So...whats for dinner?
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jhl. Thank you for the recipe. I'll try it this Saturday for the bluegrass jam that is at our house. I like to make homemade snacks instead of going to the store for bags of chips.
I'm sitting here resting for a few minutes after working in the sun for the past 3 hours. It's 97F in the shade......
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Keeping it easy tonight with French bread pizza and salad.
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Thinking taco salad. DH is working on taxes so need something easy when he is ready to take a break!
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One of DH’s brothers and SIL came for lunch today. As it was Tuesday we had make your own taco salad. Filling choices were beef taco meat, grilled chicken, back beans and grilled corn, avocado, pico, sour cream, cheese, tomatoes, green onions and salsa. Another option was a cilantro lime dressing. it was very good and quite filling. As a house warming gift they brought me a very large gorgeous deep pink geranium it will look lovely on my front porch
DH offered to make breakfast for dinner waffles and bacon. I’m all for it since I’ve been cutting up veggies and taco fillings for hours and am tired of the kitchen.
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Mae - your meals always look sooooo delicious.
Eric & JHL - 91 here today. Expecting a cool spell tomorrow - down to 82.
Late lunch was cottage cheese with two tomatoes. "Dinner" was dry roasted peanuts and a cup of chocolate pudding. Served with not one, but two gin & tonics while I attended a Deed Restriction class/seminar via Zoom.
It's truly weird sleeping in the guest room on the other side of the house. Not to mention, using the commode in the hall bath instead of my bathroom - which currently does not have a toilet and is gutted to the studs. Getting up to pee in the middle of the night is a true adventure. (sorry if that's TMI)
Salvation army made a significant pick up today. I'll schedule another appointment for three more weeks. And I need to get to Habitat for Humanity with all the construction things & old appurtenances that I'm no longer using. (that's a fancy word for built in towel bars & old light fixtures, etc)
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My weigh-in wasn't as traumatic as I'd feared--my total gain since Nov. was 9 lbs. (and I do hide it well). I did apply for therapy/counseling for stress-mgmt. and cancer-related anxieties (I'm on the verge of getting the results of my three genetic-mutation panel tests--including updated expanded BRCA--and I'm starting to freak out). I have been ordered back into the gym (still masked of course) because the NP explained that while diet alone works for weight loss, maintenance is impossible w/o increasing exercise to offset the declining metabolism caused by having fewer pounds to haul around. I have a really, really painful toe callus on my L middle toe, making walking (especially when wearing socks) torture. My podiatrists have both retired (as did my shrink, which was part of the cause of my anxiety intensifying). I'm considering having surgery for it if that's even possible. Otherwise, I'm gonna be going through lots of topical lidocaine.
Dinner tonight was a tuna poke salad bowl (rice-less) from the grocery, with mini-cukes (think unpickled gherkins) and a low-carb quesadilla a bit later. Have to try and avoid even the sugar-free sweets, because they're triggers for me. Think I will do keto-bread French toast or maybe a Benedict for brunch tomorrow. Have to take Heidi to the vet's tech for her "mani-pedi" (Happy's is Thurs.). Not looking forward to trying to get either of them into their carriers. And will need to do it all over again in a couple of weeks for their actual checkups (the vet herself is fully booked till then). I'm dreading learning that one or both (the're 16 and almost 14) might need to start sub-cu hydration: our previous kitty Matthew had it from age 16 to past 19; but Gordy, with whom he'd bonded and trusted, was still living with us back then. I may have to hire a sitter to come in every other day to help with that.
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Taco salad is my go to selection when I eat out at a Mexican restaurant. Why do I not think about making it?
Last night's dinner turned out to be very good. DH and I both made comments to that effect. Pan seared catfish fillets, slightly blackened. Steamed yellow squash and romaine salad with all our favorite ingredients except blue cheese. I doubled the avocado to make up for the lack. The catfish was especially tasty and we hadn't had yellow squash in a long time. The avocado was perfect.
