So...whats for dinner?
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i too seem to be house keeping challenged! LOL. I say it's because I'm Artistic..... that's my story and I'm sticking with it. LOL
Stevie is not sweet at all to me. I use real sugar and honey. Also real butter. Not margerine.
Specialk sorry about your back. Not good. But hope it gets better.
Susan I can't believe your baking lists. Wow you keep busy. I think popping a beer bread mix in the oven is fancy. LOL.
And, since I, too, iron with my dryer, not even sure I'd find the ironing board if it wasn't attached to my bathroom closet door. LOL Since I have a Steam dryer it does a pretty good job. Not to mention refreshing my down comforter.
Eric our kids I'd that in high school for biology class. Sad. LOL
Bedo, i like the robot vacuum idea. Not so sure the cats would though.
Nance hugs on the parent issues. I no longer have mine or my inlaws. I miss them a lot.
To all, much love.
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Anybody have an good, easy Brandy Cream Sauce? I'm thinking to match it with shrimp or chicken over some pasta tomorrow. Of course I don't have any brandy, but I do have heavy cream & fresh mushrooms.
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Just add brandy to the sauce. I used apple jack with chicken and mushrooms once. Yummy.
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vaccumm-neato
laundry-drop off
cooking-crockpot
litter-robot
shopping-peapod
clothes shopping -stitch fix or one store I like
Oh I am a lazy one.
except I'm on my way to work!-4 days a week
check in tonight
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Specialk, how is your back today? I hope you are feeling better.
auntienance, how is your father?
Carole, I find Truvia to have an odd taste. I know I'm repeating myself, but if you go the stevia route, I would go with the Sweet Leaf manufacturer.
I made teriyaki sauce this morning. Recipe by chef Nobu Matsuhisa and Food and Wine magazine. My dad, with his respiratory infection isn't really eating, but I hope he'll eat a little bit of steamed chicken breasts with the sauce, and some mashed potatoes.
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hsant - thank you! Back is feeling a tad better and ibuprofen seems to be helping. I do well after a warm bath or shower also, so I may be exceedingly clean by the end of the day, lol!
bedo - I think I am doing it wrong and you're doing it right, lol!
All those with aging/ailing parents, I feel ya - it is so hard, but just do your best.
Minus - if I do a sauce with alcohol I usually saute some onions/shallots in a bit of oil or clarified butter, then add the alcohol off heat and let it reduce, then add stock, cream, mustard, peppercorns or spices, etc. depending on what the sauce is going on top of. Do you have any white wine? You could cook your mushrooms with a little onion, add the wine and cook down, then add the cream and salt, pepper, and a little nutmeg and reduce a bit until thickened.
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Something I have learned recently, if you don't have wine, vodka works extremely well too. Nothing like sautéed shallots with alcohol, reduced. Mr 02143 wants a burger. He wants cole slaw. The temperatures are balmy so that is what we will eat. I will defer the merguez sausage in ragu for another night.
*susan*
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Thanks Special & Susan. I have both white wine & vodka.
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Ah... you can do a reduction and have a cocktail! Dinnertime is looking better and better. :-)
*susan*
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Oops - sorry Moon, thank you also.
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Hsant Hi hope your Dad feels better soon
Special add me to the happy about back wishers and hope you are healing from surgery too.
This weekend my presence has been requested at a Pirate Party at the school by my friend's grandsons. I am so honored. We go on outings as GM (my friend) has custody. Special, you know I am good at pirate talk.
On our next outing we will bake cookies and take them to the Firehouse and look at the Firemen I mean Firetrucks, I hope we can dance I mean slide, down the pole. Then pigout, I mean have lunch at the pizzeria. Finally we will go to the park where I will make up things, I mean educate them on the local animals and plants.
"Aunt" Sally is such a good influence.
Tonight for dinner sauteed fresh calamari rings and hangy things in EVO salt and pepper and hot pepper flakes. Ruby the cat will cry for leftovers. I will save some without hot pepper for her
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bedo - thanks and aargh! Also can vouch that the fireman will love the cookies - DS is one!
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Special - can't remember, do you have LE? If not, I bet your back would love a steamy hot tub.
