text:
- boyzoma May 7, 2010 05:27 PM
Well, we've reached the over 200 mark again. So here is our new thread.
What are you making for your table tonight? Please share your menu's and recipes with us.
re: eight_inch_pestle
got inspired by someone else's hash mention in the previous thread.... diced potatoes into little cubes, diced pancetta (from Lucca's, local Italian deli, so the hunk of pancetta was very "real" - pungent, dry on the outside, a tad gamy - all good things - and not from a package), diced sweet onion, sliced asparagus, sliced radicchio, fresh thyme, garlic grated on microplaner, sauteed all until crunchy, in stages, a sprinkling of sliced green onions, then topped with a poached egg for each with a dash of provencal-type sea salt. pretty danged good.
re: mariacarmen
That sounds absolutely wonderful, maria!
Tonight I cleaned out the fridge a bit. Made a stir fry.
Chopped some sirloin into strips and then marinated it in soy sauce, ginger, mirin, rice vinegar, sake, and a bit of oil. Fried it up with more ginger, carrot slices, onion, dried and rehydrated shitakes, rice noodles, egg, fish sauce, and the marinade.
Once off the fire, I finished it off with a squeeze of fresh lime juice and some chopped green onions.
I put the whole thing on a bed of crispy roasted kale leaves. I was pretty happy with it.
Well, the pork loin came out just fine, but it was (and is, we have leftovers) one aMAZINGly fatty piece of meat, I can tell you that. My guess is that -- out of the 3.5 lbs. total, at least 1 lb. was pure pork fat. I'm sure some of you are getting really excited right now, you know who you are.... but it was really inedible. I mean, I could've saved all that cut off fat for rendering I guess, but I'm leaving for the summer in 3 days, so -- not happening.
The meat was juicy, and the mustard crust decent. The Savoy was a-ok -- nothing worth writing home about, and the potatoes were smothered with butter.
Oink indeed.
re: linguafood
Oink is right, usually pork loins don't have that much of a fat cap...I guess you got the whole enchilada with it. Kinda odd, if you get one similar to it next time you should definitely trim. It's a shame actually, because you did pay for that fat which should have been trimmed up. At least the meat was juicy, as that's often an issue with pork loin.
Well, wherever you're going for the summer, I hope you'll be able to continue posting. Have a good and safe one!
re: bushwickgirl
It wasn't so much of a fat cap, though there was that, too... but fairly large fat veins running through the whole roast, so about a third to a half of each slice was edible, the rest went into the garbage.
Bummer, really -- it was from a local farm that raises their animals humanely, but so far, I've just not been very impressed with the meat quality.
I'll be in Berlin and be sure to post on delicious discoveries.
re: linguafood
No offense, but you sure it wasn't shoulder? Unless it's a heritage breed, that sounds more like Boston butt or some other shoulder cut.
re: eight_inch_pestle
Then it must've not only been mislabeled, but they also gave me the wrong order. Because pork loin is what I ordered, and what it said on the package. Oh well. Lesson learned. Just not so sure what lesson....
re: linguafood
That is very strange; I've never seen a pork loin like that.
Chewing up the remains of a New York sub from Frank's Deli along w/ a dill pickle. If any Phoenix Chowhounds read this you MUST go! I have couple of chili cheetos left and then I'm going to eat some leftover Tres Leche cake from Cinco de Mayo. Wow! Big delish dinner but I'm happy!
Upcoming - classic scran at Chateau Harters.
Monkfish wrapped in Parma ham and baked; asparagus, Jersey Royals; white wine/cream sauce.
Red Leicester & celery
Chocolate torte (bought from supermarket patisserie counter)
Opa and I are going to start by having shrimp cocktails. Then we will share a porterhouse, baked potatos, and some mushroom caps sauteed in butter and a little marsala wine. And, best of all, it is all on the grill today since it is the first really nice grilling day we have had. I'm so tired of rain!
re: boyzoma
Now that sounds nice!
I have no idea what I'm going to do today, more salads, maybe tuna, potato, a little hummous, jarred roasted peppers, olives, some nice bread, some greens sans romaine. Ok, I talked myself into it.
Happy weekend to all!
re: bushwickgirl
Yours sounds good too!
And - Happy Mother's Day to all you lucky mom's out there. Enjoy!!!!
re: Cherylptw
Oh, Cheryl send a little warmth our way, kinda chilly here today.
Do you crumble the chorizo and cook first?
re: bushwickgirl
Yes, I used Mexican chorizo since I couldn't get anything else here; crumbled & cooked it down and drained it well then stuffed with some queso fresco over the top and into the oven. Very good!
re: Cherylptw
I don't know where it came from, but yesterday the thought of chorizo stuffed mushrooms came into my head as well!! Isn't that peculiar?!! That dressing sounds yum, too, Cheryl!
I pulled out some wild Alaskan sockeye salmon (from TJs) and will make a mango salsa of sorts as a topping for the roasted salmon using diced mango, pomegranate arils, diced red bell pepper, finely chopped shallots, several shakes of Aleppo pepper, and some lime juice.
Sides will be rice pilaf and steamed asparagus. (Still not local, at least not at the market I went to - and as it's off-and-on-pouring-down-rain, I wasn't going to go hunting for it.)
re: LindaWhit
I've spent the afternoon muttering to myself about asparagus sourcing. Here we are in the midst of the English season. I go to a local supermarket - the very upmarket one, Waitrose (which has Heston Blumenthal, Fat Duck owner, on the payroll as well as Delia Smith, doyenne of Brit home cooking). First item on the list was the "grass". Took one look - it was all from Peru.
Peru! That's not just another country - it's a freaking different continent, with a freaking great ocean between there and here. It has to be flown from there to here. The airport at Lima is 6265 miles away from the airport at Manchester. "This is madness", I thought out loud. Very loud. I think I may have scared one woman. Mrs H would have hissed at me to be quiet but she was muttering, quietly, "Peru? Freaking Peru?".
So we walked out without doing any shopping - and went to our usual mid-range supermarket about a mile away. Where they had loads of British "grass" - top quality - and half price. It comes from Nottinghamshire - that's 68 miles away!
Rant ends........
re: Harters
LOL at both you and Mrs. H muttering "Peru? Freaking Peru?" I concur - that's where a lot of produce and fruits come from for us as well. And you're in season there - why wouldn't Waitrose carry it from local providers?
As for me, I really REALLY wanted asparagus, and didn't want to go to another store, so I caved and bought the smallest bundle I could find.
But here's the kicker on mine - it comes from Canada. CANADA. Further north than Massachusetts. And usually colder (although it is the same temp today in Boston as it is in most of central and eastern-southern Canada). But WHY are we getting our asparagus from freaking Canada?
re: LindaWhit
I love asparagus when it's in season. I don't know whether it's because it's very freshly picked but the absolute finest I eat comes from our own county (which is in the north west so not a normal asparagus growing area). It's very much pot luck if it's on offer in a local deli/smokehouse about 15 minutes drive away. And it's always very expensive - perhaps £5 a bunch of maybe 15 -20 spears. But it is fab.
re: Harters
Wait - it costs £5 for a bunch of your local asparagus? Yikes! I just spent $1.69 total USD (on sale, usually $2.99/lb., but it was $1.99/lb) for the 21 spears of Canadian asparagus I purchased today (about £1.15) - but I *know* I don't spend $7.00+ for a bunch of local asparagus when it's in season here.
re: LindaWhit
Yeah - but I'm talking about buying at a generally very expensive (but wonderful) deli that's in an area that has more as more Ferrari's per square mile than anywhere else in the world (true!) . I park beat-up Toyota Corolla next to them with my head held high.
The supermarket home grown was £1.49 for 250gr - my head hurts and I can't do weight and currency conversions for you :-0
re: Harters
I love it! My well-battered 11yo Camry is has taken many a licking and keeps on ticking as well. :-) And this would be one damn fine deli to have all of those Ferraris surrounding it!
And you didn't think I did that monetary conversion in my HEAD, did you, dear John? No, no, no - the power of the Internet comes to my sorry brain's rescue: http://www.xe.com/ucc/ Your £1.49 is $2.20, and your 250gr is just a smidge over our 1/2 lb.
re: LindaWhit
Here's the place, for info:
Apart from really good sausage and bacon, their smoked haddock is absolutely THE BEST. And they also sell packs of smoked mixed cashews & almonds - I get very greedy with those.
re: LindaWhit
To LindaWhit: Because everything from Canada is very, very good and very special and you are lucky they let it out of the country (which is where I'm from originally, of course). ;-)
No local asparagus in my 2 supermarkets here in Bklyn either, CA stuff.
Damn reduplicating editing thing going on I think...
re: buttertart
To LindaWhit: Because everything from Canada is very, very good and very special and you are lucky they let it out of the country
LOL!!! Yay, me! (And they were good with my dinner last night!)
re: LindaWhit
I really miss the produce I grew up with. Glad they were good. If you ever see greenhouse tomatoes from Canada in your market (off-season, of course you wouldn't want to do this in summer), pounce.
re: buttertart
Around the Boston area, we get the greenhouse tomatoes from Maine - Backyard Beauties. http://www.backyardfarms.com/
re: LindaWhit
They look very good too. I hope the blight is over and I can grow some this year!
re: LindaWhit
that sounds so amazing! what are pomegranate arils?? could look it up myself, but more fun when people who use the ingredient describe it....
re: mariacarmen
It's the little jeweled colored pulpy seed that you eat from the pomegranate.
re: Phurstluv
oh - the actual fruit of the fruit! thanks.
re: mariacarmen
Phurstluv has responded that they are the jewel-toned seed of the pomegranate. But I have to say, after tasting the salsa, I'm going to enjoy dinner tonight! The sweetness of the mango and pom arils with the bite of the onion (thought I had shallots but didn't so I used a bit of minced sweet onion), along with the bite of the Aleppo pepper and the tang of the lime juice is going to be very nice with the salmon!
The *only* issue I'm going to have is that the salmon is very disappointingly soggy after defrosting. I suppose I should have expected it, but I didn't expect it to be THIS soggy. I'm hoping that the low cooking temp in the convection oven helps dry it out a bit while it cooks. We'll see.
Hmmmmmm...probably salmon, definitely with aspargus (local and left-over from a catering gig last night), perhaps some brown rice but I need to jazz it up along the way somewhere...
First off, I need to find my kitchen floor. Catering out of one's own home sucks eggs...
Leftovers . . . beef stew with egg noodles, angel hair with peas and reggiano, and last night's mac and cheese. The boyfriend and I are definitely going to have to take a few laps around the block afterward. I should probably throw some veggies or a salad at this. Our plates are going to look something from one of those all-you-can-eat-and-most-of-what-you-shouldn't pasta places.
re: onceadaylily
Nothing wrong with the occasional carb overload.;-}
Making a meal around the Cookbook of the Month - Gourmet.
Grilled Coriander-Lemon Chicken (I'm going to use the rotisserie), p. 529
Arroz Verde (green rice with poblanos and cilantro), p. 253
Grilled Corn with Lemon and Herbs, p. 553
and Banoffee Pie, p. 776
