So...whats for dinner?
Comments
-
DH decided to hang out at home so we are pushing the Chinese take out to today. His b-day choice yesterday was frozen pizza. Easy, no kidding.
My favorite meal to cook is the one I am craving and looking forward to, LOL. The easiest meal I've made is Kalua pork, simply cooked in the crockpot. Asian Adobo chicken is also easy and quick..
0 -
divine - hello!!! Good to see you here! I love to cook, it is artistic expression for me and a creative outlet, but I am also periodically struck with zero ideas of what to cook! My favorite thing to cook is anything Italian, usually pasta. DH's favorite is spaghetti or linguine carbonara. I often cook extra peppered bacon and extra Italian sausage and keep it in the freezer so I can pull those out and it can actually be quite a quick meal with a salad on the side. Your ribs meal sounds excellent - I like all of those items!
minus - I have not posted for the last few days because our meals have all consisted of leftovers, lol! We had a couple of old military friends to dinner on Tuesday night as they passed through town on their way back from a squadron reunion up in the panhandle - one of them took some of the photos for our wedding 39 years ago! It was good to see them both - we were at the subsequent posting in upstate NY with them for several years as well. We had an antipasto platter for apps, a baked potato salad (I also make the dressing with half mayo and half sour cream), a green salad with grape tomatoes, cucumber, garbanzo beans, and red onion with a red wine vinaigrette, and a slightly spicy (pickled chapped jalapeno) grilled corn salad and some nice thick ribeyes. DD had been down in the Keys a week before and brought back my fave Blonde Giraffe Key Lime Pie, so that was desert. I had leftovers of all salads and some of the steak, so that has comprised meals for the last several days. I also had some leftover fried chicken tenders that were combined with the salads as well for one dinner.
0 -
Hello all! Meals have been happening - most recently a mojo marinated pork shoulder. Plenty of leftovers for Cubanos and even bbq pork sandwiches. And we too had potato salad! Mine does have a bit of mustard however and no sour cream. When you mention your mashed potato salad Carole, I'm reminded of my mom who also made that dish. It was one of the few things she made well and I have no idea what she put in it.
Tonight's menu is gyros, the meat of which is from Costco. They're not my favorite brand but they're easy to prepare and with good pita and plenty of additions like tzatziki, onions, etc. they're palatable and certainly easier than making it myself. I'll make some Greek lemon pilaf to go with it.
Ack on the COVID Lacey! Hope you're back to normal by now. You and Sharon as well Eric.
Yike on the storm Carole! Glad the trees did no damage to you. That's scary stuff. Is there any shelter there for you during severe storms?
Minus - I'm so impressed with your diligence in food prep. I can barely motivate myself to prep tonight's dinner much less tomorrow night's. On the rare occasions I do get motivated to prep ahead, I feel very virtuous.
Special - please send leftovers of key lime pie.
Haha - I know what you all mean about posting after Sandy (specialk too). My meals seem so plebian lol!
Why do the avatars not show where folks are from anymore?
0 -
Wed. night I grilled a grass-fed NY strip and an ear of bicolor corn, plus sauteed broccolini with the usual seasoning (garlic, lemon juice, red pepper flakes, finished with flake salt). Yesterday I spent most of the day at the Skokie Hospital walk-in orthopedic clinic, dealing with an exacerbation of the radiating R hip pain (down to the knee and even outside of calf) that began to really be annoying about 3 weeks ago. (Will elaborate on the "over 60" thread). Bob had said he'd be working late, so I had planned to go grocery shopping after the clinic--but when I got out the parking valet had gone off duty and I had to go to Security for them to hunt down my keys, which killed half an hour. While I was waiting, Bob called to say he was home and wanted to go out to dinner. So much for shopping. (Thank you, Instacart). He also said Wed. night to make an 8pm res at Regalia for tonight, so I did. You know where this is going...
