So...whats for dinner?
Comments
-
Yeaaa, cottontail....go for it!
0 -
Cottontail, I have a cookbook featuring Leeks...Its title is, "First you take a Leek". :-) Everytime I see that, without fail, I laugh. That I laugh speaks volumes about my sense of humor.... :-)
I'll write more later. I've got to get showered and take DD down to her old school for an openhouse and also be "the substitute bus transportation person" to meet with the new parents....so Sharon can relax a bit.Eric
0 -
Cottontail, potato leek soup sounds really good on this cool MN day. Hard to believe soup can sound good in August! Last week I had a beef vegetable soup at a restaurant and really enjoyed it.
Lacey, ditto on all the oohs and aahs over granddaughter and grandson.
Eric, I would enjoy reading that recipe book, You Start with a Leek. But then I enjoy reading most cookbooks. Are leeks expensive in your supermarkets?
Michelle, I'm glad you found a trial that fits your situation and schedule. What a schedule it is! I get slightly fatigued just reading the itinerary! You and Lacey should get together and write a book on restaurants. The descriptions of meals make me hungry, not to mention envious.
I bought bags of wonderful veggies yesterday at the two farmers' markets in Park Rapids. The tomatoes are just gorgeous, vine ripened. There is such a bountiful supply of cucumbers, squash, zucchini, carrots, potatoes. The green beans are less plentiful now but I bought some pole beans, which are flat. And corn is sold out of pickup trucks everywhere you look.
I made a delicious corn dish last night. Cut the raw kernals off the cob. Sauteed the kernals in butter with a jalapeno pepper, very finely diced, and yellow, red and green bell pepper, not diced as fine. We also had baby back ribs and a salad of sliced tomato and cucumber with EVOO and wine vinegar dressing.
Tonight's dinner will be panfried walleye fillet, sauteed veggie medley (corn, carrot, yellow squash, zucchini) sprinkled with Asiago cheese and a salad. I'll season the walleye with s&p, garlic and onion powder, and Paul Prudhomme's cajun Magic minus salt. I'll brown it in a hot skillet with some butter and olive oil.
This afternoon we're playing golf at 4pm, at which time we'll save some money by paying the twilight rate.
Hugs to all.
0 -
Cottontail- Glad your getting your appetite back and feeling more like cooking. Potatoe leek soup sounds really good. Like Michelle says, its amazing what our DH learn to do when they have too.
Eric- Thats funny on the book title. Your daughter and Sharon are very lucky to have you, infact now that I think about so are we.
. Carole- Your corn dish sounds good I make something similar to that but sometimes I will put okra or lima beans in with it. Yumm!
Looks like my sis won't make it now for a couple of weeks she has a tumor on her pituatary gland that is growing and showing some bleeding in it and the meds they put her on is making her sleep all the time, hopefully she will get used to it and be able to come soon. Yet again cleaned my house with a no show but thats ok because I just want her to be ok.
0 -
Well, having said I will cook more, I'm sending my husband for Thai takeout tonight, hahaha. Panang curry with tofu for me, yum!
I did buy more leeks when I was out shopping today, will make more soup later in the week. (My husband and i both really love it!) Leeks here are $2.99 for a bundle of three medium or two large leeks, and they're organic. I use two bundles for one large pot of soup. They're the most expensive ingredient, but the pot still only costs around $10, and makes about six hearty servings.0 -
Hi all, leek and potato soup does sound good, but.you gotta have bread, and its too much carbs for my diabetes.
I went to a baby shower today, all the food had a baby theme, ie: baby beans, baby joes, baby potato! LOL I'm glad someone else drove. I am exhausted. I am still putting out a lot of fluid and may not get drain pulled on Tuesday, either. Oh well. Much love0 -
Michelle, the restaurant that DH's brother recommended is Carmines....the exit is the first one right out of that tunnel on 15 (Merritt) at the south end of New Haven. They rave about the monkfish there.
