So...whats for dinner?
Comments
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Ice bites, Ilona! And it doesn't matter where one lives: nobody really knows how to drive on ice, especially black ice. All you can do is stay off the brake pedal, try not to steer too hard, and pray. About 10 years ago my singing partner Steve (who lives in WI and knows about winter driving!) and I were on I-57, headed down to Memphis for a music conference. When we got a little south of Champaign-Urbana, it was snowing over ice, aka the dreaded "wintry mix" that had not even been forecast. Steve was driving us in his little FWD Pontiac Vibe. We fishtailed a little, but he gently corrected and ahead we went. Fishtailed twice more and then went into a spinout. I shut my eyes and thought, "well, I've had a good long run" as we flew across two lanes, the ditch, through a barbed wire fence and onto a snowed-over cornfield.
Right side up, thank goodness. We looked at each other, asked simultaneously "You okay?" and then I said "if we don't get a song out of this, we're in the wrong line of work." Next morning, I came down to breakfast with a parody that ended "Shove it up your Winter Wonderland." When we got to Memphis, we ran into a buddy from Orlando and regaled him with our story. He took a swig of his beer and deadpanned, "Where I come from, people pay good money for a ride like that!"
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I was going to cook tonight, but then I got distracted. The orange tree in our backyard is full of ripe fruit and there are now roof rats (also called ship rats) in the area. So, today I pulled down as much fruit as possible to make the rats feel as unwelcome as possible.
I've taken down about 145 pounds (65Kg) of oranges and I'm only about 1/4 done. I juiced about 1/2 the oranges I've taken down so far and I have 4 gallons (12 liters) of orange juice...so tomorrow when I finish, I'll have about twice that amount.
After that I don't know what I'll do with the rest of the oranges on the tree. The food banks are overflowing with oranges and they don't need any more, so that option is not available. When my parents, and Sharon's dad were alive, I would juice most of the oranges on the tree and get about 35 gallons (140 liters) and that would last us most of the year.
Maybe I can talk some of the neighbors into eating oranges or taking some orange juice. I'd rather not throw the oranges into the garbage, but if that is what it takes to keep the rats from being well fed...I will do so.
I do need to cook tomorrow as we ate more of the lasagna tonight and neither of us like to eat the same thing too many days in a row. I noticed some flank steak in the freezer tonight, so I'm thinking I'll use that...maybe marinate it in some orange juice and cilantro most of the day and make tacos.
I have more than enough orange juice and I grow cilantro (also called coriander or Chinese Parsley) in a large pot in the back yard, so I won't need to buy much at the store.
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Hi Cherry I loved reading about your grandfather's farm. I've always loved rabbit. We used to have it fried and cooked in red wine or in a tomato sauce as a form of stew. More recently we pop it in the oven as I described in my earlier post. The liver (my favourite part) we fry with garlic, herbs and a touch of balsamic. The DD is told its chicken in red wine. She'd consider it being a higher form of cannabilism especially as we do have a pet rabbit in the living room!
I loved your photo of salmon gravalax.... gorgeous! What about using kale in smoothies? I found it the only palatable way if I'm eating it raw. Otherwise I boil it and eat it boiled though I'm not sure if you removed the beneficial stuff that way! Also I am drinking large amounts of green tea for the few weeks that I am at home.
Hi Special K glad you're back and good luck with the ILs... Pity it can be so stressful sometimes being around family sometimes. I remember a teacher at school telling us "Girls when you grow up, remember when you choose a husband you're marrying his family!" We used to laugh at the time but it can be so true!
Gosh Minus2 weather sounds awful - yes Prolia can wait! Your left over chicken meal sounds good!
Last night we had a warm pumpkin soup - lots and lots of pumpkin, an onion and potatoes with vegetable stockpot (and yes Knorr again!), boiled in a large pot and then blended. We ate a third and I froze another 2 portions for the days when I am back at work and want to find some ready made food!