Cleaning out the fridge (salad, pearlini, cherry tomatoes) plus assorted little things -- hot peppers stuffed with crab, store-bought, and salmon nigiri, also store-bought. Yes, I got supermarket sushi. It's one last gig here before it's off to Europe, so I am in no particular mood to be prepping fancy dinners.
And soon, I'll get to eat at my 2nd favorite sushi place ...
re: linguafood
:::::perk:::::: New to me food word - pearlini. Google search ensued. Oh MY, I must find these! What a wonderful salad-sized cheese!
re: LindaWhit
They work well in salads, and I've added them to pasta dishes last minute... but the problem there is that they melt really fast, and clump up everything.
The husband was supposed to work tonight so I was going to sneak out to the grocery store and get some dungeness crab that they had on sale (I had a craving!). Unfortunately, he just got the call that he didn't need to go in...I'm kinda bummed because it was going to my little secret. Well, I better start thinking about a contingency plan....
tomato pie , a mixed green salad with buttermilk dressing, and strawberry shortcake for dessart.
Grilled chicken breasts stuffed with ham and emmental, coated with mustard, salt and pepper. Local spinach with leftover stewed tomatoes. I was so sick of carbs after carbo-loading for the past few days that I wanted protein!
Even with the back, I just had to marinate a bunch of the veggies I bought this week to prep for grilling everything tonight. It'll make life easier for the hubby tomorrow, so he won't really have to cook anything, just mainly put together a few dishes.
So with a garlicky dijon vinaigrette, I placed whole creminis, halved red and yellow peppers and trimmed asparagus into ziploc to marinate. Going to place all in grill baskets with some defrosted shrimp, possibly tossed in some harissa. Then, all of that will be tossed with some freshly cooked orzo, some crumbled feta and basil in a lemon vinaigrette, nod to JEN10's recipe.
While DH has that going on the grill, I'm also making Chef Chicklet's Thai Lettuce wraps, since I have the ground turkey breast waiting to be used. Some farm fresh baby butter lettuce leaves with it and I'm excited to try it, tho I don't think it's a dish the kids would try, hence the double dishes tonight.
With all of the prep already done, I'm relaxing with feet up & some tropical fruit salad and a chilled pinot gris to help ease the pain. Can't wait to be spoiled tomorrow! An early Happy Mother's Day to all the Moms out there on our thread!
re: Phurstluv
What happened to the back? I'm so sorry, it's just the worst pain. A little wine may be just the thing. Or maybe a little more wine...
Happy Mom's Day to you, Phurst, and to all the rest of the mothers!
re: bushwickgirl
Oh, it's still there, just a lot of motrin (and a lot of wine!!) and trying not to do much is the key. Hard to do with two little boys in the house, but luckily, Daddy's home to play with them, after running errands for me!!
Thanks, mi amiga, I appreciate it. I was so bummed b/c I realized I finished the frozen shrimp I had, so no thai lettuce wraps or orzo salad for us!! Guess that will have to wait until next week, when I can get more shrimp.
So, if any of you know me, you know I am NOT a fan of turkey burgers. Well, with precious little time left to do anything else, we're having turkey burgers!! Mind you, it's the extra lean, turkey breast that I bought (on sale, two for one) so I had to get creative. I split it in half, and seasoned the boys' half with grated shallot, shredded cheddar, french's mustard and some pure honey and some worcestershire, salt and pepper. With ours, I seasoned with worcestershire, julienned smoked dried tomatoes, grated shallot, and the remainder of the dijon vinaigrette from the marinating vegetables and stuffed each with bleu cheese, I don't know we will see.
I'm serving with sweet potato fries, and some mayo and avocado, the rest of the dijon marinade is getting mixed in the hellmans. On whole wheat buns. It's a big experiment for the red meat lovin' crowd here, we'll see what we think. Crazy thing is, I"m real excited about it!! Prolly the wine....!!
Lump crabcakes for starters, flank steak fajitas and a Wells Banana Bread Beer to go with. This sh*t was bananas. B-A-N-A-N-A-S! Seriously, I don't need to run out and buy it in bulk, but it was fun and different. And I ain't no hollaback girl. ;)
re: kattyeyes
Banana Bread BEER? Alk and dessert in a bottle!
re: bushwickgirl
I know...leave it up to me to find it, too. HA HA! It was next to the lambic on the shelf and I couldn't resist. It was too bizarre NOT to try! :)
I made a real dessert, too--using Nick Malgieri's supernatural brownies as a base, I made key lime cheesecake swirl brownies. I have to test them again for quality once they've cooled completely, but I thought they were pretty fantastic! My mom (my harshest critic besides me!) gets to judge tomorrow.
re: kattyeyes
Great link; like most of the testers, and maybe you katty, I think one might be enough. I'll see if I can find it in Brooklyn.
re: kattyeyes
They're much better the second day - glad you like them!
Still on my tuna fish binge and with lots left over, I decided to make tuna melts last night.
A nice smooth buttermilk bread was the perfect canvas. One side layered with slices of fontina cheese (the best melting cheese ever) and the other side a nice thick layer of tuna fish salad. I buttered both out sides of the bread, and onto the hot, lightly greased cast iron grill pan. Toasted nicely so both sides are beautifully golden brown, the tuna heated just enough, and the cheese gooey. EXCELLENT!!!!
Earliar this morning, I finally pulled out the cute popsicle forms I just had to have that I'd purchased from Target last summer. I filled them with the left-over smoothie from breakfast. I found out that raspberry orange mango and yogurt makes great pops. After biying them I do admit I was scared to use these things, envisioning stuck slushy messy pops. No need to worry though, they were gorgeous and delicious!
Made a carrot and ginger risotto earlier. Everything was pretty standard (onions, butter, chicken stock) .Tossed some fresh ginger in there as well. Then tossed some carrots into the food processor, sauteed lightly, then added to the risotto close to the end of the cooking process. Was pretty delish.
Yesterday, my occasional housekeeper, Nasra, showed up with the makings of 'Mashie,' which is a kind of baladi stuffed cabbage. Baladi refers to anything in Egypt that is country style -- something poor people eat.
First she made a sauce from fresh tomatoes, onions, parsley, red pepper flakes, dill and garlic, the last three ingredients of which she ground together in a pestle reserving half for the stuffing. Then she separated the cabbage leaves (you cannot believe how large these oval-shaped cabbages you find in Egypt are!) and quickly blanched them. Using a chicken back, and an onion, she made a light chicken broth. Next thing I knew when I went into the kitchen, Nasra was on the floor assembling the mashie. Unlike other stuffed cabbage I've seen, these were very small cigar-shaped rolls, which she rolled and put very close together on the tomato sauce in the pot. She made a ton of them, almost filling this medium-sized saucepan, and then she put them on the heat, adding chicken stock along the way. Somewhere in this, she used quite a bit of butter (in making the rice I think), because there was much less butter than I remembered when I used it this morning. Anyway, it was quite delicious but we have a ton left, which I am thinking of freezing. It's going to be 104 degrees today (40C) and I'm not sure that puts me in the mood for more stuffed cabbage!
re: roxlet
Lucky you! Pictures possible?
it's still cold here :( well, i gladly keep eating cold weather food.
being braised at the moment are three thick disks of shin of beef with Westmalle bruin [a Belgian dark beer], lots of garlic, some eschalot amongst other bits. not sure if it's going to be dinner today seeing as i have just run out of potatoes.
otherwise it's a simple garlicky sauce of vine ripen cherry tomatoes and linguine.
Not for dinner, but Mother's Day Breakfast. One kid is in Cancun (just called to say Happy Mother's Day), the other kid is in a tennis tournament (no phone call yet), so it was do it yourself. Luckily, I can cook! Savoury eggs poached in milk on toasted English muffins. Organic strawberries so sweet they make sugar taste tart with a dollop of creme fraiche, and a brimming crema topped BIG cup of espresso. I'm good...!
re: Caroline1
Happy Mother's Day Caroline!
The kids are invariably thinking of you, you can bet on that. It can turn out like that for me and mine are all less than 10 minutes away. It's been years that they cooked me breakfast, and I'd starve before that would happen.
But poached eggs in milk? Did I see that here on CH? I was intrigued wherever I saw it, and they sound delicious. Did you have a hollandaise with that setup?
re: chef chicklet
Thank you, and Happy Mother's Day to you too, and to all the moms around here! Wellllll... Except for the limeys. Blimey, they're all done with it! '-)
People have talked about eggs poached in milk here, but mine is a recipe from childhood. My mother used to make it. You bring the milk to a simmer, sprinkle a goodly amount of Lawry's Season Salt on top, a little celery seed, then gently slide in the eggs. I spoon the foam from the simmering milk over the top of the yolks if they aren't fully submerged. Toast the split English muffins. Butter them if you like. Place them on a plate or in a bowl (I like to use a soup plate) and put a poached egg atop each half. I do a dash of paprika for added color, and I spoon some of the richer foam from atop the milk over the muffins to soften them so they absorb the yolk better. It's really good, but then mine is always flavored with childhood memories, which makes anything taste better.
Yup, Both kids are thinking of Mom. Christie called from Cancun this morning. She'll be home tomorrow afternoon. And John called between tennis matches. He won this morning and this afternoon remains to be seen. I like a nice slow day to myself without rushing around. I could say I'm getting old but I prefer to think I'mjust getting mellow... '-)
re: Caroline1
What a nice tribute to your mom, and besides that dish sounds pretty much like comfort food. Yum, nice yolk with warm cream good grief!
All mother's kid have officially checked!
re: Caroline1
Huuuuh. That woke me up with a start. I read "mothers day" and thought "whaaaaat". In the UK Mothers Day was 14 March (middle Sunday of Lent).
Euro peasant dinner tonight: Black Kassel mustard seed salami, Provencale herb and olive bread, Iberico cheese and Spaten Optimator beer.
re: kattyeyes
And the verdict on the brownies? ;-)
re: buttertart
My mom thought they were both excellent and very rich. Details to follow on the baking thread and on my blog.
Our friend Helen (who is 93) joined us also and kept saying, "You're a real gourmet cook!" Helen never has a bad meal, but my mom (like me) is a bad poker player...that is to say, I know she really loved them, and wasn't just being polite. ;) I loved 'em, too. In fact, there's only one left. I had one for breakfast two days in a row. MOO!
re: kattyeyes
Better than Ghirardelli, right??? Your whole menu sounded great.
re: buttertart
Thank you!
Don't hate me--"Supernatural" is delicious, but doesn't make me love Ghirardelli any less.
re: kattyeyes
Then I better try them.
Rump steak, saute potatoes, green beans, big dollop of Bordeaux mustard.
And then it's a few days of restaurant food for me (as I'm off down south). Mrs H will, no doubt, snack till Friday - cheese on toast, soup, that sort of thing. She never cooks "properly" just for herself.
Whole skinned catfish is soaking up a nice Caribbean jerk blend of fresh ginger, scallions, onions, peppers, thyme, cayenne, lime juice, olive oil etc. in the fridge to be grilled outdoors later. A nice mixed salad & fried potatoes & onions (It's Mother's Day, no low carb today!) to go with. Vanilla bean ice cream and fresh strawberries for dessert.