I am seeing a gratifying downward trend on the scale. Experience has taught me that the upward trend can happen so quickly and easily. I face a challenge with our upcoming trip to MN when we will resort to fast food and restaurant meals.
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Dinner last night was taco salad! Never let it be said that I'm not impressionable.
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Hope everyone enjoyed their taco salad as much as we enjoyed ours! It is a summertime favorite here.
Last night's dinner was pork chops and asparagus in a green onion, white wine and Dijon mustard sauce, roasted yellow potatoes, and fresh tomatoes. Tonight's is still TBD.
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Our dogs have been shedding their winter coats and we were finally able to get them in to a groomer. For the past week, vacuuming was a twice a day event and each time I think we collect enough dog hair to make another dog. :-) The dogs both like to walk on damp floors, so while they are out, we are moving all the furniture to be able to vacuum and mop all of the floor space in the house. It is amazing how much dog hair collects under the couches, tables and chairs.
I think if we left the dog hair build up, our air conditioning bills would go down because of the foot thick layer of dog hair acting as insulation.
As part of the effort to empty the freezer, I'm braising a pork loin in a dutch oven with the hopes of getting pulled BBQ pork for sandwiches. It's one of the rare--probably once a month or so--we're eating meat.
The house smells great.
We're waiting for the floors to dry and move everything back. One more room to go and we'll be finished. Hopefully the dogs' shedding will slow down....if not, we'll deal with it as they are worth it. :-)
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Dinner tonight: orange chicken, brown rice, green beans, choice of fruit for dessert; wine undecided.
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While I was shredding the pork, the dogs were a most attentive audience. And, they were quite happy with the bones. :-)
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Beaverntx,
Your dinner sounds very colorful!
Jane
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Last name's main dish was a "mystery dish." DH asked, "Does this have a name?" I enhanced the leftover navy beans cooked with andouille by adding tomato, celery, carrot and cooked noodles. I seasoned with chili powder and cumin. We added sour cream and grated bag Mexican cheese to our servings. Tasted good. Side was our romaine salad.
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Dinner was two grilled lamb chops and two small ears of Florida corn with lots of butter. Pretty satisfying.
LOL Beaverntx, that was a colorful meal
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Brunch this morning was the last of the lobster salad I'd made Wed. night. Bob came home tonight early enough to eat dinner, but too late to make a decent reservation. So I reheated a pan of BBQ brisket from Mariano's in-house smoker; starters were golden whitefish caviar (on sale at Whole Paycheck for 7 bucks for 2 oz.--cheaper than the ersatz shelf-stable "Romanoff" dyed red & black lumpfish roe that grocery stores used to carry), and an heirloom tomato insalata caprese. Along with the brisket, I nuked some green beans (and leftover brown basmati rice for Bob). For the caviar, Bob had crackers and I had slices of cucumber. And after he got his haircut this morning at the 900 N. Michigan Ave. mall, he stopped in at Teuscher to buy me some very dark chocolate--dark enough not to trigger sweet cravings (2 pcs. each of solid 77%, 85% & 99% cocoa solids). Was surprised to find the 99% had just enough sweetness to not taste like Baker's Unsweetened.
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Dinner was pork piccata and cauliflower mash. We both enjoyed the meal.
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LOL, hadn't planned on a colorful meal but the description did come out that way didn't it!
Last night was less colorful, a big salad with spicy chicken and shredded cheese. We ate late because we waited until dinner time (store less crowded then) to go to Home Depot for water softener salt and ate after we got back.
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Dinner was Greek-style steamed rockfish: nuked in parchment, with tricolor peppers, tomato, spring onion and fresh herbs (basil, thyme, oregano & tarragon). Seasoned with sea salt, pepper, olive oil & lemon juice.
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Dinner last night was vegetarian eggplant lasagna and romaine salad with delicious additions like a perfectly ripe avocado. Thank you, Lacey, for inspiring me to slice the eggplants lengthwise. They were very nice young eggplants with no visible seeds.
A rib roast is thawing on the counter for tonight's dinner. It is much too large for two people but I bought it on impulse because of the bargain price.
