So...whats for dinner?
Comments
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Michelle- I am glad your tx's have been mild. Happy Birthday to your DGS.
Eric- Your mom is lucky to have you for a caring son not many people would brave those mud wasps. Glad you didn't get stung or fall of the roof. That would not of been very good. And That was very kind of you to change the batteries in the school bus and save them money too.
kay- My DD was always nervous about her first day of school each yea,r I think it's probably normal I know I never liked my first day either.
Made Cheese Enchalada's for dinner tonight topped with avacado, sour cream. lettuce and green onions turned out really good.
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Lovetocook..is your DD starting high school? DD here is 14 and started high school in August. She's loving it. And yes, it was a big deal. She was nervous even though she trying hard not to show it.
I was a bit nervous starting high school even though I had an advantage. There was only one junior high school in town and I knew 1/2 the high school when I started. Our daughter started a new school and knew no one there. She quickly took care of that "problem". :-)
Eric0 -
Eric you truly are one busy guy. I could really use a live in handy guy, as my "wonderful" husband could be handy, but choses not to. but that ok, I learn to do a lot of things myself. And when my son comes home, I give him some tasks to do for me. Today he and his girlfriend are cooking...making some chicken wing dip.
Debbie what a loving wife you are to make sure your husband has some meals while you are gone. Good luck on your trip, will be thinking of you and your family.
Cookout today with friends and the kids, all the usual fixings, chicken, salt potatos, corn, beans.
To those of you that have kids in school, it is quite and adventure. My kids went to such a small school, they stayed in the same school from kindergarten through senior year...never had to leave the building...graduated with pretty much the same kids they started with...all 30 of them!
Eric Girls make friends fast....I majored in "socializing" in high school.
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Sharon is the transportation director at the school...so I help out.
The jelly factory is up and running again. I'm "canning" the 2nd batch and filtering another 1/2 gallon of juice.
I need to go to the store and get more lemon juice. I spilled some juice and I'm now a bit short on what I need. The two dogs tried to help clean up, as did the cat. I had to get the mop! :-)
It's amazing what a night's sleep does!
Eric0 -
Eric, you are a busy man. Just reading about your schedule made me tired!
Michelle, what a great spirit you have. Expressing excitement about starting a trial. I'm very hopeful this treatment will be successful.
Chabba, my sincere condolences. I'm glad your brother's passing was peaceful.
Laurie, that sauce sounds delicious. It was no surprise to me that it turned out great. You have good instincts as a cook.
Debbie, hugs to you as you and your sister spend time with your dad and lend him your support.
Kaara, I know you're enjoying visiting with your family in FL.
Carberry, I went to a small school from 1st to 9th grade. No more than 30 in a class. Some of us went through all 9 grades together. Three years ago we had a reunion that was really fun. The group split after 9th grade and went to two different high schools that were much larger.
We had a Labor Day potluck here at Pine Hollow Resort, MN, last night. I cooked a jambalaya with sausage, chicken and shrimp. I made it a "little" spicy but not like I would make it for my family at home because I didn't know if the MN palate was used to cayenne pepper. DH and I said, "well, if it isn't eaten, we'll have leftovers." Hardly a grain of brown rice left in the pot! Which is nice, to have people enjoy the food you cook. And it was pretty good.
My favorite food at the potluck was the fried fish provided by a man who was here at the resort with his wife last week. He had his own boat and did a lot of fishing. He caught sunfish, which are flat fish like we call "perch" at home. He fileted them. They were delicious. Just pick up a piece with your fingers and crunch into it. Yum. Yum. There were other tasty dishes, too.
I must share one food "peculiarity" here in MN. The people like their potatoes, but they cut them in tiny pieces and cook them with some milk and butter or with butter and seasonings. I've never seen potatoes diced so small. I would slice mine in more bite-size pieces. DH said maybe it's because the potatoes cook faster. One method is to put these diced potatoes in a package of foil with butter and let them cook on the grill. They taste good, but you have to scoop up the little pieces on your fork. Interesting how people in different regions prepare food differently.
Yesterday there was a fishing rodeo for the children. There must have been about 10 kids. The adults took the kids out in boats. There were prizes for everyone. Biggest, 2nd and 3rd biggest, smallest, prettiest, ugliest, etc. DH and I were judges for prettiest so naturally I picked out the fish of a kid who hadn't won anything yet.
This afternoon the adults are having their contest. The entry fees are going for a charitable cause. To help a woman who has big bills from her medical care.
We're planning to go out to dinner tonight, something we rarely do. Our meals out are almost always lunch. But there's a restaurant in town that advertises prime rib as its specialty, and I love prime rib. Hope it's good.
On Tuesday, we hook up and take off! I'm ready to roll again.
