So...whats for dinner?

Ha ha Eric - "sourdough cream" - sourdough is in your blood ;-D

I guess the auto correct function in my phone took some slightly mistyped version of sour cream and "fixed"it with sourdough. :-)

Funny - my eyes only saw 'sour cream' also.

Good to hear from you Special. How great to have a week to read. Any books to recommend? I just finished an old Robert Ludlum that kept me up until the wee hours.

Dunch was zucchini noodles with Del Grosso 'Aunt Mary Ann's Sunday Marinara'. Not quite as good as Rao's, but a reasonable substitute when it's on sale. Now that the jar's open, I'll do Lacey's cod on Sunday. Then I'll have to do Chicken Cacciatore later this week.

Supper was Hidden Valley Ranch sour cream dip. I planned to serve it with raw veggies, but a hidden, contraband bag of Ruffles with Ridges jumped out of the cupboard and danced around until I complied.

I baked Boston Cream Pie today, the recipe from browneyebaker.com, the best custard I ever made. It looks a bit messy, I made too much ganache but I just let it run.

For the dinner tonight I baked a char in the oven and thought we will eat it with mashed potatoes but then I found five white zucchini in my fridge I completely forgotten about and si decided to do something with them. Two became pancakes and three I have sauteed with onions, carrots and a feel dollops of miso and tomato paste.

Yesterday my husband brought home 6 dl of sour cream instead of cream, it will be beef stroganov next week.

Awesome cake!

Mini meatloaves tonight with mashed potatoes for dh, summer corn for a side.

I think we've decided to cancel the New Orleans trip this year. I'm worried that my stomach won't be up for it and I really don't want to waste the dining opportunities. We'll try again for February. I regret not being able to meet with you Carole - hope we can do it next trip!

Cherry - looked up some recipes for your Persian Green Stew. Sounds good.

Lacey - I made your cod w/marinara today. Absolutely delicious. Thanks for the referral. Served on orecchiette. I made one change. I put the cod in a casserole dish & covered with the sauteed veggies & sauce and baked for 10 minutes at 400 degrees. My cod was 'wild caught frozen' from Costco, which I thawed first. I may try it w/o thawing next time. My old Better Homes & Garden cookbook has a similar "Creole Fish" recipe that you start with frozen fillets & top with the sauce & veggies then bake 45 min at 350 degrees.

Sandy - personally when I lived in the boonies - I always made egg foo young with canned sprouts & canned water chestnuts. I started eating Chinese food when I was 5, and markets in the 1950s didn't have much fresh variety. 'Boonie' Chinese restaurants, even the less expensive variety, always had sprouts, but maybe they were canned too.

Interesting that I live a lot closer to the Mexican border than you do and most of our Asian restaurants have Asian chefs & line cooks - Chinese, Japanese, Vietnamese, Thai, etc. I don't know of one sushi chef that isn't Asian - and usually also Japanese. Now if you're talking about general restaurants, yes probably most of the chefs & cooks are Latino.

Minus, I'm glad you enjoyed your cod dish. I have also found that there is more than one way to cook the fish before adding it to the sauce mixture. Only thing I don't do is totally cook it in the sauce since I like to make sure my fish is well cooked through. No sushi for this gal!

Tonight I made DH a nicer meal than I had in mind. He had scheduled us to attend a program at the Symphony. They ran the Mozart movie, Amadeus, with the live orchestra playing the musical score for it. Unfortunately, DH neglected to check the calendar for the Celtics' schedule before buying the tickets. He told me Friday as we were on our way to Boston to see a game, that he was regretting that the game and the performance were both at the same time. Hmmmm

Well, the game Friday was one of agony and ecstasy, as the last experienced player on the team (and newest star) sustained a facial fracture and headed to the hospital. But the young guys eventually pulled it off and won their 11th straight game. Today, I really wanted to see the game against Toronto in real time (we have on occasion paid attention to the rest of life and watched a game DVRd, but it is a challenge since it's almost impossible in this city to avoid hearing the game outcome without cutting oneself off from every form of media, neighbors, etc.), so while I kept my feelings to myself, DH said, if I really didn't want to attend the Symphony, he was fine with that. I took him up on it! He went, and even ran into a guy who needed a ticket so it was a win-win. I decided to make a nice meal that I knew he would enjoy when returning home famished. He would have not eaten for five hours which by his standards is a VERY long time.

