So...whats for dinner?
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Goldie, that's an old design. I remember my mother's gas stoves had that arrangement. Our current "old" stove has the broiler at the top of the oven. I will definitely be on the lookout.
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Sandy, hope you are amongst the many MGUS patients who have off labs but no disease. Risk for myeloma (yeah, statistics, bah humbug) are 2% a year in developing it. I swear my MGUS developed after my shingrix shot. In some rare instances, MGUS can disappear as magically as it appeared. Rare but possible.
Carole, I tell DH the same thing--we saved and saved because at some point, health and tackling repairs requires hiring it out. I hope you find something you like. I was kicking and screaming going from gas to induction, but now, I doubt I would trade it. The only gripe I had was I had soooooo much money invested in all-clad cookware which was not induction compatible. Thankfully, I have enough le creuset for a small country.
The links for the recipes (though this time, I simply used the no-knead recipe as I wanted to compare wheat without other changes): https://jovialfoods.com/einkorn/flour/ (there is a tab explaining the flour nuances and a recipe tab. There are several recipes I want to try. One is a wine and olive oil cookie.)The "sauce" is nothing more than 1 to 1 ratio of mirin (I use the authentic fermented version not the corn syrup version) to soy. That is it. I usually tweak it depending on what I will use..garlic, ginger, red pepper flakes, sake or sherry, toasted sesame oil, etc.... It was originally posted on Bon Appetit or Epicurious and now it is here (the full recipe that I discovered 'the sauce' works on so many things). https://www.punchfork.com/recipe/Better-Than-Takeo...
It is hard to believe that 2 or 3 ingredients can make a dish so good. At least for us. I recall you are not a big soy sauce fan so this would probably not knock your socks off like it does for us.
We are having shrimp leftovers. Tomorrow will be frozen pizza and we'll take the leftover slices on our schlep to Edmonds, Tuesday, since we have no idea what time we'll get home or opportunities for lunch. I wish I were 6 and had a mommy and I could stick my head in the sand over this. OY what a wussy-girl I've become!
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Regarding fixing stuff... "I CAN DO IT MYSELF!" Maybe I'm three years old again. :-)
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Wally, hope that's true. But I have been borderline anemic for a while, post-op in rehab after my knee replacement surgeries in 2012 & 2013. In 2017 my then-PCP (since died of COVID in 2020) ordered first ferritin & iron-binding-capacity levels and then when they were low, an EGD/colonoscopy to see if there was a GI bleed anywhere--both negative. I hope the anemia is not connected to the lambda MGUS--all of my MOs have pooh-poohed my concern that it was MDS (heaven forbid leukemia), because there were no abnormal-appearing red or white cells in any of my CBCs. It's as if what predicting may ultimately kill me is like calling a horse race: first, my breast, then my eye, then my kidneys, then a hip fx or then my bone marrow.
Tonight's Restaurant Week meal at Avec will offer a wine-pairing option; we may order a pairing only for Bob, with an empty glass for me so I can sip a little and still be good to drive home. Cabs to the W. Loop are running about $36 each way, but valet parking is $20 (unless I'm lucky enough to find an on-street spot).
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Eric, glad you feel and act like you're three! A good thing. My DH finally felt "older" when he hit 79 and got the ugly dx.
Sandy, since your DH is a doctor, anything I say is trumped by his knowledge, naturally. Still...some of the meds you are on could contribute to anemia. Leukemia is actually more treatable than myeloma...still...I'm stickin' to my story about the risks. I take curcumin to mitigate the possibilities as much as anyone has control over this crap. I wish I were a fly at your dinner table and I could land on your plates/wine glasses and taste all your yummy food.
Leftovers tonight. I also baked a steel-cut oat "bread"/bar and will try that for tomorrow's breakfast.
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Wally, thanks for the links.
Much to my surprise I spotted chickpea flour at Walmart's yesterday. The package was smaller weight than the one I ordered. I stocked up on Hellman's Light Mayo at $5 as compared to the $9 at Winn Dixie, also stocked up on my favorite brown rice, Mahatma brown jasmine. I may have to schedule an occasional trip to Walmart, which is not located for easy access for me.
