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Archives for "Class of 2010"
October 21, 2009 4:12 pm
Byers, Kaluba recount Phillips Fellowship experiences in Indonesia, Central America
Barbara Byers '10, a resident of Elkins, W.V., offered a performance native to West Java, Indonesia as part of an Oct. 7 presentation on student experiences made possible by the Phillips Student Fellowship program at Bates. Also presenting was Chomba Kaluba '10, originally from Mpika, Zambia, and now a resident of Long Island, Maine.
September 28, 2009 10:23 am
Doug Brecher '10
The Bates College men's cross country team placed the top two finishers and three of the top four in a…
March 17, 2008 10:12 am
Anthony Phillips '10 selected for national summer institute
The Institute for Responsible Citizenship has selected Anthony Phillips, Bates Class of 2010, as one of 24 young men to participate in its summer leadership program in Washington, D.C. He was chosen from hundreds of applicants from universities all over the country to be part of the institute's sixth class.
September 25, 2006 12:00 am
2006 Orientation
Orientation for the Class of 2010, held Aug. 28-Sept. 8, included a little something for everyone.
September 7, 2006 11:28 am
Class of 2010 at a glance
Bates welcomed 494 new first-year students and 17 transfer students as the fall semester started on Sept. 6. The college received 4,482 applications, second only to last year. According to the Office of Admissions, 87 percent graduated in the top fifth of their high school class. More than 10 percent are U.S. students from underrepresented minority groups, 5 percent are international students and 4 percent hold citizenships in both the United States and another country. First-generation-to-college students make up 8 percent of the entering class. New students have residences in 33 states and 32 foreign countries, from Bangladesh to Vietnam. Almost 80 percent of the new enrolled students had an admissions interview, either on campus or through the Alumni-In-Admissions network. Some 1,717 students are expected on campus this fall, with another 155 in Bates-sponsored programs off-campus.

subset: commoncrawl


text:
English beauty Liz Hurley is the subject of horny baddie Pete Postlethwaite's attentions in this scene from a British mini series starring Sean Bean.
Postlethwaite has captured aristocratic Liz and placed her on his horse, planning to ride off and charge a ransom for her safe return. She's a feisty one though and bites his hand, jumping off the beast and trying to run away. He easily catches up with her and decides to teach her a lesson, ripping open her bodice to expose her big breasts (Hugh Grant once called them 'the best tits in England' and you can see why) and then forcing her to have sex as he rapes her right there in the grass.


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Comment: Re:Great news (Score 5, Insightful) 269
There is no maybe, every study that has ever looked into this since the dawn of science has confirmed this.
Indeed. For example, even the ancient Greeks and Romans knew perfectly well that these uncouth blue-eyed barbarians from the North were obviously dumber than the glorious Mediterranean master race.
Wait, what?
Hell you don't even have to ask science, every average Joe on the street knows this already from life experience.
Ask "average Joe on the street" what he thinks about evolution.


text:
What's For Dinner? Part LVII
- boyzoma Nov 2, 2010 08:06 AM
Well, we've already gone over the 250 mark again, so I will start a new thread. Chowhound friends, please tell us what you are making or just made for dinner. It's great to get more suggestions.
re: boyzoma
re: ChristinaMason
Ended up going with the salad idea. I mixed up dressing of sesame oil, ponzu sauce, grated ginger and garlic, a little soy, honey, Sriracha, and vegetable oil. Tossed with roast beef, strips of bell pepper, cucumber, shredded carrot, and shelled edamame, and topped with chopped salted cashews. Tasty. I still need to perfect the dressing though.
Roast chicken.
It's a chilly morning, but it supposed to be almost 80 by this afternoon, so we shall see if I still feel like roasting this bird off this evening.
If not, into the stock pot it goes.
It was supposed to be WFD Sunday, but plans changed and I was not up for any cooking yesterday.
Should I just throw it in the stockpot today, I don't know...
It's a local bird I got at our little FM Friday morning, so I'm not really too worried about holding onto it through the weekend, but it may have absorbed too much salt. I did it Zuni-style Friday evening.
Sides will be roasted delicata with fennel, onions and Meyer lemon.
I may have to bake a few apples too, after reading about them on the Autumn Cooking thread.
And the leftover Halloween candy must leave the house today, before I grow a whole new butt.
re: rabaja
ROFL! I was thinking the very same thing this morning!!!
It's been a thoroughly miserable day here in North Cheshire - rained pretty much the whole time. I had a doctor's appointment and, although it's not much more than a 10 minute walk, I felt like a drowned rat when I got back.
On the good side, I have a night off the kitchen and Mrs H is cooking - spag bol. And then feet up for a night in front of the TV - the 90 minute final of "Masterchef - the Professionals".
Today is the DH's birthday, and I could not wring a request out of him for what he wanted for dinner. We will start with tortellini in a mushroom/pea/cream/prosciutto/parmesan sauce. I'm using D'Artagnan duck prosciutto since I once again have a muslim house guest. For the main, I am making haricots vert with hazelnuts served with veal milanese. I feel like it's pretty mundane, but it is something my husband adores and that I haven't made in quite a while. Anyway, I know that it will all taste good! The birthday cake is coconut cake using Nick Malgieri's recipe that is particularly notable since it uses coconut milk as the liquid. It is really delicious!
re: roxlet
Nice spin!
re: roxlet
Mundane? That sounds pretty wonderful.
From which book is that coconut cake recipe, roxlet? I'd like to try that one of these days.
re: nomadchowwoman
Thanks ncw. The coconut cake recipe is from Nick Malgieri's Party Cakes. I only say mundane about the meal because it's pretty much part of my usual repertory.
re: roxlet
TY--and BTW, hope your husband has a very happy birthday.
re: roxlet
Sounds like a GREAT birthday dinner! Happy birthday one day late, Mr. roxlet!
re: LindaWhit
Thanks LindaWhit! It was lovely and much appreciated!
Toasted English muffies spread with deviled roast beef, and topped with shaved gruyere and HP Sauce. The HP Sauce is not shaved.
Dinner last night was very good. I am making great strides in bringing the boyfriend around to an appreciation for cream of tomato soup, and received the highest praise he's yet given to the dish: "This is pretty good . . . for tomato soup. I'll take a bowl--a *small* bowl." I see this as a remarkable improvement from last winter's: "That isn't bad . . . for tomato soup" as he walked away. I think cooking the moire poix in bacon grease, and adding a mushroom bouillon cube to the water were wise moves. Next time, I'll pull no punches. The next batch will involve pancetta, and garlic bread.
We have leftover soup and spinach pie from last night, so we'll finish those off, along with some fried shallots to go on the soup. I also have some potatoes that need to be used up, so I thought I would make a batch of croquettes, using mashed red potatoes, swiss chard, and parmesan, and maybe a little nutmeg or cayenne.
Today is the last day I will be thirty-six. On the bright side, tomorrow will be my birthday ritual of many dirty martinis, more sushi, sashimi, and seaweed salad than I can comfortably digest, a movie marathon of my choosing, and a few spirited games of trivial pursuits book lovers addition. A friend wanted to throw a party for me, and I shut it down before she even finished the sentence. We have negotiated down to a day-after-birthday brunch for a very small group, and a ban on tiaras and confetti.
re: onceadaylily
Happy Early Birthday OADL!!!
37 isn't bad, in fact 38 hasn't done me in yet either! ;)
Your choice of birthday treats sounds devine and I hope the boyfriend treats you royally all day long.
re: onceadaylily
Oh, you should so celebrate both today AND tomorrow. Today - by-by 36, tomorrow Hello 37! So Happy Birthday to you! I agree with rabaja - 37 (and even 38) are nothing - and trust me, I should know!
On another note, I am making tomato soup on thursday. The one I make has nice big chunks of tomatoes and has cream cheese as well to make it creamy. But I'd love to get your recipe as well.
re: boyzoma
Thanks, guys. I know I'll have a good day, once I get my mother's birthday call over with (she likes to use my birthday call to complain about how old *she* is, as if she wouldn't get older if I could manage to stop having birthdays; I find this conversation hilarious, as long as there are martinis involved).
Here's the recipe, boyzoma.
5 Tablespoons butter
1 medium onion, chopped
1 cup carrots, minced
1 cup celery leaves and all, chopped
2 teaspoons kosher salt
29 oz can tomatoes
3 tablespoons sugar
4 cups water
1/2 cup fresh basil, chopped
15 oz can evaporated milk and or cream
Heat the butter in a pot, adding the onions, carrots and celery. Cook, stirring, for about 5 minutes, until wilted. Add tomatoes, sugar, salt and pepper. Cook for about 5 more minutes and then add the water. Cook for another 15- 30 minutes till vegetables are tender. Add basil, and remove soup from heat, resting for 10 minutes.
In small batches, puree in the blender, and return to the saucepan. Serve as is, or add evaporated milk, or cream, to pot, and then serve.
**My changes: I doubled the onion, and cooked the moire poix (in bacon grease) for longer than called for, until it was nicely caramelized. I added a Telma mushroom cube to the water, and wound up letting the soup simmer for about twenty minutes longer because I was working with the phyllo. I used half and half, and saved a little of the pesto from the pie to swirl on top when served (I still used the fresh basil in the soup itself). And I used canned whole tomatoes that I squished with my hands in a bowl before I added it to the pot. I think canned whole tomatoes have a better texture and flavor than diced.
re: onceadaylily
That sounds fantastic. Do you think the addition of more "diced tomatoes" would add or detract from this? DH likes the chunks as well as the pureed soup.
re: boyzoma
I don't think it would detract at all. I actually use an immersion blender, that way I can control the thickness. I like mine a little chunky too. If you wanted to add additional tomatoes, you might try roasting some in the oven before you toss them into the soup pot, to deeper their flavor a bit.
re: onceadaylily
Alles Gute! Have a martini for me :)
re: onceadaylily
Happy early birthday! Ah, to be 36 or 37 again....sigh.....
re: Cherylptw
Ditto on both counts!
re: onceadaylily
Happy birthday!
re: onceadaylily
Trivial Pursuit Book Lovers Edition after many dirty matinis? I'm impressed ; )
Happy Birthday, OADL. (And, Honey, the late 30s are very good years. You're officially grown and still young.) Enjoy every minute, and let your friends and BF pamper you!
re: onceadaylily
H 37th B oadl dear! I didn't know people still had 37th bdays any more. I had tought you had a few more years under your belt actually.
re: onceadaylily
And a HAPPY BIRTHDAY, OADL! I assume you're full into your birthday ritual by now - we'll see you in a few days. :::vbg:::
re: onceadaylily
Any opportunity that presents itself to wear a tiara (and a feather boa) should be taken - no questions asked.
