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1452 N. Vasco Road
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Welcome to Royal Restrooms®
Of California
Like us, most people have experienced the typical "port-a-potty" at some point. Whether attending a festival, community event or corporate picnic. It is through these experiences that Royal Restrooms® of California recognizes the need for an upscale, sanitary, affordable alternative choice to the regular "port-a-potty".
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Shoemaker - The Lovemaster
Craig Shoemaker is a modern day Renaissance man. Best known for his engaging, relatable
standup and his iconic baritone-voiced character, "The Lovemaster", Craig delights every
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Craig has had several successful solo TV stand-up specials, co-starred in numerous films,
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Craig is happily married to his wife Mika and is father to three wonderful sons, Justin, Jared and Jackson.
Shoemaker - The Lovemaster's Upcoming Events
Shoemaker - The Lovemaster's Videos
Club Info
Ventura Harbor Comedy Club
1559 Spinnaker Drive, Suite 205
Ventura, CA 93001
Telephone: (805) 644-1500
Click Here for Directions
Email us at: email@example.com for reservations
or buy tickets online here.
21 & Over Only!
|7pm & 9pm
Veggie Wrap $9.00
Jack Cheese, vegetable medley, lettuce, tomato,
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Veggie Burger $9.00
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We teach a stand-up comedy workshop. If you have ever wanted to try stand-up comedy, this is the perfect place for you. Classes start October 19th and will continue every Sunday for the following 6 weeks!
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Registrar's Office Home> Teacher Education
Teacher Education Information
Moving forward, teacher education will be offered through Masters-level programs. We invite you to discover our programs:
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What's for Dinner? Part 96 [old]
- onceadaylily Jul 6, 2011 10:22 AM
A freshened table is a lovely thing. I'll not be cooking tonight, but I *am* making my market list, and would love to be inspired with the dishes all of you are bringing to the table. So, what's for dinner?
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
Your menu sounds very good. Bravo to you for not playing it too safe.
Have a fun evening.
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
Giada recipes are never disappointing for me. Have a fun meal!
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
Enjoy dinner Katrina, you can't get spinach much fresher than that!! How did you season it for the stir-fry?
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
I love the combo of flavours you used Katrina, sounds yummy! I had a similar "bitterness" experience w arugula last week and can definitely empathize.
re: Katrina_R
My Husband wanted dessert a few hours after our filling dinner so I made a batch of white chip chocolate cookies for him. I added a dish of mint extract for a nice break from the normal cookies.
re: Katrina_R
Did they also leave that baking soda feeling residue on your teeth? I think that happens when they get too much sun or something like that...
re: inaplasticcup
Yes! Yes they did. My Mother said she's noticed the bitter taste with the larger leaves as well, but it all grew so fast she didn't have a choice. I'll ask her about the sun and if she's noticed the residue feeling.
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
That watermelon basil white rum cocktail sounds WONDERFUL, Bc!
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
I vote poke, and can I mooch some off you? :)
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 it's watermelon for breakfast, lunch and dinner this week."
good for WW! (i'm working on a giant one myself this week.)
re: mariacarmen
Exactly. I got it so we could have a healthy alternative. Everyone ate the pulled pork and cream rolls and blueberry-crumble bars instead.
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
This must be handmade pasta week. I am now doubly inspired to make some pasta with the kiddies this weekend. I'm thinking pappardelle. What pasta recipe did you use, Nightshade?
re: inaplasticcup
It's just 1 1/2 cups organic unbleached flour, 2 large eggs, blended in the FP. Add water until it forms a ball, about 2 tablespoons. More flour as needed for dusting the ball and to pass through the machine. Pretty basic, and oh so good.
re: L.Nightshade
I *will* try this. I think I have been saying that I am going to try homemade pasta for a year now. I have all the equipment, I have the time...and now I have the recipe! ;)
re: auburnselkie
Oh, I hope you do, and come back and post about it!
I tend to anticipate that it will be a bigger deal than it is, really quite easy. There is a bit of a floury coating around the kitchen afterwards, of course.
