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What's for Dinner? Part 96 [old]
I have a last minute date coming over and no time to shop. I have a really well stocked freezer for a single person but the only thing I could find that I could thaw in the microwave was chicken thighs. So, it's Giada's Roman chicken, which I have never had, adapted to what I have in the house, baked polenta, salad with anchovy vinagrette, and peach and blueberry tart. Also spinach asiago bread that's in the oven now. Never cooked for this person before so I hope it comes out ok. Lots of people I know have never eaten polenta so I thought about potatoes but everyone I feed polenta to loves it and asks for it all the time.
re: Floridagirl
re: Floridagirl
Enjoy your date FG and please let us know how everything turns out. I've made Giada's Roman-Style Fettuccini with Chicken and it was one of the very few Giada dishes that we felt was lacking in flavour. . . just a bit bland for our tastes yet it seemed to have lots of tasty ingredients. I'm keen to see what you think. Your polenta and salad sound lovely!
re: Breadcrumbs
I added sliced onions to the recipe and also lots more garlic. I also used some jarred roasted peppers because I only had one fresh bell pepper. It seemed bland to me also, even with those additions so I took out the chicken and reduced the sauce and added a splash of red wine vinegar and some crushed red pepper. Then it was much better.
re: Floridagirl
Tonight I'll be making braised balsamic chicken breasts over pasta with a bit of stir-fried spinach on the side.
The spinach side wouldn't be my first choice for this dish in particular, but it's fresh and I can't wait to try it. My Mother grows several greens in her garden and brought me a bunch of picked-30-minutes-ago spinach just this morning.
re: Katrina_R
re: Breadcrumbs
Dinner was great and surprisingly filling, we're both stuffed with no room for dessert.
I used peanut oil and seasoned it with garlic, salt, white pepper, chili paste and a pinch of sesame seeds.
It turned out pretty good, but I wish I'd have added a bit of sugar. I didn't realize how bitter the spinach would be. I tried a smaller leaf to get a feel for the spinach without even thinking that bigger leaves have a different flavor.
re: Katrina_R
re: Katrina_R
Raw albacore tuna, either in a poke or as tartare. I was gifted a piece last night and it was suggested I make a confit out of it and then tuna salad. It is still hot, hot, hot up here and a raw dish is far more appealing to me. Picked up fresh yesterday from a reputable fish monger, so I think it'll be ok raw to day.
If it's poke, it will get sesame-chile oil and soy, with scallions and cucumber and some of that japanese togarashi. Steamed rice with a simple vegetable stir fry to go with.
As tartar, I'll probably do minced ginger, olive oil and and some fine lime zest. With radishes and cucumber over lettuce, with a few crostini on the side.
Watermelon for dessert. My 4th of July guests didn't touch the big one I bought for the long weekend, so it's watermelon for breakfast, lunch and dinner this week.
re: rabaja
Both versions of your tuna sound great rabaja, let us know which ends up on the table tonight.
Oh, btw, last year I had the same watermelon issue post-Canada Day and I ended up pureeing the pulp in the blender and making cocktails. My favourite was watermelon - basil w white rum.
re: Breadcrumbs
re: LindaWhit
Thanks Linda, they're really refreshing and, a little unexpected. Guests just loved them.
I started making and finding uses for basil water a couple of years ago after finding an abundance of basil in my garden. Since I had some in the fridge when I pureed the watermelon, I thought I'd try the combo and it was an instant hit!
For the watermelon cocktails, I also make ice-cubes out of the basil water and sometimes add some lemon zest for an extra kick of freshness. The ice cubes are also nice when added to a pitcher of water if you want something a little different on the dinner table.
re: rabaja
re: rabaja
Poke won out in the end, and it was a fine batch.
Medium cubed fish got chopped scallions, jalapeno, and cilantro. I dressed the fish with tamari, chile oil and togarashi, as planned.
Some young lettuces were dressed in a rice wine-sesame oil vinaigrette and a scoop of warm (not hot) japanese brown rice went on top, to which I added the seasoned fish and some additional scallions and cilantro and cubed avocado. It was so delicious!
Next time I will try to plan ahead and get seaweed salad and tobiko. Not easy to find up here, but both are favorites of mine when having poke. Nice light meal on one the last of the hot days for a while (I hope.).
eta: I keep taking photos, but can't seem to get my computer to find them on my iPhone. So frustrating! Anyone know how to empty an iPhone of pics? They are already in a file on my computer.
re: rabaja
So much has happened while I was away. I missed an entire WFD, and have some catching up to do!
We mostly ate out on our vacation, but returned with a bit of a bounty from the local farmers' market, cheese makers, jam makers, sausage makers, and even some truffles from the Brigittine Monastery, which supports itself by making lovely chocolates. Plus, of course we were in wine country, so quite a few nice bottles are now sitting in our rack.
Mr Nightshade was inspired to get his pasta maker out of storage, he is the pasta guy so last night he made fettuccine. Over the pasta we tossed a bit of everything: turnips and greens, beets and greens, walla walla onions, garlic, herbs, sausage and cheese. Mmm.
Later in the evening we shared a maple truffle (these are big, the size of a golf ball). We bought six for ourselves and have five more fillings left to try.
re: L.Nightshade
re: L.Nightshade
so that's what that thing's for? seen them before and didn't know its' use
bnless/sknless chicken breasts soaking in buttermilk and herbs until dinner, they'll be rolled in crushed pretzels then either baked or lightly fried, depending.
brussels spouts with bacon and shallots.
light and airy smashed potatoes, with chicken broth and fried sage leaves & cracked confetti peppercorns.
Porto's pastries for dessert for the kid
water for me Dr. Pep for him
re: L.Nightshade
I'm heading down to a cutting horse show in Brenham, TX tomorrow after work, so tonight I was trying to cook whatever won't last in my fridge until Sunday.
I made a simple tomato/garlic/basil sauce with a combo of farmstand tomatoes (from my last trip to Brenham) and grape tomatoes. I also added a half dozen crimini mushrooms. It was delicious and the leftovers will be lunch at work tomorrow.
Got so wrapped up working that I didn't realize I was starving until I stopped, so I made a quick Thai fish curry with the odds and ends from the past week's other SE Asian inspired meals. Steamed rice and fresh mango too.
The leftover bird chilies in fish sauce from last week's takeout came in handy. Also realized I don't like steaming hot rice with my curry. You can taste everything so much better when the rice is only slightly warm. But that's what happens when you wait til you're starving to make dinner. :)
re: inaplasticcup
re: inaplasticcup
Ooh that's what I'm making tonight! I've got a fillet of supermarket haddock in the freezer which I haven't been able to face eating, but in a curry I think it would be ok. With some sticky rice in an attempt to make a dent in the huge bag I bought for COTM... I agree about cooler rice - also beacuse it doesn't help soothe the chilli heat if it's burning hot.
I've discovered what it take to get a man cooking: new toys. Between finding his old pasta maker and me buying a new monster cuisinart, Mr. Nightshade has moved into the kitchen.
Tonight he grilled salmon and we topped it with pesto made in the small workbowl, just basil, garlic, walnuts and olive oil. Then the bigger workbowl was put to use for gazpacho: tomatoes, cucumber, chile peppers, walla walla onions, garlic, garlic scapes. Fresh corn, fresh peas, halved cherry tomatoes, red wine vinegar, basil, cilantro and olive oil were stirred in before serving.
It's warm here (for the northwest), so a perfect dinner.
Fifteen pounds of steamers (steamed soft shell clams), San Francisco Steam Beer (My first great beer more than 40 yeas ago.) and butter. Keep it simple.
re: Passadumkeg
re: Passadumkeg
Steamers, lobsters, corn and beer - the cornerstones of nutritious New England summer meals.
I may have picked up the steam beer habit the same time you did (passing through SFO to-and-fro Asia). FWIW, I was at the Anchor Steam Brewery late last year when Maytag turned it over to the new owners.
I really, really like TJs Harvest Grains, which is a mix of couscous, baby garbanzo, quinoa, orza and maybe one more thing that I can't remember. I usually cook it in chicken broth with a little butter. Last nigght I cooked it in water with a little olive oil. When totally absorbed and tender, I made a "salad" with it using olive oil, sherry vinegar, dijon, minced jalapenos and onion, capers, s&p. After it was completely chilled I added chopped arugula and basil. It was a perfect part of a cold dinner for hot weather. Would be good warm also. Last week I did this dish and stuffed portabellos with the leftovers. Wraped in a foil packet and heated about 20 minutes.
Turkey Baozi
(makes 16 large baozi)
For the dough
4 cups all-purpose flour
1 1/3 cups warm water
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons yeast
Dissolve the sugar into the water.
Add in yeast and let sit for 10 minutes.
Mix together flour and salt.
Pour in yeast mixture and stir together.
Knead to form a soft dough.
