So...whats for dinner?
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Carol that sauce and the sides sound great. I love puttanesca sauce. Wasn't it rumored to give working girls of old, energy for their evening? Hope your foot is doing better
Minus Uggg exercise. I keep pretending that I will go back to normal after the AI. Ha ha. That's a good one. I booked the tin can! I'm bringing very little so
Moon that's a good suggestion. I put another litter box in the bathroom to make life easier for the friend who is staying here. I hope they aren't ticked off at the cats' weirdness... slapping the litter box around, howling, dragging items like the bathmat and tissues into it when it is not up to their "standards" or abandoning it and peeing in the tub if it's not cleaned twice a day .
Lying around in my black fleece pajamas, looks like three lazy cats in here.
Lacy Sorry you're feeling poorly and hope you are better soon.
Red how's your wrist? I had an idea the other day. How about asking the butcher to cut things up for you. I think they do that and with your cast he should take pity.
For dinner I defrosted the soup with green beans that Susan suggested making awhile ago. I'm trying to eat up anything fresh. I'll be cooking in my tin can. Ha that should be a trip. Hope I don't blow it up. Hope I get some boiled peanuts. If I do I'll put them in a bottle of coke...it's a Southern thing.
Goats where is goats?
Hi SpecialK and Eric and sorry for anyone I missed. I have to get going. I emailed a picture of the trailer to my daughter and so far dead silence.. She has warned so far this year against bike riding in the city-too dangerous, being a beekeeper-too dangerous, getting an RV-"that takes a lot of planning Mom" (Ha she doesn't know how we got around in our 20s) I think she thinks I'm 100.
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Forgot, went to hear an Irish band last evening, wore a hideous green top and beads and drank beer, not green. Beer Bedo behaved herself. I was shocked when a 'patron' looked me up and down on the way to the ladies room and asked "where are you going?" lol it's been a while.
Where are all the corned beef and cabbage recipes and the Irish soda bread?
A blessing
May God give you...
For every storm, a rainbow,
For every tear, a smile,
For every care, a promise,
And a blessing in each trial.
For every problem life sends,
A faithful friend to share,
For every sigh, a sweet song,
And an answer for each prayer0 -
I found another Irish Soda Bread recipe that I'm going to try. A couple of years ago I tried a Coddle. In this case, salt pork, sausage and potatoes, along with a soda bread. I liked it...Sharon was "so-so" with it....mostly due to the probable calorie count.......
I know when I mentioned the meal to Sister Raphael (principal of the school DD attended), a Loreto sister from Ireland, I got a huge smile. :-)
Bedo, what's wrong with exercise? I like it...usually.... I tend to do more "cardio" stuff and prefer it outside over a treadmill or stationary bike....although exercising on those two things get me used to work....bust my tail and not get anywhere. :-)
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I don't have even one drop of Irish blood, and I look horrible in green. Needless to say, I pass on all the St. Patrick's Day festivities, which are generally very alcohol based with boiled meats.
To answer the questions, I love having the house to myself. I played music loudly in the kitchen. I didn't eat olives though that was a great idea! Next month, I will be sitting on the Mediterranean Sea and I will eat olives right where they are grown, and octopus, squid, rice, and of course, hams. This morning, with no French toast to make, I skipped making the English muffin bread and went straight to braising some lamb shanks. They were done at 1pm, and I let them cool for a bit. Then I pulled the meat off of the bone and put it all into the fridge. Made dinner pretty easy. The kids made it home. The husband made it home [though with a weather delay.] We ate some braised lamb shanks before I sat down with poor Mr. 02143 to tell him about the markers.
My practical side is rearing its head. I am pondering, once again, how to make sure that my husband is taken care of going forward..... when my thoughts are more organized, may I use this group as a sounding board?
Sorry that I am being selfish and not retaining each of your posts... All I remember is that Lacey is sick! Darn darn darn! Tomorrow, I get back to my life. And in 27 days I leave for Paris!
*susan*
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Oh Susan, please don't hesitate to use us as a sounding board or just to bitch, curse, cry -- whatever. We are here for you, publicly or privately -- whatever you need.
Tonight was grilled pork chops with a chimchurri sauce and roasted asparagus. The bacon buns are wonderful, a meal in itself really. They'd be great as a breakfast on the run.
