So...whats for dinner?
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Thanks Suladog
M head is going to explode. D, E, Fsharp, G, A,, B Csharp, D, E, Fsharp all the way up and down.I have to announce them. He catches me playing on a string and says "Stop! what note is that?" while I'm playing and I look stupidly at my finger frozen on the string. " That note? That note there? Why that there note is a ...." I say stupidly obviously stalling for time. For some reason I always sound like Gomer Pile when I'm caught. This is really Hard Susan!
I'm making Gazpacho today.
I'm going to treat myself by playing wildly by ear to easy youtube tunes.
Happy Friday everyone!
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I'm somewhat fascinated with tattoos. I've never gotten one because it's too much of a commitment. I came across these that are kind of interesting and thread appropriate (sort of). I especially like the artichokes and blackberries.
http://www.buzzfeed.com/mallorymcinnis/food-ink#.ebrKkXyA6
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A summer cold is making me indifferent about dinner. Unfortunately dh probably won't feel the same way.
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Those are pretty nance. For some reason I never got a tattoo either.
Just returned from lesson.
Him: Why does the key of G only have one sharp?
Me: The key of G only has one sharp because it is the key of G and "the first key" (a lie, I have no idea what I meant by the first key)
Shades of high school : In 500 works explain the war of 1812.
Me: The war of 1812 was a war that occurred in 1812. It was between 2 groups that had different opinions on how their governments should work. This resulted in a war. Wars are not good because then the two groups can not get along. hmmm how many words so far I have no idea what I'm talking about???
But I can make Gazpacho! And I'm getting better at cooking! So I can learn.
And I'm buying a share in The Local Catch so I can continue my fish addiction with a discount. I'm stock piling fish
Garden is producing lots and lots or organic tomatoes.
One of my favorite ways to make pasta sauce is with fresh tomatoes, basil and garlic not cooked, over pasta with parmasean cheese.
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Bedo,
here's the borscht recipe
Ingredients
- 2 pounds medium beets, peeled and quartered
- 11 cups water
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons cider vinegar
- Salt and freshly ground pepper to taste
- 1 medium Yukon Gold potato, peeled and cut into quarters
- 1 pound Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
- 1 cup finely diced radishes
- 4 scallions, thinly sliced
- 1/4 cup coarsely chopped dill
- Sour cream or crème fraîche, for serving
- In a large pot, cover the quartered beets with
the water and bring to a boil. Simmer over moderately low heat until the
beets are tender when pierced with a fork, about 30 minutes. Using a
slotted spoon, transfer the beets to a plate.
Coarsely shred the beets in a food processor. Return them to the pot and
add the sugar, lemon juice and cider vinegar; season with salt and
pepper. Refrigerate the soup until chilled, for at least 4 hours or overnight.
Meanwhile, bring a small saucepan of salted water to a boil. Add the
potato quarters and cook until tender, about 15 minutes. Drain and cool
under cold water. Pat dry and transfer to a medium bowl. Add the
cucumbers, radishes, scallions, and dill
Ladle the chilled borscht into bowls. Garnish with the vegetable mixture, top with a generous dollop of sour cream and serve
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Bedo, I am jealous-s-s-s-s that you have all those tomatoes. Give'em to me! I'm also jealous about the big variety of fresh fish you're consuming.
Tonight's dinner will be linguine and tomato sauce (WITHOUT any of Bedo's fresh-out-of-the-garden tomatoes. She is so stingy!). The sauce will consist of a pkg of home-made sauce with Italian sausage and the remainder of a jar of Rao's marinara. Out of the freezer: pkg of sauce and two 8 oz. lumps of ground chuck. I will cook a lb. of linguine to allow for leftovers.
Today is a gorgeous day, though quite breezy. High in the 70's. I wish I could send this day down to Louisiana so my family and friends could enjoy it. It's so nice to be comfortable with no a/c humming.
Suladog, that looks like a good recipe. I have never eaten borscht. I enjoy fresh cooked beets in a salad with vinegar and olive oil.
Hope Susan is doing well and is too busy with her guest to check in.
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Today we had South Indian style stuffed anaheim chiles right out of the garden for lunch. They're stuffed with roasted ground peanuts and a variety of spices. I just love going out and picking our meals.
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Sula, I envy your ability to go out and pick out your meals without a groundhog beating you to the punch. Very satisfying! Lovely photo!
This evening we had a Blue Moon party on our beach. It is always nice for the whole association to have a social purpose to get together, and it was a fun gathering...appetizers and desserts...and moonshine cocktail (lemonade and 100 proof moonshine!) and a blue moon cocktail (vodka and curaçao). The latter was great if a tad sweet.