Put dough in a bowl and cover with saran wrap or a lid.
Let rise 1 1/2 – 2 hours, until it about doubles.
If using a bread machine, put all the ingredients into the insert and set on basic dough cycle.
Once the dough finishes rising, punch down and knead for about 5 minutes.
Roll the dough into a log shape and divide into 16 equal pieces. Set aside.
For the filling
1 1/4 pound ground turkey
1 small onion, finely diced
1 large egg, lightly beaten
1/3 cup breadcrumbs or Panko
1/3 cup fresh chives, finely chopped
3 stalks spring onions, finely chopped
2 tablespoons chicken broth
2 teaspoons soy sauce
1 teaspoon sesame oil
In a large bowl, mix together all the ingredients for the filling.
Roughly divide the filling into 16 portions so each baozi has equal filling.
To shape each baozi
Parchment paper (optional)
Take a piece of dough and flatten to a round about 4″ in diameter. Make sure that the outer rim is a bit thinner than the rest of the round since the middle area needs to be thick enough to hold the filling without ripping.
Cup the round in your hand and scoop a portion of the filling into the center of the dough.
Bring together the edges of the round and pinch together at the top to make the baozi shape.
Place each shaped baozi on a piece of cut parchment paper. This will keep it from sticking to the bottom of the steamer basket.
Place the baozi in the steamer baskets a few inches apart from each other.
Cover and let rise 45 min.
To steam the baozi
Add water to the steamer stack and steam 20 minutes.
After the stove is turned off, let baozi sit in steamer covered for about 5 minutes so the steam can dissipate gradually. If the cover is immediately lifted after cooking, the quick escape of steam can cause the baozi to collapse.
I'm not feeling so great today and I really don't feel like cooking. BUT, I lectured the Husband just a few days ago, telling him that we need to quit ordering out as much as we do.
With that in mind, I'll be whipping up some sweet and spicy chicken wraps for dinner. For dessert, we'll finish off an apple pie that the Husband picked up at the store a couple days ago.
Tomorrow, I'll be making a large batch of red sauce to freeze. I'll use some of it for spaghetti and meatballs or maybe meatball sandwiches. The red sauce is for the first post to my blog, so I'll be taking pictures of it. Which brings me to a question I about posting it here. Can I just post the link to my blog? Or should I upload the pictures to Chow?
re: Katrina_R
If I understand correctly, we are not to direct people to our blogs within the content of a comment, so you might want to post the pics. :)
Alternatively, you might wish you start signing your comments generally with your blog addy. This is allowed by CH guidelines, but they generally frown on self-promotion so I think they prefer you do this consistently, rather than incidentally to coincide with comments referring to your blog. (I think!)
re: inaplasticcup
re: Katrina_R
re: ChristinaMason
They're tasty, but I could easily get burnt out on them because they're a bit heavy. It's a once-in-awhile dish for us.
I cook up chicken cubes and then add salsa, cayenne pepper and honey. I make the sauce from mayo, ground black pepper, cayenne pepper, diced cucumber and honey. Combine the two on flour tortillas and you get a vaguely Cajun/Greek chicken wrap.
Thanks for the welcome :)
A simple dinner using up the rest of the chicken from a few nights ago - slices of the chicken will be tucked into a sun-dried tomato wrap that's been slathered with goat cheese, and layered with romaine lettuce and roasted red pepper strips. Some potato chips on the side, and ice cream for dessert.
I'll cook tomorrow, said Scarlett.
After reading the current COTM thread on antipasti I was inspired to cook up some soaked chickpeas, so dinner will be based around those.
I have a piece of leg of lamb (yes, again with the lamb) and a little bit of braised lamb shoulder (which is my new favorite thing, melt-in-your mouth tender meat, oh my) so I think I will dice these up and throw in some cucumber, cherry tomatoes, oil-cured olives, herbs of some sort (cilantro and/or oregano, I have basil on hand too) and sheeps milk feta that must be used. I forgot about the romano beans and zucchini, it kind of a clean-out-the-fridge salad at this point.
I'll dress the whole thing with a banyuls vinaigrette and have it over a mixture of romaine and baby lettuces. Probably add some bulgur in too, so I don't go looking for snacks at 10pm.
It is a lovely 86F here today, the windows are open and I got to spend most of the day outside with the cat. Good day.
Had already taken out the last of this week's protein, which was pork belly, to defrost when I spotted some really beautiful lettuce at the farmer's market, so tonight's early dinner was sahngchoo ssahm (Korean lettuce wraps).
Boiled pork belly sliced thin, seasoned soybean paste and some steamed rice with super flavorful lettuce that reminded me of the kind my grandmother used to grow in her garden. Some cucumber bahnchahn on the side and the rest of the leftover kimchi soup from a couple days ago.
We were heavy on the Asian flavors this week, but tomorrow's grocery run is to the Mexican market, so we've got a little changeup in store. :)
re: inaplasticcup
Mmmm, it all looks delicious!
After reading your post I'm craving kimchi soup :) Too bad my Husband can't even stand having it in the house. It seems it's just the thought that grosses him out, I swear.
I could easily get away with some cucumber banchan though. Yours looks very tasty.
Can't wait to see what dinners come from the trip to the Mexican market. :)
re: inaplasticcup
It all does indeed look delicious. I didn't even know there was such a thing as kimchi soup. I've been nibbling on kimchi from a pot in the fridge, it makes my mouth water just to think about it. Do you have a recipe for the soup that you would be willing to share, or a source you can refer me to?
I was just reading today about a food stand in SF that sold PB & J sandwiches - Pork Belly and Jicama.
re: L.Nightshade
Kimchi soup is very simple and light - unlike kimchi jjigae. But, like jjigae, it's meant to be made with sour kimchi.
Just take about
- 6 cups liquid (water or stock - this week, I used a very light and thin unsalted pork stock), about
- 1.5 to 2 cups of sour kimchi, excess liquid squeezed out, and cut into 1/4" strips
- roughly a tablespoon of fish sauce (which is an easy substitution for the dried anchovies + salt or soy sauce that is traditionally used)
- 1/4 to 1/2 teaspoon of sugar, which won't make the soup sweet - just balance out a bit of the tartness
*If your kimchi's not all that sour, you can add 1/2 teaspoon of distilled white vinegar.
Bring to a gentle boil and then turn down the heat to low and simmer for about 20 minutes, until the kimchi begins to soften. Adjust the seasonings after the simmer, then serve with a garnish of chopped green onions.
This kind of light soup is almost like a palate cleanser or chaser between bites of rice and other components of the meal.
I could totally see the pork belly and jicama thing working. The crispness of the jicama working against the fat of the pork belly... Could be tasty. :)
re: inaplasticcup
Good grief ina pc, I missed this post. I've been writing up a LONG review of our trip for the Pacific Northwest board, and I've neglected this board.
Thanks so much for taking the time to post the instructions for this soup. Mr. Nightshade is away for the weekend, so it's a perfect time for me to play with things like kimchi and tofu! It will be on my menu for tonight or tomorrow.
Simple simple today. Brined pork chops, cooked on the grill (it's not quite 100 degrees today but it's definitely up there), grilled corn on the cob, and a broccoli slaw. What no one knows is that I ALSO made homemade Girl Scouts Samoa cookies this afternoon, so I might bring those out with the homemade frozen yogurt and look modest about it all.
I saw a new recipe in an English cooking magazine and thought I'd try it out tonight. A little salad and the tart would be just fine for me and the vegetarian. I added a few sausages on the side for the dh.
I jazzed it up a bit because it was very simple and with the zucchini/courgettes and yellow squash, I thought it might be bland. I do think a bit of speck or prosciutto would be an improvement. I could also see some artichikes or sun-dried tomatoes also. Still, all in all everyone liked it. Even the veggie who claims not to like quiche/pies etc. ; )
A few meals this week so far: From 4th of July - Hatch green chile cheeseburgers with chipotle mayo and chipotle flaked sea salt (love Falksalt), and strawberry shortcake (added a little Grand marnier and orange zest to the strawberries). Breakfast one morning used more green chile with oozy egg and cheddar English muffin sandwiches. Lunch today was one of my favorite Sichuan dishes, ma po tofu. The recipe is from Dunlop's Land of Plenty. I make it extra spicy and add plenty of fresh toasted and ground Sichan peppercorns for lots of "ma la".
Grilled duck breast, roasted beets and.......?
Tonight's dinner will be gumbo z'herbes, following Rima and Richard Collin's recipe, minus the meat (green gumbo was traditionally a vegetarian dish), served over boiled rice, with a good soft white bread (buttered, of course). I have mustard, collard and dandelion greens, beet tops, spinach, green cabbage, and parsley. This is seven (and lucky) only if you don't count the green onions that go into the dish as a green, which some recipes do, and some don't. I don't believe I will count them, as luck itself depends a great deal on perspective. And green onions are in the lily family, so we're in cahoots. Thyme, marjoram, cloves, cayenne, and black pepper will season the dish.
