So...whats for dinner?
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I'm as excited as Sharon.
Dinner tonight is crab stir fry with fake crab meat.... At this moment it's in the dutch oven pictured in my avatar. No lid....just the pot part.
Eric0 -
We just got home from Vermont about an hour ago. We had a great time, the weather was hot and sunny, and the Bed & Breakfast was very, very nice.
You all have been busy, so I'm not going to comment on everything because I'll surely mess that up!!!
Eric - congratulations to you and Sharon! There's nothing like being PFC (that's Post Final or F***ing Chemo, depending on your perspective). And let the hair watch begin!!!
Seaside - glad you liked the baked apple pancake. Imagine my surprise when our B&B hosts served one for breakfast this morning! There's was a little different - the pancake was more like a popover. Mine is a bit "eggier" but my DH, bless his heart, said mine was better
I think I like the way I cook my apples better, but I can't deny that I enjoyed their version of the pancake batter.Bedo - you're going to Ecuador? That would be so cool...hot...I think!
OK, I have a question for you who have been or are waitresses...it's about the tip. So, if I include the tip and use my credit card to pay the whole amount (including the tip) does the waitress (or waiter...lol) get the entire amount that I put on the "tip" line? Or does the restaurant subtract any for the charge card transaction fee? Does the restaurant withhold a portion for taxes? I had this discussion with someone about the taxes, but then I wondered about the transaction fee that the restaurant propbably pays to Visa or MasterCard.
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Eric.... great news. Congratulations to you both!
Promised this recipe, and have been taking of getting things done today, so here goes:
Quick French Bread (recipe from The Boston GLobe, from sometime in the 80's)
Since the dough for this bread is loose, it is best baked in blackened open French loaf pans I used to do four loaves at a time...two in the double loaf blackened pans and two in aluminum double loaf pans. The loaves in the blackened pans defintely had a better crust but the aluminum did okay. Using these pans results in the loaves keeping a nice round shape with nicely browned crust on bottom as well as the top.
Ingredients
1 and 1/2 cup warm water
1 Tbs honey
1Tbs salt (I would probably use less)
1 and 1/2 Tbs dry yeast (2 packages)
4 Cups unbleached white flour or all-purpose white (NOT bromated bread flour or whole wheat flour)
Step 1: Preheat overn to 450 degrees. Combine water salt, honey and yeast in mixing bowl. Stir to blend and let sit for 5-10 minutes until yeast bubbles. While mixing with a wooden spoon, add the flour in small amounts until dough no longer stiks to the side of the bowl (some flour should be left over).
Step 2: Turn dough onto well floured surface. With flour coated hands(and more dusted on dough) shape dough into an oval. cut oval into 2 pieces, and quickly and gently roll pieces between your hands or gently pull it to form each piece into a long loaf shape.
Step 3: Lay each loaf into a well-greased French bread pan. Cover with dish towel and allow to sit in a warm place for 20 minutes. Make three shallow slashes with a sharp knife in loaf's tops to prevent splitting. Spray each loaf with salted water and bake on the middle shelf for 20 minutes. Cool on wire wrack. the Globe said that these freeze well. If freezing them , cook only 15 minutes, cool complertely, wrap in plastic wrap and freeze. To reheat, after unwrapping, spray frozen loaf with salted water and place in 450 degree onven for 10 minutes.
Bon Appetit!
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eric: Congratulations to you and Sharon...I know you both must be happy to have this behind you! Do something special to celebrate.
bedo: My DDIL is from Equador...she is a beautiful sweet person, and so is my DGD who looks just like her. I would love to visit her country some day. My DS went there to ask her father for her hand in marriage and he loved it.
Michelle: Glad you enjoyed your time in Vermont...such a beautiful state.
I ended up making a chicken dish with mushrooms, artichokes, garlic and spinach over gluten free spagetti. It was delicious, and I have leftovers for tomorrow. I'll make the okra and tomatoes tomorrow and maybe add the corn as someone suggested above...that sounds good.
