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What's for Dinner #274 - the Winter Olympics Edition [through Feb 12, 2014]
- LindaWhit Feb 9, 2014 07:55 AM
For some; I'm not watching, at least I haven't done so yet. But I'm sure there are some gold medal meals being made this weekend - what are you cooking?
re: magiesmom
Ooh - you should add your review to this thread, magiesmom!
re: magiesmom
Yes, please do! I'm loving this book!
Of course, I've yet to add my reviews and I've made two dishes now...but, add yours! :)
re: magiesmom
This sounds amazing! I've yet to try out her recipes, but it is on my to-do list!
As for me, I've been wanting to make dishes with sweet potatoes more often, so today's the day. A pork & apple cider stew with sweet potatoes. Still plenty of apple cider in the downstairs freezer, and I'm using some thick loin pork chops that I'll cut up.
The pork cubes will be tossed with flour, salt, pepper, dried sage and thyme, and seared in some hot oil in a Dutch oven and removed to a bowl. More oil to be added to the Dutch oven, then a medium-sized sweet onion will be cut into chunks and quickly cooked with some minced garlic.
Add the pork back into the pan with peeled and chunked up sweet potatoes, the apple cider and some chicken stock if needed. Some more sage and thyme sprinkled in, if needed, and covered and into a 350°F. oven for about 1-1/2 hours, or until the sweet potatoes are tender but not mushy.
I normally would put carrots into a stew like this, but the sweet potatoes will give it enough orange color, so steamed broccoli alongside will add a nice bright color. Buttered crusty rolls as well.
There will be wine. There's also more snow coming in overnight (although not supposed to be a lot for my area). Send the snow to Sochi, please.
re: LindaWhit
Yum! I am trying to eat more sweet potatoes as well but my husband refuses to eat them. I have been just baking a white potato for him and a sweet one for me.
re: Njchicaa
Yeah, I had some mashed sweet potatoes with a meal a few weeks back, and realized I need to keep buying them, as I *really* enjoy sweets.
re: Njchicaa
re: LindaWhit
re: Gio
Gio, sweetie, bubby - you're talking to Miss Wineiac. There's *almost* no such think as "too boozy". :-P
And I have a bottle of hard cider I got up in Vermont a few years ago, but didn't think about it before I took the apple cider out of the freezer. The cider *is* from Cider Hill Farms, so it's unpasteurized. It should give it a nice tang.
re: LindaWhit
re: LindaWhit
re: Ttrockwood
Agreed. I'll have to try it with beef or more pork. Most of this batch will go into small containers for MFM (Mom's Freezer Meals). I do need to make a trip to BJ's Wholesale Club this weekend, so I suspect a mongo pack of pork chops will be purchased as well since I just wiped out my supply of pig. ;-)
re: LindaWhit
That sounds delicious LW!
re: LindaWhit
That sounds really good. I need more pork stew in my life, and I love me some sweet potato.
The last two dinners I braised with sweet potato (last week) I inadvertently over cooked the sweet potato and it ended up quite soft. I was surprised it broke down so quickly.
Usually, I just roast or bake them so this was a new issue for me.
re: rabaja
Yeah, I'm debating waiting to toss in the sweet potatoes until after a half hour has passed, rabaja. Either that, or I'll make the chunks larger so they don't break down so quickly.
re: LindaWhit
Sweet potatoes are on my list of "things I've hated/never eaten since I was a kid and need to conquer" list. I've learned to appreciate asparagus, Brussels sprouts, and spaghetti squash. I'm still unsure of butternut squash, and beets will stay on that list until I die.
But I've never once in my life eaten sweet potatoes. I have three of them sitting in my kitchen right now. I keep telling myself I'm going to do something with them, but there they sit week after week....
My goal this week is apple cider-glazed pork chops with roasted apples, onions, and sweet potatoes.
re: Kontxesi
That sounds like a great intro to sweets, Kontxesi! Mashing them with maple syrup and a hint of cayenne is also a good way to go.
re: Kontxesi
I hate sweet potatoes and yams too. I have a great big sweet potato sitting on the kitchen table because I found a vegetarian chili recipe that I keep thinking I'm going to make with it. Really want to love both these types of tubers but so far the only yam I can happily ingest is in the form of konyakku. :-(
re: grayelf
re: rjbh20
OK, I'm curious. What is it about sweet potatoes that both you and grayelf dislike so much? What makes them different from regular potatoes?
re: LindaWhit
I don't particularly like them, but I'll eat them. They're nothing like regular potatoes Linda! They're SWEET!
IMO the most tolerable way to have them is as fries.
Second is cut into rounds, rubbed with oil and a tiny bit of sugar, then grilled until they caramelize. I usually nuke them for a minute beforehand so they cook through on the grill. They are so good this way; I've converted several SP haters.
Something about the sweetness of baked or roasted SPs turns me off. The texture too.
re: nothingswrong
Roasting is usually the way I usually like them as well. But grilling and caramelizing them with sugar is also just bringing out the natural sugars as well as the additional bit of sugar they're rubbed with. Wouldn't that make it too sweet for you?
re: LindaWhit
Yes, but somehow the char on them cuts the sweetness.
Also I guess I have an issue with eating something so sweet with the rest of my meal.
When we grill them over here, it's in the summer, and they're eaten more as an after-dinner thing.
I think it's more of the texture I find off-putting, now that I'm thinking about it. Because SP fries or the grilled planks (I cut them 1/4" to 1/2" thick) don't bother me at all. But a whole baked SP or large chunks of roasted SPs totally don't do it for me. I won't touch them.
re: nothingswrong
Some of the Asian varieties of sweet potatoes have less moisture. Which gives a texture in between a baked russet and a baked orange sweet potato. Might be worth a try if the texture is the main issue.
I find sweet potatoes play nicely with savory spices - Mexican or Indian combinations work really well and offset the "sweet".
re: nothingswrong
I agree. Sweet potato fries are good but otherwise a bite or two of someone else's, like bf is good for me. I have to pass on the sweetened on the grill as well. I like them savory and in small doses.
re: suzigirl
i'm not super into sweets, that's why when i make sweet potatoes, i give them the baked potato treatment - split, lots of butter, and chives or scallions. the contrast between sweet and salty/savory is sublime. to me.
but i like them any old way, too.
Tonight's a contribution to the DOTM... Meatloaf cupcakes! They will be made with ground chicken, and stuffed with mozzarella and topped with panko and baked in a muffin tin. I'll be serving it with marinara, garlic bread, and asparagus.
re: juliejulez
re: LindaWhit
Yeah hopefully it'll be good. They're pretty cute looking in the recipe photo too.
re: juliejulez
Um... yum. That sounds fabulous. How did they turn out?
re: Kontxesi
I reported in the Meatloaf thread and sadly, they weren't that great. I mean, they were fine, I ate some as leftovers for lunch, but they were overall a bit bland. Also didn't cook the onions and peppers before adding them to the loaf (like I usually do for meatloaf, just had a brainfart I guess), so it had crunchy bits that I don't usually like.
re: juliejulez
I hate those crunchy bits. Did that with meatballs once last year and it was a big disappointment.
My boyfriend somehow "accidentally" bought 2 pounds of organic ground chicken from WF yesterday and it's sitting in my fridge. I don't eat chicken so I'm staring at it trying to figure out what to do with it (for him).
re: nothingswrong
I did a buffalo chicken meatloaf that the SO liked... used this recipe http://traceysculinaryadventures.com/...
I'm not a big buffalo flavor fan so I just thought it was OK, but he liked it well enough.
re: juliejulez
I love the idea of cupcake sized meatloafs and have made them numerous times. But I'm always disappointed. I like a softer meatloaf w/o the crunchies. Onward and upward!
I wound up doing steaks, creamed corn, and mushrooms/onions for dinner last night so tonight will be vegetable lasagna. In some weird attempt at being thrifty, I didn't buy lasagna noodles and figured I could just make them myself. I made the vegetable filling yesterday so I guess this afternoon will be devoted to making homemade pasta sheets.
I'm also finishing up a cake that is a riff on a Dobos Torte. My friends up the block just had a baby and said they wanted something sweet when I asked them what I could cook for them. I am waiting for the icing to cool. When the cake is iced, it has to be refrigerated for 30 minutes and then you pour a caramel topping over it.
No time to watch the Olympics over here!
re: Njchicaa
Put your feet up, and watch the Olympics when you're done. They're on all night!
re: Njchicaa
And you just reminded me - I have several boxes of John Copes toasted dried sweet corn in my pantry - I really need to use some of it very soon!
Enjoy your lasagna - I've not yet made fresh pasta. Youse guys who do so are much more ambitious than I!
Although this month's COTM is Asian Tofu by Andrea Nguyen I haven't done much with it so decided to make her Roast Chicken w Fermented Tofu. I'm using white fermented, really a light orange color, instead of the red fermented the recipe calls for. I asked Ms Nguyen about the interchange and she said it would be fine. (One way FB is handy)
Chicken thighs and legs are marinated in a mixture of mashed fermented tofu, honey, Chinese 5-spice powder, and peanut oil. It sits in the fridge for a length of time, in my case about 9 hours. The chicken will roast, on a wire rack set into a foil-lined baking sheet, for 35-ish minutes.
The secondary dish will be a concocted edamame, bell pepper, carrot, scallion, bean sprout, egg-less fried rice. Again, Cara Cara oranges for dessert.
re: Gio
WFD last night is going to be tonight, as the SO got a craving for pad gra prow on the way home from errands so takeaway Thai it was. And Thai again tonight as I need to make that red fish curry before the cod gets creepy :-).
This morning I'm going to make cheesy eggs in ham in muffin tins, a recipe I found on line that is supposed to entice kids. Well, it's enticing this big kid!
Then I'll watch the end of the team figure skating on the PVR, in which we (Canada) have apparently already won the silver. I watched the men's and women's long programs live while on the treadmill earlier.