We went to Calo and decided to split two appetizers. I'm ashamed to say I ate two pieces of the tomato foccaccia (sort of like Sicilian pizza sans cheese) from the breadbasket, as I hadn't eaten since 1pm. We split melon & prosciutto over arugula with Parm-Reg flakes & balsamic, and grilled seafood (squid, baby octopus, shrimp, scallops) over sauteed rapini with cannelini beans. Surprisingly good, and no leftovers to take home & refrigerate.
So at 6:30 Bob called and said he wouldn't make dinner till 8:30 or 9. Tried to call Regalia--busy signal (repeatedly). Went to the reservation page and made a 9pm res, and I just got confirmation so I canceled the earlier one.
Speaking of cooking, I decided to retire the older two of my OXO Good Grips Professional nonstick skillets. Their nonstick surfaces had some scratches & started to have tiny blisters, there was greasy buildup along the sides I couldn't scrub off with anyand the 10-incher felt fuzzy even though foods didn't stick. (I used them over med-high heat, starting cold with only salt & pepper, to pan-sear fish fillets--per America's Test Kitchen). (Another 10-incher still has a good surface, but arrived last year from Amazon with one side warped, like someone had dropped or banged it before packing--so I use it only occasionally). I did some reading and learned two things about nonstick: first, unlike with regular pans, not to wait for the pan to heat before adding oil or butter (The Frugal Gourmet's motto was "hot pan, cold oil, foods won't stick"). Second, to never ever use high or even medium-high heat except to briefly sear--but how "briefly" is safe? Anyway, they are all PTFE (regardless of what the surface is called), which is kind of dicey if the surface isn't completely intact. It's safe to eat from but who wants black flakes in their food?
I had experimented with two cheaper ceramic-surface pans--one Bialetti (white surface, red outside) from Target and the other "As Seen on TV" Gotham Steel ("copper" surface). Both worked as promised...for about four uses, and then everything stuck like crazy. And being aluminum, they didn't heat as evenly as my All-Clad plain stainless, so they were basically useless and I gave them to Gordy for his first apartment because he didn't want me to spend on the good stuff until he became a more practiced cook (and got a good steady job).
Hadn't thought much about my nonstick pans till this month's Consumer Reports, which had a "best cookware" article. For ceramic, they picked GreenPan and as a best buy, Blue Diamond (which claims to be ceramic but is probably a hybrid). So I ordered both in 10"--and the GreenPan came as a set with an 8-incher (my OXO version of which is now no longer as nonstick--at least for fried eggs--as the little 7-inch used cast iron I got 5 years ago).
0 -
Speaking of cooking, I decided to retire the older two of my OXO Good Grips Professional nonstick skillets. Their nonstick surfaces had some scratches & started to have tiny blisters, there was greasy buildup along the sides I couldn't scrub off with the rough side of a sponge, and the 10-incher felt fuzzy even though foods didn't stick. I'd used them over med-high heat, starting cold with only salt & pepper, to pan-sear fish fillets--per America's Test Kitchen. (Another OXO 10-incher still has a good surface, but arrived last year from Amazon with one side warped, like someone had dropped or banged it before packing--so I use it only occasionally; and I have an unused OXO 12-incher that is good to go). I did some reading and learned two things about nonstick: first, unlike with regular pans, not to wait for the pan to heat before adding oil or butter (The Frugal Gourmet's motto was "hot pan, cold oil, foods won't stick"). Second, to never ever use high or even medium-high heat except to briefly sear--but how "briefly" is safe? Anyway, they are all PTFE (regardless of what the surface is called), which is kind of dicey if the surface isn't completely intact. It's safe to eat from but who wants black flakes in their food?
I had scoffed at the notion that nonstick pans are basically disposable and would last only about a year, because I got over 5 years out of my All-Clad nonsticks. I guess I expected too much out of OXO, which cost less than half of what I paid for the All-Clad. I've had my plain stainless All-Clad pans for 15 years now. (I had briefly tried those Calphalon "Slide & Sear" nonstick pans endorsed by Michael Symon, but the "Sear" one didn't sear all that well and the "Slide" one lost its slickness in only a couple of months). So much for celebrity endorsements. I also had the $20 12" T-Fal that ATK used to recommend--till the bottom warped and I could no longer tighten the rivets on the handle with a screwdriver.
