So...whats for dinner?
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When I do make a sweet potato, I use either cinnamon or a "pie spice" blend and a little salt. No need for chipotle, as I don't need the heat or smokiness.
Last night's dinner was leftovers (after a frustrating day of unsuccessfully getting my indoor & outdoor holiday lights to light--with my landscaper on vacay in Norway (not London, as my HK thought). No solution till Monday--he thinks the issue with the outdoor lights is the cable running from the controller against the garage to the backyard magnolia lights and its extension to the front tree lights; and since my indoor pre-lit tree is 15 yrs. old and we have troubleshot everyone of its bulbs & connectors (which have no accessible fuses), I ordered strings of LEDs that I will string along next to the dead lights. Those should arrive from Lowe's on Monday. Leftovers were my half of the remaining lobster & asparagus reheated. (Bob ate at the hospital)
I also stopped off at Fresh Farms and saw they had freshly-baked apricot paczki, so I bought a 3-pack. I was so stressed about the lights (at the time in the evening darkness, it seemed as if they and the cables had been stolen) that I ate one. Except for the filling, it was practically tasteless. Then Bob came home from his office with kolacky a patient had given him--also "meh." He took most of the latter to Union Health this morning for the staff. There are two of each left, and I have no desire to eat them, as I don't consider them "cheatworthy." I already need to wear a sleep bra under my scrub tops (which are my PJs) to make them fit without the distinct outline of my pendulous 2-cup-sizes-larger L breast showing through. Yeah, I wear them only in the house, but I hate the way I look in anything too tight or lopsided. After all, sometimes I have to answer the door.
Tonight Bob insisted on bringing home Greek food from the gyros stand around the corner. Unfortunately, he over-bought again: a whole broiled chicken, Greek salad, lentil soup, and spanakopita (plus pita bread). I already had to throw out Sun. night's Chinese leftovers and eat the rest of the lobster (a claw & knuckle) for tomorrow's brunch. Our fridge and freezer look like 3-D Tetris. I hate having to either waste food or overeat it.
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When I do make a sweet potato, I use either cinnamon or a "pie spice" blend and a little salt. No need for chipotle, as I don't need the heat or smokiness.
Last night's dinner was leftovers (after a frustrating day of unsuccessfully getting my indoor & outdoor holiday lights to light--with my landscaper on vacay in Norway (not London, as my HK thought). No solution till Monday--he thinks the issue with the outdoor lights is the cable running from the controller against the garage to the backyard magnolia lights and its extension to the front tree lights; and since my indoor pre-lit tree is 15 yrs. old and we have troubleshot everyone of its bulbs & connectors (which have no accessible fuses), I ordered strings of LEDs that I will string along next to the dead lights. Those should arrive from Lowe's on Monday. Leftovers were my half of the remaining lobster & asparagus reheated. (Bob ate at the hospital)
I also stopped off at Fresh Farms and saw they had freshly-baked apricot paczki, so I bought a 3-pack. I was so stressed about the lights (at the time in the evening darkness, it seemed as if they and the cables had been stolen) that I ate one. Except for the filling, it was practically tasteless. Then Bob came home from his office with kolacky a patient had given him--also "meh." He took most of the latter to Union Health this morning for the staff. There are two of each left, and I have no desire to eat them, as I don't consider them "cheatworthy." I already need to wear a sleep bra under my scrub tops (which are my PJs) to make them fit without the distinct outline of my pendulous 2-cup-sizes-larger L breast showing through. Yeah, I wear them only in the house, but I hate the way I look in anything too tight or lopsided. After all, sometimes I have to answer the door.
Tonight Bob insisted on bringing home Greek food from the gyros stand around the corner. Unfortunately, he over-bought again: a whole broiled chicken, Greek salad, lentil soup, and spanakopita (plus pita bread). I already had to throw out Sun. night's Chinese leftovers and eat the rest of the lobster (a claw & knuckle) for tomorrow's brunch. Our fridge and freezer look like 3-D Tetris. I hate having to either waste food or overeat it.
