So...whats for dinner?
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I just pinned this to my Let them Eat Cake board. I can see I'm going to have to make it.
Carole, we are going to try to go to Mandina's on Christmas eve for lunch. You'll have to tell me what to get.
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Nance, Susan Sandy, Eric Wonderful meals from yesterday.
Found out at the last minute, that I have tomorrow off.
Beer and split pea with rosemary soup for dinner.
Thinking of moving to another place this weekend. Cabin is run down and landlords can't keep it up
Found really cute apt for less
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No time off for me....oh well....hopefully the drive to work will be quick.
There is just a tiny bit of the 4 pound pot roast left. Everyone likes it, so I guess that will be one to add to the "red note book".
I took the juice and heated it tonight so I could eat it like an onion-beef soup.
I ran 7-1/4 miles tonight, Even though I'm now wearing a jacket and ski pants and ate the hot "soup", I'm shivering so much that I can barely type...time for a warm shower, I guess.
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Nance, that's the cake! It is delicious. It can be half chocolate pudding and half lemon.
Last night was a quick chili made with 8 oz of ground chuck, a can of pinto beans and half a small can of whole tomatoes. I no longer use the canned diced tomatoes. Seasonings were garlic and onion powder, cumin and chili powder. The beans were the Goya brand and were really nice and tasty. Side of romaine salad with added veggies including avocado and also blue cheese.
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I am trying to make "Maid Rites" today in the crockpot---my dad is having his basal cell thingy taken off his neck this afternoon so I thought this would be a good quick late lunch/ early dinner. It is hamburger, soy sauce, Worchester sauce, onion,, apple cider vinegar and brown sugar, plus a chicken and a beef bouillon cube.(and water)
We are supposed to have some potentially serious weather today. I am hoping it holds off until we are done with his appointments and home.
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It's been a while since I've made a loose meat sandwich. There are a couple of places around here that make Maid Rites. They are still popular.
Tonight is steak and blue cheese main course salads with a vinaigrette. The freezer produced two small filets that will do nicely.
Tomorrow is another dad day. Who knows what dinner will be.
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Okay, my midwestern friends... what is a Maid Rite? Loose meat sandwich? All I can visualize is a sloppy Joe kind of thing.
My pregnant daughter has lost her appetite. It isn't that she is isn't hungry, just no appetite. I saw that her diet was declining as she was just choosing easy to make meals. That always translates to carbs like pasta. So last night I made her chicken with salads; tonight it was haddock, rostis with scallions, and asparagus. I made a buerre blanc which wasn't very good. Last time I will make that recipe. Instead, in the future, I will just make a pan sauce if I want a sauce. Way more flavor and a ton less butter. Anyhow, the girl took the largest piece of fish and consumed a great amount of protein. [Yay me!]
We meet with the first of three contractors tomorrow. I played with floor plans today and then did a bunch of coding. I hope that my mental calculations of cost are least close. It would be nice if I didn't have to be the general contractor.
*susan*
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It is like a sloppy joe minus any tomato products. Mine doesn't call for sugar, but includes onion and mustard. It's more like an uncomposed burger but there are many recipes. There are little restaurants called Maid Rite that feature the sandwich. The restaurants are hard to find anymore. One of our local varieties comes from a little restaurant in Hannibal called the Mark Twain Dinette. It's been in operation for years. The sandwiches come in greaseproof papers on a soft bun.
Susan, what good mom you are.
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Ditto on your wonderful nurturing mommy style, Susan!
And I also wondered about Maid Rite definition. I kept thinking about a cleaning service.
. I would probably prefer a cleaning service! Never was a fan of sloppy joes, and not sure ground meat without tomato sauce would appeal much more. Give me that ol sauteed kale and veggies with an egg on top! LOL
Tonight we headed to the Celtics game and on the way stopped for dinner at a place near there called West End Johnnie's. Since the last time we were there they have beefed up their menu to add some nice salads. I had a crock of onion soup, which was very good, and an interesting arugula salad tooped with grilled chicken that was cooked perfectly. I really did not expect it to be that good....pleasant surprise!