I had experimented with two cheaper ceramic-surface pans--one Bialetti (white surface, red outside) from Target and the other "As Seen on TV" Gotham Steel ("copper" surface). Both worked as promised...for about four uses, and then everything stuck like crazy. And being aluminum, they didn't heat as evenly as my All-Clad plain stainless, so they were basically useless and I gave them to Gordy for his first apartment because he didn't want me to spend on the good stuff until he became a more practiced cook (and got a good steady job).
Hadn't thought much about my nonstick pans till this month's Consumer Reports, which had a "best cookware" article. For ceramic, they picked GreenPan; and as a best buy, Blue Diamond ($29, which claims to be ceramic but is probably a hybrid). So I ordered both in 10"--and the GreenPan came as a set ($99) with an 8-incher (my OXO version of which is now no longer as nonstick--at least for fried eggs--as the little 7-inch used cast iron I got on eBay 5 years ago). The Blue Diamond arrived last night. I washed it gently with dish soap and a sponge.
This morning I put it to the test. Following directions, I melted 1 T. butter on medium-low and cooked a French omelette (Boursin, chives, scallions). I was blown away by how slick it was--I didn't even have to nudge it once I made the first "roll" with a rubber spatula; it slid almost too fast on to my plate. It was delicious--with nary a spot of golden brown on it. Will give the GreenPan a try in the morning.
I guess you really do get what you pay for.
0 -
Oh Devine - GREAT to see you here. Welcome to the table. My favorite since Covid has been fried rice. I make it at least once a week. Since it includes whatever is in the fridge, it's never the same.
My son will be in for a day next week (two if I'm lucky). I'll be making Laurie's Salsa Chicken since that grabbed his fancy a couple of years ago. The second night will be huge delicious looking NY Strip steaks from Costco. He & his girl have been together for 21 years now. She's vegetarian so he doesn't really get meat at home.
Nance - doesn't the prep sound impressive? Actually it was either that or throw away a bunch of stuff in the fridge. And since I was stuck home w/o a car.....
Wally - I'd love the recipe for Kahlua pork.
Special - I too want some of the Key Lime Pie.
0 -
We had the delayed Chinese take-out. When we picked up our meal, she asked if I wanted extra rice (for a fee) and I said no. We got home. NO rice. I mean, really? Chinese restaurant and NO rice? Ugh...I called back and told her that next time, she should understand that extra implies some is already being provided. UNreal. And we left a nice tip. I should have used some of it to buy the extra rice. RANT. At least the food was good.
Minus, the Kalua pork is basically this: https://www.tasteofhome.com/recipes/kalua-pork/ (pork butt, salt, liquid smoke, in a crockpot)
0 -
At Regalia tonight we went with the specials with each course (sharing). App was a "Bufala panna cotta:" a terrine of mozzarella di bufala (water buffalo milk) and creme frâiche with speck (barely cured and very lightly smoked prosciutto from the Sudtirol across the border from Austria), pesto and sun-dried tomato sauce, with crostini. Pasta course was lobster ravioli with shrimp and vongole (tiny Manila clams). Entree was Arctic char with chimichurri sauce and sauteed broccolini. Dessert special was a parfait of lightly sweetened ricotta with macerated strawberries, mint and a cookie. I still can't believe this place is in my neighborhood, only two blocks away. They may have their patio ready this weekend--they already dismantled the storm vestibule.
0 -
Oven roasted sockeye, sushi rice and broccolini. Black grapes for dessert; DH had his cherry pie.
0 -
Went out to lunch with my ex-DH today. He doesn't like to wait in lines (think cafeterias) so BBQ was immediately out. And he didn't want a big meal. And he didn't want to drive any further than a couple of blocks. We ended up at Dennys - since they've had a reliable Patty Melt for 50+ years. Well - it's changed. Texas Toast & 1" burger so way too thick. I miss the rye. Two cheeses so everything slipped apart every time you picked it up. But the worst - they added a "secret sauce". The manager wouldn't tell me what it was, but it looked like Thousand Island Dressing. It wasn't bad, but it wasn't what my brain & my mouth expected.