Today I baked my baguettes and cleaned house. Oh how I hate that chore. It's a good thing I have guests regularly or I would probably never clean. Oh and I planted lettuce today. It's spring!
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Lacey, hope you are better soon!
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Take a look at this site. What a wonderful idea for those of us cooking for one or two. I'm not good at improvising on recipes but this might give me inspiration to try to figure out the ingredients & portions and freeze ahead some dinners.
http://www.themeatloafbakery.com/everyday-favorite...
Susan - glad you enjoyed your days alone. I always treasure 'lone' time. We're here for whatever you choose to post.
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Minus - I usually bake meatloaf in jumbo muffin tins. They turn out great and much more quickly.
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Eric In the summer I hike, ride horses when I can and bike and garden. This winter has been bad on the joints with the AI and I find that even doing errands my knees and feet ache as well as other assorted joints so with the cold and snow, not much exercising this winter. Thought about swimming but something about public pools grosses me out. Last summer was OK, so when it warms up things should get better.
Had to shorten my stay to one volunteer site due to certain factors. Good bye my little trailer will be staying in a hotel for that one then visiting a friend in Atlanta and getting things from storage.
Haven't decided on dinner. Probably more of the minestrone soup that Susan suggested weeks ago.
Send pics Susan. I will try to come up with ideas, if needed.
Going to work.
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Susan, I'm glad you enjoyed your time alone. And just as glad that your family are back to lend support. Did your dh have fun watching the basketball? I watch sports on tv but not basketball. Not since the Larry Bird era when we were Boston fans. That was a long time ago. I have lamb shanks in the freezer. What did you serve with them? Veggies cooked with the shanks?
Aw, Bedo, I had you staying in the little trailer.
Nance, if we lived closer, we could share a house cleaner. I dislike cleaning, too. I grumble and vow to hire cleaning help. Do you heat the bacon rolls before eating them? I have munched on leftover cold bacon.
Lacey, what a bummer that you're not feeling good. I hope you're better by today. The PI day just happens once a century? I had never heard of it. We didn't have pie!
Minus, I cooked for one during dh's working years when he was away 14 days and home 14 days. The solo period had the advantage of allowing me to have my major meal either at lunch or dinner. Weight control was easy in those days but I was younger and physically active with a lot of gardening and tennis instead of golf. Fast walking for exercise.
I may get in 3 days of golf this week!!!! Our highs will be in the 70's with much lower rain chance than the last two weeks. I just hope we don't go directly into summer and skip spring.
Leftover meat dishes in the refrigerator. Lamb meatballs and oven barbecued chicken thighs from yesterday's noon dinner at my mother's house. Dinner will be warm-ups. Who called leftovers jump ups?
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Thanks for well wishes....getting back to feeling "normal". I think I had an abbreviated flu (had the shot in October) since it came on quickly in the middle of the night...I wanted to get out of my sweaty/chilly skin and throbbing head. Then total aches and nausea. Yuck! My joints are feeling better today and I am going to try to get back to the world of the living. I am convinced that I am frequenting too many medical facilities for DH and "catching" things!
Today I need to drive him to Quincy to get a temporary handicap parking sticker so that he can make it to his downtown meetings without a chauffeur. He has tried driving and has no problem, but walking any distance is still a challenge. He is determined to get back to his schedule, and knowing him, he will soon.
More importantly, Susan.....I do hope that you will feel completely comfortable to share, vent, ask, worry, rage, with us. That is exactly what this "table" is here for, and you are such a valued member of our group. And if I can be helpful on a personal/professional level with consultant referrals for the planning you mentioned, I am more than happy to try to help in that way, too. My heart is with you......but first hope the joy of the trip becomes paramount and singular in your thoughts! We are all so looking forward to that with you! Do you chronicle your trips?
Better get ready to go to the DMV....hoping no germs await there!!
Oh...last night I pulled myself together to make an easy meal...DH was starving for a real meal after being on his own for two nights.....made frozen spinach ravs with Rao's marinara sauce accompanied by the meatballs I had frozen when we made the timpano. A lovely fresh arugula salad with oil and the balsamic my DDIL gave me at Christmas rounded things out. I did try a bit of each....very good, and held it in!
Have not exercised in four days, and may go to gym if I feel up to it later today. No way my joints will feel better w/o some "work".
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Just saw your post, Carole...I thought of you last night when I saw some interesting lamb meatballs on Yummly. Must try them!
