So...whats for dinner?
Comments
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My retired-nurse SIL Deanna is a believer in taking zinc supplement as soon as you start experiencing the symptoms of a cold. I have not tried this, but we do have zinc supplement on hand and I will try it the next time I feel a cold starting up. My cold symptoms always involve the sinuses. I take allergy meds daily but still have allergic reactions to pollen in the spring and fall.
Last night's dinner was two small pork steaks, breaded and oven "fried." Baked sweet potatoes and a lettuce salad for dh. I ate half of my pork steak and nothing else since yesterday was one of those days when I seemed to crave sugar and ate candy from my mother's stash at the nursing home and king cake. Also I brought my mother lunch from Olive Garden and shared a little of the angel hair alfredo with shrimp.
I have very little interest in food but we must eat. I'm thinking I'll cook some chicken sausage gumbo for tonight. I should be able to get what I need from the small Piggly Wiggly supermarket instead of venturing out to one of the two larger supermarkets in easy driving distance. DH isn't much help in the What's for Dinner? discussion because he isn't keen on food, either, with his taste buds not working at their best.
Sad story about your brother, Lacey. I hope your visit isn't too painful.
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Lacey, I perfectly agree with you about the effect the tv shows have had on younger home buyers. We've experienced some of that the last time our house was on the market. Too many of the first time buyers expected the "perfect" home. Our house is 20 years old and although we've made improvements, the bedrooms are all upstairs (no longer desirable), I still have some carpeting (must be hardwood everywhere) and I don't have all granite countertops (some.) Fortunately we do have open concept living and kitchen spaces, so there's that. The big attraction of my house (imho) is the light and many windows. And location. We'll see what the thinking is now that there are fewer houses on the market.
In addition to the wretched weather that winter brings I hate the passing around of all these illnesses that seems to be the mark of the season. You'd think sub zero temps would be enough to kill germs and viruses but apparently not.
Tonight is the fettuccini alfredo, with the addition of some broccoli, that we were due to have a couple of days ago. (That meal turned out to be breakfast for dinner.) I'll make a side salad with an Italian style vinaigrette.
As I can muster the energy, we've been working on the basement cleaning out and organizing. I unearthed two boxes of old cookbooks that I must go through. I came across two oldies but goodies - my first Joy of Cooking and The Tassajara Bread Book, by Ed Brown. They are both well used with many stuck together pages lol.
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Carole, I too find that zinc taken at the first sign of cold symptoms seems to shorten the duration by a day or two, especially with a 1gm "bolus" of Vit. C BID the first couple of days. But 35 yrs. ago, my (then) HMO "gatekeeper" primary care doc (a genuine Jewish mother) told me that chicken soup definitely does work: there are chemicals in chicken (not beef, veggie, fish or pork) soup that thin nasal secretions even more effectively than do expectorants. She advised me to make it from an actual chicken if I could--but canned real chicken broth (Swanson's or College Inn) and chicken "base" made from chicken (not artificial protein isolates & salt) also work. When I'm out of the canned or boxed broth, I use "Better than Bouillon" chicken base (the lower-sodium version) diluted in hot water. Make sure you breathe in the vapors as you drink it.
Lacey, I am so envious that you have a decent NBA team to root for! Our era of the Bulls' double "three-peat" and NBA playoffs is a thing of the past. (Gone from "glory days" to gory days). They should never have let Thibodeau go--and they simply didn't give Fred Hoiberg enough time to reshape the team. His comparatively elderly successor (whose name I mercifully forget) sounds like Officer Krupke at the "friendship dance" in West Side Story. I half expect him to break out into "Kumbaya" every time he's interviewed. (And don't get me started on the Blackhawks' firing of Quenville, aka Coach Q).
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I will be going to Vietnam for 2 weeks next month and hope to learn how to cook a proper vegetarian Pho. We will be traveling up the coast south to north by overnight train, tuk tuk, overnight boat, motorcycle.and bike. I have to start my typhoid pills today so that I can eat whatever without worries, within reason. I am so looking forward to it. I will send a recipe, if I can master one. I am so glad that everyone is doing well. I still think of you all, all the time, and am so grateful for this site. You guys really pulled me through.
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Wow, you’re trip sounds exciting. I’m going on my first cruise in a couple of weeks (moody blues cruise) to the Bahamas, I can’t wait, I’m already packed.
Tonight was Pork Roast, carrots, creamy Brussels sprouts, mashed potatoes with gravy and garlic bread. We’re all happily stuffed.
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Today I picked about 100 pounds of oranges and I can't tell I've even started picking oranges. So far, I've juiced about 50 pounds of oranges.
Dinner was.....yes.....an orange....
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Your trip sounds great, Bedo. Perfect for you. Vietnamese food is very popular in this part of the world. A lot of "fusion" with Creole food in the New Orleans area. Pho is very popular. I was surprised to learn that it's a breakfast food in Viet Nam.
