So...whats for dinner?
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deb, that is sooooo exciting! what a wonderful trip to look forward to...so happy for you and your family.
Laurie, loved your nap history.
I have never been a napper, but wish I were. Maybe if I retire this year from this stupid fatigue, I could learn to nap, and gain a bit of energy. My next door neighbor kept her two boys napping until well over 4 years....so maybe there's hope! Preschool rigors may wear DS1 out so he'd be a willing napper when he cones home.
Apple, I agree with the others....see if you can get some help....your body needs rest more than rigors right now. If I did half of what you accomplish I'd feel like superwoman!!0 -
Your trip sounds wonderful deborey! I am so jealous!
Apple, I am tired just heariing all that. I hope you find some good help. I myself am no good at all at gardening. I wish I was. I think we have to hire someone to do some landscaping here because we need some work badly.
Had leftover turkey and roasted vegetables for dinner. And some easter candy. Burgers sound good, I have to get some gas for the grill.0 -
Apple- I echo what Laurie said "Holy Mole" That is a lot of work for one person, wish i had half your energy though. I love lilacs they were my moms favorite too, she passed on April 22nd (Earth Day) So, every year i plant a Lilac bush in her honor. the one i planted at my dads the first year she passed is so beautiful. My Dad hires kids from the high school to help him paint and do things around his place he has several acres too, but they work hard and do a good job, maybe you could look into that too, as Laurie said.
Michelle- Welcome back! Glad you are home safe.
Made breaded baked pork chops with green beans and baked kale. Chops were so tender and good. I used herb and garlic bread seasoning mixed that with garlic powder. paprika, S&P and parmesan cheese drizzled evoo over the bread mixture and pressed the breading onto the chops baked for 30 minutes @375% Turning once.
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Laurie: Nap is a word that can be revised. Once my son decided he was too old to nap, he still had 'quiet time'. He could read or play quietly in his room if he didn't choose to sleep. Little did he know that it was really for Mom to have quiet time.
Apple: I liked Laurie's idea about posting for help at a school. Wow you are ambitious.
Dinner tonight will be popcorn since I had a late meeting. Tomorrow will be either salmon or pork ribs with roasted cauliflower & broccoli.
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The idea for college kids came from my mom. When they were going to move back to NH from Conn. she posted an ad at a local college for "moving help" she offered 20 dollars an hour ( back in 2002) and had three guys answer the ad. She hired a truck and they filled it in two hours. She was psyched. However DH and his buddy were not as psyched when they unloaded it in NH
But it's like being a teenager looking to earn money, we will do anything until it's done well enough that we are paid. My mom said they were very nice boys. I remember weeding alot of mulch beds for 5 bucks....can't wait till my kids get a bit older, heee heeee!
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Carberry, aioli is garlic mayo made from scratch with egg yolk, pounded garlic and olive oil. In southern France it is typically served with fish soups.
The Greeks make something similar, but without eggs, and actually you will find the Greek version in France too, in those areas that had Greeks in ancient times.
For the base, use either boiled potato or stale bread that you have soaked in cold water, then squeezed the excess water out of. I like the bread version with really dark whole wheat bread, also better from the glycemic side.
So, take 4-5 thick slices of heavy, whole wheat bread. Soak in cold water for about ten minutes. Squeeze bread, tear in pieces and put in food processor. Add 4 cloves garlic, peeled and cut up a bit. A large handful of walnuts (1/4 cup about or more if you like), some salt, about a tablespoon of wine vinegar, and process that till it is nicely mashed up some. You can also add parsley, although it is not part of the traditional recipe, but I like it. Now run the processor and pour in a stream of olive oil slowly, until you have a thick sauce/dip. Check for salt and enjoy.
Greeks usually eat this with fried salted cod or other fish, or with fried zucchini, but it is also good with steamed fish and veggies, with raw veggies as a dip, as a spread for sandwiches etc.
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Momine- Yum, i will have to try that version of it never had it or made it with bread as far as Aioli goes, But have made somthing similar to this for breading my rack of lamb or putting on my Mahi mahi, for the fish i put macademia nuts in place of the walnuts. This is making me hungry now lol!
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i do have access to excellent helpers.. We have an agency that provides Mexicans with legal paperwork to work.. I know a wonderful guy named Pedro.. I just pay him extra. I am waiting for the ground to soften (it's like clay around here.) I am waiting for my husband to bring back MY tools and bring me a trailer full of garden dirt. i sound like a freak out person.
