So...whats for dinner?

I am having trouble keeping up right now with all the posts. Feeling really tired lately. I suspect that this is a combination of late-month-Faslodex-fatigue and the hour change this weekend. Yesterday Costco had smoked hams for sale. They have never had smoked hams, ever. I bought the smallest one I could find. Last night I divided it up into chunks, warming one, and freezing the others. Made some Mac/Cheese, a huge salad, and peas. Served the whole family which was nice. Lunch I pulled out some rye rolls from the freezer and made ham and cheese sandwiches. Dinner was a repeat of the mac/cheese with some leftover cole slaw, fresh tomato salad and a grilled burger. I am really glad that the mac/cheese is gone. Gosh is that stuff delicious, but leaves you feeling like you have eaten some heavy stuff. Probably because it is some heavy stuff.

Lots of client contact lately, including folks I haven't heard from in months or years. I need them all to go away so I can finish what I already have on my plate before I head to Europe.

*susan*

Dr visit for eye went well. Read 2 of the 4 letters on the 20/20 line. Haven't had eyesight that good for more than 50 years. LOL.

Yes glad we found the broken freezer. I don't go down to the basement but maybe every other month. So a good thing. Also good garbage pickup is tomorrow! LOL also good that the weather though warmer was still only 40. LOL. Really good that DH trucked the heavy containers out too. LOL

Joyce hope your tests will e good. Carole glad yours were good too. Susan I hope you can rest up after going so hard!

Supper tonight was a small stirfry. We managed to get to a grocery store before my DH left again. Had to get a lot of basics.

Much love to all.

Carole, making ricotta is easy and fun. The end product is so much nicer than store bought. You end up with lots of whey, and not so much ricotta, so you may not need to reduce the recipe. Impressive that your cataract procedure was so helpful. I am assuming that when I get to the point of having mine done (at this point, I'm just noticing that night driving is just more annoying than it used to be), I won't need my distance glasses anymore.

Heading to the gym, with still achy body from Monday's rigorous stretching class. Afterwards, bringing DH to his PCP.....then need to figure out dinner. DH thinks he's ready to grill....I'll need to re-shovel the path to it and let Mom Nature do the rest....supposed to reach 50's today!

Use the whey as a substitute for liquids when making bread! I find it a bit sweet so if there is sugar in the bread dough recipe, reduce by half.

*susan*

Ohhhh, so happy for you, Carole to be enjoying the deliciousness of that ricotta. I also used my whey for liquid in bread making. If you have a pet, people put it in their food. Lots of other ideas on the internet!

Had lunch at the hospital coffee shop with DH, after fitness training session, and before DH's PCP appt. He enjoyed pulled pork, cole slaw, fries, salad and pea soup. I sometimes think the orthopod hallowed out DH's right leg during the hip repair! I had a salad and tomato florentine soup.

Then....tonight, DH was eager to grill. So, I cleared the snow and ice frm the grill area and he got back in the saddle (even with his crutch!) I marinaded the chicken breasts in balsamic vinegar with garlic and rosemary. Cooked up some polenta slices topped with parmesan, and made a Greekish cuke salad. Trader's had large organic cukes For just 69 cents each....rare price here!

Off to K kids in the AM, then driving DH to his first PT session.

The grouper last night was outstanding. I dredged it very lightly in corn flour and spices and pan fried it in a small amount of oil. Got on the mac and cheese bandwagon and fixed some of that for DH. I like it, but it takes very little for it to be enough for me. Which is weird considering how much of a pasta freak I am. Anyway, I rounded out the meal with some coleslaw. The grouper made me long for the gulf coast and all of the fresh fish available.

DH has requested pizza. I have a couple of previously assembled individual ones in the freezer, so we'll have those with an Italian chopped salad.

Today I did a lot of domestic diva stuff like washing some windows and reorganizing the linen closet. When did we get so many sheets and why don't we ever throw any away? I bought two new sets for the soon to be painted bedroom and needed to make some room for them. I also repotted my orchids, several of which are in bloom and quite lovely. They've been a bright spot this winter.