I did forget that I was out of allspice, which is standard in this dish, so I might deglaze the pan with a little gin, as juniper berries are a common substitute for allspice. And I'll use broth instead of water for the stew, as I am minus one ham hock here, and need to get the flavor and salt elsewhere to offset the bitterness that stewed greens can develop if your not massaging it with pork fat.
And I picked up the most gorgeous basil plant at TJ's yesterday for a mere few bucks. The dish might have basil tossed in at the end, but only if I can't stop myself from the prideful indulgence. I promise not to kill this one.
re: onceadaylily
re: onceadaylily
re: Floridagirl
Thanks Floridagirl and Ina. I wasn't sure how it was supposed to taste either! I've only had the more traditional gumbo, and the southern-style greens I grew up on always had a ham hock in the pot.
It was pretty good, but I felt that the ratio of greens to cabbage could have favored the greens more. Which is funny since my counters were a sea of greens, and I had to use two pots to steam them all, and be a bit unkind to them in order to get the lids on. I used a little over half of a medium cabbage, and would use a bit less next time, and double two of the other greens instead. I also doubled the onion, and sneaked in a green pepper. If I do this again, I might add another pepper, and perhaps some okra.
This was the first time that I've had a strictly vegetarian gumbo, and was very glad that I used broth instead of water to deepen the flavor. But at the end of the day, I see why the peeps in NOLA broke with tradition and started throwing hocks at this dish. I would rate mine a B+, but award extra credit for the last minute decision to serve it with garlic bread, instead of white rolls. ;)
re: onceadaylily
In my perspective, lily, you will be lucky to eat that gumbo when it's done.
Also, everything benefits from a good massage in pork fat, dahlink. My mom used to tell me about the pork lady (porkmonger???) in Korea - they only sold pork, that's how popular pig is in Korea - whose hands were always super soft from massaging all that pork fat.
And by the way, if you don't want to kill your TJ's basil plant, like I did, don't leave it out in the hot desert sun and not water it for two weeks. I've got lots of great gardening tips if you need more.
Last night I made a shrimp, asparagus , sweet pea and boiled egg clear aspic. Leftovers for lunch!
I'm babysitting a seven year old this afternoon and when his mom comes home she'll be here for dinner. He loves to help cook. Unfortunately, his usual diet is cheesesticks, chicken nuggets, and happy meals and there is not much he will eat. For example, last time he was here I thought we could make homemade chicken nuggets but he wouldn't make them because I had no way to make them into dinosaur shapes. I know he eats pork so we're making braised country style ribs, spatzle, (I know he likes noodles with butter) and corn on the cob and brownies for dessert. Brownies from a mix because he can make them almost by himself. Dad travels for work and mom only cooks when he's home but the kid still eats frozen macaroni and cheese or other frozen crap when they eat dinner. And, most of the time when he helps me cook he won't eat the food. I'm trying and I know it's not my place but......P.S. I already tried homemade mac and cheese
Glass of wine to start. That was poured almost as soon as I got in the door. (Why are the short weeks always the longest?)
A boneless center-cut pork chop is marinating in a combo of olive oil, salt, pepper, crushed garlic, and freshly minced thyme and rosemary. It'll be grilled on the grill pan and finished in the convection oven.
Sides will be basmati rice and steamed green beans. And probably another glass of wine. :-)
At the last minute, I am not working this evening, so I picked up a piece of wild salmon and am looking on here for something new to do with it.
I usually feel less is more when cooking salmon, but I'm tempted to glaze it with some teriyaki and have it over a bun. I know, crazy.
It's Friday, a cocktail will be had sometime after 5pm. Rum and soda sure sounds good in this heat. Gotta get some limes for that.
re: rabaja
I wish I would have seen this last night, Rabaja. I was going to make salmon with chimichurri this week, but have opted to do it with a less expensive type of fish. But my original thought was that it would be wonderful with the oilier salmon.
But if I ever served the man teriyaki salmon, he'd be *thrilled*. He loves that sauce.
re: rabaja
I ended up slow roasting it with tomatoes, basil and olive oil.
It came out pretty darn good, and no mess on the stovetop.
Had it with barilla plus pasta and pesto from my Mom. 2 oz of pasta is teeny tiny, btw.
Chimichurri has totally been on my radar this week. I think I may make it next week and have it with some aged rib eye I recently found up here, which I treat myself to occasionally (Painted Hill).
Finally got around to making crepes, thanks to a little help from a recipe and instructional video from Cook's Illustrated. They were not nearly as hard as they were made out to be, although my fingertips are a little scorched. I subbed in a little whole wheat flour for health. Heh.
Fillings were: grated sharp cheddar, gruyere, parrano, and parmesan; sauteed crimini and chanterelle mushrooms with thyme and black pepper Boursin cheese; garlicky sauteed spinach, sauteed diced garlic scapes, pan-roasted baby creamer potatoes with sage and rosemary, and winey caramelized onions.
Dessert: buttery pecan praline upside-down cake with whipped cream frosting (birthday cake).
re: ChristinaMason
re: ChristinaMason
those fillings sound delish. i need to make some. my bf makes himself some all the time and just eats them like pancakes. my favorite is to spread soft butter on hot crepes, sprinkle with lemon juice and then powdered sugar. divine! i think it's a norwegian or swedish thing....
re: ChristinaMason
Yes, CM, those crepes sound delectable. I usually have them sweet as well, but I love the idea of the savory fillings you came up with. I usually don't order them b/c of my milk allergy, but there's no reason I can't make them at home. Sounds like a fun project with my boys, too, thanks for the idea.
Tonight, I think I'm going with Bourdain's mushroom soup recipe that I've had my eye on. The recipe calls for buttons, but I think I'll mix the buttons with baby bellas. I, of course, am lacking one ingredient though, and it is the *one* ingredient that he is quite stern about using! I have no sherry. I do not intend to get sherry. I thought I had adequate substitutes, but forgot that I was out of rice wine, and that my white wine is not dry (it's a chardonnay). I may have to run out to grab some rice wine (which I use far more often than sherry), if I decide not to use the white. Which I will, naturally, have to decant and sip, just to see. I do like to be informed. And I feel very informed after a few glasses of wine.
Garlic naan and spinach salads will go with the soup.
Here is the recipe I am dragging into the depths of mediocrity: http://www.epicurious.com/recipes/foo...
Oh, and I'm using vegetable broth instead of chicken, because I am out of BTB fake chicken bouillon. I doubt Mr. Bourdain would care that I'm making my own broth. I think all would be forgiven if I had some crimminis, but alas, I do not.
re: onceadaylily
re: L.Nightshade
No brandy around. This recipe appealed to me on the promise of its sum-more-than-parts premise that Bourdain promised. I like being surprised by those types of recipes. But what is bugging me is that I've begun to suspect that I've made this before . . . but I can't remember. If I *did*, and can't recall the dish . . . then how good could it have been?
I guess we'll see!
re: onceadaylily
re: mariacarmen
re: mariacarmen
You and passa convinced me. I have two large packs of the mushrooms, and only need one each for the soup and then tonight's sandwiches, and might be able to get my hands on some sherry soon. Bourdain insists that it be *good* sherry, and not supermarket stuff, so I'll have to go to the liquor store. Though the guy who runs the store (who also cooks quite a bit) tries to talk me out of using the good stuff for cooking. I find it very difficult to tell a French man that he is wrong about kitchen matters, so we will see what I come away with.
re: onceadaylily
re: LindaWhit
re: Passadumkeg
re: onceadaylily
re: Passadumkeg
That's what I usually buy as well, although I usually use it only for cooking.
And oadl, never never ever ever buy "cooking sherry" or "cooking wine", as it's got a boatload of salt in it. Always cook with the good stuff. (Curious as to what the liquor store guy would use in place of real sherry!)
re: onceadaylily
I love to sip sherry while cooking. It's so nutty and delicious and there are so many types to try and compare to see what you like. Try an Amontillado.
Back in the day I used to keep Dry Sack on hand. I would totally use that for cooking, hell, I'd probably still drink the stuff.
re: rabaja
Thanks you two. I'm always willing to add something new to my sipping repertoire. I like your description of it, rabaja. I've always just thought of sherry as a sickly sweet type of drink, despite the fact that I did have a very expensive glass once years ago that was very different from this prejudice of mine.