Kind of weird to know the outcome before the final ice dance long program, so not sure how down I am with this new event. Not that I'm complaining about our fourth medal in two days, mind. Got a bit choked up watching our moguls sisters in their medal ceremony this am. Something about the maple leaf ascending as O Canada plays...
re: grayelf
re: grayelf
Being a hockey fan, I get to hear O Canada a lot (they sing both if the visiting team is from Canada), and it is a very nice anthem :) But like fldhky, I get chills when the Star Spangled Banner plays almost every time.
re: grayelf
The new Thai red curry is flavourful but quite mild which surprised me. Perhaps subconsciously I knew because I threw a large sliced jalap in there (I love spicy pepper rounds in things) and it turned out to be rather hot, which they often aren't. So spice level overall was spot on, just enough to get a good glow on :-).
Happy that we snagged another gold in the 1500 men's speed skating from the Pied Piper. Guess I'll be choking up again!
re: grayelf
So now ChowHound is another place I have to avoid in order not to be spoilt. Who'd a thunk it.
re: grayelf
Oh, it was a GREAT day for Canada, wasn't it?! I was up to watch the 1500, then also got to catch the men's moguls in the afternoon. Holy exciting!
Re: your request about beef rendang the other day...I meant to tell you that I use a spice packet from a company called something like "Taste of Asia" or "Taste of Asian Home" or something like that. I get them at my local Asian grocery, but I've seen them in Longo's as well. They come in a flat, plastic packet. There is a whole series of dishes, but the rendang is in a red pack. The ingredients are totally legit, and all you do is add the meat of your choice and coconut milk. It makes a more than respectable rendang -- much better than the version in the Indonesian rijsttafel dinner I had recently. I don't have a pack at home, otherwise I'd take a photo for you and post it. I'll be hitting up the Asian grocery store later this week and will pick some and post then.
re: grayelf
I know what you mean about knowing the outcome before the event -- We've been playing catchup with on demand and downloads of events that have already happened, and it's a little odd to be behind. Also know what you mean about the ascending maple leaf. As something of an expat, it makes me feel a little closer to home. :)
re: Gio
"One way FB is handy."
very cool.
re: Gio
Let me know how chicken goes please. I've got white and red fermented tofu in the fridge. The toddler used to like the white one in rice but has gone off it recently.
re: Frizzle
Will do, Frizzle. I've never tasted either kind so I'm very interested to find out what it tastes like. It doesn't smell and I thought it would, you know, like stinky cheese.
re: Gio
This was probably one of the most delicious, tender, juicy, succulent, exotic chicken dishes I have ever eaten. The cooked chicken had a good looking char, although the skin was not Very crisp nor did I expect it to be after marinating for 9 hours, but for us it was perfect. The flavor was slightly/mildly sweet but with a background note that I'd like to describe as funky but don't want to put anyone off. There's a flavor that comes through that wants to exert itself yet stays in the background and you simply have to take another bite thinking you can describe it, but you can't. I Love This Dish!
Roast Chicken with Red Fermented Tofu, Pg. 117, Asian Tofu by Andrea Nguyen.
re: Frizzle
Thanks Frizzle. I hope you like it as much as we did!
I've been on a beef kick lately, so I splurged on some different proteins, mainly pork and some chicken. So I've got lined up a pork home style stir fry, baby back ribs, and something with chicken breasts this week. But tonight, the husband is making baked kielbasa in BBQ sauce, which is a throwback to his childhood. We'll be having basmati rice in some variation with almost each meal, as husband succumbed to the lure of a 20 lb bag at Costco.
re: charlesbois
LOL! I buy a 15 lb. bag of Berkley & Jensen house brand @ BJ's Wholesale Club. Some of it goes into a container in my kitchen cabinets; the rest stays in the bag in the pantry closet until I need more.
Brunch, nibbles really, was blood orange mimosas and homemade duck liver paté.
Deb's been cooking up a storm: she browned chicken breasts for tonight's supper of chicken and rice; lobster shells were retrieved from the freezer for stock in advance of Friday's bisque; a duck carcass was also pulled from the freezer for yet more stock. The kitchen smells great.
UConn women's basketball is on the plasma. They're undefeated and ranked #1 in the nation. Pebble Beach Pro-Am golf tournament will follow (we're huge fans of the Monterey Peninsula).
re: steve h.
Bisque in the making:
re: steve h.
re: steve h.
re: LindaWhit
Probably three jumbo carcasses went into this batch. Simmer time probably comes in around two hours. We rely on Jasper White's formula.
Deb will soon get Medieval on the stock with her Chinois.
re: steve h.
Duck stock on the burner:
re: steve h.
Hey! I grew up in monterey!! Too bad i never cared about golf....
re: Ttrockwood
My wife and I try to visit the peninsula twice a year. Car Week is the big attraction but the sheer beauty of that part of the state is a powerful draw.
Freezing cold and all snowing here, so I want something hearty. I'm going to please everyone in the house tonight with cheesy baked spaghetti, garlic bread made on sliced sandwich bread, and a green salad with mesculin, roma tomatoes, artichoke hearts, and avocado with homemade ranch dressing. The marinara for the baked spaghetti had been simmering for about 45 minutes so far. 3 hours to go.
re: tzurriz
I want that.
re: ChristinaMason
I read that in the voice of Uncle Rico's tupperware client from Napoleon Dynamite. B-)
Dinner last night hit the spot. Those truffle & porcini triangolini are thankfully not overwhelmed by truffle, but have a nice, shroomy flavor.
I ended up using peas instead of asparagus along with the oyster mushrooms, and tossed the pasta in a creamy white wine sauce. Quite delicious, if I dare say so.
This was a fairly large portion for both of us, so we have tons o' leftover salad, which will be had tonight along the salmon filets, which will likely be rubbed with brown sugar, cayenne & cumin and then baked in the oven.
Asparagus sauté with perhaps a dollop of hollandaise sauce, if we're feeling decadent enough.
The gig at the gay bar was fun, if brief. Figure skating was on the telly, so I watched some of that while singing and drinking non-Russian vodka. I even made $25 for 7 songs. Not a bad rate! :-D
My man's been asked by the local PBS station to provide historical commentary for tonight's Downton Abbey episode, so he will have to leave pretty much right after dinner....
re: linguafood
Tell him to break a leg! That's so cool :)
Dinner looks delicious.
re: ChristinaMason
Yeah, they do this 1/2 program called "After Abbey" and have had a bunch of our smart purfesser friends on before. Always get a kick out of seeing them on the teevee.
Almost famous '-D
re: linguafood
re: mariacarmen
Excuse me? He's the starfucker, not I :-D
re: linguafood
Um, that was supposed to say 1/2 *hour* program. Durrr.
no Olympics watching here. yesterday at the oldster's i made him shepherd's pie. at home for el sicko, more ginger chicken broth, and an attempt at crockpot pulled pork for his dinner, but what i thought was pieces of country style boneless spare ribs must have been loin, because they turned out pretty dry. a fail. i of course went out for dinner and had a fabulous peruvian meal with outstanding fresh tuna tiraditos (crudo) and other fishy deelites. poor sickie. but he doesn't like da feesh anyway.
for tonight, i have leftover chimichurri and am defrosting some chicken thighs. may do baked sweet potatoes, as inspired here, and i have some mustard greens that need getting to. my now usual prep - bacon, garlic, a little sherry, and let them soften. and vino, on this wet, rainy, weekend...
re: mariacarmen
That seafood dinner looked faboski, mc!
re: linguafood
re: mariacarmen
<i thought was pieces of country style boneless spare ribs must have been loin, because they turned out pretty dry. a fail.>
This has happened to me before as well. It's frustrating. Usually "country style pork ribs" in this area are thick slices of shoulder, not loin. But depending on who's cutting and labeling meat you might end up with those loin chops instead.
re: ChristinaMason
exactly what i think happened.
re: mariacarmen
yep. have experienced this as well. now, i inspect the color of the meat closely. the darker pink is what I want to dominate, not the pale pink of the loin.
re: mariacarmen
I'm glad to read of your wet, rainy weekend, mc. Although I saw on the national news last night that *where* it was coming down, it was coming down too hard and fast, causing flooding in streets and in basements! Hopefully it's eased up a bit and begins to fill the reservoirs. But it looks like certain areas to the south are still sans rain, and they need it desperately.
re: LindaWhit
yep. so. cal. is still high and dry, but we had flood warnings up here. i know we need it, but maneuvering the Oldster around in it is a pain. thank god it doesn't snow here!
re: mariacarmen
Don't say that. Portland, OR just got a good-sized dumping of snow.
And if TX and Louisiana can get snow, so can you.
re: LindaWhit
WHOA. Our local news just showed the weather for northern CA - 7" of rain up there, with part of a road washed away in Sonoma, and up to 3' of snow in Lake Tahoe. Jiminy Crickets. No wonder there are flood warnings.
re: LindaWhit
It's so random though. There's a range of 3-11" reported, depending on which town you are in. And all of this in a span of 15-20 miles.
That said, I'm sure Sonoma is a soupy mess and I know our downtown (San Anselmo) area is flooding. It always does.
re: LindaWhit
See? we have weather too!
re: mariacarmen
The weather people must be completely twitterpated that they have something to report other than "It's sunny today." ;-)
Friends of ours had a baby recently, so we spent a few hours today making Indian food to bring over. The menu:
Julie Salahi's Butter Chicken - http://www.marianrussell.com/Recipes/... - added garam masala
Saag "Paneer" (subbing seared firm tofu cubes for the paneer, a trick I borrowed from our work cantine) -
http://www.nandyala.org/mahanandi/arc... with a touch of cream added
Yellow Rice - cooked w/ turmeric and chicken broth
Green Beans braised with tomato, ginger, garlic, and a Tbsp. of Kashmir curry paste
Cucumber Raita - http://www.foodnetwork.com/recipes/em...
