So...whats for dinner?
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Dinner tonight with two of my girlfriends---they wanted to go to TGIFridays.....we all three ordered the Ribeye's. they ordered there's medium rare, I ordered mine medium well. When they came out of the kitchen I got mine and one of the others was served. Then we waited and waited. Then the third one came out---it looked like we had three different cuts of meat, but they all were ribeye's.....I commented mine should have been the last to arrive. The service was not good.....When the waitress finally came to the table to check, my friend whose steak came out last showed the waitress how overdone her steak was.....about 25 minutes later, a guy shows up in a tie claiming he cooked the steak and had hurried it by putting it on the hottest part of the grill--so he wrote off her dinner. Definitely not someplace I would have chosen to eat....I do better in my kitchen ...
But, my friend Melodie has a wonderful hand with candy making---she brought me little plastic Sandwich boxes with Peanut Brittle, Fudge, Caramels, and Divinity......I have sampled one of each and they are divine........ How will I ever burn it off before my check on on Jan. 13th and Jan 19th.......
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The home-made pizza was good and easy.
Red, sounds like a disappointing dinner out. I used to consider Fridays a good lunch place. That was many years ago when I played league tennis and my team would play over on the New Orleans side of Lake Pontchartrain. I used to like the potato hulls with different toppings. I wonder if those are still on the menus. We now have a Fridays on the north shore but I have never eaten there.
Have not made any decisions about tonight's dinner.
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I just did a whole chicken in the oven that turned out well. They used to be kind of dry, but then I discovered brining.. I've tried several different brines and all have made a huge improvement. It takes an overnight sit in the brine, so it's not something that is spur of the moment.
Sharon and I used to go to 'Fridays, but quit going about 15 years ago when the prices jumped *way* up. The food was good, but....not worth the cost.
I guess I'm lucky Red as I'm good for the office scale for another year. I just did my medical physical. There was a NP in training in need of clinical hours there and I was asked if I'd consider volunteering. I did....and everything
was done twice...The only surprise was my severely low Vitamin D levels.Carole. I'm sorry that you, too, are going through "this" with your mom. I wish there was something magic that I could say or do to fix things.
Special, I remember my mom cooking with other military wives. Nearly all of the time it was for block parties and other celebrations. and I was welcome to watch. The other times....I was absolutely banished from the kitchen.
doorbell.....delivery....
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Years ago I used to enjoy happy hour drinks & nibbles at TGIF after work. I haven't been in a long time either.
Eric - weird about your Vit D levels considering you live in a 'sunny' state. I too was surprised by my low levels since I've always spent major amounts of time outside year round where I've lived - CA, NM and now TX. When I broke my arm, the ortho upped my Vit D3 to 5000 IU. After 9 months at that supplement level, my Vit D3 is down ten points to 51 (Standard range 30-150). Although the ortho said to drop back to 1000 when he released me before the blood work, the MO said to continue at 5000 IU.
I used to roast whole chicken standing up - like on a beer can. I actually have a stand but haven't done it in a long while. Maybe for New Years.
Fantastic dinner last night. I'll report later.
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My Vit D was just under 8 (whatever the units might be), with the same 30-100 as the normal range. She prescribed me 50,000IU tables, one per week, for 14 weeks with a recheck then.
Oh...on cooking news....I bought what I think might be my first "store bought new" piece of cast iron. I bought a Lodge Mini-cake pan. I'm hoping it will do a nice job on the sourdough biscuits. I imagine it will take a couple of tries to get it right, but I'm OK with that! :-) The sourdough starter is being made ready for a command performance.
It's a cloudy, windy, rainy day and DD just brought me a cup of coffee!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Life is good....
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Eric, an instant read thermometer works wonders when roasting a bird of any kind. 165 would be just right. Since it keeps roasting after taking it out and resting it, I take it out around 160. Works great every single time. Check it in the thigh for true temps.
USDA Safe Minimum Food Network Kitchen Chicken & Turkey Whole 165 165 breast 165-175 thigh Parts 165 same as above Stuffed 165 165 Ground 165 170-75 Beef & Lamb Rare 125 + 3 minute rest Medium rare 130-135 Medium 135-140 Medium well 145 + 3 minute rest 140-150 Well done 155+ Ground 160 160 Pork Medium rare 145 + 3 minute rest 145 + 3 minute rest Medium 150 Well done 160 Ground 160 160 0 -
The instant read thermometer is a wonderful thing. I forget the brand name of it, but I like that it has a very small active area at the end. I can use it even on small pieces of meat. The older ones have such a large sensing area that they aren't accurate on the smaller pieces of meat.
