So...whats for dinner?

Joyce: Good for you planning to go out. I've done it a time or two in the last several years. This year I'm driving to stay w/a friend up by Dallas and we have reservations for a four course dinner at a fancy B&B/Spa. Makes no sense for two women living alone to cook a huge, multi-course holiday meal just for themselves. I'll cook a turkey breast after I get home so I'll have meat for sandwiches.

I love food pictures too and always taking them, I believe the restaurant public at least here already passed the threshold when a foodie aiming with hen's phone at an arrived plate is considered to be inappropriate. There is a place here in the northern outskirts of Stockholm where they serve amazing vegetarian lunch buffet, only during working days, otherwise it is a café, that is situated in a famous greenhouse. One literally has to walk through a part of the greenhouse to get to the café. Their soups are legendary and they grown their own organic veggies during the summer. Their thirty sorts of amaryllises lined up before Christmas and geraniums in spring are probably the best in town. They also publish their own cook books. It is called Ulrikdahls växthus, for those of you who would like to visit our beautiful city ever soon). It is not fancy or exclusive, it is cosy and has an atmosphere. It is ten minutes drive from my company office and sometimes after some nagging I succeed in persuading my six working colleagues, all of them guys, that an overpriced veggie lunch is worth a ride there. The place also is a home for several cats. In addition it is not far away from Royal Crown Princess Victoria residence and sometimes you can see her there with her children, once they all came on bicycles, her with her little girl and two casually dressed bodyguards in baggy jeans and on mountain bikes. Just to emphasize the politeness of an average Swede, people were taking their food pictures and no one turned camera on her. I do not know what they have been posting on Instagram, like enjoying my rösti with sauteed autumn chanterelles with Princess Victoria sitting next to me. For the record, I did not taken any either, royalties are people too.

SpecialK, I am a googler too. Back in 80-es there was two science fiction writers, brothers, who wrote about utopic future, they had something called computer global library, people could just go and find any information there. I thought wow. Now when I google, I am just, wow, it came true. They also had something called delivery line in every home, you had like a micro box in the wall, you came ordered your bananas and after some time it was there. Not there yet.

ChiSandy, I love ragdolls, we were considering to buy one but they are quite expensive due to the mandatory DNA testing for a gene they can bear. There are no so many breeders either. So our five-year old rural farmer cat is guaranteed without any pedigree. When we came to pick her up they brought one her male relatives, this cat was a large as a Maine Coon. She is exact color as Tom from Tom and Jerry, and she has too pleasures like any other cat: eating and sleeping. During the latest vet visit we have been told she has to lose 1,7 kg and we have been given new fodder and an instruction not go over 100 g per day. The cat is in shock, she meows in the kitchen until she gets something and I suspect my mom feeds her in secret.

I am aiming for Boston Cream Pie this weekend if I feel well. I found a relatively ambitious recipe on browneyebaker.com and another one quite as pretentious on Serious eats. I had to google what half and half was and I can assure you there is no buttermilk in our grocery store, there is no milk over 3% fat in this country, I'll have to mix milk with cream. My youngest cannot wait though. My eldest complained: why a pie again, we are never making any cakes and I said come and see, it is technically a cake. I also have a killer recipe for a tiger cake, but the only thing it has in common with a tiger cake is its name, otherwise it is an owen-baked cheesecake, in case anyone wants to try. It does not look that fancy either for some reason but is so delicious.

carolehalston, we just had our first gumbo, thank you for the recipe. Now when I was making the roix I did not realize that it could be so hot, I picked up a crumble that fell out of the pan and it scorched my fingers. When I put it into the simmering stew it was like volcano lava hit the water. I also added one of my two chilies I have grown on the balcony this summer, two different sorts, one of them being quite hot so it had a sting too. I did not find any kielbasa so the sausage is lightly smoked marques. I should have added okra later, it has completely dissolved into the stew, you could only see the seeds. I added gumbo filé in the pot like your mom does. It smells a bit like za'atar, maby because both contain thyme, I have it at home too. Everybody liked it very much and I am content because I always wanted to try it. We will be eating it again soon, I have some okra left. Again thank you for the recipe. Here comes the pictures, the gumbo and on the table all set.

