So...whats for dinner?
Comments
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It's supposed to get into the low to mid 30F tmeperatures here. I'll be bringing the potted plants inside for a few days.
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OO - may not get above freezing or just barely for next 5 days. I thought the long range forecast said warmer than normal. HaHa. Weather Channel has long range broadcast tomorrow. Guess I will tune in.0 -
Trying to find some Pho images.... so you get this huge bowl of broth that has been poured over soaked rice noodles, the meat you have ordered, and raw, thinly sliced onions. Sometimes there is a bit of cilantro in the broth. On the side, you get a plate of add-ins and there are very hot condiments on the table. So as you eat, you add garnish and hot sauce to the soup to your taste.
Around here, we don't get jalepenos. Instead we get Thai bird chilis. So to address "can you use frozen in the soup" the answer is kind-of no, because it isn't cooked in the soup. It is added to the soup by the diner in the quantities that they want.
Did I mention that I love Pho?
*susan*0 -
Totally OT - how do you run a cell battery down? I have a new car charger I need to try b4 ice storm hits. I have keypad brightness and time on at max. I've been sitting here recording/deleting video but not making any progress. I am techno clueless. This is a Samsung old candybar phone. I have time to sit and play with any applications. So far it is down only "1 battery" out of 3.
Susan - never had Pho though I could probably go about 20 miles to get it in Ft. Worth. Out where DD lives in Mid-Cities is very large Asian pop. and the biggest Asian grocery I've ever seen - granted I've never been to one in NE or CA. Love them though I never know what most of the stuff is.0 -
nice picture
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luvmygoats, you need to start playing games on your phone. I promise before you play too many you're phone will be done! . It's so foggy here I am going to make a small pan of lasagne. Or maybe chili. That's easier to freeze. But I gotta use up the ricotta. Guess it's lasagne! LOL Susan, pho soup is good. I love Thai basil but I can't find it anywhere. We used to have a Thai restaurant close by so I would get my favorite Thai basil rice with chicken. I love that. And I like the red Thai bird chili but those things are HOT! AND I hope your DD feels better soon. NANCE, I like the Costco olive oil. It's quite good. Lacey, ginger frozen yogurt sounds yummy. Eric, yeah I hear you are in for an ice storm kinda weather! Stay safe and warm. I wish I could see the sun today. It peeked out a bit yesterday but it's all about the fog today. Unless the temp drops then it will be ice and that is much worse! Everyone stay warm and safe. Much love.0 -
Most of the really nasty weather is going south of us. We're due for an inch or two of snow only. Weird, right now it's 65 degrees!
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It's 75 here but wind has turned out of the NW and has just a tinge of chill. Twenty miles north it is 63. I'll take your 1-2 inches of snow rather than our freezing rain. I fear since it is coming in sooner than expected that we are going to get it.
Monica - I'll see what games it has on it.0 -
I am back! Wow what a crazy vacation! DS2 got the stomach flu just after we arrived and I followed suit and spent 48 hours in bed. It was all down hill after that though. Lots if beach and pool time, went to the zoo and went on an air boat ride through the ever glades! It was very nerve racking but fun. The time seemed to fly by and I have to say I did a great job with being flexible and throwing my schedules for the boys to the wind. It feels great to be back home. Food was disappointing for the most part. We ate out ALOT. I would say the high light was last night DH and I finally got a moment alone and had a cocktail and some fried calamari. It was excellent. I am looking forward to hitting the grocery store tomorrow and going back to three meals a day.
We got up at 4am and so far I have had 1/2 a bagel. Food was not a priority on this trip. More of an after thought with the amount of running around we did. Going to give the boys a bath and order subs I think. Early night for everyone! Hope everyone had a great Thanksgiving and I will try to post pics tomorrow
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Welcome back Laurie! I'm glad the flu didn't keep you down for too long. Sounds like you had a great time.
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Welcome home Laurie. Sounds like a wonderful time after the stomach flu got kicked outta there. Schedules on vacation are impossible. I tried when at my dear MIL's house and couldn't do it. No way when on the go and in strange beds.
Monica - the games worked. I don't know how to play them so just let them play thru until they ended. Got 2 long text messages about water outage (not my end of town) and yowza I had only 1 "batttery" left. On to charge in the car and working perfectly. Thanks for the suggestion.
Back to washing out goat buckets after quick peak at the 4 pm news.0 -
Boy does this rye bread smell amazing . . .