I still use the old standby thermometer for the larger pieces of meat that spend a long time in the oven. The old Taylor one (that still has a 180F marking for "fowl") can be read through the glass front of the oven door, so I don't have to keep opening the oven up.
Thanks for the new cooking temperature guidelines. I knew about the change for pork, but did not know that they had lowered chicken/turkey temperature from 175F degrees. I will need to remember that.
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I use the more inexpensive version of the thermapen -- the thermopop. It's s wonderfully accurate thermometer. I'm so taken by it, I've given a couple as gifts this year. Comes in lots of cute colors too.
I"m tired. In addition to lots of other food prep, I made tomato sauce today for the freezer as well as for spaghetti tonight for dinner. I'm having a sort of "grazing" buffet for Christmas eve day, friends will drop by and the kids and grand-dog will be here. We'll snack and chat and watch Christmas movies all day. Today I made a salami and cheese ball, mushroom "caviar", beer cheese for dipping soft pretzels, and I cooked eggs for a deviled egg spread. In addition, I got out the holiday tableware and linens. We moved the last of dad's boxes out of the dining room. Oh, I also made a cranberry ice ring for a non alcoholic punch. It doesn't sound like that much but it was enough to wear me out. I'm not the woman I used to be. Tomorrow is another full day. Sigh.
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Last night was a WF roast chicken, mashed yams and roasted Brussels sprouts from the WF hot bar. That way Gordy can eat decently for the next couple of days. (He'll go to our friends' for Christmas dinner--their son & his fiancee are visiting her folks, so they'd have been alone, since we're in NY). Dropped off the rest of the truffle (which won't keep till New Year's Eve) at B'way Cellars (no parking, so I had to hit the flashers & hurry in & out) for Tom the chef/owner to take home. Chuck, his bartender/sous-chef, is his tenant, so I imagine they'll divide it between them. The guests eating at the bar were going nuts over the scent--but the restaurant doesn't have a truffle slicer. My car smelled like a French restaurant for an hour!
Long day today, after late night charging devices & packing yesterday. Didn't help matters that I tore the house apart looking for my MacBookAir (travel 'puter) and it turned out to have been in the zip-off computer compartment of my travel guitar case. So I have to get something else for Christmas (we were gonna hit the Apple Store on W. 57 tomorrow). Our flight was at noon, and I got a wheelchair bec. the Rollator would've been too unwieldy (and my back is much better). I am TSA Pre, but the wheelchair attendant at MDW said that even using the wheelchair lane, I could skip the shoes/liquids/remove-the-computer b.s. WRONG. They put a newbie TSA ID checker at the wheelchair lane, and when I got to the rotary scanner they said to take off my shoes (lace-up, of course) because I'm under 75. When I showed my boarding pass, they got snotty and said TSA Pre works only in the TSA Pre lane, and I could have gone through it in the wheelchair. GRRR. They picked apart my carry-on, made me boot all my electronics, measured all the fluids in my quart baggie. At least now I know what to do the rest of the trip (Sun. flying LGA-MDW-DCA).
The hotel (W. 57 by Hilton) is posh. But no microwave (there is a regular mini-fridge and Keurig besides a minibar). The upset presentation is tomorrow at 9 am (ugh). We probably won't bite, as the property taxes and therefore the maintenance will be much higher in NYC than it is in Vegas where we currently own an HGV timeshare. But they will give us restaurant & theater vouchers. Meanwhile, we're meeting Bob's BFF from high school (our best man 45+ yrs ago) at the hotel and will walk the 1/2 mi. to Ruth's Chris for dinner. He is not an adventurous eater, to put it mildly--wherever we go he ends up ordering a steak or a burger. Dunno where we'll eat tom'w night. Christmas Eve is at Butter, Christmas brunch at Tavern on the Green, and dinner at Fogo de Chao (Bob's fave). In return I get to pick all the other meals, as weird as I want them. Just nothing with a strict dress code--I brought only pants, and he just a jacket & tie, no suits. Tonight we're business casual. (As is our friend). Dinner is obviously gonna be steak (duh) with ll the trimmings. (All I had today was an airport croissant, cappuccino, seltzer, and a packet each of Southwest peanuts & pretzels).
