So...whats for dinner?
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bedo, don't you have my email address? If not, PM me, and I will give it to you. Would be very happy to upload your photos. We need more KITCHEN!
Tonight was leftover tandoori-Indian stuff. Client meeting went much better today. I can finally focus on trip planning and packing. But, first, laundry. Lots and lots of laundry.
*susan*
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Hi Susan ,
I sent them on. This is a 5x8 kitchen with no dishwasher, window, disposal, in a "cabin" so please be kind.
I hope you got them.
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Haven't arrived yet..... waiting....
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I'm glad the client meeting went well for you Susan. I remember always being glad when customer meetings were finished for the day! :-)
If I were there, I'd take care of the laundry for you. Laundry is one of those things I do as a background task, so I can get a lot of other stuff done while the washing machine and dryer are doing their job.
Red, I hope the "thing" is nothing exciting.
Moon, I thought Wisconsin was going to do it.....Sharon was watching the game and doing the taxes while I was cooking.
Bedo, my college kitchen was about the same size and was not near an outside wall. I didn't mind the smallness, especially when the two of us were cooking because we were always bumping into each other. When one is 19 that is just fine! ;-)
I screwed up a bit today. I started a lamb/rice pilaf around much tool ate. I missed the suggestion that the meat/onion/carrot needs to boil for about 90 minutes.......I know the rice takes about 30 minutes.... It's 8:45 and I've got another 30 minutes before it's ready......
My excuse is I had to do some orange tree trimming. Tomorrow the city is picking up "piles" of trash tomorrow.....so that came first. I was going to do this recipe on Saturday, but we went kayaking in the evening and then Sunday my MIL had us over for Easter dinner. I didn't want to let the lamb "sit" any longer in the refrigerator and I didn't want to freeze the lamb fat...so tonight it is....
It's an interesting flavor...cumin, bay leaves, allspice, black pepper and salt. The amounts are kind of vague..start with a little of each and add until it tastes right. I have no idea how it is supposed to taste, so it's another big experiment. The house smells great, the dogs are guarding the stove and they absolutely loved the left over (after I cooked it down) lamb fat. The cat wasn't interested in the lamb. I put some by his dish and he went for the dry food...silly cat.....so the dogs got extra helpings.
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and DUKE WINS! Mr. 02134 is very joyous! *susan*
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Dang, so close again. But they got one step closer this year. So that means NEXT YEAR!!!! LOL
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A couple of more things.
Moon, DGD's expression makes me laugh. To me, her expression is, "Is that thing going to be really bright and bother me again?" DD got to hold a "real baby (her words) today at a track meet. It was a friend's niece. She thought it was pretty good and even better when she got to hand baby back to mom.
And, Lacey, great family picture.
I think the pilaf is almost done...probably it will be done around 9:30.....It's going into a container and into the refrigerator. I've usually had pretty good luck with this kind of thing as a leftover...we'll see.......
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Excited for Mr. 02143!
Moon, I thought Wisconsin had it, but these games have been so unpredictable late in second half. Yes, maybe next year if they can recruit another giant talented guy and go for it!
Tomorrow night the Notre Dame gals play UCONN. I can't really see them managing Brianna Stewart. But I am really happy that they have gone this far. And I am even happier that in my first NCAA pool ever, I came in at number twelve out of 100+. I win nothing, but can hold my head up for not coming in dead last! I even beat out DH and DS2, who know way more about college basketball than I.
We had leftover turkey tips and assorted sides from yesterday for dinner. When we got home from stretching class, I noticed that my phone was missing and hated the idea of having to trek back to search for it. Well, DH taught me how to let Apple search for it, which I did, and he (who had already showered and dressed while I was gathering dinner items) went back to collect it while I prepped and put dinner on the table. I had no idea that there was a "find my phone" app...because I have never lost a phone. I bet DH is an experienced phone loser/recoverer and I just never knew that. So now I can be more careless since I know how to track its whereabouts. LOL! I tracked my recovered phone and DH as they drove home from the gym. Such fun!
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Oh well, Susan , thanks, I tried again this morning but it wouldn't work. Maybe too big. Just picture
Barbie's kitchen but bright yellow. Without appliances. Or Barbie.
I tried sending them to your phone too.
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Another leftover night
In regards to the UConn/ND game its pretty much a foregone conclusion with UConn taking it.
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Osso bucco made with pork shanks and polenta tonight. Perhaps an Italian chopped salad too. Kind of warm today for a braise but i've already brined the pork so I'm committed.
Eric -- hope your lamb pilaf is good -- sounds wonderful.
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Hi All,
I read this thread all the time but don't post often . My cooking skills are nothing compared to you all but I am expanding my horizons. I am here hoping/begging that one of you has an "authentic Italian Limoncello cake recipe" that you would be willing to share. My DH and I love the slices we get at our Italian deli . However we will be moving out of town soon to our retirement mountain property so no chance of getting back to the Italian market very often.
I have tried 2 recipes I got from the web but with very little success. one had marscapone (spelling/lemon curd/ whipped cream frosting. Both I tried were very dry so I decided I would come here and beg !!!
