So...whats for dinner?
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Happy birthday, M0mmy!
Rather disappointed with the Signature Room yesterday. Coffee in the waiting area (we had to wait till all 9 of us arrived) was lukewarm--no Sterno beneath the urns. They did give complementary pear mimosas--I found them cloyingly sweet and not bubbly enough. The entree & app portions were quite tiny. Very small Caesar salad. Maybe 3 oz. of breast over another couple oz. (at most) of shredded dark meat they called a "confit." Cream gravy (which they called "jus") dolloped (scantily) on the side of the plate. "Wrinkled green beans" were okay, generously sized. Very small disk of "cornbread pudding" (sort of like a dry-textured small-crumb stuffing). We could have stuffing, green beans or mashed potatoes--but not all of them (none offered as an add-on side, either). No cranberry sauce, either!. Pumpkin pie & caramel ice cream were okay--the pie was too sweet, but it did come with two (!) sugared cranberries. Prices were high for what we were served, with no buffet (we knew that part going in) and no turkey leftovers to take home as they always had in years past. I did discipline myself enough to take home some of my turkey & green beans for supper.
Not sure what we'll do tonight--no restaurants we've looked at online or phoned have turkey on the menu today, except maybe Boston Market, and they'll likely run out. Maybe we'll order early delivery and reheat it when we're ready to eat.
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Ordered from Boston Market--no stuffing or cranberry sauce but we'll make do. Should be here any minute,
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Oh, Sandy, the advantages of cooking at home-- leftovers being my primary motivation for cooking the Thanksgiving meal! Had a small turkey breast with a large frame so not really enough meat for tonight's meal so having turkey tetrazinni with 2 kinds of cranberry sauce(cooked and raw), tossed salad and choice of pie. Do have some stuffing and gravy as well as our gran daughter's favorite sweet potato casserole for another meal. No stuffing for me, used a box mix. Read the label and discovered it has high fructose corn syrup in it so a no-no for me now that I've had a gout flare. Guess I'm going to have to make stuffing from gluten free bread!
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I turned the leftover lamb birria into an "open faced" enchilada/mexican lasanga. DH thought the initial presentation (yesterday) was spicy so I "diluted" it with yogurt (no sour cream in the house). Took the leftover corn tortillas and layered the bottom, added salsa, meat, xtra sharp cheddar, tortillas, salsa, xtra sharp cheddar. SO good. Not quite as spicy and moister so we will have that for leftovers tomorrow.
Opened a bottle of a Grocery Outlet sparkling wine (made in france but not champagne region so you can't call it champagne) I kept in the fridge from the last 20% sale. I had read some wine-snob site that raved. It is truly rave-worthy.
Hope you all have many things to be thankful for. This is my DH's 3rd t-day with me when we were promised only one....priceless.
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Hi Bedo.
At "our" dinner, yesterday (at friend's house), the amounts were nearly perfect...virtually no left overs. This is good as I'm trying to lose a few pounds. :-)
I've been running 5-6 miles every other day and today was "a run day". It wasn't too bad as the temperature was a nice 73F degrees when I was out on the trail. As usual, this eliminated my appetite, so the only thing I ate was a baked potato. There were just enough leftovers for one meal and Sharon had that for dinner.
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Washn't bad--the Boston Mkt. turkey breast was succulent, came with gravy on the side and cornbread. Alas, no stuffing nor cranberry sauce. But for $29 it was a meal for 3--including sweet potatoes, creamed spinach, & steamed veggies. (Yesterday's restaurant meal cost 8X as much). Since we do have leftovers for tomorrow night, I will try my hand at making stuffing with the low-carb high-fiber bread (adding onion, sausage, mushrooms, fresh rosemary & thyme), as well as picking up a bag of fresh or frozen cranberries to make relish (I have oranges & walnuts) in case I can't find cranberry sauce.
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Leftover dinner last night was delicious. Eggplant lasagna, turnip greens, cornbread. I enjoyed every bite.