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The Parish rice is really good. It did not play well with my cheapo rice cooker.
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The Parish rice is really good. It did not play well with my cheapo rice cooker.
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I love my new little rice cooker. And the Parish rice is 2 to 1 ratio. Glad you like it, Wally.
Good news on your MIL, Eric.
DH pointed out to me yesterday that we had a half jar of sauerkraut in the refrigerator so I used it instead of cabbage in our pork chop baked dish. The recipe I had printed out some weeks ago called for apple mixed in with the sauerkraut. May sound weird but is actually good.
I cooked a large pot of mustard greens yesterday for tonight's dinner. I plan to freeze some for a later meal. I found nice turnip roots yesterday and will cook them, too, for tonight. A winter garden meal.
Sandy, what a struggle you're experiencing with Christmas lights. Good luck with getting "lit up"!
Today I will go shopping for flowers to plant in the pots on the patio. Also some hardy herbs. I usually plant pansies for some color.
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I love my new little rice cooker. And the Parish rice is 2 to 1 ratio. Glad you like it, Wally.
Good news on your MIL, Eric.
DH pointed out to me yesterday that we had a half jar of sauerkraut in the refrigerator so I used it instead of cabbage in our pork chop baked dish. The recipe I had printed out some weeks ago called for apple mixed in with the sauerkraut. May sound weird but is actually good.
I cooked a large pot of mustard greens yesterday for tonight's dinner. I plan to freeze some for a later meal. I found nice turnip roots yesterday and will cook them, too, for tonight. A winter garden meal.
Sandy, what a struggle you're experiencing with Christmas lights. Good luck with getting "lit up"!
Today I will go shopping for flowers to plant in the pots on the patio. Also some hardy herbs. I usually plant pansies for some color.
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Broiled sockeye with leftover rice; I'm making bok choy as the green(ish) side.
Sandy, any tips on Shishito peppers? I just bought my first package (finally available)...yikes $3.70 for 10oz, but I'm dying to try them.
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Broiled sockeye with leftover rice; I'm making bok choy as the green(ish) side.
Sandy, any tips on Shishito peppers? I just bought my first package (finally available)...yikes $3.70 for 10oz, but I'm dying to try them.
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Today I got to be the demonstrator to move a Nike Missile over to it's launch position. And watched the beautiful Pacific from Rodeo Beach and then from right next to the Fresnel lens at the Point Bonita lighthouse. Sourdough bread for breakfast. Surprise seafood dinner to come.
Edited for those who remember such missiles - it was a Hercules.
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Today I got to be the demonstrator to move a Nike Missile over to it's launch position. And watched the beautiful Pacific from Rodeo Beach and then from right next to the Fresnel lens at the Point Bonita lighthouse. Sourdough bread for breakfast. Surprise seafood dinner to come.
Edited for those who remember such missiles - it was a Hercules.
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I think it was both names....Nike-Hercules.....
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I think it was both names....Nike-Hercules.....
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Apparently there was a Nike Ajax and later a Nike Hercules according to our tour guide.
I had to have Petrale Sole again tonight since that's nowhere but the Pacific. But I got to taste my son's halibut with a ginger 'sauce'.
25 people were surfing at Rodeo beach this morning - just north of the Point Bonita lighthouse. Outside temperature 41 degrees.
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Apparently there was a Nike Ajax and later a Nike Hercules according to our tour guide.
I had to have Petrale Sole again tonight since that's nowhere but the Pacific. But I got to taste my son's halibut with a ginger 'sauce'.
25 people were surfing at Rodeo beach this morning - just north of the Point Bonita lighthouse. Outside temperature 41 degrees.
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Minus, I'm so happy for you to be in CA enjoying the Pacific and your son's company.
I'm ready to switch to carnivore for tonight's dinner. Thinking of thawing a ribeye.
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Minus, I'm so happy for you to be in CA enjoying the Pacific and your son's company.