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Hello guys,
I haven't been able to be on much. My daughter is still seeing the Dr. and will spend the weekend with me and go into the hospital for a week on Monday. I hope then she will be fine, as she has been planning a trip to India. Thank you for all your thoughts. Your food sounds yummy!
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Apple It does sound like a lot of work but you sound so passionate about it. I also get a little OCD about my yard...love to plant new things. I have a crabapple tree that died last year and needs to be cut down but need to find someone cheap. My DH does not share my passion at all and does not know what to do with tools.LOL We own a home and garden store with tools and hardware and I have to explain what the tools are that I need and have him bring them home for me!
Thanks everyone for the explanation on the aioli sauce. Sounds like something I could conquer.
Debbie Love the sound of those pork chops! My mom used to make the best breaded chops. I never think to do them that way..usually use the grill
Today they are calling for rain mixed with snow!!! WTH?
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Carrie - that is funny that you have to explain the use of the tools to your DH!!!
Apple - oh my, what a crazy schedule! I was going to suggest posting something at Johnson County Community College. I'm sure you'd find a local student to help you, but it sounds like you have a solution.
Sally - I hope your daughter is on the mend soon.
Laurie - I agree with giving everyone a little quiet time when the word "nap" brings instant resistance.
I need to go grocery shopping today. The fridge is bare of anything worthwhile, although we may be eating at our DD's tonight. We are watching the kiddies while she takes DSIL to a Celtics game. His birthday was Saturday and they are celebrating tonight.
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Bedo- This has to be so hard for you worring so much about your daughter, I Hope she feels better soon. Praying for you both!!
Carrie- I get tired of making the same old pork chopes so I like to bread and bake them for a different taste I love the parmesan breading I do this with chicken tenders too. Snow?? Wow the weather sure has been weird lately.
Michelle- Hope you got some rest after you returned home.
Making baked cod for dinner, thought I would put it in some parchemnt paper with some wine,tomatoes and zucchini and spinach, and some kind of herbs not sure which ones yet, maybe oregono and itialian seasoning not sure that goes with spinach though? There is only one pork chop left and since DH does not like fish I will let him have the chop.
Dinner thread is slow today you all must be very busy!!
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I just read a PM I received from lulu22 aka Susanne.
This is what she posted:
Oops, sorry. I missed your message because I haven't been here for a few weeks. I promise I wasn't ignoring you. :-)
I've just finished radiation so I'm in that wierd no-man's land where I'm officially done but I still have radiation circulating through my body so it'll be a week or so before I start to get my full energy back. In general I did better than expected. Some fatigue but very little in the way of skin issues.
Hope you're doing well,
Susanne
I told her that most of the gals she met at the Glenview are here.
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(((((bedo))))))
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Deb - thanks for the update on LuLu, I was wondering about her. Glad to hear her worst is over.
I am babysitting the grands tonight. I came early so they could go out to dinner before the Celtics game. We had roasted chicken, salad, rice, squash and green beans. I made the salad and rice (for the kids), everything else came from the prepared section of the grocery store. Then I made popcorn for them. I am officially the favorite grandmother...lol. They made it very clear tonight that grandma's arrival means video games, tv, a little candy and popcorn...hehehe! Normal parental conditions are no tv and video games during the week, all rules are suspended when Grandma arrives, with the parental blessings. I do try to get them to bed on time so they won't be too tired for school. Now I'm relaxing watching American Idol.
Debbie - your fish dish sounds great...maybe a little balsamic dressing would work.
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Dinner tonight was delicious. Maybe because it was cooked in a new expensive CIA (Culinary Institute of America) saute pan. Today was the first pickup of veggies in the spring CSA. My pickup place is a wonderful kitchenware store, Simplee Gourmet. I had been eyeing this saute pan for a couple of years and finally bought it.
The veggies were turnips, radishes, Swiss chard, lettuce, parsley, beets, napa cabbage. Can't remember the 8th veggie. I boiled the beets and let them cool. Sliced some of them on a spring lettuce salad with vinaigrette Main dish was sliced chicken breast, sliced mushrooms, and sliced Swiss chard sauteed in the new pan with garlic and olive oil and coarse red pepper. Dash of low sodium soy sauce. The Swiss chard was really sweet and tender.
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Michelle- My daughter use to get so upset at me when i let my grand girls do what they wanted at my house, but i didnt care because i was going to spoil them My way!! lol! I love balsamic don't know why I didnt think of that, but i changed my whole direction- lol! I made sauted spinach in a pan with garlic, parmesan. lemon and a little butter. Sauted the sole with lemon pepper and capers and a little lemon juice. Next time i will do the balsalmic.