Hugs to all.
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DH's birthday today, made Popovers and Cornish Hens with Rosemary & Thyme, garlic roasted root veggies also. Should be ready soon.
(((EVERYONE)))
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Carole - it is interesting about the potatoes. In upstate NY, they take tiny new potatoes and boil them in extremely salty water, then drain and smother in butter. Salt potatoes - they are popular fair food. I'll cook potatoes wrapped in foil on the grill - with some butter, onions, dill, parsley, chives, whatever I have on hand. But I tend to slice them thickly, not chop them. I guess they would cook faster if you're in a hurry. It's hard to believe summer is almost over and you're on your way south.
Deb - your DH's birthday dinner sounds yummy! You get your wifey points with that meal!
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I love hearing about the different areas of the country in this thread. I think I like that and just hearing about all your lives more than the recipes. So interesting to hear about the small schools. I always wondered what it would be like going to a school like that. I went to parochial school, and we had four classes in our grade, with 50 kids in each class. We graduated in eighth grade, then I went to an all girls school with 500 in our class, and the boys high school right next door had about the same. Interesting talking to Michele last week. I do love the big city with its diversity and crowds and traffic and everything else that goes with it. I always wondered what it would have been like to grow up in a small town though.
Eric, my DD does start high school on Tuesday, but she will be going with virtually all the same kids she went to middle school with. Our school district has four elementary schools, then they feed into one middle school and one high school. But it's a new, bigger building, and I know all her friends are nervous too. I am sure she will do fine. She got a new dress for the first day. I told her I am finished buying her clothes until next year. Then my husband told her the Jewish new year is in two weeks. I thought he was supposed to be on my side!
Had brunch with the in-laws, bagels, lox, eggs, fruit and cheese cake, then just had leftovers for dinner. Going to a barbecue at my BIL's tomorrow. We are making potato salad with purple potatoes, grrek yogurt, dill and cucumbers. I hope it's good. Have a great Labor Day everyone!0 -
We had to do a bit of clothes buying for DD. She was in a parochial K-8 school where uniforms were worn and is now in a public high school where "regular clothes" can be worn.
I got some more cactus jelly made. Each batch uses 2-1/2 cups of juice, a package of powdered pectin, 3 Tbsp of lemon juice and 3-1/2 cups of sugar. That is a lot of sugar!
Tonight was a fend for ourselves night. We were going to have my mom and Sharon's mom over for dinner, but her mom wasn't feeling well...so it will be tomorrow. BBQ roast, corn on the cob, salad, and sweet potato.
Instead, I trimmed bushes at mom's place and took her shopping.
I make a simple shrimp and rice dish with a red savina pepper (twice the heat of a habanero). I think the dish is good and my family says it's kind of warm. But, when when I took it to work, it became a "how tough are you dish". I now calm it down for work....
My mom would add buttermilk to mashed potatos. I like the taste...much less bland than when she used sweet milk....0 -
Happy Labor Day everyone!
I saw my DGD and DGGD yesterday...she is just adorable with a head full of curls, and running everywhere. I love it that she comes and sits in my lap with a book for me to read to her. We had a wonderful visit and I got lots of photos that I posted on facebook.
Debbie: hope you and your sister have a great visit with your dad!
Michelle: The trial sounds doable...good luck to you! Sending prayers your way!
Eric: My A/C isn't working in NC which I must face when I return:( Hope it's a simple fix!
Laurie: Photos of the kids are great! They remind me of my boys when they were little;)
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i did cook a good meal surprisingly the other nite.. sirloin, miso sauce (just add water) and grilled onions.. macaroni and cheese I think and salad. I just don't like to cook and then clean up. The kids kind of help me clean but they have tunnel vision and don't see the edges of the kitchen.
My delish tip for the week. buy a bottle of pomegranate mollasses from an Arab or Jewish store. this condiment is so flavorful.. very sweet, very sour and goes a long way. 1 tsp. molasses and 1/4 cup mayo.. you could also use yogurt i guess. I dip chicken pieces into it. i can't tell you how good it is. There is a delish condiment made with spicey red peppers (cooked to a mush) with the molasses that is wonderful. I can't really take the heat at the moment. My mouth is so sensitive....
(also 5'2")
And happy Labor Day all.
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I usually just follow this thread without posting, but today I'm enlisting your help.
My surgery is tomorrow afternoon so no food after midnight of course. Trying to figure out a good meal for tonight so I won't be starving tomorrow.0 -
Michele, are the salt potatoes really salty? I have a lot of new potatoes from my garden that I might try this with. Best wishes for you as you start your trial!