I'm ready to switch to carnivore for tonight's dinner. Thinking of thawing a ribeye.
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Tonight I'm going to cook a pork roast and tomorrow, a potato-leek soup.
MIL is continuing to improve. The hospital has made an appointment for a followup and the new doctor is a primary care/geriatrician. The doctor's office is nearby and I hope everyone finds each other "suitable". :-)
I did not like her old primary care doc, but MIL liked him. Personally, I'm glad he is out of the picture.. Most of a 10 minute visit was spent listening to him complain about his 4 (!) ex-wives while he scanned her records.
In other news. Sharon's and my energy levels are returning to normal and we are back at the garage wiring work. The electrical conduit is installed (basically an 80 foot long 2 inch diameter plastic pipe in a 2 foot deep trench) and so is the electrical panel in the garage. Now it's "pull wire through the conduit" and actually start connecting wires.
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Tonight I'm going to cook a pork roast and tomorrow, a potato-leek soup.
MIL is continuing to improve. The hospital has made an appointment for a followup and the new doctor is a primary care/geriatrician. The doctor's office is nearby and I hope everyone finds each other "suitable". :-)
I did not like her old primary care doc, but MIL liked him. Personally, I'm glad he is out of the picture.. Most of a 10 minute visit was spent listening to him complain about his 4 (!) ex-wives while he scanned her records.
In other news. Sharon's and my energy levels are returning to normal and we are back at the garage wiring work. The electrical conduit is installed (basically an 80 foot long 2 inch diameter plastic pipe in a 2 foot deep trench) and so is the electrical panel in the garage. Now it's "pull wire through the conduit" and actually start connecting wires.
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Minus, so happy to hear you are having a great plus yummy time.
Eric, good to hear you and Sharon are feeling better.
Carole, YUM on the ribeyes.
Had leftover sockeye, bok choy and the rice.
Tomorrow, refried bean nachos.
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Minus, so happy to hear you are having a great plus yummy time.
Eric, good to hear you and Sharon are feeling better.
Carole, YUM on the ribeyes.
Had leftover sockeye, bok choy and the rice.
Tomorrow, refried bean nachos.
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Minus, what a dream vacation! Eric & Sharon, glad you're on the mend.
A lot of German restaurants add apple to sauerkraut (and to red cabbage as well), to temper the acidity.
I like shishito peppers, and that's a pretty good price for them. The bag says 1 in 10 have some heat to them, but you can't tell till you eat one. I've found it's more like 1 in 4--but it is definitely not jalapeño-level heat, more like poblano. And the mild ones are definitely mild, like Cubanelles. I rinse them and then either pan-sear or grill them till they blister, finishing with a little olive oil and flake sea salt. (I first heard about them on PBS' "A Chef's Life," when Vivian Howard remarked that eating them was sort of a crapshoot as to heat--so I've never been one to turn down a good, albeit reasonable, dare...).
Friday night we were supposed to go to the Christ Hospital holiday party, which was at an Indian banquet hall out in Downers Grove. But I wasn't looking forward to a hellacious rush hour commute there, only to hang out for hours--those banquets never start on time and then last forever--with nothing but deep-fried appetizers for the first hour or two. Also, COVID is on the rise here: Thursday the test positivity was 4.7%, but yesterday it had jumped to 7.1. Transmission levels are medium, but the new "Scrabble subvariants" are outcompeting BA.5, which was what the bivalent booster was effective against. The thought of being out in the western 'burbs among a bunch of unmasked libertarians did not appeal to me. Fortunately, Bob was running late because he had a boatload of echoes to read, so I was glad to hear him say we should skip the party and just go out to a late dinner here on the N. Side of the city.
I picked Mon Ami Gabi, not just because we're Lettuce members (we had accrued enough points that all we spent was the tip & parking valet) but because they have a state-of-the-art ventilation system. We shared half a dozen Cotuit oysters and a frisee/lardon salad with poached egg. We snagged the last two entree specials and split them: seared scallops with baby veg., and confit of duck leg + seared breast--they let us sub out spinach for the scalloped potatoes.