Good luck!
re: auburnselkie
LOL. Sounds like me. :) Thanks for the recipe, 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: iL Divo
Mmmm, Portos......
re: L.Nightshade
I just saw your post LN, WOW what a wonderful vacation you must have had and what a fabulous bounty for your first meal home!! Mr LN's pasta looks spectacular, very impressive!! Welcome home! : )
re: Breadcrumbs
Thanks so much, Breadcrumbs. We truly had a fabulous time. I know you also like to try the local specialties when you are away from home, and bringing them home just seems to extend the vacation a little bit.
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
Look what you make when you want something quick. Just beautiful. I think of all the people across the country, in hurry after work, who stop at mcdonalds or heat up a frozen dinner. Bravo ina!
re: L.Nightshade
I'm extremely lucky to be able to work at home, so it's not the same kind of challenge to throw together a meal now as it was when I used to go into the office.
But thanks for the kind words, Nightshade. You're always so thoughtful and encouraging.
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.
re: L.Nightshade
That fresh corn in the gazpacho sounds soooo lovely and summery. Delicious!
re: inaplasticcup
I love fresh corn in gazpacho. The fresh peas, I balked at a bit (I'm more of a traditionalist than Mr. Nightshade), but they tasted pretty good.
re: Passadumkeg
Yes please!
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.
re: bobcam90
That sounds so good. I used to buy that mix all the time, it's some how dropped off my radar. The salad sounds like a great thing to have in the fridge for easy lunch and dinners.
Especially with the greens added at the end.
re: rabaja
Every time I finish a bag, I buy one or two more. I have about ten! Now that I've found a cool use for it I may have to buy even more. Just in case.
re: bobcam90
I know exactly what you mean. I do the same thing with the smoked trout.
re: rabaja
I'll have to try to trout.
re: bobcam90
This mix sounds terrific - is it shelved with the regular rice offerings at TJ;s?
re: Berheenia
Yes, it is. And it is rather good. :-)
re: LindaWhit
Thanks Linda. It's on the list for our stop at TJ's in Hyannis on our way to Truro!
re: Berheenia
Did the leftover "salad" in portobellos again last night with some 1/4" thick lamb chops from a Latino market.
I've eaten it for B, L, D and snacks.
re: bobcam90
I just picked up a bag of this yesterday at TJ's to try out. I'm really looking forward to using it this week, bobcam. The boyfriend loves quinoa, but I get a little bored with it. That little bag looks like it has a decent amount of variety tucked in there.
re: onceadaylily
And it makes alot of servings. I've found it needs more liquid than the bag calls for, closer to 2:1. It will absorb the liquid and still be a tad more al dente than I think it should be.
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.
re: limonay
Is that the same as bao?
re: limonay
I was wondering also, I make pork buns, and have used turkey and ground chicken (delicious too!) Are these Japanese? Your photo makes me want to get my bamboo steamer down!
re: chef chicklet
Bao is one of the few things I don't love. Just too doughy for me.
I'm thinking a black bean and corn salsa next to some fresh shrimp would be awfully tasty! :)
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
Thanks. I'll just pick the best picture to upload to CH and leave my blog out of this. I didn't sign up to self-promote in the first place and I'll keep it that way, no need for a linked signature. :)
re: Katrina_R
Those chicken wraps sound good---what makes them sweet and spicy? Btw: welcome to WFD :)
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.
re: rabaja
oh my god rabaja! that sounds amazing!! i am vicariously enjoying your lamb. darned toothless, non-lamb-loving BF!
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: Katrina_R
LOL. I sympathize with both of you because I love kimchi on one hand, and hate how it takes over the fridge when it's really ripe on the other.
You're right. The cucumber bahnchahn is fairly innocuous in comparison.
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.
re: auburnselkie
Homemade Samoas. :)))
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. ; )
re: twodales
That looks very good, twodales! I like the idea of adding some speck or maybe some cooked crumbled bacon to it.
