So...whats for dinner?
Comments
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Good question about the frozen pasta. I always cook too much so will be glad to hear the answer too.
Beaver - oh my, the power of suggestion. I had to pop a piece of Dove Dark Chocolate with Raspberry (at 10:30 in the morning for heavens sake). Try the Godiva Masterpiece Dark Chocolate Ganache Hearts. But of course I had to eat one of those too to make sure my recommendation was still valid. The 14.6 oz bag is on sale at Costco again this month. The only reason I can parcel out my consumption is because they are individually wrapped.
Dinner was the last of the black beans w/green chili & chicken. Tonight will be spinach salad or leftover chicken fried rice. Now that I've eaten chocolate for breakfast, who can predict my mood by dinner.
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carole - I open the top of the container, add a scant few drops of water, then microwave in 55 second increments until the pasta is thawed. How long it takes depends on the volume, I tend to freeze in ziplocks in single servings and it usually only takes a couple rounds in the microwave. If you are adding the pasta to sauce that is already hot you could microwave just long enough to dislodge the pasta and then just put it in the sauce. In case you're wondering why 55 seconds, I tend to microwave in single button pushes, lol! 22 seconds, 33 seconds, etc. My family thinks it is ridiculous, but I am usually running around the kitchen like a nut and it is just easier than putting on my glasses to see the different numbers - my microwave is black and so is the number pad - not the best design.
minus - I think the chocolate at 10:30am is ok as long as you are not adding the glass of cab...
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Oh Special - what an interesting idea... I actually have an open bottle of Carson Ridge cab from Paso Robles. Be still my heart. No - I'll wait until WEEKDAY happy hour time.
Thanks for the pasta info. Now I will have no excuse to eat all the extra pasta w/butter.
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OK, ladies. All the talk about chocolate has made me cave in, melt several squares of TJ's Organic 73% Cacao & spread it on Biscoff cookies for dessert as an after lunch treat. Yum!
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minus - Happy Hour is an adjustable thing - you know the saying - it must be 5 o'clock somewhere... P.S. - I am a fan of pasta with butter too, especially wide egg noodles, and with just a sprinkle of parmesan cheese. You can eat the extra pasta with butter, then make extra extra pasta to freeze..see, problem solved.
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Minus, their house closing is tomorrow, and over the next two weeks, they are moving to a town that is the closest they could find next to Boston and all they love. I had hoped they would be a bit closer to our town, mainly so we could be easily available for child care, but I think it will work out fine. And after all, when I consider DDIL’s position, I doubt she would be dying to move to the town where her husband grew up and near her In-laws. Depending on highway traffic, they are 20-30 minutes away. We’ll go there this Sunday to tour the property with them and honor the dads! The following weekend they will do the big part of the move, and we will have sweet Amelia here. It will be a happy test of our energy reserves, Ha!
Our weather has been beautiful, so we’ve been enjoying dinners on our backyard deck. But tonight the heat and humidity was a bit much, (I know....I know, you south westerners!;), so we popped back into the kitchen. DH grilled teriyaki salmon filets, which we had with sweet potatoes, brussels sprouts, salad, and a nice chunk of crusty bread slathered with mashed avocado flavored with roasted garlic powder. It made my heart smile to reflect on the fact that every item on our plates was purchased by DH.....our new resident food shopper! He actually likes grocery shopping now! Only took 46 years! 🤣
Special, your June Cleaver reference had me chuckling. You will have quite the house transformation once your projects are complete! I have no idea what the 130 reference was....??? But it doesn’t sound like I’d like it! Your mil was a resourceful woman!
We are about to have a 100 year old tree removed from our front lawn. Last week we had a strong flash storm blow through town, and neighbors lost a number of trees, on cars, and fences. This old maple has a big crease on the trunk bottom and carpenter ants are making work stations there, so we need to avert a crisis, lest it land on our or our neighbor’s house. Another neighbor’s giant two hundred year old oak broke in half last weekend and miraculously missed the two houses it was between.
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lacey - 130 miles per hour of wind!!! You definitely wouldn’t like it! We have a similar 100 year old oak that needs removing at DD’s house - it has been decimated by termites and presents a hazard to several houses because it is unstable. We had to treat the termites, which was expensive and ongoing, and need toremove the tree, also expensive. I should have gone into either appliance repair or tree removal as a career.
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oh boy Sk, how awful. 130 mph is a big storm Lacey, I'm sorry your neighborhood is losing so many trees. We've lost so many to ash borer. Areyou having the little one iver night, or just during the move? I hope it goes we. My DS1 is moving, and all we get to take care of is a camping trailer! LOL.