Today we're having veal roasted in the oven - a simple recipe that my mum once saw on a tv programme - Place a slice of veal per person in a dish. Cover each slice with a slice of ham (you can omit this if you want to be healthier) fresh tomato slices or some tinned tomato sauce/polpa, sliced mushrooms (I use fresh but frozen will do) and small cubes of cheese ( I use a mix of mozzarella, and cheddar). Add a little salt, pepper and herbs to taste. Cover with foil and bake for about 45minutes. Serve with your choice of salad, roast potatoes and roast veg. Buon appetite to all! And thanks for the company!
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It seems that death brings out the worst in families. When my grandmother died, my mom and her brothers ended up not speaking for two years afterwards over some stupid argument over her belongings. She very wisely gave me a quilt that she had made and I'd admired, long before she got sick, or I would have gotten dragged into it too. Same thing happened in DH's family when his mother died. "God help you choose your friends because the devil picks your family."
Carole, I could have written your post about your food rut and missing salads. I did branch out last night and made chili and cole slaw. Two nights ago I made lamb shanks and white beans and while tasty, seemed much like a variation on chili.
Minus, I certainly hope that weather is long gone by the time I come that way next month!
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Bring - welcome! I'm thinking that you are perhaps not in the states? Our little group is becoming quite international.
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Minus, I was glad you cancelled the Prolia shot. It's in the teens here this morning. The New Orleans morning news is all about the weather. Schools are closed. Major roads are closed.
I ran a trickle of water last night but our pump, located in an outside building, appears to be frozen, despite the various lights set up to keep it from freezing. We have a flow well so we still have a slow flow of water from the taps. The sun is out and it's supposed to warm up to slightly above freezing. The furnace is working. Power is on so we are good. Some people in the various parishes have power outage.
I'm a little concerned about the employees at the nursing home (my mother's residence) being able to get to work over icy roads.
I think the term for leftovers that we all found so interesting was "jump ups." I thought about it as I warmed up the gumbo for dinner last night. The gumbo was better than when we had it on Sunday freshly cooked. And there is more to warm up for lunch.
This afternoon I plan to cook a pork roast. The fatty butt roast that is so delicious. The fat cooks out and leaves the pork moist and tender. I'll chop green onions and garlic and season the mixture with salt and cayenne pepper. Cut deep slits in the roast and poke in the seasoning. The oven is set for 350 degrees and the roast will cook in about 3 hours. I use a heavy roasting pan with a lid.
The side will be carrots, steamed in a skillet and flavored with a little butter and small amount of Splenda brown sugar blend. Candied flavor but not a lot of calories. I like carrots but forget about using them as a side.
I have the same problem with liking Kale but we don't have really fresh and young kale available in our supermarkets. It's usually in a bag and chopped. Fresh Market has a better selection but I seldom shop there because of the location.
Meatball broth is a new concept for me. We would tend to use chunks of beef called "stew meat" in our supermarkets.
Eric, if I lived near you, I would happily take some of those oranges! I buy the big bags of navel oranges at Sam's Club.
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No auntienance you guessed - I'm not from the States but from across the Atlantic.
Yes carole the usual recipe is with beef chunks. Only problems is I always hated the beef chunks even when I was a kid, so I never made beef broth as it was such a waste to eat the broth and throw away the beef. Then when DD was weaning onto real food I made this broth for her and it got extended to the rest of the family and has become regular fare during the winter months! Your caramelised carrots sound great. I must make them sometime soon.
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BringOn2017, now I am intrigued about your location, I thought maybe you were in Australia, but one has to respect the anonymity of these boards.
I can stew rabbit in either cream and tomato sauce or adding sour cream and flavored tomato paste in the end. I will probably send my husband to buy one, it is only found in some stores downtown here. And if you add some thinly sliced onion rings to these veal slices it will be even sweeter, I know this recipe too, I even cook it with pork.
I have great recipe for gravlax so whenever anyone decides to make one I'll be happy to share mine. It really tastes even better than it looks and if you add some grated beet roots as a finale step it will turn red on the outside and pinky orange on the inside.
eric, I cannot even imagine all these oranges, have never seen any orange orchard in my life, some additional trees on vacations but to have so many oranges you do not know what to do with them, I bet they all are organic too))) I will not tell you how much they charge for organic oranges here, last time I bought the ordinary ones because the organic ones just looked so miserable.