Wally - thanks for the pork recipe. Your salmon dinner sounds delicious.
0 -
Last night was a grilled ribeye and microwave "baked" potato with butter and sour cream. The ribeye was really tasty.
0 -
Minus, I too thought that sounded like a lot of prep.
Wallycat, no rice included with your dinner! That's amazing.
Friday I made Salsbury steak (just hamburger) in a mushroom gravy, over mashed potatoes with some green beans. I made 5 patties, pulled one asside and had a burger yesterday. Froze the three I didn't eat, with spuds and gravy and froze it, 3 individual meals.
0 -
Minus, you're welcome. It is so easy and you can tweak it as the days go on...add BBQ sauce or salsa or whatever for different servings.
We had leftovers. I think what is left will be egg fried rice with flaked salmon and a veg for tomorrow.
0 -
My adult son will be here to do 'honey dos' on Friday. He comes maybe once a year for a day or two. He always wants one meal out for the Tex-Mex he grew up with. Other than that, I gave him a list of 10 dinners and asked him pick two. Instead he deleted all but four and told me to do whatever I wanted. His girl is a vegetarian so the list was admittedly meat heavy, but I was still astounded by his choices. I had even purchased some beautiful NY strip steaks at Costco (I prefer Ribeyes but he doesn't like the fat), but no.... Salsa Chicken (GO LAURIE & thank you for this thread - he picks that every time), pork medallions in brandy cream sauce, Hawaiian sliders (1/2 with turkey & 1/2 with ham) and Korean Pork (thanks to Wally I think?)
Tonight was fried rice w/onions, garlic, beef strips, mushrooms, bean sprouts, leftover asparagus and touch of Soy sauce. Delicious and enough left over for one more meal.
0 -
Minus, I do not think I provided a Korean Pork, only the Kalua pork. I'd love the Korean pork recipe! I also copied you on the menu, but used the leftover salmon. Added shiitake 'shrooms, broccoli and some eggs to flesh out the meal.
0 -
Sat. night I had my leftover Arctic char & broccolini, plus a small Caesar salad made from romaine leaves that needed to be used up. Yesterday's brunch was shakshuka with a single egg. For dinner I grilled a salmon burger on the last of my keto buns, with lettuce, tomato, and grilled Vidalia onion. Also grilled some shishito peppers (all mild again--wonder if what's left in the bag are all spicy), and stir-fried snow pea pods.
This morning, used the new 10" GreenPan to make a veg-and-chêvre 2-jumbo-egg folded omelet. It's so slick that the eggs slid around in the pan as I tried to hold back the edges to let the loose parts reach the pan's edges. Cleaning up was insanely easy. These new ceramics are slicker than the traditional non-stick ones were even when brand-new. Maybe following the cautionary directions (low-to-medium heat but not in an empty pan, low-smoke-point oil) is what's making the difference. The proof will be in a few weeks, to see if their slickness holds up better than the Gotham Steel's and Bialetti's did.
Tonight, snacked on three hot wings. Bob is bringing home (very late) some Filipino food his medical partner made (she's an expert cook). I'm a bit nervous, as it's mostly "no-nos" (pansit noodles, lumpia rolls)--but she always sends him home with some marinated squid for me. It is delicious and on my diet. Trouble is, it makes the whole fridge smell like pickled garlic. Need not to eat too close to bedtime, as I need to be in Evanston at 9:30am for my first PT appointment for my back, hip & sciatica. To my chagrin, the closest parking garage is 3 blocks away. Hoping I can find an on-street spot so I can use the ParkEvanston app on my phone.