Happy Mother's Day to all...
My mom's got a head cold, so she said we'd postpone getting together until another weekend.
I've been craving satay, so I pulled out some chicken and will skewer pieces along with chunks of onion, sliced zucchini, mushrooms, and red peppers. I'll have to attempt to grill them on a grilling pan, as my outdoor grill is kaput. We'll see how this goes. :-)
My satay sauce is definitely not traditional, as it's one my dad created after first having satay on a film trip in Singapore (I think) back in the early 1980s. But it's what I'm used to and enjoy! Quantities change depending on how spicy or thick I want the sauce.
1/3 cup peanut oil
3 Tbsp peanut butter, or more as desired
1/2 tsp ground ginger
1/2 tsp curry powder
3 Tbsp honey
2 tsp lemon juice
2 Tbsp ketchup
2 Tbsp teriyaki sauce
dash Tabasco sauce or hot chili oil
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
1/2 tsp dry mustard
1 oz sherry
I usually increase the sauce ingredients "by eye" so I have some left for drizzling over the satay, which I serve over hot rice.
Last supper in the U.S. tonight, so it'll have to be a classic American dish: cheeseburgers!
Some happy ground beef is thawing, but -- while it's happy, it's not the most flavorful beef we had so I'm thinking of adding Worcestershire, Maggi, and/or soy sauce to the mix for some added umami. Cheese is extra sharp cheddar, buns will be of the regular store variety, some chopped up cherry tomatoes, sliced pickles, and red onion. Maybe I'll feel like making a burger sauce, but most likely, it'll just be ketchup and mayo. Oh, maybe add some sriracha to the mayo. Oven fries with that, and a bottle of Mexican coke for each of us. It'll be a nice send-off before it's kraut & pork for the next three months. JK '-D
Moussaka! We are having a Greek-themed Mother's Day dinner at my sisters this year. We actually made the main dish yesterday so today it's all about ease.
Just cooked up some fresh garbanzos to add to our Greek salad (with Romaine, thank you Farmer Market) and I'm about to throw a couple of Meyer lemon Shaker tarts into the oven.
I told my sister, who is due at the end of July, she may be on to something with make-ahead Mother's Day menus. I am usually toiling all day in the kitchen and totally wiped out by the end of the day. Not this year!
This morning's brunch was delicious, and one of my hubby's specialties (his only one!) of corned beef hash and poached eggs on english muffins. The boys got their usual cheesy scrambled eggs with their hash, we made a nice frisee with the grilled asparagus from last night, wrapped in pancetta and crisped in the oven, along with roasted teeny baby creminis all splashed with a white balsamic. Really good. Washed down with a little California bubbly, YUM!
And last night's turkey burgers came out Fantastic!! I'm still thinking about how good they came out and when I can make them again!! I'm convinced the soaking of worcestershire and the garlicky vinaigrette really flavored them and the honey mustard in the kids' turned a beautiful brown, so tasty!! Guess I should write this one down for my hard drive!!
re: Phurstluv
What a nice brunch! Glad you hit the turkey burger payload. Try the Mar-a-Lago turkey burgers now that you're among the converted. :) I was an early devotee when these were posted last year:
DH took me out for brunch so we are having a lighter dinner. Since we have beautiful weather again (supposed to rain again by tomorrow though), Opa and I are grilling a london broil (medium rare) and shrimp salad.
Duck is the theme. Duck liver bruschetta to start, oven roasted duck for the main with lentils on the side. Fried baby artichokes will be featured. Wine will be a modest California pinot noir (La Crema). Dessert will be fresh raspberries and cream.
Deb's doing all the cooking. I made the blood orange bellinis earlier in the day to make her happy.
I bloomed a spice mixture of saffron, smoked paprika, coriander, allspice and cinnamon in olive oil with garlic. Once it was cool enough to touch, I rubbed this paste beneath the skin of a spatchcocked chicken which I roasted on a bed of lemons, ginger and cilantro.
While the chicken roasted in the oven, I took advantage of the heat to make a buttermilk pie, filling the apartment with a heady cinnamon and lemon scent. On the stove top I put together hot and sour soup for a healthy first course and lunch this week.
Tonight is Spanish meatballs in an almond and red wine sauce. The (not barefoot) Khantessa will make a cabbage (non-cole) slaw for the side.
re: Perilagu Khan
The meatball sauce sounds intriguing. In what shape are the almonds when incorporated into the sauce, ground, whole, chopped? How are your flavoring the meatballs?
It's chilly here and we have no hot food. Well, that's not entirely true; I have frozen white bean and vegetable soup defrosting, but this no gas edict is getting old fast.
Soup, a baguette, herb marinated goat cheese, assorted fruit, best I can do today.
re: bushwickgirl
::::Arrrggh:::: for you bwgirl. Just because a tenant hasn't paid their rent doesn't mean the landlord doesn't pay their bills! Obviously he's living (your) rent checks-to-bill-paying (i.e., month to month), especially if the building is in foreclosure. Yikes. (Please tell us you're looking elsewhere for an apt.?)
As for my dinner, I dunno yet. I brought all of my leftover satay into work for lunches, so unless someone majikly makes something for me and leaves it on the stove for me to find (I can't trust the kitties with sharp knives, you know!) I do believe it might be cereal. :-) Nah, it won't be cereal. I usually don't do that for "breakfast for dinner". I honestly haven't thought that far forward today. It might be just a "pull something out of the freezer" or "stop at the supermarket for a store-made entree" type of night. We'll see how ambitious I am when I leave work tonight. :-)
re: LindaWhit
Sorry you don't live nearby Linda; my fridge is so full of leftovers, I know I'll be tossing some of them in the next few days, and I don't have even a smidge of room in the freezer.
re: nomadchowwoman
Awww, that's sweet of you ncw! I ended up doing a vegetarian "C.O.R.N." dinner - a blup of sweet potato mash and leftover asparagus.
Tonight will probably be a pickup of something at the stupidmarket after donating blood or maybe stopping at Boston Market for a whole roasted chicken, as I still haven't pulled anything out of the freezer. ::::Reminder to self to do so for tomorrow night!:::::
re: LindaWhit
"Tonight will probably be a pickup of something at the stupidmarket"
Well, now - that's the first time I've heard that term. Gotta love it. It gave me my first good laugh all day! I'll have to remember that one ;-)
For my next grocery shopping list, I'll rename it! I need some things for fajitas later in the week anyway.
re: boyzoma
Well, not ALL of them are stupidmarkets. But some will always be so because they just don't have the things *I* need. Therefore, they're stupid. :-)
And tonight's dinner will be a steak, Havarti & roasted red pepper panino. Picked up some "sandwich steaks" at Market Basket. They're about 1/4 to 1/2" thick and about the size of your palm. I'll season a couple and do a quick cook on them and then layer them on some Tuscan Pane bread with slices of havarti cheese, roasted red pepper strips, and a bit of Romaine lettuce in the middle, and then grill them on the ridged grill pan.
re: LindaWhit
Yum! That's not sounding even vaguely "diet." Enjoy.
re: bushwickgirl
Some thing similar happened to my son in Seattle; he & his roommate rented a house when they got out of the Navy in August...the house was a piece of %%$t...anyway, the heat kept going out, they had electrical problems, etc. and the landlady was nowhere to be found until rent day. They contacted the city, she had to pay fines and they were going to condemn the house if she didn't get it fixed. So my son & his roommate moved out & she was pissed. He sued her in court, she lost and now my son was notified that she filed for bankruptcy. He goes to court with the other poor saps who probably won't get their money on the 12th. She owes him & the roommate $3500
I hope your situation goes better cause it's messed up when you pay then you suffer.
re: Cherylptw
Yes, it's an all too common story, unfortunately. What your son went through I could go through in the coming months; lose of security desposit, etc. Just sucks. My landlord is slick.
How's the carb thing going, getting easier yet? I know it's tough, but I lost weight on a low carb diet, so it was worth it. Hang in.
re: bushwickgirl
The kicker with my son was that the landlady was actually indignant because he complained and went to the city even though she avoided him. She owes them security, partial rent and repair costs that they shelled out when she couldn't be found so they wouldn't freeze to death (you know it's cold in Washington in the summer) Then when he was about to move out, he consulted an attorney and went by the book and she told him that she was going to sue him! So, when he sued her, she tried to duck the sheriff who was trying to serve the papers. I told my son he had to be a detective to track her down so he did & had a "potential" tenant help set her up by acting as if he was interested in viewing a property. When she showed up, the "tenant" was the sheriff. I wish I could have been there for that one!! Made me a proud mother that day...but now she's trying to get out of paying him & the bank has foreclosed on several of her properties so she's going to try to have everything discharged.
I fell off the low carb wagon over the weekend with Mother's Day and all but I lost a couple of lbs...I start back up tomorrow. It's hard as heck, I have to say...
re: Cherylptw
"When she showed up, the "tenant" was the sheriff"
That was a very good move on your son's part. I had to laugh reading it, with all the hassle she gave him. The look on the landlord's face or the sinking feeling in her gut must have been priceless. I'll keep that in my mental file of things to possibly do to recoup my finances and self respect, if it comes to it.
Well, you what they say, just jump back on the wagon. I'm the carb queen and I know it's not the best thing for me. I'm in no mood to diet right now, though.
re: bushwickgirl
My difficulty with low carb is that it's boring...the induction stage makes me feel as if I'm starving....and the fact that I have insommnia doesn't help as that's when I want the carbs!
re: bushwickgirl
So sorry you're experiencing this. This economy now is at the stage where the domino affect has now touched yet another layer of working people. I hope you belong to a gym where at least you can take a warm shower and blow dry your hair. I sincerely hope your electricity stays on thorughout this. This is just unforgiveable.
Can you get a single burner propane, or electric unit? I have an electric single burner. I bought it at Walgreens a few years ago, and I'm sure you can get them at Walmart or that kind of store. At least you could make soup, fry an egg or make a grilled cheese.
re: chef chicklet
thanks, chicklet, I have a friend looking for a hot plate for me. I don't have $$ to buy one, as I just paid MY rent, oddly enough. Don't even talk about the power going off, I was quite concerned about that and I'll slit my throat if it does.
I do have a decent MW so I can use that for a bunch of stuff, even pasta. So we'll be ok.
re: bushwickgirl
The almonds are pureed with sauteed onions, garlic, beef stock and the wine to make a sauce.
The meatballs are actually not heavily seasoned. S & P, Ital parsley and smoked paprika are the main flavorings.
re: Perilagu Khan
Ok, thanks, almonds work as sauce thickener. Sounds good.
I need to clean out the fridge so leftover catfish & pigs feet tonight..some cauliflower salad and potatoes from last night to go with then tomorrow it's back to low carb
Husband will have chicken and rice with a salad.
I'll have the salad and poached chicken.
I started a new diet today that is a cleanse type thing from a dr.
