text:
Given the way our justice system works and given how little we know, I can't really say one way or what this guy's motivation is or what would be a better thing to do.
Actual bumper sticker series: Jesus is my co-pilot. Satan is my financial advisor. Budha is my therapist. L. Ron Hubbard owes me $50.
You should never write words with numbers. Unless you're seven. Or your name is Prince. - "Weird Al" Yankovic, "Word Crimes"
I have no idea what his motivation is, but I would think that helping someone you believed to be a child molester might not be easy to live with and who know what his current state of mind/health is. Assuming, of course, that what he is saying now is the truth.
The problem is a good attorney is going to point out that if you were lying then, how do we know you're not lying now? I think it would be very hard for him to win in court.
Those who never succeed themselves are always the first to tell you how.
I personally know a couple of dancers who have worked with Wade. Apparently he is a rather tortured sole and extremely difficult to work with. Not saying that I know where his turmoil comes from but it sort of makes a bit of sense. If he is now going through therapy (which was apparently much needed) these statements could be part of the healing. Going for money is not the wisest thing to do though IMHO. Sad situation for everyone involved.
I guess the hard thing for a lot of people to accept is why God would allow me to go running through their yards, yelling and spinning around.
Deleted. Double post
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
Looks like Wade has sold his California condo and will be moving to Hawaii with his wife and son in the wake of the molestation allegations.
That's a pretty significant move career-wise, isn't it? I imagine all the work for dancers/choreographers are based in California or New York.
Seems like he might be leaving the industry and his work for awhile--until everything surrounding the accusations and trial are settled. The media circus will be crazy.
Or maybe he's done for good and has decided to retire away from the business and raise his family in Hawaii?
News Link
He will need some money to retire this young. He's doing himself no favors.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
HI is one of the most expensive places to live as well. For someone out of work for a couple years, that's a pretty pricey move.
I believe his wife is from Hawaii. It would make sense to me to leave LA and go where family is, especially since he's apparently had a rough go of it in the last couple of years.
Interesting that fans of Michael like to sing his songs from the 1970s and 1980s, yet a kid who was allegedly abused by Jacko in the 1990s is supposed to just forget those experiences.
I would have no problem if he decided just now to sue Michael's estate for sexual abuse or if he decided to just now begin talking about it or he suddenly had a nervous breakdown because of it all these years later. The problem is that he testified under oath that nothing happened to him. All of this news about Michael supposedly molesting other children and he never once had those memories come up? I am probably being insensitive but I have a VERY hard time believing that he had absolutely no memories of being abused. I just can't give him the benefit of the doubt, here. If Michael were alive then I would eagerly await the outcome because both parties would have a chance to state their claims and defend them but this is being done after Michael died and how can he possibly defend his name? He can't, no one really can because surely Robson will say he was abused when no one else was present and then it is his word against a dead mans. The only thing Robson has is the maid or whomever that claims she saw them in the shower. It would be almost impossible to convince me after you said, under oath, that you were not abused. Was he over 18 when he originally testified? If so, he was an adult and I don't see any way out of it.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
Nobody knows what the truth is. In terms of crowd reaction, I see two extreme camps. One camp believes the allegations because they either think Robson psychologically repressed his experiences and is now recognizing it for what it was (which is actually more common than you think from victims of sexual abuse) or people who dislike Jackson because they always believed that Jackson was a predator and want those beliefs to be vindicated with the other camp being full of Michael Jackson fans (due to his music) who think people are again being over-zealous with the witch-hunt with little evidence to back it up.
It's hard to remain neutral, but I think I'd rather keep an open mind about this until more details come out. Of course even then, it's hard to know who to believe because no matter where you stand on this, the timing is suspect (with the estate finally being solidified and Jackson no longer able to defend himself) and we've seen Jackson accused before by people whose motivations were suspect (or has gotten away with it because of his resources depending on what you believe).


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By Cam Huffman
Sports Editor
Six weeks of high school football are already in the books, meaning teams are coming down the stretch and battling for positioning harder than ever before.
Here's a look at what's happening around the area and the state as Week 7 quickly approaches.
Wyoming East — After a loss to Mount View — one that broke a 31-game losing streak for the Golden Knights — most were ready to write the Warriors off.
But Friday night's results turned a few heads. Not only did Mount View back up its win by downing Van 26-6, proving that the upset was no fluke, but Wyoming East also responded with an upset of its own, handing River View its second loss of the season.
Now 4-2 and ranked No. 10 in Class AA, the Warriors are on a path for a showdown with Shady Spring, if they can get past winless PikeView on Friday.
Woodrow Wilson's defense — The Flying Eagle offense played well enough to win on the road at No. 1 Cabell Midland on Friday, but the defense wasn't up to the task, giving up 10 touchdowns in a 70-34 loss that looked more like a Big 12 contest than a WVSSAC game.
That's been a concern for Beckley all season. The Flying Eagles are giving up 32.1 points per game, including 111 in its two losses — a 41-12 defeat at Spring Valley was the other. If you take out a 44-0 shutout of Ripley, which was playing a backup quarterback and couldn't get out of its own way, that number swells to 38.6 points per contest.
That's a major concern as Woodrow (4-2) prepares to face Huntington (4-1), which is averaging nearly 32 points per game.
1,000 — Four area running backs have already topped the 1,000-yard mark on the ground with plenty of football left to play. Meadow Bridge's Jake Parker leads the way with 1,362 rushing yards, but Richwood's Zach Bennett isn't far behind at 1,137. Oak Hill's Jalen Jones has 1,065 yards on the ground, while Greenbrier West's Malik Boatwright is just ahead of the mark at 1,012.
39 — Shady Spring's Adam Weeks needs just 39 yards to reach 1,000 in passing. He's at 961 heading into Friday night's game at home against James Monroe.
9 — If the regular season ended today, nine area teams would have the opportunity to keep playing. In Class AAA, No. 10 Oak Hill and No. 11 Woodrow Wilson would move on in the playoffs. No. 6 Bluefield and No. 10 Wyoming East would be included in Class AA, along with Liberty and River View, tied for No. 12. Greenbrier West, the highest-ranked area team at No. 2 in Class A, would make it in the smallest class, as would No. 3 Valley and No. 10 Meadow Bridge.
Teams knocking on the door include No. 18 Nicholas County and No. 19 Summers County in Class AA and No. 18 Midland Trail in Class A.
The top 16 teams in each class earn a spot in the playoffs. Only Bluefield, Greenbrier West and Valley would be at home based on the current ratings.
17.11 — Woodrow Wilson's Ramon Edwards has just 27 rushing attempts this season, but he's averaged more than 17 yards per tote. He's likely to get the ball in his hands more and more the next few weeks.
The big battle this week will take place in Madison, where two of the three undefeated teams in Class AA will go head-to-head when No. 3 Wayne (5-0) goes on the road to No. 1 Scott (6-0).
Despite the rankings, Scott is the clear underdog in tonight's game.
The Skyhawks, who returned nine starters on both sides of the football, are off to a great start, having knocked off Tolsia, Lincoln County, Chapmanville, Sissonville, Poca and Westside to jump out to a perfect start, paced by a veteran offensive line.
Wayne, though is the defending Class AA state champion, and it has outscored its opponents — Chesapeake (Ohio), Hoover, Ravenswood, Sissonville and Mingo Central — 283-75. It's scored at least 42 points every time out.
In Wednesday's Register-Herald, there was a story about Ansted High School's 36-game winning streak in the early '70s. The story referred to Ansted High as the Trailblazers, the mascot of Ansted Middle School. The great teams of the '70s were actually known as the Highlanders. We apologize to the players, coaches and fans of Ansted High School.

subset: commoncrawl


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What's for Dinner #194 - The Shortest Month Edition [old]
It's hard to believe that February is almost over, and with it, the last full month of winter. Here in the greater NY area, the snowdrops are out and the crocus are poking their noses through the soil. That means outdoor cooking, maybe? Please? My husband was out smoke roasting a salmon side on the grill last night, so he clearly felt inspired. The salmon was served with a beurre rouge on top of a wild rice and mushroom pilaf and topped off with some shallot rings. It was a super delicious and glamorous dinner for Oscar night.
What's up in your kitchen?
I'm envious of the crocuses being out in your area. No snowdrops for us - just some more snow that came in mostly Sunday morning/afternoon/evening. *Just* enough to shovel this morning, but the roads were fine. And the 40-some-odd degrees we'll be getting for the next few days will help melt it.
It'll be leftovers for me for a few days. LOVE the sound of that salmon, roxlet!
Warm, but rainy here. Opened up windows for the first time this year--yay!! With 2 dogs, you really look forward to the first open window day.
I wanted a nice meal to enjoy in front of the Oscars (yours sound lovely, Roxlet), so I made chicken piccata. With angel hair pasta and a small salad. Served on the coffee table.
All the mention of it in the last thread made me crave it!
And for a snack later, some parmesan ranch chex mix I'd made earlier.
re: alliegator
Sooooo jealous of your open windows - and I totally hear you on the two dogs thing! It's been a loooooong winter!
All the talk of chicken piccata has made me really crave it - but hubby is not a fan of lemon, so it will have to wait until he is gone. April is not that far away!
Thai coconut milk & squash soup
Smoke roasted salmon with beurre rouge & crispy shallots on wild rice pilaf
Last night night I made "Duck a l'Orange", utilizing a "Lola" duck (Pekin/Mallard hybrid) from D'Artagnan I had in the freezer, along with Blood Oranges I had in the fridge. While the sauce was absolutely wonderful, I was rather disappointed in the duck itself. Had never had one of these hybrids before, & doubt I will bother again. Small (3 pounds tops maybe?), & with almost NO meat on it whatsoever. So little in fact, that it was difficult to tell the breast side from the back side!! The only saving grace was that 1) it was incredibly lean - very little fat, & 2) what meat there was was very tender, even at the well-done stage, & had nice duck flavor with just a touch of wildness.
Served the duck with a side of fresh-off-the-stalk Brussels sprouts & organic carrot coins tossed with butter & chopped fresh Tarragon, & an extremely nice locally-produced (as in right here in our own county local) rose' wine.
re: Bacardi1
That was one of the *first* dinners I ever made, at the tender age of ten, for a birthday meal for my Dad, love duck a l'orange....
It's pretty common knowledge though, that ducks have a larger body cavity than other fowl, and therefore yield a lot less meat than one expects for the weight..... Anyway, it's probably next to impossible to determine how much meat a duck will give you.