"Indian" Rice Pudding
http://www.foodnetwork.com/recipes/al... - left out the pistachios
The care package also includes flatbread (couldn't find naan), mango chutney, beer, and mango nectar.
As for WFD in our house? I have no idea. Probably takeout.
re: ChristinaMason
Wow. Shoulda kept at least *some* of that food for yerselves, you samaritan, you '-D
re: linguafood
Eh, but it just fills the plastic containers perfectly :)
re: ChristinaMason
re: weezieduzzit
Aw, shucks. Thanks :)
re: ChristinaMason
That all sounds wonderful. You are so sweet.
re: suzigirl
Thanks :) I rewarded myself with a braised lamb shank from our local Med. joint ;)
But seriously, cute baby, and they definitely appreciated the food. Unfortunately the bottle of mango nectar jumped out of the fridge and shattered on the floor. New mom says her coordination today just isn't what it used to be :)
re: ChristinaMason
that is incredibly wonderful of you. and sounds just delicious!
I'm sure they will enjoy it immensely.
re: ChristinaMason
That Indian Rice Pudding takes me back- way back. Think I need to make this. thanks!
I had to work this morning so I am predictably out of it and decided to be lazy and enjoy the last of the weekend which calls for another easy, yet guaranteed to satisfy dinner -Chicken Kiev with tarragon and steamed broccoli on the side.
re: fldhkybnva
Oh yum, yum, yum is exactly what came out of my mouth when I read that. I love kiev.
re: suzigirl
Anything that is stuffed with butter is just FINE in my book. Sounds good!
re: biondanonima
Thanks, suzi and biondanonima. It was a rare butter splurge, and oh so tasty.
I'm still stuffed after the Chinese New Year dinner I went to last night. So. Much. Food.
So tonight is a bowl of the chili I made yesterday with a simple salad of iceberg lettuce, cukes, tomatoes and ranch dressing.
I don't know why, but I had a craving for a basic iceberg lettuce salad with ranch dressing the other day. I haven't had either in my home in probably 20 years! But after endless spinach and mixed greens salad with a vinaigrette, I suddenly had a vivid sense memory of a crisp, cool bite of iceberg lettuce lightly coated in rich, creamy ranch dressing. So I sent DH to buy lettuce and ranch dressing for me. :o)
re: TorontoJo
Since I can't have lettuce that salad is making my mouth water. I bet I dream of salad tonight.
re: TorontoJo
Growing up my grandma always served iceburg wedges that were then smeared with best foods mayo and a sprinkle of salt. Every few years i crave it....
re: Ttrockwood
It's funny how our childhood food memories creep up on us once in a while, isn't it?
Boneless pork chops cooked in the blazing CI pan after a long bath in spicy buttermilk- thanks MC! Mashed and spinach on the side. I find life without football relaxing- the green fields of the PGA games are very relaxing with a glass of wine on Sunday night.
We have leftover Indian take away from last night but not quite enough for dinner so I'm marinating BLSL chicken thighs in kefir, garam masala, onion, garlic, ginger, turmeric, lemon juice and salt. Kind of a down and dirty tandoori minus the color. They'll go on the grill. Leftover saag paneer, paneer tikka masala and snow peas from the garden (briefly sauteed in kerrygold,) will round things out. The man still has some biryani and naan. YUM!
I've been stuck at home for four days due to our snowpocalypse. Since I typically shop for produce every other day or so, pickings were slim here.
What I made (during the ads while watching the Olympics!) was an intense soup with my final half onion and half carrot, wheat berries, masoor dahl (like a tiny red lentil), a hot tomato paste, spice mix, pomegranate molasses.
Just had my first bowl. If I had any Fage left, I would have added some, but I finished that up yesterday!
Tonight was an improvised lentil salad with roasted cauliflower, preserved lemon and tahini/coriander/cumin/cardamom dressing. I intended to serve it hot, but by the time I got it all together it was room temp, and I think I preferred it that way - I nuked a half serving to try it, and the room temp was better. Anyway, that plus a flank steak rubbed with sumac and some indeterminate ground chile from the Turkish store was dinner. DH finished off the lentils so I guess I'll call it a success!
re: biondanonima
<improvised lentil salad with roasted cauliflower, preserved lemon and tahini/coriander/cumin/cardamom dressing.>
That sounds really f'n good. Cool dressing. Could you give approximate amounts?
re: ChristinaMason
Let's see - I cooked up a cup of dry pardina lentils, roasted about half of a 2 lb bag of cauliflower florets and chopped up one quarter of a large preserved lemon.
For the dressing I toasted 4 green cardamom pods, a teaspoon of cumin seeds, a tablespoon of coriander seeds and maybe a half teaspoon of fenugreek seeds (not sure those really added anything, though). I ground those and added maybe 1/4-1/3 cup of tahini, the juice of one lemon, a tablespoon of olive oil, plenty of salt and one clove of raw garlic (pressed), plus enough water to thin it to dressing consistency - maybe 1/3-1/2 cup? I didn't need all of it to dress that amount of lentils, though - I've probably got a third of it left. I added an additional spoonful of preserved lemon goo to the top of the salad before serving, too, because I wanted the extra tang.
ETA: I liked this a lot but I would tinker with it further next time I make it. I'd love something sweet/tart in there, like pomegranate seeds or dried cherries, and a big handful of fresh parsley would be good. Roasted fennel would go nicely too. Plenty of room to play with this one!
re: biondanonima
that salad sounds fantastic. good improv! the BF doesn't love cardamom, the weirdo, so i'd have to alter slightly.... but only slightly...
Well, it all started with cranberries...
I bought a nicely marked down chicken last night so I did the Frugal Gourmet's method of poaching. It will be used in this weeks meals in several ways.The neck went into a small pot to simmer with celery leaves.
Then I began a "keeping" cake with the cranberries and some sour cream which needed using.
All the cranberries got me in the mood for Thanksgiving.
Had some extra so make a relish using part of the orange (zested) from the cake. Added a scant spoon-full of a very hot pepper jelly to the mix.
Still more cranberries...Another thread had mentioned a cranberry sauce glaze on meatloaf. So I decided to add chopped cranberries to a turkey meat loaf. Had a cup of croutons to use up, moistened them with the stock from the neck. Seasoned it like dressing with thyme, sage and marjoram, s/p. Added sauteed onion and celery and an egg.
Since the oven was going I popped in dishes of cubed butternut squash (for a future soup) and beets (for a future salad).
Had a little sauteed onion left. Gently cooked the giblets in butter. Then added leftover rice, the cooked onion and some red pepper blend. Which made a nice lunch.
Kitties got the bits of meat from the chicken neck.
Dinner was turkey meatloaf, sauteed spinach, cranberry relish and a bit of the butternut squash.
Feel very happy to have a head start on several meals for the week plus turkey meat loaf for sandwiches!
Plus the house smells like Thanksgiving - well, close enough.
re: meatn3
I loved this whole narrative.
re: ChristinaMason
re: ChrisOfStumptown
I used to read this to my son when he was little.
Deep fried chicken wings, naked for me, buffalo style for James. Ranch to dip. Cracker crumb style fried green tomatoes and sweet peas and carrots. Gettin' my vitamin G(grease, baby).
Last night I made the chicken and chiles from Land of Plenty, along with the broccoli with sesame oil from the same book (a suggested variation -- the original dish is with bitter melon, which I didn't have). Leftover rice steamed in bamboo frozen from Christmas as a side. Everything was delicious, but the rice kind of lost its consistency after a month in the freezer. That's what I get for trying to freeze half-cooked rice.
Tonight I'm trying my hand at the Jamie Oliver chicken in milk linked to a while back. I'm using just the legs instead of a whole chicken, and rosemary instead of sage. Roasted red potatoes, wilted garlicky baby arugula and spinach, and pearl onions quick pickled in red wine vinegar (a Thomas Keller recipe, apparently) as sides.
re: BananaBirkLarsen
Love pickled onions! I hope you like the chicken.
re: fldhkybnva
The onions turned out excellent -- so good that I'm re-purposing the brine for two elements of tonight's dinner. I loved the chicken as well -- the rosemary worked perfectly with the cinnamon and milk... just wonderful.
total change of plans. turned out the meat i pulled out of the freezer was NOT chicken but flank steak - d'oh! i had the BF pour the rest of the chimichurri into the bag once the meat was defrosted to marinate. it was quite a big hunk, with a lot of connective cushion, so we seared the meat and then the BF chopped it up into tiny bits, heated it up again with the rest of the marinade. chimichurri tacos! i made these terrible rice balls with the leftover sticky rice the BF made the other night. i dusted them with smoked paprika, cumin, cayenne, granulated garlic and onion, and salt. they were too paprika-y, and after frying them the texture was weird. mushy. bleah. neither of us ate more than a bite. a sauce might have helped except for the texture. i made a quick pickled slaw of red cabbage, carrots, & scallions, sprinkled with pomegranate seeds, which was really tasty and tart/sweet (white vinegar, a little sugar, cumin, oregano, and salt.) Thank goodness for the tacos. The slaw was actually good inside them, too.
thinking patty melts tomorrow night, as i bought some grass fed ground beef...
posting a pic here of the rice balls, in the name of science - here's what NOT to do with sticky rice. you're welcome.
re: mariacarmen
Sucks on the rice balls. They look so good and brown. Kinda like a tot. I think it all looks delicious in spite of the rice balls. You live and learn.
re: mariacarmen
re: mariacarmen
You're still playing with house money. ;-)
I roasted a bunch of matsutake mushrooms from chinatown with a splash of soy sauce and sesame oil. I made a side of the roasted mushrooms with sauteed baby bok choy.
I added all the liquid from the mushrooms to my miso soup- i used a really dark barley miso, added lots of tofu, crumbled in the nori i had on hand, some chopped snow peas and lots of scallions.