Got the info from a friend who did it.
It's only a week.
Fruit and protein with lots of water and the biggest change to my regular way of eating is no coffee or caffein. That should be fun, and so should the headache that I expect to follow.
Wiggled out of one meal of frozen cassoulet last night - was under the weather, didn't want anything to eat (for once!) and heated up one unit of it for my husband, who was very happy with it. Still under-perky today, going to roast a chicken and have bulgur and salad with it, nothing challenging.
re: buttertart
ahem, buttertart, do not undervalue your time in the kitchen, under-perky or not. that meal rocks and there are kids across the country who are eating poptarts for supper and think stouffers is home cooking.
hope you feel better soon.
re: appycamper
Thanks! Unfortunately what you say is only too true.
Huevos ranchero RAPIDO...! "Rapido" beccause unless I'm feeling compelled to do a big production, such as for guests, I don't bother making my salsa from scratch. I'm very happy with Herdez Salsa Casera! Big delicious chunks. Soften the corn tortillas in a little bit of oil -- two or three per serving, depending on appetites -- set on a warm plate. Fry the eggs, I like the traditional sunny side up, but sometimes I poach them and that's good too. Place eggs on top of warm tortillas. Then tip a bunch of the salsa casera into the frying pan, sizzle until it's hot, pour over eggs. Top with a dollop of sour cream. Add a side of refried beans with alittle melted cheese atop. Dinner (or breakfast) in five minutes. Delicioso!
re: Caroline1
Yum, that sounds good!
Tonight was chicken sausage patties (Stew Leonard's) seasoned with Penzey's Chili 3000, steamed green beans and that tasty Royal Blend whole grain Texmati rice cooked in chicken stock for extra flava!
re: kattyeyes
Sounds good! I hadn't heard of Texmati rice so I checked out their website. LOTS of interesting products and some interesting recipes. One that caught my eye under their couscous recipes was for "Grilled North African Pork Kebabs on Couscous with Apricot Sauce." The recipe is intriigueing, but I cannot for the life of me think of a single North African country, especially one famous for couscous, where they would use PORK...! But it does sound delicious, and I suspect even more so if made with lamb... Now all I have to do is find a local market that carries RiceSelect products!
re: Caroline1
Not everyone in North Africa is a Muslim!! There are actually christians in Egypt!!
re: Phurstluv
Yup. Coptics. But how many Coptic couscous recipes come flooding to mind? And Christians in Ethiopia too. And I'm sure there are some in Morocco as well, but "Moroccan pork" still has a funny ring to it for me. '-)
re: Caroline1
Lamb kebabs do sound good (pork works for me, too). Hope you can find the RiceSelect varieties. I really love them!
re: kattyeyes
Love those RiceSelect products. Incidentally, met the (very nice) folks who started the company, purely by chance, at Jazz Fest maybe 15 years ago. It was still a relatively new company, and they sold only a couple kinds of rice then, but as it happened I had tried one and was able to compliment them on it. What a success story they've become.
I was supposed to be virtuous and head to the gym and then have a bone in pork chop with brown rice and asapragus.
Work was tedious today and it's been raining...this means I couldn't bring myself to work out and it's looking like cheese and wine for dinner...
After all, tomorrow is another day.
re: rabaja
Cheese and wine is the HEIGHT of virtuousity.
re: rabaja
Cheese and bread and wine is our favorite end to tedious days. Usually random bits of other goodness sitting around get tossed on the tray: nuts, sliced pears or apples, dried fruit, a little honey, maybe some sliced cucumber for dipping in homemade zahtar. Yum. Enjoy and do not feel guilty. Ain't worth it.
re: rabaja
I also sought virtue in my victuals. No gym meant a light meal of water spinach adobo, combining the leafy vegetable also known as kangkong (aka ong choy) with garlic, soy sauce, vinegar and a generous lava flow of sambal. Virtue, however, lead to vice when my light dinner left extra room for dessert.
re: rabaja
Yes, and frankly my dear, just as velvet drapes make a lovely ball dress, so do wine and cheese make a fine dinner.
re: nomadchowwoman
<Cheese and bread and wine is our favorite end to tedious days. >
Gee, I often find it to be the end of MOST of my days!! LOL!
Was feeling too lazy to head to the store, so cooked with stuff we happened to have on hand in the pantry, fridge, and freezer. Cubed a couple pounds of pork shoulder and tossed it in a large saute pan with about 10 large cloves of garlic. Didn't brown the meat because like I said, lazy. Added a couple-few cups of leftover white wine, kosher salt, and a couple pinches caraway. Simmered for a couple-few hours before adding about a cup of rinsed quinoa. Added a bunch of chopped FL parsley and scallion when the quinoa was tender, cooking for just a minute or so longer. Served as a hearty stew with just a bit of liquid. Was quite happy, especially for having spent all of ten minutes in the kitchen.
And then of course I had to go to the store for cat food anyway.
Its going to be a lazy day today, so I am just going to make some Teriyaki Chicken with rice and some veggies. Have not decided what veggie yet though. Had some boneless, skinless chicken breasts in the freezer, so thought I would use them.
re: iL Divo
ok so steamed veggies for me with a protein, that being two drumsticks.
I cooked them in nonstick skillet and sprayed them with that Caesar salad
spritzer salad dressing and then brushed a little bit of mustard on one side
with black pepper a top..
hubby will have the drumsticks too with stewed tomatoes, coddled potatoes, and buttered brussels sprouts.
I made him a huge batch of See's Candy chocolate chip cookies, using the broken up candy pieces not really chocolate chips. wish I could taste even a titch of one of 'em. :(
Had four mothers in the house on Sunday, but dinner was chosen to please the main one (mine), so we had one of her favorites, osso buco. Sides were risotto Milanese, spinach salad w/diced yellow beets, diced avocado, red onion, toasted pistachios, and orange vinaigrette, and ciabatta (also Mom's favorite). Dessert was Mom's fave sour ceam poundcake w/ fresh local strawberries and vanilla bean ice cream I made w/my new ice cream machine. (I found the ice cream too custardy, but others liked it.) For starters we had champagne, roasted shrimp w/remoulade sauce and deviled eggs. Oddly, my mother seemed most impressed w/the deviled eggs, which she says she had never known me to make (and which were a staple at her card parties back in the day). Or maybe not odd.
Last night, after a hectic day--had to take our very sick kitty to the kitty ER (but TG he's better, coming home this evening or tomorrow)--and several days of heavy eating, we opted for a light-ish meal. Made bruschetta w/ fava bean puree (made from leftover sauteed beans) and grilled ciabatta, which we had w/ a much-needed drink. Pulled some seabream out of the freezer and sauteed that in olive oil , then sprinkled w/chopped parsley and lemon juice. Sides were roasted asparagus and some roasted tiny (FM) carrots w/orange, chili, and mint (ok, but more trouble than it was worth, imo).
re: nomadchowwoman
Oh no, kitty woes are so difficult for man and beast - hope he is soon feeling better. I find cooking soothing in those circumstances.
re: nomadchowwoman
Your Mother's Day meal sounds wonderful, ncw! And hugs to you on the very sick kitty - there seems to be a lot of that going around recently! Glad he's doing better and will be coming home. Special kitty treats for him?
re: LindaWhit
We are so relieved; I knew he seemed lethargic, but not until yesterday morning did I realize he was so sick (vet said he wouldn't have survived much longer w/the super high fever). Thanks for the miracle of antibiotics! DH is going to pick him up in an hour or so. And a fresh bowl of Purina chow will await him.
But, no, he'll have no treats--b/c he just won't have them. This kitty is no 'hound: he will eat absolutely nothing but the Purina cat chow--no wet food, no tuna, no treats . . . he won't even go near catnip. (Where did he come from???)
Glad your cat is better--and hope all the other kitties that lurk on these boards are well.
re: nomadchowwoman
3 kitties lurk from casa appy. they're purina o.n.e. fans as well. just did a taste test for a premium no-grain food for a local pet emporium and reported their findings this morning.
cleaning up scraps stockpot is simmering away. grilled chicken mashed potatoes and turnip greens for supper.
re: nomadchowwoman
Glad to hear the kitty is doing well!! I have 2 special needs kitties myself, so know very well the stress of vet visits!
re: nomadchowwoman
Nice show of a dinner, nomadchowwoman!! Sounds lovely!
Sorry to hear about the kitty.... hope he's back up to snuff soon!
Continuing in my Weight Watchers inventions, tonight I made chicken with broccoli. First I sliced the chicken thinly, tossed with a little flour (I don't have corn starch) and sauteed in a small amount of oil. Removed that to a bowl, added chopped ginger and garlic and the broccoli. Poured in about a cup of chicken broth and cooked the broccoli on high heat until it was just crisp. Added back the chicken, some red pepper flakes and some flour thinned with chicken broth and soy sauce. Served with plain rice. It was really good, and a credible NY style Chinese chicken with broccoli.
Tough week this week. Last night was leftover Buffalo Chicken Macaroni and Cheese that was really good - didn't think I would like it, but the flavors really came together nicely. Tonight I'm making Trader Joe's Sweet and Sour Chicken with brown rice; I'm too tired for much else. :)
re: krisrishere
...just realized I've had chicken 3 days in a row. Oh well.
re: krisrishere
That's sounds intriguing, kris, the buffalo chicken macaroni & cheese. Do you have a recipe for it?
re: Phurstluv
Here you go -
I used Maytag Blue Cheese and a really good aged sharp cheddar.
re: krisrishere
That chicken mac & cheese sounds interesting, kris. Do you have a recipe for it?
re: Phurstluv
The recipe is in the link above.
re: krisrishere
Thanks, kris, appreciate it. Seems my system needs a reboot, that's why my question appeared twice!! Darn computer.....!
I'm tired and I'm cold. French onion soup (the Videlia onions are in, but extremely expensive: $2 a pound!) with the sour dough bread I made yesterday, toasted....not sure which cheese is in the drawer but it may have to be Vermont cheddar, instead of something more appropriate. Oranges. Leftover buttermilk pie.
Not any real vegetables. Sue me. <g>
re: Beckyleach
You got onions and oranges, you're covered in my book!
Some duck, some lentils and whatever else we can find in the back of the coolerator.
A large salad of mixed lettuces, oven roasted tomatoes, cukes, hard boiled egg, avocado, crispy bacon & smoked gouda with buttermilk ranch.
re: Querencia
Supposed to be cold and rainy today in Boston as well.
Cold - check.
Rainy - not so much.
But the chill in the air has me (yet again) wanting something stewish. So I took out a container of leftover lamb-barley stew for dinner tonight.
That and a slice of toasted Parmesan bread will be an easy dinner.
Made my first attempt at grilled pizza - success! It was a pulled pork pizza, with red onions.
tonight was the cheating-est, fastest, chicken curry-sate hybrid thing - coconut milk, sriracha, peanut butter, minced fresh ginger, cumin, touch of sugar, and salt, blended together at med heat in a skillet, while in another pan i seared sliced up boneless skinless chicken breasts with a little cumin salt and pepper. threw in chopped up asparagus spears for a few minutes, then threw all into the sauce, to simmer for maybe 10 minutes. at the last minute, tossed in chopped basil and cilantro, served over white rice, with a salad of radicchio/red leaf lettuce and the sliced white parts of 4 scallions, with a little sesame oil, rice vinegar and olive oil. The whole thing took maybe 30 minutes and BF went for THIRDS. I could only handle one serving (very unlike me) - so rich but so good!
