So...whats for dinner?

Nancy - I walked very quickly thru TJs and did not look left or right. Seriously I bought only the figs and a piece of pesto Gouda cheese. That and my cooler was full already though I ended up coming home after TJs. The figs are from Calif. Just cut 3 of them, one perfect, one near ripe and one quite unripe but I ate all 3 of them. Tiny black organic figs in clamshell package. The best thing about figs is you can eat the whole thing so you know what you get up front. Just told DH this morning I would like to plant a fig bush in big pot and over winter in garage. I think he moaned. He gave me the advice I planted the wrong kind as my plant did not fruit as well per a co-worker. I told him it would help if the tree/bush did not die back to the ground every year.

That mouthful of a DX is inflammation of the cartilage that attaches ribs to sternum in my case where the clavicle (collarbone) attaches to the sternum. I have a large walnut swelling there that seemed to appear overnight. I can't see how I could have missed it for very long. My onco has offered no cause darn him. I think it is much more related to rads though this is opposite side from rads and way above the field anyway. It can be also spontaneous and the cause for many ER visits thinking chest pain from heart attack. No scan results for 24-48 hours so really don't expect anything until Mon. at earliest. This has been hanging on since mid May so what's a few more days anyway. I've already had a chest CT that noted neck was "unremarkable". Onco would have stopped with that except for my gripping.

Lacey - Mr. Lacey's BD dinner sounds fab.

Susan - I neglected to add my condolences at the passing of your friend Frapp. Damn this disease. Hope you are getting some rest after your heartwrenching day yesterday.

Bedo - glad to hear from you sister. I bookmarked the "abundance" site. Not so much abundance here with the drought but I know zucchini would gloat at it. I have 2 peppers on my plants. Grasshoppers are flaunting themselves. I have several large golden orb spiders around but they don't catch enough!

Nancy - caught your pic with my preview posting. WOW is all I can say. Do you need a produce friend?

Nance, your veggies look perfect!  Wow!  Mine look kind of "organic" I want to retire in MO now.

For dinner, taking the rest of the chickpea salad to DD.  Probably have favorite sandwich, avocado, tomato, muenster cheese on wheat.

Can't go for MRI until Monday now.

Goats hope everything turns out all right. Do spiders and grasshoppers have protein?  You could make grasshopper pie haha!

SpecialK - does your DD get to eat the results? If so looks yummy. Many thanks for the sympathy. Might be the reason too as it's on my dominant side.

Bedo - why yes I think grasshoppers do have protein esp. these over thumb size ones. Yahoo had a posting earlier this week about growing your own larvae I think it was and yes for meals. I leave the spiders or relocate them if they're where I need to be. I love looking at them. Have watched one on the side of my shed produce 2 eggs. DH said it looked like she was having a seizure producing the one yesterday. I wonder if her life span is just about over.

I think the chickpea/spinach dinner looks interesting. We're having boring marinated chicken breasts with some frozen vegie. I'll make the last bit of cabbage mix into something. Too hot to cook much and certainly no oven on.

luvmygoats - she is a catch and release girl - she loves to eat fish, but not the ones that she catches herself.  Many of the tournaments she competes in are catch and release only.

susan - your pizza sounds delish, and I am glad you felt supported!

Oh my goodness Nance   that pic should be in a magazine along with some great recipes on how to use it all!

Did a small pot of home made sauce, unfortunately not with my own tomatos, but those of the local Amish farmers.  Mine look like crap and wont produce much....not quite sure why....but I still have zuccini coming on!  Nights are getting cool here and my body is starting to scream comfort food.

Susan MMMMM on the pizzas, I have never used goat cheese on pizza..good?

Making a zuccini quiche that i will cut in squares and eaten as an appetizer out on the water today. May add some crumbled sausage in it and lots of cheese.

Special  WOW that fish is bigger than she is.  How is the tonsil girl?