We are still eating leftovers at our place, the youngest had some hot dogs and I am happy to eat my borsch even though kale managed to spoil it. This is very strange because when I use cavolo nero it just looks so sofisticated in any soup or stew, but kale just does not. I am still determined to see if I find any dressing that really makes it taste good but so far raw kale is just not my thing. I had a pear with large wedge of Saint Agur I had left from New Year eve, well it did not get bad or anything so I decided to eat it, it was delicious, and I still have some left.
Tomorrow I pan to fry some rösti but instead of potatos I want to use some carrots, celery root, maybe some beet roots, with other words some veggie rösti, or as they call them here raggmunk)
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The City was still closed down this morning with 20 degrees at 8am and ice covering most streets. My next door neighbor called to say he was making a frittata and ask a few neighbors over to share breakfast/brunch since we're all stuck home. I contributed San Francisco sourdough bread for toast. Usually we never see our neighbors in the winter so it was a fun visit. Full tummy, warm, must be time for a nap.
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With all of the "negative" comments about kale, I wanted to put in my two cents, since I started buying/eating kale a few months ago and love it. For a salad, I strip the leaves from the stalks, and then wash and dry the leaves. I then "massage" the leaves with my fingers for maybe 2 minutes. (If you google massaged kale or massaged kale salad, some recipes say to add a little lemon juice and salt to help soften the leaves, but I feel that really isn't necessary). I then add some grated carrots and some cut up red cabbage. The colors are really vibrant together. You can add some dried cranberries for more color. I also add nuts or seeds, whatever I have at home, like pine nuts, walnuts or shelled & salted sunflower seeds, then toss with your favorite dressing. You can also add anything else that you like for variety...avocado or pieces of apple, cherry tomatoes, garbanzo beans, pieces of left over chicken, roasted red peppers, pieces of pear + feta cheese, quinoa, etc....the combinations are endless. Then there is Portuguese kale soup! I slice spicy non-cured (no-nitrate) sausage, diced onion, white potatoes cut into small pieces, canned petite diced tomatoes, kidney beans, cut-up kale (stalks removed), a few bay leaves, salt & pepper & hot pepper flakes if you like heat, and chicken broth. Simmer until potatoes are done. Yum, especially in winter.
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Wecome Kayak. Thanks for the recipes. I probably need to give Kale another try.
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Chisandy Treat them like flowers. Cut of stems to bring a fresh stem and refrigerate them in a glass of water until you are ready to use. Will last at least 2 weeks.
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I heat kale so it wilts slightly and I add some cayenne pepper to it. And then I add that to the salad.
This is just one orange tree. I juiced the other box of oranges. I asked DD about some orange juice and both her and her roommates love low pulp orange juice. So, tomorrow I'll pick another box full of oranges and strain the pulp out of the juice.
For what it's worth, the only reason I wore shoes, long pants, long sleeve shirt and gloves was to not get scratched up so badly by the orange tree's smaller branches. It was 73F (22C) today. Don't worry, you'll be able to make fun of me this summer when it's nearly 120F/50C in the shade.
I made the tacos tonight and did pretty much what I said earlier--marinating the flank steak in orange juice and cilantro. I added some garlic and salt, but that was it. The meat, when cut across the grain into very thin pieces, was very tender. Cabbage, onions, sour cream and lime juice were the taco "toppings".
I noticed my Serrano pepper are almost ripe, so I'll be picking and pickling them soon. Serrano peppers are too hot for most people (including me) to eat raw, but after 3 months in the pickling solution, they are mild enough that I can eat them on salads and the pickling solution makes a great salad dressing. Fortunately I don't get overloaded with peppers. I usually get a quarter peck of pickled peppers...so I'm not at all like Peter Piper. :-)
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Hi everyone
Cherry yes I would like\ the recipe for salmon gravalax, it looks so appetising.
Eric that is one lot of oranges for one tree! I too was imagining an orchard!
Your salads sound so good Kayak... I can't bring myself to eat salads in winter though. I admit I am very seasonal in my cooking, and winter is all about hot soups, roasts and grilled veggies.... Maybe in the spring I'll get down to it.
