So...whats for dinner?
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Oops,Sandy, sorry about Avli. Don't believe it was a typical experience- maybe for a hot Saturday night, but it should not have happened. Pomeroy in Winnetka is very good, though noisy, filled with thin, young, long - legged blondes. Wonderful onion soup. Quite a few of the servers worked at Mon Ami Gabi. Also 501Local in Winnetka. Casual, very good fish,pasta- not that I ate either, sticking with beautiful prepared, unusual looking vegetarian spring rolls and an equally inventive beet salad, which seems to be on every menu, but this was more inventive
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We have few restaurants to choose from here and during tourist season, pre-pandemic, places were always packed, packed packed...the downside of living in a touristy area. I suspect restaurants are still having issues hiring and recovering, trying to get themselves back up to speed.
DH took me target shooting and was shocked how well I did; I'm better than he is. There was an instructor standing next to us and he asked how long I'd been doing this...um, second time out, when I saw him. He was shocked I was 60s and shot so well. If you google it or talk to enough guys at the range, they all say women, for some reason, shoot better than guys. Maybe it is just men's nature to brag about anything, even if it isn't necessarily full of merit, LOL, LOL, LOL. My neighbor nicknamed me "dead-eye." DH suggested I go deer hunting with him; I use a 44 magnum. Never hunted or fished till I met my DH. I'm going to brag and say I've caught more fish!
I was going to make an America's Test Kitchen garbanzo/spinach Moorish type dish but the Gigante beans were calling me, so it will be more Greek style.
Illimae, you look ADORABLE in that hat! I hope you guys have fun.
Sandy, I admire your DH, not making a fuss. We dine out so little that when we blow some money on a meal out, I tend to say something if it is really bad. DH also never likes to make a fuss.
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Sadly, there's a difference between "not making a fuss" and being taken advantage of. I am less tolerant of the latter the older I get, especially when there's no excuse for it. Bob has never liked to make waves, even when it came to his own healthcare (with near-disastrous results back in 2015, when he let his colonoscopy-perforated colon get "medically managed" to the point of life-threatening before he finally asked for surgery). A couple of days after the wedding, he started getting the big D (though neither I nor the guests did). After 2 weeks, I told him that this is not normal and that he should see a GI specialist. He replied as to how hard it is to get a timely appointment. I replied he need to pull rank as a doctor. He admitted he never even set up a patient portal account at his hospital systems--I went online and did it for him. He finally did call a colleague who's a gastro--who saw him the next day and diagnosed a bacterial overgrowth that sometimes affects hemi-colectomy patients even years later. He's finally taking an antibiotic & eating yogurt per the gastro's advice; getting him to take a probiotic, much less schedule the second booster for which he's now eligible, is something else altogether. If it's not his or a treating physician's express idea, it's not gonna happen.
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Sandy, your post made me laugh out loud. Physicians make the worst patients, isn't that the saying...physician, heal thy self. Men who marry are smart because their wives keep them alive...like it is a job description, or something. I'll spare you the saga here of DH and his prostate cancer and his PSA of 10,000. That number is correct....moving on......
And now I am scared to get my colonoscopy this year
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Bob's gastro says that techniques and safety have drastically improved since 2015 (and this June he'll get his colonoscopy inside an actual hospital of which he's on staff--rather than the freestanding "endoscopy mill" which didn't monitor him for pain and simply sent him home to endure the agony after the anesthesia & Versed wore off). Back then, they used air to dilate the colon, which made it easier for the curette to penetrate the inner bowel wall into the mesentary with the blast of air "propelling" it all the way through the mesentary into the abdominal cavity. Nowadays, they use CO2, which is absorbed quickly--if the inner wall gets breached to the mesentary (still an extremely rare 2-in-1000 event), the CO2 gets absorbed before it can "propel" the curette any further, ergo, no perforation; the wall heals on its own and the patient gets a prophylactic short course of an antibiotic.
Bob was due for a followup scope in 2016 & 2019 but has understandably been skittish about it. I'm not due for mine until 2027, by which time it'll have been my last (assuming I'm still alive) because they no longer routinely scope patients older than 75 with no history of polyps.
Due to Bob's polyp history (starting in 2011), Gordy should at least get a Cologuard--he'll be 38 in Oct.
Here are some photos of the wedding (the few I managed to take--the videos have goofs I can't edit out):
And this is me at brunch the next day, shot by Leslie (old-school, on 35mm):
When the photographer uploads her shots (& video of the ceremony) to Gordy & Leslie, they'll send them to me and I'll post more.
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Lovely!! Can't wait to see the rest. Tell us again what the cake was? I love how tastefully decorated it is.