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:-)
Tonight was big fish night at the Courthouse, and that is where we ended up for dinner. How can they serve 4 huge pieces of fish with fries, tartar sauce and lemon for $6.95? I think it was pollock tonight.
*susan*0 -
$6.95 is definitely a price from years past, Susan. Lucky you!
Laurie, welcome home. Bet everyone envies your sunny color! Sorry to learn that you were all down sick for a few days....but you obviously rallied in great form and covered a lot of activities! The kids will have fun telling their friends about their experiences.
Got some disappointing news tonight. We had planned to drive to DS1 and DDIL's family in NJ on Friday for a long weekend to celebrate DGS's 3rd birthday. Well, they are all passing the norovirus around, (these little ones bring everything home from school!) and are nervous we will catch it, since they are really "erupting" badly. DS1 even cancelled all of his surgeries today and tomorrow....first time ever! I might take the risk to go except that I have to be well to give two workshops next week for the first time...and the darn schedule for this program is quite rigid. So, we will miss DGS's birthday celebration (an out of the house event) if they are even able to have it. We were so looking forward to seeing them, especially little DGD, who has developed exponentially since we were last there.
Oh well, working hard at sucking it up....am just worried that since DS1 will have to reschedule all of his surgeries, he may not be able to take a day off as planned in a few weeks to come up here for a Christmas weekend visit. OK, I better get more positive......;/ Just think, I will have a whole weekend to plan and bake cookies! Still sucks........:(
Be safe, everyone who is having that awful sounding weather.0 -
Oh Lacey, how disappointing.... any chance DGD's birthday celebration will need to be postponed? Wish I could find the silver lining for you. Making cookies with DGD via Skype? Naw... 3 years old. She isn't quite ready for that. I am so sorry. *susan*0 -
Welcome back, Laurie.
Lacey, sorry your plans got messed up.
Luv, I suppose that cold weather must be headed our way. I played golf today in shorts and short-sleeved shirt. When I got home, I turned on the A/C to take some of the humidity out of the air.
Dinner tonight was pork piccata (pounded boneless pork chops) and baked butternut squash. DH was in heaven with his winter squash. I used the xanthum gum to thicken the piccata sauce and it worked beautifully. All I did was sprinkle a little of the powder over the hot chicken broth and lemon juice and whisk vigorously. Then I whisked in a little butter and added the capers. I used fresh Meyer lemon juice.
3rd night without a cocktail or glass of wine! Tomorrow night is the woodworkers' guild Christmas dinner so I'll have a glass of wine at that event.0 -
Carole, where did you find the xanthan gum? I want to make a gluten free pasta and the recipe calls for it.
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auntie - we have it in the regular grocery store in the baking aisle.
laurie - sorry we didn't connect, but it sounds like you were crazy busy! Glad you are back in your familiar surroundings and getting back to normalcy!
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Nancy, I found it in the supermarket. I bought it because it's on the list of ingredients Rocco Dispirito uses in recipes in Now Eat This--Italian. It's not a chemical but a natural product used in gluten-free cooking and baking.0 -
Thanks. I'll check out the larger stores for it.
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As it is averaging -10 here I saw a book the other day and bought it.... 100 soups from one easy recipe. Published by Paragpon Books. Looking forward to lots of soup eating.0 -
Laurie- Glad your back and you and the boys feel better. Nothing like being home in your own bed eh?
Lacey- Oh I am so sorry about your plans being messed up, hope he gets well, there sure is a lot of nasty stuff going around hopefully you can reschedule and do it another time soon.
Tazzy- Are you talking about 10 degree weather? Wow that is cold, you are def gonna need lots of hot soups to keep you warm.
Speaking of soup, My family's restaurant has a cream of zucchini soup that my mom made years ago we had served lentil soup but ran out (This is in Grants Pass, Oregon at the R-Haus) Rooster Cogburn was being filmed with my hero John Wayne he came in with his entourage and my mom whipped up this soup last minute he just loved it, and even came back the next day to take some back to his room. (he also was a great tipper too) ha! Anyway, We always kiddingly called it the "Duke soup" So since my dad is gone, my brother is leasing out the restaurant starting in Janurary and making a new start. I have an Idea to package my mom's soup and sell it, but don't know yet where to start, I want to make it and package and ship it. (If my health lets me) Any Idea's to help me get started? Only me my brother and SIL know the recipe it is a family secret but delicious.0 -
Debbie, I've never eaten cream of zucchini soup. Are you thinking of selling the soup in canned form? Frozen? One of the Louisiana chefs who has a PBS tv show, John Folse, sells gumbos and soups in frozen form. I've seen it advertised in a Louisiana supermarket, Rouses, but I've never bought it because my inclination is always to make my own. I'm sure there is information out there somewhere on starting a business like you're thinking about. You could start local and expand.