There wasn't enough roast chicken left for a proper meal so I stretched it out by making a pasta. Into warm olive oil went some garlic and onions, followed by sliced morcilla and bell peppers. I cooked everything until brown and deglazed the pan with red wine. Next came the shredded chicken and in went some tomato sauce and Sriracha which I cooked until thickened. Between the warm spices of the morcilla and the spice paste I used on the chicken, the sauce was full-flavored and required nothing by way of seasoning so onto some penne with crumbled feta for a little richness. Now instead of half a meal of roast chicken, I have enough pasta leftover for lunch tomorrow.
Do you ever want to make something, and think about it all day, only to realize you don't have all the ingredients, and need to make due with others? That's what today was, and I feel like my whole week's off kilter. First with Mother's Day, and not cooking much then, and we had planned to have some foie gras and champagne, after our trip to the local upscale mall for me to find a dress, don't even get me started, I had such bad luck!! But we caught a local popular chain at an off hour and had drinks and dinner, but by the time we got all of that done, it was baths for the kids, and then bed, basically, before starting another full week. So the foie aand champagne remain for now........... Monday was weird because my kids school got evacuated for a gas leak, then they let them back for practice later that day, so dinner was basic chicken nuggets and mac & cheese.
And so tonight, I had planned on making orange chicken stir fry, but did not have the broccoli, but was planning to sub in haricots verts , except I came across those fava beans that I had forgotten about. So I roasted them, intact in their pods, with olive oil and garlic, and eventually put some chicken cutlets on and broiled them too. Made couscous for the kids, and an open faced chicken blt of sorts for myself. Bread on the pan that crisped up the pancetta, then a slice of pancetta, the chicken fanned over it, a basil leaf, a beefsteak tomato slice and some smoked mozzarella under the broiler for a few. It was tasty. I was not as impressed with the fava beans....I really expected to like them, and found the pods still stringy to eat, even after several minutes in 425* convection and under the broiler, and the beans themselves were only okay, not even that tasty in the browned spots. So, I don't know, I guess it's been that kind of day for me.
re: Phurstluv
i don't know what bums me out more: the fact that you didn't get foie gras and champagne or that you didn't love the fava beans! they're definitely messy (strings must be pulled off, or eaten around) but i'm sorry you didn't like the flavor . . .
After a promise of gas turn on, I went out and got groceries and stuff for burgers, as I was dying for something hot and meaty. The gas company didn't show up until 11 PM, that's 11 PM, so I'm not cooking now, can barely stay awake. I had a tuna sandwich at 9.
At least now we have gas, hot water, and HEAT!
Back to the regular cooking rotation tomorrow, can't wait. Life is good.
re: bushwickgirl
About bloody time. Thank goodness, it's been so cold and yucky around here these past few days. What a time for you to have been out!
re: buttertart
It is somewhat ridiculous what New Yorkers have to put up with to heat our homes. I don't have control over my thermostat and regularly find the heat turned off during cold spells (such as the one we find ourselves in now), which is when I turn to baking pies, flans and sundry roasts both for sustenance and to heat up the living room. If this weather persists, I will be getting rid of my leftover tortilla chips from Cinco de Mayo by making compost cookies.
re: JungMann
And/or we have to suffer (and waste energy) by opening the windows in the winter when the heat is on so high you could perish. Truly stupid.
re: JungMann
I had the same thing happen to me when I lived in NY...I ended up not paying my rent and they tried to evict me, if you can believe that
re: bushwickgirl
Oh I'm sorry you didn't get your burger! Hopefully it tastes extra-good tonight!
re: bushwickgirl
Next time I am feeling envious of all of you who get to live in New York, I'll summon these horror stories!
In the meantime, I wait to hear what you'll be having when you are once again cooking with gas. If it is that burger, I'm sure it will be one of the best ever. (A few years ago, we had to live w/out a kitchen for a few months as we were putting our house back together, and the first thing I cooked when the stove was installed was a fried egg, and I swear it was the best fried egg I ever ate!)
Tonight is spicy ginger capellini with steamed broccoli on the side.
The main dish is simple but delish: capellini cooked al dente and then shocked with cold water; uncooked sauce comprised of peanut oil, soy sauce, ginger, garlic, crushed red pepper, lots of scallions, and sesame seeds. Pour over pasta and then top with toasted pine nuts.
re: Perilagu Khan
that sounds amazing!
re: mariacarmen
Ah, well...
**shuffles feet in the dirt bashfully**
re: Perilagu Khan
ok, i had to RUN right out and get the stuff to make that - didn't have peanut oil or soy sauce (who runs out of soy sauce???) and IT'S SCRUMPTIOUS! i added some pickled ginger in addition to fresh, because i had some leftover from my take out sushi. I also toasted peanuts instead of pine nuts which was great, but i'm going to try it your way next time. Thanks! what a great, easy, quick and delicious recipe!
re: mariacarmen
You are, without doubt, the ultimate chowhound.
And my guess is that the peanuts (crushed?) are probably truer to the dish's Asiatic roots than are the pinenuts. Next time I'll make it your way! ;)
re: Perilagu Khan
You can use the pine nuts to your heart's content dear Khan, they are big in Chinese cooking, especially that of the southeast (one name for the Shanghai region is Songjiang - pine tree river). I daresay they were being used before the Columbian exchange.
re: buttertart
Hmmm. I knew that pine nuts were used in Chinese cooking but somehow thought that they were more common in the north than the south. And I suspect the recipe in question here is Southeast Asian more than anything else, hence the idea that peanuts would be more apt.
Live and learn.
re: Perilagu Khan
Well, you are right about SE Asian food. Haven't seen pine nuts in those cuisines. But your recipe could just as easily be Chinese.
re: buttertart
Let's call it Sino-Annamese and we'll all sleep easy. ;)
re: Perilagu Khan
Yes indeed.
re: Perilagu Khan
Let's just call it YUM and be done with it!
re: Perilagu Khan
So NOT the ultimate chowhound, but thank you! The peanuts were whole, raw, and toasted in the pot that the capellini was boiled in, dried out, but because i had put salt in the water for the pasta, there was a layer of unseen salt in the pot and nuts got some of that. BF came home and ate it heated with some carne asada mixed in (had to have his protein)! i just had the cold version as Dinner Part II, as my sister likes to call it, after a late night out! it's my new favorite recipe!
re: mariacarmen
Wow. Glad you liked it so much.
I'm having the leftovers today for lunch. So nice to not have to heat it up.
Cream of broccoli soup, sauteed veal cutlet with garlic & mushrooms and green beans cooked with bacon.
re: Cherylptw
Edit: changed my mind about the menu tonight..I realized my veal was cubed so I'm making a stew of sorts with pan browning the veal then adding some coconut milk, beef broth, cumin, garlic, onions, oregano, dried & soaked ancho pepper, s & p to the pan and cooking it down a little while. Once it's tender, I'll add some poblano & tomatillo sauce I made a couple of weeks ago & some oven roasted tomatoes.
I'll serve it in bowls with warm flour tortillas and the green beans I originally was going to make. So much for today's low carb struggle.....
re: Cherylptw
There *are* low carb tortillas out there. If I were still in induction, though, I would just forgo the tortilla altogether.
re: JungMann
Those low carb tortillas are nasty, might just as well eat cardboard.
re: buttertart
What brand do they sell out by you guys? I use the Mission ones and they're not half bad.
re: Phurstluv
Those are the ones I tried and didn't like. At all.
re: buttertart
Okay, got it. I agree they are not as good as the regular style, and I hate the ones that are all whole-grainy, don't taste like tortillas to me. We are lucky here tho, that we can go to any carniceria around the city and get freshly made ones. But they're definitely not lo-carb!!
re: Phurstluv
One thing I miss about living in New Mexico was the ability to buy fresh warm toritllas in the store.
re: Cherylptw
No doubt, there really isn't anything better........
re: Cherylptw
Cherylptw--are corn tortillas forbidden?
The best I can ever do is less-carb; no- (even low) carb defeats me. But I have to say, your meals lately sound wonderfully satisfying, not deprived at all.
re: nomadchowwoman
Yeh, unfortunately, when you start going through induction, it's no kind of grain whatsoever....of course, now I have to start all over again because I've fallen off the wagon but on the upside, I lost 3 whole pounds last week :)
re: Cherylptw
I'd call that victory!
As a hopeless carb-er, I've never tried this, but I'm assuming "induction" is that first phase when your body is getting used to no carbs? Since you lost 3 lbs., can't you just move on to the next stage?
At any rate, your meals are still sounding pretty tasty.
re: Cherylptw
When I first went low carb, giving up rice was a total paradigm shift and I was honestly baffled as to how to eat meals without rice or another starch. But I stuck to it and lost 90 lbs. in the process, so just remember that what you forgo today can pay off dividends in the future.
re: JungMann
Yeah, I know I should forgo the tortilla but I don't want to...it goes with the dish and I enjoyed every bite :) No low carb tortillas for me....
re: Cherylptw
Yeah, don't forgo anything, if you can. I lost 25 lbs. last year and I did a combo of weight watchers and semi-lo carb, and i have to say, giving up any one type of food is not going to work because at some point you'll go back to your normal routine and you'll gain it all back. portion control is KEY (i know, duh), and excercise (again, duh). but i do believe in the beginning you scale back a bit on certain things but then reintroduce them, just in smaller portions. i have to have my stinky cheese at some point - just a smaller portion! i've kept weight off for 7 months, and i have to say i eat everything, but try to keep portions under control. except when i splurge - then i splurge. then just get right back on the horse, and work out. i was NEVER a work-out person, and now it's a routine. but, i always like to say, butter is still my best friend, and there is still a tub of duck fat in my fridge. so, there are many days that start off with fruit and broccoli and end up with crispy pork belly.
re: mariacarmen
ummm, duck fat...and pork belly...well, I feel like I'm at a AA meeting or something because my name is Cheryl and I'm a carboholic..I do great during the day with the low carb thing but it's at night when I crave the carbs...I know I'm an emotional eater....I really am trying but it's a struggle.
re: mariacarmen
MariaC - "There are many days that start off with fruit and broccoli and end up with crispy pork belly" -- I think you might be my new hound hero!
Great attitude toward food and congrats on losing the weight and keeping it off -- it's clear that you are not depriving yourself, as your meals always sound droolingly good! Every girl needs a tub of duck fat in her fridge, right?!
re: mebby