Yeah, I had my first colonoscopy in 2007 because breast cancer and colon cancer can be "sister" cancers. Then I had another in 2012 when they were recommending every 5 years for breast cancer patients, especially ILC. Two clean ones so my onco said to go on the 10 year plan...that would be this year. Good to know things are improving.
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Minus - I posted the for orzo and asparagus. Is that the one you're talking about? If so I’m glad you liked it
Great pictures Sandy. You look mahvelous and Gordy looks very much like you.
Tonight is a chef's salad. Last night was beef enchiladas. I usually only make chicken so this is the first time for ground beef. Pretty good!
Carole - I laughed at your comment about what's for dinner every night. I just saw a meme about adulthood meaning that you had to figure out what's for dinner every single night until you die
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Carole - have you made tikka masala? It’sa pretty easy dish to make and it’s one our faves with brown rice and naan. I often add potatoes and carrots. Cauliflower would be good too but dh won’t touch it. It’sa good way to use rotisserie chicken in a pinch. Butter chicken is good too.
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Hi all
Sandy what a horrible experience for Bob with the colonoscopy.
Wallycat I wish someone had told me that Breast and Colon cancers where sister cancers years ago. I had breast cancer in 2012 and bowel in 2015 stage 4, have it for life. I've never heard of that before but have noticed on a facebook bowel cancer page I'm on that a few women have had both like me. I've found that different cancer departments don't communicate with each other.
It is a public holiday today for ANZAC day. When Australia and New Zealand remember all the soldiers.
Rain and storm nearly here at the moment, can hear the wind picking up. It's going to rain the next few days.
Have made soup again and had spaghetti bog, chips and gravy for lunch, yum. I'm just watching Masterchef and all the great meals they make.
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Nance, I saw that same meme on Facebook and shared it. I saw another meme yesterday that I reposted: "I should write my oughtabiography."
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Aussie, many docs dismiss the connection. I did my research and requested the colonoscopies. I'm still anxious for this one because it will be 10 years and in my gut (ha, pardon the pun) I feel I should have done it every 5 years...I guess we'll see. I am sorry for your situation.
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Nance - yes the asparagus w/orzo was great. Thanks again. And I love the meme about figuring out dinner every single night. Carole - liked the "oughta" also.
Spent the last two days in the yard doing the spring weeding (much of it on my butt), fertilizing, planting 8-10 ft. plumarias, setting out tomatoes, pruning, etc. Literally I was out there 7 hours on Saturday and 9 hours yesterday. I have a hard time remembering that my aging body is no longer very forgiving - so lots of sore muscles, particularly the thighs with the constant up & down. Thank heavens for tall toilets. It was 89 degrees yesterday so some sunburn but lots of Vit D.
I've been eating my way through my cooking spree. Saturday was potato salad for breakfast. Sunday was broccoli salad. My midnight snack was cucumbers & onions marinated in sour cream. Today will be the leftover asparagus/orzo dish.
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The cake was white cake with Italian meringue frosting, with raspberry puree and Southern coconut between the layers.
Yesterday for brunch I made matzo brei for Bob and keto French toast for me. Dinner was at Fogo de Chao. Salad ("Market") bar (the usual greens & grilled veg plus a small slice each of Manchego, prosciutto, and lox). Meats included slices of top sirloin, bone-in ribeye, pork tenderloin, lamb loin, a pork rib and two double baby lamb chops, plus a chunk of grilled "bread cheese." Had to only stare at the free sides of mashed spuds, fried polenta sticks, caramelized bananas and cheese biscuits. Bob wouldn't touch them either--he wasn't into carbs yesterday. As we were leaving, we noticed one table had left over HALF their shrimp cocktail--six shrimp for $24. I was so tempted to trade my carbs for their shrimp...
Today I'm about to make an omelet with Saturday night's leftover spinach, plus a couple of mushrooms and a slice of Swiss. Had planned to make keto avocado toast, but my low-carb/hi-fiber bread got moldy over Passover--hadn't even opened the bag containing it. Had to throw the whole thing away, as bread mold spores permeate the entire loaf, even if individual slices look okay. Not gonna replace it till tomorrow, since WF & the other stores that carry it (Z-Best/Today's Temptations) get their deliveries on Tuesdays.
Tonight, will have the leftover Greek salad (will pit the olives and add some feta to the two measly chunks), simmer the bland dandelion greens with salt, olive oil, garlic slices and lemon wedges, and stir-fry the beef kebab chunks (slicing them thin) with peppers.