Today we have chicken breast with spinach in the oven. So here goes.
Boil and drain spinach. Fry mushrooms and garlic lightly and then reduce in white wine. Add mushrooms and garlic to the spinach and add a spoonful of grated hard cheese such as kefalotiri, grano padano or parmeggiano reggiano.
Slice open your chicken breast or pocket it and fill with the mixture above. Pop into the oven until ready. Sorry I cant tell you how long for. It's still in the oven!
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kayak - welcome! I am another kale eater on this thread - my fave salad also "massages" the kale, but with the dressing added, prior to the other ingredients, then I let it sit for 15 minutes. I use de-stemmed curly kale, then crush a handful of strawberries and add to a regular vinaigrette or poppy seed dressing, then add to the kale. After it has been massaged and sat with the dressing on I add cut strawberries and blackberries, sliced almonds and avocado. On occasion, I dress it an hour I advance and don't massage, and I know some people blanch the kale for their salads, but this seems too laborious. My husband, the more picky eater, loves this salad. I have also sautéed kale and used it is place of spinach - in lasagna, fritattas, or just as a side dish.
Last night was baked chicken thighs, very moist - just brushed with olive oil and spices and roasted at 400 F. I made a side dish of corn with black beans, onion, and salsa with Cotija cheese crumbled on top.
Tonight will be ricotta stuffed shells with marinara and sausage, and a sauteed squash medley.
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Hi
The ricotta stuffed shells sounds good Special K....might get down to doing them in the couple of weeks left at home. Today was meant to be a lazy day from cooking point of view. I spent the morning getting some exercise walking around in the gentle sun. Spent an hour walking today. Then I got home and prepared mushrooms for a mushroom soup - nothing special mushrooms and garlic boiled away with a mushroom stock cube and blended and then a dollop of cream added at the end. That's the healthier (and quicker) version. In the past I stirfried the garlic and mushrooms before boiling, and added funghi porcini as well. These days I cut out the stirfry to decrease the calorific count.
Anyway cut a long story short, the DH was going to be meeting the MIL and her sister, and I asked him to bring them over for tea. Only neither of them would eat my mushroom soup I'm sure, so I rustled up another dish which is currently in the oven.
Baked rice - here it goes:
Make a bolognese sauce - stirfy minced meat around 200g, add sliced fresh mushroom, frozen peas, some salt. When cooked add a tin of tomato sauce, and water and bubble away. Simmer for around 20 minutes. In a highish oven dish, add a glass of whole grain rice, the bolognese sauce, 2 glasses of water and 2 beaten eggs mixed with a spoonful of grated kefalotiri cheese. Bake in the oven until it crisps at the top.
I am enjoying my cooking days and also the company on this page!
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bringon - I had to look up kefalotiri, as I am unfamiliar with it. Seems to be a Greek or Cypriot cheese that is similar to parmesan, is that correct? The baked rice sounds yummy, as does the mushroom soup! I would eat both!
Tonight will be turkey enchiladas with red sauce, topped with cheddar and the rest of the cotija. Will probably have a ranchero beans and rice side dish, but also considering refried black beans and yellow rice - haven't decided. I seriously need to grocery shop - I am playing a game of "how long can I go without shopping" but I am about to enter the territory of serious meal weirdness if I don't go soon. The only fresh thing in my refrigerator at the moment is apples. I kid you not!
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Hi everyone! Long time no "see." Happy New Year! I see we have some new faces. Nice to meet you all. I am trying to behave these days since I have gained so much weight so I have taken to watching food porn on you tube...LOL I found these very strange guys in Serbia that cook in the woods, all from scratch and honestly, I am mesmerized by what they can do. Sometimes it is in their brick oven other times on the side of a stream in a picturesque setting. They cook absolutely EVERYTHING. Check it out if you want. You too will be drooling after a while. Beats cooking it myself as this is far less caloric.
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Hi Special K yes kefalotiri is a Greek Cipriot cheese that is hard and salty - not as strong or tasty as Parmeggiano and Grano Padano. It can be easily substituted by grated hard cheese such as these 2 or a gruyere cheese. It is used mainly as a binder as well as adding a flavour to the dish. Since DD does not like cheese I tend to use Kefotiri since it is a milder taste. You made me laugh about stretching how long you can go without shopping! Requires lots of imagination and food intuition!