right, and thanks! i don't mean to make it sound like it was easy to lose the weight, because like everyone else it's been a struggle all my life. something just clicked this time, and i have to say it's mostly the exercise. but yeah, can't give up too many things because i'll end up wanting them too bad at some point and overdo it again and again, instead of occasionally, and then you're right back where you started from. good luck to all of you, but keep on cooking good stuff!
Tonight is the COTM shrimp with garlic, plus rice and a simple arugula salad dressed with olive oil and lemon.
I am SOOO excited. I just got the word that soft shell blue crabs are in! After work I'm going to pick up 4 soft shells for my husband and I. I'll mix some flour, cornmeal, salt, pepper and seasonings together and lightly pan fry them. I think I'll serve them with some hush puppies and coleslaw. YUM!
re: krisrishere
Mmm...they were so good. It was my husbands first experience with them, so he was a little weirded out to say the least. He just picked the meat out.
re: krisrishere
Wow. Great job. They look fabulous! Maybe he will get used to them eventually :-)
re: krisrishere
My husband has just started liking them in the past year (and, alas, the local ones are among the first casualties of the oil disaster in the Gulf) so yours may come around.
re: krisrishere
Those look so fabulous. They don't have them where I am, so I guess that I will miss the season this year. They are one of my favorite things, but my husband hates them. He says that they are like eating fingernails!
re: krisrishere
It took me a while to get used to them (it seemed strange to be eating the shells, a bit fingernail-y) but I love them now. Shells and all.
Well, for some reason what I posted last night did not appear, so I'll try again.
I had planned to do an orange chicken stir fry, but didn't have any broccoli or snow peas, and I did find the bag of fava beans I had been wanting to cook. So, I washed and trimmed them, and tossed in olive oil to roast. When half way done, I threw on some chicken cutlets with more olive oil & greek seasonings. Turned them over and then added some crushed garlic and white balsamic to the whole thing and finished cooking. Made some couscous for the boys, and an open faced paninni for me. I took some roasted garlic bread and placed some crisped pancetta on it, fanned the chicken breast over it, topped with a basil leaf, a thick slice of beefsteak tomato and smoked mozzarella cheese, turned out really yummy. Can't say the same for the fava beans, pods are still way too stringy for me, and beans were, okay. I really wanted to like it , but it didn't really do it for me, the way the blanched and peeled ones do. Oh well, live and learn.
re: Phurstluv
Now, for tonight, I am making dinner for a family of five, who's 6 y.o. is in my Kindergartener's class. His mother just had a lemon sized tumor removed from her brain. She has three small children.
I planned on making mini meatloaves, since most of the other K families were doing pasta or chicken. Does anyone have a recipe or advice as to time & temp, for the kind you put in muffin tins??
I wanted to make at least 6 of them, maybe even 8, so my kids are covered too. I have a recipe from M. Stewart for mini meatloaves that are free formed, and only four per lb of meat. She has it at 450 for 15-20 mins. I have about 1.5 lbs, and I always do my whole loaf at 350 for an hour. Any advice would be appreciated, thanks!
re: Phurstluv
that is WEIRD, because i SAW that post and responded to it! i was sad you didn't get your champs and foie, and also that you didn't like the favas. the favas are a bit messy, the strings have to be removed or eaten around. i'm sorry you didn't like the flavor.
re: mariacarmen
Thanks, Mariac! I THOUGHT it was there, but when I checked my pc this am, it wasn't?? Who knows, data heaven I guess!!
Yes, I was disappointed that I didn't like the favas as much as I thought I would, I may have overdone them tho, and I'm not ruling out trying again, and yes, I'll remove the strings first!!
re: Phurstluv
MC and Phurst--I'm dying to try the grilled favas myself, but will have to wait until they first appear next year. The past couple of weeks when I've bought them, the pods already had black spots and the beans are bigger and tougher; just didn't seem suitable for grilling. (I'm wondering if yours might have been a little too aged, Phurst. And thanks for your good wishes for my kitty. He is home, and while he looks a little odd with half a shaved head and long surgical gash, he is his same old persnickety but lovable self.)
re: nomadchowwoman
Awww, poor thing! Least he can't lick at the shaved area!!
And you're probably right, my beans were possible past prime, I had forgotten them since they were in a white plastic bag, couldn't see through it, kept assuming it was something else!! But I will try again, next time in a more timely fashion!!
re: Phurstluv
FYI - your post did show up - @ 9:29pm (my time) on May 11th.
re: LindaWhit
Thanks, LindaW, I'm not sure what happened??! I thought it was there, too. Oh well. Maybe the mods thought it was "too chatty"??! I didn't even get into the rest of the story, and telling ncw I hoped her kitty was better!! Sometimes, you can't win!! And yesterday seemed to be a day like that for me ;))!
This is our umpteenth wedding anniversary and himself has to proctor an exam this evening, so the main celebration is shifted to Saturday (dinner out). We were planning to have a late supper of the leftover veal with saffron and cream sauce (Marcella's) I froze last week on pasta, but now I think I'll see if our local fish market has some softshells...would be more of a celebration!
re: buttertart
Nice! Happy umpteenth anniversary!! Let us know how you do your softshells, I haven't even seen them in the markets yet here in LA..........
re: Phurstluv
Thanks! If I get them it will be a la krisishere above, inspired by her post. A local restaurant known for its seafood has a sign in the window saying they're in, so am hoping.
re: buttertart
Yay for the soft shells! You have no idea how excited I am...or maybe you do! :)
re: krisrishere
I certainly do! Shoot - he just emailed me that he already opened a bottle of Bordeaux he's been saving. No ss tonight! I was planning to chill an Austrian Riesling to go with. Back to square one.
re: Phurstluv
Phurstluv, I don't know where in LA you are, but McCall's Meat and Fish in Los Feliz definitely had softshells last weekend -- they were gone by the time I got there Sunday afternoon, but depending on how big your hankering is, you might want to try them.
re: mebby
Thanks, mebby, that butcher shop has been rec'd to me before, only problem is it's about 20+ miles away, I am on the westside.
And for the rest of you out there who think I may be a wimp for not wanting to travel that far, you just don't have a clue as to how much time that takes in LALA land. I don't even know if they have parking, so that alone could add 20 minutes to the trip.... I realistically only have a small window of opp, before having to truck back to the westside before picking up the kiddies at school. So alas, I have not made that trek yet.
And I'm happy waiting for them to come into my local fish shop whenever that may be. At this point, I would prolly be the only one in my family eating them!!! My West coast husband just does not appreciate seafood the way a New Englander does...... ((sigh)).
re: buttertart
Umpteenth w.a. definitely warrants softshells! Cheers.
re: nomadchowwoman
:) But red Bordeaux no go with softshells per my partner in crime. (Good to hear about the fur son, it's amazing what vets can do these days.)
re: buttertart
Happy umpteenth anniversary! The veal with saffron and cream sauce sounds wonderful as well (but then I am a pasta fanatic).
re: boyzoma
Thanks! It is a great dish.
re: buttertart
Would you share your recipe please? I would really appreciate it.
re: boyzoma
It's from "Marcella's Italian Kitchen" by Marcella Hazan if you have it - I'll check proportions and post later, OK?
re: buttertart
I don't have that one. So if you can, I would love it. Is that one I could find at the local bookstore?
re: boyzoma
I actually found that I had posted it a couple of times before, here it is from the Saffron thread:
Marcella Hazan's (from Marcella's Italian Kitchen) ground veal with saffron and cream with linguine is wonderful. 3/4 lb ground veal, a few Tb of minced onion cooked until golden in 2 tb butter and 1 tb oil, add the veal and brown it well (it clumps a bit, so put it back in the FP when half-cooked and proceed). A big pinch of saffron and 3/4 cup heavy cream, cook the cream down a bit, serve it over linguine or other long pasta with grated Parmigiano and a sharp watercress salad. A luxurious dish easily and quickly made - it's so rich this amount serves 4.
I LOVE this book, it's out in paperback and/or you can get it for not much on ABEBooks.com. Came out in 1986. My favorite of hers.
re: buttertart
Oh yum. That sounds wonderful and pretty easy. Can't wait to try this. Thank you. And thanks for the info on the book. I'll have to check that out.
re: boyzoma
Definitely worth it. Both the dish and the book!
I sincerely hope that all I will be making tonight is a reservation!
Too many days/nights of cooking for others both behind me and in front of me...maybe I will find the energy to cook for myself over the weekend. These soft-shell crab posts are sparking a craving for sure.
It looks like it is leftovers for tonight. The teriyaki chicken and rice from last night were great and made a nice glaze for the top of the chicken. So some of that and we still have some london broil, some jasmine rice and lots of roasted veggies. So I'm sure we can pull something together.
Is it wrong to be excited that I have the house all to myself for three days? I have my menu careully planned, all things the love of my life cannot stand to eat. Canned salmon: cakes on a bed of wilted spinach (I made the best breadcrumbs last week), and the rest is going into cream cheese. Sardines: either in pasta or a toasted sandwich with cheese and hot sauce. And, finally, eggs in purgatory . . . there *will* be poached eggs in this house, by god.
He is running late at work though. I'm a little worried. If he doesn't get home soon, he'll want to stay in for dinner, and avoid the evening traffic rush. I may have to roast a chicken.
re: onceadaylily
Nuttin' wrong wit' dat. When the Khantessa's away the Khan may certainly play!--in the kitchen, that is.
re: onceadaylily
Answer to your question: NO! Enjoy all those forbidden (or at least frowned upon) foods, guilty pleasures, solitary salmon and sardines.
You are not alone in having a list of foods to be enjoyed in blissful solitude; I suspect we are a very large club.
(On my list are liver and onions, anchovies on pizza, dandelion/collard/beet greens, sweet potatoes, green peas, crowder and field peas, okra, zucchini--and a few others.)
Am I wrong to wish I could have the house all to myself for a few days? ; )
re: onceadaylily
I agree with PK and ncw - enjoy while you can. My DH can't stand spinach or asparagus. I on the other hand, can't get enough. I also love the old fashioned tapioca pudding with egg whites folded in and anything caramel! So go for the gold while you can.
re: onceadaylily
Are you kiddin' Girl??! I dream about those weekends, I'm lucky this year I had two that my DH took my boys up skiing. I should go with them, but I can't pass up that much "me" time!!
And it may not be very CHOW-ish, but I get take out the WHOLE weekend, sushi at least one night, my DH is not a big fan, so I get to gorge. The only other thing I may cook, if I feel like cooking at all, is shrimp.
re: Phurstluv
Don't be jealous, but he goes out of town every other week, and last time was a VERY satisfying singapore noodle binge.
re: onceadaylily
Hahahaha!!! I LOVE IT!! And not jealous.....happy for you!!!!
I know there will still be a few replies in this thread, but since we are over 200, please post any new menus and ideas here:


text:
Dimon testimony says not enough risk limits on trades
13 June 2012
JP Morgan Chase chief executive James Dimon will testify before Congress today that the bank's multi-billion dollar trading loss emerged from traders who didn't understand the risks, from risk limits that weren't appropriate for the portfolio and from managers who were "generally ineffective" in challenging the judgment of the traders.
Take a Financial News trial today:
- Breaking industry news & commentary
- 10 year searchable archive
- FN Powerlists & Special Reports
- FN on mobile and iPad
Does your company already have an FN licence? Email us now

subset: commoncrawl


text:
Weather Links
Humidity 86%
Winds 3.5mph
Sponsored by: Arceneaux Ford
Humidity 86%
Winds 3.5mph
Aug 28, 2011 11:49 AM by Chris Welty
MIAMI (AP) - Forecasters say Irene has weakened slightly over
New York state.
The National Hurricane Center said late Sunday morning that the
tropical storm's maximum sustained winds had decreased to about 60
Irene was to continue weakening as it passes over New England,
and it's expected to move over eastern Canada by Sunday night. It
remains a massive storm, however, with powerful winds extending
more than 300 miles from the center.
Forecasters say the storm is currently centered about 10 miles
west of Danbury, Conn. It is moving to the north-northeast at 26
8 hours ago


text:
November 22, 2014
Nebraska Attorney General Jon Bruning says the only nurse at Dr. LeRoy Carhart's abortion clinic in Bellevue should lose her license because of substandard care there.
Bruning said Wednesday he had filed a petition with the Nebraska Department of Health and Human Services to revoke Lindsey Creekmore's license.
Bruning says Creekmore failed to accurately follow patient medication orders and improperly delegated some patient care to unlicensed staff.
The case against Creekmore is based partly on information from another nurse who used to work at the clinic.
Neither Creekmore nor Carhart was immediately available to comment Wednesday.
Carhart is a prominent defender of abortion rights and has successfully challenged abortion laws before the U.S. Supreme Court.
In the past, Carhart has denied allegations of poor care at his clinic.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


text:
Indian handset maker, LAVA International, today announced the launch of LAVA Iris X5, as the successor of its popular Iris X1. With the best-in-class front camera, the phone is dubbed as a 'Made for Selfies' smartphone.Read More
Lava recently launched the entry-level Iris 455 smartphone in India. This handset is expected to be available for less than Rs.10,000.Read More
Lava recently launched its second Intel powered smartphone, the Xolo X500. This handset is based on Intel's Lexington platform reference design.Read More
Intel in association with Lava has finally unveiled its first Atom processor powered handset, the XOLO X900. The handset packs a 4.03-inch screen, along with a 1.6GHz Intel Atom processor and runs on stock Android 2.3 Gingerbread.Read More
India's Lava Mobiles has launched XOLO X900, which is the world's first Intel Atom (Medfield) powered Android smartphone.Read More
Intel and Lava finally announced the rumored Intel Medfield powered Lava XOLO X900 at the Mobile World Congress (MWC) 2012 in Barcelona. This handset will be first launched in India.Read More
Intel has apparently powered with Lava to launch the first Medfield powered Android smartphones in India.Read More


text:
Bling it On October 1st
- At September 26, 2014
- By Eileen Mullane
- In Store Events
- 0
Support the Peace House with Right at Home.
Bring women's accessories to Right at Home October 1st from 4-6pm.
You bring the bling, and we will provide good company and refreshments.
Collections will be on display at the BLING FLING November 15th.
*Fine Jewelry
*Costume Jewelry
Visit the Peace House website for more information.
Thank You Park City!
- At July 31, 2014
- By Eileen Mullane
- In Media coverage, Store Events
- 0
Park City's Best Home Decorating Store 2014!
We are proud to announce that we are the winner of "Park City's Best" award for
Best Home Decorating Store for the second year in a row.
Thank you for all of your support. "Park City's Best" is a true honor because it is voted on by the people that matter most, our customers. We appreciate each vote and thank you for choosing us and shopping local!
In honor of our 2014 victory, enjoy 14% off a new item (green tag) purchase through August 14th when you mention our post.
Memorial Day Sale
- At May 19, 2014
- By Eileen Mullane
- In Store Events
- 0
Right at Home Accessory Sale
Up to 50% off*
Join us as we celebrate Memorial Day by rewarding our customers.
May 20-26
Select Right at Home "green tag" items 50% off original price!
All green tags 10% off.
Jolynn Schutjer Jewelry
- At April 16, 2014
- By Eileen Mullane
- In Design Trends
- 0
New Jolynn Schujter Jewelry!
Come check out the new designs available at Right at Home by this local designer.
Jolynn Schujter creates beautiful and unique jewelry for the renowned Sundance Catalog.
You can see some of her one-of-a-kind necklaces and earrings today.
Facebook for Furniture
- At March 13, 2014
- By Eileen Mullane
- In Store Events
- 0
Facebook for Furniture
Right at Home Spring Facebook Giveaway!
One contest, three winners. Show your support on Facebook and be entered to win a
gift certificate to your favorite furniture consignment store.
Like us on Facebook, share a favorite post, or join our mailing list for a chance to win!


text:
CEO salvages JC Penney 2Q earnings disaster
Johnson's task at Penney is more challenging.
In May, Penney's stock plunged 20 percent, its biggest one-day decline in four decades, after the retailer posted a larger-than expected first-quarter loss and a 20.1 percent drop in revenue because of the poor reception from shoppers. Customer traffic was down 10 percent.
Things got even worse in the second quarter as Penney backpedaled a bit on discounts, withdrew TV advertising and canceled some print ad campaigns in mid-June as it figured out its new game plan.
The company lost $147 million, or 67 cents per share, in the quarter ended July 28. That compares with net income of $14 million, or 7 cents per share, a year ago.
Revenue tumbled almost 23 percent to $3.02 billion. Revenue at stores open at least a year fell 21.7 percent, worse than the 18.9 percent drop the quarter before. Customer counts fell 12 percent.
Excluding one-time items, Penney's loss was 37 cents per share. Analysts had expected a 26-cent loss on revenue of $3.2 billion.
Penney on Feb. 1 began using a three-tier pricing with consistently lower daily prices that were 40 percent below last year, deeper monthlong sales on specific items and periodic discounts that are even more generous throughout the year.
But on Aug. 1, Penney eliminated the monthly sales events and increased the frequency of the periodic sales to every Friday. These had been called "Best Price" sales but are now being called "clearance."
Penney is tweaking its advertising to better explain the change. TV ads tout free children's haircuts at stores to draw shoppers.
But Penney is sticking to its "Every Day" low price guns. Items sold under that pricing represent 70 percent of sales since the company began the new strategy.
Investors also seemed to embrace Johnson's more detailed vision laid out Friday for rejuvenating the Penney store experience.
Johnson told analysts he's creating a new kind of store - the specialty department store, which will be carved up with different branded shops to replace the typical sea of clothing racks.
It will also have an area in the middle of the store that will be meeting places for shoppers. At these so-called "Town Squares," which will offer different attractions every two months, shoppers would be able to create greeting cards or take yoga or Pilates classes. Johnson wants to transform the aisles into lively paths leading to the shops. They will feature lots of mannequins, comfortable seating, coffee and juice bars as well as tables built with iPads.
The changes extend to the merchandise, which has been seen as tired and lackluster. Starting this fall, almost half the merchandise will change, with brands either new or redesigned. This fall, shoppers will see such names as Betsey Johnson and Vivienne Tam, who are creating affordable versions for the store.
Penney just launched shops for Levi's and its own jeans brand, Arizona. Johnson said the Levi's shop, which has a denim bar, has seen a 25 percent increase in revenue compared with last year. It plans 100 such shops within each of its stores by 2015 that will either focus on one brand or a variety of labels.