Dinner tonight will probably be Carrot Ginger Soup from Boma at Disney's Animal Kingdom Lodge. I had it for the first time by accident because I am not a big lover of Carrots or Ginger, but put them together in this soup and they are great. This will be the first time I ever make the soup myself.
re: Disneyfreak
Oh - let me know how that turns out. I am looking to increase my soup recipes. Sounds good. And I've got a nice chunk of ginger in the freezer just waiting for a place to play!
re: boyzoma
The soup came out nice but a little too sweet -- I realized I should have used more ginger, I was having a hard time measuring it. Would you like the recipe?
It is not healthy -- it has milk, cream and interestly enough american cheese in it. Next time I will try it witl lower fat milk.
re: Disneyfreak
Oh I absolutely would love the recipe. And your notations on what changes you would make as well.
re: boyzoma
Here is the recipe. I don't think I added enough ginger which made it sweeter than I remembered. Next time I won't be afraid to add the ginger - and I am going to get a scale so I can accurately weigh the quantities. Also, I wanted to cut back on the heavy cream so I used 1 1/2 cups of heavy cream and 1 1/2 c milk and it was still rich and thick.
Ginger Carrot Soup at Boma's!
1 pound carrots, chunky cut
2 cups water
2 cups heavy cream
1 cup milk
2 oz. American cheese (slices or shredded)
1/2 oz. ground fresh ginger
1 oz. sugar, adjust as needed
Roux (2 oz butter and 2 oz. flour) melt the butter in a small souce pot, slowly add the flour to make a paste. Cook until incorporated, remove from heat and set aside.
In a large pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a beurre mixer (I used my Kitchen Aide blender) puree until smooth. Add heavy cream, milk and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasoning.
A pot of curried turkey & dumplings with peas will soon be simmering on the stovetop. To go with, leftover collards with potatoes, homemade biscuits and a mug of warm vanilla tea. Debating on throwing together a spiced peach crisp...oh, what the heck, I'm making the crisp.....
re: weezycom
really was looking forward to that turnip gratin but it disappointed. The flavors were good but the texture in this recipe was much too dry and the ingredients didn't meld together. Will have to fiddle with it and elevate its game.
Oh god what an absolute disaster tonight! Decided to make a salad with spicy baked crown pince squash, avocado, leftover roast chicken and a peanut lime dressing. At the supermarket, I thought 'd got lucky finding a ripe avocado, only to get home and discover I'd been feeling a rock-hard avo with a giant bruise. Then after I'd shredded half the leftover chicken onto the salad, I found a bit covered in mould so tried to pick the rest out of the salad but found i'd missed a bit after it was in my mouth. Then to top it all, it turns out I'm not even sure I like squash, especially this extra squashy-tasting squash. Gah.
re: gembellina
It's nights like these that I break out the take-out menus and cal for Chinese delivery.
re: weezycom
ah don't mention the C-word, it's what I really wanted but I made myself have stupid poison salad instead!
On this very rainy night, we'll be hunkered down, no doubt watching election results as we're both political junkies to some extent, but also dining on roast chicken and wild mushroom risotto, roasted brussels sprouts, and a salad of spinach, red onion slivers, orange segments, and marcona almonds.
Stirfry - Leftover pork w/ thinly sliced celery and onions w/ some garlic grated in. Smells great and going to be served w/ thin noodles. Unfortunately, this is starting to be a rut - take leftovers out, chop up and serve w/ noodles. Altho - I am glad I cleaned out part of the pantry, frig.
After reading thru some of the posts, I'm going to go look for ginger in the freezer.
I'm down to 1 arm as of yesterday - either a carpel tunnel flare-up or something nerve related. Yesterday I managed to make open faced Philly cheesesteak sandwiches, today I pulled some thin pork loin chops out of the freezer. Not sure what I can do with them. Any easy ideas for cooking with 1 arm?
re: krisrishere
Ouch - I hope the nerve issue fixes itself very soon! It's probably too late (didn't see this post earlier today), but I'm thinking a simply pan fry with some BBQ sauce poured over and call it done. Maybe serve it over rice. :-)
re: krisrishere
I know there have been a few threads on chowhound about one-armed cooking. I remember reading one or two sometime in the summer, I think.
re: krisrishere
A slight tangent - but you may be interested in reading this article about Michael Caines, who is one of the UK's best chefs (2 Michelin stars). He lost an arm in car accident in 1994 just after he started as head chef.
I've been researching a trip to Belgium next spring so it seemed appropriate to doing some local (Flemish) cooking.
A couple of heads of chicory will get split lengthways and boiled in water for a short while until just tender. Each half gets wrapped in a slice of ham and placed in a baking dish. A slice of Dutch/Flemish cheese gets placed over each one (I've got Leerdammer, but Edam or Gouda would do just as well) and a sprinkling of breadcrumbs. It then goes under the grill until the cheese has melted somewhat. We'll have that with some mixed salad and a loaf of rye/caraway bread.
(And the leftover cheese & ham will be tomorrow's Flemish breakfast. Can't wait for April)
re: Harters
This sounds so good! What kind of ham did you use?
Even though I survived last night's mouldy chicken, I've decided it's best to let someone else feed me tonight! As the bf is away, my mum and I are checking out a vegetarian place in the big south Asian area down the road from me. Best tomato curry in London, so they say!
Quick dinner before work: boxed mac (with some halved grape tomatoes tossed in) and steamed broccoli with lemon zest, nutmeg, s&p. The tomatoes were a bad call, as they are just sour and gross this time of year.
re: weezycom
Home late and don't feel like cooking. Reheating some black beans w/ rice, giving it a squeeze of lime and a bit of sriacha and calling it good.
I've got a parsnip-apple-leek soup going for dinner - with maybe some crisped bacon on top. Hopefully, hubby brought some fresh bread home to go with it, otherwise we'll finish the loaf of Alton Brown's leftover oatmeal bread he baked last evening,which would also be fine.
And maybe - just maybe - won't be too full for the concord grape & thyme sorbet that's been waiting in the freezer for us.
Was thinking about having the leftover turkey & dumplings from last night but I had a sudden taste for home made pizza so it'll be that. I'm making a half whole wheat dough with herbs; it'll get topped with pesto after which I'll add dollops of ricotta, ground sausage & chopped salami, cherry tomato halves and maybe a bit of spinach...maybe a sprinkle of parmesan. I've some cucumber salad left in the fridge to go with and some spiced peach crisp from last night.
A couple of friends will be here tonight, and since we're all fans of Indian food, that's what's for dinner.
Lamb makes its appearance in rogan josh. We're also having spiced basmati rice, green lentils w/garlic and onion, eggplant in "the pickling style" (Madhur Jaffrey recipe), and a cucumber-carrot raita. DH will pick up naan and, for a starter, onion pakoras from a nearby restaurant. I'll also put out some pumpkin seeds I toasted w/spices and brown sugar. For dessert, I've made profiteroles, which will be filled w/vanilla ice cream and sauced w/a puree of raspberries and ginger syrup.
re: nomadchowwoman
What time should I be there?
re: nomadchowwoman
Sounds great!
re: nomadchowwoman
I love that eggplant dish. "Taste of India" book?
re: buttertart
It's in "Indian Cooking" and also "An Introduction to Indian Cooking," but probably other books as well--and probably online. Official recipe title is "Lake Palace Eggplant in the Pickiling Style" (although there's nothing I would consider "pickling" in this recipe). But I love it--and almost everyone, including people who think they don't like eggplant to whom I've served it too seems to love it. And it's so versatile and prep-ahead friendly. It's best cold or at room temp, accompanies all sorts of dishes, packs well, etc. And I love to have leftovers made into a sandwich with naan or pita, w/a bunch of cilantro if I have any. Yum.
re: nomadchowwoman
It is a great recipe indeed.
re: buttertart
Glad you are back among the cooking, bt.
re: nomadchowwoman
Getting there.
It's Wednesday - that's Prince Spaghetti Day. I stopped for some ground beef and cremini mushrooms on the way home from work, but otherwise had everything else I use for my meat sauce.
Chopped onions, chopped red bell peppers, a couple of links of sweet Italian sausage squished out of their casings, and some roasted garlic, dried basil, dried oregano, salt and a bay leaf were all mixed together with a can of 6-in-1 ground tomatoes (and 1 cup of leftover meat sauce hidden in the deepest, darkest regions of my upstairs freezer). That's all simmering on the back of the stove, waiting for the sketti to finish cooking. Garlic ciabatta bread and a small salad, and it's dinner.
Trying to make life easy on myself tonight. Can you believe it,? It's 88 degree weather here again! Ack! Enough already.
I hate hot icky sticky weather, WTH? It's November. What's easiest is a wonderful fresh tossed green salad. I also have beautiful steaks, bone in New Yorks, tho.. I've never had this cut before, hope it's not going to taste like donkey. Anyway. I wish I knew what to make to go with.... fried rice, pasta-nah, potatoes again - nah. Should I use the already baked sweet potatoes in the fridge? Actually they sound kinda good to me, all heated up with butter. Ive also got a beautiful head of white cauliflower, and a crown of broccoli..... hmmmmmm.
Gosh have you ever had one of those days???? I did make basil cream biscuits last night to go with the wonderful left over yankee pot roast. They are delicious....but I was wanting to save them for a sos dish with peas, but I can use them. I'll split them and toast them lightly with butter and romano cheese... nah.
Everyone else's food sound so scrumptious to me, what's up. All I've eaten today is cherry yogurt, yes so far, and I'm absolutely uninspired.
Come on my friends, please do tell me something wonderful that you're making so I can get off my lazy, uninspired duff. Curry sounds really nice and warm, but its really hot and come on, who turns their air on in November?
re: chef chicklet
Agh...I would gladly take 88 over the 30's and 20's we have here...frost on the ground every morning makes me wish for that!! But that does sound quite delicious. Salad and steak just aren't as good once the cold hits up here.
I had homemade pulled pork with some buttered corn and homemade mac and cheese. Delicious and reminded me of the summer long gone :(
re: chef chicklet
Wow, it reaaally warmed up for you. It was around 80 here today, and nice to be out and about in, but I agree, enough is enough. it's time to change back the clocks and nest with winter stews and roasted vegetables!
Those NY's sound great, and with leftover sp's and your veg is sounds like it could have been a lovely meal. What'd you end up doing?
I probably would have just cooked up the steaks and said to hell with the rest. That and a glass of vino.
re: rabaja
Very astute! I did just that, and they were huge steaks, quite good. Just wasn't in the mood for anymore grilled food. The hubby was happy though. The sweet potatoes were excellent, and tossed salad was fresh. Just one of those blah days. I am so ready to bake, and lo and behold my new bread machine took a powder. It was soooo easy. So much for Wolfgang Puck. I'm afraid to tell my sister ( she bought it for me) and asks me every time we talk what I've baked in it. Back to the KA and the hands.
Tonight's (another) easy night - I've got a doctor's appointment after work, so we'll have some of the corn ravoili I stashed in the freezer a few weeks ago.
