So...whats for dinner?

Magari

Just edited my post above to clarify that all the difficult September dates didn't occur in the same year.

I lost my mom six days after my birthday, but years before my diagnosis. Although I missed having her support, in some ways I was glad that she was spared the worry of my cancer and treatment. Especially since we have a strong family history.

Reader425

Wow Sandy what a story! So glad you and hubby came out of it in one piece!

I have a timing/diagnosis story I'll share sometime when I'm not too tired to type it. It was a busy day today, including Dentist appointment and trip to the local orchard. And last night was a "no sleep no thanks to Arimidex" night. Doesn't happen too much so maybe I shouldn't blame the little pill.

Stuffed multicolored peppers with beef and rice and cantaloupe mozzarella ball salad was what was for dinner. The beef filling was pre-made in the freezer so it was an easy one for a day like this.

Magari

Our seafood CSA delivered Marin Miyagi oysters yesterday. So I made mignonette sauce and we had them raw, with sourdough bread and salad.

It was nearly 90 degrees yesterday, which is rare in SF. So this was a perfect meal for the weather.

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SpecialK

magari - beautiful photo! And I'm not even an oyster girl!

Looks like several of us share a Sept diagnosis date, makes October a difficult month, right? All I wanted to do was try not to be thinking about breast cancer 24/7 and it was pink everywhere, ugh.

auntie - so happy to know things are ok with your imaging - so nerve wracking for you!

Lacey12

What an inviting dinner table, Magari! My mussels monger DH would be out of his mind. 😉 And how hard for you to get through Sept. So sorry that you had to deal with such a difficult time...and all the ongoing Sept anniversaries.

Wild, scarystory, Sandy! Glad that all worked out well, over time!

Tonight I made my favorite cod filet with Rao’s puttanesca sauce and sautéed fresh veggies, over orzo with a side salad. And I made enough that we can have the leftovers either tomorrow or Sunday.

eric95us

I would love sitting at that table too!!!! :-) DD, on the other hand, no. She is moderately allergic to shellfish.

Last night's dinner main dish was stuffed acorn squash....wild black rice, regular white rice, a LOT of onion, garlic, crushed walnuts, and cranberries and the squash itself.

auntienance

Yum! What I wouldn't give for a seafood CSA . . .

auntienance

Yesterday we picked a bushel of apples from a friend's tree, so today I processed apples into apple sauce for the freezer. I also managed to freeze several bags of peeled and sliced apples for pies. Always nice to have for last minute baking projects.

Tonight is lightly breaded and fried pork tenderloin, tiny potatoes a salad (or perhaps broccoli) and - of course - apple sauce.

M0mmyof3

Tonight was a clean out the fridge night for leftovers. Not much left in there now

MinusTwo

Tonight was French toast - made with the leftovers of the San Francisco sourdough loaf I've been dragging all over the country since 9/2. Yummy.

ChiSandy

Oooh--a seafood CSA! Impressive that you can shuck raw oysters. I prefer Pacific (having lived in Seattle for 7 yrs), but am beginning to discover there's more to Atlantic oysters than L.I. Bluepoints--Rappahannocks from VA, Naked Cowboy, Malpeques from PEI, and Island Creek from Duxbury, MA are some of my new faves. I generally stay away from Gulf oysters--the water's too warm. And of course, the fresh oysters we had in Bayeux and LaRochelle were amazing.

Thurs. night, Bob got off work at Union Health early, so after killing time at Costco we went to our favorite restaurant in Greektown, Santorini. (We leave Greek Islands & the Parthenon to the tourists). They're known for their seafood, and we'd intended to share the whole grilled snapper or striped bass, but the special that day was "Young lamb BBQ" (isn't all lamb young?). So I had that, and in order to have a red wine, Bob ordered the tuna steak. We started with tzatziki (which Bob scooped up with their wonderful freshly baked bread, off-limits to me), then an Athenian salad with anchovies. No flaming saganaki--it's dredged in flour before being fried. No taramosalata--most recipes use soaked bread in the puree. No dessert (oh, how I miss the housemade yogurt, buckwheat honey and walnuts). No Greek coffee either--it's brewed with sugar.