April I watched the video on Mac and cheese. Thank goodness I've eaten. It had me drooling...think of the calorie count!
Anyway the baked rice was eaten as was half the mushroom soup. The rest is in the freezer for a no-cook day. If anyone does try to freeze it, see you freeze before adding cream.
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Special - I often play the game to see how long I can wait before going to the store. But then you all know that I eat very eclectic & different meals.
April - sooooo glad to see you back.
Yesterday I almost finished the Black Eyed Pea casserole (pork tomatoes, chili, etc). Today I made the Hawaiian roll Sliders "casserole". Perfect meal for a cold day. I made 1/2 of the dozen with ham & cheddar and the other 1/2 with turkey & Havarti. Impossible to eat just one!!!
Played Chickenfoot this afternoon. One of our neighbors died last March but her husband has been playing with us, which he never did before. He says it's comforting to hear "girls" talking and laughing in the house. Today he told us his dinner specialty.... RESERVATIONS.
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I agree, the ricotta stuffed shells sound great. Tonight DH made an Alfredo with bow tie and scallops and I helped by boiling yellow squash, lol
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Wanted to make duck breast Thurs. night but it hadn't defrosted enough; so I nuked a chicken chili verde tamale, and hit the supermarket. From the kosher section at the Evanston Jewel I had a Moroccan eggplant-red pepper relish (like ratatouille cooked down with harissa) and (for dessert) some noodle kugel. From Whole Foods' hot bar, pineapple pulled pork (no sauce).
Tonight I braved the duck breast, having found a foolproof recipe: pat a 6-oz. duck breast dry with paper towels, score the skin in a crosshatch pattern, salt & pepper. Let it sit 15 min. at room temp. Into a cold cast iron skillet, pour 1-2 tsps. heat-tolerant fat (I used grapeseed oil). Place the duck breast skin side down and use it to spread the oil. Turn on the stove, to medium-high. Season the meat side. Once it starts to sizzle, give it 3-5 min. and then flip. Give it 3 min on the meat side and 30 sec. ea. on each edge. Remove to carving board, tent with foil and let it rest before slicing across the grain. I used the Christian Poitier prefab red wine-shallot sauce to nap it. Roasted Brussels sprouts with olive oil, salt & herbes de Provence; baked a sweet potato with salt, pepper and cinnamon.
Here it is:
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ChiSandy, this looks so delicious, this breast looks so moist I can just eat it right away, this fat part, love it.
Kayak, SpecialK, no one has mentioned that you have rub the kale, I did blanche it though because I just cannot bring myself to eat it raw, it is so tasteless even though I had it marinate with dressing over nigth. But I am determined to eat more kale so next time I will give it a little TLC. I went to the store two days ago, was standing in front of the kale and then just went away mainly because I bought several packs before Christmas ansvar it all got moulded.
I had to google both kefotiri and cotija, never heard of before but then the only Mexican cuisine known in Sweden is tacos and I am sure the real Mexicans won’t eat it)) Our company does have a manager who works in Switzerland who is Mexican. Once I was there for a team-building activity and we did barbeque he brought his mom’s own corn tortillas, it was nothing I ever tasted before, so soft even though they were thicker than the usual flat bread tortillas I am familiar with, also small and full of flavour. But he also made his own guacomole I was so excited, imagine a guacomole by a real Mexican, my friend and I just had some and looked at eat other, it was so bland! And he did asked his fiancee to taste it before and told her whether it needed any more flavour😂 I just thought it needed everything! I myself make a killer guacamole. I guess our manager did not inherited his mom’s cooking skills, he is though very good at his job.
