So...whats for dinner?
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Nance, he looks like a friendly snake, is he a garter snake?
Last night I sautéed up those squid in olive oil butter, parsley and garlic. They were little so I didn't even have to cut them up. I felt a little sorry for them but I ate them up with lemon and salt and pepper
Then I ate Halibut in foil of course with corn, yellow squash, cherry tomatoes, and dill for lunch.
I'm a fish-a-holic.
Tonight I dunno, but tomorrow will be a busy day at work so maybe shrimp cocktail.
Special glad DD is good. I keep having Separation Dreams now that my DD is married. I wonder when they will go away-the dreams
Where are those darn GOATS????? I hope that luv was not eating Doritos around them and made them stampede and trap her in the shed! If so, throw them the bag luv, and make a run for it!!
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Bedo, he is a friendly snake, a very pretty garter. He likes to sun himself in the top of the deutzia bush you see there. I don't like him there because he eats the cute little tree frogs that hang out on the front porch. I've discussed this with all of the various snakes that seem to want to live with us. They can eat all the rodents they want but they're to leave the birds and frogs alone. And no snakes are allowed on the porch.
Carole, my pressure cooker is an inexpensive one that was given to me quite some time ago by my mother. I didn't use it for a long time. I want to buy a larger pressure canner/cooker this fall, providing the garden provides something to can.
Bedo, you crack me up! You painted quite a picture of luv and the goats lol!
Carole, I know August is hot and humid. But it's always cool inside the Beau lol! There are fewer people there at that time which we like and the beach and pool are nice. We don't do a lot of sightseeing, just pretty much relax and eat.
DH had Susan's dressing, he pronounced it delicious. I had Carole's and it was wonderful too. We'll switch tomorrow night.
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pancakes and bacon
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We eat our main meal at lunch, and a very light dinner around here, so it was pork chops done in a cast iron pan with a home made Memphis rub on them, and purslane fresh out of the garden cooked with water chestnuts South Indian style..I have a teeny tiny piece of meat cut off of one chop (for protein needs) and lots of vegetables for me. My husband gets the rest for his dinner tonight and dinner is raw vegetables, and some fresh mozzarella for me.
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Oh Special - thanks for the pork medallion idea. I had already cooked a pork tenderloin roast w/white potatoes & carrots earlier this week so decided to make the medallions w/some leftovers for my mid-day linner. I did not use tarragon since I'd rubbed the roast in sage before I cooked it. My other additions are below. And i ate the leftover potatoes & carrots as a side even though my taste buds were longing for pasta or rice.
Saute sliced fresh mushroom in butter. When almost finished, add sliced, cooked pork loin - about 1/4" thick. Slices were a little smaller than a silver dollar. Cover & simmer to warm. Remove mushrooms & pork and cover w/foil. Stir heavy cream into the butter & drippings to cover the bottom of the pan. More if necessary. Stir in a glop of Dijon mustard. Stir in a splash of brandy - only I didn't have brandy so I used expensive bourbon. Put medallions back in the pan to warm. YUM.I'm trying to use up leftovers in case this darn storm "Bill" actually dumps on us tonight like it was supposed to have done last night. So supper will be a green salad & some cut watermelon. The stores were sold out of water before noon yesterday but I think the news media's sending out too much hype. It's good to be warned, but jeez, this is just a tropical storm. Hope I don't end up eating my words, but just sayin...
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Susan, Nance, SpecialK, and anyone else. What are the ingredients of your lamb burger beside the ground lamb?
A side will be oven sweet potato fries. I have a bag of frozen ones in the freezer. Also a romaine salad with add ins, to use Lacey's description.
I'm pooped tonight. Gym this morning. Then hit some golf balls on the range. Then some shopping this afternoon. Tues. is senior day with 20 percent off at Belk.