I can't honestly say I really cooked either, Lily, but I had me a little atoning to do on the homefront after two days of pretty poor behavior. Hey, I was entitled, but two days of lost weekend, only not on the weekend, had the guilt neurons producing. So, I ended up making a chilled heirloom tomato soup with three different varieties and some basil, but where it got really good was I'd made a recipe of gougere and baked half....then deepfried teaspoonfuls to make tiny adorable sizzling cheese puffs, which literally popped when they hit the soup. It's a little showier than the usual home cooking I do, but like I said. Atonement purposes. Also, it was really really good. Served it with a plate of sliced proscuitto and melon cubes with lemon, and leftover balsamic asparagus from something someone brought us that we didn't eat the veg. from 'til last night. Good stuff. French bread, butter.
re: mamachef
re: mamachef
Dear heart, that sounds beautiful, the whole meal (save for the atonement, as you get a pass on that nonsense for a good long while). I'm going to have to remember those cheese puffs the next time I make that tomato soup you pointed me to last winter.
I may not wind up cooking tonight at all. The landlord's son showed up and appropriated the deck I share with his dad (we each get the half outside of our kitchens), planting a turntable and speakers that come up to my shoulders. Apparently, he's having party. A big one. Whether or not I cook depends entirely on the music selection. So far, the sixteen year-old DJ has chosen heavy metal and rap, but nothing old school. I wonder if they take requests? ;)
re: mamachef
i am sure you were forgiven (tho i think that you are rightly entitled to just about any behavior right now, MC) in spades with that meal. i bet some people will be wanting you to misbehave again real soon, after that meal. in fact, come over to my place and be a total brat, wontcha?
I have boneless, skinned, chicken thighs, marinating in lime juice, EVOO, garlic and ground, hot Hatch red chile. Throw them on the grill, slice, throw between a couple of corn tortillas and top w. onions, celantro and Dunkeg's serrano pico de gallo salsa. A side of fried plantano and a cold beer.
Taco Journalism, eat yo' heart out!
Last night we tried the chicken under a brick from the COTM, which was a big success (aside from a little salt issue). This is a dish worth knowing about.
To accompany the chicken I made a "CSA melange pasta." Having been out of town, we are running behind on consuming the contents of our produce box. So I cooked up a chopped bacon strip, added onions, garlic scapes, sliced baby turnips, sugar snap peas, then tossed in bowtie pasta. We still have peas of different types coming out of our ears!
Tonight I plan to use the snow peas with some kind of tofu dish. Or maybe just munch on them.
re: L.Nightshade
I don't know what type of peas you have on hand, but I've had my eye on this recipe (to use in a seafood dish, but lamb is a popular choice as well) for an upcoming menu:
re: L.Nightshade
All my plans for peas, and tofu, and kimchi soup went out the window tonight, as I ended up playing with recipes for the Blue Moon beer recipe challenge. Made risottos with beer, in two versions I was pleased with, and posted the recipe. Now I'm done with that project, back to regular cooking tomorrow.
re: L.Nightshade
re: LindaWhit
I had my doubts, but I did my first beer risotto from "Seductions of Rice," Mr. Nightshade liked it so much, I've continued to invent different versions using different beers. Here is the one I posted for the challenge:
Pulled pork, corn on the cob, cole slaw, beer.
Not necessarily in that order.
Pizza cooked on the grill, smeared with ricotta that had been whipped with olive oil, salt and pepper, then topped with mixed sauteed wild mushrooms, arugula and truffle oil.
I bought 2 free range chickens at the farmers market. I halved them and then marinated them in fresh orange, lemon, and lime juice mixed with white balsamic vinegar, olive oil, salt, pepper, crushed red pepper and fresh herbs - rosemary, oregano, chives and tyme. I grilled them and served them with a cheesy rice pilaf and tossed salad.
re: weezieduzzit
Trying to do a low-carb thing and light summer food this week. Broiled salmon, w/ a mango/pineapple salsa. I had no jalapenos for the salsa so I went to put a sprinkle of cayenne in with the fruit when the lid fell off and half of the cayenne went in the dish. I finally took off the top layer and rinsed the coated fruit. Grrrr. Added some lime juice and fresh herbs so the salsa was rescued. Yay! A few spuds for the man and some sauteed asparagus.
With the summer heat I don't feel like eating much.
My CSA box had green beans so I found this recipe and can't remember where I saw it so can't credit the source and am removing one ingredient (sesame seeds) because we don't like 'em
Easy Pork with Hoisin Sauce
1 pound pork tenderloin
1 tablespoon toasted sesame oil
Salt and pepper
4 medium garlic cloves, smashed
12 ounces green beans, cut into 1-inch lengths
1/4 cup dry sherry
1/4 cup hoisin sauce
Thinly sliced green onions, for garnish, optional
Steamed rice, for serving, if desired (leftover from last night's Chinese)
Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with green onions, if using, and serve over rice.
I haven't cooked anything in a few days, it's been busy here and the Husband wasn't feeling too well. Things are back to normal now and we'll be having an Chinese noodle dish tonight with Mei Fun.
Additionally, I wanted to post a picture of the red sauce I made on Friday. It came out wonderful and its nice to have red sauce in my freezer again.
re: Katrina_R
re: rabaja
Thanks :) we had a small amount with pizza that night, it really goes great with anything in our household. I can't wait to make some pasta with it later.
I put mine into a food processor because I like smooth sauces, but my Mother grabbed the recipe off of my blog and told me that she enjoyed it chunky instead.
I think it freezes much better if you process at least half of the sauce, personally.
re: Katrina_R
Well, The soup was a whim that missed its window. We ordered in. We needn't have bothered, as one of our neighbors called the police and had the party shut down by nine-thirty. The yard barely even smelled like hormones at all. The police explained it was the fireworks, more than the music, that drew complaints. Yes, fireworks. That boy is going to enjoy college very much, I think.
I do have some sandwich buns that I was going to use for something else today, but that something requires a hour-long bake in a four hundred degree oven, and it is already eighty-five degrees in here. So, I am instead going to marinate the baby bellas in olive oil, garlic, balsamic vinegar (maybe red wine vinegar?), oregano, and basil, and then sear them for sandwiches. The mushrooms will be dressed with pesto (made with roasted pistachios instead of walnuts), feta, olives, and tomato. I am very tempted to wrap the sandwich in foil and bake them for just ten minutes or so, to warm the whole thing through. And I just might, and the man has agreed to put the AC unit in the bedroom tonight. Spinach salad, and perhaps some of that TJ's grain mix to go with.
I'm South Beaching it - hurray. It's been a lot of vegetables and fish lately.
For tonight's dinner, I've got a roasted asparagus soup and some raw veggies and some sort of yet-to-be-determined dip to accompany it. :)
It's a spring tide (happens twice a month). I took my kayak this am paddled out to Bartlett's I. and went wading for hen clam, very big, almost 6" across quahogs, to make jumbo clams casino. I'm in the mood. A very beautiful Maine summer day today. On a day like this, I'm not looking forward to going back to NM, next month.
ps Babs, I'm happy to report that I don't have a frickin' clue what South Beaching it means.
re: Passadumkeg
re: LindaWhit
Linda, I remember, first making clams casino w/ my dad & uncles at the Parlin Buck Club outside of Toms River, in Waretown w/ Barneget Bay clams, we'd either find w/ our toes in the water and throw into a bushel basket inside an innertube or buy by the bushel. I also remember when NJ had soft shell steamer clams at The Hoboken Clam Broth House and The Inlet Cafe in Atlantic Highlands had them for $6.95, all-you-can-eat. Call me Methusalakeg.
re: Passadumkeg
re: rabaja
We have a beautiful old painting of the Gualala River, Mendicino Co., on our living room wall. Take Steve H, he has more money. I just try to live and eat each day as it were my last.
Making cold beet & kefir soup, holodnik, for lunch next week. I'll post the recipe when I do.
This is the first summer in 13 years, I've had off. We've put 4 out of 5 kids through college. We both worked 2 jobs each summer. Ahhhhhhh!
re: Passadumkeg
Tonight I am making this:
David Lebovitz posted the recipe on FB and the image of grilled chicken thighs glistening with spices has been haunting me since yesterday. I'm even forgoing the Sunday Supper of aged rib eye I was going to treat myself to for these babies.
Along with I will have an avocado, tomato and butter lettuce salad with torn basil and oil and vinegar. Maybe some corn, and very likely a snort of tequila to keep me company while I grill.
Roast chicken, chive carrots, some kind of potatoes.
The salted bird has been resting, unwrapped, in the coolerator to dry it out a bit before cooking. Strawberries and whipped cream on biscuits (ad hoc recipe) for dessert. Deb will do all the heavy lifting. I'll open the wine and do the dishes.
Summer is good.
Filet mignon, and cherry tomatoes and basil marinated with hot balsamic and olive oil:
Fried up a fresh whole tilapia, which I note a lot of Hounders don't seem to care for, but which I think is super tasty. The eyes, the cheeks, the collars, the meat off the bones and the crispy fins that taste like chips - YUMS.