Tomorrow I plan to do some baking for my guests next week. Penzey's new catalog had an interesting recipe for Bacon Buns -- which appear to be a soft roll stuffed with bacon. How bad can that be? I'm going make some and freeze them for breakfasts next week. Should go well with eggs. I'll also make start some baguettes to freeze and have on hand.

Lacey - my cataracts are advancing too but apparently affecting mostly my peripheral vision, at least according to the retina doc. Seems to me that I have hazy vision frequently but that could be due to my severely dry eyes or who knows what else. She also told me that I might be a candidate to have my excess eyelid skin removed as it's starting to cover my eyes and affect my vision. WTH??? When did my body disappear and get taken over by this alien being??!!!!

Carole -- what did you do with your cooked pork roast? Did you serve it as is? How did you season it? I bought a shoulder roast and am looking for ideas other than pulled pork to serve next week.

Nance, thanks for asking about my foot.  I'm still dealing with pain in the left toes but I keep going.  The topical anti-inflammatory the podiatrist ordered for me helps.  I will see him again next week. 

I always cook Boston butt pork roasts the same way for my extended family.  I chop up green onions usually at least a "bunch" of them.  Roughly chop a lot of garlic, maybe 12 to 15 cloves or more.  Put the chopped seasoning in a bowl and add a tsp or so of cayenne pepper and also some salt.  Then I take my narrow serrated tomato knife and make deep slits from top to bottom but not through the bottom of the roast.  The slits are an inch to an inch and a half wide.  I stick a finger inside and loosen the opening, then stuff it full of the seasoning.  I make these slits about 2 inches apart.  When the roast if "stuffed," I sprinkle salt and pepper all over the outside of the roast and also sprinkle cayenne rather liberally. 

At this point the roast can be wrapped in plastic and stored in the refrigerator the day before you want to cook it.  I either cook the roast in a covered roasting pan in the oven at 350 degrees or in the slow cooker overnight.  In the slow cooker you don't add any liquid.  The drippings from the roast make a very tasty gravy.  I used a jarred dry roux but you can make your own dry roux with plain old flour and an iron skillet.  You just toast the flour on the stovetop or in the oven and keep stirring it.  Or you can make an oil roux.  I defat the drippings.

I don't know if your dh would like the highly seasoned taste but I think you would.  It's very flavorful pork.  I saw either Paul Prudhomme or Justin Wilson stuff a fresh pork roast by making the slits and pushing a tiny chili pepper, a length of green onion and a garlic clove into the openings.  Same idea.  Different method.  My mother and father always liked to eat the seasoning itself along with the meat.  My mother cut slashes in her roasts so that there were big pockets of seasoning but I do the slits.  

Your guests are in for a treat with the fresh baked bread.  I found a recipe online for using the ricotta whey to make bread.  The woman offering the recipe uses a wood-burning stove.  I plan to give the recipe a try but I will (of course!) modify it by using at least half whole wheat flour. 

Redheaded, I've never been in one of the supermarkets you mentioned.  It sounds really nice.  I can see where the prepped veggies and fruit would come in handy for someone not able to wield a knife safely. 

No, I don't brown it.  It browns in the Magnalite roasting pan when I cook the roast in the oven, covered.  But not in the slow cooker.  It's not a pretty meat dish just like pulled pork isn't pretty.  I slice up the roast and return it to the roasting pan in the gravy.  It's fork tender.  Some kind of rice or mashed potatoes make a good side dish.  Or bread to sop up the gravy!  You can fill that bill!  The pork would actually make a delicious sloppy meat sandwich.   

The gym doesn't bother my foot like walking long distances would do.  I do cardio exercise on an elliptical machine or upright bike or treadmill adjusted so that I'm walking uphill and can get my heartbeat up without walking too fast.  The reason I'm doing so much gym is that I can't play golf in this wet weather.  Our YMCA isn't full of beautiful people.  I feel comfortable there in old shorts and a tee shirt. 

