So...whats for dinner?
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Sandy - I'm going to try the parchment plan for several different fish. Thanks.
I was getting ready to make deviled eggs, which I love to keep in my fridge for quick protein, but the shells didn't come off very nicely so I guess I'll make egg salad.
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Kitchen parchment is probably the most unsung valuable culinary tools. It’s much cheaper than it used to be (no need to get the more expensive bleached white version), terrific for doing anything “en papillote” whether nuked or in the oven; preventing splatter over dishes in the microwave (without worries about plasticizers getting into the food); great for lining cake pans (especially tube and springform) without worrying about wax melting; and fantastic for storing cheeses--keeps them fresher than plastic wrap and is far, far cheaper than the special coated “cheese bags” and “cheese paper” touted by Cook’s Illustrated. (So what if you have to cut it to size yourself and it doesn’t have those cute little sheep, goat, and cow icons)?
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Has anyone heard from Carole since the flooding started?
I'm on call this month, so I don't know if I'll be going to Louisiana....or not.
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Eric - I believe they're still up north but I hope she'll check in soon and let us know about her family.
How was the "launch"? (I love what lacey called the move)
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Wow, the heat is everywhere with no end in sight! I have literally spent the long weekend eating and drinking myself through the Atlanta area. 4 James Beard winning or nominated restaurants...no wonder. Then, the Dixie Chicks Concert in Alpharetta last night. WAY fun weekend! Now, may need to fast tomorrow to get things back on track
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Wow, HH, I don't envy you with the temps and humidity you must be having. On the other hand, your weekend sounded like you made the best of cruel weather!! Yum! Good luck with getting back on track!
Last night, I delivered on some pasta for DH for dinner. I made a chicken, orzo, portobello, yellow pepper, onion, garlic, toss with white balsamic vinegar, mozzarella, and a bit of parmesan added at the end. It was really tasty....and he was happy to get his carb fix.
I have a watermelon on the counter that may be converted into watermelon gazpacho if I get to the market for tomatoes.
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minus my friends with chickens tell me to use older eggs or put half a teaspoon of baking soda in the pot to make it more alkaline. I am bringing watermelon with mint from the garden to a potluck it is too hot and I am too lazy to do more
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Bedo - yup & I do use old eggs, but I'll try the baking soda tip. Thanks.
Orthopedic doc today said he would like me to try several more months of PT before considering surgery (eeek). I'm so glad. That's not to say that I enjoy going to PT twice a week, nor do I like doing the exercises at home every day. But...
To celebrate that I don't have to consider surgery yet, (which I probably wouldn't have done but certainly would have done some crying) I'm going to Fuzzy's Pizza for dinner with some neighbors. I'll have the #1 - two huge pieces of pizza and a salad. I'll eat the salad there and bring the pizza home for tomorrow.
Got to Trader Joe's finally today. Unfortunately they've discontinued the dark chocolate orange sticks. I understand they're not available at our Costco anymore either. Guess I'll have to contact the Sweet's factory to see if they're cheaper there than at Vermont Country Store. Also made it to Central Market - Luv will appreciate this visit since their stores are absolutely amazing. They have 15 kinds of bagels, 15-20 kinds of potatoes, 15 kinds of melons, fresh flowers, fresh fish, etc. It's Hatch Chili festival time and they make lots of special things when these chilies are in. I went to get Hatch Chili Scones. Delicious.
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Cheated last night and made some spaghetti (half Dreamfields, half Bionature Whole Wheat) with my homemade pesto. It was wonderful. Tonight it’ll be clear and mild, so I’m defrosting a small grass-fed ribeye to grill and will probably have it with sauteed broccolini.
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Grilled a Filet Mignon and sautéed fresh mushrooms and shallots in a red wine reduction AND home made risotto with baby spinach and fresh parmigiano reggiano. Also made a beautiful salad with the greens I bought at Farm Stand and tomatoes from my garden. Ate that before remembering to take a photo.
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That looks as G O O D as it sounds!!!!! I'm hungry again. :-)
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Tonight we grilled a swordfish, and served it with a mango salsa [with a habanero from the garden, blazing hot!] and some steamed jasmine rice. We waited for the storms to pass by before lighting the grill.
I spent the day with my kid and Olivia. Oh, I should have taken a picture. She spent tremendous amount of energies flirting and charming the Great Sergio who stopped by to help us measure for a new window. He was properly enraptured with her. She is so close to crawling. We are going to be in for it soon! She has stretched out, and it is clear that at least one tooth is starting to work its way into her mouth. She has figured out that she can play a sort of peek a poo with the cloth that is generally in her car seat.
Minus, make sure you get on the Vermont Country Store mailing list. They do free shipping every once in a while, but only announce it via email. Every year from T-day until about December 15th is a given; then there are few times throughout the year.
*susan*
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April....just lovely! I just finished a late dinner, and this still gave me hunger pangs! I bet you really enjoyed it!