Dk choco covered ginger for dessert.
re: Ttrockwood
re: linguafood
The mushroom liquid from roasting added so much flavor to my soup! I'll always have to do this now....
Continuing in my winter bistro/brasserie groove, tuna tartare (ok -- not exactly claasic, but there was overwhelming demand) followed by the best Lapin a la Moutarde I've ever made.
re: rjbh20
re: rjbh20
re: LindaWhit
I sometimes turn large fingerlings, but these were just peeled and happened to be the same size.
The wabbit was really good and will make another appearance before too long -- this just used the legs & thighs. The rest is boned out and awaiting my experimentation with transglutaminase, aka meat glue, to create some sort of torchon/galantine.
re: rjbh20
re: LindaWhit
re: fldhkybnva
But rabbits aren't birds. :-P
re: LindaWhit
Very true, I should have elaborated there were many other random animals there too and stray beef parts :)
re: LindaWhit
I've never seen rabbit at our local Wegmans. Unfortunately. I'd love to make it some time.
re: linguafood
You should ask the butchers there. It took me a while to figure out where my local Wegmans stored their rabbits.
re: ludmilasdaughter
re: ludmilasdaughter
I could, but I'm pretty familiar with the meat section at Wegmans (as with most others - I practically live there :-)).
Heading over in a bit and will take another look-see and/or ask the meat folks.
re: LindaWhit
re: rjbh20
Another home run.
Rabbit can be a bit dry, sausage is a popular stuffing to offset but you seem to have nailed it.
re: steve h.
An inexpensive Gruener-Veltliner with last night's bunny. Worked pretty well.
As to the next rabbit iteration, I'm still pondering. Maybe get some turtle meat and meat glue it inside to have a Tortoise & Hare theme.
re: rjbh20
That would be wild.
We went full English tonight with roast beef, Yorkshire puds gravy and plenty of sides. Dessert was gingerbread souffles with vanilla sauce. I figured it's so cold and miserable, we all need the calories. ;)
re: LindaWhit
The custard:
1 1/2 C milk
2 large egg yolks
2 tbsp corn starch
2 tbsp sugar
1/2 tsp vanilla extract
Put milk and sugar in a pot and scald. Put egg yolks and corn starch in a bowl and mix thoroughly. Temper the egg mixture with the hot milk, then return to the pot over medium heat and stir until mixture thickens and it starts to boil. Strain the custard into a bowl, then stir in vanilla.
I did mess with the souffle recipe, subbing out some of the sugar for molasses, honey and golden syrup, but I think the exact one should work.
I'm back from San Francisco and in my own house for the next 2 weeks. I am so excited!
On Friday night, we ate leftovers out of the fridge - roasted chicken thighs with lemon gremolata, sauteed spinach with caramelized onions, mashed acorn squash.
On Saturday, we did the tasting for our wedding menu with our moms - that was fun. On Saturday night, the MIL took us for Ethiopian - which was excellent after a hike in the snow.
Tonight, just some more leftovers for me - a piece of roasted chicken, a glass of Bailey's by the fire (we had wood delivered this weekend) and some chocolate.
Last night was sorta halfway fancy-pants sloppy joes. Grass-finished ground beef, cubes of a nice local bacon, onion, celery, carrot, ground dried porcini, cinnamon, urfa biber, lots of red wine, tomato sauce. Little brown sugar to comp for the lack of ketchup. Poached egg.
re: eight_inch_pestle
re: eight_inch_pestle
I wasn't familiar with urfa biber and went on a little stroll through Google-land. This stuff sounds so interesting! Do you purchase it locally or mail order?
re: meatn3
Here in Seattle I get it at a nice little shop called World Spice Merchants, just across the street from Pike Place Market. I believe you can order online from them, too, though I'm not positive. Haven't looked, but I bet Penzey's carries it as well.
It is indeed great stuff. Moist and sticky. I get strong notes of dried cherry, raisins, and tobacco. Low heat. Works really well in meat rubs and braises or stews.
Yay, I get to play tonight!
After an exhausting day of building stuff in the garage with my boyfriend, I drove over to my parents' house. I've missed out on Sunday dinner for many moons but am glad I made the trek. Mom was gone on a medical mission in the Philippines, then a trip to Singapore, then my brother's wedding in Australia. Meanwhile, Dad did a road trip through the land down under with his brother and an old college friend. So it was nice to see them after their month+ overseas.
Dinner: mom's standard for Sundays. Filet tails, grilled perfectly with just salt and pepper (they are the most tender pieces of beef I've ever eaten, at $50 apiece no less).
On the side: Roasted baby potatoes with caramelized onions. Mom's famous schezuan green beans. And some fresh French bread (not pictured).
Homemade chocolate chip cookies for dessert.
Photo is of a to-go container. This will last me a couple meals.
re: nothingswrong
re: nothingswrong
It's such a treat when someone else does the cooking. Major points when it's that good!
re: nothingswrong
That's quite a terrific meal. You must be feeling well!
re: nothingswrong
Woohoo! So glad you could enjoy a proper Sunday dinner let alone dinner at all :) May the stomach continue to cooperate a wee bit.
re: nothingswrong
re: suzigirl
Yes, thanks guys!
The food was delicious. My stomach has definitely been on an upswing lately. This is the first meat I've eaten since Thanksgiving I think. I can only do a couple bites, but the filet is good for me because it has no fat and is very tender so can be chewed thoroughly.
Green beans are also actually a big no-no, so I ate them sparingly.
Potatoes are always welcome in my tummy.
I've also got an unexpected house guest--an injured little Chihuahua I coaxed out from under a truck last night with a piece of the steak. Lol. Good thing I had some meat around. It took an hour to get him to come out but he jumped right into my arms. I had him wrapped in a towel for a couple hours, just petting him in my car until he stopped shaking. He's now sitting next to me on the sofa, alternately wagging his tail and sleeping, and I'm going to try and track down his owner today.
re: nothingswrong
Last summer I had a dog show up on my back porch.
Friendly and a license tag so I called the tag # and unbeknowst to me was the neighbor's dog behind my hedge row. Dog had an invisible fence collar so just a cut-thru was not in the cards, so I carried it around the block since it did not like a leash. Knocked on neighbors door and she goes, "Oh, how cute, I;ve got one just like it."
I was like, uhhhhhh....this one IS yours ma'am(as I only see and speak with the husband.)
I still laugh about that "lost dog" good deed. Hahaha.
Ever since the one time I did not stop on the freeway to try and save a very frantic dog on a major interstate only to see it try and cross behind me, and in my rear view mirror see a full sized van's bumper take it out at 55mph and throw it under the vehicle, I try and help now. And that was over 20 years ago.
re: jjjrfoodie
That's a funny story about your neighbor!
I had a similar awful experience with an injured dog many years ago who had been hit by a car and was laying in a busy intersection here in L.A. I stopped to try and help it, called 911, animal control, various pounds and veterinarian's offices, but nobody would come get the dog or even accept it if I brought it in. I sat in the intersection, blocking traffic until the dog passed. I was maybe 19 at the time and it totally traumatized me.
This little guy is kind of awesome. He's a stocky little bugger and he won't leave my side. Follows me into the kitchen, the bathroom, even if I just walk around the room in a circle. I just took him to run some errands and he's perfect in the car.
If I didn't already have 2 pooches, I'd totally add this guy to my clan. Alas, I'm supposed to fork him back over later on this afternoon. Hopefully he had a good time and enjoyed his $50 steak.
re: nothingswrong
It's nice to have a shadow sometimes. I have to quietly try to get up just to go to the bathroom or blow my nose without Shiitake following me and it rarely works. He will wake up out of what seems like deep sleep if I roll over across the room.
I'm sure that puppy is happy to have a warm place to stay and a good pal until he finds his home.
I once tried to rescue an injured pigeon in the middle of an alley. The SPCA wanted nothing to do with me :)
re: fldhkybnva
Same thing happened to me with a huge owl. It was sitting on the roadside in the middle of the day. I was about 16 so I went home and got my dad. He and I went back to rescue it and spent the better part of the day trying to get someone to come and retrieve it from our enclosed shower. Everyone kept referring us to someone else who in turn suggested places that had already declined us. It was a phone call three ring circus. Needless to say, it spent its last breaths with me stroking his beautiful feathers on a blanket in my tub. WHY have a bird sanctuary if you wont rescue a bird? It was very sad.
re: suzigirl
re: fldhkybnva
Ugh, nothing worse than suffering animals of any kind. It really just rips my heart out. And imagine being a bird that couldn't fly. It must be horribly confusing, frustrating, suffocating.
The Chihuahua is doing great today. My dogs are NOT liking him here, so they've been corralled into my screened-in patio for the day. I feel bad, but they are getting lots of treats out there and it's been perfect breezy weather.
The little guy refused to eat any treats I gave him except for the homemade ones. He's passed out next to me, wrapped in a giant fleece blanket. We're waiting for his owner to get off of work.
re: nothingswrong
You can call me a lost Chihuahua if you will feed me some 50$ steak. Glad you found his pet parent. I would be frantic if I lost a pet. Sounds like he isn't too injured, gratefully.
re: suzigirl
I would totally feed it to you, Suzihuahua :)
I would be frantic as well. My little dog is a rescued mutt, she's like 8 lbs and I've had her for almost a decade.
She is an excellent burrower and has escaped quite a few times over the years. The last time being several months ago... The dogs woke me at 7 AM to go outside, so I let them out. As soon as I fell back asleep, my big dog started barking frantically. I got up and looked out the window to see the little one's haunches disappearing into a tunnel she'd made into the neighbor's yard. Once she's gone, she takes off so fast and I live by a busy street. So I RAN OUT THE DOOR without thinking, and straight to the neighbor's house and I caught her just as she was bolting toward the big street.