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".
re: L.Nightshade
Thanks Linda! L.Nightshade - it's probably in my top 3 favorite cookbooks, highly recommend!
re: Passadumkeg
roasted peaches with some blue cheese crumbled atop? a nice arugula and shallot salad? wild rice with mushrooms? (too wintery.....) creamed spinach?
re: mariacarmen
I've got an egg plant for babba ganoush from the grill and some nice ripe plantains. The meal will be w/ 2 of our boys who love to cook as well.
re: mariacarmen
I like the arugula and shallot salad WITH blue cheese crumbled on top. :-)
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
I got one of those plants yesterday also.
re: bobcam90
I was surprised to see them. Mine is gorgeous, and already in need of pruning. Too bad it's already root-bound though. I don't enjoy re-potting. Still, an excellent deal though. I paid double for a plant smaller by a third a few years ago.
re: onceadaylily
I've been buying them for several years. I just leave it on the counter, use the leaves tll they're gone and toss it. Cheaper than buying the leaves.
re: onceadaylily
The gumbo sounds delicious. I've only had gumbo z'herbes once and I made it, I wasn't sure how it was supposed to taste but I really liked it. I have plenty of people eating greens anyway, cooked southern style.
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
Did the greens scream like lobsters when you were cramming them mercilessly into that boiling water?
re: inaplasticcup
It was too wounded from the initial steaming to put up much of a fight when I cooled and mercilessly chopped it. By the time I added it to the stew, it was all over for those poor greens. I can be dangerous, when I need to be. ;)
re: onceadaylily
heh, heh (evil laugh).
re: steve h.
When I marinate the mushrooms today, I'm telling them that they are having a spa day. Won't they be surprised.
re: onceadaylily
Put some lavender in the marinade. They won't know what hit 'em...
re: inaplasticcup
I have Enya cued up.
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.
re: inaplasticcup
My husband would be beside himself if we had a "pork lady".....in fact he would be in Hog Heaven....mental note to get some belly.....do the Japanese markets sell it too, or do I have to do a field trip to k-town??? I want soft hands like that......;p))
re: Passadumkeg
I've never made an aspic. Could you give some details please? Or post on its own thread and link it here?
re: bobcam90
I'll put a thread on Home Cooking.
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
re: Floridagirl
You sound like a great babysitter! Even if you don't change the way he eats right now, he'll probably always remember (and eventually be inspired by) the babysitter that took the time and effort to cook with him.
re: L.Nightshade
That's what I'm hoping for. I know he'll start eating real food someday. His mom is my best friend and they live across the street so I have plenty of opportunity.
re: Floridagirl
my boys are 7 & 9 and still don't prefer the homemade to the blue box variety.....still waiting.....{{sigh}}
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. :-)
re: LindaWhit
wine is my favorite main dish.
re: Floridagirl
And it GOES with everything, doesn't it?
re: Floridagirl
Oh. dang, where I come from it encompasses at least two food groups...;p))
re: LindaWhit
sooo with you on the short weeks being the longest. albeit that i actually love my new job... it's still a job!
chop sounds great.
i'll see your glasses of wine and raise you a negroni!
re: callmijane
That pasta salad sounds really good to me, callmijane, think I might whip a batch up, since I have all of those ingredients handy, and haven't yet made a pasta salad this summer- shame on me!!
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).
re: rabaja
Your dinner sounds wonderful, and I'd probably have gone light on the pasta too. I love pasta, but can easily sleep for ten hours after eating it. ;)
I've been thinking about chimichurri for the past week as well. Too funny. Delicious with beef!
re: onceadaylily
ADORE chimichurri, one of the best steak sauces out there!! Okay, now I must make some too!
re: Phurstluv
Could you post your chimichurri recipe??
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
Wow. That's a lot of fillings in a crepe. But I bet it tasted good.
re: bobcam90
We set them up as a filling "bar," so each crepe had a different assortment of fillings depending on our whims. I want more now :)
re: ChristinaMason
What a fantastic idea. Thanks for elaborating.