Carol- Your dinner sure had my beet (no pun intended) LOL! Your dinner sounds really delicious!
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Michelle- I forgot to ask you, but on your pomegranite and pear salad did you actually use the chickory and endive, or did you use a differnt type lettuce ect?? I am having friends over for dinner Sunday and wanted to make this salad I hope I can find pomegranites this time of year. Also wasn't sure how anyone would like chickory. I was wondering if arugula would be just as good or just keep it as it is.
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Finished up the spiral glazed ham, that was part of the doggie bag my uncle prepared for us. Love those guys. Now that my Moms gone I basically call my aunt up to chat. I think she likes it. Sometimes it is quite painful when she calls, she can talk the hinges off a barn door, LOL.
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Michelle, well, your DSIL is getting his BD gifts worth tonight at the Celts. Lucky him...tho they haven't won yet.....
Sally, hope DD makes a quick recovery....such a worry.
The food offerings posted are impressive...I'm put to shame with my lack of cooking this week.
Last night I made myself my favorite oatmeal with dried fruits and nuts, then tonight made a quickie kale salad to accompany a piece of leftover cabbage kugel, along with some brie and crackers. Weird and I loved it! DH is still gone tomorrow so I may revert back to oatmeal to avoid a food store trip after work.
Next week off from work so I'll be back at the stove....happily.0 -
For lunch at the Center tomorrow I'm making chicken rice soup with minced parsley from the garden. The roasted chicken was donated by to Deli at the local grocery and the onions (50 lb bag) and carrots (25 lb bag) came from a couple of private parties. Just got some potatoes donated so I'll do a potato bar with choice of butter, sour cream, bacon bits, chopped chives from the garden, steamed broccoli, shredded cheese, sun flower seeds and anything else I can find in the pantry or fridge that sounds good. I wonder if dried cranberries would be any good, hmmm? We will also have a salad and for dessert. I hope there were enough day old cinnamon rolls and/or cinnamon swirl bread in today's donation from the bakery to make a bread pudding.
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i'd put the dried cranberries in a separate bowl.
We donate to a Catholic Worker House Chabba.. not only does it bed about 20 men a nite (there is a separate house for women and children) but it feeds about 400 people a day between breakfast, lunch and dinner. Churches collect donations from groceries and take them down there... day old bakery items, pies, soon to be out of date meats. .. People send leftovers from community dinners. The volunteers who run it are such enthusiastic and cooks, who just love their unpaid jobs. .. i go there occasionally.. i never let them know i used to be a chef. They try some pretty impressive presentations.. I am sure the homeless LOVE it.. (including bread pudding). We rent a house to a wonderful girl named Sharon who is Jewish. She normally doesn't go to Catholic places but she puts on a free class at the house (funded federally) that teaches people how to shop and cook healthily on a tight budget.. She is pretty awesome and says (I just don't look at the crucifixes).
It is in an old 3 story house with a porch on an arterial street, upcoming street (soon to be regentrified street in a very poor area. In the 1930s... it was kind of the it place to be. The older part of Kansas City in on the east side.. it is also the most interesting. There are some marvelous upstart restaurants around there that not only donate but make the area safer. Really cool vegan and artsy places. It's also pretty close to the famous 18th and Vine jazz district.
http://en.wikipedia.org/wiki/18th_and_Vine-Downtown_East,_Kansas_City
Would I walk down the street in broad daylight alone? probably not.
I saw a turkey breast in my freezer and thought i better cook it before it gets too warm, so that is what i fixed last nite... (with potatoes, a salad, a dressing mix that i bought on sale at Aldi's... that will feed the crows today. Everyone was busy and it is all left over, so i don't have to cook tonite..
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Michelle..Ahhhh the joys of grandparenting. It never hurts for the children to be spoiled once in awhile.
Debbie Went to a restaurant last night and the secial was...stuffed porkchops so thats what I had and got my fix!
Carole Oh what I would give for some good home grown veges. Last eve when going to dinner we noticed a new barn type building going up and the sign said coming soon, farmers market. wahoo hoping to see some great selections. By the time we plant anything here in upstate NY, we dont see any results till the end of summer.
Apple Love that story so inspirational and Chabba I am always impressed with the work that you do.
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Chabba and Apple- I just love your stories on helping the community, you both are so amazing to me!