So, needing the exercise, I took a long walk to the grocery store, and picked up things he loves to eat....and happened across a new “spirits" store on the way, so stopped in and bought him a nice locally made craft beer.

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This was dinner....shrimp and scallop scampi over wild rice (just could not do more pasta!), a Boston lettuce salad with pear, mushrooms, and red onion. Before dinner I had a cheese and cracker tray ready for DH to enjoy with his beer. Had a crusty boule for some bread...his fave. So, any guilt I experienced bagging out to stay home and watch the Cs was erased with a tasty meal we shared. And the Cs eeked out another win! Yay! Of course later this week they face Golden State, so the lengthy win streak party will be over!

Cherry, my DDIL’s family always cooks Persian food, and that stew sounds very familiar....however since both my DS1 and DDIL1 became vegan, they never have the tasty beef stews I used to enjoy. Her parents have managed to adapt their Persian cooking to their vegan needs. Quite a departure from what they used to eat. Eggplant is featured a lot...and lentil stews. Your BCP looks totally delicious! I guess getting that cake texture right is the main issue for this dessert. I will not be trying to make it....can buy the tiny one that is perfect in taste, texture, and size from our local store bakery. Otherwise, I’d eat way too much over the week it lived in our house.

Lacey, Minus, here comes the pictures of gourmeh sabzi, I thought I will show you what I am tryin to sell so hard. Lacey, I am absolutely sure you had it plenty of times, eggplants and lentils stew aka gheymeh bademdjan is my favorite, I do not cook it myself although I know how and therefore I always end up ordering that at any Persian restaurant we ever eat.

The dinner tonight will be beef stroganov since I have lots of sour cream in my fridge.

Eric - I agree. Chinese immigrants opened a very fancy restaurant in my home town in in the 1950s. It's still there but now run by the grandchildren, and there are some variations to my memories.

Interesting thought in light of seasonal dressing/stuffing prep - which ever you call it. Everyone I talk to makes it pretty much like their mother did. I'm in the South, so most of my friends make corn bread dressing. But I wasn't raised here so I don't use cornbread. I do use sage, and no giblets please.

He's much better. If he gets home and can have solid food, I will pan-sear the duck breast I've been defrosting. If he's in one more night, I will have leftover takeout Cantonese (tom choi--sort of a cross between baby bok choi and collards--and shrimp & chicken w/ black bean sauce). If he has to be on a liquid diet, there's some lobster bisque waiting for him,

He still has the NG tube--they won't pull it until X-rays are done and (one hopes) show the obstruction is gone. He insists on going to work tomorrow, even if he has to check himself out a.m.a. If he still has morphine in his system he won't be able to drive, so I'll have to get him to his first "block" (Union Health, accessible by train) and it'll be up to him to get around the rest of the day & evening. He has a Ventra card for trains & buses and can use a credit card for taxis. (He never downloaded Uber, Lyft or any taxi-hailing apps, so he'll have to figure that out. He has three degrees, so I think he's up to the task).

carolehalstone, I do not use much oil for this dish, a couple of spoons to sautee the onions before I add the meat and when I sautee the leaks, parsley and dill I probably add a couple of spoons. The meat for this dish is quite fat though, it has to be veal with bone marrow, cut like for Osso Bucco, but I have also cooked it with prime rib and it was good too. Sometimes in restaurants I can see at once if they fried it in a lot of oil, but it does not have to be so. One just sautees the greens so they turn into this cooked parsley color then just add it to the stew. If done well it has very distinct flavor and it tastes like something you never had before, like blue cheese for example. Until now every time I cook it I close my eyes and feel like I am 20 again having it for the first time at my former MIL home. I licked that plat clean. At that age I could only cook eggs, so Persian dishes were probably my first culinary experiments.

I saw this recipe that Laurie posted too, I started to read this thread from the beginning, there was another recipe of Togherthanithought with Italian sausages, beans ans spinage, I tried it, was good and easy, a quick fix.Cherry

Thanks, Ilona. His small intestine isn’t kinked any more and he’s feeling much better; but his surgeon thinks his colon (below where the blockage was) is still too distended. So the NG tube is still in. Will find out tomorrow if he's gonna need another resection.

Dinner today was bef stroganov, thank you Eric, that I prepared of a nice bit organic prime rib with oven baked rosemary potatoes, no leftovers of the latter, my husband ate all up. To it we had green sallad and beet root sallad, the latter we eat almost all the time.