I have got to go out and get some duck breasts, it's just been too long..... Thanks for the inspiration!
re: Dirtywextraolives
Oh, I know all about cooking duck (& goose). Have been cooking it frequently for decades now.
The problem, as I mentioned above, with this particular duck was that it wasn't the usual "White Pekin", which is the duck every supermarket on the planet carries. This was a special hybrid (half Pekin, half Mallard), thus much smaller - as in 3 lbs. versus the usual 5-6 pounds of a regular Pekin - & with much less meat (& fat) vs. bone. I'm used to roasting Pekins, & even Muscovies, both of which have far more meat to bone. And since the "Lola" duck was a specialty item, I paid a pretty penny for it; something I won't be doing again, regardless of the flavor.
re: Bacardi1
Inspired by others on CH and determined to get the pantry and freezer stockpiles to a single-layer, I've made a lunch/dinner daily menu plan for the week. And now know that the only items I need to get at the grocery store are milk & juice. We'll see whether I can resist temptations offered by store specials and the great meal ideas posted here.
Last night's supper was pan-seared cod fillets, TJ Curried Rice (a previous store-special temptation not resisted), and fresh fruit salad - strawberries, pear, plum.
re: MidwesternerTT
re: Musie
I've been doing that "it's a good deal, I'll store it for later" routine for months, and it will take me at least another month to get to reasonable levels. So I have to keep reminding myself that the sales are cyclical, and this won't be the last time an item's featured.
However, tomorrow's planned lunch was veto'd by my spouse, so I've moved all the lunch menu items up a day and can enjoy the inspirations from here as I decide what to make Friday/Saturday.
re: MidwesternerTT
Midwesterner, I have the same problem, and I went $75 over my grocery budget in February. So the month of March is going to be as much pantry cooking as possible for me too :) I have to keep reminding myself that things ALWAYS go on sale, there's rarely a deal that is totally unheard of and won't come up again.
We had our biggest snow of the year yesterday, so much for spring :) Today it's sunny but pretty cold. I hope the sun will at least melt some of the ice that's all over the roads. I am "working from home", my low-to-the-ground car and it's needing to be replaced tires are not snow or ice friendly, and the SO greatly disapproves of me driving his giant truck all the way to work (35 miles each way), and personally, I don't like to either, I always feel like I'm going to run something or someone over in that thing. Besides it would cost me like $20 in gas just to drive it there and back.
Tonight I'm making hoisin pork, noodles, and some veggies, probably carrots and green beans, all mixed up together.
re: juliejulez
re: roxlet
I don't mind it as long as I don't have to go anywhere :) I did have to take SO to the airport (his morning flight was cancelled but his afternoon one left just fine) in the thick of it, so that wasn't fun, I at least got to drive the truck to do that. But today, it's sunny and I have a panoramic of the Rockies from where I sit in my living room, so I'm enjoying it!
re: juliejulez
re: juliejulez
re: juliejulez
re: juliejulez
The pork turned out tasty, this is what I made: http://pinchofyum.com/hoisin-pork-wit... I ended up using udon noodles though, the rice noodles at my store were really expensive. Didn't use the peanut butter either to save on the calories. This was a nice recipe to mix and match and would be good w/ any protein really. Good for cleaning out the fridge.
re: juliejulez
re: mariacarmen
One thing I forgot to mention was I saved about half the marinade instead of putting it all on the meat. Half of it was PLENTY for the amount of meat I had, and that way I had the other non-used half to use for saucing. I also didn't use the sugar (we ran out) and I didn't miss it in the final dish.
It's an interesting sort of day Chez Harters. The weather is dry but chilly - I pottered round the garden for an hour this morning just weeding a couple fo the flower beds. That's just about the first time this year I've been able to get out there and do some work. I've also just signed off the final proof of my next book so that should be out in a few weeks. And I've just finished writing Chapter 2 of the next book (the one about food in the Great War )- it's coming along nicely.
And, this evening, we're hosting the brother-in-law's family birthday dinner. Inevitably, that means the food has to be straightforward to accommodate the fussy eaters. So, it's pretty much plain roasted chicken (breasts & thighs), scattered with garlic, thyme and bay (except for the FiL - for whom the concept of having herbs with your food is an abomination - so he'll have literally plain roast chicken). There'll be roast spuds and a mixed leaf salad (except Fil, for whom the concept of salad is an abomination - so feck him on that - no substitutes). And herself has made her kid brother a carrot cake, cos it's the only cake he likes. A family of fussy buggers? Well, yes, generally speaking.
re: Harters
re: weezieduzzit
That was the FiL, many years ago.
He, and his second daughter, are the only two British people I've come across who do not like Indian food. Whenever we went out from work for a birthday celebration or because someone was leaving, we always went for a curry as it was the one type of food everyone was OK with.
Fussy, fussy, fussy. We used to try and cook different things for folk but have now given up and just cook lowest common denominator stuff. Feck 'em all.
re: Harters
re: mariacarmen
I love 'em all really * - after all, where would I be without the stories (at least, those that I can tell).
(* Actually not true. There's one family member who I despise with a vengeance and who I'll have absolutely nothing to do with.)
The FiL is OK to feed really - just give him a big piece of meat, simply cooked, and he's a happy camper.
re: Harters
I was inspired to do a bit of straightforward roasted chicken tonight as well. Currently I have chicken quarters undergoing a 24-hour cure in the fridge, seasoned lightly with pepper and thyme. Do you crush up whole bay leaves and add those to your birds as well? I've never used bay that way and would be interested to try it.
On the side we have mashed rutabagas and hopefully some sort of inspired turnip dish, though most likely, they'll be tossed with bacon fat and roasted as well, served with a white wine sauce I'll make from the chicken drippings. For dessert: buttermilk pudding, which should set by the time I've finished baking the chicken and finishing up my savories.
re: JungMann
I've just thrown a few fresh bay leaves into the roasting tray, along with the fresh thyme and garlic.
Oh, and I think turnips tossed in bacon fat and served in a chickeny sauce sounds absolutely inspired.
Mashed rutabaga (or swede as we call them) are a favourite - usually mashed 50/50 with carrot in this household.
re: Harters
I recall you having swedes quite often for dinner, which is why I thought I might try them with my chicken tonight. I've never made them before as I was under the false impression that they were high in sugar. Will they be bland without the addition of some carrots?
I'll try dropping a couple bay leaves into the roasting tray. Not sure how much effect it will have on the chicken since they will be elevated on a bed of celery and carrots, but it can't hurt.
re: JungMann
re: JungMann
re: Harters
And now they're a favorite here as well. It's a shame I discovered these so late in the winter, there is not enough time left in the season for all the experimentation I want to do. I think tomorrow we'll try the mash with a bit of maple butter and bacon. I will have to figure out a better way to cut them, though. These things were massive and my 8-inch chef's knife kept getting stuck in this bowling bowl of a rutabaga.
re: JungMann
re: ChristinaMason
You know I so rarely make gratins because the cheese, chiefly gruyere, seems a bit of an investment for me in a dairy dish I'm not sure I'd be able to eat. Do you have a recommendation for something a little more budget friendly for the gratin cheese?
Cutting into these today, I do have to admit, a mandoline is starting to look like a useful investment if I'm going to keep picking up monster vegetables.
re: JungMann
I made mine last time with Gruyere, Pecorino Romano, and Parm. Regg. and found it almost too cheesy and too salty. Maybe try just a dusting of Gruyere---a wedge from Whole Foods runs only about $5, and you needn't use even half of it. You could also try generic grated Swiss cheese, but for a dish of such simple ingredients, I think quality counts. Maybe even spring for the grass-fed heavy cream.
re: ChristinaMason
When you put it that way, I guess the gruyère isn't that expensive. I may have just been spoilt on being so sensitive to dairy that a tiny $2.50 quarter slice of gouda will last me an entire week. Sounds like a WF wedge can make a tray of rutabaga gratin and still have plenty leftover for some Austrian cordon bleu: two very good reasons to give your recommendation a go.
re: JungMann
JM; you can do a gratin without cheese - I like just a mix of heavy cream and whole milk, with a garlic clove - and for 'swedes', I would probably add some thyme and a touch of nutmeg.
And the mandolin is a godsend for very thin, even slices that is what makes a gratin successful; super thin slices let them absorb cream, and the whole dish becomes one cohesive whole, rather than a starch baked in cream and cheese, IMO
re: gingershelley
I thought a gratin by definition includes cheese otherwise you are just cooking something in bechamel.
Thanks for the slicing tip; I wasn't even aware (the only gratin I've had is scalloped potatoes when I was a kid, and they were probably from a box). I don't have a mandoline so I may not be able to manage anything too delicate with the rutabagas. After my 8-inch chef's knife got stuck in the rutabaga for the fifth time I seriously considered just karate chopping the thing with my cleaver.
re: JungMann
JM - must people think a gratin has to include cheese; but the way I learned to make Gratin Daphinoise from The 'Frenchman' (ex-BF, written about lots a year or so ago on these threads), taught me to make it the way he was taught in Paris - no cheese, only cream and milk. I love it without cheese!
Some other gratins tho, really need cheese to make the flavor fuller.
I sure sympathize about the rutabaga! Same goes for a lot of hard squashes - only a cleaver or a GIANT chef's knife will get you through those things. A rubber mallet and a big knife ( I have a cheap 12" industrial chef knife I got years ago when I worked in some professional kitchen) I keep around just for hard squash season!
re: gingershelley
I may not have found an efficient way to bookmark recipes on these threads, but I have certainly managed to remember the many characters profiled here. Your Frenchman, MC's Oldster, Harters' Herself... one big, personality-filled and well-fed family!
Good call on the mallet. There were several points where I was afraid I would accidentally cut myself when I was trying to retrieve Excalibur from the Rutabaga. A mallet would make things much easier.
re: JungMann
Re: cutting hard veggies - I learned (from taking my 90-year-old neighbor to the grocery store and helping her shop) that the produce department staff will cut a rutabaga, jicama or squash into half or quarters on-request. A huge help when you're planning to cook it that day. Now if only I could get that service at my Farmer's Market, too.
re: JungMann
What a great comment JM! I SO agree how we all get to know all our fellow WFD'er posters' 'families' or at least their domestic situations...
I seem to recall that you live in a shared house, and you take up too much room in the fridge with all your cool condiments. I for one, would love to be a roomy of yours for at least a week to eat all your interesting food - you know SO much about cuisines I don't!