Last night we had the leftovers, which I supplemented with a Caprese using one of our dwindling supply of ripe-enough homegrown tomatoes. We have only 3 left on the sill, but 16 on the vine (3 yellow, 6 Cherokee Purple, the rest red). One of the reds seems to be beginning to ripen. We're forecast to have highs in the 80s (hit 90 twice this past week, but after storms it's been in the 70s) and overnight rains, so it's favorable for ripening. (The downside is that there's been terrible river flooding in the Lake & McHenry County suburbs; and lake levels have risen so far that many city beaches no longer have sand, only grass). Tonight was the path of least resistance: garlic-herb shrimp skewers from the fish counter, and Italian-style roast red peppers & eggplant from the hot bar at Whole Foods. Threw the skewers on the grill for a couple minutes. Dessert was a rare treat: chocolate coconut-milk "ice cream" sweetened with erythritol. After all these months, it tasted as delicious as the real thing.

SUPer52

I haven't posted in awhile, but I've read through some of the amazing meals you all have had and have drooled over some of the pictures and descriptions! I figured that since I actually went all out with preparing a meal last night that I would share. We had another couple over for dinner, and I prepared a delicious ratatouille over pasta, trying to emulate the one my favorite local restaurant makes. I used eggplant, zucchini, red and yellow bell peppers, onions, garlic, and cherry tomatoes, and served it over whole wheat cavatappi. The restaurant serves theirs over homemade papardelle which is outstanding, but I couldn't find any whole wheat papardelle and our group last night actually prefers whole wheat. I used this recipe from bon appetit but adapted it somewhat,

https://www.bonappetit.com/recipe/ratatouille-pasta

I omitted the capers that were called for since I didn't want the extra salt, but I added some toasted walnuts, and rather than adding all of the parmesan cheese with some pasta water as the recipe calls for, I added just a little arrabbiata sauce I had on hand and served the cheese on top of individual servings which made it more like the restaurant's recipe. I also used up most of what is left of my one remaining basil plant. The recipe was a bit time consuming with all of the chopping and with salting the eggplant first, but it was worth it. We took advantage of the mild evening and enjoyed it on the patio at the fire table with some nice shiraz. I cheated and had a second glass!

It was a great meal to make for and share with friends, but next time I want it just for myself, I'll go back to the restaurant haha!

april1964

I’m not sure if this is the right place to post this but I am trying to lose weight (I weigh too much for my height) ... I need to lose at least 40 pounds... this is an odd question but if I manage to lose the weight will my breasts also lose weight? they are uncomfortablely large and when I had my Lumpectomy my doctor suggested breast reduction in both breasts... I said no because I didn’t want more surgery but now I regret it. thank you for your input

MinusTwo

April - before BC, when I lost weigh I always lost in my breasts first. That said we are all different so it's a guess. When was your surgery? Several women on this thread are on different types of weight loss regimens. Many of us walk or go to exercise classes or play golf. Jump right in and share your meals. Welcome.

april1964

thanks minustwo! I had my surgery in 2015... I haven’t really started to diet yet but I have been doing more walking than I usually do... i am vegetarian but tend to eat a good amount of cheese and pasta and eggs... all probably not the best weight loss foods!!!

Di2012

I had weigt loss surgery 19 years ago...lost 129llbs.....all over.....

but among the WLS community we would call our breasts......socks with "rocks"....(totally deflated) ....

Di

carolehalston

Last night's dinner was a brunsweiger (sp) sandwich with luscious slices of tomato and lots of mayo. We played in the Pink Shoe golf tournament yesterday and a chicken salad sandwich with chips and pickle was served afterwards about 2 pm. I didn't eat mine since the chicken salad was loaded with raw onion and the croissant looked awful but I did eat the pickle and chips. DH ate his.

I think tonight's dinner will be beef stroganoff. I have some lean beef stew meat in the freezer. Someone mentioned a stroganoff dinner recently and reminded me of the dish, which is easy to make and tasty.

april1964

what is a “brunsweiger“ sandwich?

MinusTwo

April: From google - below is what is says for the US. It's entirely different in Germany or Austria. It's not something I will be eating since I don't eat liver.

In the United States and Canada, Braunschweiger refers to a type of pork liver sausage which, if stuffed in natural casings, is nearly always smoked. ... A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include white pepper, onion powder or chopped onion, and mace.

auntienance

Braunschweiger is a very occasional guilty pleasure for me. I do love the stuff on a sandwich. I bet you can find some good ones there in Minnesota Carole. Btw, when do you leave for home?

Tonight is grilled turkey breast slices, green beans and some boxed cornbread stuffing made with homemade turkey stock. I'll use some of the stock for a little gravy to please DH.

MinusTwo

Carole - I agree with your travel decision on another thread to wait a couple of weeks. With this week's "big storm" supposed to hit tomorrow & provide 10-15" of rain in Galveston over the next couple of days, LA's probably not much better. And another storm in the Atlantic following. Oh my.

