So...whats for dinner?
Comments
-
Thanks ladies!
Minus, so far retirement is a little boring but I do go to the gym most days, which is good. Lunch for sure, maybe Hughies in a couple weeks, if that works for you.
0 -
Illiemae - yes, Let's let all those wild kids get back in school. And it would be nice it if cools down a bit.
0 -
Last night's salsa chicken wasn't up to par. Probably could have spent a longer time in the grill/oven. The chicken breasts were a bit tough and the salsa got watery. The romaine salad, though, was very good with home-grown tomato and cucumber, avocado, blue cheese and Kalamata olives.
Tonight's dinner will be at a restaurant with the couples golf group. The restaurant is nearby Clancy's at Vacationaire lodge.
Celebrating half birthdays is a new idea!
0 -
Wine dinner last night at Cellars: wild mushroom vol-au-vent; tuna carpaccio with arugula salad; roast salmon roulade atop green lentils; lightly smoked duck breast atop a goat cheese risotto; and a dessert of berries and lemon cookie crumbles in zabaglione.
Tonight? Leftovers.
0 -
Sloppy Joes and bbq chips
0 -
Made a tiny two-person glazed turkey meatloaf, roasted potatoes and sautéed zucchini for dinner tonight. Added leftover cooked mushrooms to the meatloaf to keep the turkey moist - worked great, very tender. DH had cookies for dessert, I did not - because I ate one the other night and re-broke the same crown from several weeks ago! I broke it the first time eating the same cookies! Taking it as a sign from the universe - no more cookies! Appointment with the dentist is Monday morning. This time I have hot and cold sensitivity. Ugh.
0 -
Special - sorry about the tooth. Maybe they can just glue it back on?
Lunch was a Hatch Chili Scone. They are only available for 2 weeks a year during Hatch Chili Fest - and only at Central Market. I'm finishing the last couple from the freezer and have some fresh on order to pick up Monday. Dinner was an omelette with fresh mushrooms & spinach.
0 -
minus - that was the solution several weeks ago, but don't know if they will do it again. Maybe if I promise to not eat any cookies...
0 -
Oh, Special, that certainly bites (sorry, but it was just too easy). I think we're both seeing more of the dental profession than we'd like. I found that for sensitivity, besides brushing with Sensodyne, rinsing at least twice a day with Listerine Zero-Alcohol Sensitivity, 60 sec. each time, has helped me immensely. What's bugging me is that I still have that red boggy area on the palatal ridge behind the root-canal tooth. I hope they don't have to aspirate it. Meanwhile, I've become expert at not using the upper incisors on that side; but it is a bit of a PITA to have to cut up burgers, even sliders. Might try a mini-bagel with lox & schmear tomorrow...cutting it into quarters.
0 -
It has cooled down here in Leadville,CO...mid 30F temps in the mornings. :-)
0 -
Was the cookie really hard? Doesn't sound right for a crown to come off because of biting a cookie. Good luck with the repair.
Love sloppy joes. They're too easy to eat, though. I do better with chew! LOL.
Last night's dinner at Clancy's was my "usual" there. Two pieces dark meat broasted chicken, baked potato and salad. DH had the same. We split his large baked potato and brought mine home with one piece of my chicken.
The dinner conversation was interesting. We sat with a couple who split their time between MN and AZ. The woman makes jewelry. She doesn't just assemble bought parts but creates the beads and other parts. Uses kilns in the process. DH is a wood turner and she was very interested in his hobby/passion.
Tonight we're invited to dinner at the home of the couple who were our partners yesterday in couples' golf. They live on Long Lake and promised to give us a boat tour of the lake. Like most of the people who own lake property, they bought theirs many years ago.