I saw how warm your temps are....have fun outdoors! We are still stuck freezing here today, and yesterday set the record for most snowfall ever in Boston! Now....NO.MORE.SNOW.PRETTY PLEASE!?
I am loving all the college basketball playoffs, and am also excited that the struggling newbie Boston Celtic team and their young coach are finally coming together. They have worked soooo hard, and it is starting to pay off.
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susan - I think we all want to support you in any way you need, here in our kitchen. I too am hoping you can focus on your trip and enjoying it to the fullest, and of course allowing us to live vicariously with you!
moon - I like the ide of the one sided glasses - kind of like a sideways bi-focal, lol! My dad had the surgery and did great with it, MIL had it a while ago and loves the result - vision super improved, and FIL just did it - at 89.
carole - the meatballs sound delish. I hate it when I can't duplicate a dish - that has been happening lately - I have a relatively short list of ingredients I use - in differing combinations. Sometimes I do some inspired combination that both DH and I enjoy and then when I want to do it again I can't remember what I combined, lol! I need to start writing this stuff down.
lacey - glad you are feeling better, but I also think too much exposure to medical places and people, and burning the candle at both ends - you have been so busy.
I might do corned beef and cabbage - my mom made it a lot - and I am feeling nostalgic and missing her for the last couple of days. Tomorrow I am going to a MO appt and first chemo with my friend - the one that we thought had sarcoma. Turns out he has mesothelioma - still a bad diagnosis, and still stage IV, but with a slightly better prognosis than the sarcoma. He has been having rads to control coughing and bleeding, and is now hopefully ready for chemo. He had an infection, then some heart palps and had to be hospitalized for both - still got daily rads - so made some progress in controlling symptoms. I went to see him at the hospital and he was more energetic and lively than I had seen for a while, so I am gently encouraged.
bedo - I was looking forward to hearing about the trailer adventure - maybe another time. Good idea for red on using the butcher. I do that sometimes even in my regular grocery store. Several times a year I buy a whole beef tenderloin that comes in cryovac. I ask the meat department guys to take it out and trim it for me while I do the rest of the grocery shopping - works out great. Also, you are correct about puttanesca - I looked it up because I was intrigued - means "spaghetti of the whore" in Italian. Those crazy Italians!
minus and eric - my many slides (from the parents house) and my converter still sit - untouched. A pending project.
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Susan...I'll chime in with the others.....YES......
You're considering us worthy enough to be a sounding board is...I'm not sure how to say it....thank you....
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Putanesca sauce was 'harlot sauce" It was quick to make, which meant the girls could get right back to work....LOL
BEDO--Great idea about having the butcher cut the meat for me....I didn't hesitate at the restaurant to ask my food be cut in the kitchen before being served, but never thought of this at all. Little trailer looks like fun! Love Mussels on Spaghetti
Love the Irish blessing.
Susan-- SHIT SHIT SHIT--I hate numbers. Always have. Don't let them control you---do what you feel like doing and imagine it away. Vent all you want here. We are here for the FIGHT!!!! ((HARDEST OF HUGS))
Just saw on Facebook that one of our Convenient Care offices was shut down because of Measles contamination.. Started a couple months ago in Chicago and has now made its way to Central IL. AGHHHHHHH
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Nance - how long do you cook the meatballs in muffin tins? My Mom cooked everything at 325-350 degrees, but I've seen several things lately that say 15-20 minutes at 450 degrees on a jelly roll pan. Is there a time & temperature difference between meatballs on a cookie sheet or in a muffin tin?
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Minus, I cook them at 350 for about 25 minutes, more or less. They don't take long at all. I use a jumbo muffin tin.
Carole, I do heat the bacon buns, although you could eat them cold I imagine. I froze most of them and have taken them out and heated them as needed, usually in the oven, but today I heated a thawed one briefly in the microwave.
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I'd guess 90% of my oven stuff is done between 325F and 350F degrees...meatballs included.....
Lacey, I'm glad you're feeling better.
Tomorrow we will all be celebrating the day of the patron saint of engineers....... :-)
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Happy St. Paddy's Day everyone! Oh how the green beer flowed at the Senior Bar in South Bend during my college days! Of course in "The Bean" (Boston), it is also a holiday called Evacuation Day. I was totally clueless about that when I moved here for grad school a zillion years ago and could not get over how insanely Irish this city must be to close schools for St. Patrick's Day.