DH and I bought a new gas stove which is supposed to be delivered a week from Tuesday. The feature I really like is a simmer burner. There's also an oblong burner in the middle. And a convection oven. To switch to induction would require an electrician to install a new outlet. Plus the induction stoves are pricier. Also, there would be no use of an induction stove during an outage. Wally, why can't you use the stainless steel cookware? And what do you especially like about your induction stove?
The installation cost was ridiculously high for the labor involved so we will hook up the stove ourselves with a new connection kit. One "defect" of the new stoves is that they do not have an overlap on the sides like the old stoves, making it necessary to buy a spacer to cover the gap between stove and countertop.
My dinner last night was popcorn and a liqueur glass of Grand Marnier. We had Subway sandwiches for lunch and I wasn't hungry. So we have last night's dinner, chili made with beans, for dinner tonight.
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Carole, our walmart is 50-55 minutes one way. Either Sequim or Poulsbo en route to Silverdale and the dreaded Hood Canal bridge, which is a pain to decipher if there will be a backup are the only choices "close" to us.
The All-Clad I had was a tri-ply aluminum clad. I did send it to my friend in Missouri because the thought of thousands of dollars sitting in the garage made me sick. Even Stainless needs to be "magnetic" stainless. Cast iron (le Creuset, lodge, my carbon steel pans/wok) are all magnetic so work effortlessly. I love the induction because it is as responsive as gas without flames. I had propane in the rental when we first moved here and after having gas in WI for 30+ years, the propane didn't live up to my expectations. The house we bought had "regular" electric cooktop and wall oven setup, but the traditional electric felt like a horror show. Induction is responsive, the cooktop is incredibly easy to clean. Since there are no flames and no real heat except between the pan and the burner, I can lay down newspapers under my pans if I do any fry/saute that is messy and it catches the worst of it. Yes, it is a pain when the power goes out, hence my little butane stove.
I'll have to see if our walmart carries the garbanzo bean flour. Thanks for mentioning it. YUM on the Grand Marnier...haven't had that since my time working in Paris...nice memories!
Frozen pizza tonight. I ate waaay more than I needed to last night but the shrimp was delicious!
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Dinner was lovely leftovers from the freezer - previously cooked Raos with at least 5 vegetables served over rigatoni. Once again I am so grateful to have learned I can freeze leftover pasta. Carole's contribution I think.
Made my favorite lime concoction yesterday - lime jello set in the fridge to firm up then whipped with mayo. Add 2 diced avocados, tiny chopped celery, a can of crushed pineapple and 1/2 cup chopped pecans. I know, it sounds like summer but I had avocados to use & that's what I sounded good. I still have one avocado left & will make guacamole.
Interesting about the broiler on the bottom of a gas stove. I grew up with that configuration so when I had to buy a new stove, I looked for that feature. Well that stove is now 36 years old. Turns out I rarely use the broiler. I have one of those counter top grills with water in a pan in the bottom so there's no spatter when cooking steaks or hamburgers or whatever.
Wally - I'll definitely try try the perfect Asian sauce, but might cut the soy in half with Saki.
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I also had avocado to use up but took the easy way out and topped last night's green salad with it. I made a new to me recipe for a cheesy rice with chilies, but it was not something I would make again. Not bad, but it had a number of steps and ingredients and the result was not equal to the effort. While the rice baked I put a 1/4 sheet pan in the oven too with fully cooked brats on it. Not an inspiring meal, but it worked. I made the rice recipe because it had chilies - for some unknown reason I have a bunch of them in the pantry - I organized it over the weekend and kept finding those little cans...
I sent Omaha steaks to my son and his girlfriend for Christmas and because I voluntarily elected to delay shipping until after Christmas I was rewarded with a $50 off card. I have a store here locally so I need to go over and get some steaks for us! My Publix has just remodeled and eliminated the meat counter - the packaged steaks in the regular meat case are smaller, or more expensive, or not enough packages of our preferred cuts. I also have a warehouse club membership so I may start buying in bulk and repackaging in freezer paper like I used to when I had hungry kids at home.
Not sure what dinner will be tonight. Whatever I make it needs to be accompanied by a kale salad - I have a giant bag of kale. I do like the Pioneer Woman's recipe for one - it has a citrus component in the salad and in the creamy dressing, along with some jalapeno. I may also cook some of the kale and include it in a frittata with peppers and onion that DH can take for breakfast this week. Eggs are so expensive right now but yay for DD's backyard chickens. OK, I was just deep in search mode on my phone looking at kale salad recipes and realized the cat was drinking my coffee..... I will take it as a sign I may already be overcaffeinated. Sigh...
