So...whats for dinner?
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Mazel tov, Carole & Wallycat!
Farmer's market was pathetic--several vendors MIA; and the two MI farms' sour cherry crops have come & gone (thanks to there having been no market July 4, when they were in season). Nothing I could eat that I wanted to buy, and Bob didn't want me to pick up empanadas or tamales as he would be home late. My rehearsal went well; afterwards, I nuked the Boston Mkt. leftovers.
Tonight I picked up my Hooked on Fish order (always fresh). 8 oz. ea. of Norwegian Fjord trout (like char or steelhead) and dry-pack scallops. I made the latter tonight (butter, olive, & grapeseed oil--seasoned with Tony Chachere's Creole seasoning and lemon juice). When examining my tomato plants this morning I noticed the lowest beefsteak tomato was showing some blush and I needed to rescue it from squirrels (I intended to ripen it on the sill). Alas, the bottom was firmly in the soil, and that part had begun to turn black. I rinsed it, trimmed away the rot, and made fried green tomatoes using an egg white to bind, and Simple Truth keto pancake mix to coat. Turned out pretty good. Nuked Bob an ear of corn, and made a salad of homegrown cherry tomatoes & basil over bagged baby arugula--dressed with blood orange olive oil and Sicilian orange sea salt. No acidity necessary.
We're going down to the dealership first thing in the morning to trade in the Fusion, pick up the Tucson, and have the service dept. pair our phones via Bluetooth and show Bob how to work Apple CarPlay (especially the maps). Turns out Siri works with Apple Maps in CarPlay (Bob will have to enable Location Services on his phone...sigh, I mean *I* will have to go into Settings to do that for him), and when the map is on screen the compass direction is in the upper right corner. Won't mess with the new CD player, as he will have enough to deal with driving the new car down to his office in Hickory Hills. (We're tag-teaming, with me in my Outback--no way am I spending an arm & a leg getting a taxi or rideshare from Bronzeville back up here 13 miles to Edgewater, nor futzing around with a 4-block walk to the commuter rail station and then transfering to the CTA). Tomorrow night I will grill the fjord trout and saute snap peas.
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Minus, it's not just the South. The hottest, most uncomfortable summer nights I've experienced have been during my Brooklyn childhood (old apt. building had inadequate wiring and we had to resort to either window box fans or going up to the roof--fully-shod, of course) and again during our 7 years in UW married grad-student housing in Seattle. Those buildings also lacked adequate wiring, as well as cross-ventilation. When the swamp cooler didn't do the job, we'd repair across the street to the Health Sciences bldg., which had AC. I would cook Lipton instsnt dinners (or freeze-dried camping foods) over the Bunsen burner in the lab and then bring our meals upstairs to the lounge, with a killer view of Mt. Rainier (assuming it wasn't raining).
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Yup - I grew up in CA in a house with no AC. We often slept outside in the summer. I didn't even know anyone with AC. None of our cars had AC and we used to drive every summer across the Nevada desert and the Utah salt flats - three kids in the back seat. When I lived in New Mexico, at least we had 'swamp coolers'. The difference is - other places I've lived cooled down at nights due to adjacent deserts, mountains, oceans... In Houston - 90 in the middle of the night is "cool".
Speaking of heat - how's the moving going Eric? I know you must be glad to be out of PHX.
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minus - I did turn on the oven to roast the potatoes, and again last night to cook chicken breast stuffed with cream cheese/green onion then wrapped in bacon, with French onion rice and roasted carrots. So yummy! The great news is that this new oven is so well made and insulated that it doesn't seem to impact the temp in the kitchen. Yay for that!
I grew up with a swamp cooler - my parents built a house in 1959 in suburban Los Angeles - but did not get central AC until well after I left for college. Summers were HOT and I remember my mom shutting all the hallway doors and laying on the floor to try to cool off. She had a total hyst at 24 years old, so was menopausal well before she should have been - of course I was oblivious at the time, but since I had one at 45 and pre-menopausal, I sympathize in hindsight. We lived in WA for 18 months, but had the coldest summer in 100 years, bracketed by two winters so it didn't matter that we had no AC. Twelve years in VA and 15 so far here in FL, I have never acclimated to hot and humid - and I never will. Echoing chisandy's NY comment, I remember going to NYC in the summer as we prepared to sail to England and I thought I had gone to the seventh level of hell because it was sticky and HOT! This was my frame of mind and I was only 6 years old but had never been outside of my home state... I am still a California girl - give me hot and dry, please.
chisandy - I have a Jeep Cherokee and this is the first car I have had with CarPlay. I have found it very intuitive and easy to use with the nav on my phone. I just leave a shorter charging cord plugged into the aux, and CarPlay comes right up on the menu of options on the screen of the car. Hope it is as user friendly for you guys - news cars always have a period of adjustment with ergonomics and new buttons/knobs, etc. I had a string of Kia Sorrento mid-size SUVs, partly because I didn't have to learn anything new, lol!