Last evening we ended up back at Ledgewater with our good friends who we have hardly seen up here all summer. We lamented not getting a table on the deck until we watched the cold breezes creating shivers in the diners! But we had a great window view of the lake on a crisp night. Spectacular. My sea bass dinner with spicy zucchini pancake was excellent, as was the lemon strawberry cheescake we had for dessert.
Tonight we marinated and grilled chicken thighs, with sides of very sweet local corn the cob and cucumber caprese salad tossed in balsamic vinegar. Not bad.....
While I'm up here i ave to use those blueberries we picked....am thinking I will make a pie with spelt crust. Also saw a recipe for individual spelt crust pies. Hmmmmmm
Glad to hear that Joyce K is doing better. Hope she continues to heal and has an easy cataract procedure.
I sometimes buy leeks at Traders, and they are reasonable.
Carole, I envy your home grown finds on your trip!0 -
Drat (well, like Ralphie..it wasn't quite drat)..but anyway. I had a nice long post..and poof..it was gone.
I'll try it again..going backwards through the posts..this thread has been busy, which is good.
Thank you Debbie. You are very kind.
I was going to look at Leek prices today at the store, but I forgot. I don't recall them being very expensive. My mom has some Leek recipes that were her grandmother's. My mom is 94, so these are quite old..and are written in German. Mom is fairly fluent in German, so I'll have to see if she can translate some of the stuff for me. I was reading some of it...the recipe book in one hand, a German-English dictionary in the other and a puzzled look on my face. 3 tins sugar, 2 if rationed, but use less salt....a wild bird egg lump of butter..cinnamon to taste, if available..all hand (at hand???) clove... much nutmeg.
Carole. That corn sounds good. I may try it..but probably with Serrano Peppers. I've got a couple of the plants growing under the grape vine and they are starting to get flowers..Serranos are a bit hotter than Jalapenos..so I use less..but I think they are much tastier.
Cottontail...so glad you're getting your appetite back. Sharon's appetite was a bit spotty at times during chemo..and her tastes were all over the place. Things are getting back to normal about a month after her last chemo.
Kidsandlabs (lab retrievers?). Your husband might like cooking. In college in the early 80s I started out where it was a horrible chore that I wasn't very good at doing. Then it became some nice time with my then girlfriend..and the two of us, once we learned the cooking language, started to improve. It's now something I greatly enjoy and I feel bad when I can't get enough cooking time.
Hi Apple. Often Sundays are "fend for yourself" mornings...depending on what's going on. Today was "fix the old car some more" and then so Sharon could relax, go to Chrissy's old school's open house and answer parent's questions about the school buses.
Debbie, I've printed out the two recipes...and they are in the "to try" notebook.
Michelle, I've been reading about your trial.....Wishing you zero side effects and excellent results.
Moonflower. I'm glad the drains are slowing down. Sharon hated the things. Her experience at talking US Navy and Merchant Marine "sailor talk" was not enough when she was describing the (long strings of cuss words) drains. She was talking to me when the surgeon pulled the drains and she didn't even realize he had "done the deed"..so pulling them out didn't hurt...
And finally Lacey.....What a granddaughter and grandson. Wow! I got a friend's baby daughter a T-shirt...on it was a picture of her dad wrapped around a little finger....I think Ava may need one of those shirts.... :-) For me, 18 months to about 3 years age are the most fun. I can act normal and no one gets worried about my behavior....without the kids..people are calling the state hospital.
Tonight Sharon cooked chicken and onions in the dutch oven picutured in my avatar. I was fixing things at my mom's house. On the BCO site there's a thread about "the best ever gift". I am so tempted to post on that thread. Sharon and Chrissy are at the top of the list and that dutch oven is next.
I guess I better post this before I lose it again...
Everyone have a good evening.