0 -
No baby squid last night--Nenita (Bob's medical partner) couldn't find it at the Asian market. So I did eat the lumpia & pansit (cellophane noodles with veggies), which were no-nos but delicious. Also a BBQ pork skewer (Bob ate one in the middle of the night). This afternoon for post-PT brunch I had the rest of the Filipino food with a "fried" (no oil) egg atop it. That egg literally slid out of the pan--no spatula to wash.
Tonight I'll make skate wing, snow peas and cauliflower mash.
0 -
Dinner tonight will be Dole Sunflower Crunch salad, split with DH. Ran errands today and had DQ for lunch, the Oreo blizzard was good, fries, meh and the grilled chicken sandwich was just ok. I saved 1/2 for dinner but don’t think I’ll bother.
I’ve been MIA due to extreme nausea and vomiting since about May 22 (it only stopped yesterday, finally). This was the result of a spinal tap reaction and extreme muscle pain (due to spinal fluid imbalance), followed by starting a new chemo just two days after being discharged from the hospital and stopping the morphine they gave me, which also made me puke, ugh. Still recovering but at least I can think and talk about food again.
Nothing creative for awhile but I did manage to stock up on cod and mahi mahi while in Houston for tests/treatment. It’s impossible to find anything but frozen shrimp from Vietnam this far out in the west Texas desert.
0 -
Illimae, feel better and post when you do. You've certainly been through the wringer.
Dinner tonight (Bob blew off a drug co. dinner way out at an Italian restaurant in the SW 'burbs) was skate wing, sugar snap peas, and cauliflower mash. The skate was today's Hooked on Fish "catch" (also have 1/2 lb. of wild striped bass), which I cooked in browned butter--takes a while to achieve in a ceramic skillet on medium heat--finished with aged sherry vinegar and capers. But the lower heat & slower cooking (still fast) kept the skate from seizing up, so it cooked through but was still juicy and had shrunk very little. The peas were halved and pseudo-blanched (nuke on high 30 sec,), then stir-fried with toasted sesame seeds and garlic-ginger oil. (Did those in plain stainless steel, which can take being heated empty). The cauliflower mash was Justin's refrigerated, from Whole Foods. Not completely pureed--there were bits of the florets still in there, but seasoned with white cheddar and milk. Didn't need a starch. (Bob had a large breakfast for lunch at "Eggstravaganza:" fresh corned beef hash made with shredded corned beef and a few dices of potato, two sunny-side eggs, toast and a salad).
Tomorrow I'm planning to grill a grass-fed ribeye. If it rains, I'll sear it in cast iron and hope I don't set off the smoke detector.
0 -
Oh Mae - so sorry to hear about your nausea & pain. Glad it's getting better. What is the new chemo concoction? How's it working out in West Texas? Or are you still in Houston?
Funny - I had Dole Sunflower Crunch salad for dinner also but I used the dressing from a Dole Avocado Ranch that I had in the fridge. Also added chicken, bacon, black olives and sunflower seeds. Served with two Hawaiian rolls.
Tomorrow will be leftover fried rice with asparagus, bean sprouts, mushrooms & strips of sauteed steak. Then the fridge will be empty.
Gearing up for my son to come Thursday night. I haven't seen him since July 2021 - and before that was the fall of 2019. My honey do list is two pages so I'll have to pick & choose so as not to overwhelm him. We'll be having Hawaiian Sliders (1/2 turkey & 1/2 ham with both Swiss & cheddar) the night he arrives since it's too hard to calculate airline 'on time' and airport traffic and etc. I can prep ahead and the cook time is only 10 minutes.
Totally off topic - but does anyone have a vacuum they really love? When my first Shark died after 20 years, I bought a Dirt Devil Endura Max. My main criteria was weight, since my right arm is the one with lymphadema. It was not bad just lifting it in the store. I've been limping along with this damn thing for several years, but it's just too heavy to push with my right arm. And adding the left arm to help means you really can't steer it for beans. I may have to go back to the Hoover I got for a wedding present in 1966 - if I can find bags. But this Dirt Devil is "gone".
0 -
Marinated chicken thighs overnight in a soy sauce, cream-vinegar mix to sort of be like buttermilk and roasted that in the oven. Sauteed onions and savoy cabbage along with a pot of cranberry beans cooked with some red onion.