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INGREDIENTS
for the Burgers
- Extra-virgin olive oil
- 1/2 large red onion, 1/4-inch dice
- Kosher salt
- 3 cloves garlic, finely smashed
- 1.6 pounds North Winds, very fatty ground lamb
- a few sprigs fresh dill, finely chopped (more would be good)
- 30 leaves fresh mint, finely chopped
- 3 sprigs fresh Greek oregano, finely chopped
- Zest of 1/2 lemon
- 1/2 t/l freshly ground, toasted coriander seed
- 1 tbl freshly ground cumin
- Feta cheese
- pickled red onions
INSTRUCTIONS
- Sautee the onions until browning in olive oil after sprinkling with a bit of salt. Add garlic. Remove to a plate to cool.
- Mix all ingredients(except the feta and pickled onions) into a big bowl, using hands to incorporate fully.
- Divide the meat into measured amounts. Place half of each measured amount in the bottom of an English muffin mold. Make an indentation in the middle, crumble some feta. Then mold the second half ontop. Remove from the mold, and seal the edges.
- Place the formed patties into the fridge to chill and firm up.
- Cook on the grill
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p.s. I find a strained yogurt, garlic, dill, lemon juice sauce is really delicious as a topping for these burgers. If you can afford the calories, add a bit of sour cream as well.
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Red I would have been dancing like someone was shooting a 6 gun at my feet!
MOmmy Your dinner sounds yummy, Pancakes. and bacon... one of the best memories of my childhood. Breakfast for dinner. And sometimes we were allowed to sleep out in the playhouse. It had electricity and was fashioned after the main house with "pricker bushes" lining the steps. Don't know if anyone has heard of those
For dinner nothing. It is too sticky and hot! Not hungry
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Yep. My hedges have prickers on them! Hate them, but they were here when we bought the place!
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Minus, I also hope that you can just eat your delicious sounding meal and not the words about the storm! I agree that our sensation seeking news networks do hype up every storm, which can lull viewers into the wolf crying mode....and maybe not be prepared! So do prepare!:)
Carole, my prep of lamburgers is much less elaborate than Susan's process, and I'm sure less tasty! I actually try to get a not too fatty ground lamb (mainly so DH doesn't burn his nose off with the high flames!).
For four burgers I use 1 lb of lamb,
2 or 3 cloves of minced garlic,
About 1 1/2 tspns rosemary powder
Diced fresh mint or 2 tsps dried
Some freshly ground blk pepper to taste
Sea salt to taste
About 1/3 cup crumbled or four slices of feta
I mix everything together and try to keep the cheese on the inside...sometimes form the burger around a slice of feta in the middle. I usually freeze two raw burgers with the spices /cheese and they are at the ready for the next hankering! We serve with romaine or green leaf lettuce, tomato, and red onion on the grilled burgers and dijon mustard and ketchup. Oh, this is making me hungry for lamb.
Tonight we had a vegetarian potpourri...grilled balsamic and thyme marinated portobellos, arugula,watermelon, onion and feta salad, mashed butternut squash with a bit of maple syrup and nutmeg, and some artisan bread with red pepper hummus that was in the fridge begging to be eaten. It was actually interesting and satisfying.
Off to watch game six of NBA finals, and work on the bookmarks I'm making for the kindergarteners to remind them of the social skills we worked on this year.
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Thank you, Susan and Lacey, for the lamb burger recipes. I have fresh oregano, dill and mint growing in pots on the patio, so minced generous amts. of all three and added to the ground lamb. I don't have an English muffin mold but a custard dish about the right size worked great. That's a good technique, Susan. I put a nice chunk of feta in each of four burgers. DH overcooked them slightly but they were still delicious. We each ate one and split a 3rd, which ended up being too much food for me. I'm somewhat over-full. I made a sauce with yogurt, fresh dill, lemon juice, and diced cucumber.
The composed salad was tomato, cucumber, avocado and feta cheese for me. The same for dh with addition of diced yellow bell pepper and sweet onion. My dressing was lemon juice and olive oil. He added some creamy Vidalia dressing to his.
This ground lamb was from the IN farmer. We're very pleased with the lamb we ordered and I will make a larger order in Oct. when we return.
Lacey, next time I think I'll follow your example and freeze two burgers instead of cooking all four.