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BTW, bc and colon cancer as "sisters" are part of the gene mutation cluster called Lynch Syndrome (which also includes cutaneous melanoma, stomach and pancreatic cancer). I got tested for mutations first in 2015 and again in 2020 after getting my ocular melanoma dx. Negative both times (as well as for BRCA, PALB2 and Chek2). But having one cancer does make you 25% more likely to develop a second primary tumor of a different type. (Doesn't mean you have a 25% chance of getting it, only that your risk increases by 25%).
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Raspberry with coconut...that sounds incredible! I can't stop looking at that cake! May the newlyweds have many, many wonderful years ahead of them! Mazel Tov!
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Illimae, I only asked about the tenting it because there was a tent in the picture. So it just confused me, as I didn't think you would be "tenting" it".
Wallycat, aka Dead Eye, good for you. As for me, I don't like guns and am afraid of them I do however sleep with little 22 on my nightstand. Someone that is afraid of guns, IMO, should not handle them. Mine is little, loaded. Cock and fire!
Sandy, lovely wedding pics and you look beautiful. The maroon/red dress compliments you. The cake sounds delish, which I'm sure it was.
Auntienance, again y'all talk of things I've never heard of! Tikka, naan, I do know marsala, have made Chicken Marsala a couple of times.
Aussie, happy ANZAC. Is that proper to say?
Minus, that's sure a lot of time in the garden. No way could I spend that kind of time doing that, my back would be screaming! I've had potato salad for breakfast!
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Goldie, the tent was in the primitive area, which must be authentic to the 1800’s (canvas, sticks, etc). There’s another area for modern tents and RV’s, which is where I’ll stay with the pups when this resumes on its usual schedule in the fall.
No grocery shopping ahead of the move, just clearing the fridge and pantry now. Lucky me, I had the makings forbagel pizzas.
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I've been trying to keep up with the posts, but have not been "that good at it". We are 99.9% packed.
I was hoping that our 16 year old yellow lab dog would be able to walk (dodder) around the new property, but...no.... :-( We had to take her to the vet. It was time.
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Eric, I know you're sad over the loss of your aged pet.
Minus, I'm in awe of all those hours in the yard. Two to three hours is my max these days. I have one chore left to do before we leave. Prune the two wisteria shrubs on either side of the driveway. They remind me of the Little Shop of Horrors plant whose name I've forgotten.
Dinner last night was grilled ribeye and scalloped potatoes. I got out a gadget bought years ago from Pampered Chef (I think) and mostly stored. It has a slicing blade as well as four other grating inserts. Also a gadget to hold the vegetable being sliced or grated. It worked really well to produce very thin slices. The potatoes were a good side dish for the steak.
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Eric, sorry to hear about your lab. 16 years is a long time but never long enough.
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eric - was this Gypsy? Regardless, I am so sorry - it is so hard. How is your DD taking this news? Our Toby just turned 15, and every birthday or Christmas (he loves Christmas - opens all his own presents) I fear will be his last. He is such a big part of the family I can't imagine how it will be - I know that is the case for you guys too.
minus - sorry, I have been MIA! The zucchini thing is basically layering, and it is forgiving with order and ingredients. The only thing I have learned is to drain the tomatoes if using canned because the dish will get watery since the zucchini will give off some liquid when heated. Too much liquid makes the cheese weird. I tend to make this in a glass dish that is taller than it is wide so I get a lot of layers. Otherwise you are baking until you can easily pierce the full depth with a knife - I think about 30 minutes in a 350 F oven based on 1/4" slices of zucchini. I too am amazed at your yard duty hours! My LE flares in the heat (and I live in Florida why???) so I have to pace myself - I tend to do a bit, come in and cool off, go back out.
Dinner last night was roast beef sandwiches on GF bread. The night before was BBQ chicken pizza on cauliflower crust. Tonight will either been cauliflower linguine with sausage and mushroom sauce or chicken enchiladas with guac and cilantro lime rice. The sausage and chicken are both already cooked, and I think the sausage will win out based on how long ago I defrosted it. We were supposed to have it last night but I got distracted visiting the neighbors, thus the easy and faster sandwich decision.
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DD was at work and looked out the window to see an elderly yellow lab walking with their equally old owner.....she said she just about "lost it". DD was 10 when she picked Gypsy out at the humane society
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eric - my husband says he will leave town when this happens at our house, he is so worried our DD's reaction will break his heart - she picked our pup out of the rescue litter when she was a week out from high school graduation, and she's now 32. Same story - different day, right? Even though we know it is coming it is still so hard. Sending you all positive thoughts.
