So...whats for dinner?
Comments
-
Probably either pan sear some Arctic Char fillets and make a tricolor piperade on the side,or nuke them in parchment with peppers, herbs & scallions.
Despite it getting icky and cold again, gotta go out and pick up my BP med, and the case of wine I ordered at the last tasting (missed last week's Spain winemaker dinner because of my trip); also am out of all non-flavored olive oil and need to pick up some other staples (well, in my family they're staples). Will stop by the gym to reschedule the rest of April & Msy with my trainer or his substitute
0 -
Dinner will be beef burgers. Side will be fresh beets in vinegar. Beets and onions for dh
0 -
Dinner was grilled grass fed beef burger and broccoli salad.
0 -
Lunch was three spiralized, steamed zucchini. Late dinner will be bagged salad mix with the addition of avocados, English cucumbers, celery, hard boiled eggs, radishes, carrots and a scoop of leftover tuna. Or maybe just the eggs & some crudities to dip in my ranch mix. I went to hear author Greg Illes speak at one of the indie book stores. If you ever have a chance to hear him, he's worth skipping dinner entirely.
Susan - yes I did know your taxol was a different regime. But I'm glad they'll try to reduce & then maybe eliminate the Benadryl. Luckily I only had to take it the very first infusion. I hear ya about driving and not nodding through several days.
0 -
Minus, I am thrilled that I can possibly eliminate these pre-meds! I do understand that I must have the pepsid, but the others are optional if I decide they are optional. Nurse Kristina is thrilled that I am directing the elimination of the meds. She is always shocked that other patients don't voice an opinion. They expect her to decide what pre-meds they will get. But of course, it doesn't work that way! I have been assigned the right nurse for me.
Tonight's guests are from Oklahoma. They are here for a concert and then will head to the Cape to visit his sister. They are so enthusiastic! So mid-west! They are so energetic I wasn't able to tell them that tomorrow is my shaving day. This is going to be a bit awkward, isn't it?
*susan*
0 -
Oh, Susan,,,so glad you are directing your care as you can....and, so sorry about the hair. Hair is just such a big thing. People who can control their hair will never understand it. Those of us who have been there do. Take good care of yourself and enjoy what you can- especially that precious little one, Olivia.
0 -
leftovers
0 -
I took pizza crust dough ( wheat, homemade) out of the freezer last night. So dinner will be pizza and romaine salad with additions.
I'm happy that I went back to WW and even my evil scale acknowledges a downward trend in my weight. It's the sense of control that feels good. And I continue to enjoy food
0 -
Carole - I agree. As long as I make two Silver Sneakers classes a week I can almost maintain. It appears maybe I can actually loose a pound if I add a couple of 30 minutes sessions on the treadmill. Of course that will probably only work if I don't eat bread (sigh). I've seen this weight loss twice now since I started classes again, but it bounces right back up if I go out to eat.
Going to class this morning, then out for Japanese Bento Box lunch with my SIL. It will be an excellent meal with no bread. OK - you caught me. Yes there will be tempura shrimp & fried rice. Anyway late lunch after 1pm, so no dinner needed. Maybe this week's two pound loss will stay off.
0 -
susan - sorry the shaving day has come, but I am sure your guests will be as amazed as we all are at your resilience and stamina, and they will be humbled that you are hosting them while going through this. Sending you positive energy.
Last night we attended a black tie gala for the 30th Anniversary of Special operations Command, DH in a tux and I got dressed up in a gown. Chef Robert Irvine from the Food Network Channel worked cooperatively with the SOCOM chefs on the dinner and also attended- there were more than 500 people there - but it was a collection of odd food choices, IMHO. A combo of butter lettuce and un-stemmed cress, with yellow beet as the salad. I was fine with all but the un-stemmed cress because it meant that you were wrestling the stems into your mouth, or having to take a knife to the salad in order to eat it. The stems felt weird in my mouth. The entrée was "airline" chicken stuffed with braised short rib. It was kind of weird - beef inside chicken? The dessert was a tiny cheesecake with Chantilly cream and raspberries at each place setting but it was already on the table when we sat so the crust was a bit soggy and had to be cut with a knife to eat. Graham cracker crust would have been better, and I ended up just eating the filling. It was fun to be dressed up, but it was an early evening because it was a weeknight and everyone there had to work this morning.