I do advise a rubber mallet for your cuisine batterie....
re: JungMann
JM---wanted to follow up on the rutabaga gratin idea. I made one the other night and have a few suggestions:
-Milk/Cream: This can literally make or break your gratin. I used light cream (just a step below whipping cream), which I'd read elsewhere was fine for gratin (whereas half and half will break due to lack of enough fat). It totally curdled. I suggest splurging on whipping cream OR using evaporated milk, which is more heat stable (I may combine the two next time).
-Cheese: As gs suggested, it's optional. I used just a sprinkle of gruyere on top and liked how it browned nicely when I uncovered the dish to finish cooking.
-Timing: I think rutabaga, since it's a bit harder, typically takes longer to cook than potatoes. I started at 375F for 40 min. and ended up jacking the heat up to 425F or so and cooking another 20 min. until everything was tender. Then I uncovered and baked another 10 min. to brown the top.
-Salt: I'm a huge salt fiend, and even I don't think you have to go too overboard here. Salt the cream heavily, but not so heavily that you wince from saltiness. I think it's very nice to infuse the cream first with some fresh herbs (thyme, rosemary, sage), bay leaf, hot paprika, lightly crushed garlic, fresh nutmeg, and half an onion, then strain over the sliced veggies. I also added a little chicken broth to up the volume, plus a pat of butter.
-Slicing: you might need a cleaver and mallet to get into your rutabaga, but as long as you have a sharp knife, slicing thinly is not a hard chore.
re: ChristinaMason
re: ChristinaMason
re: ChristinaMason
Thanks for these tips. It's very helpful.
I had thought to make the gratin this weekend, but I have been limiting my fat and dairy since I find these are major triggers for me. Still what you describe sounds too satisfying to forgo. I'll have to give it a whirl with some evaporated milk when I get back from DC.
re: JungMann
I used to struggle with rutabagas, too, but I have a clumsy and highly effective technique for the big ones; just whack with your large chef's knife so it stays in there, than lift and slam onto the cutting board with a hammer like motion just hard enough to get through, not with all your might. After that, it's much easier, with flat sides to lay it on for slicing or cubing.
That said, for gratin, I buy a few smaller ones, not the ginormous ones in wax. If I'm making a lot, I use a mandoline, if it's just for two of us, a half recipe, I use my knife and take my time, but the thinner the better, I agree.
re: mcf
"just whack with your large chef's knife so it stays in there, than lift and slam onto the cutting board with a hammer like motion just hard enough to get through"
Oh I did try that. The rutabaga was nearly as large as my knife so I couldn't get quite enough momentum to break through to the other side.
re: JungMann
re: Harters
re: Harters
re: Harters
Harters congratulations on your second book!! Do you mind me asking what the subject of this one is?
btw, the hotpot's on the menu for tomorrow night...we're really looking forward to it and we're expecting a storm so it seems like the perfect comfort food! I'll be back to report!!
Harters, you sure can make a dinner invite sound mighty depressing ;)
I've decided to make something tonight that I saw on The Best Thing I Ever Made this weekend. Hot dogs in a pita pocket from the Aarti party lady. But this just looks good for some reason. Party of one tonight, so I'll be scaling down, obviously.
re: alliegator
re: Breadcrumbs
Breadcrumbs, I thought it was quite good! A friend decided to come by, and she liked it, too. I made only 1/3 of the recipe with 4 hot dogs, so I can't say I got the exact balance of spices correct according to the recipe, but I used what is listed.and a little some chili powder to give it a kick. For 4 dogs, I only used one clove of garlic, minced.
I'll definitely make it again if I have a few lonely hot dogs left in the pack.
This was so good I made it twice in a row, first with a guest while Mr. MCF was away, and then for his homecoming: http://www.closetcooking.com/search?q...
I omitted the salt from the spice blend the second time; better to add at the table after tasting due to salt from preserved lemons and olives, which I bought a mixture of, but none with pimento. very easy prep to do ahead and keep in different containers and easy to toss together later. I used a very large covered skillet and a very gentle simmer for perfect results the first time. Smells and tastes wonderful, a new regular. ETA: the first time I made it, the olives were very large, so I halved them, more to go with every bite that way!
Because we don't eat grain, I used rutabaga puree the second time as a bed for it; kind of made an even thicker sauce if mixed... great addition.
re: mcf
re: mcf
re: roxlet
GMTA! That's exactly my plan... the first night, I bought a jar of preserved lemons at Williams Sonoma because I didn't know Fairway had them at the olive bar. But now that I have 30 days to play with, I plan to put up Meyers, too.
BTW, if you've never seen this, it's also become a household staple, so good, best on the grill, but you can broil a little, baste with more oil, then bake: http://www.foodnetwork.com/recipes/an...
Even faster to throw together.
re: mcf
re: GretchenS
re: GretchenS
I halve it, and make sure to save some of the unused mustard mixture to baste during cooking. The smell's lovely, really good left over, too. Squeezing the grilled lemon over it at the table brightens it a lot, also really great on the cold leftovers.
I've been buying those bigass twofer Grey Poupon jars at Costco for this and going through them fast. :-)
Tonight, we're catching up with zombies & having our veggie buddy over. I'm thinking of making either cedar plank salmon or pan-seared cod with white wine sauce and mustard-braised Brussels sprouts. If it's the salmon, it'll be grilled (sunny and warmish out today), and I might roast the shproutz instead. Also, a cuke & turmator salad on the side.
re: linguafood
re: linguafood
re: Breadcrumbs
I ended up saving the sprouts for tomorrow night to be served along crispy chicken parts (skin-on split breasts and drumsticks) I plan to make in the oven somehow, recipe TBD.
Instead I made red wine spinach as an excuse for me to have half of the cuke salad...
The salmon turned out perfect -- it comes with a brown sugar, salt & spice (fennel seed?) rub -- on the medium side of med-rare.
Our buddy was bad and brought dark chocolate & peppermint popcorn, which I managed to destroy in no time.
So much for that food break..... gah.
I thought WFD peeps would enjoy this:
Tonight is stuffed acorn squash, which I am looking forward to because I love acorn squash, but hubby is apprehensive about. Roasted squash stuffed with a mixture of onion, herbs, quinoa, and kale, then browned and drizzled with olive oil and lemon juice, topped with toasted hazelnuts. What's not to like? :)
re: iowagirl
re: iowagirl
Bleah. It was just bleah. Not bad, per se, but really really bland. My squash itself had very little to no flavor - may not have been ripe enough? And then the stuffing was also bland. Not a good dish to try to sway hubby that squash is good. Big bummer - and it may be swaying us to abandon the plan with just five days to go. Even bigger bummer!!
Tonight is leftover chunky veggie tomato sauce over polenta with a green salad and balsamic vinaigrette, so that may help. And hubby did really like the homemade (if you can call combining gluten free oats, dried fruit, nuts and seeds homemade!) muesli for breakfast so yay for that!
Last night we had green enchiladas. I always make them starting with canned tomatillos but hubby bought two cans of Hatch green enchilada sauce so I used that instead. It was delicious.
But, I have to say that I am irked that the canned / pre-made stuff tastes better than my homemade sauce. I also had this weird feeling while eating... can't quite put my finger on it. Something like a combo of guilt and dissatisfaction. All because I was enjoying something out of a can. I didn't really cook - I just assembled.
Tonight is roast, rice, gravy, broccoli with cheese sauce. At least that doesn't taste better out of a can.
re: thymetobake
Hatch sauce (well, Hatch chilies) are SO much tastier than most green chilies - that I am sure is why...
When I have those to make green sauce or Pork Chili Verde - the results is so much better than average or even my 'best recipe' if it doesn't have hatch in it.
Take heart ttb.....
I think tonight will be a sort of gussied-up Tex-Mex casserole to make use of some bits and bobs in the fridge: onions, poblanos, ground beef, assorted salsas, diced tomato, heavy cream, "Mexican blend" cheese...
A couple friends are coming for happy hour to help us polish off a remaining bottle of store-bought cider, and the never-ending cheeses and crackers. So there's a chance dinner plans might get scrapped in favor of a veggie curry if they end up staying for a full meal.
Last night we made a stir-fry of tofu, broccolini, red bell pepper, and cashews over brown jasmine rice. It's a standard dish in our rotation, but what made it special was that my husband, who I've been teaching how to cook, did it all by himself (with counsel and advice from me). He did great, but his verdict was, "It's a lot more work when you do it by yourself!" I said, "I know, why do you think I'm teaching YOU how to do it?!" =)
Wow roxlet, wasn't that a fancy meal!!! Just beautiful. I'm trying to ignore the fact that you have flowers blooming though...we're expecting another storm tomorrow night. Seriously, enough already w winter!
So last night we had our leftover porchetta and I vetoed mr bc's request for potatoes because I'd become obsessed with making another lemon pasta dish that I thought would pair perfectly with the rich pork. The dish was called Maccheroni all'Agro and Agro means "sour" – indeed this dish made us pucker with delight!
Tonight mr bc is grilling a pork tenderloin that we're serving w a watercress & watermelon salad. This is a COTM recipe that LNighshade posted about. What I really liked was that the marinade mixture is divided and a portion is reserved to use as a salad dressing. Anything to save time on a weeknight!!
ETA: mariacarmen if you're reading this, I paraphrased that tortellini recipe for you in the previous WFD thread.
re: Breadcrumbs
re: linguafood
Happy to paraphrase lingua.
Let me point out that this is very tangy. Seeing mc's comment about the sourness of her last dish below, I'd suggest using just ¼ cup if your lemon juice tastes particularly tart as you can always stir in more later.
…here you go:
3 tbsp butter
4 tsp lemon zest
1 cup dry white wine
1/3 cup freshly squeezed lemon juice
2 tsp kosher salt (I just salted to taste)
1 cup heavy cream
1 generous cup of grated pecorino or parmesan
The recipe calls for Macccheroni alla Chitarra, which is a thin Italian egg noodle. I believe Chitarra means guitar strings. Though I don't think the thickness of the noodle is critical, I would recommend an egg noodle for this dish because we found that the egg-based pasta provided an additional layer of richness to help balance this very zesty lemon-infused cream sauce.
The sauce can be made in the time it takes to boil your water and cook your noodles.
Melt butter in a lg skillet over medium heat. While the butter is melting, stir in your lemon zest. I added 1 crushed clove of garlic at this time as well. When your zest is sizzling, pour in your wine and lemon juice, add the salt, stir and bring to a low boil (not vigorous). Maintain this bubbling simmer for about 5 mins. Whisk in your cream and allow to bubble away until the sauce reduces to a texture you like. I simmered for about 3 mins.