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.
re: Phurstluv
I haven't made Julia's seafood crepes in years. They're rich but delish as I recall. Thanks for the inspiration.
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
Do you have something like brandy? That can sometimes sub for sherry. I don't think the chardonnay would hurt it though, you are making other changes anyway, so your outcome will be a bit different (not necessarily mediocre, it sounds good!).
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
oh but oadl, sherry is sooooooooooooooooooooo-oo-ooo-oooo gooooooooooood with mushrooms. SO GOOD. (that was a moan, in case you missed it.) so very, very, very good. like nothing else good.
re: mariacarmen
Scallops broiled in cream and sherry, manna of the Gods.
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
A little white lie won't harm in this matter, OADL. I agree with Bourdain - use a good dry sherry. Just tell the liquor store guy it's for after-dinner sipping. A sipping of the leftover broth in your bowl, that is. ;-)
re: LindaWhit
I sip while I cook; good stuff.
re: Passadumkeg
Do either of you have a brand (or two) of sherry you like? If I walk in armed with knowledge, I've found that man is less likely to pat me on the head, compliment my dress, and then tell me I'm wrong.
re: onceadaylily
My mom loved Dry Sack. In her memory....
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.
re: onceadaylily
I realize that you've had many suggestions, but my favorite sherry is a nice Spanish Fino. It's dry and complex. I hate to eat a tapa without it. It also goes into my favorite drink: vodka with a splash of fino, garnished with an anchovy-stuffed olive.
re: L.Nightshade
Now you're talkin'.
re: L.Nightshade
There you go. A Spanish sherry is superb for sipping while cooking. Or eating tapas. :-)
re: onceadaylily
Spanish sherries are de rigueur for tapas. Spanish dry.
re: Passadumkeg
I've been in two Spanish (Northwest US, not in Spain!) tapas bars recently that served NO sherries. Really bad sign.
re: L.Nightshade
Si! We have a great one here in little Ellsworth. On a summer's evening, Boss Keg and I will drive to Cleonise, get tappa'd and walk the 4 mi home. Get the car the next day.
On the way to the wine shop. Sherry? Armagnac? Calvados?
re: Passadumkeg
"Boss Keg" and "tappa'd". Love it!
And Nightshade, I'm floored that those Spanish tapas restaurants didn't have any sherry - that's unheard of!
re: LindaWhit
"Floored" is just what I was! Both places tried to steer me towards a sweet port. One spot was outside of Vancouver, the other in Oregon.
re: L.Nightshade
Ummm....port vs. sherry. Different. WAY different.
re: LindaWhit
Got Armagnac. Belgian friend coming over for lunch. Damn, no marrow bones. I will make a the cold summer gaspacho-like borscht.
Boss Keg is a "Framinghammer" (Mass.).
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
That sounds wonderful. All of it, and especially the deep fried gougere.
re: rabaja
Agree, those puffs in the soup sound wonderful. What a great idea!
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: onceadaylily
I think it's time to make water balloons. And cocktails.
re: rabaja
Super Soakers pair well with IPAs.
re: onceadaylily
I had to google super soakers. I wonder if this is what Mario Batali uses when he says he puts out grill flare-ups with a squirt gun or with a beer.
re: L.Nightshade
I can definitely see Mario enjoying a tricked-out Super Soaker. He has that impish gleam in his eye that attests strongly of the eternal child inside.
re: rabaja
Water balloons - AWESOME. :)
re: onceadaylily
The first and best request they should take is, "turn it down a bit please, or I'll never get this delicious food I was gonna contribute finished..."
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: onceadaylily
I've actually got snow peas, and what appear to be two varieties of sugar snap peas, and a few garden peas. Mmm peas and mint... love that combo and also have a bunch of fresh mint. Thanks for the idea!
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
VERY interesting - risottos with beer!
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:
re: steve h.
Us, too! (Now if only I could have said that to one of your lobster posts...)
re: inaplasticcup
Summer's special: corn, lobsters, steamers, pulled pork, berries and so on. I no longer like winter.
re: steve h.
