So...whats for dinner?
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Nice food photo as always, Mae.
Dinner last night was breaded pork chops cooked in the air fryer. I preheated it at 400 degrees, but the chops weren't as brown and crispy as when cooked in a skillet. Sides were tossed romaine salad and leftover broccoli salad. I will toss the rest of the broccoli salad.
Possibly leftover red beans and rice for dinner.
Yesterday I tried making socca, first on the stove top and then in the oven. Both were failures. Crumbly and tasteless. Nothing like the pictures in the numerous recipes I read. I will try again.
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Did you let the batter sit for at least 1/2 hour? how did you season the batter? I'm sorry you didn't like it. May not be your cup o tea. Maybe adding something on top (cheese? caramelized onions?)...and don't forget to add some olive oil into the batter.
Some kind of tofu udon noodle bowl tonight.
Off to eye doc and then vet. Stress is now my first, not middle, name. Tomorrow is Sequim for DH's prep for external rad beam therapy ...still waiting to hear about the ligand therapy. STRESS!
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Dinner Friday night was the traditional St. Patrick's day meal aboard a dinner cruise boat. We cruised around Lake Pleasant with another couple.
Saturday we had dinner at the same couple's house along with a third couple and their 96 year old dad/father-in-law.
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Wally - I think external beam can be photon or Proton?? My brother opted for Proton for prostate cancer and said it was relatively easy with very few side effects. 10+ years later he is still good.
I stopped by Kroger this am to gas up my car, pick up a prescription & get a few fresh veggies. In the "quick sell" section they had a 2-1/2 lb package of Nolan Ryan 93% lean ground beef on sale for half price - expiring 3/31. So tonight will be meatloaf and I'll make a couple of hamburger steaks to freeze.
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Our old small town grocery store closed (new one opened up the street last week) and they’re selling all remaining items for $1, $5 for beer/wine and I just left with the most random cart ever, lol. It was fun though, reminded me of supermarket sweep, if anyone remembers that game show.
Future dinners may be odd, like microwave mashed potatoes, a slim Jim and a tub of cool whip odd.
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Illimae, that made me smile. I need it.
Minus, DH has had the beam therapy earlier in his journey. He has metastatic prostate cancer, so we are clinging to life month by month...as many gals understand here. His PSA is rising again (down from 10,000 to 99 and now back up to 189) so new game plan. If he can get the Pluvicto (radioactive ligand therapy), it may extend his life. So far, it is still all in his bones and prostate.
Good news/bad news with eye doc; I'll spare you guys unless anyone wants to hear it.
The tofu noodle thing was OK; kind of rushed after our morning adventures and our walk.
Tomorrow may be a frozen burger with a pot of beans and who knows what else.
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Sorry to have been absent--been spending time catching up on the "older than 60" thread. I will simply join the chorus of everyone here wishing condolences, happy birthdays, healing thoughts, bon voyage, etc. It's after midnight and I still haven't loaded the dishwasher or rinsed out the recyclables--much less filled my morning & evening pill shot glasses and taken my meds. Heidi is going to want her night meal--or nag me to come to bed.
Grilled a NY strip last night, but Bob had already eaten. So I ate 1/3 of it and reheated asst'd. veggies from WF's hot bar. Didn't eat today till 5pm, as I never eat before my weigh-in, which was at 1pm--then I had to grocery-shop & pick up my Hooked on Fish order. I had a Lean Cuisine keto individual pizza, which was surprisingly good. Bob came home early and wanted meat for supper, but was okay with waiting till 8. Gave him the rest of the steak, which I supplemented with mushrooms sauteed in butter, dry Madeira & a few drops of cheap balsamic. Reheated all those WF veg (green beans, roasted cauliflower, summer squash & peppers). For an app I made a Caprese over arugula.
Tomorrow I will miso-marinate the Icelandic cod loin I bought today, and supplement it with asparagus, broccolini, and for Bob a little quinoa.