Eric
0 -
LOL, Eric, I HATE when I lose a long post! Went to a baby shower, had baby everythings, baby beans, baby joes, baby potatos, etc, so cute. That was at 2 we ate. Came home, my DD drove, and wasn't hungry til 9 pm. So had a bowl of mini wheat cereal for supper. Hit the spot. LOL
0 -
Eric- I just love reading old recipes with different ways of saying ingredients and equivlents. I epecially loved the 'Wild bird egg lump of butter" LOL! So would that be like 8 tablespoons? What would 3 tins be. cups?
Pork chops for dinner tonight. I made a marsala sauce with mushrooms to top the pork chops. and hericort verts with fingerling and purple potatoes. The potatoes were in the deli all I had to do was preheat them which was good. For dessert I made a chocolate oreo pudding.
Bedo- Your computer must still be down. Just wanted to say Hi!
Seaside- Wondering where you are too? Hope everything is fine.
0 -
Hi Eric, yes Labrador Retervers, 5 of them. One black, one yellow and 3 chocolates. As for my husband cooking, oh no! I have tried in the past. Something are better just left untouched. LOL. He will even admit it. I also have grown children that have been totally amazing, I think too much. One of my girls is a nurse and I really hope they don't try to take to much on. I really don't want to be a burden on them.
0 -
so i bought some spare ribs.. i will precook them then let the boys finish them on the grill. i wonder if i could just boil them.
Well, I cut a couple onions and 4 cloves of garlic, sauteed them for a bit, added spices liquid and 2 hunks (about 1.2 the sparerib each) to the water. they are cooking slowly and marinating for 60 to 90 minutes. I'll have the boys grill them later. It sounds like it'll work. They'll burn them on the grill and leave the insides raw otherwise.
0 -
Apple - when I cook spare ribs, I just do it all on the grill. I don't understand the need to pre-cook them. Seems like lots of flavor would be lost. They take a little longer, but if you cut them in 3-rib pieces, it doesn't take that long.
Lacey - your dinner was almost the same as ours yesterday - marinated chicken thighs in balsamic dressing with a healthy addition of garlic, hot dogs, farm-fresh corn, caprese salad (explain your cucumber-based caprese...do you just add cukes to a regular caprese?) and...Kraft mac & cheese. Yup, for the kiddies (including my DH who loves the stuff but I never make it). I have food left over for two meals or lunches. My DD#2 made chocolate covered strawberries...mmm...and brought smashed strawberries with splenda and whipped cream along with a sugar-free angel food cake. Yummy! Very mommy-friendly dessert! And we'll keep Carmine's in mind for next week.
I am so tired today after yesterday's birthday party. I'm going to stop by my mom's for an hour. That is about all I'm doing, maybe sitting outside and finish reading my latest book "How We Do Harm" - it's about treatment and clinical trials. Best I finish this before I start my lab rat treatment!!!
0 -
Apple, yes, I always used to parboil spareribs before grilling them. Haven't had them in ages...maybe a good idea for tonight.
Eric, I also enjoyed your German recipe sleuthing. Going over it with your mother will certainly jog historic memories for her!
Great T-shirt idea! Do you recall where you had it made?
Oh, I never mentioned that our DDIL's family eats "Mediterranean breakfast" every AM.
They have a cold plate of feta or goat cheese, olives, persian cukes, grape tomatoes, whole wheat pita. DDIL's father tops it off with a fresh (right off the plant) very hot pepper that would pop my eyes out! My DH is always game for trying them. WOW!0 -
Michelle, Yes, the "cuke caprese" was just an addition of lots of cukes since that's what I had....was going to do my easy cuke salad, but had some voluptuous grape tomatoes on the counter, fresh mozz in the frig and some beautiful basil on the deck. So I just sliced the cukes, halved the tomatoes, made small chunks of the cheese, chiffonaded the basil, added some fresh grnd pepper and balsamic and tossed. It tasted great, tho I would opt for white balsamic next time so the cukes don't turn brown. Your meal sounded more expansively delish than ours! Hope you can rest easy today...book and beach sound good.
