So...whats for dinner?
Comments
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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.
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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.
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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!
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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.
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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.
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Lacey - so glad to see you. The lobster rolls make me jealous. And all the food looks delicious. More later.
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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!
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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.
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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).
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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
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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.
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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.
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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!
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Yikes, Sandy...I obviously missed the pages which described the condition/procedure that left you in a hand cast. I hope it is not long term. Now I am even more impressed with your egg foo yung prep efforts!
Carole, thanks for asking Nance about the “unstuffed peppers”. I forgot to ask, and was also curious about that dish. I’m glad to learn that others enjoy less than a variety of salads with their meals, since our salads are often the same, partially due to our taste preferences and also my prep timing issues!
Off to a local bakery to get a treat to put a candle in for DH! Rainy day here in mid NH with sun peeking through at times. Hoping the rain is not heavy when we head to Meredith and Laconia later
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Lunch at the Old Faithful Inn in Yellowstone National Park.
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Here is the basic unstuffed pepper casserole except I skip the spinach and sub cheddar for the mozzarella. I also use cooked brown rice.
https://brooklynfarmgirl.com/stuffed-pepper-casserole-6/
Tonight is a large chef salad with a basic vinaigrette and a piece of garlicky bread - simply a grilled buttered piece of baguette rubbed with a garlic clove.
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lacey - Happy B-day to your DH! Yay!
eric - Jellystone Park - yay! Have fun!
auntie - yay for that recipe - appreciate that it is deconstructed, I always make a mess getting the stuffing in the peppers and my DH is ok with little pepper pieces, not so much the whole pepper - it meets my diet restrictions with brown rice and I will use almond milk based cheese! Thanks!
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First time on this thread. I was just thinking it might be nice to have a thread like this to share recipes, especially easy dinner ideas. I have always loved to cook but just not as much now. I’m still cooking but often simplified - all relative I realize. I have looked the past year for prepared options on those nights my DH and I don’t want to cook but not much luck. But yesterday for dinner we had pasta from Trader Joe’s that was a ricotta and lemon zest stuffed ravioli that we tossed with basil pesto. Super easy and quite tasty. We had been out of town and it is always so hard to make dinner when you come back so we got this ahead of time. Perfect! Tonight will be a salad with some turkey for protein. I’m trying to learn how to cook where you can have stuff more readily available. The way I cook now is Meal by Meal. Any suggestions of how to have stuff ready would be appreciated.
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katy - welcome! This is a wonderful group, happy that you're here. My DH does not come home at the same time every night due to job demands and a long commute with bad traffic. One of the ways I deal with this is to prep things ahead that I can combine quickly for dinner. We live in Florida so often we eat main dish salads for dinner when it's hot. I like to buy skin on and bone in chicken breasts, rub them with olive oil, season and roast. When cooled I line up ziplock bags, remove the skin and pull the chicken off the bone in chunks and distribute to the bags in portions for two. I put those in the freezer for quick thawing when needed. I have a stock of assorted hearty vegetables like carrots/peppers/broccoli that can be used in salads, stir fry, etc., as well as bottled sauces - taco sauce, Thai sweet chili, jarred marinara. I like to keep frozen quinoa or brown rice and I always have an assortment of pasta - dry and frozen, like stuffed shells or ravioli. I also keep cooked tail on shrimp for a quick thaw, then pull the tails off and use in salads, or with Asian veggies and a sauce over rice. I also add shrimp to marinara with red pepper flakes for a spicy pasta dish with angel hair. I like to have frozen meatballs on hand too for pasta or meatball sandwiches with melted provolone on crusty rolls, and also usually cook an extra steak for later use in another dish. I just found cooked chicken burgers from Aidells at my local grocery store,they are really good with mushrooms, bacon, cheese, BBQ sauce on a soft roll, and I do sweet potato fries with that. I also like to keep turkey kielbasa which I slice, sauté to get a little color and add veggies, a sauce, and serve over rice. Hope this is helpful
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Katy - welcome. Jump in and join us. I live in Houston and try not to turn the oven on during the steamy, hot summer months.
Nance - that green pepper casserole sounds like something my ex-DH would love. He liked stuffed peppers. I liked stuffed cabbage. That was the only meal when my son was young that he got a separate dinner (usually hot dogs). Since we each were eating something different that the other didn't like, it didn't seem fair to force him to eat either one.. I know he doesn't cook and from what he tells me, his current wife doesn't cook either. Maybe that's what I'll give him for Christmas. Meanwhile he's buying me a steak at Capital Grille on Friday.
Special K - what a wonderful prep list. I'm thinking of all the fun things we can share with Katy.
Eric - Any fire damage in the park? and how's the smoke? I understand Glacier is a nightmare. I ate at the Old Faithful Inn ... hum... I think it was 1959.
Lacey - sorry about your kiddo's loss. Did I miss that it's your DH's B-day? Somewhere I read about celebrating half B-days at 6 months. I think that sounds like a great idea. Ilimae was it you on another thread? Or celebrating & treating ourselves every day for a week (or even two).
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Well then here's one for you Minus (I skip the brown sugar though)
https://www.familyfreshmeals.com/2016/08/one-pot-unstuffed-cabbage-rolls.html
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Tonight was pork chops, red potatoes and Brussels sprouts.