Minis, I freeze cooked pasta and rice, its easy to just pull out what I need. I also freeze whatever spaghetti sauce we have leftover in small jars, either half pint canning jsrs or plastic one I have. Its easy to thaw out a half cup for lunches. And you can toss the noodles in a cup ofhot water to thaw them out.
Carole thzt sounda like a great salad. Yum.
Beaver and Celua, dark Dove chocolate, say no more.... LOL
Supper tonight was meatballs with rice, steamed cauliflower and green beans.
upper photo is my DGD1 picking dandelions for me, next is her helping me pluck the petals, that's a hard job! Bottom photo is the jelly we made this year. Middle photo is the apple blossom jelly, I added a single drop of pink food coloring just so it would look different from the d. Jelly. It worked, that is the color of the blossom infusion before you cook it, so im happy. The d jelly infusion looks like dark green kale smoothie, its amazing how the heat and lemon and sugar changes them. Im especially happy because while the blossoms were steeping overnight, the wind blew every single flower off the tree that night! I was so glad we picked them the day we did! Much love to all!
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Enjoyed the pictures, Moon, especially granddaughter in a dandelion field.
Last night I made a potato salad and ordered broasted chicken to pick up at Clancy's. I did the pick up since dh had a Zoom wood turners' demonstration that started at 6 pm.
We visited the one small gym in Park Rapids yesterday and paid for a 3 month membership. The machines are spaced apart and the young employee told us the number of people working out is small. She also recounted a conversation with an employee at the Park Rapids hospital who said they had not had any Covid patients. The number of confirmed cases in this large county was 6 when I checked yesterday.
We plan to go to the gym this morning.
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My meals were the just add water dehydrated backpacker meals in those foil & plastic envelopes. Sharon hiked down to Indian Gardens (where I was working) and hiked out with me.
The Covid shutdown put the whole project behind schedule and the other work wasn't quite far enough along for me to get all of my stuff done, so I need to go back on Monday
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Moon, your “granddandelion” photo Is just adorable and the jellies look great! What a fun activity! That said, I have a horrible allergic response, (epi pen and ER variety) to dandelion inhalation, so miss being able to select those greens in the produce aisle, and I very carefully put aside any dandelion “bouquets” that children proudly bring me. 🥴
Carole, that’s great that you found a small safety conscious gym. We are still unconnected to a gym, and I’m not as good as DH about working out on our basement machines. Have been walking, but it’s Houston temps and high humidity today, so not to eager to walk in that.
Eric, it sounds like you will be stuck doing “piecework” on this project. Impressed with Sharon’s hiking to collect you! Have a nice Father’s Day!
Thinking about a cookless dinner tonight since our house is not air conditioned. Hmmmm....
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Dinner last night at Cellars's patio was about 1/3 of Bob's fried calamari app (yeah I know, but it was SO good & crispy), then half a portion of a salmon Caesar salad. It was a huge piece of salmon. I had the leftovers (no croutons) for brunch this morning. Meeting Gordy & Leslie tonight at The Barn steakhouse in Evanston for Father's Day in advance, out on the patio (indoor dining set to resume at 25% capacity next Fri., in time for our anniv., but I think patio dining is as far as I want to push it till the area's "R-naught" value dips below 1.0. Tonight's special is a half duckling; and they have a "caviar sandwich" (wild American bowfin) as an app. For dessert (if I have room), maybe cheese. I still don't trust valet parking yet, so we'll self-park in the city lot a couple blocks away.
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Last night at The Barn was a joy--not just the food but being able to sit across the table from Gordy & Leslie (instead of talking through a glass storm door or from the sidewalk), no masks necessary (except when leaving the patio). The online (web page) menu was not available--there was a briefer but just as delicious one to be scanned via QR code, so no duckling. I had the "Grand Central Caviar Sandwich" (wild bowfin sturgeon roe and creme fraiche on housemade white bread--yeah, I know, but once in a blue moon...). Bob & I split the "tomahawk" bone-in ribeye (it came with smashed potatoes, which I didn't eat), and for the table we got maitake mushrooms, creamed kale and sauteed Brussels sprouts.
Tonight, we had the leftovers, supplemented with Thursday's green beans, Wednesday's quinoa, and some insanely wonderful strawberries (ripe & farm-fresh, from a local Amish natural grocery). I had forgotten till now how strawberries are supposed to taste, what with the styrofoam commercial supermarket (even Whole Foods) versions we've been getting. No sweetener, cream nor balsamico necessary!
Also got a couple of ripe apricots, a small delicata squash, half a dozen duck eggs (just because), a Cherokee Purple heirloom tomato (to go with my garden basil) and cremini mushrooms. If it's too stormy to go out to a patio brunch tomorrow, I will make shakshuka or maybe a Caprese...or both.