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Hugs to you Wally. I can appreciate the stress level you must be experiencing.
We have an excess amount of red beans too Carol. I must try to halve this recipe for two people although I’ve never made a half pound of beans before.
Last night was baked cod, cole slaw and air fried (frozen) onion rings. The onion rings were tasteless so next time I’ll brave the mess and just make my own. Tonight is, as usual, an unknown although I suspect it will be pork burgers since we’re going to visit our friends in ourformer home town. The butcher shop that makes the pork burgers is there and we plan to make a stop.
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Thanks for the virtual support, ladies.
Minus, so my recheck of my eye pressures (we thought elevated because of glucosamine) were still elevated. They used a fancy scanning device that measures changes to the 5 microns and did a baseline scan. They can't see any damage at all and I pass the visual fields each time. The nerve bundle that comes through this hole (?? ) is larger than "standard" but since I didn't have a baseline, no way to know if I was just born like this. Next follow up is in 6 months. If things are stable, then we just monitor it since glaucoma is slow, but silent. The odd thing is that 20 odd years ago, I lost sight in my right eye for about a minute. My then eye doc in WI said it was a PVD (posterior viterous detachment), which was taking some time to complete (flashing lights, etc.) and must have tugged on my retina. Fast forward, the eye doc here said...um..NO..it was a TIA. I do have a benign mitral valve prolapse, so it seems one thing opens up a can of worms for something else. Most people who come here are a watch and wait and I am a watch and wait in progress...watch for cancer recurrence, watch MGUS, watch eyes, blah, blah...
BB-cat is hanging on. $400 vet visit and we are awaiting labs; received an $80 antibiotic injection--should could not find an abscess in the mouth but she picked off some calculus and it bled...poor guy. Hate to put an old cat through dental cleaning....so another watch and wait. UGH. I'm a planner, not a waiter..life has thrown all the things I dislike at me and I have no one to complain to, LOL. DH quoted me Tolstoy the other day (sorry if I typed this before): The biggest surprise in life is old age. Too bad a lot of that is true.
I've got a pot of Gigante beans in the crockpot and we'll have the frozen burger. We won't head to DH's clinic appointment till after an early lunch. Just need to figure out a green veggie. Maybe green beans.
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Nance, I had never heard of/thought about a pork burger until I learned that people ate them in MN. Ground pork was always something to be mixed with ground beef to add fat and flavor. I know a couple whose farm relatives give them half a hog every year and they have the meat ground for burgers. They turn up their noses at beef burgers.
I tried making socca again today with slightly better but not good results. So I went to Amazon, where I bought the Herbaila brand chickpea flour and read reviews. Light bulb flashing! There were many negative comments about the courseness of the flour and its lack of suitability for favorite recipes. Some complained about having to add a lot of water to get the right consistency to the batter. About graininess and crumbling. So I'm guessing I got a poor quality of flour. I will buy another brand. What do you use, Wally?
I didn't understand your eye issue but I hope it's nothing serious. You don't need another worry in your life. We go every year to an elderly eye doctor who has wonderful machinery that maps the eyes. In the exam room he shows me colorful pictures on the computer screen and so far he says I have very healthy eyes. He does't even add, "for your age," bless him.
Tonight will be a monstrous ribeye and baked potatoes.
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Carole, I used to buy my chickpea flour from an Indian grocer (when we lived in WI). Now I tend to get Bob's Red Mill or I order from the co-op. I'm not sure which brand they sell under their name (Azure standard).
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Wally - thanks for the visual details. What a mess. Hope if there is progression it is VERY slow.
Nance & Carol - I have finally learned to make beans for one (which leaves me with two days of leftovers - so I guess that's beans for two). Instead of using a whole bag, I measure out 3/4 of a cup, soak & proceed as usual. Next time I'll probably try 1/2 a cup of dry beans.