Dinner tonight is TBD - I have black bean soup, but I think it is too hot for that. I am thinking a salad for DH with pulled pork on top from the freezer and BBQ/Ranch salad dressing. Greek village salad for me.
carole & wally - happy anniversary - I'm late!
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Hopefully we're allowed to celebrate birthdays and anniversaries for a whole week at our age!!! So Carole & Wally - keep on partying.
Dinner was French green lentils with minced onion. Steamed cauliflower flowerettes added on top. Tomorrow I will saute the lentils that are left & add shredded carrots and maybe celery - and maybe some broth. And yes the rest of the cauliflower. Desert was watermelon again. Served with a crisp Kirlkand Sauvigon Blanc.
Goldie - hope you're safely out of the PHX heat.
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Dinner did end up being salad for DH - a trio of kale with balsamic, classic chicken salad, and a loaded baked potato salad. I had a little of the potato salad and the leftover half of a bacon wrapped chicken breast from the night before.
minus - I wish my DH liked lentils. I always wonder if varied how I cook them he might like them - this was the case with Brussels sprouts. His mom made them when he was a kid and he hated them, but if one adds some bacon and balsamic, they are a whole new phenomenon. The lentil dislike is from lentils with Polish sausage that his mom made (and she was a great cook!), but I suspect maybe the lentils got mushy or chalky? I know the texture varies with the type used - do you find the French green ones the most palatable?
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Hi, Foodies! My tomatoes are just forming flowers but we are finally getting summer and I can't wait for fresh tomatoes. I have Sweet 100's, Early Girls and Romanos. Towards the end of the season I freeze the little tomatoes on a cookie sheet then bag them up for winter soups, sauces and stews. I have a great pork stew that calls for green cherry tomatoes. And I can't wait to do fry the Early Girls while they are still green.
I hated Brussels Sprouts until I had them roasted in the oven. Now I love them. When roasted.
I made a pizza with the crust from Cioffi's freezer. I used Sicilian pesto (tomatoes, basil, almonds) for the sauce then topped it with roasted red peppers, cherry tomatoes, artichokes, onions, roasted garlic cloves, a sprinkling of Greek oregano, a few sliced black olives. The cheese topping was a mixture of cassata and pecorino. Just before serving I tossed some fresh basil from my herb patch on top.
I have never had French green lentils but I have heard that they are way better than the ones we think of when considering lentils.
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My DH was never a fan of lentils until I made lentil sloppy joes. Now he asks for it.
DH is doing OK with the back so far; we hope more improvement as the days go. Fishing season opens today and we are chomping at the bit to get out there.
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I think the French Green Lentils are much better than the 'everyday' variety. I bought the "365" organic at Whole Foods. (interesting since I don't spring for organic anything else). Since I'm lazy, I boil first - but not until mushy. Then they can be tossed in a salad. (maybe you can convince him they are sunflower seeds??) But my favorite way is sauteed with onion & shredded carrots. (which I'll be doing with the leftovers tomorrow after I buy onions) Oh - maybe a touch of vegetable broth. I have to go back to the restaurant I love that serves them with salmon. I haven't been in a year and I need to re-assess what they do now that I've tried them myself.
Wally - good news about our DH's back.
Elderberry - needless to say our tomatoes are gone with consistant 100+ heat. I still have a few Mexican Minis, but even those are shriveling up.
Dinner tonight was Salmon Risotto from Costco. Nuke for 80 seconds. Not bad - but very filling. I did not really care for the "Copper Pennies" that my neighbor brought over. Carrots sliced like coins & think she said tomato soup? In any case, I won't be making, But the Crimson Thread red blend wine was quite good.
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Salmon over lentils is a French bistro classic--first time we had it, in fact, was in a hole-in-the-wall joint in an arcade off the Champs-Elysees. Yoshi's (RIP) in Lakeview did it almost identically, right down to the green "lentilles du puy." (I got some shelf-stable vac-packed cooked ones by Melissa's, and they're better than what I've tried making from scratch). I also like the red & yellow ones used to make "dal" in Indian cuisine. The brown ones, not so much--except for a pretty good stew I once had in a Moroccan restaurant in SF (its name, IIRC, was Mamounia).