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Bob was working quite late last night, so I had an early snack of tuna salad & mixed nuts. We went out at 10pm to Fireside Inn, which used to be open pre-pandemic (and continued to deliver) until 3am. Last call for food is now 11:15 and for alcohol, midnight. We sat in the heated, tented, vented patio and were the only party there. The dining room (complete with fireplace) and bar (ultra-noisy, with hip-hop& EDM on the jukebox) were each half-full. They had a huge Mother's Day "bruncheon" rush, and so were out of steaks (even the little ones for sandwiches) and prime rib. Bob had shrimp bisque, the Cajun meatloaf (less spicy than he remembered) and broccoli. I had a "naked" half-slab of baby-back ribs: they have a smoker now, so they no longer cook them "Chicago-style" (parboiled, then baked in BBQ sauce, which I detest because they fall off the bone--which I may appreciate if ever I lose my teeth). I like my ribs to "fight back." Broccoli for me too.
Bob's working late again tonight, and it's not gonna rain, so I will grill myself a bison ribeye and make a sauteed mushroom garnish. Veg. will be last night's leftover broccoli (I might experiment with faux-Hollandaise) and wild ramps I bought on Sat. (Ramps are like a broad-leafed cross between garlic & onion). I dice the bulbs and saute them in olive oil, then tear the leaves and toss them in, seasoned with salt & lemon juice.
We have a restaurant crisis here, even though capacity limits have been eased quite a bit: many laid-off workers aren't coming back. It's partly due to reluctance to take a job that might get pulled back out from under them again should we get a COVID surge again in autumn. But mostly it's because they've found other jobs that are less physically-demanding and pay better. The "tipped-minimum" wage (as little as $6.10 /hr. plus tips, which management must supplement to bring the wage to the local $13.50 city minimum but many don't--and some pocket the tips that people charge rather than leave in cash or Venmo) which is the norm around here often comes out to less than unemployment compensation. Restaurants need to step up and raise the tipped minimum to the actual minimum (with tips being the icing on the cake, so to speak), and diners need to suck it up and pay higher menu prices--or stop being cheapskates when they tip. The upscale Lettuce Entertain You chain started imposing a 5% COVID fee in January. I find that eminently fair. If it means fewer people can afford to dine out, so be it--there will be plenty of diners willing to pick up the slack (many places are either turning people away if they're at the legally allowed capacity limit, and some ignore the limit). Our neighborhood restaurant Cellars can't add more hours yet to the Thurs-Sun they're already open, because they can't find enough staff.
During the pandemic, most people found that cooking wasn't as hard as they thought. I notice most here in this thread find dining out to be the exception and haven't even done so outdoors even after it was permitted. (At least I got that impression from the criticism I've received here for going to restaurants).
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Last night was thin-sliced chicken breast fillets breaded with seasoned panko and "fried" in the air fryer. I was careful not to overcook them and they were good. The recommendation is to pre-heat the fryer at 400 degrees for 5 minutes. Side was warmed up vegetarian eggplant lasagna, delicious once again.
Tonight we'll warm up thick slices of the leftover beef rib roast. DH suggested cutting away the bones and using them to make "jus" for the purpose of warming. Any expertise on this subject? The roast was tender and had wonderful flavor when we enjoyed it on Sunday night.
We're having tropical rainy weather even as I read about the severe drought in the west.
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Carole, I think the pressure cooker would do a wonderful job of making a sort of jus with your roasted bones. It would be more of a rich stock but I imagine it would be good.
Last night was a Spanish tortilla with the additions of ham and peas. Side was a green salad with vinaigrette. This is one of my favorite meals. Tonight is breaded chicken breasts. I might try them in the oven air fryer. (We’re on the same wavelength again Carole.). The side will be a cheesy brown rice and broccoli casserole.