Only then, on my walk home, did I fully realize:
a) It was raining.
b) I had no shoes on.
c) I had no shirt on.
re: nothingswrong
Now that sounds like something I would do. A couple of strangers seeing my boobs versus a flat dog? I'll live through the embarrassment. Lucky for me, the two kitties on my avatar have no interest in door dashing or counter surfing. I got them at three or four weeks so they never got proper socialization. That is fine with me. It is one less anxiety in my life.
re: suzigirl
"They never got proper socialization."
Lol! I guess that's how my pups are. Though I think it's a bigger issue with dogs versus cats. Cats are much more independent by nature. If you present my dogs with another dog (like the Chihuahua house guest), they just bark and stare at it, all confused. When they meet new people, they get so damn excited that furniture gets knocked over, sometimes urine makes an appearance, etc.
Oh and I had on a bra, just no shirt. My neighbors think I'm weird...
re: nothingswrong
Cats and dogs are completely different. But socialization certainly effects them. Strangely enough, both of my cats are totally my best friend at the door when I come home, but if I go out the door that I come home to and take out the trash, I can be given big hisses from the male. He watches me go out the door and round the corner and hisses at me through the window even if I speak to him saying his name. And wow, you won't see either of them if the doorbell rings. Gone
Bra? Oh thank god. I would still chase my cats down topless if they were out. I ain't proud.
re: nothingswrong
We had a Chihuahua visitor for the weekend. God, what a mooch. Had I given him steak, I'm pretty sure he'd have never gone home!
re: nothingswrong
re: MamasCooking
I'm just glad he's okay! He had a big cut on his rear end but seemed to be okay. I took him for a bunch of walks yesterday and he loved peeing on all my flowers.
I had some leftover steamed rice last night after dinner, and fed him some. He'd only eat it out of my hand. Owner came to get him around 8 and he seemed to prefer me! We sat on the porch and chatted for a bit, and the Chi came and curled up on my lap.
Cook? When I could be watching the Olympics? This will be a week of leftovers (e.g., Prudhomme meatloaf sandwiches, chicken lasagna rollups previously frozen), convenience foods (deli Cherry Chicken Pasta salad for a couple of meals, frozen salmon burgers for one meal) and swift cooking (Friday Valentines dinner - salmon filet stovetop, rice, veg and chocolate cupcakes w/ ice cream).
We continue to have well-below zero temperatures overnight and single-digit days. I think we've had 16 super-cold nights in a row. But Wednesday we'll get up to 20 degrees F. (yea!) with more snow (not so welcome). I'm taking more care to not make anything that requires extended use of the kitchen exhaust fan -- our heating bill will be big enough without tossing extra warm air out.
re: MidwesternerTT
juliejulez- Thanks again for the chicken pesto lasagna rollups recipe, and the recommendation for freezing them. These were GREAT thawed & reheated for supper tonight.
re: MidwesternerTT
Oh you're welcome! They're one of my favorite things to have in the freezer since they're so easy to portion out and freeze individually. Glad you liked them!
Not much cooking here over the weekend. Saturday was some unremarkable Chinese takeout. which paired nicely with the sparkling cocktails made with a version mixed with the ginger/star anise/Szechuan peppercorn syrup noted by ChristinaMason a few threads ago. I made my version of the syrup fairly strong -- 1 c sugar, 1 c water, 3" or so of fresh ginger, grated; 6 big star anise and about 1.5 t of the S. peppercorns. Mixed each cocktail with a 2-3 teaspoons of the syrup, a splash of ginger liqueur, topped with prosecco and a couple of dashes of Angostura bitters. Really yummy. I'm delighted I have a container of the syrup left hanging out in the fridge for Valentine's day.
Tonight WFD may be something with turkey breast tenderloin fillets. perhaps a picatta.
re: ChristinaMason
Thanks, CM. the flavor profile is really wonderful. i may play around with the mix of the ideal cocktail some more…but my time to do so is limited these days. And i saw something re a recipe for a cocktail with muddled fresh sage and gin that is also on my radar….
It is Monday, and I somehow have a ridiculous amount of laundry to do, so that demands red beans and rice. I love easy, warm, comfort meals. Although my waistline may disagree. At least all the flights of stairs today counts as exercise. Right?
Spaghetti marinara and a salad of baby arugula and baby radish.
I used the recent NY Times marinara which specifies using a flared skillet. This got the sauce to near proper thickness in 20 minutes, and I suspect that with a little more heat it would have gotten there. The shorter cooking time made for sweeter more tomatoey sauce than I've been able to achieve in the past. So it's farewell sauce pan, hello skillet.
re: ChrisOfStumptown
That's a great idea. I like to have my sauce bubble away all day on the weekends, but it's nice to have a quick alternative for weeknights. Thanks!
re: ludmilasdaughter
You're welcome
There's a few vague things about the recipe (I didn't watch the video): you're supposed to crush the tomatoes, but how much. And the sauce is supposed to simmer, but how fast?
Based on my experience, I'd say a pretty quick simmer. And the tomatoes don't really have too much time in the pan, so crush close to what you'd like. I didn't and resorted to a potato masher midway through.
Last night we finally ate the rendang - we decided to give it another night to sit for better flavour. It was ok but nothing spectacular so not a recipe I'll be using again.
Tonight will be soup of some kind. If I'm energetic it will be red lentil and lemon. If I'm lazy it will be a freezer dive.
re: Frizzle
How's the weather?
re: steve h.
re: Frizzle
You'll get yours!
One thing I decided for cooking this year is to use recipes less, and just put stuff together that I think might be good more. So tonight I'm just going to sort of wing it to make asian pork tacos. I defrosted a pork tenderloin so I'm going to cut it into chunks and put a hoisin glaze on it and grill it off in my CI grill pan.
I bought a bag of broccoli slaw at the store to top the pork... has broccoli, cabbage, cauliflower, carrots and some thing else that I can't remember. I might also julienne up some mini sweet peppers to throw in there.
A question though, what would a good dressing be for the slaw? Feel like it would be rather dry by itself... something asiany I guess. I have a pretty good pantry selection of oils, vinegars, and asian sauces (soy, fish, oyster). I'm very very very new to "winging it" cooking... I usually like recipes! Any ideas?
re: juliejulez
Hilarious! I always love that you seem to really like recipes whereas I'm always the "just put stuff together that I think might be good more." One of my goals this year was to try out more recipes, but in only 1 month I've learned that my usual approach of "just cooking" works better for me and recipes seem to let me down. It's probably all in my head but I enjoy that everyone is trying to expand their horizons in one way or another.
You could do a sesame oil, soy, ginger dressing for the slaw. A nice refreshing hit of lemon or lime might be nice sort of like a Ponzu.
re: juliejulez
I agree with fieldhawk - a lime/ginger dressing would be perfect for the slaw.
re: juliejulez
I would dress the slaw with some rice vinegar, a bit of sugar and maybe a little sprinkle of cayenne pepper. That's the dressing for a classic Chinese cucumber salad and it won't compete against the hoisin glaze.
re: juliejulez
I have been staring at the pack of pork cubes I defrosted trying to be inspired. I found a recipe for a Spanish pork stew with potatoes that I can put together but it is a crock pot meal. However after reading your yummy sounding idea I am going to use some of the cubes like you are. I will sauté them with onion...garlic and baby spinach....add either hoisin or Asian sweet chili sauce and into a hot puffy flour tortilla it goes! Thanks Julie:)
re: MamasCooking
You're welcome! Hope it turns out well for you :) I still haven't started mine.
re: juliejulez
I just finished eating two and saved two for my b/f who will be stopping by after his ICU shift ends@7PM. I added cumin and chili powder as well as chopped onion...minced garlic and red bell pepper sea salt and black pepper. Then I mixed a tsp.of hoisin with 1TB tamari and 3 TB Asian sweet chili sauce (which is spicy) let it simmer then threw in handfuls of baby spinach that wilted nicely. I puffed up flour tortillas in a very hot oven and served them to myself tostada style with Mexican cheese blend I keep on hand. Quick, sort of healthy and delicious! Glad I read your post.
re: MamasCooking
Yum! You got way fancier than I did. I ended up making a dressing of soy sauce, rice vinegar, sesame oil, sugar, and a couple little squeezes of sriracha. My ginger that was in the fridge looked pretty sad so I didn't use it. It's been in there awhile haha!
I will say this meal is probably better suited to summer, it was quick and easy and the meat would be great done on skewers on the grill.
re: juliejulez
re: nothingswrong
My mom does. I just buy small amounts at the store... like maybe a 4-5" piece, so I keep it the fridge... it just sometimes sits in there for longer than I planned :)
re: juliejulez
Oh. Well I only ever buy small pieces! I stuck one in the freezer a while back and when I went to use it, it had entirely shriveled up and looked horribly freezer burned so I chucked it.
Btw, I meant "peel and all" up there, not peeled.
re: nothingswrong
I do I have about 1/2 pound in there.
re: nothingswrong
re: nothingswrong
re: nothingswrong
I do - but I grate it/whirl it in the food processor first, and then pack it into 1/2 cup containers to freeze. When defrosted, I put it into a jar in the fridge with dry sherry so it keeps for months.
re: LindaWhit
Great tip, LW! I have to ask though, to clarify, do you peel the ginger first?
re: Gio
Yes, I do, Gio. Some people use a spoon to scrape the peel off; I use a very sharp bird's beak paring knife that enables me to get into the corners of the fingers of ginger. OR - I just cut off the little nubbins of ginger and peel those, and then peel the larger fingers.
Then it gets cut up and all tossed into a small food processor. Whir the whole thing up so it's finely grated/chopped, and then packed, with any ginger juice from the processing, into small 1/2 cup containers. They are tucked into the door of my freezer for later transfer to the jar in the fridge, as needed.