0 -
chisandy - lol - it does bite! Can’t do Sensodyne - I’m allergic to it. I don’t have any infection or problems there - I think this is a structural issue because of the shallowness of the tooth. The bad news is because it is the last bottom tooth it gets use for chewing stuff. Like you, I’m now a one-sided chewer. Is that a word
carole - it came off easily this time, I think the reattachnent from a few weeks ago just wasn’t enough, but the original loss was while eating a nice soft cookie! I thought there was a foreign object in the cookie - nope, just the porcelain top of the crown.
0 -
My first implant (and only one so far) was the tooth between the front tooth & the eye tooth. The tooth broke off close to the gum line when I was eating a butter lettuce salad. No other thing in the salad, just butter lettuce. So much for soft cookies.
Dinner will be lemon-dill cream sauce and left-over Sockeye salmon. Of course my first choice is always pasta, but I will probably serve it over rice tonight. Tomorrow I can add chicken to the remaining sauce & toss it with some pasta. No salad since I won't make it to the grocery store until Monday. I'll likely steam the last of the fresh spinach & add it to tomorrow's mix.
0 -
No dental implants for us ER+ gals on AIs, since the bone drugs (especially Prolia or Zometa) we take for the osteopenia or osteoporosis caused by AIs' estrogen-deprivation can cause osteonecrosis of the jaw should we get extractions or implants--even in the lower doses and frequency for non-metastatic patients. That's why my dental team is trying so hard to save my tooth.
0 -
Eric- had to jump in here. My sister lived in Sun City for 21 years and now is in Youngtown. I love Peoria! Every time I visit I'm at the Arrowhead Mall! You are smart not to be there now - it's been well over 110 at her house.
I found a peachy pork chop crockpot recipe here and will try it tomorrow. Sounds yummy! Tonight we spiralized zucchini and had it with homemade pasta sauce. It was delish!!
0 -
Yup I know Sandy. I am ER & PR negative & HER2+, but the chemo tanked my bones never the less. I take Prolia every 6 months also for my osteoporosis. I've done lots of research about ONJ, and my periodontist said it would be best to wait an extra 3 months after the 6 months before any extractions. Like that would be possible. So we all do what we can to avoid dental procedures. That's why I'm hoping Special K can get her existing crown cemented back on.
0 -
Wishing all you dental people the best. Thinking about it makes my teeth hurt.
Flat iron steak on the grill, baked corn off the cob and some lemon buttered broccoli.
0 -
auntie - “all you dental people..." LOL!
minus - my MO said at my last appt he wants to take me off Prolia and then check my density in Jan. I'm right at the 6 month point from last injection so should be getting it now but I think he's a bit nervous to keep me on because I have been getting injections since early 2012. So the timing is maybe ok for some work late in the year if I have no alternative.
Snickersmom - Hey!!! How are you?
Has any one tried spiralized carrots? They had frozen ones at Trader Joe’s and I thought they might be easier to cook - I seem to occasionally overlook the zucchini ones and they leach a lot of moisture, which carrots might not.
0 -
Leftover bone-in ribeye from RPM (pulled from the freezer); kale sauteed in olive oil, lemon, & garlic with sliced baby bella mushrooms and homegrown heirloom cherry tomatoes; elotes (corn off the cobb tossed with lime juice, salt butter and chipotle powder). Obviously, I did not gnaw the steak bone--let me tell you how tricky it was to surgically saw off the meat while wearing that cast-brace on my L hand. And because of that brace, I didn't trust myself to wield a chef's knife to strip the kernels off the cobb, so I used a corn stripper (like a giant Y-peeler) I got from Williams-Sonoma. The corn stripper massacred the kernels--it's great for making cream style corn, cornbread or fritters, but it could not strip them cleanly in one pass.
0 -
Popping in after a very long unintentional hiatus...
Every time I intended to post, I kept trying to catch up reading first, and never got to completing either given the way my summer has gone....nothing terrible, just lots of local travel, requiring way too much turn around unpacking/packing, some spots of unreliable Wi-Fi, and an inability to have enough reading time to catch up with everything going on here! So I am determined to connect tonight, even though I had to skip some pages. So apologies if I sound oblivious to important news that I've missed!