Toss your just-cooked noodles into your simmering sauce along w your cheese.
We passed additional cheese at the table.
I think this would also be great w some dried chili flakes too.
FYI, this is a recipe from Lidia Bastianich.
re: Breadcrumbs
this is almost like my lemon cream sauce! except yes, the second time i made it put probably twice as much lemon juice. and i did chicken broth instead of wine but the rest is pretty the same. oh and i added minced shallots.
thanks! so the key really is not too much lemon juice, but plenty of zest.
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Tonight I cooked chicken paprikash. The braised chicken was delicious, but both me and my husband weren't too keen on the sauce, something just didn't taste too good. I'm wondering if it was the sour cream.
Nice you have flowers coming out allready - and WOW on that dinner!
Around here, our weather folks were completely wrong today - happily - and instead of the clouds and rain they predicted, above average wind brought scoured sunny skies all day.
I played desk-hooky for a couple hours and worked in the yard, pulling some dried out weeds that should have left my flowerbeds last fall - I saw lot's of crocus, anemone, muscari and tulips coming on - and one early dafodil that was fully grown up tall (a spot with more direct daylight), that was about to open up - woo hoo!
That and sweeping the walk has left me hungry, so I am taking a handful of my bread-in-5 base and making a pizza and salad for dinner. Going to be pretty basic - pepperoni, olives, roasted red pepper all on jarred red pizza sauce, with a few dribbles of TJ's frozen basil puree and some fresh mozzerella.
Chopped salad with tomato, pepperoncini, crumbled blue, red onion, romaine, cukes and my house red-wine vinaigrette. Done!
Last night was braised trotters (lol)...er, pigs feet, potato salad and garlicky green beans. The bf had the leftovers tonight and I had an Italian Mexican fusion dish of sorts....tomatillos, garlic, onion and poblano chiles were roasted then pureed and set aside. Gnocchi gets quick simmered then sauteed in a little olive oil then some chicken stock and fat free half & half are added with a few tablespoons of the pureed chile mix; a little ground cumin, garlic powder, soy chorizo and a handful of frozen green peas & carrots thrown in.
The whole thing is simmered and served with a couple slices of toasted sesame Italian bread to sop up the sauce; dinner is served....
Well, in case you didn't know, today (2/25) is/was "National Chowder Day". Thus, I turned 5 pounds of live Cherrystone clams, turkey bacon, sweet onion, fresh thyme leaves, diced baby red potatoes, & heavy cream into a nice basic filling "New England Clam Chowder". Oyster crackers & hot sauce on the side! :)
the BF did his magic on the leftovers - look how nice they look! short ribs, to which he added slices of some smoked beef sausage, leftover cauli, some brown rice, and his curried chicken salad with toasted bread, slices of cheese and strawberries. also, a salad with light, tangy goat cheese dressing he made himself.
Upcoming.....a magazine recipe......Stilton, red onion and beetroot French toast sandwich.
Now I guess the recipe writer thought it posher to use the American "French toast", rather than the British "eggy bread". And I suspect they're right. I'm not sure I'd have cut out a recipe for an eggy bread butty for dinner. Much as I like eggy bread.
Anyway, you "butter" the bread with chutney and add thinly sliced Stiltonand red onion and grated cooked beetroot. Then, as you'd expect, the sandwich gets dunked in the egg/milk mix and fried. A handful of salad leaves on the plate helpd towards the 5 a day.
It'll be a quick meal to make after we get back from the flicks (Les Miserables - perhaps my favourite musical)
re: Harters
re: Harters
re: Harters
re: Harters
re: gingershelley
The butty didnt get eaten (but may for lunch today), we came out of the cinema and deicded to go and eat at one of the adjacent chain restaurants.
Les Mis was really good and I can recommend it - bring tissues for the weepy parts. That said, I think I prefer the stage performance (seen it twice) - there's something about being able to clap after a particularly good song, that you can't do at the flicks.
re: Harters
With you on Les Mis; It was just a little weird to watch a 'stage musical' on a big screen, and not have it be interactive at all.... tho I saw it with my niece and nephews - all of who do musical theatre (and are quite accomplished at it), and there was plenty of interaction going on from our row as they knew all the songs, and were singing under their breathe. It was pretty fun - oh, and of course the discussion of Russell Crowe's performance afterward went on into the night....
Still look forward to hearing about beet's in a butty - fun to say, and curious if it's fun to eat!
Last night was mini-lion's head meatballs from my weekend meatball marathon, with lots and lots of baby bok choy and a good handful of gorgeous fresh bean sprouts on top. I rarely see nice ones, it was a great addition to the yummy garlicky-gingery-black mushroomy meatballs.
Tonight might be leftover sausage hotpot or I might need to do something with the beautiful mushrooms I picked up this weekend, no idea what I had in mind for them. Pasta with mushrooms? Mushroom omelet? Hmmmm.
re: GretchenS
re: GretchenS
re: sgschef
I sort of triangulated on the recipe in Charmaine Solomon's Complete Book of Asian Cooking and the recipe on about.com. Here is my version:
8 oz lean ground beef*
8 oz ground pork*
1 egg, beaten
3 or 4 scallions, chopped
1 tsp (heaped) fresh ginger, minced
1 clove garlic, minced
1 tsp salt
6 dried Chinese mushrooms, rehydrated and chopped, plus additional left dried
10 water chestnuts, roughly chopped
1 + 2 T soy sauce, divided
1/2 tsp sesame oil
2 to 3 cups low sodium chicken broth
Bok choy or similar
2 T cornstarch dissolved in water
*would be worth a try with ground turkey or chicken if dieting
1.Mix egg, scallions, ginger, garlic, salt, chopped mushrooms, water chestnuts, smaller amount of soy, and sesame oil very well. Blend in ground meats. Form meatballs (I make golf ball sized ones, it is traditional to make large ones. If you make large ones, adjust cooking times).
2.Bring chicken broth and larger amount of soy to a simmer. Add meatballs and some whole dried Chinese mushrooms. Simmer about 15 minutes.
3.Add sliced bok choy stems and simmer 5 or 10 minutes, then stir in leaves for a few minutes.
4.Remove solids into serving bowls and thicken sauce with cornstarch slurry.
5.Serve sauce over meatballs and veggies.
6.Serve rice on the side if desired, I usually don't, just use lots of veggies.
WAAAAY back in WFD #69, buttertart posted a more authentic version: http://chowhound.chow.com/topics/7617...
So with my planning, I'm done cooking for the week. I have the risotto from Sunday night, and the noodles from last night. But now I'm kind of sad, I like to cook dinner! I'll have to find something else to amuse myself tonight. Next week I'm going to plan so I cook at least every other night.
Tonight is risotto. Noodles for lunch. Tomorrow is the opposite.
re: juliejulez
re: boyzoma
Yeah... this is the 2nd week of my SO travelling all week long (it'll be this way from now on) so I'm still getting in the swing of basically cooking for one. He likes to eat at home when he's here, since he eats out all week long, so I cook something nice Friday and Saturday night but that doesn't usually yield much in the way of leftovers. This week I thought I'd save myself the effort and just do 2 meals at the beginning of the week that both created lots of leftovers, but I'm finding I miss the time in the kitchen, plus only eating the same 2 meals all week long is getting pretty boring. Next week I've planned it so I'm cooking Sunday (leftovers from that will be lunches 4 days), and then cooking Monday (leftovers Tuesday night) and Wednesday (leftovers dinner Thurs and lunch Friday) too. I'm hoping that will be better.
re: juliejulez
I love to cook too - most nights, and am BAD at eating my leftovers. Miss having a BF who will eat them up, so I can move on to something new. I think it is a syndromne left from working in Resto's where there really weren't leftovers, or if they were, whoever did staff meal, turned them into something new and I didn't have to! I end up with so many containers in my fridge/freezer. I need to find an 'Oldster' to bring meals to, really.
I'm in the phase of preparing to move where I've got to start using what I have. And editing my kitchen treasures that I trust in no mover's hands down to a trunkful. Yucky task.
So, for tonight, I've come up with ropa vieja for dinner. I love this dish, and I happen to have all the stuff for. I just make it really rarely for some reason. I have some leftover slaw mix, so a vinegar-y slaw on the side for the second night in a row.
And to any car thieves lurking on here: if in the near future, you see a full looking car parked at a dog friendly hotel, for god's sake, empty the trunk before you take the car!
re: alliegator
I've had to do that allie, I've done 2 cross-country moves, and one of which I knew I wouldn't have my stuff for about 3 months afterwards. That move was the one where I didn't own an SUV, but rather a 2 door Accord... ie not a lot of trunk/back seat space! It really sucks having to decide what things you cannot live without in the kitchen.
re: juliejulez
Oh, my... Well, that makes me feel better as I do have 4 doors, haha! I'm only in temporary living for two weeks. I've narrowed it down to a couple of condo rentals. But the valuable stuff goes in the car. Jewelry, papers, dogs, kitchen junk. My precious kaffir lime tree went with hubby and drew a lot of attention in the hotel lobby.
The good thing is that I'll get to test a bunch of new restaurants :)
finally, I am back. Been down for a bit with gastro problems again. But I am better. So my honey made rice yesterday according to the package directions. He wanted to make me something I could eat which was sweet as pie. The downside being that it made like three or four cups. So the decision was made for me. I am going to go to my local Chinese restaurant and see if they will sell me some pork for the rice. If not I will go to the butcher and get good ham and i have shrimp. I will add scallions, carrots and peas and fried egg along with aromatics like lemongrass, ginger and garlic. I am keeping it simple and just adding soy as the seasoning. I am trying to go easy on the tummy today. But I am a chower at heart so I want something that tastes good
re: suzigirl
re: suzigirl
re: suzigirl
re: suzigirl
re: mariacarmen
Thanks to all for your well wishes. It is tough to love food so much and have it be the one thing to bring you to your knees.
I also scored about a third of a pound of the roast pork from my fav Chinese restaurant. They also seared it so it will have the certian wok flavor I can never achieve here at home. Happy CHer.
re: suzigirl
Very good news, and should make for a tasty dinner!
My SO has Crohn's, and I think that's most of the reason why he doesn't care that much about food... he's had it since adolescence so for most of that time and his teens, food and eating made him miserable. He's on a good treatment now and is considered in remission, but I think he's always still worried about how food will affect him later. So, I think it's great that you still love food even though it can cause you problems sometimes :)
re: suzigirl
Last night was leftover night (Thai spiced squash soup for my son and me, plus leftover salmon and a salad, steak tacos for my husband), and tonight will be a pasta fagioli. We have a college night at my son's school, and won't be home until about 9PM, so I needed something that can be heated up quickly since we will all likely be ravenous when we get in. It's actually a Chow recipe, so we'll see. I will probably not follow the spicing, which calls for fresh sage and rosemary.
