should have been doing all along). Just got home from my first walk since spring: 1.5 mi., 22 min., got my heart rate up to 99. Doesn't sound like much, but I think I need to work up to it. And I am sweating like a glass of icewater. Baby steps...
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OH Celia - sounds absolutely delicious.
I had coleslaw for lunch and now it's getting too late for dinner.
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Hooray - the Olathe corn is here!!! Grown in Colorado, it's only available a couple of weeks the end of July/early August at stores in just a few states. Otherwise you can go the fields and buy a case. Corn is non GMO and always hand picked.
Lunch will be a pork tenderlon sandwich. Dinner will be corn on the cob.
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Minus, is that Olathe corn the kind that is so sweet you can even eat it raw? Yum!
Going to Cellars' patio tonight. Nice lake breeze (it's in the low-to-mid-70s, the last dry non-muggy day we'll have in quite a while). I see a salmon Caesar or grilled Bourbon salmon with sweet potato slices & julienne veggies in my very near future...
Last night's bicolor zoodles/Bionature spaghettini cacio e pepe (with a dollop of pesto) was terrific.
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Sandy - yes. I had forgotten just how good this corn is, since it only comes around a couple of weeks a year. Non GMO and harvested entirely by hand.
Oops - pushed submit instead of preview. Didn't get around to the corn last night, but lunch today was 2 corn on the cob and the remaining 8 strawberries. The plan for tonight was fried rice, but I just had some Jarlsberg cheese & some crackers with my Carson Ridge Cab - so that will probably be dinner.
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OK - where is everyone? Somehow the days go by and they're pretty much the same. I can only keep track of what day it actually is because I mark the miles walked on my calendar. This was day #116. I've walked more than 1/2 from Houston to Albuquerque, NM. Or almost 1/2 way to Eric's.
Heard a new term for leftovers in addition to the previously discussed 'jump-ups'. This is likely what I'll be having tonight "Déjà Vu" Dinner.
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minus - I’m here! Last night was chicken breast pounded thin, stuffed with cream cheese and green onion, wrapped in bacon. I made some wedge fries, roasted them with the chicken, they were yummy and crispy. Added some broccoli to the sheet pan for the last 15 mins. Just had some of DD’s fresh eggs with pepper bacon (last 24 hours has a bacon theme...) and the leftover potatoes.
My whole life feels deja vu - or Groundhog Day, take your pick. Good on you for the walking, I seem to be in a state of inertia, but my scale is now reflecting that and I need to do something. Like, right now
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Yum Special. I never have luck with crispy fried in the oven.
I'm almost embarrassed to report about last night's dinner - but you all know I eat crazy anyway. So the deja vu dinner was macaroni with butter with leftover Brussels sprouts tossed on top. This afternoon I'm cooking another pork tenderloin. I put the fried rice on hold to have some leftover pork.
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minus - I would totally eat the macaroni and Brussels dinner, lol!
The potatoes were easy - I cut the russets in wedges long way - half, then half, then half so I had 8 long wedges. I soaked them in hot water for ten minutes, then left them to dry on paper towels. I used a sheet pan with some olive oil already on. Tossed the potato wedges with more olive oil and garlic salt and pepper. Placed the wedges with a cut side down and put in. 400 F. oven for 20 minutes. Turned the wedges to the other cut side and put back in the oven for 20 more mins. They were crispy on the outside and soft on the inside. I put the chicken in at the same time and then the broccoli at the end - so all the food was cooked simultaneously and done at the same time. This is not the best time of year for roasting anything and the oven being on so long, the remediation factor was that everything cooked together and I didn’t turn the stove on at all
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Special, your crispy potatoes sound much like what my mother called "finger potatoes" only hers were done on the stove. Wedges seasoned and put in a nonstick skillet with a bit of oil, browned on one side, turned and browned on the other. They cook while tending to the rest of the meal and we used to have them fairly often but I've been making yet another version in the air fryer more recently.