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Garden: Thanks for the salmon souffle. Lacey: Thanks for the quick french bread.
Carole: What did you put in the slow cooker along w/the pork roast for moisture? How long did you cook? I've never really used my crock pot. Thanks
I'm with Seaside. I can usually get to reading the posts every other day, but usually no time to answer.
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I hope the FRench bread recipe is clear enough. I was rushing typing it b/c DH was patiently waiting for me to join him watching the first episodes of season 2 of The Big C. That is such a well written show!
Anyway, I just went to turn off my computer and checked to be sure I didn't make a ton of mistakes on the recipe, and good lord (!) the grammar, spelling and punctuation police would have arrested me on the spot with every other sentence! Apologies for all those typos. I don't think it will make much of a difference to anyone who tries the recipe.
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Don't worry Lacey.. I ain't never done no good in a english class no how...
Eric
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Michelle- havnt read any of the responses yet so dont know if you got a answer on the tip question. It is illegal for the owners to with hold any portion of a tip, weather it is on a charge card or not. It is up to us as a server to report our tips so a percentage goes out of the checks at the end of the week for taxes. You are suppose to report every tip you earn but not everyone does so some restaurants will add the amounts of total bill including taxes minus the tip and take out a percentage. but no they can't take any of your tip from you. However I did work at some fancey restraunts that took out a percentage for a runner, bar, bussers, etc.. at the end of the night.
Sounds like you had a great time! Glad you got back safe!
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Lacey- LOL! Dont worry there are no grammer police here and its a good thing too with all the funny typos we've all had here. Like Lauries bat wings for one lol! or bat leaves can't remember now which it was. Thanks for the recipe.
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I know I haven't checked in here in quite some time. It's been a busy few months. End of school year work craziness. Dad issues - although he's doing well physically, the dementia is getting worse. I had surgery to reconstruct my left thumb joint about 3 1/2 weeks ago. Healing has been slower than the right one, which was done last summer, but it's getting there.
Now, I'm about to embark on a whole new phase of my life. I'm scheduled for gastric sleeve surgery (weight loss) in less than 36 hours. With all the surgeries I've had - this will be number 7 in the last 4 years - I think this is the one, that has me the most anxious. Not necessarily the surgery, although that is kind of scary. It's more the aftermath and the changes that will follow - learning a new way of eating, sticking with it - and most anxiety provoking, the tremendous changes in my physical appearance. I'm even more anxious about the changes to my body, this surgery will bring, than I was about either of my mastectomies. Please send prayers and healing vibes for a successful surgery, a smooth recovery, and acceptance of the changes to my appearance and body image as I begin this new journey to a healthier me.
Thanks - I know I can count on my BC gals.
Lynda
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Hi lynda, You sure have been through a lot lately.. One of my friends sister had the gastric sleeve surgery and she did very well. she looks great too! Just think of all the great clothes shopping you will be able to do after you get to the weight you want. I will be rooting you on and of course saying prayers for a speedy, pain free, and smooth recovery. I am so sorry about your dads dementia getting worse. (((Hugs))) I also will be checking in on you on FB to make sure your ok! Hang in there and best wishes!
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I'm going to have to bring a notebook to this thread... so many comments and oh well, if i forget to be polite, remember i have brain mets.
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Lynda Good luck to you in your "new phase" You conquered BC and now you can conquer this too! Prayers to you, please keep us posted when you are up to it.
Went to an open mic night at a local pub, mostly because our visiting friends wanted to play guitar and sing. the owner knew we were coming and put out an amazing buffet with shrimp, quisadailles, pizza, a crab salad that was amazing (gotta get the recipe) and various other "stuff" very nice of him, and we had a blast with everyone taking turns on the drums.
Apple Never known you to not be polite:)
Bedo Thanks on the cucumber "recipe" I have done that before with cukes and love it.