We spent a cool rainy late day here...actually got a good walk in before the rain started. DH was able to walk....yay! It was also fun to spend lots of time on the screened porch watching and "filming" the hummingbirds as they compete for our feeders. Now....I really think that they could be better "sharers" since there are five feeders with a total of about 20 openings for their beaks....but what do I know as a former school social worker who just had to teach kids to share! These guys are aggressively competitive.
"For darn sures" (aka jump ups) here tonight. We finished the chicken veggie toss which was more flavorful like most casseroles on the second night. I made my recent favorite dressing for our salad....a mustard, horseradish white balsamic vinaigrette. I had this at a wedding in May and make it frequently....sooo good!
Never did cut the watermelon to make the gazpacho....maybe tomorrow!
Minus, I'm glad that you are avoiding surgery. I hope that continues! Three years ago, I thought I was headed for scalpels for both a shoulder and a knee, but worked hard in PT for a whole five months. And that, along with the continued daily habit of knee and shoulder exercises has, so far, kept me out of the OR.... sometimes annoying, but worth it! Good luck to you, my dear!
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Haha, Eric, you and I both got those extra hunger pangs...
And Susan, what a fun day you spent with O! The development just gets better and better from here.
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Oh April - looks wonderful. I'll join in with the 'hungry again' crowd even though I had a huge amount of pizza & salad for dinner.
Susan - thanks for the Vermont tip. I get their catalog in the mail but will have to give them my email address if I can get free shipping occasionally. I love the updates on Olivia's progress.
Did 'south bound' errands today before & after the med center. Tomorrow I'll do 'north bound' errands after PT & hit Costco & Sprouts & maybe get my oil changed depending on the rain. I will meet a friend I haven't seen in 7 or 8 months for a late lunch at PF Changs.
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So Bob surprised me and made it home for dinner by 8 pm (took him almost 2 hrs, what with beach and Cubs traffic on Lake Shore Dr.). By then the steak (a 10-oz’er) had yet to fully defrost, so my carb debauch continued: we walked around the corner to Ethiopian Diamond (been a year since we last ate there). We had the “Ethiopian Tour:” lentil & chicken sambusas (like samosas, but lighter, crisper and not as doughy), salad, yellow lentils, collards, beef tibs (slightly spicy stew) and mild lamb alitcha (with onions, peppers and zucchini). Except for the sambusas it doesn’t sound too carby, but......no cutlery: instead, you tear off a piece of a spongy pancake called injera (made from a fermented batter with flour of a grain called teff). The teff is itself fairly low-glycemic, though, and the acid from the fermentation also eases the glycemic load. It serves as a scoop. The platter itself was lined with more injera. We accompanied it with a Pinotage (red varietal with high acidity but fairly full body) from S. Africa. Too stuffed for dessert, we had traditional Ethiopian coffee (Yirgacheffe beans roasted very dark over a charcoal brazier, ground by hand, and brewed). Three hours later I’m still burping........and speeding.
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Hi all - have been out of touch, down in the FL Keys with DD and two of her friends, and no internet at the condo. This was mainly a fishing trip for DD and one friend, and a shopping and lunching trip for myself and her other friend. No food consumed in any restaurants that was of any note - had grilled hogfish tacos one night overlooking a marina, and a filet wrap with some pretty good onion rings, beachside for lunch. The highlight was Key Lime Pie from Blond Giraffe - the very best I have ever had, hands down. I also cooked for the kids - scrambled eggs, corned beef hash and fresh fruit prior to fishing, packed them a lunch of turkey sammies and cookies and other goodies. We had Greek salads with roasted chicken breast for dinner at the condo, and the last morning French toast, peppered bacon and more fruit. I took off to come back home but they stayed to fish again and hand feed the massive tarpon at Robbie's. This is not them, but shows what the tarpon feeding is about and is a good representation of the Keys.
https://www.youtube.com/watch?v=IIULePRaOl8
Had fun shopping, got some cute earrings. It was very hot - nobody goes to the Keys in August - and, while fun to be with the kids, I am glad to be home again. And have internet, lol!
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special I love the keys especially Key Largo
- yay for no surgery haha look what voice recognition made of your name!
April. Looks yummy
Today is Wednesday Farmers Market Cod haddock yellowtail scallops squid oysters clams smoked fish and more and now it is at the end of my street yay I am still waiting for my internet service and the rest of my furniture to arrive from Wayfair I got an amazing deal with son in law on the staff
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Glad to see you back, Special! Lucky girls to have you feeding them on their fishing trip.
Another cool, cloudy day at the lake....but no complaints about that. The hummers have been our main entertainment, and I have been taking slo mo videos of them at the window feeder....it is not obvious that the video is slo mo at all until they fly away at a normal bird flying speed. These guys are just so cute...little jetsons!