We got take out from a favorite Mexican restaurant a few nights ago. I got a new dish, chicken olivia--chicken breast with spinach and a white wine sauce. To my surprise, there were two huge chicken breasts so I got four meals out of it! Did have to supplement with a bit of beans and rice at the last serving.
Tonight will be deja vu meatloaf and ???.
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I'm here too. Meals have been too unexciting to report. I almost had macaroni and butter for dinner too as my stomach was not behaving last night (stress). I like the addition of leftover broccoli and/orparm but plain old butter is just fine too.
The stress was caused by our air conditioning quitting on us last night (during a heat wave of course) but the advantage of renting is that we called the maintenance guy and he zipped right over and got it running again. It may require further evaluation on Monday but for now we're cool.
Tonight will be something easy on the grill - smoked sausage I think. I picked up homegrown tomatoes, green beans and corn at the produce stand yesterday so there's dinner.
I like the deja vu designation.
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Minus, that Olathe corn sounds so good. Is it just locally grown? I’ve never heard of it. And I could go for the macaroni and leftover brussels sprouts too!
I’ve been one of the missing members this week....
We’ve been having weird modem/router issues at the lakehouse, so I’ve been avoiding trying to post lest I have to deal with the frustration of it not being sent since our internet connection goes in and out. Apparently our system needs a new integrated modem-router unit which will be delivered next week, (after our calls to company)so we will again be technology compatible. I find it weird that the local cable company never notified customers that they were switching out the hardware, leaving many with incompatible units and unreliable service. We’ve spent an annoying amount of time on hold with the cable company, listening to ear piercing “music”. Unfortunately, this area has just one telecommunication company option, so we’ll just cross our fingers whenever trying to use the internet until we can get the new unit delivered later this week.Heading home again tomorrow for some appts., and to be there for removal of one of our 100 year old maple trees before it lands on our next door neighbors’ house in one of the crazy storms we’ve had this summer. Several huge trees in our neighborhood have come down this past month during storms.
For dinners this week we’ve had both take out food (pizza, shrimp po boys), and grilled chicken and balsamic vegetables and saladsat home. Tonight we’ll make BLTs which we’ll have with an Alessi soup...probably Sicilian lentil. I really love BLTs in the summer!
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Oh, just seeing Nance’s post re air conditioning repair reminds me I forgot to update on our 33 yr old refridge...But, first, glad your repair guy came, Nance!
DH thought it died in front of us when we returned on Tuesday, but I thought it was just “catching its breath“. So (thanks for the advice Eric) we vacuumed under the bottom grill (and found treasures like dog food pieces from our last pooch who died 8 years ago) and whatever DH could reach in the back without having to pull it out of its tight space. And as Eric predicted, it is a happier refridge. However, still on the way out...and we have one on order to be delivered in a week or so. We tend to be so easy on appliances that it didn’t seem odd to us to have a 33 year old refrigerator. Our research had us laughing at our assumed life expectancy for this appliance. Fortunately, if it does totally conk out before the replacement arrives, we have a 70 year old Fridgedaire going strong in our basement here. Will just need to move the beer and wine over for some interloping food. We could start a refrigerator junk yard up here!
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Nance, ironically, we had an air conditioner conk out late on Thursday. We are in the process of getting three bids on a replacement unit, third one should be tomorrow. Our saving grace is that it is common in this area to have two units and the one that conked covers the master bedroom, laundry, and upstairs bonus room so we have a place to sleep that is cooled. Hoping your repair holds up. It is no fun to have A/C go out in a heat wave.
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I got diverted by some special projects".
A few weeks ago we bought a Ford F350 truck from "test daughter's husband's uncle" and on Thursday we bought a truck camper for it. The truck backup camera is in the truck tailgate and that was removed to fit the camper. That eliminated the backup camera and with the camper, the need for the camera is even greater. None of the aftermarket cameras will show the image on the screen in the dash and the Ford parts needed to make it work are unavailable until Covid is over (supply chain disruptions). So, I'm building a Frankenstein "thing" with wrecking yard parts from a Ford Focus and a Ford van, along with some Plexiglass and a waterproof electric box that would normally hold an outdoor floodlight. None of it is supposed to work together, but with some "field fabrication" and switching around of some wires at the camera, it will do the job just fine...and for about $40 instead of $400.