0 -
SpecialK, banquets can be so frustrating because of the volume and timing of the courses. I’m surprised that the last hospital banquet I attended managed to get the filet mignon medium-rare-to-medium and the airline chicken breast still juicy, considering how many were in attendance—especially at a country club not known for its food. Last week, our farewell dinner at the Inner Temple of London’s Inns of Court, for half as many people, also featured airline chicken, but it was pretty dry. But the appetizer—tuna carpaccio with micro-greens and avocado—was excellent, and the dessert (fresh strawberry ice cream on a kiwi slice with strawberries and blackberries) was also pretty good (though the fresh fruit plate the diabetic guests got would have been better).
Last night I’d planned to cook the arctic char fillets I’d defrosted, but Bob wanted to go out to Cellars for prix fixe night and to pick up the wines we’d ordered at the last tasting. We started with grilled asparagus over field greens, garnished with avocado, cherry tomato and pimento. My entree was grilled salmon over julienne veggies (peppers, zucchini, and sweet potato) and Bob’s was grilled hanger steak with chorizo hash and green beans. Dessert was blackberry flan. Tonight will likely be…leftovers! (Tossed the fish fillets, as they were freezer-burned anyway due to being a year old).
Susan, so glad you get to call the shots on the aux. meds for your chemo. Sorry about having to go through hair loss again—maybe a chef’s cap or bandana would unnerve your guests less, but I suspect you’d feel more awkward than they. Amazed at your stamina and resolve!
Minus, I have yet to attend a Silver Sneakers class—I am not a morning person, and they’re held at 11 am (when I’m just starting brunch). AquaFit is even earlier—9:15, at a gym 3 miles away so I’d have to drive there. I need to re-start my personal training sessions now that I’m home from London and my trainer is probably sufficiently recovered from his meniscectomy to supervise me. I need the discipline of supervision, and that accountability; otherwise, I let things slide. Not to mention I fell off the low-carb wagon due to travel and Passover (ironically, though bread was forbidden, matzo—at least a small piece—was mandatory and those kosher-for-Passover chocolates & macaroons were too tempting; the sugar-free ones are awful). No excuse now.
0 -
Tonight's dinner was Pork Medallions in Mushroom Marsala Sauce, buttermilk mashed potatoes [as suggested], and a winter leaf salad with a mustard vinaigrette. Though the cooking instructions were not well done, in the end, the recipe was pretty delicious. I didn't have heavy cream so I substituted creme fraiche. I also increased the amount of mushrooms. Made half the recipe. Mr. SMT must have been hungry since he ate two medallions, while I ate 1/2. There is enough pork and potato leftover for Olivia tomorrow.
http://www.finecooking.com/recipes/pork-medallions...
Hair is gone. Well, there is still some fuzz..... Though I am not crazy about posting pictures here, why not?
Now I will keep a lint roller nearby. My current guests bought the "fundraiser for Dana Farber" story. Wonder how Long I can use that one?
*susan*
0 -
Susan, no need to fudge the reason for the buzz cut. (Our dentist’s receptionist, after a bout with breast cancer, found she looked pretty good with a buzz cut and it was easy to maintain, so that’s how she’s worn her hair for 20 years). You are beautiful (gorgeous eyes!), have a nicely proportioned head, and those frames look terrific on you. Now for some striking earrings...
0 -
Oh, Susan, losing hair makes us so vulnerable, I think. At least that is how I felt. Am so sorry you are having to do it again, (it is completely stupid but Sandy is right- your eyes, frames and head shape really are great....you look so cute....so, are you thinking wig(s)? They are hot and cumbersome...my experience. Did you wear them before? Thinking of you as I know losing your hair one time is the pits...again, well....completely stinks!