Lacey- Yay on the time off next week!
Carrie- LOL glad you got your fix!
For lunch I had peppered turkey roll ups stuffed with cold asperagus and thin slices of pepper jack cheese.
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I'm home from my daughter's. I stopped at a nice market in her town before I left. I may have to start making special trips - the produce and meat is so much better than the grocery store. It's not all organic, but its origin is clearly labeled. The beef prices are in the middle between the standard grocery store stuff and the true organic beef or meat CSA prices. It all comes from the same farm so again I have a sense of its origin.
I was looking into CSAs last night, but I think I'm just going to be more diligent about hitting up the farmer's markets. There are plenty of farm stands within 20 miles and that way I have more control over what I get, rather than accepting the CSA offerings. I don't think my DH will accept that much kale, swiss chard and beets...lol. Me, too. We don't have room for a freezer, so I can't go with local beef as it's typically sold in way bigger lots than I can handle.
`Chabba and Apple - amazing how your kitchens can repurpose perfectly fine food and make amazing creations. There was a special on Food Network a few weeks ago about all the food that stores have to dispose of or throw away because people won't buy something if it's not perfect. I'm no better - I don't want bruises on my fruit before I bring it home because I need a long-enough shelf life to not have my own waste problem. But it's really sad to see food rotting in fields, not getting picked and used. The FN chefs gathered up a ton of this stuff and made the most amazing dishes and fed, I think, 200 people, for free.
Tonight I'm surprising DH and making an eye of the round that you roast at 500 degrees. It makes it very tender. Here's a link to the recipe:
http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/detail.aspx
But not unless I get it started now!
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Debbie- Your lunch sounds sooo good! I never think to eat asparagus that way and it sounds delish!
Michelle- I agree, that is what grandparents are for! Mine spoiled me rotten growing up and it is nice after all the rules to follow at home. I think it makes for a great balance.
I finally broke down yesterday and went to the dentist for the infection. I had been running a low grade fever for a few days. He had no idea what the problem could be. Teeth look good, my gums looked good etc. So he prescribed me 2000 (!!!!) mg of antibiotic a day for a week and a mouth rinse to be done twice a day. I am afraid the antibiotic is going to kill my stomach. I am SO sick of antibiotics.
Things have been quiet around here. Running errands, grocery shopping, library etc. Last night I made grilled chicken, topped it with sauteed peppers,onions and mushrooms and some cheddar cheese. We had green beans with it and baked potatoes. Tonight is meatloaf with mashed potatoes and squash. We went grocery shopping today and I always ask the boys for dinner ideas. This week they gave me two-tacos and meatloaf. Dh will be happy with the meatloaf.
Hope everyone had a great day.
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Michelle- I have to add, I don't think I will ever eat a baked potato again without thinking of you:)
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Laurie- I hope the antibiotics take care of your fever, are you conjested too? I went to the dentist today, Missed my last appointment because i was sick and mostly because of the weahter. As soon as i pulled out of my garage it started hailing and then the thunder and lightning started and the wind started howling i pulled right back in my garage and thought forget this. So i called my dentist and told her why i was going to cancel. she said it is sunny here (about 30 miles away) I canceled and as soon as i hung up it cleared up. I imediatly called her back and said i was coming. Dentist told me i need dentures on my uppers I have really bad bone loss he said i would be wasting my money if he tried to save them b/c they would probably fall out in a year or two. I am so bummed and depressed about this. I go in to talk to him with DH on the 30th and go over everything again with him. I already have dentures on the bottom same thing happened and the pain i had lasted for months. Not looking forward to this at all. The thing is i always had beautiful white teeth and took very good care of them, flossed and brushed 2x a day but i think because of all the steroids it caused such bad bone loss.Crap!!!
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Michelle: thanks for the Eye of the Round hi temp recipe. My Mother used to roast these regularly, but not hi temp. I have one if the freezer from my son's last visit so I'll try the hi temp version.
Carole: Hooray for your new saute pan. I'm still using an aluminim 8 qt. stock (soup) pot from Sears from my first marriage in 1962. Sometimes we need to treat ourselves. Think I'll buy a new Chantal pot when they have their yearly sale.
Tonight was fresh salmon (or probably previously frozen since I'm in Houston) and my leftover roasted carrots & turnips & garlic & onions. Not the best match but that's what needed to be moved from the fridge.
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Michelle- Did you get a chance to read my other post? I was wondering if you made the pear and pomegranite salad as written, did you substitute the chickory or endive?
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