It should be done later today. The camera image will show up on the truck's in-dash video screen and I can unplug one camera and plug in the other when I switch between having the camper and the tailgate.
The only problem I'm having is that I keep having to wipe sweat off of my safety goggles. In the garage/workshop, it's 107F degrees with 36% humidity...which gives a "real feel temperature" of 122F degrees. It only takes a few minutes out there before I wonder if I'm in Houston! :-)
If I don't get called for deployment (Covid or hurricanes) before the end of the month, I'll be, again, at the Grand Canyon and we can test out the camper. I thought I was done, but they decided to add to the project. The folks are aware of my deployment status and are OK with it.
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I'm here too and reading but just lost my long post. Argh. Will post later when not aggravated 😘😉
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Used up all planned overs so created some more tonight: salmon, rice pilaf(brown and white rice with red quinoa and onion, craisins, pecans), peas, and cole slaw.
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Looks yummy, Beaver! My dinner was a fridge-forage: an insalata Caprese made from the heel of a tomato and the last mini-ball of buffalo mozzarella with basil from my deck garden; the remaining asparagus that hadn't gone bad, pan-seared in olive oil; and whole wheat spaghettini cacio e pepe. Dessert was Enlightened keto butter pecan ice cream. The pasta is Bionature, which is the only whole wheat pasta I've found that cooks up al dente--most other whole wheat (or non-conventional) pastas go from raw in the middle to suddenly mush.
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We drove two hours yesterday to Fargo to shop at a Sam's Club, which is at least twice as large as our Sam's Club at home. However, it has no pharmacy and no liquor department, deficiencies larger size cannot overcome. I bought 6 cartons of the pricey chocolate protein drink that I use as a breakfast beverage. Some other items, too.
Dinner back at home was hot dogs with the last of a batch of home-made chili.
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Hi all, I need to check in more often, takes time to read about your yummy meals😊
I have been working the whole July backing up for my group and supervising two summer interns. It was easy though, Sweden is usually on vacation during July and I have been working from home since March anyway.
Latest update on the foraging situation, I stopped picking blueberries, have no space left in my frige and freeze, also informed my kids that No more gem from the store, we have to eat what mom cooked, dammit. But today doggo and I went picking wild raspberries. Not much berries but I will dry them and drink as tea in winter, good for the times when one catches cold and is coughing, btw! The aroma is killing, it is like a summer in a bowl😊
Last couple of weeks I learnt how to cook Uzbek plov, the most famous Asian dish across the former Soviet territory, rustique one pot dish made of fat lamb chunks, onions, carrots, lot of cummin and rice. Nice indeed, the eldest DD has been faithfully eating leftovers for several days in a row. It is usually made in large batches 🤷♀️
Also, after watching The Parasite, I decided to make Ram don aka Jjapaguri, Korean udon noodles with sirloin beef. So, I ordered two different kinds of Korean noodles, Chappagetti and Neoguri, and watched videos on Youtube. DD loved it but I thought it was a bit bland, shouldn't add the flavour while cooking the noodles but when adding them to the seared sirloin. Better luck next time.
The last brag is about Spanish cold tomato soup we ate in Sevilla a few years ago, Salmorejo di Cordoba. It is so delicious and works wonders during hot weather, which we have been having for several days. I mean, I love gazpacho, but I always need some bread to eat with it because one gets hungry like an hour after. Salmorejo is thicker because it has bread and hardboiled eggs incorporated into it and also is served with both hardboiled egg and small cube chunks of jamon😍 you can chew as long as you want. I didn't have any chunks but slices, still yummy, sending pictures.
Also😂 the first chantarelles mushrooms omelett😊
Hope you are staying safe and the situation in US gets better soon. As you know, Sweden choose its own path and I don't know whether it was right or wrong, I responsibly tried to stay home as much as possible, according to the authorities our curve hasflattened but everybody keeps saying there will be a second wave.
Hugs, Cherry 🍒
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