I still haven't made it to the grocery store. No lettuce, no milk, no fresh veggies. Dinner was a 'jump up'. Sour cream & butter melted and sprinkled with some Mayacama's Seafood skillet sauce. I didn't have seafood so I added chunks rotisserie chicken from the freezer and rigatoni. Tomorrow I will take the leftovers from that and add a little more sour cream & butter, brussels sprouts & mushrooms & hard boiled eggs. Or maybe I can get to the store before the heavy rains start.

SpecialK

Tonight was leftover chicken enchiladas, with guac and brown rice for DH. That was his lunch that he never got a chance to eat today. I had made stuffed shells with turkey meatballs before I learned he brought the enchiladas home, so into the fridge they go for tomorrow night. The good news - dinner is made for tomorrow! I decided to leave the shells untouched and had ramen with stir fried thin shredded beef, red pepper, carrot, scallion and some hot sauce.

Braunschweiger is also an infrequent treat for me - it’s a childhood throwback

eric95us

My grandfather, born less than a month after his German parents arrived in the USA, made his own braunschweiger and sauerkraut. I never really liked the sauerkraut until I was an adult, but I've always loved the braunschweiger. When I would buy either, I had to go to a specialty market to get "the good stuff".

I need to look at the old recipe book to see if there are recipes for either of them. I've watched my grandfather make both and the sauerkraut didn't look too hard to make...but the braunschweiger appeared to be a lot more difficult to make.

Magari

Tonight I made chicken legs with a pan sauce that included Castelevetrano olives and preserved lemon, served with re-crisped roasted potatoes. Came out pretty good!

carolehalston

Thanks for the correct spelling of braunschweiger. The kind dh and I both like is not the "real thing" some of you describe. It's an inexpensive version in the supermarket with plastic casing, about 2 1/2 inches in diameter. It's salty and fatty, not a healthy sandwich meat. Something very similar that's sold in southern supermarkets in the deli case is called liver sausage. I like it, too. Nothing gourmet about my tastes. I grew up eating pickled pigs feet. DH draws the line there.

Another "inferior" sandwich meat I like but almost never eat is called olive loaf. It's a bologna riddled with green olives stuffed with pimento.

I weighed at the gym yesterday and the darned thing said, "You ate a braunschweiger sandwich." I'm up 4 lbs from an already overweight number that I had been maintaining over the summer. So when we went to breakfast after our workout, I had two poached eggs and wheat toast and only two of three bites of dh's "cake" that he ordered instead of the toast that comes with the Case, his usual. At the diners here in north MN you have a choice of toast or a pancake. West Forty serves warm syrup, a plus in dh's rating system.

Dinner was half a pork tenderloin marinated in an olive oil mixture with rosemary and red pepper flakes and cooked on the grill to 145 degrees. It was pink inside and moist. Sides were sweet potato and arranged salad. The sweet potato was a leftover baked potato, peeled and sliced in half, warmed in a skillet with small amount of butter and browned. Salad was tomato, cucumber, avocado, blue cheese crumbles. My dressing was a sprinkle of wine vinegar and drizzle of olive oil. DH the condiment man had apple sauce with his pork and additional butter forked into his sweet potato.

Dinner not decided but I'm considering fish fillets or chicken breast, both in the freezer.

SpecialK

magari - my favorite olives! I had them for the first time in Capri. My DH and I were at a bar table in the piazza and I wanted to shop, he wanted to sit and people watch and nibble and drink wine. He ate all the salami and cheese and drank Pinot Grigio. I ate all the olives and would have a glass of wine, then foray out to shop. When I would return the little olive dish was full again, so I ate them all, had more wine, then shopped more. It was a fantastic evening - olives and wine for dinner!

carole - my braunschweiger experience is the same as yours! And you can probably tell from the above story that I'm all about olive loaf too.

M0mmyof3

Making chili tonight since hubby can’t get into the dentist until Saturday. Thinks he might have chipped a tooth.

Magari

Special - I never met an olive (or cheese, or pickle) that I didn't like. But I especially love the Castelevetranos. The recipe I used was adapted from one I saw in the Washington Post.

Tonight may be bean and cheese burritos, since we have ingredients that need using up.

SpecialK

magari - same!! All of the castelvetranos I’ve had were not pitted, which is probably a good thing as it slows down my consumption. However, I did just discover pitted ones from Mezzetta, very exciting!! We also usually have multiple kinds of relish and pickles in the fridge at all times. I have a side by side fridge, which is relatively useless, and 25% of the available spaceis taken by pickles and olives, lol!

april1964

I’m crazy about red kalamataolives and always put them in my arugula salad....