So...whats for dinner?
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Minus, I almost died reading the cost of the crab there. When DH was able to crab, we'd be at the marina with others who caught their share...people were trying to give them away. It was a running joke that after everyone had their fill, the crab were like the zucchini from a summer garden.
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Just in case anyone here is a low-carb eater with a sweet tooth--and especially an ice-cream lover--here are my picks thus far for the best-tasting-and-textured "safe" choices. Chocolate: Rebel (Triple Chocolate). Mint chip: Nick's. Butter pecan: Enlightened. Vanilla: Breyer's CarbSmart. Ice cream bars: Halo Top Dark Chocolate-coated Salted Caramel and Chocolate Cheesecake. (Almost like Dove Bars--but eat them over a paper plate because the coating tends to shatter and is then very quick to melt). Enlightened has the best sugar-free chocolate syrup, too--with a couple oz. of FairLife ultra-filtered whole milk, plus fresh plain seltzer, it even makes a passable egg cream.
Best sugar-free dark chocolate bars: Lily's Stevia-sweetened (either the plain 55% cocoa solids or the 72% with almonds & sea salt); Chocolove 60% No Sugar Added Almonds & Sea Salt. Best sugar-free cookies: Catalina Crunch Chocolate & Vanilla sandwich (sort of Faux-reos); Fat Snax Chocolate Chip or Double Chocolate.
Wish I could recommend an aerosol sugar-free whipped cream. I tried Dean's Real Cream No Sugar Added: delicious, but the nozzle tends to get moldy if you don't use it every day or two. It also uses aspartame & sucralose as its sweeteners. Instead, I just whip actual heavy cream, no sweetener needed. For an individual portion, a handheld battery-powered milk frother is less tiring than a whisk and just as efficient as but neater than an eggbeater. I even use it to beat eggs for omelets/scrambles, and to whip egg whites.
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When I was in law school (at Univ. of Puget Sound, in a S. Tacoma business park, before it was acquired by Seattle U. where it occupies its own state-of-the-art building on the campus on Capitol Hill). once a month on Friday mornings a fisherman would pull into the parking lot with a tank full of live Dungeness crabs and a propane-powered steamer. They were good-sized two-pounders, a buck apiece. We'd pick ours out, and he'd return at the end of the day with them steamed, chilled and ready to go. One night my in-laws called and Bob said "Sandy can't come to the phone right now, she's cracking crab." I yelled loudly "They're cheaper here than chicken or hamburger!"
But the cheapest seafood? I'd take a mesh strainer and a kids' plastic beach pail down to the plank-road trail by the Museum of History & Industry near the Montlake Cut--and gather crawfish (aka "crayfish"). I'd steam them with lots of Old Bay seasoning.
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Sandy, when my baby-girl cat was alive (she's my avatar), she lived for the whipped cream from the can. I always rinsed the tip under water after I was finished and it never molded.
I also have one of those gizmos with the nitrogen charge that makes gorgeous cream...you can add or leave out what you want.
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So happy about your scans Mae and hope your next treatment is kind to you.
Thanks for the ice cream recommendations Sandy. You have a much greater variety to choose from but several of those are available to me and I have been curious about the tastes but not willing to gamble.
Eric - I have sharpening stones but have not been able to master them. They vex me. I'm fortunate that Bertarelli's sharpens while you wait. There are some places that you can mail your knives to be sharpened. Don't know if that would be more expensive than the four hour drive or not. Even with the professional sharpening, I can't get my Wusthof chefs knife as sharp as I want. I want it to glide through an onion like it does on tv and in all those videos but so far I haven't been able to achieve that. Most of my knives were not cheap but the knife that comes closest to "the glide" is a cheap one that I bought at an Asian food market. Go figure.
I'm too am a member of the refrigerate then throw away club. The only leftover DH will really eat is meatloaf and the occasional pot roast. I always intend to eat the leftovers and I'm about 50% in fulfilling those intentions.