Sounds WAY better than my last minute spaghetti, meat sauce and a few meatballs last night. But it filled me up.
Yours would have done much better at that, though. ;-)
re: LindaWhit
Anytime is a good time for pasta. Maybe our favorite food group.
Rack of pork, Batali's thousand ridges grilled eggplant, TJs Harvest Grains. To start, Italian tuna packed in olive oil with capers, onions, arugula, s&p, Champagne vinegar.
re: roxlet
Oh my gosh, that sounds great! Wish you had a photo. But that would just make me want a slice even more.
re: roxlet
re: roxlet
that does sound pretty fab. do all the toppings go on after the pizza is off the grill?
re: roxlet
Got to thinking about this... and would love some more info if you have time.
Mr. NS has an interest in pizza on the grill. Do you use a pizza stone made for the grill, or just throw the pizza dough on the grill? And ditto on CM's question, what goes on when?
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.
The Man broke in the new smoker with some pork butt, which we pulled and dressed in a strawberry chipotle vinegar based sauce.
Made sammies with the pork and some very simple slaw, steamed some corn, and topped it off with storebought choco chip cookies and fresh watermelon.
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
That looks so thick and delicious. Did you put it in a processor?
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
Nice work, Katrina. Look forward to reading about in on your blog. :)
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.
re: L.Nightshade
Favas are so delicious! I love almost any sort of bean puree.
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
Dayam, those are going to be great clams casino with quahogs that size! Enjoy!
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
Tee hee! First Boss Keg and now Methusalakeg! :-)
And I can just sit and drool over your avatar - that's a mess of fine eating.
re: LindaWhit
We have to fill up before returning to NM. I have to walk just 250 yds to pick mussels and catch mackerel.
I get the "crabs" for free.
re: Passadumkeg
I'm not sure who I'd like to swap lives with more, you or steve h.
I can offer wine country living and a cute feline.
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
South Beaching = Low-carb. :)
I miss quahogs. Mmmm.
re: Passadumkeg
Actually, yes I do miss beer too. No beer, wine, juice, really any sort of alcohol for the first couple of weeks. It's worth it though, once the pounds start coming off. It's not forever, though I'll admit, the first three days do feel that way. lol
re: Berheenia
If I can make it past that 3-day hump, I'm good to go. The carb-cravings, for me, anyway, are pretty bad in the first couple of days.
re: Passadumkeg
I'd like to drop 10 lb before being seen in bicycle shorts.
It's kind of a Catch-22. ;-)
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.
re: rabaja
Up above I posted grilled red chile chickie thighs.
re: rabaja
Oh my, that sounds like a great rub! I do believe I'm going to borrow that and make a few roasted chicken breasts with it.
Enjoy the snort. ;-)
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
Or down.
re: inaplasticcup
Could you elaborate please on the frying of the fish. My Latino market has whole tilapia (not from China) but I've never fried a whole fish so haven't bought one.
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)
re: LindaWhit
Thanks Linda - you know you have an open invitation! Alcachofa and Ms. A were supposed to come out for another visit this fall, but they had to postpone. I'll save the room for you ; )
re: suburban_mom
That sounds lovely, s_m. What do you put in the glaze?
re: inaplasticcup
Glaze - 1/4 c thai sweet chili sauce, 2 T soy sauce, 1 T grated ginger.
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
old clothes?
re: mariacarmen
Yum. Yucca, yucca, yucca, everybody yucca!
re: mariacarmen
Yes, let's. You're so nice to Mush Man. :)
re: inaplasticcup
Mush Man???? MC and I share a Bolivian connection.
Today I'm making a cold summer borscht w/ cuke, fresh dill and kefir or buttermilk mixed in. When served, a hot boiled potato in the center. Such a pretty magenta color.
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: inaplasticcup
That's OK, it'll just cost you a Korean meal next time we're in Huntington Beach (13th St.)
re: Passadumkeg
Gladly, only you'll have to drive farther south as I'm in North SD county now. :))
re: inaplasticcup
Fine, I'll be at the Del Coronado!
re: inaplasticcup
oh i know! i'm the one who made the joke about the cheeseballs that incensed someone so much. jeez.
re: mariacarmen
Haha. I know. ;)
I think the posting police need to take a donut break.