Last night we had the grilled pork tenderloin with spicy watermelon salad - a COTM dish. I'd never have thought of combining watercress and watermelon but it was a lovely, refreshing combination and the spiced sesame balsamic vinaigrette did double duty as a marinade and salad dressing which is a terrific time-saver. We loved this and look forward to enjoying it in the summer too!
Tonight I'm making Casa Harters Hotpot! It's a perfect weeknight meal and I was able to put it together in no time. 5 more mins in the oven and then we eat!! It smells scrumptious!!
Dear Harters,
I can't thank you enough for pointing us to Nigel Slater's wonderful Sausage and Bean Hotpot recipe. We absolutely adored it....so much so I'd make it again tomorrow if I had any more sausages! I do think the quality/appropriateness of your sausages will make or break this dish. We were fortunate enough to have some perfectly seasoned, plump English breakfast sausages (bangers) from a local butcher. The lovely tomato sauce with a good slosh of mustards paired perfectly. I would have licked the casserole dish (I couldn't resist using my Falcon ware btw) if the dog didn't get to it first!! ; )
Thanks so much Harters, we loved this!
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re: Harters
re: GretchenS
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I read through this recipe, and it is SO simple! I must make it (perhaps cut by 2/3rd's) as it is so interesting that it is getting such a fine response here - from those I know to have great taste buds. Must be just the right seasoning in the sauce....
There is something to following a recipe I guess, wish I was better at that discipline.
re: gingershelley
re: Breadcrumbs
Fascinating. Must make this.... I do have the affliction of a small appetite, and very large cooking ideas... and I don't like leftovers as much as I wish I did. Sigh. I need to get a new appreciate life-partner who will eat up stuff I make.
How is that for a non-resolution for spring 2013?
re: Harters
re: Breadcrumbs
re: Harters
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Nagging doubt proved correct. We are now £90 lighter for a very indifferent meal.
re: Harters
Harters, what a shame. It always irks me as well when restaurants charge for third rate bread and how sneaky of them to offer it before you'd had an opportunity to peruse the menu in this instance. I'm glad you enjoyed the chips but £90 is a hefty price to pay for potatoes and some petite portions of pork! FWIW, I really enjoyed your review though!
re: Harters
best line: "First, there was Le Mont – a restaurant that gave the impression that it would be difficult for it to get even further up its own arse."
2nd best: Pork belly was excellent but was a masterclass in what might politely be described as restrained portion control.
blindfolded, i would have known that was our Harters.
re: Harters
re: Harters
re: Harters
re: Breadcrumbs
Didn't want another hunk of lasagna - I think I'll tuck the rest of it into freezer containers. So I took out a b/s chicken breast, let it defrost, split it in half lengthwise, rubbed both pieces with olive oil, and liberally seasoned it with Penzey's Tuscan Sunset (to which I added Aleppo pepper, which Penzey's removed to keep it salt-free), some ground sumac, and a pinch of salt.
Into a hot sauté pan to sear on both sides. Added about a half cup of orange juice (to get it out of the fridge) and let that simmer down. Served over rice, peas, and Trader Joe's roasted corn, and it was dinner. Not too shabby a dinner. And a piece of chicken for lunch tomorrow.
Tonight I made a meal by Jamie Oliver from one of his 15 minute meal shows. I think he referred to it as a spring sauce.
I used asparagus, peas, mint and 1% milk to make a beautiful green sauce with a nice bright flavour. I added salmon and the juice of half a lime at the end and served it over angel hair pasta. I'm going to freeze the left overs and serve it again next week with bacon to add the salty pop it needed.
I seem to be back on the cooking wagon again, and we've been enjoying lots more homemade meals in the last month:
duck breast, rib eye, various meatless lasagna and a good old-fashioned hamburger or two. It's nice to back away from grilled cheese sandwiches and take-out.
Tonight we're having double thick pork chops, done in the cast iron. I'm thinking of trying out skinny taste's butternut squash risotto on the side, with some spinach and roasted cauliflower. If my shower takes too much out of me, sweet potato spears roasted in the oven will get swapped for the risotto.
The wind is picking up here, although the day was very spring-like. I may throw together a pear and blackberry crisp to keep the house warm if I don't lose my focus.
re: rabaja
re: LindaWhit
I'm feeling really good, LW, thanks for asking!
My biggest issue is nightly indigestion that starts up each day around four o'clock :(
Basically, I belch like a trucker most evenings. It's quite sexy.
I threw together the pear-berry crisp while dinner was cooking and it hit the spot. Happy to have two more nights worth of dessert all ready to go.
The risotto idea was shelved, as i remembered how much we like simply roasted butternut squash batons, so why bother getting fancy? AND, the squash is point free, not that I'm really worried about such things right now. It just means that I feel less guilty about the ice cream on top of my crisp!
re: rabaja
re: rabaja
re: rabaja
Thanks, ladies!
I never would have guessed carbs were my problem, thanks CM. Now that you mention it, the nights when I just have a simple fish dish,I am more comfortable.
Hot sauce has become a no-go for me, which completely sucks. Even a little rooster sauce in my pho the other evening was problematic, and I found this almost hard to believe.
I do not intend to raise a boy with tender tastebuds, but I guess for now, it isn't up to me!
re: rabaja
re: rabaja
The bf had a blackened strip steak with pan fried gnocchi and mixed veggies....I had a chipotle burger topped with baked onions, smoked cheddar, tomatoes, a little herb salad and poppyseed dressing on a toasted kaiser...tomorrow is his birthday; I'm trying to come up with a menu fitting the occasion. He's a picky eater....
Well, last night I was just about to start making my easy pizza and chopped salad meal when a friend popped round who knows my neighborhood is the go-too area for pho.
So she took me out with her to get her craving satisfied; I had a small bowl and also ordered a bahn xeo for us to share. The pho was perfect (I always get the raw shaved meat on top), but the bahn xeo was greasy.... I have to pull up the recipe I used during 'pancake month' on DOTM, and make those at home again. Last night just got me started again!
Tonight, I make last nights dinner - hope my pizza crust isn't dead from waiting.
Last night was Mexican night : used up the ground beef mixture for hard shell tacos with cheese & lettuce for one, a large cheese quesadilla for the other one. I had a chorizo and bean tostada with lots of lettuce, cheese, salsa and guacamole.
Tonight, I made chicken with forty cloves of garlic. I had originally intended to use a recipe I cut out a couple years ago to do in the slow cooker. But as usual, the day got away, and although the slow cooker version only took about three hours, in the end, I decided to braise it on the stove anyway, and used parts of Ina Garten's recipe which I had tried before and was very good.
I trimmed six bone in chicken thighs, then added a crumble of saffron to a 1/4 cup of white wine. After drying and seasoning them well, I poured the wine over the chicken to sit for ten or so minutes. Browned them in butter & oil then drained the extra fat and cooked down a chopped leek, and half each of an onion & shallot, along with a head of peeled garlic cloves that were blanched. Deglazed with cognac and white wine, then put chicken back in to braise. Served over toasted French bread, sautéed criminis with thyme, and kids got a reheated baked stuffed potato half. It came out very tasty, if a bit winey, my oldest said he preferred not so strong a wine taste, but i thought it was uber-tasty, especially when the soaked bread was spread with the soft garlic and sauce. The rest of the strawberry shortcakes for desserts.
re: Dirtywextraolives
re: Dirtywextraolives
re: Dirtywextraolives
Wow DweO, that is a fine chicken thigh... and I am impressed you peeled a whole head of garlic!
I am a cheater on whole garlic these days; TJ's has this great garlic in the produce section I swear by - it comes in small vacumn sealed packets, all together in a bigger packet - very fresh, no 'rancid old garlic' action (like pre-chopped garlic has, or those giant jars at Costco) - and I never peel anymore. Seriously, one of my top-ten TJ's finds.
I will make your recipe with a packet of that on hand:).
re: gingershelley
Thank you all, girls! Ginger, I cheated too, and par blanched it for a minute, skins slip right off after that! Good to know they come in smaller packs of peeled garlic, I had never bought it before because it was always a much to large package to finish before it would go bad......
re: Dirtywextraolives
DWEO, It is funny about the TJ's garlic - I think since it is packed in tiny 'pillows' within the main package, all of which are plastic and kind of 'shrink-sealed', I never have it go bad - it is nice, crunchy fresh cloves every time I open a mini-pillow-pack from the store package - the package lasts a month easy with no deterioration. ONLY packaged prepped garlic I would ever buy - just sayin' :)
I'm so sleep deprived this week dinners have had to be pretty simple. (God help the next person that wakes me up.)
Leftover sauteed broccoli from last night inspired a "Use it up" crustless quiche of the broccoli, mushrooms, thick cut bacon, a couple lonely shallots, sprinkles of the ends of random cheeses, a half dozen eggs, a splash of heavy cream, half a container of creme fraiche, half and half to make up the volume, a little grate of nutmeg and a pinch of salt. I didn't feel like going outside for herbs. I know it would be better with them but I'm OK with that tonight. I didn't feel like kneeling down to go through the cabinet to get my quiche pan so it's square. I'm OK with that, too.
Its baked and beautiful and for tomorrow night.
Tonight will be meatballs in a quickly made red sauce. Pasta for the man, just meatballs and some blistered green beans for me.
re: weezieduzzit
Wish I was you Weezie - had a prospective new housemate for lunch today, and I didn't want to run to the store; she suggested 'brunch' so I thought quiche... which is usually a specialty of mine. Low on eggs here. WHAT was I thinking - how hard is it to do an egg run?
Usually, I can be in your wheelhouse and do 'bits and bobs' for this... well today - kind of a fail!
Potato thinly sliced and pre-cooked in some HM chix stock and thyme. That in a bowl to cool, I sauteéd 1/2 an onion, some bulk chicken breakfast sausage, and shredded kale, plus oregano and some more chicken stock in after it was limp to be sure kale was tender. Layered up in a crust with shredded swiss, the two eggs I had mixed into some pureéd cottage cheese and some 1/2 n 1/2 for the liquid, and a thinly sliced decent tomato and more swiss up top to give some color and browning on top. Sigh. Soggy. lame filling, slippage when I served... bland crust. I should have cooked it earlier (so it could rest), and for 15 more minutes.