I'll be going back to the small supermarket in nearby town Covington on the lookout for more of those fresh greens. It's known for its huge wine selection in a large separate room. I had gone there to buy liquor. We can usually buy Gilbey's gin there but no luck that day
The weather has turned cold. 30's this morning. Good oven weather so pot roast with veggies on the menu for tonight.
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We had Thanksgiving catered by Maggiano's last year and while expensive it was plenty of food that was tasty. This year we ordered the Thanksgiving feast from Boston Markets and had a whole turkey, gravy, stuffing, cranberry sauce, mashed potaoes, sweet potato casserole, corn, spinach dip with crackers, and pumpkin and apple pies. It was much less expensive than Maggiano's and it fed 9 people. All we had to do was reheat the food. We have leftovers made into platters to reheat and pie for a couple of days. My DD and DSIL did the "cooking" since I am still not up to handling something like this as I continue to recover from surgery. We will most likely do this again next year since it was less expensive than last year, less taxing to prepare and enjoyed by all.
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I and my wife enjoyed a great dinner and a great time together last night. We had spaghetti, pizza, bread rolls, and chicken thighs. I loved all the dishes..and they were all delicious. They were all homemade by my wife for my birthday. Then we take a long drive and enjoy the company of each other as we listen to music.
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Sounds like the way to go, Betrayal. I don’t see any advantage to expending all the labor unless it’s a preferred option. One segment of dh’s extended family (the unvaxed group with exceptions) bought their meal from Whole Foods and they seemed satisfied.
The other segment (vaccinated) took the old-fashioned route of doing all the cooking, including traditional dishes in serving vessels handed down from previous generations.
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It is drizzly and cold here today. Thinking about chicken cheddar chowder for dinner.
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Happy Holidays to All who are celebrating this Thanksgiving weekend.
jackmarry345, welcome to our community, and please let us know know a bit more about you. Thinking of all of you !
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Yup Beaver - drizzly & COLD. For Houston at least... It's only 54, but damp & ugly.
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I spent the day outside and it was nice enough to wear shorts. :-)
I was building more shelves to fit into the storage unit.
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Tonight was thanksgiving leftover sliders (turkey, mashed potatoes, gravy, stuffing and green bean casserole on leftover rolls) and turkey soup. The soup is especially welcome today as it’s been in the 40’s and misty on the mountain where we sat in bed watching tv most of the day.
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Welcome, jackmarry--and happy birthday!
Dinner tonight will be reheated Boston Mkt. leftovers (turkey breast, gravy steamed veggies, sweet potato casserole and creamed spinach. I have some low-carb stuffing in the skillet right now (stale Natural Ovens keto burger buns crumbled up with mushrooms & shallots sauteed in butter & olive oil, homegrown parsley & thyme, chicken stock and a little herbes de Provence; I'm too lazy to go out in the cold and harvest rosemary. And in the mini-Cuisinart: a relish made with fresh cranberries, a Clementine, walnuts, cranberry juice and granulated monkfruit. I did manage to find a can of store-brand jellied cranberry sauce, but I think I'll save it for next year. I have only one month till my weigh-in, and I want the weights on my balance-beam scale to "swipe left."
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Hello all. Chiming in late with what hubs & I had for TG. We had a "semi-homemade" meal. From Trader Joe's (7 min. away - a terrible temptation) we had a brined, seasoned w/butter & herbs turkey breast & their hasselback potatoes. "Homemade addons": roasted brussels & rainbow carrots, mashed sweet potatoes w/nutmeg, cinnamon, cloves, vanilla & butter mixed in, cranberry sauce and of course gravy. The turkey breast was almost 5 lbs, so lots of it leftover. Hubs is a good kitchen helper, so it made for an easy meal.
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Hey Celia - nice to see you. "Hassleback' potatoes - my best discovery to date during the quarantine.