Special thoughts going out to Michelle...hope all is well.... just letting you know we miss you here and think of you all the time.

carberry - tonsil girl is good!  The first two weeks very very rough, but she turned the corner at day 16.  She is doing her internship now - 50 hours a week, but it is 50 hours with dolphins, so she is pretty darn happy!

hello ladies...In my crockpot....mostly cabbage, onion, carrots, garlic, 1/2 ring polish sauage and chicken broth and salt and pepper.   Trying to learn to eat my veggies so only using half the amount of meat I usually use in recipes.  Would love to hear some cabbage recipes.

Yesterday I began dicing vegetables around 11 for our Catalan samfaina after arriving home from the farmer's market. Eggplant, onions, zucchini, a purple pepper, tomatoes. This stuff simmered for the requisit 3 hours and was no where near marmalade consistency, so it simmer for three more hours. I then searched the world for a lamb riblet recipe that at least seemed to be Spanish and found one! Lamb ribletts with apricots and onions on serious eats. This didn't seem like quite a balanced meal, so I toasted up some fideos, threw the samfaina into the pan and dinner was served.

I don't like fruit with meat, but after tasting my dried apricots, I realized that they were not sweet. It was an adventursome moment. The results? One of the most delicious meals and one that hit our mouths in new and different ways. Good thinkg I liked the samfaina since there are 9 cups of leftovers in the fridge!

Wish we would get a Michelle update. It is worrying that she is still not using her computer.

*susan*

Ditto on the hope that we can hear about how Michelle is doing. Hopefully, she and family are just mired in moving tasks.



Susan, your post sent me on a search to learn more about your delicious sounding dinner. Mmmmmmm! Thanks for again expanding my food/recipe vocab!



Last evening we attended a local "Dinner in the Field".... So much wonderful food I'll have to reference the menu card to give it justice for posting.....later. It didn't hurt that we had San Diego weather until dark. Amazing event!



DH is on a two day search committee retreat, so I'd best get off the screen and get started on doing some of the things I hope to accomplish while home alone......



Will share my Volante's dinner menu later.....

Love, how about a nice red cabbage recipe?

http://www.food.com/recipe/crock-pot-baked-spiced-red-cabbage-with-apples-or-pears

http://www.food.com/recipe/cabbage-casserole-36882

or this?

http://www.food.com/recipe/stuffed-cabbage-casserole-368861

I haven't tried them yet though,lol

It's 90F and rainy here...and I'm greatly enjoying the weather.  It's probably the first time I've been comfortable while making prickly pear jelly!  :-)

I have a Boston butt, well half of one, in the oven. When it reaches temp, I will let it rest and then pull it. I have made a mustard sauce and a red sauce for the different preferences in the house. We will have pulled pork sandwiches on our homemade rolls, with a pickle of course. Sides will be steamed corn, green beans, and some cole slaw with a buttermilk dressing. And the required sliced tomatoes. [We are finally catching up on those tomatoes!!!]

This is the first time I have done a pulled pork kind of thing. I chose a Yucatan recipe so I can turn it into tacos later this week. Would have prefered to do it on the grill, but the man-who-controls-the-grill didn't have the time to tend it today.

*susan*

http://leitesculinaria.com/74692/recipes-yucatan-slow-roasted-pork.html Though I marinated it overnight, and added some Mexican oregano.

Carole Lefse is actually the Scandinavian version of flat bread, kind of related to the flour tortilla but made with mashed potatoes.  The Norweigan potato dumpling is usually made with grated raw potatoes and can be quite bland.  I give them more flavor by tucking a bit of ham fat in the middle and cooking them with a ham hock. 

My condolences to Debbie and Susan on your recent losses. Debbie you've had more losses, in a short time, than anyone should be expected to bear.



I've been visiting my DB in the Hudson Valley (NY) all week. He's been doing the cooking, mostly on the grill. Tonight we went to this little place called Market Market for hamburgers. They had one just the right size for me called a Whimpy - 3 oz of grass fed beef shaped into a thick patty, served on a mini homemade bun. One of the best burgers I've ever had. Earlier today, we went peach picking. I have a fresh peach crisp in the oven now. Tomorrow I'm helping him and one of his friends make boudin sausage for a Cajun festival they're going to next week. I've never tasted boudin, so this will be a new gustatory experience.

As am I Michelle.