Any help is appreciated !!!
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Hi Fiaranchi,
Welcome! It would be helpful if you posted a link to the two disappointing recipes so we know what isn't working for you. Meanwhile, I will take a look at my Italian cookbooks. I bet someone can give this a try. And you should just post. Heck, we are cooks from all kinds of different traditions and always seem to learn neat tricks from each other.
Again, welcome!
*susan*
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fiaranch - what was it about the previous recipes that you did not like - just the dryness? I have a very old lemon cake recipe that you could add limoncello to with no problem - and it is an exceptionally moist cake, maybe it could work for you.
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Special - I'd like the lemon cake recipe. Moist if my favorite.
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http://mobile.seriouseats.com/recipes/2009/02/almo...
This is a delicious lemon cake that you could easily add limoncello to. It seems to get better with age. It's probably not like the one you've eaten but I highly recommend it.
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This is an old Jello recipe, at least 50 years old, and was always my brother's choice for a birthday cake even though it was an unconventional choice. My mom made it in a 9x13 pan and I have done it that way but usually I make this in a bundt pan. It looks very pretty sliced and pinwheeled on a platter, especially with fresh strawberries in the middle. The beauty of this cake is that it stays moist for days and even after being sliced, which makes it great for parties.
Lemon Jello Cake - for the cake put a small box of lemon Jello in a large bowl and add 2/3 c. boiling water and stir until the Jello is dissolved. Add a yellow cake mix, stir. Add 4 eggs - one at a time - mixing well after each. Add 2/3 c. vegetable oil and 1 t. lemon extract. Pour into a greased pan of choice. Bake 45 mins at 350 F. or until a toothpick comes clean. I usually glaze this cake with this recipe and it is important to do it while the cake is still warm, either still in the 9x13, or turned out of the bundt pan onto a platter. For the glaze - combine 2T. soft butter, 1 c. powdered sugar, juice and rind of a lemon. Poke holes with a toothpick and spoon glaze over.
I have also put lemon frosting in the microwave to somewhat liquefy it and spooned it over the bundt cake after it is cooled, or melted white chocolate chips with 1 t. of vegetable oil and lemon zest and drizzled over the cooled bundt. If you bake the 9x13 I would only use the glaze recipe, I don't think the alternatives would work as well.
For the limoncello option since it is such a strong flavor I might eliminate the extract and use limoncello for half of the water in the cake, and then maybe add a tablespoon of it to the glaze recipe in place of a tablespoon of the lemon juice. You might have to experiment with measurements to get the right combo.
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Been lazy or overwhelmed here, you decide. Lunch was a French omelette with a bit of gruyere cheese. Dinner will be angel hair pasta with a sauce that has lemon and just a touch of cream, served with some cold smoked salmon. I heat the salmon in a bamboo steamer so it doesn't dry out. Not sure if there is enough lettuce for a salad. If not, English peas will substitute.
I love lemon cakes. My daughter made one last weekend. I only had one bite, but it was wildly moist and full of lemon flavor. I think it was from the Flour recipe book.
*susan*
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Susan, I seriously doubt it's lazy.
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Now I want lemon cake.
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Add me to the list for wanting lemon cake. Yum. I have two small 1/2 pints of blackberries I need to do something with. Suggestions?
Kinda back to serious cooking. Last week was just to plum full to do much. Wed. was eye doc day then of course I couldn't see a thing for hours. Thur. I took myself to the GI doc who recommends another dang blasted colonoscopy (had one Dec. 2012). I know it is for my own good. Scheduled one then promptly discovered it was on DH's day off he had traded with another worker. Tomorrow when I have the day to myself I will call to reschedule. Then Friday we went to Oklahoma for the weekend. I had to get things ready like dog, food, clothes, goat sitter. Food last week was a blur.
Yesterday I mashed up a can of Trappey's black beans with garlic, onion and olive oil and heated then with some salsa and lime juice. Made burritos. Don't think I will ever buy refried beans again. These were great. Had them for lunch today. Tonight we are grilling a tri tip steak that DB and SIL sent us for Christmas and some giant portobello mushrooms. The burgers the camping friends make are always pink and I just don't eat pink hamburger. Now steak is a different matter. So I've been taking the portobellos to substitute for me. Ended up with an extra package. DH won't eat them so I'll probably make something weird for me tomorrow - rice with mushrooms or something. Any ideas for leftover giant mushrooms?
Susan - I would vote for overwhelmed. I only went about 1.5 hours away and I felt like I was forgetting stuff. Gosh look how far you are about to go and your arrangements.
A daughter (age 24) of friends is getting ready to go to Paris and Italy. Her aunt is retired, escorts small group tours. She has a Paris apt for a month in ?June I think. The girl is spending a few days in Paris with aunt then taking the train to Cannes then across to Italy to Cinque Terre. She has been to Italy b4 but I think northern Italy. Aunt married an Italian though now divorced but speaks great Italian. Girl I think Spanish OK. She is a budding chef. About to open as sous chef a new restaurant in Dallas offshoot of where she works now. I am extremely jealous but don't think I could have done that at 24.