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Not much cooking has been happening at my house due to DH's tooth issues, he is still basically eating soft-ish food. I did cook for Mother's Day though, DD and beau came over after she got off work. I made spaghetti with meat sauce, an antipasto salad, garlic toast, and an apple crumble pie from a Sally's Baking Addiction recipe. I had a random frozen solo pie crust so needed a one crust recipe. It was pretty good but there is an abundance of the crunchy topping which makes it a bit challenging to slice without crushing the pie itself. I have a sharp serrated slicer though which got the job done. DH ate pasta and had some pie, but declined the salad and garlic bread - too had to manage chewing. My local Publix had a bogo deal on both chicken thighs and boneless/skinless breasts so spent part of yesterday dividing the packages and wrapping smaller portions in freezer paper.
carole - my go-to for leftover roast beef is a dish my mom always made with either beef or lamb roast leftovers. A layer of thinly sliced meat, a layer of thinly sliced potatoes, a layer of thinly sliced onions, and a layer of gravy, then repeat. It is baked in the oven long enough to cook the potatoes and onions - usually about 45 mins or more. I have sometimes used gravy from a mix or jar if there is not enough leftover - or mixed with leftover to stretch it. Always yummy. I've never made a jus, I defer to those with pressure cooking expertise!
chisandy - we are experiencing the same situation here with servers not returning to work the jobs now available because they can make more on unemployment or in other jobs. The way some restaurant owners pay does create a problem - when I was a server in an upscale restaurant when my kids were in school (I often worked the jam-packed lunch hours because I could be home when the kids left for school and be back when they got home) I made $2.13 per hour, but made a killing in tips because of the level of service expected by management, the dynamite food, and the busy nature of this restaurant. However, we had to "tip out" both the food runners and the hosts. So, the restaurant got away with paying us nothing and not paying the runners or hosts much either and relying on tips to support the non-cooking staff. I agree that tips should be the icing rather than the backbone of pay for servers and other staff. It is not fair.
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“Resting” seems to be eating fast food with burgers and fried chicken as weekend dinners, tonight will be a big salad. My morning kicked off with a delicious breakfast though.
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I didn't eat dinner last night. Sharon ate some leftovers. I wasn't hungry.
I spent all of yesterday afternoon working in the sun to build shelves to fit into a storage unit. I figured out how to build six heavy duty shelves for around $150....even with the highly inflated cost of lumber and plywood.
Today I emptied the storage unit, placed the shelves and reloaded the storage unit. I reclaimed about 2/3 of the space in the storage unit. The "reclaimed" space will be used to hold DD's apartment furniture (her lease ends May 19) until the end of the month...when she moves to Michigan.
Sharon had an appointment for the dentist to check on how the tooth extraction site is healing. It's almost fully healed.
Tonight we may go out to eat....although Sharon's banjo teacher gave us about 5-6 pounds of frozen trout and that doesn't take long to thaw out and cook....as they say, "We'll see." :-)
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Meal of the day was cold boiled shrimp from Costco. I meant to make shrimp scampi but I had a zoom class from 6-8pm and the contractors were still here at 7pm. My dessert was 10 wheat thins just now while checking my emails & BCO.
This "construction diet" (I think that was Carole's term) is certainly interesting. Mornings I jump up before 7am and head for Home Depot or Lowes or C&D Hardware (etc) so I can be back before they get here. I don't feel comfortable cooking while they're working. That means something like cheerios & bananas - but mostly I've just been skipping breakfast & lunch. Once they leave, I'm certainly too tired to bother cooking - and often too tired to eat. And honestly I'm not hungry anyway. I'm down to my lowest weight ever - when I got married right out of college. (yup - over 50 years ago) That is really too low for my advanced age - but who can tell since I'm wearing grubby loose jeans & baggy T-shirts every day. I LOVE no makeup and ignoring my hair. Anyway, it looks like another two weeks of "catch as catch can..."
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Minus, I hope you never have to do another thing to your house.
Mae- please comefix me breakfast.
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That's the plan Nance. I hope to have the house ready to complete aging in place until I'm carried out the door feet first.
Cheerios with a banana for brunch.
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Tonight is a pan seared chicken breast in a garlic mushroom cream sauce with spinach and carrot ribbons.
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