For an appetizer I made bruschetta with pesto, tomato, beans and mozzarella, and almost everything on the table was a variation on those ingredients. LOL Next time I may do jarred ingredients.
DH played songs that had "moon" in the title, a beach nearby set off fireworks which were beautiful and spared our boatcovers, the local library loaned us a telescope for scientific views, and at the close, a member read "Good Night Moon" adapted to all things meaningful to our beach association. It was lovely...
Carole, while 70 degree days are nice, I am missing some "dog days of summer". We had only two!! I am happy for you to escape same since you deal with enough heat before you head North. But we still need the hot days for jumping into the coldest part of the lake! Tomorrow is another day....
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Lacey,
Your beach party sounds wonderful. Friends of ours in NYC sent us pictures they'd taken tonight of the blue moon. Gorgeous.
As to our vegetables I did find a few small bites taken out of one of my eggplants, evidently the varmint didn't care for it
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Nance, I hope your summer cold is departing fast!
Sula, small bites, I could tolerate. Leveling anything edible was just too much. If I had more land, I would erect a tall fence around a garden, like Nance's. Envying you gardeners....but happy for Farmer's Markets.
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Lacey, your party sounds like such fun!
Sula, I love eating from the garden too. In fact this morning I picked most of the ingredients for gazpacho (everything except garlic). It's chilling now while a quiche is in the oven. Strange combo, I know but this cold makes very little appealing to me so I decided to go with what sounds good. DH won't mind, he's amenable to everything. I had bits of broccoli, bits of onion and a piece of gruyere and lots of farm eggs, so it was a natural. Plus I got rid of pieces of stuff in the fridge.
I managed to weed today without getting heat stroke but I didn't have much stamina in my debilitated state so I didn't get finished. I came upon a horrifying scene in my zinnia patch -- a Japanese beetle orgy! They were on only one flower but there must have been thirty or forty of them doing the "wild thing". All of them in one spot made them easy to dispatch however. I can only hope they died happy ;-D
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Nance, that sounds horrible. Hahaha I'm going to have nightmares. I wish I could unread that.
Saw "trainwreck" yesterday, today "Spy" never got around to it and it's in the 90s Too hot for anything but movies
Tonight clams and spaghetti
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I guess you ruined the beetles' "big moment"? :-) Oh well.... :-)
Last night, Sharon made coleslaw, added some lime juice, pepper and sour cream for a topping for fish tacos. A bit of cilantro (for the cilantro lovers out there, like the three of us) and it was perfect.
I've got a couple of chickens roasting on the grill (just like last weekend) but with a different set of spices going (and a cut up apple in each one). Later I'll probably do up some London Broil. All of it in large enough quantities for plenty of leftovers. I'm working an hour from home, Sharon's back to work and DD is starting swim practice and is taking a college class (algebra), so everyone is pretty busy. While the dogs are smart, I don't know if I'd trust them with making us dinner! :-)
Sula, I've stuffed bell and Pablanos peppers and I've always done the usual "stuffings" (cheese, rice, tomatoes, ground beef, etc.). What kind of spices do you put in your peppers? Oh, the taste of you described for the borscht is what I remember from "back then".
Time to check the oven turned into grill. It doesn't have any temperature regulation, so I have to fiddle with the controls a bit to keep it more or less "just right". But it sure is better than running the oven in the house. It almost makes me want to get a propane stove and put it out on the back porch and hook it up to a propane tank. I see lots of stoves at the GoodWill and with the phone it wouldn't be hard to see which ones have available propane conversions.....hmmm......Even in the winter it would be nice when I'm wishing I had a 2nd oven...
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Eric, I'm going to be posting the recipe on my blog soon, but it's 1cup roasted unsalted ground peanuts mixed with 1/4 tsp turmeric, 1 tsp ground coriander, 1 tsp dry mango powder (Amchur), 1/2 tsp kashmiri chili which can be duplicated by mixing equal parts paprika and cayenne. 1 Tbs vegetable oil.
Slit the chilies lengthwise and remove the seeds, then take the spice mixture and shove it into the chilies.
when that's done rub each chili on the outside with a bit of oil put them in a microwavable dish and cook them for 3 minutes.
turn them if you need to, and microwave them for another 2 minutes.
Then when they're cooked and soft. Heat the oil in a skillet and lightly brown the cooked stuffed chilies.
They can be served hot or at romtemperature.
I normally don;t use a microwave ( I cook in clay very often) and when I've done this recipe before I just roast the chilies in a pan. But some Indian ladies recommended doing them this way as it saves time and heating up the kitchen on a summer day.
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Lacey, your bruschetta sounded delicious. I like all those toppings. What kind of boat do you have at the lake?
