So...whats for dinner?

Apple good to see you posting here again.

Carole- Oh no!! That's terrible you flushed your gadget thingy down the toilet. I dropped my cell phone and my sun glasses in the toilet before. Hate when that happens.

Lee- I forgot to mention the EVOO on the cauliflower and of course s&P.

Carrie- Sorry your DS is having a hard time w/rads I hope your shopping helped you both!

Moon- I called Lincare today to check on the mini concentrator they told my PP had fax a prescription for it also the ins had to approve it, when I called my PP aid she said she would fax it but since i had the large concentrator and the tanks it might not get approved but hopefully it will. Thanks for letting me know!

Laurie- Thanks and hugs to you too! Hope the surgery and cast for the little guy works for him.

Tazzy- Congrats on finishing Rads Woo-Hoo!

Nancy- Glad your dads surgery went well, and what a great price for the food!

Michelle- Have a good time with wig shopping, I loved alll the different hair styles you wore last time you look great in anything. Your DD is so wonderful!

Kay- Have a wonderful and safe trip, take lots of pictures!

Lacey- G'night hope you sleep well!

Made a really tasty chx dish tonight. I took some Chx breast (boneless & skinless) butterflied them then dipped in some melted butter w'/garlic and dipped in some bread crumbs mixed with parmesan. In the middle i put some cream cheese and jack cheese (recipe called for cheddar but its all I had) then folded over and put some paprika and more of the melted butter over it, baked at 350 for 30 minutes very tasty. You could use evoo instead of the butter but I used the butter instead tonight. Also made some crazy good oatmeal/chocolate chip cookies.

Hello Eric Thanks for helping.

Susan  I think you should have a job as a food critic....wouldnt it be fun to eat as a job?  ha ha You have such a fine palate and are such a great cook.

My sis and I had a blast and she was able to get her frustrations out with me on the hour drive to get there and then we shopped till we dropped.  Went to the home goods and got some cool stuff to take to my sons this weekend for his new house.

Debbie  ANYTHING with butter is better!

Kay Happy travels  You are off to Paris and I am off to Ohio  hmmmm whats wrong with this picture?

Susan and lacey, I usually brine pork loin. It's been my experience that brining more than a few hours (e.g. overnight) creates a mushy roast. Would a marinade produce a different result?



I read recently that 19% of smart phone users drop them in the toilet at some point. Made me think twice about keeping it in my pocket!



Popcorn, my favorite food group!

Carole,

My intention is to post my "house" stir-fry for you. It is based on a Grace Young recipe and without fail, regardless of what I have in the fridge, it is delicious. No cheese required, or additional soy sauce. It does call for a few ingredients you might not have in your pantry, but they are easy to find.

*susan*

French Onion soup ala Julia Child



Saute 12 cups thinly sliced onions in 3 Tbs butter and 1 Tbs. oil for about 20 minutes, until softened. Stir in 1/2 tsp each salt and sugar and saute 15-20 more minutes over moderate heat, stirring frequently, until golden brown. Sprinkle 3 tablespoons flour over onions and cook slowly, stirring, for 2 minutes. Off heat, whisk in 3 cups hot beef stock and 1/4 cup cognac or brandy. When well blended, stir in 2 quarts more stock and 1/2 cup white wine or dry French vermouth. Simmer loosely covered for 30 minutes. Season to taste.

I modified the original recipe to add more onions because we like more. It really helps to have a mandoline for this.



This freezes very well. I serve it gratinee with crusty toasted bread topped with gruyere and broiled until bubbly and brown.

Auntie,

That is such a great recipe of hers. I just saw the old "French Chef" series with her doing this soup. What a wacky show that was! My local CREATE channel has been showing lots of old Julia Child shows lately. I haven't made her version in a long time. I should do that after T-Day is behind us.

Last winter I made a Lyon onion soup which uses water instead of stock and no cheese. So different. Both are good, but the Parisian version with stock and cheese is a favorite.

*susan*

I agree I never brine or marinate longer than a few hours, this is what I got from livestrong before it says, Acidic ingredients such as citrus juices, wine or vinegar break down the protein in pork and cause it toughen if it soaks too long, while enzimes like garlic and pineapple will cause it to be mushy, for pork its best to concentrate more on the seasoning rather than to tenderise. And for fish I never do more than an hour.

Eric- Hope you are Ok and yes thank-you!

Lacey- What a nice surprise you got and edible too!! You deserve it with all the hard work you put in there.

Eating cookies for lunch!

Edited to add; I love Julia child she was a hoot to watch and loved all her recipes especially her beef bourguignon which is fantastic!

We have started buying quinoa at Trader Joe's and cooked it as a side dish with our vegetable soup last week.  I like to mix the leftover quinoa in with the leftover vegetable soup for lunch the next day. 

I had never had it until a few months ago when we started going to a restaurant in Pasadena (California) called Stonefire Grill.  They serve it as a side dish - cold - but the first time we tried it there it was served warm as part of a shrimp scampi special - very lemony and delicious.  

I love quinoa - but any kind of pasta that includes any kind of wheat won't work for me.  I do use rice noodles (called rice sticks for some reason) on occasion when my craving for spaghetti simply won't go away...

Ok, just heard the news! NO MORE TWINKIES! Or hohos, dingdongs,or Hostess! While I don't eat them often, what else takes you back to your childhood so fast?!?LOL I hear there is a run on all the stores and on Facebook, people are telling other people which stores still have them! LOL

Early this morning (about 8:00 a.m.) we drove past a little knot of strikers against Hostess Bakeries. My husband said he wondered if they had gotten the news yet that the company was calling it quits...

He then went on to say "can you imagine a world without Twinkies?  What will they do at the state fairs?" 

We aren't Twinkie eaters (or Ho Hos, etc.) but it does seem kind of surreal to imagine a childhood treat possibly becoming obsolete. 

What's next?  Little Debbie?  

well being from the UK I was never brought up on Twinkies or Ho Ho's, but how sad that such a staple of some people's diet is being discontinued.   Are they bringing anything else in to compensate for the gap?

Chicken, onion stuffing, roasted potatoes and broccoli for dinner.

Laurie, I always make my own addings to recipes... and when one does work my DH will say it is good and we'll have that again... then I say it was my own additions, he says - oh then maybe we wont get that again.   I really should write down my additions etc. so if it is good I will know.

Auntienance I spend so much time on Facebook I just tried to "like" your recipe. 

Charlotte

I've used that Julia Child recipe and it is good but a labor of love.  I can't even imagine slicing those onions without a mandolin!

Susan - yes, indeed, it was the best popcorn ever!

My mom loved to give me perms. YUK