BringOn, good idea about the mushroom soup, I have freezer full of porcini, picked them during the fall. I bought half of salmon today and some dill yesterday. I put it in the freezer and will brine it tomorrow. You will need a mix of salt and sugar, 50:50. Wash the fish, pat it dry with paper towel and then rub the salt and sugar mix into it, it has to be at least half of cup maybe more depending on the size of the pieces. I usually take half of a large salmon, 2kg, cut 1/3 if it, the tail part and bake it for dinner. The remaining 2/3 I cut in halfs, rub them with brine and cover them with fresh ground pepper. The Swedish recipe says it had to be white pepper but I have a mix of black, white sometimes green peppers and even cilantro seeds. Then you chop a smaller bunch of dill, place it on the haft of a salmon and cover it with other half. Then I put it in a glass dish, cover with plastic foil and leave it in the fridge. Next day I will remove the liquid and flip the halfs, after 48 hours it is ready to eat.
April, sounds like a really good show, I will watch it.
Minus, I will look up Hawaii Slider roll casserole, never heard of.
Yesterday I made organic burgers with rye buns, it was good and had my first Cuba libre since maybe April last year. It was so good! I swear I could close my eyes and imagine I was in Dominican Republic again, but nope, still Sweden, -1C, Eric), but snow and sunshine and I am almost two weeks PFC which is a good thing I guess. I do not remember how it was not to be in chemo treatment, I started August 21.
Today was the first time since my diagnosis in the end of June when I got up in the morning and made a Saturday morning brunch, the one we almost always used to have prior my bc. I used to tell myself that life has change so much and that we probably never have those anymore but today I just went to the kitchen and for the first time in eight month I just felt like making a brunch. I made banana pancakes, boiled and sliced some eggs, made mozzarella turkey grilled cheese sandwiches, some of them with sliced bell pepper and tomatoes. Made tea with ginger and lemon, set up a table and we just had our old time Saturday brunch, I missed it. For dinner DH and DD ate the rest of the burgers I made for them and I ate up the leftovers of the Southern blackeye-peas-cabbage-sausages-luck-and-prosperity dish I made for Christmas) and froze the leftovers. You see, last week I did this thing, not going to the store until I cleared my fridge and I was thawing the leftovers I had in the freezer) St the same time I ate like a horse and got so hungry I was almost horny and got very creative. I suddenly felt for pasta and made a variation of pasta putana using what was left at home, it turned really good I ate it all up.
We are having increadible weather, here are some pictures from my two hours walk in the forest. The fog was rising above the smaller frozen lakes and was hanging there in the sun like looking very UFO, people admiring it and taking pictures.
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Last night's dinner at "California Pizza Kitchen" over by Arizona State University. I was over there to sell my mom's 1994 Buick (driven only 65,900 miles) to one of DD's roommates.
The girl's dad in in Pennsylvania and he was a bit worried about a $600 car...but after she sent him picture of the car, the interior, tires, and service receipts, I'm not sure if she, or her dad, was more excited. She is the same age as DD (20) and she said this is the first time she had done anything "so adult like".
I also took the opportunity to teach her, and DD, the things to check before buying a used car..I guess I will never miss a chance to teach a young lady to be more independent. :-)
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eric, you are such a jam))) I kept smiling while reading your post) We ourselves found out that the eldest’s boyfriend has no driving license, he studied in another city, away from his folks, had no need to drive the car while in university, to take the classes is very expensive here, I totally get it, and right now his parents do not have any manual transmission car but we do, and I am trying to convince DH to drive around with the BF. So far he is not very into it but he is a really good instructor and he is also vain and I happen to know what buttons to push)
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Cherry: Here you go. I make 1/2 & 1/2 with two different meat & two cheeses on each end, and usually don't do more than 8 slices of each meat & cheese. Make sure you bake until the cheese melts.
HAWAIIAN BREAD SLIDERS
1 pkg Kings Hawaiian Dinner Rolls(12 count)1/4 cup mayonnaise
12 slices deli thin ham
12 slices deli thin turkey
12 slices thin deli Swiss cheese or cheese of your choice
1/2 tablespoon sesame or poppy seeds
3/4 tablespoon Dijon mustard (I used a full 1 Tblsp)
1/4 cup melted butter
1/2 tablespoon onion powder (used only 1 tsp)
1/4 teaspoon Worcestershire sauce
Cut rolls in half horizontally. Spread mayo over bottom half. Layer ham, turkey and cheese over this. Replace top half. Bunch rolls closely together in a baking dish. Mix remaining ingredients except sesame seeds and pour evenly over rolls or you can use a pastry brush to spread over tops, letting some run down sides. Sprinkle on seeds. Cover with foil and let sit for at least 10 minutes or you can refrigerate overnight. Bake at 350 degrees for 10 minutes. Uncover and bake for additional 3 minutes or until tops are slightly brown and crisp. Serve warm.