Boston cream pie may be one of those things like pizza - even when it's bad it's good lol.

Cherry, your gumbo looks delish! My Boston cream pie isn't too fussy. The first one I made was a New York Times recipe. I wasn't too happy with the cake so now I just make a basic butter rich vanilla cake, a basic pastry cream filling and a ganache topping. I have even used a trader Joe's vanilla cake mix if I'm in a hurry and I have one on hand. I may try a chocolate frosting like Sandy was talking about next time and a lemon pastry cream filling.

I was thinking of Salisbury steak for dinner but all this talk of gumbo has me leaning in that direction. If that's what it's going to be is better get at it. The pressure cooker will make short work of the chicken though. I'll finish it on the stove. Carole, it's a good thing I'm coming south next month, I'm out of the jarred roux!

Actually, gumbo filé has no thyme in it, although it tastes a bit similar. It isn't a blend of herbs or spices, but rather ground dried sassafras leaves (the sassafras roots are used to make the soft drinks root beer and sarsaparilla). Unlike most other ground herbs it can serve as a mild thickening agent, as does the "goo" in okra. Some say "Gumbo" is an African dialect word for "okra," some for "sassafras." Chicken-based gumbos tend to be thickened with okra, seafood-based ones with filé. Not surprised you got singed a bit on the crumb of roux--they don't call it "Cajun napalm" for nothing.

Dinner tonight will be late (after returning from Bar Show rehearsal): Bob's lunch leftovers (Greek salad and fried fish & chips).

Wow! Delightful pictures! It was interesting to read about that delicious looking gumbo. I have never made that...not a fan of okra, and I thought I recalled gumbo has celery in it? One of my food allergies. Cherry, that was also an interesting read about Ulrikdahls vaxthus.

People here will go nuts if Dunkin Donuts changes hands, possibly name, etc. They are so proprietal about that company and its products. I actually had a DD donut hole on Saturday during my human trafficking training workshop. I have not had one in years. Hard not to go back for another! Krispie Kreme never made it in these here parts! They are such a different donut than DD as you well explained, Sandy.

We are about to get some cold temps starting tonight. We may have to break down and turn the heat on! Reminds us that T-giv is actually around the corner. We were invited to DS2 and his new bride’s for a “ low key” T-giv. LOL. We have yet to have that explained to us, and I have asked him what “low key” dishes I might bring. No direction yet! I am actually happy to go there and avoid all the cleaning, planning and cooking that I usually impose on myself when having it here. I just hope it isn’t too much for DDIL2 who is so not into food. Still not sure how she married into this foodie family!

Carole, your mention of lima beans (which I avoided weekly growing up...my mother obviously loved them!) reminded me that at erbaluce, we had the most delicious light, smooth bean spread with our bread. It was made from long cooked butter beans with garlic, nutmeg and olive oil. I bet I am forgetting what else, but it was a white creamy dip with evoo surrounding it, and oh so tasty!

Lamb burgers sound great! We haven't had them for a while, but always enjoy that treat.

Today, we uncovered a slow ceiling pipe leak in DH’s defunct office in the basement where I had stored boxes of professional books as well as some cookbooks. Am guessing that the leak was going on while we were away all summer, judging by the amount of mold on my books. I’m not sure whether I was more sad to trash my child therapy books or the cookbooks, one of which was my very first NYT Cookbook with my notes and bookmarks on fave pages. I kept thinking about the Houston and island folks who had lost most everything to water and mold.