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Hi all! Just wanted to introduce myself. I've been lurking on this thread for a while kind of looking for a "home". You all have been a great inspiration for dinner ideas lol. I love cooking and am a great collector of recipes. That being said, tonights dinner is at a friends home but I am making a wedge salad with homemade thousand island dressing. This is a favorite of my DH, whose father used to make it when DH was a child. Odd, I know.
Happy labor day all!0 -
Hi Nancy! And welcome to our little band of foodies!!!
As I remember them (and it's been many years) the salt potatoes were not too salty for my taste buds. But then, I prefer salt to sweet. Here's a link to a recipe that looks just right, especially since it says "Syracuse" which is the area where I had them:
http://allrecipes.com/Recipe/Syracuse-Salt-Potatoes/
At the fairs and "firemen's field days in the upstate NY area, they serve them in those little cardboard containers with a wooden "stick-fork". It's probably not something you'd want to eat if you have high blood pressure!
Trinity - when I have to fast for surgery, I make sure I eat a good high protein dinner, then I eat some watermelon later in the evening. That helps with hydration and electrolytes. Good luck with your surgery, and I hope you come back and let us know how you are doing.
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Thanks Michele. The other night I had a salt roasted baked potato at a restaurant that was wonderful. I need to find that recipe too.
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Hi Nancy and Trinity.
Sharon usually eats something right before "last call". It is usually something with some "staying power"...a cheese omelet or something like that.
After the landscape trimming yesterday, I sat with mom and we "translated" one of the recipes in the old cookbook. It's a desert...Cottege Pudding. The translation is both German to English, but also to some sort of useful measurement system. I chose this one because there were penciled notes in the margins giving "modern measurements".
The Dough.
1/2 cup brown sugar. "a little less if hard to get"
ball of butter about the size of a walnut. My grandparent's place had a walnut tree. Walnuts from that tree were about 1 to 1-1/2 inchs in diameter.
1 overfull cup of flour.
1 teaspoon of cinnamon.
"twice as much baking powder as cinnamon".
1/2 teaspoon salt.
1 cup sweet milk. (My grandmother called "regular" cow's milk sweet milk...She called buttermilk sour milk....)
1/2 cup raisens.
The Sauce
3 cups boiling water
1 cup brown sugar
Lump of butter the size of a chicken egg.
1 teaspoon of vanilla (I think vanilla extract).
The instructions are...
Mix sauce. Mix dough. Drop dough into sauce. No stir. Bake Middle Hot. Done.
The pencil notes come to the rescue. 30 min @ 350. I'm assuming 350F degrees....
Mom said her mother didn't stir it..just poured and baked.
In the original ink. From Rhoda, 177
My grandparents, Fred and Jean Staiger lived at 185 E. York St. Akron, Ohio. Mom said that when she was "little", the Kleinwechter's lived next door at 177 E. York Street in Akron Ohio. She said Rhoda was the Mr. Kleinwechter's mother.
My mom is 94. So Mr. Kleinwechter was probably her parent's age. Her dad was born in 1887 and her mom in 1888. So, that would mean Rhoda was probably born in the 1860s.....
Eric
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Wow, Eric, wonderful recipe. Walnut size would probably be 2 tablespoons, don't you think? And chicken egg maybe half a stick, about 4 tablespoons? Bake middle hot sounds about the 350 as you said, but cooking in a wood stove (we still have one at my MIL) middle hot would actually mean pan position as well as temp. I am really interested to see if you tried it out, if so, let us know! Thanks!
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I've always loved most any kind of dumpling. That sounds like a sweet dumpling in a carmal sauce! going to have to try it.
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Trinity, I would probably go high protein, too. Protein with some fat content digests more slowly than carbs. When I am nervous, I do not get hungry and I was very nervous before my bmx/recon surgery. It was scheduled very early so I got up about 5 or 5:30 am that day. Good luck with your surgery.
Michelle, we won't be heading directly home but will be meandering and visiting some of dh's family in MI, IL, WI and IN. Brother, sister, cousin, nieces and nephews. We plan to return home about the 1st of Oct. Tomorrow we make a short drive to SD to visit friends who lived in LA thirty some years. I would bet money on a delicious walleye fish dinner tomorrow night.
We ended up not going out to dinner last night because we got caught up in activities here at the resort. So we're going out to dinner tonight.
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Hey Eric, I try to translate all of my moms recipes with her every chance I get, she is also Greman. Something I want to pass on to the kids. Well some of the recipes, they don't like them all.
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These are my grandmother's (born in 1888) and my grandfather's mother's recipes. Gramp was the youngest of his siblings, born on Christmas Day, 1887. His parents made it through Ellis Island right around Thanksgiving time.
I haven't tried the other one....although I will be doing so.
This one I have tried. My grandmother would make it only Christmas morning, so it was quite a treat for me.
