So...whats for dinner?

Well, I was weak. I made the cacio e pepe with real spaghetti, but only an ounce (basically, the size of a side portion in Italy). Yes, it was worth it--I haven’t had truly al dente pasta since I was in Rome. Ate it literally strand-by-strand, twirling it on the tines of my fork. (I love to play with my food). Going to save the eggplant parm for tomorrow night--about to go into the kitchen now and blanch some broccolini to saute.

Here's a quick review of the Plated meals. 12.95 a serving I received 2 meals for 2 people.

Asian beef tacos and chicken stuffed with spinach and tomatoes and cheese. Served with roasted cauliflower.

Both pretty good. Enough steak for 4 tacos. Possibly 6. Served with thai basil and saute peppers with garlic. Could have used another veggie with this or pickled onions.

The chicken dish was similar to the Home chef one but with more spinach. My next box from them will not have shipping charged because i added dessert. I wish I knew that ordering an 8$ dessert would have saved me 7$ in shipping. LOL. Ordering dessert means desert cost just a buck or two depending on the choice of dessert. LOL.

Here's pic of the Asian taco box and then finished product. BTW. This one tasted as good as leftovers as it did the first night

Downpours off and on last night. Our rain gauge is half full. Over 3 in. The cell phones kept squawking with weather warnings, which I assumed were flash flooding warnings. This morning the news people are besides themselves showing flooded areas. I'm thankful that we are high and dry.

Moon, thanks for sharing pictures of the meals. Interesting that one can eat well and never leave home to grocery shop. A little pricey but no waste in extra veggies turning bad in the refrigerator.

Sandy, good for you that you had your pasta fix.

SK, glad to have you back.

Bedo, what's happenin'?

Welcome to all newcomers. Hope you feel comfortable here and stick around.

Scale was friendly this morning! Yoo Hoo!

Paxton, I have a head of cauliflower in the refrigerator. Could you give details on how you make your roasted cauliflower? The only ways I like it are steamed and sauced with a cheese sauce and boiled and whipped into cauliflower mash. The first method is too pricey in WW points when I'm trying to drop lbs.

carole - I have seen cauliflower cut in florets and spiced with whatever your favorites are and roasted, or cut in "steaks" or 1/2 inch thick slices top to bottom and laid on a cookie sheet and roasted for about half an hour in a pretty hot oven - so it carmelizes. Just some oil, S&P. You can then sauce or dress them to your taste, but something like pine nuts, Parmesan, and a leafy herb is nice - almost like a unprocessed pesto.

I often use granulated garlic on roasted vegetables. No burning like fresh does.

I'll try the roasted cauliflower, maybe this weeked. It would be good with the cucumber yogurt sauce.

Don't know why last post is bold, sorry

<ugly house update> They cut the marble WRONG. Can I repeat? They cut my beautiful marble incorrectly. I may force them to buy another slab. I have been very nice about all the screw ups, but not on this one.<end ugly house update>

Minus so happy you are able to enjoy San Francisco and area. My son also lives there, now in "Silicon Valley" but he lived years in the city. I have wonderful memories of walking down the street to the Boulangerie Bakey and getting the best savory tarts from French employees. I also loved taking the MUNI Buses and lots of walking.

Oh crap is right about the marble. Hope all can be made right.

Susan, that is a horrible ugly update. Hard to believe such a mistake happens. I would be beside myself as I'm sure you are.

I've been to San Francisco one time and would enjoy going again. Minus, would you consider moving back to CA? You seem to like it so much.

I did some prep for tonight's dinner. The corn tortillas are formed and ready to be cooked. I will say again that I love the little cast iron press. It works well. We usually slice up colored peppers to sauté with the pile of onions (both eaten mainly by dh) but we have no large colored bell peppers so I'm using the remainder of a bag of small colored sweet peppers. They are ready for the skillet. The steak and the carton of black beans are thawing. Dinner will be go together quickly. DH usually handles the veggies and strips of meat while I cook the tortillas. One of us makes the guacamole. The salsa is jarred. Bingo! I just remembered a jar of home-made salsa that was given to us last summer by a resort neighbor. It's spicy and will suit my taste buds.

I would be hysterical over the marble situation and yes, they should fix it.

I wonder why I want fajitas all of a sudden! Aren't they always delicious? Of course I could eat guacamole on cardboard and it would be good

Nancy, my willingness too often gets sabotaged by cravings--but I've learned that if I “eat around them" by substituting less-than-satisfying substitutes, I end up giving into them anyway (and in a greater portion than if I'd indulged in just a small portion or even a taste). For me, low-carb in general has been the most practical of eating systems I've ever followed, with the best and most lasting results (both on the scale and in my blood tests). It's much easier to “get back on the horse" and mitigate any dietary damages than on the other plans I've tried (Seattle Sutton, WW, Jenny Craig) and requires less finagling when away from home. I used to have to haul around a little postal scale, skim milk packets, and pill bottles filled with non-fat sugarless salad dressing back in WW's less “evolved" days (and even keep a diary and calculate points in more modern times); on Jenny Craig I had to be a P.I.T.A. at restaurants and ask them to nuke the frozen meals I brought along (as well as keep that same diary); and with Seattle Sutton, those uneaten meals piled up in my freezer whenever I had to eat out or travel. (And Seattle Sutton was unacquainted with any seasoning other than black pepper). On low-carb, I know that no matter what, I can get a burger patty & salad in some small town drive-thru late at night after a gig, or even a hard-boiled egg, string cheese, nuts and celery sticks at the gas station. When shopping, I read nutrition labels, subtract fiber and the occasional sugar alcohols from the carb count and know right away whether that food is a “safe" choice for me.

Tonight will be eggplant parm over “zoodles.” (Unless Bob gets off work in time to go out for fish).

Oh Eric, so sorry about your mom. That's a hard one.

Tonight was Spanish omelets with a biscuit. Dessert will be a thin slice of poundcake with fresh strawberries and whipped cream.

Eric, I am so sorry for you having to face the news about your mom's dementia. I think it is particularly difficult to accept declining cognitive abilities in loved ones who have had especially keen minds. Maybe the silver lining could be that she is less aware of/bothered by some of the physical issues related to her aging? None of this is easy...hugs to you and her.

I did get around to roasting the awaiting chicken for tonight...

I roasted it with garlic, meyer lemons and thyme. It came out well, although I am just never a big fan of roasted chicken. DH loved it. We had a huge salad, along with brussels sprouts, and roasted radishes. Also baked a sweet potato for DH. At least I'll have a nice carcass to use for broth.

Today we were discussing whether I want to create the same scenario for Easter dinner that we had last year....inviting DS2 and DGF along with our college niece, requiring several different dishes to accommodate all the disparate palates in that crew. I 'm sure you recall my grousing about all the prep for the event last year. Well, as we were thinking, 'maybe we should just take the whole crew out', DGF texted us, inviting us to their place for Easter. Why YES we would LOVE to come!! DH thinks that maybe they are doing this to avoid the little Easter egg hunt to which I subject the adult kids if they come here for Easter. LOL

Moon, those meals look really tasty. I could see how one might really enjoy that service when saddled with a busy job and no time to shop. My trainer has used Blue Apron. I'll have to ask her if she still subscribes. The add dessert/no shipping fee is pretty funny. Of course I would add dessert if I were not doing food shopping! Please let us know what they are.....

Susan, I am horrified about that marble situation! I think I had mentioned that there was a big mistake with DS2 and their granite countertop. Fortunately the contractor totally changed their mistaken piece....but clearly your situation is not that easy. I do hope this gets resolved pronto! You need a longbreak from construction!