Welcome Fiaranch.
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Susan and Special K ,
Here is the dry one . I tried this one twice. Also the cake I get from the Italian deli has lemon curd in the middle not frosting . Heads up if you try this one . There is twice the amount of frosting needed (in my opinion) . I picked this one as it looked like "authentic Italian" to me .
http://baking.about.com/od/cakes/r/Limoncello-Cake...
The other recipe I tried was somewhat similar. It was so horrible I did not even keep the URL for the recipe
Thanks for trying to help me !!
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Auntie Nance and Special K ,
My apologies I should have read up before replying ........... Both of those cakes sound great and I will try them as well. I promised my DH that I would try and replicate the deli's cake. He is not big on sweets but loves that one (go figure probably one of the hardest to make and to find a good recipe for ).
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Fiaranch - interesting that there is a link inside your link to also see "Limoncello Bundt Cake". That one is similar to Special K's except it's Jello Pudding instead of regular jello & does have the measurements to use Limoncello.
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Welcome, Fiaranch. I second Susan in inviting you to chime in.
I can resist lemon cake, bars, etc. They aren't brown!
Somehow "lazy" isn't a word that comes to mind to describe you, Susan.
Yesterday I took my 2003 Camry to a Toyota dealership for service. I wandered into the showroom and before the day was over, I had bought a new 2014 Prius. The rebate and zero interest financing roped me in. I'm having fun with the bells and whistles like Blue Tooth connection to my cell phone so that I can answer and make calls with the phone in my purse. I like the back up camera and the built-in gps. With me, there's always some buyer's remorse when I spend a chunk of $$.
I have quite a bit of lamb in the freezer. So far I haven't cooked a single package of the lamb I ordered from the Indiana farm. I need to find some recipes for dishes that aren't "heavy." I have two pkgs of kabob chunks, shanks, and a boneless shoulder roast. Also one pkg of ground lamb.
Dinner tonight will be a shared ribeye, small boiled potatoes and a salad.
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luv - I vote for blackberry sangria!
carole - I actually laughed when I read about the car - good for you! Sounds like something I would do - I love a sensible impulse buy. You will enjoy the back-up camera and the phone and GPS. I am somewhat of a techno idiot and I use all that stuff all the time - it is great! What about marinating the lamb kabob chunks and grilling them and having some Horiatiki salad and maybe some rice?
Tonight in honor of susan packing and planning I am making a quick French onion soup and shrimp Louie salad which is not French, but it sounds like it is, lol!
fiaranch - you could do the Jello cake recipe in round pans and put lemon curd in between - I bet it would work.
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Special, your lemon cake adaptations sound lovely...I bet it turns out delish, especially with the lemon curd in between layers.
Welcome Fiaranch! We are a varied group and would love to have your ideas and recipes once you have time to enjoy your cooking time as you retire.
Tonight I was planning to just warm up the roasted veggie lasagna, but remembered that I bought artichokes a few days ago, and wanted to use them while still fresh. So I used that Sicilian red sauce artichoke recipe that I found on UTube.....with a few of my own variations. They were quite good....as was the leftover lasagna and our Greek style cuke salad. I also made garlic bread.
Off to watch the girls play.....with fingers tightly crossed!
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Lacey,
Well I will be real careful what I post...............till I get better at making complex things.
I will say though both my DH and DS ask for this all the time.........
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This is the 2nd most requested recipe in the house . I add 2 cooked chicken breasts (sliced thin) for more protein and I use Udon noodles.
http://www.mysisterskitchenonline.com/2008/10/29/peanut-noodles/
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Ok ladies, the "thing on my surgical arm that grew under my cast" is questionable. The derm gave me the option of her taking a sample or taking the whole thing off today. I opted for the whole thing. She marked potentially cancerous on the biopsy form and told me IF I had to come back it would be minimally invasive, perhaps with some ointment added in. She thought it might be an "age spot" that decided to go rogue in a new environment...... She thought she might have seen another tiny one forming close by, and she took something totally different off the web between my index finger and my middle finger, also on the surgical side. It had popped up about 2 weeks before the cast came off and itched like the dickens, but it was red.Good news was I won 2.00 on a scratch off lottery ticket a friend put in my b-day card.
We had a tragic plane crash near our airport killed all 7 guys on board who were returning from the NCAA game. Plane didn't arrive at midnight and they found the wreckage about 3 this am. Killed the ISU Assistant Basketball Coach, the Deputy Director for the Athletic Dept. External affairs, the owner of the Local college Pub, a broker from my brokerage firm, A business exec from Sprint, The Pilot, who used to fly coach Weber and the U of I team and did a lot of mission work in Haiti, and the owner of a Meat packing business. His father owned the plane, but wasn't on board. All good family men who did much in our community. We had light rain and dense fog, but FAA is't sure if it was a factor. Evidence of a small fire on impact. Everyone was found strapped into their seats. Four had to be id'd by dental records. My town is 180,000 but when this kind of stuff happens, we are a small community.
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