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
love pappardelle..... ingenious use of the laundry implement!
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: L.Nightshade
The exchange of ideas and inspiration is one of the things I so appreciate about WFD. And I'm so flattered you like my rack, Nightshade. *WINK* *WINK*
re: inaplasticcup
Ideas, inspiration, and the occasional chuckle. You crack me up!
re: inaplasticcup
mmm... pappardelle - my favorite pasta. Please deliver.
re: Katrina_R
Those look wonderful!
re: Katrina_R
Those look a lot like Mexican wedding cakes. Care to share the recipe? I've never seen one for this, and they look delectable.
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.
re: Katrina_R
I know and love them as Russian Tea cakes too. ( I'm from Chicago.)
Skirt steak marinated in lime juice and cilantro with a salad consisting of romaine (yes, just lettuce!) fresh summer onions, avacado, tomatoes and a vinaigrette made of Olive Oil, White white Vinegar, Dijon mustard, Herbes de Provence and black pepper. Yumm!
Omelette with just a little bit of minced Vidalia onion, thyme and Swiss cheese. Whole Foods rosemary sourdough bread toasted.
re: Passadumkeg
awwww too bad about the vodka!
re: mariacarmen
Seriously. It's sooo much easier to recover from. :)
re: Passadumkeg
I'm even takeing a photo. I've got some Calvados in reserve!
Correct: a bottle of Armangac.
I had leftover parm-crusted tilapia. I'm not a tilapia-hater. lol
I've never met a fish I didn't love, and I've been fortunate in that tilapia has never tasted muddy to me. Maybe it's a genetic thing like with cilantro-haters. :)
Here's a link to the phoenix thread:
Keep those home fires burning.
re: steve h.
Thanks steve. Wouldn't have had any idea that a new thread (now quite long already!) had been started.
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.
re: ChristinaMason
Lentil tostadas are a long-time favorite in this house.


text:
SS1(dsFV)PE38 Plus Pemetrexed and Cisplatin to Treat Malignant Pleural Mesothelioma
- Full Text View
- Tabular View
- No Study Results Posted
- Disclaimer
- How to Read a Study Record
Standard therapy for mesothelioma is a combination of the drugs pemetrexed and cisplatin. However, the benefits of this treatment are limited, and in most treated patients the disease continues to worsen.
SS1(dsFV)PE38 is a genetically engineered drug. It contains an antibody that binds to a certain protein on mesothelioma cells and a toxin (type of poison) made from a product of a bacterium called Pseudomonas aeruginosa. It is hoped that the antibody will attach to the cancer cells, allowing the toxin to enter and kill the cells.
To find out if SS1(dsFV)PE38, together with pemetrexed and cisplatin is safe and tolerable in patients with mesothelioma.
To determine the maximum tolerated dose of SS1(dsFV)PE38 (the highest dose that does not cause unacceptable side effects).
To see if SS1(dsFV)PE38 given with pemetrexed and cisplatin has any effect on patients tumors.
To learn how the body breaks down SS1(dsFV)PE38.
Patients 18 years of age and older with epithelial pleural mesothelioma whose disease cannot be cured with surgery, and have not had prior treatment with chemotherapy.
Treatment with pemetrexed, cisplatin and SS1(dsFV)PE38 in two 21-day cycles as follows:
- Day 1 - Intravenous (through a vein) infusions of pemetrexed and cisplatin.
- Days 1 and 2 - Intravenous solution to prevent dehydration that might occur with SS1(dsFV)PE38.
- Days 1, 3 and 5 Intravenous infusion of SS1(dsFV)PE38. Small groups (3 to 6) of patients are given SS1(dsFV)PE38 at a certain dose level. If the first group experiences no significant side effects, the next group a higher dose. This continues in succeeding groups until the maximum tolerated study dose (highest dose that patients can be given safely) is determined.