Today was Taste of Dorset in the tiny village of Dorset. For the 2nd year in a row, I went by myself. DH just isn't motivated to go and I enjoy the ambiance plus I look forward to my prime rib sandwich. The weather was lovely. 70's with a nice breeze. The whole event takes place in about a city block, which is the extent of the "downtown" of Dorset. Another big favorite besides the prime rib sandwich is the spaghetti ball. I had one last year and it is tasty. A ball of spaghetti with cheese in the center, either battered or breaded (I forget which) and deep fried, served with marinara. This is the longest food line. The several little shops were thronged with people and all had outdoor racks or displays with sales items. Ice cream vendors were doing a big business, also the ladies selling slices of pie. I bought a package of home-made brownies and ate them for my dessert. Brownies are probably my favorite baked sweet food.
One food vendor was doing corn on the cob, cooking it in big boilers.
The campground is emptying out. Even Barry, the guy who works around the place, is going home this week. We'll be here by ourselves except for the three people in the two condos. We don't see much of them.
Eric, I may have to buy a grill next summer. I think I would make good use of an outdoor oven. Your baked chickens sound appetizing.
Dinner will be leftover linguine and sauce.
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Carole, is Dorset the town where they just elected the little boy mayor?
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Evening my fellow dinner makers,
I have made it through another round of the Ibrance, if just barely. Blood work says I am immune-supressed, but not enough to stop the drug. The fatigue is the biggest issue, and I am stretching myself past the limits. Every day I code in the morning, make lunch, take a nap, find an activity or place for the 18-year old cousin to enjoy, come home, make dinner, code some more and then collapse around 10pm. I have read all of your posts, and love every minute of that, but somehow, typing feels like too much work right now!
Our young cousin loves American hamburgers, so we made this tonight with fresh-from the-garden tomatoes [large tomatoes sliced with garlic, globe basil, balsamic vinegar and the special Spanish olive oil I opened tonight], and the other one using the sweet cherry tomatoes with buffalo mozzarella. Also made a vinegar cole slaw to complete the meal. Last night, after a trip to the museum and walks around the city, we ate in Chinatown. I don't think she actually likes Chinese food, but she is trying hard to discover new tastes. Sadly, she just can't do spicy so many options are not available to my menu planning.
All this talk of prime rib is difficult. Not one of my favorite foods, and not that easy to find around here. However, if a good prime rib sandwich was nearby, I think I would need to enjoy such a feast. You know that I am keeping my eye open now.
When I was younger, my parents owned a house in Dorset, Vermont, a really lovely small town. It was the house we owned the longest. I was crushed when they sold it.
*susan*
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The deck is mostly finished so we moved the grill back into place and I grilled a brined tri tip and baked potatoes. Sauteed garden veggies was the side.
Susan, I hate that the lbrance is kicking your butt so. I hope you can recover before the next round. I say if you need a nap (or two) then naps it should be. I found the fatigue that came with chemo one of the most peculiar feelings, so unlike anything I'd ever experienced and quite difficult to describe to anyone who hadn't experienced it. A kind of tired that sleeping couldn't fix.
I like prime rib a lot, but is not something I crave and I don't need to eat it very often. Quite unlike pasta.
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Nance - a very good description of chemo fatigue. An exhaustion that sleeping didn't fix.
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Hello all - DD's b-day today and we went out to the $2 Tuesday place, because it is close by and we all like the food. I made chocolate cupcakes with salted caramel cream cheese frosting with caramel drizzle and fleur de sel on top. Can't believe my littlest baby is 26. I feel like I have been busy all weekend but can't specifically recount anything I actually did that was of value, lol! Errand running, grocery shopping, and house chores - and it has been raining for days - too late for the ark!!! I have been rained on and dried about five times every day - I am over it! I did have a pedicure today with a friend and we also had lunch, so that was nice!
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SoecialK,
Those look great, my husband would eat anything with salted caramel on it
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I've now come up with the worst dinner ever---don't tell the dietitian. I ate a container of guacamole covered in salsa with cornchips. Desert was a dark choclolate bar stuffed with hazelnuts.........
The Arimidex, if my MO is correct, is starting to hit me with the SE........horrible sugar cravings, aches and pains, and yes, an exhaustion sleep doesn't touch, because I never fall deeply into it.....even with the Xanax......AGHHHHHHHHHHH
I know things could be worse and I am grateful to be where I am, but it just gripes me that there aren't better fixes for what ails us..... Ok, that's my rant for 8/2/2015
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SK - yum! I'm a salted caramel fan too.
Red, I had sleep issues with femara too, so I started taking it in the morning. Much improved. Still have the aches and pains though.