Dinner tonight was tuna salad that incorporated some of the leftover orzo with addition of boiled eggs and canned tuna and a little relish.  Served over salad greens dressed with vinaigrette. 

Today was treatment day, and it threw me for a loop just a bit. Came home and napped for almost 3 hours! First thing this morning, I took my husband to the airport. He is off to Cinncinnati to watch the ACC tournament with a college friend. Tomorrow night the kids are leaving for a weekend wedding, leaving me home alone for two whole days. I don't think I have been all alone since the kids moved in. And for at least some amount of time before then. Had some takeout Chinese soup for supper. It was just okay. I will feel better in the morning.

*susan*

Hope you quickly feel better Susan. Like Carole asked....is 2 days alone OK? I know I like it, even though it doesn't happen too often for me.

Carole....I guess I missed your foot comments...that's what I get for doing a lot of reading on my phone at work..30 seconds here 20 seconds there, while I'm waiting for some computer thing or another thing to finish. It's good the topical stuff works for you.

I'm cooking a pork shoulder right now. It's pretty spicy but everyone here loves it..a heaping tablespoon of red pepper "powder", a teaspoon each of white pepper, powdered ginger and garlic powder, 2 tablespoons each of Kosher salt (or about a tablespoon of table salt), brown sugar, red wine vinegar, olive oil. I rub the paste onto the pork, let it set a bit and put it into a preheated 500F degree oven for 15-20 minutes and then drop the oven to 250F degrees until it's cooked. I use the new USDA recommendations for pork internal temperature instead of the old "guaranteed to ruin it" 180F degrees. The pork sits on a wire rack in a pan and the bottom of the pan is lined with aluminum foil (ease of cleanup). It smokes a bit but comes out with a bit of a crust, pink inside and very tender. I doesn't last long!

Last night I did up meal around a tip roast. I worked from home--mom had a 2pm doctor appointment--and started early, so I was able to get a good diner going. Sharon and DD loved the simple sauce--blue cheese mixed with just enough Worcestershire sauce to make a thick "cream".. Mickey and I had tried tons of variations on it...and none was as good as "the plane stuff".

Red, I've never heard of HY VEE...I do like the "they love to eat, I love to cook" comment.. :-) I know about ankle casts and cooking, but that was probably easier...I could just pull up a rolling office chair into the kitchen, sit down and work.

Moon...good on the eye.....Without glasses, I can read the 20/20 line from as far as 6 inches away from the chart.

I'm sure I missed a lot here...DD is wanting me to go with her to get stuff at the grocery store before they close...Sharon is looking over student grade point averages to see who is eligible for NHS (National Honor Society) invitations and I don't want to bother her concentration.

Eric

tonight's either the stuff that was leftover from having KFC last night or the leftover chicken dish from Wed.

Eric, your pork roast sounds tasty, too, but spicier.  Blue cheese and Worcestershire--would never have thought of that combo.

The rain is supposed to end today and there is even the possibility of sunshine during the afternoon.  I am mulling over easy dinner options like grilled rib eye.  Trying to shun all those mentions of mac and cheese!

Susan hope you feel better

MOmmy you crack me up

Red I hate arimidex, makes me achy, but tamoxifen gave me high blood pressure. Have 1 1/4 years to go for 5 years. I hope that MO doesn't suggest longer.

For dinner tonight frozen mussels with butter and garlic with whole wheat spaghetti at home. Usual Mussels Friday friend is out of town.

Susan you are feeling better physically today and have good days at work that is good. You're not happy and that sucks. If, as you've said before, this is a slow growing, that is good. Your vacation sounds so good and I know you will enjoy it with relish. I don't want to be one of those idiots that offers platitudes, and I can't speak for your medical situation, as I don't know a lot about it, but I do know that the first day is the hardest part and hope that things get easier.

Susan - so sorry to hear about the tumor markers & the blood work. I do understand about not cancelling the trip. Anything they can give you that's not too toxic to extend some "good" time for your vacation? Bitch away all you want. Hugs & prayers.