Continuing standard treatment with additional cycles of pemetrexed and cisplatin.
Evaluations during the treatment period:
- Physical examination, including vital signs and body weight checks, and pregnancy test for women who can become pregnant.
- Questions about medications and side effects.
- Blood and urine tests.
- Disease evaluation with CT, chest X-ray, and possibly PET scans, lung function tests, pulse oximetry, performance of daily activities and quality-of-life questionnaires.
Post-treatment evaluations:
- Clinic visits at months 1, 3, 6, 12, 15, 18 and 21 for physical examination and disease assessment.
- End-of-study visit for blood tests, vital signs and weight measurements, disease assessment, electrocardiogram, pregnancy test for women who can become pregnant
Drug: SS1P
Drug: Pemetrexed
Drug: Cisplatin
Phase 1
|Study Type:
|Study Design:
|Allocation: Non-Randomized
Endpoint Classification: Safety/Efficacy Study
Intervention Model: Single Group Assignment
Masking: Open Label
Primary Purpose: Treatment
|Official Title:
|A Phase 1, Single Center, Dose-Escalation Study of SS1(dsFv)PE38 Administered Concurrently With Pemetrexed and Cisplatin in Subjects With Unresectable Malignant Epithelial Pleural Mesothelioma
- Est MTD, study pharmacokinetics, observe anti-tumor response
- Monitor antibody formation to drug and impact of these on PK's
|Study Start Date:
|November 2007
Drug: SS1P
|Ages Eligible for Study:
|18 Years and older
|Genders Eligible for Study:
|Accepts Healthy Volunteers:
Subjects must meet all of the following criteria to be eligible to participate in the study:
Subjects must have histologically confirmed epithelial or biphasic pleural mesothelioma not amenable to potentially curative surgical resection. However, patients with biphasic tumors that have a predominantly sarcomatoid component will be excluded.
Measurable disease
Subjects must be greater than or equal to 18 years old
Karnofsky Performance Status (KPS) of greater than or equal to 70
Life expectancy of greater than 3 months, as assessed by the principal investigator.
Adequate organ function with:Hepatic function: serum transaminases (either ALT or AST) or bilirubin, less than or equal to Grade 1, unless due to cancer or Gilbert s disease; less than or equal to Grade 2, if due to cancer
Renal function: serum creatinine clearance greater than or equal to 60mL/min as estimated by Cockroft-Gault formula.
Bone marrow function: ANC of at least 1,500/mm (3), Platelet count at least 100,000/mm (3)
Pulmonary Function: FEV (1) greater than or equal to 50 percent of predicted value (post-pleural drainage and bronchodilation if these are indicated)
Must be able to understand and sign informed consent
Female and male subjects agree to use an approved method of contraception during the study
Subjects must not be pregnant or breast feeding
Prior radiotherapy (except palliative extra-thoracic localized radiotherapy) or biologic therapy for malignant pleural mesothelioma within 4 weeks
Prior systemic chemotherapy for malignant pleural mesothelioma
Documented and ongoing central nervous system involvement with their malignant disease (history of CNS involvement is not an exclusion criterion but the CNS metastases should have been adequately treated (radiation or surgical resection) and subjects are free from symptoms for 3 months off steroids).
Clinically significant heart disease (New York Heart Association Class III or IV)
Active bacterial or fungal infection.
Baseline coagulopathy greater than or equal to Grade 3 unless due to anticoagulant therapy
Surgery or pleurodesis within 2 weeks
HIV positive serology (due to increased risk of severe infection and unknown interaction of SS1(dsFv)PE38 with antiretroviral drugs)
Hepatitis B surface antigen positivity
Subjects with other (non-mesothelioma) cancers who meet eligibility criteria and have had less than 5 years of disease-free survival will be considered on a case-by-case basis
Uncontrolled, symptomatic, intercurrent illness including but not limited to: infections requiring systemic antibiotics, unstable angina pectoris, cardiac arrhythmia, psychiatric illness, or social situations that would limit compliance with study requirements.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01445392
|United States, Maryland
|National Institutes of Health Clinical Center, 9000 Rockville Pike
|Bethesda, Maryland, United States, 20892
|Principal Investigator:
|Raffit Hassan, M.D.