So not exactly as Italian counterpoint to the occasion I am making pizzelles today. I made the dough last week to make them for an event, but never got to it since I got sick. So today it is! A friend of mine who also makes these is stopping here for tea tomorrow AM after her mammo which is at a nearby hospital. If I get ambitious, I may even make some ricotta, and we can have pizzelles, ricotta, berries, and maybe even some Irish Soda Bread that I bought yesterday.
So Spring is almost here, so I am including a photo of our first flowers of the season....
And one of our resident chipmunks who keeps popping up in the deep snow and popping back down. There are holes they are making all over our (now after several days of melting) two-three feet deep backyard snow blanket with little heads popping up. Really hysterical! Reminds me of a game I never had in which you bop the mole and he pops up in another hole.
I would love to see the path network they made under the snow!
Not a single thought about dinner and the afternoon is moving right along.....
Made DH a nice salad to go with his leftover ravs and meatballs lunch. Looked like the kind of lunch that would inspire me to go minimalist at dinner....but that isunlikely for DH He must have the metabolism of a mouse!
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Last night was the end of the lamb shanks, this time served with polenta and a green salad. I use the Anne Burrell recipe, but, I don't cook it at 400º. Instead, I use Molly Steven's braising method. She has you cut some parchment which you place into the pot as close to the food as possible, then place the top snugly. Using this method, I reduce the heat to 325º and reduce the amount of liquid so that it only comes a 3/4 of the way up the meat. Here is a link to the recipe: http://www.foodnetwork.com/recipes/anne-burrell/br...
Tonight, we are having salmon with a teriyaki sauce, some rice and something green.
Our snow is also receding. I can see the slate under the grill, a bit of the herb garden, but the compost bin is still buried under a ton of snow.
Still working through what questions I need to ask, and how to get practical answers.
*susan*
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The leftover oven barbecued chicken thighs tonight. Probably with steamed broccoli and tossed salad with romaine, cherry tomatoes, cucumber, yellow bell pepper and avocado. Maybe blue cheese or feta cheese, too.
I bought large shells to make stuffed shells with the ricotta. Would welcome any links to favorite recipes. This was a dish that Laurie cooked but she isn't around to help out with suggestions. I have never cooked stuffed shells.
We were 10 degrees hotter than our regular temperature for this time of year. Mid 80's instead of mid 70's.
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Tonight I am doing a baked corned beef with a mustard/clove/brown sugar topping. I boiled the brisket twice briefly to reduce the saltiness. I will par-boil carrots and potatoes, then sauté with cabbage and onion. DH has never had corned beef and cabbage, so this will be a first - growing up we had it every St. Patrick's Day.
carole - I used to make stuffed shells all the time. I did a combo of ricotta and some mozzarella, an egg, and mixed in chopped cooked spinach. Cooked the shells in boiling water just shy of al dente, used a spoon to stuff them with the cheese mix. In a large baking dish put a layer of marinara so the stuffed shells don't stick - either homemade or jarred - put in the shells, fairly tightly. Spoon the rest of the sauce over, but not so much that the shells are swimming. Sprinkle a little more mozzarella and parmesan over the shells, or just parm, or just mozzarella. Bake at 350 F. until sauce is bubbling - usually about 30 mins. The edges of the shells can get a bit crispy, so you can also cover with foil before baking if you want them soft.
lacey - I love your chipmunk! We had one that lived by our front porch in Virginia. He ran around on our steps every day and we named him Walter. I have no idea why.
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Carole, I do the same as SpecialK, though I generally add a touch of the warmed tomato sauce to the filling to help the cheese get to the correct consistency. You can use basil instead of the spinach as well, if you have one but not the other. Such a comfort food isn't it?
Well, I have a new house teriyaki sauce! Tonight's version came from the cookbook Japanese Grill food and it was wonderful! Salmon was a bit undercooked, so we each at from a side and have a large chunk let for a meal tomorrow'. I will be able to warm it on a cast iron pan and it will be perfect.
*susan*
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Making Nona's chicken and rice again. Again it was a real bitch to cut the chicken breast. Intended to have my friend Maria cut it last night and forgot. Finally just used a pair of scissors...UGH. My poultry shears were too difficult with the left hand . Rice is cooked and I'm stillwaiting for the spatini to turn into gravy in the skillet with the chicken & mushrooms,e tc....0 -
SpecialK, thank you for the recipe. And thank you, Susan, for your additional advice.