I love oranges, Eric. Lucky you.
When I ventured to Piggly Wiggly yesterday to buy chicken and okra for the gumbo, I also bought a loaf of store baked French bread, which we enjoyed with the gumbo.
We're going to the gym this morning, our first gym session in 2019.
Dinner will probably be leftover gumbo.
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Wow, Eric! What does one do with all that fresh orange juice? Roadside stand?
It would be popular in these parts where people are fending off colds. Bedo, have a great phoventure!
So, the chicken thighs I thought I had, turned out to be cutlets, but I followed through with last night’s meal plan anyway...roasted vegetables and chicken glazed with some garlic, rosemary powder, and balsamic. I thought it looked rather grey and unappetizing when I took it from the oven, but it was surprisingly delicious. Chicken thighs would have been less dry. DH loved it. My appetite was waning, so we have plenty for another night’s “jump ups”.
Spoiler alert... SPORTS TALK
Sandy, Boston does enjoy a glut of strong sports teams right now, but I well remember the years they all struggled. Then we were busy working, raising our kids and attending their sports, enforcing homework, music practice, etc., etc., so it was more disheartening for our boys than anything I worried about. When first married, (early 70s!) living in Back Bay, DH and I used to spontaneously walk down to the old Boston Garden, buy $12 tickets and enjoy Celtics’ games. So our current Cs’ passion is sort of a throwback...tho way more expensive. LOL The Bulls will rebuild in time... folks here really respected Thibodeau for his coaching acumen, but I always dislikehis scowl. Will be interesting to see where he lands after being “on hiatus” for a while after the Timberwolves debacle. The thing I do not enjoy about prof basketball is the REALITY that it is all BIG BUSINESS. Yet here I am supporting it!
Last night’s dinner....saffron rice not pictured:
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Lacey, when we were in grad (med for Bob, law for me) school in Seattle, we used to get last-minute half-price student tickets to Sonics games. We lived only 15 min. from Seattle Center (now Key?) Arena and parked quite easily. Our very last night in Seattle before moving to Chicago was spent at a tavern in the U. District, watching the last game of the '78 NBA championships. When the Sonics lost to the Bullets, we paid our tab, gathered our bags and drove our rented car (our little Datsun was already on the moving van) to Sea-Tac and boarded a red-eye.
Bedo, what a trip! We've considered a Viking river cruise on the Mekong, but I'm not sure either Bob or I are spry enough for all that boarding & debarking on boats much smaller than the usual "longships." If you'll be taking tuk-tuks, you're doubtless going to be traveling light--from what I've seen, they're pretty small. As to vegan phô, hope you find a good recipe--most call for intense bone broth. Wonder if the umami from the (probable) mushrooms in the broth would be enough to offset the thinner body of the soup. Please do fill us in as to how it goes. (There's a place along our restaurant row, Slurping Turtle, that offers keto-friendly phô & ramen--using no-starch shiratake noodles.
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Hi y'all
Humbled by all these delicious meals I am reading about here!
I am back after one week on a business trip -therefore, no cooking. Mostly eating some fruit in my hotel room for dinner, with a couple of exception nights, when I went out for dinner -Mexican. Delicious moles and micheladas, but I ate too much.
Tonight, I came home late after a workout. My kids had pasta with delicious meat sauce for dinner -I made the meat sauce last night. My husband didn't think I could feel after a plate of pasta after a workout, so he made just enough pasta for the kids. I sighed (nobody is perfect! love him), and I fixed myself a salad. Mesclun greens, a couple kumato tomatoes, half can of tuna that had been in the fridge in a ziploc bag since before the business trip, and a small avocado that was almost too ripe to eat and that had been around for a week or more, too. Salt, sherry vinegar and olive oil. Delicious! Best salad I have had in a while.
Meanwhile, my daughter was too tired to eat her pasta, went to bed leaving half plate of pasta with meat sauce that I devoured. And for dessert, a slice of cranberry bread with chocolate spread, and another slice of cranberry bread with some fruit jelly I brought from some trip. This cranberry bread is from Trader Joe's. I can't get enough of it.
From my business trip (to Mexico, the country of chocolate) I brought a couple of bags of a powdered chocolate mix, the ingredients are cocoa + oats, all finely powdered. I can't get to get a warm bowl of it. This may be a thing, ladies -and gentleman. Very excited about it. I am picturing myself having a bowl of that for breakfast for the rest of my life. I will update when I try it.
Good night everybody and stay warm, especially those of you in the eye of this vortex thing -I am in the East coast. If you can, go to bed with a novel and don't get out until the cold is gone!
LaughingGull
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How exciting Bedo, have a great trip. This is for you:
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Dinner will be soba noodles with half a pork tenderloin cut into pieces for stir frying. Noodles and pork will be mixed with sweet spicy home-made sauce.