I'm going to follow OADL's theme from the other night and make Tomato Soup. I'm going to use her recipe with a couple of my own tweaks that DH likes, adding in some diced tomato's since he likes the smoothness of the soup, but likes the texture of the chunks. And, since I have not made this version before, I may or may not add in some cream cheese which I usually do and puree in with some of the soup mixture and then stir back in with the soup. To go with, we are having grilled ham & cheese sandwiches.
More soup for me. I think it will be another minestrone using up ALL the veggies in my fridge. Then I get to shop for more this weekend, HA! I heart the Famers Market up here, but I must exert some self-control.
No meat in tonights version either, except for chicken broth. After three nights of pozole meat and I are on break.
Not for too long I suspect though, as I recall eyeing some lamb chops in my freezer earlier this morning and thinking, huh...Sunday Supper???
re: Harters
Ooh yum. I must eat more mackerel. Though when you say lemon jelly, the things that springs to mind is lemon curd but surely not...
re: gembellina
even so, a dollop of lemon curd -- a bit of sweetness to balance the wine, plus lemon egg & butter -- probably would work.
I guess it depends on the size of the dollop. Maybe 2/3 of a blub or 1/8 splort?
re: gembellina
Damn - but herrings are bony buggers. Fishmonger is supposed to have prepped these but I've just spent 10 minutes pinboning 2 fillets - and I'm not convinced I've got them all out. I hate fish bones with a vengeance - not least from the time a dinner guest got one stuck in her throat. We ended up at A & E at the local hospital. Not a great success that dinner party.
As for the lemon jelly, this is a jar we picked up from Fortnum's last time we were in London. Think redcurrant jelly and the like - just sugar and lemon juice. Oh, and there's 5% gin in it. It really is delicious.
Was feeling a bit perkier last night and made a chicken and leek pie for dinner (sauteed leeks in come of the chicken fat, cubed up the leftover white meat from the chicken we did Sunday, strained the chicken juices, added some white wine and added it to the chicken and leeks, threw in a tsp or so of dark soy and a squirt of fish sauce, thickened it lightly with Wondra flour and topped it with biscuits which came out unusually well this time - 2 c flour, 2 tsp bp, 1 tsp salt, 1/2 tsp bs, whirled in fp, 1/2 c total butter and Crisco added, mixed in, 2/3 c buttermilk added just until it started to come together, kneaded briefly and cut the dough into 16 squares, used some for the pie and baked the others separately at the same time for 17 mins at 400 or so). Was pronounced delicious by himself. Romaine salad and blue cheese dressing with.
re: buttertart
YAY!!! Buttertart is cooking again! :-) Welcome back, bt!
re: LindaWhit
Thanks dearie! Life marches on! It felt as if I had been on a long and very unpleasant vacation. You know how nice it is to get back cooking after you've been away?
re: buttertart
Absolutely! And when that "vacation" stinks, it makes the time spent in the kitchen all the better. :-)
re: LindaWhit
I am so with y'all. I took a job out of town for a while and was so homesick. I missed my pets and my kitchen, in that order. So now I'm back and tonight-Brunswick Stew and cornbread. Big mama is HOME!
re: Sue in Mt P
Enjoy, Big Mama! :-)
re: melissainbklyn
That's a seriously GREAT-sounding "freezer scrounge!"
Baked breaded fish filets with tarter sauce; to go with, green beans with italian herbs and some of the broccoli/cheese/pasta casserole left from Sunday.
tonight I'm getting to that bison burger. Already ate my green beans with lunch today and finished off the last of the turnip gratin, so I may skip the sides.
Last night I made my inauthentic version of haluski using homemade spaetzle instead of a package of egg noodles. I just devoured the leftovers for lunch, too. lol
No idea what we'll have tonight, maybe baked breaded fish fillets, which I've used to wean my kids off of fish sticks.
Last night warmed up some of the Greek meatballs I made from the Saveur recipe and froze several weeks ago, pan-toasted some whole wheat pita, made a Greekish salad with plum tomatoes, cukes, red onion, kalamatas, and a piece of amazingly hot and quite beautiful large pointed red pepper from the farmer's market (of a color I'd like nail polish in). Discovered the feta we had had gone west so cubed up some Bleu d'Auvergne to put on it intead. There's Greek blue cheese, why not? It was actually very good in it.
I'm frustrated. I barely have time to cook anymore with my restaurant schedule. And the local grocery store hasn't opened yet, either, making last-minute runs for ingredients impossible at the moment. Gah.
I didn't have a chance to make dinner/lunch, but I did bake a simple apple cake to take into work. It cracked when I tried to flip it on the cooling rack, but that's what powdered sugar is for.
Hopefully dinner *won't* be a bowl of onion rings, as it was the other night.
re: ChristinaMason
Well first of all, imagine you are now getting a warm hug and then a little shoulder massage (even though it is virtual). Hopefully tomorrow will be a better day.
Next, have a drink and rummage in the freezer for something comforting (large bowl of ice cream, etc.) Tell yourself you need a break. Most of all, breathe!
Hope you have a better evening than you did today.
re: boyzoma
Thanks for the kind words. Just needed to vent about not being able to cook often enough! There is some potential relief on the horizon, at least. Tonight we're having lentil soup from the freezer and maybe some grilled cheese sandwiches. It's time to start shopping from the freezer and pantry, now that both are pretty well stocked.
I just finished rubbing some salt and herbes de provence on a turkey as a dry brine, but that's Sunday's dinner. Yes, I'm a little early on the turkey but I'm not hosting Thanksgiving dinner this year so I feel the need to make one myself.
Friday night = all by myself for dinner. I found a bag of about 5 chicken wings in the freezer. I'll roast those with some just olive oil, salt, pepper and garlic powder. Anything else is just too complicated right now.
Tonight is going to be leftovers again. I made the chunky tomato soup yesterday, but for me, I didn't have the sandwich of ham & cheese. But I am tonight, along with some more soup. I know DH wants soup, buy don't know about the sandwich. We do have some home-canned tuna in the fridge already mixed up for sandwiches. So maybe he will go that route. Sounds like a plan.
I took out a Frankenchicken breast to defrost last night (bone-in/skin-on) and it will roast with salt, Penzey's Tuscan Sunset herb blend and Aleppo pepper rubbed into the skin. I have some leftover mashed potatoes, and my standard side with mashed potatoes is peas. So it's kinda-sorta one of my favorite meals - roasted chicken, mashed potatoes and peas. It's just not a WHOLE roasted chicken. :-)
Nyquil for a late dessert.
Chinese dinner tonight: sauteed veggies in a thickened soy sauce with a bit of sugar and crushed red pepper flakes, steamed rice with fried ginger & toasted sesame seeds, mini vegetable egg rolls, marinated teriyaki chicken skewers, whole crispy fried carp with a sweet/spicy sauce and shredded scallions (my first time cooking/eating carp , crispy skin & sauce good, not liking the fish flavor in general). I need a nap.....
OK, I am mainly a lurker in these parts and given demands of my new job have mainly been *warming* rather than *cooking,* but I love this new notion of the WFD weekly theme (it's like WFD and COTM mated!), so in the spirit of Lamb Week, I offer my humble bit...
Made simple rack of lamb a couple nights ago (with garlic, salt and cinnamon for kids, ras el hanou, salt and a bit of marash for grownies), with fettucine alfredo and steamed broccoli. My son (the king of picky, see previous posts) said, "Lamb, yeah! If I had to pick between lamb and a TV show, I'd pick lamb." The power of a lamb lollipop -- for those of you who know the 6-year-old set, you'll appreciate how deep this compliment goes!
Happy lambing!
re: mebby
i love that your son picks lamb over t.v.! the rack sounds wonderful. almost as nice as roxlet's (heh heh.)
ok, i've not been cooking in about 5 days. mom passed. it's been hard, sad, everything you'd expect and more. surreal. been eating crap and a lot of it. tonight BF made a nice dinner for me, so that was good. it's going to be weird not cooking for her. just for my dad now. easier, but easier's not better. it was a true joy concocting little mouse-sized meals for her that would entice her appetite and make her say "mmmmm DEL-EESHOUS!" miss her like crazy. preemptively saying thanks for all the good thoughts out there that i know you all have.
tomorrow night going on a Chowdown event with a Canadian CHr. was going to skip, but BF thought it would be good for me. i've been missing this community, but truly haven't been up to contributing.
i'll be back to cooking soon - and maybe your ras al hanout lamb will be the thing to bring me back into the fold.
re: mariacarmen
MC, I am so, so sorry to hear about your mom. I have followed the absolute love you have given your "oldsters" in the form of beautiful meals for so long, but I did not realize that they she was in that place. My thoughts are with you. I have not been in this position, but can only imagine how it must feel. Take whatever comfort you can in the close relationship you clearly had with them, which so many of us (myself included) have never really had. I hope that food of whatever kind helps to show you the light on the other side of this difficult time.
re: mariacarmen
I don't even know what to say, I am truly so sorry.
We are privy to only a small part of one anothers lives, but your love for your parents definitely shined through in your posts. You cooked for them with love and showed good humor about it throughout, my hat is off to you.
I hope this time of sorrow is eased a bit by the knowledge your Mother must have known how much she was loved.
All the best.
re: mariacarmen
My deepest sympathies MC. I always love reading about your delicious food, and hope that you continue to post once you feel ready for it! Sending some internet hugs your way.
re: mariacarmen
{{{{{{maria}}}}}} I'm so sorry for your loss. Remember the enjoyment you got from cooking for her AND the enjoyment she had in eating the meals you made for her - she knew she was much loved.
re: mariacarmen
Very sorry to hear the bad news, I know what it's like only too well. The surreal part rings very true. Hugs.
re: mariacarmen
Hugs. What the others already said more eloquently. I'm so sorry.
My deepest sympathy goes out to you, your father and family; not that it's my business but I had no idea your mom was sick. I did think it was thoughtful of you to cook for your parents the way you did. Know in this time of grief, others are thinking of you & holding your family in their prayers.
God bless ~
you are all so kind. my mom was sick for 3 years, living in So. Cal., brought her and my dad up to No. Cal. in March to have them closer to my sister and me. She lived here 8 months before finally succumbing. Scleraderma - nasty horrible disease. she was only 68. It affected everything she did. Eating too. I was glad that my sister and I were able to feed her and watch her actually gain back weight she'd lost. my dad has gained 5 lbs too! (he's not sick, tho.) and you're all right, she did know she was loved. i was lucky enough to be able to care for her - it was a gift to me. cooking is a blessing, in many ways. thank you all, again.
re: mariacarmen
MC - I am so sorry to hear about your mom. You and your family have my deepest sympathies. I do know how you feel as I lost my mother a few years ago as well. It will get easier in time, but it is so wonderful that you were able to be close to her and have her live near you. I will keep you in my prayers.
re: mariacarmen
I am so sorry, Mariacarmen. I know you're mother must have been deeply grateful to have children who gave as willingly as you. My grandmother is ill, and I'm watching my mother and her sisters struggle to do this, and every one of your posts has made me admire you all the more. My heartfelt sympathies to you and your family. Take care of yourself.
re: onceadaylily
thank you, ladies,again. too sweet, and much appreciated. and OADL, hug your mom and aunts for me.