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LOL on the cat drinking your coffee, SpecialK!!
Wally, I did read that aluminum pots don't work on the induction stove. If I were younger and building a house, I would consider switching but it would be a major expense for us to hire an electrician to do the necessary wiring. Gas stoves are getting so much criticism now from the environmentalists and I do care about the environment. I hated using an electric stove and have always been happy with gas. We had propane gas when I was growing up and there was never a problem with it as long as the tank was filled.
A lot of my cooking interest is mental, I do admit. Yesterday I read about socca and using the pancake to substitute for pizza crust. I plan to give that a try when the new stove is installed.
Minus, I also seldom use the broiler and my mother didn't use hers at all, as far as I know.
Last night's warmed up chili was delicious. The only side was cornbread. Tonight will be leftover pasta and salad. I love leftover dinners.
We have worrisome weather forecasts for tonight. Storms with danger of tornadoes.
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Carole, I agree, if I were younger and starting over, I'd probably do my kitchen a lot differently too.
The dreaded trek to Edmonds today so I've packed ham and cheese sandwiches and the leftover slices of frozen pizza we had for dinner. Some fruit, a bag of snacks (roasted soybeans with dried mulberries) and some chocolate--the elixir for all things!
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Carol - my mother used her broiler all the time. Probably why I opted for one. She never grilled outside. That was "a man's job". Different time of life when there were specific jobs for each gender. I did my darnest to make sure my son knew how to do all the "women's" work too.
We got some of that fierce weather. Luckily no tornadoes in my part of town but three inches of rain in one hour. Whew!!!
Today's meal was a spinach/artichoke quiche from Costco. Tolerable - but I'd definitely start from scratch if I had company.
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Minus, good thing you checked in, I just saw the news and was going to ask. The footage from Pasadena is crazy. Glad you’re ok.
Tonight was pork roast, baked potato and corn.
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Mae - I hope you'll post a picture of your "beach bar" on this thread. Yup, it 's not specifically about drinking - but I love the separate 'room' that you have created that is 77 degrees when the outside temperature is in the 40s.
And I should say - that a "from scratch" quiche at my house is the blender version with Bisquick where the crust forms like magic.
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The front moved very fast last night. We had some wind and heavy rain that didn't last long. Some thunder in the distance and no lightning. This morning it's gloomy and 49 degrees outside.
Last night's salad and leftover pasta dish were delicious. Not sure there's enough chili left for two dinner servings but there is cooked brown rice in the refrigerator. Maybe a rice stir fry dish for tonight.
Minus, I've always avoided ordering quiche in a restaurant because onion is an ingredient and it's never cooked (or invisible) enough. I should make my own one of these days.
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Minus, here are some pics of my tuffshed beach bar, the lounge side and bar side. I’ve got a few more items to put up but it’ll take a couple of weeks to get them. This works for now.
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Illimae....wow....that's nice!
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Mae - oh thank you. Really wish I could join you for an afternoon of 77 degrees & some drinking. Great 'beach bar'.
Eric - how's the snow at your place? Today is clear & cold - or at least cold for Houston. Going down to 35 tonight.
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Illimae, beautiful (not the 77 degrees tho). Tuna melt tonight. Not sure about tomorrow yet.
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Minus, we’ve got snow on the ground now but yeah, it stays nice and warm in the bar 🙂
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Monday, about 3-4 inches of snow fell, and as of this evening, the snow is all gone in the sunny places. There is still some snow in the shade.
As for temps, it has been in the 14F degree range in the morning with high temperatures in the mid 30s.
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Cool beach bar, illimae!
My All-Clad tri-ply stainless works fine on induction (the portable burner I used to keep on the counter but rarely use because it takes up too much room--kinda gets crowded along with the condiments, Keurig, electric kettle, etc.). I made sure to do the "fridge magnet" test before I bought each piece. So long as the stainless exterior touches the cooktop, the induction coil will heat the pan. The aluminum layer (sandwiched between the stainless exterior and cooking surface) is a good conductor and thus insures even heat distribution throughout the pan. My gas stove is a GE Monogram, with 2 high-power burners, one simmer burner, one regular, and one center oval burner with a griddle atop it. Two ovens--the lower is a small warming oven, the main oven has convection. It's a dozen years old, so it isn't wi-fi-enabled. I don't want my appliances to be smarter than I am--sometimes even my TV is too smart for its own good.