Wed. night we started with gazpacho. I grilled the Norwegian Fjord trout (well, I cheated, cooking it on a sheet of foil so I didn't have to oil the grill grates--which I find not just messy snd wasteful of oil. but scary to boot). I nuked some Jason's cauliflower "mac & cheese;" nobody could mistske the cauli chunks for macaroni (the texture is a dead giveaway), but a grating of nutmeg & little white truffle oil did elevate it. Served it with Caesar salad.
Tonight we went to Mon Ami Gabi for Bastille Day--for which, amazingly, they didn't have any holiday specials. We shared a half-bucket of moules mariniere and a salad of arugula, pea shoots and snap peas. For entrees, Bob had steak frites; I had steamed halibut with watercress puree, baby globe carrots, cipollini onions and field greens.
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Last night was baby back ribs and a large tossed salad. I pulled out the multi cooker and used it on the pressure cooker function to tender the ribs. Worked perfectly. DH finished them on the grill with barbecue sauce.
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Sandy, so happy my foil technique for fish on the grill appeals to you. It is easy, safer and less waste of oil and fish (if it sticks, LOL).
Leftover pizza tonight.
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My MIL......
We had some *VERY* good friends stop by the new place for a week and they stayed in their travel trailer. We connected the needed electrical outlet, traded cooking, fixed some minor problems with their truck, relaxed, played music and enjoyed the company.
Sharon was talking with her mom on the speaker phone while our friends were listening and her mom knew they were listening because she had said hello to them during the call. Suddenly, she says, "They're still there? You know, company is like fish. After three days both begin to stink."
<end raised eyebrows>
sigh.....
We will be making another trip to Phoenix next week to coincide with out dental checkups and bring up another load of stuff. We leave the truck running, with the air conditioner on, while we work. When we begin go overheat, we get into the truck and "chill" for awhile.For one of the dinners I brined a whole chicken. Next time I'll try rinsing the chicken a bit more before cooking it. It was very moist, but much too salty for our tastes. If rinsing doesn't work, then I'll try either a weaker solution or less time in the solution or some combination of the two.
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No dinner tonight, I had a burger, fries and big strawberry shake for lunch to celebrate a good brain MRI and happy to report that Enhertu is working really well. Tomorrow will be road good as we start the 10 hour drive around noon. I do plan to make stuffed zucchini on Sunday as our friends garden has been producing some massive veggies.
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Illimae, yippieieieie on the good results and the new meds working. Safe travels.
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Mae - HOORAY for the good brain MRI!!! Before you leave town, you ought to stop at Chick Filet and get a Peach Milkshake. They are only available for such a short time.
Dinner was leftovers- sauteed onions & shredded carrots, then added the leftover French Green lentils Added 1/2 cup of vegetable broth and all the leftover cauliflower. Delicious and one more meal left.
Ice maker has been working for 24 hours now, Still holding my breath since it's been non-existant since March 8th - but I've dumped two batches of 40 cubes into buckets to water the plants. Tomorrow I'll actually start using the ice.
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Eric, if you plan on changing dentists, I absolutely LOVE mine and my hygienist.
Illimae, that is the most awesome news, I'm so happy for you. I think Enhertu may be my next line of treatment. Which would be every 3 weeks, is that how often you are getting yours and making that 18+ hour round trip every 3 weeks? I wouldn't be able to eat again after that meal either!
Dinner last night and tonight a salad. Romaine, radishes, zucchini, mini peppers, cheese, carrots and chicken. First night with a homemade 1000 Island dressing, tonight was Olive Garden's parmesan ranch.
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So happy for you on the clear brain MRI and the fact that Enhertu is working really well, illimae!
How do you make your stuffed zucchini?
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Goldie, the 9-10 hour drive is back to Houston for scans/brain MRI every 2-3 months. My trip for treatment every 3 weeks is to El Paso, which is about 3 hours each way. Still an all day event but not too bad.
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Mae, so happy you had good brain scan results.
Dinner last night was a Caprese salad (skipped the olive oil and just had balsamic) and quinoa hash (sauteemushrooms with a splash of Marsala, leftover chicken breast, thyme, and scallions). I had the cooked quinoa in the freezer so everything came together very fast and clean up was easy.
No clue what to make tonight, so it might just be a dinner salad.
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All of your salads sound delicious. That may be my dinner tonight with some smoked turkey breast from the freezer tossed in for protein.