There were tons of military folks eating there or just passing through to collect the tickets that were being given out for the game by the USO. Then there were lots of service honoring activities during the game breaks, including a marriage proposal and a basketball game with military folks (men and women). I was fascinated to see that all the female military wore their hair in tight little buns. Is that regulation, I wonder?
Yesterday, I went to my new allergy doc. She is a DO, and is lovely. She had been on the staff of the place that closed, and now started a smaller functional medicine practice along with another doc and some of the related service providers from there. I basically just want her to follow me for my allergy treatment, especially since I am on this sublingual treatment for quite a while. And it is good that it is all I need her for since this is a limited practice, and she is honoring mainly her patients from the place that closed. What a mess they have gone through over the past six months, and I am glad that they have all landed on their feet.....and relieved that I was able to find a doc who seems kind, thorough and competent....and takes my insurance.
Oh, and we all might enjoy the fact that when the doc weighed me, I mentioned that I was trying to lose several lbs. since, until recently, I was lighter. I was shocked that she countered with the fact that my weight was fine especially since at my age one should not be too thin. I almost broke out laughing.
Red, I hope your appts with your dad went well and that you made it home before any scary weather.
And Nance, sending good thoughts your way for a productive and not too exhausting day caring for your dad's needs. Your cooking lately has sounded so wonderful!
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DH had not heard of Maid Rite sandwiches, either, and he is from the Chicago area. So I learned something on this forum once again!
Nance, I concur that you plan and cook a wonderful variety of dinners.
My cooking is uninspired these days. We had catfish fillets last night, breaded in seasoned corn meal and pan fried in grape seed oil until very brown and crispy. Side was steamed turnips flavored with butter. I bought the turnips at the supermarket and they were just ok. You can always tell by eating a raw piece. I'll have to go to the farmers' market Sat. morning and get some fresh ones.
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The maid rites were good, but I cooked them much longer than the directions said. I add mustard and pickle relish to it once it is on the bun. I didn't have any ketchup or I'd have slopped some of that on too.....We waited an hour past the appointed time for his procedure as the doctor was behind. He was sent home with an antibiotic and a pain pill but told not to use them unless I see signs of infection. this afternoon I am to start with bacitracin twice a day and keep it covered till the stitches come out on the 20th. Tomorrow he is having a bone scan so we go to get the injection at 10:45 and the scan is supposed to be at 2pm. The storm was brewing as we came home, so he wanted me to go home before it hit. and he did not want me spending the night. It came in like a lion about 7pm and we had some major 70 mph wind gusts. But, no power outages and the leaves I had paid Polo to blow to the curb are still on the curb so the wind must have been coming out of the east last night. Still under a wind advisory until 6pm tonight. It is overcast and cold today--high only 51, but with the wind it is much colder... I hope the city comes and gets them today. I would have thought they would have been in texas by now, the way the wind is blowing...
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Red, it appears that you and I share these weather events. The wind is gusting still and sounds like the roof is coming off at times. We lost power briefly three times last night. I waited until after the third time to reset all the clocks. It will be fun trying to keep dad on his feet today.
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Susan, did you put the asparagus in the rostis?
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Red and Nance, I saw the weather report on tv this morning as I was walking on the treadmill at the Y. Thought about both of you. Hope you stay safe and comfortable. My mother does not go out of her house in bad weather of any kind, not even rain. If she has an appointment, we cancel and re-schedule.
DH is still in the clutches of the sinus congestion/coughing crud. Apparently it is rampant this year and hangs on. I don't like the sound of his cough. He requested pasta with tomato sauce for dinner. Italian sausages are thawing and I have some good canned tomatoes for the sauce. The pasta will be Smithfield linguini. The side will be romaine salad with the usual veggies except no avocado. The ones I bought yesterday aren't ripe yet. Easy dinner, not a bad thing.