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We have been left-overing here but are now done with all of the sides. I sent the lion's share home with DD/beau and only kept things that met our restricted diet criteria, but I still feel like I ate too much. I usually make roasted sweet potatoes with some pineapple, maple syrup, and pecans but this year I held back half the pre-roasted potatoes and whipped them with a little Swerve brown sugar and a chopped chipotle and extra adobo sauce. Yummy! I will now freeze the leftover turkey and move on. Tonight we are grilling steaks to celebrate DD's beau and his graduation from the program certification to become an executive protection specialist. If anyone needs a highly trained bodyguard let me know.
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Special - I speed read "Production" specialist and was about to ask what he did in the movie industry. Well "Protection" specialist is another matter. What an interesting profession.
Ham & swiss sangys on Hawaiian rolls yesterday with potato salad. Potato salad for me again today - and tomorrow too. I think today I'll pair it with smoked oysters on the new "Everything" crackers I got at Trader Joes. And maybe a little guacamole to start.
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minus - lol! Since I grew up in southern California I actually had a number of classmates who were involved in both movies and television in the sound and photography end - many of them because it was a family business - there is a lot of nepotism in that line of work. It made reunions interesting because they had a lot of stories! Executive protection is indeed interesting - he will prob have some stories after a while. DH was a limo driver in Miami during college in the late 70's - he definitely has stories...
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For breakfast, I made slow-scrambled eggs with black truffle salt, white truffle oil, "backyard" parsley & chives. I made Bob a huge poppyseed bagel, schmear & lox with all the trimmings (yesterday, I had the much, much smaller keto sesame version--Great American Low-Carb Bread Co., which tastes sort of bland on its own but is a good "vehicle" for all the lox & such). We are down to one ripe and three little green homegrown tomatoes on the sill. Sliced into the ripe one for the bagels & lox. Will likely resume buying tomatoes later this week. The hydroponic basil in the window is hanging in there, as are my "pandemic scallions." The container basil & curly parsley are no more, but the chives are hanging on; the oregano, flatleaf parsley, rosemary, thyme & mint are going strong.
We decided to go out for Hanukkah dinner, and booked a table at RPM Steak, which the Chicago Tribune said was one of the city's restaurants offering a Hanukkah menu (brisket, latkes, etc.). When we got there (and paid the parking valet), we found out that only a couple of restaurants in the Lettuce Entertain You chain--Aba, Ema (both of which are Israeli-themed) and L.Woods (in heavily Jewish Lincolnwood)--were offering it. We did go non-trad (and non-Kosher) for the apps: Caesar salad with parmesan frico instead of croutons (Bob had a spinach-kale salad) and we shared an appetizer of "thick cut bacon," which was so thick it was practically a pork short rib. Bob had filet mignon for his entree; I had pasture-raised bone-in bison filet. Sides were broccolini & "millionaire's potato:" twice-baked, skin fried and then stuffed with the innards mixed with Fontina cheese with Alba truffle shaved over it. But we did have their fried beignet donuts for dessert, which is sort of like sufganyot (sugared donuts)--but the Boston cream dipping sauce and the giant bowl of cotton candy are (to put it mildly) a departure. I'm still waiting to come down from the sugar-rush.
Tomorrow night I will have my leftover bison, broccolini and (along with a couple of Carb Intercept capsules) the remaining 1/3 of the potato. (We did kill off the truffle shavings). Undecided whether to add some truffle oil to the spud. My black truffle oil has lost most of its aroma, and the white is still delicious but down to my last couple of teaspoons. To my chagrin, every brand of black truffle oil now has "essence," "extract" or "1% flavoring" (lab-created truffle aroma--chemically identical to the actual esters in the real thing, but still not the same); and only Urbani makes a white truffle oil without it. I had bought DaRosario's black truffle oil last year when they boasted of using nothing but EVOO and truffles; but now that my bottle of it is empty, I've found that they, too, have started adding "essence." The saving grace is that I never buy more than an ounce or two--so it won't go rancid. Chefs and food writers universally condemn truffle oil as fooling people into thinking they know what truffles taste and smell like (actually, white truffles have an insanely great aroma but nearly no flavor; black is earthy & nutty but none too aromatic). I've had the real thing (usually a few shavings of it in restaurants at this time each year), so I harbor no illusions as to whether the oils mimic the taste of it. I use it sparingly, and only as a finishing condiment.