Dinner turned out to be Vodka Cream sauce w/fresh mushrooms, shallots & dill that I poured over sauteed shrimp & some noodles. I have half the sauce left for a chicken or pork dish this weekend, and half the shrimp left to toss into a big green salad tomorrow. As for drinking half of the ingredients, I ate at 3pm so I postponed my cocktail hour until 6pm. I have a lovely Shiraz waiting.
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minus - I do have LE - stage 0 and breast LE in the reconstruction nightmare side, and stage 1 in the cancer side arm. We have a hot tub/spa as part of our pool and my DH doesn't heat it too hot because the ambient air temp is usually warm. I have gotten in for brief periods but don't do it often. I also have a deep bathtub and get in that to soothe my back pretty regularly - just control the temp and keep my arms out for the most part. Your vodka sauce sounds delish and so perfect for shrimp - especially with dill!
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DH cooked dry baby lima beans with the ham bone today. The beans were delicious. I made him a green salad and he warmed up Mexican cornbread that he made yesterday. I just had a bowl of beans and brown rice because my cousin served my mother and me a heavy lunch.
Winn Dixie had smoked shoulder picnic hams for 99 cents a lb. so I bought a couple and put them in the freezer for future Sunday dinners. I bought chicken thighs, skin on bone in, for $1.39 a lb. for this Sunday. I'll cook them in a Dutch oven with barbecue sauce. The Zatarain's jambalaya mix was on sale, too. I bought a couple of boxes of reduced sodium and some smoked sausage.
It's ok to cook with vodka as long as it's not the good stuff, like Grey Goose, which really should go into a cocktail.
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Carole - I agree. I cooked with Skyy. Beans & hambone sounds wonderful.
Bedo - glad to see you're having so much fun.
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That vodka cream sauce sounds fabulous.
I'm thinking about making Ina Garten's chicken with 40 cloves of garlic this weekend. I'm trying to like chicken more and I figure anything with Cognac and heavy cream should have pretty good odds of pleasing me.
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Tonight was Swedish meatballs with turkey, brown rice and steamed finger carrots
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So, evening one in Stockbridge....the drive out was painless (as usual, I drove, and my shoulder cooperated) and it took less than two hours. Upon arrival, the estate mgr came over to let us in and show us the goodies that were put out for us....a lovely South African Shiraz wine, cheese and crackers. As we chatted with the manager, I thought he looked much more frail than I'd ever noticed. It turns out, he is in treatment for recurring lung cancer, and will have chemo through June. He seemed in good spirits and was happy that he is getting MGH level treatment out here in Western MA. I guess all the major hospitals are grabbing the chance to share their expertise with the rural centers. BIG BUSINESS, sadly.
Our "fellow estate boarders" were unable to get here in time for dinner, (the owner is not here...is flying in from the Caribbean tomorrow), so we ate by ourselves locally at a very small restaurant, Once Upon a Table. Customers were sparse, so I was leery, but what a lovely dinner we had!
DH had a very fresh mixed greens salad with candied pecans, and a lamb stew over egg noodles. That was delicious!! I never make lamb stew, but now am motivated. I had a very crisp caesar salad with a dressing that clearly included anchovy...in a good way. Since I was not so hungry after our cheese and crackers, I ordered a vegan "portobello tower" that was made of two marinated, grilled portobellos topped with carmelized onions, roasted red peppers, and spinach, with a dollop of basil non-cheese pesto. I deveganized the dish by requesting and sprinkling it with grated parmesan. It was soooo good! And another idea for feeding the doc vegans when they visit....minus the parm!
We ordered a piece of cheesecake with berries and flourless chocolate cake with raspberry sauce to bring "home".
I am hoping that the weather holds up tomorrow so I can take a good long walk. If not, there is a gym on the lower level I will visit. We have a big dinner to attend tomirrow evening.
While DH is in his board meetings, I need to find myself an activity. Maybe the Rockwell Museum...or maybe just stay here and appreciate the hundreds of original works of European art that are everywhere in this house. Amazing place!
Minus, that dinner and potential for the next ones sounded like it turned out great!
Carole, are fresh lima beans much different than the frozen variety our mothers used to serve? I could never tolerate their texture, so have not had a single one in my adult life.
The closest beans to those I have tried were the butter beans at erbaluce. They didn't seem as mealy, so were good.
What deals you got for your future Sunday dinners!