Today my mother has her weekly hair appointment so I should be on the road soon.
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The thin parts of the haddock fillets from last night's dinner were tucked away and tonight they will turn into fish tacos. I will top with a bit of cabbage marinated in lime juice, some Mexican crema, tomatillo sauce and a bit of tomato. There is not enough food for two people, but it will have to do since the magic freezer is out of black beans. If I had looked earlier in the day, I could have soaked the beans and cooked them up before dinnertime. Oh well!
The news from the midwest about your winds and rain are astonishing! It has been somewhat windy, and very damp, here but nothing like what the midsection of the country is experiencing. Glad everyone is staying safe. Especially as you take parents to their numerous appointments. They are all lucky to have you nearby and willing to help.
*susan*
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Would a pressure cooker speed up the bean soaking process?
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On Nov. 11, Nancy said: "Today I have been perusing NOLA hotels for our Christmas getaway. I've already made reservations for our Reveillion.“
I spent a week in NOLA in August and had a truly wonderful stay at the Old No. 77 Hotel & Chandlery on Tchopitoulas St. (halfway between Canal and Emeril’s). I was attending a conference at a Marriott Suites across from the Convention Ctr. but the conference hotel was a bit too pricey for me. Because I was flying on SW, I got an e-mail offering the Old No. 77 for $99/night if I booked it together with my flight. It used to be the Ambassador (most cabbies still call it that), which used to be somewhere between “meh” and “flea-pit.” But it was taken over last year by a boutique hotel consortium out of Portland, and they hit a home run with it. Brick walls & exposed beams throughout; rooms all have original artwork (the corridors are an art gallery) and Scandinavian Modern furniture, with down pillows & duvets on the beds. Rooms have not only plenty of outlets, but built-in USB ports (at each side of the bed, at midlevel so you don’t have to bend down to plug in) and free, secure high-speed wi-fi. Minibar has artisanal local booze! Wonderful, friendly, unpretentious service (despite the hipster decor). Full-service espresso bar & bakery cafe in lobby. The restaurant, Compere Lapin, is helmed by “Top Chef” runner-up Nina Compton and serves a fusion of Caribbean, N. Italian, and pan-Louisiana cuisine. Artisanal cocktails and deep and thoughtfully-curated wine list (by-the-glass choices if you’re carefully rationing your intake, as am I now). I have stayed in all sorts of NOLA hotels, from crummy chain motels to older boutiques like Maison Dupuy and St. Marie and large luxe hotels such as the Omni Royal Orleans and Sonesta. This was the only one from which I was extremely reluctant to check out at the end of my stay. It might be pricier now, but IMHO it’s worth being close to the CBD and a short walk from the Quarter without the noise and the drunken tourists. Parking (inexpensive paid lot) is across the street, but the valets will do it for you if you’d rather not schlep stuff from car to hotel.
I also ate at Galatoire’s (Sun. lunch), GW Fins, Arnaud's and Cochon; Brennan’s was a pleasant surprise, since at least at dinner it is no longer touristy and clichéd but elegant without being stuffy. Couldn’t get into Commander’s Palace (first time out of seven trips). I did indulge in cafe au lait and beignets--but at CDM’s Riverwalk branch, where it was easy to get a table without hovering over people who look about to finish. (No wind to blow sugar all over you, either).
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Going to B'way Cellars tonight (our favorite neighborhood restaurant) for a special wine-pairing dinner with Bouchaine Winery from the Carneros region between Napa & Sonoma Valleys. The restaurant knows about my breast cancer (the proprietors are good friends of ours and the owner's sister has been guiding me through as a "civilian navigator," as she's been through this in almost the same way as me--only her radiation tx was at another hospital and twice as long). So they'll be pouring me only an ounce per course. I've been saving up my wine allotment for more than a week for this. Amazing, considering I always would decide what I wanted to cook based on what wine I wanted to drink that night; and when going out, would sometimes have a different wine for appetizer and entree. Since my diagnosis, I've ratcheted back to 5-10 oz. per week!