A neighbor brought me a slice of her Mother's famous Mac & Cheese loaf. It's her grown grandson's favorite meal. I found it a bit dry, but it was sure nice not to have to think about dinner.
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Tonight was cauliflower linguine with marinara, meatballs and garlic bread. Tomorrow might be one of the $1 grocery items, a kids cuisine microwave dinner (mini corn dogs, Mac n cheese, corn and a brownie with sprinkles) or a seared tuna steak with rice pilaf and whatever veggies I can find. Oddly both sound equally good, so I’m undecided.
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Nancy, when I was able to eat deep-fried foods (okay, still "able" but now forbidden), I used David Rosengarten's (of the early Food Network show "Taste") hack for onion rings: instead of water or beer in a batter, dunk the onions in seltzer and then lightly dredge in flour before frying. Makes the coating more like a tempura batter. Now, I never tried it in an air fryer, but it should work if you mist them with oil on the tray after the dunk-&-dredge, right before putting them into the pre-heated air-fryer. Mine's a Breville Smart Oven Air with an air-fry setting and a special basket tray to replace one of the oven racks. I used to have one of those countertop "uni-tasker" air-fryers, but it took up as much space as my old DeLonghi Roto-Fry deep fryer, which we retired after Gordy moved out.
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Sandy - my preferred onion ring method is to soak them in buttermilk, dust them with flour then fry in the wok. I’ve never successfully made them in the air fryer. Thanks for the tip. The next time I make them I’ll give the seltzer hack a try.
No idea about dinner. We’re making a quick trip to Costco this morning. Maybe we’ll pick up something there
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I had the kids TV dinner, it was not good. Definitely tuna tomorrow.
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Eric prayers for MIL and your family from here.
I met with a nutritionist and my first (I'm assuming) task for this week is to break my sugar addiction. So basically I've had to do two things this week. 1) not eat anything with over 4 grams sugar and 2) exceptions being fruit, milk and yogurt. Definitely not easy for me (chocoholic, nighttime snickers, etc.) I lost 1.5 lbs the first day which helps my motivation. Next week I assume we'll address carbs...
I liked her because she only gave me two things to focus on. But she was tough, with a fairly strident approach. I actually got teary-eyed after the session. But she did help me feel like I can address this and get my A1C out of pre-diabetes levels. Thanks for listening.
Thinking of those of you undergoing your own health issues and continuing to share and encourage here.
Tonight was shrimp with light pasta in a creole sauce and a little warm bread with pesto dipping oil. No sugar there!! I was HUNGRY and enjoyed it immensely. Shrimp is a favorite!
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Eric, prayers for your MIL--may her heart heal quickly! Joining the chorus wishing you safe passage to Phoenix.
WARNING: DROOL ALERT AHEAD.
Bazaar Meat was awesome. Was afraid Bob was going to want to just do apps a la carte, but when he saw the large tasting menu he jumped at it. He did the wine pairings, but the sommelier brought me smaller empty glasses so I could take 1/2-1 oz. from each of Bob's pours. (The pairings will be on the "Drinking" thread). Everything was served tapas-style--lots of items, but small enough portions to be manageable and downright pleasant. 13 dishes in all, 5 courses.
Started with an amuse-bouche of "Not Your Everyday Caprese:" cherry tomato, basil, liquid mozzarella (more like a tiny burrata) on pesto--in a tasting spoon, to be downed in one bite. Next came "Marinated Olives Ferran Adriá" (Andres' mentor, a molecular gastronomy pioneer). One regular marinated pepper-and-cheese-stuffed large olive on a toothpick, and a "liquid olive" (sort of a very delicate gel-ish) on a tasting spoon. Probably the most inventive thing I've eaten in years, and Bob agrees.