Speaking of Houston, Minus.....This is what I basically do with my cod with tomato sauce. I find that it is a good quick dish if I use a bottle of Rao sauce....either Puttanesca, Marinara, or Ariebietta (sp?), anything you like. Our local grocery store has Rao’s on sale every few weeks for $6 so I stock up then.

I like my sauce to be filled with veggies, so I cut up a large onion, some mushrooms, and red peppers, and sauté them, remove from pan, add pieces of the fish to pan and start to pan fry it until it is almost cooked through. Then I add the sauce and the cooked veggies with chopped basil and any other spices you choose. Cook until the sauce is bubbling, and fish seems flaky and opaque. then keep it simmering for a bit. While the fish/tomato is cooking, I boil water and cook either orzo, orchiette, or any other pasta we are in the mood for. Drain that and put in a casserole with a bit of sauce in bottom of casserole first. Then I pour the fish mix over the pasta....your choice if you want the fish to be in serving sized or smaller pieces over the pasta in the casserole. I usually buy less than a lb. of a firm white fish for this, and use about a half lb or sometimes 3/4 lb of pasta. We always have a leftover meal out of this, especially if we use a larger pasta. It is good with grated cheese (I know, I know, Mario.) And I really love it with dried red pepper sprinkled over the top on my plate. You will note that I never include times in this loosely woven recipe...because I have no idea! My cooking is by feel, taste and vision. Apologies... That’s why I am a terrible baker! I always serve this with a nice garden salad with vinaigrette and some crusty bread. Enjoy!!

That *IS* heartbreaking about books. If I ever am diagnosed with hoarding, it will be because of my books. :-)

Cherry-sw, that looks amazing. Food presentation is something I need to learn more about...now that I have time.... T

Last night was salmon with a lime juice, honey sauce and as an experiment I boiled some cut up potatoes until about half done, then gently coated the potatoes in a garlic, salt, pepper, oil mixture and baked them for about 45 minutes. The potato recipe idea came from a magazine. To use a doughnut analogy, the potatoes were kind of like a doughnut with a filling---crisp on the outside and soft/creamy on the inside.

Eric, your potato dish sounds really good. I will try it.

I had a yen for scalloped potatoes so looked up a WW recipe that cuts some of the calorie and fat. It is now cooking in the small oven. Another side will be creamed spinach made with either cream cheese or sour cream. "Light" sour cream or reduced fat cream cheese. I know Susan wouldn't approve. The main dish is ribeye steak. We cook one large steak and slice it.

Nance, I decided to cut back on my Effexor and have been taking it every other day. I have not been feeling good and figure drug deprivation may be the cause. I will probably go back to the regular dosage.

I grew up on bakery and Dunkin' donuts. When we moved to Seattle, all we had were the Winchell's chain and a couple of Spudnut shops. (Spudnuts were yeast-raised but made with potato flour--tastier than it sounds). Every time we'd go back to NYC for the holidays, I'd load up on the "soul food" of my youth: street-vendor potato knishes, chopped liver, grilled hot dogs with sauerkraut and w/o ketchup, real bagels (not rolls with holes). good pizza, chocolate egg creams, tuna salad (that wasn't sweet) on kaiser rolls, and Dunkin' Donuts. When I learned that Chicago had at least good pizza, good tuna, bagels, Dunkin' everywhere, and a "ketchup-on-a-hot-dog-is-a-felony" common law, it eased the sting of having to move here instead of staying in Seattle or going back to NYC.

Not sure about dinner--had a cup of lobster bisque from WF about an hr. ago. Torn between pan-searing a small grass-fed bison skirt steak with broccolini & tostones, or Lean Cuisine mac & cheese with a side tomato salad. (Most of my herbs are doing okay, but the mint & basil got leggy and sparse--so I've had to start buying basil again. Still have a windowsill full of homegrown 'maters--small though they may be). Looking at a couple of very ripe "baby bananas" for dessert--unadorned, uncooked. (Sweet enough that they don't have that raw-banana smell that makes me gag).

