So...whats for dinner?
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No dinner tonight, I had a burger, fries and big strawberry shake for lunch to celebrate a good brain MRI and happy to report that Enhertu is working really well. Tomorrow will be road good as we start the 10 hour drive around noon. I do plan to make stuffed zucchini on Sunday as our friends garden has been producing some massive veggies.
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Illimae, yippieieieie on the good results and the new meds working. Safe travels.
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Mae - HOORAY for the good brain MRI!!! Before you leave town, you ought to stop at Chick Filet and get a Peach Milkshake. They are only available for such a short time.
Dinner was leftovers- sauteed onions & shredded carrots, then added the leftover French Green lentils Added 1/2 cup of vegetable broth and all the leftover cauliflower. Delicious and one more meal left.
Ice maker has been working for 24 hours now, Still holding my breath since it's been non-existant since March 8th - but I've dumped two batches of 40 cubes into buckets to water the plants. Tomorrow I'll actually start using the ice.
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Eric, if you plan on changing dentists, I absolutely LOVE mine and my hygienist.
Illimae, that is the most awesome news, I'm so happy for you. I think Enhertu may be my next line of treatment. Which would be every 3 weeks, is that how often you are getting yours and making that 18+ hour round trip every 3 weeks? I wouldn't be able to eat again after that meal either!
Dinner last night and tonight a salad. Romaine, radishes, zucchini, mini peppers, cheese, carrots and chicken. First night with a homemade 1000 Island dressing, tonight was Olive Garden's parmesan ranch.
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So happy for you on the clear brain MRI and the fact that Enhertu is working really well, illimae!
How do you make your stuffed zucchini?
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Goldie, the 9-10 hour drive is back to Houston for scans/brain MRI every 2-3 months. My trip for treatment every 3 weeks is to El Paso, which is about 3 hours each way. Still an all day event but not too bad.
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Mae, so happy you had good brain scan results.
Dinner last night was a Caprese salad (skipped the olive oil and just had balsamic) and quinoa hash (sauteemushrooms with a splash of Marsala, leftover chicken breast, thyme, and scallions). I had the cooked quinoa in the freezer so everything came together very fast and clean up was easy.
No clue what to make tonight, so it might just be a dinner salad.
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All of your salads sound delicious. That may be my dinner tonight with some smoked turkey breast from the freezer tossed in for protein.
Finally made the delicious pudding/pie again today from a recipe in the Heloise column. The writer makes a chocolate pie with grocery store chocolate crushed cookie crust. (Today I just put into pudding cups). Boxed instant chocolate pudding mix - but before pouring the milk into the measuring cup - add 3 TBLSP heavy whipping cream and half a jigger of coffee flavored liqueur. I used Tia Maria. The www differs on the size of a jigger. Somewhere between 1-1/2 oz and 2 oz., so I used 1 TBLSP. Fill the rest of the cup with the required milk. Mix & beat as directed. If a pie, of course top with whipped cream. YUM. She also makes with butterscotch liqueur added to vanilla pudding/pie & still uses the chocolate crust. I was successful with vanilla pudding and peach schnapps. Imagine the combinations!!! Chambord for a delicious raspberry?? Really an easy way to produce a cool summer desert with no hot ovens required.
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I do not envy anyone having to drive hours these days, never mind the heat, the gas prices. We filled the truck this morning (first time, since we usually drive the RAV Suv) and with a 20cent/gallon discount, we paid nearly $75.00. OUCH!! At least it is only 61 out.
Lost my first fishing lure yesterday. Ugh. Second day of salmon fishing and I hope this does not portend bad luck, like last year did.
I'm making kinoko no takikomi gohan from The Japanese Farm Cookbook (the recipes on line vary as much as a lot of Western foods). It is simply mushrooms and rice, all cooked together. I'm mixing up the 'shrooms I picked up at the co-op...Lion's mane, trumpet and shiitake. I hope it all fits into my cheap rice cooker. I'll top it with tuna belly and if there is room in the rice cooker, may add some garden green beans. If they don't fit, I'll steam them and serve on the side.
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Wally - I looked up Kinoko Gohan. You're right - lots of variations. I absolutely will make this - but probably a vegetarian version. And I don't have a rice cooker, so I found a recipe that is just cooked on the stove for my first try. Since I love mushrooms & finally have both Mirin & Sake on hand, it will be a joy.