Appetizer course: began with "cotton candy foie gras:" a little skewer of cotton candy with a piece of foie gras hidden inside, also to be eaten in one bite. The initial sweetness followed by the sudden hit of umami was a blast. Next were "croquetas de pollo" (chicken fritters filled with bechamel); then lightly seasoned chicharrones (far less salty than packaged pork rinds) with a copious bowl of whipped labneh-yogurt dip. Followed by a tartare of beefsteak tomato on baby romaine leaves (so savory & meaty it was hard hard to believe it was vegan).
Third was the"entree" course: bison "Buffalo-style:" strips of bison carpaccio with pickled celery and blue cheese, marinated in wing sauce. Next was a "Philly Cheesesteak:" pounded-thin A5 wagyu beef atop a "torpedo" of "airbread" (shatteringly crisp) that was filled with almost-liquid creamy white cheddar & Manchego. We were advised to eat it while leaning over the plate--they weren't kidding, as it was delightfully sloppy! Then "Hokkaido" scallops: halved, seared and napped with huancaina sauce (tasted like saffron cream), ginger and crushed corn-nuts. Then a "Classic Tartare" of beef sirloin--coarsely minced with anchovy and bound with Savora mustard, HP sauce, on a tempura of shiso leaf (almost like a parmesan frico wafer).
Main course: roasted piquillo peppers (sweet red) stuffed with melted La Herrera cheese & mojo verde, napped with a PX (Pedro Jimenez, a sweet sherry grape varietal) reduction and topped with a masa "tuile" (lacy cookie-cracker). Then coffee-rubbed seared Wagyu skirt steak with passion fruit coulis (sounds weird but it worked), dressed with caramelized pearl onions and "coffee air," which was a coffee-infused delicate froth.
Finally, dessert petits fours/mignardises: mixed citrus paté (sugar-coated firm jelly); a tiny custard tartlet of mango & papaya dusted with flakes of gold leaf; a "Salute to Homer Simpson" pink donut coated with sprinkles--which turned out to be a cream-filled pink "white" chocolate shell; and a Hershey-kiss (only bigger) shaped Smore--graham cracker base, marshmallow, coated with dark chocolate.
Amazingly, we were satisfied but not satiated to the point of discomfort, which is usually a hazard of multi-course tasting menus (or even over-ordering dim sum or tapas). It was expensive, but course-for-course (and incredible innovation) one of the least expensive tasting menus we've had in the last 25 years--and not just "adjusted for inflation." We paid more--in absolute dollars--for less at such temples of gastronomy as the late great Tru & Charlie Trotter's. The pairings were almost as much as the food, but from the most premium wines in the cellar.
The whole shebang was leisurely-paced over nearly 3 hours, which was probably why we didn't feel stuffed. No leftovers, which is fine--big salad tomorrow night. (Assuming the power doesn't go out in the severe storms--tornadoes possible--predicted for tomorrow night, followed by Saturday snow).
Excuse me while I go burp. Not tempted in the least to bedtime-snack.
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reader - I found that it took me about three weeks to stop having sugar cravings. I limit to 5g individually and aim for a total of 25g per day from things that carry a nutrition label. I use an alternative milk coffee creamer that is 5g per serving and confess to devoting prob 15g of my 25g per day to using it in my coffee. I now find after doing this over time many things high in sugar taste too sweet to me. The advice I try to follow with a conventional dessert is limit to three bites - works to share with others. I don’t go out often and just try not to have sweets in the house - hard to do if entertaining though. Hang in there - cutting sugar out is HARD! My glucose hovers in the pre-diabetic area but my A1C is ok, I found that this helped and I also just feel better
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Sandy, I'm green with envy. That meal sounds stupendous!
Reader, I have a "salty tooth" though I do enjoy sweet items, just not as much. I use almost nothing with added sugar because I prefer less sweet items. My BMI is in the normal range and I am still prediabetic. I think I have a genetic curse.
Last night was a hodge-podge to use up leftovers. Not sure what tonight will be yet.
Eric, please update us when you can.