My truffle salt does have actual dried truffle crumbles in it.
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Last night’s dinner was oven barbecued chicken legs. Side was leftover baked sweet potatoes, peeled and heated up in a skillet with melted butter.
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Sandy, you wrote that the white and black are distinctly different...I've had the black and was shocked that I hated it. Smelled like wet socks on a wet cat. I've never had the white...from what you experienced, the aroma is the same, but the white is milder? Or totally different nuances between the two?
We had the last of the birria-lasagna/enchilada thingie last night. Tonight will be grilled sockeye, pan fried potatoes and broccoli (I think).
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WallyCat - that's exactly my impression of Cilantro. I used to say a gym locker w/wet towels & old shoes, but I'll borrow your saying in the future if that's OK. I've heard that reaction to Cilantro is genetic.
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Minus, LOL, I should have said wet gym socks on a wet cat. Feel free to quote it as you wish.
DH has the cilantro-hating gene. He can't define the taste but it revolts him. I worship it.
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Belatedly, I'll share that our T-giv at DS2's went fine. I brought the cheese and app platter, Caesar salad (since that is the rare salad DDIL eats), and an interesting pie…an olive oil crust (using non-extra virgin) with a lemon filling and pecan pie type topping. It was really good…like a pecan pie with a lemon twist. I also made a “pineapple turkey" with the felt head/neck my mother made for us many decades ago, which Mila just loved. I felt badly that DDIL had the lion's share of “sides" work to complete, but she was definite about what she wanted me to contribute, so…I played with Mila in the playroom while her mom finished up the food prep tasks. Hiding her baby doll with each of us pretending to have a hard time finding it took up a ton of delightful time…over and over! Two years olds are a riot! While all that fun transpired, DS2 was outside frying the turkey, with DH “supervising".
Special, your T-giv spread looked beautiful and bountiful!
This year I didn't have any urge to run out and buy a post-T-giv turkey breast so that we could have some leftover dinners, and since DH was satisfied with the bit of turkey and few sides we packed up from DS2's, we moved on from that holiday meal by Saturday.So on Saturday we had salmon. I baked it with pesto, tomatoes and mozzarella. Sides were a cucumber salad and an orzo pilaf with onions and portobello mushrooms. Also served pesto as a spread for crusty bread.
Isn't that cilantro genetic thing odd? It is such a specific taste, I imagine that it would be grossly offensive if you didn't love it like I do…even if you did not have the “aversive"gene.
DH picked up a really beautiful bunch of kale this weekend, so I think I'd better use it in soups soon before it turns less beautiful. Good soup weather!
Celia, nice to see you check in.Happy Hanukkah to those who celebrate!
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I like cilantro. A healthy looking plant is growing in my herb garden on the patio.
Dinner last night was catfish fillets and steamed broccoli. I breaded the fillets with Louisiana fish fry, sprayed with olive oil spray and cooked in 400 degrees oven. They didn’t brown enough for my liking so I turned on the broiler. That did the trick.
I used the microwave method to steam the broccoli and flavored it with fresh lemon juice and butter. Dh made his usual tartar sauce for the fish
To night will be pot roast leftovers.
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Tonight will be leftover sockeye. I made a mustard/mayo/garlic/thyme "paste"/smear for the salmon and threw it in the oven. DH was not in the mood to grill and the rain keeps dripping (we need it so badly...who'd a thought PNW get be in a drought). Too bad we can't space it out. I may make cornbread to go with the salmon. Not sure what else. We are making the schlep to Costco today so who knows what I'll find.
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...can never get enough cilantro... :-) Fortunately, Sharon and DD also like the taste of it.
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