Sorry about your lost lure. Hope you catch lots of salmon
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Minus, the book I have uses sake and soy sauce. No mirin and not much else. It is vegetarian as she makes it, I'm adding the tuna for the protein component. Also, adding the green beans for a veg. Hers is very simple. Add everything together (2 cups short grain rice to 2 cups water, removing 3 tbs to make up for the added sake and soy) 1 tbs of sake and 2 tbs of soy sauce. Dump in the 'shrooms (about a cup) and cook. She also suggests using a heavy pan if you don't have a rice cooker. I may end up using my le creuset because I have a tiny rice cooker. I consider this an asian-style-risotto without the hassle, LOL.
Thanks for the fishing well wishes. The first year I fished here, I hauled in 20 some odd fish for the season (2 or so months); the last 2 years, zero. Stupid climate change! The PNW had that hot blob in the ocean and no rain here for several years on our little peninsula; hopeful it will be different this year.
Editing to add: I will probably 1/2 the recipe.
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Minustwo, what fabulous flavor combinations! That chocolate pie sounds dee-lish! I’m a big fan of coffee flavored desserts, candy and ice cream. I took a screenshot of your post and hope to try making the pie recipe. It sounds simple enough, a big plus for me. I also love the idea of butterscotch flavored vanilla pudding poured into a chocolate pie crust.
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Illimae.....excellent news.....That is worth a celebration.
Goldie, I am interested in local dentists. The Glendale one is OK for now as we are going there each week, so the appointments/trips can be scheduled to match. Eventually, we will have everything and MIL moved here and then the trips "there" will be far fewer. We'll probably keep our regular doc in Phoenix.
Minus, it's going....we seem to end up going down there on hot days....."Moanday" is Sharon's dental appointment and Tuesday is my dental appointment. So Monday we'll be loading and it's supposed to be 113F/46C.... :-(
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Eric, I've been going to Dr. Badger in Show Low for probably 20 years. Kim does my teeth. Both SUPER nice people and good Mormons. Dr B is also an Eagle Scout.
My fancy dinner was a brat and some boxed Cracker Barrell mac n cheese. Will be the same tonight.
Gosh, does BCO have a big enough space for donations at the bottom of the page????
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Goldie - Hooray for your Cracker Barrel mac & cheese. My son never liked anything but the box of Kraft. I go REALLY fancy with Stouffer frozen mac & cheese (although I plan to try Bob Evans, since his mashed potatoes are so good). White sauce was one of the first lesson in cooking class in junior high - with cheese & pasta added for our first "real" meal. These days I usually just have macaroni & butter.
Devine - served as a pie with whipped cream on top, it looks like you worked in the kitchen for hours.
And that's how our "founder" Laurie started this thread. She had two busy, small boys and shared with us her recipes like Salsa Chicken - which made her DH believe she'd spent all day cooking such a delicious meal.
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Yesterday, dh picked green beans from the garden and dug up a few potatoes and cooked them along with left over ham and ham bone frozen since Easter with a can of corn added. Very tasty.
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Divine, sounds right up my alley!
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Leftover japanese rice/'shroom dish.
Since I started the 1 pot mac/cheese (from america's test kitchen), I've not used a box mix at all.
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The chicken crossed the road....to prove to the armadillo that it could be done.
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Love the chicken questioner....
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Last night's dinner spoiler/substitute was a big piece of June berry pie with a dollop of vanilla ice cream, delivered by neighbor Mary. Hugh, who lives in one of the two condos, picked the June berries. I bought the pie crust and ice cream. Mary baked the pie. She has a regular house stove with an oven on her deck.
Here in the resort/campground, neighbors are only a short stroll away.
Dinner tonight to be decided.
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Wallycat, I went to look up the mac n cheese recipe at ATK, but you have to pay for a subscription. If I make a box mac n cheese, such as Kraft, with the powdered cheese, I can just make half.
Carole, I've never heard of June berries, so I looked them up.
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My BFF said her mother (born in the 1800s before the turn of the LAST century) always made mac & cheese in one pot. Cooked the mac & drained, then just added milk, butter & cheese to the pot & stirred. I'd guess she warmed the milk?