In fact, everyone, if you still can, give your mom a giant smooch and thank her. then make her something delicious to eat! i was inspired to do so from this thread all the time - Linda Whit, she LOVED the chicken paprikash!!! i was going to make someone here's coconut pie (sorry, forget who, tho i saved it) because she loved all things coconut, but didn't get a chance to.
thanks again.
re: mariacarmen
I'm thrilled to hear a post of mine was an inspiration to a tasty meal for your mother, mariacarmen! With the wonderful dinners you've posted, I'm not surprised she enjoyed and gained back some weight. Again, my heartfelt sympathies to you and your father and your family.
re: mariacarmen
Oh, MC, I'm just reading of your sad news and can only echo the sentiments of everyone else: so sorry for you and your family, and so admiring of how well you've taken care of your beloved "oldsters" and made sure your mom knew she was well-loved.
A big virtual hug, MC. I hope you enjoy your outing tonight; you deserve a nice night out.
And now I think I will take your advice and give my own mother a call. (And next time she comes, i think I'll make chicken paprikas.)
re: nomadchowwoman
Thank you NCW!
re: vafarmwife
that sounds so very good.
re: vafarmwife
That does, indeed, sound very good. On another note, I found a basic recipe you posted for "your best sweet potato recipe" and plan on making that for turkey-day. I do have a question - can that be something I can make a day ahead and then just warm up?
re: boyzoma
Refresh my memory please- was that the sweet potato casserole with pecan topping or was it the roasted sweet potatoes?
ETA- went back and found the post you were referring to. Yes you can do this ahead of time and reheat. You can also roast it early that morning and then put into crockpot on warm to keep until Thanksgiving meal.
re: vafarmwife
It was the roasted sweet potatoes and possibility of adding butternut squash. Love both of those. Great to know about making ahead. My oven has a warmer that I could put them in while the turkey is in the oven. Sounds perfect.
re: vafarmwife
This soup is definitely a keeper! Hubby loved it. Next time I will make it with a mix of mild and hot Italian sausage. It was great with the bread soaking into the cheese on top of the soup bowl. Made the soup really thick.
re: Harters
Seriously good meal, Harters! I do love lamb. :-)
Tonight, Opa and I are going to share a baked potato (actually - he get's 2/3 and I get 1/3), a nice medium rare bone-in rib-eye (this I get my pick of) and each have an appetizer of a shrimp cocktail! Of course, we'll have to find a nice Cabernet to go with!
I've been REALLY wanting scallops, so I picked some up at WF today. They're mostly dry, but I'll pat them dry even more, sprinkle them with some seasoning (I'm thinking of using Aleppo pepper) and pan-sear in a hot pan until they're done. Served on Israeli couscous, I'll drizzle them with an apple cider cream and have steamed green beans with toasted almonds alongside.
Pumpkin ice cream and gingersnaps alongside (Trader Joe's). ;-)
re: LindaWhit
That dessert sounds a lot better than last night's Nyquil : )
re: nomadchowwoman
No kidding, huh? ;-)
Tonight it's breakfast for dinner and I'm making a pannukakku - Finnish oven pancake. I'm thinking we'll top it with Greek yogurt (Vanilla) and berries.
My in laws are visiting, and my mother in law just taught me how to make her goulash. We had it with spaetle and braised chard and a pear and prune clafouti. It was phenomenal. Over xmas, she will teach me saurbraten and klose. I remain in awe of her cooking, and aim to achieve something close to that level of ability over the next several decades.
re: relizabeth
Oh, I love sauerbraten! I had spaetzle this week too. :)
Last night, b/c I had my niece here, I made her favorite--red beans (cooked w/ a ham shank and a little andouille sausage) and rice (white for her, brown for us). Also made a Greek-ish spinach salad, and we had some home-baked ciabatta (w/lots of Kerrygold butter) alongside. Not my idea of the ideal Friday night meal, but Niecie Dearie declared the beans "great" (high praise from this picky 5YO), so all was right w/the world.
DH had a yen for chicken salad at about 3:00 this afternoon so I made some, and we both ate so much of it that we'll probably cancel our (Vietnamese) dinner reservation and snack on the assorted bits of this and that in the fridge.
Tilapia en papillote, with CSA box fennel, cauliflower, carrots, baby broccoli and cubed/blanched red bliss potatoes. Will season with some lemon juice, herbs de provence and a drizzle of white truffle oil.
On my way to the mailbox earlier, I met my neighbor who was on her way to my house with a quart canning jar of vegetable beef soup still warm from the pot (love that lady!). I'd put a few chicken breasts in the oven to roast before that so dinner was her yummy soup & roasted chicken caesar sandwiches on toasted sesame french bread. Fresh pears for dessert.
re: Cherylptw
Oh man, I love beef veggie soup. What a nice neighbor!
Lemon garlic herb marinated pork tenderloin with potatoes roasted in oven, fresh broccoli probably roasted and sprinkled with Parmesan cheese and pumpkin roll for dessert.
Was going to make a super-simple cook-and-serve fresh ravioli I picked up at WF, but I'll leave that for tomorrow after work. So I took out a half pork tenderloin to defrost. This key lime pepper blend is SO good and the tang of the lime and heat of the pepper work well together.
Sides? Not sure - I have a bit of leftover mashed potatoes and peas that I just might heat up and call it a day. We'll see.
* Exported from MasterCook *
Key Lime Pepper Pork Tenderloin
Recipe By :Linda
Serving Size : 3 Preparation Time :0:00
Categories : Key Lime Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp Spice Hunter Key Lime-Pepper Blend * -- or more to taste
2 Tbsp olive oil
1 tsp minced garlic
1 Tbsp key lime juice
2 Tbsp brown sugar
1 1 lb. pork tenderloin
Mix first 5 ingredients together. Pour over tenderloin in shallow bowl (or put all in a ziplock bag) and marinate in fridge for at least an hour, up to 3 hours. Grill on medium heat until internal temperature reaches 155 degrees (or roast in oven at 375 degrees for 30-40 minutes). Slice in 3/4" slices and serve with rice or orzo.
- - - - - - - - - - - - - - - - - - -
NOTES : * This is from a company in San Luis Obispo, CA (1-800-444-3061), and I found it in my local Kitchen Etc. (no longer in business except online - I think Spice Hunter stuff can be found in some gourmet shops). This mix includes key lime juice powder, black pepper, ginger, garlic, thyme, onion, cinnamon, allspice, cloves, nutmeg, and habanero chile. A strong pepper smell, with the"bite" of key limes in the taste.
Cold and blustery here in Boston, time for comfort food that's for sure.
I am making Mahogany Beef Stew with Red Wine and Hoisin for a couple of easy meals during the work week.
However, Johnnie's Foodmaster has Lobsters on sale for $4.99 lb. So, I bought two 1 1/2lbders. :) So, my comfort meal tonight is steamed lobster, roasted asapagus and a baked red bliss potato. :)
re: mcel215
Lobster is still comfort food for some people! :-) Enjoy.
re: LindaWhit
Oh yes it is, very comforting at that price. ;) Thanks, LInda.
Well the weather is "cooler" here in Bermuda...so I am going to hook up a family traditional Portuguese Red Bean and Kale Soup topped with a little Chorizo ...served up with some nice red wine and crusty bread...I can't wait for dinner!!
Tonight will be Lasagna. I am using some of DH's fantastic spaghetti sauce from the freezer since it has ground sirloin, italian sausage, red/green/yellow/orange peppers, onion, etc. in it (plus it is one step less I have to do). Then adding layers of pasta, bechamel with fresh grated Parmesan cheese and a light dusting of mozzarella. Also will be having some fresh garlic bread as well.
Early Thanksgiving dinner tonight! I'm roasting the turkey that I dry-brined on Friday. I have a pot of turkey stock simmering on the stove and I'm about ready to get started on the sides - cauliflower and onion gratin and whole wheat giblet stuffing. Of course there will be gravy; lots of gravy. And because I'm still on my diet (week 9), dessert will be some caramel praline frozen yogurt I found at the market.
re: krisrishere
Sounds wonderful. I'll be doing a "pre" dinner next weekend with a 12 lb. bird. Had to get a new stove/oven and it has a "perfect turkey" setting, so will test it out before the big day since we will be doing a 24 lb. bird. Since we will be having my dad & friend, MIL, Son, DIL & family for Thanksgiving, it will give me lots of leftovers that I can also use for the big day, as well as letting me make some extra turkey stock to use then as well (and I always send my guests home with goodies for another meal).
re: boyzoma
Nice! I cooked a 12lb bird today and it was one of the best turkeys I've ever had. Good luck with that 24 lb-er, wow! What makes it a "perfect turkey" setting?
re: krisrishere
My oven has a "perfect turkey" setting that if you use your probe and plug it into the oven, it cooks the turkey to exactly 180 degrees and then shuts down to "warm" until you pull it out of the oven. It's supposed to keep the turkey moist that way. So, I'm going to give it a shot.
re: boyzoma
Nice! Let us know how it comes out.
Tonight, it's German night at our house.... bought some "organic" pork chops that have been sitting in a brine since yesterday, also started my sauerkraut yesterday - the Kühne brand stuff in a glass which is just fine if you sauté some onion in bacon fat and then add the kraut. Of course, I added a strip of bacon chopped up, too. This will be reheated later, possibly even slightly browned, and perhaps refined with a sploosh of white wine.
Starch will be bratkartoffeln aka fried potatoes. Germaner it does not get :-D
Tonight was a night to forage - hubby reheated some pasta with pork sugo and was quite happy.
I took some leftover beet greens, re-sauteed them, added a couple of scrambled eggs and a bit of ricotta.
Now there's at least room in the fridge for next week's soups.
Friday night M brought a ton of food home from Szechuan Gourmet 39th St. It is better in the restaurant, I fear, but it was very sweet of him.
Last night leftover Dorie Greenspan's "go-to" beef daube, with egg noodles with way too much sour cream and poppyseeds (which is the part I really wanted) and leftover Greek salad.
Tonight her pork tenderloin with oranges (may have to eke out with lemons, that's ok, we like tart), braised escarole, and ? for starch. Must get going on it!
Best day of the past 2 weeks today, but still achy and decidedly unperky. Go away evil thing that's plaguing me!
re: buttertart
Best day of the past 2 weeks today, but still achy and decidedly unperky. Go away evil thing that's plaguing me!