Hubby and I went to Olive Garden last night. I had Fettuccine Alfredo which to my surprise was a Neverending Pasta Bowl along with salad and breadsticks. I only ate one plate and brought home the second for lunch today.

Eric - I keep you in my thoughts today. One year seems so far away, but only yesterday. What a freak accident. Glad your MIL is OK.

I forgot an L..30mL honey.....

At least that teen wasn't texting. Here in Chicago, it's illegal to even hold your phone while driving (drivers must go either hands-free or incommunicado), but the biggest problem now is distracted pedestrians. They're either looking at their phones while they text and talk, have earbuds on (often at high volume) or both. Worse yet, they do this while crossing streets. I can't tell you how many times lately I've had to brake suddenly when legally turning, for some idiot walking down the sidewalk texting, not stopping at the curb, not looking at the signal nor traffic. Honking to get their attention is futile--they're wearing earbuds and can't hear me. 27 pedestrians have been killed this year crossing streets in Chicago. So two aldermen introduced a proposed ordinance yesterday, outlawing texting while crossing a street, with fines ranging from $25-500, depending on the results of their conduct (e.g., whether it caused an accident that injured anyone). Honolulu passed a similar ordinance, but with a $30 fine.

So what's the reaction? Almost everyone interviewed along the Mag Mile yesterday howled indignantly: "We're taxed and fined enough as it is--stop wasteful spending instead;" "Where's the harm--we're only endangering ourselves?" "Why bother us? Take care of the gang shootings instead;" and "Pedestrians shouldn't have to be careful--drivers should." (Oh yeah? I once represented a driver sued by a jaywalker he hit when she darted out from between parked cars in the middle of the block. Her lawyer argued that she wasn't ticketed for jaywalking, and pedestrians always have the right of way, just like small boats do at sea. But he hadn't counted on the necessity to yield that right of way, nor the effect of illegal conduct as contributory negligence. My client won).

This is all part of a disturbing trend towards selfish, bratty entitlement--that people should have the right to do anything they want with their money, property and selves, regardless of who or what gets harmed. Ironic that many of these folks screaming "Personal responsibility!" when consumers are harmed by defective products, or when "other people" (i.e., people who don't look like them) trying to "suckle on the public teat" when they lose their jobs or suffer a medical or natural-disaster crisis, don't believe that they themselves should bear responsibility for their own acts & omissions.

I got the dinner schedule perfect tonight. Within about 5 minutes of Sharon getting home, I had dinner ready and on the table. Beef Stroganoff, a salad and sauteed kale and chard. I could tell Sharon was grateful that she didn't have to wait very long for dinner. She was feeling poorly due to a cold and wanted to lay down as soon as she could.

The kale and chard were sauteed with a couple of cloves of minced garlic, a bit of red pepper flakes and some salt. I've never done this before and I was amazed that such a large pile of greens shrunk so much as it cooked. I have enough to do another "batch" and I think that next time I'll reduce the amount of red pepper flakes...the stuff had quite a "bite" to it.

A couple of DD's sorority sisters live on the east coast and can't get home for Thanksgiving, so DD invited them to our house. We will have Thanksgiving day company for the first time in a very long time.

I'm working on getting the house cleaned up a bit and I'm hoping I can avoid Sharon's cold. Otherwise I'll be preparing the house while feeling bad. And the house needs cleaning. I was sweeping under the furniture this morning and the "dust bunnies" were so big that I thought there were a couple of cats hiding under there. :-)

The other thing I did today was to help "the other half of my brain" gather some parts for his truck at a self-serve auto wrecking yard. When we were done, we wandered through the place a bit and I lucked out. I have been looking for horn buttons to replace the broken ones in mom's 1994 Buick Century.and I found an intact set today. The buttons have not been made new since 2004 and are of a rather poor design. Every car that uses them that I've found in the junk yards has had broken horn buttons, so I was "excited" to find a good set.