I too had to look up June berries. Made me remember when we had to go find the encyclopedia to get answers. I didn't look up nearly as many things. Wonder if that means I'm learning more now???
Thought about asking my cousin about her dentist, but I got my "S" towns mixed up. She lives in Taylor and always goes North to Snowflake instead of South to Show Low.
Slow trickle watering my plumarias this morning. Only 15 minutes every two weeks is not nearly enough with no rain since the first of June, but.... Oh well, they live happily on "soil" that is mostly lava rock on the hillsides of HI, so hopefully they'll survive - if not thrive.
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Oh Minus, that sounds dreadful for the flowers. Darwin at his best--the fittest survive! (I weep for Europe, ablaze and in a swelter. If you are out there, my heart goes out to you. The cost of wine and olive oil...I may have to take a second mortgage, LOL). Now I will also have to go look up June berries. Funny on your mention of the encyclopedia. As a kid, I loved spending my summer vacation reading the encyclopedia. I got through the whole set over the course of my schooling. Minus, to me, that is two pans, even if you reuse one, LOL.
The ATK recipe is even simpler.
1-1/2 cups of water
8 oz of whole milk (I always use heavy cream but I have seen iterations of evaporated milk or 1/2 & 1/2 used as well)
Bring to boil, add 8 oz of elbows. Cook about 10 minutes. Mine always takes a bit longer for some reason.
Turn off heat.
Add the shredded cheese (I will have to look up the amount again but I think it is 8 oz; they use "american from the deli" and chedder. I use what I feel like I need to use up, usually cheddar.).
Stir. cover and let sit for 5 minutes.
Eat and enjoy.I can copy/paste their recipe if anyone wants it. It was free when PBS aired it
I think tonight will be a side of the last of the japanese rice, frozen burgers and steamed green beans.
We are heading to sequim and I rarely feel like cooking when we get back.
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Coming out from under my second booster - I did not feel quite as bad this time - as compared to the first booster. Both vaccinations were non-events, but for some reason the boosters are kicking my butt. I had scheduled the booster at one of my local grocery store pharmacies about a week and a half ago, but when I arrived at the appointed time they had just received their doses, and had not checked them in - or whatever the process is - so they cancelled me. I rescheduled for last Fri at CVS for an evening appt, but the pharmacist called me to ask if I could reschedule as he had two available doses prepared for two previously scheduled people, and he would have had to open a new vial just for me, then waste the remaining doses. Of course I agreed - and got the booster as a walk-in the next day, per his instructions. Yesterday I did almost nothing, did manage to cook dinner for DH, but I didn't eat. Glad today is here and I feel more normal.
On the mac 'n cheese front - I am a 3 pan user - lol!, and prefer it baked. I cook the pasta (large elbows or cavatappi), make a white sauce and then add cheeses of choice, add the sauce to the pasta, put it in a baking dish, top with more cheese and buttered bread crumbs, then bake. Sometimes I add bacon or kielbasa, or do julienned ham, peas and keep the sauce white with mozzarella or white cheddar.
New fruit info - or maybe just new to me, lol! Orangedew melon! I love the King of the West brand of honeydew - it is absolutely the sweetest I have ever had. Every year I wait for it and buy it every grocery shop until the season is over. When I went shopping on Sat. (right after the booster so I still felt ok), I saw an orangedew melon from the same grower. It is the color of cantaloupe, but sweeter. Love it!
illimae - yay for Enhertu and a good news scan! I love that for you!