0 -
No wigs. I tried that last time and it just didn't work for me. Olivia loves loves loves earrings, but doesn't understand that you can't pull them, so I might not bother to re-condition my "holes" to accept them once again. Loosing hair in and of itself doesn't bother me. It is other people's reactions that give me pause. I don't need pity from strangers.
*susan*
0 -
As long as your spirit shines through, you will inspire admiration, not pity. Unleash your inner badass. You earned that right.
Dinner tonight was an insalata Caprese (store-bought tomato & basil, no seedlings out there yet—will plant the container garden next week) with orange olive oil, aged balsamico tradizionale and sea salt. Then reheated salmon and grilled asparagus, and sauteed some fresh sugar snap peas with garlic & ginger. Had my no-nos earlier (I was weak: had some Passover marshmallow twists, a jelly ring and chocolate-covered mini-matzo earlier) so I will have a clementine or two for dessert. Had a couple of oz. of 2012 Maryhill (WA) Grenache with the salmon.
0 -
Looks good on you Susan. The worst part of losing my hair was finding out what an ugly head I have!
0 -
Susan, you look great with your shaved head! I get that about earrings being so enticing for the little rugrats.
HUGS!
0 -
Susan - thanks for posting the great picture. As for earrings, I never had pierced ears. I gave some thought to it when I lost my hair, but discovered that my ears are not level at the bottom so 'drop' earrings looked funny. Probably no one else noticed, but I'd always had hair at least shoulder length so it was a revelation to me. On the other hand, maybe my ears used to be level? I understand ears are one of the few things that keep growing as we age so maybe mine grew out of sync.
Great Bento box lunch: Miso soup, green salad, tempura shrimp & tempura vegetables, interesting cucumber 'condiment', fried rice, and a slice of pudding like tofu. The meal used to included two slices of California Roll and I thought the tofu was a disagreeable substitution. The group ordered salted, garlic edamame in the pods for appetizers.
Dinner was some of the potato salad I made the night before to use up the leftover boiled potatoes & eggs. I'm not a fan of mustard potato salad & I'd forgotten how much I like potato salad with just mayo & sour cream, eggs, celery, green onions, dill weed & S&P. That will likely be brunch today too.
0 -
Susan, you look really good in that photo! Not everyone can pull that off. You very much can. Hugs for the stress you are under.
Daughter is coming up and taking me to dinner at this place tonight. Despite it being in the city I live in and 10 minutes from my home, I have not been here. It is rated 6th of all restaurants in my city according to Yelp! Anyway, it has a nice wine list and a small but nice menu. https://www.tripadvisor.com/Restaurant_Review-g33837-d1551505-Reviews-Luce-Middletown_Connecticut.html
0 -
Wow April - that looks spectacular. Hope the food is as good as the ambiance. So glad you're getting this treat. We'll be looking forward to your review.
0 -
Mm, potato salad sounds good. I like some mustard in mine along with mayo.
We're having catfish fillets, maybe oven "fried" with spicy corn meal breading. Boiled small red potatoes, the kind that are sold in large numbers around here to throw into the pot with crawfish. And a salad, either romaine or bagged with kale and crunchy stuff.
Yellow bell peppers were on sale today so I bought four and made stuffed peppers for the freezer. Stuffing was ground pork, ground beef, cooked brown rice, black beans, and Rotel tomatoes. It is very good.
0 -
Breakfast was the leftover hanger steak, green beans & chorizo hash (corn & black beans) with a fried egg on top. Just had a late lunch of tuna salad on low-carb whole wheat bread with lettuce, tomato and onion. Gordy’s going out tonight and Bob’s working late, so I will pan-sear a petite bison flank steak and saute some peppers, and season the meat & veg with some s&p, cumin, oregano, olive oil and a touch of chili powder for fajitas w/o tortillas.