Minus - I refrigerate my bananas just when they're at that perfect stage. The skins turn black but the insides don't and you get several more days from them.
We went from a record breaking 82 degrees to 28 in a matter of hours so last night I made chicken and sausage gumbo. Tonight's dinner is undecided but today I'm marinating a pork shoulder for a Cuban pork roast for tomorrow.
Two thirds of the way through this post, it disappeared. In desperation, I hit Control Z on my keyboard and it came back! Miracles!
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Nance - we went from 82 to 40 in that same short time. So tonight I'm turning on the oven for roasted rosemary new potatoes with my previously prepared asparagus. I've been contemplating bring the leftover Korean Pork out of the freezer to add protein. Or maybe a previously frozen 1/2 breast of Costco rotisserie chicken.
But first I'll have to go out in the nasty wind & cold and dig up eight plumarias since it's supposed to be 37 tonight. Several are approaching small trees 8-10 feet tall so it's a chore for one person. They over-winter perfectly just tossed in the garage for the winter w/a paper bag over the roots.
Wally - no such thing as Dungeness in Texas - sigh. The absolutely best crab in my opinion. That price of $200 for 2 is shipped air from San Francisco. Granted, it does come with a loaf of sourdough...
Thanks for the Control Z reminder to recover lost work. I always forget when I need that.
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Yeah, shipping is a pain no matter what....I just got sticker shock looking at duck breasts. Out here, nearly $30/pound. OWIE.
Here's a link to the whipped cream gizmo: https://www.amazon.com/Professional-Whipped-Cream-...=pd_lpo_1?pd_rd_w=JlWtv&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=SQ9HZN61MTN28AQ8GQGM&pd_rd_wg=jLoat&pd_rd_r=ec4b52bd-03b4-410a-a530-a94d48c1aa09&pd_rd_i=B089QTKWKB&psc=1
I would sell my right arm for some walleye. There is some over the cascades, if you fish, but nothing locally. Even baramundi used to be available, frozen, at walmart...but that has gone too.
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Tonight is Meat loaf, mashed potatoes and carrots, so good.
A See’s candies catalog arrived the other day and I am preventing myself from ordering before thanksgiving but waiting is hard.
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I got my Sees catalog today. Oh, oh, oh.... And now that's it's cool enough to turn on my oven, I need to see if I meatloaf fixings in my freezer.
The roasted new potatoes were delicious with garlic, rosemary and just a bit of red chili.
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Our retired vet friend's wife tested positive for covid and has moderate symptoms...sore from surgery and then coughing...uggh....
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I made a large meatloaf for dinner Friday night. Last night's dinner was a soup made with leftover cannellini beans. Tonight will be pork roast and sweet potatoes.
Last night we turned on the little fireplace in the living room. This morning the furnace is keeping the house warm.
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Leftover curry last night.
Crab tonight; potato salad if we decide to have sides.
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Sandy - Many thanks for the sweet tooth suggestions!
Mae - Congrats on the good brain/body results and healing energies to you, as always.
Had to cancel my trip to see a longtime friend in SF, so missed out on Dungeness crab. I grew up near Lake Erie and we had lots of wonderful fresh walleye and perch when "in season".
Went to a cooking class at my local Cancer Support Community yesterday and had a wonderful lunch! Menu was geared towards non-traditional Thanksgiving foods and included: Turkey Breast Cutlets in Port Wine Sauce, Creamed Parmesan Collard Greens, Spiced Wild Rice Pilaf with Butternut Squash and Pecans, and Ginger Pear Upside Down Cake. What a feast it was!
Today's main meal was brunch - 3-egg omelet with havarti dill cheese, truffle cheddar cheese and roasted garlic/sun dried tomato chicken sausage along with two latkes (Trader Joe's).
We also had an abrupt temp change from the 70s and consequently, snow yesterday. Snow is gone, but still very cold.
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Using up vegetables - today's meal was a delicious fresh mushroom & spinach omelette with just a little Monterrey Jack cheese. Served with a Paso Robles cab. Dessert was two Mint Milanos.