Finally made the delicious pudding/pie again today from a recipe in the Heloise column. The writer makes a chocolate pie with grocery store chocolate crushed cookie crust. (Today I just put into pudding cups). Boxed instant chocolate pudding mix - but before pouring the milk into the measuring cup - add 3 TBLSP heavy whipping cream and half a jigger of coffee flavored liqueur. I used Tia Maria. The www differs on the size of a jigger. Somewhere between 1-1/2 oz and 2 oz., so I used 1 TBLSP. Fill the rest of the cup with the required milk. Mix & beat as directed. If a pie, of course top with whipped cream. YUM. She also makes with butterscotch liqueur added to vanilla pudding/pie & still uses the chocolate crust. I was successful with vanilla pudding and peach schnapps. Imagine the combinations!!! Chambord for a delicious raspberry?? Really an easy way to produce a cool summer desert with no hot ovens required.
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I do not envy anyone having to drive hours these days, never mind the heat, the gas prices. We filled the truck this morning (first time, since we usually drive the RAV Suv) and with a 20cent/gallon discount, we paid nearly $75.00. OUCH!! At least it is only 61 out.
Lost my first fishing lure yesterday. Ugh. Second day of salmon fishing and I hope this does not portend bad luck, like last year did.
I'm making kinoko no takikomi gohan from The Japanese Farm Cookbook (the recipes on line vary as much as a lot of Western foods). It is simply mushrooms and rice, all cooked together. I'm mixing up the 'shrooms I picked up at the co-op...Lion's mane, trumpet and shiitake. I hope it all fits into my cheap rice cooker. I'll top it with tuna belly and if there is room in the rice cooker, may add some garden green beans. If they don't fit, I'll steam them and serve on the side.
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Wally - I looked up Kinoko Gohan. You're right - lots of variations. I absolutely will make this - but probably a vegetarian version. And I don't have a rice cooker, so I found a recipe that is just cooked on the stove for my first try. Since I love mushrooms & finally have both Mirin & Sake on hand, it will be a joy.
Sorry about your lost lure. Hope you catch lots of salmon
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Minus, the book I have uses sake and soy sauce. No mirin and not much else. It is vegetarian as she makes it, I'm adding the tuna for the protein component. Also, adding the green beans for a veg. Hers is very simple. Add everything together (2 cups short grain rice to 2 cups water, removing 3 tbs to make up for the added sake and soy) 1 tbs of sake and 2 tbs of soy sauce. Dump in the 'shrooms (about a cup) and cook. She also suggests using a heavy pan if you don't have a rice cooker. I may end up using my le creuset because I have a tiny rice cooker. I consider this an asian-style-risotto without the hassle, LOL.
Thanks for the fishing well wishes. The first year I fished here, I hauled in 20 some odd fish for the season (2 or so months); the last 2 years, zero. Stupid climate change! The PNW had that hot blob in the ocean and no rain here for several years on our little peninsula; hopeful it will be different this year.
Editing to add: I will probably 1/2 the recipe.
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Minustwo, what fabulous flavor combinations! That chocolate pie sounds dee-lish! I’m a big fan of coffee flavored desserts, candy and ice cream. I took a screenshot of your post and hope to try making the pie recipe. It sounds simple enough, a big plus for me. I also love the idea of butterscotch flavored vanilla pudding poured into a chocolate pie crust.
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Illimae.....excellent news.....That is worth a celebration.
Goldie, I am interested in local dentists. The Glendale one is OK for now as we are going there each week, so the appointments/trips can be scheduled to match. Eventually, we will have everything and MIL moved here and then the trips "there" will be far fewer. We'll probably keep our regular doc in Phoenix.
Minus, it's going....we seem to end up going down there on hot days....."Moanday" is Sharon's dental appointment and Tuesday is my dental appointment. So Monday we'll be loading and it's supposed to be 113F/46C.... :-(
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Eric, I've been going to Dr. Badger in Show Low for probably 20 years. Kim does my teeth. Both SUPER nice people and good Mormons. Dr B is also an Eagle Scout.
My fancy dinner was a brat and some boxed Cracker Barrell mac n cheese. Will be the same tonight.
Gosh, does BCO have a big enough space for donations at the bottom of the page????
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Goldie - Hooray for your Cracker Barrel mac & cheese. My son never liked anything but the box of Kraft. I go REALLY fancy with Stouffer frozen mac & cheese (although I plan to try Bob Evans, since his mashed potatoes are so good). White sauce was one of the first lesson in cooking class in junior high - with cheese & pasta added for our first "real" meal. These days I usually just have macaroni & butter.
Devine - served as a pie with whipped cream on top, it looks like you worked in the kitchen for hours.
And that's how our "founder" Laurie started this thread. She had two busy, small boys and shared with us her recipes like Salsa Chicken - which made her DH believe she'd spent all day cooking such a delicious meal.
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Yesterday, dh picked green beans from the garden and dug up a few potatoes and cooked them along with left over ham and ham bone frozen since Easter with a can of corn added. Very tasty.
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Divine, sounds right up my alley!
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