I should clarify that the ribs I parboiled were the country style ones. Not sure I have ever even made regular ribs....not sure why......0 -
WOW everyone was busy this weekend.
Debbie MMMMM on the the scallops with champagne sauce?
Everyone here eats so well and are such great cooks...I feel so unworthy! LOL
Wine festival was just ok....did not partake in the wine tasting....they were mostly local wineries and we are well versed in what they have so didnt want to pay 20$.. Molly Hatchet was good I guess for what they do, but not my type of music. and the festival food was just ok, shared a pulled pork sandwich with DH ( he says mine are better)
Did a Sunday brunch at the Belhurst Castle (yes a real castle) with a great bunch of friends....was delicious with many options. The best was chocolate layered cake with raspberry filling. And they served chocolate covered strawberries with whipped cream when they brought the bill. After that and lots of boating all day, was pooped and could barely put togethr some BLT's for dinner.
So glad Joyce is doing well, we miss her here.
Michelle Is that a "negative" book about trials? When I do ribs, I reverse the process and sear them on the grill first to get that flavor, then add the sauce or liquid and cover and slow cook in a low oven for a couple of hours, they will just fall apart.
Hope everyone that is going through surgeries and treatment are relaxing and taking it easy.
0 -
Carrie, that's a interesting technique for the ribs. We've cooked them both ways, pre-cooked and raw on the grill. We prefer the pre-cooked. Normally I just simmer them in water with s & p or slow-cook them in the oven during the cooler weather. Recently I put sliced onions and a liberal amt. of Paul Prudhomme's unsalted Magic cajun seasoning. I cooked the ribs on an electric burner on a table outside the rv. DH and I were having our martini's outside and the aroma of the ribs was tantalizing. Before we're ready to eat, DH fires up his gas grill and flames the ribs with barbecue sauce just long enough to put a tasty coating on them.
We differ in our barbecue sauce preferences. I like tangy, vinegary sauce. He likes the sweet sauce heavy in brown sugar. We usually buy the home-made stuff at farmer's markets. Or from venders selling their sauce in supermarkets. I recently bought a sauce from a huge African-American man in one of our local supermarkets. It's delicious. Wish I could track him down and buy some more.
On Saturday we went to an Art Fair at a winery called ForestEdge Winery. It was well attended. There was a free wine tasting station. DH and I sampled one wine which contained Pear as an ingredient. We didn't like it. Actually, Carrie, we didn't find a lot of wines at the Finger Lakes wineries that we liked a lot. The Art Fair was fun. The day was gorgeous. The art and crafts venders were high end and it was a pleasure to look at the wares. I had to hold tight onto my credit card because we already own a lot of STUFF and don't need any more. We each had a brat for lunch and bottles of root beer touted as "gourmet." The brat was cooked perfectly and the root beer was good. Guess it's kind of funny to go to a winery and drink root beer! We also had a brownie ice cream sandwich. I think the ice cream stand was doing the most business.
Today we're going biking. DH will be riding a new bike because last week we had a bike mishap. My bike fell off the rack enroute to the bike trail parking lot and was pretty badly damaged. I insisted DH get a new bike because he's the biking enthusiast and rides his bike all year. I'll ride his Trek with some adjustments. I've already tested it and like it just fine. Problem is his new bike has slightly smaller tires and will go faster than his old bike. He already outpedals me.
Hope everyone has a good Monday.
0 -
Carrie - I wouldn't call it "negative" but informative in a way that would cause you to exercise caution. One example in the book is a Phase 1 trial - where the intent is to establish the highest tolerable dose. Many people enter a Phase 1 trial thinking "curative" but what the clinicians are really trying to find out is how much can they give a person before the really serious side effects set in. That's not to say that it might not also be effective, it's just not the primary end goal. I need to finish it so I get the whole story. It's called "How We Do Harm...a Doctor Breaks Ranks About Being Sick in America"
0 -
Carberry.... You don't hear about my, "If we have friends or family over...Let's not serve this." Or see the scrunched up face..... I think about those and I get a smile that no one else understands.