The car is over at MIL's house and she's driving it until the other insurance company (USAA) arranges for a rental car. Sharon and I have USAA and have always had good experiences with them, so I'm confident that they will treat MIL well. I'll probably go over there tomorrow and replace the horn buttons--it's a 10 minute job. If anyone knows of someone in Phoenix that is looking for a 1994 car with about 60,000 miles on it, it's available *CHEAP*. It would make a great first car for a teenager. Selling that one will get me down to 7 (!) cars...did I mention I'd sell it *CHEAP*??? :-)

The texting and driving activity is not specifically illegal under Arizona's state laws. Instead it's covered under the distracted driving laws. This applies to anything which distracts the driver's attention from driving. What happens is police officer will see a car moving in an erratic fashion or see the driver with their attention obviously distracted from driving (reading a newspaper, looking down at a cell phone, or even their head turned around while the driver is yelling at their children) and they will pull the car over to "have a chat".

KFC started in Corbin, Kentucky...a small town just up the road from the tiny town where my dad grew up. When I was visiting my aunts and uncles, I ate at *the first one*.

Eric, being Native Russian I usually cook Beef Stroganoff to a non-Russian guests, I am known for it, it is my parade dish so to speak. When people mention Beef Stroganoff I turn a bit into a nazi and want to know what their recipe is. Here in Sweden there is this beloved dish, my kids can eat it any time, I never cook it, they probably got it in school once w week. It is called Sausage Stroganoff, contains thick type of sausage, tomato paste, cream, onions if you are lycky and served with rice. When someone tries to talk to me about this dish being of Russian origin, I am telling them that it has nothing to do with the original one. Those who tasted mine, they always bring it up. My maternal grandmom cooked it often and so did my mom.

Lunch was fried chicken liver, I just fry it in the pan with the onions, to it I had beet root salad with garlic. I will eat the same for dinner. The family will have breaded fish with mashed potato and green salad. No carbs today and no sugar. I went to my counselor appointment in the morning before I had breakfast, I bought a coffee and a cinnamon bun, I brought the bun home. I had two apples and a pair instead, but telling myself that I have to do something about the weight, something's gotta give.

I am stocking up for Boston Cream Pie, if everything goes my way tomorrow I will be ready to post the picture.

Eric, at least you are using beef and not sausages. You are missing one major ingredient that being sour cream. Here is my mom’s and grandmom’s recipe, the latter was bor 1915 and from here I inherited a cook book from 50-es. I heard about adding mushrooms but since we had no can button mushrooms in the store until mid-90-es, during Soviet time the beef stroganoff was always prepared wihout the mushrooms.

Since I am often cooking it to impress people I will take entrecote part, the fat tastes good and the meet will be fried quickly, remains juicy etc. But the rostbiff is good too, or any other for that matter that does not take extensive cooking. I cut it in larger slices and beat it with tenderizer and then cut in stripes. Then I sautee the onions and remove it from the skillet. Then I fry the meat, it has to be fried quickly but still got color, so the temperature must be high and sometimes I fry in portions. Then I put the meat, onions, s&p, laurel leaf into a pot or Danish oven and add meet broth, not too much, with tomato paste (this is up to you how much, but the stroganov has to be pink in color), then I let it cook until the meat is cooked, not for long if you use entrecote, then I turn it off and mix in sour cream, cannot tell how much, but you cannot spoil it if you put too much. If you use creme fraiche you can cook it but sour cream will ... trying to find the word in English ... curdle? says Google. You can add sherry or madeira or any other vermouth but remember we did not have it back there but it sure can only contribute to the taste and I will try to add some sherry to it next time. And it always is served with fried potatoes, pomme frites or those cubes you described the other day. My mom and grandmom always served it with mashed potatoes. No rice, no pasta, sorry. I know, but this is the only recipe I am ready to defend but only because the original beats any other variation. Cherry