So...whats for dinner?

Somedays just don't go the way you had planned. Today, I was supposed to go bicycle viewing. I am having trouble committing to a bicycle, since I worry that I won't actually use it enough, but I had planned on heading to West Newton to take a look. But, client called. Active Domain was NOT working as anticipated. So headed there instead. Came home after fixing that, had some lunch, and some coffee. Was about to head out, and the call came in. Couldn't see the right stuff... so back I went. This is the thing about clients that have Defense Department contracts. We have to make things VERY secure. In fact, I had made the thing so secure that the server couldn't see its own information! Whoops! By the time I got home, I was irritated and it was already 5:30. So dinner was a bit of this and that.

We had some leftover sauteed chicken from last night's dinner, but only enough for about 1 1/6 people. So I fried up some eggplant, pulled some random jar of tomato sauce off the shelf, mozzarella from the freezer and presto, we had chicken and eggplant parmesan. A green salad and some angel hair pasta made the entire meal. I had enough eggplant to feed the boy housemate. That boy was WILDLY happy.

Headed to Dana Farber in the morning for a conference about metastatic breast cancer. How fun does that sound? I know, not very.

*susan*

I bought a tub of brussels sprouts. Usually I only buy a handful 8 or 9 enough for one meal. I thought I might roast them. Anyone have a foolproof recipe? DH loves them. I have some pork ribs to bake and might do them for the same meal. I also bought ingred. for hamburger soup. You can tell I'm looking forward to cooler weather.

Tonight was "homemade" pizza with somebody's crust. DH did the honors though I chopped up 1/2 orange pepper for it. Was yummy.

Carole, was very glad to hear no new stent for your DH.

Susan - very inventive of you for dinner.

My crockpot taco chicken thighs turned out great. Made enough for 3 dinners and a tub to freeze. I still have an unopened pkg of taco shells left but no hurry to use them. And 2 pkgs of Mexican cheese that DH forgot and left at home. Pizza was a little strange with pepperoni and Mex. cheese. LOL.

Eric - late congrats to Sharon for unremarkable tests.

My local grocery is undergoing renovations. Carole, it used to be a Winn Dixie so you know about the size it is. I don't know what to think. Little country town and the cheese shop looks to rival - well almost - Central Market. I do a cheese plate for Thanksgiving at DB's. May not have to travel to shop this year. This grocery does well considering WalMart and Albertsons on adjoining property 10 miles down the road.

Thinking about Michelle.

Thanks Susan. I saw this one of several I perused. Good to have a vouched for recipe.

luv, this one isn't roasted but I really like it

http://www.epicurious.com/recipes/food/views/Sauteed-Shredded-Brussels-Sprouts-with-Smoked-Ham-and-Toasted-Pecans-361793

Oh there it is. That is some pan of brussels sprouts. My spell checker keeps underlining brussels. I have always just put "brussel" with no "s". So I learned something tonight on my search. Maybe spell check thinks I need to capitalize. LOL

luv - I also add some bacon and onion to the roasting brussel sprouts. I just dice up some thick sliced bacon, cook it and add in the onion when the bacon is about half done. Spoon over the brussel sprouts with a bit of the bacon fat, and some S&P, and roast. You can also par-boil the Brussels to lose some of the bitterness, before you roast, but make sure you don't overcook them. Honestly, what isn't better with bacon?

Bacon Yum. I have regular but not thick sliced in the freezer. Supposed to rain and be upper 50s lower 60s tomorrow. Since it was 89 today def. sounds like fall here. Ovens away.

Nancy - are you in line for those storms tonight? We get them tomorrow morning but not supposed to be bad like Neb. and Iowa had today.

I sometimes want a bit of bacon fat in something but never have it. I did keep a drippings jar in refrig. but it got every nasty dripping put in it and really we don't eat that much bacon. DH likes the nuke it and go kind for sandwiches. Do any of you freeze it - like in little plops or maybe ice cube trays? Too bad nobody markets that - bacon fat to go. Like the chicken base seasoning only bacon. I think there is a ham flavored.

so, Nance, you are saying the hurricanes are YOUR fault????

Today I am going to attempt to make a recipes I never made before but it is very simple...here where I am now at my folks they have something called Swedish potato sausage...I love it, but normally just fry it up. Today I am going to try roasting it in the oven with some chunks of potatoes, carrots and onion and look for some spices. Love to read all your posts...love to cook, it feels so healing to me, brings me joy as I go thru my treatments. I am rather new at cooking. Hope you all have a wonderful day.

Luv, send me that 66 degrees! Can't WAIT for cool weather. We're supposed to get rain but the tv stations promise us we won't lose our power.

Susan, how generous of you to share your recipe. Does your pasta expert have any advice for using wheat flour?

Roasted brussel or Brussels sprouts is my favorite way of cooking the little cabbages. I like them a lot but dh isn't especially fond of them.