One small to medium hand of ginger is usually enough for 1 to 1-1/2 cups of chopped/grated ginger.
re: juliejulez
re: mariacarmen
Yes, I find that it molds rather quickly in the fridge, so I either leave mine out or freeze, depending on quantity and how fast I'm planning to use it. I like Linda's idea with the sherry, too - I'm going to try that next!
Is it just me or does it already feel like Wednesday? I'm thankful for another short day and spent my afternoon at home very productively encouraging some fish to defrost. Tonight's dinner will be Dover sole baked in a tomato, Feta, and white wine sauce served over spinach.
It is so good to be back reading up on all of these wonderful sounding meals! When we got back from our vacation in mid-December, I was plunged into work insanity - 7 days a week, 12-16 hr days. We still haven't had Christmas! It also feels good to get back in the kitchen - even if I'm doing easy, no-brainer stuff for now!
Tonight is chicken poblano burritos and a green salad with cukes and avocado. And wine. So what if it's only Monday!
re: iowagirl
Welcome back, iowagirl, and enjoy your Christmas, whenever you do have it. :-)
re: iowagirl
Wow. That is some serious hours. I thought my bf worked his ass off working 11-12 hour days 5 days a week. The burritos sound delicious.
re: iowagirl
Welcome back!! I know first hand how the long hours can make you feel like a zombie. I know it's bad when I start leaving my keys in the front door or forgetting to turn the car off. Merry Christmas!
re: fldhkybnva
Or try to use your car key fob push button to open the front door.
re: MidwesternerTT
Or you go to grab dinner after work and suddenly realize as you're paying the check that you've lost your keys. You frantically run out to the parking lot, retracing your footsteps, and see your car sitting there: keys in ignition, engine running, windows down, CD playing.
re: nothingswrong
I know that one! I'm lucky to have all fingers and toes.
re: MidwesternerTT
Hmm now that you mention it, I'd like a fob to open the front door.
re: fldhkybnva
Or when you are so exhausted and out of it you walk in the front door and put your keys in the fridge.
re: ludmilasdaughter
I found my keys once in the drawer I keep my makeup in...?
re: nothingswrong
A few weeks ago I chopped onions and tossed them into the skillet. Then, next I know, I can't find the skillet. I looked all over, the cabinets, the refrigerator, the dishwasher and it was nowhere to be found. I gave up and started over with a new onion and a new skillet. Right before eating, I opened the drawer to grab a fork and tada....the skillet with onions in the silverware drawer!
It's amazing we all get through a day.
re: fldhkybnva
re: fldhkybnva
Just yesterday, I put my phone in a closet (god knows why) and couldn't find it, until I called it from our landline -- good thing we still have one :-)
re: ludmilasdaughter
Where are the tissues? I know I just put out a new box.
Turns out the new box was in the freezer.
In honor of the dish of the month, meatloaf is WFD. My mom's recipe which has grated carrots, ginger, and soy sauce. Some sort of starch will accompany - that is TBD. I have a fresh pineapple so I'm grilling slices of that.
We're close to needing a big shop so I'm using up dregs and freezer stores for the most part.
re: iowagirl
Sure, enjoy:
Mariko's Meatloaf
1 lb.ground meat (beef or turkey is our usual)
3/4 tsp. ginger
1 egg
3 T. soy sauce
2 T. corn starch
1/2 chopped onion
1 chopped carrot
Mix well and bake 400 degrees for 1 hour.
I've been known to add rehydrated, chopped shitake mushrooms, garlic, parsley, white pepper, etc.
re: tcamp
It's great to see your mother's recipe, tcamp. I've been working on an Asian meatloaf recipe, not zeroing in on any specific country, just wanting to get the essence of "Asian" flavors. Looking at your mother's I probably over thought the ingredients in mine.
I'm working on the formula of ground meat, binder, aromatics, seasoning. 'Thinking of a combo of lamb & pork, panko, garlic/ginger/chili/scallion, white pepper/soy sauce/ rice wine, cilantro for garnish.
re: LindaWhit
I guess I'm one of the weirdos who actually Like ketchup. Mixed w either Sriracha or Tabasco and Worcestershire it makes quite a nice glaze on a traditional meatloaf.
I'm aiming for Wednesday with the Asian-style meatloaf. Anything left over will go into a banh mi sandwich.
Roast duck is on the menu. Potato quarters and carrot chunks will bathe in the duck fat. Deb will conjure a sauce.
I'm trying a recipe that calls for a low oven temperature for quite some time (300 degrees for four hours with a very short blast at 400). The bird is over six pounds so I can apply Kentucky windage as necessary. I air dried the bird in the coolerator for almost three days. Something red will be paroled from the wine jail.
We're going back into the deep freeze Tuesday - single digits. But hope springs eternal. Maybe something uplifting on the plasma tonight: Pixar's Up?
re: steve h.
That makes me think that carrots at my house might enjoy a schmaltz bath tonight. Sadly, no duck fat.
re: tcamp
Duck fat is essential to the kitchen. Sort of a Swiss Army Knife of flavor goodness.
re: steve h.
The duck was moist and tender. I'd repeat this process. The spuds were a tad underdone and that was my fault. I'll cut them smaller next time.
Edited to add: Westminster Dog Show is on the plasma. Herding dogs!
re: Berheenia
Seriously!! I just got the requisite text from my dad warning me of another storm. With him around, who needs to watch the weather? He lives states away but knows the weather where I live better than I do :)
Chicken fried steak, cream pepper gravy, mashed potatoes and smothered green beans. Cubed steaks kept warm in the oven til I mashed the taters and made the cream gravy.
re: suzigirl
re: ChristinaMason
I was feeling a southern roots pull from my belly tonight
re: suzigirl
Wow my SO would be your new best friend, he loves chicken fried steak and gravy. He puts green tabasco on it too. I've never made it, I leave it to the greasy spoon diners.
re: juliejulez
This is a great recipe to "just wing it" since you are trying to branch out. I have never used a recipe for this. It is just a basic buttermilk wash and a dredge in well seasoned flour. You can dredge it twice if he likes a nice thick crust. And you can use the dredge flour to thicken the cream pepper gravy.
re: suzigirl
re: suzigirl
Since James was extra hungry, he sheepishly asked for my extra half of chicken fried steak. I made three pieces. One for him, one for his lunchbox and the little one to split for my dinner and lunch. I caved. He's to cute to say no to and the alternative is he pops and eats a whole bag of popcorn after dinner and the smell tortures me all night. I love popcorn and miss it horribly. I was plenty happy with mashed potatoes and gravy for lunch. Who doesn't like mashed taters?
Tonight was simples: pan-cooked center-cut loin chops bathed in not-too-sweet terikyaki sauce, steamed snow peas w/ black vinegar, sweet soy, and butter, and kimchi fried rice. Hit the spot. Rye and grapefruit soda for dessert.
re: ChristinaMason
I *love* kimchi fried rice! Your whole dinner sound wonderful.
"Greek" meatballs with grass fed ground beef (so sad, we're out of lamb,) feta, mint, parsley, and oregano with some kefir/ cucumber/ mint sauce and roasted asparagus. Easy peasy on a busy Monday night.
I was too lazy (and COLD) to go to the grocery store after work today, so I had to do some freezer diving. I came up with some too-lean pork sausages I made and some weird chicken meatballs from Costco, so I decided to combine them with some duxelles, an egg and some cheese and stuff the resulting mess into red peppers. More cheese on top and 30 mins in the oven, and dinner was served. I wouldn't say it was my finest effort, but it was better than eating either the sausages or the meatballs on their own.
NYC is gearing up for another storm in a couple of days. I have given up on hoping the snow will stop - now I just hope that we'll get enough so my bosses close the office!
Everyone's dinners sound so good! I'm traveling for work, so no cooking for a few days. Was looking forward to the great little Indian restaurant near my hotel, but got in too late this evening. So that will be dinner tomorrow.
I imagine Wednesday night dinner will be at the Philly airport. But there is a Chipotle in my terminal, so all is not lost. :0)
re: TorontoJo
The "bourbon chicken" @Philly airport is one of my guilty pleasures. The salt will tie you over till your next meal :-D
re: linguafood
In my normal life, I don't ever go to fast food chains. But I do indulge when I travel!
re: TorontoJo
I don't even iow if it's a chain. We generally try to avoid Philly airport like the plague.
I bought a nice sized chunk of boneless pork shoulder yesterday, and sliced off a couple of thin steaks this morning. Pounded them flat and marinaded them all day in some of the leftover brine from last night's pickled onions (red wine vinegar, mustard seeds, brown sugar) with a bit of added oil, garlic and fresh rosemary. Those will be broiled in a bit until the fat is rendered out. In the mean time, I'm baking some cubed butternut squash tossed with the rest of the onion brine and some chopped Spanish chorizo, and topped with buttered pecan-raisin bread crumbs and a few blobs of neufchatel. Rice on the side.
re: BananaBirkLarsen
That all sounds wonderful. And so original!
re: BananaBirkLarsen
Because of your posts I left TJ's with a loaf of raisin bread!
Stop by your closest location to pick up your commission check....
House made Greek lamb sausage, duck fat roasted potatoes, house made pita. Greek salad not shown.
Vampires, you're toast.
re: rjbh20
This sausage was fabulous, but I feel sorry for my dentist tomorrow morning!
re: roxlet
Maybe he will spare you the "talk with your mouth open" routine :)
re: rjbh20
holeeeeeee... that looks fantastic.
Meatloaf tonight. On a whim, I got ground beef, turkey and pork this morning in an attempt at an easy dinner prep while my parents were here watching the bebe.
Bonus, I get to contribute to dotm, if I ever get organized enough to post.
I loosely followed a friends recipe, using your basic seasonings and cheese very finely diced.
It smells good and should give us a couple of meals. Roasted sweet potatoes & yukons and braised cuminy carrots to go with.
Easy peasy on a Monday.
re: rabaja
House made ravioli with red sauce. For dessert.
