So...whats for dinner?

eric - oh no! Hope Sharon's MIL is on the mend shortly with some medical intervention. My DH had a serious sinus surgery a year ago with four types of trapped bacteria in the treated sinus, but never felt 100% afterward. It turned out he had an abcess above the upper molar on that same side, but didn't know this until six months later. After a routine cleaning where they probed that area he went to his endodontist and the tooth was extracted (not the original plan, but they couln't save the tooth with the amount of bone loss) and with it came the abcess - he felt almost immediately better after a short course of abx. We will never know if the sinus issue caused the tooth abcess, or the oother way around - chicken and egg.

carole - I once had a server at Ruth's Chris drop a ramekin of ketchup - meant for the table next to us - and it splashed on my clothes and in my hair. Our meal was then deemed free of charge! Did you at least get free wine?

We have been painting again, but I think we are done for the moment. This past weekend was the bedroom - two light gray accent walls that parallel each other, the other walls are a cream color. This is not a rectangular room - there are several angles and narrow walls, plus a tray ceiling with crown and smaller molding, so it was a challenge. In order for dinner to make itself, I put a pork butt in the oven while we painted. I had previously made 3 bean salad and broccoli salad, so dinner was that, with pulled pork sandwiches. We had all that again last night, but tonight maybe shrimp and angel hair pasta and a salad.

We leave for CO in just over a week and a half. Having stayed in a number of AirBnb and VRBO properties on vacation I have found a variety of kitchen staples - sometimes well stocked, sometimes not. We are planning meals ahead and since we are driving I am taking a number of things with me - anything canned or shelf staple for the dinners we are making, like canned tomatoes or all the dry ingredients for cornbread. I have crown molding install next week so will be gathering all supplies and doing last minute appointments this week so I can be home all next week - except for a nail appt. When we return I am having the three long awaited glass doors installed - they are currently in my garage. Right after that the custom wood valances go in by the same guys doing the crown install next week. During all that I turn 65, lol! All I need is my new fridge I ordered in January to arrive...

Lovely plate illimae.

Tonight was a lighter version of fettuccine alfredo with the addition of broccoli. The only side was sliced homegrown tomatoes given to us by friends. Delicious.

I hope your mil has a speedy recovery Eric.

Carole - I’m glad your wine was white and not red lol.

Nice plate, Illimae!

In your pocket, Di, for your neuro visit. Hoping it's not dementia, but the C.R.S. Disease ("can't remember s**t") that affects us all sooner or later.

Eric, bummer about Sharon's mom's dental abscess. Hope some IV abx & TLC can reverse it and prevent sepsis. This seems to be dental-distress week in general (though my inflamed gum behind the L lower molar has calmed down, thanks to various rinses & mouthwashes. Still seeing my perio on Thurs. to ascertain if the problem was not the gum itself but an imperceptibly-loosening crown that trapped a meat particle beneath the edge where floss couldn't reach it).

Monday's last brunch at Cellars was bittersweet. I decided to indulge in bananas Foster French toast and a mimosa or two--and at the end of the afternoon, champagne that the chef-owner poured for everyone remaining. Lots of tear-filled hugs and goodbyes. They have a buyer for the fixtures, furnishings, and alcohol--but not for the business. The landlord has turned down every prospective buyer because he's gun-shy about having a restaurant in there in case there's another lockdown or even capacity limit that might make it hard to pay rent. The owners are taking time off to visit family and then tour northern Spain before deciding what to do when they get home in Feb. The staff have all found gigs elsewhere, but most of them are taking vacation time first.

After temple (Bob didn't want to go, so he stayed home and had a chopped liver sandwich) we cut a round sesame challah, and dipped apple slices in honey. Alas, the challah was just too good to limit myself to one piece, so not gonna weigh myself this week. Back on the straight & narrow yesterday: a breakfast "pizza" of tomatoes, mozzarella & basil on a crust made of cauliflower & parmesan. Dinner was kosher brisket with leftover Cellars green beans and sweet potato-julienne veg. quasi-tsimmes.

Tonight, skate wing in browned butter & sherry vinegar with capers, plus asparagus, tomatoes, and corn (for Bob, though I might cut off a 2" piece from the tip for me to try). Lunch: a classic French rolled herb/gruyere omelet with half a small tomato.