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Lynda: Good luck on your surgery! As a result you will be a lot healthier, as weight loss will prevent a lot of potential diseases.
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Lynda - wishing you smooth sailing through this important surgery! It's a big decision to have any kind of gastric surgery and I am sending much love, hugs and healing vibes. We're all there with you in spirit! How long will you be hospitalized?
Hi apple! Good to see you checking in!
Debbie - thanks for answering my question about the tips. I often wondered about it, and I know many people leave the tip in cash to avoid any deductions that the restaurant might apply. I understand the idea of sharing with the support staff when appropriate.
I was supposed to take my mom to the doctor today, but I have big blisters on my feet. I'm not sure if it's hand/foot syndrome from the Xeloda, or if it's from waling around on Saturday. I was wearing the same type of sandals I wore while trudging through Paris without so much as a red spot on my feet, so I'm suspicious of the Xeloda. Anyways, I cancelled my mom's appointment as I'm not up for the 3 hour round trip that it would take to make it happen. My feet are going to spend time soaking in the lake today.
The kiddies are coming this afternoon, I just talked to my DD and we're going to have taco Tuesday at home. She and my DH will make it happen so I won't have to worry about anything.
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Michelle: Please be very careful about putting your feet into the lake with any open sores. There have been several news stories lately of a flesh eating virus that attacks through open sores and can cause a lot of problems for people with a compromised immune system. One young woman got it from swimming in a lake with an open sore on her leg. I don't want to alarm you, but I think it's good to be cautious on these things. At least check with your doctor first.
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Apple, I agree, I definitly need a notebook around this thread! Lynda, good luck with the surgery. Carrie, sounds like a fun (and tasty!) night. Michelle, so nice your DD and DH are taking care of dinner. And so sorry about your hands/feet. Much love to all.
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Kaara - thanks for the warning. Actually, the blisters are not opened ( which I think makes them more painful because of the added pressure) and I have a double coating of waterproof bandages over them. I'll be careful.
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Bedo - the cukes are doing VERY well - we had stuffed zucchini for dinner last night (and left overs for lunch today) and will have sauteed zucchini with garlic tonight. By the end of summer, I think even my dear hubby will be tired of zucchini....
Thanks for the reminder about the cukes in sour cream. I used to love them that way, but haven't made 'em since forever.
MinusTwo - a crock pot is a life saver!! One of my favorites is brown a pork roast put it in the crock pot and dump a can (or two- depending on the size of the roast) of mushroom soup with just a touch of chicken stock and about a half pound to a pound of sliced mushrooms. Then just let it cook all day. Dinner is easy and delicious.
Glad you liked the souffle recipe - one thing I forgot to add was that I put in a smidge of cayenne pepper.
Lynda - good luck on your surgery. I have a friend who had it and has been very happy with the results, though it did take a fair amount of getting used to for the first few months. But it's been probably 10 years now, and she's been doing GREAT.
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Gardengumby - what kind of pork roast? I need to grill some stuffed zuccini.. they are accumulating.. the only vegetable that grows without tender love.
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I used to live in an area where the only time we locked our car was during zucchini season.....so people wouldn't leave baskets of zucchini on the front seat.
Kind of like I joke with Sharon..someone saw the banjo in the car. They broke in and left another one.... :-)
Eric0 -
Lynda, definitely sending positive vibes to you as you undertake this next medical procedure and new phase in your life. You are obviously a very strong woman who will do well! And glad you survived the end of school year chaos. I have found that it seems to get worse each year, making summer that much more of a relief! And that's without the added stress of caring for a parent with dementia. I hope your dad is comfortable so you need not worry too much. Best of luck to you this week and beyond. You'll be in our hearts for sure.
Got up before the brutal heat to make some banana bread for the friend whose brother died on the golf course. Her elderly dad is now here visiting, and I wanted to bring a little something to them. Fortunately I have a great fan that I position in the dining room that makes my kitchen totally bearable....even with the oven on!