I rarely have such a fail... but of course, an hour after my lunch guest left - the tart proceeded to set up and now looks like the best picnic food ever. Reminded why quiche is so good at room temp.
At least she is still moving in, and I can cook better for her another time. I like her, and hopefully the blueberry streusel coffee cake and the bloody mary's she brought over got us over my badly-made entree....Good conversation and a fine bloody mary can clearly smooth out a bad experimental entree:)
Ahhhh - the rites of Spring!
Market had just received their first Shad Roe of the season, so of course I had to indulge myself with this annual Spring treat. Prepared it simply - sauteed in an obscene amount of butter & finished with a splash of Pinot Grigio, fresh lemon juice, & capers. It was fresh, light, & delightfully creamy - no graininess.
And since hubby would rather eat worms & die rather than even LOOK at Shad Roe, I seared some lovely dry-pack sea scallops for him in some extra-virgin olive oil & butter in a cast-iron pan. Nutty & sweet - perfect.
We both enjoyed the same sides - roasted tiny baby red potatoes & roasted asparagus. The asparagus was a real star here - sweet & "asparagusy". Hubby LOVED the slightly crunchy tips.
Last night I was rain-soaked and freezing when I got home, so I decided on soup rather than leftovers. I chopped up a bunch of assorted veggies from the crisper (eggplant, carrots, cauliflower, onion, scallion, etc.) and mixed them with an open box of chicken broth, Thai red curry paste, and a little bit of leftover coconut milk. DH and I agreed it really needed more cooconut milk, but barring another soggy trip outdoors, we thought to add some natural peanut butter to the soup. It was surprisingly decent and a nice way to clean out most of the fridge odds and ends. Later we broke into some dried Italian sausage and cheeses.
Tonight is still TBD...but it will involve a large roaster chicken breast.
On Saturday i baked a ham I purchased on sale after Xmas. Rubbed it with a dijon/brown sugar blend and baked it for a couple hours, and left it there. the Oldster had 2 bites, my sister had maybe 4, so all 10+ pounds came home with me late last night. Bone with meat and one portion are in the freezer for future consumption, and the BF will have his way with the other portion tonight. He's talking some beany-hammy thing. I have faith in him.
Last night was Chicken Enchilada Suizas. Had some red, green and yellow peppers I diced up and sauteed with onion. Shredded up some chicken, diced chilies, green salsa, cheddar cheese and mixed it all with some cumin. Rolled it up in flour tortillas (I know - I've heard they are not "true" enchiladas unless you use corn tortillas - but I had flour). Topped with Monterey Jack cheese and a mix of cream and chicken broth, then scattered sliced olives on top. Seems to get better every time I make it! With it we had spanish rice and some re-fried beans. Guess that will be leftovers for tonight, too (or maybe it will be Sunday's leftover short ribs and risotto milanese.
Tomorrow is Soup Thursday! Creamy Chicken Mushroom soup is on the menu with a mix of sliced white and cremini mushrooms, shallots, carrots, celery and green onions for garnish. I do have some bacon hanging around so maybe I'll put some of that in too! So today I am thawing out chicken stock!
re: boyzoma
re: boyzoma
re: Dirtywextraolives
I don't use sour cream except as a dollop for topping. I've used this recipe and modified it a bit to suit my needs: http://www.squidoo.com/chicken-enchil...
re: boyzoma
re: boyzoma
Well, last night I used some of my mushrooms in a garlic-lemon-cream sauce tossed with spinach and pasta. I put too much lemon juice in and added a bit of soft goat cheese, which rounded out the flavor quite nicely but ended up a bit grainy in the mouth. Tasty but not one of my finer efforts.
Today starts the new season for my community supported fishery and we are getting cod -- caught this morning! It is dreary, rainy and cold so I am thinking fish chowder -- I have some nice rich fish stock tucked away in the freezer.
re: GretchenS
re: mariacarmen
re: mariacarmen
Funny - I made a Nigel Slater lentil soup tonight and mr bc asked..."is there lemon in this?"
"No, why?" - said I, lying through my lemon zest filled teeth
"it seems a bit...uhm, bitter?" - says mr bc, almost apologetically
"Ah, no...I don't taste that" (me, while taking a sip of wine and heading to the fridge) "here, add some parmesan cheese"
"....ummm, that's good" - says he
and we all lived happily ever after! Note to self, next time, don't add all the juice of a lemon if it's extra juicy!! Especially if you've already added the lemon zest too even if the recipe didn't call for it.
...shhh pls, it's our secret!! ; - )
re: Breadcrumbs
re: Breadcrumbs
re: Breadcrumbs
BC - love the play-by-play..... and your lemon-zest-filled teeth.
Been there, done that - that is, the lyin' at the table about an ingredient so my SO will calm down about the meal....
Frenchman used to take umbrage about too much citrus in my food sometimes. I am sure he was mostly wrong:)
re: GretchenS
re: GretchenS
So hubby made an appearance on a guitar show last night, and we decided that it was a good excuse to end our detox a few days early. This week was maintenance anyway, and we never planned to stay completely on the plan. So let the (gradual?!) retox begin!!
So we went to our favorite bar hangout, had garlic cheese bread, a pesto pizza and Guinness. So good it almost broght a tear to our eyes!
Tonight will be the leftover polenta and veggie tomato sauce before we head out to our Big Ten basketball game. Green salad with homemade vinaigrette on top - if nothing else, this plan has ensured that I will never buy salad dressing again!
re: iowagirl
re: iowagirl
re: iowagirl
re: iowagirl
Awesome. Iowagirl, your detox has been an inspiration!.
But - I must confess, my being a person who is grateful for an occasional human foible so I feel ok about myself - I am kind of not-secretly pleased you found a way OUT a few days early (as I would be wanting too as well!).
It sounds like a good time all round last night.
I am sure you got much greater benefits than homemade salad dressing, but that is worth the price of a detox for sure. :)
i can't remember if it was this thread or the last, but here's a nice pic of a black silkie chicken.
re: mariacarmen
re: mariacarmen
It was on another thread, probably the soup thread.
My black chicken was way way way blacker than that. Yours is more of a grey. And mine was a blue-black, not a pure black. Is yours black all the way to the bone? And what do you plan on doing with it?
Our black chicken soup is gone. Which is fine - the husband is tired of soups and, since we're feeling better, we've ventured into the territory of solid foods. Yay.
Now to figure out what I'm doing with the deer I took out of the fridge...
re: mariacarmen
It's Top Chef Finale night. So something easy - the last freezer container of what I think is pork and apple stew that I'll serve over mashed potatoes with either roasted carrots or peas.
re: LindaWhit
re: LindaWhit
re: LindaWhit
LW - I confess I have not been following your thread for Seattle's 'Top Chef' - but have watched every episode (twice, thrice?), but kind of stuck on Seattle Metropolitan Magazines' post-episode take on things this time around.
You do a GREAT job curating and commenting, and you will need your strength tonight for the 'battle of the ladies'.... easy dinner required for more concentration!
re: LindaWhit
It's a wet, dreary day today with temps in the low 40's so I decided to roast a duck. I bought a fat one a few days ago, cleaned it up last night and set it to drying in the coolerator so the skin has a chance to be crispy. Potato chunks, carrot chunks and onion chunks will loll about in the duck fat. A California cab to wash it all down.
re: steve h.
re: steve h.
re: steve h.
re: steve h.
re: Dirtywextraolives
My duck fat usually has come (for the last few years) from cans of duck confit purchased in France - there, you can buy perfectly wonderful duck confit in these big, flat, round cans with 4-5 'cuisses' of confit duck completely surrounded by at least 2 cups of duck fat! Purchased in a Monoprix, or such, they only run about $9-12 euros. We used to bring them home by the load; only limited by baggage weight limits.... and since we broke up, the Frenchman has dutifully gifted me a few.
What is the price of a jar of duck fat on the open market, prey tell?
re: steve h.
It was a good meal. It's always a gamble with a bird near 6.5 pounds but tonight's efforts were successful. The potatoes, carrots and onions were made for duck fat. The wine really worked.
Dessert was a room-temperature Gorgonzola and a splash of old port. Deb is on KP.
I field stripped the basic M1 Duck so duck hash is in our future.
Tonight, my husband is making short work of the remainder of the roast turkey by turning it into turkey pot pie covered by his fabulous biscuits.
Tonight is one of my favorite dinners. Chicken Ala king. I make it like my mama used to make with a few tweeks. It has yellow peppers, onions, button mushrooms, pimentoes in half and half. Chicken is poached in the half and half and then the veggies are added and cooked til tendercrisp. A bit of a slurry is added to thicken and it is finished with an egg yolk and sherry stirred in at the end. Serve on toast points. Good stuff.
Hi all,
Today is a happy day, despite a dismal lunch showing I made trying to impress a potential house-mate over 'blunch' (see post after a weezie successful quiche, where mine was SO NOT).
LSS, this gal I really like, is moving in, so tonight is kind of celebretory for me - someone I am comfortable is coming to live in 'the Pussywillow Suite', she likes to cook (has done so in Alaska a couple summers, and we have peeps in common in the artisanal pig community here). So day saved, despite embarrassing not-awesome quiche/ricotta tart earlier.
As it is actual/final 'Top-Chef night, I will have a slice of the now set-up and decent potato/herb/cheese/kale/tomato tart for dinner, with the last of the creamy wild mushroom soup, and just be happy for my WFD friends, and that I didn't make this darn tart in front of millions of viewers.
A fine Wednesday, after all.
re: gingershelley
re: gingershelley
re: suzigirl
re: suzigirl
Well - Suzi, if you had seen that 'quichy-thing' fall apart on the plate when I tried to feed her and 'impress her' - you would see why I said that.
Of course, it was awesome after some more oven time and the proper resting later. I just got behind in time, and well, hot quiche can be a hot mess:)
Excited to have a roomie who likes to cook, unlike the last who ate ramen 4 nights a week!
re: gingershelley
The BF made two ham-related dishes tonight: a bean and ham soup, as promised, and a quiche! his first quiche, a crustless one, and it was goooo-oood. nice and moist. salad on the side. great to come home to after a zumba work-out where i still feel like a buffalo with two left feet.
It's a brown gloop from the freezer day at Harters Hall. Game stew for me; beef stew for herself. As an accompaniment - steamed grated root veg - carrot, celeriac and thinly sliced leek. I like the veg this way, they're a simple counterpoint to what can be a rich stew. Should there be leftovers of them, I'll dry them out in a frying pan and then turn them into a lunchtime frittata.