I took a grass fed london broil out of the freezer and hope I can move the defrosting process along quickly since there is no delightful Ethiopian restaurant down the street from us here!! That meal sounded great, Sandy. Our second option will be local pizza.....meh! Oh..... but I am just remembering that we learned about a new pizza and salad restaurant about six miles from here that is reported to be quite good. If DH's back feels well enough for a car ride, that can be our alternative.
You can tell I am not feeling confident about the london broil defrosting. 0 -
Bedo, yay for having the Farmer's market as a neighbor!!
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lacey - it was fun hanging out with the 20-somethings for a bit, and feed them! Here is a quick defrost trick for your London broil:
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If it doesn’t rain, I’ll grill that ribeye outdoors; if it does, I’ll crank up the exhaust fan, open the kitchen door and cast-iron sear it on the stove. (Can’t get my just-keratined hair wet till Fri. night, so I have to be ultra-careful weather-and-night-sweat-wise lest it get kinked. Can’t even clip it up or back in a band yet--I have to stuff it gently into a shower cap and shower & dry off quickly).
Was up pretty late last night, not just from caffeine but heartburn. Also, watching the re-broadcast of Olympics because the restaurant didn’t have them on while we were there. (Long meal, late night, they were crowded and short-staffed).
Scrambled eggs with lox trimmings this morning (the ethnic supermarket sells the latter dirt cheap).
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One of my co-workers is retiring and Friday is her last day. So tomorrow (to throw her off the scent) we are having a going away pot-luck for her. She adores my spanakopita and tiropita (spinach and cheese pies) so even though it is bloody hot, I cranked up the oven and made them for her because she is worth it. I am Greek and so I make this a few times a year, usually Christmas, Easter and my son's birthday because he loves them so much. I just pulled them out of the oven. Here they are cooling off. The one on the right is the spinach and feta(spanakopita) mixed with the ingredients and the other one is cottage cheese, feta and parm (tiropita) mixed together with all the other ingredients.
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April - they look delicious. Would you be willing to share the recipe (s)?
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Oh my, how delicious looking!
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April, Spanakopita is one of my favorite foods ever. I must make it at least once a month, which sounds nuts now that I have said it out loud. Tiropeta has always been less interesting to me. They are beautiful pans of goodness. I am interested in how little depth you have there. I usually make either the individual triangles or a pan that is deeper. Can you tell me why you like thinner versions?
SpecialK, welcome Home! They keys in August is a special kind of Mom. Amazing that your daughter still invites you to these kinds of weekends. What a special relationship the two of you have.
Lacey, the weather has broken!!!! You can come home now. :-)
Tonight we had weistwurst, pretzel, a large green salad with a mustard dressing, and a cucumber salad. We had to head north to Karl's Sausage Kitchen to resupply our bacon. Since the slice to order, I got two different thicknesses since my regular, very thin slice, has not made satisfactory BLT's. Need more B! While there, why not get a couple of sausages?
Today's guest is over three hours late. Their plane was delayed. I hope that they are not too grumpy when they arrive.
*susan*
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Minus, I will share the recipe later..no problem. Kind of beat right now so going to watch some mindless television (Master Chef)
Susan, my family has always liked a thinner version and this is a family recipe. I have had thicker, and of course, I have made the individual triangles (traditional) many times as well but we all prefer the sheet pan version. I think it is because everyone loves the phyllo dough the best! LOL
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April funny!!!! I love love love the filling with just some crispy [and buttery] phyllo. My filling has spinach, feta, eggs, scallions, and dill with salt and white pepper. Love this stuff, and in a pinch, I bet I would love the thinner too. :-)
*susan*
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April - I'll look forward to the recipe tomorrow or this weekend if you're busy at work.
Susan - thanks for adding a bit of "sense" on the privacy issue. I'm not particularly well versed, but I think there's lots of "trashing" going on, and some folks who want waaaaaayyyy more than they're paying for (considering BCO is free). As you might remember, I don't do facebook.
Special - I agree about the keys in August. Been there - done that. You are special. Enjoyed seeing the Tarpon feeding clip. Does you daughter have her own boat now?
Bedo - oh wow, fresh fish. You'll have to make us all jealous with your meals.
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Oh, April, those look wonderful! I haven’t tried to bake in years, but I really love spanakopita (and we go out for Greek food every now & then--Chicago has a large “Greektown” on the near west side of the Loop, with about a dozen restaurants. Santorini and Pegasus are our faves, though Greek Islands and the Parthenon are the best-known.
Resting that grilled ribeye right now so it resorbs its juices. Simple S&P seasoning. Broccolini with white truffle oil (one of the few I’ve found that doesn’t use lab-created essence), salt, lemon and red pepper flakes. Heirloom tomato & basil drizzled with a little California olive oil & a few drops of balsamic. Was going to cook corn on the cob, but it’s just too hot inside & out, and I’m scaling back on carbs today. (Couple oz. Pinot Noir, though).
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