So...whats for dinner?
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Eric, our pepper vinegar comes from little jars of tiny peppers. I refill them with vinegar.
I bought a rotisserie chicken at Sam's Club yesterday. I used some of it to make chicken enchiladas last night. They were good. I used home-made corn tortillas from the freezer. We also had home-made guacamole. I had intended to make a coleslaw but dh said it would be too much food. He was right.
The plan is to make chicken salad with the remainder of the chicken. The carcass has already been simmered in water to make broth, thanks to Eric the Influencer. LOL.
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I'm thawing a small pork shoulder blade steak and will cook it up this morning so I can shred/cut and add it to yakisoba noodles I want to make. The last of the yummy meatloaf will be for lunch.
Super windy here again. My idiot neighbors are back—they were gone for 3 days and it was glorious.
DH's dental visit and hospice nurse visit went well. The "restoration" along the crown to cover the hole/gap on his "good" side of his mouth is making eating so much easier; no more caught food pressing down into the gap.
Yikes on Sharon's flight and the person allowed to board. Glad your wife is home and safe….each time I think I would like to travel, I look at the news and I stop having FOMO.
editing: I ended up making the pork blade steak into an Indian meal (DH's fav)..shredded and braised in spinach.
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Waiting to board a flight from Baltimore to Salisbury I observed our luggage being loaded on the plane adjacent to our tarmac gate. When I alerted the desk agent to this he said our gate would be changed. It was, but to a different one. When we landed with an empty cargo hold the agent in Salisbury wondered how I knew our luggage was in Pittsburgh. Duh! The de havilland dash 6 has no space for carryon items so the flight crew and visitors had nothing other than briefcases. At least we had what we needed at home.
Wally, Hopefully those neighbors will spend more time away.
Carole, Yum on the chicken enchiladas.
Dinner tonight was Turkish lamb meatballs in ezme sauce on rice.
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Hi, I once had my luggage returned two weeks later. Hope yours does. I just googled ezme sauce, sounds delicious. I made veggie burgers from spinach, broccoli and cauliflower, and then I topped them with melted mozzarella and basil. I find myself cooking more. It helps me get out of my own head.
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Hi, Roslynvaz, welcome to our food discussion.
Last night was leftovers for dinner. Dh had pork piccata and rice. I had chicken enchiladas. We both had freshly made coleslaw.
I have eggplants in the refrigerator and will be cooking them today to make lasagna. I also have to buy a ham. I volunteered to provide baked ham and potato salad for Easter dinner at my younger sister's house. Ham is one of my least favorite meats because of the saltiness.
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Welcome Roslynvaz, Basil is my favorite spice.
Carole, I agree with your assessment of ham. I used to cook one at Easter for DH but am not sorry that he can no longer eat it. Eggplant lasagna sounds like a much tastier dinner but traditions come with holidays.
Dinner tonight was oven fried chicken, cauliflower and mashed potatoes.
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Making something quick tonight as I am going to be doing prep work on some of tomorrow's Easter dinner. Had to move our Easter dinner because my hubby has to work Sunday.
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The eggplant lasagna was as good as always. Leftovers for another meal.
We plan to go to my sister's house tonight so that I can visit with her daughter and granddaughter and GGD. The granddaughter requested shepherd's pie, which is cottage pie, made with ground beef. The GGD is an adorable little girl between one and two years old. I see pictures of her on Facebook almost daily.
Yum on oven fried chicken. It's already hot enough to think twice about using the big oven. I heated the eggplant lasagna in the toaster over. The corning ware dish just barely fit the space.
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Ŵe like ham and would normally have it on Easter but we had it recently so this year I’m making a pork roast. I find some ham brands are definitely saltier than others and avoid the saltier ones.
Chicken leek pie tonight
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HI Roslynvaz. As they say, pull up a chair. :-) Basil is one of the favorites of Sharon and I. We have sprouted several plants from last year's seeds and are awaiting them getting big enough to harvest some leaves.
I'm not sure what we'll do for Easter dinner. We have a couple of frozen ducks in the freezer (from Azure Standard), so that's a possibility…if we start the thawing process now…. It's probably not standard Easter food, but that's okay. :-)
I can't imagine "back in the day" using a wood or coal cast iron cook stove in the summer. That must have been brutal. :-)
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Me either eric. But somehow our ancestors did.
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Some NOLA folks solved that issue by having the kitchen in in a separate building
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m0mmy, It’s good to have a traditional holiday meal early or late if necessary so as not to miss out on favorite foods.
Carole, Heating the house with the oven is a help here since we are still having wintery weather. So far we have had just two days with temps high50s/low60s but yesterday’s rain had sleet mixed in. Much of the snow has melted but there are still patches of it and no buds on the trees. I bought a yellow tulip plant at the grocery store just to have a touch of spring
Nance, Thanks for the reminder. I haven’t made chicken leek pie for a while.
Eric, From what I’ve noticed in the store this year many people are buying a splurge meal for Easter (beef or pork roast, good steaks) rather than a ham so duck would be appropriate.
Dinner tonight was Tuscan shrimp and some really good ciabatta bread. A former student of mine owns a bread only specialty bakery and sells to the public for three hours one evening a week. She bakes principally Italian breads which suits me (DH prefers French.) He did get a loaf of Italian style challah which he likes and I also bought a loaf of cranberry pecan bread.
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I'm one of those who understand Carole's dilemma. In Houston it's been 90 degrees several days already - so I'm approaching the end of my baking for the year. I can remember when I was younger & we had family Thanksgiving &/or Easter dinners. We had to crank the air conditioning down to 60 in order to be able to cook & eat inside the house.
Because I spent the day sitting in my recliner reading today, I was happy with the A/C at 76-77. But not if one wants to cook or mop floors.
Hmmm - dinner?? Never happened. I had 1/2 of a cupcake this morning and two hard boiled eggs this evening. I agree about all the ham comments. Although I like it, I rarely eat ham due to the salt & resultant swelling. I like the idea of going to a spiral ham place & buying a bone. Thanks for the tip. I do sometimes find hamhocks at the grocery store with enough ham for split pea soup. But to be honest, as much as I like it, I've never made it. Do any of you have an good, easy recipe?
I lost my gardenia bush in the freeze a couple of year ago. Planted a new one, and even though it isn't even 2 feet tall, it has lots of blooms.
Tomorrow will be fresh tomatoes with cottage cheese and left over cucumber & onion salad marinated in sour cream, tarragon vinegar & dill.
Carole - not surprising that you couldn't easily find Tuaca. I actually called the New Orleans headquarters and then discovered that while Sazerac is headquartered in New Orleans, the main office is in Kentucky - so I called them and they can tell you where the product is carried in your area.
https://en.wikipedia.org/wiki/Tuaca
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Hi Everyone,
Thank you for the warm welcome to your food group. Basil and garlic run in my veins and it was nice to know others share my love of this herb. I also love scallions [especially because you can submerge in water, regrow and use again]. I'm super curious about the leek pie and oven fried chicken. I would love some pointers as I have never made either but now I want to. I just purchased an immersion blender and I'm going overboard with it :) I have a loved one I care for with Parkinson's who has difficulty swallowing so pureed foods help. I am still attached to my food processor but the immersion blender is so much easier to clean and has the same attachments/functions. Today I made potato soup and a mushroom soup. Yesterday I made a fortified stock. I put chicken feet in it [along with the chicken carcass, veg, and herbs] on the recommendation of my friend who is a chef. The end result was worth the ick factor :)
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Wishing everyone a lovely holiday. Normally I would make manicotti or lasagna but I think those would be unappetizing pureed so I'm still figuring it out. Maybe risotto….?
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