Foggy here this morning with temps rising to near 80 degrees. Not the way weather should be in Dec.0 -
Laurie welcome home! Sorry you had to endure being sick. I always think it is great to eat out and not have to cook, but then quickly realize that I miss having that control over what we are eating. Nothing like home cookin.
Lacey so sorry your plans got detoured. Hope the family gets well and you will be able to connect for Christmas. Your son is smart to make the choice to not spread the virus.
Debbie I think that is an awesome idea to share that soup with the world. I, also, think that the internet must have some information somewhere. I loved the story....be sure to pass that on to your future generations...along with the recipe.
Last night was simple frozen raviolis with homemade tomato sauce. It was 50 something here yesterday so used the opportunity to put the Christmas lights outside and it took me a lot longer than anticipated and I was almost late for work, so had to come up with something really quick for dinner.
tonight "sloppy joes"0 -
Today is Mr. 02143's birthday. We are going out to a nice dinner this weekend to celebrate, but of course, I want to make something good tonight as well. I have pulled out a alb pork eye-bottom roast from the freezer, but am at a bit of a loss what to do with this. Research indicates that this cut is from the ham, or back leg of the pig, so I am looking at recipes that call for pork leg, fresh ham, etc.... Anyone have experience with this cut? Have suggestions on the best cooking method? Should I roast slowly, braise, get take out? And what kind of sides work with your suggestion?
I need to pull some butter out of the fridge. I am thinking oatmeal-raisin cookies as his special b-day treat. He loves the cookies from the Flour cookbook.
Laurie, Welcome Home! Stomach flu is nasty stuff. Glad the rest of your trip went well, but I bet you are happy to be back home where there is a schedule and home cooking.
*susan*0 -
Happy birthday Mr. 02143! I had to smile a little Susan, to think you'd be at a loss about anything to do with cooking good food. I'm sure it won't be for long :-) As for me, I've never even heard of that cut, so no help here.
I've had another kitchen appliance disaster. Dsil and I had the bright idea to make packages of homemade dried pasta for the big family party on 12/14. I was in the process of cutting lemon pepper fettuccini when one of the gears on my pasta maker broke. I am on my way to buy another as dh tried to repair it but got too disgusted with it and said, let's go! I'm beginning to get the message that I'm not supposed to be cooking.
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I've never heard of that pork cut either. I have cooked many fresh hams by roasting them in a covered roasting pan at 350 or 325 until very tender. First, I cut little deep slits and stuff the slits full of chopped green onions and chopped garlic liberally sprinkled with cayenne pepper. Salt and pepper and cayenne pepper sprinkled top and bottom of the roast.
No cooking tonight! We'll be having dinner at the woodworkers' guild's Christmas party.
Nancy, I wish you lived close and I would bring my Kitchen Aid pasta roller attachment over. You must not have gotten that attachment with your new Cuisinart. I have never gotten around to using the pasta extruder attachment.
So far the low carb diet is working and I'm dropping a few lbs. Would love to drop another 10 lbs and get back in my size 12 clothes.0 -
I wish you lived close too, but not because of the pasta maker.
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So, I decided to cut the skin, rub with a spice blend, and do a roasting method... start high and then lower. Here is what this cut looked like going into the oven. I have lots of odder cuts from the pig we purchased. The butcher cut some of the primal cuts into smaller roasts to fit our family size. I appreciate this, but, recipes really only focus on what I call "supermarket" cuts. So, I am flying blind here.... will keep you all updated.
Your pasta cutter broke? I can't imagine this at all. That attachment has gotten so very expensive.
*susan*0 -
Susan,
A bit late in responding...But Pork and what we (Cubans) call MOJO go excellently together. I prefer the shoulder cut for this but works on Butt or any pork really well. It can be purchased or made. You need, naraja agria or "sour oranges" garlic,onions, salt , black pepper, oregano and cumin.. I put it all in food processor to blend then piggy (defrosted) is coated and sits in mojo in fridge for 2 days covered and turned every 8 hours.
Then roasted in oven and broiled at the end to make the skin crispy for chicharrones...yummy... My mouth is watering. It is a typical Christmas Eve dish for us...can't wait.
I'm sure yours shall be delish, you have awesome recipes.
Happy BD
Vivian0