Mango pico de gallo on the side and some strawberry lemonade to wash it dow.
re: inaplasticcup
re: inaplasticcup
re: bobcam90
I also got my tilapia from the Meximart, and it is much more tender and flavorful than the tilapia from China.
The way I do it is:
- pat the fish dry
- put 3 to 4 slits on each side halfway down to the bone and lightly salt each side and into the slits and rub in the salt
- dredge lightly in flour (also get the flour into the slits) and shake off the excess.
While the fish is taking in the seasoning, I preheat the oil to what I'm guessing is about 400 degrees, which is a bit hotter than if you were deep frying something smaller - a whole fish quick dilutes the heat of the oil. Have tongs and a metal spatula on hand to flip the fish.
Fry it about 7 minutes per side, a bit longer if you like the crispy fins.
It's also really delicious with soy sauce seasoned with a little vinegar, fresh garlic and sugar and some finely julienned ginger and scallions flash fried in that frying oil.
rabaja's post just above got me wanting a close-to-duplicate dinner! Although I will be using a couple of b/s chicken breasts and since I've not gone out and bought an electric or charcoal grill, will cook these in the convection oven.
Sides will be steamed green beans with toasted almonds. No starch this time, as I've been eating a lot of rice, potatoes and pasta. And bread. No South Beach Diet for ME! LOL
re: LindaWhit
Glad it inspired you LW, and I hope it turns out as well as the picture looks.
To be honest, it was more the visual for me and when I went to make the actual rub I was surprised how darn simple it was.
A couple of changes I made:
two small cloves of young garlic for the garlic powder
generous measures of both the cayenne and black pepper, mounded measures, if you will
I couldn't commit to that much cinnamon and just used half
I added some dried greek oregano to my garlic when I pounded it
I am also allowing the rub to sit on the chicken for several hours. It smells wonderful and I can totally see doing a whole chicken with this rub. Next time I'll try to toast and gring my cumin, today was not the day for that after working all morning.
I am having the above mentioned salad, and am thinking of turning some almost spritzy green salsa into spanish rice, with short grain brown rice (Massa, it's the best) and BACON. It's a great recipe one of my employers housekeepers taught me, with whole cloves of garlic and any kind of canned salsa or tomato product you might have on hand. Should be pretty good with this salsa verde which is loaded with onion.
Time to sit in the sun.
re: rabaja
I made my rub around 6pm (as you can see by my post's time just before I went to make it), but I like the idea of letting it sit with the rub on it fora while. I cut everything in half as I was only doing two Frankenchicken breasts which, even for their size, is WAY more than 12 thighs. I added more freshly ground pepper and cut back on the cumin, as I'm not a fan. But otherwise, everything was pretty much cut in half.
I also thought about adding some dried green herbs (and oregano was what I thought as well!) but went with the rub as-is. It's in the convection oven smelling pretty darn good right now!
re: rabaja
It was VERY good - I unfortunately let the chicken cook a smidge longer than I should have (used the convection vs. the regular bake on the convection toaster oven), but it was still a great mix - just the right amount of spice for me.
I hope you liked it as well!
ETA: I think grilling this chicken with the brown sugar could result in flare-ups as the sugar could drop onto the flames or charcoal. Was wondering if you had any problems.
re: LindaWhit
I liked it a lot too!
I did six thighs, with the whole amount of spice rub. Not sure it would have been enough rub for 12.
Anyway, it was super easy and a pleasant spice. Three hours time in the rub before grilling and they were seasoned throughout.
I did not have flare-ups on the grill, which surprised me. I have had good luck with my grill this summer though, no charing or sticking yet. Knocking on my head as I type this...
Will do this again, maybe even swapping out the cumin for curry to take it a whole different direction.
eta: I have a charcoal grill. With the chimney starter I can start a fire lickity split, no liquid starter. You should get one!
Friday lunch was a nice salad with leftover grilled steak, Vidalia onions, cherry tomatoes, basil from the garden, and a Spanish sherry vinaigrette.
I also jumped on the pork bandwagon this weekend. Yesterday I made a batch of BBQ sauce a friend had recommended to me with bourbon, orange, and coriander (link below). I cut down on the vinegar a little and added shallot salt, garlic powder, and ground ancho chile, along with spicy Korean Gojuchang red pepper paste. Made a rub for pork blade roast (all Penzey's - Shallot Salt, Smoked Paprika, Cajun Seasoning) and marinated overnight, slow-roasted today, and today we enjoyed BBQ pork sandwiches with onion and pickled jalapenos.
re: Rubee
I swear, former Boston person, if I *ever* get to your area of the country in which you now live, I'm inviting myself over for breakfast, lunch and dinner, ya hear? ;-)
The salad looks wonderful - I like the idea of adding basil leaves to the lettuce mix! And the pulled pork sandwiches?
Oh. My. ;-)... (that's drool)
Tonight's dinner- broiled salmon with sweet chile glaze, sauteed sugar snap and snow peas, and mashed potatoes. The salmon was wild caught from some river in Alaska. It was a special at my grocery store's fish counter,
a butternut squash goat cheese custard (remember, mush?) and a pork pernil that was food processed and then mixed with a sauce of onions, tomatoes, celery and a whole head of garlic, also FP'd. Let's call it ropa vieja, shall we?
re: mariacarmen
re: mariacarmen
re: inaplasticcup
re: Passadumkeg
LOL, Pdk. I'm referring to her significant other for whom she's been having to make mushy food since I've been participating on WFD. (At least that's how I've been reading it.)
Mariacarmen, looks like my reputation for bein' a hater precedes me. ;)
re: Passadumkeg
yes, the BF has been having dental issues for the past 3 weeks and so I've been reduced to making creative mush for dinners. and i thought cooking for my dad was bad....
LOVE the cold borscht! and hey, that would be a good mush dish!! thanks for the thought.
tonight it's corn silk soup, but not sure about the rest. the BF ate ALL of last night's mush. Can we have leftovers for a minute in this house?
Posted a little earlier in the day with lunch but had to come back to give props to Nightshade for inspiring me to make fresh pasta with my family for dinner. Had to improvise a little and use our IKEA laundry rack as pasta rack. :P
Pappardelle with a homeground pork shoulder ragu. Fresh basil atop for the monsters and arugula and chili flakes for me and the Man. Everyone got involved in making dinner and loved the result. And the measurements you gave me were just perfect for a dinner for 4.
Thanks, Nightshade. We'll be doing that again real soon. :)))
re: inaplasticcup
re: inaplasticcup
So funny ina pc, I made your kimchi soup today! Just did 1/3 recipe as a trial, had it for lunch with a little tofu and vegetables. Plan on doing it again tomorrow as part of an actual dinner.
Love your dinner and love your pasta rack. I always think ours looks like something you should dry socks on anyway.
re: inaplasticcup
Well, the Husband and I are pulling a late night here and I ended up making second dinner, plus dessert. On a whim, I decided to make coconut tea cakes for dessert and baozi for dinner, in that order...
I'm yet to make the baozi, but here's a picture of the coconut tea cakes.
re: Katrina_R
re: Katrina_R
re: roxlet
I'm pretty sure they're the almost same thing, but I grew up calling them Russian Tea Cakes. I love these and they're very versatile. Any type of chopped nut or coconut you want to stir in seems to go with their flavor. My favorites are toasted coconut and chopped macadamia nuts. The Husband loves them with almonds.
Here's the recipe. I encourage you to try them out, they're quick and easy to make and disappear even faster once they're out of the oven!
1 cup butter, melted
1/2 cup powdered sugar
1 tbsp. vanilla
2 1/4 cups flour
1/4 tsp. salt
3/4 cup chopped nuts or toasted coconut
Powdered sugar
Preheat the oven to 400.
Blend the butter, powdered sugar and vanilla. Add the flour, salt and nuts or coconut and stir.
Roll into 1-inch balls and place on ungreased cookie sheet.
Bake for 10 to 12 minutes, remove from cookie sheet and roll in powdered sugar. Cool on wire rack and roll in powdered sugar a second time.
Yields about 12 cookies.
I'm making, for my wife's friends, my Russian xolodnik, a cold beet, buttermilk & cuke soup. I'll post the recipe later.
Black bread too! My wife won't let me serve her friends iced shots of vodka, so a dry sherry, it is.
Here's a link to the phoenix thread:
Keep those home fires burning.
We've been trying to reduce how much meat we eat. Tonight I made what I'll call "red lentil gringo tacos"---red lentils simmered with sauteed onions, Tapato tomato jalapeno sauce, and the usual suspects: chili powder, garlic powder, onion powder, cumin, paprika, some beef broth, and a touch of Braggs' amino acids and brown sugar. That was stuffed into crispy corn taco shells and topped with diced grape tomatoes, shredded iceberg, salsa, cheddar cheese, and quark. Steamed, buttered corn alongside.
Think of it as Tex-Mex dal. I didn't even miss the meat, which is saying something. Some avocado would have taken these over the top.