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I needed to just get out yesterday, so I drove up- county to a sweet little shop and bought fresh, hand- made ravioli (12 modest sized ones for a fairly large sum) and homemade marinara. Can you say delicious! Worth the splurge. Served a side of greenleaf lettuce salads; DH with tomato and mine with leftover three bean salad on top.
Wallye, Celia and Minus you have given me good ideas for the week. Thank you! I get tired of trying to come up with ideas DH will eat and I will like.
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I saved 2 potatoes from the potato salad makings and am going to make a frittata; red onion, potatoes, swiss cheese, and debating about spinach or broccoli. Not sure I will use meat this time since the eggs have complete protein and we ate all the crab. The cat was extremely happy.
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Wally - looking forward to hearing about the fritatta. Do you cook it totally on the stove top? Or finish it in the oven? I need something exciting for the leftover roasted potatoes.
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I always finish it in the oven; even though the "poof" deflates, it is easier to get consistent doneness. I used the maitake, a small handful of canned green beans (easier than spinach or broccoli; I was lazy), potatoes, red onion and the swiss cheese. Seasoned the eggs up and when everything was sauteed through, I poured the eggs and topped the cheese. Into the oven it went. It is cooling a bit before we dive in.
Editing to add: I re-read your post. Sorry, most spanish frittatas have potato in them; I've made it that way before. Incredible. Tonight was no exception.
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Saturday night between laptop-shopping and a very bizarre performance of Camelot we went to Jameson's Charhouse. We shared a loaded wedge salad. Bob then had French onion soup. His entree was filet mignon brochettes; I had the prime rib special with asparagus--so big I brought half of it home. (It was cold enough in the car that it almost froze while we were in the theater next door). Last night we bundled up & walked to Regalia. I started with "lobster & shrimp bisque," which was actually spicy Creole style with cauliflower and two large prawns. Bob had a salad. His entree was veal parm., and I had pan-seared halibut over green beans. Tonight's dinner was my leftovers from Sat.
Tomorrow after checking in with my Imerman Angels mentee, I will drive through the slush to Hooked on Fish to pick up this week's order of lox, walleye, and dry-pack sea scallops. Likely make the scallops for tomorrow night's dinner--which will be later than usual because this is Bob's first time driving an AWD SUV in snow--first real snow of the season, and people will have forgotten how to drive in it so I expect his commute will not be fun. Walleye on Wed.
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DH is a breakfast man and he cooks for himself. He often makes frittatas and finishes them under the broiler. I usually have a slice of toast with peanut butter and, lately, blackberry jam and a half carton of Premium Protein chocolate, which gets more and more expensive. Occasionally I have rice warmed up in the skillet and topped by a fried egg.
Dinner last night was easy and tasted good to me. Slices of meatloaf heated in the toaster oven. I spread a little ketchup on his and topped mine with sliced tomato and grated mixture of cheeses from a bag. We also had the last of the Spanish rice and a romaine salad with additions.
DH is making chicken sausage gumbo for tonight's dinner.
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Made a potato salad with added albacore tuna to take with us to sequim/shopping. I'll make our big salad for dinner vs. lunch.
Lots of stops because of the tree removal from the last storm. Mad that Costco ran out of the prosciutto they have on sale...special trip and disappointed. And no Stilton in the cheese aisle. RANT.
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Loaded baked potato soup, extra good on a chilly night.
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Illimae....that looks GOOD!!!!!!!!
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Oh yeah, that soup looks wonderful Illimae!
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DH cussed when saying how good it was, lol
Here’s the recipe if anyone is interested.https://iwashyoudry.com/loaded-baked-potato-soup/
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Dinner was sea scallops seared in grapeseed oil (the ceramic nonstick pan maker's site warns against olive oil) and seasoned with mild curry powder and kosher salt; plus a stir-fry of baby bok choy, snow peas, and bean sprouts with a sauce of chopped ginger & garlic, sesame oil blend, sriracha, ponzu, five-spice and a few drops of dry marsala. I ran out of Chinese cooking wine, and I read the label on my bottle of mirin (sweetened cooking sake): first ingredient is high-fructose corn syrup, Thanks but no thanks. Nuked some brown basmati rice for Bob.