Sounds like folks are currently dealing with dental and medical issues, which I hope resolve soon! Reminds me of how dealing with a below the crown abscess and start of an implant process last summer was pretty frustrating, especially after the many procedures resulted in lockjaw, which was not a pretty sight during restaurant meals! Translate “food drool". Am actually still at the end of that tooth's implant procedure, and am expecting to have one of my last appts for this in September, then the final crown once that is established. What a long process!
Some very nice summer meals have been described and pictured here. And crabcakes....ooh yum! Love them!
I feel like we have done little but eat and drink all summer! We've probably been home for a total of two weeks, so we have had a lot of meals out...much of it local seafood, while visiting NJ, P-town, the Vineyard, and now settled for most of this month at the lake, where we snack a bit on the beach, then often grill or eat out for dinner. Eating and sitting. The weather has been so hot and humid (and we use only fans in this house) that exercise has been more rare than usual, so WW may be seeing me once we return home. For sure the gym will be on my regular agenda.
Carole, I love that you head to the pizza place after your weigh-ins. My friend we visit at the Vineyard is on WW, so “Points" were a part of our daily
conversation, tho it did not stop us from having some wonderful lobster rolls with warm butter and lemon, AND a visit to a place called “Back Door Donuts" (see above photo) which opens at night until about midnight, and the lines form in a long snake! We had their apple fritters and a bacon donut that I thought would be disgusting, but was amazing! Those are just a couple of my summer sins....Bedo, I just saw your note about going on the Swan Boats with your grandbaby...so sweet! We had some happy, then sad news in that department with DS2 and DDIL2 last month. I feel really badly for them since the age factor makes things pretty difficult, and all of their friends are currently expecting. Life is complicated.
Illimae, nice food photos!
I will add a few of my fave meals to the photo gallery.
Lobster roll that this really nice casual restaurant on Lake Winnipesaukee made separately for me, without celery which is a typical part of their recipe, but which gives me hives. I really felt nurtured! However, even after this, I've decided that my favorite lobster rolls are the warm butter ones from a spot on MV called Net Result. TO DIE FOR!!
Lastly, DH's paella made on our friend's grill, and my typical garden salad.
Hoping that this post goes through!
0 -
Lacey, welcome back! You were missed.
Last night's dinner was leftover salsa chicken with the addition of another can of black beans and another dollop of salsa. I gave the "re-make" some time in the microwave. DH had two brats cooked in beer in a skillet and lightly browned. We also had a good romaine salad with our usual favorite additions.
Tonight will be dinner out in Bemidji, probably at Bridget's, a tavern style restaurant. We will soon be running out of restaurants new to us and start re-visiting those we liked best.
0 -
Last night: grilled a grass-fed lamb shoulder chop (fed two of us plus leftovers) and made a sauce with mint from the garden, garlic, olive oil & lemon juice--poured it over the meat and wrapped it in foil while it "carryover-cooked." Caprese with mozzarella "pearls," halved homegrown cherry tomatoes and basil, dressed with aged balsamico, orange olive oil, and Maldon flake salt. Sautéd kale & portabellas. Starter was briefly pan-seared Alaskan spot prawns first tossed in Asian stir-fry oil (infused with garlic & ginger). Made stock from the shells. Out of 20 prawns, only two had roe.
Leftovers (lamb, Caprese, kale) tonight. Still have leftover lamb & prawns after tonight! Nuked a small jewel yam and seasoned it with cinnamon & salt.
0 -
Lacey - so glad to see you. The lobster rolls make me jealous. And all the food looks delicious. More later.
0 -
Brigid's Irish Pub (not Bridget's) looks as though it has been serving its patrons for quite a few years. The interior is rather drab. We sat at a high table in the bar area. DH had a draft Guinness and I had the house cabernet, which I enjoyed. I ordered a half reuben sandwich with fries and dh ordered shepherd's pie. Both were acceptable but not remarkable.