It's been a crazy week here with the toddler deciding 3:30am is a good time to start the day. Sleep deprivation is sh*t of a thing.
Catching up on the meals so far...
Monday and Tuesday we had the barley and feta 'risotto' from Jerusalem. It's a wonderful dish. Surprisingly creamy and a different flavour in every mouthful. It also requires less attention while cooking than a real risotto. It's made its way onto our rotation.
Wednesday was another ajo blanco (cold almond and bread soup). This time we tried a Yotam Ottelenghi recipe that has ginger soaked in syrup on top instead of grapes or melon. The bloke who initially was unimpressed with the idea of ginger became a convert. We both decided Rick Stein's soup recipe is better than Yotam's but loved the ginger more than the grapes. Next time we'll combine the two. Rick's soup and Yotam's ginger. However if we were to serve it for a dinner party I would use grapes, they're prettier. I felt sorry for the discarded bread crusts (no crusts in the soup) so we tossed them in olive oil, cayenne and smoked paprika and popped them under the grill until they were crisp. Dipping them in the soup was delicious.
Tonight the fish-hating bloke gave me late notice of a solo meal. I had a squid tube in the freezer and a hankering for salt and pepper squid. It's almost Fuchsia Dunlop's Every Grain of Rice COTM so I used a recipe from the book and did the smashed cucumber as a side. Both were very good. I loved the flavours through the squid and according to Fuchsia the squid can be swapped out for tofu so I think this one will also make it to the rotation.
re: Frizzle
re: Frizzle
re: Frizzle
re: Frizzle
Photos below.
BC - I feel for you. Living with a fish hater is hard work. I love the nights he has a work function and am trying to figure out what seafood freezes well so I can treat myself on nights he gives me short notice. The squid was ok but I prefer fresh.
MC - ajo blanco is delicious but not particularly healthy. I think I need to give it a break and go back to gazpacho for a while!
re: Frizzle
Frizzle all your dishes look absolutely restaurant quality...very impressive. I'm salivating at that squid! Perfect-looking and I do know what you mean about preferring fresh though.
Are your cucumbers the ones w the garlicky sauce or the sweet and sour?
I haven't planned any meals from that book yet (a weekend project) but did write out my grocery list of specialized ingredients last night and those cucumbers stood out as a must-try for me. Did you enjoy them?
re: Breadcrumbs
Thanks! The cucumber was great, it's the garlicky version. Fresh, sweet, spicy, tart and oily all at once. we used to order a very similar salad at a restaraunt and have been trying to replicate it for a couple of years now, this is almost perfect. I didn't weigh my cucumber and I suspect it was a bit under the 300 gm called for in the recipe. I had a fair bit of dressing left over in the bowl after eating.
re: Breadcrumbs
re: Breadcrumbs
re: GretchenS
Aww shucks. I'm blushing. I am trying to take more care plating and better photos (with my phone camera though) as I'm putting together a personal book of all our favourite recipes using blurb http://www.blurb.com. I hope one day the toddler will make good use of it. In the short term the bloke will use it as he just can't get his head around the phone app I store recipes on.
I get impatient taking the photos and fret about my dinner getting cold, I always look at food blogs and their beautifully staged photos and lament how cold the meal probably was by the time it was eaten.
re: Frizzle
re: Frizzle
Well last night's soup didn't impress but it was no fault of Nigel Slater. For my taste, the soup was too "porky" and that was due to the new brand of Italian imported pancetta I'd purchased. While it would undoubtedly shine in other applications, its flavours were simply too overpowering in this dish. Then, an error at my hands. I had a very juicy lemon and since I wasn't fussed on the porky flavoured broth, I decided to throw caution to the wind and toss all the lemon juice into the pot, oh…along w the grated rind, that the recipe didn't call for. Now our porky pot of lentils was powerfully pucker-inducing! Some might say bitter. Not me of course...as you might have gathered from my post up-thread!
Tonight I'm stepping away from the soup pot and wrapping up a lovely month of meals from the Feb COTM with a fish dish and some garlicky tomatoes. Fingers crossed for a more successful meal tonight!
Tonight will be meatballs with a chimichurri mash. I'm thinking some peas would go nicely with this too.
Since I had both some duck & a quart of orange sauce left over from Sunday's "Duck a l'Orange", gave it a sort of fusion twist on Chinese "Orange Chicken" for last night's dinner.
Spiked about a pint of the orange sauce (froze the rest for a later meal) with mortar-&-pestle-ground Szechuan peppercorns, chili-garlic sauce, dry sherry, & soy sauce. Then tossed it into a stir-fry with the diced leftover duck meat, chopped garlic & ginger, blanched & halved Brussels sprouts, fresh baby corn, snow peas, & Napa cabbage. Served on a bed of Bob's Red Mill "Brown & Wild Rice". Spicy & delicious.
Last night I shopped, and slaved away in the kitchen, and out of the oven finally came... a TJ's Tarte d'Alsace :D I'm developing a serious obsession with this thing. Arugula salad with strawberry vinaigrette on the side.
But the next time I eat one of these, I will have actually made it. I like it enough that it's worth learning to do it on my own so I can play with the toppings.
re: alliegator
re: mariacarmen
re: suzigirl
BTW - It bears NO comparison to the similar dish actually served in France, which kicks it's ass to the curb...
But, I guess for a frozen pale imitation, yes - compared to most things of it's ilk, it is delicious.
More to your pursuit of making it homemade, Alligator - THAT is where the money is!
re: alliegator
re: alliegator
So, yesterday was the bf's birthday...I decided to surprise him and planned a nice seafood platter meal with sea scallops, shrimp and crab cakes but it never took place because he was stuck attempting a drop off off out of town and had to spend the night at the drop off point (he's a trucker and the location closed just as he got there so he had to bed down). What a disappointment for both of us; I'm just glad I hadn't already cooked the meal! I had the last of the Great Northern bean soup for dinner.
Anyway, that meal is what's for dinner tonight, along with a baked potato and a baby greens, carrots, red bells and oven crispy proscuitto salad...and the lemon pound cake I baked for dessert.
re: Cherylptw
re: Cherylptw
re: Cherylptw
re: Cherylptw
re: PHREDDY
re: Cherylptw
oh, i made a pasta dish a thread or two ago with a lemony cream sauce (fresh lemon juice and zest), and then a repeat of it a week or so later, but the 2nd time around i added too much lemon juice and it was really icky, and it seems a couple other of the WFDrs subsequently did the same.
re: Cherylptw
re: Cherylptw
re: Cherylptw
Way back in the early internet days we posted recipes on a moderated cooking board and I still have some winners but they need updating. WFD for last Sunday as well as last night was a veggie lasagna that used chablis in the sauce. Anyone remember this stuff? Of course you do if you had a jug of California wine in your refrigerator in the 80's. The white sauce is whole milk, a can of chick broth and a cup of chablis added to a roux with sauteed onions. The veggies are broccoli and carrots so I added a layer of spinach and mushrooms and another of ricotta and fontina. The original used mozzarella and swiss and traditional lasagna noodles. I used no bake noodles, my favorite, the large square rippled sheets from Delverde so mine was square and three layers deep as opposed to the original rectangle with two layers. Tomato sauce is the topper. Definitely a keeper (sorry but I am feeling trite today).
Since today is National Chili Day http://www.nationalchiliday.com/
Chili is what's for dinner! I don't have any meat in the house so it'll be a vegetarian version w/ some cornbread alongside.
re: JerryMe
Serendipity - Chili was already on my plan as the meal for tonight. Although after a fabulous lunch out (Italian, with tiramisu for dessert), we'll be having very small servings. Fortunately, chili is even better the next day. I'm less eager to cook than I was this morning; a nap's sounding good right now.
So when I dropped by my fish share partner's last night to get my cod, her house smelled absolutely out of this world. The CSF folks send a recipe each week with the email telling us what fish we are getting and she usually makes it (two little kids + tough job, she figures it is one less decision to make). So I am making it tonight with the rest of the cod: Cod baked with a Bacon, Tomato and Crispy Crumb Topping. Cannot wait!
re: GretchenS
re: GretchenS
re: rabaja
Ingredients as published; instructions my own. Courtesy of Cape Ann Fresh Catch. Geared toward using all the fish in a weekly full share (2 pounds).
6 bacon strips, chopped
1 medium onion, thinly sliced
1 garlic clove, minced
1 cup panko (Japanese) bread crumbs
2 plum tomatoes, chopped
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 tablespoon butter, melted
5 cod fillets (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon salt
Cook chopped bacon, add in onion and garlic and cook until onion is a bit browned, add tomato, crumbs, parsley. Heap on top of fish in an oiled casserole, sprinkle with lemon juice and salt (although I doubt you need salt what with all the bacon) and bake at 400. My share partner cut her bacon much bigger than I would have and it looked fantastic -- maybe 1.5 inch pieces when cooked.


text:
Water charges change
Date: May 14, 2009
by: Kurt Schultheis | City Editor
The Longboat Key Town Commission approved modifications to water utility account charges and penalties at its Monday, May 4 regular meeting that affect all water account users.
Changes were made, in part, because the town has seen an increase in the number of delinquent utility accounts. The changes also allow the town manager to develop payment plans for customers who are behind on their bills and have cases of extreme financial hardship.
Below are some of the other water billing charge changes.
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- Oct
17 Night of Fish, Fun & Fright
6:30 pm - 9:00 pm
- Jan
18 Jewels on the Bay Showhouse
10:00 am - 4:00 pm
Durante dog, owner well after raccoon run-in
Last week, we reported on a scuffle between a black dog and a group of raccoons that occurred at dusk near Joan Durante Park.
Golfer scores her first hole in one
Liz Lang scored her first hole in one July 8, on the Resort at Longboat Key Club's Harbourside White Course, while celebrating her friend, Jane Hunter's birthday.
Commissioner Lynn Larson's three grandchildren, Zander, 9, Zora, 8, and Zoe Ramsey, 5, got a close-up look at what Longboat Key police and firefighters do to keep residents safe earlier this month, during a tour of the police and north fire stations.


text: A Homegoing Celebration for Ozie Bell Wright, 85, of Rochester, NY will be held at 11 a.m. on Tuesday, February 26, 2013 at Emmanuel Temple, 1 Seneca Parkway, Rochester, NY. Bishop Joseph Lacey, officiating services with interment to follow at Grove Place Cemetery in Chili, NY. Mrs. Wright departed this life on Thursday, February 21, 2013 in Rochester, NY. Survivors to cherish her memory include her children, Willie (Callie) Wright, Gloria Jackson, Mary (Elmo) Williams, Betty Williams, Henry, John and Cherry Wright; brothers, Henry (Rutha), Oscar Jr., James (Carol), Otis (Geneva) Killings and Moses (Sadie) Watkins, Jr.; sisters, Annie Grace (CJ) Mitchell and Linda (Henry) Davis; a host of grandchildren, great grandchildren, other relatives and friends.