Cake later.


text:
Gender: Male
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Graduation Date: 1973
Hospital Affiliations: Fox Chase Cancer Center, Temple University Hospital
Specialties: Medical Oncology
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subset: commoncrawl


text:
Emery Linen/Cotton Cafe Curtain
- Overview
Charming in a kitchen or breakfast nook, Emery brings a casual warmth to the room.
- 50" wide; available in valance and two curtain lengths
- Woven of a linen/cotton blend.
- Lined with cotton.
- Hangs from the pole pocket or from Clip Rings (sold separately).
- Valance and curtain sold separately.
- Dry-clean.
- Imported.
- Dimensions & Care
- Woven of 73% linen, 27% cotton.
- Lined with100% cotton.
- 50" wide x 24" long
- 50" wide x 36" long
- Valance: 50" wide x 13" long
- Side Hem: 1" wide
- Bottom Hem: 1" high
- Pole Pocket: 3" high
- Note: Length includes height of pole pocket.
- Dry-clean.
- Shipping Info
This is a general shipping item.
View our Shipping Information
Customer Service - Shipping Information
Return Policy
At Pottery Barn, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction is our priority. We carefully inspect your order prior to shipment. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement. If, within 7 days for Quick Ship upholstery and 30 days for all other products, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value.
We cannot accept returns on monogrammed, personalized, special-order items, or on items damaged through normal wear and tear. We also cannot accept returns of final-sale items which are identified by a price which ends in .99.
For returns of items purchased from your Pottery Barn registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later.
You may return merchandise through the mail for a refund or replacement. For detailed procedures for returning items through the mail, please contact Customer Service at 1.888.779.5176, 7 days a week, 5:00am - 9:00pm (PT).


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Eagle+ digital subscriptions | E-Eagle | Manage Delivery
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Winnie, a specially-trained antler dog, fetches a shed whitetail deer antler she found Tuesday in Edwards County. She finds antlers by scent, and by sight.
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Michael Pearce / The Wichita Eagle
Amber Stimatze and Winnie look for deer antlers Tuesday afternoon. They've found about 40 so far this spring.
Winnie, a specially-trained antler dog, fetches a shed mule deer antler she found Tuesday in Edwards County.
Amber Stimatze and Winnie with some of the antlers they found Tuesday afternoon. The dog is trained to find the antlers by sight and scent, and fetch them to Stimatze.
Link to image
Winnie jumps from a stock tank, after jumping in for an unknown reason.
Tom Turner, left, checks a tiny deer antler found by Winnie.
Trees with their bark rubbed by rutting bucks are good places for Amber Stimatze and Winnie to find dropped deer antlers.
Four antlers that fell from passing bucks in an area the size of a large car.
Amber Stimatze and Winnie look for antlers in a bedding area often used by deer.
Amber Stimatze releases Winnie to look for antlers in Edwards County. The found 17 in three or four hours.
Related story: A nose for antlers


text:
Fawns frolic in this beautiful organic cotton crib set. Your nursery will feel peaceful and serene surrounded with soothing shades of browns and greens. Slip covers are made with 100% organic cotton and polyester fill. With no harmful chemicals used to produce this bedding, you can rest assured that your little one is safe, comfortable and stylish.
- Duvet cover and insert: 36 x 45 inches, 100% organic cotton cover, polyester insert
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- Fitted sheet: 100% organic cotton. Fits standard size crib mattress.
- Diaper stacker: 100% organic cotton.
Shipping Note: This item ships via FedEx Ground within contiguous United States only. Cannot be shipped to AK/HI, PO boxes, US territories, or APO/FPO addresses.


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Large Format Products
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Océ is a company born of diversity. Operating in 80 countries on six continents, Océ's diversity of associates, customers, and suppliers brings in a rich range of skills, talents, and viewpoints everyday.
We benefit from the variety in our company and are committed to nurturing an environment where diversity is sought and free expression fostered. Our culture thrives on the restlessness that leads to breakthrough thinking in technological solutions as well as business process and marketing.
Central to our maintaining our competitive advantage is recruiting and retaining the best talent available in every market where we operate. To that end, Océ is committed to ensuring that we recruit widely to expand our candidate pool. We are further committed to ensuring an environment where each individual is included and valued which is consistent with our Core Values.
Below are some of the policies and practices that support our diversity beliefs.
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December 2013
Dec 3 @ 11:00 am – 1:30 pm
The first class meeting day is mandatory. In order to receive a certificate of completion ALL classes must be attended. Students must be at least 18 years old to register and will be responsible for their own avalanche equipment (beacon, shovel, probe pole). All students must have back country snow gear (AT or Tele skis) with skins, or snowboard and snowshoes, or split-board with skins. A one ride lift day pass may be needed (about $33) and a $25 fee will be collected at first class for AIARE material.
Please call Scott at 970-948-3111 for any questions.
Class meets T&W, 12/3-12/10 from 6p-8:30p at the Aspen campus, and Sa&Su, 12/7-12/8, from 8a-4:05p, in the field.


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Stack up for space
Whether your laundry area is the size of a phone booth or an amphitheater, a little extra space never hurts. Scratch that . . . a little extra floor space never hurts. With your washer and dryer sitting next to one another on your laundry room floor, you're giving up all sorts of useful space enough room for a folding or ironing table or for setting down your laundry basket. If only there were a way to free up that oh-so-useful space . . . Hey! Why not stack the dryer on top of the washer! Ta-da! With the RSTK1 washer/dryer stack kit, you can securely place your LG dryer atop the matching washer, effectively opening up useful floor space for your laundry needs.
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Made of the same steel alloy as your LG washer and dryer pair, the RSTK1 includes the necessary hardware for quickly and easily installing the dryer unit above the washer. Take care to have assistance lifting the dryer unit into place most LG dryers weigh around 130 pounds.
Note on image
WM2487HRMA washer and DLEX7177 dryer shown stacked
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Comparison Specifications
- Stack kit for following LG washer/dryer pairs, in red
- WM2487H washer / DLE7177/DLG7188 dryers
- WM2487HRMA washer / DLEX7177/DLGX7188 dryers
- Material: Steel alloy
- Kit includes necessary hardware
- Note on image: WM2487HRMA washer and DLEX7177 dryer shown stacked
Dimensional Specifications
- Dimensions: 1.73" H x 25.98" W x 2.59" D
- Weight: 3.3 lbs
LG RSTK1 RED Warranty Details
90-day warranty


text:
I was screwing in one of the tweeters on my Monitor 7C's and it seems one of the screw holes in the wood/particle board? is not as secure as it should be in essence I can't get it tight.
What should I do? will this affect the sound? is wood putty an option?


text:
Like clockwork, the weather cooperated for the 57th presidential inauguration with sunny skies and temperatures in the 40s. After the parade down Pennsylvania Avenue, temperatures began to tumble.
Northern Virginia will likely see temperatures below freezing through Friday, according to the National Weather Service.
Highs on Tuesday through Thursday won't go above 27 degrees, according to the weather service.
Sunny and Cold
Northern Virginia will see sunny skies Tuesday, but with only a high of 23 degrees and with blustery winds up to 30 mph, it will feel even chillier. Wednesday will see much the same, sunny and cold with a high of 25 degrees, but not as windy. Thursday will also be sunny with the temperatures inching up a few degrees to 27.
Snow in the Forecast?
In addition to the deep freeze this week, the other big news from the National Weather Service for Northern Virginia: A 60 percent chance of seeing snow and sleet Friday.
The Weather Channel predicts a 70 percent chance of a wintry mix for the area. The Capital Weather Gang gives the area a 30 percent chance of seeing 1 inch of snow Friday. Their headline Monday said snow or a frozen mix was "quite possible" on Friday.
Temperatures will break into the 40s again by Monday.


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A USA Volleyball Free Webinar
The newest ideas and tools to make a volleyball program for 12 and unders a success are shared here with USAV and YMCA leaders in this new webinar.
Featuring Dr. Peter Vint, United States Olympic Committee Director of Sports Performance, and John Kessel, USA Volleyball Director of Sport Development.
Motor Learning with the key link in the last 30 years of Men's Olympic Team success, former BYU head Coach and Professor of Motor Learning, Carl McGown, and John Kessel, USA Volleyball Director of Sport Development.
A free USAV Webinar on the mental side of the game of volleyball, with John Kessel. If 80% of the game is mental, are you reflecting that in your practice, as a coach and/or player?
Join Jimmy Peden, Commissioner of the Palmetto USAV Region, Michael Fletcher, Co-Director of A5 VBC, and John Kessel, USAV Director of Sport Development, in ways to grow your club and the sport overall.
Join Chris Meade, Co-founder of VolleyballRecruits.net and VR.net Director Amanda Millard in this great overview of the whole recruiting process.