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carole - you got great suggestions for how to do the lamb burgers - I don't use seeds of any type because DH is not supposed to have them - usually dill and oregano and lots of garlic, and I broil them. I like a Tzatziki type sauce much like you prepared. IT is the way I sneak cucumbers into DH's meal, lol! He swears he likes vegetables, but the list of ones he doesn't like is pretty long.
Tonight was a multi grain rice dish, little sirloin steaks and sautéed spinach.
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I see that my copy/paste didn't include burger sizes. I do 5 oz burgers [assuming high fat content] for me, and 7oz for Mr. 02143. I do not freeze the extras since the meat was frozen-thawed already, so to freeze again is a type of Russian roulette. We cook them all, and then warm them for lunch the next day. Mr. 02143 will zap if there is only one left over, if there are two, I put them in the toaster oven. This year's ground lamb is much less fatty, so I have reduced to 4oz for me and 6oz for Mr. 02143.
Carole, sounds like you made delicious burgers!!!! I love cucumber in my yogurt dip, but Mr. 02143 hates cucumbers, so I make cucumber batons for me without adding them to the sauce. Makes him so much happier. Isn't it a joy to walk outside and harvest the herbs that you want? I am taking a lot of joy from the simple things this summer.
I am headed to the Cape tomorrow. I need some friend-time. I will have to make sure I get at least 5 hrs of coding each day... my deadline is looming. But then in the late afternoon, we will head to the beach, return with sand in our toes, and make some meals and cocktails. My dear friend L has been catching Striper Bass all week long! She is an avid fisher person, heading out to sea in a kayak! Needless to say, Stripers are on the menu. We are making a mango salsa to accompany, one of our favorites. This drug is affecting me, and I am worrying about maintaining this juggling act that I have been doing for the past five years. Dinner was a take out taco with avocado. I just couldn't make dinner tonight even though there are lovely vegetables in the fridge that should be eaten.
Will be back on Saturday....
*susan*
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susan - have a wonderful time with your friend!
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Susan - double that thought. Wonderful fish in store.
Carole - didn't I see you leave pretty soon for the North Country? And you're going to leave the RV so that will be your last 'haul'.
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Lacey - I do take the weather warnings seriously since I've lived through 4 hurricanes, but I don't like newscasters who exaggerate. We had a total of 1-1/2 inches of rain over the last 24 hours and my brother from AZ is frantically emailing to see if I'm flooded. Not to worry - I'm one of those people who always has back up for everything - much to my son's dismay. Usually have 6-8 gallons of water. And always have new batteries in the fridge. When a jar of standard condiments is empty (mustard, mayo, olive oil or whatever), I bring the spare down from the top cabinet and buy another spare. I have several extra lbs of butter in my freezer. I have toilet paper for the next millennium, but that is one thing I needed a lot of during chemo when i didn't feel like leaving the house so somehow I still buy double. And now that my garage freezer has finally been defrosted, I've been hording ice cubes this week in case we need to use Igloo coolers.
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Tomorrow should be lovely at the Cape, Susan. Enjoy the partial getaway! Yes, I was certainly not advocating for "refreezing" raw meat. Yikes! We always use fresh lamb for those burgers. Plus, we are less inclined to have red meat two days in a row, so freezing works better for us. I love your yogurt topping mixture and will try that next time. Easy to skip a roll with that tasty addition.
Tomorrow I am meeting up with my former school office mate and our "third";) gemini twin retired teacher friend who now lives near her grands in FL. I am soooo happy to be able to see her as she has not been able to make the trip for a few years. Sadly, her DH is not doing well, and she is bringing him to visit his family for probably the last time. Since she moved, almost ten years ago, she has had so many family illnesses to contend with including her son with blood cancer and his 8 yo DGD with thyroid cancer. Then her DH fell and sustained a brain injury. So her retirement has totally been that of stressed caretaker...and she never complains. I look forward to seeing and supporting her tomorrow.