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tonight I made air fried chicken thighs for the first time. Was actually pleased with the results as chicken was tender yet outside was crispy. Followed a recipe I found online. I tend to follow the recipe as written the first time making it but will make tweaks the next time.
Along with the chicken was roasted zucchini and a garden salad.
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Welcome, Katy! Here you'll find a mix of folks who are serious foodies & cooks, not above resorting to prepared foods, or devotees of the creative use of leftovers...but the one trait we all share is that we love to eat.
Lacey, as a result of a couple of spills I took (both due to shoe malfunctions) this past spring I tore my TFCC (triangular fibro-catrilagenous complex in my wrist) and fractured my scaphoid bone (in the hand adjacent to the thumb. The TFCC tear was a long time coming: I have a congenital "positive ulnar variance" (i.e., born with an ulna bone--the one on the outer side of the forearm--that was 4mm too long) that had been "nibbling" at the TFCC, asymptomatically, for years. But first falling on my outstretched hand and then propping my entire body weight up in bed, using my L hand, to turn on to my L side, caused the ulna to stab the center of the TFCC disk...the part that gets no blood supply and thus can't be repaired, only debrided.
So on 7/10, I had three surgeries (they gave me the bulk rate discount): TFCC debridement, scaphoid bone screwed together, and my ulna sawed in two, shortened from the middle by 4mm and then screwed together with 6 screws & a plate. (The first two procedures were "keyhole," done arthroscopically. But the ulnar shortening osteotomy was an open surgery). Spent the first week in a plaster splint wrapped in lots of cotton batting and an ACE bandage, swapped a week later for an EXOS removable cast-brace: heated, molded to my arm until it cooled and "set" (sort of like a Shrinky-Dink), which I could remove at first only to shower. Gradually, I could take it off to eat, type, and generally just do gentle range-of motion hand & finger exercises. But knife work and donning bras and pants were pretty difficult.
Today, I am officially EXOS-free! I am not to do heavy pushing & pulling or lifting more than 10-15 lbs. (not that I even lifted two), but I am to use my arm & wrist even though it hurts. ("Hurt" isn't "harm" is how the surgeon put it). PT/OT starts next week!
Tonight I need to eat soft foods, as root canal #1 was completed and #2 started. So, fettucine Bolognese. (sauce from a jar, noodles from Whole Foods' pasta counter).
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Thank you so much SpecialK, those are some great ideas for me and I’m sure I’ll use a lot of them! I need to retrain my cooking brain on thinking ahead and keeping it simple. Tonight I made an entree salad and had the deli slice a thick piece of ham for the protein, that I could dice So much easier than me grilling chicken or something else to add. Both my husband I are protein cravers and lots of veggies. It was a good salad and simple to prepare.
Illimae- looks like a nice dinner! What was the wine?😆
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Lol, katyk, I scrolled back to my photo to see if the wine glass stem was showing. It was not but funny you should ask. So, my somewhat shameful secret is that I love franzia chillble red (in the box), it's sweet like juice but cheap and unrefined. Oh well, I like what I like.
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katy - you’re welcome! Cooking extra protein and having it on hand is really helpful.Tonight is a good example - I had spicy Italian chicken sausage to use with baby bella mushrooms and marinara over penne. I cooked the whole package of chicken sausage removed from the casings and set aside half for another dish before adding the mushrooms and sauce. Two meals with the effort of one prep. Another short cut is when making baked potatoes, do a couple extra and use them to make home fries for another meal. The ham is a great idea, you could also add roast beef and turkey, a couple of different cheeses, hard boiled eggs and have an easy chef salad.
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So I got out the jar of sauce "alla Paisane" with pork & sausage bits, and cooked the fresh pasta per the package directions (3 min. in the Fasta Pasta, the equivalent of boiling on the stovetop in 3 qt.s of water for 3 min.). Then I tossed in the skillet with the warm sauce. Yuck! So mushy it was like school cafeteria canned Chef Boy-Ar-Dee. So I started over, this time with DeCecco dried nests of egg pappardelle. So much better.
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Hi Katy!
I didn't see any recent (within the past couple of years) fire "black" within the park. The late 80s burn is recovering...the trees they planted are 15-20 feet tall.
There are several fires near the park, so the air is kind of hazy.
Dinners have been simple...hamburgers, spaghetti, rice & beans, macarroni and similar stuff. We've been out for two weeks with every night spent in our tent trailer and we are pushing it's limits...34F degrees in the mornings. It's around 80F for low temperatures at home.
Tomorrow we start south to head home... We're hoping it will take a week to get there.
Typing on a phone is slow....
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Katy: I agree with Special about extra protein on hand. I poach large batches of chicken breasts and freeze them separately for future use. I also roast a fairly large pork loin and then freeze at least half in several packages Good for tenderloin patties w/brandy cream sauce, stir fry, etc. When I cook fish like salmon, I always cook extra to add to salad later in the week. And I use eggs a lot. I'll have to dig out our "founder's" salsa chicken recipe to post for you.
Nance - the one pot cabbage sounds delicious. Thanks for the recipe.
Eric - sound like a wonderful, long, lovely ramble. I can't even imagine 34 degrees right now. Our days will be 100 or more again this week. and of course it doesn't ever cool down at night in Houston. Carole - I don't expect it cools down at night in Louisiana either. When do you go back?
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