Ok my true confession comes now.....before we left on vacation, DH and I had a moment of madness and ordered a VitaMix blender. Ridiculously expensive, but we plan to have it become a member of the family. I have been making smoothies constantly and find that they are really filling, so I don't even get hungry during the day. Today I moved from using yogurt/fruit/nuts blends to kale and fruits. Ugly color, but very tasty. I think if I get tired of the liquid texture thing, I can chomp on walnuts on the side instead of putting them in the Vitamix. I would really like to lose 20 lbs, so maybe having these healthy drinks will help. It will also help to be working on my own schedule, so I can exercise at will! Making Gazpacho for tonight's dinner...then off to bicycle in the cool basement. I feel very hardy surviving w/o AC today, and feel worried for all of the inner city people who probably do not have a breath of air today. The temps are suposed to moderate after tomorrow.
Apple, you get to say whatever you want!!
Yes, Michelle, please be careful with your feet and the lake....lake water can get pretty bacteria-full with a string of really hot days. It has gotten scary to hear about the flesh-eating cases of late. I hope the blisters heal quickly. What a pain!! Enjoy being a guest at Taco Tuesday!
Keep cool everyone!0 -
Eric, that is absolutely hysterical!
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Apple - to be honest, I buy whatever I find that's the cheapest that appeals at the moment. Though I must admit that I prefer to use a loin roast when I cook it in the crock pot with the mushroom soup - a shoulder gets too oily.
Lacey - we bought a vitamix about 10 years ago. We used it religiously for about 3 years, but then - well - kinda went back to the old bad habits.... I've got to get it out of storage and start using it again. Thanks for the reminder.
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Lacey: We love our vita mix, and use it daily for some sort of smoothie, soup or shake. My favorite is kale and romaine mixed with green pepper, zuccini, granny smith apple, spear of pineapple and about 4 strawberries. I add filtered water to the consistency I want and blend. It's delicious and healthy. You can really add any veggie or fruit that you have on hand. The green smoothies are great detox drinks.
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Lynda, I wish you the best as you make this major transformation in your life. You have a lot of courage.
A couple of you have mentioned stuffed zucchini. Could you share some recipes?
Here's a zucchini recipe I got from an rv'er friend who, with his wife, is a fulltimer. You slice up the zukes or chop them in largish pieces. Brown some ground beef in a large skillet with onions and garlic. Add the zucchini and season liberally with cumin and s & p. Also some cayenne pepper or hot smoky paprika, if you like heat. Cook until the zucchini is tender. The dish is surprisingly good, kind of a Tex-Mex taste.
Minus Two, the slow cooker recipe for pork roast. I used a small boneless pork butt, which is one of the more flavorful pork roasts, IMHO. Usually I buy a bone-in roast but my slow cooker is small. I poured about half a cup of barbecue sauce in the bottom of the cooker, wedged the pork roast into the cooker (seasoned with s&p, onion and garlic power), and poured about a cup or a little more barbecue sauce on the top. I turned the cooker to High and it stayed on High for 4 or 5 hours while we were away doing something, golfing or bicycling. When we returned, there was lots of liquid in the cooker. The roast had released water and some fat. It was already tender but I turned the cooker to Low for 2 or 3 more hours.
I took the roast out of the cooker and covered it with foil. It was so tender it came out in pieces. I poured out the liquid in the cooker, put the roast back in and put more fresh barbecue sauce on it and let it warm up on Low.
America's Test Kitchen did a segment on slow cooker pork roast. The chef tied the boneless roast with kitchen twine. Browned it on all sides in a skillet. Also cooked aromatics in the oil in the skillet. Then put the roast, aromatics and some carrots and parsnips into the cooker. Their roast came out in one piece, thanks to the browning and the string.
Tonight we're finishing up the leftovers. White chili and a salad.