Thawing out a bunch of chicken thighs to make chicken and Andouille gumbo for tomorrow's noon meal at my mamma's house. I have a BIL who eats a limited selection of foods, mostly meat and potatoes. Three children, great nieces and a nephew, whose approved foods probably won't take up all ten fingers. My mother and I discussed the problem and decided we (which means me!!) would cook what's doable with going to church at 10:30. Those who want to eat can do so.

Lovewins, I ate potato sausage at the Potato Days in Barnesville, MN, this summer. It was good and tasted pretty much like spicy sausage but with a softer consistency. Andouille sausage is chewy.

I steamed the MN brats in dark beer last night and let them brown after the beer had cooked out. Our side was one of my favorites, an artichoke heart baked dish with reduced sodium dressing mix, chicken broth, garlic and onion powder, a little EVOO and grated parm.

The Italian chef who taught the cooking class I attended last Sat. pooh-poohed the notion of using a lot of expensive Parm-Reg in cooking, like the Cooking Channel chefs do. According to him, romano is the cheese Italians use. Interestingly, one of my brothers is friendly with a lot of Italian-Americans in a nearby area, and he told me their cheese of preference is romano. It would be interesting to learn how the heavy tomato gravy and meatballs originated because I'm told it isn't "real" Italian. Italians don't like a lot of sauce on their pasta.

Susan, I'll report on my pasta making. How do you store your pasta? Do you dry it? Freeze it?

Enough rambling. I plan to wash my car today not a second before it needs it.

Carole, I'll put my two cents in about the pasta. As long as it's completely dry it's fine to store it that way. If you freezer it, which I also have done, make sure it's dry. Dh made me two very nice drying racks for this purpose. Whatever you do, don't put it in the refrigerator with any moisture left in it. It turns a very nasty shade of greenish gray. Ugh.

Susan, I love the way you can shift gears on a dime and find your way back to the kitchen! Hope your fever is taking a hike. Good decision to stay away from all that we can "give and get" in hospital settings.

Re: pasta....I have a hand crank pasta maker that my sister gave me years ago. She is more intrepid than I in the "experiment with flour items that can turn out badly" department. I have NEVER used it. Maybe I will get inspired with all this pasta chat. Of course then someone has to eat it, and I have been reducing my white flour intake a bit. We'll see.

Last evening I had a pretty bad Greek salad with chicken atop, at a restaurant near the Providence Center for Performing Arts. We saw Once (once again!) along with a college friend and her DH since another of our college friends from Pittsburgh has a granddaughter performing in it. This little 8 year old gal (who is much more accomplished than her small role might suggest) is on tour with this cast for six months minimum. Her mother and two younger sibs (five and three) are accompanying her on the tour. We met up with them after the show at the stage door...not sure I would be very good at dragging three kids around the country, living in hotels and waiting late at night at stage doors, but this mom is clearly committed to her kids' performing arts "careers". The younger son has a role in a movie being filmed in Pittsburgh. It was fun to meet and chat with them....and get little Kolette's "autograph" on our programs. Cute!

All through the show, I was having flashes from my left eye and today more significantly noticeable floaters, so I decided to call the doc on call...who will see me tomorrow. Obviously, she couldn't be too concerned...tho I wish it were my eye doc on call. At this point the "enhanced" floaters are just annoying.

Heading up to our town business fair. I think walking should be fine.....

Hpe Michelle is enjoying the family wedding!

Minus. I hope your taste comes back soon and am glad that your mouth sores are improving.

Lovewins...cooking started off as a chore. Meeting the right person turned it into enjoyable quiet time together. When we started going together/cooking, we had more questions than good results. Fortunately the neighbors were retired restaurant owners (both cooked) and they were more than happy to answer the questions. As time went on, we got better and would even host small parties.

Today's activities, after checking the air pressure in my MIL's car tires is an "extreme clean" of the kitchen. I haven't done it in a couple of months and it's due.....

Susan, that young woman may be grossly label conscious....but is no dope!! I love that you get to send her a true gift.

So we went to the town business fair, which I have missed for several years. People I have not seen in years looked old...LOL! We missed the soup cook off, and I was disappointed in the options for other food. DH, of course, got a sausage pepper and onion sandwich. I ended up with a little cup of froyo from the booth of the new Orange Leaf franchise in town. Less than exciting....

I think I need to have something tasty for dinner...tho no ideas at all, and no ingredients jumping out at me except for the two avocados on the counter. Hmmmmmmm...I need Susan's brain and accompanying culinary skills!

Carole, good luck with your pasta making!

So we did have dinner. I tried to replicate a roasted kale salad that I had at a restaurant earlier in the week.But I switched it up a bit since I wanted to use a butternut squash I had. So I made roastedkale with roasted butternut squash and shallots. Loved it! Of course I love most kale recipes. . Also had leftover grilled chicken and my sweet and sour cuke salad.

Lovewins...yes, cooking when it isn't at 7PM after a long day at work does make it more appealing! Not sure how I (or anyone else) did that for so many years!