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Ruth Chris---now that is gonna be a good steak....and the trimmings---even the fish is good there----I had a bite of a friends fish. Glad you have arrived safe,
Had BK whopper and fries this afternoon about 4pm so that will be it. Need to get baking the last (hopefully batch of cookies).
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So, we had chili from the freezer for supper as I spent most of the day making tomato jam for a friend to use as "stocking stuffers" for their grown children/families. Used flash frozen heirloom tomatoes from a local farm. Good stuff but definitely a labor of love. Canned it as well. Will do this in the fall next year. It really IS good stuff!
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Hammer - nice to see you. It looks delicious but definitely a labor of love.
So dinner at Eddie Vs for eight last night. My date was my 15 month old niece since everyone else was already a couple. We sat down at 5:30pm and she didn't make a peep for almost 2 hours. What a dream date. Then her grandma took her for a walk to burn off some energy. Excellent fish restaurant. The scallops from St. Georges Bank melted in my mouth. When the waiter asked about the size of my side of Crab Fried Rice since "it is enough to share", I said I was ordering the entire thing for myself and if others at the table wanted any, he'd better bring the large size. That was my delicious appetizer and my vegetable and my dessert. My nephew had Redfish. And my ex-DH, true to form at a renowned fish place, ordered a steak - as did his wife. He did say it was a good piece of meat and tasted my scallops and ate a large portion of my Crab Fried rice. I have no idea what anyone else ate because the table was too long to interact with the folks at the other end in a crowded restaurant, but the bread was hot & crusty & kept coming. The service was impeccable. And the drinks at the bar before dinner were strong.
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That looks good. Is it made like the jams using the more traditional fruits?
I hate flying--precisely because of the security stuff. Flying in uniform, on government orders, with a government purchased ticket, holding government ID and being in pre-check, doesn't seem to exempt me from much of the security stuff. It's even worse when 10-15 of us show up at the same time....borrowing from Alice's Restaurant...they must think it's some sort of movement.
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So, Eric, the tomato jam is made like a traditional fruit jelly/jam except there are 14 ingredients and each small batch takes about 4 hours from start to finish- getting 3-3.5 12 ounce jars/batch. No pectin...the sugar in the recipe works...I used coconut sugar and turbinado sugar instead of the white and brown sugars in the recipe.
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This was my first knowledge of tomato jam. The two words don't go together! Tomato. Jam.
I have to FINALLY get around to doing some house cleaning today. Then company for dinner tonight. And a Christmas drop-in-between-12-and-5pm at a former neighbor's house. Tomorrow will be a cooking day. Sunday morning more cooking.
My oldest brother cannot attend the family Christmas this year. His wife is bed bound after a fall.
The whole roasted chickens always look so pretty and mouth-watering on cooking shows. Eric, do you stuff the cavity? I put raw onion and sage and thyme from the patio herb garden in my recent disaster chicken. Like Nance, I like to split the chicken open (butterfly, spatchcock) when it is thawed. I would have needed a hefty hatchet on the frozen bird!
The sun has peeked out and it's looking like a pretty day.
Happy Friday to all.
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Carole- the jam is more savory and really is delish- but I know what you mean
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So Happy, how do you eat it? On biscuits? not on toast at breakfast, right?
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Oh I'll bet I'd like it at breakfast. I always choose savory over sweet.
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I'm guessing most of the ingredients are spices????
My whole chicken....Now, I always brine it overnight before putting it in the 350F degree oven. Sometimes I add a cut up lemon or a cut up apple in the cavity (peel/skin included). I've tried onion and I don't really like the onion.
The leg ends finish first so when they look done, I cover the ends with aluminum foil and continue until everything else is done.
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Eric...it is great with pork or beef -just to eat... almost like a ketchup except not...people put it on meat sandwiches..my DH slow cooked a Boston but on the grill for about 8 hours..we let that rest and then thinly slice it for sandwiches or just to eat- the jam was delish on it!!! Have heard people say they have it with eggs and the like.
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I roast a whole chicken quite often....rub it with a little EVOO and squeeze the juice of a whole lemon on it...then, put the lemon inside...liberally sprinkle salt, pepper and garlic powder with parsley on whole bird. Start at 425 and reduce temp to 350 after first 20 mins. Usually needs to roast about an hour and a half..often cover with for last about 15-20 mins so as not to burn. Usually turns out delish! (This is all for an approx. 4-5 lb bird.)