Monday night we had the Avec leftovers. Tuesday I made skate wing (browned butter, olive oil, sherry vinegar and capers) and steamed asparagus with lemon & EVOO. Tonight's Restaurant Week menu at Big Jones was jalapeño cornbread; apps of gumbo z'herbes (11 different greens) for Bob and what was supposed to be crispy cochon de lait over grits for me--except they ran out of pork so used duck instead; entree was gumbo/pork fat fried chicken with jambalaya; and dessert was flourless dark chocolate tart with cherry sorbet for Bob and rice calas over ganache & crushed peanuts for me.
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Last night's chicken, veggie, brown rice stir fry was tasty, though over sauced for me. I made a basic Asian sauce with the usual ingredients, brown sugar, soy sauce, sesame oil, rice vinegar, chili sauce, etc. But I added some boursin, recently bought. DH who enjoys over sauced really liked the dish. Everything was prepped so dinner came together easily.
Tonight's dinner to be decided.
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I am also in the TBD for dinner camp - I just cooked the last of my curly kale, sauteed in a pan with a little chopped onion and garlic. I was thinking of using it like cooked chopped spinach and mixing it with some already cooked ground pork I had in the freezer, and an egg and some shredded cheese and making lasagna roll-ups with Rao's sauce over the top. I am a little worried the filling won't hold together without ricotta though. Maybe if I add some goat cheese or cream cheese? Does anyone have any thoughts on this?
illimae - love the bar!
It is a pleasant 61 F. here today. Our elderly dog is now requiring more frequent strolls and trips outside, so I am glad it isn't cold at the moment. We have had several cold spells - for Florida - in the last month. I had to put a fleece vest and coat on the dog to go out! Also on me!
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Peanut noodles with some veggies I need to use up/have on hand and I'll toss in some sliced ham.
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Linguine Vongole tonight - except the pasta was spaghetti from the freezer. This is the second time for this recipe. The flavor is delicious, but I prefer a creamier sauce. Even corn starch doesn't thicken it right. Next time I'll add a flour/cream mix. Tomorrow may be black fried rice w/pork & spinach. Or if I go to the store, it will definitely be meatloaf since it's so cold this week.
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I did quite a bit of cooking yesterday. One pot of fresh mustard greens with pickled pork. Most of the labor was washing and slicing the leaves. Another pot of lentil soup with smoked pork sausage, the recipe from WAPO. Warmed up cornbread with butter.
The greens were delicious with a sprinkle of pepper vinegar. The lentil soup left us under whelmed. I'm pondering whether I could add something to make it better, maybe canned tomatoes or Rotel tomatoes. The recipe called for adding kale but I didn't have kale and we were having the greens.
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Illimae, the Beach Bar looks awesome, I especially like the "beach" windows! Good job!
I pressure cooked a "cheap" steak, I believe it was beef top sirloin? Anyways, it came out melt in your mouth tender. Used it for chili, instead of Hamberger. Also used a quart of my garden tomatoes that I had canned and a package of French Onion soup that I had made with onions, also from the garden, and froze. Shared with my neighbor and her DH, as it was too much for me, and they do so much for me.
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It was 15F degrees this morning at 8am. Sharon's allergies are bothering her and she took a Benadryl, so she's likely going to be sleeping most of the morning...which is good as the allergies kept her (and me) awake most of the night.
I'm not sure about dinner tonight...Our freezer is completely full, so I'm probably going to shop the freezer for tonight's meal.
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I did get to the store, but need to use fresh things. So dinner was a large salad with greens, cucumbers, black olives, tomatoes, sunflower seeds & ranch dressing. Looking forward to meatloaf tomorrow.
Oh wow Eric. My brother sent me pictures of the snow at Mund's Park. He can't even get close to his cabin.
Goldie - sounds delicious!!
I meant to buy La Brea Honey/Sunflower bread, but picked up Cinnamon/Raisin instead. My neighbor will be the beneficiary.
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