Speaking of tomatoes, ours are winding down, One "Black Prince" plant seems particularly susceptible to blossom-end rot (despite calcium supplementation in the soil); I have to pick them while they're very small and the brown bottoms haven't softened (so I can cut off the brown part). Once they soften, they're gone, and the best I can do is throw them over the fence into the gangway for the squirrels & rabbits. (Too late for the seeds to take root anyway). My ripe ones are still firmly on the stalk (I wiggle them every day, and if they come loose I bring them in). Have about a dozen on the sill (plus two green ones that fell off when one plant fell over), 7 ripening ones on the stalk, and about 7 green ones not nearly ready to pick. Culling the browned & yellowed leaves. One plant has only one tiny fruit, but several blossoms--so perhaps a couple of warm weeks may bring us enough fruit to take us to Oct,

My herbs are still doing fine--oregano, loads of basil, curly & flat parsley, thyme, and mint--despite culling it and giving it to neighbors, it keeps coming back. And the rosemary is now a veritable bush. (BTW--rosemary stems make great skewers for shirmp & kebabs). It's an extremely winter-hardy perennial--only prolonged subzero temps can kill it...till spring, when it comes back. Even snowpack preserves it.

But Bob just called from his office. Guess what he's bringing home? Yup, tomatoes--a gift from a patient. Shakshuka & BLTs, anyone?

Eric, that’s a difficult situation on many levels. I’m sorry and wish you all great luck and a quick recovery.

DH requested stir fry, so I tried a new recipe. I omitted the mushrooms and added sliced squash, bean sprouts and cashews. This one is a keeper.

Looks delicious Lacey, yum!

Lacey - thanks for the update. You are always in my thoughts. And yes, the lobster looks delicious.

Mae - I've tried stir fry with everything you used except the nuts. Good idea. I'll add cashews next time. Or maybe pistachios?. I also generally add water chestnuts or celery for some crunch - whichever I have on hand. Is that red cabbage peeking out? I like to use fresh spinach in mine too.

Di - great to see you posting again.

Eric - hoping your MIL's treatment works wonders. If I remember, she's younger than your Mother was?

Edited to say dinner was Naan pizzas with red sauce, fresh mushrooms, black olives, artichoke hearts, sweet onion rings & both cheddar & mozzarella cheeses. I used the toaster sized rounds. Made 4 and ate 2 so some leftovers lurking.

New derm doc yesterday since mine retired. I really liked her - except of course she spotted what she believes if another basal cell so did a biopsy. Heart doc tomorrow for my yearly check up. Had my #11 Prolia shot last week and I'm scheduled for a Pfizer Covid #3 (booster) next week. My PDP recommended I wait two weeks before getting a flu shot.

Oh Lacey, more lobster envy here. Since I live in the Land of No Lobster, I’m unfamiliar with “Connecticut style?” I’m sorry you have lingering concussion issues. Your description sounds very much like “chemo brain” something with which I’m familiar. I’m hoping that time and therapy can resolve them for you.

Monday’s brisket turned out great - much better than I anticipated. It was tender and juicy and had a lovely “bark” from the smoking. The only problem I had was during the 24 hour sous vide, about 6 hours in my machine started making a very loud high pitched whine. I unplugged it and let it rest for a bit. When I plugged it back in, it still made the noise but more intermittently. It didn’t seem to affect the function so I let it continue but boy was it a long 24 hours.

Minus, I love those little naans. I usually have them in the freezer but never think to make pizzas out of them.

Love nuts in stir fries.

Dinner is as yet a mystery.

Yes, as Sandi says,“ dental distress week.” Although here it’s gone on for five months since my April fall. So, after 3 completed root canals last week and then a frenulumlectomy- who even knew there was such a word-? on Friday, I will be in the works in two weeks to begin the process for 4 splinted front teeth crowns- never knew there was such a thing as four joined crowns either. Told the dentist I hoped they wouldn’t be gold and he laughingly assured me they’d be white.

The other thing is I hated the large family Rosh Hashanah dinners when I was growing up. Now I long to go back in time and see all those people who are forever gone. My cousin, and soul sister, Diane, who hated the gatherings too, laughed when I told her how I missed them. She lives in San Francisco and we go there every Thanksgiving for four days to be with her and her almost husband, Ross. I hate to stay with anyone so Gil and I stay at the Fairmont, walk up and down Nob Hill, and through Chinatown, go to movies at the Embarcadero and spend nights at restaurants with Diane and Ross, Thanksgiving day at their friend’s house, Friday at their house with another Thanksgiving dinner.

But, COVID has us scared and we won’t go this year. Think maybe we’re worrying too much since we’re triple vaxxed, but am crowd freaked, perhaps too cautious, too old to take a chance. Sad though

illimae - I have seen their commercials and wondered if their stuff was good - thanks for reporting in!

eric - hoping your MIL is hanging in with the dual hospitaling.

Dinner tonight is not dinner - DH is watching the football game with beer and mixed nuts. He's a mixed nut.

Garbage PU tomorrow - so I prepped a batch of food after I got home from med center. Boiled eggs this morning & they're shelled in the fridge. Boiled potatoes & made potato salad w/lot of chopping of onions & celery & eggs. Peeled avocados & tomatoes and made a double batch of guacamole. Dinner was the last two ears of Olathe corn so the cobs could go in the trash. All the smelly trash gone & lots of good things in the fridge.