text:
Seafood and Coconut Laksa - sponsored by Singha Beer
This Malaysian-influenced recipe was given to me by Sarah Randell, the Editor of the Collection. She says you can make it using ready-made laksa paste but that it is infinitely better if you make it yourself.
To complement the flavours of this recipe serve it with a cold glass of Singha beer.
Serves 4
|Need help with conversions?
This recipe first appeared in The Delia Collection: Soups.
First of all, you need to prepare the seafood. So, peel the prawns, then run the point of a small, sharp knife along the back of each one and remove any black threads that may be present. Now scrub the mussels under cold running water and remove any barnacles and pull off the little hairy 'beards'.
Discard any mussels that are broken or don't close when given a sharp tap with a knife.
Now place the rice noodles in a bowl and cover with boiling water, then leave to soak for 10 minutes – they won't need any further cooking, just re-heating. Then drain the noodles in a colander when they are ready, rinse them in cold water and set aside.
Next, to make the paste, place all the paste ingredients, plus a tablespoon of water, into a blender or the bowl of a food processor and blend until smooth. Now place the macadamias or peanuts in a medium saucepan and dry-roast over a medium heat until golden brown, then remove to a plate. Add the oil to the same pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes.
Add the coconut milk and stir, then leave to simmer gently for 10 minutes.
Meanwhile, cut the cucumber into four slices lengthways, then cut each into four long strips. Next, roughly chop the toasted nuts.
When the coconut-milk mixture is ready, add the noodles, cucumber, three-quarters of the beansprouts and the lime juice. Now season to salt, with taste, then bring back to a simmer, add the prawns and mussels and cook for 3-5 minutes – the prawns should turn a pretty pink colour and all the mussels should open.
Discard any mussels that don't open during cooking.
Now add half the shredded herbs, then mix the remaining herbs with the chopped nuts.
Finally, ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herb mixture.
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text:
Weatherford Democrat
By GREG WEBB
PEASTER — In a tough District 9-2A that includes other salty squads like Brock and Ponder, the Peaster Greyhounds kept its hat in the upper echelon ring on Friday with a 68-26 blowout against Alvord on Friday.
Peaster celebrated its Homecoming Night prior to the Hounds-Bulldogs match and kept right on partying as head coach Derron Smith's boys took control of the game from the tip-off.
Reeling off eight unanswered points to start the match, Peaster applied a full-court press for two quick turnovers, converting both steals to produce a 13-0 count before the Bulldogs found the basket. Alvord failed to find a solution to the Peaster defense as the Hounds took a 19-4 lead by the end of the opening quarter.
With a 31-point edge coming out of the locker room after the break, Smith turned to his bench quickly in the third quarter, giving most of his starters a good deal of rest for the balance of the contest.
But those starters had already done most of their damage.
Ty Ballard led the offense with 20 points on the night, with 16 of those drained in the first half. Ballard was also 4-for-4 from the free-throw line.
Senior guard Josh Petermeier had a pair of threes, en route to 15 points. With 12 points, Parker Grudt hit three from long range, while Josiah Bingman added seven points to the mix.
With the win, Peaster improves to 4-2 in district play and has reached the mid-point of its district season. The Hounds draw a bye on Tuesday before beginning the second round against Boyd. The rematch with Brock is set for the following Tuesday, at home.


text:
The University of Denver and Colorado College will both head to Minnesota over the weekend for two games a piece. Air Force will get the week off.
The DU Pioneers fell in the USCHO rankings this week, while the Colorado College Tigers fell completely out of the Top 20.
Only Air Force was able to get a single win in the six games played by Colorado's college hockey teams over the weekend.
The Pioneers have lost four of their last six games.
Thanks to Juho Olkinuora's solid effort in net, the Denver Pioneers settled for a 2-2 draw on Friday night in North Dakota.
Denver, Air Force and Colorado College will all play two games over the weekend.
Denver dispatched of the visiting Bears with an impressive defensive display.
The Denver Pioneers will try to stop their four-game losing streak Wednesday night against the Mercer Bears.
The Denver Pioneers have not won in four games, and their stock has fallen in the USCHO rankings.
Colorado College split a series with North Dakota over the weekend.
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text:
With only a few months until its September debut, Mercedes-Benz has taken most of the...
Tanner Foust will continue racing for the Blue Oval after announcing a multiyear partnership with Ford Racing on Friday.
Foust, the winningest driver in X Games history, is no stranger to a Ford rally car. He drove a Ford Fiesta in the 2009 and '10 X Games, as well as events in the European RallyCross Championship.
"Internationally, small cars with 2.0-liter engines are considered affordable sports cars, as opposed to the perception we have in the United States that cars like the Fiesta only get great fuel economy," said Foust. "RallyCross and X Games are a great showcase of the performance capabilities of these platforms. For Ford, this is nothing new as they have been at the top of the racing world in compact cars since the early '70s."
Foust and Ford will compete in the Global RallyCross Championship, the European RallyCross Championship and X Games 17 in Los Angeles this summer.
He will also help in the development of Ford's 2012 Focus ST, which will have a turbocharged 2.0-liter four-cylinder EcoBoost engine.
"Driving for me is simply the most fun thing I do," said Foust. "Together with Ford we're going to help define what fun to drive truly means--on the track and off."
Foust is also exploring the possibility of racing in off-road trucks and sports-car endurance events.
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text:
Monitoring system added to air compressor technology
The Xe-Series control is a monitoring system that has been added to air compressor technology.
The Xe-Series control is a monitoring system that has been added to air compressor technology. The Xe-Series has an easy-to-read, high-resolution color display, an intuitive menu layout and large navigation buttons to make the system user friendly. The controller also provides a performance analysis, graphics and visual trending information so controllers can track system efficiency. The R90-160ne Nirvana VSD Premium Efficiency and R90-160n Nirvana VSD Efficiency rotary screw air compressors run on 125 to 200 horsepower and maximize energy savings through the use of their exclusive Hybrid Permanent Magnet Motor (HPM). The HPM motor can perform unlimited starts/stops, constant pressure control and starting amps below full load to provide unmatched efficiency.
Ingersoll Rand
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Participate in the 2013 Salary Survey
In a year when manufacturing continued to lead the economic rebound, it makes sense that plant manager bonuses rebounded. Plant Engineering's annual Salary Survey shows both wages and bonuses rose in 2012 after a retreat the year before.
Average salary across all job titles for plant floor management rose 3.5% to $95,446, and bonus compensation jumped to $15,162, a 4.2% increase from the 2010 level and double the 2011 total, which showed a sharp drop in bonus.


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Back to Beloit...Housing in the Midwest
by, 04-29-2012 at 09:39 PM (592 Views)
After spring training I was relieved to know that I made a roster and was heading to Beloit, WI to play for the Snappers. Spring training is always a grind and it was tough to see some guys get cut. That is the part of the game that is the "business" and it is always in the back of your head that today could be your last day. Some friends of mine were released and I wish all of them the best of luck in whatever they choose to do in or out of baseball. I spent the 2011 season in Beloit and during the season I made a connection with a family who attended and volunteered at many of the games last season.
When I found out I was heading to Beloit I contacted them because they had made me aware that they decided to host players for the upcoming season. I gladly accepted their generosity for opening their home to a player and I asked another teammate of mine (A.J. Achter) if he would like to move in their as well. The situation could not have been any better. My host parents (Jon and Erin) are two of the nicest people around.
Housing is usually an issue when you start a season because finding the right apartment, getting a 6 month lease, and the price are difficult to do in the matter of 3 - 5 days after you arrive. Knowing I had a place to stay that had a bed and roof was more than enough but Jon and Erin went above and beyond. A.J. and I have our own bed, dresser, futon, HUGE TV, cable and internet. The situation got way better though because of 2 little ones, Carson and Mikaya (my host brother and sister).
Carson is 4 years old and Mikaya is 6 years old. If you have ever wanted to re-live you childhood then spending one day with these two will help you do that. During the day when Carson is home we usually play video games, nerf basketball, or baseball outside with him. He is always bouncing off the walls and wanting to hangout or play which we love. Mikaya is almost the exact opposite, as she is very calm and sometimes I would say she is by far more mature than me. Mikaya and I practice piano, talk about school and play outside with Carson & A.J. too. She is such a sweet girl and a very exceptional student.
The housing is good, parents are great and host brother/sister are even better. Housing in the minor leagues should not be this good, I feel blessed to have the opportunity to have met these great people and to be able to live with them. I have heard horror stories of some housing situations in the Minors and realize how lucky I am this season.
P.S. If you readers would like me to write about something specific please let me know whether in the comments section or through a direct message.
Follow me on twitter @StreetofFire
Thanks for reading!!!!


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Voters want honesty
What do swing voters want? For starters, honesty, common sense, and vision that goes beyond the next election. For example:
- Instead of spending trillions on oil wars and getting the whole world angry with us, rethink foreign policy. We didn't like being colonized; other countries don't like it, either.
- Instead of spending trillions destroying the earth by fracking, drilling, and blowing tops off mountains for fossil fuels, build 100 miles of mirrors (10,000 square miles) in the deserts for solar thermal energy production. This would provide more energy than the whole country currently uses.
- Instead of spending billions on influence peddling, put people to work building high-speed rails, advancing fuel cell technology and rebuilding the infrastructure. Swing voters would find these more useful than "influence."
- Instead of spending billions lobbying to cut Social Security and Medicare, use the money to keep these programs viable. They do not contribute to the deficit. They are not "entitlements." Social Security is deferred earnings and Medicare is insurance paid for by premiums.
- Instead of treating corporations like people and people like commodities, realize that people vote. Corporations don't.
Celia M. Hastings


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Details and Shopping
Fully lined. Upper back of dress has stretchy, smocked band for easy and comfortable fit. Zips up left side of dress. Comes with removable and adjustable shoulder straps. An enchanting and statement-making dress!
*Machine Wash Cold
In This Pic:
- Model's Height:
- 5' 9"
- Wearing Size
- Small
Measurements for Small:Under Skirt Length: 49 1/2"
Outer Skirt Length: 40"
Bust (all around): 30"
Waist (all around): 26"
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