Revisiting the stevia chat....the kind I buy at Trader's is organic stevia in a small bottle for 9.99 (they also sell a very large bottle that is not so authentic and not so pricey). I do find that some stevia products do not taste the same (or good) to me, and this is the one I'll stick with as it sweetens my coffee nicely. I have never tried it in baked goods.
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I never could stand any kind of sweetener in my coffee. The only flavored lattes I like are "one-pump” mochas, but I can’t justify the sugar. I just like the taste of unadulterated coffee too much--the only time I add milk is for cappuccinos, caffe lattes or espresso macchiatos. (Of course, when in NOLA, chicory cafe au lait from Cafe Du Monde). When I was a kid, I used to love to load up Oolong tea with tons of sugar when the family would go out for weekly Cantonese, but my teeth ache now just thinking about it. I tend to sweeten only plain yogurt or underripe berries--though I must admit on the rare occasions I have low-carb French toast or pancakes I treat myself to a couple of teaspoons of real maple syrup (a friend has a grove in NW Ohio and keeps me supplied). For yogurt, I find that a little squirt of honey plus a packet of xylitol (a natural sweetener made from bark, which doesn’t have stevia’s bitter finish but has no impact on insulin release) or a couple of squirts of Skinny Girl stevia-agave does the trick. I use xylitol on underripe fruit. I have a friend who used to operate an organic commercial herb farm and concert series outside Monroe, WI (he’s since retired to Kona). When I played there, he took me on a tour of all the culinary herbs on the grounds--and he grew stevia. Straight from the leaf it was delicious.
Last night after my Madison gig, my singing partner & I went to Perkins (it’s the only place in town open that late). I skipped the “Over 55” menu because I didn’t feel like eggs for dinner, didn’t want to have pork chops (had ribs the night before), and all the other options were either unpalatable (tilapia or chicken breast) or too carby (turkey with dressing, meatloaf, or fish & chips). Paid the extra two bucks and had grilled salmon with asparagus & green beans. They did the fish on the rare side, and it was wonderful. This morning I figured I’d try a Paleo recipe I saw on America’s Test Kitchen: eggs piperade. They used red bell and Cubanelle long peppers (the latter for mildness), but the only green peppers I had on hand were either a green bell or half a poblano. I went with the poblano for the little bit of heat that’d allow me to cut down on the salt and garlic; added some long red peppers as well. A squirt of tomato paste (had no canned tomatoes on hand) made a huge difference, along with some onions and a little chopped garlic--sauteed it all in olive oil, then added a Tbs. of water and covered the pan (which sat off the heat as I beat 2 eggs with olive oil). Then scrambled the eggs--delicious!
This seems to have become my Oeno-Culinary Debauch Fest week. Tru Sat. night was amazing. Tonight our neighborhood restaurant Broadway Cellars had a winemaker (Mutt Lynch) from Calistoga, and they did foods to match. Avocado-cucumber-honeydew soup with king crab (chardonnay), Norwegian sausage w/red cabbage & golden beets (merlot), New Orleans BBQ shrimp w/dirty rice (a cabernet sauvignon-cab. franc blend), sous vide venison with portabellas & fingerling potatoes (petite sirah), and a white choc. panna cotta w/strawberry "soup” (zinfandel with a touch of carignane). Tomorrow night is a wine & cheese fest at Eataly, and we'll catch a flick after (probably "The Big Short"). And Sat. noon is an Italian sparkling wine-and-crudo pairing "class" (really a bacchanal with notes) at Cafe Spiaggia.
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Lacey, these butter beans are dry and they're white. There are small size and large size. But I like fresh butter beans, too, the brown speckled ones, and I also like the green limas, which are used in succotash. I can actually not think of a bean that I don't like. Red (kidney) beans are the most popular in this region. I'm not sure why. Enjoy your visit at the mansion!
Tonight will be leftovers. I may thaw some pork chops to go with the leftovers.
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Lacey, I want the Berkshires! I want Jacobs cradle I want all that
I want fresh Lima beans
I am scaling down and pretending that I am retired in preparation. Ha Ha edited. Decided TMI
So Black bean crockpot vegetarian soup with black beans, salsa, green onions, veg broth sour cream and I may put a bit of cheese on top.and tortillas.
And I'm going start making my own English muffins with cheese and egg to freeze for before work- I can control the ingredients and not have all those additives and (Don't read) non-cruelty free eggs and cheese.