A sweet egg pasta filled with cannoli cream, fried and served with a fresh raspberry coulis & grated white chocolate.
re: rjbh20
Ham slabs, steamed broncollis and monkey brains with lemon butter and a baked spud for dinner tonight. Pure comfort.
re: grayelf
Um...please explain monkey brains? :0)
re: TorontoJo
re: rjbh20
Hey, cool, I didn't know it was diner lingo. It's just what the SO has always called cauliflower. I assumed that it was an Anglicism as he is British by birth.
re: grayelf
Maybe I can sell cauliflower for dinner better if I call it monkey brains ... hmmm.
re: rabaja
re: mariacarmen
Maybe in the Canary Islands at this time of year? I think I remember him saying that they were heading there...
re: mariacarmen
I was wondering that as well. I hope he's off having fun somewhere.
re: mariacarmen
The cheese is great, it actually melts into the meat when you dice it small enough and keeps everything moist.
I didn't add any salt to this meatloaf,made from 2 1/2 pounds of meat, except to the veg I sautéed before mixing in and what was in the dash of BBQ sauce and ketchup (!) I added. I think the cheddar gave a lot of flavor.
Normally I cook a Sunday dinner but this week, it was sandwiches. Today, I made fried round steak with onions & peppers for the DF; sides were the last of the brown rice pilaf & green beans.
For myself, I had pasta on my mind; since the DF don't like it much, I don't make it like I used to. I picked up some spinach fettuccini before Christmas so I cooked it off then mixed it with some frozen & cooked spinach in a poblano Alfredo sauce. It was topped with shards of oven crispy prosciutto.
To go with, I made a flatbread out of some white wheat/bread flour dough I had in the fridge. It was drizzled with olive oil then topped with chopped garlic, caramelized onions & red bell peppers before baking.
i ended up working until almost 9:00 tonight (supposed to be 5:30) and I'd told the BF i was going to make us patty melts with the grass fed ground beef i'd bought. wouldn't you know, he made them, and i'm sure they came out much prettier than mine would have. they were a tad overcooked (love them medium-rare-to rare) but still moist, tender, and very flavorful. pic doesn't show the lovely caramelized onions he forgot until we were about a third of the way into our melts. no matter, we added them anyway. fries and wedge salad with blue cheese on the side. a glass of wine and now to bed, as i've another long day (early start this time) tomorrow.
re: mariacarmen
That looks fantastically amazing!
re: rabaja
re: rabaja


text:
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Hospital bag list
Started by Nut , Nov 16 2007 11:26 AM
80 replies to this topic
Posted 16 November 2007 - 11:26 AM
The revised list.
A note: This list is not to be seen as a "you must have all these items or you won't survive" type list. It is more a suggestion of things you may want to consider when packing. I recommend going through the list and just including what you feel necessary. Quantities are also just suggestions.
Many don't want aromatherapy for example, or are planning a very short stay in hospital. It's purely a guide to help with the mental strain as it's quite daunting.
Check with your hospital for a list of what is supplied. Many provide little gowns for the baby and nappies for example as well as plenty of nice warm blankets and almost everything you need to care for baby during your stay.
- Ante Natal Card
- Hospital Information
- Several copies of your birth plan (if applicable)
- Private Health Insurance details (if applicable)
- Cheque for Excess (if applicable)
- Medicare Card/Details
- GP's details
For Mum during the birth:
- Lip Balm - lips can become dry and chafed during labour from heavy breathing. This may offer some relief.
- Massage/Aromatherpay oils for during labour.
- Soothing Music of your choice for during labour, and CD player if hospital does not supply.
- Something comfortable to wear – I.e. a loose T-Shirt or nightie (something you don't mind throwing out in case it gets ruined).
- Something to put on afterward
- Extra Pillows
- Beanbag if preferred (check with your birthing hospital)
- Lollies or lollipops to suck on.
- Watch with a 2nd hand or a stop watch to time contractions
- Hand Mirror if you want to watch the head crowning and baby being born (or speak to your birthing hospital about mirror availability).
- Something to wear in the bath if you're shy
- Heat packs, massage tools etc. to help with pain relief or other items such as a TENS machine if you've hired one.
- Cool pack. Can be nice on the forehead and better than wet paper towels.
For Mum after the birth:
- 2 - 3 Nightie/Pyjamas
- Slippers/Socks
- Bathrobe
- 2 - 3 Nursing Bras & Tops
- 2 Boxes Breast Pads
- 8 x Underwear - It pays to have some old ones in the bag that can be thrown away in case of staining in the days after birth.
- Maternity Pads - At least 2 packets - your partner can always bring more if needed. (Some also prefer incontinence Pants - Not good post Caeser though)
- Toiletries - such as toothbrush, toothpaste, shampoo, conditioner, hairbrush, hair bands, make up, deodorant, Liquid Soap, Moisteriser, Lanisoh.(Nipple Cream), Hairdryer (wonderful for drying yourself completely and gently.
- Eye Glasses/Contact Lenses - if worn.
- Face Washers
- Towel
- Day clothes - bear in mind that you will be sore so loose fitting clothes are the suggestion.
- A roll or 2 of your own SOFT toilet paper - You are bound to be tender and don't want to be using something hard and scratchy! Or Some prefer Flushable Wipes.
- Water bottle with a pop top squeezy lid to clean your bits in the shower
- Breast Pump - in case there is a need to express. The hospital should have these, but some women prefer certain brands and may prefer to use their own.
- Plastic bags for dirty clothes.
- Tissues.
- Metamucil & Ural.
- Multivitamins and any other medications you may need.
For Partner:
- Snacks for during and after labour - It can be a long time between meals for Dad so pack some snacks that he can nibble on whilst you are in labour.
- Panadol - some Dad's suffer from stress and tension headaches when watching their partners in pain and often hospitals won't give medication to fathers so it can be handy to have some in your bag.
- Money for pay phone - or a charged mobile phone to make birth announcement calls.
- Swimmers in case he wants to join you in the shower or bath
- Change of clothes in case you're there a while and he wants to get cleaned up
- Address Book
- Video Camera, extra tapes and charger
- Normal camera with extra batteries or charger
- Snacks for when you are back on the ward.
- MP3 player or equivalent
- Journal/Notepad - to keep notes of the things you may forget in the haste of everything.
- Magazines and books - for reading when baby is sleeping (if you are not!)
- Wallet - if wanting to purchase from snack trollies, canteens, or Pay for the use of TV or telephone. Be careful about leaving money in your room when unattended, or simply make sure hubby has money with him each time he comes!
- Pen for filling out paperwork, and Thankyous if you feel up to it.
- Mobile phone and charger (if allowed)
- Your own Pillow/Doona.
- Box of Chocolates and thankyou Pressies for Midwifes.
- Sports drink for during the birth
For Baby:
- 4 stretchsuits
- 4 singlets
- 4 pairs socks/booties
- 4 cardigans (depending on season)
- 1 cellular blanket (for going home)
- Scratch mittens
- Nappies & Wipes (some hospitals provide them, discuss this with your hospital before you give birth.)
- Cotton Wool
- Going Home Outfit
- Bunny Rugs
- Toiletries - Baby Bath stuff. Baby Shampoo. Baby brush and comb. Massage Oil.
- If bottle feeding, check if you need to supply your own bottles and formula.
- Nail scissors for baby
- Warm hat
- A correctly fitted Australian Standards Approved Car Restraint
Posted 28 November 2007 - 10:35 AM
My only other suggestion is Multi-Vitamins (Elevit etc) if you plan on continuing to take them if breastfeeding.
Posted 24 December 2007 - 09:14 AM
The only thing I would add is a warm Hat for baby, our hospital is quite strict on a hat being on babies head at all times as that is where most of their heat escapes from, and the air con in there gets quite cold.
Also, as an 'optional' thing, some baby nail scissors, both my kids had long nails, and hated the mittens, they would lose them and end up covered in scratches till I could get home to trim their nails. It would have been easier to be able to trim their nails right from the start.
Edited by MickeyBoo, 24 December 2007 - 09:14 AM.
Posted 27 December 2007 - 07:18 AM
One thing I also always pack (which I see is on the "for labour" list but it should be in the general list too)
A watch or bedside clock. I know where I have my babies, they like you to chart all feeds, wet and dirty nappies. yet the rooms never seem to have a clock. Makes it much easier to track all that if you have a small clock or watch beside your bed. I know mobile phones have the time but some hospitals/midwifes are strict on the No mobile phone policy.
Posted 27 December 2007 - 08:27 AM
I am just doing up my hospital bag list now and getting a little teary here are some other things I have on mine:
Socks in case feet get cold in labour
Aqium hand gel
Hand cream
Breastfeeding naturally book
Snappis for cloth nappies as the pins at the hospital are blunt
Present from #2 to DS
Posted 27 December 2007 - 04:26 PM
Next time I'll take Gagorage or one of the sports drinks for Labor as I was exhausted. And a squeeze bottle so if you have stiches you can use water for when you need to go to the toilet.
Posted 27 December 2007 - 07:17 PM
OMG I'm gunna need about 3 suitcases to fit all of that in!! I hope there is enough room in my hospital room to fit me, jay, the baby and all that stuff!!
That seems like an awful lot of stuff for the 3 or so days that you're in there.
xx Mel
Posted 27 December 2007 - 07:46 PM
You don't have to take everything on the list, just pick out what you think you will need.
Eg. I won't be taking any clothes for baby as the ones I took last time just got spewed on and created washing for me when I got home. They are generally wrapped anyway so nice baby clothes go to waste. Just take a going home outfit.
I won't be taking any toilet paper (hospital stuff was fine) but will definitely take my own pads! The ones they supply were used in the dinosaur age I'm sure! (Thick gauze like rectangle with no sticky stuff on the back)
I'm not taking my own towel as I don't want my towels getting stained, and I probably won't worry about something to wear to labour in - the clothes I took didn't make it out of the bag, I was in a T shirt and then the hospital gown the whole time.