Will report back on the menu tomorrow. Last night was veggie: insalata Caprese with the last of my backyard tomatoes; baked butternut squash; and grilled asparagus marinated in blood orange olive oil, lemon white balsamic, and crushed garlic. Wed. night I pan-seared Chilean sea bass brushed with equal parts mango-sriracha and teriyaki marinade, and served it with garlic green beans and saffron basmati rice. Drank it with seltzer (with a squeeze of lime and a tablespoon of cranberry juice). Tomorrow I might grill a steak.
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Thanks for the info Sandy. We've been to New Orleans many many times and I know nothing of that hotel. I will happily check it out for a future trip.
Tonight was sweet Italian sausages with peppers and onions on hoagie rolls. It was an exhausting day with dad and I needed something easy. The wind has died down considerably. Thankfully!
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lacey - for females in military uniform the hair must be off the collar, so if their hair is long it has to be pinned up. Some put it in a bun, others French braid it, etc., it just has to be up.
susan - glad your DD liked the fish, we never stop mothering them, do we? And now you are pre-grandmothering too! Awesome! I sympathize on the contractor thing - our outdoor area is finally done, DH painted the pool deck on Veteran's Day - it looks great and complete. I picked up our two swivel rockers that were newly powder coated and re-slung with new fabric yesterday. On Tuesday my outdoor kitchen contractor installed granite countertops in the master bath, and while DH was painting the pool deck the gentleman who did the carpentry on the lanai deck tiles hooked up the sinks and applied silicone to the granite joints! All the while I am planning for the party this Saturday for DH's comptroller's retirement. Minimum of 50 guests, some did not RSVP (what is up with that - no manners!), so there will be some that just show up. My good friend came over last night and helped me start cooking and then we were done we sat outside watching football on the new lanai with our groovy under-counter lighting providing ambiance and had some Greek salads!
chisandy - love the pairing of the blood orange olive oil and lemon white balsamic! There is a local olive oil company that makes flavored and paired oils and vinegars. A couple of years ago they had a booth at the Junior League Holiday Market, which is tomorrow, so I am looking forward to seeing if they are there. I am making a visit tomorrow in spite of the party prep because I need a couple of hours of fun shopping! I am having surgery on Dec. 10 and want to be done with my holiday gift shopping and I usually find good stuff there!
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Special, love envisioning you sitting out on your lanai with a friend, enjoying a TV with a salad.
Tonight, I am making a quiche. The pie crust broke just a bit which is too bad, but, it will be completely edible. The FLOUR cookbook says to use the stand mixer, but there just isn't enough mass in the bowl for this to work. Should have just done it by hand. Mr. 02143 has asked for a standard Quiche Lorraine. I suggested adding spinach or leeks, but the slightly arched eyebrows told me that he didn't want any foreign objects in his quiche. So I will steam up the rest of the asparagus as a side since our salad was composting in the fridge.
Another contractor in the AM. This is the guy who did our third floor. His business model is VERY different, and I might prefer to be the project manager and control the costs. Took him two weeks to return my call. Obviously, he is wildly busy. Construction is full speed ahead in this area. It will be three FULL weeks before we can have our MassSave energy audit. Amazing! It was a next day affair when we did this state service after moving into this house.
*susan*
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Susan's tacos reminded me that I have some shredded pork in the freezer designated for tacos. So I pulled it out and put some black beans with Spanish chorizo in the pressure cooker. My freezer isn't as magical as Susan's but it has it's moments :-) I will probably have to add some spice to the beans since this particular chorizo doesn't pack much heat. I have enough garden tomatoes and jalapenos left to make some pico de gallo, and an avocado which I'll slice up with some lime juice and a little salt. DH won't knowingly eat an avocado so that is all for me. Yay!
Eric - to answer your question, this particular recipe does not require soaking but it still takes about an hour from start to finish.
http://www.seriouseats.com/2015/10/how-to-make-quick-pressure-cooker-black-beans.html
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Susan, you don't make crusts in the food processor? I can see the mixer would be a problem.