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Sandy - Reminiscing about strawberries. Have you ever had Fraises des Bois (wild strawberries) in your travels to Europe? Had these "in season" in Rome, accompanied by melted dark chocolate & fresh whipped cream - OMG!
Just cleaned up from making Father's Day meal for DH. Roasted lemon & garlic wild shrimp, roasted broccoli w/EVOO & sea salt and cauliflower gnocchi w/lemon alfredo sauce as the sides. It all went together quite well and there is enough leftover to make a quick meal for me tomorrow.
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I first had fraises des bois in a little restaurant in Beaune, France back in 1990--my very first trip to Europe. And I have a bottle of Italian liqueur called "Fragola," which has little tiny wild strawberries in it. (Not to be confused with "fregola," a Sardinian pasta that resembles Israeli couscous). And one year I even had some growing near my garage! (They weren't very prolific, and never came back).
Brunch today on Cellars' patio was broccoli-cheddar quiche, mixed green salad, and one breakfast sausage link. Bob had the cheddar fritatta, roast potatoes, two sausage links and three strips of bacon. Dinner tonight will be his leftover pasta (rigatoni Barese) from Thurs. night for him and the other half of the quiche for me, plus a Caprese and then berries (straw-, blue-, black) for dessert.
Our 49th anniv. is next Sat., but he's working (and if there are COVID patients at one of the hospitals--even though he doesn't examine them, he will have to stay overnight at the suburban hotel at which other doctors from nearby hospitals stay). Sun. night won't do because Gordy works that day. And Fri.'s forecast calls for "scattered storms." It'll be the first day indoor restaurant dining (socially-distanced, 25% capacity) will be allowed in Chicago, but I'm still skittish about that.
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Hi😊 Swedish Midsommar and this is what we assemble, open sandwich cake🤷♀️
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chisandy - happy upcoming anniversary to you and Bob, many congrats! I’m with you on the skittish indoor dining! I’m even skittish outside....
cherry - that is beautiful! I can identify the vegetables and shrimp, eggs, caviar and lemon, what is underneath
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SpecialSpecilK:))) How much do I like talking to you:)) A lot))) Underneath is white bread like in any white loaf, and then in between is Skagenröra, it is a sallad made of shrimps, crab meat, sour cream, chopped onions, lots of dill and mayo. I will find you a recipe. IKEA meatballs? Please)) Skagenröra is Swedes' national dish:))
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Cherry, it is gorgeous and sounds scrumptious. My mouth is watering!
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cherry - I’ve missed you! A recipe would be great! It sounds delicious, and looks amazing.
Last night DD came for Father’s Day - shrimp cocktail, NY strips on the grill, sweet potato chunks tossed in salt and pepper, lemon olive oil, and cinnamon, and steamed broccoli. I went over to DD’s earlier in the day and helped her bake her first scratch cake - carrot cake with crushed pineapple and cream cheese frosting sprinkled with chopped pecans, the recipe is from Sally’s Baking Addiction - her dad’s favorite. While the cake cooled we took down the ridiculous blind on the front door - it has a half glass - and we put on a frosting film to make it opaque. The door has a handle on the inside that interfered with the blind, opaque glass is much better! But, definitely a two person job, lol!
Tonight I made French Onion rice in the oven and old school Chicken Divan. It’s in the oven now waiting for DH’s arrival
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The cake looks yummy. I'll bet your DD is proud.
Dinner was another batch of fried rice - shrimp this time - with sauteed onions & fresh mushrooms, then green peas and two soft scrambled eggs added to the cold rice. I increased the ingredients so will probably have two more dinners. I have 1/2 a loaf of San Francisco sourdough that got lost in the freezer too long & has some burned places. I've cut off the freezer burns and will likely make French Toast tomorrow with what's left.
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Cherry, you're making me drool! (I never was big on IKEA's meatballs, but their seafood salad is divine; though no doubt yours is even better). There's a restaurant around here (Band of Bohemia) that offers an appetizer called "Eggs on Eggs:" deviled eggs topped with caviar (golden whitefish, black bowfin, red smelt roe).
Special, that cake looks yummy too. Yesterday I stopped into Whole Paycheck on my walk home from brunch and among other things picked up a package of keto brownie mix. Now I need to dig out my cake pan...
Bob's having fried chicken at the office tonight (first time in weeks he's had a full patient load, albeit mostly tele-visits), so my dinner was tuna salad lettuce cups (Little Gem leaves, my new fave) and a small piece of open-faced melted provolone-on-low-carb toast. If he doesn't have to get up early to go to Union Health, I will make shakshuka with those duck eggs. (One looks like a double-yolker).
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Hi everyone I have been enjoying reading all the different delicious meals! Cherry I'd love the recipe also for your Swedish specialty.