A free USAV Webinar on one of the most important parts of deliberate practice and motor learning, increasing the opportunities to respond, with John Kessel. Players learn by doing, not watching (how did you learn to ride a bike? – how fast would you learn to ride a bike if there were 12 people and just one bike?), so learning ways to maximize your training by touching more volleyballs in the same amount time, in as gamelike a way as possible, helps get you ahead faster.
A free USAV Webinar featuring NCAA Champion head coach, Terry Pettit, reflecting on talent and teams. For twenty-three years Terry was the head coach of one of the most successful athletic teams in NCAA history. Under Terry's leadership the University of Nebraska's women's volleyball team won twenty-one Big 8 and Big 12 conference championships while leading the nation in both All American and Academic All American selections. He directed the Nebraska volleyball team to forty-three NCAA tournament victories and the school's first National Championship in women's volleyball 1995. Terry earned National Coach of the Year honors in 1986, 1994 and 1996.
A free USAV Webinar with Ontario Volleyball Association Technical Director Jason Trepanier, and USA Volleyball Director of Sport Development John Kessel, on the topics of meaningful competition for youth, and incorporating the competitive cauldron into your practices.
Webinar guest speak Dr. Eric Fuch, Associate Professor & Director, Athletic Training Education Program Eastern Kentucky University. Discussion and power point presentation on preventing volleyball injuries with correct stretching and exercise as well as examples of sprains and breaks with using x-ray screening.
Recorded Sept. 21, 2011
The first of a series of Olympic Medal winning volleyball players sharing their story and insights with our current USA Volleyball players. Aldis Berzins won a gold medal in 1984 on his outside hitting, passing and defensive prowess, even though he is just a couple of inches over 6 feet tall. His history from junior player to the Olympic Games success, secrets to being a better passer, blocker, digger and hitter, plus favorite quotes, book, and experiences are shared. So was some great information on his current work for Special Olympics International, and his thoughts of watching his own son win an NCAA Men's Volleyball Championship title with Ohio State in 2011.
Join USAV's Coordinator of Boys' and Men's Volleyball and the staff from Dallas Fort Worth High Intensity Boys' Volleyball Program (Keith Nannie, Director, Randall Morris and Grant Baldwin) for this great discussion on how to grow an under-represented side of our game, boys volleyball.
Listen to the chair of USA Volleyball's Athlete Safeguard Commission, Dr. Cecile Reynaud of Florida State University as she shares their group's insights into providing a safer training and competition environment for volleyball players and supporting members.
Middle blocker Tom Hoff will share his stories and insights in another webinar segment on Olympic Medal winning volleyball players. He played for the USA team for years, culminating his career by captaining the team to the 2008 Olympic Games gold medal.
Gabe Gardner won a gold medal in 2008 after over a decade of training with the US Men's National Team, and he will share his stories and insights with our current USA Volleyball players in another webinar segment of Olympic medal winning players
His history on persevering from junior and college player, to being cut from the National Team, to the Olympic Games success, secrets to being a great hitter/blocker, favorite quotes, book and experiences will be shared. So will information on his current efforts to make another Olympic roster again for London 2012 while starting a boys' volleyball program in northern California and working for the USOC's Athlete Advisory Commission.
Libero Erik Sullivan played for the USA team for years and in two Olympics, and he will share his stories and insights with our current USA Volleyball players in another webinar segment of Olympic volleyball players. After an outstanding college career at UCLA as an outside hitter (winning two national titles), he received the FIVB Worlds Best Libero award one year. He then began giving back to the sport as a collegiate coach since 2004 and is currently an assistant coach at the University of Texas.
Join us for a YMCA staff training session on how to create great youth volleyball programs and leagues with USA Volleyball RVAs.
This is a 35 minute video, in Spanish. Each skill is covered, ways of creating courts, games and the history of Puerto Rico Volleyball, and featuring Ricky Amon, Eva Cruz, and other PUR stars.
Presented by USA Volleyball Arizona Region Director of Grassroots Development, Eric Hodgson and USAV Director of Sport Development John Kessel. The focus is on Eric's "Dream Vacation" this May which included the NCAA Men's National Championship with UCI defeating USC 3-0 with 9,700 in attendance and the Coaches Convention, including Marv Dunphy and Al Scates...then a 12 and under tourney at the Epic VB Club in San Diego, and the NORCECA Men's Olympic Qualifier and Women's National Team Practice in advance of the Grand Prix. Several player and coach interview highlights and many other lessons learned which apply to all levels of coaches will be shared.


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Bleach Episode 257
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A single glass of lemonade can blow your sugar intake for the day. Nutritionist Molly Kimball shares the best low-sugar, all-natural lemonade swaps and which types you should steer clear of.
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By Philip Tuaño, George Manzano and Isabela Villamil
Since the 1970s in particular, the countries of Western Asia and those of the Asia-Pacific region have been closely linked to each other through highly extensive movements of people. Opportunities created by the rapid development of the countries of the Gulf Cooperation Council (GCC), but also other countries in the ESCWA region, have attracted a large number labour migrants from the Asia-Pacific region.
This paper examines how freedom of transit and transit facilitation are addressed in trade and transport (as well as transit-specific) agreements in the ESCAP region. The objective is to identify good practices and understand the extent to which existing agreements meet the transit facilitation provisions set out in the draft text of the WTO trade facilitation agreement (TFA).
By W. P. A. S. Wijesinghe
Several countries in Asia and the Pacific have launched high-level policy initiatives and action plans to promote green growth, and the green economy. As a consequence the demand for indicators of economic growth that supports, rather than detracts from, sustainable development, is growing. Green growth indicator frameworks developed by international organisations and partnerships of organisations share a focus on a few key dimensions.
Conventional growth strategies have reduced poverty. People now have more access to basic services and more opportunities for mobility and participation. But there are still persistent unmet needs, widening inequalities, and new development challenges such as climate change, intensifying natural disaster and resource depletion. There is a search for growth strategies that better fit a changing economic, social and environmental reality.
Energy poverty- lack of access to electricity and reliance on traditional fuels for cooking and heating - remains an enduring problem. Globally, more than a billion people live without electricity and, nearly three billion depend entirely on wood, charcoal and dung for other domestic energy needs. Their search for energy fuels and services is an arduous, daily grind. Lack of access to modern energy has a broad impact.
In the national economies of Asia and the Pacific, entrepreneurs are critical drivers of growth through innovation and job creation. Recognizing the potential of, and the challenges for, women's entrepreneurship across the Asia-Pacific region, the Economic and Social Commission for Asia and the Pacific (ESCAP) and Goldman Sachs 10,000 Women launched a joint programme to promote enabling policy and legal environments for women's entrepreneurship in four countries in Asia and the Pacific: Indonesia, China, India and Malaysia.
The product of a technical cooperation project implemented by the United Nations Economic and Social Commission for Asia and the Pacific (ESCAP), in collaboration with the Governments of Bangladesh, China, India, Indonesia and the Philippines, this publication addresses the economic aspect of gender mainstreaming, with a particular focus on gender budgeting and women's economic participation.
This guide contains training tools on developing and implementing substance use prevention, treatment and rehabilitation programmes for young people. It is intended for those who are in a position to help address substance use issues among young people as well as in meeting the needs of young people at risk of substance use and young substance users.The publication of this guide responds to the alarming increase in the spread of problematic substance use among young people in the ESCAP region.
The United Nations Building
Rajadamnern Nok Avenue
Bangkok 10200
(66-2) 288-1234
(66-2) 288-1000


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Exate wrote:City improvement rates. Reading through the comic, I can't help but think that we promote cities much, much too easily.
GJC wrote:Two guys with basically the same name in a discussion about a character getting cloned.
There's gotta be a good joke in here somewhere.
Safaquel wrote:Meh. You guys keep me experiencing spasmatic bursts of wanting to get into the game.
They pass, for now.
But there's an awful lot of micro-management and spreadsheets involved, to be honest. As if you just describe all things in numbers, and these numbers cannot be ignored.
GJC wrote:Two guys with basically the same name in a discussion about a character getting cloned.
There's gotta be a good joke in here somewhere.
GJC wrote:Two guys with basically the same name in a discussion about a character getting cloned.
There's gotta be a good joke in here somewhere.
I'll try to mock up a demo sheet one of these days when I get some free time. A lot of free time.Kaed wrote:I am actually interested in your spreadsheet mathematics stuff though, it might be something to look into in the future. I like numbers and RNG mechanics - anything that makes things more complex and interesting.
This has been bugging me for a while and I have to ask- where are we getting the idea that stabbers aren't ever popped as garrison units? Is there an actual in-comic source for it, or was this just wild surmise on our part? Because given that we have garrison warlords and garrison infantry, in the absence of other information my stance on this would be that any unit can be popped with the garrison special at the ruler's option. Certainly, my current impression is not that some major, fundamental unit types are garrison by default and demand that their side pay a tax in shmuckers to use them outside of their home city.Kaed wrote:I think perhaps that garrison units get full stack and stabbers pay for mobility with reduced pop amount.