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Nance, I always have, but thought I would follow the instructions in the cookbook. Won't do that again!!!!!
*susan*
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Nance - thanks for jogging my brain about the freezer. My fridge is totally bare & I didn't make it to the store. I took out some already cooked chicken breasts and some homemade marinara w/meat sauce. One today, one tomorrow - who knows what incarnation will appear. Obviously they'll be served w/frozen veggies since there are no fresh veggies or salad fixings except some baby carrots - probably Brussels sprouts w/the chicken. Oh - and the star will be a 1/2 loaf of San Francisco sourdough when it defrosts. Also found a couple of Hatch Chili scones that I'd frozen & hidden away from the HEB chili festival. They will be great toasted for brunch tomorrow.
Special - your outdoor kitchen sounds absolutely fantastic. Susan - I've been frustrated just getting quotes for new windows and you're interviewing contractors for a whole house! I'll be thinking of you.
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We are excited to have the party tomorrow night and break in the new outdoor area. We are fortunate to have retracting sliding glass doors from the whole back side of the house to the lanai/pool so when we entertain it becomes one big space. I will take some photos tomorrow in the daylight of the whole thing set up. I have been so busy running around that I was shocked today when I went to get a port flush and my BP was 110/68! Clearly I need to run around like a nut on fire more often - it must have some kind of focusing/weirdly relaxing effect, lol! I have no earthly idea what is for dinner tonight and it is after 7 - DH is rounding up the beer/wine/soda situation and is not home yet, and DD is at work until 10. I have to party cook so I don't want to "us" cook too! Maybe sandwiches will have to do!
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Last night’s winemaker (Greg Gauthier of his own winery & Bouchaine Carneros) dinner: aperitif was Pierre Delize Blanc de Blancs (methode champenoise sparkler). Appetizer was Gauthier Riesling (somewhere between a QBA and Kabinett in sweetness) with tuna tartare over avocado, garnished with wasabi creme fraiche and sriracha; then Bouchaine Carneros Chardonnay (partially oaked) with a butternut squash soup with candied lardons; next, Bouchaine Carneros Pinot Noir 2010 with braised pork loin & sage gnocchi in wild mushroom gravy; next a little fuller-bodied Gauthier Sonoma Coast Pinot Noir 2012 with duck leg confit, roast fingerling potatoes & red cabbage; and finally a Bouchaine “Bouche d’Or” Late Harvest Chardonnay accompanying a peach compote with butter-pecan ice cream Had about 1-2 oz. of each wine (that’s it for me for the week) and took home half my entrees for DS to eat after coming home from rehearsal.
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chisandy-that sounds fabulous......glad you got to enjoy your pairings.
So sad about the unfolding drama in Paris---it is like their 911.....
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Susan: Thinking of your cousins in Paris and hope they are OK.
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ChiSandy, I admire your discipline. I would have sipped more ounces! And probably have eaten all the food, too.
I finally got around to the turkey carcass. It simmered in the giant stock pot most of the day yesterday and became soup for last night's dinner with the addition of some fresh veggies, a bag of frozen mixed veggies and wheat noodles out of a package. There was also some turkey meat scooped out early in the broth-making process.
Special, I know your party will be much enjoyed by your guests. The idea of entertaining 50 people is overwhelming for me. I would have to rent a space and hire a caterer.
Today I'll stuff a pork butt roast with the usual seasonings, chopped green onions and fresh garlic. I'll cook it in a slow cooker overnight for tomorrow's Sunday dinner. I also have sweet potatoes to bake tomorrow. I'll have to close my bedroom door because I don't like to smell food cooking during the night. I like the pork cooked in the oven better but the cooker is easier.
Dinner tonight will probably be more soup and salad. There is also a container of leftover linguine with tomato sauce.
Our weather is beautiful. Cool and sunny. I should work outside in the neglected yard today.
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