Redheaded, you have a lot of grit and determination.
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I cooked the whole box of pasta shells and have leftover empty shells. I made two baking dishes of stuffed shells. One we'll have for dinner and probably have leftovers. The other dish is in the freezer. But I have a little container of unused spinach and some goat cheese in the refrigerator so I may make more filling for some of the unused shells. I sautéed our favorite Italian sausage and added a container of Rao marinade for the sauce.
I pretty much followed your recipe, SpecialK.
Nance, is your bedroom transformed?
Is anybody out there cooking?
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Joyce, and I share Michelle's love of popcorn!
Carole, goat cheese would be a lovely filling, but I love anything goat cheese.
Red, the world of pre-prepped food is perfect for you right now. Can you also buy things like chicken tenders, thinly sliced beef, and all those other meats that have been cut into smaller pieces? My market sells lots of meats sliced really thin for making sandwiches,for example. Do you think your injury is healing?
Tonight I gently reheated [and cooked a bit more] last night's salmon. We made some fresh rice, and I made a carrot-ginger cabbage salad. The salmon reheated very well, which was surprising. Fish is tough to eat as leftovers.
My mother has decided that we should eat at a Guy Savoy restaurant in Paris. (She has a weakness for anything she reads about in the NYTimes.) Not sure she understands what that means, or how much that would cost. I think I will try to do a lunch at one of them as a compromise. Would I love to eat at a Guy Savoy restaurant? Hell yes! Would I have ever imagined that my cheap Yankee mother would spend that kind of money on a meal? Hell no!
*susan*
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Seems I'm not cooking much lol. We had (close your eyes Susan) Shake 'N Bake chicken thighs and green beans (fresh at least) last night. Can't remember much else. Went out for truly forgettable Mexican Food Saturday night. Seems like we ate leftovers for days something - oh chicken/pasta dish. Tonight is turkey sausage stir fry. I did have a big salad for lunch with a bit of cut up chicken on it. I cannot get motivated but I'm going to have to. Got lab work back and yee old cholesterol is up. Vitamin D is down. My PCP's lab work doesn't print any normals so I've got to do some digging. Vitamin D is lower than 2.5 years ago, surprise, not. I am not good about taking those. I need to find out if I can take Ca/Vit D with my Femara and metoprolol. I intended to stop at MO office and speak to their pharmacy. Might do that in 2 weeks when I finally get in to see BS. Thank goodness no hurry.
Susan - just crap for your tumor markers. That's all I can say. I want you to have the best darned trip possible and we will want details - time, date, place, food, sun angle, table scapes. I hope it's all coming together. I'm going to my daughter's on Sat. to go to a hockey game and it's not coming together. Can't imagine doing what you're doing. And we're here for what ever you want to throw out at us. Good, bad, ugly, harping on something, we're here.
OK tell my about cauliflower mash. I have a small one and need to use it up. Now a week old. Can't wait to see what DH says about that lol.
Your salmon sounds delicious.
I know not Guy Savoy (though I do know enough French that it's not our "guy" but Gee long e). Is your mother aware of the cost?
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luv - sun angle - lol! I agree though - we need to live vicariously through this awesome trip!
I made the baked corned beef with sautéed cabbage last night - and we had a beer each too! Tonight was taco salad - not exciting, but easy.
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The stuffed pasta shells were very good. I was pleased with their appearance and taste. Our side was a chopped salad with romaine, tomato, cucumber, yellow bell pepper, and avocado. Dressing was juice of a meyer lemon and mayo.
The carrot, ginger, cabbage salad sounds good.
Luv, my mother's kidney dr. had her taking 5000 mg D-3 daily for the past 6 months, with food. My mother's D-3 level rose from a number in the teens to 42, which is about the level the dr. wants. Dr. Brown says that everyone should be taking about 2000 mg (I guess that's the right measurement). According to her, after age 25, the skin does not absorb and use the D from sunshine adequately and every cell in the human body has a D receptor. She does not want my mother to take calcium and generally doesn't favor a calcium supplement. I've been taking 2000 mg of D-3 since 2009 when my gynecologist instructed me to take it. I'm supposed to take a lot of calcium but I don't. I have it on hand but have stopped taking most supplements except D-3, magnesium and a vitamin for eye health my eye dr. wants me to take. Ocuvite.
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