Oh no - I just remembered I bought a watermelon so rather than going to bed, I'll be prepping that so the rind can go away.

Illi, your roasted potatoes always look so good. How do you cook them?

Illimae, have you ever considered a "side hustle" as a food stylist? Your photos always look menu-worthy. How was the Beyond burger? I have a pack in my freezer, but have yet to try one.

Brunch today was a 2-egg "margherita" fritatta: small homegrown tomato, the "heel" of the last of the fresh mozzarella bocconcini, and the buds I trimmed from one of my basil plants. They're beginning to "bolt" despite my assiduously pinching them back--could be the onset of autumn. We lost another ripe tomato to a critter (probably squirrel), so I reluctantly picked as many red ones as I could loosen and brought them indoors. Whatever I can't use or freeze in the next few days I will probably offer to my neighbors.

Chez Simo, the BYOB French bistro we discovered during last year's winter shutdown (we did takeout from them until they began letting people dine in) seems to have closed again, despite the sign on the door "On vacation, will be open Aug. 10." Their phone numbers went straight to voicemail, for a number with a different area code. Nothing at Mon Ami Gabi till 9pm, and Bob has to get up early tomorrow for his long weekend hospital-duty days. So we got a 7pm at Chez Moi down in trendy Lincoln Park. Street parking only, so I went to my SpotHero app and found a lot less than a block away. Booked it, felt smug--but when we got there (after a long slog through traffic) found there was no lot at that address nor in a block in either direction! Had to park on a side street, in a zoned-permit spot. Steeled myself for the possibility of getting a ticket, but fortunately there was none. Dashed off a furious e-mail to SpotHero.

The place was a very pleasant surprise--larger menu than Chez Simo, and no more expensive. (And it had a full bar). We started by sharing mussels in white wine broth (Bob had the frites and some wonderful looking whole wheat sourdough). We both had tonight's special entrees: Bob had Beef Wellington, which, alas, was way too rare (barely red) despite his specifying medium-rare. I fared better with seared scallops & asparagus. They let me sub out roasted veggies for the polenta. We also split a side of "spinach in cream" (literally, not "creamed spinach"). We packed our leftovers--I can supplement the scallops tomorrow with a couple of smoked shrimp and a--duh--tomato; and I can reheat the Wellington, finishing it under the broiler to crisp up the pastry, for when Bob gets home late tomorrow night.

Illimae, I was intrigued because even though I've had an Impossible Burger (in Vegas a couple years ago) and loved it, I found it contains mostly soy protein. Beyond has one more net gram of carb per burger, but uses a different kind of plant protein. I have no slam against beef--in fact, I subscribe to ButcherBox and always have a couple of their grass-fed burgers on hand; but if it ever becomes possible for me to go vegetarian or even vegan without gaining weight &/or sacrificing taste, I wanted to weigh my alternatives. Way back in the day when I was on WW (can it be 25 years since then?), I ate BocaBurgers because they were assigned fewer "points" than beef or grain-based Gardenburgers. I won't go back on WW because their points system demonizes fats--for a given food, point count is increased for fat content and deducted for fiber. I find it incredible that a Krispy Kreme donut has the same number of points as a bunless burger or bratwurst. Anyway, I suspect that if you put a burger on a bun and load it up with all the trimmings, it'll taste good no matter how guilty or eco-virtuous it makes you feel.

Brunch was the last two of my deep-orange-yolked "Happy Eggs" fried in butter with white truffle salt, and a Birch Benders keto waffle with Lakanto keto "maple" syrup. And I'm okay with hot coffee for a couple more days so long as it's not steaming. I like my coffee either hot or iced--lukewarm or cool at the bottom of the cup? Only if I still need the caffeine. As much as I adore good coffee (especially a "God shot" espresso ristretto), I'm finding it now takes only one cup a day to keep the headaches away. Ironic, since one of my (solo and Andina & Rich) most requested songs--and probably the one with the most airplay--is "Caffeine." I wrote the song, but my singing partner lives it. Onstage, where you'll find a water bottle at my feet, you'll see a travel mug at his. And his wife is nearly as avid a coffee drinker. One day, she had to be NPO before a surgical procedure requiring general anesthesia. When she awoke in the recovery room, she had a splitting headache. The nurse asked her when her last cup of coffee was; when she replied "36 hours," the nurse actually injected a caffeine solution into her I.V. Yup--I like to joke that I'd mainline coffee if I could, but she actually did!

Tonight is 1/2 a huge loaded baked potato and a pulled pork sandwich topped with homemade slaw.