0 -
One of the local church youth groups put a bag at our doors today requesting non-perishable food for a children's home. What a good reminder to clean out my cupboards. Unfortunately due to the mis-information about what the "best by" date means on foods, they won't take anything that is past that date. It is sooooo sad that people are going hungry because the food industry doesn't explain that yes, the food is still absolutely fine. Just not at the peak of freshness. Most canned or bottled goods would never expire, and many boxed goods with sealed packs inside are just as tasty. But of course they want us to toss stuff & buy more. So wasteful.
Anyway, I've found enough "good" things to fill the big bag. There were still lots of items in my cupboards that I bought specifically to eat or drink during treatments. Just looking the products now makes me want to kick something. Nice to get rid of those things.
I'm going to make a concerted effort to eat out of my stuffed freezer. T-bone steak tonight. Rotisserie Chicken breasts tomorrow. Or maybe Costco's quiche tomorrow? That will give me quick leftovers for the week.
0 -
making lasagna for tonight
0 -
Had a delicious black bean burger at a fun place in Charlotte today- Mac's Speed Shop. It opened in 2005 and quickly became famous for BBQ. They have a nice menu but the bean burger really hit the spot! Walked 3 miles at the Greenway before enjoying the lunch- hot but great walk except for the slithering "friends" along the way. Stopped once to catch this pic but we saw about 6 of these...will not be walking this spot until COLD weather returns!Just me at home still so super was a turkey sandwich with tomato, red onion and avocado. That would never fly with DH.
0 -
Happy, yike! That's a big 'un! It's snake season here too. DH has spotted two ring snakes, a largish black and a very pretty milk snake. I have yet to see any, probably only because I haven't looked hard enough. So far no copperheads, thankfully. And no snakes of any kind in the garage.
Tonight was supposed to be stuffed peppers but it's a chilly windy day here so we decided on one last batch of chili for the season. It will include beans because we like them.
0 -
Last night, Bob stopped off at Calo (neighborhood Italian restaurant) to pick up dinner, because he was afraid if he ate before leaving the hospital he might not make it to a bathroom in time due to horrendous traffic. He brought home a tossed salad with vinaigrette, and pennine (skinny penne) with tomatoes, shrimp, tuna, garlic and olives. So I put away the bison flank steak till this morning, and made steak & eggs with broiled tomatoes. Tonight we’re going out to Oyster Bah.
0 -
Susan, you look fine all fuzzz....what I don't like is what the fuzzy look represents.
Sharon did the cooking for today and most of the following week. Jambalaya, chicken & dumplings, and a minestrone soup.
I was my mom's house today getting the house "bare". I need to move one more bed/frame/mattress into the garage as well as bring the glass front bookcase and mom's wedding dress to home. That is it. The house echoes when I talk. SIL shows up on Tuesday, the thrift store folks show up on Wednesday and the contractor crews will likely show up the following Monday.
Last night we went to the movies...and saw Gifted. A predictable movie for the most part, but it does raise the question as to what is "best for the child" when the child is a prodigy in some area.
0 -
We went to Oyster Bah (sic) for dinner, but weren’t as impressed as we were the first time. We arrived on time for our res, but due to overcrowding had to wait >15 min. and settle for a table in the basement bar. Service was glacial, even though it was much quieter downstairs. Our drinks took 10 min. to arrive (and the waiter came over and asked “what was your order again?”). We had to ask twice for bread, and it arrived with the food—which all arrived at once: the salad, the seafood tower and the asparagus on the side. The seafood tower was disappointing—only two small oysters and shrimp for each of us, a dish of tuna poke over guacamole, one small stone crab claw each (the shells pre-smashed so every bite had a little bit of shell) and one small lobster tail split down the middle. Not much for fifty bucks, compared to the seafood towers at other Lettuce Entertain You restaurants. The seafood salad I had the last time—for half the price—was a huge crab Louis that also had lobster claw and plenty of shrimp. But the coconut cake? To kill for. Unlike authentic Southern-style, it had custard instead of frosting between the layers, and it took all the discipline I had to box up half of it to bring home. (No help from Bob, who hates coconut nearly as much as he does beets).
0