Have a good weekend all
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..back to worrying a bit..Sharon had her regularly scheduled oncologist appointment today and the doctor is worried about a weird looking patch of skin on her abdomen...sigh.....
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H crap Eric. But here's hoping that's all it is - just a weird spot.
Bedo, eggs are good. We get ours from early farms but not real often. It takes a hole to use them up.
Carole, i only like baby butter beans. Otherwise the texture gets me. Just like chock peas. So dry and crumbly. Ick.
Chisandy I like ATK. They really do test the recipes. Sometimes u wonder just how bad they are the regular wsy, they change so many things. LOL
Lacey, the portabello tower sounds pretty great. I like o use those for veggie people. LOL
Yesterday I had grilled cheese. Today I got on the bandwagon a bit Late - I made chili. LOL
Much love to all.
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Eric - Do I remember correctly that Sharon too is from the sun county? Hope it's just actinic keratosis. Those darn things proliferate as we grow older. I usually have 10-15 frozen every six months, then maybe once every 18 months I have to have one biopsied. Keeping my fingers crossed.
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eric - keeping fingers crossed
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This is a dime sized patch of raw looking skin. It all weepy looking, kind of like the skin under a popped blister of a 2nd degree burn. She's had these before, and they *eventually* heal, but I don't think a doctor ever saw an "active one"...... <fingers drumming/>
Chi, the only way I drink coffee is black. DD likes coffee but with a bit of cream in it and Sharon hates all things coffee.
I may make some beans tomorrow. Like others, I have some bones in the freezer and this would be a worthy use of them. The stores here have an abundance of beans, so the problem is more "which one do I use" rather than "where do I find beans".
I watch the ATK on the PBS station when I get a chance. Sometimes I take notes, sometimes I just "use the ideas". A lot of (I think) they seem to do on the show is to make the recipes less temperamental and more reliable. I do appreciate the work they do on ATK, but, I don't think I would want my cooking to always be perfect. I have a lot of memories of the laughter and smiles surrounding the more spectacular flops and I would miss that if my cooking were perfect.
Paxton. Chicken is my favorite meat to "work with". Anything chicken is good. My red notebook of recipes is packed with chicken recipes.
Special, Verizon has a gym (located at a nearby building with 1200-1500 people) that I make great use of....It takes me about 15 minutes to go to that gym and get to exercising. I can exercise for an hour while the traffic clears out...and get home only 30 minutes later than if I were go straight home. Anyway, they have those foam rollers and they work wonders for sore-tight muscles.
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Eric I hope it went well with Sharon.
What is ATK? and when is it on?
Carol Succotash! Now I can't wait for summer. How do you make those speckled ones?
Moon Eggs are good. I get some fresh ones at the Farmers Market. For breakfast this am, Avocado split, pit removed and egg broken in each half, then baked at 350 for 20minutes. So cute. Brush before with EVO4
Minus Ouchie
Changed my work schedule to Wednesdays off instead of Fridays. Wednesdays seem like a gift from Heaven. 4 days in a row=too long as sometimes I miss lunch. 11 more months, heh,heh. Have to fix up the house to sell.
I am waiting for instructions of what to wear to an elementary school pirate party.tonight.
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ATK is America's Test Kitchen. You'll have to look at the schedule for your local PBS TV station to see when it shows on TV. They also have a web site.
They publish "Cook's Illustrated" and I think, "Cook's Country" magazines.
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I watch ATK but I find they can over-complicate recipes. Our PBS station runs a lot of cooking shows on Saturday. I just watched Martha decorate a cake with sprinkles! It's very pretty but I don't like sprinkles.
Nance, you're a pressure cooking influence! I re-claimed the Revere Meals n Minutes from my middle brother, who wasn't using it. Yesterday I printed out the user manual and a recipe book. However, it's only a 4 qt. and, according to the manual, will safely cook only 1 cup of dry beans. I was planning to cook a lb. of black beans. What is the size and brand of your new electric cooker? One concern I have is the availability of replacement gaskets. Revere no long makes pressure cookers and the only replacement gaskets I've located are for the vintage cookers.
We're eating out tonight. It's taco night in the Oak Grill at our club and the variety of tacos was intriguing so we decided to give it a try.
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