|National Cancer Institute (NCI)
Additional Information:
|ClinicalTrials.gov Identifier:
|NCT01445392 History of Changes
|Obsolete Identifiers:
|Other Study ID Numbers:
|Study First Received:
|September 30, 2011
|Last Updated:
|September 9, 2014
|Health Authority:
|United States: Federal Government
Keywords provided by National Institutes of Health Clinical Center (CC):
Recombinant Immunotoxin
Monoclonal Antibody
Pseudomonas Exotoxin
Targeted Therapy
Pleural Mesothelioma
Epithelial Pleural Mesothelioma
Additional relevant MeSH terms:
Neoplasms, Mesothelial
Neoplasms by Histologic Type
Neoplasms, Glandular and Epithelial
Antimetabolites, Antineoplastic
Antineoplastic Agents
Enzyme Inhibitors
Folic Acid Antagonists
Molecular Mechanisms of Pharmacological Action
Pharmacologic Actions
Radiation-Sensitizing Agents
Therapeutic Uses
ClinicalTrials.gov processed this record on November 27, 2014


text:
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text:
One change you can make is getting rid of the horseshoe trinket (dodge is nothing to stack in ICC, and the on-use is terrible). I would recommend Glyph of Indomitability from Triumph badges, bonus armor is the secks in ICC. If you're getting hit hard during 0 stacks Festergut, I would say it's a healing issue not you.
Next I would buy the Cat chest. Lots of armor, lots of stam, lots of expertise - it's very very nice. Don't worry too much about hit rating unless you have threat issues (if your taunts miss, glyph it).
There are a few changes I would make with your spec, but I'm not very experienced with DK tanking so take the spec-specific stuff with a grain of salt. Imp Blood Presence does little for you, even if you're pulling 5k DPS, 4% of that is 200 HPS - not worth the talent points. You can spend those in Hysteria for the nice raid buff (throw it on a rogue in exchange for tricks? idk) or Morbidity for the threat boost. Or Rune Tap/Imp Rune Tap, a 20% heal every 30 seconds seems like a wonderful deal (maybe a take a few points out of Spell Warding for that, it seems like a less-than-stellar talent).
Good luck, and enjoy your WotN buff


text:
Wi-Fi provides wireless Internet access over distances of up to 300 feet (100 meters). To
use Wi-Fi on your phone, you need access to a wireless access point or "hotspot".
The availability and range of
the Wi-Fi signal depends on the number, infrastructure, and other objects through which
the signal passes.
When your phone is connected to the wireless network, the Wi-Fi icon appears in the status bar and
tells you the approximate signal strength (number of bands that light
The next time
your phone connects to a previously accessed secured wireless network, you will not
be prompted to enter the key or other security information again, unless you reset
your phone to its factory default settings.


text:
This word, with many different spellings, is a substitute for "Hello, what are you doin?" used mainly by the youth of England (mainly private school kids, and "gansta's" in state school education) to sound like hard, old Jamaican drug dealers. Meaning: "What is going on?" (i.e. a replacement for sup (what is up?))
"Wagwon bredrin"
"Wagwon man"
"Wagwon mother"
"Wagwon man"
"Wagwon mother"
por Neal 06 de Setembro de 2004


text:
Need an extra hand in the kitchen? The unique lid design on our Good Grips® FlipLock Glass Canisters by OXO® can help - simply flip the handle up to release the seal and access the contents - lock it down for an airtight seal. It's easy enough to operate with one hand! Use them in the pantry or on the countertop for storing and preserving the freshness of dry food. See more product details below.
The borosilicate glass is used in laboratories because of its ability to withstand shocks and extreme temperatures (from -22° F to 900° F) without shattering. In addition to being exceptionally strong, borosilicate is also thin and lightweight.