The corned beef on my reuben was obviously deli slices.
There was a trivia event scheduled for 7:30 pm and the young folks were trooping in as we left. On the positive side our bill was modest!
I was down 1 lb. at WW weigh in. The weekly topic was gratitude and we talked about how being thankful is good for your outlook and can help you make healthy choices.
I'm jealous that Lacey eats lobster rolls, too!
0 -
Hello Lacey! The lobster roll looks awesome, I can almost taste it. DH's paella looks great as always. Miss you!
I'll trying to decide what to make to take to a potluck this evening. Right now it's between unstuffed peppers and chicken and leek pie. I think the pepper dish might travel better.
0 -
Made egg foo yung for brunch today: 2 eggs beaten with tamari, five-spice powder and granulated garlic to taste; filling was mung bean sprouts, baby-bella mushroom, scallion, cilantro, pea shoots, red bell pepper for color, and two leftover prawns, chopped. No gravy. Will add the rest of the prawns & lamb tonight to a stir-fry of bean sprouts, snow peas, and baby bok choy over jasmine rice. (Will kludge together some kind of sauce w/o cornstarch).
0 -
Last night I made DH a bed of romaine, julienned carrot and red onion, lightly dressed with vinaigrette and then topped with curried chicken salad and cashews sprinkled over. I did not eat dinner due to the reattachnent of the recently reattached crown - I’m never eating cookies again - too dangerous. Cookies 2, crown 0 so far. Tonight’s main dish salad was red and green butter lettuce with sliced strawberries, julienned yellow pepper, red onion, diced bacon, and sliced almonds with warm bacon dressing I made leftover from the bacon.
lacey - hi!!! Food pics looking yum! So sorry about your happy, then sad news - been there, it is hard. I will send up a positive thought for them
0 -
Sandy, I'm impressed with your prep tolerance with all those ingredients for the egg foo yung. I bet it was delicious. I'm getting to be a lazy prep chef in my old age...tho I did function as sous chef for DH when he made his grilled paella last month.
Carole, I'm not surprised to hear your description of Brigid's atmosphere. I have been to some long established Irish Pubs which are pretty similar. It seems drink trumps any decor or food offerings, as it would be in Ireland of old. Glad to hear of your lb loss!
And for those who are envying the lobster roll, be aware it can clearly be viewed on my hips!
Just to keep up with our eating fest, and to celebrate DH's BD, tomorrow night, we are going to a newer Italian restaurant, Faro, in Laconia, which advertises to be “authentic Boston style North End Italian". We'll see a performance of “Ghost“ at the Winnipesaukee Playhouse afterwards.
Tonight we had leftover grilled turkey tips (for the third, not consecutive, night!). Sides were local corn on cob and a salad. So far this summer we have yet to have any less than wonderfully sweet corn.
Thanks for the “welcome back"! And, Special, thanks for your kind thoughts for the family situation.
0 -
Lacey, prep is definitely a challenge with one hand in a rigid cast-brace. Tomorrow night I plan to have fresh fettucine Bolognese--though I might use the baby-bella 'shrooms to make a veggie variant of ATK's "phony Bolognese" rather than opening a jar of the imported stuff.
0 -
Last night's dinner was 1/2 pork tenderloin, marinated in my "usual" mixture: olive oil, fresh rosemary, garlic powder, onion powder, salt, cayenne. Roasted on the grill to perfect doneness, pink in the middle. Perfect amount of sliced pork for us. Leftovers tend to go forgotten.
Sides were frozen green peas with butter and a romaine salad with home-grown tomato and cucumber and avocado, blue cheese, and Kalamata olives. I know. Same old, but we enjoy the combination.
Tonight will be either fish or ribeye. The fish is a package of crappie fillets in the freezer, gift of a fisherman neighbor.
Could we have a description of the unstuffed peppers?
SpecialK, definitely no cookies!
0