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Just wanted to wish everyone Happy Holidays!
10 pages behind. Everything is great, having the whole bunch over Christmas day. Lots to do, but shopping is done, except for whipped cream. Forgot that. LOL. Will pick some up tomorrow. Having a ham for Christmas dinner, which will be rushed as 2 of the 4 kids will be going to the other side later.
I have finally been moved to 6 months appts with my onc. Finally - five years out. We went out to Twisted Willow, as you know our little towns best farm to table restaurant. We started with a baked brie with berries. Yummy. Then I had a lovely lemon chicken with sweet potato. I took a carrot cake home to have later. It was all delicious. My DH had salmon. We both had a glass of wine to celebrate. With triple positive, i know 5 years out doesnt mean quite as much, but hey, any time I can talk DH into Twisted Willow, I will. LOL.
Heres
My yearly Mr. Christmapillar to wish you all well.
Much love to all.
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Monica - so nice to hear from you and with good news too. Congratulations!
I too, would like to wish my friends here who celebrate it, a very Merry Christmas or a Happy Hanukkah. I hope you get to spend it with family and friends eating good food. Love you all!
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Everyone have a good day.
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Prime rib ready to go into the oven. Think I'll add green peas & call it a day.
Hope everyone has a wonderful Christmas and Hanukka and Solstice.
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To our kitchen table - a wonderful and wonder-filled season - only the best for all in 2017!
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I like that Mr. Christmapiller ornament.
In a little bit, I'm going to bake the pumpkin and make the pie. The crust is ready. I'm also going to make my orange-pineapple-sour cream-coconut dish. And I'm going to start on the sourdough rolls. I didn't get a chance to try out the cast iron biscuit dish, so I don't know if I'm going to use it or not. Sharon's mom is bringing over a bunch of side dishes, so we should be good for tomorrow.
DD talked me into making a potatoes au grautin dish she found in a Fine Cooking magazine. I've never done that before, so that will be an experiment. In addition to the turkey, I'm going to give one of the standing rib roasts a try. Both are a sort of Christmas present to DD.
I had to give DD her present, an iPhone7, early. Her cell phone had been on it's last legs since early November--being bent and cracked when a drunk bicyclist crashed into her while she was walking back to her dorm--the last of the phone's legs finally collapsed a couple of days ago. She was thrilled.
The other thing we did was to make sugar cookies today. While cruising the mall a couple of days ago, I found a dog bone cookie cutter. DD loves all things dog and she loves cookies. Combining the two things was perfect in her mind.
The other thing for tomorrow is the annual zimmet kuchen. It's a German sweet bread cake with a cinnamon & brown sugar topping. Believe it or not, I had to go to 4 different grocery stores to find the needed shortening.....
This is one of those family traditions that was twice almost lost. My grandmother and grandfather used to make it every Christmas. After my grandfather died in 1981 (the day before their 70th anniversary), Gram had to talked into making it for Mickey and I so we could watch and figure things out. We made it once in 1982 and after that, like my grandmother, I didn't feel like making it anymore. The tradition was almost lost again. In 2003, my dad's last Christmas, he described it to then almost 5 year old DD and the two of them talked me into making it again and rekindled the tradition.
Happy...I love the chicken with the hint of lemon flavoring. As for the tomato jam....is there a recipe? It's getting close to orange marmalade time, so I'll have "the gear" out....hint...hint... :-)
edited to add.
Special, I was typing while you were posting.
Thank you and I will add my good wishes to yours.
and edited some more to change their to the "more better" there. I can't believe I had to do that. :-)
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Chocolate raspberry cake with mascarpone icing
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The brioche sticky buns and brioche loaves are rising in the fridge. Christmas Eve dinner is done. Tomorrow, we do some stockings and the tree before Olivia and family have to head to his family celebration. Looks like I have not been here since about October 9th..... my life force is fading and I have to choose where I spend my energy. Right now, my dear sweet Olivia is where I choose to put what energy I have. She is amazing.
She loves my cooking. Here she is after enjoying some baked sweet potatoes.
To all of you, the best of the season. I hope you are all well.
*susan*
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susan - we understand, but we miss you - and who could blame you when you have a beautiful grandchild who is that adorable! Nothing but love to you this holiday season!
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