Today is COOL! We had some gentle rain last night and the wind shifted to northerly. We played golf at a little golf course that is so cute you want to hug it! Only a par 64, so lots of par 3's and very woman friendly.
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Tazzy and gardengumby, actually I wrote the right way to make them, but I usually skip the "pre salting and rinsing and patting dry step" and just drain any extra cuke juice off before I eat it if it's been around awhile, kind of like yogurt. Glad you remember them and hope you like them
Eric tha't hysterical. People did that with me 2 summers ago when they saw me coming, "ALL set on TOMATOES!" they would say and wave their hands "no"
Apple, Kudzu grows without TLC, what are you up to?
Hauntie, good luck on your journey!
Michelle, remember what causes it, chemo leaking into vessles due to pressure, heat, so no working on the car engine with grip and push tools, no Indian stomping dances and keep elevated, cool and moisterized!
I would like more zuccini recipes! maybe vegetarian or with fish and easy Please? OK so I'm addicted to mussles and eat them.
Hello everyone else!
For dinner, salad and cod, (Dr. said eat fish last year, it's been 1000 years, since i stopped when I was 16 ) and I just look at it and have no idea and cook it once in a while. I think I'll defrost it and then put lemon and dill on it. That sounds good, right? and then some blueberries. PS, My kitchen is about 5 feetx6 feet but I have a blender and stove and fridge so can do most anything.
Sooooo hot here 98 tomorrow and my air finally got fixed in the "bag of car parts" car today.
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Hauntie - I've been thinking and thinking about you but I couldn't remember your name. I was searching thru the membership but by golly couldn't come across your name. Thank goodness you checked in. sorry to cut and paste but send prayers and healing vibes for a successful surgery, a smooth recovery, and acceptance of the changes to my appearance and body image as you I begin this new journey to a healthier me. I certainly will keep you in my prayers and I go to church a LOT. 4 times a week sometimes.
I hope you are feeling fine.. nice to 'see' you.
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Hi everyone!
Michelle- credit card tips. The person will get 100% of it and if required tip out a percentage at the end of the night. Most waitresses don't report 100% of their tips, just 15% or so. Often you can spot a waitress as a customer as they wont tip on a credit card(which you have t claim 100% of) but leave it in cash. I do it when I can if not- it's still ok. I hope your feet feel better. I remember my mother having the same issue, I don't remember what she was on at the time though? I need to get a copy of her medical records. My dad said he would but never did it.
Carol- The weather sounds devine! Im glad it is cool and comfy and you are enjoying yourself!
LOL at the zucchini, I think that may be me? My dads garden comes in gang busters and he brings it all here and I eat what I can and share with anyone I can think of! I agree, I need more recipes for zucchini.
Bedo for haddock, in a frying pan melt butter and add garlic and onion sautee and then add more butter and crushed ritz crackers and brown, top on some haddock with salt and pepper and a little evoo. YUM!
Today was super hot. The restaurant was dead and I left early thanks to the sweet boy I work with:) I got out and do book keeping and came home. I was going to make chicken parm but DH said lets go easy so I made a pizza which is in the oven now.
Got to run be back later:)
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Eric- That is so funny!
Lacey- I have really been craving smoothies lately, I don't have a vitamix machine (wish I did) But my blender works ok I guess. Next time I will make yours and put the kale in. mmm!
Carole- I agree the pork butts are the best. your recipe sounds really yummmy!
Michelle- Sorry you are having painful blisters. Hope they heal soon.
Bedo- When you mentioned the size of your kitchen it reminded me of when my dh and I lived in a hotel for a whole year. We were living in Ct at the time and I was dx with lung cancer we were living in a 2 story house with I bathroom downstairs. We couldnt find a rental we liked so moved in to the Emabassy Suites. I got creative and make wonderful meals with only a microwave and george foreman grill. I even started to write a cook book about eating and living on the road. I never did finish it but did a lot of reasearch and wrote recipes. It was fun. Who knows maybe I will get it out and start on it again!
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