YEAH!!! What buttertart and the rest of us said, you evil thing! Out, out, damned spot! ;-)
re: LindaWhit
That orange pork recipe is killer, absolutely fantastic. The cardamom makes it taste super-orangy (and these were oranges from South Africa that had been lurking in the fridge for I don't know how long). Reminded me a little of the delicious Vitamin C drops that were the first thing I went crazy for the taste of as a wee one.
re: buttertart
Acerola (Rosehips) tablets? Chewable Vit. C? I still like them. :-)
Tonight I had dinner guests..to start, beef tongue tacos; I put the tongue in the slowcooker on the low setting for 8 hours with onion, garlc and seasonings....served with roasted tomatillo & poblano sauce, pickled onions and cilantro sour cream accompaniments. Roasted chicken with orange & chipotle glaze; to go with chili pinto beans and rice toasted in olive oil then mixed with asst. vegetables and simmered with chicken stock. Last night I baked a apple crumb cheesecake with shortbread crust for dessert; it was drizzled in warm homemade caramel to serve.
re: Cherylptw
Wow, lucky guests--that sounds wonderful, Cheryl.
re: Cherylptw
Sounds fab!
Tonight we had a grilled steak w/wild mushrooms sauteed w/garlic and parsley. I also made a COTM potato cake, which was tasty (duck fat!) but certainly did not come out as expected. Roasted brussels sprouts drizzled w/a syrupy balsamic were very good. We also had a small spinach & red onion & bacon salad as I'm trying to work my way through what seems like a bushel of spinach. For dessert, DH had some of the bread pudding I'd made earlier to use up a lot of stale ciabatta, but I was thankfully able to refrain after the large meal.
Oh my goodness, what a long weekend of eating and drinking. My bff and her daughter came up to enjoy the fireplace and get cozy in this rainy weather.
We started out with chicken liver pate (she loves it and swoons everytime I make it for her), 2 lbs. of livery goodness. I thought of you OADL as I lovingly cleaned each liver.
Along with, we noshed on Cowgirl cheeses, fruit and nut bread from an A. Medrich recipe and tacos from the local taco truck. Weird combo, I know, but it worked out just fine.
Spent the rainy day today making cookies with the 14 year old, trying to ignore how full I was while shoving in more delicious grazing snacks.
Our final dinner was more treats from the taco truck, with MH'd chocolate chip cookies as a chaser.
Tomorrow is the first day of my 'diet for real' and day one of the 'couch to 5k' app I downloaded on my iphone last week.
I'm scared, but it is necessary. Oh, so necessary.
re: rabaja
If you made pate for me, I would eat it.
And it is scary, I know, taking that first run. I've been trying to work up the courage to start running again, but keep sleeping in. And then I tell myself it's too late to run because the sun's already up, and everyone will see me gasping like a fish. I've bookmarked that website, though. If my mom can start running again, at age fifty-eight, after a twenty-year hiatus, then I know you can do it. Good luck, rabaja.
I could always use some healthy cooking ideas, too, so I hope you'll let us know if you find some especially good recipes.
Thank you for all the birthday wishes (she said a week later). I had a fantastic birthday, but only wish I had laid off the martinis a bit. Okay, I had four. It was as if I was determined to remind myself that I was not twenty-five anymore. I woke up the next day feeling eighty. I also tried to quit smoking (Yes, I smoke, I know, I know), and have managed to negotiate a four-cigarette-a-day plan while I work out a new strategy for trying again next week. The cocky "Of course I can quit cold turkey, patches and gum are for LOSERS" plan didn't work out so well. By seven that night, I burst into tears, and sobbed, "I'm dizzy, the clocks not moving, and I can't stop eating those stupid Riccolas, and now my stomach hurts!"
So, I'm trying to keep a little busy, and today's plan is to whip up the leftovers into a new dish, in addition to tonight's dinner. I'm turning the leftover pot roast into a shepherd's pie, topped with some potatoes (mashed) that need to be used, and served with a batch of biscuits. The boyfriend will likely choose that for his dinner, but I'm giving in to my craving for refried black beans and rice, topped with a fried egg, a little cheese and some sriracha.
I dreamt that I made pudding last night, and woke up craving it. So I might make some this afternoon (I have coconut to use up). Maybe Chef Chicklet's crustless coconut cream pie will happen this afternoon.
re: onceadaylily
I'm not one to judge the smoking part as I did it for 40 years. However, I did kick the habit and have been clean for 3 years now - not even 1 slip. So, I know you can do it. It just has to be at a time when you say "I'm ready". I talked to my doctor and got a prescription for Chantix. Unfortunately, the stuff made me nauseous (reminded me of morning sickness). But I stuck it out and said once I quit I would never go back. So I'll be thinking good thoughts for you! Oh - and food tastes sooooooo much better now!
re: boyzoma
I did want to say how much I appreciate you and Cheryl giving me the 'I did it, and so can you' nod, and also, I was taking bets with myself who would be the first to tell me how much better food would taste. You win! I'm in it for the tastes and smells as much as the longevity.
re: onceadaylily
The smells - oh, yes - the smells! When I quit, DH helped me paint all the walls and I got new furniture, and cleaned my carpets. Wow what a difference. And the smells from the kitchen were so much richer! But taste - what a wonder, and I didn't even know what I was missing! You go girl! I'm on Team OADL - Just holler if you need more support!
re: onceadaylily
It's getting on for 11 years since I stopped smoking (same day as I stopping drinking alcohol). I was a 40 a day smoker. Folk said that I'd taste food better - but I can't say I do. Fold also said the desire would go away - but I can't say it has. Not a day passes when I don't crave a cigarette - of course, the craving doesnt last for long now. But I still absolutely believe that dinner would be much improved by finishing it with a smoke and large Calvados.
re: Harters
I quit when I was 18 (after smoking for 5 years, fairly heavily toward the end) and still want one when I see someone with one, I have to say (and sometimes think geez I'd like a cigarette right now, quite out of the blue). I hope I'll never have to stop drinking.
re: buttertart
All it takes for me is one whiff - and I can't stand the smell. I only crave one once in a great while, but once I smell it - no way! Guess I got lucky that way.
re: boyzoma
Something that helped me is that I went to live in the States shortly after quitting and US cigs were never as appealing as Canadian or English ones. Tobacco blend is quite different.
re: onceadaylily
oh good luck OADL! I smoked for 10 years from age 13 (eek!), and gave up a couple of years ago. I say gave up, in fact the desire to smoke faded enough to be able to deal with it. I found that smoking heavily on a night out and then smelling my fingers the next morning went a long way towards quelling the desire! I also found that eating really spicy food stopped me from wanting my post-meal cigarette, and that eating a delicious proper breakfast made it far easier to stop wanting a fag and an espresso for breakfast.
But it's a bit like breaking up with a boyfriend - impossible at first, then you miss it a little less every day, then you associate it with good times and try to go back but it turns out to be a huge disappointment and you find you're almost over it!
re: gembellina
I had the same thought about it being like a boyfriend! I feel a little grief-struck at the thought of giving up that source of easy comfort, recalling scenes from my life, good and bad, when a cigarette made 'it' better, right up until I coughed.
And I just smelled my fingers. Blech.
re: onceadaylily
Get the gum for heavens sake, if it helps its worth it.
I can understand what you're going through, and I know it's hard. I was never a big smoker, but a couple of times in my life I've had to quit a two or three cig/day habit and it was hard.
I finally took a long look at how my body was responding in the am to previous evenings smokes and it wasn't pretty.
The hacking cough was my body saying, "uh, no, we don't actually do well with that!". Also, it was not the least bit sexy.
I have a friend who still smokes occasionally (hopefully not for much longer, we are all too old and wise to be acting like this), and I have to remind myself that, even if I take a puff or two, I am happy NOT BEING A SMOKER.
I tell myself, 'If you must smoke, smoke ribs, or salmon or trout.'
Good luck, hope you find what works for you.
re: rabaja
Thanks for the encouragement, you guys. And thanks to rabaja for my new mantra: "If you must smoke, smoke ribs, or salmon or trout."
The boyfriend bought a box of the gum for me. I plan to use it next week, along with exercise, and a greater focus on incorporating vegetables and fruit into my diet. I tend to go a little light on the last two.
re: onceadaylily
Try the gum, or the patches, OADL, and distractions, whatever. You may also find that exercise helps, esp. if you have a goal, like running a 5 or 10K.
DH is a smoker. He quit successfully for almost three years, using the patch, and then, bam, 9/11 and he was hooked again. What he has done for the past several years is limit his smoking until after 6 p.m. (about the time he has his first glass of wine or drink), and he has a (self-imposed) exile to the side porch. So he has cut back considerably. He is also a very heavy exerciser/runner, so his smoking always comes after his exercise. Would I like to see him give it up completely? Do I wish he'd give the patches another go? Of course, but he has managed to keep the smoking to 5-10/night, depending on the situation, and that's better than heavy smoking.
So maybe some of these techniques will help you cut down considerably if not quit altogether. But, whatever you do, don't beat yourself up. (And if you need a substitute craving, don't feel bad about noshing on something tasty. )
I have never been a *real* smoker, but I occasionally take a puff (which satisfies) and I did pick up and smoke whole cigarettes on 9/11 (that lasted about a month) and then again after Katrina (that lasted several months). But I am lucky and it has always been easy to give them up, so I have no inspirational advice--except maybe my mom's story:
At 45, she was diagnosed w/cancer (not lung, but it gave her a big jolt anyway--my baby brother was 7); that day, she quit her (chain-smoking) habit, cold turkey (I don't recommend that), and she has never taken another puff. 30+ years later, she's not only cancer free, but extremely healthy, energetic--and svelte. She is constantly being mistaken for being much younger. I don't know for sure, but I would guess some of it has to do w/not smoking all these years.
Good luck. Eat good food!
re: nomadchowwoman
What I didn't expect with the cold turkey thing were some of the physical symptoms. I've been reading, and apparently it's a blood sugar issue. Next week I'll make sure to have more food on hand to help with that aspect. Really, I'd only supplied myself with Riccolas, strawberry Mentos, and six cans of chickpeas. I was definitely being a little naive.
re: onceadaylily
Good luck on the quitting smoking, OADL! One day at a time. :-)
re: onceadaylily
I guess I'm a little late to the party here, but congratulations on your decision to quit smoking!
Next month, I'll have been quit for 5 years (wow, I can't believe it's been that long!) After 26 years of smoking, I realized, at 39, that I had been smoking for 2/3 of my entire life!
I used the patch, and that helped - finally! (It was my third attempt to quit.)
I remember the first time I realized just what a difference it was making - I had made French toast for dinner one night, and I came downstairs the next morning, and the house still smelled wonderful - buttery and cinnamon-y and vanilla-y - it was incredible, and I wondered how many times I'd missed out on that!
So anyway, yay you!
re: Krislady
Yay *you* (all of you that have quit, and are being so encouraging).
I'm craving French toast now. Maybe I'll make that for dinner on my next quit day, as a reminder.
I smoked for 30 + years and had stopped 5 years ago then I got laid off two years ago and fell off the wagon for a couple of months but have been clean since Dec 2008. You'll get there so cut yourself a break.