Tomorrow, I'll shred the last thigh, mix in some of the beans, shred some cheese, add some salsa and top corn chips for nachos.
Minus, someone recommended the mighty might vacuum to me. I think it depends on if you have carpet/rugs or bare floors. It is a breeze on floors; a small pain on carpets but the thing is so powerful that rugs are a royal pain to do. It is very light. I have a Miele stick I got when we first moved out here, thinking it would be light. It is built like a German tank, and heavy. I also have a canister vac (electrolux) and it is a pain to manage the wand. My perfect vacuum was a cordless Eureka but for the fact the battery died quickly. I have mostly bare floors, a guest bedroom with w-w-carpet and an oriental rug in the living room. The small rugs in the bathroom are horrible to vacuum. I bought an old style brush you sweep with and it takes care of quick pickups, but I wish it were better at cat litter.
Illimae, I miss your posts. I am sorry you are dealing with all of this. I wish I could hug you and make all the ick go away. Glad you are improving.
0 -
I bought a Fuller upright just before the pandemic, which is built like a tank and is ultra-powerful, best on carpets (the plusher the better). But it also came with a lightweight stick vac, which is great for crumbs on bare floors. My HK uses the upright, with its attachments (including a powered brushhead wand); I use the stick. (It replaced a Hoover Wind Tunnel that lasted only 3 years or so; before that I had an Oreck for about 8 years, which in turn replaced an Electrolux canister that was a royal pain to use).
0 -
minus, I’ve switched to Enhertu. It’s shown great progression free survival on treated brain mets, we’ll see how it does on active ones like mine. They’re tiny and symptom free, so just stopping growth would be awesome. And the spinal tap was clear, so that’s good. My 2nd and future infusions will be in El Paso, hopefully this won’t be too difficult for the local clinic but they do require a lot of babysitting.
0 -
Illimae, I'm sorry that you've been so ill and hope the new treatment works wonders. You've been missed.
Minus, I have an Oreck that came with a small hand vacuum with attachments. The upright Oreck has automatic height adjustment and can require some force with our thick carpet. Sounds like you need something self-propelled. Not sure such a thing exists.
We went to Clancy's restaurant on Monday night for their meatloaf special. DH ordered that and I had a brisket wrap with a house salad. Tonight we're going into town, Park Rapids, to Necce's for dh's birthday dinner. He turns 83 today.
The weather has been much to our liking. It gets quite cold at night and then warms up to low 70's during the day. The locals would love some 80's but we love highs in the 70's. We use the heat pump for a while in the morning but the a/c hasn't been necessary. The mosquitoes have been a nuisance, more so than any previous summer. With the owners now in residence, we're not sure if our services as managers will be required after this summer.
0 -
First, I gotta say, illimae, you are one hella woman. You really persevere and I admire you for it. I wish you all the best with the latest treatment.
Special K, so great to "see" you here! I have to say I am envious that you (and any others) love to cook and see it as an artistic and creative expression. I so wish I felt that way.
MinusTwo, thanks for the welcome. Regarding vacuums, I have the Dyson V11 and I love it. It's the first cordless I ever owned. The first floor of my house has dark carpet meaning I vacuum often. Among other things, my cat has short hair but still sheds a bit. I've always spent money on good vacuums but omg, once I got the Dyson I realized what a ball and chain the corded vacuum was, even with a retractable cord. I run the Dyson on both carpet and the vinyl kitchen floor. It's lightweight and the attachments are so easy to snap on and off; the one for stairs is the best I ever had. Vacuuming goes a lot quicker which is great since I have to do it so often!
The other day we put bacon wrapped shrimp on skewers along with pepper chunks and dh grilled them. He picked romaine lettuce, radishes and green onions from the garden and I used those to make a salad that included broccoli, craisins and sliced almonds with a vinegar and soy sauce dressing. I served rice and watermelon with the meal and it was all pretty delicious.