Tonight we walked (briskly, it was freezing out) to Chengdu Impression, hoping to score Peking duck--but we found out it requires 24 hrs' advance notice (not mentioned on either the online or physical menus). So we had chili-oil cabbage as an "amuse-bouche;" then vegetable soup, garlic pork belly slices, sauteed Chinese broccoli, and tea-smoked duck with cucumbers. (Bob had brown rice with it). I'm sort of bummed out about gaining weight, so I made sure to avoid carbs today--it makes ethnic food a challenge, but it was somewhat doable.
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Minus, what a dream vacation! Eric & Sharon, glad you're on the mend.
A lot of German restaurants add apple to sauerkraut (and to red cabbage as well), to temper the acidity.
I like shishito peppers, and that's a pretty good price for them. The bag says 1 in 10 have some heat to them, but you can't tell till you eat one. I've found it's more like 1 in 4--but it is definitely not jalapeño-level heat, more like poblano. And the mild ones are definitely mild, like Cubanelles. I rinse them and then either pan-sear or grill them till they blister, finishing with a little olive oil and flake sea salt. (I first heard about them on PBS' "A Chef's Life," when Vivian Howard remarked that eating them was sort of a crapshoot as to heat--so I've never been one to turn down a good, albeit reasonable, dare...).
Friday night we were supposed to go to the Christ Hospital holiday party, which was at an Indian banquet hall out in Downers Grove. But I wasn't looking forward to a hellacious rush hour commute there, only to hang out for hours--those banquets never start on time and then last forever--with nothing but deep-fried appetizers for the first hour or two. Also, COVID is on the rise here: Thursday the test positivity was 4.7%, but yesterday it had jumped to 7.1. Transmission levels are medium, but the new "Scrabble subvariants" are outcompeting BA.5, which was what the bivalent booster was effective against. The thought of being out in the western 'burbs among a bunch of unmasked libertarians did not appeal to me. Fortunately, Bob was running late because he had a boatload of echoes to read, so I was glad to hear him say we should skip the party and just go out to a late dinner here on the N. Side of the city.
I picked Mon Ami Gabi, not just because we're Lettuce members (we had accrued enough points that all we spent was the tip & parking valet) but because they have a state-of-the-art ventilation system. We shared half a dozen Cotuit oysters and a frisee/lardon salad with poached egg. We snagged the last two entree specials and split them: seared scallops with baby veg., and confit of duck leg + seared breast--they let us sub out spinach for the scalloped potatoes.
Tonight we walked (briskly, it was freezing out) to Chengdu Impression, hoping to score Peking duck--but we found out it requires 24 hrs' advance notice (not mentioned on either the online or physical menus). So we had chili-oil cabbage as an "amuse-bouche;" then vegetable soup, garlic pork belly slices, sauteed Chinese broccoli, and tea-smoked duck with cucumbers. (Bob had brown rice with it). I'm sort of bummed out about gaining weight, so I made sure to avoid carbs today--it makes ethnic food a challenge, but it was somewhat doable.
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Thank you, Sandy. I just broiled them off in the oven and they blistered nicely. They are fun but not much flavor; guess I haven't hit the spicy one, LOL. Not sure I'll buy them again but it was a treat to try something new. I love this thread...learning about Parish rice and shishitos...who knows what else!!
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Thank you, Sandy. I just broiled them off in the oven and they blistered nicely. They are fun but not much flavor; guess I haven't hit the spicy one, LOL. Not sure I'll buy them again but it was a treat to try something new. I love this thread...learning about Parish rice and shishitos...who knows what else!!
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Olive oil & Maldon flake salt really do bring out the flavor of even the mild shishitos.