In reading the no bake pie ideas I remembered a couple of yummy no-bake pies that are great for summer because both involve berries. The first is a strawberry cream cheese pie - bake a regular crust (I often use Pillsbury), a graham cracker, or a shortbread cookie one. Whip a softened block of cream cheese with 1/2 c. sugar, and the zest and juice of a lemon. Spread the cream cheese in the baked pie shell. Cut the tops of fresh strawberries off and place them in the cream cheese so the points are up, press slightly into the cream cheese, and fit as many in as you can - I often cut some to fill in the open spaces. Cook about 1 1/4 cup of mashed berries (frozen or fresh) with 1/2 c. sugar and 1/4 c. cornstarch until it bubbles - continue cooking for a couple of minutes until thickened. cool and pour over berries in the pie. Chill and serve with whipped cream. The other is a raspberry cream pie. Bake or buy a pie crust - chocolate is good with this. Cook half a basket (about 3/4 c.) of fresh raspberries with 1/4 c. sugar in a saucepan for several minutes until the berries completely break down. Place the cooked berries in a sieve over a bowl and press the juices out. Discard the fruit solids. Whip a softened block of cream cheese, then add the raspberry liquid and continue to whip for a couple of minutes. Add in a container of whipped topping or 2 c. of whipped cream. Mix well. Spoon the filling into the crust and chill. Slices best when just slightly frozen. Top with the remaining raspberries just before serving. If you used a chocolate crust you could also do a drizzle of chocolate syrup over the top. Just sayin'
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Special, glad you are feeling better. All 3 of my vaccines kicked my butt. The worst was the first shot...literally 3 weeks and when first administered, the EMTs had to watch me (I'll spare you all the drama). I am due for my second booster but wonder if I should wait for the new variant version. It is evading current vaccines and since I also react so strongly, I wonder if I should save up the ugly feeling for something more current.
Special, your mac and cheese sounds divine. What I prefer is far different from what I am willing to take time to make, LOL. Especially for just the two of us. I keep telling DH I need a wife, LOL.
I must be the exception in preferring tart tasting fruit. If something has been so hybridized as to be super sweet, I stay away. Sour and tart are my preference. Our schlep to Sequim was beautiful...60, mist in the air, the glorious PNW fog intertwined in the big pine trees. The reason for moving here and glad to have it back, however short it is.
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Wally - I agree. What I'm willing to do and what might be my preference do not always match - and I'm cooking for one. Also I agree about the "sweet". I cut back the sugar any recipe - sometimes even using none. One of my very dear friends lived in Sequim for many years and just moved to Santa Fe two years ago. I was lucky to visit them before they moved.
But Special - sugar or no, both of those pies look good.
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Last night's dinner was at Clancy's, meatloaf Monday. DH had a $10 gift certificate he won at men's golf league at Eagle View GC. He had the meatloaf and mashed potatoes. The meatloaf is good. I took a bite. I had a walleye sandwich. We both had the house salad with extra blue cheese.
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Since October I have removed almost all sugar, staying under 25g a day - from all sources. Both pies are things I have prepared in the past and enjoyed - especially the strawberry one, but am not doing desserts currently. Same with the mac 'n cheese - we are currently gluten and dairy free - which makes mac 'n cheese a challenge. I have made it with gluten free pasta and dairy free milk and cheese, but it is just not as good. I would really rather do without than settle for just acceptable. Mac 'n cheese is a favorite, so I am unwilling to compromise, lol! This is the second time we have done this elimination type of eating plan, and it does seem to work best for us. I usually try to pack DH a breakfast with a lot of protein since he sometimes doesn't get to eat lunch, or finally eats it in the late afternoon. His lunch is usually leftover dinner form the night before - I purposely make extra so I don't have to think up something to send with him. So, even though I am cooking for two - it feels like more, ha! I got the orangedew melon for him because he prefers sweeter melon, I give him a little container of fruit to have in the afternoon as a snack. I was lucky to grow up eating fresh fruit for dessert - my mom didn't buy soda, white bread, prepared baked goods, or chips, we never had fast food, and we didn't often eat at restaurants. She served fish and lean meats, and my dad had an organic garden in the back yard. We didn't use a lot of convenience foods, and had the advantage of living in southern California with an abundance of fantastic fresh produce year 'round. DH grew up with chips, white bread, and soda in the house and dessert after dinner always, but my MIL was a great scratch cook also!
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I am making vegetarian nachos tonight.
Special, I hope you don't think my post was a judgement. My DH eats cookies and bakery and I occasionally indulge on homemade stuff. I was merely commenting on my preferences as I find I'm usually alone on preferring tart fruit to the hybridizing more-and-more-sweet iterations of the same thing. Just an observation, like "tuna fish," LOL. I know we all process foods differently and we all have different meds, genetics, blah, blah...so we do the best we can. My frustration is purely that even though I've tried to "do right" by my body, it has failed me. Genetics/epigenetics and at this time, I cannot undo any of it. Sigh.
I hope your dental implant situation has improved.
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