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My glucose is also prediabetic but my a1c is still normal. Could be the high-ish glucose is due to taking a statin--for the hyperlipidemia that is a permanent souvenir from letrozole; and the normal a1c comes from being anemic, since a1c is a type of hemoglobin. Can't fix one thing w/o breaking another, and so on...
After last night, I don't have a desire for sugar or anything sweet. The desserts were bite-size, which was a saving grace, but still way sweeter than even the candies & cookies in the house. I hadn't had sweet wine in two years (even though I love ports & Sauternes), so the sweet sherries that accompanied them were so intense as to be almost cloying.
Tonight we may well lose power in the predicted severe storms (or worse), so dinner will likely be salads with sardines--vinaigrette made from the olive oil in the sardine cans and lemon juice. Low-carb for me, Lent-compliant for Bob.
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Tonight is the pan seared albacore steak, rice pilaf and broccoli. I’ll probably have the leftover rice with blackened mahi mahi in Sunday while DH is out of town (doesn’t like most fish and gave me a thumbs down when I texted my dinner, lol).
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Sandy, if you recall the sherries that they served, I'd love to hear it. My tawny port fix is Trader Joe's at 6.99/bottle. My palate isn't that fussy. I did have a Pedro Ximénez (PX) that was cloying but lovely after a dinner, treated as "dessert." I wish I remembered the brand.
Illimae, YUM! If you have had ahi tuna seared, can you compare the albacore? Your mention of tuna forced me to buy some today and I got the ahi (or usual) but they did have albacore and I am intrigued. I usually quick sear DHs and I make Poke out of mine.
Dinner was a big salad and some grapes. The local bank was celebrating their anniversary and the best BBQ place in town was having free lunch pulled pork, so we went there. Cannot believe how overfilled my plate was; sadly, I ate it all. Managed a walk but the winds are also picking up out here.
The doctor I worked with was always concerned about fasting but to my mind the A1c was always more important. You only fast once/day but you eat at least 3 meals a day...
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Wallycat, I usually get yellowfin, which I enjoy it but I overcooked this a little and found it lacking flavor. It was still good but not my preference.
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Last night's menu was supposed to be chicken salad and romaine salad but (1) chicken salad didn't appeal to me (2) I didn't feel like making it. So a trip to the freezer and I pulled out a package of sweet Italian sausage. Also a package of cooked fettucini. No complaints from dh who is always up for pasta. The sauce was Rao's and the fresh grated cheese was parm reg. A slice of fresh baked whole grain bread with my new favorite Einkorn flour and butter. We were happy eaters.
I plan to make the chicken salad flavored with curry powder today.
We do not eat tuna. I admit this, feeling that it is a failure. I ordered tuna many years ago in a good restaurant. It was rare and tasted like steak, as I recall. I didn't fall in love. Maybe I should try it again?
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Carole, no, you should not try it again. Tuna has mercury and for all of us tuna lovers, it is hard to limit something you love. Don't learn to love something that you then have to limit, LOL. Just my humble opinion. There are so many fish varieties, why force this one on yourself. It is not a failure. It is a taste preference. Taste is yours and yours alone. I can't imagine adding sugar to tea or coffee yet many people do it. It doesn't make me (or them) failures. I dislike truffles. Why force myself to like them?
Illimae, thanks for the feedback. The albacore was more expensive and if you think the ahi is better and we already like it, win-win.
Hope all those in the tornado path of destruction were not hurt.
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I had a huge steak, baked potato and broccoli Thursday, leftover steak with loaded scalloped pototoes yesterday. Not feeling well, took 2 coved tests, one neg., one positive. Will do another test tonight.
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I love scalloped potatoes, might have to try that tomorrow. Tonight is leftovers.
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Illimae, here is the recipe I used. I also did a much smaller version, since it's only me, 3 potatoes and winged the rest.
https://www.momontimeout.com/loaded-scalloped-potatoes-recipe/#recipe
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Goldie - hope you're feeling better.
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