Mickey and I spent about a month, on and off, figuring it out. It took quite a while to get it past the "it's almost right" stage. The hard part was getting the brown sugar to melt, but not scorch..
3 cups flour
1/2 tsp salt
3 tsp baking powder
1 cup sugar
6 tbsp shortening
3/4 cup milk
1 cup brown sugar
1 tbsp cinnamon
Butter as desired.
Mix flour, salt, sugar and baking power and then add the shortening like your making a pie crust.....I use my bread fork (a very heavy silver plated steel thing that is 1/2 a step from being a serving fork) and mix everything just enough that the dough is evenly "wet".
I split the dough into two pieces and spread it out so it covers the bottom of a couple of 8 inch cake pans. Then I stick my fingers in the dough to make some (8 or 10) "dents" into the dough and brush melted butter over the dough. We found if we didn't make the dents, the butter and would run to the edges of the bread.
Mix the brown sugar and cinnamon together.
From here I have two ways of doing it....
Either bake for 20-25 minutes at 400F, brush more melted butter on and then spread the brown sugar/cinnamon mixture on and serve hot..
Or...
bake at 400F about 15 minutes, brush on more mekted butter, spread the brown sugar/cinnamon mixture on the bread and (WATCHING CAREFULLY) continue baking until the brown sugar begins to melt, remove it from the oven and wait about 10 minutes (let the sugar harden) before serving.
We found the timing to be kind of critical..getting the sugar to melt enough without scorching and getting the bread fully baked.
My grandmother was the expert at the 2nd method. The two of us did OK at it, but we had to watch it the whole time.. My grandmother could be doing other things in the kitchen while it baked. She said it smelled ready when it was time to come out....I haven't figurd it out that well yet.
I continue the tradition and cook it only on Christmas mornings.
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Hi Trinity from a fellow Texan - I like Michele's suggestion (LuvRVing). Protein to hold you over and some fat and fluids/electrolytes; watermelon sounds yum in this heat. In the morning you will be so busy I bet food will be last on your mind. Prayers and best wishes. Let us know how you do.
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Eric, can't believe it...I grew up with "Cottage Pudding" & a butterscotch sauce...my mom always made it. There were 10 of us & this was a cheap dessert....another one we loved was Bread Pudding & of course Blanc Mange....all cheap, easy & good. I used to make all 3 of these for my 3 children too.
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Eric, what is the name of your latest dessert? Have you considered fully baking the crust and then torching the sugar mix the way they torch the sugar to make the crust on a creme brulee`?
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I've heard it called, I think, (spelled like it's said) "seme-cukan". Where the first sounds like semi but with a long E sound at the end and the later starts off sounding like cucumber and ends sounding like "and" without the d sound.
My mom is not sure of the name either, but did say that kuchen translated to English is "more or less" cake.
I'll talk to my mom some more about it.
Eric0 -
Welcome Trinity and Nancy. Hope your surgery goes well Trinity.
Wow what a busy thread. Too many to respond to but read them all and thinking about you all.
Carole- Have a great, fun, safe trip, Hope you are able to check in once in awhile and let us know how you are doing.
Eric- I love reading about all your German recipes what fun it must be to try to fiqure out what measurements are in each one. The one kind of sounds like the Malasadas they serve in hawaii so good.
Chabba- Thinking about you often!
It was so great to see my sister last night, she arrived after midnight then we took the shuttle back to the Sheraton and had a late snack since she was hungry. They had a video poker machine room and played until 2 am (they dont have any form of gambling in hawaii) My Sister was having a ball even though she was tired. Got back home around 6pm tonight. Had left over enchaladas for dinner. We will leave early in the morning to see my dad not sure how long we will stay there guess it depends on how he feels and how long he wants 2 crazy daughters in his house. LOL!
Hugs to everyone!!
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one gallon of pesto sauce:
We had a drought this summer so the basil just didn't thrive. The Vietnamese sell it super cheap tho at the market downtown. I bought 7 bunches (2 free) for 5 dollars.
I made it and it had too much salt so i had to had more parsley, more cheese and olive oil.. the basil was a little odd this year.. very flavorful because of the lateness of the season and the heat. anyway it turned out to be the best I ever made. I have 3 containers in the freezer and one in the fridge.
YES!I'm trying to think of a pesto recipe for dinner tonite.
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Apple - my daughter made a chilled pasta salad with pesto, chicken and cherry tomatoes...very simple. It was really good - she used the corkscrew pasta so the pesto stuck to the pasta really well. You could add any veggies like bell peppers, artichokes, sundried tomatoes, etc.
Debbie - so glad you and your sister had a great night! I hope the visit with your dad and mom goes well, and that your dad is doing as well as can be expected. (((Hugs))) to all of you!
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