text:
Tutu chides ANC for excluding minority whites at Mandela services
Archbishop Desmond Tutu, an activist in the anti-apartheid struggle, said he was dismayed at the "blatant exclusion" of Afrikaners from last week's memorial services for Nelson Mandela. He noted the absence of the Dutch Reformed Church and the limited use of the Afrikaans language at the services. ...Read more ›


text:
Official WWE 13 Thread
View Single Post
Ziggler Mark
Stealing the Show
Join Date: Jan 2012
Location: Brooklyn, NY
Posts: 7,426
Re: Official WWE 13 Thread
Not a big fan of CAWs either. Some of them look pretty damn good, dont get me wrong. But it really fucking grinds on me that their names are "THE SUPERSTAR" or "THE VILLAIN". It shouldnt bother me, but it really really does.
If I'm using a CAW, it's gunna be one that I've made based on what I'd want in a wrestler's look.
Originally Posted by
True, but no CAW can compare to up-close photo referencing, and the use of professional tools for character modeling, rigging and texturing. If you ever used ZBrush or Maya, you know what i'm talking about. The create a superstar feature is THQ's proprietary clay molder, you can do some impressive work, but you're still very limited with what's at your disposal.
the character models look fucking awful at times because the artists up at Yuke's are ether lazy, or got rushed by time constraints. Sometimes they'll hit new model entrys out of the park, but it's not easy to start from scratch with a completely new character. Their established models for the reacurring superstars are usually spot on.
I can't really buy the "they have time constraints"...games like Madden and NHL--which are also "yearly" games--deal with similar time constraints, and put out stunning models every year. I think shit models are more due to laziness, and the fact that, like you said, the tools at their disposal are limited. I'm still wondering why they dont use the tool that TNA was using on their games. Those models were phenomenal.
Avatar Mafia: Town Savior
2012 Technology Section Poster of the Year
Heroes of Newerth Mafia: Flawless Victory (MVP)
Last edited by Ziggler Mark : 10-11-2012 at
Ziggler Mark
View Public Profile
Find More Posts by Ziggler Mark


text:
We encourage the use of rich videos on your departmental webpages to bring a more engaging user experience to your site. Please approach the University Webmaster in the early stages of the video shoot planning process. We do not wish for you to put in the time and effort creating a video only to find out at a later stage that the video cannot be uploaded to your departmental website.
By letting the University Webmaster know about your video needs in advance, he could help you with scripting, shooting, and editing of the video. Please note this is not a service we usually provide, but we will try to accommodate your video needs as much as we can. The entire process can take up to 4-6 weeks so please plan ahead.
Single model video release form: ESUPCKTRLSLogo.pdf
Multiple models video release form: ESUPCKTRLSMultipleSigs2pgA.pdf
For the ESU YouTube Channel
If not using the ESU YouTube channel
"For clarity, you retain all of your ownership rights in your Content. However, by submitting Content to Universal Subtitles, you hereby grant Universal Subtitles a worldwide, non-exclusive, royalty-free, license to use, reproduce, distribute, prepare derivative works of, display, and transmit the Content in connection with the Service and Universal Subtitles (and its successors' and affiliates') business, including without limitation for promoting and redistributing part or all of the Service (and derivative works thereof) in any formats and through any media channels. You also hereby grant each user of the Service a non-exclusive license to access your Content through the Service, and to use, reproduce, distribute, display and perform such Content as permitted through the functionality of the Service and under these Terms of Service. You also hereby grant each user of the Service a non-exclusive license to improve your Content through the Service by editing and/or translating your Content. The above licenses granted by you in the Content you submit to the Service terminate within a commercially reasonable time after you remove or delete your video from the Service. You understand and agree, however, that Universal Subtitles may retain, but not display, distribute, or perform, server copies of your captions and subtitles that have been removed or deleted. The above licenses granted by you in user comments you submit are perpetual and irrevocable." Quoted text taken from: http://universalsubtitles.org/terms on January 03, 2011.
It will be up to the Director of Marketing and Media Relations and the University Webmaster to decide whether the final video product is acceptable and in compliance. Videos may be removed from any website on the emporia.edu domain at the discretion of the Director of Marketing and Media Relations and/or the University Webmaster.
Emporia State University has an official YouTube presence that can be found at http://www.youtube.com/user/emporiastateuniv. We encourage the use of the official YouTube service as the host for your video. More details on how to have your video posted on ESU's official YouTube presence can be found under Guidelines -- Web applications.


text:
- Home
- Who We Are
- What We Do
- Programs
- News
- Resources
welcome to ODNNY
The Organization Development Network of New York offers programs and other activities for OD practitioners and others to build the skills to support the transformation of people, organizations and communities. We make organizations work better!
Survey Invitation
We want to hear from you! As part of the OD community, your opinion matters to us. We invite you to complete a short 11 question survey about your experience with ODNNY. Your responses are important in helping us provide opportunities that you find valuable, and they are confidential unless you chose to identify yourself. Don't delay, our new programming year is just around the corner and we would love to include your input in the planning. Click here to access the survey.
Thank you in advance!
New Website Sections
We've made a few changes to support our members and OD community! These include:
- Job Postings - We have brought back our job postings section! New job added November 12, 2014.
- Website Help - Want to find out when your membership expires or update your email address? Follow the instructions in this section to do so.
President's Letter
September 3, 2014
Dear ODNNY Members and Colleagues,
Summer always seems to go by so quickly and it's September again. Just as students are headed back to school, ODNNY is back to starting another great year of programming! We will be continuing our theme of excitement, development, and change that we started this time last year. However, before telling you what's ahead in 2014 – 2015, let's reflect on 2013- 2014. Read more.


text:
Prophecy Of Infinity Lyrics - Encryptor
Praise my God for he is amazing. He will reign for all eternity. there never will be gods
before him. Give your sould to the King. Praise him, Father, Lord of Power.
Take your life and follow Christ. master of the endless light. Savior of the lost souls. Leader
of a Nation. Praise him, Father.
Click here to submit the Corrections of Prophecy Of Infinity Lyrics
Please Click Here to Print Prophecy Of Infinity Lyrics
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Prophecy Of Infinity Lyrics.


text:
May 30, 2013
Strategic objectives include managing risks, protecting customers, contractors and employees, and minimizing impact on the environment; cultivating an empowered, customer-focused workforce; and effective, efficient asset management that delivers reliable services in a state of good repair.
January 25, 2013
The plan, called Momentum, prioritizes items such as developing a next-generation communications infrastructure; acquiring additional railcars, power capacity and yard storage to operate all eight car trains during peak periods; and completing the Metrobus priority corridor network to serve more riders faster.
April 26, 2011
Evaluates existing conditions around Portland, classifies station areas and corridors based on their readiness to support TOD, offers guidelines for phasing of TOD program work and discusses future activities and funding strategies.
Join the Metro E-Newsletters and receive the latest news in your e-mail inbox once a week. SIGN UP NOW!
View the latest eNews
Express Tuesday | Express Thursday | University Transit
Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
More white papers
The full contents of Metro Magazine on your computer! The digital edition is an exact replica of the print magazine with enhanced search, multimedia and hyperlink features. View the current issue
Copyright © 2014 Metro Magazine. All Rights Reserved.


text:
Ricky Hoffman
Richard "Ricky" Hoffman was a eleven year old boy from Scituate, MA when he passed away from a Stage 4 GBM brain tumor. He was such a special kid, and all that knew him considered him wise beyond his years. He was the bravest of the brave. He endured two and a half years of treatments before leaving us on November 6th, 2009. He left behind Pat Hoffman, his mother, Bill Hoffman, his dad, Deirdre Hoffman, his step-mom and Michael Shaponick, his brother and lots of friends and relatives.
Ricky had lots of support during his short life. He loved the Scituate school community, and they loved him. He was a knight of the Magical Moon Foundation (www.magicalmoon.org). He received excellent medical treatment from Children's Hospital and Dana Farber Cancer hospital both located in Brookline, MA.
Ricky Hoffman Award
The Ricky Hoffman award, which began in 2012, is a vehicle chosen by the Hoffman family. This vehicle represents the one vehicle that Ricky would have loved the most. In 2012 the vehicle that stood out to the family the most was Van Johnson's custom Peterbuilt.
The trophy (an endearing image of a son sitting on his father's shoulders, with the initials RH) was designed and fabricated by Charles Deering of Foxy Auto and Truck Repair in North Reading, MA.


text:
What year is it? Just wondering, because the Fort Lauderdale Black Police Officer's [sic] Association, along with the City of Fort Lauderdale's Parks & Recreation Department, is sponsoring a program described as "Etiquette and Purity for Girls" as part of its annual Teen Summit this Friday, May 24. ... More >>
It looks like Ben Graber is selling out the public for a high-rolling developer. He says he's making sausage.
When it comes to making deals, developer R. Donahue Peebles has no qualms about filing lawsuits -- or playing the race card
The Second Annual Florida Conference on Diversity and Disparity
After a decade in office, Carlton Moore hasn't done much for Fort Lauderdale's poorest residents. But he has helped himself.


text:
Harness the Power of Hybrid Vigor
Certain things in life just go together naturally. In the kitchen, peanut butter and jelly is a classic combination. In the field of health care, exercise and nutrition are two pillars of a solid ...View Article
Think Well
We evaluate hart rate variability, bilateral vascular tone and muscle spasm because we know how damaging stress can be to the body. Stressors in your life can lead to a bevy of problems including hormone imbalance, chronic pain and fatigue, depression, and bone loss, just to name a few.
By utilizing the Heart Math© system of accessing heart rate variability, you are able to see how well your nervous system is handling your current level of stress. Specific breathing exercises that Heart Math© has developed are utilized to allow your nervous system to reach a state they call Coherence (balanced and healthier). This well-researched method can have a profound effect on physical and mental well-being.
There are also a variety of classes we offer on stress related topics. Drop by the center and see what works and what doesn't when it come to eliminating STRESS!
Therapeutic Massage is a powerful tool for helping in stress management and muscle and ligament injuries. It increases circulation, lymphatic drainage and helps to reduce fatigue and stress hormones. Most people report feeling better and sleeping better after trying this type of massage. Chronic injuries to shoulders, neck and lower back usually require some muscular rehabilitation with massage therapy.
For our pregnant patients, we now have certified massage therapists working on specially-constructed pregnancy massage tables, so you can relax face down while our therapists work on every muscle.
Benefits of Pregnancy Massage include:


text:
By Jef With One F
The 10 Biggest Rockers Living in Texas
By Rocks Off
By Chris Lane
By Angelica Leicht
By Corey Deiterman
Drake Returns to Warehouse Live
By Brando
By Angelica Leicht
6 Bands No One Noticed Broke Up
By Corey Deiterman
813 St. Emanuel
Houston, TX 77003
Category: Music Venues
Region: East End
With brand-new album This Addiction, Alkaline Trio has gone straight back to its original indie-punk template with markedly positive results. Free from a major-label deal that saw them a tad stunted for three albums, the band signed to legendary punk label Epitaph and reunited with producer Matt Allison. Allison manned the boards for AK3's three gold nuggets on Asian Man Records — Goddamnit, Maybe I'll Catch Fire and From Here to Infirmary — and although the band's current sound isn't exactly new, it does see them going back to the rawer, truer form that brought them aboveground in the first place. Alkaline initially intended to release Addiction themselves, à la Radiohead and Nine Inch Nails, but Epitaph honcho Brett Gurewitz offered them a deal and the option of starting their own offshoot imprint instead of going rogue. They took it.