I'm starting what I call a diet, again...trying to cut out carbs as much as possible but I know it'll be slow going. Tonight, a salad of lettuce, a few roasted cherry tomatoes, cukes and some of that roasted chicken from last night. I've some roasted tomatillo & poblano sauce left also so I'll make a dressing of sorts with a little sour cream, cilantro, garlic and oregano. Please pray for me :-)
re: Cherylptw
You have my full support for both the not smoking and the diet. I have to admit, I thought about smoking again when I lost my job, so I hear you there. But now I'm glad I didn't start again because I couldn't afford it now!
re: Cherylptw
Cheryl--wouldn't that brown rice risotto you make work on a low-carb diet?
re: nomadchowwoman
Well, brown rice is better for you because of the complex carbs as opposed to simple carbs in white (empty calories) rice but carbs are carbs so at first, I'll have to cut out any rice for a few weeks then I'll start adding it back with the brown rice risotto...it's going to be a struggle since I'm a carbaholic....
I think I might make either quiche lorraine with my leftover pastry dough, or a leek, bacon and gruyere tart with the package of puff pastry that is calling out to me from the freezer.
We've been "up north" in the Lake District overnight so there's been a lot of eating in the last 36 hours. Pub lunch yesterday (pheasant pie for me), 4 course dinner in the hotel, hotel cooked breakfast, excellent 3 course lunch today.
So, we're not very hungry. But assuming we are this side of bedtime - tortilla & salad.
re: Harters
Pheasant pheasant I want pheasant! However done. One of the highlights of this year was the pheasant Kiev at the Harwood Arms.
re: buttertart
Really was delicious. Loads of pheasant, a good, albeit thinnish, gravy sweetened with, I think, cranberries. Should have had black pudding as well but I couldnt see or taste any.Good pastry topping. Gonna have to have a try at making similar.
Pheasant Kiev sounds a killer dish. Mrs H continues to rave about her main at the Harwood in June - a whole mackerel, stuffed with fennel, wrapped in a thin slice of sourdough bread and then baked - the fish perfectlly cooked, the bread now crisp. A stunner. Although I question whether the place warrants its Michelin star.
re: Harters
As do I (re the star), but we both loved what we had to eat there last January. The snails with oxtail and marrow, oh my.
Just think of me as Bubba from Forrest Gump this week. Turkey sandwiches, turkey enchiladas, turkey pot pie, turkey, turkey, turkey.
Tonight is a good ol' turkey sandwich with a little mayo and lots of black pepper.
re: krisrishere
That sounds wonderful. I may have to copy you if I can find a little one.
Turkey is healthy, right?
Turkey-barley soup, turkey and dumplings, turkey tetrazzini...
re: rabaja
Oh, yeah. It's very good. I have two "bags" of turkey tetrazzini vacuum sealed in the freezer as we speak. Will be having more shortly! I also freeze some sliced and sealed for sandwiches, Hot sandwiches, etc. I also use some plastic reheatable plates to make entire individual turkey meals "per person" and seal/freeze (my healthy choice of TV dinners).
re: boyzoma
I think I've read about your homemade tv dinners and thought, I could do that once I get my chest freezer.
chest freezer=check
food saver=check
Looks like I'm off to the store this afternoon to get me that turkey!
I've never made turkey tetrazzini before, I just like to say it. Anyone have a good recipe?
re: rabaja
I've actually used Giada's Chicken Tetrazzini recipe before and it's really good.
re: krisrishere
I make the chicken the night before, as a time saver. This is one of my favorite dishes of hers and she claims it's her husband Todd's favorite too. ;)
re: krisrishere
Mine is very similar to Giada's (which I have never seen before until now), but I add mixed frozen vegetables (steamed, first) of green beans, corn, carrots and peas. I also saute some diced red/green peppers as well as celery with the onion. Gives a lot of color as well as the veggie factor without overpowering. I use what pasta I usually have on hand. Either thin spaghetti, vermicelli, regular spaghetti or linguine. Since there are only two of us, I make a really large batch and freeze in at least 3 vacuum bags for future meals. Then just thaw, place into a dish and sprinkle with shredded cheddar cheese and bake.
Gobble, Gobble, Gobble! And both chicken and turkey work just as well for this dish. And if you have to, you can do some of each! I'll also be following your lead on the turkey and dumplings next week as well! How do you make yours?
re: boyzoma
Well, it's been 2 years since I made it. My first (and last) time I made it I had a nice run-in with my knife and my thumb. Still can't feel the top of my thumb incidentally....
Because I'm still scarred from that, I don't really remember how I made it. I do remember that I created a thread asking for recipes and I pretty much used any/all suggestions. Sorry I'm not that much help - I'll have to dig deep into my psyche and figure out what I did. My husband remembers that it was good though..
re: boyzoma
I have to admit, sometimes I cheat when making chicken/turkey and dumplings and use those vacume packed whole wheat gnocchi.
If you add them last to your meat/veg/sauce mixture and then cover the pot, they come out really light and moist.
re: rabaja
Oh wow, what a great shortcut! Next time I'm at the grocery store I'll look for whole wheat gnocchi.
re: rabaja
Great idea with the turkey and dumplings! I can just make the dumplings with whole wheat flour and I'll be good to go :)
re: ChristinaMason
A few years ago, during the deep gray of winter, the boyfriend he confessed he'd never seen The Godfather (ANY of them), and with a shrug. I rented the trilogy, and forced him onto the couch, and popped in the first disc before I tucked myself into the kitchen to make lasagna (his favorite Italian dish). He never ceases to be grateful for giving him that day.
re: onceadaylily
It really is a great film. I love all the small details, including the fact that meat and wine begin making it onto the table as the Corleone family gradually becomes more prosperous. Remember when his wife is impressed by the pear he brings home?
For Godfather I, I made a bit pot of bolognese sauce and shared copious amounts of cheap Italian red wine with some friends. The friends are back in Berlin now, but the wine is still a good idea.
re: ChristinaMason
"What a lovely pear!" We usually do a movie marathon on the day after Thanksgiving, and I'm thinking watching these again would be fun. With turkey tetrazzini.
re: weezycom
Your dinner sounds so good, with so many of my favorite things. I have a pasta roller coming toward me in the mail as we speak (or, rather, as I type). Ravioli!
re: onceadaylily
I hope it won't harm your opinion of me when I tell you that I buy my ravioli at the local farmer's market. I haven't ventured into pasta making.....yet.
re: weezycom
weezycom, you are not alone. That is one realm I have not gone either. I don't have room for a food processor in my tiny little kitchen. Let alone a pasta maker. I have lots of gadgets, but most of them have to be stored in the garage due to space. My daily kitchen "gadgets" consist of a hand mixer, a blender, a microwave, can opener, coffee pot (for DH) and a toaster!
re: boyzoma
I feel for ya on the lack of space. I've got a big room with a horrible, cramped layout squeezed into one corner. My "counter space" is a 2x2' square between the range and the sink. I tell friends I have NYC apartment kitchen living in a suburban ranch house.
re: weezycom
Not in the least. I've managed to master egg noodles, but that's about it. And by master, what I mean is that I can make them, and they taste very good, but they taste even better if you close your eyes . . . because they are *not* pretty.
Ravioli just seems like fun, though. Once the machine that does the rolling of the dough finally gets here, that is.
I've still not started cooking again, but I've been lurking here, reading all your delicious posts, saving up notes for my very near future forays back in the kitchen. OADL, i still smoke. i smoke less than a pack a week, but i still do it. Not ashamed. So don't do the shame game, but if you want to quit, you can do it. I've not wanted to, yet. And I run about 3 days a week. Your motivation to run a 5k will see you through! i do love rabaja's 'If you must smoke, smoke ribs, or salmon or trout."
I've been eating poorly, just stuffing myself with whatever's around. madeleines. bbq takeout. Lays potato chips. But, the BF is starting us back on healthy food and portion control, and after I get my dad's freezer under control and he eats most of the many bags of brown gloop we've stored there over these many months, I can start cooking again. well, maybe sooner, at home, but it's kind of nice having BF take care of me right now.
meanwhile, i'm here enjoying you all and vicariously cooking through you.
re: mcel215
too bad! i love that dish.
re: mariacarmen
Thanks Maria. I made it last night for tonight's dinner and tonight it was very good. I think I tasted it too soon after I made it. But, it is still much better with the red wine.
Or perhaps it was the red bliss mashed with lots of butter, cream and cream cheese that made it a winner tonight. ;)
Rain, rain and more rain. So tonight is Chicken Enchilada Suizas along with some Spanish Rice. Was able to get the last green peppers out of my garden. Already had some green chiles and some green chili salsa in the fridge. Once the enchiladas are rolled I will put the sauce on which is made of heavy cream, chicken broth and monterey jack cheese. Then get baked for about 30 minutes. These will be topped with with sour cream, fresh guacamole, parsley and sliced olives. The Spanish Rice is my version from Epicurious and I add diced tomatoes and the Enchiladas are from Squidoo, and I'm subbing some parsley for cilantro.
A recent trip to Ikea to finish outfitting the apartment (and, oh, buy actual dishes) means we have a bag of Swedish meatballs in the freezer. I was skeptical at first, but the ingredient list contained almost no 4-syllable chemical words, so I decided to give them a shot. I'll make my own onion and beef gravy with a dab of sour cream to serve over top of wide egg noodles. A veg. is probably in order, so I'll have to see what's in the fridge. Maybe some cider-glazed carrots, which is very unlike me. Anyone have a recipe?
re: ChristinaMason
A Swedish friend used to drive to the closest Ikea for lunch practically every day. They are good. Did you get some lingonberries too?
re: buttertart
<Did you get some lingonberries too?
You know I did!
re: ChristinaMason
You know what else they have that's fun, the pearl sugar for baking. You don't see it very many places.
re: ChristinaMason
I'm going wardrobe shopping to Ikea next week and I'm so looking forward to meatballs for dinner! Nothing useful like recipe suggestions from me, I'm afraid, except that Ikea serves thin-cut chips as their vegetable. Or maybe it's the lingonberry jam that's the veg.
re: ChristinaMason
pumpkin bread pudding for dessert, methinks. with vanilla ice cream, it almost goes without saying.
i'd better save room...
Last night had fantastic lasagna at a friend's house, I provided the salad - baby Romaine, radishes, grape tomatoes, and feta with a simple OO & RVV dressing.
Today, I feel like I might be coming down with something... so - despite my man's craving for cheeseburgers, we'll trek out to the fairly decent local Thai place for a sour & spicy chili hit to knock my sinuses back in shape. Thankfully, no singing gigs for about a week, so the timing is a-ok.
Yah, I could probably make my own tom yum but I don't feel like it. Laziness.
Keeping it simple--pot roast and carrots in the crock pot. It's a pretty huge hunk of chuck and I have beef broth on hand so I'll make gravy with the drippings and broth and freeze some of it in the gravy for another meal.