What is this Laurie's salsa chicken I've been reading about? Would love that recipe!
0 -
Thank you everyone for all the vacuum tips. Most of my house is carpet. And I replaced carpet when I renovated last year because it's softer for my feet with neuropathy (thank you cancer). For the luxury vinyl tile in the kitchen & bathrooms, I have a very light weight Hoover cordless Linx. It's great and the battery stays charged forever. It just doesn't chug through carpet. Guess I'll make a list of your suggestions & plan a trip to a store to lift a bunch for weight.
Turns out my son is stuck in Chicago after a positive covid test this morning - so visit cancelled. Luckily I hadn't made anything ahead except the ice tea & everything else can be frozen for the next attempt the end of the month.
So I mixed up a bunch of things he wouldn't like anyway - cucumbers & onions in sour cream with dill; and potato salad w/hard boiled egg; and cauliflower rice. I'll finish off the beef fried rice tonight and then I can just nosh for a couple of days.
Mae - sorry - I forgot to respond. I hope the Enhertu works wonders. And everything goes well with infusions in El Paso. Can't remember - do you have a stove yet? Or are you still barbecuing?
0 -
Illimae, as Devine said, you are one hella woman! But I'm sorry you have to go through that at all. Especially at such a young age. Always wishing you the best.
Minus2, I'm so sorry to hear about your son, but glad he found out before he got there and exposed you. And good deal on not having the things cooked!
Panko crusted lemon cod with Uncle Bens already made Long Grain/Wild Rice (MEH) and steamed broccoli n cauliflower.
0 -
Minus, sounds like you may be ready for a Roomba. Gordy & Leslie have had theirs for 3 yrs and love it.
Bob came home around 5-ish yesterday but had a big lunch and wasn't hungry yet. I had a small no-sugar-added plain tart fro-yo with a few dark chocolate mini-chips after my mani (since I still had time left on my parking space, I ate it in the car rather than in the shop) so I was pretty full too. That place wasn't self-serve and "small" was the smallest they had. But it was sooo good.
Dinner at around 7 was the second full Filipino dinner combo that Bob had brought home. We split it--I had two lumpia to his four, we each had a BBQ pork skewer, and I had 1/3 of the pansit noodles. Then spent 2+ hrs hand-writing out the tab for two of the three pieces I'll be teaching this weekend (one was fine as-is from last year, another needed simplification & revisions, especially since the person who transcribed my handwritten tab via print software last year made some major chordal & fingering goofs, which my Zoom attendees gleefully pointed out; the third I did from scratch and was the easiest by far, even with adding four verses of lyrics). Hungry again about 9:30, so nuked the last 4 wings in the freezer and dipped celery & carrot sticks and snap-pea-pods in t he blue cheese dressing. (Stained my cuticles--I normally do wings the night before, not right after a mani, but they were calling my name and keto-friendly). Handful of almonds and a small square (Chocolove 77%) of dark chocolate for dessert.
By the time I ironed out the mess created by my ISP going down--it was promised to be fixed by 3:30am but didn't come back till after 7 this a.m.--I had no desire to do anything but hit the sack.
Last two Birch Benders keto waffles for brunch today. I treated myself by adding 1/2 tsp of real Vermont maple syrup to the 1 T. of Lakanto fake maple I usually have. Yum! (Tasted far more authentic than the "pancake syrup" on my Toronto hotel's breakfast buffet last week). But not gonna do that again for awhile--this weekend I will be staying down in the sticks with a friend--and both her town and the festival concessions are definitely keto-unfriendly.
0 -
Cornmeal "pudding" with corn, spinach, cheese, and egg to thicken.
0 -
At Mas Alla del Sol (1/2 mi. walk), out on the patio: we split nopales salad and ceviche; I had Camarones Mojo y Ajo, which were grilled butterflied jumbo shrimp with grilled veggies and a shredded iceberg salad (with tomato & avocado); Bob had chicken mole. Dessert (back home) was Enlightened keto butter pecan "ice cream" with Lakanto maple syrup.
0