Tonight was not too inspiring - a reduced volume eggplant parm (fewer frozen eggplant slices than I thought). Trader Joe's Turkey meatballs and a leftover foil packet of zuchinni tomato onion and mushrooms from yesterday's grill out.
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Cherry - I too would love a recipe.
Reader - I've seen reviews several times that the beef meatballs from TJs are the best - and they are good. Never tried the turkey
Dinner - hmmmm. Sauteed a batch of onions & fresh mushrooms in EVOO and butter. Made a white sauce on the side. Mixed 1/2 of that sauce with brandy. Added 1/2 of a half of a Costo rotisserie chicken breast to my frying pan w/the mushrooms (you all know how HUGE those are) and topped with the brandy sauce. Covered and simmered. OK - now I know noodles probably sounds best, but I'm using leftovers, and had leftover petite potatoes - so cut the potatoes in half, heated them & poured my concoction on top. Absolutely delicious. And I still have 1/2 left -both the brandy chicken/mushroom and the potatoes. And still have half of the half of the chicken breast left for chicken sandwiches on Hawaiian rolls.
Served with 1000 Stories Zinfandel. Yum. I'm obviously getting better at these gourmet leftover dinners.
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Brunch was guacamole toast topped with tomatoes, cilantro, red onion and an olive-oil-fried egg. Dinner (early, because Bob's home early and had eaten lunch at 11am) was shakshuka (3 large eggs for him, 2 mediums for me) topped with feta crumbles & olives. He will probably want something later this evening.
I do have some "365" shakshuka sauce, but I wanted to use up the pint of Rao's Marinara I had in the fridge. Spiked it with harissa seasoning, za'atar, and Aleppo pepper.
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Swedish Open Midsummer sandwich cake looks amazing, Cherry!
And Special, I love that DD’s first scratch cake was of the carrot variety! Such a nice FaDay “gift”.
We headed to local son’s new (Uninhabited as yet) house for a tour on FaDay. We were horrified to see how much work they need to do (I won’t go into it) to it given the price they paid, but that is the reality of housing in the Boston suburbs. And this one is closest to the city, which they value. And the rare Cul de sac welcoming neighborhood seems just right for raising their daughter. Lots of kids on the street and a same age baby two houses down! It was delightful to watch baby Amelia “toddler romping” and exploring her new backyard. This coming weekend they will have their movers come for the “big stuff” and we will have the little one for two days so they can focus. She is a major distraction!
We are having a heat wave here, so I bought a small wading pool and some other outdoor play items to keep us all occupied while she is here. Last time we cared for her, she was just starting to stand! That is a distant memory and she is taking on any terrain now! Fortunately she also delights in “reading” books, so I will be sure to be well stocked with those.Tonight DH grilled chicken breasts on which I‘d sprinkled some Garlic and spices, And a splash of balsamic. They were very tasty. Sides were farro, and a cuke salad which was really good.....Sliced cucumber, red onion, red bell oepper, grape tomatoes, marinated mushrooms, and diced avocado, with some of my fave horseradish dressing cut with white balsamic vinegar. One of my fave cuke salads so far this season!
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Cherry, that Swedish open sandwich is too gorgeous to eat!
Dinner on Monday night was baby back ribs and coleslaw. I forgot to buy barbecue sauce, so made one after some Google research. DH really liked it. The ribs were meaty and tasted really good. The coleslaw was ok. I don't make great coleslaw.
Last night was a taco style salad without the outer shell. Lettuce, tomato, avocado, grated cheddar, seasoned ground beef, sour cream, salsa, and corn chips.
John from Texas brought a homemade rhubarb custard pie to share. Someone had given it to him. I took some slices. It was delicious.
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SpecialK, I lost the truck of the ingredients in that cake))) but it just sounded so delicious (saying a girl who just loves custard on the buscuit) Skagenöra recipe, the shrimps are those sweet water shrimps. http://www.swedishfood.com/swedish-food-recipes-starters/109-prawns-on-toast
My way is, buy the fresh cooked shrimps even if they are frozen, add chopped surimi, some slightly salted fish roe, chopped schalot, lot of chopped dill, sourcream, at the end a good squeeze of a lemon. Take a usual toast loaf of bread, no crusts, and just bread and and the the Skagenröra-salad in layers, then mayo as a topping, then under plastic into the frige and decorate the following day))
For lunch I had real Ukrainian borsch, looks messy, but was so worth it)) Posting a picture.
For dinner I just fried fresh new cabbage, had some pan-warmed Australian lamb rostbiff I grilled myself, in those thick slices)) with a cherry tomato and feta salad, some balsamico and chopped spring onions.. I did not do any pictures, just stuffed it in)))
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Here is my borsch😊 No estheic, I know, but Borsch is simple people food
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Ok, here😄
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