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DH's chicken and andouille gumbo, made with cooked okra and tomato out of the freezer, was delicious with slices of heated French bread spread with butter. Lots of leftovers. The brown rice was cooked in my new little rice cooker.
Perfect meal for our wintry weather.
Leftover pork roast for tonight.
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Reading about food this early is making me ravenous. YUM on that pic. Yum on all the food mentioned here!
Sandy, if you buy traditional "hon mirin" it is sweet because of the time/ferment method and no added sugar.
Tonight will be leftover frittata. We found a whole duck at walmart that was cheaper per pound than the Mary's turkey we prefer, so I'm thawing that to make in the next few days. If anyone has a whole duck recipe they love, please share.
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illimae - yay for your scan news and I will send up vibes for an easier time with your treatment. That soup looks amazing - I want it right now!
I have been AWOL for a minute - had a weird sinus infection that was causing nosebleeds and then a very red eye, and a lot of fatigue. And when I say very red I am not kidding. I had a visit with urgent care and they gave me some oral antibiotics and antibiotic eye drops - took several uncomfortable days for a difference, but it happened just in time for a visit from some of our old military friends for Veteran's Day weekend. Good to see them - I made lasagna for dinner on the night they arrived because it is a good make ahead. Accompanied by a big salad and some everything French bread from the Publix bakery that was refashioned into garlic parmesan bread. I made some breakfast burritos ahead of time for breakfast the next day as the DHs were paddle boarding and we went shopping at the Junior League Holiday Market. I managed to snag a helpful kitchen implement - a microwave cozy in a larger size. I had made some a few years ago as gifts for smaller bowls but this one is a great size for wide shallow pasta bowls.
I enjoyed the Dungeness crab convo - it was a particular fave of my parents. I liked it better than other crab because you get more reward for the work in cracking it! Plus, it tastes so good! Also the frittata convo - I love to make them to use up any combination of leftover veggies that I don't have enough of to turn into anything else. I usually cook the veggies to get a little color, then add the egg/milk/cheese mixture and let the edges set in the pan on the stove and then finish in the oven.
chisandy - thank you for the rundown on the ice creams - excellent info. DD is doing well on her keto weight loss, she is down almost 60 lbs. and she does like to have a dessert. I am the opposite - it is easier for me to stop with any sweet stuff completely. I don't seem to be able to just have a little.
minus - depending on what you want to do with bananas, I have found that they freeze well. We have banana trees in our backyard and they produce bananas in a quantity that DH can't eat fast enough, so I slice them and flash freeze them on waxed paper. Once frozen I take them off the waxed paper and put them in a ziplock and keep them in the freezer and they don't stick together.
The tossing of small amounts of leftovers convo made me laugh, reminded me of something that happened to DH and his sister - they were taking care of their mom up in SC, and decided to clean out the freezer at MIL's. They found quite a number of unidentifiable items in an assortment of containers in the freezer, including one dated from the 80's. They started laughing so hard they were crying, but MIL did not see the humor... Once my FIL passed away she really stopped cooking and just ate the bare minimum, often a baked potato. I don't think she had really looked in any of the three freezers in quite a while. The benefit of a counter depth side by side fridge/freezer is that pretty much nothing gets lost in the back because I can see it all!
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Special - I'll try the slice before freeze banana tip. My problems is I like bananas when they are seriously green. And I mostly eat with cheerios & milk. Or in a fruit salad. Even a little mushy will turn me off.
Delicious meatloaf tonight with the last of the roasted new potatoes from earlier this week. Yum for sandwiches the rest of the week. Raspberries for $0.99 so that will be a treat with heavy cream. Bought some Ivar's Puget Sound Clam Chowder at Costco. If I remember, it was good the last time I tried it.
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