Eric0 -
Has anyone seen these dinners...that started in Paris. Boston just had one in the Seaport district....sounds like a fun event!
It was funny to see this article in the news today because last evening it was pretty cold on our porch but we ate there anyway....I grabbed my only warm clothes....a white sweatshit and white sweatpants....we laughed at how I looked....but I could have been okay for diner en blanc! Newfound variety! LOL
http://boston.dinerenblanc.info/worldwide.php0 -
Apple - I used to parboil (in beer) ribs before grilling, but when I purchased a weber a GREAT many years ago, I stopped doing it. Now I cook them solely on the grill, very slowly, but when I'm done they ar fall off the bone tender.
Leek soup. I love it. But I don't like potato particularly, so I make leek, chicken, lemon grass and ginger soup. Very few carbs - loads of taste. For mine I add hot sauce when I eat it, my hubby does NOT like hot stuff so he gets it sans sauce.
0 -
I STEAM my ribs. First I Seasoning them with s&p, garlic, rib seasoning of your choice. I stand them up in a large pot with a little water on the bottom and cover with foil or lid. Steam for about 1 1/2 to 2 hours, or until they are really tender. You can do this the night before or in the morning. Because basically they are cooked they just need to be heated. I make my own bq sauce and slather the sauce over ribs and grill, maybe about 20 minutes or so. I get lots of raves about these. Yumm! I want to make them now!
Lacey- My GF went to one of those Le Diners in San Francisco and really enjoyed it. Basically its a flash mob dinner. And you are responsible for your own good time. You bring your table, dinner ware and food and drink. I think it would be crazy fun thing to do!
0 -
Lacey - too bad, the one in Boston was on the 16th. I so would have done this! We'll have to keep this in mind for next year! Flash mob was exactly what I was thinking! LOL at white sweats!!!
Interesting discussion about different rib-cooking methods. I like mine to be tender but not falling off the bone...Kansas City bbq competitions judge ribs for tenderness but still a little "pull" which is interesting. In any case, rib are yummy food!
Good news about my tumor markers - stability. They were 91 in July and 89 last Friday. The Xeloda was providing some stability. And my HbA1c was 6.0, pretty good considering I've been eating mostly whatever I want these last few months including in Paris. "All thinks in moderation" is my new mantra! That includes dessert!
0 -
Yay Michelle, stability is good! Happy for you.
0 -
Michelle- Good to hear your results show improvement. You must be on the right track!! (((hugs))) I loved the pictures you had on FB about the Birthday Party. Your mom looks good too!
Just got done cleaning all the baseboards in my house. cleaned out the fridge and drawers, It was pretty much clean so did a lot of extra stuff.
Trying to stay busy, found out my dads esophagus cancer is in his stomach, lungs and pelvis. I guess we find out Wednesday what else the pet scan showed. Roberta my dads wife told me they were going to keep this all a secret until Wednesday but decided to tell me, so my brother and my sister don't know how extensive it is. I am devastated beyond words.:-((( She also told me my dad didnt want all his personal health issues on FB so I guess I will vent here if no one minds.
0 -
((((((Debbie))))))))
0 -
Debbie, my heart goes out to you, more than it ever has to any one in your position. We are sisters in more than the kitchen. My younger brother, and only sibling, was discharged from the hospital today--to home hospice care. I don't know if it will be days, weeks or months.
0 -
Chabba... I have no words for you or Debbie. Just love and hugs your way.
0 -
Chabba, Debbie, (((((hugs.)))))) Much love. Please remember to take care of yourselves too.
0 -
Chabba and Debbie- Huge hugs to you both. I am so sorry beyond words for what you and your families and loved ones are going through. Please always come here for support. Again there are no words to help, but I send you love prayers and strength.
Michelle- Stable is wonderful! Now time for the one two punch!!
0