It's supposed to drop to 26 degrees tonight. Brrrrrrr....
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-10° here tonight (not as bad as Sandy will get.) Hunkering down with vegetable beef soup and a loaf of homemade wheat bread from the freezer.
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Freezer-foraged last night (Bob had fried chicken at his office): two BBQ beef bao (steamed buns), four chicken potstickers and a chicken egg roll (heated in the toaster-oven on its "airfry" setting). Couldn't find any duck-sauce packets (we used to have tons of 'em from takeout), so I made my own from honey, marmalade and sriracha. Had eggs Benedict (poached eggs on a toasted whole wheat English muffin, tomato slices, basil leaves, coppa ham and surprisingly good prepackaged Hollandaise imported from France) for brunch. Just now, a big mug of hot chocolate (melted Petrossian drinking chocolate stirred into steamed & foamed milk). Tonight I'm gonna order out if Bob doesn't bring something home. Or maybe nuke various Indian foods in the pantry (lentils, eggplant, palak paneer, rice, frozen naan).
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Two of 9-1/2 boxes of oranges that I've picked. Each box has between 70 and 75 pounds of oranges. There are probably 3 more boxes of oranges left on the tree, but I can't reach them.
The orange juicer is very busy.
Bedo, enjoy the trip.
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Eric - wow!
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Holy moly, Eric! So much for my wondering how I'm gonna work my way through a 3-lb. bag of Cuties before they rot (or I get sick of tangerines).
Path of least resistance: awaiting GrubHub delivery of suppli, eggplant parm and linguine al pesto Genovese. It was either that or phô and Saigon crepes. Rude awakening is that in Chicago, GrubHub appears to have dropped PayPal as a payment option--it's now just ApplePay or cold cash.
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Eric, how do you use all those oranges?
Sending warm thoughts to those of you experiencing the super cold.
Tonight was leftover campfire chili DH made yesterday. I didn’t want to camp out after H & P treatment (maintenance chemo), it was spicy butpretty good.
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Eric, I agree, wow!
Tonight's dinner was winter time comfort food ( not nearly as cold here as North of us but still cold to us!): Porcupine meat balls, scalloped potatoes and oven roasted green beans.
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Beaver, that looks delicious! Porcupine meatballs are a childhood favorite of my husband’s. Stay warm, Sandy, Nance and any other midwesterners that see this.
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The power went out as I was cooking the pork and the soba noodles last night. Dh was making a chopped salad. We lit candles and got the flash light and got the meal on the table. Ate by candlelight. Dinner was very good. Love soba noodles. Sat in the living room a while with the fireplace providing heat. Texts from family members established that the outage was extensive.
Went to bed and read our Kindles. Then the power came on but we were already comfortable in bed. So it was an early night. Learned this morning that the clouds kept the temperatures from plunging as low as forecast.
Another day. Another repeat of the question: What's for dinner tonight?
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That's a good question Carole. Yesterday DH requested oven fried chicken strips for dinner tonight. But that will require a trip to the store and since it's -9° with a wind chill of -35°, that trip is questionable. But the sun is shining - yay!
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I did finally made the chicken noodle soup over the weekend. OK - I cheated and used boneless/skinnless chicken breasts - but they were on sale BOGO & the partial inspiration for the soup. I used a combination of what was on hand for broth - Swanson's chicken & Knorr Bouillon cube. I had added so many onions, carrots, celery & noodles, that I needed more broth for the left overs. Mixed and added some "Better than Bouillon" roasted chicken style from my fridge. Today will be the last of the leftovers.
Went to an 'old fashioned' Tex-Mex restaurant with a friend Sunday after a play. I'd read that this is where super chef Hugo Ortega goes when he wants good old basic home cooking w/no hassle, so it's been on my list for awhile. My friend had a combo platter - choose three. I had shrimp quesadillas and they were delicious. And a $5.00 margarita. It's located on the way to/from the medical center so I'll be stopping again.
My omelette leftovers (onions, mushrooms, spinach) were great rolled on flour tortillas. doused with green chile salsa & sprinkled with Mexican Cheese.
The scattering of my SIL's ashes will be at their ranch SE of San Antonio on 2/17 - her B-day. The drive is 3-4 hours for me. I'm told there will be a large crowd so I made reservations at a Comfort Inn not to far away (well in TX - 30 minutes of open road is close). I'll go a day early to help my niece with the cooking, but their house is just too noisy for me to stay - polished concrete floors, all open plan, two story high ceilings, no rugs or draperies, several rambunctious children under age 5, and five dogs. I got a 40 point inspection on my 2003 car today, tires filled & fluids topped off so I'm good to go.
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Been thinking about all of you who are dealing with the extreme cold, and hoping everyone is staying safe and warm...and that your power remains on Carole. We are just expected to have some of the deep freeze for a day, tomorrow, then temp will supposedly really warm up. Crazy winter!