What I really feel like is lasagna--but that ain't happenin' on this day.
So I'm going to cook from the COTM and make Wolfert's Chicken w/Red Onion Sauce and maybe some mashed potatoes on the side. I'm also going to make a salad of butter lettuce, garlic croutons, and easy vinaigrette. We'll have the ubiquitous brussels sprouts (why did I have to buy such a large bag), roasted w/walnuts and sprinkled w/lemon juice and some shaves of a divine pecorino romano I picked up at the cheese shop. If anyone wants dessert, there will be bread pudding available.
There are, no doubt kind-hearted, people, who will tell you that vegetarian food can be really tasty and satisfying and you won't miss the meat. They lie.
Still, some days you gotta do what you gotta do.
So, some penne is getting cooked and cooled. A couple of courgettes (or I guess seeing as this is vaguely Italian, I can call them zucchini), get grated and fried to extract the moisture. Some finely chopped onion and garlic get a frying and get mixed into the pasta, along with the courgettes. Creme fraiche and Parmesan gets mixed in and it all goes into a oven dish. A topping is made with breadcrumbs, basil, Parmesan and pinenuts (although I havnt got any, so am using sunflower seeds) all whizzed together in the processor. It bakes for 20 minutes or so.
Yummy, eh? Maybe - on the side of a nice pork chop. But dinner? Bleh!
re: Harters
I don't know, that sounds pretty good. Usually if cream--or better yet, creme fraiche--and parmesan are involved, I can go temporarily vegetarian. (Now, vegan is a different matter; I'm sure I could never feel satisfied on a vegan diet.)
re: nomadchowwoman
It was depressingly boring. And, what's worse, one of us will have to cop for the leftovers as lunch tomorrow. I feel my appetite declining as we speak.
re: Harters
sounded good; but where were the red pepper flakes?
re: Harters
There are, no doubt kind-hearted, people, who will tell you that vegetarian food can be really tasty and satisfying and you won't miss the meat. They lie.
I'm with you Harters. I like my meat!
My mom's chicken paprikas, with spatzle.
I just got the recipe Sunday after days of waiting, so I'm going to try it out and see if I'm capable of recreating a childhood memory.
I willl be using some whole wheat flour in the spatzle though, not that I'll tell her about that.
Some kind of vegetable, whatever looks good at Berkeley Bowl or Monterey Market.
It's darn right chilly today!!!
re: rabaja
Oh my, was it good! And richer than I'd expected. I guess the roux-based sauce and all those spaetzle were the culprit.
I forgot all about the whole wheat flour, must have been my Hungarian ancestors speaking to me as I cooked.
Never made it to the East Bay, but I found some fresh brussel sprouts and roasted them until they were brown and crispy.
Perfect dinner for what turned into a rainy day.
Today, I go in search of fish. Rex Sole if I'm lucky. With eggs.
We have many kinds of leftovers (Chinese, black beans and rice, the beef that I would up pulling apart for barbecue last night instead of the shepherd's pie), but I still want to do something in the kitchen. I have some potatoes that have started to sprout, so I am going to peel and trim those and make a batch of potato croquettes (with roasted garlic and parmesan), and make a small batch of shirred eggs with shallots (I'm craving protein lately). Once I get it all laid out, it's going to be quite the international buffet.
By the way, I used bean water in my barbecued beef (mixed with the sauce instead of broth) last night to very good results. I'm thinking about freezing my bean water in an ice cube tray, to have on hand for the times I run out of broth or stock.
re: onceadaylily
Great idea--I can think of many ways in which it would contribute flavor and body--braises, stews, soups.
tonight is an uber-locavore meal -- hot dogs from a friend's farm topped with shredded brussels sprout slaw, on challah buns with a ginger-ale drink made from a locally sourced ginger syrup. lest you think i'm feeling too self-righteous about this meal, you should know that i'm not ruling out the possibility of cracking open a can of hormel chili (no beans) to go with it!
re: melissainbklyn
I'd love to know more about the BS slaw.
Tonight I messed around with a recipe for oven fried chicken (http://www.lifesambrosia.com/2009/01/...). Rather than S/P/Poultry seasoning, I added adobo seasoning. Rather than Panko, I used crushed up tortilla chips...so we shall see how it turns out. I have some leftover rice and creamed spinach, so those will probably end up being sides along with some bread. :)
re: milkyway4679
If you could report back on that chicken, I would appreciate it. I almost never have panko on hand, but always have tortilla chips.
re: onceadaylily
It turned out deliciously! I followed the instructions almost exactly except for the earlier subs. I did not put oil on top though (just coated the bottom), and it was fine. The chicken was nice and juicy, with a super crunchy crust! Not much spice to it though...I would definitely add some more spices/hot sauce next time, but still delicious and well worth a make!
re: kosza1
Could you post a link or that recipe for Maple Glazed Pork Chops? I love both. :-)
re: kosza1
What's a Lazy Pie?
Shredded chicken hash with a side of mixed vegetables in a butter & pepper sauce and fresh pears for dessert.
I feel like I haven't cooked in forever, but it's really only a few days. :-) But since I donated blood tonight and got home later than usual, I'm still taking it relatively easy: Whole Foods butternut squash, pumpkin and caramelized onion fresh ravioli with a garlic cream sauce and garlic bread and a small salad on the side.
No vampires in MY house tonight, that's for sure! :-)
re: LindaWhit
I'm like that Linda, I miss cooking, even it's only a few days. : )
But those ravs sound delish.
manicure night so late getting home plus didn't want to dig in too much and mess up my nails. Ended up steaming a lot of broccoli and served with a bit of low-cal mayo I dressed up with some garlic powder and sriracha, and a piece of 7-grain bread with a little Italian-herbed local cheddar toasted on top.
Sauteed boneless chicken thighs in a creamy sauce with mushrooms, garlic, thyme and a very concentrated white wine reduction (I had a half bottle of a sweet Riesling and a half bottle of something dry and reduced them together until I had only about half a cup of concentrate). Oh, and roasted Brussels sprouts - I've been in withdrawal all summer and DH and I nearly polished off a two-pound bag in one sitting!
re: biondanonima
Wow - I've never been able to get DH to eat Brussels sprouts before, but this may do it! Thanks for the idea! I'll let you know if that works! Could you give me a little more detail?
re: boyzoma
There's not much detail to give - I cut off the cores and cut them in half (you can leave them whole if they're small), toss with a little olive oil and s&p, then roast at 375-400 for as long as it takes for them to get as brown as you want, usually around 35-40 mins I think. I let mine go a little too long last night and they were dark brown and rather dehydrated, but it just makes them crispier. I usually scoop them off the sheet pan into a warm bowl and add a couple of pats of butter while they're still hot, so that it melts into them, toss and serve. If you cook them long enough he'll never know they're Brussels sprouts! My DH was an avowed hater of the sprout as well but now they're among his favorite vegetables, either made like this or shredded and sauteed with pine nuts and parmesan cheese.
I made my own spice paste for the first time today - a malaysian sambal belacan, from the recipe at PigPig's Corner. My kitchen STILL smells of dried shrimp paste, but wow it was good. I think it might have been one of the best things I've ever made. Tasted almost exactly like the one I had at Sedap the other day. Chilli, ginger, turmeric, lemongrass, garlic, candlenuts, shallots and shrimp paste, stirred into fried aubergines, green beans and prawns, served over coconut rice. Yum!
re: gembellina
that sounds really good... what are and where did you get candlenuts?
eta: just looked them up. wonder if i can find them in bay area... wikipedia says macadamia or brazil nuts are a good substitute.
re: mariacarmen
I uesd macadamia nuts but boy were they expensive! £6 for 300g, and no smaller bags!
I also used belecan paste rather than solid, or something called dried shrimp paste which I assume is similar, and only used about 80g. The restaurant version I had was fishier than my one, but I preferred to tone it down a bit.
re: gembellina
That does sound great. Is this the recipe?
re: mebby
that's the one. I made a couple of substitutions, one being the belacan paste as detailed above. I also used all ginger rather than part-ginger part-galangal, and I used 75g of medium red chillies and 25g of bird's eye. That was pretty spicy! I'd stick to 150g of medium reds, but they didn't have enough of those in the shop.
re: Novelli
Wow, your clean out the fridge day is way more interesting than mine! The other day, I ended up with scrambled eggs with leftover sauteed beet greens, while my husband had leftover pasta with pork ragu. . . and the last serving of parsnip soup got held over until lunch the next day.
re: Krislady
We're cleaning out the fridge too. Have some of last night's Enchilada Suizas and spanish rice left, as well as some lasagna and some chunky tomato soup. Between us, we can make something good on the plate to warm up. I had extra mixture left from the suizas so I am going to make up another batch this afternoon and freeze them.
re: Krislady
HA! Thanks!
I had 2 chicken breasts thawed out that I was looking to get rid of. So, I figured I'd just pan roast them and have a side of frozen peas (last of the bag in the freezer). Then I saw a container of chicken stock in the fridge that sat for almost 2 days, so I had to get rid of it. Half an onion in the veggie bin and a measely 1/2 cup of breadcrumbs left in the pantry and about a cup of risotto left.
The ideas just started flowing! LOL
I took a break from turkey last night because the grocery store had haddock on sale. I bought 2lbs of fish and made my grandmother's fish chowder recipe - salt pork included! I still have some leftover, however I really need to use up some more turkey; I may make some turkey tacos for the hubby tonight.
Kinda clueless as to what to have/make for dinner. Last night's insanely spicy tom yum, tom kha, and Thai basil shrimp sure cleared up my stuffy nose & head, but was quite detrimental to my insides. 'Twas a long night...
Not in the mood for chicken soup, and gotta take a break from spicy foods. Meh.
re: linguafood
chicken paprikash?
re: linguafood
A nice bisschen Schnitzel?
re: linguafood
make some rice -- don't pre-rinse, you want it sort of sticky -- with butter & herbs as you like, and when it's done, form it into thick rounds with a depression in the middle on a hot, buttered non-stick skillet. Crack an egg into each rice well, cover the pan and let the eggs cook/steam until just a little runny in the center and the bottoms are crispy. Serve with green beans or asparagus or broccoli.
re: weezycom
that sounds good. do you need to add cheese or anything to the rice to help it stay together?
re: ChristinaMason
It should be sticky enough to hold together pretty well, and then once the bottom is fried that helps hold it together as well, and the egg itself sort of oozes into the nooks and crannies a bit for further stickum. It's a bit delicate, but not terribly so (unless you're trying to cheat it using Minute rice or similar). I would use a nice wide spatula to transfer it to the plate, just to be safe.
re: weezycom
It sounded so good that I talked myself into making it for breakfast this morning with leftover rice from last night. I warmed the rice in the mike first, then proceeded as indicated (cooked in olive oil, as I didn't have butter -- butter would have been better-- Still delish, though) and it took a little longer for the eggs to set than I remembered from previous (but bigger eggs this time). Oh, and I just tilted the pan and slid the whole thing out of the non-stick and onto the plate. Easy-peasy.
re: weezycom
Oh weezycom, that sounds like a plateful of delicious comfort! The next time I'm sick or just craving simple and satisfying, this is definitely what I'm doing. But then I find a perfect oozy egg to be the answer to many of life's problems.
re: mebby
all those things sound lovely, but i think i'm too lazy to do much beyond heating up a wegmans tomato & orzo soup....
looking forward to my next schnitzel, tho - and those rice thingees sound pretty interesting, too!
my man is the rice cooker in the house, but i am not sure whether he/we ever rinse our rice before cooking... will we die?
re: linguafood
i've never rinsed rice, and i'm still here.
re: mariacarmen
I never rinse it either.
re: onceadaylily
+++++ - I never rinse as well. I'm still here as well. Don't they say what doesn't kill you makes you stronger?
re: linguafood
I think that rinsing the rice is to do with removing some of the starch from the outside so that it doesn't go gloopy. Risotto rice and sushi rice are very similar, but whereas you want the gloopy effect with risotto, you don't want it with sushi so you rinse the rice thoroughly.