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cherry - beautiful pictures and I’m so happy you felt well enough to make brunch - that is great!
I make this same recipe as minus but since the rolls are connected I slice horizontally through all 12 at once so I have a bottom of 12 connected rolls, same with the top. I slice them into individual small sandwichesafter they bake.
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i love the Hawaiian rolls. In the casserole or just to eat.
I had my port removed, went pretty well. But i left the Tagaderm on a bit too long and now have a lovely red square surrounding the wound. LOL. I should have removed it last night. O well. It feels better since I took it off and replaced it with gauze and paper tape.
We went out to eat yesterday, as I didnt want to cook. Funny how even a real small operation takes a lot out of you. We went to a small restaurant nearby and I had fried chicken tenderloins. And fries. Yes, not exactly a light supper, but yummy!
Tomorrow Im doing the steaks with green beans and mashed potatoes from my Home Chef box. It was suppised to be brussels sprouts, but the sprouts will last longer, so green beans from the chicken meal it is. LOL. Ill eat the sprouts with the chicken.
Much love to all
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Cherry, I missed the post that you made while I must have been making my post. Those pictures are beautiful. I'm glad you're starting to feel better from the chemo.
I got my driving license at age 16 and I was 30 years old before I drove a car with an automatic transmission. The first time I drove a car with an automatic transmission, I went to push in the clutch and got the very left edge of the (power) brake pedal.
Kind of a rant. I need to get a new citrus juicer. I "killed" the old one. I guess I can't complain as the juicer probably did tens of thousands of oranges over its life. So, I went on line to see what local stores have citrus juicers. The two different nearby stores' websites indicated that juicers were in stock and available for immediate pickup.....after January 24. Sigh.
I managed to make some temporary repairs to the juicer. It should hold together long enough to finish juicing all the oranges I have.
Moon, I think any operation "takes a lot you". The "size" of the surgery is more of an indication of how long the "takes a lot out of you" lasts.
The Hawaiian Bread Sliders sound interesting. I am very much enjoying the retirement because I can now try different things during the middle of the week. :-)
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Glad you're feeling better, Cherry. Those photos are gorgeous. -1C is actually pretty normal for Chicago in January. We suddenly got a bit warmer these past few days but it'll drop again this week after Mon. & Tuesday's snowfalls. (Not back into the deep freeze, though). Felt wonderful to go shopping today in shoes & socks instead of UGGs.
I can still smell the aroma of the rendering duck fat from Friday night, and I realize that aromas are just as delicious (almost but not quite satisfying) as tastes & textures. Yes, the skin got perfectly crispy! Had too many leftovers (odds & ends of a chicken tamale, carnitas, Moroccan red pepper relish, noodle kugel) that would have gone bad had I not eaten them, so they (along with a small tuna salad sandwich and a ripe tomato-basil salad) were my dinner. Then Bob brought home leftover sushi, sashimi & edamame!
Been binge-watching last year's season of "Worst Cooks in America," and I realize that except for a professional or two who'd never needed to cook, most of the contestants are rather spectacularly stupid. But the one thing they have in common is that all of them are incredibly inexperienced (and limited) eaters. How does one not know what a Brussels sprout is? Or has never seen an eggplant except as an emoji--and therefore has an aversion to even trying it because of the internet connotation? Or won't eat anything green? I have learned over the years that if you don't like to eat a variety of things, you're not going to be much of a cook, because you won't know what things are supposed to taste like.