Minus, I’m sure your niece will appreciate your help, as well as just being there to support her through the memorial process. I totally understand your decision to stay in a hotel while there. I’m fascinated by young couples’ preferences for totally open concept homes. When we were househunting, I remembered from open concept ski chalets we’d stayed in how loud the noise could get throughout an “open” house, so I was careful to select a house that had distinct separation between floors. When we had our lake house built, I changed the walls a bit and had them insulated so that we managed to have bedroom “quiet” despite a living area cathedral ceiling...best of both worlds imho, in a pretty small house. When we visit DS1 and family, I’m always struck by the noise level...totally open concept, all hard floor surfaces, no drapes, busy children, etc. Conversely, I’m sure they all feel like they are gasping for air when they visit here. LOL.
After a busy day of errands, yesterday, I stopped at a Middle Eastern market and picked up some lemajun (sp?) which I heated up for our dinner. Also heated up chicken soup that was in fridge, and made a salad. Tonight we’ll have leftovers of the sheet roasted chicken and veggies from a couple nights ago, and I’ll make another salad. Need to use up all the greens I have in fridge before we head West. Three more dinners here...
BTW, I recentlylearned from a woman shopping at Trader’s that once avocados get ripe, they can be refrigerated to stay fresh for several days. I am delighted to know that. It seemed that I always ended up with one avocado going bad on the counter. How did I not know this?! I was so excited to retrieve and use two perfectly ripe avocados from the fridge last week!
So what happens to the leftover high hanging oranges, Eric? Impressive yield you have there!
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Lacey, I recently started refrigerating avocados too which has greatly reduced the waste factor much to my delight. It breaks my heart to have to throw one away.
We did brave a trip to the store, foolish people that we are. The temperature reached 0 so we were feeling bold. It was great - no one was there! I had the store practically to myself. DH stayed on the car keeping it warm, so I got door to door service. No frostbite here. In fact, I had so many clothes on by the time I left the store I was sweating.
So DH will get his chicken tenders, I will have legs and wings. I will make oven fries for DH, broccoli for me. He wants cole slaw too, so I'll add that. The bird parts are now marinating in buttermilk and hot sauce.
All day I've been watching a group of four deer on our hillside. During bad weather, they frequently hunker down in the valley in the snow. Today, they changed spots with the sun. They've really been struggling for food with all the snow cover, the snow melt in the coming days should help them too.
Looking forward to the heat wave this weekend!
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Eric - did you say all those oranges are going to juice? Wow.
Has anyone else read about the BreadBot introduced this month? "Mixes, kneads, bakes & cools w/o human assistance." It can make up to 10 loaves an hour, 235 a day if you leave enough time for a human to pour in the ingredients. The only thing a human has to do slicing after the loaves cool.
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All but a few are being juiced, put into 1/2 gallon mason jars filled about 3/4 full and then frozen. We run out sometime in late July or so.
I'm having to use dry ice in an ice chest so the juice is frozen before I put it into the freezer. Putting too much room temperature orange juice in the freezer would likely cause the already frozen foods to thaw out until the freezer could "catch up".
I do keep some oranges on the tree that are low enough for me to reach up and grab for when I want a "peeling orange".
As for the oranges I can't reach. They eventually fall to the ground. I pick them up each morning and evening so I don't have a food source to attract rodents (roof rats) and so the dogs don't bring them into the house to eat...the dogs love oranges.
For those that are in the middle of the mean and nasty and ugly weather....I won't bore you with the weather details here.
Carole...I'm glad the power came back on. I'd probably do like a winter camp situation....the winter sleeping bags and a "two dog, one cat night". :-)
Beav and Illimae, both dishes look good. We are trying to eat down the left overs as we are leaving early next week to go meet Sharon's cousin in one of the Carolinas. Otherwise I'd be using the ideas!
I've never heard of the BreadBot. I prefer to not use a bread machine as I like the feel of the bread as it "changes" as I knead it, so I don't think I'd be using a BreadBot...besides I don't eat that much bread!
I'm going to go run. I haven't run this week and I'm missing it.
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Dinner tonight was red lentil/pumpkin soup, flavored with curry powder. I served it with nice crusty bread. Dessert will be a clementine or two. The best part is leftovers for tomorrow
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My wonderful DH made us Turkey Pot Pies tonight, isn’t he the sweetest 😍
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Cold pizza. Started out hot, but got cold on Bob's 2-mile drive home. Not my preferred style, either (instead of the wedge-cut Neapolitan we usually order, he got a thin crust "party-cut," aka hacked into little square-oid pieces--which cools off quickly even in good weather, in order to hold in one hand and grab a beer with the other). But any port in a storm. At least it was one of the few restaurants open tonight.
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