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Special - I agree - YUM. Could you forward your recipe for the icing? Thanks
Red - I've eaten much stranger dinners. One evening last week was Clam Dip with Ruffles Potato chips. At least I wasn't a total glutton since I only used 4 oz of cream cheese for the dip. But the Ruffles....oh my. They weren't really strong enough to scoop the dip so I ended up dipping w/a spoon and putting a ruffle on top. Good thing no one was watching.
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Minus, that's the way I would eat if it was only me. Except I would add a handful of olives.
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The cupcakes are just your garden variety chocolate ones, but I tried this frosting for the first time. Here is the link to the recipe I used:
http://www.browneyedbaker.com/salted-caramel-cupca...
What I didn't like was the frosting consistency - it was too soft, so I would recommend using a familiar cream cheese frosting recipe with maybe less butter, adding a little extra powdered sugar so it sets up stiffer, so it can hold the caramel sauce. Because the frosting was so soft the caramel sauce dripped off the cupcakes - the taste is delicious but they are messy to eat! I put them in the fridge overnight because of the frosting ingredients so today they are firmer - and, yes, DD and I ate one for breakfast! Shhhhh!!!!
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Yes, Nance, every year a mayor is elected at Taste of Dorset and he was a little boy.
Susan, you are still doing a lot in your state of exhaustion. As always, I'm in awe of what you accomplish. Pre cancer, you must have been a dynamo. I have to admit that hamburgers are a favorite American food with me, too. This summer I can't seem to eat enough of them not to welcome eating another one. The important thing is for the patties not to be packed tightly. You can always tell a hand-formed patty from those pre-made ones.
This morning I was up at 7 am and waiting for the coffee to make so that I could pour it into a thermos. I herded poor dh out the door and down to the dock to go out fishing. He might have been half asleep because his foot slipped as he stepped onto the boat and he managed to soak one leg of his jeans with blood. He takes Plavix and bleeds profusely with any scratch. The lake was so beautiful in the early morning and the wind actually wasn't blowing as it has been ever since we bought our boat. We were sitting at anchor and fishing when I looked around and about 20 yards away floated a loon. It dived into the water, came up a little later and did that clean-the-wings or dry-the-wings flapping motion. We saw big birds flying overhead with the serrated wings. They might have been eagles but we couldn't tell.
Not surprisingly, I caught only one small fish that went back into the water. So pork chops for dinner rather than fresh fish. I'm hoping the wind calms down late this afternoon so we can go out again. DH will be busy the rest of the day doing some carpentry work for the resort owner. Pay for this will be some kind of credit on the rent.
Other dinner foods will be fresh beets and a mixture of yellow and green beans. I might do the pork chops in a "hot dish" with Spanish rice. I have cooked brown rice and canned tomatoes, also cumen and chili powder. And bell peppers in the freezer.
My weight was up 1 1/2 lbs on the scale at the gym. Probably those 4 small brownies I wolfed down yesterday. I should have shared. Glad SK's cup cakes are out of reach.
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Was going to make chicken but think I'll make something with pasta instead.
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Carole - i looked for you on tv when they were doing the story on the little boy mayor lol. It looked like there was a festival going on.
DH is a hamburger fanatic. I do believe he could eat one every day.
Now that I got my grill back, I'm making some baby back ribs today. I'm trying a new technique of grilling the ribs for about an hour and then finishing them in the oven. That's opposite of what many grill/oven recipes call for. Except that because it's too hot to heat the oven for two hours, I've put them in the slow cooker. We'll see how they compare to other methods i've used such as oven or slow cooker to grill or pressure cooker to grill. Sides will be a charred corn salad with basil and tomatoes (http://www.epicurious.com/recipes/food/views/charred-corn-salad-with-basil-and-tomatoes-51104300) and some sliced cucumbers and onion.
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Dinner tonight should be Malaysian Chicken Satay, an eggplant curry, rice, and of course, some fresh Malaysian pickles which I will make with cucumbers, carrots, shallots, and radishes. The dipping sauce is a combination of Bango and lime juice. Since our young cousin doesn't care for spicy, I will divide the pickles and sauce into two dishes so I can add the Thai peppers to our bowl and leave hers alone.
She is making a mask of honey and cinnamon. Girls at 18 don't like to have their faces breakout. Boy am I glad that those days are behind me. It is 4pm, and she is talking about heading into Boston on her own, but it might be getting a bit late for a big adventure. I think she is actually too timid to head out on her own.
Mr. 02143 makes ribs on the grill start to finish. I have done some small lamb ribs in the oven, but I have never considered to doing those huge pork racks in the kitchen. Let us know how this comes out.
*susan*
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