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Eric, so sorry for the loss. Everything poignant has been said...it is never easy. We have an old cat with health issues and it is day by day and "watching..."
Used the last of the leftovers and poached eggs over it. I'm thawing a tube of Jimmy Dean's sausage and need to figure out what to do with it tomorrow. If anyone has ideas, I'm happy to entertain them.
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Eric, so sorry for the loss of your furbaby (no matter how old, they're still our "babies"). You gave her a good long life. Our kitties are 17 and almost 15--the younger one has IBD and I worry about him even more than our "old gal." The last cat of ours to reach the Rainbow Bridge was nearly 20; his younger buddy (who was born FIV+, seroconverted neg. at 6 mos., and had cardiomyopathy) died just a week shy of 8.
Brunch today was avocado toast--found a piece of frozen L.C. bread in the freezer. Had two avocados in the crisper, for over a week after they began to soften. Sliced open the older one and was flabbergasted to find it still a perfect green inside. Made guac from scratch; I usually cheat and use pico de gallo, but our pico was bought just after our return from NOLA and Bob never opened it--its lid was puffed up, so down the disposal it went. Instead, I cut up four grape tomatoes, a few slivers of poblano, and sliced & chopped about a T. of red onion. Added the juice of a "heel" of a lime plus a few grinds of Alessi Avocado Toast Seasoning. It was fabulous--topped it with an olive-oil-fried blue-shelled Happy Egg, which had a red-orange yolk.
Dinner was at Chez Joel in Little Italy between UIC campus and its medical center (no longer very Italian, more like "Little Gentrified High-Rent Student-Facultyland"), as Bob didn't go to Christ Hosp. after his Union Health shift next to UIC Med/Rush. (He cabbed it down there because his car was getting a brake job). Shared apps of chicken & duck liver mousses and Manila clams steamed in white wine. His entree was coq au vin. Mine was duck two ways (an entire seared breast and confit of leg & thigh) with red cabbage & wild mushrooms. We each took home half of the "birds" on our plate. Dessert was a shared bowl of fresh berries & orange sections.
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Eric/Sharon, like everyone else, I'm so very sorry for the loss of your fur baby.
Wallycat, if you google jimmy dean sausage recipes, there's lots to choose from, of course lots of them are for breakfast. But who says you can't have breakfast for dinner, right? I have Zuppa with breakfast sausage in it, can't tell the difference.
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I was thinking something like a Bolognese sauce, maybe adding a little ground beef as well. Or Scotch eggs?
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Dinner last night was a cocktail (vodka martini on ice) and dessert (Blue Bell ice cream). DH had a woodworkers' guild meeting. He had eaten lunch at the club after his round of golf. I had a burger and fries at home for lunch courtesy of a Wendy's on my route home from the club. So neither of us was hungry for a regular dinner meal. He had a snack before departing.
I missed our usual evening together but it was a treat to skip cooking dinner. Lately I have been thinking about a woman, Thelma, who quit cooking at a later stage of her life. Probably somewhere in her 60's. She seem "older" to me at that time since I was at a "younger" stage. Thelma and Alvin were quite well to do Jewish people with a home on River Road in NO whose second story overlooked the Mississippi River. Thelma had a beautiful well-equipped kitchen. One day she said she was tired of cooking. After that they went out at night to a variety of restaurants where they became known as "regulars." We ate with them at a couple of the restaurants.
Dinner tonight will probably be a pasta meal.
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wally - my fave way to use the JD "breakfast" type sausage is to cook and crumble it, and add some apple, onion and sage and cook a bit more until the apples and onion are mostly done. Mix with some breadcrumbs or cracker crumbs and shredded cheese, and then stuff something - usually acorn squash (par-baked), but you could use zucchini or yellow squash, and then bake until the squash is done and the filling is heated through. If you don't have any squash I suppose you could also spoon it over grits or rice.
Dinner last night was the sausage (ha!) and mushroom meat sauce (bulk hot italian sausage and baby bella mushrooms added to Rao's sausage and mushroom sauce - which I found BOGO - yay!) over cauliflower linguine with DF parm and a salad. I was actually full after the salad so saved my pasta for today. Tonight I will do some chicken enchiladas in almond flour tortillas with fresh guac and the cilantro lime rice. Maybe some refried beans with DF cheddar and chopped red onion.
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Goldie, great idea to check their site. Sandy, I usually make the Bolognese type recipe because we love it and we love pasta....I'll scan for new recipes and probably end up with my same old thing. Thank you, ladies.
Update: I'm making the enchiladas. Just took out the corn tortillas and the hatch chiles, so hope those thaw in time; soaking my dried chiles for the enchilada sauce....
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