https://www.youtube.com/watch?v=yoINOifaV3E
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- 208 Black Women or Men With Breast Cancer
- 684 Canadians Affected by Breast Cancer
- 1.5K Caring for Someone with Breast cancer
- 455 Caring for Someone with Stage IV or Mets
- 260 High Risk of Recurrence or Second Breast Cancer
- 22 International, Non-English Speakers With Breast Cancer
- 16 Latinas/Hispanics With Breast Cancer
- 189 LGBTQA+ With Breast Cancer
- 152 May Their Memory Live On
- 85 Member Matchup & Virtual Support Meetups
- 375 Members by Location
- 291 Older Than 60 Years Old With Breast Cancer
- 177 Singles With Breast Cancer
- 869 Young With Breast Cancer
- 50.4K Connecting With Others Who Have a Similar Diagnosis
- 204 Breast Cancer with Another Diagnosis or Comorbidity
- 4K DCIS (Ductal Carcinoma In Situ)
- 79 DCIS plus HER2-positive Microinvasion
- 529 Genetic Testing
- 2.2K HER2+ (Positive) Breast Cancer
- 1.5K IBC (Inflammatory Breast Cancer)
- 3.4K IDC (Invasive Ductal Carcinoma)
- 1.5K ILC (Invasive Lobular Carcinoma)
- 999 Just Diagnosed With a Recurrence or Metastasis
- 652 LCIS (Lobular Carcinoma In Situ)
- 193 Less Common Types of Breast Cancer
- 252 Male Breast Cancer
- 86 Mixed Type Breast Cancer
- 3.1K Not Diagnosed With a Recurrence or Metastases but Concerned
- 189 Palliative Therapy/Hospice Care
- 488 Second or Third Breast Cancer
- 1.2K Stage I Breast Cancer
- 313 Stage II Breast Cancer
- 3.8K Stage III Breast Cancer
- 2.5K Triple-Negative Breast Cancer
- 13.1K Day-to-Day Matters
- 132 All things COVID-19 or coronavirus
- 87 BCO Free-Cycle: Give or Trade Items Related to Breast Cancer
- 5.9K Clinical Trials, Research News, Podcasts, and Study Results
- 86 Coping with Holidays, Special Days and Anniversaries
- 828 Employment, Insurance, and Other Financial Issues
- 101 Family and Family Planning Matters
- Family Issues for Those Who Have Breast Cancer
- 26 Furry friends
- 1.8K Humor and Games
- 1.6K Mental Health: Because Cancer Doesn't Just Affect Your Breasts
- 706 Recipe Swap for Healthy Living
- 704 Recommend Your Resources
- 171 Sex & Relationship Matters
- 9 The Political Corner
- 874 Working on Your Fitness
- 4.5K Moving On & Finding Inspiration After Breast Cancer
- 394 Bonded by Breast Cancer
- 3.1K Life After Breast Cancer
- 806 Prayers and Spiritual Support
- 285 Who or What Inspires You?
- 28.7K Not Diagnosed But Concerned
- 1K Benign Breast Conditions
- 2.3K High Risk for Breast Cancer
- 18K Not Diagnosed But Worried
- 7.4K Waiting for Test Results
- 603 Site News and Announcements
- 560 Comments, Suggestions, Feature Requests
- 39 Mod Announcements, Breastcancer.org News, Blog Entries, Podcasts
- 4 Survey, Interview and Participant Requests: Need your Help!
- 61.9K Tests, Treatments & Side Effects
- 586 Alternative Medicine
- 255 Bone Health and Bone Loss
- 11.4K Breast Reconstruction
- 7.9K Chemotherapy - Before, During, and After
- 2.7K Complementary and Holistic Medicine and Treatment
- 775 Diagnosed and Waiting for Test Results
- 7.8K Hormonal Therapy - Before, During, and After
- 50 Immunotherapy - Before, During, and After
- 7.4K Just Diagnosed
- 1.4K Living Without Reconstruction After a Mastectomy
- 5.2K Lymphedema
- 3.6K Managing Side Effects of Breast Cancer and Its Treatment
- 591 Pain
- 3.9K Radiation Therapy - Before, During, and After
- 8.4K Surgery - Before, During, and After
- 109 Welcome to Breastcancer.org
- 98 Acknowledging and honoring our Community
- 11 Info & Resources for New Patients & Members From the Team