We're heading out to a concert tonight (La Roux - http://www.myspace.com/larouxuk) and had a late lunch, so dinner will be some leftover greens from the freezer with homemade cornbread from my friend's recipe. Can't wait to soak up that pot likker. Looking forward to having a few nice, hoppy beers at the show.
EDIT: We're too full from lunch. Beer for dinner, it is!
re: ChristinaMason
good for you! enjoy your show.
Tonight is easy and good and at home. I'm making Crash Hot Potatoes with a plethora of herbs, poached eggs, toasted levain and bacon. The dudes had the all-vegetarian options Special tonight: The usual mashup of miso soup with greens and tofu, vegetarian chili, and a lasagna, and I made a huge salad with antipasto ingrediants and a creamy pesto. Oh, and I don't know why this occurred when it did, but there were a million eggs in the fridge so I boiled and deviled them. Tomorrow if they have leftovers, they can take deviled egg sandwiches to school, so that works.
re: mamachef
I've been craving miso soup lately, but usually have it delivered. I would love your recipe, if you have the time. Miso soup can usually be a simple and perfect comfort, or just meh.
And what are crash hot potatoes? Smashed potatoes with all that was listed after, or a twice-baked sort of thing?
re: onceadaylily
I usually do a combo of WF red and brown misos; I just like the umame it gives. I shred some bok choi or choi sum, and cube up some firm tofu, and sprinkle it with chopped green onions and toasted sesame seeds. I like a pretty strong broth, and Mr. doesn't, so at home it's about two cups water or decent but not too strong vegetable broth. I've been continually happy with their miso and It always hits the spot.
The crash potatoes are AMAZING if you like crispy crunchy things that aren't too oily. Oven pre-heated to 375. Golf-ball sized potatoes boiled until soft but not falling apart (skewer-tender's about right.) On a rimmed baking sheet, spread a good few tbs. of olive oil and place the potatoes and give them a smash with your old-fashioned potato masher, a wine-bottle bottom, heavy glass, whatever you've got. They should be looking kind of like 1/4-1/3 inch thick cookies. Sprinkle with kosher salt and minced garlic, rosemary, fennel and thyme and lots of black pepper, brush tops with a bit more oil,and bake them until super-sizzling and crisp. About 25 minutes does it. Great if you don't want to hassle with latkes, or individual hash browns. Prob. my most frequent breakfast with a fried egg these days. Ack, and I use about 2 good tbsp. of miso to the broth.
re: mamachef
I *love* a stronger broth, and those potatoes sound like the perfect vehicle for eggs. Between these potatoes and the fried rice suggestion from Weezy up-thread, I am thrilled that I've gotten two new ideas for 'eggs on' in one thread. Thanks!
re: mamachef
must make these potatoes. i also want to try Hasselbacks.
re: ChristinaMason
I've looked at the Hasselback recipe for a million years and thought the same thing.
re: buttertart
it's the easist thing ever. watched my sister do it once, and then i've done it a few times since. slivers of butter in between each slice? yeah!!
re: mariacarmen
Christmas, maybe.
I am not cooking at all this week as I'm working on a house project. Painting inside and out, caulking, removing wallpaper, all those ishy jobs. I'm sort of camping out and am alone for dinner all week so tonight I had a big plate of french bread with butter, sliced radishes, and salt. Had a really good apple and am enjoying sparkling wine. It is so good I may never cook again. ;)
re: Georgia Sommers
I love house projects. And bread and apples and wine.
re: onceadaylily
Thank you. It's certainly keeping me out of trouble. Not having anyone to cook for is strange for me but I'm eating things I love with no thought to anyone else and it's kind of fun! After a long work day, dressing in pjs for dinner and enjoying the simple things like bread, fruit, cheese, wine, and store-bought oatmeal raisin cookies is tough to beat. :)
I really enjoy reading about those of you who are actually cooking delicious meals, though. Very inspirational!
Blackened shrimp with a sauce of seafood stock, garlic, onion, red bell peppers and a splash of white wine...on the side, a spinach salad with cranberry vinaigrette and toasted pecans.
I took the liberty of starting the new thread here: http://chowhound.chow.com/topics/7462...
grass fed/finished eye of round roast, roasted to rare/medium-rare with herbed rice and sauteed escarole.
I'm having a big lunch out with Darling Daughter, so the Mr. will forage, which is fine with him, and I'll probably eat my leftovers because I'm planning on a great big rare prime rib sandwich with really spicy horseradish cream. I may just bring him one home in order to make sure I get my own leftovers. At fratland, A huuge pot of sloppy joes, toasted buns, oven garlic fries, big green salad and cold string beans dressed with lemon and olive oil, salt and pepper and garlic. Plenty of leftovers for the vegetarians and vegans........and Monday is Birfday Night, so stay tuned! I'll find the request on my ever-present sainted blackboard today!
My other interests in life make today a special one for quiet reflection and remembrance. I find it hard not to get emotional so, to take my mind off things, I had a bit of clearout of the deep recesses of the freezer.
Came across some red cabbage that I'd made for sometime around last year's Christmas festivities. It was braised with onion, cranberries, a splash of stock and a micro-slosh of red wine vinegar.
Now, for me, red cabbage calls for pork and I also came across a couple of chops (organic, Welsh) that we picked up at a farm shop in the summer. They'll get marinated in oil, garlic, lemon juice & zest for a little while and then fried. While they rest, a red onion goes in the pan and quickly fries, a little water and sherry vinegar go in with a tin of chickpeas and seasoning. Chickpeas onto the plate, chops on top, cabbage alongside.
And, yes, I know, that cabbage and chickpeas together might have an effect on the, ahem, digestive system. But man cannot live by non-farty foods alone.
Cheese for afters. We bought some from a farm shop in the Lake District made with the milk from their own cows. Should be interesting - not tasted it yet.
And I have some extremely soft bananas that I've mashed up and mixed with some yoghurt. Mashed bananas, eh? Takes me back to when I was about 5.
re: Harters
Enjoy your day, Harters, and your dinner.
The boyfriend has recently said to me, "Do we have to have beans *every* day? You're killing me!"
re: Harters
Was ruminating this morning at 11 that 1918 seemed ancient history to me when I was little and we were taken from school to church for a service but it was only 43 years previous. I've never seen a person with a poppy here. It's dangerous not to remember.
re: buttertart
I'm pretty sure wearing poppies is a custom more observed in UK and Canada (you know how Americans like their flags)--though I remember my grandfather (a WWI vet) keeping a faded crepe paper poppy in a cigar box w/other memorabilia. Lots of Veterans Day events go on here; most of the schools had some kind of event as did the big WW (II) museum here. I think we learned something from the treatment of Vietnam Vets (though probably not enough).
re: nomadchowwoman
We always wore the poppies in Michigan when I was growing up, but I've never really seen them anywhere else in the US that I can remember.
My grandmother would leave hers in her car year-round, fixed onto the rear-view mirror.
re: onceadaylily
I'll have to ask my husband if they did. He was born in Michigan, but grew up in different parts of Wisconsin, Chicago, and then SF area. I've never seen them much. But we see a lot of flags here--though not as many as in the rest of the south.
re: nomadchowwoman
WWI was a far bigger deal for the UK and Canada than the US. A lot of people now think the Vietnam War is ancient history, WWI probably seems unimaginably far back.
re: buttertart
BT--if you haven't read it and you're at all interested in war novels, Canadian (but NOLA resident) Joseph Boyden's "Three Day Road" is a beautifully written, impeccably researched, harrowing account of two Cree friends in the trenches of WWI.
re: nomadchowwoman
Good to know, thanks. Grew up with a great-uncle who was there.
re: buttertart
Interest in the conflict is something that's only come to me in the last 10 years or so. Back in the day, I wouldnt have given it a moment's thought. Now there's rarely a day goes by when I am not doing some research about this ridiculously short period in our history. Never thought that's how I'd be spending my retirement years.
And, to keep broadly on topic, trips to the battlefields are great excuses for eating lots of good Belgian and French food. And there's always time for a long shop in a big supermarket in Calais before getting the ferry back to Britain.
re: Harters
Recherches obligent.
re: buttertart
Bien sur.
Just a reminder that Cheryl has started a new thread linked in this Permalink:
Last night not being hungry but surely needing to feed the fam, I pulled out of the freezer a package chicken and cheese agnolotti. Bought them on sale and decided to make a quick sauce for them. I am quite proud of myself. I whipped up an excellent sauce with tomato sauce, paste, wine, pinch of sugar, ricotta, chicken broth and herbs. Just the perfect amount for this pack. The stuffed pastas were huge, and so there was plenty. French bread, fresh spinach with lemon and that was it. Ice cream sundaes for dessert. I confess that I buy jarred marinara sauce for quick dinners but after making such a nice sauce last night I'm going to save myself a buck. The ricotta really took the harshness out of the tomato sauce.
re: chef chicklet
your sauce sounds so good!
we're over here now: http://chowhound.chow.com/topics/7444...


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Step into Ian's outdoors workshop and learn everything you need to know for plein air painting or painting on location. Ian Roberts shares more than 30 years of experience as he demonstrates key elements while painting a magnificent landscape and the light of Provence, France. Learn the most common problems that can arise and the elements that must come together for a painting to work. Enjoy this one–hour video packed with knowledge, insights and tips to paint the landscape successfully en plein air!
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About Ian Roberts
Painting for over 30 years, Ian's work can be seen in the U.S. and Canada, and he is an artist member of the California Art Club and a signature member of the Laguna Plein Air Painters Association. Ian teaches plein air painting internationally through his school Atelier Saint-Luc, and he is author of Mastering Composition: Techniques and Principles to Dramatically Improve Your Painting, published by North Light Books. Visit him at ianroberts.com for more information.
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