Went to 900 N. Mich. today for Bob's haircut (and Teuscher chocolate run--he gets the truffles, I get the little 77% bittersweet "ingots"). Brunch at the adjacent Four Seasons was shared: a seasonal veggie hash (hold the potatoes) with Boursin cheese and a sunny-side egg; and the smoked fish platter of lox, smoked trout salad, salmon roe, arugula, tomato, onion, a bagel and artisanal crackers. I nixed the starches, of course. We still were able to bring some home. Going out to Orchestra Hall tonight to see an Itzhak Perlman/Andy Statman concert--will tuck into last night's & this aft's leftovers when we get home.
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Olive oil & Maldon flake salt really do bring out the flavor of even the mild shishitos.
Went to 900 N. Mich. today for Bob's haircut (and Teuscher chocolate run--he gets the truffles, I get the little 77% bittersweet "ingots"). Brunch at the adjacent Four Seasons was shared: a seasonal veggie hash (hold the potatoes) with Boursin cheese and a sunny-side egg; and the smoked fish platter of lox, smoked trout salad, salmon roe, arugula, tomato, onion, a bagel and artisanal crackers. I nixed the starches, of course. We still were able to bring some home. Going out to Orchestra Hall tonight to see an Itzhak Perlman/Andy Statman concert--will tuck into last night's & this aft's leftovers when we get home.
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Yesterday my younger sister and her dh travelled with me and my dh to St. Mary Parish where my middle sister lives. BIL drove his big pickup since we were towing a trailer with bales of hay for middle sister's two horses. The six of us ate lunch at a little local restaurant named Landry's, a very common name in that area. Four of us had oyster poboys. My dh had a shrimp poboy and middle sister's dh, Ken, had a shrimp, crab and corn bisque. Poor guy has palsy. It was painful watching him get the spoon to his mouth. The food was very good and the restaurant wasn't crowded so we were able to take our time and enjoy being together.
The drive was 2 1/2 to 3 hours each way so we spent more time on the highway than visiting but middle sister, Linda, is handicapped and isolated. She very much appreciated our effort. Today is her birthday.
I am meeting three women golf friends for lunch today at a nice little restaurant that serves excellent salads. DH is planning to cook dry limas for dinner tonight. I told him we have some of his red beans in the freezer but he's in the mood for lima beans. The truth is we shouldn't cook a whole pound of beans but we continue to do so.
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Yesterday my younger sister and her dh travelled with me and my dh to St. Mary Parish where my middle sister lives. BIL drove his big pickup since we were towing a trailer with bales of hay for middle sister's two horses. The six of us ate lunch at a little local restaurant named Landry's, a very common name in that area. Four of us had oyster poboys. My dh had a shrimp poboy and middle sister's dh, Ken, had a shrimp, crab and corn bisque. Poor guy has palsy. It was painful watching him get the spoon to his mouth. The food was very good and the restaurant wasn't crowded so we were able to take our time and enjoy being together.
The drive was 2 1/2 to 3 hours each way so we spent more time on the highway than visiting but middle sister, Linda, is handicapped and isolated. She very much appreciated our effort. Today is her birthday.
I am meeting three women golf friends for lunch today at a nice little restaurant that serves excellent salads. DH is planning to cook dry limas for dinner tonight. I told him we have some of his red beans in the freezer but he's in the mood for lima beans. The truth is we shouldn't cook a whole pound of beans but we continue to do so.
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Carole, your family visit sounds so incredibly sweet and joyful. My twin and I no longer speak to each other (I'll spare everyone the drama here) and some days, it is really hard. So, it is wonderful to hear how bonded and kind a family can be.
I'm using Hidatsa red beans from Rancho Gordo tonight and adding veggies and some chopped up kielbasa--a sort of stew with beans and veg.
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Carole, your family visit sounds so incredibly sweet and joyful. My twin and I no longer speak to each other (I'll spare everyone the drama here) and some days, it is really hard. So, it is wonderful to hear how bonded and kind a family can be.
I'm using Hidatsa red beans from Rancho Gordo tonight and adding veggies and some chopped up kielbasa--a sort of stew with beans and veg.
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