Tomorrow evening I am accompanying DH to a dinner at the home of a woman who chairs a committee he's on. I just learned an hour ago that she would appreciate guests bringing appetizers. So since I will not be available to shop, I asked DH to find a ripe melon and prosciutto, and I'll bring those little wraps. Fingers crossed that he knows/finds a ripe melon!
Congratulations Golden State, about to be NBA champions!
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Minus, you are well prepared! Good!
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Carole, my lamb burgers aren't much different -- onion, oregano, lemon, lots of garlic. I don't put feta in the burgers, I prefer it in the tzatziki type sauce. I have a new recipe I'm getting ready to try that calls for ground pine nuts in the mixture.
Tonight was chicken enchiladas using the last of a rotisserie chicken that I had frozen. Pinto beans as a side. Had to have a small serving of the cherry ice cream. At the last minute I decided to toss some bittersweet chocolate chunks in it while it was churning. Wowza!
I'm planning on making French bread tomorrow. I made some cultured butter today to go with it. So easy and delicious. My DSIL brought me some strawberry jam made with her strawberries. I could easily make a meal right there.
Rain rain and more rain here and Bill's on the way. The weather guy just said we might actually smell sea air in this rain! Enough already! Minus, stay high and dry!
Susan, your visit sounds lovely. I hope you get used to the new drug and it doesn't take such a toll on you.
I have become addicted to mangos and have been eating one or two a week, sometimes in a salsa but usually just sliced. Food and Wine just had a mad genius tip on how to peel them using just a glass. Very cool!
Lacey, I wish I could convince DH that a meal like yours is really a meal. If there's no meat, they're appetizers.
Hi to everyone I missed!
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Susan, the fresh-caught fish sounds so-o-o-o good. I second the hope that you will adjust to the new med. Good reminder not to freeze meat that was already frozen. Enjoy the friend time.
Minus, I consider myself "out" of mayo if there isn't a spare in the pantry! Hope the tropical store isn't disruptive for you or Luv.
Lacey, I was hoping Cleveland won the NBA. I liked the idea of the big star going back to his home city. Your appetizers sound "appetizing." Hate those stories like your friend's retirement.
Nance, I have a bought ice cream in the freezer that is delicious. Dark cherry with dark chocolate pieces. DH and I use custard dishes for our ice cream, theoretically to limit the serving, but you should see how much ice cream that man can heap onto a custard dish! We make WW friendly sundaes with walnuts, sugar free chocolate syrup and a squirt of whipped cream in a can.
Today's plan is to take my mother shopping for carpet. My sister who lives near her is going with us, which is a big help. Taking my mother anywhere involves getting the wheelchair in and out and making sure she transitions safely and pushing her. She's quite heavy. I'm always glad to have one of my sisters (or both) along. You'd be surprised at how many doors into businesses are not wheelchair friendly. You have to hold the door open and maneuver through it. Strangers are often helpful if someone is around. We will probably have lunch out somewhere.
Dinner may be a home-made pizza. I have frozen dough for one pizza.
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Wowsa is right, Nance!!! Cherry ice cream with chocolate bits?! I'm trembling! Do you use an ice cream maker? And that bread, butter and jam??!! Are you running a little food sin shop?? I am a customer!
I loved mangoes when I discovered them in the early seventies. Ate them a lot.....until I developed an allergy and broke out in hives whenever I even tasted one. Sadness....also reacted with hives to cashews and learned last year that they are related....thus the same allergy reaction. I have to be careful to read almond butter labels as I discovered that cashews are included in some brands....argggh. I'm about to start a new allergy treatment....no more self-administered shots, rather sub-lingual serum drops, which should build up the immune system. Fingers crossed.
Susan, I also am rooting for your body to adapt to the new drug. You are such a strong woman!!
It is interesting that DH is taking on the colors of our mammal avoiding sons...and seems to be good with us doing these odd vegetarian meals. We figure we can do a few days a week like this. Since we rarely do pasta or rice, vegetarian meals are more of a challenge for me to prepare, so we won't be going fully in that direction anytime soon.
Gotta get going......thinking of you Texas sisters and hope you stay safe.