I would support, if not completely flattening the pop rates, at least scaling them back so that cities are never popping three or four stacks at a time. That's excessive, particularly considering that our infantry are basically overpowered statistics-wise compared to the comic. There's not a huge amount of reason to pop non-infantry units at the moment unless you really, really need their specials/leadership or are concerned about upkeep. Infantry swarms are just too good and too easy to come by.Kaed wrote:We could actually alter this right now - none of you have started wholesale infantry production yet, and it would just mean adding or subtracting a few of them.
Or we can wait till next game. Up to you guys.
Kaed wrote:On the same note - cities. I'm going to have to agree on the analysis metric concept. I think that perhaps a ruler needs to buy individual aspects and then their cities are reclassified based on what is there.
Kaed wrote:Rulers need to pay to build certain aspects in their city, which are designed as they wish. Instead of a point based allotment system (beyond the beginning), they pay for each aspect as they wish, and when they reach a certain point their city levels up.
Most of this seems reasonable. I'm not crazy about the specific prices involved, but the principles seem sound enough and the general idea of "you can throw your shmuckers into upgrading any feature of the city you want" appeals to me. The base cost, particularly if it's substantial, would explain why cities are commonly not upgraded- and if it's partially based on the level of the city's development already, perhaps would explain why cities rarely reach high level.Kaed wrote:It occurs to me that there should be a flat cost to upgrade the city, something reasonable like 2500, so that random tiny modifications are discouraged - people should be saving up for large modifications, not increasing the wall strength by 2% a turn, that would be silly.
Levelling up cities is based both on reaching on a certain amount of upgrades and having some or all (depending on the level in question) aspects of the city to a minimum level of development.
There is a global cap to upgrades in a city. Once you reach it you cannot upgrade anything else. This is what creates unique situations like Transilvito's capital - it has failed to meet the wall requirements for level 5, but that's fine because the money went to something more useful, absolutely deadly air defenses.
To the best of my knowledge, the only cities that we've actually seen upgraded on-screen are Gobwin Knob and Goodminton. All other cities were upgraded offscreen, so their method of upgrade remains unknown. And even when upgrading Gobwin Knob, which went to five in one shot, there's mention of needing to focus on its structure and design- which can be taken as defining its flavor and structure stats like in our current system, or could be taken as defining the entire city block by block in a more modular system based on upgrading its parts individually. I've never really liked the "capitals are special and everywhere else is generic and boring" ruleset.0beron wrote:I'm really not sure this makes sense honestly, because the only time where a single part of the city was enhanced separately was when a Dirtamancy scroll was involved. All other cities were upgraded wholesale it seems, and their variation can already be accounted for under our current system. Remember that in our system Capital Sites can totally sacrifice an entire zone to allocate the points elsewhere. This explains Transylvito, Spacerock, and FAQ.
This could be explained fairly simply by terrain-based defensive bonuses or other factors not rooted in the city. To wildly conjure up some numbers here, if a city whose walls have a defense bonus of +8 would have to normally be a level 8, and Gobwin Knob is +5 due to walls and +3 more due to bonuses, then you get a level eight equivalent without getting into a situation where every mountain city is considered high-level even if it's nothing more than a shack on a cliff.0beron wrote:However that does cause me to call into question GK City's status as a "hypothetical level 8". If these city levels really are a factor of the upgrades purchased and the city's defendability, why wouldn't GK be an *actual* Lvl 8?
Numbers are a core part of Erfworld; it's basically impossible to ignore them. It's a foolish warlord who doesn't know his units' stats. That said, I have yet to have a budget I couldn't do over the course of fifteen minutes or less.Safaquel wrote:But there's an awful lot of micro-management and spreadsheets involved, to be honest. As if you just describe all things in numbers, and these numbers cannot be ignored.
Exate wrote:Side note, the fact that Gobwin Knob still has its portal at level 0/1 implies that our restrictions on when capital portals appear are inaccurate at best. Given that anyone in their right mind would want access to the Magic Kingdom, it might even be something that should just be in all capitals automatically.
GJC wrote:Two guys with basically the same name in a discussion about a character getting cloned.
There's gotta be a good joke in here somewhere.
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Olympic athlete, Oscar Pistorius , in court Friday Feb. 22, 2013 in Pretoria, South Africa, for his bail hearing charged with the shooting death of his girlfriend, Reeva Steenkamp. The defense and prosecution both completed their arguments with the magistrate soon to rule if the double-amputee athlete can be freed before trial or if he must stay behind bars pending trial) (AP Photo)
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Great article!! Hope some of the Road Warriors make it to the Woodstock Guitar Festival to see you guys on 8/13.Seen ya then!
G-man G'ter
Location: USA
Posted: 7/27/2005 7:56:50 PM
I am building a beater Tele with a refinished chinese body, an Allparts neck, an SD Jazzmaster pu in the middle, a Chandler in an aftermarket brass bridge, and a Rio Grande in theneck.
Now I'm thinking about my frets.
Nice to read the interview and nice to find your website. Your new album is definitely on my wish list!
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Location: Temple, TX, USA
Posted: 7/10/2005 6:52:24 PM
See you there, Rick!
Dan Mckinney
Location: USA
Posted: 7/9/2005 12:02:46 PM


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Parineeti Chopra has started promoting her upcoming film 'Dawaat-e-Ishq'. The trailer was released recently and it has been able to generate some interest among the audience. To keep up the momentum, Parineeti and her lead co-star from the film Aditya Roy Kapoor visited the sets of Zee TV's Eid s
Promotion of 'Shuddh Desi Romance' on the sets of Comedy with Kapil
Parineeti Chopra News
The Chopra cousin, Priyanka Chopra and Parineeti Chopra are all set for a big clash at the box-office. Priyanka Chopra's highly anticipated movie, 'Mary Kom' biopic is all set to clash with Parineeti's 'Daawat-E-Ishq' on 5th September. Both the movies will see the light of the day on t
The first trailer of Parineeti Chopra- Aditya Roy Kapoor starrer 'Daawat-e-Ishq' has been released. This looks to be another interesting romantic comedy from the Yash Raj Films stable. The film is directed by national award winner Habib Faisal who also directed acclaimed films like 'Ishaqzaade' a


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|Balanced Attack Leads Mason Past UNCW
WILMINGTON, North Carolina - Senior Amber Easter scored 17 points and added 13 rebounds to lead George Mason to a 65-53 victory over UNCW in Colonial Athletic Association women's basketball action Thursday at the Patriot Center.
The Patriots improved to 9-18 overall and 4-12 in the CAA as they swept the season series between the two programs for the first time since the 2000-01 season. The Seahawks moved to 3-23 and 2-13 as the suffered their third straight defeat.
Easter paced a potent George Mason attack that shot a season-high 46.8 percent (29-of-62) from the floor and had four players score in double figures as senior Rahneeka Saunders pitched in 14 while seniors Melissa Collier and Joyous Tharrington chipped in 12 points each. Easter's game-high 13 rebounds helped propel the Patriots to a 42-25 advantage on the glass.
Senior Karneshia Garrett paced the Seahawks with 19 points and 11 rebounds as she recorded her team-best 12th double-double of the season. Sophomore Kelva Atkins joined Garrett in double figures with 15 points while senior Tawanna Lee chipped in eight.
George Mason trailed only briefly in the contest, knocking down five of its first 10 field goal attempts to build an early 10-2 advantage before taking its largest lead of the frame, 14-5, moments later on a Tharrington jumper at the 13:34 mark.
The Patriots would hold a 25-17 lead later in the frame when a free throw by Atkins with 7:15 showing on the clock ignited a 10-2 spurt that would pull the Seahawks even at 27-all.
Mason would respond to the UNCW spurt, using a jumper from Saunders to spark an 8-2 run and build a 35-29 cushion, only to see the Seahawks use a conventional 3-point play from Atkins in the final minute to make it a 35-32 contest at the break.
The Patriots opened the second half on a 12-5 run to take its first double-digit lead of the evening, 47-37, and would take advantage of a 7-2 spurt midway through the frame to build a 54-41 cushion with 10:21 on the clock.
A 7-2 UNCW run would cut the Mason advantage to eight, 56-48, only to see the Patriots tally nine of the next 11 points to take their largest lead of the game, 65-50. A three-pointer at the buzzer by Atkins would determine the final 12-point margin.
Both teams return to action Sunday. UNCW is at Hofstra while George Mason travels to James Madison. Tip off for both games is set for 2 p.m.
3 - Kelva Atkins
24 - Jessica Freeman
40 - Karneshia Garrett


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