Posted 27 December 2007 - 08:25 PM
Jayz Mel. Just to give you an idea. This is an example of what I would probably take from that list. Plus added a couple more.
Won't need any of it as it will all be on file there.
For Mum during the birth
Nothing from that list
But will take a pack of pads for after birth, some undies and a set of clothes to put on after birth. Also my toiletries bag from my hospital bag.
Along with a set of clothes for my DH as he may get wet as I like to be in the shower for pain relief (hot water)
For Mum
2-3 Pyjamas
Digital camera
2-3 Nursing Bras
2 Boxes Breast Pads
8 x Underwear - old ones as some will probably end up thrown away.
Maternity Pads - I will take 3-4 packs as I am a heavy bleeder
Toiletries - such as toothbrush, toothpaste, shampoo, conditioner, hairbrush, hair bands, make up, deodorant, Liquid Soap. (also use post birth before returning to ward)
Day clothes .
A roll of soft toilet paper
Plastic bags for dirty clothes. (couple of these)
For Dad:
Money for pay phone - or a charged mobile phone to make birth announcement calls.
Also the change of clothes mentioned in my birth bag.
Magazines and books
own Pillow.
Watch or small clock for feeding, nappy change records
For baby
6 stretch suits
6 singlets
6 pairs socks/booties
3 bonnets/warm hats
3 cardigans -winter baby
2 Scratch mittens
Nappies & Wipes � Cotton Wool
Going Home Outfit
Bunny Rugs for going home
� A correctly fitted Australian Standards Approved Car Restraint
Most other things are either irrelevant to me or the hospital supplies them.
#10 Guest_dixiebelle_*
Posted 05 January 2008 - 03:38 PM
My Hospital Bag
Please have a look at my hospital bag!
What's the difference between packing a hospital bag and a labour bag?
Hospital bag
Hospital bag or suitcase??
More about Hospital Bags..(Might have been done????)
This is my list, BTW... I found I had way too much stuff last time!
Yellow card/ medicare card
pen + notepad
mobile phone/ PDA (and charger)
2 to 3 pyjamas/nighties/ shelf singlets
T-shirts/ singlet/ shorts
Maternity Bra's
Bottle of water
Chocolate/ snacks
Ear plugs/ eye mask
Dressing gown
Nursing pads
Maternity pads
Slippers/ thongs
Bag for dirty clothes
Breast pump case
Nipple shields
Lip balm
Rennie/ Panadol
Body wash (small)
Face wash (small)
Shampoo & Conditioner
Toothbrush and toothpaste
Take home outfit and nappy
#11 Guest_BBlessed_*
Posted 25 January 2008 - 06:15 PM
My number 1 item to pack each and every time I've given birth is a special, scented set of shower gel, deodorant, moisteriser and talc. Each time I've picked out a different scent, and saved the set for after the birth - and it's been such a special moment, showering after giving birth and being able to luxuriate in something simple but special.
It's my #1 suggestion for your hospital bag - something special and nice-smelly to shower and clean with after giving birth. Avon and Le Reve sell some good sets.
Posted 29 January 2008 - 09:30 PM
BBlessed, one of my really good long time friends has bought me some lovely L'occitane Cherry Blossom body wash and skin lotion to take to hospital. It smells gorgeous and I can't wait to use it. Great minds think alike.
Posted 30 January 2008 - 08:18 AM
i am having twins so that means double on the baby clothes eeekkkk
Posted 01 February 2008 - 08:01 AM
My hospital supplies all the baby clothes so all I need to ring is a going home outfit - check with your hospital.
Posted 02 March 2008 - 09:14 PM
A sports drinking bottle is a great idea I reckon! I took one in with me & it saved me having to reach for glasses of water & I didn't have to worry about spilling it or looking to see if I could even reach it for a drink!! Fill it up from the jug & keep it beside you somewhere handy:) Worked a treat for me.
Posted 10 March 2008 - 09:57 PM
Don't forget some large cans of Guiness. No seriously when it's day six and your baby isn't feeding and has jorndice and your milk is still dry and you haven't slept.... have a big glass of guiness and not only will you feel better but it really helps in milk production. It will not harm your bub!!!
#17 Guest_abidjanaise_*
Posted 10 March 2008 - 10:03 PM
I'm stocking up on food! I'm always famished after labour and the meals are too small!
I'm taking biscuits, chunky soup, chilli con carne, muesli, and real-sized mug.
Posted 15 March 2008 - 04:30 PM
A HAIR DRYER One thing I can't live without.
With my first it came in handy for drying "down there" as I had stitches. It was great as I could dry there without touching (ouch!!)
Then with #2 & #3 I actually used it for my hair. I have oily hair and have to wash it every day. It was great as 1. I looked good for my guests (I hated being a stay-in-PJ's mum at hospital!) and 2. I didn't get cold with wet hair in the air-con.
That said, I stayed in private, so I was there 5 days. If you are public...forget this item!
ETA: I bought a small travel size hair dryer. It has done me well. Not too bulky for the bag, and means I didn't have to remember to pack it in the bag when I went into labour (I wasn't going to pack my home one away...I use it every day! )
Edited by *Firefly, 15 March 2008 - 04:35 PM.
Posted 24 March 2008 - 09:28 PM
this one is more for your car.
keep a big garbage bag and a towel in the glove box or boot, or even on the seat,and if your water breaks in the car on the way to hosp it saves a big clean up after!!!
(obviously you put the plastic bag on the seat 1st then the towel on top)
Edited by 3munchkins, 24 March 2008 - 09:29 PM.
Posted 14 April 2008 - 12:00 AM
I always take some framed photos of my other kids - as newborns as well as current ones. It's always interesting for the "Who is she / he like" discussions and I'm sure it makes the other kids feel special when they come in to see me.
I also bring in the other kids' baby books (the medical records books) as it's interesting to make comparisons.
Oh - I also bring in my favourite coffee mug from home. I don't like the teeny cups that the tea lady brings around - it's nice to be able to wander down to the patient's kitchen and make yourself a decent sized cuppa / hot chocolate.
Edited to add - I bring in some treats (snack sized choccies, colouring in stuff etc for my other pre-school aged kids when they visit).
Edited by JFK, 14 April 2008 - 12:02 AM.
Posted 16 May 2008 - 11:15 AM
Thanks for the good info!
Posted 23 May 2008 - 10:28 PM
Definetly the medicare card.... unlike a friend of mine!
I would agress with most on the lsit
Posted 24 May 2008 - 03:41 PM
yess I see too.
Posted 29 May 2008 - 04:25 PM
I though to put my 2 cents -
I would also take:
- heat pack
- tennis ball in a socks for quick massage
- Rescue Remedy
- Arnica 30 - It's a great in post birth healing.
Posted 06 June 2008 - 05:01 PM
And DH for those much needed massages
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subset: commoncrawl


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NEW ORLEANS — The Vienna Boys Choir will perform Oct. 22 at Loyola University.
The performance is set for 7:30 p.m. at Holy Name of Jesus Church, located on the university's main campus.
Tickets are $20 in advance or $25 at the door for general admission, $5 for Loyola faculty and staff, and free for students.
Tickets are available online, by calling (504) 865-2074, or at the door 30 minutes before the performance.
The choir's repertoire includes everything from medieval to contemporary and experimental music. Motets and lieder for boys' choir form the core of the touring repertoire as do the choir's own arrangements of Austrian music, waltzes and polkas.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved
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New Orleans could face strong sanctions Brad Biggs
The NFL announced today that the New Orleans Saints engaged in a bounty program under former defensive coordinator Gregg Williams that involved more than 20 defensive players.
The program, which was allegedly in place from 2009 to 2011, paid defensive players cash for big hits on opponents, according to USA Today. Most of the money was provided by players and then distributed by Williams. There was more than $50,000 in a pool during the 2009 plays and players were paid $1,500 for a knockout and an extra $1,000 if a cart was used to remove a player from the field. Money doubled or even tripled in the playoffs, and players were also paid for big plays.
The payments are in violation of the NFL's collective bargaining agreement
"The payments here are particularly troubling because they involved not just payments for performance, but also for injuring opposing players," commissioner Roger Goodell said in a statement. "It is our responsibility to protect player safety and the integrity of our game, and this type of conduct will not be tolerated."
The Saints could be in serious trouble because the NFL says the Saints failed to cease the program when general manager Mickey Loomis was ordered to do so. Speculation is the league could come down hard on the organization.
"I have been made aware of the NFL's findings relative to the "Bounty Rule" and how it relates to our club," Saints owner Tom Benson said in a statement. "I have offered and the NFL has received our full cooperation in their investigation. While the findings may be troubling, we look forward to putting this behind us and winning more championships in the future for our fans."
This isn't a surprise and rumors of this type of activity are more widespread than many would believe. It remains to be seen if Williams, now the defensive coordinator for the St. Louis Rams, could also face sanctions. Saints coach Sean Payton could also be entangled in the mess.
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Brad Biggs covers the Bears for the Chicago Tribune
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Dr. Michael L. Levin, MD
Adolescent Medicine, Henderson Pediatrics
- 600 Whitney Ranch Dr Ste A1
Henderson, NV 89014
- 1 Office Location
- (702) 566-0333
Dr. Michael L. Levin has been practicing medicine for 26 years. Dr. Levin graduated from the Tulane University School of Medicine in 1988. He practices medicine in Henderson, NV and specializes in Adolescent Medicine and Pediatrics. Dr. Levin speaks English and Spanish.
Gender: Male
Years in Practice: 26 Years
Languages Spoken: English, Spanish
Medical School: Tulane University School of Medicine
Graduation Date: 1988
Hospital Affiliations: Not Available
Specialties: Adolescent Medicine, Pediatrics


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