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We cross posted, Carole. That cherry ice cream sounds divine.....brand? Hope your shopping trip with your mother goes well and you complete the carpet seeking task. I recall from shopping with my elderly mother how difficult access can be. Good luck
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Lacey, I have a Cusinart sorbet and ice cream maker that I love and this is the best ice cream I ever made in it. The cherry ice cream is one of the variations.
http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html
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auntie - I made your link live. My in-laws gave us their Cuisinart ice cream maker but I have never used it. I might have to break it out and try this, looks yummy:
http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=0
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Thanks Special, I always forget that my phone doesn't do that automatically.
This base is very rich. I sometimes alter the ratio of milk to cream, depending on how I'm serving it. In the cherry, I used half milk and half cream. A while ago, I made a cardamom plum version that was the best ice cream I ever ate.
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MOmmy I grew up in NY state so maybe it's Conn/NY thing those pricker bushes
Susan have a wonderful time on the Cape-striper envy and I don't even know what it tastes like
Thoughts to our Texas sisters-News casters do tend to "drum up the news " a bit
Going to my violin class then shrimp cocktail for dinner-it's too muggy to cook
My job is super annoying-the schedulers scheduled me to work through lunch?! Will have to speak with them One is particularly annoying and wants to talk to me on the phone every 5 minutes then IM and email me about the same thing. I've started ignoring her. She IM'd me during a conference call today and I IM'd her I was on a conference call so she emailed me and told me I has scheduled 12-1-my lunch-so I emailed her back fine, I'll take lunch 1-2. She left me a message on the phone to call her so I left without. I think I already made my point and I was off at 1 today after the call. I'm sure her pants are in a wad. Heh, heh, She is not the boss of me, as my DD would say
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Lacey, the ice cream brand is Breyer's and it's black raspberry with dark chocolate, not black cherry. I usually don't buy a fruit or berry ice cream since I'm a chocolate-a-holic but something made me pick up the carton and put it in my cart, along with a carton of Breyer's Reese's peanut butter ice cream for dh. I eat peanut butter but do not like it in my candy or ice cream. The Breyer's ice cream was on sale for $2.98, hence the reason for buying it instead of Ede's, our favorite, which is the same company, I believe. Comical the way the ice cream cartons have shrunk in size except for Blue Bell, which is still off the shelves.
Lunch was fried oysters, shrimp and catfish with a side of mac and cheese. The other choices of a side are French fries and potato salad, so no savings in calories or fat content. My mother, sister and I shared a so-called "plate" and had a carry-out box. The seafood was piled on a platter and the mac and cheese comes in a serving bowl.
The shopping trip was successful and my mother will be thrilled to have new carpet in the two bedrooms in her house. We went to a local carpet place that has been in business for almost 40 years.
Dinner will be pizza. I bought turkey Italian sausage today. It was half price. I think I won't mention to dh that it's not the usual pork Italian sausage and see if he can tell a difference. I'll sauté the sausage, some mushrooms and colored peppers for toppings and probably add kalamata olives and mozzarella and parmesan cheese. Easy and so good.
Minus and Luv, let us know how you're doing.
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Houston is doing OK. I expect Luv's going to get the backside of the storm.
Gee Carole, I was just getting ready to have a 'responsible' salad for dinner, but your mac & cheese post snagged me. Oh well, salad tomorrow. Good news on your Mother's carpet. Hope the carpet people will do all the furniture moving!!
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Tonight is the soba noodle and steak stir fry. I'll marinate some tomatoes and cucumbers for a side. Carole, your lunch sounds marvelous.
I'll be making marinara tomorrow as my niece and her family will be here Friday night. Her mother is DH's sister with the heart problem. My SIL is being moved to a rehab facility Friday where they live. We are halfway between the hospital and the rehab facility so they'll spend the night here before they travel back to North Carolina. They have a 5 year old son, so I thought spaghetti and meatballs would be kid friendly. I'll have to throw some kind of dessert together too since there's not enough cherry ice cream left!
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